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Potato nutritional paste

A technology of potato and nutritional paste, which is applied in food ingredients as odor improvers, functions of food ingredients, food science, etc. It can solve problems such as lack of market competitiveness, achieve easy operation, increase added value, and extend the industrial chain.

Inactive Publication Date: 2020-10-16
张惠玲
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Potato steamed bread, rice flour, potato starch, whole flour, potato compound flour, various cakes, bread and other products made by adding wheat to whole flour, but due to the process of potato dehydration and processing into whole flour, the price of processed products is far higher Much higher than existing wheat products, no market competitiveness

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Embodiment 1 A kind of fermented potato nutrition paste product and preparation method

[0030] The fermented potato nutrient paste product includes the following components in parts by weight: 85 parts of potato paste fermented liquid, 10 parts of rice germ, 1 part of wolfberry, 1 part of yam, 0.5 part of poria cocos, 1 part of lotus seed, 0.5 part of fern 0.5 part of white fungus, 0.5 part of red bean;

[0031] The preparation method of described potato paste fermented liquid is as follows:

[0032] (1) Preparation of potato scorched powder: after peeling and slicing the potatoes, bake at a low temperature of 80°C for 60 minutes, then pulverize them, pass through a 100-mesh sieve after pulverization, and obtain potato scorched powder;

[0033] (2) Preparation of potato pulp: after the potatoes are peeled and chopped, add 20% of the potato powder by mass, add water 3 times (m:v), beat, steam and cook for 30 minutes to obtain potato pulp;

[0034] (3) Cool down to 55°...

Embodiment 2

[0045] Embodiment 2 A kind of fermented potato nutrition paste product and preparation method

[0046] The fermented potato nutrient paste product includes the following components in parts by weight: 75 parts of potato paste fermented liquid, 20 parts of rice germ, 2 parts of wolfberry, 2 parts of yam, 1.5 parts of poria cocos, 2 parts of lotus seeds, 1 part of fern 1.5 parts of tremella, 1.5 parts of red beans;

[0047] The preparation method of described potato paste fermented liquid is as follows:

[0048] (1) Preparation of potato scorched powder: after peeling and slicing the potatoes, bake at a low temperature of 90°C for 70 minutes, then pulverize them, pass through a 100-mesh sieve after pulverization, and obtain potato scorched powder;

[0049] (2) Preparation of potato pulp: after the potatoes were peeled and chopped, 25% of the mass of potato scorched powder was added, the water (m:v) of 3.5 times of the total material was added, beaten and cooked for 40 minutes t...

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PUM

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to potato nutritional paste. The potato nutritional paste comprises the following components in parts by weight: 75 parts of potato paste fermentation liquor, 20 parts of rice germs, 2 parts of Chinese wolfberry, 2 parts of Chinese yams, 1.5 parts of poria cocos, 2 parts of lotus seeds, 1 part of silverweed cinquefoil roots, 1.5 parts of tremella fuciformis and 1.5 parts of red beans. When the potato paste is prepared, glucose and cheese protein are added, so that microorganisms grow well, and it can be guaranteed that EPS is not smaller than 470 mg / L; the potato paste is subjected to microbial semi-fermentation, fermentation products are rich, the potato paste has certain milky aroma, scorch aroma, potato aroma and fermentation aroma, and the content of aroma substances reaches 8-10.3 <mu>g / 100mL.

Description

[0001] This application is a divisional application of the invention patent "A Fermented Potato Nutritional Paste Product and Preparation Method". Nutrition paste product and preparation method". Technical field: [0002] The invention belongs to the technical field of food processing, and in particular relates to a potato nutrient paste and a preparation method thereof. Background technique: [0003] Since the Ministry of Agriculture launched the potato staple food strategy, the development and research of potato staple food products has been launched nationwide, and potatoes are processed into whole flour steamed buns, noodles, pancakes and other staple foods suitable for Chinese dietary habits. At present, the processing of potatoes is mainly dehydrated potato powder. Potato steamed bread, rice flour, potato starch, whole flour, potato compound flour, various cakes, bread and other products made by adding wheat to whole flour, but due to the process of potato dehydration...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/12A23L33/135A23L33/125A23L33/19A23L7/152A23L19/10A23L25/00A23L31/00A23L11/00A23L33/10
CPCA23L7/152A23L11/01A23L19/10A23L19/12A23L25/20A23L31/00A23L33/10A23L33/125A23L33/135A23L33/19A23V2002/00A23V2200/15A23V2200/30
Inventor 张惠玲田聪白玉婷任薇娜
Owner 张惠玲
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