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Potato flavored drink and preparation method thereof

A potato and flavor technology, applied in dairy products, milk preparations, applications, etc., can solve the problem of little research on potato flavor products, improve the imbalance of potato distribution areas, improve comprehensive utilization, improve economic value and The effect of nutritional value

Inactive Publication Date: 2020-05-08
CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But at present, most of the studies on potatoes focus on the improvement and cultivation of potato varieties, and there are very few studies on the flavor and products of potatoes.

Method used

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  • Potato flavored drink and preparation method thereof
  • Potato flavored drink and preparation method thereof
  • Potato flavored drink and preparation method thereof

Examples

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preparation example Construction

[0030] In order to achieve the above object, the preparation method of a kind of potato-flavored beverage proposed by the present invention comprises the following steps:

[0031] S10, wash the potatoes and cook for 13-17min, peel after steaming, then beat the peeled potatoes and water according to the weight ratio of 1: (4.5-5.5), remove the upper layer of foam after beating, and obtain Potato pulp for later use;

[0032] When choosing potatoes, you should choose high-quality fresh potatoes without mildew and no germination as the main material, then wash them and put them in a steamer. After the water boils, steam them for about 15 minutes. Peel the steamed potatoes directly and remove the bud eyes. The peeled and sprouted potatoes are beaten in a juicer according to the ratio of potatoes to water 1:5, and the foam on the upper layer is removed to obtain potato pulp for later use.

[0033] S20, washing the mangoes and then peeling and removing the core, and then beating th...

Embodiment approach

[0042] As a further embodiment of the present invention, the preparation method also includes:

[0043]S50, adding sodium carboxymethylcellulose into the potato-flavored drink at (0.10-0.14)% by weight, adding xanthan gum at (0.08-0.12)% by weight and adding alginic acid at (0.05-0.08)% by weight sodium.

[0044] Sodium carboxymethyl cellulose, xanthan gum, and sodium alginate are added to potato-flavored drinks as stabilizers to increase the stability of the drink. The specific experimental data will be elaborated later. Wherein, the optimal ratio of each stabilizer is: the weight ratio of the sodium carboxymethylcellulose is 0.12%, the weight ratio of the xanthan gum is 0.10%, and the weight ratio of the sodium alginate is 0.06%.

[0045] As a further embodiment of the present invention, the preparation method also includes:

[0046] The potato-flavored beverage is sterilized for (18-25) min under the conditions of pressure (95-105) kPa and temperature (118-125) °C.

[00...

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Abstract

The invention belongs to the field of food and discloses a potato flavored drink and a preparation method thereof. In the scheme, potatoes are taken as a main raw material, natural healthy substancesare added to improve the flavor, a novel drink is prepared, on one hand, various nutrients contained in the potatoes can be provided for a human body, particularly, various essential amino acid and vitamins are provided, the problem of nutritional imbalance is relieved, and the drink plays an important role in body health.

Description

technical field [0001] The invention relates to the field of food, in particular to a potato-flavored drink and a preparation method thereof. Background technique [0002] Potato, scientific name potato (Solano tuberose), belongs to the perennial herbaceous plant of Solanaceae, and is the fourth most important food crop in the world, second only to rice, wheat and corn. At present, due to the constraints of the current consumption patterns in our country, there is very little comprehensive utilization of potato resources. Potatoes are mainly used as raw materials for vegetable consumption, starch processing, and feed. Potato chips and mashed potatoes, which are more popular with consumers in recent years, have not played a significant role in promoting the development of the potato industry. Among Chinese staple food products such as steamed buns, noodles, and rice noodles, potatoes are basically absent due to their own composition characteristics. intervention. [0003] H...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/156
CPCA23C9/156
Inventor 彭湘莲付红军李亚萍王艳武
Owner CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY