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Potato cake and making method thereof

A potato and potato residue technology, applied in baking, baked food, food science, etc., to achieve the effect of good taste, fine tissue structure and simple operation

Active Publication Date: 2015-03-04
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although potatoes have been applied to cake making in the prior art, it still uses a large proportion of 20-30% wheat flour, and the prepared cake contains a large amount of gluten

Method used

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  • Potato cake and making method thereof

Examples

Experimental program
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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 of raw potato dregs powder, 25g of superfine powder of potato dregs, 13g of nanometer powder of potato dregs, 8g of modified potato starch, 8g of extruded potato dregs powder, 10g of microwave-treated potato dregs powder, and potato starch 5g, potato pectin 1.5g, tea polyphenols 0.5g, potato protein 2g, glucose 15g, cream of tartar 2g, eggs 200g, soybean oil 40g and water 35g.

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

[0051] 1) Weigh each raw material according to the weight; wash and shell the eggs, put them into the blender together with sugar, beat at 250rpm for 15min, then add edible oil, cream of tartar and water, and continue stirring at 250rpm for 5min to obtain egg syrup ;The obtained egg syrup is 3 times the volume before sending;

[0052] 2) Add potato dregs raw powder, potato dregs superfine powder, potato dregs nano powder, potato modified starch, extruded potato dregs powder, potato dre...

Embodiment 2

[0055] 1. Weigh the following raw materials respectively: 20g raw potato dregs powder, 30g superfine potato dregs powder, 10g potato dregs nanopowder, 10g potato modified starch, 6g extruded potato dregs powder, 12g potato dregs microwave-treated powder, potato starch 2g, 0.5g hydroxypropyl methylcellulose, 0.5g methylcellulose, 0.3g apple polyphenols, 1g soybean protein, 20g maltose, 1g cream of tartar, 150g eggs, 35g butter and 30g water.

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

[0057] 1) Weigh each raw material according to the weight; wash and shell the eggs, put them into the blender together with sugar, beat at 100rpm for 30min, then add edible oil, cream of tartar and water, and continue stirring at 100rpm for 10min to obtain egg syrup ;The obtained egg syrup is 3 times the volume before sending;

[0058] 2) Add potato dregs raw powder, potato dregs superfine powder, potato dregs nano powder, potato modified starch, extruded potato dregs powder, potato...

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Abstract

The invention provides a potato cake. The cake is made from components in parts by weight: 10-40 parts of potato residue starch, 10-40 parts of potato residue ultra-fine powder, 10-20 parts of potato residue nanometer powder, 4-12 parts of potato modified starch, 5-12 parts of extruded and expanded potato residue powder, 5-13 parts of potato residue microwave processing powder, 0.5-6 parts of potato starch, 0.1-3 parts of food gum, 0.1-0.7 parts of plant source polyphenol, 1-3 parts of protein, 10-40 parts of sugar, 1-3 parts of tartar powder, 130-390 parts of eggs, 30-60 parts of edible oil and 22-70 parts of water. The potato cake provided by the invention overcomes disadvantages existing in the common wheat cakes, excludes wheat gluten, is suitable for people who are allergic to wheat or patients who suffer from celiac disease to eat, and has comprehensive nutrient contents and a health-care function.

Description

technical field [0001] The invention relates to the field of food, in particular to a gluten-free, nutritious and comprehensive cake with potato dregs as the main raw material and a preparation method thereof. Background technique [0002] Traditional cakes are generally processed from wheat flour. Although the research and development of cakes at home and abroad have made great progress in terms of color, aroma, and taste, the nutritional value and health care of cakes still need to be improved. Moreover, in the process of processing cakes with wheat flour as the main raw material, many nutrients are lost due to excessive pursuit of processing precision, and the content of lysine in wheat flour protein is low, which also affects the nutritional value of cakes, and some consumers are not interested in wheat flour. Or gluten intolerance, produce allergic symptoms. With the gradual improvement of people's living standards, cakes will inevitably develop in the direction of gre...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/18A21D2/26A21D13/80
CPCA21D13/80
Inventor 木泰华孙红男刘兴丽张苗陈井旺戴小枫
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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