METHOD FOR INCREASING COLOUR PRESERVATION OF FINISHED POTATO PRODUCTS IN FORM OF FRENCH FRIES AND POTATO CHIPS FROM POTATOES WITH PIGMENTED PULP - PURPLE AND PINK PULP Russian patent published in 2024 - IPC A23L19/12 A23L19/18 A23B7/06 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to production of food products from potatoes with pigmented pulp — purple and pink pulp. Disclosed is a method for increasing the colour preservation of finished potato products in the form of French fries and potato chips obtained from potatoes with pigmented pulp, which provides for use of potatoes with pigmented pulp — purple and pink pulp, washing potatoes, cutting into slices, washing slices from starch, blanching and subsequent thermal treatment, wherein for washing and blanching of slices using potato juice obtained from said potatoes with pigmented pulp, wherein blanching is carried out at temperature of 80–90 °C for 2–5 minutes.

EFFECT: invention provides preservation of colour of semi-finished products and finished potato products with pigmented pulp — purple and pink pulp, and also has a beneficial effect on organoleptic and nutritional properties of potato products.

1 cl, 4 ex