CN109511925A - A kind of flavor mashed potatoes and preparation method thereof - Google Patents
A kind of flavor mashed potatoes and preparation method thereof Download PDFInfo
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- CN109511925A CN109511925A CN201811278477.0A CN201811278477A CN109511925A CN 109511925 A CN109511925 A CN 109511925A CN 201811278477 A CN201811278477 A CN 201811278477A CN 109511925 A CN109511925 A CN 109511925A
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- parts
- mashed potatoes
- flour
- potato
- flavor
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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
- A23L19/13—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
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
-
- 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
- A23L19/115—Konjak; Konntaku
-
- 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
Present invention relates particularly to a kind of flavor mashed potatoes, according to parts by weight, including following components: 60-80 parts of mealy potato, 2-7 parts of hawthorn powder, 3-7 parts of konjaku flour, 5-12 parts of lotus root starch, 7-13 parts of beet juice, 4-10 parts of flour, 1-4 parts of vegetable oil, 1-2 parts of salt, 2-7 parts of starch, 2-7 parts of edible glue.The present invention has creatively merged Multiple components, not only enriches mouthfeel, also enriches nutrition.And also makes that mashed potatoes forming is made, be easy to balance design.
Description
Technical field
The present invention relates to food technology fields more particularly to a kind of flavor mashed potatoes and preparation method thereof.
Technical background
Mashed potatoes (MashedPotato) also known as mashed potato are to add some corresponding condiment using potato as raw material, put
Be cooked into container, pureed be pounded with tool, or first by potato it is cooked after peeling be pounded mud to add the stirring of other auxiliary materials equal
A kind of food that is even, being made into.Mashed potatoes is very popular in western-style food, mashed potatoes is imparted a kind of completely new taste, not only
Mouthfeel more flavoring cunning is soft glutinous, and content be even more it is abundant the more, be more suitable the hobby and taste of child.
Potato and paddy and wheat, corn, sorghum global five generalized grain crops arranged side by side, are major-minor dual-purpose type food materials.Its contained dimension life
Element be vegetables most, what minerals also rich in, dietary fiber and whole amino acid especially lacked rich in cereal one by one
Lysine and tryptophan.Its high-quality starch content is about 17.2%, and protein quality is fabulous, also more excellent than soybean protein, only secondary
In animal protein.Its contained vitamin total amount is 2 times of carrot, 3 times of Chinese cabbage, 4 times of tomato, wherein B race dimension life
Element is 4 times of apple, and vitamin C is 10 times of apple, and resistance to heating.Its contained various minerals is several times of apple or even several
Ten times！The most rare part is that also containing the unexistent carrotene of cereal grain in potato.The nutritive value phase of 500 grams of potatoes
When in 1750 grams of apples.Potato is referred to as " underground apple " in France；" the second bread " is then known as in America and Europe.If everyone is every
It eats 0.25 kilogram of potato, and produced heat is just able to satisfy diel consumption needs.In the former Soviet Union, Bulgaria, Ecuador
The township of the famous longevity of equal states, the staple food of people is exactly potato.
The nearest investigation of the United Nations shows that world population will be added to 10,500,000,000 by 2100, may cause grain
Crisis.There is scientist to think, what the help mankind tided over a crisis at that time is most possibly exactly this ill-looking potato.Exactly for
This consideration, FAO (Food and Agriculture Organization of the United Nation) held primary " international potato year " with regard to oneself in 2008.And formally propose that 21 century should
With potato save by mankind's new concept that rich people's disease is burdened with one by one this be also general mobilization once towards the whole mankind, appeal people from
This all comes potato as staple food grain.
Potato is not traditional staple food in China, but China supports the world Zhe Zhan with the soil for accounting for world's cultivated area 7%
The reality of 22% population promotes us that cannot think little of Food Security.So both exhaling FAO (Food and Agriculture Organization of the United Nation) without this
It sighs, compatriots also must make great efforts to develop this also exactly Ministry of Agriculture's proposition one by one of new staple food grain except rice, wheat, corn, sorghum
The year two thousand twenty is striven using 50% or more potato as the Background Cause of compatriots' staple food grain consumption countermeasure.
Summary of the invention
One goal of the invention of the application is to provide a kind of mashed potatoes that rich in taste is being rich in nutrition.
