CN107373521A - 即食土豆泥的制备方法 - Google Patents
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- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 51
- 239000000843 powder Substances 0.000 claims abstract description 27
- 238000001035 drying Methods 0.000 claims abstract description 12
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
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- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims 1
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- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 2
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Classifications
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- 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
- A23L19/13—Mashed potato products
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
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- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
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- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
- A23L29/04—Fatty acids or derivatives
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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明涉及食品加工领域，具体为即食土豆泥的制备方法，生马铃薯经过清洗、去皮、切分、低温离心脱水、蒸煮糊化后制成湿马铃薯全粉，湿马铃薯泥全粉在设定的干燥温度下干燥至特定的含水量并经过破碎、调味工序后即为即食土豆泥：本发明提供的即食土豆泥的制备方法，显著降低了预糊化马铃薯泥干粉的制作能耗，缩短了干粉的制作工序，降低了冲调后土豆泥的生味，所得即食土豆泥口感细腻，风味独特。
Description
技术领域
本发明涉及食品加工领域，具体为一种即食土豆泥的制备方法。
背景技术
预糊化淀粉是一种通过物理途径改性后的α-淀粉，预糊化淀粉与原淀粉相比，具有高分散性，高水合速度，高粘度和高膨胀性等特点。预糊化淀粉具有使用方便，操作简单省事的优点，使用时只需用冷水调成糊即可，而普通淀粉应用时需要加热使之糊化，同时具有淀粉的无毒，易降解，绿色环保等优良性能，因此预糊化淀粉广泛应用于食品工业当中，常用于制作即食土豆泥。
常见即食土豆泥的制备步骤为：浆料的配制→升温糊化→干燥→粉碎→调味→包装。由于马铃薯含有大量的水分，因此在干燥环节会导致能耗增加，这显著提高了土豆泥制作的成本，制约了其产业化发展。另外，土豆泥干粉冲调后具有一定的生味，因此不宜直接食用，适宜的调味配方对于即食土豆泥的产业化生产具有重要意义。
发明内容
针对上述技术问题，本发明提供一种即食土豆泥的制作方法。
具体技术方案为：
即食土豆泥的制备方法，包括以下过程：
(1)马铃薯筛选：选取外形饱满，无虫蛀，颜色均一呈淡黄色或黄色的优质马铃薯作为原料，原料淀粉含量为12～14％；
(2)马铃薯湿粉的制作：筛选后的马铃薯经清洗去皮后切成3～5mm片状于蒸柜中糊化，糊化温度为120℃，糊化时间为1h，糊化压强为2个标准大气压。糊化后的马铃薯片以斩拌机进行初破碎，破碎时间为5min，将破碎后的马铃薯湿粉装入离心机内离心，离心速度为3000r/min，离心时间为0.7～1h，离心后的马铃薯湿粉含水量为50％～60％；
(3)即食土豆泥干粉的制作：将步骤(2)制得的马铃薯湿粉平铺于恒温热风干燥箱中干燥，干燥温度为55～60℃，干燥时间为10～15h，干燥后的即食土豆泥干粉含水量为7％～8％，干粉经高速中药粉碎机于26000r/min转速下粉碎3min并依次以80目(粒度178μm)和100目(粒度150μm)标准筛过筛即为即食土豆泥干粉。
(4)即食土豆泥干粉的调味：每10g即食土豆泥干粉中依次加入以下调味料并均匀混合：单甘油脂肪酸酯0.006g，果胶0.004g，抗坏血酸0.0002g，碳酸氢钠0.003g，氢化植物油0.01g，焦磷酸钠0.005g，盐0.5g，味精0.2g，脱水葱0.3g。
本发明提供的即食土豆泥的制备方法，在干燥前就将马铃薯中的水分含量降低至50％～60％，降低了干燥能耗，同时以合理的调味配方使得制得的土豆泥口感细腻，生味降低，风味独特。
