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Instant potato food as well as production method and application thereof

A production method and potato technology, applied in the direction of food science, etc., can solve the problems of loss of flavor, loss, and destruction of nutrients in potatoes, and achieve the effects of eliminating browning reaction, pure taste, and extending shelf life

Pending Publication Date: 2017-05-24
湖北顶味鲜食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the potato product as snack food can't satisfy market demand, and existing potato snack food is all based on frying, puffing manufacturing process, and what have also will use chemical reagent, could guarantee quality and keep fresh, this type of manufacturing process not only hurts The original flavor of potatoes is lost, and some valuable nutrients are lost or destroyed

Method used

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  • Instant potato food as well as production method and application thereof
  • Instant potato food as well as production method and application thereof
  • Instant potato food as well as production method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] A kind of potato instant food, described potato instant food comprises the following components by weight:

[0047] 80 parts of potatoes, 2.7 parts of salt, 50 parts of perilla.

[0048] Make the preparation method of described potato instant food, described method comprises the following steps:

[0049] 1) Potatoes are washed, peeled and shredded to obtain material 1;

[0050] 2) Soak material 1 in water to obtain material 2;

[0051] 3) The material 2 is rinsed and drained to obtain the material 3;

[0052] 4) Material 3 was marinated with salt, drained to obtain material 4;

[0053] 5) Material 4 is dried with hot air to obtain material 5;

[0054] 6) Remove the diameter of the perilla, wash it, drain the water, add salt to pickle it, and then dry it with hot air to obtain material 6;

[0055] 7) Material 5 and material 6 are mixed according to the weight ratio of 1:1, seasoned and packaged to obtain potato instant food.

[0056] Said step 2) the soaking temperat...

Embodiment 2

[0063] A kind of potato instant food, described potato instant food comprises the following components by weight:

[0064] 70 parts of potatoes, 2.85 parts of salt, 60 parts of perilla.

[0065] Make the preparation method of described potato instant food, described method comprises the following steps:

[0066] 1) Potatoes are washed, peeled and shredded to obtain material 1;

[0067] 2) Soak material 1 in water to obtain material 2;

[0068] 3) The material 2 is rinsed and drained to obtain the material 3;

[0069] 4) Material 3 was marinated with salt, drained to obtain material 4;

[0070] 5) Material 4 is dried with hot air to obtain material 5;

[0071] 6) Remove the diameter of the perilla, wash it, drain the water, add salt to pickle it, and then dry it with hot air to obtain material 6;

[0072] 7) Material 5 and material 6 are mixed according to the weight ratio of 1:1.5, seasoned and packaged to obtain potato instant food.

[0073] Said step 2) the soaking tem...

Embodiment 3

[0079] The research of embodiment 3 hypoglycemic effect

[0080] Animal experiments were used to study and evaluate the effect of the potato instant food obtained in Example 1 on postprandial blood sugar. In this experiment, different types of starch were used to study the effect of different potato instant food intake on the percentage of daily intake on the increase of blood sugar in rats. The research results are as follows Figure 1-3 Shown:

[0081] The research results showed that: for these three starches, with the increase of potato instant food, the postprandial blood glucose level decreased, which indicated that potato instant food had certain inhibitory effect on starch postprandial blood glucose. For low amylose, the area under the curve for the addition of 15% potato ready-to-eat food intake decreased by 6.61% relative to the blank starch; for medium amylose, the area under the curve for addition of 15% tannin Compared with the blank starch, it decreased by 9.05...

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Abstract

The invention relates to the technical field of food processing and production, particularly to instant potato food as well as a production method and application thereof. The instant potato food comprises the following ingredients in parts by weight: 50-100 parts of potatoes and 1.7-2.85 parts of salt. The method comprises the following steps: subjecting the potatoes to cleaning, peeling, shredding, soaking, rinsing, prickling and drying with hot air; destemming, cleaning, prickling and drying purple perilla with hot air; mixing the dried potatoes and the dried purple perilla, flavoring and packaging, so as to obtain the instant potato food. The product produced by the technology can not only maintain the original flavor of the potatoes, but also be bright in appearance, pure in flavor and convenient to carry, so that a blank of no leisure shredded potato food in the current market is made up.

Description

technical field [0001] The invention relates to the technical field of food processing and production, in particular to potato instant food and its preparation method and application. Background technique [0002] Potato is a kind of vegetable with both food and vegetables. Together with rice, wheat, corn, and sorghum, it is called the top five crops in the world. Its nutritional value is higher than that of ordinary food crops. It is rich in vitamins, minerals, and food-friendly fibers. Unit The area protein is twice that of wheat, 1.3 times that of rice, and 1.2 times that of corn. It is recognized as the second bread and underground apple in the world. Long-term consumption of potatoes not only does not have to worry about excess fat, but also helps people delay aging, skin care and beauty, and assists in the treatment of weak spleen and stomach, indigestion, gastrointestinal discord, and poor stool. The economic value and nutritional value of potatoes have been widely r...

Claims

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Application Information

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IPC IPC(8): A23L19/12A23L19/20A23L33/10A23L5/20
Inventor 李安康
Owner 湖北顶味鲜食品股份有限公司
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