CN104770692A - Potato brewed soup with beef flavor and processing method thereof - Google Patents
Potato brewed soup with beef flavor and processing method thereof Download PDFInfo
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Abstract
The invention discloses potato brewed soup with beef flavor and a processing method thereof. The processing method comprises the following steps: taking the first group of raw materials including 40-80 parts of potato starch and 1-3 parts of beef essence paste by weight, the second group of raw materials including 0.5-0.8 part of tallow, 1-5 parts of vegetable oil and water by weight and the third group of raw materials including diced beef subjected to fresh keeping treatment, grinding the first group of raw materials until the grain size is below 120 meshes to obtain powder, and mixing the second group of raw materials to obtain a feed liquid, wherein the ratio of the amount of water to the total weight of other raw materials is (0.35-0.50) to 1; putting the powder in granulation equipment, keeping the air inlet temperature at 90-100 DEG C and the air outlet temperature at 50-60 DEG C, supplying the feed liquid by adopting a peristaltic pump, and continuously drying for 10-15 minutes after all the feed liquid is transferred to the granulation equipment, wherein changes of the rotating speed v with time t are as follows: v is equal to 0.03rpm when t is not less than 0 and less than 10min, v is equal to 0.13rpm when t is not less than 10min and less than 20min, v is equal to 0.17rpm when t is not less than 20min and less than 30min, v is equal to 0.21rpm when t is not less than 30min and less than 38min, and v is equal to 0.14rpm when t is not less than 38min; adding the third group of raw materials to the mixed materials. The potato brewed soup with beef flavor is rich in nutrients, is easy to digest and is easy to dissolve and does not cake when being eaten.
Description
Technical field
The present invention relates to food processing field, particularly relate to a kind of beef-flavouring potato and reconstitute custard and processing method thereof.
Background technology
Potato has very high nutritive value, is the wholefood that the whole world is generally acknowledged, causes and pays close attention to widely and research.In general, 9 ~ 20% starch, 1.5 ~ 2.3% protein, 0.1 ~ 1.1% fat, 0.6 ~ 0.8% crude fibre is about contained in fresh potato.Potato protein is of high nutritive value, and digestible component is high, is easily absorbed by the body, and its quality is close with animal protein, can match in excellence or beauty with egg.Containing 18 seed amino acids in potato protein, comprise the essential amino acid that the human bodies such as arginine, histidine, isoleucine, lysine, methionine, phenylalanine, threonine, tyrosine, valine can not self synthesize.In addition, also the nutritional labelings such as abundant vitamin (carrotene, vitamin C, thiamine, riboflavin, niacin etc.) and mineral matter (as calcium, phosphorus, iron etc.) are contained in potato.Wherein, carrotene and vitamin C are unexistent in Cereal grain.From nutritional point, potato has more advantage than rice, flour, can be described as " out of this world food ".Potato, with its good nutritive value and economic worth, is the staple food source of many European and American developed countries residents always.In American-European countries, the output of Potato ring rot bacteria goods and consumption figure account for 76% of its total output, potato food reaches more than 90 and plants, and converted products mainly contains frozen potato product, potato slices (sheet), mashed potato, mashed potatoes composite article, starch and potato full-powder etc.
The product of beef-flavouring occupies very large share in the market, such as dilated food, instant noodles, dried beef etc., very by the liking of vast younger population, but ubiquitous beef-flavouring product be not suitable for old group in above-mentioned market.
Existingly reconstitute during custard produces, be all mixed simply by various raw material, because the particle diameter between raw material is different, mixing can be caused so uneven, taste bad, easily to become piece when brewing, impact is edible.
Summary of the invention
For above-mentioned technical problem, the invention provides one and mix, particle diameter is suitable, does not lump when brewing, and holds the processing method that diffluent beef-flavouring potato reconstitutes custard.
Another object of the present invention is not lump when providing one to brew, and holds diffluent beef-flavouring potato and reconstitutes custard.
