CN105919051A - Sandwich potato noodles and making method thereof - Google Patents
Sandwich potato noodles and making method thereof Download PDFInfo
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- CN105919051A CN105919051A CN201610257473.9A CN201610257473A CN105919051A CN 105919051 A CN105919051 A CN 105919051A CN 201610257473 A CN201610257473 A CN 201610257473A CN 105919051 A CN105919051 A CN 105919051A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The invention provides sandwich potato noodles and a making method thereof. The sandwich potato noodles are mainly made from the following components 1.15-1.2 parts of potato starch, 0.05-0.096 part of purple sweet potato powder, 0.0092-0.012 part of table salt, 0.00345-0.0072 part of an additive, 0.001-0.05 part of a pH regulating agent and 0.1-0.3 part of cheese, or are mainly made from the following components of 1.15-1.2 parts of potato starch, 0.05-0.096 part of purple sweet potato powder, 0.0092-0.012 part of table salt, 0.00345-0.0072 part of an additive, 0.001-0.05 part of a pH regulating agent and 0.1-1.26 parts of sandwich materials. According to the potato noodles disclosed by the invention, the problems that conventional potato noodles are simple in structure and single in nutrition are solved, the taste of the potato noodles is improved through the cheese or the sandwich materials, the potato noodles are also nutritious, and the sandwich potato noodles can particularly attract present youngers for consumption.
Description
Technical field
The present invention relates to field of food, in particular to a kind of sandwich mealy potato and preparation method thereof.
Background technology
Mealy potato is a kind of to be similar to the strip of ground rice, thread potato product, and quality is pliable and tough, is rich in bullet
Property, it is equipped with and respectively plants vegetables code or soup stock carries out soup and boils or dry fry, smooth tasty, deeply by consumers in general's
Like.
Traditional mealy potato is always solid stripe, and structure does not has intention, and color is dull, and nutrition is more
It is single, young man instantly can not be attracted completely, and in manufacturing process, be also added with alum, seriously
Affect the healthy of people.
In view of this, the special proposition present invention.
Summary of the invention
The first object of the present invention is to provide a kind of sandwich mealy potato, and this mealy potato solves tradition soil
Bean powder structure is single, the problem that nutrition is single, and the structure not only making mealy potato is creative, Er Qiezhi
Scholar or Sandwich materials also further improve the taste of mealy potato, also make mealy potato more nutritious, especially
It can attract the most youthful consumption.
The second object of the present invention is to provide the preparation method of above-mentioned sandwich mealy potato, this preparation method
Simple to operate, the mealy potato of stable in properties can be prepared.
In order to realize the above-mentioned purpose of the present invention, spy by the following technical solutions:
A kind of sandwich mealy potato, described sandwich mealy potato is mainly made by following components:
Potato starch 1.15-1.2 part, purple sweet potato powder 0.01-0.096 part, salt 0.0092-0.012 part, add
Add agent 0.00345-0.0072 part, pH adjusting agent 0.001-0.05 part and cheese's 0.1-0.3 part；Or,
Potato starch 1.15-1.2 part, purple sweet potato powder 0.05-0.096 part, salt 0.0092-0.012 part, add
Add agent 0.00345-0.0072 part, pH adjusting agent 0.001-0.05 part and Sandwich materials 0.1-1.26 part.
In this sandwich mealy potato that the present invention provides, also added purple sweet potato powder, rich in many in purple sweet potato powder
Plant mineral matter, vitamin etc. so that the nutrition of mealy potato is abundanter, and mouthfeel is more preferable.More important
, containing substantial amounts of natural water-soluble colorants in purple sweet potato powder: anthocyanidin, change tradition mealy potato
The problem that color is single so that mealy potato has abundant color.
It is owing to anthocyanidin can change color with the change of environment acid-base value, partially red under sour environment,
Under alkaline environment the bluest or green, the little inclined purple of neutral environment, therefore, raw material components also wraps
Containing pH adjusting agent, for regulating the acid-base value of mealy potato, the various colors making mealy potato is colorful.
Salt not only plays the effect of seasoning, it can also make mealy potato during boiling more
Not easy fracture, the most also will not adhesion.
