CN103070366B - Fresh small potato and processing method thereof - Google Patents
Fresh small potato and processing method thereof Download PDFInfo
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- CN103070366B CN103070366B CN201310037973.8A CN201310037973A CN103070366B CN 103070366 B CN103070366 B CN 103070366B CN 201310037973 A CN201310037973 A CN 201310037973A CN 103070366 B CN103070366 B CN 103070366B
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- Prior art keywords
- potato
- parts
- fresh
- potatoes
- product
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- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 53
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 42
- 238000003672 processing method Methods 0.000 title description 4
- 235000013575 mashed potatoes Nutrition 0.000 claims abstract description 16
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 7
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 4
- 239000008103 glucose Substances 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 238000000465 moulding Methods 0.000 claims description 7
- 238000002360 preparation method Methods 0.000 claims description 7
- 238000005266 casting Methods 0.000 claims description 6
- 239000000470 constituent Substances 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 235000001727 glucose Nutrition 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 3
- 241000206575 Chondrus crispus Species 0.000 claims description 3
- 229920002774 Maltodextrin Polymers 0.000 claims description 3
- 239000005913 Maltodextrin Substances 0.000 claims description 3
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 3
- 150000001875 compounds Chemical class 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 150000002304 glucoses Chemical class 0.000 claims description 3
- 229940035034 maltodextrin Drugs 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 235000010241 potassium sorbate Nutrition 0.000 claims description 3
- 229940069338 potassium sorbate Drugs 0.000 claims description 3
- 239000004302 potassium sorbate Substances 0.000 claims description 3
- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 claims description 3
- 235000010262 sodium metabisulphite Nutrition 0.000 claims description 3
- 238000003892 spreading Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 2
- 230000008901 benefit Effects 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 3
- 235000012015 potatoes Nutrition 0.000 abstract 5
- 239000002699 waste material Substances 0.000 abstract 1
- 229920002472 Starch Polymers 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013606 potato chips Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Abstract
The invention relates to potato food, in particular to a fresh small potato. The fresh small potato comprises the following main raw materials in parts: 44-46 parts of mashed potato, 44-46 parts of maltose, 2-3 parts of white sugar, and 4-5 parts of powdered glucose. The invention further provides a making method of the fresh small potato. The fresh small potato and the making method have the benefits that the small potato made by the mashed potatoes made of potatoes has no raw material waste; requirements on quality and variety of the potatoes are not high; the existing potatoes in China can meet raw material selection for the fresh small potato; and the fresh small potato can make a contribution to deep processing of the potatoes in China, is good in taste, and meets the requirements of people on changing the taste of the potatoes.
Description
Technical field
The present invention relates to a kind of potato food, particularly relate to potato fresh potato potato son and processing method thereof.
Background technology
In China, potato is limited to fresh storage more, eats raw, fresh fortune, marketing fresh, and except some areas are directly edible as staple food, more than 90% potato is to eat raw as vegetables.Industrial processes is limited to the rough starch of processing more, makes bean vermicelli, vermicelli etc., and not only quantity is few, and working depth is inadequate, and economic benefit is not high, and digestion power is limited.In the vast potato place of production, owing to lacking deep process technology and equipment, limit by conditions of transportation, the fresh potato of results can not be sold away in time, sweet potato grower is except selling on a small quantity fresh potato, most of product have to stay personal or make that cheap potato is dry, potato chips or make feed, had a strong impact on income, hit the enthusiasm of peasant's potato seed, the high-yield and high-efficiency advantage of potato is difficult to give full play to.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of potato fresh potato potato son and processing method thereof, the above-mentioned defect existing to overcome prior art.
The technical scheme of technical solution problem of the present invention is as follows: the fresh potato potato of a kind of potato is young, constituent and the parts by weight of its raw material are as follows, 0.6 part to 0.8 part of 44 parts to 46 parts of mashed potatoess, 44 parts to 46 parts of maltose, 2 parts to 3 parts of white sugar, 4 parts to 5 parts of powdered glucoses and auxiliary material.
