CN102919760A - Sea-buckthorn dried potato powder - Google Patents
Sea-buckthorn dried potato powder Download PDFInfo
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- CN102919760A CN102919760A CN2012104636110A CN201210463611A CN102919760A CN 102919760 A CN102919760 A CN 102919760A CN 2012104636110 A CN2012104636110 A CN 2012104636110A CN 201210463611 A CN201210463611 A CN 201210463611A CN 102919760 A CN102919760 A CN 102919760A
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- dried potato
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Abstract
The invention relates to sea-buckthorn dried potato powder which is composed of potato pure powder, planting fat end, milk powder, sea-buckthorn powder and monascus yellow color. The sea-buckthorn dried potato powder is prepared from the following components in percentage by weight: 60%-70% of potato pure powder, 15%-25% of planting fat end, 5%-10% milk powder, 5%-10% of sea-buckthorn powder, and 0.08%-0.1% of monascus yellow color. The sea-buckthorn dried potato powder is prepared by the following steps: burdening and mixing. The sea-buckthorn dried potato powder is simple, convenient and rapid in sea-buckthorn mashed potato baking product manufacture, and manufacturing processes are greatly simplified. The sea-buckthorn dried potato powder is powdered products, so that the sea-buckthorn dried potato powder is easy to store and keep. Sea-buckthorn mashed potato baking products prepared by the sea-buckthorn dried potato powder are attractive in appearance, fine and smooth in taste and strong in scorch aroma, have milk odor and fresh sea-buckthorn odor, and are baking products with good color, smell and taste.
Description
Technical field
The invention belongs to food processing field, relate to a kind of mealy potato, especially a kind of sea-buckthorn mealy potato.
Background technology
At present, cake room at home, bakery etc. bake the mashed potatoes baked product of selling in the shop and liked by the consumer, such as the product of " Duchesse Potato " by name, are exactly very welcome mashed potatoes baked product.Pass on from one to another, Duchesse Potato is the new eating method of potato that there is duchess's creation of enriching imagination in one in France, therefore is called as " Duchesse Potato ".To be the mashed potatoes that will add multiple auxiliary materials namely do instant mashed potatoes product through what moulding, baking were made to the mashed potatoes baked product, and its traditional method for production is as follows: 1. potato is thinly sliced after cleaning peeling; 2. potato chips being put into steamer cooks; 3. the potato chips that cooks is placed on and is pressed into mashed potatoes in the bowl; 4. add auxiliary material, stir; 5. with screen cloth mashed potatoes is filtered into fine and smooth mashed potatoes; 6. the mashed potatoes extrusion modling after will filtering; 7. put into baking box, roasting golden yellow to the surface, be mashed potatoes and bake finished product.
By above-mentioned preparation method as seen, the traditional fabrication method more complicated of mashed potatoes baked product, operation is more, owing to there is the process that cooks of potato to cause its Production Time longer, and immature soil beans open-assembly times in air is long also may to cause brown stain and affects outward appearance, these all are namely to do the more fatal shortcoming of instant product, have also affected further popularizing and promoting of mashed potatoes baked product.
Summary of the invention
The object of the present invention is to provide a kind of sea-buckthorn mealy potato, simple, convenient, fast when making sea-buckthorn mashed potatoes baked product with it.
Sea-buckthorn mealy potato of the present invention, be comprised of potato full-powder, vegetable fat powder, milk powder, seabuckthorn fruit powder, monascus yellow pigment, the percentage by weight of each component is as follows: potato full-powder 60%～70%, vegetable fat powder 15%～25%, milk powder 5%～10%, seabuckthorn fruit powder 5%～10%, monascus yellow pigment 0.08%～0.1%.
Sea-buckthorn mealy potato making step is as follows: mix after potato full-powder, vegetable fat powder, milk powder, seabuckthorn fruit powder, monascus yellow pigment are weighed by proportioning, make the sea-buckthorn mealy potato.
Potato full-powder is a kind of potato dehydrated products, as raw material take fresh potato, through cleaning, remove the peel, cut into slices, precook, cooling, boiling, smashing mud, the Powdered or sheet bits shape product that technique makes such as dehydrate, pulverous potato full-powder that is called, sheet are considered the potato flakes that is called of shape to be worth doing.Owing to kept the integrality of potato cell in the production process, so potato full-powder kept natural potato and nutrition to greatest extent, and processing characteristics is also basic identical with potato.
Seabuckthorn fruit powder has the commercially available prod, such as the seabuckthorn fruit powder of Xinjiang natural resources fruit and vegetable product Co., Ltd product.