Additive not only can increase the stability of mealy potato so that it is shelf-stable, the most also enters one
Step improves the mouthfeel of mealy potato so that mealy potato has better to eat elasticity, also makes mealy potato exist
Boiling process will not rupture.
Cheese in component or Sandwich materials then enrich the mouthfeel of mealy potato, add the battalion of mealy potato
Support so that mealy potato is more welcome by consumer.
Except purple sweet potato powder, in the present invention, can also be used with spinach powder and substitute purple sweet potato powder, prepared color is green
The mealy potato of look.
Preferably, in terms of weight/mass percentage composition, consisting of of described additive: sodium alginate 80-81%,
Glycerin monostearate 12-13%, calcium chloride 1.5-2%, potassium chloride 0.5-1%, xanthans 3-3.5%
With konjac glucomannan 1.5-2%.
Sodium alginate, glycerin monostearate, calcium chloride, potassium chloride, xanthans and konjac glucomannan composition
Additive used by the present invention, these several components act on jointly, give the stability that mealy potato is good,
Storage time lengthening.And, the additive being made up of these several components also can improve the mouthfeel of mealy potato,
Make mealy potato have better to eat elasticity, also make mealy potato will not rupture in boiling process.
Preferably, described purple sweet potato powder is not less than the 200 thin purple sweet potato powders of purpose and granularity less than 200 by granularity
The thick purple sweet potato powder of purpose mixes according to the mass ratio of 3:2.
Preferably, described pH adjusting agent is sodium carbonate or citric acid, and described sodium carbonate is
0.0004-0.0016 part, described citric acid is 0.002-0.012 part.
Preferably, described Sandwich materials includes: the Semen sesami nigrum that fries, jam, cheese mixture, water
One or more in fruit, vegetables, wherein said cheese mixture be cheese grain, whole milk powder,
Vanillic aldehyde and the mixture of white granulated sugar..
It is further preferred that described jam includes mulberries sauce, purple potato paste, pumpkin paste, sweet potato sauce, perfume (or spice)
One or more in any of several broadleaf plants sauce or strawberry jam；Described fruit grain includes pineapple grain, apple grain, banana grain
With one or more in raisins；Described vegetables include the pea after mild dehydration, green soya bean, leek
With one or more in Chinese cabbage；Preferably, described Sandwich materials also includes peeled shrimp, chicken grain, fire
One or more in leg intestines and egg.
In the mealy potato that the present invention provides, the Sandwich materials that uses above-mentioned several components to form is fragrant and sweet can
Mouthful, meet the taste of consuming public.
In addition, when above-mentioned several Sandwich materials is used for preparing sandwich mealy potato, it is ensured that prepared soil
Bean powder will not rupture in boiling process so that mealy potato structure after boiling is still complete, and condition is good.
Specifically, the commercially available commercially available product of the above-mentioned jam being previously mentioned.But in order to ensure the product of jam
Matter so that sandwich mealy potato does not ruptures in boiling process, can be prepared as follows various jam:
Mulberries sauce: by mulberries powder 50g, Semen sesami nigrum 10g, white granulated sugar 30g, cheese grain 20g, full-cream
Milk powder 15g, vanillic aldehyde 0.3-0.7g/kg, stir.
Purple potato paste: steamed purple potato 500g is suitably dehydrated, white granulated sugar 50g, cheese grain 70g is full-cream
Milk powder 20g, vanillic aldehyde 0.3-0.7g/kg, stir.
Pumpkin paste: steamed pumpkin 500g is suitably dehydrated, white granulated sugar 50g, cheese grain 100g, full-cream
Milk powder 30g, vanillic aldehyde 0.3-0.7g/kg, stir.
Sweet potato sauce；Steamed sweet potato 500g is suitably dehydrated, white granulated sugar 50g, cheese grain 200g, full-cream
Milk powder 30g, vanillic aldehyde 0.3-0.7g/kg, stir.
Banana sauce: banana grain 500g, white granulated sugar 30g, cheese grain 100g, whole milk powder 30g are fragrant
Blue element 0.3-0.7g/kg, stirs.
Present invention also offers the preparation method of a kind of sandwich mealy potato, comprise the steps:
(1), by potato starch being divided into two parts, respectively first part potato starch and second portion of potato form sediment
Powder；
(2) second part of potato starch is added water into starch Gorgon euryale, by described starch Gorgon euryale and first portion of potato
Starch, purple sweet potato powder, salt, additive, pH adjusting agent, cheese mixing and become dough, then through pressure surface,
Tangent plane, obtains sandwich mealy potato；
Or,
Second part of mealy potato is added water into starch Gorgon euryale, by described starch Gorgon euryale and first part of potato starch,
Purple sweet potato powder, salt, additive, pH adjusting agent mix and become dough, and dough is made the tubulose of hollow
Or spherical bean sheet jelly, Sandwich materials filled to hollow tubular bean sheet jelly and seals, obtaining sandwich mealy potato；
Wherein, the environment temperature carrying out making is 20-30 DEG C, and ambient humidity is more than 50%, the face become reconciled
Group is processed as finished product mealy potato 20 minutes planted agents.
Each component can be thoroughly mixed together by the preparation method that the present invention provides, and prepares stable in properties
Mealy potato.
Preferably, described second part of potato starch added water into starch Gorgon euryale specifically include following steps:
The hot water stirs that quality is its 60-80 DEG C of 0.9-1.8 times is added mixed in second part of potato starch
Add the hot water stirs that quality is its more than 98 DEG C of 2.5-4 times after conjunction, obtain starch Gorgon euryale.
The present invention take into account the temperature when making starch Gorgon euryale and water consumption, it is ensured that the starch Gorgon euryale of making
Viscosity is suitable, makes and the dough moisture made is moderate, the most too soft also will not be the hardest.
In the preparation method that the present invention provides, the starch Gorgon euryale that potato starch prepares is used for and face, makes
All material is thoroughly mixed together, and makes dough.Suitable, preferably in order to ensure the viscosity of starch Gorgon euryale
Ground, the mass ratio of described first part of starch and second part of starch is 1:(0.15-0.2).
Preferably, in step (2), the mealy potato length obtained after pressure surface, tangent plane is less than 20cm,
Thickness is 2-10mm, and width is 1-5cm, and the tubulose of described hollow or the thickness of spherical bean sheet jelly are
2-10mm。
The sandwich mealy potato that the present invention prepares is made a living product processed, need to eat after boiling.
Compared with prior art, the invention have the benefit that
(1) in the sandwich mealy potato that the present invention provides, by adding purple sweet potato powder, cheese or Sandwich materials,
The color not only making mealy potato is more rich and varied, and makes the taste of mealy potato abundanter,
Nutrition is more comprehensive, enables in particular to attract the most youthful consumption.
(2) in the sandwich mealy potato that the present invention provides, sweet by sodium alginate, monostearate by selection
The additive that grease, calcium chloride, potassium chloride, xanthans and konjac glucomannan composition form according to special ratios,
Give the stability that mealy potato is good, store time lengthening.And, also improve the mouthfeel of mealy potato,
Make mealy potato have better to eat elasticity, also make mealy potato will not rupture in boiling process.
(3) in the sandwich mealy potato that the present invention provides, by the kind of Sandwich materials is carried out preferably,
Make Sandwich materials fragrant and sweet good to eat, meet the taste of consuming public, and, also can realize the most mixed
Close, form the Sandwich materials of modest viscosity, when being used for preparing sandwich mealy potato, it is ensured that prepared potato
Powder will not rupture in boiling process so that mealy potato structure after boiling is still complete, and condition is good.
(4) present invention when making starch Gorgon euryale by controlling water temperature and water consumption, it is ensured that the starch of making
Gorgon euryale viscosity is suitable, makes and the dough moisture made is moderate, the most too soft also will not be the hardest.
Detailed description of the invention
Below in conjunction with embodiment, embodiment of the present invention are described in detail, but this area skill
Art personnel are it will be appreciated that the following example is merely to illustrate the present invention, and are not construed as limiting the present invention
Scope.Unreceipted actual conditions person in embodiment, the condition advised according to normal condition or manufacturer
Carry out.Agents useful for same or instrument unreceipted production firm person, being can be by commercially available purchase acquisition
Conventional products.
