CN103783433A - Pawpaw and potato powder - Google Patents
Pawpaw and potato powder Download PDFInfo
- Publication number
- CN103783433A CN103783433A CN201210462095.XA CN201210462095A CN103783433A CN 103783433 A CN103783433 A CN 103783433A CN 201210462095 A CN201210462095 A CN 201210462095A CN 103783433 A CN103783433 A CN 103783433A
- Authority
- CN
- China
- Prior art keywords
- pawpaw
- powder
- potato
- mashed
- 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 51
- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 51
- 239000000843 powder Substances 0.000 title claims abstract description 46
- 235000009467 Carica papaya Nutrition 0.000 title claims abstract description 41
- 235000006264 Asimina triloba Nutrition 0.000 title claims abstract description 33
- 244000189799 Asimina triloba Species 0.000 title abstract 10
- 239000008267 milk Substances 0.000 claims abstract description 11
- 235000013336 milk Nutrition 0.000 claims abstract description 11
- 210000004080 milk Anatomy 0.000 claims abstract description 11
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims abstract description 9
- 239000001052 yellow pigment Substances 0.000 claims abstract description 9
- 240000006432 Carica papaya Species 0.000 claims description 25
- 235000019871 vegetable fat Nutrition 0.000 claims description 8
- 235000013575 mashed potatoes Nutrition 0.000 abstract description 17
- 238000004519 manufacturing process Methods 0.000 abstract description 6
- 238000002156 mixing Methods 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract 3
- 235000019634 flavors Nutrition 0.000 abstract 3
- 238000013329 compounding Methods 0.000 abstract 1
- 235000013365 dairy product Nutrition 0.000 abstract 1
- 238000000034 method Methods 0.000 description 9
- 241000219173 Carica Species 0.000 description 6
- 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
The invention relates to pawpaw and potato powder. The powder comprises the following components in percentage by weight: 60-70% of mashed potato, 15-25% of non-dairy creamer, 5-10% of milk powder, 5-10% of pawpaw powder and 0.06-0.08% of monascus yellow pigment. The pawpaw and potato powder is prepared by compounding and mixing the components. The pawpaw and potato powder can be prepared into baked products of mashed pawpaw and potato in a simple, convenient and quick way, and the production process is greatly simplified. The pawpaw and potato powder is a powder product and is easy to store and keep. The baked products of mashed pawpaw and potato prepared by the pawpaw and potato powder have an attractive appearance, delicate mouth feel, strong burnt smell, and milk flavor and fresh pawpaw flavor, so that the baked products are all good in color, flavor and taste.
Description
Technical field
The invention belongs to food processing field, relate to a kind of mealy potato, especially a kind of pawpaw 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 pawpaw mealy potato, simple, convenient, fast while making pawpaw mashed potatoes baked product with it.
Pawpaw mealy potato of the present invention, be made up of potato full-powder, vegetable fat powder, milk powder, papaya powder, monascus yellow pigment, the percentage by weight of each component is as follows: potato full-powder 60%～70%, vegetable fat powder 15%～25%, milk powder 5%～10%, papaya powder 5%～10%, monascus yellow pigment 0.06%～0.08%.
Pawpaw mealy potato making step is as follows: after potato full-powder, vegetable fat powder, milk powder, papaya powder, monascus yellow pigment are weighed by proportioning, mix, make pawpaw 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 pawpaw mashed potatoes baked product with pawpaw mealy potato of the present invention, pawpaw 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 pawpaw mealy potato of the present invention is powder product, be easier to store and keeping.The pawpaw mashed potatoes baked product outward appearance of preparing with pawpaw mealy potato of the present invention is tempting, delicate mouthfeel, and burnt odor is strong, has milk and pure and fresh pawpaw taste 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, papaya powder 70g, monascus yellow pigment 0.7g, mix, make pawpaw mealy potato.
The using method of pawpaw mealy potato: 250g, the pure water of 80 ℃ ± 2 ℃ are added in uncovered, clean, heat-resisting container, slowly pour while stirring 100g pawpaw 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 pawpaw mashed potatoes and bakes finished product.
Embodiment 2:
Take potato full-powder 700g, vegetable fat powder 250g, milk powder 100g, papaya powder 100g, monascus yellow pigment 0.8g, mix, make pawpaw mealy potato.
Pawpaw mealy potato using method is with embodiment 1.
Embodiment 3:
Take potato full-powder 600g, vegetable fat powder 150g, milk powder 50g, papaya powder 50g, monascus yellow pigment 0.6g, mix, make pawpaw mealy potato.
Pawpaw 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 (1)
1. pawpaw mealy potato of the present invention, be made up of potato full-powder, vegetable fat powder, milk powder, papaya powder, monascus yellow pigment, the percentage by weight of each component is as follows: potato full-powder 60%～70%, vegetable fat powder 15%～25%, milk powder 5%～10%, papaya powder 5%～10%, monascus yellow pigment 0.06%～0.08%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210462095.XA CN103783433A (en) | 2012-11-16 | 2012-11-16 | Pawpaw and potato powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210462095.XA CN103783433A (en) | 2012-11-16 | 2012-11-16 | Pawpaw and potato powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103783433A true CN103783433A (en) | 2014-05-14 |
Family
ID=50659819
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210462095.XA Pending CN103783433A (en) | 2012-11-16 | 2012-11-16 | Pawpaw and potato powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103783433A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104957551A (en) * | 2015-06-05 | 2015-10-07 | 海口同一实业有限公司 | Multi-flavored mashed potato and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01317360A (en) * | 1988-06-20 | 1989-12-22 | Deirii Foods Kk | Preparation of jam |
| CN1157112A (en) * | 1996-02-13 | 1997-08-20 | 王美岭 | Complete nourishing powder for pregnant woman and preparing method 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 |
| CN101756133A (en) * | 2010-01-15 | 2010-06-30 | 深圳市亚泰轩实业有限公司 | Fruit and vegetable breakfast formula containing pumpkin and processing method thereof |
-
2012
- 2012-11-16 CN CN201210462095.XA patent/CN103783433A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01317360A (en) * | 1988-06-20 | 1989-12-22 | Deirii Foods Kk | Preparation of jam |
| CN1157112A (en) * | 1996-02-13 | 1997-08-20 | 王美岭 | Complete nourishing powder for pregnant woman and preparing method 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 |
| CN101756133A (en) * | 2010-01-15 | 2010-06-30 | 深圳市亚泰轩实业有限公司 | Fruit and vegetable breakfast formula containing pumpkin and processing method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104957551A (en) * | 2015-06-05 | 2015-10-07 | 海口同一实业有限公司 | Multi-flavored mashed potato and preparation method thereof |
| CN104957551B (en) * | 2015-06-05 | 2018-08-31 | 海口同一实业有限公司 | A kind of multi-flavour mashed potatoes 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 |