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 tim

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0010] Example 1:

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

[0012] How to use pumpkin potato flour: add 250g of purified water at 80℃±2℃ into an open, clean, heat-resistant container, slowly pour 100g pumpkin potato powder while stirring, stir well, and cool to 30℃±5 ℃, put it into a piping bag, extrude the pattern on the baking tray, put it in an oven preheated to 200 ℃, bake for 5-6 minutes, it is the finished pumpkin mashed potato baked product.

Example Embodiment

[0013] Example 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 prepare pumpkin potato powder.

[0015] The method of using pumpkin potato flour is the same as in Example 1.

Example Embodiment

[0016] Example 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 prepare pumpkin potato powder.

[0018] The method of using pumpkin potato flour is the same as in Example 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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