Embodiment 1
Weighing potato starch 575g, purple sweet potato powder 25g, salt 4.6g, additive 1.725g is (wherein,
Consisting of of additive: sodium alginate 80-81%, glycerin monostearate 12-13%, calcium chloride
1.5-2%, potassium chloride 0.5-1%, xanthans 3-3.5% and konjac glucomannan 1.5-2%), sodium carbonate 0.5g and
Cheese 50g.
Preparation method comprises the steps:
Potato starch is divided into two parts, and portion is 500g, and another part is 75g.
In 75g potato starch, add suitable quantity of water and become starch Gorgon euryale, by the potato of this starch Gorgon euryale Yu 500g
Starch, purple sweet potato powder, salt, additive, sodium carbonate mix with cheese and become dough.
Dough is put into pressure surface in oodle maker, then tangent plane, and prepared thickness is 2mm, and width is 1cm,
The mealy potato of a length of 4cm.
Embodiment 2
Weigh potato starch 600g, purple sweet potato powder 48g, salt 6g, additive 3.6g (wherein, to add
Consisting of of agent: sodium alginate 80-81%, glycerin monostearate 12-13%, calcium chloride 1.5-2%,
Potassium chloride 0.5-1%, xanthans 3-3.5% and konjac glucomannan 1.5-2%), citric acid 15g and cheese 150g.
Preparation method comprises the steps:
Potato starch is divided into two parts, and portion is 500g, and another part is 100g.
In 100g potato starch, add suitable quantity of water and become starch Gorgon euryale, by the soil of this starch Gorgon euryale Yu 500g
Beans starch, purple sweet potato powder, salt, additive, citric acid mix with cheese and become dough.
Dough is put into pressure surface in oodle maker, then tangent plane, and prepared thickness is 10mm, and width is 5cm,
The mealy potato of a length of 20cm.
Embodiment 3
Weighing potato starch 600g, granularity is not less than 200 purpose thin purple sweet potato powder 28.8g, and granularity is less than
200 purpose thick purple sweet potato powder 19.2g, salt 6g, additive 3.6g (wherein, the consisting of of additive:
Sodium alginate 80-81%, glycerin monostearate 12-13%, calcium chloride 1.5-2%, potassium chloride 0.5-1%,
Xanthans 3-3.5% and konjac glucomannan 1.5-2%), sodium carbonate 5g and cheese 150g.
Preparation method comprises the steps:
Potato starch is divided into two parts, and portion is 500g, and another part is 100g.
Add after adding hot water stirs's mixing that 180g temperature is 60-80 DEG C in 100g potato starch
The hot water stirs that 400g is more than 98 DEG C, prepares starch Gorgon euryale, by the potato starch of this starch Gorgon euryale and 500g,
Thin purple sweet potato powder, thick purple sweet potato powder, salt, additive, sodium carbonate mix with cheese and become dough.
Dough is put into pressure surface in oodle maker, then tangent plane, and prepared thickness is 3mm, and width is 3cm,
The mealy potato of a length of 10cm.
Embodiment 4
Weighing potato starch 575g, granularity is not less than 200 purpose thin purple sweet potato powder 15g, and granularity is less than 200
Purpose thick purple sweet potato powder 10g, salt 4.6g, additive 1.725g (wherein, the consisting of of additive: sea
Mosanom 80-81%, glycerin monostearate 12-13%, calcium chloride 1.5-2%, potassium chloride 0.5-1%,
Xanthans 3-3.5% and konjac glucomannan 1.5-2%), citric acid 3g and cheese 50g.
Preparation method comprises the steps:
Potato starch is divided into two parts, and portion is 500g, and another part is 75g.
Add after adding hot water stirs's mixing that 67.5g temperature is 60-80 DEG C in 75g potato starch
The hot water stirs that 187.5g is more than 98 DEG C, prepares starch Gorgon euryale, is formed sediment by the potato of this starch Gorgon euryale with 500g
Powder, thin purple sweet potato powder, thick purple sweet potato powder, salt, additive, citric acid mix with cheese and become dough.
Dough is put into pressure surface in oodle maker, then tangent plane, and prepared thickness is 4mm, and width is 2cm,
The mealy potato of a length of 8cm.
Embodiment 5
Weighing potato starch 575g, purple sweet potato powder 25g, salt 4.6g, additive 1.725g is (wherein,
Consisting of of additive: sodium alginate 80-81%, glycerin monostearate 12-13%, calcium chloride
1.5-2%, potassium chloride 0.5-1%, xanthans 3-3.5% and konjac glucomannan 1.5-2%), sodium carbonate 0.5g and
The Semen sesami nigrum 200g fried, cheese particle 400 grams, whole milk powder 50 grams, white granulated sugar 20 grams, perfume
Blue element 0.25 gram.
Preparation method comprises the steps:
Potato starch is divided into two parts, and portion is 500g, and another part is 75g.
In 75g potato starch, add suitable quantity of water and become starch Gorgon euryale, by the potato of this starch Gorgon euryale Yu 500g
Starch, purple sweet potato powder, salt, additive, sodium carbonate mix and become dough, and dough is made hollow tube
Shape bean sheet jelly, fills the Semen sesami nigrum fried and cheese mixture to hollow tubular bean sheet jelly and seals,
To sandwich mealy potato.The bean sheet jelly thickness of this sandwich mealy potato is 2mm
Embodiment 6
Weigh potato starch 600g, purple sweet potato powder 48g, salt 6g, additive 3.6g (wherein, to add
Consisting of of agent: sodium alginate 80-81%, glycerin monostearate 12-13%, calcium chloride 1.5-2%,
Potassium chloride 0.5-1%, xanthans 3-3.5% and konjac glucomannan 1.5-2%), citric acid 15g and pumpkin paste 630g,
And cheese particle 500 grams, whole milk powder 100 grams, granulated sugar 30 grams, vanillic aldehyde 0.3 gram, corn
Grain 50g, peeled shrimp 50g.
Preparation method comprises the steps:
Pumpkin 500g peels clean stripping and slicing, steams 40-50 minute, brown sugar 30g, beet root powder 100g,
Boiling water 30g stirs, and obtains pumpkin paste standby.
Potato starch is divided into two parts, and portion is 500g, and another part is 100g.
In 100g potato starch, add suitable quantity of water and become starch Gorgon euryale, by the soil of this starch Gorgon euryale Yu 500g
Beans starch, purple sweet potato powder, salt, additive, citric acid mix and become dough, and dough is made hollow
Pumpkin paste and cheese mixture and raisins and peeled shrimp are filled to hollow tubular bean sheet jelly by tubular bean starch sheet
And seal, obtain sandwich mealy potato.
Embodiment 7
Weighing potato starch 600g, granularity is not less than 200 purpose thin purple sweet potato powder 28.8g, and granularity is less than
200 purpose thick purple sweet potato powder 19.2g, salt 6g, additive 3.6g (wherein, the consisting of of additive:
Sodium alginate 80-81%, glycerin monostearate 12-13%, calcium chloride 1.5-2%, potassium chloride 0.5-1%,
Xanthans 3-3.5% and konjac glucomannan 1.5-2%), sodium carbonate 5g and cheese sauce 530g.
Preparation method comprises the steps:
The heat insulation thawing of cheese 500g, adds hot water 100g, white granulated sugar 30g and stirs, obtain cheese's sauce
Standby.
Potato starch is divided into two parts, and portion is 500g, and another part is 100g.
Add after adding hot water stirs's mixing that 180g temperature is 60-80 DEG C in 100g potato starch
The hot water stirs that 400g is more than 98 DEG C, prepares starch Gorgon euryale, by the potato starch of this starch Gorgon euryale and 500g,
Thin purple sweet potato powder, thick purple sweet potato powder, salt, additive, sodium carbonate mix and become dough, are made by dough
Hollow spheres bean sheet jelly, fills cheese's sauce to hollow spheres bean sheet jelly and seals, obtaining sandwich mealy potato.
Embodiment 8
Weighing potato starch 575g, granularity is not less than 200 purpose thin purple sweet potato powder 15g, and granularity is less than 200
Purpose thick purple sweet potato powder 10g, salt 4.6g, additive 1.725g (wherein, the consisting of of additive: sea
Mosanom 80-81%, glycerin monostearate 12-13%, calcium chloride 1.5-2%, potassium chloride 0.5-1%,
Xanthans 3-3.5% and konjac glucomannan 1.5-2%), citric acid 3g and mulberries sauce 140g, and cheese particle
80 grams, whole milk powder 20 grams, granulated sugar 10 grams, vanillic aldehyde 0.1 gram, pineapple grain 10g, chicken grain
10g。。
Preparation method comprises the steps:
By mulberries powder 50g, walnut powder 15g, Semen sesami nigrum 15g, white granulated sugar 40g, lemon juice 20g, open
Water 100g, mixes to the most uniformly, obtain mulberries sauce standby.
