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Purple-potato biscuit and small bun and preparation methods of purple-potato biscuit and small bun

A technology of small steamed buns and purple sweet potatoes, applied in baking, baked food, food science, etc., to achieve the effect of improving elasticity, gas holding capacity, and good thickening

Active Publication Date: 2015-04-08
湖南国饼世家农业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention aims at the problems existing in the existing purple sweet potato biscuits and small steamed buns, and aims to provide a purple sweet potato biscuit and purple sweet potato steamed buns and a preparation method thereof. The products of the present invention are naturally purple in color, good in crispness, and easy to accept for consumption

Method used

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  • Purple-potato biscuit and small bun and preparation methods of purple-potato biscuit and small bun
  • Purple-potato biscuit and small bun and preparation methods of purple-potato biscuit and small bun

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A purple sweet potato biscuit and purple sweet potato steamed bread are prepared by the following method:

[0026] 1) Mix 65 parts of high-gluten flour, 35 parts of purple potato powder, 10 parts of maltodextrin, 0.5 parts of xanthan gum, 3 parts of xylitol, 0.12 parts of protein sugar, 0.1 parts of salt, and 0.15 parts of tartaric acid.

[0027] 2) Mix 2 parts of soy protein foaming powder, 2 parts of rice protein foaming powder, 1 part of peanut protein foaming powder, 0.5 parts of sodium caseinate, 0.2 parts of lecithin, 5 parts of vegetable oil, and 19 parts of water. The oil is emulsified into an emulsion.

[0028] 3) Mix (1) and (2) for 8 minutes.

[0029] 4) Making the biscuit dough: Press the dough 5-8 times, and cut the dough into a rectangular shape. Making small steamed bread dough: rubbing strips→cutting to make small square steamed bread.

[0030] 5) Baking: Lower heat at 160~180℃, and heat at 200~220℃ for 5-6 minutes.

[0031] 6) Cool to room temperature → bagging ...

Embodiment 2

[0033] A purple sweet potato biscuit and purple sweet potato steamed bread are prepared by the following method:

[0034] 1) Mix 70 parts of high-gluten flour, 30 parts of purple potato powder, 5 parts of maltodextrin, 0.3 parts of xanthan gum, 4 parts of xylitol, 0.1 part of protein sugar, 0.2 part of salt, and 0.1 part of tartaric acid.

[0035] 2) Mix 2.5 parts of soy protein foaming powder, 1.5 parts of rice protein foaming powder, 1.5 parts of peanut protein foaming powder, 0.3 parts of sodium caseinate, 0.3 parts of lecithin, 3 parts of vegetable oil, and 24 parts of water. The oil is emulsified into an emulsion.

[0036] 3) Mix (1) and (2) for 15 minutes.

[0037] 4) Making biscuit dough: Press the dough 5-8 times, and cut the dough into five-pointed stars. Making small steamed bread dough: rubbing strips→cutting→rounding to get round small steamed bread.

[0038] 5) Baking: Lower heat at 160~180℃, and heat at 200~220℃ for 5-6 minutes.

[0039] 6) Cool to room temperature → bagg...

Embodiment 3

[0041] A purple sweet potato biscuit and purple sweet potato steamed bread are prepared by the following method:

[0042] 1) Mix 67.5 parts of high-gluten flour, 32.5 parts of purple potato powder, 7.5 parts of maltodextrin, 0.4 parts of xanthan gum, 3 parts of xylitol, 0.12 parts of meringue, 0.1 part of salt, and 0.15 part of tartaric acid.

[0043] 2) Mix 2.2 parts of soybean protein foaming powder, 1.75 parts of rice protein foaming powder, 1.25 parts of peanut protein foaming powder, 0.4 parts of sodium caseinate, 0.3 parts of lecithin, 4 parts of vegetable oil, and 22 parts of water. The oil is emulsified into an emulsion.

[0044] 3) Mix (1) and (2) for 10 minutes.

[0045] 4) Making the biscuit dough: Press the dough 5 to 8 times, and cut the dough into circles. Making small steamed bread dough: rubbing strips→cutting→rounding to get round small steamed bread.

[0046] 5) Baking: Lower heat at 160~180℃, and heat at 200~220℃ for 5-6 minutes.

[0047] 6) Cool to room temperature ...

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PUM

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Abstract

The invention discloses a purple-potato biscuit and a small bun and preparation methods of the purple-potato biscuit and the small bun. The purple-potato biscuit and the small bun are prepared from the flowing raw materials in parts by weight: 65-70 parts of high-gluten flour, 30-35 parts of whole purple-potato powder, 2-2.5 parts of soybean protein foam powder, 1.5-2 parts of rice protein foam powder, 1-1.5 parts of peanut protein foam powder, 5-10 parts of maltodextrin, 0.3-0.5 part of xanthan gum, 3-4 parts of xylitol, 0.1-0.12 part of proteoglycan, 0.1-0.2 part of salt, 0.1-0.15 part of tartaric acid, 0.3-0.5 part of sodium caseinate, 0.2-0.3 part of lecithin, and 3-5 pars of vegetable oil. The raw materials mixed, kneaded, formed, baked and cooling so as to obtain the purple-potato biscuit and the small bun. The purple-potato biscuit and small bun, disclosed by the invention are crisp, keep the color of natural purple potatoes, taste sweet, are not easy to be stuck to teeth, and are easy accept by consumers.

Description

Technical field [0001] The invention belongs to the technical field of food processing, and specifically relates to a purple sweet potato biscuit and a small steamed bread and a preparation method thereof. Background technique [0002] The annual planting area of ​​purple sweet potatoes in my country is 6.16 million hectares, with a total output of 117 million tons. Purple potato is rich in protein, vitamins, minerals, dietary fiber, etc. It is rich in selenium and anthocyanins which have health effects. Purple sweet potato is a healthy food raw material, which has health effects such as strengthening immunity, preventing diabetes, preventing cardiovascular and cerebrovascular diseases, preventing liver diseases, preventing cancer, anti-oxidation, anti-aging, and beautifying. Purple potato snack food is a major trend in the development of purple potato products in the future. As a health and health food, purple potato snack food rich in anthocyanins and selenium will become a ma...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36A21D2/26A21D2/32
CPCA21D2/26A21D2/32A21D2/36A21D13/80
Inventor 黄泽元黄杰
Owner 湖南国饼世家农业发展有限公司
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