CN108835558A - It is a kind of can deepfreeze potato cake production method - Google Patents
It is a kind of can deepfreeze potato cake production method Download PDFInfo
- Publication number
- CN108835558A CN108835558A CN201810720132.XA CN201810720132A CN108835558A CN 108835558 A CN108835558 A CN 108835558A CN 201810720132 A CN201810720132 A CN 201810720132A CN 108835558 A CN108835558 A CN 108835558A
- Authority
- CN
- China
- Prior art keywords
- potato cake
- potato
- deepfreeze
- production method
- mashed potatoes
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention be it is a kind of can deepfreeze potato cake production method, the mashed potatoes after being cooked using potato is raw material, and dry tapioca flour of arranging in pairs or groups is according to 2:1-4:1 mixing is to adjust moisture distribution in mashed potatoes, increase hardness, and 0.2%-1.5% edibility hydrophilic colloid is added as stabilizer and antifreeze, it is agglomerating that 2-12min is stirred in dough mixing machine, after freezing 3-4h molding at -20 DEG C, digestion resistant vacuum bag is packed into be vacuum-packed, under room temperature after defrosting 30-60min, at 90 DEG C sterilization 30min finally obtain finished product can deepfreeze potato cake.The present invention is that texture mouthfeel changes huge problem after overcoming the soft glutinous difficult molding of traditional potato cake, refrigeration, it is compared before the texture of potato cake after improvement, quality and freezing and differs very small, it is still able to maintain good texture and mouthfeel at low temperature, refrigeration in 60 days or more can be reached（4℃）Shelf life.
Description
Technical field
The present invention relates to food technology field, specially it is a kind of can deepfreeze potato cake production method.
Background technique
Since potato cake is full of nutrition, moisture content is high, it is easy to cause by microbial contaminations such as bacterium, mould and yeast
It is mouldy or putrid and deteriorated caused by and.Potato during the cooking process, is killed by its bring microorganism overwhelming majority, only resistance to
The gemma of heat exists, and after cooking, especially durings smashing mud, mixing, molding, freezing, pack etc., it is easy to make
At secondary pollution, therefore this kind of product all has that the shelf-life is too short, is easy mouldy to be the master for influencing the potato cake shelf-life
Problem is wanted, so the shelf-life of traditional potato cake is very short, shelf life in winter generally only has 2-3d, particularly in seven damp and hot Augusts
Part, the shelf-life is less than for 24 hours.Therefore, traditional eating method of potato is improved, is solved various present in industrialization process
Problem is made into good taste, peculiar flavour and compared with the potato cake of long shelf life, has great importance.
Summary of the invention
The present invention to solve the above-mentioned problems, propose it is a kind of can deepfreeze potato cake production method, be allowed to room temperature solution
Freeze boiling water and soft glutinous, the smell faint scent of deutostoma taste is cooked, can reach 60 days refrigerated shelf lifes.
The present invention is to be achieved through the following technical solutions：
It is a kind of can deepfreeze potato cake production method, by mashed potatoes, dry tapioca flour and edibility hydrophilic gel use and face
Machine stirs evenly the group of being formed, and by hand or with after abrasive tool moulding, chilled, vacuum packaging, sterilize obtained food.
Mashed potatoes and dry tapioca flour are with 2:1-4:The mixing of 1 weight ratio, to adjust moisture distribution in mashed potatoes, increase hardness,
Hydrophilic gel is one of xanthan gum or my bar glue or two kinds are stabilizer and antifreeze, additive amount（With mashed potatoes and
Dry tapioca flour total weight）For 0.2%-1.5%.
Specifically include following steps：
（1）Potato washing that is fresh, not germinateing, have no mechanical damage is clean, it is removed the peel after steaming 40-60min, craft or uses stainless steel
Blender stirs into mashed potatoes.
（2）Mashed potatoes and tapioca flour are pressed 2:1-4:1 ratio mixing, and be added the hydrophilic gel of 0.2%-1.5% in and face
It is agglomerating that 2-12min is stirred in machine.
（3）Potato walk craft or be put into grinding tool is formed, high 2cm, the small cylinder of diameter 4-5cm are formed.
