CN103766813A - 蓝莓土豆粉 - Google Patents
蓝莓土豆粉 Download PDFInfo
- Publication number
- CN103766813A CN103766813A CN201210461576.9A CN201210461576A CN103766813A CN 103766813 A CN103766813 A CN 103766813A CN 201210461576 A CN201210461576 A CN 201210461576A CN 103766813 A CN103766813 A CN 103766813A
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- blueberry
- potato
- powder
- percent
- potato powder
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- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 49
- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 49
- 239000000843 powder Substances 0.000 title claims abstract description 44
- 235000003095 Vaccinium corymbosum Nutrition 0.000 title claims abstract description 41
- 235000017537 Vaccinium myrtillus Nutrition 0.000 title claims abstract description 41
- 235000021014 blueberries Nutrition 0.000 title claims abstract description 41
- 244000077233 Vaccinium uliginosum Species 0.000 title description 6
- 240000000851 Vaccinium corymbosum Species 0.000 claims abstract description 35
- 239000008267 milk Substances 0.000 claims abstract description 11
- 210000004080 milk Anatomy 0.000 claims abstract description 11
- 235000013336 milk Nutrition 0.000 claims abstract description 11
- 235000019871 vegetable fat Nutrition 0.000 claims description 8
- 235000013575 mashed potatoes Nutrition 0.000 abstract description 19
- 238000000034 method Methods 0.000 abstract description 10
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 238000002156 mixing Methods 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract 1
- 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
- 238000002360 preparation method Methods 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
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)
Abstract
本发明的蓝莓土豆粉，由马铃薯全粉、植脂末、乳粉、蓝莓粉组成，各组分的重量百分比如下：马铃薯全粉60%～70%、植脂末15％～25％、乳粉5%～10%、蓝莓粉4%～8%，经配料、混合制成。用本发明的蓝莓土豆粉制作蓝莓土豆泥焙烤产品时简单、方便、快捷，大大简化了制作过程。由于本发明的蓝莓土豆粉是粉状产品，更易于贮存和保管。用本发明的蓝莓土豆粉制备的蓝莓土豆泥焙烤产品外观诱人，口感细腻，焦香浓郁，兼有奶香和清新的蓝莓味，是一种色、香、味俱佳的焙烤产品。
Description
技术领域
本发明属食品加工领域，涉及一种土豆粉，尤其是一种蓝莓土豆粉。
背景技术
目前，在国内的蛋糕房、面包房等焙烤店出售的土豆泥焙烤产品深受消费者喜爱，如名为“公爵夫人土豆”的产品，就是非常受欢迎的土豆泥焙烤产品。相传，公爵夫人土豆是法国一位有着丰富想象力的公爵夫人创造的土豆新吃法，因此被称为“公爵夫人土豆”。土豆泥焙烤产品是将添加了多种辅料的土豆泥经成型、烘烤制成的即做即食土豆泥产品，其传统的制做方法如下：①土豆洗净去皮后切成薄片；②将土豆片放入蒸锅中蒸熟；③将蒸熟的土豆片放在碗中压成土豆泥；④加入辅料，搅拌均匀；⑤用筛网将土豆泥过滤成细腻的土豆泥；⑥将过滤后的土豆泥挤压成型；⑦放入烤箱中，烤至表面金黄色，即为土豆泥焙烤成品。
由上述制作方法可见，土豆泥焙烤产品的传统制作方法比较复杂，工序较多，由于有土豆的蒸熟过程导致了其制作时间较长，且生土豆在空气中暴露时间过长还可能引起褐变而影响外观，这些都是即做即食产品比较致命的缺点，也影响了土豆泥焙烤产品的进一步普及和推广。
发明内容
本发明的目的在于提供一种蓝莓土豆粉，用其制作蓝莓土豆泥焙烤产品时简单、方便、快捷。
本发明的蓝莓土豆粉，由马铃薯全粉、植脂末、乳粉、蓝莓粉组成，各组分的重量百分比如下：马铃薯全粉60%～70%、植脂末15％～25％、乳粉5%～10%、蓝莓粉4%～8%。
蓝莓土豆粉制作步骤如下：将马铃薯全粉、植脂末、乳粉、蓝莓粉按配比称重后混合均匀，制得蓝莓土豆粉。
