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Full-nutrient fruit and vegetable puree and preparation method thereof

A technology of fruit and vegetable puree and full nutrition, which is applied in the direction of food ingredients as pH modifiers, food mechanical processing, food ingredients as taste improvers, etc. Solving the problems of potato blanks and other issues, the preparation method is simple and easy to operate, the elasticity and tensile strength are enhanced, and the effects of industrial production are easy

Inactive Publication Date: 2021-01-08
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The mashed potatoes prepared by the above technology have a large loss of nutrients, are easy to age, and are highly viscous, so they are not suitable for the processing of potato staple food
At present, there are still no reports about using potatoes to make full-nutrition mashed potato products with low viscosity and high tensile strength.

Method used

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  • Full-nutrient fruit and vegetable puree and preparation method thereof
  • Full-nutrient fruit and vegetable puree and preparation method thereof
  • Full-nutrient fruit and vegetable puree and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] This embodiment provides a kind of full-nutrition mashed potato with low viscosity and high tensile strength, which is prepared according to the following steps:

[0042] 1) After washing, peeling and cutting the potato raw materials for processing, steam them (steam at 100°C for 25 minutes);

[0043] 2) After mashing the cooked potatoes into mashed potatoes, adjust the pH of the mashed potatoes to 6.5 with citric acid;

[0044] 3) Add 0.5% calcium chloride to the mashed potatoes in step 2), and stir evenly;

[0045] 4) Put the mashed potatoes in step 3) in a beating device, and beat continuously for 20 minutes under the force of 800N, and the frequency of beating is 72 times / min.

Embodiment 2

[0047] This embodiment provides a kind of full-nutrition mashed potato with low viscosity and high tensile strength, which is prepared according to the following steps:

[0048] 1) After washing, peeling and cutting the potato raw materials for processing, steam them (steam at 100°C for 25 minutes);

[0049] 2) After mashing the cooked potatoes into mashed potatoes, adjust the pH of the mashed potatoes to 6.5 with citric acid;

[0050] 3) Further, add 0.5% calcium chloride to the mashed potato in step 2), and stir evenly;

[0051] 4) Further, put the mashed potatoes in step 3) in a beating device, and continuously beat for 30 minutes under the force of 800N, and the frequency of beating is 72 times / min.

Embodiment 3

[0053] This embodiment provides a kind of full-nutrition mashed potato with low viscosity and high tensile strength, which is prepared according to the following steps:

[0054] 1) After washing, peeling and cutting the potato raw materials for processing, steam them (steam at 100°C for 25 minutes);

[0055] 2) After mashing the cooked potatoes into mashed potatoes, adjust the pH of the mashed potatoes to 6.5 with citric acid;

[0056] 3) Further, add 0.5% calcium chloride to the mashed potato in step 2), and stir evenly;

[0057] 4) Further, put the mashed potatoes in step 3) in a beating device, and continuously beat for 40 minutes under the force of 800 N, and the frequency of beating is 72 times / min.

[0058] figure 2 It is the state diagram of the mashed potatoes after the different beating treatments of embodiment 3, wherein, a is mashed unbeaten mashed potatoes, its hardness is 3255.60g, and its elasticity is 21.85, and b is the mashed potatoes mashed and beaten for 10...

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to a full-nutrition fruit and vegetable puree and a preparation method thereof. The preparation method comprises the following steps: (1) cooking fruit and vegetable raw materials to obtain cured fruits and vegetables; (2) mashing the cured fruits and vegetables into paste, and adjusting the pH value to 5-9 by using an acidic reagent or an alkaline reagent; (3) adding 0.1-1.5 wt% of salt into the fruit and vegetable puree of which the pH value is adjusted in the step (2); and (4) putting the fruit and vegetable puree added with the salt in the step (3) into a hammering device for hammering treatment to obtain the fruit and vegetable puree. According to the invention, the full-nutrition fruit and vegetable puree product has low viscosity, high tensile strength and good processing suitability.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a full-nutrition fruit and vegetable puree and a preparation method thereof. Background technique [0002] my country is rich in potato resources, and the output of sweet potato and potato ranks first in the world. It is the fourth major food crop after rice, wheat and corn, and occupies an important position in the national economy. According to FAO statistics, my country's total potato production in 2018 was 143 million tons, including 90 million tons of potatoes and 53 million tons of sweet potatoes. [0003] Potatoes are rich in nutrients and functional components such as starch, protein, dietary fiber, vitamins, and minerals, and are recognized as healthy foods in the world. In my country, potatoes are mainly used to produce starch and its derivative products, such as vermicelli, vermicelli, etc. There are fewer types of processed products and single nut...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/10A23L19/00A23L29/00A23L33/00A23P30/00
CPCA23L19/105A23L19/10A23L19/11A23L19/09A23L33/00A23L29/015A23L29/035A23P30/00A23V2002/00A23V2200/14A23V2200/06A23V2250/032A23V2250/042A23V2250/1578A23V2250/1582A23V2250/1614A23V2300/31
Inventor 木泰华马梦梅王相甜孙红男
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI