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Instant purple sweet potato powder and production technique thereof

A production process, the technology of purple potato powder, applied in the field of food processing, can solve the problems of lack of smoothness, poor taste of products, easy to form agglomerates, etc., to achieve rich varieties, rich dietary fiber, and improved brewability Effect

Active Publication Date: 2015-09-02
河南新天豫食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is that the taste of the product obtained by the traditional purple sweet potato powder production process is not good, it is easy to form agglomerates when brewing, and it lacks the smoothness of general brewed food. In order to solve the above problems, the present invention Provide a kind of instant purple sweet potato powder and its production process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] An instant purple potato powder is prepared from the following raw materials in parts by weight: 60-100 parts of whole purple potato powder, 10-30 parts of diluted baked potato essence, 0.05-0.3 part of aspartame, carboxymethyl cellulose 0.1-0.5 parts of sodium, 0.1-0.5 parts of soybean lecithin, 10-20 parts of maltodextrin, 5-15 parts of non-dairy creamer; the diluted baked potato essence is prepared by combining liquid baked potato essence and purple potato whole powder according to 1 : Prepared by mixing with a mass ratio of 5-15.

[0014] Specific steps are as follows:

[0015] (1) Preparation: Mix the weighed liquid baked potato essence and purple sweet potato powder, stir continuously, after fully mixing, let it dry naturally at room temperature, then crush and mix the agglomerates, and pass through 80-mesh sieve to obtain diluted baked potato flavor, set aside;

[0016] (2) Product blending: Add weighed aspartame, soybean lecithin, sodium carboxymethylcellulose...

Embodiment 2

[0020] An instant purple potato powder, made from the following raw materials in parts by weight: 60g of whole purple potato powder, 10g of diluted baked potato flavor, 0.05g of aspartame, 0.1g of sodium carboxymethylcellulose (CMC), soybean 0.1 g of phospholipid, 10 g of maltodextrin, and 5 g of non-dairy creamer; the diluted baked potato essence is prepared by mixing liquid baked potato essence and purple potato powder at a mass ratio of 1:5.

[0021] Specific steps are as follows:

[0022] (1) Preparation: Mix the weighed liquid baked potato essence and purple sweet potato powder, stir continuously, after fully mixing, let it dry naturally at room temperature, then crush and mix the agglomerates, and pass through 80-mesh sieve to obtain diluted baked potato flavor, set aside;

[0023] (2) Product blending: Add weighed aspartame, soybean lecithin, sodium carboxymethylcellulose, maltodextrin, non-dairy creamer and the product obtained in step (1) to the weighed whole purple ...

Embodiment 3

[0027] An instant purple potato powder, made from the following raw materials in parts by weight: 70g of whole purple potato powder, 15g of diluted baked potato essence, 0.1g of aspartame, 0.2g of sodium carboxymethylcellulose (CMC), soybean 0.2g of phospholipid, 12g of maltodextrin, and 8g of non-dairy creamer; the diluted baked potato essence is prepared by mixing liquid baked potato essence and purple potato powder at a mass ratio of 1:8.

[0028] Specific steps are as follows:

[0029] (1) Preparation: Mix the weighed liquid baked potato essence and purple sweet potato powder, stir continuously, after fully mixing, let it dry naturally at room temperature, then crush and mix the agglomerates, and pass through 80-mesh sieve to obtain diluted baked potato flavor, set aside;

[0030] (2) Product blending: Add weighed aspartame, soybean lecithin, sodium carboxymethylcellulose, maltodextrin, non-dairy creamer and the product obtained in step (1) to the weighed whole purple pot...

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Abstract

The invention discloses instant purple sweet potato powder. The instant purple sweet potato powder is prepared by the following raw materials in parts by weight: 60-100 parts of whole purple sweet potato powder, 10-30 parts of diluted baked potato essence, 0.05-0.3 part of Aspartame, 0.1-0.5 part of sodium carboxymethylcellulose, 0.1-0.5 part of soyabean lecithin, 10-20 parts of maltodextrin, and 5-15 parts of non-dairy creamer; the diluted baked potato essence is prepared by mixing liquid baked potato essence with whole purple sweet potato powder at the mass ratio of 1 to (5-15). By preparing purple sweet potato to be whole powder, and mixing with a proper amount of an sweetening agent, an emulsifier, an anti-caking agent, edible essence and the like, to form the brewing type instant purple sweet potato powder food, all nutrient contents of the whole purple sweet potato powder are used, the brewing property, mouth feel and palatability of the sweet potato powder are improved greatly, no waste is generated during the whole production process, and the variety of the purple sweet potato powder food is enriched further.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to an instant purple sweet potato powder and a production process thereof. Background technique [0002] With the acceleration of people's life rhythm, the time people spend on cooking is shortened day by day. Soybean milk powder, oat powder, walnut powder on the existing market contain high-quality vegetable protein, and other healthy ingredients that are beneficial to human health save people Save time and effort. Purple sweet potato powder is a new type of food in recent years. It retains all the dry matter of purple sweet potato except the skin, and has high nutritional and health value. The traditional production process of purple sweet potato powder is to choose fresh and high-quality purple sweet potato. It is processed by peeling, cooking, drying and other processes. The taste of the product obtained by this preparation method is not good, and it is eas...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L1/212A23L1/214A23L33/00A23L19/00A23L19/10
Inventor 赵天学晁立志范会平艾志录
Owner 河南新天豫食品有限公司
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