Potato and coarse cereal breakfast drink and preparing method thereof

Abstract

The invention belongs to the technical field of food, and particularly relates to a potato and coarse cereal breakfast drink. The breakfast drink is prepared from potatoes, oat, peanuts, millet, cane sugar, an auxiliary material and water. Preparation of potato pulp includes the steps that cleaning, curing, beating, smashing, mixing and pulping are carried out, the potato pulp is conveyed into a blending tank through a colloid grinder, water is added, then the pulp is homogenized, and the homogenized drink pulp is sterilized through an ultra-high-temperature instant sterilizer, cooled and filled to obtain the drink. The potatoes and the coarse cereals are processed into thick pulp together, juice and residues are reserved, and the peeled potatoes are used completely. The drink is large in content of dry matter, thick and capable of being sucked, resisting hunger and serving as a breakfast replacing drink. The drink is filled in a sterile mode and long in guarantee period, and the shelf lift is guaranteed, which is beneficial product sales. The drink has the advantages of being balanced in nutrition, easy to carry and ready-to-drink, has a thick mouthfeel and can serve as the household breakfast replacing drink and convenient food carried when people go out.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a potato and miscellaneous grain breakfast drink. Background technique [0002] The status of potatoes in China was improved in 2015. The Ministry of Agriculture announced the strategy of turning potatoes into a staple food, that is, processing potatoes into staple food products suitable for Chinese consumption habits, realizing the current transformation of potatoes from non-staple food consumption to staple food consumption. The transformation of raw material products into industrialized series of finished products, from the consumption of food and clothing to the consumption of nutrition and health, as the supplement of my country's three major staple foods, has gradually become the fourth largest staple food crop. Minister of Agriculture Han Changfu wrote an article in People's Daily on November 25, 2015, pointing out that according to experts' forecasts, my country's...

AI Technical Summary

Problems solved by technology

"The Production Method of Potato Starch Beverage" disclosed by Patent Publication No. CN104366367A, although the dry matter of potatoes is also used to process the beverage, the juice is discarded, and the bigger problem is that there are defects in the processing technology. Put it into a juicer to squeeze out the water to make bean cakes, then crush the bean cakes, and then dry the bean cakes after the crushing. Soak the bean cakes after drying for 3 hours to rehydrate, and filter after rehydration Remove slag for later use

Such a labor-intensive dehydration and rehydration process not only wastes potato juice, but also wastes a lot of time, and doubles energy consumption and labor. The product quality will deteriorate due to oxidation and nutrition due to long time. will increase the number of microorganisms hundreds of times

It is laborious, energy-consuming, and reduces the quality. Such a process has obvious defects, and it will make potatoes that are difficult to turn into a staple food more difficult to turn into a staple food.

And other potato drinks, then adopt juicing process, only squeezed out the juice in the potato; Another example patent publication number is: " a kind of canned black potato juice " disclosed in CN103251091A and " potato starch drink " disclosed in CN104366367A This is the case with a patented production method. Only potatoes are squeezed for juice, while a large amount of really useful dry matter is discarded. This processing method has nothing to do with the "staple food" of potatoes.