CN103211180A - Potato-pumpkin flour and preparation method thereof - Google Patents
Potato-pumpkin flour and preparation method thereof Download PDFInfo
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Abstract
The invention discloses potato-pumpkin flour and a preparation method thereof and belongs to the processing field of floury convenient foods. The potato-pumpkin flour is characterized by being prepared by the following steps of: respectively pulping potatoes and pumpkins which are taken as main raw materials; then carrying out size mixing, drying and crushing processing to prepare the potato-pumpkin flour; and finally carrying out scientific compounding on the potato-pumpkin flour, mature soybean flour, calcium carbonate, vitamin A, vitamin D, edible inodized salt and the like to prepare potato-pumpkin flour bags, and supplementing seasoning bags to prepare the potato-pumpkin flour which is balanced in nutrition, convenient to eat and is capable of being prepared into various tastes at any time. According to the potato-pumpkin flour and the preparation method thereof, the water content of the potato-pumpkin flour is not lower than 6%, the quality guarantee period of a product can be prolonged without adding any preservative, the transporting and packaging cost are greatly lowered, and meanwhile, the loss of nutrient substances and the erosion of packages are effectively prevented.
Description
Technical field
The invention belongs to powdery instant food manufacture field, specifically is a kind of potato pumpkin powder and preparation method thereof.
Background technology
Pumpkin (Cucurbita moschata) is the plant of Curcurbitaceae Cucurbita.Because of place of production difference, call is different.Have another name called wheat melon, pumpkin, pumpkin, golden wax gourd, Taiwan is called golden melon, originates in North America.Pumpkin all has plantation all over China.Tender fruity is sweet agreeable to the taste, is one of melon dish of summer and autumn.Old melon can be made pumpkin pie, and the sweet cake of pumpkin etc. also can be done vegetables.The seed oil-containing can be used as snacks and eats, and seed (pumpkin seeds) and muskmelon pedicel often are used as medicine, energy expelling parasite, invigorating the spleen, lactogenesis.
Pumpkin has higher nutritive value: per 100 gram pumpkins contain protein 0.6 gram, fat 0.1 gram, carbohydrate 5.7 grams, crude fibre 1.1 grams, ash content 0.6 gram, 10 milligrams of calcium, 32 milligrams in phosphorus, 0.5 milligram of iron, 0.57 milligram of carrotene, 0.04 milligram in riboflavin, 0.7 milligram of niacin, 5 milligrams in ascorbic acid.In addition, also contain melon ammonia element, arginine, asparagine, trigonelline, gland and look sidelong at cry of certain animals, glucose, sweet mellow wine, pentosan, pectin etc.
Pumpkin also has certain dietary function:
1, vitamin and pectin content are abundant in the pumpkin, and pectin has good adsorptivity, can bond and eliminate bacteriotoxin and other harmful substances in the body, as the lead in the heavy metal, mercury and radioactive element, play detoxication.
2, pumpkin can be protected gastric mucosa, helps digest.The contained pectin of pumpkin can be protected gastrointestinal tract mucous, and making intestines and stomach avoid coarse food stimulates, and promotes the ulcer surface healing.The pumpkin ingredient can promote choleresis, strengthens gastrointestinal peristalsis. help food digestion.
3, pumpkin can be prevented and treated diabetes, reduces blood sugar.Pumpkin contains abundant cobalt, contains the brill amount and rank first in all kinds of vegetables.Cobalt can enliven the metabolism of human body, promotes hematopoiesis function, and participates in the synthetic of the interior cobalamin of human body, is the necessary trace element of human islet cell, and to preventing and treating diabetes, reducing blood sugar has special curative effect.
4, pumpkin can be eliminated carcinogen.Pumpkin can be eliminated the mutation effect of carcinogen nitrosamine, and the anti-cancer effect is arranged, and can help the recovery of liver, renal function, strengthens the power of regeneration of liver, nephrocyte.
5, pumpkin can promote to grow.Contain in the pumpkin and enrich zinc, participant's nucleic acid in vivo, protein synthesize, and are the proper constituents of cortex hormone of aadrenaline, also are the important substance that human body grows.
6, contained sweet mellow wine has the effect of logical stool in the pumpkin, can reduce that toxin prevents the generation of colon cancer to the harm of human body in the ight soil.
Potato, formal name used at school potato (Solanumtuberosum).Potato is one of four important generalized grain crops of the world, and output is only second to paddy rice, corn and wheat.Having very high nutritive value and medical value, is one of antidotal food.Nutritional labeling contained in every 100g potato is: heat 66～113J, and calcium 11～60mg, phosphorus 15～68mg, iron 0.4mg～4.8mg, thiamine 0.03～0.07mg, riboflavin 0.03～0.11mg, niacin 0.4～1.1mg etc., potato also is hypotensive food.
Potato, pumpkin nutrient are abundant, edibility and dietary function are higher, and has an effect of many uniquenesses, thereby be described as natural health care, more and more be subjected to the favor in market, especially pumpkin nutrient is worth very high, but because seasonal strong, people can not eat fresh pumpkin throughout the year.This also causes the potato pumpkin series deep processed product market demand to begin to present vigorous situation.In recent years, with the quickening pace of modern life, people have changed traditional pattern of life, and increasing people is reluctant to spend more the time in the kitchen, makes instant food more and more be subjected to liking of consumer like this.At present, the consumer buys instant food except considering cheaply, making things convenient for, and its health, nutrition, mouthfeel also are the key factors of considering, instant food is also just constantly changing perfect along with people's changes in demand.
Be not primary raw material in the market, add other auxiliary material, produce the powdery snack of preparation with potato and pumpkin.Chinese patent CN200610110202.7, a kind of flavor mashed potatoes convenience food batching and production method are disclosed, this invention is by improving technology and packaged form, add anticorrisive agent, prolong shelf life of products and improved manner of packing, but still have following open defect: the first, the primary raw material kind of mashed potatoes convenience food single (primary raw material is a potato), nutrition can not balanced be arranged in pairs or groups; The second, the product that mashed potatoes convenience food makes is the mud shape, and moisture is higher, and effective period of food quality is shorter, must add anticorrisive agent, long-term edible healthy unfavorable to the consumer; The 3rd, packing after the primary raw material of mashed potatoes convenience food and flavoring mix and pull an oar makes the consumer can not arbitrarily change the finished product taste.The 4th, the product of mashed potatoes convenience food is a mud shape product, and wherein water content is more than 75%, and dry matter content less than 25% is so increased packing and cost of transportation greatly; The 5th, as mud shape product, it contacts with packing material for a long time, and the moisture content in the food, nutriment and packing material corrode mutually, and especially vitamin loss is serious to cause packing material destruction or product nutrition, is unfavorable for the year-round provision of product.
Summary of the invention
Technical problem solved by the invention is the defective that overcomes existing instant potato food, with potato, pumpkin is primary raw material slurrying respectively, size mixing then, dry, pulverize and be processed into potato pumpkin powder, at last that potato pumpkin powder is composite with science such as vitamin, ripe soy meals and help with seasoning and pack into a kind of balanced in nutrition, instant, long shelf-life, can be modulated into the potato pumpkin powder of required taste at any time.
In order to achieve the above object, the present invention is by the following technical solutions:
A kind of potato pumpkin powder, form by potato pumpkin powder bag and flavouring bag:
The mass ratio of described potato pumpkin powder bag and seasoning bag is 20:9
Described potato pumpkin powder bag is made up of the raw material of following parts by weight:
80～85 parts in potato pumpkin powder, 5～10 parts of ripe soy meals, 1.0～2.5 parts in calcium carbonate, 0.5～1.0 part of vitamin A, 0.5～1.0 part of vitamin D, 0.3～0.5 part of edible iodized salt.
Described potato pumpkin powder packs that fully step is as follows:
(1) preparation of potato slurry:
(1) selected: the potato of selecting no disease and pest for use, do not sprout and not enduring cold;
(2) clean: select rotary drum washer for use, the rubbing action by current stirring and cylinder cleans up potato;
(3) peeling: the potato after the cleaning is by the steam peeler of packing in batches, steam pressure 5～6MPa handles 20s, makes the potato surface bear bubble, washes crust with flowing water then, potato must be immersed in 0.5% the salt solution in the peeling process, and peeling finishes to wash with clear water again;
(4) section: the potato after the peeling is cut into the potato chips of 8-l0mm with slicer and sends into the leaching machine starch that it is surperficial and rinse well;
(5) blanching: the potato chips that drip washing is clean is in time sent into 70-80 ℃ of boiling 20-30min in the digester;
(6) cooling: the potato chips that blanching is good is placed in 20 ℃ the water and cools off 20min, uses clear water drip washing then;
(7) boiling: cooled potato chips adopts the interlayer digester to carry out the boiling slaking, 95-100 ℃ of boilings 20-30 minutes;
(8) making beating: pull an oar into mud with rotary mill, bruisher or the mixer potato chips that boiling is ripe earlier, adopt colloid mill to carry out thinning processing then,, should increase the mill spacing, guarantee that fineness is more than 60 orders in order to ensure the potato cell integrity.
