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Pineapple and potato powder

A technology of potato powder and pineapple powder, which is applied to 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: 2014-05-14
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 potato powder, 200 g of non-dairy creamer, 80 g of milk powder, and 70 g of pineapple powder, and mix them evenly to obtain pineapple and potato powder.

[0011] How to use pineapple and potato flour: Add 250g of drinking water at 80℃±2℃ into an open, clean, heat-resistant container, slowly pour 100g of pineapple and potato flour while stirring, stir evenly, 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 product of pineapple mashed potatoes.

Embodiment 2

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

[0014] Pineapple potato flour 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 50 g of pineapple powder, and mix them evenly to obtain pineapple and potato powder.

[0017] Pineapple potato flour using method is the same as embodiment 1.

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PUM

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Abstract

The invention discloses pineapple and potato powder. The pineapple and potato powder comprises the following components in percentage by weight: 60%-70% of whole potato powder, 15%-25% of vegetable fat powder, 5%-10% of milk powder and 5%-10% of pineapple powder, and is prepared by batching and mixing. When the pineapple and potato powder is used for manufacturing a pineapple and potato mud bakery product, the process is simple, convenient and fast, and the manufacturing process is greatly simplified; since the pineapple and potato powder is a powdery product, the storage and the management are easy; the pineapple and potato mud bakery product prepared from the pineapple and potato powder is attractive in appearance, fine in taste and strong in scorch fragrance, integrates milk flavor and fresh pineapple flavor, and is excellent in color, fragrance and flavor.

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 pineapple 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 sti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/2165A23L1/217A23L19/15A23L19/18
CPCA23L19/19A23L19/15A23V2002/00A23V2200/16
Inventor 赵依娜
Owner HAERBIN AIBOYA FOOD TECH DEV
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