A kind of instant purple potato powder and its production process
A production process and technology of purple potato powder, applied in the field of food processing, can solve the problems of lack of smoothness, poor product taste, easy to form agglomeration, etc. Effect
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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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