CN103766810A - Coffee potato powder - Google Patents
Coffee potato powder Download PDFInfo
- Publication number
- CN103766810A CN103766810A CN201210461106.2A CN201210461106A CN103766810A CN 103766810 A CN103766810 A CN 103766810A CN 201210461106 A CN201210461106 A CN 201210461106A CN 103766810 A CN103766810 A CN 103766810A
- Authority
- CN
- China
- Prior art keywords
- coffee
- potato
- powder
- percent
- potato powder
- 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
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 49
- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 49
- 235000013353 coffee beverage Nutrition 0.000 title claims abstract description 41
- 239000000843 powder Substances 0.000 title claims abstract description 38
- 239000008267 milk Substances 0.000 claims abstract description 10
- 210000004080 milk Anatomy 0.000 claims abstract description 10
- 235000013336 milk Nutrition 0.000 claims abstract description 10
- 235000019871 vegetable fat Nutrition 0.000 claims description 8
- 235000021539 instant coffee Nutrition 0.000 claims description 2
- 235000013575 mashed potatoes Nutrition 0.000 abstract description 19
- 239000008373 coffee flavor Substances 0.000 abstract description 2
- 238000002156 mixing Methods 0.000 abstract description 2
- 238000002360 preparation method Methods 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 238000000034 method Methods 0.000 description 9
- 238000004519 manufacturing process Methods 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 239000002994 raw material Substances 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 238000009835 boiling Methods 0.000 description 2
- 238000004140 cleaning Methods 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
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 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
- 235000013305 food Nutrition 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 239000002689 soil Substances 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
Abstract
The invention discloses coffee potato powder. The coffee potato powder comprises the following components in percentage by weight: 60-70 percent of mashed potato, 15-25 percent of creamer, 5-10 percent of milk powder and 5-10 percent of coffee powder, which are subjected to batching and mixing. When the coffee potato powder is adopted to produce a coffee mashed potato baked product, the preparation process is simple, convenient, quick and simplified. The coffee potato powder, actually a powdery product, is very easy to store and keep. The coffee mashed potato baked product produced from the coffee potato powder is tan in appearance, has delicate taste and thick milky flavor, integrates the empyreumatique and coffee flavor, and is excellent in 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 coffee 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 coffee mealy potato, simple, convenient, fast while making coffee mashed potatoes baked product with it.
Coffee mealy potato of the present invention, is made up of potato full-powder, vegetable fat powder, milk powder, ground coffee, and the percentage by weight of each component is as follows: potato full-powder 60%～70%, vegetable fat powder 15%～25%, milk powder 5%～10%, ground coffee 5%～10%.
Described ground coffee is instant coffee powder.
Coffee mealy potato making step is as follows: after potato full-powder, vegetable fat powder, milk powder, ground coffee are weighed by proportioning, mix, make coffee 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.
Simple, convenient, fast while making coffee mashed potatoes baked product with coffee mealy potato of the present invention, coffee 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 coffee mealy potato of the present invention is powder product, be easier to store and keeping.The coffee mashed potatoes baked product outward appearance of preparing with coffee mealy potato of the present invention is brown color, delicate mouthfeel, and milk is strong, has burnt odor and coffee 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 200g, milk powder 80g, ground coffee 70g, mix, make coffee mealy potato.
The using method of coffee mealy potato: 250g, the pure water of 80 ℃ ± 2 ℃ are added in uncovered, clean, heat-resisting container, slowly pour while stirring 100g coffee 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, to surperficial brown color, is coffee mashed potatoes and bakes finished product.
Embodiment 2:
Take potato full-powder 700g, vegetable fat powder 250g, milk powder 100g, ground coffee 100g, mix, make coffee mealy potato.
Coffee mealy potato using method is with embodiment 1.
Embodiment 3:
Take potato full-powder 600g, vegetable fat powder 150g, milk powder 50g, ground coffee 50g, mix, make coffee mealy potato.
Coffee 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. coffee mealy potato of the present invention, is made up of potato full-powder, vegetable fat powder, milk powder, ground coffee, and the percentage by weight of each component is as follows: potato full-powder 60%～70%, vegetable fat powder 15%～25%, milk powder 5%～10%, ground coffee 5%～10%.
2. be instant coffee powder by ground coffee claimed in claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210461106.2A CN103766810A (en) | 2012-11-16 | 2012-11-16 | Coffee potato powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210461106.2A CN103766810A (en) | 2012-11-16 | 2012-11-16 | Coffee potato powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103766810A true CN103766810A (en) | 2014-05-07 |
Family
ID=50559936
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210461106.2A Pending CN103766810A (en) | 2012-11-16 | 2012-11-16 | Coffee potato powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103766810A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104247744A (en) * | 2014-10-12 | 2014-12-31 | 哈尔滨派特纳生物科技开发有限公司 | Method for preparing coffee and potato dessert |
| CN104381917A (en) * | 2014-10-12 | 2015-03-04 | 哈尔滨派特纳生物科技开发有限公司 | Aloe vera and potato dessert production method |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20060246205A1 (en) * | 2005-05-02 | 2006-11-02 | Goonetilleke L A | Dehydrated instant potato product and low carbohydrate dehydrated instant potato product |
| 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 |
| CN101889673A (en) * | 2010-07-30 | 2010-11-24 | 西华大学 | Method for preparing instant purple sweet potato microcapsule full powder |
-
2012
- 2012-11-16 CN CN201210461106.2A patent/CN103766810A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20060246205A1 (en) * | 2005-05-02 | 2006-11-02 | Goonetilleke L A | Dehydrated instant potato product and low carbohydrate dehydrated instant potato product |
| 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 |
| CN101889673A (en) * | 2010-07-30 | 2010-11-24 | 西华大学 | Method for preparing instant purple sweet potato microcapsule full powder |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104247744A (en) * | 2014-10-12 | 2014-12-31 | 哈尔滨派特纳生物科技开发有限公司 | Method for preparing coffee and potato dessert |
| CN104381917A (en) * | 2014-10-12 | 2015-03-04 | 哈尔滨派特纳生物科技开发有限公司 | Aloe vera and potato dessert production method |
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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 | ||
| C05 | Deemed withdrawal (patent law before 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140507 |