Simple, convenient, fast when making sea-buckthorn mashed potatoes baked product with sea-buckthorn mealy potato of the present invention, the sea-buckthorn mealy potato adds quantitative hot water and has just finished blending process, every kind of trouble that raw material is all wanted weighing, mixed, prepares when having saved the pretreatment of raw material process such as peeling potatoes, section, boiling and batching has been simplified manufacturing process greatly.Because sea-buckthorn mealy potato of the present invention is powder product, be easier to store and keeping.Sea-buckthorn mashed potatoes baked product outward appearance with sea-buckthorn mealy potato preparation of the present invention is tempting, delicate mouthfeel, and burnt odor is strong, has milk and pure and fresh sea-buckthorn flavor concurrently, is all good baked products of a kind of color.
Four, the specific embodiment
Embodiment 1:
Take by weighing potato full-powder 650g, vegetable fat powder 200g, milk powder 80g, seabuckthorn fruit powder 70g, monascus yellow pigment 0.9g, mix, make the sea-buckthorn mealy potato.
The using method of sea-buckthorn mealy potato: 250g, 80 ℃ ± 2 ℃ pure water are added in uncovered, clean, the heat-resisting container, slowly pour while stirring 100g sea-buckthorn mealy potato into, stir, be cooled to 30 ℃ ± 5 ℃, in its piping bag of packing into, extrude colored type at baking tray, put into and be preheated to 200 ℃ baking box, roasting 5-6min is sea-buckthorn mashed potatoes and bakes finished product.
Embodiment 2:
Take by weighing potato full-powder 700g, vegetable fat powder 250g, milk powder 100g, seabuckthorn fruit powder 100g, monascus yellow pigment 1g, mix, make the sea-buckthorn mealy potato.
Sea-buckthorn mealy potato using method is with embodiment 1.
Embodiment 3:
Take by weighing potato full-powder 600g, vegetable fat powder 150g, milk powder 50g, seabuckthorn fruit powder 50g, monascus yellow pigment 0.8g, mix, make the sea-buckthorn mealy potato.
Sea-buckthorn mealy potato using method is with embodiment 1.
More than describe embodiments of the present invention in detail, but this example of just lifting for the ease of understanding should not be considered to be limitation of the scope of the invention.Equally, any those skilled in the art all can according to the description of technical scheme of the present invention and preferred embodiment thereof, make various possible being equal to and change or replacement.
Claims (1)
1. sea-buckthorn mealy potato of the present invention, be comprised of potato full-powder, vegetable fat powder, milk powder, seabuckthorn fruit powder, monascus yellow pigment, the percentage by weight of each component is as follows: potato full-powder 60%～70%, vegetable fat powder 15%～25%, milk powder 5%～10%, seabuckthorn fruit powder 5%～10%, monascus yellow pigment 0.08%～0.1%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104636110A CN102919760A (en) | 2012-11-18 | 2012-11-18 | Sea-buckthorn dried potato powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104636110A CN102919760A (en) | 2012-11-18 | 2012-11-18 | Sea-buckthorn dried potato powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102919760A true CN102919760A (en) | 2013-02-13 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012104636110A Pending CN102919760A (en) | 2012-11-18 | 2012-11-18 | Sea-buckthorn dried potato powder |
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| CN (1) | CN102919760A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108041572A (en) * | 2017-12-01 | 2018-05-18 | 王金华 | A kind of preparation method of dehydrated potato powder |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101347223A (en) * | 2008-08-20 | 2009-01-21 | 朵海林 | Cordyceps sinensis potato nutritional vermicelli |
| CN101715931A (en) * | 2009-11-11 | 2010-06-02 | 乌兰察布市集宁区和氏马铃薯食品有限公司 | Potato food |
| CN102150795A (en) * | 2010-05-25 | 2011-08-17 | 兰州理工大学 | Method for preparing edible potato powder |
-
2012
- 2012-11-18 CN CN2012104636110A patent/CN102919760A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101347223A (en) * | 2008-08-20 | 2009-01-21 | 朵海林 | Cordyceps sinensis potato nutritional vermicelli |
| CN101715931A (en) * | 2009-11-11 | 2010-06-02 | 乌兰察布市集宁区和氏马铃薯食品有限公司 | Potato food |
| CN102150795A (en) * | 2010-05-25 | 2011-08-17 | 兰州理工大学 | Method for preparing edible potato powder |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108041572A (en) * | 2017-12-01 | 2018-05-18 | 王金华 | A kind of preparation method of dehydrated potato powder |
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| C06 | Publication | ||
| PB01 | Publication | ||
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| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130213 |