Technical scheme provided by the invention is:
Beef-flavouring potato reconstitutes a processing method for custard, comprises the following steps:
The raw material that step one, beef-flavouring potato reconstitute custard is divided into three groups, with weight parts, described first group of raw material packet is containing potato full-powder 40 ~ 80 parts and somatose cream 1 ~ 3 part, second group of raw material packet is containing 0.5 ~ 0.8 part, butter, vegetable oil 1 ~ 5 part and water, the ratio of the consumption of water and other raw material weight sums is that the 0.35 ~ 0.50: 1, three group of raw material packet is containing the diced beef through Preservation Treatment, first group of raw meal is broken to below 120 orders and obtains powder, second group of raw material is mixed to get feed liquid;
Step 2, powder is placed in a facility for granulating, the intake air temperature of this facility for granulating is made to remain on 90 ~ 100 DEG C, air outlet temperature remains on 50 ~ 60 DEG C, then adopt peristaltic pump to this facility for granulating supply feed liquid and carry out granulation simultaneously, wherein, the Changing Pattern of the rotating speed v of peristaltic pump t is in time: 0≤t < 10min, v=0.03rpm; 10min≤t < 20min, v=0.13rpm; 20min≤t < 30min, v=0.17rpm; 30min≤t < 38min, v=0.21rpm; T >=38min, v=0.14rpm; Treat that feed liquid all proceeds to facility for granulating, continue dry 10 ~ 15 minutes;
Step 3, in described mixed material, add the 3rd group of raw material.
Preferably, described beef-flavouring potato reconstitutes in the processing method of custard, and described first group of raw material also comprises 2 ~ 8 parts, dextrin, onion powder 0.3 ~ 0.6 part, pepper powder 0.1 ~ 2 part, whey powder 4 ~ 10 parts, farina 5 ~ 10 parts and xanthans 1 ~ 2 part.
Preferably, described beef-flavouring potato reconstitutes in the processing method of custard, and described second group of raw material also comprises salt 3 ~ 8 parts, yeast extract 0.2 ~ 2 part, powdered glucose 2 ~ 6 parts and flavour nucleotide disodium 0.1 ~ 1.5 part.
Preferably, described beef-flavouring potato reconstitutes in the processing method of custard, and described 3rd group of raw material also comprises the vegetable stuffing through Preservation Treatment and the small pudding through Preservation Treatment.
Preferably, described beef-flavouring potato reconstitutes in the processing method of custard, and described 3rd group of raw material also comprises white granulated sugar 2 ~ 8 parts.
Preferably, described beef-flavouring potato reconstitutes in the processing method of custard, in described step 3, first in described mixed material, adds white granulated sugar, then adds diced beef, vegetable stuffing and small pudding.
Preferably, described beef-flavouring potato reconstitutes in the processing method of custard, and described vegetable oil is palm oil.
Preferably, described beef-flavouring potato reconstitutes the processing method of custard, also comprise: step 4, mixed material are through microwave disinfection 10min, packaging material adopt ultraviolet-sterilization 30min, then adopt vacuum packaging or nitrogen-filled packaging mode to be encapsulated into described packaging material the mixed material after microwave disinfection.
A kind of beef-flavouring potato reconstitutes custard, is obtained by described method.
The processing method that beef-flavouring potato of the present invention reconstitutes custard adopts potato full-powder making to reconstitute custard, and add somatose cream, butter and the diced beef through Preservation Treatment to reconstituting in custard, beef-flavouring is possessed to make reconstituting custard, nutritious, easily edible, easy to digest, be suitable for designed for old people.Secondly, in granulation process, the feed speed controlling feed liquid changes stage by stage, progressively adjust the amount that feed liquid is mixed into powder, to make powder and feed liquid more uniformly mix, and make the particle diameter of mixed material more suitable, the particle diameter of mixed material, between 30 ~ 80 orders, easily dissolves time edible, does not become piece.Again, accurately select the proportioning of the various auxiliary material such as yeast extract, flavour nucleotide disodium, make formula unique flavor of the present invention.
Detailed description of the invention
The present invention is described in further detail below, can implement according to this with reference to description word to make those skilled in the art.
