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Method for making cookies from potato starch processing byproducts

A potato starch and cookie technology, which is applied in the field of food processing, can solve the problems of reduced sensory indicators such as starch color and odor, and the functional properties are not as good as A starch, etc., to achieve the effects of resource utilization, low production cost, and not easy to age.

Inactive Publication Date: 2015-06-03
LANZHOU INST OF CHEM PHYSICS CHINESE ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In this process, because B starch is placed in an aqueous solution rich in organic matter for a period of time, the fermentation will reduce the color, smell and other sensory indicators of starch, and its functional properties are not as good as A starch, so it is usually sold as a relatively low-end food raw material
At present, there is no literature report on making food with potato starch processing by-products as raw materials

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Raw material ratio: Main ingredients: potato starch processing by-product 1kg, low-gluten flour 10kg; auxiliary materials: salt (0.5% of the total mass of main ingredients), ghee (30% of the total mass of main ingredients), powdered sugar (20% of the total mass of main ingredients ), vegetable oil (20% of the total mass of main ingredients), water (25% of the total mass of main ingredients).

[0014] Preparation Process:

[0015] 1. Preheat the oven: set the upper and lower heat of the oven to 170-190°C to preheat;

[0016] 2. Mixing of raw materials: Pour ghee, powdered sugar, salt and vegetable oil into the container and mix well. When the color becomes lighter, the volume becomes larger, and lines are formed; then add water five times, and stir thoroughly each time; then add low-gluten flour and potato starch processing by-products, and mix evenly at a low speed (do not over-stir, otherwise it will Gluten is formed, and the cookies made are not so soft), forming fi...

Embodiment 2

[0021] Raw material ratio: main ingredients: potato starch processing by-product 1kg, low-gluten flour 5kg; auxiliary materials: salt (0.6% of the total mass of the main ingredients), ghee (35% of the total mass of the main ingredients), powdered sugar (25% of the total mass of the main ingredients ), vegetable oil (25% of the total mass of main ingredients), water (23% of the total mass of main ingredients).

[0022] Preparation process: with embodiment one.

Embodiment 3

[0024] Raw material ratio: main ingredients: potato starch processing by-product 5kg, low-gluten flour 5kg; auxiliary materials: salt (0.6% of the total mass of the main ingredients), ghee (40% of the total mass of the main ingredients), powdered sugar (30% of the total mass of the main ingredients ), vegetable oil (30% of the total mass of main ingredients), water (25% of the total mass of main ingredients).

[0025] Preparation process: with embodiment one.

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PUM

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Abstract

The invention discloses a method for making cookies from potato starch processing byproducts, and belongs to the technical field of food processing. Main materials of the cookies include the potato starch processing byproducts and low-protein flour, and auxiliary materials of the cookies include salt, ghee, powdered sugar, vegetable oil and water. The method includes steps of mixing, decorating, baking and cooling. The method has the advantages that the cookies with potato dietary fibers are nutrient-rich, mellow, environmental friendly and healthful, taste good and are difficult to age; the raw materials of the cookies include the byproducts which are centrifugally separated from process water by the aid of horizontal screw centrifuges, the process water is exhausted from potato starch processing and manufacturing lines, accordingly, the potato starch processing byproducts can be utilized, making procedures are simple, the manufacturing cost is low, and the method has an important significance on promoting potatoes as staple foods.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a method for making potato dietary fiber cookies, in particular to a method for making dietary fiber cookies by using potato starch processing by-products. Background technique [0002] Dietary fiber refers to substances that cannot be digested and absorbed by the small intestine of the human body and have health significance for the human body, including cellulose, hemicellulose, pectin, etc. Cellulose can absorb water to prevent the formation of ulcers and balance the glucose content in the blood; lignin can be combined with bile acid as a cation exchanger in the intestinal tract, which can reduce the content of cholesterol in the serum and prevent the occurrence of colorectal cancer; hemicellulose can interact with harmful Combination of heavy metal cations can also prevent excessive weight gain; pectin can reduce cholesterol levels and prevent gallstones. When there is...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
CPCA21D2/36A21D13/80
Inventor 曾凡逵刘刚周添红
Owner LANZHOU INST OF CHEM PHYSICS CHINESE ACAD OF SCI
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