Lychee potato powder

Abstract

The invention discloses lychee potato powder. The lychee potato powder comprises the following components in percentage by weight: 60-70 percent of mashed potato, 10-20 percent of creamer, 10-15 percent of lychee powder and 5-10 percent of milk powder, which are subjected to batching and mixing. When the lychee potato powder is adopted to produce a lychee mashed potato baked product, the preparing process is simple, convenient, quick and greatly simplified. The lychee potato powder, actually a powdery product, is very easy to store and keep. The lychee mashed potato baked product produced from the lychee potato powder is attractive in appearance, has delicate taste and thick empyreumatique, integrates the flavors of milk and lychee , and is excellent in 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 litchi 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 e...

AI Technical Summary

Problems solved by technology

It can be seen from the above-mentioned production method that the traditional production method of mashed potato baked products is more complicated and has many processes. Due to the steaming process of potatoes, the production time is longer, and the raw potatoes are exposed to the air for too long and 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