CN103798688A - 腰果红薯粉 - Google Patents
腰果红薯粉 Download PDFInfo
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- CN103798688A CN103798688A CN201210498520.0A CN201210498520A CN103798688A CN 103798688 A CN103798688 A CN 103798688A CN 201210498520 A CN201210498520 A CN 201210498520A CN 103798688 A CN103798688 A CN 103798688A
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- cashew nut
- sweet potato
- powder
- potato powder
- baked
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- 239000000843 powder Substances 0.000 title claims abstract description 61
- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 55
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 55
- 244000226021 Anacardium occidentale Species 0.000 title claims abstract description 50
- 235000020226 cashew nut Nutrition 0.000 title claims abstract description 50
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000019871 vegetable fat Nutrition 0.000 claims description 8
- 238000010298 pulverizing process Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 12
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 5
- 239000000463 material Substances 0.000 abstract description 4
- 238000002156 mixing Methods 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 238000013329 compounding Methods 0.000 abstract 1
- 235000013365 dairy product Nutrition 0.000 abstract 1
- 238000002203 pretreatment Methods 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 238000005303 weighing Methods 0.000 abstract 1
- 235000013575 mashed potatoes Nutrition 0.000 description 15
- 239000000203 mixture Substances 0.000 description 5
- 244000061456 Solanum tuberosum Species 0.000 description 4
- 235000002595 Solanum tuberosum Nutrition 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Natural products OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- 241001560086 Pachyrhizus Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 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
- 239000003205 fragrance Substances 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000007686 potassium Nutrition 0.000 description 1
- 235000013606 potato chips Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940045997 vitamin a Drugs 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
- A23L19/105—Sweet potatoes
-
- 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
本发明的腰果红薯粉，由红薯全粉、植脂末、腰果粉组成，各组分的重量百分比如下：红薯全粉65%～75%、植脂末10％～20％、腰果粉10%～20%，经配料、混合制成。用本发明的腰果红薯粉制作腰果红薯泥焙烤产品时简单、方便、快捷，腰果红薯粉加定量的热水就完成了配料过程，省去了红薯去皮、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。由于本发明的腰果红薯粉是粉状产品，更易于贮存和保管。用本发明的腰果红薯粉制备的腰果红薯泥焙烤产品外观诱人，口感细腻，有浓郁的烤红薯焦香及腰果香味，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，涉及一种红薯粉，尤其是一种腰果红薯粉。
背景技术