(2) preparation of crushed pumpkin:
(1) select: picking out does not have fresh pumpkin assorted, no disease and pest;
(2) clean: the fresh pumpkin of picking out adopts the air pressing type cleaning machine to clean, and rinse water pressure is 0.5-1.0Mpa, and the time is 8-12 minutes, removes foreign material such as silt;
(3) remove seed: the pumpkin that has cleaned adopts the mechanical type skinning machine to remove the peel, and removes pumpkin;
(4) stripping and slicing: go pumpkin behind the seed to be cut into the fritter of 2cm x 2cm peeling;
(5) boiling: with 95-100 ℃ of boilings 5 minutes in digester of pumpkin fritter;
(6) cooling: the pumpkin after the boiling is put into 5-10 ℃ cold water cooling 30 minutes immediately;
(7) making beating: cooled pumpkin piece is put into colloid mill grind refinement, and be equipped with the pure water of pumpkin piece weight 5%, regulate suitable mill spacing, the fineness that guarantees crushed pumpkin is more than 100 orders.
(3) preparation of potato pumpkin powder bag:
(1) sizes mixing: potato slurry and crushed pumpkin are mixed according to mass ratio 6-7:1, and add the single stearic acid glycerine lipoprotein that mixes slurry gross mass 0.5～1.0% and in mixing tank, evenly mix;
(2) drying: will mix to starch in cylinder scraping blade drying machine and carry out drying, the cylinder surface temperature is 125-138 ℃, and dry back potato pumpkin sheet water content is below 6%;
(3) pulverize: dried potato pumpkin sheet was pulverized in high speed disintegrator 1-2 minutes, 5000 rev/mins of rotating speeds, and the potato pumpkin powder degree after the pulverizing is 70 orders;
(4) with potato pumpkin powder, ripe soy meal, calcium carbonate, vitamin A, vitamin D, the hybrid packed in proportion potato pumpkin powder bag that both got of edible iodized salt;
Described flavouring bag is made up of local flavor bag, dehydrated vegetables bag and flavor pack;
Described local flavor bag is chive oil bag or capsicum Oleum Sesami bag;
Described chive oil bag components by weight percent is: 40～60 parts of flax sesame oil, 20～40 parts of chives, 5～20 parts in sesame slurry, 10～30 parts of spices;
Described capsicum Oleum Sesami bag components by weight percent is: 40～60 parts of flax sesame oil, 20～40 parts of chilli powders, 10～15 parts in sesame slurry, 10～30 parts of spices;
Described dehydrated vegetables bag components by weight percent is: 30～50 parts in carrot, 10～20 parts of onions, 20～25 parts in leek, 20～30 parts in nine leaf mustard;
Described flavor pack components by weight percent is: 40～60 parts of salt, 20～30 parts of monosodium glutamates, 10～20 parts in Chinese prickly ash.
Potato pumpkin powder, preparation method thereof of the present invention:
Above potato pumpkin powder bag and flavouring bag packed into together makes things convenient for (volume of bowl is about 500 milliliters) in the paper bowl, and with the bowl hot-press sealed, reusable heat plastic film plastic packaging gets final product.
The eating method of potato pumpkin powder of the present invention is:
Flavoring in potato pumpkin powder, the flavouring bag in the potato pumpkin powder bag poured into making things convenient in the paper bowl, add 70～95 ℃ of boiling water graduation mark place (about 500 milliliters) to the bowl, is edible after stirring.
Beneficial effect
Potato pumpkin powder of the present invention is a primary raw material with potato and pumpkin, and the composite ripe soy meal of science, vitamin etc., nutrition arrangement science, equilibrium; Because flavouring and potato pumpkin powder be packing separately, can make the potato minced pumpkin of various tastes when edible, its local flavor can satisfy different consumer demands with mouthfeel; The moisture of potato pumpkin powder of the present invention is lower than 6%, does not add the shelf-life that any anticorrisive agent can prolong product, and has significantly reduced transportation and packing cost, has effectively prevented the loss of nutriment and the erosion of packing material simultaneously.
The specific embodiment
The invention will be further described below by the specific embodiment.Unless stated otherwise, used technological means is method known in those skilled in the art among the present invention.In addition, embodiment is interpreted as illustrative, but not limits the scope of the invention, and the spirit and scope of the invention are only limited by claims.To those skilled in the art, under the prerequisite that does not deviate from essence of the present invention and scope, various changes that the material component in these embodiments and consumption are carried out or change and also belong to protection scope of the present invention.
Embodiment 1:
A kind of potato pumpkin powder is made up of 40g potato pumpkin powder bag and 18g seasoning bag;
Described potato pumpkin powder bag is made up of the raw material of following parts by weight:
80 parts in potato pumpkin powder, 5 parts of ripe soy meals, 1.0 parts in calcium carbonate, 0.5 part of vitamin A, 0.5 part of vitamin D, 0.3 part of edible iodized salt.
Described potato pumpkin powder packs that fully step is as follows:
(1) preparation of potato slurry:
(1) selected: the potato of selecting no disease and pest for use, do not sprout and not enduring cold;
(2) clean: select rotary drum washer for use, the rubbing action by current stirring and cylinder cleans up potato;
(3) peeling: the potato after the cleaning is by the steam peeler of packing in batches, and steam pressure 5MPa handles 20s, makes the potato surface bear bubble, washes crust with flowing water then, and potato must be immersed in 0.5% the salt solution in the peeling process, and the peeling end is washed with clear water again;
(4) section: the potato after the peeling is cut into the potato chips of 8mm with slicer and sends into the leaching machine starch that it is surperficial and rinse well;
(5) blanching: the potato chips that drip washing is clean is in time sent into 70 ℃ of boiling 20min in the digester;
(6) cooling: the potato chips that blanching is good is placed in 20 ℃ the water and cools off 20min, uses clear water drip washing then;
(7) boiling: cooled potato chips adopts the interlayer digester to carry out the boiling slaking, 95 ℃ of boilings 20 minutes;
(8) making beating: pull an oar into mud with rotary mill, bruisher or the mixer potato chips that boiling is ripe earlier, adopt colloid mill to carry out thinning processing then,, should increase the mill spacing, guarantee that fineness is more than 60 orders in order to ensure the potato cell integrity.
(2) preparation of crushed pumpkin:
(1) select: picking out does not have fresh pumpkin assorted, no disease and pest;
(2) clean: the fresh pumpkin of picking out adopts the air pressing type cleaning machine to clean, and rinse water pressure is 0.8Mpa, and the time is 10 minutes, removes foreign material such as silt;
(3) remove seed: the pumpkin that has cleaned adopts the mechanical type skinning machine to remove the peel, and removes pumpkin;
(4) stripping and slicing: go pumpkin behind the seed to be cut into the fritter of 2cm x 2cm peeling;
(5) boiling: with the 95 ℃ of boilings 5 minutes in digester of pumpkin fritter;
(6) cooling: the pumpkin after the boiling is put into 5 ℃ cold water cooling 30 minutes immediately;
(7) making beating: cooled pumpkin piece is put into colloid mill grind refinement, and be equipped with the pure water of pumpkin piece weight 5%, regulate suitable mill spacing, the granularity that guarantees crushed pumpkin is more than 100 orders.
(3) preparation of potato pumpkin powder bag:
(1) sizes mixing: potato slurry and crushed pumpkin are mixed according to mass ratio 6:1, and add the single stearic acid glycerine lipoprotein that mixes slurry gross mass 0.5% and in mixing tank, evenly mix;
(2) drying: will mix to starch in cylinder scraping blade drying machine and carry out drying, the cylinder surface temperature is 125 ℃, and dry back potato pumpkin sheet water content is below 6%;
(3) pulverize: dried potato pumpkin sheet was pulverized in high speed disintegrator 1 minute, 5000 rev/mins of rotating speeds, and the potato pumpkin powder degree after the pulverizing is 70 orders;
(4) with potato pumpkin powder, ripe soy meal, calcium carbonate, vitamin A, vitamin D, the hybrid packed in proportion potato pumpkin powder bag that both got of edible iodized salt;
Described flavouring bag is made up of 12g capsicum Oleum Sesami bag, 3g dehydrated vegetables bag and 3g flavor pack;
Described capsicum Oleum Sesami bag components by weight percent is: 40 parts of flax sesame oil, 20 parts of chilli powders, 10 parts in sesame slurry, 10 parts of spices;
Described dehydrated vegetables bag components by weight percent is: 30 parts in carrot, 10 parts of onions, 20 parts in leek, 20 parts in nine leaf mustard;
Described flavor pack components by weight percent is: 40 parts of salt, 20 parts of monosodium glutamates, 10 parts in Chinese prickly ash.
Potato pumpkin powder, preparation method thereof of the present invention:
Above potato pumpkin powder bag and flavouring bag packed into together makes things convenient for (volume of bowl is about 500 milliliters) in the paper bowl, and with the bowl hot-press sealed, reusable heat plastic film plastic packaging gets final product.
Embodiment 2
A kind of potato pumpkin powder, form by 40g potato pumpkin powder bag and 18g flavouring bag:
Described potato pumpkin powder bag is made up of the raw material of following parts by weight:
82 parts in potato pumpkin powder, 8 parts of ripe soy meals, 2 parts in calcium carbonate, 0.8 part of vitamin A, 0.8 part of vitamin D, 0.4 part of edible iodized salt.
Described potato pumpkin powder packs that fully step is as follows:
(1) preparation of potato slurry:
(1) selected: the potato of selecting no disease and pest for use, do not sprout and not enduring cold;
(2) clean: select rotary drum washer for use, the rubbing action by current stirring and cylinder cleans up potato;
(3) peeling: the potato after the cleaning is by the steam peeler of packing in batches, and steam pressure 6MPa handles 20s, makes the potato surface bear bubble, washes crust with flowing water then, and potato must be immersed in 0.5% the salt solution in the peeling process, and the peeling end is washed with clear water again;
(4) section: the potato after the peeling is cut into the potato chips of 9mm with slicer and sends into the leaching machine starch that it is surperficial and rinse well;
(5) blanching: the potato chips that drip washing is clean is in time sent into 75 ℃ of boiling 25min in the digester;
(6) cooling: the potato chips that blanching is good is placed in 20 ℃ the water and cools off 20min, uses clear water drip washing then;
(7) boiling: cooled potato chips adopts the interlayer digester to carry out the boiling slaking, 95 ℃ of boilings 25 minutes;
(8) making beating: pull an oar into mud with rotary mill, bruisher or the mixer potato chips that boiling is ripe earlier, adopt colloid mill to carry out thinning processing then,, should increase the mill spacing, guarantee that fineness is more than 60 orders in order to ensure the potato cell integrity.
(2) preparation of crushed pumpkin:
(1) select: picking out does not have fresh pumpkin assorted, no disease and pest;
(2) clean: the fresh pumpkin of picking out adopts the air pressing type cleaning machine to clean, and rinse water pressure is 0.5Mpa, and the time is 8 minutes, removes foreign material such as silt;
(3) remove seed: the pumpkin that has cleaned adopts the mechanical type skinning machine to remove the peel, and removes pumpkin;
(4) stripping and slicing: go pumpkin behind the seed to be cut into the fritter of 2cm x 2cm peeling;
(5) boiling: with the 96 ℃ of boilings 5 minutes in digester of pumpkin fritter;
(6) cooling: the pumpkin after the boiling is put into 8 ℃ cold water cooling 30 minutes immediately;
(7) making beating: cooled pumpkin piece is put into colloid mill grind refinement, and be equipped with the pure water of pumpkin piece weight 5%, regulate suitable mill spacing, the granularity that guarantees crushed pumpkin is more than 100 orders.
(3) preparation of potato pumpkin powder bag:
(1) sizes mixing: potato slurry and crushed pumpkin are mixed according to mass ratio 7:1, and add the single stearic acid glycerine lipoprotein that mixes slurry gross mass 0.8% and in mixing tank, evenly mix;
(2) drying: will mix to starch in cylinder scraping blade drying machine and carry out drying, the cylinder surface temperature is 133 ℃, and dry back potato pumpkin sheet water content is below 6%;
(3) pulverize: dried potato pumpkin sheet was pulverized in high speed disintegrator 2 minutes, 5000 rev/mins of rotating speeds, and the potato pumpkin powder degree after the pulverizing is 70 orders;
(4) with potato pumpkin powder, ripe soy meal, calcium carbonate, vitamin A, vitamin D, the hybrid packed in proportion potato pumpkin powder bag that both got of edible iodized salt;
Described flavouring bag is made up of 12g chive oil bag, 3g dehydrated vegetables bag and 3g flavor pack;
Described chive oil bag components by weight percent is: 50 parts of flax sesame oil, 30 parts of chives, 10 parts in sesame slurry, 20 parts of spices;
Described dehydrated vegetables bag components by weight percent is: 40 parts in carrot, 15 parts of onions, 22 parts in leek, 25 parts in nine leaf mustard;
Described flavor pack components by weight percent is: 50 parts of salt, 25 parts of monosodium glutamates, 15 parts in Chinese prickly ash.
Potato pumpkin powder, preparation method thereof of the present invention:
Above potato pumpkin powder bag and flavouring bag packed into together makes things convenient for (volume of bowl is about 500 milliliters) in the paper bowl, and with the bowl hot-press sealed, reusable heat plastic film plastic packaging gets final product.
Embodiment 3
A kind of potato pumpkin powder, form by 40g potato pumpkin powder bag and 18g flavouring bag:
Described potato pumpkin powder bag is made up of the raw material of following parts by weight:
85 parts in potato pumpkin powder, 10 parts of ripe soy meals, 2.5 parts in calcium carbonate, retinol1 .0 part, 01.0 part of vitamin D, 0.5 part of edible iodized salt.
Described potato pumpkin powder packs that fully step is as follows:
(1) preparation of potato slurry:
(1) selected: the potato of selecting no disease and pest for use, do not sprout and not enduring cold;
(2) clean: select rotary drum washer for use, the rubbing action by current stirring and cylinder cleans up potato;
(3) peeling: the potato after the cleaning is by the steam peeler of packing in batches, and steam pressure 6MPa handles 20s, makes the potato surface bear bubble, washes crust with flowing water then, and potato must be immersed in 0.5% the salt solution in the peeling process, and the peeling end is washed with clear water again;
(4) section: the potato after the peeling is cut into the potato chips of l0mm with slicer and sends into the leaching machine starch that it is surperficial and rinse well;
(5) blanching: the potato chips that drip washing is clean is in time sent into 80 ℃ of boiling 30min in the digester;
(6) cooling: the potato chips that blanching is good is placed in 20 ℃ the water and cools off 20min, uses clear water drip washing then;
(7) boiling: cooled potato chips adopts the interlayer digester to carry out the boiling slaking, 96 ℃ of boilings 30 minutes;
(8) making beating: pull an oar into mud with rotary mill, bruisher or the mixer potato chips that boiling is ripe earlier, adopt colloid mill to carry out thinning processing then,, should increase the mill spacing, guarantee that fineness is more than 60 orders in order to ensure the potato cell integrity.
