4 results about "Instant potato" patented technology

This invention provides a ready-to-eat convenience food made from whole colored potatoes and its preparation method. The raw materials of the ready-to-eat convenience food include the following components: colored potatoes, wheat flour, rice flour, corn flour, soybean flour, lotus root powder, wheat gluten, eggs, milk powder, modified vitamin C, citric acid solution, modified sucrose ester, granulated sugar, and baking soda. Compared with existing ready-to-eat grain foods, this invention uses fresh whole colored potatoes as the main ingredient, combined with various grain crops as raw materials, and incorporates wheat gluten, lotus root powder, eggs, and milk powder to construct a complete nutritional complex formula system in which carbohydrates, high-quality protein, and various micronutrients coexist synergistically, thus possessing the aroma and nutrition of various major grain crops such as potatoes, rice, wheat, beans, and corn. Simultaneously, this invention employs a non-frying processing method combining steaming and low-temperature drying, avoiding the destruction of nutrients caused by high-temperature frying, which helps retain natural anthocyanins and other antioxidant active substances, improving the overall antioxidant capacity of the product, and demonstrating good blood sugar control and anti-aging effects at the nutritional level.

The application discloses a preparation method of instant potato polypeptide powder and belongs to the field of food protein processing. The method comprises the following steps: dispersing potato crude protein powder in deionized water, stirring, adjusting pH to 9-10, heating and dissolving, collecting supernatant, adjusting pH to 4.5-5.5, centrifuging, washing, adjusting pH to 6.5-7.5, and drying to obtain purified potato protein powder; adding the potato protein powder into deionized water, adding alkaline protease into the dispersion liquid to hydrolyze; heating the reaction system to 80-90 DEG C to inactivate the alkaline protease, and removing impurities by centrifugation; collecting polypeptide liquid with a molecular weight less than 10 KD; precipitating the polypeptide liquid by adopting a pH gradient precipitation method; resuspending and washing the precipitate with deionized water; homogenizing, heating to 45-55 DEG C, and spray drying. The instant potato polypeptide powder is obtained by adopting the alkali dissolution and acid precipitation method combined with the enzymolysis method, and the instant potato polypeptide powder with a purity of 90%-95% is obtained.

Disclosed is an instant potato nutritional rice flour and a preparation method thereof, and particularly relates to the technical field of food processing. The method comprises pretreatment of raw materials, first mixing, drying, puffing, and second mixing. The nutritional rice flour comprises: 60 - 80 parts of potato, 10 - 20 parts of corn flour, 40 - 50 parts of rice, 3 - 7 parts of glutinous rice, 10 - 20 parts of brown rice, 5 - 15 parts of soy protein, and 5 - 15 parts of extract of Agaricus bisporus. The potato rice flour of the present disclosure not only meets quick work and life requirements of modern human, but also ensures people's needs for health care for appropriate people. The rice flour has the characteristics of simple processes, easy operations, easy control of quality stability, nutrient enrichment, high nutritional factor complementarity, easy absorption, convenient administration, etc.

The present invention discloses a nutrition fortified instant potato crisp chip and a production method thereof, and relates to the technical field of food processing, the nutrition fortified instant potato crisp chip is prepared from the following raw materials by mass: 60%-85% of a potato matrix, 4%-6% of a nutrition fortified component, 0.5%-2% of a seasoning component, and 15%-20% of a grease component, the nutrient enrichment component is at least one of fish collagen peptide powder, oyster calcium powder, tuna peptide powder, euphausia superba powder, whey protein powder, soybean protein, directed enzyme and natural food-grade plant extract; according to the nutrient enrichment type instant potato crisp chip and the production method thereof, a composite raw material system containing the potato matrix, the nutrient enrichment component in a specific proportion, the seasoning component and the grease component is constructed, and the nutrient enrichment component accounts for 4%-6% of the total mass of the raw materials, so that the product keeps the basic flavor and texture of potatoes, and the nutrient enrichment type instant potato crisp chip has the advantages that the nutrient enrichment type instant potato crisp chip has a good taste; and directional and quantitative strengthening of various nutrients such as protein and calcium is realized, so that healthy snacks with high protein and high calcium are prepared.