马铃薯全粉为一种马铃薯脱水制品，是以新鲜马铃薯为原料，经清洗、去皮、切片、预煮、冷却、蒸煮、捣泥、脱水干燥等工艺制得的粉末状或片屑状产品，粉末状的称为马铃薯全粉，片屑状的称为马铃薯雪花全粉。由于生产过程中保留了马铃薯细胞的完整性，因此马铃薯全粉最大限度地保留了天然马铃薯风味及营养成份，加工性能也基本与马铃薯相同。
用本发明的蓝莓土豆粉制作蓝莓土豆泥焙烤产品时简单、方便、快捷，蓝莓土豆粉加定量的热水就完成了配料过程，省去了马铃薯去皮、切片、蒸煮等原料预处理过程及配料时每种原料都要称量、再混合、配制的麻烦，大大简化了制作过程。由于本发明的蓝莓土豆粉是粉状产品，更易于贮存和保管。用本发明的蓝莓土豆粉制备的蓝莓土豆泥焙烤产品外观诱人，口感细腻，焦香浓郁，兼有奶香和清新的蓝莓味，是一种色、香、味俱佳的焙烤产品。
四、具体实施方式
实施例1：
称取马铃薯全粉650g、植脂末200g、乳粉80g、蓝莓粉60g，混合均匀，制得蓝莓土豆粉。
蓝莓土豆粉的使用方法：将250g、80℃±2℃的纯净水加入敞口、干净、耐热的容器中，边搅拌边缓慢倒入100g蓝莓土豆粉，搅拌均匀，冷却至30℃±5℃，将其装入裱花袋中，在烤盘上挤出花型，放入预热至200℃的烤箱中，烤5-6min，即为蓝莓土豆泥焙烤成品。
实施例2：
称取马铃薯全粉700g、植脂末250g、乳粉100g、蓝莓粉80g，混合均匀，制得蓝莓土豆粉。
蓝莓土豆粉使用方法同实施例1。
实施例3：
称取马铃薯全粉600g、植脂末150g、乳粉50g、蓝莓粉40g，混合均匀，制得蓝莓土豆粉。
蓝莓土豆粉使用方法同实施例1。
以上详细说明了本发明的实施方式，但这只是为了便于理解而举的实例，不应被视为是对本发明范围的限制。同样，任何所属领域的技术人员均可根据本发明的技术方案及其较佳实施例的描述，做出各种可能的等同改变或替换。
Claims (1)
1.本发明的蓝莓土豆粉，由马铃薯全粉、植脂末、乳粉、蓝莓粉组成，各组分的重量百分比如下：马铃薯全粉60%～70%、植脂末15％～25％、乳粉5%～10%、蓝莓粉4%～8%。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210461576.9A CN103766813A (zh) | 2012-11-16 | 2012-11-16 | 蓝莓土豆粉 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210461576.9A CN103766813A (zh) | 2012-11-16 | 2012-11-16 | 蓝莓土豆粉 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103766813A true CN103766813A (zh) | 2014-05-07 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210461576.9A Pending CN103766813A (zh) | 2012-11-16 | 2012-11-16 | 蓝莓土豆粉 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103766813A (zh) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104247743A (zh) * | 2014-10-12 | 2014-12-31 | 哈尔滨派特纳生物科技开发有限公司 | 一种草莓马铃薯甜点的制作方法 |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101715931A (zh) * | 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 | 一种马铃薯食品 |
| KR20110119148A (ko) * | 2010-04-26 | 2011-11-02 | 청화산영농조합법인 | 용해성이 좋은 블루베리 과립 제조방법 및 블루베리 과립 조성물 |
| CN102396684A (zh) * | 2011-11-18 | 2012-04-04 | 大连得达科技发展有限公司 | 一种蓝莓薯条 |
| CN102669335A (zh) * | 2012-06-17 | 2012-09-19 | 哈尔滨市海澳斯生物科技开发有限公司 | 一种蓝莓养生茶固体饮料及其制备方法 |
-
2012
- 2012-11-16 CN CN201210461576.9A patent/CN103766813A/zh active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101715931A (zh) * | 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 | 一种马铃薯食品 |
| KR20110119148A (ko) * | 2010-04-26 | 2011-11-02 | 청화산영농조합법인 | 용해성이 좋은 블루베리 과립 제조방법 및 블루베리 과립 조성물 |
| CN102396684A (zh) * | 2011-11-18 | 2012-04-04 | 大连得达科技发展有限公司 | 一种蓝莓薯条 |
| CN102669335A (zh) * | 2012-06-17 | 2012-09-19 | 哈尔滨市海澳斯生物科技开发有限公司 | 一种蓝莓养生茶固体饮料及其制备方法 |
Non-Patent Citations (1)
| Title |
|---|
| 谭美珍，等: "《食全食美之潮妈喂养学-0-2岁篇》", 30 November 2011, 新世纪出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104247743A (zh) * | 2014-10-12 | 2014-12-31 | 哈尔滨派特纳生物科技开发有限公司 | 一种草莓马铃薯甜点的制作方法 |
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Application publication date: 20140507 |