The invention provides the processing method that a kind of beef-flavouring potato reconstitutes custard, comprise the following steps: step one, the raw material that beef-flavouring potato reconstitutes custard is divided into three groups, with weight parts, described first group of raw material packet is containing potato full-powder 40 ~ 80 parts and somatose cream 1 ~ 3 part, second group of raw material packet is containing 0.5 ~ 0.8 part, butter, vegetable oil 1 ~ 5 part and water, the ratio of the consumption of water and other raw material weight sums is 0.35 ~ 0.50: 1, 3rd group of raw material packet is containing the diced beef through Preservation Treatment, first group of raw meal is broken to below 120 orders and obtains powder, second group of raw material is mixed to get feed liquid, step 2, powder is placed in a facility for granulating, the intake air temperature of this facility for granulating is made to remain on 90 ~ 100 DEG C, air outlet temperature remains on 50 ~ 60 DEG C, then adopt peristaltic pump to this facility for granulating supply feed liquid and carry out granulation simultaneously, wherein, the Changing Pattern of the rotating speed v of peristaltic pump t is in time: 0≤t < 10min, v=0.03rpm, 10min≤t < 20min, v=0.13rpm, 20min≤t < 30min, v=0.17rpm, 30min≤t < 38min, v=0.21rpm, t >=38min, v=0.14rpm, treat that feed liquid all proceeds to facility for granulating, continue dry 10 ~ 15 minutes, step 3, in described mixed material, add the 3rd group of raw material.
Peristaltic pump of the present invention is bought from Changzhou Wen Mei mechanical fitting factory, and model is glad foreign XY-100, and the inner diameter adopted is 5mm.
The present invention adopts potato full-powder to make and reconstitutes custard, and somatose cream, butter and the diced beef through Preservation Treatment make to reconstitute custard and obtain beef-flavouring, and nutritious, unique flavor, can meet the needs of crowd.Somatose cream is buy from Beijing North rays of sunlight food additives Co., Ltd.
Because somatose cream is paste, directly can not mix with powder, first somatose cream must be crushed to suitable particle diameter together with other raw materials in first group, namely below 120 orders.High speed disintegrator can be adopted during pulverizing.
The present invention progressively adjusts the feed speed of feed liquid stage by stage, ensures feed liquid and powder Homogeneous phase mixing all the time.In whole granulation process, the temperature of air inlet all remains on 90 ~ 100 DEG C, the temperature of air outlet remains on 50 ~ 60 DEG C, powder and the drying of mixing limit, feed liquid limit, finally can obtain suitable particle diameter, i.e. 30 ~ 80 orders, under this particle diameter, reconstituting when custard brews of finally obtaining easily is dissolved, and does not become piece.Above-mentioned facility for granulating specifically can adopt Fluidbedgranulatingdrier, and the supply of feed liquid is realized by peristaltic pump, and powder shrinks machine suction in the granulation storehouse of Fluidbedgranulatingdrier by oil-free air.
As preferably, in order to obtain better mouthfeel and make to reconstitute the balanced in nutrition of custard, described beef-flavouring potato reconstitutes in the processing method of custard, described first group of raw material also comprises 2 ~ 8 parts, dextrin, onion powder 0.3 ~ 0.6 part, pepper powder 0.1 ~ 2 part, whey powder 4 ~ 10 parts, farina 5 ~ 10 parts and xanthans 1 ~ 2 part.Adjustment dextrin, farina and xanthans proportioning, make to reconstitute custard and obtain suitable viscosity, break about 10 times, water pasty state, edible.
As preferably, in order to obtain better mouthfeel, described beef-flavouring potato reconstitutes in the processing method of custard, and described second group of raw material also comprises salt 3 ~ 8 parts, yeast extract 0.2 ~ 2 part, powdered glucose 2 ~ 6 parts and flavour nucleotide disodium 0.1 ~ 1.5 part.
As preferably, in order to make the taste reconstituting custard abundanter, described beef-flavouring potato reconstitutes in the processing method of custard, and described 3rd group of raw material also comprises the vegetable stuffing through Preservation Treatment and the small pudding through Preservation Treatment.
