The invention discloses a preparation method of raw whole potato
powder. The preparation method comprises selecting fresh potatoes, washing, peeling and
cutting the selected potatoes, then soaking the potatoes in edible brewed white vinegar, washing the potatoes with water, carrying out ultra-
high pressure treatment, carrying out freeze-
drying dehydration through a freeze-
drying method, and carrying out crushing and sieving to obtain raw whole potato
powder. Through combination of white vinegar immersion color protection, vacuum ultra-
high pressure treatment and vacuum freeze-
drying, contact between a phenolic substrate and a
phenol enzyme is effectively avoided and
cell integrity is protected maximally. The
oxygen insulation environment effectively inhibits non-enzymatic
browning reactions such as a
Maillard reaction and
ascorbic acid oxidation so that the color of the potato blocks is well protected. A white vinegar use cost is low. The preparation method utilizes the edible brewed white vinegar so that
food safety problems are avoided. The preparation method provides a novel approach for preparation of raw whole potato
powder.