Mango potato powder

A technology of potato powder and mango 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, complicated production methods, etc., and achieves easy storage and storage, and simplified production Process, attractive appearance effect

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 tim

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0009] Example 1:

[0010] Weigh 650 g of potato powder, 200 g of non-dairy creamer, 80 g of milk powder, 70 g of mango powder, and 0.9 g of red yeast yellow pigment, and mix them evenly to prepare mango potato powder.

[0011] How to use mango potato flour: add 250g of purified water at 80°C±2°C into an open, clean, heat-resistant container, slowly pour 100g of mango potato flour while stirring, stir well, and cool to 30°C±5 ℃, put it into a piping bag, extrude the pattern on the baking tray, put it in an oven preheated to 200 ℃, bake for 5-6min, that is, the finished mango mashed potato baked product.

Example Embodiment

[0012] Example 2:

[0013] Weigh 700 g of potato powder, 250 g of non-dairy creamer, 100 g of milk powder, 100 g of mango powder, and 1 g of monascus yellow pigment, and mix them evenly to prepare mango potato powder.

[0014] The method of using mango potato flour is the same as in Example 1.

Example Embodiment

[0015] Example 3:

[0016] Weigh 600 g of potato powder, 150 g of non-dairy creamer, 50 g of milk powder, 50 g of mango powder, and 0.8 g of monascus yellow pigment, and mix them evenly to prepare mango potato powder.

[0017] The method of using mango potato flour is the same as in Example 1.

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PUM

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Abstract

The invention provides mango potato powder. The mango potato powder is prepared by batching and mixing the following components in percentage by weight: 60%-70% of potato whole flour, 15%-25% of vegetable fat powder, 5%-10% of milk powder, 5%-10% of mango powder and 0.08%-0.1% of monascus yellow pigment. When the mango potato powder provided by the invention is used for preparing mango potato powder baked products, a preparation method is simple, convenient and fast, and the preparation process is greatly simplified. As the mango potato powder provided by the invention is a powdery product, the mango potato powder is relatively easy to store. The mango potato powder baked products prepared from the mango potato powder provided by the invention have attractive appearance, fine and smooth mouth feel, full-bodied empyreumatique, milk fragrance and fresh mango fragrance and are baked products which are good in the color, the fragrance and the taste.

Description

Technical field [0001] The invention belongs to the field of food processing, and relates to a potato flour, in particular a mango potato flour. Background technique [0002] At present, the mashed potato baked products sold in domestic bakeries, bakeries and other bakeries are very popular among consumers. For example, the product named "Duchess Potato" is a very popular mashed potato baked product. According to legend, the 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 baked products are instant mashed potato products made by molding and roasting mashed potatoes with various auxiliary materials. The traditional preparation method is as follows: ①The potatoes are washed, peeled and cut into thin slices; ② Put the potato chips into a steamer and steam them; ③Put the steamed potato chips in a bowl and press them into mashed potatoes; ④Add auxiliary materials and stir evenly...

Claims

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Application Information

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IPC IPC(8): A23L1/2165A23L1/29A23L19/15A23L33/00
CPCA23L19/15A23L19/19A23V2002/00A23V2200/16
Inventor 赵依娜
Owner HAERBIN AIBOYA FOOD TECH DEV
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