Another goal of the invention of the application be to provide it is a kind of easy to form and lasting, convenient for the mashed potatoes of balance.
The purpose of the present invention can be achieved through the following technical solutions:
A kind of flavor mashed potatoes, according to parts by weight, including following components: 60-80 parts of mealy potato, 2-7 parts of hawthorn powder, evil spirit
3-7 parts of taro powder, 5-12 parts of lotus root starch, 7-13 parts of beet juice, 4-10 parts of flour, 1-4 parts of vegetable oil, 1-2 parts of salt, 2-7 parts of starch,
2-7 parts of edible glue.
In an of the invention specific embodiment, according to parts by weight, including following components: 80 parts of mealy potato, 4 parts of hawthorn powder,
5 parts of konjaku flour, 8 parts of lotus root starch, 7 parts of beet juice, 8 parts of flour, 4 parts of vegetable oil, 2 parts of salt, 3 parts of starch, 7 parts of edible glue.
In a specific embodiment of the invention, the method for preparing the mealy potato, including the following contents: potato decortication is cleaned
Slice through vacuum freeze-drying, crushes to get mealy potato；Preferably, the vacuum degree is 50-80Pa, and freeze temperature is 50-55 DEG C,
A length of 20-24h when freeze-drying.
In a specific embodiment of the invention, the partial size of the mealy potato is 0.05-0.1mm, is conducive to make under the partial size
It obtains mashed potatoes molding and keeps forming stability, moreover it is possible to improve the mouthfeel of mashed potatoes.
In a specific embodiment of the invention, the flour is Strong flour and/or Self- raising flour.
In a specific embodiment of the invention, addition has konjaku flour to have certain thickening effect, and konjaku flour is a kind of green
The food of color.In an experiment, discovery selects konjaku flour that can not only thicken to the application, while to the unique mouthfeel of potato after addition
Influence is smaller, the mouthfeel of potato itself still can be experienced during edible, without being completely covered.Especially when the evil spirit
Taro powder is selected from purifying konjaku flour or purifying konjaku powder, and influencing very little does not have either.
Beet juice of the present invention is removed the peel by beet root, is squeezed the juice, filtering, the juice after removing residue, through surveying
Its fixed total sugar content is greater than 14%, is a kind of natural sweetener.
Applicant is also found surprisingly that there is a kind of special fragrance, single use after being mixed with beet juice and konjaku flour
Beet juice and konjaku flour do not occur the fragrance.And using lotus root starch bring smell can also be covered after beet juice, without shadow
Ring the nutrition of lotus root starch bring.Research thinks to may be to be added after beet juice is steamed with konjaku flour mixing to produce the change of similar terpenes
Object is closed, to make with fragrance.
Another research discovery of applicant is conducive to improve the molding that mashed potatoes is made using beet juice, konjaku flour.Particularly, sweet tea
When the mass ratio of vegetable juice and konjaku flour is selected from 2:1 or 3:1, molding effect is best, while the mouthfeel of the mashed potatoes under the proportion
It is fine and smooth.
In an of the invention specific embodiment, the edible glue is agar, carrageenan, guar gum, one or more in gelatin.
It further include 0.5-1 parts of sodium bicarbonate in a specific embodiment of the invention.
The present invention also provides the preparation methods of above-mentioned flavor mashed potatoes, including the following contents:
(1) potato obtains potato chips through peeling, cleaning, slice, crushes native after the potato chips is lyophilized under vacuum
Bean powder；
(2) it cooks, is taken out again after taking mealy potato, hawthorn powder, konjaku flour, lotus root starch, flour, starch, the mixing of part beet juice
It is mixed with other components, then steams 1-4h to get flavor mashed potatoes.
Hawthorn hawthorn contains the generation that the substances such as vitamin C, carrotene can block and reduce free radical, can enhance body
Immunity, play the role of anti-aging, anticancer, moreover it is possible to can significantly reduce serum cholesterol and triglycerides, effectively prevent artery
Atherosis；Hawthorn can also pass through enhancing myocardial contractive power, increase cardiac output, expansion of coronary artery, increase coronary blood
Flow, reduction myocardial oxygen consumption etc. play the role of heart tonifying and prevention is anginal.In addition, the general flavone in hawthorn has expansion blood vessel
With the effect of lasting buck.