（4）3-4h will be freezed at after molding -20 DEG C of product, is fitted into digestion resistant vacuum bag, is taken out with vacuum packing machine
Packed potato cake is vacuum-packed into.
（5）To vacuum packaging potato cake carry out 90 DEG C, the processing of the pasteurization of 30min obtain can deepfreeze potato
Cake.
The beneficial effects of the present invention are：
（1）It is provided by the invention can cryogenic freezing potato cake, a period of time is stored at -20 DEG C, is still able to maintain after defrosting new
The quality of fresh potato cake is compared before the texture of the potato cake after improvement, quality and freezing and differs very small, is still able to maintain at low temperature
Good texture and mouthfeel.
（2）Potato cake its refrigerated shelf life after improvement is 60 days, improves its market value.
（3）The present invention provides a kind of kind of novel potato cake, simple production process, raw material are conveniently easy to get, both may be used
Meet industrialization production.This soft glutinous, the smell faint scent of novel potato cake taste, is not confined to sweet tea or salty singly, can be according to people's
Taste is further cooked.
Detailed description of the invention
Influence of Fig. 1 xanthan gum to freezing front and back potato cake texture.
Influence of Fig. 2 xanthan gum to freezing front and back potato cake sensory score.
Influence when Fig. 3 xanthan gum and carragheen additive amount are 1% to potato cake texture.
Influence when Fig. 4 xanthan gum and carragheen additive amount are 1% to potato cake sensory score.
Influence of the storage time to microorganism at 4 DEG C of Fig. 5.
Specific embodiment
In order to make content of the present invention easily facilitate understanding, With reference to embodiment to of the present invention
Technical solution is described further, but the present invention is not limited only to this.
Embodiment 1
Potato washing that is fresh, not germinateing, have no mechanical damage is clean, it is removed the peel after steaming 40min, by hand or with stainless steel mixer
It stirs into mashed potatoes and is pounded mashed potatoes.Mashed potatoes and tapioca flour are pressed 10:3 ratio mixing, stirs 4min shape in dough mixing machine
At dough.It by dough craft or is put into the grinding tool of certain shapes size and forms, form high 2cm, the small column of diameter 5cm
Body.4h will be freezed at after molding -20 DEG C of product, is fitted into digestion resistant vacuum bag, is vacuumized and be packaged into vacuum packing machine
Packed potato cake.To packed potato cake carry out 90 DEG C, the processing of the pasteurization of 30min obtains final finished can deepfreeze
Potato cake.
Embodiment 2
Potato washing that is fresh, not germinateing, have no mechanical damage is clean, it is removed the peel after steaming 40min, by hand or with stainless steel mixer
It stirs into mashed potatoes and is pounded mashed potatoes.Mashed potatoes and tapioca flour are pressed 3:1 ratio mixing, stirs 6min in dough mixing machine and is formed
Dough.It by dough craft or is put into the grinding tool of certain shapes size and forms, form high 2cm, the small cylinder of diameter 4cm.
3h will be freezed at after molding -20 DEG C of product, is fitted into digestion resistant vacuum bag, vacuumized with vacuum packing machine be packaged into it is packed
Potato cake.To packed potato cake carry out 90 DEG C, the processing of the pasteurization of 30min obtain final finished can deepfreeze potato
Cake.
Embodiment 3-7
According to the production method in embodiment 1, the xanthan gum of different quality is added（0.2%,0.4%,0.6%,0.8%,1.0%）, survey
The texture and sensory score variation of fixed freezing front and back potato cake.
Embodiment 8
According to the production method in embodiment 1, the carragheen of different quality is added（1.0%）, xanthan gum is added in measurement freezing front and back
The texture and sensory score of potato cake compare.
Measurement result
1. the measurement of potato cake texture
By potato cake（High 2cm, diameter 4cm-5cm）, with TA.XT plus property tester, mode determination TPA, pop one's head in model P/
5, preceding speed 1.00mm/s, speed 5mm/s in survey, speed 5mm/s after survey are surveyed, target pattern displacement is displaced 5mm, time 5s, touching
Hair mode is automatic, trigger force 0.049N, compresses number 2 times, obtains the evaluation parameter of characterization texture situation by texture indicatrix：
Hardness, viscosity, elasticity, cohesion, gumminess, chewiness, recovery.
