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Fermented nutritious potato paste product and preparation method thereof

A technology of potato and nutritional paste, which is applied in the direction of food ingredients, the function of food ingredients, food ingredients as odor improvers, etc. It can solve the problems of lack of market competitiveness and achieve the effects of easy operation, cost reduction, and extended industrial chain

Active Publication Date: 2017-09-19
张惠玲
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Potato steamed bread, rice flour, potato starch, whole flour, potato compound flour, various cakes, bread and other products made by adding wheat to whole flour, but due to the process of potato dehydration and processing into whole flour, the price of processed products is far higher Much higher than existing wheat products, no market competitiveness

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Example 1 A fermented potato nutrient paste product and its preparation method

[0029] The fermented potato nutrient paste product includes the following components in parts by weight: 85 parts of potato paste fermented liquid, 10 parts of rice germ, 1 part of wolfberry, 1 part of yam, 0.5 part of poria cocos, 1 part of lotus seed, 0.5 part of fern 0.5 part of white fungus, 0.5 part of red bean;

[0030] The preparation method of described potato paste fermented liquid is as follows:

[0031] (1) Preparation of potato scorched powder: after peeling and slicing the potatoes, bake at a low temperature of 80°C for 60 minutes, then pulverize them, pass through a 100-mesh sieve after pulverization, and obtain potato scorched powder;

[0032] (2) Preparation of potato pulp: after the potatoes are peeled and chopped, add 20% of the potato powder by mass, add water 3 times (m:v), beat, steam and cook for 30 minutes to obtain potato pulp;

[0033] (3) Cool down to 55°C, add 0...

Embodiment 2

[0044] Example 2 A fermented potato nutrient paste product and its preparation method

[0045] The fermented potato nutrient paste product includes the following components in parts by weight: 75 parts of potato paste fermented liquid, 20 parts of rice germ, 2 parts of wolfberry, 2 parts of yam, 1.5 parts of poria cocos, 2 parts of lotus seeds, 1 part of fern 1.5 parts of tremella, 1.5 parts of red beans;

[0046] The preparation method of described potato paste fermented liquid is as follows:

[0047] (1) Preparation of potato scorched powder: after peeling and slicing the potatoes, bake at a low temperature of 90°C for 70 minutes, then pulverize them, pass through a 100-mesh sieve after pulverization, and obtain potato scorched powder;

[0048] (2) Preparation of potato pulp: after the potatoes were peeled and chopped, 25% of the mass of potato scorched powder was added, the water (m:v) of 3.5 times of the total material was added, beaten and cooked for 40 minutes to obtain...

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PUM

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Abstract

The invention relates to the technical filed of food processing, and specifically relates to a fermented nutritious potato paste product and a preparation method thereof. The fermented nutritious potato paste product comprises the following ingredients in parts by weight: 75-85 parts of a potato paste fermentation broth, 10-20 parts of rice germs, 1-2 parts of Chinese wolfberry fruits, 1-2 parts of Chinese yams, 0.5-1.5 parts of poria cocos, 1-2 parts of lotus seeds, 0.5-1 part of silverweed cinquefoil roots, 0.5-1.5 parts of white fungi, and 0.5-1.5 parts of red beans. Glucose and cheese protein are added when potato pulp is being prepared so as to ensure well growth of microorganisms, and thus, production of EPS at 470mg / L or more is guaranteed; moreover, the potato paste is semi-fermented by using the microorganisms so that the fermentation products are rich, and have milk flavor, burnt flavor, potato flavor and fermented flavor, wherein content of the flavoring substances is up to 8-10.3 micrograms in per 100 milliliters.

Description

Technical field: [0001] The invention belongs to the technical field of food processing, and in particular relates to a fermented potato nutrient paste product and a preparation method thereof. Background technique: [0002] Since the Ministry of Agriculture launched the potato staple food strategy, the development and research of potato staple food products has been launched nationwide, and potatoes are processed into whole flour steamed buns, noodles, pancakes and other staple foods suitable for Chinese dietary habits. At present, the processing of potatoes is mainly dehydrated potato powder. Potato steamed bread, rice flour, potato starch, whole flour, potato compound flour, various cakes, bread and other products made by adding wheat to whole flour, but due to the process of potato dehydration and processing into whole flour, the price of products processed by this method is far Far higher than existing wheat products, there is no market competitiveness. [0003] The 2...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/12A23L33/135A23L33/125A23L33/19A23L7/152A23L19/10A23L25/00A23L31/00A23L11/00A23L33/10
CPCA23L7/152A23L11/01A23L19/10A23L19/12A23L25/20A23L31/00A23L33/10A23L33/125A23L33/135A23L33/19A23V2002/00A23V2200/15A23V2200/30
Inventor 张惠玲田聪白玉婷任薇娜
Owner 张惠玲
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