Mucus albumen contained by konjaku can be reduced the accumulation of internal cholesterol, prevention of arterial hardening and prevention and treatment cardiovascular and cerebrovascular disease
Disease.Immunity of organisms can be improved by eating konjaku, and contained mannose acid anhydride has interference effect, contained good diet to cancer cell metabolism
Fiber can stimulate body to generate a kind of substance for killing cancer cell, can prevent and treat carcinoma.Cellulose can promote gastrointestinal peristalsis, ease constipation
Defaecation prevents constipation and reduces absorption of the intestines to fat, is conducive to the treatment of enteric disorders.Konjaku is low caloric products, grape
Mannosan water swelling, it is possible to increase have satiety to 30~100 times of original volume, thus after eating, be ideal diet food.
The absorption of konjaku energy delay glucose, is effectively reduced postprandial blood sugar, to mitigate the burden of pancreas, makes the sugar of diabetic
Metabolism will not be such that blood glucose declines suddenly and hypoglycemic effect occur in benign cycle as certain hypoglycemic medicines.In addition, magic
Taro also has the effects that replenish the calcium, balances salinity, clean stomach, whole intestines, toxin expelling.
Lotus root starch its it is warm-natured and, it is not only easy to digest, but also have the function of replenishing body fluid and clearing away heat pathogen, nourishing the stomach enriching yin, strengthening the spleen and replenishing qi, nourishing blood and hemoslasis
Effect.Lotus root starch is also the tool to help for sleep well, and lotus root starch has heat-clearing, blood-nourishing, relieving restlessness and other effects, can control deficiency of blood insomnia.
Also containing the ingredient of iodine in beet, there is certain curative effect to prevention goitre and prevention and treatment atherosclerosis.
The root tuber and leaf of beet root contain a kind of beet alkali composition, and other vegetables do not have, it has and choline, lecithin are raw
Change pharmacological function, is effective regulator of metabolism, human body can be accelerated to improve the function of liver to the absorption of albumen.In beet root
Also contain a kind of saponin substance, it, which has, is combined into the cholesterol of enteral the compounding substances for being not easy to absorb and is discharged.Beet
Also contain a considerable amount of magnesium elements in root, there is the hardening strength for adjusting softening blood vessel and prevent to form thrombus in prophesy blood vessel,
It plays an important role to treatment hypertension.Also contain a large amount of cellulose and pectin composition in beet root, is found to have one according to the study
Kind of anti-gastric-ulcer disease because of subfunction.
The invention has the beneficial effects that:
One, the present invention has creatively merged Multiple components, not only enriches mouthfeel, also enriches nutrition.And
And also make that mashed potatoes forming is made, it is easy to balance design.
Two, multi-flavour mashed potatoes preparation process of the invention is simple, easy to industrialized production.
Specific embodiment
Technical solution of the present invention will be clearly and completely described below, it is clear that described embodiment is only
A part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, those of ordinary skill in the art
Every other embodiment obtained without making creative work, shall fall within the protection scope of the present invention.
Unless otherwise defined, all technical and scientific terms used herein and belong to technical field of the invention
The normally understood meaning of technical staff is identical.Term as used herein in the specification of the present invention is intended merely to description tool
The purpose of the embodiment of body, it is not intended that in the limitation present invention.Term " and or " used herein includes one or more phases
Any and all combinations of the listed item of pass.
Embodiment 1:
A kind of preparation method of flavor mashed potatoes, including the following contents:
(1) potato obtains potato chips through peeling, cleaning, slice, by the potato chips vacuum degree be 50Pa, temperature 50
DEG C, 20h is frozen in freeze-drying, is stirred for crushing, screening obtains partial size in the mealy potato of 0.05mm；
(2) 60 parts of mealy potato, 2 parts of hawthorn powder, 3 parts of konjaku flour, 5 parts of lotus root starch, 4 parts of flour, 2 parts of starch, 4 parts of beet juice are taken
It is about 10-20min that duration is cooked after mixing, and taking-up is mixed with 1 part of vegetable oil, 1 part of salt, 2 parts of edible glue, 3 parts of beet juice again,
Steam 1h again to get flavor mashed potatoes.
