Blueberry potato powder

A technology of potato powder and blueberry powder, applied in food ingredients as taste improver, food preparation, food science and other directions, can solve the problems of long production time, many processes, affecting appearance, etc., and achieves easy storage and storage, and simplifies the production process. , the effect of delicate taste

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

[0010] Weigh 650 g of whole potato powder, 200 g of non-dairy creamer, 80 g of milk powder, and 60 g of blueberry powder, and mix them evenly to obtain blueberry potato powder.

[0011] How to use blueberry potato powder: Add 250g of pure water at 80℃±2℃ into an open, clean, heat-resistant container, slowly pour 100g of blueberry potato powder 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 finished product of blueberry mashed potatoes.

Embodiment 2

[0013] Weigh 700 g of potato powder, 250 g of non-dairy creamer, 100 g of milk powder, and 80 g of blueberry powder, and mix them evenly to obtain blueberry potato powder.

[0014] Blueberry potato powder using method is the same as embodiment 1.

Embodiment 3

[0016] Weigh 600 g of potato powder, 150 g of non-dairy creamer, 50 g of milk powder, and 40 g of blueberry powder, and mix them evenly to obtain blueberry potato powder.

[0017] Blueberry potato powder using method is the same as embodiment 1.

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PUM

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Abstract

The invention discloses blueberry potato powder. The blueberry potato powder comprises the following components in percentage by weight: 60-70 percent of mashed potato, 15-25 percent of creamer, 5-10 percent of milk powder and 4-8 percent of blueberry powder, which are subjected to batching and mixing. When the blueberry potato powder is adopted to produce a blueberry mashed potato baked product, the preparing process is simple, convenient, quick and greatly simplified. The blueberry potato powder, actually a powdery product, is very easy to store and keep. The blueberry mashed potato baked product produced from the blueberry potato powder is attractive in appearance, has delicate taste and thick empyreumatique, integrates the flavors of milk and fresh blueberry, 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 blueberry 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): A23L1/2165A23L19/15
CPCA23L19/19A23L19/15A23V2002/00A23V2200/16
Inventor 赵依娜
Owner HAERBIN AIBOYA FOOD TECH DEV
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