Potato starch is divided into two parts, and portion is 500g, and another part is 75g.
Add after adding hot water stirs's mixing that 67.5g temperature is 60-80 DEG C in 75g potato starch
The hot water stirs that 200g is more than 98 DEG C, prepares starch Gorgon euryale, by the potato starch of this starch Gorgon euryale and 500g,
Thin purple sweet potato powder, thick purple sweet potato powder, salt, additive, citric acid mix with cheese and become dough, by face
Hollow spheres bean sheet jelly is made by group, mulberries sauce and cheese mixture and strawberry grain and chicken grain is filled extremely
In hollow spheres bean sheet jelly and seal, obtain sandwich mealy potato.
Comparative example 1
This comparative example provides the preparation method of traditional solid mealy potato, specifically includes following steps:
Weigh potato starch 1kg, add suitable quantity of water and become dough.
Dough is put in flour stranding machine and cut into mealy potato.
Comparative example 2
In comparative example 2, preparing raw material and do not include additive, remaining raw material is the same as in Example 8,
Preparation method is with the preparation method in embodiment 8.
Comparative example 3
In comparative example 3, prepare raw material and do not include thin purple sweet potato powder and thick purple sweet potato powder, remaining raw material and reality
Executing example 8 identical, preparation method is with the preparation method in embodiment 8.
Comparative example 4
In comparative example 4, preparing raw material and do not include additive, remaining raw material is same as in Example 3,
Preparation method is with the preparation method in embodiment 3.
Comparative example 5
In comparative example 5, prepare raw material and do not include thin purple sweet potato powder and thick purple sweet potato powder, remaining raw material and reality
Executing example 3 identical, preparation method is with the preparation method in embodiment 3.
The mealy potato that embodiment 1-8 and comparative example 1-5 prepare is respectively put in boiling water boil 5 minutes, 10
Minute, pull out after 15 minutes, observe the integrity degree of mealy potato and color, its result is as shown in table 1.
The comparing result of the mealy potato that each embodiment of table 1 and comparative example prepare
By the comparing result of each embodiment and comparative example it can be seen that use the making side that the present invention provides
The sandwich mealy potato that method obtains is the most novel, and mealy potato is not easy to fracture, more
Add resistant to cook.
To boil 5 minutes, 10 minutes, the mealy potato of 15 minutes taste, evaluate mealy potato elasticity,
Its evaluation result is as shown in table 2.
Evaluation criterion:
Good: mealy potato smooth Q bullet when chewing, do not stick to one's teeth；In: mealy potato does not sticks to one's teeth, elastic preferable；
Difference: mealy potato surface is powdery, easy pinch off, without any elasticity when chewing.
The each embodiment of table 2 and the mealy potato evaluation result of comparative example
By the comparing result of table 2 it can be seen that use the sandwich of the preparation method making of present invention offer
Mealy potato elasticity is substantially better than comparative example, and when edible, mouthfeel is more preferable.
Although illustrate and describing the present invention with specific embodiment, but it will be appreciated that and do not carrying on the back
May be made that in the case of the spirit and scope of the present invention many other change and amendment.Therefore,
This means all these changes including belonging in the scope of the invention in the following claims and repair
Change.
Claims (10)
1. a sandwich mealy potato, it is characterised in that described sandwich mealy potato is mainly made by following components
Form:
Potato starch 1.15-1.2 part, purple sweet potato powder 0.01-0.096 part, salt 0.0092-0.012 part,
Additive 0.00345-0.0072 part, pH adjusting agent 0.001-0.05 part and cheese's 0.1-0.3 part；
Or,
Potato starch 1.15-1.2 part, purple sweet potato powder 0.05-0.096 part, salt 0.0092-0.012 part,
Additive 0.00345-0.0072 part, pH adjusting agent 0.001-0.05 part and Sandwich materials 0.1-1.26
Part.