As preferably, in order to improve mouthfeel further, described beef-flavouring potato reconstitutes in the processing method of custard, and described 3rd group of raw material also comprises white granulated sugar 2 ~ 8 parts.
As preferably, described beef-flavouring potato reconstitutes in the processing method of custard, in described step 3, first in described mixed material, adds white granulated sugar, then adds diced beef, vegetable stuffing and small pudding.
As preferably, described beef-flavouring potato reconstitutes in the processing method of custard, and described vegetable oil is palm oil.
As preferably, described beef-flavouring potato reconstitutes the processing method of custard, also comprise: step 4, mixed material are through microwave disinfection 10min, packaging material adopt ultraviolet-sterilization 30min, then adopt vacuum packaging or nitrogen-filled packaging mode to be encapsulated into described packaging material the mixed material after microwave disinfection.Vacuum packaging or nitrogen-filled packaging can the oxidation deteriorations of slow raw material, extend the shelf life, regardless of packaging, cost-saving.
A kind of beef-flavouring potato reconstitutes custard, is obtained by the method described in any one.
Embodiment one
The consumption of each raw material is: potato full-powder 40g, dextrin 2g, onion powder 0.3g, salt 3g, pepper powder 0.1g, whey powder 4g, farina 5g, white granulated sugar 2g, yeast extract 0.2g, powdered glucose 2g, xanthans 1g, flavour nucleotide two receives 0.1g, butter 0.5g, palm oil 1g, freeze drying diced beef 10g, freeze drying vegetable stuffing 2g, freeze drying small pudding 2g, somatose cream 1g.
Preparation method comprises the steps:
1), by the proportioning weighing in proportion of potato full-powder, dextrin, onion powder, xanthans, whey powder, pepper powder, farina, somatose cream, be pulverized and mixed in high speed disintegrator, obtain powder, order number is below 120 orders.
2), butter, palm oil, yeast extract, flavour nucleotide disodium, salt, powdered glucose in proportion proportioning to weigh mixing, add in the boiled pure water of 26.3g and dissolve, obtain feed liquid.
4), granulation process: the first step: open oil-free air and to shrink machine.Second step, adjustment Fluidbedgranulatingdrier, pours in granulation storehouse by powder, adjustment inlet and outlet temperature, intake air temperature controls at 90 DEG C-100 DEG C, and air outlet temperature controls between 50-60 DEG C.3rd step, after granulator temperature reaches requirement, opens peristaltic pump, speeds control is existed: 0≤t < 10min, v=0.03rpm; 10min≤t < 20min, v=0.13rpm; 20min≤t < 30min, v=0.17rpm; 30min≤t < 38min, v=0.21rpm; T >=38min, v=0.14rpm; Treat that feed liquid all proceeds to facility for granulating, continue dry 10 ~ 15 minutes.4th step, pours out finished product after drying terminates.5th step, finished product sieves, and 30 ~ 80 orders are qualified.
5), white granulated sugar is added.
6) freeze drying diced beef, freeze drying vegetable stuffing, freeze drying small pudding, is added.
7), by the mixed material obtained carry out microwave disinfection 10min, packaging material adopt ultraviolet-sterilization 30min, then adopt vacuum packaging or nitrogen-filled packaging mode to be encapsulated into the mixed material after microwave disinfection to obtain potato in described packaging material to reconstitute custard.
8), edible time break about 10 times, water and become pasty state and edible, soluble when reconstituting, do not become piece, mouthfeel is good.
Embodiment two
The consumption of each raw material is: potato full-powder 80g, dextrin 8g, onion powder 0.6g, salt 8g, pepper powder 2g, whey powder 10g, farina 10g, white granulated sugar 8g, yeast extract 2g, powdered glucose 6g, xanthans 2g, flavour nucleotide two receives 1.5g, butter 0.8g, palm oil 5g, freeze drying diced beef 10g, freeze drying vegetable stuffing 2g, freeze drying small pudding 2g, somatose cream 3g.
Preparation method comprises the steps:
1), by the proportioning weighing in proportion of potato full-powder, dextrin, onion powder, xanthans, whey powder, pepper powder, farina, somatose cream, be pulverized and mixed in high speed disintegrator, obtain powder, order number is below 120 orders.