(2) preparation of crushed pumpkin:
(1) select: picking out does not have fresh pumpkin assorted, no disease and pest;
(2) clean: the fresh pumpkin of picking out adopts the air pressing type cleaning machine to clean, and rinse water pressure is 1.0Mpa, and the time is 8 minutes, removes foreign material such as silt;
(3) remove seed: the pumpkin that has cleaned adopts the mechanical type skinning machine to remove the peel, and removes pumpkin;
(4) stripping and slicing: go pumpkin behind the seed to be cut into the fritter of 2cm x 2cm peeling;
(5) boiling: with the 96 ℃ of boilings 5 minutes in digester of pumpkin fritter;
(6) cooling: the pumpkin after the boiling is put into 10 ℃ cold water cooling 30 minutes immediately;
(7) making beating: cooled pumpkin piece is put into colloid mill grind refinement, and be equipped with the pure water of pumpkin piece weight 5%, regulate suitable mill spacing, the granularity that guarantees crushed pumpkin is more than 100 orders.
(3) preparation of potato pumpkin powder bag:
(1) sizes mixing: potato slurry and crushed pumpkin are mixed according to mass ratio 7:1, and add the single stearic acid glycerine lipoprotein that mixes slurry gross mass 1.0% and in mixing tank, evenly mix;
(2) drying: will mix to starch in cylinder scraping blade drying machine and carry out drying, the cylinder surface temperature is 138 ℃, and dry back potato pumpkin sheet water content is below 6%;
(3) pulverize: dried potato pumpkin sheet was pulverized in high speed disintegrator 2 minutes, 5000 rev/mins of rotating speeds, and the potato pumpkin powder degree after the pulverizing is 70 orders;
(4) with potato pumpkin powder, ripe soy meal, calcium carbonate, vitamin A, vitamin D, the hybrid packed in proportion potato pumpkin powder bag that both got of edible iodized salt;
Described flavouring bag is made up of 12g chive oil bag, 3g dehydrated vegetables bag and 3g flavor pack;
Described chive oil bag components by weight percent is: 60 parts of flax sesame oil, 40 parts of chives, 20 parts in sesame slurry, 30 parts of spices;
Described dehydrated vegetables bag components by weight percent is: 50 parts in carrot, 20 parts of onions, 25 parts in leek, 30 parts in nine leaf mustard;
Described flavor pack components by weight percent is: 60 parts of salt, 30 parts of monosodium glutamates, 20 parts in Chinese prickly ash.
Potato pumpkin powder, preparation method thereof of the present invention:
Above potato pumpkin powder bag and flavouring bag packed into together makes things convenient for (volume of bowl is about 500 milliliters) in the paper bowl, and with the bowl hot-press sealed, reusable heat plastic film plastic packaging gets final product.
Claims (10)
1. a potato pumpkin powder is characterized in that, is made up of potato pumpkin powder bag and flavouring bag, and the mass ratio of described potato pumpkin powder bag and seasoning bag is 20:9.
2. a kind of potato pumpkin powder as claimed in claim 1, it is characterized in that, described potato pumpkin powder bag is made up of the raw material of following parts by weight: 80～85 parts in potato pumpkin powder, 5～10 parts of ripe soy meals, 1.0～2.5 parts in calcium carbonate, 0.5～1.0 part of vitamin A, 0.5～1.0 part of vitamin D, 0.3～0.5 part of edible iodized salt.
3. a kind of potato pumpkin powder as claimed in claim 1 is characterized in that described flavouring bag is made up of local flavor bag, dehydrated vegetables bag and flavor pack.
