CN103798678A - Walnut kernel and potato powder - Google Patents
Walnut kernel and potato powder Download PDFInfo
- Publication number
- CN103798678A CN103798678A CN201210457740.9A CN201210457740A CN103798678A CN 103798678 A CN103798678 A CN 103798678A CN 201210457740 A CN201210457740 A CN 201210457740A CN 103798678 A CN103798678 A CN 103798678A
- Authority
- CN
- China
- Prior art keywords
- walnut kernel
- powder
- potato
- walnut
- 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
- 235000009496 Juglans regia Nutrition 0.000 title claims abstract description 56
- 235000020234 walnut Nutrition 0.000 title claims abstract description 54
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 50
- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 50
- 239000000843 powder Substances 0.000 title claims abstract description 49
- 240000007049 Juglans regia Species 0.000 title description 39
- 244000203593 Piper nigrum Species 0.000 claims abstract description 9
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 9
- 235000013614 black pepper Nutrition 0.000 claims abstract description 9
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 9
- 241000758789 Juglans Species 0.000 claims abstract 17
- 235000013372 meat Nutrition 0.000 claims description 13
- 150000003839 salts Chemical class 0.000 claims description 8
- 235000019871 vegetable fat Nutrition 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 5
- 238000010298 pulverizing process Methods 0.000 claims description 2
- 235000013575 mashed potatoes Nutrition 0.000 abstract description 20
- 238000004519 manufacturing process Methods 0.000 abstract description 6
- 239000000463 material Substances 0.000 abstract description 3
- 238000002156 mixing Methods 0.000 abstract description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 235000013365 dairy product Nutrition 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 238000000034 method Methods 0.000 description 9
- 239000000203 mixture Substances 0.000 description 5
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 210000000582 semen Anatomy 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 210000004556 brain Anatomy 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000013606 potato chips Nutrition 0.000 description 2
- 230000000717 retained effect Effects 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- WECGLUPZRHILCT-GSNKCQISSA-N 1-linoleoyl-sn-glycerol Chemical group CCCCC\C=C/C\C=C/CCCCCCCC(=O)OC[C@@H](O)CO WECGLUPZRHILCT-GSNKCQISSA-N 0.000 description 1
- 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
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000000694 effects Effects 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
- 235000019197 fats Nutrition 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000004345 fruit ripening Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000001817 pituitary effect Effects 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 230000009469 supplementation Effects 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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 provides walnut kernel and potato powder. The walnut kernel and potato powder is composed of the components in percentage by weight: 65%-75% of mashed potatoes, 10%-20% of non-dairy creamer, 10%-20% of walnut kernel powder, 1.0%-1.5% of table salt and 0.03%-0.05% of white pepper powder. The walnut kernel and potato powder is prepared by preparing the materials and mixing. When the walnut kernel and potato powder provided by the invention is used for producing a walnut kernel and mashed potato baked product, a production process is simple, convenient and rapid and is simplified. The walnut kernel and potato powder provided by the invention is a powdery product and is easy to store and preserve. The walnut kernel and mashed potato baked product prepared from the walnut kernel and potato powder has an attractive appearance and fine and smooth mouth feel, has rich scorch aroma and also has the flavor of walnut kernels; the walnut kernel and mashed potato baked product is a baked product which has good 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 walnut kernel 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 walnut kernel mealy potato, simple, convenient, fast while making walnut kernel mashed potatoes baked product with it.
Walnut kernel mealy potato of the present invention, be made up of potato full-powder, vegetable fat powder, walnut meat powder, salt, white pepper powder, the percentage by weight of each component is as follows: potato full-powder 65%～75%, vegetable fat powder 10%～20%, walnut meat powder 10%～20%, salt 1.0%～1.5%, white pepper powder 0.03%～0.05%.
Described walnut meat powder refers to take the baked walnut kernel of Yan as raw material through pulverizing, cross the walnut meat powder that 60 mesh sieves make.
Walnut kernel mealy potato making step is as follows: after potato full-powder, vegetable fat powder, walnut meat powder, salt, white pepper powder are weighed by proportioning, mix, make walnut kernel 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.