2), butter, palm oil, yeast extract, flavour nucleotide disodium, salt, powdered glucose in proportion proportioning to weigh mixing, add in the boiled pure water of 80.5g and dissolve, obtain feed liquid.
4), granulation process: the first step: open oil-free air and to shrink machine.Second step, adjustment Fluidbedgranulatingdrier, pours in granulation storehouse by powder, adjustment inlet and outlet temperature, intake air temperature controls at 90 DEG C-100 DEG C, and air outlet temperature controls between 50-60 DEG C.3rd step, after granulator temperature reaches requirement, opens peristaltic pump, speeds control is existed: 0≤t < 10min, v=0.03rpm; 10min≤t < 20min, v=0.13rpm; 20min≤t < 30min, v=0.17rpm; 30min≤t < 38min, v=0.21rpm; T >=38min, v=0.14rpm; Treat that feed liquid all proceeds to facility for granulating, continue dry 10 ~ 15 minutes.4th step, pours out finished product after drying terminates.5th step, finished product sieves, and 30 ~ 80 orders are qualified.
5), white granulated sugar is added.
6) freeze drying diced beef, freeze drying vegetable stuffing, freeze drying small pudding, is added.
7), by the mixed material obtained carry out microwave disinfection 10min, packaging material adopt ultraviolet-sterilization 30min, then adopt vacuum packaging or nitrogen-filled packaging mode to be encapsulated into the mixed material after microwave disinfection to obtain potato in described packaging material to reconstitute custard.
8), edible time break about 10 times, water and become pasty state and edible, soluble when reconstituting, do not become piece, mouthfeel is good.
Embodiment three
The consumption of each raw material is: potato full-powder 60g, dextrin 5g, onion powder 0.5g, salt 4g, pepper powder 1g, whey powder 6g, farina 7g, white granulated sugar 6g, yeast extract 1g, powdered glucose 5g, xanthans 1.5g, flavour nucleotide two receives 1g, butter 0.6g, palm oil 3g, freeze drying diced beef 12g, freeze drying vegetable stuffing 4g, freeze drying small pudding 4g, somatose cream 2.5g.
Preparation method comprises the steps:
1), by the proportioning weighing in proportion of potato full-powder, dextrin, onion powder, xanthans, whey powder, pepper powder, farina, somatose cream, be pulverized and mixed in high speed disintegrator, obtain powder, order number is below 120 orders.
2), butter, palm oil, yeast extract, flavour nucleotide disodium, salt, powdered glucose in proportion proportioning to weigh mixing, add all material gross weights and be about in the boiled pure water of 35%-50% and dissolve, obtain feed liquid.
4), granulation process: the first step: open oil-free air and to shrink machine.Second step, adjustment Fluidbedgranulatingdrier, pours in granulation storehouse by powder, adjustment inlet and outlet temperature, intake air temperature controls at 90 DEG C-100 DEG C, and air outlet temperature controls between 50-60 DEG C.3rd step, after granulator temperature reaches requirement, opens peristaltic pump, speeds control is existed: 0≤t < 10min, v=0.03rpm; 10min≤t < 20min, v=0.13rpm; 20min≤t < 30min, v=0.17rpm; 30min≤t < 38min, v=0.21rpm; T >=38min, v=0.14rpm; Treat that feed liquid all proceeds to facility for granulating, continue dry 10 ~ 15 minutes.4th step, pours out finished product after drying terminates.5th step, finished product sieves, and 30 ~ 80 orders are qualified.
5), white granulated sugar is added.
6) freeze drying diced beef, freeze drying vegetable stuffing, freeze drying small pudding, is added.
7), by the mixed material obtained carry out microwave disinfection 10min, packaging material adopt ultraviolet-sterilization 30min, then adopt vacuum packaging or nitrogen-filled packaging mode to be encapsulated into the mixed material after microwave disinfection to obtain potato in described packaging material to reconstitute custard.
8), edible time break about 10 times, water and become pasty state and edible, soluble when reconstituting, do not become piece, mouthfeel is good.
