CN103783432A - Green bean potato flour - Google Patents
Green bean potato flour Download PDFInfo
- Publication number
- CN103783432A CN103783432A CN201210461556.1A CN201210461556A CN103783432A CN 103783432 A CN103783432 A CN 103783432A CN 201210461556 A CN201210461556 A CN 201210461556A CN 103783432 A CN103783432 A CN 103783432A
- Authority
- CN
- China
- Prior art keywords
- potato
- green bean
- mung bean
- powder
- flour
- 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
- 244000013123 dwarf bean Species 0.000 title abstract 10
- 229920001592 potato starch Polymers 0.000 title abstract 7
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 45
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 45
- 239000000843 powder Substances 0.000 claims abstract description 34
- 235000013312 flour Nutrition 0.000 claims abstract description 11
- 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 abstract description 9
- 240000004922 Vigna radiata Species 0.000 claims description 37
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims description 37
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims description 37
- 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
- 235000019640 taste Nutrition 0.000 abstract 2
- 235000021331 green beans Nutrition 0.000 abstract 1
- 235000013575 mashed potatoes Nutrition 0.000 description 16
- 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
Abstract
The invention discloses green bean potato flour, which consists of the following components in percentage by weight: 60 to 70 percent of whole potato starch, 10 to 20 percent of vegetable fat powder, 10 to 15 percent of green bean flour and 5 to 10 percent of milk powder. The green bean potato flour is prepared by batching and mixing. The green bean potato flour can be used for simply, conveniently and rapidly making a roasted green bean potato mash product, and a making process is simplified; the green bean potato flour is a powdery product, thus being easy to store; the roasted green bean potato mash product prepared by the green bean potato flour is attractive in appearance, tastes delicate, has strong scorch aroma and the flavor of milk and green beans, and is a roasted product perfect in color, aroma and taste.
Description
Technical field
The invention belongs to food processing field, relate to a kind of mealy potato, especially a kind of mung 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 mung bean mealy potato, simple, convenient, fast while making mung bean mashed potatoes baked product with it.
Mung bean mealy potato of the present invention, is made up of potato full-powder, vegetable fat powder, mung bean flour, milk powder, and the percentage by weight of each component is as follows: potato full-powder 60%～70%, vegetable fat powder 10%～20%, mung bean flour 10%～15%, milk powder 5%～10%.
Described mung bean flour is instant mung bean powder.
Mung bean mealy potato making step is as follows: after potato full-powder, vegetable fat powder, mung bean flour, milk powder are weighed by proportioning, mix, make mung 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.
Instant mung bean powder has commercially available prod, as the Kang Paier board instant mung bean powder of Kang Paier Food Co., Ltd of Heilongjiang Province product.
Simple, convenient, fast while making mung bean mashed potatoes baked product with mung bean mealy potato of the present invention, mung 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 mung bean mealy potato of the present invention is powder product, be easier to store and keeping.The mung bean mashed potatoes baked product outward appearance of preparing with mung bean mealy potato of the present invention is tempting, delicate mouthfeel, and burnt odor is strong, has milk and mung 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, mung bean flour 120g, milk powder 80g, mix, make mung bean mealy potato.
The using method of mung bean mealy potato: 250g, the pure water of 80 ℃ ± 2 ℃ are added in uncovered, clean, heat-resisting container, slowly pour while stirring 100g mung 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 mung bean mashed potatoes and bakes finished product.
Embodiment 2:
Take potato full-powder 700g, vegetable fat powder 200g, mung bean flour 150g, milk powder 100g, mix, make mung bean mealy potato.
Mung bean mealy potato using method is with embodiment 1.
Embodiment 3:
Take potato full-powder 600g, vegetable fat powder 100g, mung bean flour 100g, milk powder 50g, mix, make mung bean mealy potato.
Mung 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. mung bean mealy potato of the present invention, is made up of potato full-powder, vegetable fat powder, mung bean flour, milk powder, and the percentage by weight of each component is as follows: potato full-powder 60%～70%, vegetable fat powder 10%～20%, mung bean flour 10%～15%, milk powder 5%～10%.
2. be instant mung bean powder by mung bean flour claimed in claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210461556.1A CN103783432A (en) | 2012-11-16 | 2012-11-16 | Green bean potato flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210461556.1A CN103783432A (en) | 2012-11-16 | 2012-11-16 | Green bean potato flour |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103783432A true CN103783432A (en) | 2014-05-14 |
Family
ID=50659818
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210461556.1A Pending CN103783432A (en) | 2012-11-16 | 2012-11-16 | Green bean potato flour |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103783432A (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 (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1522581A (en) * | 2003-02-18 | 2004-08-25 | 戚海燕 | Edible and skin-care milk powder |
| WO2004112491A2 (en) * | 2003-06-26 | 2004-12-29 | Ashley Carter Salisbury | Health confectionery |
| CN1709145A (en) * | 2005-07-12 | 2005-12-21 | 黄永祥 | Fascinating food and its preparing method |
| WO2006132042A1 (en) * | 2005-06-10 | 2006-12-14 | Yasuyuki Yamada | Nutritional supplement powder and fat for food or medicine |
| 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 |
| CN102240050A (en) * | 2010-05-13 | 2011-11-16 | 何首文 | Starch, fruit and vegetable ball food and manufacturing method thereof |
-
2012
- 2012-11-16 CN CN201210461556.1A patent/CN103783432A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1522581A (en) * | 2003-02-18 | 2004-08-25 | 戚海燕 | Edible and skin-care milk powder |
| WO2004112491A2 (en) * | 2003-06-26 | 2004-12-29 | Ashley Carter Salisbury | Health confectionery |
| WO2006132042A1 (en) * | 2005-06-10 | 2006-12-14 | Yasuyuki Yamada | Nutritional supplement powder and fat for food or medicine |
| CN1709145A (en) * | 2005-07-12 | 2005-12-21 | 黄永祥 | Fascinating food and its preparing method |
| 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 |
| CN102240050A (en) * | 2010-05-13 | 2011-11-16 | 何首文 | Starch, fruit and vegetable ball food 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: 20140514 |