Constituent and the parts by weight of auxiliary material described above are as follows: 0.01 part of 0.5 part to 0.55 part of carragheen, 0.03 part to 0.036 part of potassium sorbate, 0.02 part to 0.023 part of citric acid, 0.004 part to 0.045 part of maltodextrin and sodium pyrosulfite are to 0.014.
The fresh potato potato of above-mentioned potato son's preparation method comprises the following steps:
The first step, the preparation method of mashed potatoes: (1) is cleaned; (2) decortication; (3) dice; (4) rinsing; (5) precook, at 75 ℃-85 ℃, precook 10 minutes; (6) boiling, 95 ℃ of-105 ℃ of boilings 10 minutes; (7) grind to form mud;
Second step, formula by the fresh potato potato of above-mentioned potato son mixes the mashed potatoes of above-mentioned made, maltose, white sugar, powdered glucose and auxiliary material, stir boiling 45 minutes, cast (is drawn into well-done mashed potatoes compound on casting machine, moulding by casting), cooling, moulding, in 50-55 ℃, dry, also water (when product is baked to moisture and is 25%, is deposited in product together, places 12 hours, make the product moisture full and uniform), secondary drying (product of going back after water is dried again at 45-50 ℃), spreading for cooling, packing warehouse-in.
Beneficial effect of the present invention is: the potato son that the mashed potatoes that the present invention is made by potato is made is without wastage of material, not high to the quality of potato and type requirements, the existing potato of China just can meet its selection to raw material, the deep processing of Neng Wei China potato contributes, by the manufacture craft of mashed potatoes, the network structure of starch is further expanded, cross, make crude fibre further softening, with starch mesh network weave in, form a pliable and tough integral body, can guarantee potato son's moulding, and mouthfeel is good, people have been met to changing the taste requirement of potato.
The specific embodiment
The fresh potato potato of a kind of potato is young, and constituent and the parts by weight of its raw material are as follows, 0.6 part to 0.8 part of 44 parts to 46 parts of mashed potatoess, 44 parts to 46 parts of maltose, 2 parts to 3 parts of white sugar, 4 parts to 5 parts of powdered glucoses and auxiliary material.
Constituent and the parts by weight of auxiliary material described above are as follows: 0.01 part of 0.5 part to 0.55 part of carragheen, 0.03 part to 0.036 part of potassium sorbate, 0.02 part to 0.023 part of citric acid, 0.004 part to 0.045 part of maltodextrin and sodium pyrosulfite are to 0.014.
The preparation method of the fresh potato saqima of above-mentioned potato comprises the following steps:
The first step, the preparation method of mashed potatoes: (1) is cleaned; (2) decortication; (3) dice; (4) rinsing; (5) precook, at 75 ℃-85 ℃, precook 10 minutes; (6) boiling, 95 ℃ of-105 ℃ of boilings 10 minutes; (7) grind to form mud;
Second step, formula by the fresh potato potato of above-mentioned potato son mixes the mashed potatoes of above-mentioned made, maltose, white sugar, powdered glucose and auxiliary material, mix sugared boiling 45 minutes, cast (is drawn into well-done mashed potatoes compound on casting machine, moulding by casting), cooling, moulding, in 50-55 ℃, dry, also water (when product is baked to moisture and is 25%, is deposited in product together, places 12 hours, make the product moisture full and uniform), secondary drying (product of going back after water is dried again at 45-50 ℃), spreading for cooling, packing warehouse-in.
Claims (2)
1. the fresh potato potato of a potato is young, it is characterized in that: constituent and the parts by weight of its raw material are as follows 0.6 part to 0.8 part of 44 parts to 46 parts of mashed potatoess, 44 parts to 46 parts of maltose, 2 parts to 3 parts of white sugar, 4 parts to 5 parts of powdered glucoses and auxiliary material; Constituent and the parts by weight of described auxiliary material are as follows, 0.01 part to 0.014 part of 0.5 part to 0.55 part of carragheen, 0.03 part to 0.036 part of potassium sorbate, 0.02 part to 0.023 part of citric acid, 0.004 part to 0.045 part of maltodextrin and sodium pyrosulfite.
