Cool-type potato appetite-stimulating rolls and preparation method thereof
A potato, cooling technology, applied in the direction of food ingredients as antioxidants, food ingredients as color, food ingredients as taste improver, etc. elastic effect
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Embodiment 1
[0032] 200 parts of potatoes, 20 parts of black tea, 3 parts of potato starch (thickener), 1 part of xanthan gum (thickener), 50 parts of high fructose syrup, 50 parts of xylitol, 4 parts of citric acid, 5 parts of peppermint oil , 2 parts ascorbic acid (antioxidant), β - 1 part cyclodextrin (antioxidant), 0.5 part carmine (coloring agent).
[0033] Here's how to prepare Cool Potato Rolls:
[0034] 1) Preparation of potato pulp: select fresh, disease-free and non-rotten potatoes, wash, peel, cut into pieces, add 0.1% vitamin C solution (color protection solution) for color protection for 1 hour, rinse with water to remove the color protection solution, and use The pulper is crushed to obtain a potato pulp.
[0035] 2) Preparation of black tea soup: select high-quality black tea, soak the black tea with 2 times the water (80°C) for 10 h, filter and remove the black tea dregs to obtain black tea soup.
[0036] 3) Mucilage preparation: After mixing potato starch and xanthan gu...
Embodiment 2
[0043] 250 parts of potatoes, 23 parts of black tea, 4 parts of potato starch (thickener), 2 parts of xanthan gum (thickener), 60 parts of high fructose syrup, 55 parts of xylitol, 5 parts of citric acid, 6 parts of peppermint oil , 3 parts of ascorbic acid (antioxidant), β - Cyclodextrin 2 parts (antioxidant), carmine 0.6 part (colorant).
[0044] Here's how to prepare Cool Potato Rolls:
[0045] 1) Preparation of potato pulp: select fresh, disease-free and non-rotten potatoes, wash, peel, cut into pieces, add 0.1% vitamin C solution (color protection solution) for color protection for 1 hour, rinse with water to remove the color protection solution, and use The pulper is crushed to obtain a potato pulp.
[0046] 2) Preparation of black tea soup: select high-quality black tea, soak the black tea with 2 times water (80°C) for 11 h, filter and remove the black tea dregs to obtain black tea soup.
[0047] 3) Mucilage preparation: After mixing potato starch and xanthan gum in ...
Embodiment 3
[0054] 300 parts of potatoes, 25 parts of black tea, 5 parts of potato starch (thickener), 2 parts of xanthan gum (thickener), 70 parts of high fructose syrup, 60 parts of xylitol, 5 parts of citric acid, 0.7 parts of peppermint oil , 3 parts of ascorbic acid (antioxidant), β - Cyclodextrin 2 parts (antioxidant), carmine 0.7 part (colorant).
[0055] Here's how to prepare Cool Potato Rolls:
[0056] 1) Preparation of potato pulp: select fresh, disease-free and non-rotten potatoes, wash, peel, cut into pieces, add 0.1% vitamin C solution (color protection solution) for color protection for 1 hour, rinse with water to remove the color protection solution, and use The pulper is crushed to obtain a potato pulp.
[0057] 2) Preparation of black tea soup: select high-quality black tea, soak the black tea with 2 times water (80°C) for 12 hours, filter and remove the black tea dregs to obtain black tea soup.
[0058] 3) Mucilage preparation: After mixing potato starch and xanthan g...
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