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Preparation method of mashed potato pastries

A technology of mashed potatoes and potatoes, which is applied to the processing of dough, the function of food ingredients, and the use of food ingredients as antioxidants. The dehydration effect is obvious, the effect of retaining the fragrance and softening the graininess

Pending Publication Date: 2020-12-22
薯粒方(上海)食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In view of this, how to solve the shortcomings of mashed potatoes, such as obvious graininess, poor plasticity, poor freeze-thaw resistance, and unstable organizational structure, and develop a method of processing and making cakes with potatoes as the main raw material has great strategic significance and can fill The gap in the market is an important way to turn potatoes into a staple food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0049] A kind of preparation method of mashed potato cake is as follows:

[0050] 1. Preparation of raw materials for mashed potatoes:

[0051] (1.1) Selection and cleaning of potatoes:

[0052] Select potatoes with high starch content and 20% of the dry weight of the tubers as the standard, remove the sprouted, green parts, diseased and rotten parts of the potatoes, so as to ensure that the solanin content in the potato raw materials does not exceed 0.02%; put the selected potatoes into In the cleaning special pool, the surface of potatoes is cleaned by the principle of bubbling and tumbling, and impurities such as skin and sand are removed.

[0053] (1.2) Peel and cut into pieces:

[0054] The cleaned potatoes enter the special equipment for peeling and dicing through the elevator, and the size is screened by the doubling machine. Potatoes with the same diameter range enter the same channel. After peeling, they are cut into potato pieces with a thickness of 1.5 cm.

[005...

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PUM

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Abstract

The present invention discloses a preparation method of mashed potato pastries. In a pretreatment procedure, passion fruit raw juice is used, so that potatoes are not blackened or oxidized, besides, atissue structure of surface layers of the potatoes is preliminarily changed, and development of a subsequent modification procedure is facilitated. A starch retrogradation preventing inhibitor and astarch retrogradation preventing treatment process are used and can realize an effect of inhibiting starch retrogradation. The mashed potato raw material content is as high as 90-95% in the mashed potato pastries prepared by the method, and the mashed potato pastries have a true sense of potato pastries, fill a market blank and have a huge market space.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation method of mashed potato cakes. Background technique [0002] Since potatoes were introduced into China, as a supplementary food, it is suitable for all ages and is widely loved by people. At present, except for potato chips and French fries, there is no cake that is really processed and made with potatoes as the main raw material (the proportion of potato raw materials in existing potato cakes generally only accounts for about 5-35%). The reason is that potatoes are unique. Determined by the organizational structure and material composition of mashed potatoes, affected by factors such as the particle structure of mashed potatoes, semi-crystalline and crystalline layer thickness, crystal morphology, rheology and gel texture characteristics, mashed potatoes have obvious graininess, poor plasticity, Poor freeze-thaw resistance, unstable tissue structure and other shortc...

Claims

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Application Information

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IPC IPC(8): A23L19/18A23L19/12A23L29/00A23L5/20A23L5/41A21D13/80A21D2/36A21D2/34
CPCA23L19/19A23L19/13A23L29/00A23L5/20A23L5/41A21D13/80A21D2/36A21D2/34A23V2002/00A23V2200/02A23V2200/048A23V2200/15A23V2250/76
Inventor 刘猛勇钱和姚卫蓉刘子俊
Owner 薯粒方(上海)食品科技有限公司
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