Pyrola mashed potato with green onion flavor and preparation method thereof

A technology of mashed potatoes and fairy grass, which is applied in the directions of plant protein processing, texturization, food science, etc., can solve the problems of difficult preservation and short shelf life of mashed potatoes, achieve excellent functional properties, increase antioxidant properties, reduce The effect of nutrient loss

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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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0020] A mashed potato with deer jelly grass and spring onion flavor is made from the following raw materials in parts by weight:

[0021] Chopped green onion 3, rabbit leg 12, beer 18, tempeh 14, deer antler 1.2, winter melon skin 1.8, deer jelly 1.1, potato 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] A kind of preparation method of described deer jelly grass spring onion mashed potatoes, 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 temperature desiccant at 50°C and dry for 10 hours to obtain defatte...

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PUM

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Abstract

The invention discloses a deer jelly grass scallion-flavored mashed potato, which is prepared from the following raw materials in parts by weight: chopped green onion 3-4, rabbit leg 12-16, beer 18-20, soybean meal 14-16, velvet antler 1.2-2.2, wax gourd Skin 1.8‑2, deer jelly 1.1‑2, potatoes 200‑230, pork belly 100‑120, salt 8‑10, chili powder 3‑4, pepper powder 2‑3, sodium carboxymethylcellulose 2‑3, 1 ‑1.2mol/lNaOH, selenium-enriched peanut 100‑150, succinic anhydride 0.1‑0.15, phosphate buffer, appropriate amount of 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 a mashed potato with deer jelly and green onion flavor 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 substitute for weight ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/12A23L13/10A23L13/40A23L33/105A23L33/185A23J3/14A23J3/22
CPCA23J3/14A23J3/22A23V2002/00
Inventor 方加盛
Owner 方加盛
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