一种高含量速冻马铃薯丸子的制备方法
By steaming potatoes in a vacuum environment and using color-protecting agents and film-forming agents, the problems of low potato fritter content and easy browning were solved, resulting in potato fritters with high content and good shapeability, maintaining good quality and taste.
CN118661840BActive Publication Date: 2026-07-17JINAN INST OF FRUIT PRODS CHINA GENERAL SUPPLY & MARKETING COOP +1
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Patents(China)
- Current Assignee / Owner
- JINAN INST OF FRUIT PRODS CHINA GENERAL SUPPLY & MARKETING COOP
- Filing Date
- 2024-06-19
- Publication Date
- 2026-07-17
AI Technical Summary
Technical Problem
Existing technologies for preparing potato balls suffer from problems such as low potato content, easy browning, and poor formability, resulting in poor product quality.
Method used
High-content potato balls are prepared by steaming potatoes in a vacuum environment with a color-protecting agent, combined with specific chopping speed and time, and coating the surface of the potato balls with a film-forming agent.
Benefits of technology
This method achieves a potato ball content of over 60% with good shape retention, avoids browning, and produces products with excellent taste and color, without the addition of pigments or flavorings.
✦ Generated by Eureka AI based on patent content.
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Figure CN118661840B_ABST
Abstract
马铃薯加工技术领域，具体涉及一种高含量速冻马铃薯丸子的制备方法。本发明的方法，采用特定的设备，在将马铃薯蒸煮前全程保持真空环境，避免了马铃薯的褐变；特定的斩拌速度与时间和在马铃薯丸子表面覆盖马铃薯淀粉相结合，使得马铃薯含量在60%以上的同时还能够保证马铃薯丸子良好的成型性；同时，本发明制得的高含量马铃薯丸子在未添加香精、色素、防腐剂等添加剂的情况下，仍能保持良好的色泽和口感，即使过夜后口感仍与刚炸出来的马铃薯丸子口感相差无几。
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