以马铃薯全粉、鸡蛋、水等为主要原料，按照一定配比调成浆料，入模经恒温熟制切条后，干燥一段时间冷却后即可得到方便马铃薯薯粉。分别考察了鸡蛋的添加量、水分的添加量、熟制方法以及干燥时间四个因素对方便马铃薯薯粉品质的影响。结果表明，马铃薯薯粉的最佳工艺条件为：马铃薯全粉、水、蛋液的质量比为1∶1∶0.7，采取恒温熟制的方法切条，100 ℃干燥35 min。得到的方便马铃薯薯粉的最佳复水时间为5 min，微生物菌落总数及大肠菌群数均达到了国家卫生要求，保质期为450 d。该工艺改善了薯粉品质，提高了马铃薯的附加值。
Potato vermicelli was prepared with potato whole powder, egg and water as main raw materials, which mixed in a certain proportion and stirred to pulp. After entering the mold, the pulp was cooked at constant temperature, cut into strips, dried and cool down. The influence of four factors, including the addition amount of eggs and water, cooking method and drying time, on the quality of instant potato vermicelli was investigated. The results showed that the optimum process conditions were the mass ratio of potato whole powder, water and egg liquid was 1∶1∶0.7, the constant temperature 100 ℃ and drying time 35 min. The optimum rehydration time of instant potato vermicelli was 5 min, both of the total number of microbial colony and number of coliform meet the national sanitary requirements, and the shelf life reached 450 d. This technology improves the quality of potato flour and enhances added value of potato flour.