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Processing method of whole potato flour and nutrient vegetable crackers

A kind of technology of potato flour and processing method, which is applied in the direction of dough processing, baking, baked food, etc., to achieve the effect of easy industrial production, simple operation, and strong potato flavor

Inactive Publication Date: 2016-03-09
田婧
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are no reports on the use of whole potato flour to process nutritious vegetable crisps

Method used

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  • Processing method of whole potato flour and nutrient vegetable crackers
  • Processing method of whole potato flour and nutrient vegetable crackers

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] 1. Raw material processing:

[0029] 1.1 Preparation of whole potato powder: fresh potato→wash, peel, slice→protect color→soak calcium→vacuum drying (4-6h)→hot air drying→add emulsifier (glyceryl monostearate)→crush, pass 60 mesh Sieve → whole potato powder;

[0030] 1.2 Weigh 30 portions of fresh eggs, remove the shells, take the whole egg liquid, 10 portions of white sugar, 50 portions of potato powder, and 5 portions of oat bran, crush them through a 60-mesh sieve, and set aside;

[0031] 1.3 Heat 30 parts of milk to boiling, then cool to room temperature, set aside;

[0032] 1.4: Preparation of dehydrated vegetables

[0033] Choose fresh and high-quality cabbage, carrots, and spinach that are free of mechanical damage and disease and insect pests, and then cut the cleanly selected cabbage and carrots into 1cm×1cm squares, and cut the spinach to 2-4cm short sections; cut the processed cabbage ,carrot. Spinach was blanched in boiling water at 100°C for 2 minutes. After takin...

Embodiment 2

[0041] A processing method of potato full-powder nutritious vegetable shortbread specifically includes the following steps:

[0042] A: Raw material processing

[0043] A1: Weigh 25 portions of fresh eggs, remove the shells and take the whole egg liquid, 7 portions of white sugar, 80 portions of potato powder, and 8 portions of oat bran, respectively, crush them through a 60-mesh sieve for use;

[0044] A2: Heat 40 parts of milk to boiling, then cool to room temperature, set aside;

[0045] A3: Preparation of dehydrated vegetables

[0046] Mix the dehydrated cabbage, carrots, and spinach, crush them at room temperature, pass through a 60-mesh sieve, and set aside;

[0047] B: Mixing of ingredients

[0048] Mix the prepared white sugar with 7 parts of water and stir until the sugar melts. Add the whole potato powder, 8 parts salt, 6 parts vegetable oil, and then add 50 parts dehydrated vegetable powder, and stir slowly while adding the whole egg liquid. Then evenly sprinkle 25 parts of bl...

Embodiment 3

[0054] Sensory evaluation test of a kind of nutritious vegetable shortbread with potato flour

[0055] The sensory evaluation indicators of multi-grain shortbread include six aspects of color, shape, tissue structure, aroma, taste and impurities. The potato full-powder nutritious vegetable shortbread prepared in Example 1 and Example 2 of the present invention is selected for comparison with commercially available traditional shortbread. For evaluation, see Table 1 for specific scoring standards.

[0056] Table 1 Sensory evaluation standards for multigrain shortbread

[0057]

[0058] Table 2 Specific scoring results

[0059]

[0060] It can be seen from Table 1 that the potato full-powder nutritious vegetable shortbread prepared in Example 1 and Example 2 of the present invention has a golden yellow surface, uniform color, shiny, potato-specific flavor, pure fragrance, no peculiar smell, suitable crispness and shape It is relatively round, with fine and uniform pores and no large ho...

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Abstract

The invention discloses a processing method of whole potato flour and nutrient vegetable crackers and belongs to the field of food processing. According to the processing method, whole potato flour is used as a main raw material, milk, eggs, oat bran, dehydrated vegetables and other auxiliary materials are added, and products produced by means of the processing method contain daily essential protein, vitamins, dietary fiber, fat, carbohydrate and vitamins recommended by China nutrition dietary, have comprehensive nutritional ingredients and have a health-care effect.

Description

Technical field [0001] The invention relates to the technical field of food, in particular to a method for processing potato whole-powder nutritious vegetable crisp cakes. Background technique [0002] my country is a big potato producer, with a planting area of ​​about 4.7 million hectares and an annual output of about 60 million tons. The processed products are mainly vermicelli, vermicelli, fried potato food, etc. Potato powder is one of dehydrated potato products. Using fresh potatoes as raw materials, through washing, peeling, selection, slicing, rinsing, pre-cooking, cooling, steaming, mashing and other processes, the fine granular, flake-like or powdery products obtained by dehydration and drying are collectively referred to as It is a whole potato flour. Potato whole powder has the characteristics of good restoration effect, pure taste, simple eating method, easy to digest, etc., which is easy to be accepted by consumers. Because it can be stored for a long time and ma...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
CPCA21D2/36A21D2/366
Inventor 田婧
Owner 田婧
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