4. a kind of potato pumpkin powder as claimed in claim 2 is characterized in that, described potato pumpkin powder packs that fully step is as follows:
(1) preparation of potato slurry:
(1) selected: the potato of selecting no disease and pest for use, do not sprout and not enduring cold;
(2) clean: select rotary drum washer for use, the rubbing action by current stirring and cylinder cleans up potato;
(3) peeling: the potato after the cleaning is by the steam peeler of packing in batches, steam pressure 5～6MPa handles 20s, makes the potato surface bear bubble, washes crust with flowing water then, potato must be immersed in 0.5% the salt solution in the peeling process, and peeling finishes to wash with clear water again;
(4) section: the potato after the peeling is cut into the potato chips of 8-l0mm with slicer and sends into the leaching machine starch that it is surperficial and rinse well;
(5) blanching: the potato chips that drip washing is clean is in time sent into 70-80 ℃ of boiling 20-30min in the digester;
(6) cooling: the potato chips that blanching is good is placed in 20 ℃ the water and cools off 20min, uses clear water drip washing then;
(7) boiling: cooled potato chips adopts the interlayer digester to carry out the boiling slaking, 95-100 ℃ of boilings 20-30 minutes;
(8) making beating: pull an oar into mud with rotary mill, bruisher or the mixer potato chips that boiling is ripe earlier, adopt colloid mill to carry out thinning processing then,, should increase the mill spacing, guarantee that fineness is more than 60 orders in order to ensure the potato cell integrity;
(2) preparation of crushed pumpkin:
(1) select: picking out does not have fresh pumpkin assorted, no disease and pest;
(2) clean: the fresh pumpkin of picking out adopts the air pressing type cleaning machine to clean, and rinse water pressure is 0.5-1.0Mpa, and the time is 8-12 minutes, removes foreign material such as silt;
(3) remove seed: the pumpkin that has cleaned adopts the mechanical type skinning machine to remove the peel, and removes pumpkin;
(4) stripping and slicing: go pumpkin behind the seed to be cut into the fritter of 2cm x 2cm peeling;
(5) boiling: with 95-100 ℃ of boilings 5 minutes in digester of pumpkin fritter;
(6) cooling: the pumpkin after the boiling is put into 5-10 ℃ cold water cooling 30 minutes immediately;
(7) making beating: cooled pumpkin piece is put into colloid mill grind refinement, and be equipped with the pure water of pumpkin piece weight 5%, regulate suitable mill spacing, the granularity that guarantees crushed pumpkin is more than 100 orders;
(3) preparation of potato pumpkin powder bag:
(1) sizes mixing: potato slurry and crushed pumpkin are mixed, and add single stearic acid glycerine lipoprotein and in mixing tank, evenly mix;
(2) drying: will mix to starch in cylinder scraping blade drying machine and carry out drying, the cylinder surface temperature is 125-138 ℃, and dry back potato pumpkin sheet water content is below 6%;
(3) pulverize: dried potato pumpkin sheet was pulverized in high speed disintegrator 1-2 minutes, 5000 rev/mins of rotating speeds, and the potato pumpkin powder degree after the pulverizing is 70 orders;
(4) with potato pumpkin powder, ripe soy meal, calcium carbonate, vitamin A, vitamin D, the hybrid packed in proportion potato pumpkin powder bag that both got of edible iodized salt.
5. a kind of potato pumpkin powder as claimed in claim 4 is characterized in that, the mass ratio that slurry of potato described in the step (three) and crushed pumpkin mix is 6-7:1.
6. a kind of potato pumpkin powder as claimed in claim 4 is characterized in that, the addition of single stearic acid glycerine lipoprotein described in the step (three) is for mixing 0.5～1.0% of slurry gross mass.
7. a kind of potato pumpkin powder as claimed in claim 3 is characterized in that, described local flavor bag is chive oil bag or capsicum Oleum Sesami bag; Described chive oil bag components by weight percent is: 40～60 parts of flax sesame oil, 20～40 parts of chives, 5～20 parts in sesame slurry, 10～30 parts of spices; Described capsicum Oleum Sesami bag components by weight percent is: 40～60 parts of flax sesame oil, 20～40 parts of chilli powders, 10～15 parts in sesame slurry, 10～30 parts of spices.
8. a kind of potato pumpkin powder as claimed in claim 3 is characterized in that, described dehydrated vegetables bag components by weight percent is: 30～50 parts in carrot, 10～20 parts of onions, 20～25 parts in leek, 20～30 parts in nine leaf mustard.
9. a kind of potato pumpkin powder as claimed in claim 3 is characterized in that described flavor pack components by weight percent is: 40～60 parts of salt, 20～30 parts of monosodium glutamates, 10～20 parts in Chinese prickly ash.