2. potato cake subjective appreciation
Subjective appreciation group is made of 12 people, and water intaking boils the potato cake sample of 6 min with random number, is distributed to panelist.
Panelist is according to potato cake grade form（Table 1）Independently judge.
1 potato cake sensory evaluation criteria of table
By Fig. 1 and Fig. 2, before embodiment 1 is compared to freezing, each texture index of potato cake after freezing and variation tendency phase before freezing
Seemingly, but hardness, chewiness after the bigger freezing of the additive amount of the xanthan gum difference compared with before freezing are smaller, and sensory score does not have
Significant difference (p>0.05), when additive amount is 1.0%, the potato cake freezed maintains the quality of fresh potato cake.
As can be seen from figs. 3 and 4 the hardness of potato cake dramatically increases after freezing when xanthan gum and carragheen additive amount are 1%,
Viscosity is substantially reduced, and sensory score does not have significant changes, has negative effect to the overall quality of potato cake.Compared with carragheen,
The addition of xanthan gum is not so that the potato cake texture and sensory score of freezing front and back have significant difference, and freeze the sense organ of front and back
Score value is all remarkably higher than carragheen, it was demonstrated that the effect of xanthan gum is better than carragheen.
As shown in Figure 5, with the extension of time, content of microorganisms increases, when storing 60d, total plate count 2360CFU/
G, mould, saccharomycete sum are 127CFU/g, and document checks in total plate count>10000CFU/g or mould, saccharomycete sum>
When 150CFU/g, it is rotten, unqualified to be considered as potato cake, so shown by figure, when potato cake is stored at 4 DEG C, shelf life can be with
Reach 60 days or more.
Claims (7)
1. one kind can deepfreeze potato cake production method, it is characterised in that：By mashed potatoes, dry tapioca flour and edibility parent
Hydrocolloid stirs evenly the group of being formed through dough mixing machine, and by hand or with after abrasive tool moulding, chilled, vacuum packaging, sterilizing obtain described
Food.
2. one kind according to claim 1 can deepfreeze potato cake production method, it is characterised in that：Mashed potatoes and dry
Tapioca flour is with 2:1-4:The mixing of 1 weight ratio, and dough is formed with dough mixing machine stirring 2-12min.
3. one kind according to claim 1 can deepfreeze potato cake production method, it is characterised in that：Hydrophilic colloid is
One of xanthan gum or carragheen or two kinds, are 0.2%-1.5% with mashed potatoes and dry its additive amount of tapioca flour total weight.
4. one kind according to claim 1 can deepfreeze potato cake production method, it is characterised in that：It is specially following
Step：
（1）Potato washing that is fresh, not germinateing, have no mechanical damage is clean, it is removed the peel after cooking 40-60min, is pounded mashed potatoes；
（2）The group of being formed will be stirred evenly in dry tapioca flour, edibility hydrophilic colloid in order ratio addition mashed potatoes；
（3）Potato is rolled into a ball craft or is put into grinding tool and is formed；
（4）Product freezes after forming, and is fitted into digestion resistant vacuum bag, vacuumizes packaging；
（5）After vacuum-packed potato cake defrosting 30-60min, progress pasteurization processing obtains final finished can low temperature
The potato cake of refrigeration.
5. it is according to claim 4 can deepfreeze potato cake production method, it is characterised in that：Step（3）Molding
It is the cylindrical body that dough is kneaded into high 2cm, diameter 4-5cm.
6. it is according to claim 4 can deepfreeze potato cake production method, it is characterised in that：Step（4）Freezing
It is to place 3-4h at -20 DEG C.
