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.
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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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