CN103766809A - Red bean potato powder - Google Patents
Red bean potato powder Download PDFInfo
- Publication number
- CN103766809A CN103766809A CN201210461100.5A CN201210461100A CN103766809A CN 103766809 A CN103766809 A CN 103766809A CN 201210461100 A CN201210461100 A CN 201210461100A CN 103766809 A CN103766809 A CN 103766809A
- Authority
- CN
- China
- Prior art keywords
- red bean
- powder
- potato
- potato powder
- product
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 240000001417 Vigna umbellata Species 0.000 title claims abstract description 56
- 235000011453 Vigna umbellata Nutrition 0.000 title claims abstract description 56
- 239000000843 powder Substances 0.000 title claims abstract description 51
- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 49
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 49
- 235000013336 milk Nutrition 0.000 claims abstract description 11
- 239000008267 milk Substances 0.000 claims abstract description 11
- 210000004080 milk Anatomy 0.000 claims abstract description 11
- 235000019871 vegetable fat Nutrition 0.000 claims description 8
- 235000013575 mashed potatoes Nutrition 0.000 abstract description 19
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 238000002156 mixing Methods 0.000 abstract description 2
- 238000002360 preparation method Methods 0.000 abstract description 2
- 235000013365 dairy product Nutrition 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 238000000034 method Methods 0.000 description 9
- 239000000203 mixture Substances 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 5
- 239000002994 raw material Substances 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000013606 potato chips Nutrition 0.000 description 2
- 230000000717 retained effect Effects 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- -1 386 milligrams Chemical compound 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 235000006089 Phaseolus angularis Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 241001061106 Sargocentron rubrum Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 240000007098 Vigna angularis Species 0.000 description 1
- 235000010711 Vigna angularis Nutrition 0.000 description 1
- 235000010716 Vigna mungo Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000021374 legumes Nutrition 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 235000017709 saponins Nutrition 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/18—Roasted or fried products, e.g. snacks or chips
- A23L19/19—Roasted or fried products, e.g. snacks or chips from powdered or mashed potato products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/15—Unshaped dry products, e.g. powders, flakes, granules or agglomerates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses red bean potato powder which comprises the following components in percentage by weight through burdening and mixing: 60-70% of mashed potato powder, 10-20% of non-dairy creamer, 10-15% of red bean powder and 5-10% of milk powder. Simpleness, convenience and rapidity are realized when the red bean potato powder is utilized to prepare a baked red bean mashed potato product, so that the preparation process is simplified. As the red bean potato powder is powdery, the red bean potato powder is easier to keep and store. The baked red bean mashed potato product prepared from the red bean potato powder disclosed by the invention is attractive in appearance, fine and smooth in taste and rich in empyreumatique, combines milk flavor and red bean flavor, and is a baked product with excellent color, fragrance and taste.
Description
Technical field
The invention belongs to food processing field, relate to a kind of mealy potato, especially a kind of red bean mealy potato.
Background technology
At present, cake room, bakery etc. at home bakes the mashed potatoes baked product of selling in shop and liked by consumer, as the product of " Duchesse Potato " by name, is exactly very welcome mashed potatoes baked product.Pass on from one to another, Duchesse Potato is the new eating method of potato that one, France has the duchess who enriches imagination to create, and is therefore called as " Duchesse Potato ".Mashed potatoes baked product be the mashed potatoes that has added multiple auxiliary materials is made through moulding, baking do instant mashed potatoes product, 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 cooking is placed on and in bowl, is pressed into mashed potatoes; 4. add auxiliary material, stir; 5. with screen cloth, mashed potatoes is filtered into fine and smooth mashed potatoes; 6. by the mashed potatoes extrusion modling after filtering; 7. put into baking box, bake to surface golden yellow, be mashed potatoes and bake finished product.
From above-mentioned preparation method, the traditional fabrication method more complicated of mashed potatoes baked product, operation is more, owing to there being the process that cooks of potato to cause its Production Time longer, and immature soil beans open-assembly time in air is long also may cause brown stain and affect outward appearance, these are all to do the shortcoming that instant product is more fatal, have also affected the further universal and popularization of mashed potatoes baked product.
Summary of the invention
The object of the present invention is to provide a kind of red bean mealy potato, simple, convenient, fast while making red bean mashed potatoes baked product with it.
Red bean mealy potato of the present invention, is made up of potato full-powder, vegetable fat powder, red bean powder, milk powder, and the percentage by weight of each component is as follows: potato full-powder 60%～70%, vegetable fat powder 10%～20%, red bean powder 10%～15%, milk powder 5%～10%.
Described red bean powder is instant red bean powder.
Red bean mealy potato making step is as follows: after potato full-powder, vegetable fat powder, red bean powder, milk powder are weighed by proportioning, mix, make red bean mealy potato.
Potato full-powder is a kind of potato dehydrated products, take fresh potato as raw material, through cleaning, remove the peel, cut into slices, precook, cooling, boiling, smash mud, the Powdered or sheet bits shape product that technique makes such as dehydrate, pulverous potato full-powder that is called, sheet is considered the potato flakes that is called of shape to be worth doing.Owing to having retained the integrality of potato cell in production process, therefore potato full-powder has retained natural potato and nutrition to greatest extent, and processing characteristics is also basic identical with potato.