10. the preparation method of a potato pumpkin powder is characterized in that, described potato pumpkin powder is made up of potato pumpkin powder bag and flavouring bag:
The mass ratio of described potato pumpkin powder bag and seasoning bag is 20:9
Described potato pumpkin powder bag is made up of the raw material of following parts by weight:
80～85 parts in potato pumpkin powder, 5～10 parts of ripe soy meals, 1.0～2.5 parts in calcium carbonate, 0.5～1.0 part of vitamin A, 0.5～1.0 part of vitamin D, 0.3～0.5 part of edible iodized salt;
Described potato pumpkin powder packs that fully step is as follows:
(1) preparation of potato slurry:
(1) selected: the potato of selecting no disease and pest for use, do not sprout and not enduring cold;
(2) clean: select rotary drum washer for use, the rubbing action by current stirring and cylinder cleans up potato;
(3) peeling: the potato after the cleaning is by the steam peeler of packing in batches, steam pressure 5～6MPa handles 20s, makes the potato surface bear bubble, washes crust with flowing water then, potato must be immersed in 0.5% the salt solution in the peeling process, and peeling finishes to wash with clear water again;
(4) section: the potato after the peeling is cut into the potato chips of 8-l0mm with slicer and sends into the leaching machine starch that it is surperficial and rinse well;
(5) blanching: the potato chips that drip washing is clean is in time sent into 70-80 ℃ of boiling 20-30min in the digester;
(6) cooling: the potato chips that blanching is good is placed in 20 ℃ the water and cools off 20min, uses clear water drip washing then;
(7) boiling: cooled potato chips adopts the interlayer digester to carry out the boiling slaking, 95-100 ℃ of boilings 20-30 minutes;
(8) making beating: pull an oar into mud with rotary mill, bruisher or the mixer potato chips that boiling is ripe earlier, adopt colloid mill to carry out thinning processing then,, should increase the mill spacing, guarantee that fineness is more than 60 orders in order to ensure the potato cell integrity;
(2) preparation of crushed pumpkin:
(1) select: picking out does not have fresh pumpkin assorted, no disease and pest;
(2) clean: the fresh pumpkin of picking out adopts the air pressing type cleaning machine to clean, and rinse water pressure is 0.5-1.0Mpa, and the time is 8-12 minutes, removes foreign material such as silt;
(3) remove seed: the pumpkin that has cleaned adopts the mechanical type skinning machine to remove the peel, and removes pumpkin;
(4) stripping and slicing: go pumpkin behind the seed to be cut into the fritter of 2cm x 2cm peeling;
(5) boiling: with 95-100 ℃ of boilings 5 minutes in digester of pumpkin fritter;
(6) cooling: the pumpkin after the boiling is put into 5-10 ℃ cold water cooling 30 minutes immediately;
(7) making beating: cooled pumpkin piece is put into colloid mill grind refinement, and be equipped with the pure water of pumpkin piece weight 5%, regulate suitable mill spacing, the granularity that guarantees crushed pumpkin is more than 100 orders;
(3) preparation of potato pumpkin powder bag:
(1) sizes mixing: potato slurry and crushed pumpkin are mixed according to mass ratio 6-7:1, and add the single stearic acid glycerine lipoprotein that mixes slurry gross mass 0.5～1.0% and in mixing tank, evenly mix;
(2) drying: will mix to starch in cylinder scraping blade drying machine and carry out drying, the cylinder surface temperature is 125-138 ℃, and dry back potato pumpkin sheet water content is below 6%;
(3) pulverize: dried potato pumpkin sheet was pulverized in high speed disintegrator 1-2 minutes, 5000 rev/mins of rotating speeds, and the potato pumpkin powder degree after the pulverizing is 70 orders;
(4) with potato pumpkin powder, ripe soy meal, calcium carbonate, vitamin A, vitamin D, the hybrid packed in proportion potato pumpkin powder bag that both got of edible iodized salt;
Described flavouring bag is made up of local flavor bag, dehydrated vegetables bag and flavor pack;
Described local flavor bag is chive oil bag or capsicum Oleum Sesami bag;
Described chive oil bag components by weight percent is: 40～60 parts of flax sesame oil, 20～40 parts of chives, 5～20 parts in sesame slurry, 10～30 parts of spices;
Described capsicum Oleum Sesami bag components by weight percent is: 40～60 parts of flax sesame oil, 20～40 parts of chilli powders, 10～15 parts in sesame slurry, 10～30 parts of spices;
Described dehydrated vegetables bag components by weight percent is: 30～50 parts in carrot, 10～20 parts of onions, 20～25 parts in leek, 20～30 parts in nine leaf mustard;
Described flavor pack components by weight percent is: 40～60 parts of salt, 20～30 parts of monosodium glutamates, 10～20 parts in Chinese prickly ash;
Potato pumpkin powder, preparation method thereof:
Above potato pumpkin powder bag and flavouring bag packed into altogether to be made things convenient in the paper bowl, and with the bowl hot-press sealed, reusable heat plastic film plastic packaging gets final product.
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| CN103535636A (en) * | 2013-09-17 | 2014-01-29 | 安徽省池州九华冷冻食品有限责任公司 | Potato and pumpkin powder and preparation method thereof |
| CN103976308A (en) * | 2014-05-15 | 2014-08-13 | 彭华成 | Cooking-free canna edulis powder |
| CN105029260A (en) * | 2015-06-17 | 2015-11-11 | 广西健宝石斛有限责任公司 | Making method of pumpkin cakes comprising dendrobium officinale |
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