Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

A kind of potato biscuit and preparation method thereof

A technology of potato and potato residue, which is applied in baking, baked food, food science and other directions to achieve the effect of rich potato fragrance, delicate structure and prolonging product shelf life

Active Publication Date: 2016-03-23
北京中农探味科技有限公司
View PDF2 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Although the prior art has reported the use of whole potato flour and potato starch in the preparation of biscuits, a large amount of flour has also been used

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0041] The potato residue raw powder used is prepared by the following method: using potato residue as a raw material, drying at 55°C, pulverizing, and passing through a 100-mesh sieve to obtain the potato residue raw powder;

[0042]The potato residue superfine powder used is prepared by the following method: using potato residue as a raw material, adopting a grinding medium pulverization method, pulverizing at room temperature for 3 minutes, and passing through a 100-mesh sieve to obtain the potato residue superfine powder;

[0043] The used potato dregs nano powder is prepared by the following method: using potato dregs as a raw material, through a mechanical ball milling method, to obtain a potato dregs nano powder with a particle size of less than 100nm;

[0044] The modified potato starch used is the starch obtained by aging and modifying potato starch;

[0045] The extruded potato dregs powder used is prepared by the following method: use potato dregs as raw material, a...

Embodiment 1

[0049] 1. Weigh the following raw materials respectively: 25g raw potato dregs powder, 21g superfine potato dregs powder, 12g potato dregs nanopowder, 8g potato modified starch, 10g extruded potato dregs powder, 10g potato dregs microwave-treated powder, potato starch 5g, citrus pectin 1.5g, sweet potato stem and leaf polyphenols 0.5g, rice protein 2g, trehalose 10g, salt 0.5g, baking soda 0.5g, ammonium bicarbonate 0.3g, peanut oil 18g and water 35g.

[0050] 2. Follow the steps below to prepare biscuits:

[0051] 1) Weigh each raw material according to parts by weight; fully dissolve the food gum, sugar and salt in the raw material in water at 60°C to obtain a mixed liquid for later use; mix the raw potato dregs raw powder, superfine potato dregs powder, and potato dregs nano powder in the raw materials , Potato modified starch, extruded potato dregs powder, potato dregs microwaved powder, potato starch, protein, plant-derived polyphenols, baking soda and ammonium bicarbonat...

Embodiment 2

[0055] 1. Weigh the following raw materials respectively: 20g potato dregs raw powder, 30g potato dregs superfine powder, 10g potato dregs nanopowder, 10g potato modified starch, 6g extruded potato dregs powder, 12g potato dregs microwave-treated powder, potato starch 2g, sweet potato pectin 1.5g, tea polyphenols 0.6g, chickpea protein 2g, trehalose 10g, salt 2g, baking soda 0.6g, ammonium bicarbonate 0.2g, suet 20g and water 50g.

[0056] 2. Follow the steps below to prepare biscuits:

[0057] 1) Weigh each raw material according to parts by weight; fully dissolve the food gum, sugar and salt in the raw material in water at 65°C to obtain a mixed solution for later use; mix the raw potato dregs raw powder, superfine potato dregs powder, and potato dregs nano powder in the raw materials , Potato modified starch, extruded potato dregs powder, potato dregs microwaved powder, potato starch, protein, plant-derived polyphenols, baking soda and ammonium bicarbonate are poured into t...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
particle diameteraaaaaaaaaa
particle diameteraaaaaaaaaa
particle diameteraaaaaaaaaa
Login to View More

Abstract

The invention provides a potato biscuit. The potato biscuit comprises, by weight, 10 parts to 40 parts of potato pulp starch, 10 parts to 40 parts of potato pulp submicron powder, 10 parts to 20 parts of potato pulp nanometer powder, 4 parts to 12 parts of potato modified starch, 5 parts to 12 parts of extrusion potato pulp powder, 5 parts to 13 parts of potato pulp microwave processed powder, 0.5 part to 6 parts of potato starch, 0.1 part to 3 parts of food gum, 0.1 part to 0.7 part of plant source polyphenol, 1 part to 3 parts of egg white, 0 part to 25 parts of sugar, 0 part to 3 parts of salt, 0.1 part to 1 part of baking soda, 0.1 part to 0.5 part of ammonium bicarbonate, 14 parts to 34 parts of edible oil and 20 parts to 69 parts of water. Potato pulp is waste generated in the process of producing starch with potatoes as raw materials. By means of the potato biscuit, the defects of a common wheat biscuit are overcome, gluten is not contained, and the potato biscuit is suitable for being eaten by the crowd allergic to wheat and is comprehensive in nutritive ingredient.

Description

technical field [0001] The invention relates to the field of food, in particular to a nutritious biscuit containing potato dregs as the main raw material and a gluten-free biscuit and a preparation method thereof. Background technique [0002] Traditional biscuits are loose or crunchy foods processed from wheat flour as the main raw material. However, in the processing technology with wheat flour as the main raw material, many nutrients will be lost due to excessive pursuit of processing precision. In addition, the content of lysine in wheat flour protein is low, which also affects the nutritional value of biscuits, and some consumers are not interested in wheat flour or Gluten can produce allergy symptoms. With the formation of the concept of healthy diet consumption and the advent of various health foods, traditional biscuits have also begun to develop in the direction of nutrition and health care. [0003] In the prior art, potatoes are used in biscuit making. Patent d...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/08A21D2/18A21D2/26
CPCA21D13/80
Inventor 木泰华孙红男刘兴丽张苗陈井旺戴小枫
Owner 北京中农探味科技有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com