Preparation method of mashed potatoes

A potato powder and potato technology, which is applied in the field of food processing, can solve the problems of reducing the quality of potato powder, loss of potato nutrients, and high drying costs, so as to improve the uniformity of color, reduce the loss of nutrients, and solve the problems that are not easy The effect of removal

Inactive Publication Date: 2019-12-17
西藏天虹科技股份有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Browning is very easy to occur during processing, mainly because the potato skin is removed before the potatoes are cooked, so that the enzymes inside the potatoes are directly in contact with the air, and then enzymatic reactions occur. There are also potato ripening products in the above processing technology Excessive water content makes it difficult to dry, and the drying cost is high. In addition, the nutritional components in the potato are seriously lost, which reduces the quality of the whole potato powder.

Method used

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  • Preparation method of mashed potatoes
  • Preparation method of mashed potatoes
  • Preparation method of mashed potatoes

Examples

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Effect test

Embodiment 1

[0027] The invention provides a kind of preparation method of whole potato flour, it comprises the following steps:

[0028]Step 1. Wash the potatoes, then soak the potatoes in salt water, and circumcise the middle of the potato skin under water, so that the middle of the potato skin forms a closed ring; remove the potatoes from the salt water with kitchen paper Dip the skin moisture of the dried potatoes, apply a layer of mixed solution on the outside of the potatoes, heat the tinfoil to 60°C, and wrap the potatoes while they are still hot to obtain a potato bag;

[0029] Wherein, the mixed solution includes honey, glutinous rice flour, aloe gel, guar gum, sodium alginate, rice washing water and green tea water with a weight ratio of 0.3:0.5:0.1:0.2:0.8:10:20; The preparation method of the mixed liquid is as follows: heat the rice washing water to 40°C, then add glutinous rice flour to the rice washing water, add while stirring, add aloe vera gel and guar bean gum in turn aft...

Embodiment 2

[0036] The invention provides a kind of preparation method of whole potato flour, it comprises the following steps:

[0037] Step 1. Wash the potatoes, then soak the potatoes in salt water, and circumcise the middle of the potato skin under water, so that the middle of the potato skin forms a closed ring; remove the potatoes from the salt water with kitchen paper Dip the skin moisture of the dried potatoes, apply a layer of mixed solution on the outside of the potatoes, heat the tinfoil to 70°C, and wrap the potatoes while they are still hot to obtain a potato bag;

[0038] Wherein, the mixed solution includes honey, glutinous rice flour, aloe gel, guar gum, sodium alginate, rice washing water and green tea water with a weight ratio of 0.3:0.5:0.1:0.2:0.8:10:20; The preparation method of the mixed solution is as follows: heat the rice washing water to 50°C, then add glutinous rice flour to the rice washing water, add while stirring, add aloe vera gel and guar bean gum in turn ...

Embodiment 3

[0045] The invention provides a kind of preparation method of whole potato flour, it comprises the following steps:

[0046] Step 1. Wash the potatoes, then soak the potatoes in salt water, and circumcise the middle of the potato skin under water, so that the middle of the potato skin forms a closed ring; remove the potatoes from the salt water with kitchen paper Dip the skin moisture of the dried potatoes, apply a layer of mixed liquid on the outside of the potatoes, heat the tinfoil to 65°C, and wrap the potatoes while they are still hot to obtain a potato bag;

[0047] Wherein, the mixed solution includes honey, glutinous rice flour, aloe gel, guar gum, sodium alginate, rice washing water and green tea water with a weight ratio of 0.3:0.5:0.1:0.2:0.8:10:20; The preparation method of the mixed solution is as follows: heat the rice washing water to 45°C, then add glutinous rice flour into the rice washing water, add while stirring, add aloe vera gel and guar bean gum in turn ...

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Abstract

The invention discloses a preparation method of mashed potatoes. The preparation method includes the following steps that first, potatoes are washed, the outer parts of the potatoes are coated with mixed liquor, the potatoes are wrapped with silver paper, and a potato material package is obtained; second, the potato material package is put in an oven for baking, the silver paper is teared off after baking, and peel-removed potatoes are obtained; third, the peel-removed potatoes are frozen and dried, and dried potatoes are obtained; and fourth, the dried potatoes are crushed in a crusher, and the mashed potatoes are obtained. According to the preparation method of the mashed potatoes, by reserving the potato peels before potato ripening, the potatoes can be prevented from browning with airduring processing, the color uniformity of the mashed potatoes is improved, meanwhile, the loss of the nutrient content of the potatoes can further be reduced, original flavor and taste of the potatoes are preserved as much as possible, and the quality of the mashed potatoes is improved.

Description

technical field [0001] The invention relates to the technical field of food processing. More specifically, the present invention relates to a kind of preparation method of whole potato flour. Background technique [0002] The planting area of ​​potatoes in my country is about 4.7 million hectares, and the annual output is about 60 million tons. Potatoes are rich in nutrients, rich in vitamins and minerals such as potassium, zinc and iron, among which the vitamin content is the most among vegetables, and the content of high-quality starch in potatoes is relatively high. High, about 16.50%, also contains a lot of lignin, etc., known as the "underground apple" of human beings; nutritional research shows that potatoes are low-calorie, multi-vitamin and trace element foods, and are ideal weight-loss foods. It is usually used to process food such as vermicelli, vermicelli, French fries or whole powder. Among them, whole potato powder is one of the dehydrated potato products. Conven...

Claims

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Application Information

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IPC IPC(8): A23L19/15
CPCA23L19/15
Inventor 张春颖
Owner 西藏天虹科技股份有限责任公司
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