Sandwich mealy potato the most according to claim 1, it is characterised in that in terms of weight/mass percentage composition,
Consisting of of described additive: sodium alginate 80-81%, glycerin monostearate 12-13%, chlorination
Calcium 1.5-2%, potassium chloride 0.5-1%, xanthans 3-3.5% and konjac glucomannan 1.5-2%.
Sandwich mealy potato the most according to claim 1, it is characterised in that described purple sweet potato powder is by granularity
It is not less than the 200 thin purple sweet potato powders of purpose and granularity is less than the 200 thick purple sweet potato powders of the purpose mass ratio according to 3:2
Mix.
Sandwich mealy potato the most according to claim 1, it is characterised in that described pH adjusting agent is carbon
Acid sodium or citric acid, and described sodium carbonate is 0.001-0.01 part, described citric acid is 0.006-0.05
Part.
Sandwich mealy potato the most according to claim 1, it is characterised in that described Sandwich materials includes:
One or more in the Semen sesami nigrum that fries, jam, cheese mixture, fruit grain, vegetables, wherein
Described cheese mixture is the mixture of cheese grain, whole milk powder, vanillic aldehyde and white granulated sugar.
Sandwich mealy potato the most according to claim 5, it is characterised in that described jam includes mulberries
One or more in sauce, purple potato paste, pumpkin paste, sweet potato sauce, banana sauce or strawberry jam；Described water
Fruit includes one or more in pineapple grain, apple grain, banana grain and raisins；Described vegetables bag
Include one or more in the pea after mild dehydration, green soya bean, iblet, color green pepper, leek and Chinese cabbage；
Preferably, described Sandwich materials also include peeled shrimp, chicken grain, beef granules, pork grain, ham sausage and
One or more in egg.
7. the preparation method of the sandwich mealy potato described in any one of claim 1-6, it is characterised in that bag
Include following steps:
(1) two parts, by potato starch it are divided into, respectively first part potato starch and second part of potato starch；
(2) second part of potato starch is added water into starch Gorgon euryale, described starch Gorgon euryale is formed sediment with first portion of potato
Powder, purple sweet potato powder, salt, additive, pH adjusting agent, cheese mixing and become dough, then through pressure surface,
Tangent plane, obtains sandwich mealy potato；
Or,
Second part of mealy potato is added water into starch Gorgon euryale, by described starch Gorgon euryale and first part of potato starch, purple potato
Powder, salt, additive, pH adjusting agent mixing and become dough, dough is made hollow tubulose or
Spherical bean sheet jelly, fills Sandwich materials to hollow tubular bean sheet jelly and seals, obtaining sandwich mealy potato；
Wherein, the environment temperature carrying out making is 20-30 DEG C, and ambient humidity is more than 50%, the dough become reconciled
It is processed as finished product mealy potato 20 minutes planted agents.
Preparation method the most according to claim 7, it is characterised in that in step (2), described general
Second part of potato starch adds water into starch Gorgon euryale and specifically includes following steps:
In second part of potato starch, add the hot water stirs that quality is its 60-80 DEG C of 0.9-1.8 times mix
After add the hot water stirs that quality is its more than 98 DEG C of 2.5-4 times, obtain starch Gorgon euryale.
Preparation method the most according to claim 7, it is characterised in that in step (1), described
The mass ratio of a starch and second part of starch is 1:(0.15-0.2).
Preparation method the most according to claim 7, it is characterised in that in step (2), through pressure
The a length of 4-20cm of mealy potato obtained after face, tangent plane, thickness is 2-10mm, and width is 1-5cm,
The tubulose of described hollow or the thickness of spherical bean sheet jelly are 2-10mm.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2016102064539 | 2016-04-05 | ||
| CN201610206453 | 2016-04-05 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105919051A true CN105919051A (en) | 2016-09-07 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106579342A (en) * | 2016-12-13 | 2017-04-26 | 闫金亮 | Sheet jelly additive, cuttlefish liquor sandwiched vermicelli and preparation method thereof |
| CN107183675A (en) * | 2017-06-23 | 2017-09-22 | 河南农业大学 | One kind is without alum mealy potato and preparation method thereof |
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Application publication date: 20160907 |