具体实施方式
结合实施例说明本发明具体实施方式。
即食土豆泥的制备方法，包括以下过程：
(1)马铃薯筛选：选取外形饱满，无虫蛀，颜色均一呈淡黄色或黄色的优质马铃薯作为原料，原料淀粉含量为12～14％；
(2)马铃薯湿粉的制作：筛选后的马铃薯经清洗去皮后切成3～5mm片状于蒸柜中糊化，糊化温度为120℃，糊化时间为1h，糊化压强为2个标准大气压。糊化后的马铃薯片以斩拌机进行初破碎，破碎时间为5min，将粉碎后的马铃薯湿粉装入离心机内离心，离心速度为3000r/min，离心时间为0.7～1h，离心后的马铃薯湿粉含水量为50％～60％；
(3)即食土豆泥干粉的制作：将步骤(2)制得的马铃薯湿粉平铺于恒温热风干燥箱中干燥，干燥温度为55～60℃，干燥时间为10～15h，干燥后的即食土豆泥干粉含水量为7％～8％，干粉经高速中药粉碎机于26000r/min转速下破碎3min并依次以80目(粒度178μm)和100目(粒度150μm)标准筛过筛即为即食土豆泥干粉。
(4)即食土豆泥干粉的调味：每10g即食土豆泥干粉中依次加入以下调味料并均匀混合：单甘油脂肪酸酯0.006g，果胶0.004g，抗坏血酸0.0002g，碳酸氢钠0.003g，氢化植物油0.01g，焦磷酸钠0.005g，盐0.5g，味精0.2g，脱水葱0.3g。
Claims (4)
1.即食土豆泥的制备方法，其特征在于，包括以下过程-：
(1)马铃薯筛选：选取外形饱满，无虫蛀，颜色均一呈淡黄色或黄色的优质马铃薯作为原料，原料淀粉质量含量为12～14％；
(2)马铃薯湿粉的制作：筛选后的马铃薯经清洗去皮后切片，再糊化；糊化后的马铃薯片初破碎得到马铃薯湿粉，再离心取水，使得的马铃薯湿粉含水量为50％～60％；
(3)即食土豆泥干粉的制作：将步骤(2)制得的马铃薯湿粉干燥，干燥后的干粉再粉碎、过筛即为即食土豆泥干粉；
(4)即食土豆泥干粉的调味：即食土豆泥干粉中加入调味料并均匀混合。
2.根据权利要求1所述的即食土豆泥的制备方法，其特征在于，步骤(2)所述的马铃薯湿粉，由以下方法制备所得，马铃薯经清洗去皮后切成3～5mm片状于蒸柜中糊化，糊化时间为1h，糊化温度为120℃，糊化压强为2个标准大气压；糊化后的土豆片以斩拌机进行破碎，破碎时间为5min，将破碎后的马铃薯湿粉装入离心机内离心，离心速度为3000r/min，离心时间为0.7～1h，离心后的马铃薯湿粉含水量为50％～60％。
3.根据权利要求2所述的即食土豆泥的制备方法，其特征在于，步骤(3)所述的即食土豆泥干粉由以下方法制备所得，即马铃薯湿粉平铺于恒温热风干燥箱中干燥，干燥温度为55～60℃，干燥时间为10～15h，干燥后的干粉含水量为7％～8％，干粉经高速中药粉碎机于26000r/min转速下粉碎3min，并依次以80目和100目标准筛过筛。
4.根据权利要求3所述的即食土豆泥的制备方法，其特征在于，步骤(4)所述的即食土豆泥干粉由以下方法调味，每10g即食土豆泥干粉中依次加入以下调味料并混合均匀：单甘油脂肪酸酯0.006g，果胶0.004g，抗坏血酸0.0002g，碳酸氢钠0.003g，氢化植物油0.01g，焦磷酸钠0.005g，盐0.5g，味精0.2g，脱水葱0.3g。
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108244471A (zh) * | 2018-01-16 | 2018-07-06 | 西昌学院 | 马铃薯米糊及其加工方法 |
| CN108552505A (zh) * | 2018-04-19 | 2018-09-21 | 山丹芋兴粉业有限责任公司 | 马铃薯全粉和即食马铃薯泥粉以及制备方法 |
| CN108618042A (zh) * | 2018-03-07 | 2018-10-09 | 荆门百谷丰科技有限公司 | 一种冷冻干燥处理的土豆泥及其制作方法 |
| CN108783320A (zh) * | 2018-06-27 | 2018-11-13 | 甘肃正阳现代农业服务有限公司 | 一种原味土豆泥及其加工方法 |
| CN109430761A (zh) * | 2018-12-27 | 2019-03-08 | 王双河 | 一种马铃薯即食冲调食品制备方法 |
| CN110403155A (zh) * | 2019-07-17 | 2019-11-05 | 青海威思顿薯业集团有限责任公司 | 一种马铃薯生全粉即食早餐粉及其制作方法 |
| CN112106959A (zh) * | 2019-06-20 | 2020-12-22 | 薯粒方(上海)食品科技有限公司 | 一种土豆泥的自动化生产方法 |
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| CN108783320A (zh) * | 2018-06-27 | 2018-11-13 | 甘肃正阳现代农业服务有限公司 | 一种原味土豆泥及其加工方法 |
| CN109430761A (zh) * | 2018-12-27 | 2019-03-08 | 王双河 | 一种马铃薯即食冲调食品制备方法 |
| CN112106959A (zh) * | 2019-06-20 | 2020-12-22 | 薯粒方(上海)食品科技有限公司 | 一种土豆泥的自动化生产方法 |
| CN112106959B (zh) * | 2019-06-20 | 2024-04-09 | 青岛义龙装备制造股份有限公司 | 一种土豆泥的自动化生产方法 |
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