Red bean, claims again red bean (Red adzuki bean), rde bean, red bean, is the seed of legume red bean, and it is outer is russet or red coat parcel, therefore named red bean.Because it is rich in starch, therefore people are referred to as again " rice bean ".Red bean is nutritious, measure according to modern science, in every 100 grams containing 21.7 grams, protein, 60.7 grams, carbohydrate, 76 milligrams of calcium, 386 milligrams, phosphorus, 4.5 milligrams of iron etc., in addition, also contain the compositions such as thiamine, riboflavin, nicotinic acid, saponin.It is a kind of multi-functional tonic food that red bean is considered as by people always.Successive dynasties medicine scholar's clinical experience explanation: red bean has the functions such as heat poison, inducing diuresis for removing edema, invigorating the spleen to arrest diarrhea that disappear.Instant red bean powder has commercially available prod, as the instant red bean powder of Kang Paier board of Kang Paier Food Co., Ltd of Heilongjiang Province product.
Simple, convenient, fast while making red bean mashed potatoes baked product with red bean mealy potato of the present invention, red bean mealy potato adds quantitative hot water and has just completed blending process, every kind of trouble that raw material all will weigh, mix, prepares while having saved the pretreatment of raw material processes such as peeling potatoes, section, boiling and batching, has simplified manufacturing process greatly.Because red bean mealy potato of the present invention is powder product, be easier to store and keeping.The red bean mashed potatoes baked product outward appearance of preparing with red bean mealy potato of the present invention is tempting, delicate mouthfeel, and burnt odor is strong, has milk and red bean local flavor concurrently, is all good baked products of a kind of color.
Four, the specific embodiment
Embodiment 1:
Take potato full-powder 650g, vegetable fat powder 150g, red bean powder 120g, milk powder 80g, mix, make red bean mealy potato.
The using method of red bean mealy potato: 250g, the pure water of 80 ℃ ± 2 ℃ are added in uncovered, clean, heat-resisting container, slowly pour while stirring 100g red bean mealy potato into, stir, be cooled to 30 ℃ ± 5 ℃, packed in piping bag, on baking tray, extruded colored type, put into the baking box that is preheated to 200 ℃, roasting 5-6min, is red bean mashed potatoes and bakes finished product.
Embodiment 2:
Take potato full-powder 700g, vegetable fat powder 200g, red bean powder 150g, milk powder 100g, mix, make red bean mealy potato.
Red bean mealy potato using method is with embodiment 1.
Embodiment 3:
Take potato full-powder 600g, vegetable fat powder 100g, red bean powder 100g, milk powder 50g, mix, make red bean mealy potato.
Red bean 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 be according to the description of technical scheme of the present invention and preferred embodiment thereof, makes various possible being equal to and changes or replace.
Claims (2)
1. red bean mealy potato of the present invention, is made up of potato full-powder, vegetable fat powder, red bean powder, milk powder, and the percentage by weight of each component is as follows: potato full-powder 60%～70%, vegetable fat powder 10%～20%, red bean powder 10%～15%, milk powder 5%～10%.
2. be instant red bean powder by red bean powder claimed in claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210461100.5A CN103766809A (en) | 2012-11-16 | 2012-11-16 | Red bean potato powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210461100.5A CN103766809A (en) | 2012-11-16 | 2012-11-16 | Red bean potato powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103766809A true CN103766809A (en) | 2014-05-07 |
Family
ID=50559935
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210461100.5A Pending CN103766809A (en) | 2012-11-16 | 2012-11-16 | Red bean potato powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103766809A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104543869A (en) * | 2014-12-09 | 2015-04-29 | 天祝华农原生态食品有限公司 | Potato mash rich in isoflavone and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0479866A (en) * | 1990-07-24 | 1992-03-13 | Kunio Baba | Food mixed with backed potato powder, its preparation and apparatus therefor |
| CN101347136A (en) * | 2007-07-19 | 2009-01-21 | 刘金忠 | Food prescription with increased dietary fiber and processing technique thereof |
| 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 |
| CN102224914A (en) * | 2011-05-25 | 2011-10-26 | 四川白家食品有限公司 | Purple sweet potato rice paste and preparation method thereof |
| CN102511728A (en) * | 2011-11-28 | 2012-06-27 | 赵凤花 | Purple sweet potato noodles and manufacturing method thereof |
-
2012
- 2012-11-16 CN CN201210461100.5A patent/CN103766809A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0479866A (en) * | 1990-07-24 | 1992-03-13 | Kunio Baba | Food mixed with backed potato powder, its preparation and apparatus therefor |
| CN101347136A (en) * | 2007-07-19 | 2009-01-21 | 刘金忠 | Food prescription with increased dietary fiber and processing technique thereof |
| 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 |
| CN102224914A (en) * | 2011-05-25 | 2011-10-26 | 四川白家食品有限公司 | Purple sweet potato rice paste and preparation method thereof |
| CN102511728A (en) * | 2011-11-28 | 2012-06-27 | 赵凤花 | Purple sweet potato noodles and manufacturing method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104543869A (en) * | 2014-12-09 | 2015-04-29 | 天祝华农原生态食品有限公司 | Potato mash rich in isoflavone and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| 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: 20140507 |