Red bean potato powder

A technology of red bean flour and potato flour, which is applied in food ingredients as taste improvers, food preparation, food science, etc., can solve the problems of long production time, many processes, complicated production methods, etc., and achieves easy storage and storage, and simplified production Process, attractive appearance effect

Inactive Publication Date: 2014-05-07
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 650 g of potato powder, 150 g of non-dairy creamer, 120 g of red bean powder, and 80 g of milk powder, and mix them evenly to obtain red bean and potato powder.

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

Embodiment 2

[0015] Weigh 700 g of potato powder, 200 g of non-dairy creamer, 150 g of red bean powder, and 100 g of milk powder, and mix them evenly to obtain red bean and potato powder.

[0016] The red bean potato powder using method is the same as embodiment 1.

Embodiment 3

[0018] Weigh 600 g of potato powder, 100 g of non-dairy creamer, 100 g of red bean powder, and 50 g of milk powder, and mix them evenly to obtain red bean and potato powder.

[0019] The red bean potato powder using method is the same as embodiment 1.

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PUM

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Abstract

The invention discloses red bean potato powder which comprises the following components in percentage by weight through burdening and mixing: 60-70% of mashed potato powder, 10-20% of non-dairy creamer, 10-15% of red bean powder and 5-10% of milk powder. Simpleness, convenience and rapidity are realized when the red bean potato powder is utilized to prepare a baked red bean mashed potato product, so that the preparation process is simplified. As the red bean potato powder is powdery, the red bean potato powder is easier to keep and store. The baked red bean mashed potato product prepared from the red bean potato powder disclosed by the invention is attractive in appearance, fine and smooth in taste and rich in empyreumatique, combines milk flavor and red bean flavor, and is a baked product with excellent color, fragrance 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 red bean 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 ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/2165A23L1/29A23L19/15A23L33/00
CPCA23L19/19A23L19/15A23V2002/00A23V2200/16
Inventor 赵依娜
Owner HAERBIN AIBOYA FOOD TECH DEV
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