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Pumpkin and potato vermicelli

A technology of pumpkin potato powder and pumpkin powder, which is applied in food ingredients as taste improvers, food preparation, food science, etc. It can solve the problems of long production time, many processes, and affecting appearance, so as to achieve easy storage and storage, and simplify production Process, delicate taste 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

[0011] Weigh 650g of potato powder, 150g of non-dairy creamer, 120g of pumpkin powder, and 80g of milk powder, and mix them evenly to obtain pumpkin and potato powder.

[0012] How to use pumpkin and potato flour: Add 250g of pure water at 80℃±2℃ into an open, clean, heat-resistant container, slowly pour 100g of pumpkin and 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, that is, the baked product of pumpkin mashed potatoes.

Embodiment 2

[0014] Weigh 700 g of potato powder, 200 g of non-dairy creamer, 150 g of pumpkin powder, and 100 g of milk powder, and mix them evenly to obtain pumpkin and potato powder.

[0015] Pumpkin potato flour using method is the same as embodiment 1.

Embodiment 3

[0017] Weigh 600 g of potato powder, 100 g of non-dairy creamer, 100 g of pumpkin powder, and 50 g of milk powder, and mix them evenly to obtain pumpkin and potato powder.

[0018] Pumpkin potato flour using method is the same as embodiment 1.

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PUM

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Abstract

The invention discloses pumpkin and potato vermicelli. The pumpkin and potato vermicelli is formed by mashed potato, non-dairy creamer, pumpkin powder, and milk powder; the weight percentages of the components are as follows: 60-70% of mashed potato, 10-20% of non-dairy creamer, 10-15% of pumpkin powder, 5-10% of milk powder; the pumpkin and potato vermicelli is prepared by mixing the components. The pumpkin and potato vermicelli provided by the invention is easy, convenient, and quick to bake, and the preparation process is simplified; the pumpkin and potato vermicelli is strip-shaped, thereby being easy to store and keep; a pumpkin and potato baking product prepared from the pumpkin and potato vermicelli is attractive in appearance, good in taste, and good in smell, has the flavor of both milk and pumpkin, and is a baking product which is good in 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 pumpkin 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...

Claims

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Application Information

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IPC IPC(8): A23L1/2165A23L1/212A23L19/15A23L19/00
CPCA23L19/19A23L19/15A23V2002/00A23V2200/16
Inventor 赵依娜
Owner HAERBIN AIBOYA FOOD TECH DEV
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