Cherry dried potato powder

A technology of potato powder and cherry powder, which is applied in application, food preparation, food science, etc., can solve the problems of long production time, many processes, complex production methods, etc., and achieves easy storage and preservation, 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

[0012] Weigh 650g of whole potato powder, 200g of non-dairy creamer, 80g of milk powder, 70g of cherry powder, and 0.6g of Monascus Red, and mix them evenly to obtain cherry potato powder.

[0013] How to use cherry potato flour: Add 250g of pure water at 80℃±2℃ into an open, clean, heat-resistant container, slowly pour 100g of cherry potato flour while stirring, stir evenly, and cool to 30℃±5 ℃, put it into a piping bag, extrude a pattern on a baking tray, put it in an oven preheated to 200 ℃, and bake for 5-6 minutes, which is the baked cherry mashed potato.

Embodiment 2

[0015] Weigh 700g of whole potato powder, 250g of non-dairy creamer, 100g of milk powder, 100g of cherry powder, and 0.7g of Monascus Red, and mix them evenly to obtain cherry potato powder.

[0016] Cherry potato flour using method is the same as embodiment 1.

Embodiment 3

[0018] Weigh 600 g of whole potato powder, 150 g of non-dairy creamer, 50 g of milk powder, 50 g of cherry powder, and 0.5 g of red yeast rice, and mix them evenly to obtain cherry potato powder.

[0019] Cherry potato flour using method is the same as embodiment 1.

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PUM

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Abstract

The invention relates to cherry dried potato powder which is composed of potato pure powder, planting fat end, milk powder and cherry powder and monascus red. The cherry 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% of milk powder, 5%-10% of cherry powder, and 0.05%-0.07% of monascus red. The cherry dried potato powder is prepared by the following steps: burdening and mixing. The cherry dried potato powder is simple, convenient and rapid in cherry mashed potato baking product manufacture, and manufacturing processes are greatly simplified. The cherry dried potato powder is powdered products so that the cherry dried potato powder is easy to store and keep. Cherry mashed potato baking products prepared by the cherry dried potato powder are attractive in appearance, fine and smooth in taste and strong in scorch aroma, have milk odor and fresh cherry 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 kind of potato flour, especially a kind of cherry potato flour. Background technique [0002] At present, mashed potato baked products sold in domestic cake shops, bakeries and other bakeries are very popular among consumers. For example, the product named "Duchess Potatoes" is a very popular mashed potato baked product. According to legend, 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 bakery products are ready-to-eat mashed potato products made by molding and baking mashed potatoes with various auxiliary materials. The traditional production method is as follows: ① Wash and peel the potatoes and cut them into thin slices; Steam the potato slices in a steamer; ③Put the steamed potato slices in a bowl and press them into mashed potatoes; ④Add auxiliary materials and stir eve...

Claims

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Application Information

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