7. it is according to claim 4 can deepfreeze potato cake production method, it is characterised in that：Step（5）Pasteur
Sterilizing is the sterilization 30min at 90 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810720132.XA CN108835558A (en) | 2018-07-03 | 2018-07-03 | It is a kind of can deepfreeze potato cake production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810720132.XA CN108835558A (en) | 2018-07-03 | 2018-07-03 | It is a kind of can deepfreeze potato cake production method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108835558A true CN108835558A (en) | 2018-11-20 |
Family
ID=64200409
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810720132.XA Pending CN108835558A (en) | 2018-07-03 | 2018-07-03 | It is a kind of can deepfreeze potato cake production method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108835558A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5447734A (en) * | 1990-12-03 | 1995-09-05 | Interstate Food Processing Corporation | Method for preparing refrigerated potato product |
| CN102293385A (en) * | 2011-08-29 | 2011-12-28 | 四川省农业科学院 | Purple sweet potato cake and preparation method thereof |
| CN102599210A (en) * | 2012-04-16 | 2012-07-25 | 福建农林大学 | Potato-bread frozen dough and preparation method thereof |
| CN102805321A (en) * | 2012-08-16 | 2012-12-05 | 山西宜芳食品有限公司 | Pound cake powder of potato and processing method of pound cake of potato |
| CN103478649A (en) * | 2013-09-24 | 2014-01-01 | 陈建保 | Instant potato cake and preparing method thereof |
| CN106509647A (en) * | 2016-11-12 | 2017-03-22 | 信阳农林学院 | Production method of tea-flavor pea cakes |
-
2018
- 2018-07-03 CN CN201810720132.XA patent/CN108835558A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5447734A (en) * | 1990-12-03 | 1995-09-05 | Interstate Food Processing Corporation | Method for preparing refrigerated potato product |
| CN102293385A (en) * | 2011-08-29 | 2011-12-28 | 四川省农业科学院 | Purple sweet potato cake and preparation method thereof |
| CN102599210A (en) * | 2012-04-16 | 2012-07-25 | 福建农林大学 | Potato-bread frozen dough and preparation method thereof |
| CN102805321A (en) * | 2012-08-16 | 2012-12-05 | 山西宜芳食品有限公司 | Pound cake powder of potato and processing method of pound cake of potato |
| CN103478649A (en) * | 2013-09-24 | 2014-01-01 | 陈建保 | Instant potato cake and preparing method thereof |
| CN106509647A (en) * | 2016-11-12 | 2017-03-22 | 信阳农林学院 | Production method of tea-flavor pea cakes |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101984859B (en) | Method for preparing fish-and-rice mixed breaded fish sticks by using microorganism leavening agent | |
| Nip | Taro | |
| EP0012255B1 (en) | Process for the preparation of pasteurized intermediate moisture foodstuffs | |
| CN109090447A (en) | A kind of squeezing, maturing type preserved rice noodles and preparation method thereof | |
| CN102771531A (en) | Flour for frozen instant noodles, flour cakes and frozen instant noodles prepared by flour | |
| KR100901254B1 (en) | Manufacturing of instant Si-rae-gi | |
| CN114903143A (en) | Preparation method of alkaline fresh-keeping of instant wet noodles, product and application thereof | |
| KR102378224B1 (en) | Manufacturing method for frozen rice including yeast water having function of delaying senescence | |
| CN108835558A (en) | It is a kind of can deepfreeze potato cake production method | |
| JP4918157B1 (en) | Process for producing cooked fruits and vegetables and cooked fruits and vegetables | |
| KR101717882B1 (en) | Method for making rice cakes with casing | |
| KR101757665B1 (en) | High quality dumpling manufacturing method using low concentration saltwater spray | |
| CN106262151A (en) | The manufacture method of quick-freezing Ipomoea batatas Lam. | |
| CN107411051A (en) | Konjaku mushroom bean curd and preparation method thereof | |
| Hamad et al. | Manufacture of functional Kareish cheese fortified with Oat, Talbina, Lima bean and Sweet Lupin | |
| CN110325056A (en) | Manufacture extruding, the method for dehydrated food | |
| Poonia | Developments in the manufacture and preservation of sandesh: A review | |
| CN112042864A (en) | Rice flour added with lotus seed powder and preparation method thereof | |
| KR101658051B1 (en) | method of making steamed bread for increasing distribution period | |
| CN112806439A (en) | Normal-temperature cheese and preparation method thereof | |
| CN104957563A (en) | Pickle salad and preparing method thereof | |
| KR20210068205A (en) | manufacturing method of non-fried rice snack for infant | |
| CN107258919A (en) | A kind of instant spicy hot bean curd is done | |
| KR102630182B1 (en) | Manufacturing method of retort baby food | |
| JP2018113886A (en) | Production method of bread and bred dough |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181120 |
|
| RJ01 | Rejection of invention patent application after publication |