Walnut kernel, has another name called juglandis,semen, Semen Juglandis.Walnut is the dry mature seed of English walnut (Juglans regia L.).Gather when fruit maturation autumn, removes meat pericarp, dries, then remove nucleocapsid and wooden barrier film, obtains juglandis,semen.Walnut kernel contains abundant nutrient, and every hectogram contains 15～20 grams, protein, 60～70 grams, fat, 10 grams, carbohydrate; And various trace elements and the mineral matter such as the calcium that contains needed by human, phosphorus, iron, and the multivitamin such as carrotene, riboflavin.In walnut, fatty main component is linoleic acid glyceride, not only can not make cholesterol raise after food, can also reduce the absorption of enteron aisle to cholesterol, therefore, can be used as hypertension, arteriosclerotic's invigorant.In addition, these greases also can be supplied with the needs of brain matrix.Trace element zinc and manganese contained in walnut are important component pituitary, and normal food is of value to the nutritional supplementation of brain, has brain-tonifying effect.
Simple, convenient, fast while making walnut kernel mashed potatoes baked product with walnut kernel mealy potato of the present invention, walnut kernel 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 walnut kernel mealy potato of the present invention is powder product, be easier to store and keeping.The walnut kernel mashed potatoes baked product outward appearance of preparing with walnut kernel mealy potato of the present invention is tempting, delicate mouthfeel, and burnt odor is strong, has the fragrance of walnut kernel concurrently, is all good baked products of a kind of color.
The specific embodiment
Embodiment 1:
Take potato full-powder 700g, vegetable fat powder 150g, walnut meat powder 150g, salt 12g, white pepper powder 0.4g, mix, make walnut kernel mealy potato.
The using method of walnut kernel mealy potato: 250g, the pure water of 80 ℃ ± 2 ℃ are added in uncovered, clean, heat-resisting container, slowly pour while stirring 100g walnut kernel 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 walnut kernel mashed potatoes and bakes finished product.
Embodiment 2:
Take potato full-powder 750g, vegetable fat powder 200g, walnut meat powder 200g, salt 15g, white pepper powder 0.5g, mix, make walnut kernel mealy potato.
Walnut kernel mealy potato using method is with embodiment 1.
Embodiment 3:
Take potato full-powder 650g, vegetable fat powder 100g, walnut meat powder 100g, salt 10g, white pepper powder 0.3g, mix, make walnut kernel mealy potato.
Walnut kernel 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. walnut kernel mealy potato of the present invention, be made up of potato full-powder, vegetable fat powder, walnut meat powder, salt, white pepper powder, the percentage by weight of each component is as follows: potato full-powder 65%～75%, vegetable fat powder 10%～20%, walnut meat powder 10%～20%, salt 1.0%～1.5%, white pepper powder 0.03%～0.05%.
2. refer to take the baked walnut kernel of Yan as raw material through pulverizing, cross the walnut meat powder that 60 mesh sieves make by walnut meat powder claimed in claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210457740.9A CN103798678A (en) | 2012-11-15 | 2012-11-15 | Walnut kernel and potato powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210457740.9A CN103798678A (en) | 2012-11-15 | 2012-11-15 | Walnut kernel and potato powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103798678A true CN103798678A (en) | 2014-05-21 |
Family
ID=50696449
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210457740.9A Pending CN103798678A (en) | 2012-11-15 | 2012-11-15 | Walnut kernel and potato powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103798678A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104543866A (en) * | 2014-12-09 | 2015-04-29 | 天祝华农原生态食品有限公司 | Stirred nutrient potato balls and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1142899A (en) * | 1995-04-28 | 1997-02-19 | 不二制油株式会社 | Sandwich material for dough or flour material and baked food using said material |
| 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 |
-
2012
- 2012-11-15 CN CN201210457740.9A patent/CN103798678A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1142899A (en) * | 1995-04-28 | 1997-02-19 | 不二制油株式会社 | Sandwich material for dough or flour material and baked food using said material |
| 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 |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104543866A (en) * | 2014-12-09 | 2015-04-29 | 天祝华农原生态食品有限公司 | Stirred nutrient potato balls 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: 20140521 |