A kind of potato fermented sauce and preparation technology thereof

A preparation process, potato technology, applied in the field of food processing, can solve the problems of high gel strength of potato starch paste, etc., and achieve the effect of unique sauce flavor, convenient eating, and delicate taste

Active Publication Date: 2018-07-10
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although potato starch also contains amylose, due to the large molecular weight of its linear part and the substitution of phosphate groups, the gel strength of potato starch paste is very high (Ma Xiaodong, Zhong Hao. Research on potato starch and its application in industry Application. Agricultural Product Processing, 2008, 127:59-64); and the taste of potato starch is particularly mild, without the typical grain flavor of corn or wheat starch, even flavor-sensitive products can be used

Method used

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  • A kind of potato fermented sauce and preparation technology thereof
  • A kind of potato fermented sauce and preparation technology thereof

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Experimental program
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Effect test

Embodiment 1

[0020] (1) Fresh potatoes are washed, sliced ​​to a thickness of 0.3 cm, and steamed at 100°C for 12 minutes.

[0021] (2) Put the potato slices obtained in step (1) into an oven at a temperature of 180°C and bake for 15 minutes, so that the moisture content of the potato slices is 45%.

[0022] (3) Mash the baked and dried potato slices while they are hot, with a size of 0.5×1.5 cm, and keep the temperature at 35°C.

[0023] (4) Inoculate Aspergillus oryzae 3.042 spore powder according to 3‰ of the weight of potato raw materials, and the inoculation amount of salt-tolerant yeast (Saccharomyces rouxii) is 1×10 4 koji per gram of raw material, followed by koji making. During the koji making process, the humidity of the koji room is 95%, the temperature in the early stage of koji making is 32°C, the koji is loosened once every 10 hours, and the koji is loosened for the second time after 24 hours, and then the temperature is adjusted to 30°C to make koji. 40h is over.

[0024] ...

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Abstract

The invention discloses potato fermented paste and a preparation process thereof, and belongs to the technical field of food processing. The potato fermented paste is obtained by cleaning, slicing and steaming fresh potatoes, baking the potatoes for short time under high temperature, and performing a technology for starter propagation by microorganisms and an enzymolysis and salt water fermentation technology. The obtained potato fermented paste has outstanding flavor and taste, is attractive in color, and is convenient to carry and ready to eat; according to the technology, the application of potatoes is expanded, and catering of people is also enriched.

Description

technical field [0001] The invention relates to a preparation process of fermented potato sauce, which belongs to the technical field of food processing. Background technique [0002] Potato (scientific name: Solanum tuberosum ), a perennial herb belonging to the family Solanaceae, with edible tubers, and is the fourth most important food crop in the world, second only to wheat, rice and corn. Potatoes are rich in starch, vitamins, mineral elements, sugars and proteins; potato tubers are rich in dietary fiber and rich in potassium salts, which are alkaline foods; potato tubers also contain carrots that are not found in cereal grains and ascorbic acid. Potatoes are ideal foods for patients with stomach problems, diabetes, and heart disease. In addition, for women, potatoes have good effects on anti-aging and beauty, and they don’t have to worry about getting fat after eating potatoes. It only contains 0.1% fat, which is the lowest fat content among all hunger foods, and ca...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/60A23L33/00
CPCA23V2002/00A23V2200/30
Inventor 徐宁黄瑶彭铭烨胡勇周梦舟高冰汪超李冬生
Owner HUBEI UNIV OF TECH
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