2. the fresh potato potato of potato son's a preparation method, is characterized in that: preparation method comprises the following steps:
The first step, the preparation method of mashed potatoes: 1, clean; 2, decortication; 3, dice; 4, rinsing; 5, precook, at 75 ℃-85 ℃, precook 10 minutes; 6, boiling, 95 ℃ of-105 ℃ of boilings 10 minutes; 7, grind to form mud;
Second step, mashed potatoes, maltose, white sugar, powdered glucose and auxiliary material by the fresh potato potato of potato described in claim 1 son mix, stir boiling 45 minutes, cast: well-done mashed potatoes compound is drawn on casting machine, moulding by casting, cooling, moulding, in 50-55 ℃, dry, water also: when product is baked to moisture and is 25%, product is deposited in together, places 12 hours, make product moisture full and uniform, secondary drying: the product of going back after water is dried again to spreading for cooling, packing warehouse-in at 45-50 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310037973.8A CN103070366B (en) | 2013-01-31 | 2013-01-31 | Fresh small potato and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310037973.8A CN103070366B (en) | 2013-01-31 | 2013-01-31 | Fresh small potato and processing method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103070366A CN103070366A (en) | 2013-05-01 |
| CN103070366B true CN103070366B (en) | 2014-11-05 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310037973.8A Expired - Fee Related CN103070366B (en) | 2013-01-31 | 2013-01-31 | Fresh small potato and processing method thereof |
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| CN (1) | CN103070366B (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103385344A (en) * | 2013-06-28 | 2013-11-13 | 巴东县易达农业开发有限责任公司 | Kohlrabi crystal block and processing method thereof |
| CN104642969A (en) * | 2014-06-24 | 2015-05-27 | 谭晓云 | Processing method for small purple sweet potatoes |
| CN105077083A (en) * | 2015-08-18 | 2015-11-25 | 赵云田 | Processing technology and processing mode for baked sweet potato and baked potato food |
| CN111869845B (en) * | 2020-07-08 | 2021-07-06 | 北京富亿农板栗有限公司 | Processing technology of non-fried young sweet potatoes |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1406510A (en) * | 2001-09-02 | 2003-04-02 | 王勇 | Process for making cake with fillings of sweet potato or potato |
| CN301866652S (en) * | 2011-11-25 | 2012-03-21 | 王少林 | Packing bag (purple sweet potato) |
-
2013
- 2013-01-31 CN CN201310037973.8A patent/CN103070366B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1406510A (en) * | 2001-09-02 | 2003-04-02 | 王勇 | Process for making cake with fillings of sweet potato or potato |
| CN301866652S (en) * | 2011-11-25 | 2012-03-21 | 王少林 | Packing bag (purple sweet potato) |
Non-Patent Citations (3)
| Title |
|---|
| 《速冻紫薯仔的加工工艺研究》;辛松林等;《四川烹饪高等专科学校学报》;20100531(第5期);22页1.3节 * |
| 辛松林等.《速冻紫薯仔的加工工艺研究》.《四川烹饪高等专科学校学报》.2010,(第5期),22-23页. * |
| 龚坚.《薯仔饼》.《家庭主食面食》.2010,27页. * |
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| CN103070366A (en) | 2013-05-01 |
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| C14 | Grant of patent or utility model | ||
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| TR01 | Transfer of patent right |
Effective date of registration: 20210705 Address after: 351100 Huancheng North Road, Hanjiang District, Putian City, Fujian Province Patentee after: FUJIAN RED SUN SUPERFINES Co.,Ltd. Address before: 756500 shuiquanqiaotou (Industrial Park), West Street, Xiji County, Guyuan City, Ningxia Hui Autonomous Region Patentee before: NINGXIA GUOSHENG FOOD Co.,Ltd. |
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| TR01 | Transfer of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20141105 |
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| CF01 | Termination of patent right due to non-payment of annual fee |