Roasted potato spice, preparation method thereof and application of roasted potato spice in cigarettes
A technology for roasting potatoes and spices, applied in the directions of application, essential oils/spice, tobacco, etc., can solve problems such as unreported, and achieve the effects of low cost, simple process and easy control
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Embodiment 1
[0022] (1) Washing and peeling, crushing and beating, and decompression filtration: select mature potatoes with a single weight of 100-150g, remove the surface sediment with clean water and drain, wipe off the skin with a wire ball; cut the potatoes with a kitchen knife to a thickness of 5 ~6mm flakes are mixed according to the ratio of water and potato mass ratio of 1:1, using a high-speed tissue masher for beating for 5 minutes, and the rotating speed is 11000rpm to obtain potato pulp; the gained potato pulp is poured on the filter paper of the Buchner funnel, and the press filter to obtain the filtrate;
[0023] (2) Yeast fermentation: add edible active yeast (the content of active dry yeast is 0.2% of the mass of the filtrate) to the filtrate, and incubate at a constant temperature of 35°C for 2 hours to obtain a culture medium;
[0024] (3) Baking at high temperature: put the culture medium in an oven, and bake at 130°C for 3 hours to obtain the aroma substance of roasted...
Embodiment 2
[0030] (1) Washing and peeling, crushing and beating, and decompression filtration: select mature potatoes with a single weight of 120-160g, remove the surface sediment with clean water and drain, wipe off the skin with a wire ball; cut the potatoes with a kitchen knife to a thickness of 5 ~6mm flakes are mixed according to the ratio of water and potato mass ratio of 5:1, and the high-speed tissue masher is used for beating for 10min, and the rotating speed is 12000rpm to obtain potato pulp; the gained potato pulp is poured on the filter paper of the Buchner funnel, press filter to obtain the filtrate;
[0031] (2) Yeast fermentation: add edible active yeast (the content of active dry yeast is 0.1% of the mass of the filtrate) to the filtrate, and incubate at a constant temperature of 40°C for 3 hours to obtain a culture medium;
[0032] (3) Baking at high temperature: put the culture medium in an oven, and bake at 170°C for 1.5 hours at high temperature to obtain the aroma su...
Embodiment 3
[0038] (1) Washing and peeling, crushing and beating, and decompression filtration: select mature potatoes with a single weight of 90-140g, remove the surface sediment with clean water and drain, wipe off the skin with a wire ball; cut the potatoes with a kitchen knife to a thickness of 5 ~6mm flakes are mixed according to the ratio of water and potato mass ratio of 10:1, using a high-speed tissue masher for beating for 20min, and the rotating speed is 10000rpm to obtain potato pulp; the gained potato pulp is poured on the filter paper of the Buchner funnel, and the press filter to obtain the filtrate;
[0039] (2) Yeast fermentation: add edible active yeast (the content of active dry yeast is 0.4% of the mass of the filtrate) to the filtrate, and incubate at 30°C for 1.5 hours to obtain a culture medium;
[0040] (3) Baking at high temperature: put the culture medium in an oven, and bake at 200°C for 1 hour to obtain the aroma substance of roasted potatoes;
[0041] (4) Homo...
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