Although embodiment of the present invention are open as above, but it is not restricted to listed in description and embodiment utilization, it can be applied to various applicable the field of the invention completely, for those skilled in the art, can easily realize other amendment, therefore do not deviating under the universal that claim and equivalency range limit, the present invention is not limited to specific details and the embodiments described herein.
Claims (9)
1. beef-flavouring potato reconstitutes a processing method for custard, it is characterized in that, comprises the following steps:
The raw material that step one, beef-flavouring potato reconstitute custard is divided into three groups, with weight parts, described first group of raw material packet is containing potato full-powder 40 ~ 80 parts and somatose cream 1 ~ 3 part, second group of raw material packet is containing 0.5 ~ 0.8 part, butter, vegetable oil 1 ~ 5 part and water, the ratio of the consumption of water and other raw material weight sums is that the 0.35 ~ 0.50: 1, three group of raw material packet is containing the diced beef through Preservation Treatment, first group of raw meal is broken to below 120 orders and obtains powder, second group of raw material is mixed to get feed liquid;
Step 2, powder is placed in a facility for granulating, the intake air temperature of this facility for granulating is made to remain on 90 ~ 100 DEG C, air outlet temperature remains on 50 ~ 60 DEG C, then adopt peristaltic pump to this facility for granulating supply feed liquid and carry out granulation simultaneously, wherein, the Changing Pattern of the rotating speed v of peristaltic pump t is in time: 0≤t < 10min, v=0.03rpm; 10min≤t < 20min, v=0.13rpm; 20min≤t < 30min, v=0.17rpm; 30min≤t < 38min, v=0.21rpm; T >=38min, v=0.14rpm; Treat that feed liquid all proceeds to facility for granulating, continue dry 10 ~ 15 minutes;
Step 3, in described mixed material, add the 3rd group of raw material.
2. beef-flavouring potato as claimed in claim 1 reconstitutes the processing method of custard, and it is characterized in that, described first group of raw material also comprises 2 ~ 8 parts, dextrin, onion powder 0.3 ~ 0.6 part, pepper powder 0.1 ~ 2 part, whey powder 4 ~ 10 parts, farina 5 ~ 10 parts and xanthans 1 ~ 2 part.
3. beef-flavouring potato as claimed in claim 2 reconstitutes the processing method of custard, and it is characterized in that, described second group of raw material also comprises salt 3 ~ 8 parts, yeast extract 0.2 ~ 2 part, powdered glucose 2 ~ 6 parts and flavour nucleotide disodium 0.1 ~ 1.5 part.
4. beef-flavouring potato as claimed in claim 3 reconstitutes the processing method of custard, and it is characterized in that, described 3rd group of raw material also comprises the vegetable stuffing through Preservation Treatment and the small pudding through Preservation Treatment.
5. beef-flavouring potato as claimed in claim 4 reconstitutes the processing method of custard, and it is characterized in that, described 3rd group of raw material also comprises white granulated sugar 2 ~ 8 parts.
6. beef-flavouring potato as claimed in claim 5 reconstitutes the processing method of custard, it is characterized in that, in described step 3, first in described mixed material, adds white granulated sugar, then adds diced beef, vegetable stuffing and small pudding.
7. the beef-flavouring potato according to any one of claim 1 to 6 reconstitutes the processing method of custard, it is characterized in that, described vegetable oil is palm oil.
8. beef-flavouring potato as claimed in claim 7 reconstitutes the processing method of custard, it is characterized in that, also comprise: step 4, mixed material are through microwave disinfection 10min, packaging material adopt ultraviolet-sterilization 30min, then adopt vacuum packaging or nitrogen-filled packaging mode to be encapsulated into described packaging material the mixed material after microwave disinfection.
9. beef-flavouring potato reconstitutes a custard, it is characterized in that, is obtained by the method such as according to any one of claim 1 to 8.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105380175A (en) * | 2015-12-25 | 2016-03-09 | 甘肃乡草坊土特产品有限公司 | Instant potato flour and processing method thereof |
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Application publication date: 20150715 |