Sea-buckthorn dried potato powder

A technology of potato powder and sea buckthorn powder, which is applied in application, food preparation, food science and other directions, can solve the problems of long production time, many processes, complicated production methods, etc., and achieves easy storage and storage, simplified production process, and attractive appearance. Effect

Inactive Publication Date: 2013-02-13
HAERBIN AIBOYA FOOD TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] It can be seen from the above-mentioned production method that the traditional production method of mashed potato baked products is relatively complicated and has many processes. Due to the steaming process of potatoes, the production time is relatively long, and the exposure of raw potatoes to the air for too long may cause browning. These are fatal shortcomings of ready-to-eat products, which also affect the further popularization and promotion of mashed potato bakery products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Weigh 650 g of potato powder, 200 g of non-dairy creamer, 80 g of milk powder, 70 g of sea buckthorn powder, and 0.9 g of monascus yellow pigment, and mix them evenly to prepare sea buckthorn potato powder.

[0012] How to use sea-buckthorn potato flour: add 250g of purified water at 80℃±2℃ into an open, clean, heat-resistant container, slowly pour 100g of sea-buckthorn potato powder while stirring, mix well, and cool to 30℃±5 ℃, put it into a piping bag, extrude the pattern on the baking tray, put it in an oven preheated to 200 ℃, bake for 5-6min, it is the seabuckthorn mashed potato baked product.

Embodiment 2

[0014] Weigh 700 g of potato powder, 250 g of non-dairy creamer, 100 g of milk powder, 100 g of sea buckthorn powder, and 1 g of monascus yellow pigment, and mix them evenly to prepare sea buckthorn potato powder.

[0015] The method of using sea-buckthorn potato flour is the same as in Example 1.

Embodiment 3

[0017] Weigh 600 g of potato powder, 150 g of non-dairy creamer, 50 g of milk powder, 50 g of sea buckthorn powder, and 0.8 g of monascus yellow pigment, and mix them evenly to prepare sea buckthorn potato powder.

[0018] The method of using sea-buckthorn potato flour is the same as in Example 1.

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PUM

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Abstract

The invention relates to sea-buckthorn dried potato powder which is composed of potato pure powder, planting fat end, milk powder, sea-buckthorn powder and monascus yellow color. The sea-buckthorn dried potato powder is prepared from the following components in percentage by weight: 60%-70% of potato pure powder, 15%-25% of planting fat end, 5%-10% milk powder, 5%-10% of sea-buckthorn powder, and 0.08%-0.1% of monascus yellow color. The sea-buckthorn dried potato powder is prepared by the following steps: burdening and mixing. The sea-buckthorn dried potato powder is simple, convenient and rapid in sea-buckthorn mashed potato baking product manufacture, and manufacturing processes are greatly simplified. The sea-buckthorn dried potato powder is powdered products, so that the sea-buckthorn dried potato powder is easy to store and keep. Sea-buckthorn mashed potato baking products prepared by the sea-buckthorn dried potato powder are attractive in appearance, fine and smooth in taste and strong in scorch aroma, have milk odor and fresh sea-buckthorn odor, and are baking products with good color, smell and taste.

Description

Technical field [0001] The invention belongs to the field of food processing, and relates to a potato flour, especially a seabuckthorn potato flour. Background technique [0002] At present, the mashed potato baked products sold in domestic bakeries, bakeries and other bakeries are very popular among consumers. For example, the product named "Duchess Potato" is a very popular mashed potato baked product. According to legend, the duchess potatoes are a new way of eating potatoes created by a French duchess with rich imagination, so they are called "duchess potatoes". Mashed potato baked products are instant mashed potato products made by molding and roasting mashed potatoes with various auxiliary materials. The traditional preparation method is as follows: ① Wash the potatoes and cut them into thin slices; ② Put the potato slices in a steamer and steam them; ③Put the steamed potato slices in a bowl and press them into mashed potatoes; ④Add auxiliary materials and stir evenly; ⑤F...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/2165A23L1/29A23L19/15A23L33/00
Inventor 赵依娜
Owner HAERBIN AIBOYA FOOD TECH DEV
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