CN103766813A - 蓝莓土豆粉 - Google Patents

蓝莓土豆粉 Download PDF

Info

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
Authority
CN
China
Prior art keywords
blueberry
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
Application number
CN201210461576.9A
Other languages
English (en)
Inventor
赵依娜
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
HARBIN AIBOYA FOOD TECHNOLOGY DEVELOPMENT Co Ltd
Original Assignee
HARBIN AIBOYA FOOD TECHNOLOGY DEVELOPMENT Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by HARBIN AIBOYA FOOD TECHNOLOGY DEVELOPMENT Co Ltd filed Critical HARBIN AIBOYA FOOD TECHNOLOGY DEVELOPMENT Co Ltd
Priority to CN201210461576.9A priority Critical patent/CN103766813A/zh
Publication of CN103766813A publication Critical patent/CN103766813A/zh
Pending legal-status Critical Current

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/15Unshaped dry products, e.g. powders, flakes, granules or agglomerates
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/18Roasted or fried products, e.g. snacks or chips
    • A23L19/19Roasted or fried products, e.g. snacks or chips from powdered or mashed potato products
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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

蓝莓土豆粉
技术领域
[0001] 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
[0002]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,搅拌均匀用筛网将土豆泥过滤成细腻的土豆泥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。
[0003] 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
[0004] 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。
[0005] 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%。
[0006] 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。
[0007] 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。
[0008] 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。
[0009] 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。[0010] 蓝莓土豆粉的使用方法:将250g、80°C ±2°C的纯净水加入敞口、干净、耐热的容器中,边搅拌边缓慢倒入IOOg蓝莓土豆粉,搅拌均匀,冷却至30°C ±5°C,将其装入裱花袋中,在烤盘上挤出花型,放入预热至200°C的烤箱中,烤5-6min,即为蓝莓土豆泥焙烤成品。
[0011] 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。
[0012] 蓝莓土豆粉使用方法同实施例1。
[0013] 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。
[0014] 蓝莓土豆粉使用方法同实施例1。
[0015] 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%。
CN201210461576.9A 2012-11-16 2012-11-16 蓝莓土豆粉 Pending CN103766813A (zh)

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

ID=50559939

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)

* Cited by examiner, † Cited by third party
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)

* Cited by examiner, † Cited by third party
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

Patent Citations (4)

* Cited by examiner, † Cited by third party
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)

* Cited by examiner, † Cited by third party
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)

* Cited by examiner, † Cited by third party
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

Similar Documents

Publication Publication Date Title
CN102907637A (zh) 紫薯土豆粉
CN102907636A (zh) 芝麻土豆粉
CN103783449A (zh) 牛奶红薯粉
CN103099150A (zh) 板栗土豆粉
CN103766810A (zh) 咖啡土豆粉
CN103766814A (zh) 南瓜土豆粉
CN103766808A (zh) 草莓土豆粉
CN103125879A (zh) 花生土豆粉
CN102919765A (zh) 蒜香土豆粉
CN103783436A (zh) 菠萝红薯粉
CN103783447A (zh) 山楂红薯粉
CN103766813A (zh) 蓝莓土豆粉
CN103798680A (zh) 蓝莓红薯粉
CN103783439A (zh) 可可红薯粉
CN103783433A (zh) 木瓜土豆粉
CN103783430A (zh) 菠萝土豆粉
CN103766811A (zh) 胡萝卜土豆粉
CN103798679A (zh) 绿茶土豆粉
CN103783434A (zh) 芒果土豆粉
CN103783432A (zh) 绿豆土豆粉
CN102919760A (zh) 沙棘土豆粉
CN102919768A (zh) 牛奶土豆粉
CN103099151A (zh) 辣味土豆粉
CN102919762A (zh) 树莓土豆粉
CN103766809A (zh) 红豆土豆粉

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