Obtained mashed potatoes is loaded in rectangular box in advance and fills up, and after cooling to room temperature, taking-up is placed in disk, stands 2h
Afterwards, for shape without significant change, mashed potatoes surface has sparkling and crystal-clear gloss, partial region surface layer in sparkling and crystal-clear bright.
Embodiment 2
A kind of preparation method of flavor mashed potatoes, including the following contents:
(1) potato obtains potato chips through peeling, cleaning, slice, by the potato chips vacuum degree be 60Pa, temperature 50
DEG C, 20h is frozen in freeze-drying, is stirred for crushing, screening obtains partial size in the mealy potato of 0.08mm；
(2) 65 parts of mealy potato, 5 parts of hawthorn powder, 4 parts of konjaku flour, 8 parts of lotus root starch, 6 parts of flour, 5 parts of starch, 9 parts of beet juice are taken
It is about 10-20min that duration is cooked after mixing, and taking-up is mixed with 3 parts of vegetable oil, 1 part of salt, 4 parts of edible glue, 3 parts of beet juice again,
Steam 3h again to get flavor mashed potatoes.
Obtained mashed potatoes is loaded in rectangular box in advance and fills up, and after cooling to room temperature, taking-up is placed in disk, stands 2h
Afterwards, for shape without significant change, mashed potatoes surface has sparkling and crystal-clear gloss, surface layer about 0.3mm in sparkling and crystal-clear bright.
Embodiment 3
A kind of preparation method of flavor mashed potatoes, including the following contents:
(1) potato obtains potato chips through peeling, cleaning, slice, by the potato chips vacuum degree be 50-80Pa, temperature
It is 50-55 DEG C, 20-24h is frozen in freeze-drying, is stirred for crushing, screening obtains partial size in the mealy potato of 0.1mm；
(2) 80 parts of mealy potato, 4 parts of hawthorn powder, 4 parts of konjaku flour, 8 parts of lotus root starch, 8 parts of flour, 3 parts of starch, 4 parts of beet juice are taken
It is about 10-20min that duration is cooked after mixing, and taking-up is mixed with 4 parts of vegetable oil, 2 parts of salt, 7 parts of edible glue, 4 parts of beet juice again,
Steam 4h again to get flavor mashed potatoes.
Obtained mashed potatoes is loaded in rectangular box in advance and fills up, and after cooling to room temperature, taking-up is placed in disk, stands 3h
Afterwards, for shape without significant change, mashed potatoes surface has sparkling and crystal-clear gloss, surface layer about 0.5mm in sparkling and crystal-clear bright.
Embodiment 4
A kind of preparation method of flavor mashed potatoes, including the following contents:
(1) potato obtains potato chips through peeling, cleaning, slice, by the potato chips vacuum degree be 80Pa, temperature 55
DEG C, freeze-drying is frozen for 24 hours, is stirred for crushing, screening obtains partial size in the mealy potato of 0.1mm；
(2) 80 parts of mealy potato, 7 parts of hawthorn powder, 4 parts of konjaku flour, 12 parts of lotus root starch, 10 parts of flour, 7 parts of starch, beet juice 6 are taken
Cooking duration after part mixing is about 20min, and taking-up is mixed with 4 parts of vegetable oil, 2 parts of salt, 7 parts of edible glue, 6 parts of beet juice again,
Steam 4h again to get flavor mashed potatoes.
Obtained mashed potatoes is loaded in rectangular box in advance and fills up, and after cooling to room temperature, taking-up is placed in disk, stands 3h
Afterwards, for shape without significant change, mashed potatoes surface has sparkling and crystal-clear gloss, surface layer about 0.5mm in sparkling and crystal-clear bright.
Applicant further investigate component to mashed potatoes balance molding, glossiness influence, based on embodiment 4,
Only change respective components dosage or preparation process:
Embodiment 5
Partial size is to balance molding, the influence of glossiness, such as table 1:
Since mashed potatoes is major amount, the influence of mashed potatoes partial size, as can be seen from the above table, potato are only considered
Mud pellet diameter is too small or much stable moldings for being all unfavorable for mashed potatoes, but has no significant effect with lustrous surface.
