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Liquid-engendering and depression-relieving potato pine nut paste and preparation method thereof

A technology of pine nuts and potatoes, applied in the direction of food science, etc., can solve the problems of short shelf life and difficult preservation of mashed potatoes, and achieve the effect of increasing antioxidant, excellent functional properties, and enhanced electrostatic effect

Inactive Publication Date: 2016-10-12
方加盛
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the nutrition of mashed potatoes as a staple food still cannot meet the needs of modern people, and the mashed potatoes are not easy to store, and the shelf life is not long

Method used

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Embodiment Construction

[0020] A potato and pine nut puree for promoting body fluid and relieving stagnation, which is made from the following raw materials in parts by weight:

[0021] Spinach 18, brown sugar 7, seaweed 2, pine nuts 13, Atractylodes macrocephala 1.2, stick grass 1.3, turmeric 1.1, potatoes 200, pork belly 100, salt 8, chili powder 3, pepper powder 2, sodium carboxymethyl cellulose 2, 1mol / l NaOH, selenium-enriched peanut 100, succinic anhydride 0.1, phosphate buffer, petroleum ether in proper amount.

[0022] The preparation method of described a kind of mashed potatoes and pine nuts for promoting body fluid and relieving stagnation comprises the following steps:

[0023] (1) Dried selenium-enriched peanuts, shelled, peeled, and crushed to obtain peanut powder. Add peanut powder and petroleum ether according to the solid-to-liquid ratio of 1:5, stir at room temperature for 1 hour, and then stand for stratification, and remove the lower layer of materials. Place in a constant temper...

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Abstract

The invention discloses a potato pine nut puree for promoting body fluid and relieving stagnation, which is made of the following raw materials in parts by weight: spinach 18-19, brown sugar 7-8, seaweed 2-3, pine nut kernel 13-14, Atractylodes macrocephala 1.2-2.1, sticks Grass 1.3‑2.2, Curcuma 1.1‑2, Potatoes 200‑230, Pork Belly 100‑120, Salt 8‑10, Chili Powder 3‑4, Pepper Powder 2‑3, Sodium Carboxymethyl Cellulose 2‑3, 1‑ 1.2mol / lNaOH, selenium-enriched peanut 100-150, succinic anhydride 0.1-0.15, phosphate buffer, petroleum ether. In the present invention, sodium carboxymethyl cellulose and peanut protein isolate undergo a glycosylation reaction to form a covalent complex that can maintain good emulsification of food at high temperatures, increase the polypeptide chain, enhance the steric hindrance effect, and simultaneously enhance the complex thermal stability.

Description

technical field [0001] The invention relates to the technical field of health food, in particular to potato and pine nut puree for promoting body fluid and relieving stagnation and a preparation method thereof. Background technique [0002] Potatoes, the main raw material of mashed potatoes, are rich in protein, and the content of mashed potatoes is even better than that of soybeans, which is the closest to animal protein. Potatoes are also rich in lysine and tryptophan, which is unmatched by general grains. Potatoes are also foods rich in potassium, zinc, and iron. The potassium contained in it can prevent the rupture of blood vessels in the brain. The protein and vitamin C it contains are 10 times that of apples, and the content of vitamins B1, B2, iron and phosphorus is much higher than that of apples. Overall, its nutritional value is equivalent to 3.5 times that of apples. Moreover, the fat content of potatoes is very low, and they are mostly used as a staple food s...

Claims

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Application Information

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IPC IPC(8): A23L19/12A23L19/00A23L25/00A23L13/40A23L13/60A23L33/105
CPCA23V2002/00
Inventor 方加盛
Owner 方加盛
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