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Instant potato flour and processing method thereof

A technology of potato whole flour and raw potato whole flour, which is applied in the functions of food ingredients, food science, protein-containing food ingredients, etc., to achieve the effects of rich taste, increased variety, and improved immunity

Inactive Publication Date: 2016-03-09
GANSU XIANGCAOFANG NATIVE PROD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Granules are a form of food that most people are willing to accept. There are various types of granules on the market, but even so, they cannot satisfy people's demand for various products with different nutritional components and different tastes after the improvement of living standards. Constantly seek new needs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A potato whole powder granule, comprising a bagged main ingredient package, a nutrition package, and an additional package, wherein the main ingredient package is made of the following components in parts by weight: 100 parts of raw potato powder, 2 parts of sodium citrate, inositol 0.1 part; the nutritional package is made of the following components by weight: 0.5 parts of corn oligopeptide, 3 parts of walnut kernel powder, 1 part of chlorella polypeptide powder, and 1.5 parts of Codonopsis powder; the additional package consists of the following parts by weight Ingredients: 1.5 parts of table salt, 1.2 parts of cloves, 0.5 parts of cardamom, 0.3 parts of monosodium glutamate, and 1 part of coriander dry powder. The specific preparation steps are as follows:

[0017] ⑴Preparation of raw potato powder

[0018] After cleaning the fresh potato tubers, sterilize them with 20ppm sodium hypochlorite solution for 5 minutes, heat them at 47°C for 20 minutes, take them out and...

Embodiment 2

[0023] A potato whole powder granule, comprising a bagged main ingredient package, a nutrition package, and an additional package, wherein the main ingredient package is made of the following components in parts by weight: 100 parts of raw potato powder, 4 parts of sodium citrate, inositol 0.3 parts; the nutritional package is made of the following components by weight: 1.5 parts of corn oligopeptides, 5 parts of walnut kernel powder, 3 parts of chlorella polypeptide powder, and 2.5 parts of Codonopsis powder; the additional package consists of the following parts by weight Ingredients: 1.5 parts of white sugar, 0.5 parts of cardamom, 0.3 parts of monosodium glutamate, and 0.2 parts of cloves. Its concrete preparation steps are as follows:

[0024] ⑴Preparation of raw potato powder

[0025] After cleaning the fresh potato tubers, sterilize them with 50ppm sodium hypochlorite solution for 10 minutes, place them at 50°C for heat treatment for 30 minutes, take them out and freez...

Embodiment 3

[0030] A potato whole powder granule, comprising a bagged main ingredient package, a nutrition package, and an additional package, wherein the main ingredient package is made of the following components in parts by weight: 100 parts of raw potato powder, 3 parts of sodium citrate, inositol 0.2 parts; the nutritional package is made of the following components by weight: 1 part of corn oligopeptide, 4 parts of walnut kernel powder, 2 parts of chlorella polypeptide powder, and 2 parts of Codonopsis powder; the additional package consists of the following parts by weight Ingredients: 1 part of table salt, 0.8 part of white sugar, 1 part of cardamom, 0.7 part of monosodium glutamate, 0.7 part of clove, 1 part of dried shallot powder, and 1.5 parts of dried coriander powder.

[0031] The present invention also provides the processing method of described potato powder granule, concrete steps are as follows:

[0032] ⑴Preparation of raw potato powder

[0033] After cleaning the fres...

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Abstract

The invention provides instant potato flour and a processing method thereof, and belongs to the field of deep processing of agricultural food. The instant potato flour comprises a bagged main ingredient bag, a nutrient bag and an additional bag. The main ingredient bag is made of raw mashed potatoes, sodium citrate and inositol. The nutrient bag is made of corn oligopeptide, walnut kernel powder, chlorella polypeptide powder and pilose asiabell root powder. The additional bag is made of salt, white granulated sugar, amomum kravanh, monosodium glutamate, syzygium aromaticum, dry shallot powder and dry caraway powder. The aim of making the raw mashed potatoes into an instant dissolved product and keeping nutrient ingredients basically unchanged is achieved, the varieties of potato products is increased, and a new path is provided for diversified development of potato food. The made instant potato flour contains multiple nutritional ingredients, and is rich in taste, convenient and flexible to eat and capable of meeting multiple needs of different people, and the healthcare effects of improving immunity, relieving fatigue, strengthening the spleen and tonifying the lung and the like are achieved if the instant mashed potato is eaten for a long time.

Description

technical field [0001] The invention belongs to the field of deep processing of agricultural products, and in particular relates to a potato powder granule and a processing method thereof. Background technique [0002] In 2015, the Ministry of Agriculture announced that my country will start the strategy of turning potatoes into a staple food, and promote the processing of potatoes into staple foods such as steamed bread, noodles, and rice noodles. Potatoes will become another staple food besides rice, wheat, and corn. Potatoes are rich in dietary fiber and low in fat, which is good for controlling weight gain, preventing high blood pressure, high cholesterol and diabetes. In fact, many countries in the world use potatoes as their staple food. For example, the per capita annual consumption in European countries is stable at 50-60 kg, and the per capita consumption in Russia reaches more than 170 kg. At present, only a few areas in China use potatoes as a staple food, and mo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/15A23L33/10A23L33/18
CPCA23V2002/00A23V2200/324A23V2200/314A23V2200/30A23V2250/55
Inventor 崔曦方王婕白曜源代燕青张晓霞
Owner GANSU XIANGCAOFANG NATIVE PROD
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