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Preparation method of potato chips, potato powder food and potato wine for Maillard reaction

A Maillard reaction and potato technology, which is applied in the field of food processing, can solve the problems of potato dehydration and the inability to realize the effect of Maillard reaction, and achieve the effect of simple production method, good taste and quality

Pending Publication Date: 2022-04-15
陈宝泽
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The Maillard reaction of potato strips must be achieved under baking conditions, and boiling cannot dehydrate potatoes, so the Maillard reaction effect required for making food cannot be achieved

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0018] The present invention is illustrated below with specific examples, but not limitation of the present invention.

[0019] Two elements that must be mastered in making potato food: 1. Baking; 2. Boiling;

[0020] 1. Baking: The Maillard reaction of potato food must be realized by baking, and the baking temperature should be strictly controlled between 120 and 155 degrees;

[0021] 2. Boiling: boiled potatoes cannot be dehydrated because they only have temperature changes, so they cannot obtain high-quality aromas of furan, pyrazine, thiophene, and thiazole in the Mellar reaction;

[0022] The Maillard reaction of potatoes is also called non-enzymatic browning reaction in cooking, that is, the amino acids, proteins and carbohydrates contained in potatoes react when they are baked and dehydrated at 120-155 degrees, that is, monosaccharides Heating to a high temperature above the melting point (generally above 120-155 degrees) in the absence of amino compounds, the carameli...

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Abstract

The invention relates to a preparation method of potato chips, potato powder food and potato wine for Maillard reaction. The preparation method specifically comprises the following steps: (1) selecting potato raw materials; (2) baking and dehydrating the potato chips; and (3) crushing the potato chips dehydrated by the Maillard reaction, processing the crushed potato chips into ultrafine powder with the particle size of 120-130 meshes, and adding cane sugar and citric acid to prepare the potato milk powder for adults to eat. And (4) using the potato chips subjected to the Maillard reaction for wine brewing. The making method has the advantages that the making method is simple, the taste and quality of the finished product are good, and pleasant wonderful fragrance is generated after the Maillard reaction is achieved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing potato strips, powdered food and wine by Maillard reaction. Background technique [0002] Potatoes have the highest protein and lysine content among the five staple foods of corn, sorghum, wheat and rice, especially the content of vitamin C and vitamin A is incomparable to other food crops. [0003] Our country is implementing the strategy of turning potatoes into a staple food, so it is imminent to scientifically develop and research a variety of potato foods with nutritious qualities and unique processing techniques. [0004] The Maillard reaction of potatoes, also known as non-enzymatic browning reaction in cooking, is the reaction between amino acids, proteins and carbohydrates contained in potatoes in the dehydrated state of baking, that is, monosaccharides in the absence of amino compounds When heated to a high temperature above the melting p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/12A23L19/15C12G3/026
CPCA23L19/12A23L19/15C12G3/026A23V2002/00A23V2300/10A23V2250/628A23V2250/032
Inventor 斯钦布赫高峰
Owner 陈宝泽