目前，在国内流行一种薯泥焙烤产品，如公爵土豆，适合家庭自制或烘焙店制作出售，深受年轻人的喜爱。常用的薯泥原料主要有土豆泥、红薯泥、紫薯泥等，薯泥焙烤产品是将添加了多种辅料的薯泥经成型、烘烤制成的即做即食薯泥产品，其传统的制做方法如下：①将鲜薯洗净去皮后切成薄片；②将鲜薯薄片放入蒸锅中蒸熟；③将蒸熟的鲜薯片放在碗中压成薯泥；④加入辅料，搅拌均匀；⑤用筛网将薯泥过滤成细腻的薯泥；⑥将过滤后的薯泥挤压成型；⑦放入烤箱中，烤至表面上色，即为薯泥焙烤成品。
由上述制作方法可见，薯泥焙烤产品的传统制作方法比较复杂，工序较多，由于有鲜薯的蒸熟过程导致了其制作时间较长，这些都给即做即食的薯泥产品带来了诸多不便，也影响了薯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腰果红薯粉，用其制作腰果红薯泥焙烤产品时简单、方便、快捷。
本发明的腰果红薯粉，由红薯全粉、植脂末、腰果粉组成，各组分的重量百分比如下：红薯全粉65%～75%、植脂末10％～20％、腰果粉10%～20%。
所述的腰果粉是以盐焗腰果仁为原料经粉碎、过60目筛制成的腰果粉。
腰果红薯粉制作步骤如下：将红薯全粉、植脂末、腰果粉按配比称重后混合均匀，制得腰果红薯粉。
红薯，也称地瓜，含有丰富的淀粉、膳食纤维、胡萝卜素、维生素A、B、C、E以及钾、铁、铜、硒、钙等10余种微量元素和亚油酸等，营养价值很高，被营养学家们称为营养最均衡的食品之一。红薯全粉为红薯脱水制品，是以新鲜红薯为原料，经清洗、去皮、切片、预煮、冷却、蒸煮、捣泥、脱水干燥、粉碎、过筛等工艺制得的粉末状产品。红薯粉保留了天然红薯的风味及几乎全部的营养成份，加工性能也基本与红薯相同。昆明华娟农产品有限公司有红薯全粉出售。
用本发明的腰果红薯粉制作腰果红薯泥焙烤产品时简单、方便、快捷，腰果红薯粉加定量的热水就完成了配料过程，省去了红薯去皮、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。由于本发明的腰果红薯粉是粉状产品，更易于贮存和保管。用本发明的腰果红薯粉制备的腰果红薯泥焙烤产品外观诱人，口感细腻，有浓郁的烤红薯焦香及腰果香味，是一种色、香、味俱佳的焙烤产品。
本发明的腰果红薯粉使用时加水比例为腰果红薯粉：水=1:2.5，水的温度要求在80℃±2℃。
四、具体实施方式
实施例1
称取红薯全粉700g、植脂末150g、腰果粉150g，混合均匀，制得腰果红薯粉。
腰果红薯粉的使用方法：将250g、80℃±2℃的饮用水加入搅拌中，边搅拌边缓慢倒入100g腰果红薯粉，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，即为腰果红薯泥焙烤成品。
实施例2
称取红薯全粉750g、植脂末200g、腰果粉200g，混合均匀，制得腰果红薯粉。
腰果红薯粉使用方法同实施例1。
实施例3
称取红薯全粉650g、植脂末100g、腰果粉100g，混合均匀，制得腰果红薯粉。
腰果红薯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 (2)
1.本发明的腰果红薯粉，由红薯全粉、植脂末、腰果粉组成，各组分的重量百分比如下：红薯全粉65%～75%、植脂末10％～20％、腰果粉10%～20%。
2.按权利要求1所述的腰果粉是以盐焗腰果仁为原料经粉碎、过60目筛制成的腰果粉。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210498520.0A CN103798688A (zh) | 2012-11-29 | 2012-11-29 | 腰果红薯粉 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210498520.0A CN103798688A (zh) | 2012-11-29 | 2012-11-29 | 腰果红薯粉 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103798688A true CN103798688A (zh) | 2014-05-21 |
Family
ID=50696459
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210498520.0A Pending CN103798688A (zh) | 2012-11-29 | 2012-11-29 | 腰果红薯粉 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103798688A (zh) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101816389A (zh) * | 2010-04-16 | 2010-09-01 | 李全华 | 蛋粉食品 |
| KR20100100479A (ko) * | 2009-03-06 | 2010-09-15 | 해남군 | 고구마 분말 및 그를 이용한 고구마 가공식품 |
| JP2011050351A (ja) * | 2009-09-04 | 2011-03-17 | Q P Corp | マッシュポテト |
-
2012
- 2012-11-29 CN CN201210498520.0A patent/CN103798688A/zh active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20100100479A (ko) * | 2009-03-06 | 2010-09-15 | 해남군 | 고구마 분말 및 그를 이용한 고구마 가공식품 |
| JP2011050351A (ja) * | 2009-09-04 | 2011-03-17 | Q P Corp | マッシュポテト |
| CN101816389A (zh) * | 2010-04-16 | 2010-09-01 | 李全华 | 蛋粉食品 |
Non-Patent Citations (1)
| Title |
|---|
| 郑晓杰: ""即食红薯复合糊"", 《食品工业科技》 * |
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Application publication date: 20140521 |