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Mashed potato texture stabilizer, mashed potato product, preparation method and application thereof

A technology for mashed potatoes and potatoes, applied in the application, food preservation, fruit and vegetable preservation and other directions, can solve the problems of poor stability of potato mash, inability to meet the needs of deep processing, and high cost of stabilization methods, and achieve the effect of no starch retrogradation.

Active Publication Date: 2022-02-25
HEXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a mashed potato texture stabilizer, mashed potato product, preparation method and application thereof, to solve the problems of poor stability of mashed potatoes, high cost of stabilizing methods in the prior art, and inability to meet the needs of deep processing

Method used

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  • Mashed potato texture stabilizer, mashed potato product, preparation method and application thereof
  • Mashed potato texture stabilizer, mashed potato product, preparation method and application thereof
  • Mashed potato texture stabilizer, mashed potato product, preparation method and application thereof

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preparation example Construction

[0041] The present invention also provides a kind of preparation method of mashed potato product, comprises the following steps:

[0042] mixing fresh mashed potatoes with unicellular algae slurry to obtain a first mixture;

[0043] Then the whole potato powder and modified starch are mixed with the obtained first mixture to obtain a mashed potato product.

[0044] In the present invention, the specific method of mixing the whole potato flour and modified starch with the obtained first mixture is preferably to disperse and add the whole potato flour and modified starch, and stir in the same direction; the mashed potato product is also preferably included in -18 Store under the condition of ℃~4℃; the present invention has no special limitation to the shape of described mashed potato product, any shape is all right, in a specific implementation process of the present invention, the shape of described mashed potato product is cube, and described cube The size of the cube is pref...

Embodiment 1

[0048] 1) Take 500g of fresh potatoes, peel them, put them on the steamer and steam them for 60 minutes, put the steamed potatoes into a mortar or stainless steel pot, and squeeze them hard with a spoon until they are evenly muddy;

[0049] 2) Weighing 0.3 g of crushed dry Nostoc algae colonies, washing with demineralized water until the pH is 6, adding 2.7 g of demineralized water, and treating with a tissue crusher for 15 minutes to obtain algal pulp;

[0050] 3) Stir the algae pulp evenly into the mashed potatoes first, then disperse 5g of hydroxypropyl modified starch into the mashed potatoes, and stir in the same direction until the mixture is uniform;

[0051] 4) Make the processed mashed potatoes into cubes of 1cm*1cm*0.5cm, each surface is covered with plastic wrap independently, bagged, sealed, and stored at -18°C.

Embodiment 2

[0053] 1) Take 600g of fresh potatoes, peel them, put them on the steamer and steam them for 60 minutes, put the steamed potatoes into a mortar or stainless steel basin, squeeze them hard with a spoon, until they are evenly muddy;

[0054] 2) Weigh 0.4 g of crushed wet spirulina algal colonies, wash with demineralized water until the pH is 6.5, add 3.6 g of demineralized water, and process with a tissue crusher for 15 minutes to obtain algal pulp;

[0055] 3) Stir the algae pulp evenly into the mashed potatoes first, then disperse 6g of potato powder into the mashed potatoes, stir in the same direction until mixed evenly;

[0056] 4) The processed mashed potatoes were made into cubes of 1cm*1cm*0.5cm, each surface was covered with plastic wrap independently, bagged, sealed, and stored at 4°C.

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Abstract

The invention provides a mashed potato texture stabilizer, a mashed potato product, a preparation method and application thereof, and belongs to the technical field of food processing. According to the mashed potato texture stabilizer, the mashed potato powder, the modified starch and the unicellular algae slurry are reasonably proportioned, and the obtained mashed potato texture stabilizer overcomes the problems that in the prior art, mashed potatoes are poor in stability, the deep processing requirement cannot be met, and the stabilizing method is high in cost. According to the method, the mashed potatoes are stored for 96 hours, so that the texture index values of hardness, viscosity, adhesiveness and cohesiveness of the mashed potatoes within 96 hours reach 82.2%-103.9%, 74.5%-89.9%, 80.19%-160.7% and 84.8%-130.4% of fresh mashed potatoes, the fragrance of the mashed potatoes is reserved, starch retrogradation is avoided, the mashed potatoes can be further processed into other products, the preparation is convenient and safe, and the processing requirements in industrial application can be met.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a mashed potato texture stabilizer, a mashed potato product, a preparation method and an application thereof. Background technique [0002] Among potato products, mashed potatoes have many advantages. Compared with whole potato flour, the mashed potatoes have a smaller cell fragmentation rate, less loss of flavor substances, better aroma, lower energy and higher vitamin content. The preparation cost of mashed potato is relatively low, and it can be directly added as a raw material in the process of making pasta, which provides a basis for the large-scale promotion of potatoes as a staple food, especially in rural areas. [0003] Potato starch is the main component of mashed potatoes. During the storage of mashed potatoes, the texture of mashed potatoes will undergo certain changes due to the influence of starch, and the retrogradation of potato starch is the primary facto...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/12A23B7/154A23L29/00A23L29/30
CPCA23L19/13A23L29/00A23L29/30A23B7/154Y02A40/90
Inventor 焦扬李兴艳曹晓琴马娟魏万宁李俊常紫琳罗光宏杨生辉
Owner HEXI UNIV
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