Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Purple potato full powder reconstituted product formula and preparation method

A purple potato and preparation technology, applied in the field of brewing food, can solve the problems of poor flavor, poor gelatinization effect, poor taste and palatability, etc., and achieve strong jerky and sandy feeling, high nutritional value and good taste Effect

Pending Publication Date: 2019-10-15
阿坝州米老头生态农业科技开发有限公司 +1
View PDF7 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] (1) Potato instant porridge currently on the market is composed of whole potato flour mixed with a certain proportion of glutinous rice, corn, oats, etc., and flavoring agents are added. The content of whole potato flour is relatively low, which has not reached the standard of potato staple food production proposed by the country.
[0012] (2) In the prior art, it is impossible to improve the formula under the premise that the purple potato powder content is higher than 30%. Due to the high proportion of the whole powder, the taste after rehydration is not good; The jerky and sandy feeling, so that the public can accept
Potato flour is different from other grains. Its main component is starch. Under hot water conditions, potato starch will gelatinize into viscous and incompletely gelatinized starch granules. Poor, resulting in poor taste, poor palatability, and poor flavor

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Purple potato full powder reconstituted product formula and preparation method
  • Purple potato full powder reconstituted product formula and preparation method

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0047] Such as figure 1 As shown, the preparation method of the purple potato whole powder reconstituted product provided by the embodiment of the present invention includes:

[0048] S101, adding the raw and auxiliary materials into the powder mixer according to the formula ratio and mixing them evenly.

[0049] S102, the mixed raw and auxiliary materials are sub-packaged in a vertical packaging machine to make 40g powder packets.

[0050] S103, put the powder bag and the straw into a 500ml paper cup, and then add a packaging film in a heat shrinkable film packaging machine to make a finished product. The temperature of the entire processing workshop is less than 25°C, the humidity is less than 65%, the hygiene of raw and auxiliary materials meets the national standard, paper cups, packaging films, etc. are sterilized with ozone, and the finished products are safe and hygienic, convenient and quick to eat.

Embodiment 1

[0053] The formula of the purple potato whole flour preparation product that the embodiment of the present invention provides is as follows by weight:

[0054] Whole Purple Potato Flour (180 Servings).

[0055] Dehydrated vegetable dices (cabbage, 50 servings).

[0056] Vegetable flavor seasoning [vegetable creamer (15 parts), maltodextrin (20 parts), edible salt (10 parts), white sugar (15 parts), seaweed (8 parts), monosodium glutamate (0.01 parts), food flavor (0.02 parts), acid hydrolyzed vegetable protein seasoning liquid (0.3 parts), brewed soy sauce (0.2 parts), L-alanine (0.02 parts), spice powder (irradiation, 0.1 parts), garlic powder (irradiation, 1 parts), onion powder (2 parts), lactose (8 parts), shallot powder (2 parts), 5'-flavored nucleotide disodium (0.01 parts), silicon dioxide (0.02 parts), citric acid (0.01 parts parts), aspartame (containing phenylalanine, 0.01 parts)].

[0057] The processing flow of the finished product in this example is as follows:...

Embodiment 2

[0059] The formula of the purple potato whole flour preparation product that the embodiment of the present invention provides is as follows by weight:

[0060] Whole Purple Potato Flour (180 Servings).

[0061] Dehydrated Vegetable Diced (Carrot, 40 servings).

[0062] Vegetable flavor seasoning [vegetable creamer (15 parts), maltodextrin (20 parts), edible salt (10 parts), white sugar (15 parts), seaweed (8 parts), monosodium glutamate (0.01 parts), food flavor (0.02 parts), acid hydrolyzed vegetable protein seasoning liquid (0.3 parts), brewed soy sauce (0.2 parts), L-alanine (0.02 parts), spice powder (irradiation, 0.1 parts), garlic powder (irradiation, 1 parts), onion powder (2 parts), lactose (8 parts), shallot powder (2 parts), 5'-flavored nucleotide disodium (0.01 parts), silicon dioxide (0.02 parts), citric acid (0.01 parts parts), aspartame (containing phenylalanine, 0.01 parts)].

[0063] The processing flow of the finished product in this example is as follows: ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention belongs to the technical field of reconstituted foods such as purple potato full powder nutritional porridge and discloses a purple potato full powder reconstituted product formula and apreparation method. A purple potato full powder reconstituted product is prepared from the following components in parts by weight: 100-300 parts of purple potato full powder, 30-100 parts of dehydrated vegetable particles and 54.37-166.85 parts of vegetable flavor seasoning. Production of staple food products in the field of the reconstituted foods such as purple potato instant porridge is realized; the purple potato full powder is mainly taken as raw materials, by adding a small quantity of the dehydrated vegetable particles, the taste is improved, nutrition is added, a small amount of sugar, salt, essence and the like are added for shallow saucing, and a finished product is good in reconstitution property, has the thick vegetable flavor and is exquisite, smooth, good in taste and freeof astringent sense and mushy watermelon pulp sense; by adopting the cold processing technology, the nutritional loss is less, the production efficiency is high, the utilization rate of the raw materials is high, and long-term preservation is facilitated; and the prepared finished product contains abundant dietary fiber, vitamins, minerals and the like, especially the content of anthocyanin is high, and the anti-oxidation function is high.

Description

technical field [0001] The invention belongs to the technical field of prepared foods such as potato whole powder nutritional porridge, and in particular relates to a purple potato whole powder prepared product and a preparation method. Background technique [0002] Currently, the closest prior art: [0003] Potato powder is a kind of dehydrated potato products. It is made of fresh potatoes as raw materials, after cleaning, peeling, slicing, precooking, cooling, steaming, mashing and other processes, it is dehydrated and dried to obtain flaky or fine Powdered products are collectively referred to as whole potato flour. The integrity of the potato cells is preserved during the production process, so that the whole potato flour retains the natural potato flavor. It is used in quick-frozen food, puffed food, bread, fishing bait, fast food, baby food, etc. The products produced include special powder for potato chips, special powder for puffing and special powder for fishing b...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L19/15A23L33/10
CPCA23L19/15A23L33/10
Inventor 桑有顺冯康冯焱叶恒强淳俊陈涛汤云川李倩郑跃翔桑野李超张林
Owner 阿坝州米老头生态农业科技开发有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com