Jade butterfly nut potato mash and preparation method thereof

A technology of jade butterfly and mashed potatoes, which is applied in the field of jade butterfly nut mashed potatoes and its preparation, can solve the problems of short shelf life and difficult preservation of mashed potatoes, and achieve increased oxidation resistance, excellent functional properties, and enhanced foam stability Effect

Inactive Publication Date: 2016-10-12
方加盛
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This patented technology improves how people eat or drink foods made from different types of vegetable proteins like safflower oil (Saffeed) and walnut kernel powder. It also makes it easier for these ingredients to mix together without losing their original shape when heated up during production processes. Additionally, this process helps create stronger bubbles within the mixture while still keeping them stable over long periods. These technical improvements make cookery smoother and better overall results compared to other methods such as adding salt or sugar into bread dough instead of just fluffling everything around beforehand.

Problems solved by technology

This patented technical problem addressed in this patents relates to improving the quality or quantity of cooking-potato products while maintaining their beneficial properties such as taste, texture, flavor, moisturizing effectiveness, antioxidant activity, etc., without compromising on their overall health benefits like calorie count (carbohydrate), carboxylate anions, amino acids, mineral salts, calcium levels, chloride ion concentrations, nitrogen compounds, oxygen level, water intake).

Method used

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Examples

Experimental program
Comparison scheme
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Embodiment Construction

[0021] A mashed potato with jade butterfly nuts is made from the following raw materials in parts by weight:

[0022] Mung beans 20, pistachio nuts 18, biscuits 5, soybean milk 8, jade butterfly 1.3, beartail grass 1.5, orchid seeds 1.3, potatoes 200, pork belly 100, salt 8, chili powder 3, pepper powder 2, sodium carboxymethyl cellulose 2. 1mol / lNaOH, selenium-enriched peanut 100, succinic anhydride 0.1, phosphate buffer, and petroleum ether.

[0023] The preparation method of described a kind of jade butterfly nut mashed potato, comprises the following steps:

[0024] (1) Dried selenium-enriched peanuts, shelled, peeled, and crushed to obtain peanut powder. Add peanut powder and petroleum ether according to the solid-to-liquid ratio of 1:5, stir at room temperature for 1 hour, and then stand for stratification, and remove the lower layer of materials. Place in a constant temperature desiccant at 50°C and dry for 10 hours to obtain defatted peanut powder;

[0025] (2) Take d

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PUM

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Abstract

The invention discloses a jade butterfly nut potato mash which comprises the following raw materials in parts by weight: 20-22 parts of mung bean, 18-20 parts of pistachio nuts, 5-6 parts of cookies, 8-9 parts of soybean milk, 1.3-2.3 parts of jade butterfly, 1.5-2.1 parts of mountain mint, 1.3-2 parts of pearl fruit, 200-230 parts of potato, 100-120 parts of streaky pork, 8-10 parts of salt, 3-4 parts of chilli powder, 2-3 parts of pepper powder, 2-3 parts of sodium carboxymethylcellulose, 1-1.2mol/l NaOH, 100-150 parts of selenium-rich peanuts, 0.1-0.15 parts of succinic anhydride and a defined amount of phosphate buffer and petroleum ether. In the jade butterfly nut potato mash, sodium carboxymethylcellulose and peanut protein isolate have glycosylation reaction, so as to form a covalent compound capable of maintaining the excellent emulsification property of food at high temperature, prolonging polypeptide chain, enhancing steric effect and enhancing the heat stability of the compound.

Description

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Claims

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Application Information

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Owner 方加盛
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