Embodiment 6
Beet juice, konjaku flour are to balance molding, the influence of glossiness, such as table 2:
As can be seen from the above table beet juice to mashed potatoes surface layer in it is sparkling and crystal-clear it is bright have a certain impact, and konjaku flour is to molding
Have the function of positive, and be also found surprisingly that, only containing beet juice or konjaku flour be made mashed potatoes compare containing both
When lack a kind of special fragrance.
Embodiment 7
Influence of the vegetable oil to glossiness, such as table 3:
As seen from the above table, added with vegetable oil can make mashed potatoes surface present glossiness, as time increases and
Vegetable oil consumption increases, and glossiness is stronger, and steaming time the phenomenon that lacking gloss occurs after reaching 6h instead, and the analysis of causes is
Overlong time, grease are taken away by steam, so that glossiness be made to be deteriorated.
In conclusion multi-flavour mashed potatoes produced by the present invention is not only in good taste, but also contain the battalion of a large amount of needed by human body
It supports, the enzyme that a variety of fermentations generate, the health-care effect with highly significant, energy hair tonic blood-nourishing, beautifying face and moistering lotion improves immunity,
And there are also unexpected extraordinary antihypertensive effects.The product natural health, significant effect is in good taste, has very wide
Wealthy market prospects.
The above description is merely a specific embodiment, but scope of protection of the present invention is not limited thereto, any
Those skilled in the art within the technical scope disclosed by the invention, can without the variation that creative work is expected or
Replacement, should be covered by the protection scope of the present invention.Therefore, protection scope of the present invention should be limited with claims
Subject to fixed protection scope.
Claims (10)
1. a kind of flavor mashed potatoes, which is characterized in that according to parts by weight, including following components: 60-80 parts of mealy potato, hawthorn
2-7 parts of powder, 3-7 parts of konjaku flour, 5-12 parts of lotus root starch, 7-13 parts of beet juice, 4-10 parts of flour, 1-4 parts of vegetable oil, 1-2 parts of salt,
2-7 parts of starch, 2-7 parts of edible glue.
2. flavor mashed potatoes according to claim 1, which is characterized in that according to parts by weight, including following components: mealy potato
80 parts, 4 parts of hawthorn powder, 5 parts of konjaku flour, 8 parts of lotus root starch, 7 parts of beet juice, 8 parts of flour, 4 parts of vegetable oil, 2 parts of salt, 3 parts of starch,
7 parts of edible glue.
3. flavor mashed potatoes according to claim 1, it is characterised in that: the method for preparing the mealy potato, including it is following interior
Hold: potato decortication is cleaned into slice, through vacuum freeze-drying, crushes to get mealy potato；Preferably, the vacuum degree is 50-80Pa,
Freeze temperature is 50-55 DEG C, when freeze-drying a length of 20-24h.
4. flavor mashed potatoes according to claim 1, it is characterised in that: the partial size of the mealy potato is 0.05-0.1mm.
5. flavor mashed potatoes according to claim 1, it is characterised in that: the flour is Strong flour and/or Self- raising flour.
6. flavor mashed potatoes according to claim 1, it is characterised in that: the konjaku flour is purifying konjaku flour or purifying konjaku
Fine powder.
7. flavor mashed potatoes according to claim 1, it is characterised in that: the edible glue be agar, carrageenan, guar gum,
It is one or more in gelatin.
8. flavor mashed potatoes according to claim 1, it is characterised in that: the mass ratio of the beet juice and konjaku flour is 2:1
Or 3:1.
9. flavor mashed potatoes according to claim 1, it is characterised in that: further include 0.5-1 parts of sodium bicarbonate.
10. a kind of preparation method of flavor mashed potatoes, which is characterized in that including the following contents:
(1) potato obtains potato chips through peeling, cleaning, slice, and mealy potato is crushed to obtain after the potato chips is lyophilized under vacuum；
(2) take mealy potato, hawthorn powder, konjaku flour, lotus root starch, flour, starch, part beet juice mixing after cook, take out again with its
The mixing of its component, then 1-4h is steamed to get flavor mashed potatoes.
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| CN112106959A (en) * | 2019-06-20 | 2020-12-22 | 薯粒方(上海)食品科技有限公司 | Automatic production method of mashed potato |
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