公开(公告)号：US4770893A

公开(公告)日：1988-09-13

申请号：US87014

申请日：1987-08-18

申请人： Gunter Kluge ,  Karl Petutschnig ,  Thomas Pepperl

发明人： Gunter Kluge ,  Karl Petutschnig ,  Thomas Pepperl

IPC分类号： A23L19/15 ,  A23L1/2165

CPC分类号： A23L19/15

摘要： For cream potatoes looking and tasting practically the same as home-made, a creamable dried potato product comprises a major proportion of dried potato flakes or granules processed in the usual manner as basic component and a minor proportion of potato granules as additive component, wherein both components are mixed dry and the additive component is prepared from potato pieces which are partly cooked, then dried and reduced to a particle size of between 0.25 mm and 2.5 mm, wherein the cooking rate of these potato pieces corresponds to the area defined by the definite integral 0 to TdT=100.degree. C. min. to 600.degree. C. min, when plotting the temperature in .degree.C., measured at the thermal centers of the potato pieces against the heating time in minutes.

摘要翻译： 对于与自制的实际上相同的奶油土豆，一种奶油干的马铃薯产品包含主要比例的干土豆片或以常规方式作为碱性成分加工的颗粒和少量的马铃薯颗粒作为添加剂成分，其中两者 将组分混合干燥，并且添加剂组分由部分烹饪的马铃薯块制备，然后干燥并还原成0.25mm至2.5mm的粒度，其中这些马铃薯块的烹饪速率对应于由确定的 积分0到TdT = 100℃。 在温度为℃，在马铃薯片的热中心测量的加热时间（分钟）内测定。