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Potato whole powder and instant mashed potato powder and preparation methods thereof

A technology of whole potato powder and mashed potatoes, which is applied in food science and other fields, can solve the problems of incomplete nutrition and low protein content, and achieve the effect of good product quality, high nutritional value, and high dietary fiber content

Inactive Publication Date: 2018-09-21
山丹县芋兴粉业有限责任公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The object of the present invention is to provide a kind of preparation method of whole potato powder, and this preparation method is easy and simple to operate, can prepare delicate and luster good, be rich in high dietary fiber, high nutritional value, good quality potato whole powder, help to solve Problems such as low protein content and incomplete nutrition in existing mashed potato powder related products

Method used

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  • Potato whole powder and instant mashed potato powder and preparation methods thereof
  • Potato whole powder and instant mashed potato powder and preparation methods thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] 1, the preparation method of the whole potato flour that present embodiment provides, comprises the steps:

[0049] (1) Material selection:

[0050] Choose the "Atlantic" potato variety produced in the year with shallow bud eyes and good potato shape, with a protein content of 2.02-2.38% and a starch content of 16.83-18.24%.

[0051] (2) Cleaning:

[0052] Potatoes are washed in water using oscillating rollers to remove sand and weeds from the potato raw material.

[0053] (3) Steam peeling:

[0054] Put the potatoes in the steamer, adjust the steam pressure to 18par, and turn the potatoes over for 10 seconds to fully steam and expand the skin.

[0055] (4) Dry brush peeling:

[0056] According to the size of the potatoes, adjust the gap between the two rows of dry brushes on the machine, start the dry brushes, and make the potatoes move in a Z shape in the machine (model MG-1000, Zhucheng Shengpin Machinery Technology Co., Ltd.) to remove 0.5-1mm thick cortex.

...

Embodiment 2

[0087] 1, the preparation method of the whole potato flour that present embodiment provides, comprises the steps:

[0088] (1) Material selection:

[0089] Choose the "Atlantic" potato variety produced in the year with shallow bud eyes and good potato shape, with a protein content of 2.02-2.38% and a starch content of 16.83-18.24%.

[0090] (2) Cleaning:

[0091] Potatoes are washed in water using oscillating rollers to remove sand and weeds from the potato raw material.

[0092] (3) Steam peeling:

[0093] Put the potatoes in the steamer, adjust the steam pressure to 16par, and turn the potatoes over for 12 seconds to fully steam and expand the skin.

[0094] (4) Dry brush peeling:

[0095] According to the size of the potatoes, adjust the direct gap between the two rows of dry brushes on the machine, start the dry brushes, and make the potatoes move in a Z shape in the machine (model MG-1000, Zhucheng Shengpin Machinery Technology Co., Ltd.) to remove 0.5mm-1mm thick co...

Embodiment 3

[0122] 1, the preparation method of the whole potato flour that present embodiment provides, comprises the steps:

[0123] (1) Material selection:

[0124] Choose the "Atlantic" potato variety produced in the year with shallow bud eyes and good potato shape, with a protein content of 2.02-2.38% and a starch content of 16.83-18.24%.

[0125] (2) Cleaning:

[0126] Potatoes are washed in water using oscillating rollers to remove sand and weeds from the potato raw material.

[0127] (3) Steam peeling:

[0128] Put the potatoes in the steamer, adjust the steam pressure to 16par, and turn the potatoes over for 12 seconds to fully steam and expand the skin.

[0129] (4) Dry brush peeling:

[0130] According to the size of the potatoes, adjust the gap between the two rows of dry brushes on the machine, start the dry brushes, and make the potatoes move in a Z shape in the machine (model MG-1000, Zhucheng Shengpin Machinery Technology Co., Ltd.) to remove 0.5-1mm thick cortex.

...

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Abstract

The present invention discloses potato whole powder and instant mashed potato powder and preparation methods thereof, and relates to the technical field of potato processing. The preparation method ofthe potato whole powder comprises the following steps of potato steam peeling, slice cutting, blanching, cooling, cooking, drying and crushing. The potato whole powder is delicate, good in color andluster, rich in high dietary fibers, high in nutritional value, good in quality, etc.

Description

technical field [0001] The invention relates to the technical field of potato processing, in particular to whole potato powder, instant mashed potato powder and a preparation method. Background technique [0002] Potato is one of the four major food crops for human beings, second only to rice, wheat and corn, and is an important food and vegetable dual-purpose crop. In 2016, the Ministry of Agriculture released the "Guiding Opinions on Promoting the Development of the Potato Industry", which used potatoes as a staple food product for industrial development. It is planned that by 2020, the planting proportion of varieties suitable for staple food processing will reach 30%, and staple food consumption will account for 30% of the total potato consumption. 30%. The basic composition of different varieties of potatoes: "Atlantic" has a moisture content of 72.61%, protein 2.14%, and starch 20.85%; "The moisture content is 77.13%, the protein content is 1.28%, and the starch cont...

Claims

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Application Information

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IPC IPC(8): A23L19/15A23L27/00
CPCA23L19/15A23L27/00
Inventor 王永刚刘继超徐也刘晓风杨璞臧亚虎
Owner 山丹县芋兴粉业有限责任公司
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