A kind of fermented potato nutrient paste product and preparation method

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

Active Publication Date: 2020-07-03
宁夏佳利源生物科技有限公司
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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 preparation method

[0029] The fermented potato nutrient paste product includes the following components by weight: 85 parts of potato paste fermentation liquid, 10 parts of rice germ, 1 part of wolfberry, 1 part of yam, 0.5 part of Poria, 1 part of lotus seed, 0.5 part of fern hemp portion, 0.5 portion of Tremella, 0.5 portion of red bean;

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

[0031] (1) Preparation of potato caramel powder: after peeling and slicing the potato, it is baked at a low temperature of 80°C for 60 minutes and then pulverized, and after pulverization, it is passed through a 100-mesh sieve to obtain potato caramel powder;

[0032] (2) preparation of potato pulp: after the potato is peeled and chopped, add its mass 20% potato caramel powder, add water 3 times (m:v), beating and cooking for 30 minutes to obtain potato pulp;

[0033] (3) Cool down ...

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 belongs to the technical field of food processing, and in particular relates to a fermented potato nutrient paste product and a preparation method thereof. The fermented potato nutrient paste product includes the following components in parts by weight: 75-85 parts of potato paste fermented liquid, 10-20 parts of rice germ, 1-2 parts of Chinese wolfberry, 1-2 parts of yam, 0.5-2 parts of poria cocos 1.5 parts, 1-2 parts of lotus seeds, 0.5-1 parts of fern, 0.5-1.5 parts of white fungus, 0.5-1.5 parts of red beans. The addition of glucose and casein in the preparation of potato pulp makes the microorganisms grow well and can ensure the production of EPS not less than 470mg / L; the potato paste is semi-fermented by microorganisms, and the fermentation products are rich, with a certain frankincense, burnt aroma, potato aroma, and fermentation aroma. The content of aroma substances reaches 8-10.3μg / 100mL.

Description

Technical field: [0001] The invention belongs to the technical field of food processing, and particularly 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 country has launched the development and research of potato staple food products, processing potatoes into whole flour steamed bread, noodles, pancakes and other staple foods suitable for Chinese dietary habits. At present, the processing of potatoes is mainly based on dehydrated potato whole flour. Potato steamed buns, rice flour, potato starch, whole flour, potato compound flour, various cakes, breads and other products made by adding wheat with whole flour, but due to the process of dehydration of potato into whole flour, the price of the processed products is far higher. Much higher than the existing wheat products, there is no market competitiveness. [0003] The 21st c...

Claims

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Application Information

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Patent Type & Authority Patents(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 宁夏佳利源生物科技有限公司
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