Processing method for oil-fried potato instant food

A technology of convenience food and processing method, applied in food science and other directions, can solve the problems of difficult processing, poor stickiness of potato starch, difficult to maintain flour processing characteristics, etc. Effect

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A technology of convenience food and processing method, applied in food science and other directions, can solve the problems of difficult processing, poor stickiness of potato starch, difficult to maintain flour processing characteristics, etc. Effect

CN107410983AInactive Publication Date: 2017-12-01XICHANG COLLEGE +1

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[0041] The content of potato extruded puffed powder, potato raw powder, gluten powder, rutin powder, and flour is mixed according to the ratio described in the following table 1, and the processing characteristics when making fried instant food. The experimental results of the control group of adding potato whole powder and adding potato starch in flour alone:

[0042] Table 1

[0043]

[0044] Table 2

[0045]

[0046]

[0047] As can be seen from Table 2, adding 25% potato whole powder or 25% potato starch to flour alone will cause the original flour characteristics to be changed, and it cannot be processed according to the conventional fried instant food The equipment produced the original product, and the processing characteristics also deteriorated when making fried convenience foods. When 15% whole potato flour is added to the flour, it can be molded. Compared with conventional flour and dough molding, the toughness becomes stronger and the ductility becomes w...

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Abstract

The invention discloses a processing method for an oil-fried potato instant food, which is high in content of potatoes and has high production efficiency and qualification rate. The processing method includes the steps of: pressing fresh potatoes to obtain pressed puffed potato flour and potato starch, which are then mixed with vital gluten, rutin powder and flour to prepare a base material. The processing method overcomes a problem of change on characters of original flour due to single addition of whole potato flour or potato starch to flour; by means of the method, the oil-fried instant food can reach at least 30% and up to 60% in total content of potatoes and are high in content of the rutin, so that nutritional value of the oil-fried instant food is greatly improved. During the processing, a problem of increase of processing difficulty due to increase of content of potatoes is prevented, so that the production efficiency and qualification rate of the oil-fried instant food are greatly improved. The processing method can be promoted and applied to the field of foods.

Description

technical field [0001] The invention relates to the field of food, in particular to a processing method of potato fried instant food. Background technique [0002] Fried food is one of the traditional foods in our country, whether it is fried dough twist, fried spring rolls, croquettes during the New Year, or fried dough sticks, oil cakes, noodle nests eaten for breakfast every day; French fries in foreign fast food that children like to eat Fried bread, fried bread, and fried potato chips, fried biscuits, etc. in snacks are all fried foods. Fried food is loved by many adults and children because of its crispy taste, tangy aroma, and ability to increase appetite. [0003] Potato, a perennial herbaceous plant belonging to the family Solanaceae, has edible tubers and is the third most important food crop in the world, second only to wheat and corn. Potatoes are also known as ground eggs, potatoes, Yang Shanyu, etc., the tubers of Solanaceae plants. Together with wheat, corn...

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Application Information

Patent Timeline

01 Dec 2017

Publication

CN107410983A

IPC: A23L19/18

Inventors: 巩发永; 李静