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A kind of mashed potato, potato juice and its preparation method and application

A technology for potato juice and potato puree, which is applied to the field of potato puree, potato juice and preparation thereof, can solve the problems of destroying natural nutrient components of cassava, complicated processing technology and high production cost, and achieves the advantages of being suitable for promotion, simple process and low production cost. Effect

Active Publication Date: 2022-01-04
温海浪
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, potato is a commonly used raw material in the food field, and cassava is mainly used as feed and starch extraction in China. At present, there are relatively few studies on cassava processed food
Moreover, the current commercially available cassava processed food still has the following deficiencies: (1) the shelf life is short and easy to deteriorate; (2) the processing technology is complicated, the production cost is high, and it is not easy to promote; (3) the processing technology destroys the natural nutrients of cassava , bad taste

Method used

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  • A kind of mashed potato, potato juice and its preparation method and application
  • A kind of mashed potato, potato juice and its preparation method and application
  • A kind of mashed potato, potato juice and its preparation method and application

Examples

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Effect test

Embodiment 1

[0023] The present invention proposes a kind of preparation method of mashed potato, potato juice, comprises the following steps:

[0024] 1) Peel and cut the Huanan No. 9 fresh cassava;

[0025] 2) Steam: steam at 100°C until cooked;

[0026] 3) Refining with water: add water with a volume of 1 times for refining, and the water temperature is 60°C;

[0027] 4) Freezing: The freezing temperature is -10°C and the time is 12 hours;

[0028] 5) Thawing and mashing: Thaw for 1 hour, the thawing temperature is 5°C, the center temperature after thawing is 4°C, smash;

[0029] 6) Press filter dehydration: press filter the crushed mashed potatoes until the water content is 60%, the filter residue is pure potato mash, and the filtrate is pure potato juice.

Embodiment 2

[0031] The present invention proposes a kind of preparation method of mashed potato, potato juice, comprises the following steps:

[0032] 1) Peel and cut the Huanan No. 9 fresh cassava;

[0033] 2) Steam: steam at 110°C until cooked;

[0034] 3) Refining with water: adding 1.5 times the volume of water for refining, the water temperature is 70°C;

[0035] 4) Freezing: the freezing temperature is -20°C and the time is 6 hours;

[0036] 5) Thawing and mashing: thaw for 10 hours, the thawing temperature is 8°C, the center temperature after thawing is 6°C, smash;

[0037] 6) Press filter dehydration: press filter the crushed mashed potatoes until the water content is 58%, the filter residue is pure potato mash, and the filtrate is pure potato juice.

Embodiment 3

[0039] The present invention proposes a kind of preparation method of mashed potato, potato juice, comprises the following steps:

[0040] 1) Peel and cut the Huanan No. 9 fresh cassava;

[0041] 2) Steam: steam at 120°C until cooked;

[0042] 3) Refining with water: add water twice the volume for refining, and the water temperature is 90°C;

[0043] 4) Freezing: The freezing temperature is -40°C and the time is 10 minutes;

[0044] 5) Thawing and mashing: thaw for 12 hours, the thawing temperature is 10°C, the center temperature after thawing is 3°C, smash;

[0045] 6) Press filter dehydration: press filter the crushed mashed potatoes until the water content is 65%, the filter residue is pure potato mash, and the filtrate is pure potato juice.

[0046] The mashed potatoes and potato juice prepared by the above method have uniform color, pure taste, no peculiar smell, have the proper flavor and mouthfeel characteristics of the variety, are fresh in mouthfeel, rich in nutrit...

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Abstract

The present invention provides a mashed potato, potato juice and a preparation method thereof, comprising the steps of: peeling and cutting fresh cassava into pieces, steaming or boiling, adding water to grind, freezing, thawing and crushing, pressing and dehydrating, and the filter residue is Mashed potatoes, the filtrate is potato juice. The mashed potatoes and potato juice provided by the present invention use edible cassava, preferably sweet cassava, especially No. The mashed potatoes and potato juice can be applied to potato-made foods or food materials or beverages. The invention maintains the natural flavor of cassava, and the obtained mashed potato and potato juice have good taste and high nutritional value.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to mashed potato, potato juice and a preparation method and application thereof. Background technique [0002] Cassava is native to tropical America and is widely cultivated in tropical regions of the world. The stem is erect and smooth, containing latex. The leaves are alternate, palmately 3-7 deeply lobed, and the lobes are lanceolate to oblong-lanceolate, similar to castor leaves, but the lobes are deeper. There are long cylindrical tubers with fleshy flesh, which are rich in starch and can be used for food or as a paste. They can be used to grind cassava flour, make bread, provide cassava starch, starch for washing and even alcoholic beverages. However, the roots, stems, and leaves all contain cyanoglycosides, which are not easy to eat raw. They must be soaked in water for a long time and cooked to remove the toxicity. Primitive peoples would use complex processes suc...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/10A23L2/02A21D13/00A21D2/36
CPCA21D2/366A21D13/00A23L2/02A23L19/11
Inventor 温海浪
Owner 温海浪
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