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Unique-flavor potato pastries and production process thereof

A potato and pastry technology, which is applied in baking, dough processing, baked food, etc., can solve the problems of low processing level of potatoes, and achieve the effect of proper baking time, soft taste and reasonable addition amount

Inactive Publication Date: 2016-12-21
XUZHOU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is to provide a kind of potato pastry with a strange taste that applies potatoes to pastry making, to solve the problem of low processing level of potatoes in my country in the above-mentioned prior art

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A potato cake with a strange taste, made from the following raw materials: 100g of low-gluten flour, 55g of shortening, 12g of potato powder, 1g of soda powder, 14g of soft white sugar, 0.3g of pepper powder, 0.3g of pepper powder, and 0.4g of cumin powder g.

[0029] The present invention also provides a kind of production technology of above-mentioned strange taste potato cake, and its concrete steps are:

[0030] (1) Potato peeled and sliced

[0031] Choose fresh potatoes with a moderate size, no wounds, and no moths, wipe off the skin; cut into uniform slices with a thickness of 2-4mm;

[0032] (2) color protection

[0033] Soak the sliced ​​potato slices in 1% citric acid solution for 5 minutes, take out and drain the surface water;

[0034] (3) Oven drying

[0035] The temperature of the oven is maintained at 60°C and the drying time is 360 minutes. Spread the drained potato slices in the oven. During the drying process, it is required not to open the oven doo...

Embodiment 2

[0045] The difference from the above-mentioned Example 1 is that, in this example, the potato cake with a strange taste is made of the following raw materials: 100 g of low-gluten flour, 50 g of shortening, 8 g of potato flour, 1 g of soda powder, 12 g of soft white sugar, 0.2g pepper powder, 0.2g pepper powder, 0.6g cumin powder. Its production process method is identical with above-mentioned embodiment 1.

Embodiment 3

[0047] The difference from the above-mentioned Example 1 is that, in this example, the potato cake with strange taste is made of the following raw materials: 100 g of low-gluten flour, 60 g of shortening, 14 g of potato flour, 1 g of soda powder, 16 g of soft white sugar, 0.4g pepper powder, 0.4g pepper powder, 0.3g cumin powder. Its production process method is identical with above-mentioned embodiment 1.

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Abstract

The invention discloses unique-flavor potato pastries and a production process thereof, and belongs to the technical field of food processing. The unique-flavor potato pastries are made of, by mass, 100 parts of low-gluten flour, 50-60 parts of shortening, 8-14 parts of potato powder, 1 part of soda powder, 12-16 parts of soft white sugar, 0.2-0.4 part of Chinese prickly ash powder, 02-0.4 part of pepper powder and 0.3-0.6 part of cumin powder. The production process includes the steps of potato peeling and slicing, color protection, oven drying, shortening and soft white sugar mixing, dough blending and forming, roasting, and cooling and packaging. To overcome the defects in the prior art, the unique-flavor potato pastries are made of potatoes with the technology of applying potatoes to food deep processing; the unique-flavor potato pastries have the advantages that the raw material proportion is reasonable, the made potato pastries are golden in color, loose, not likely to break, uniform in shortening, moderate in sourness and sweetness with the aroma of potatoes and the composite aroma of cumin, pepper and Chinese prickly ash, crisp in taste and uniform in color, and the potato pastries are loose inside and crisp outside.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a potato cake with a strange taste and a production process thereof. Background technique [0002] The nutrients in potatoes can not only bring people's daily needs, but also provide many valuable functions. The substance in potato tubers is mainly composed of starch. The raw potato starch is resistant starch, but it can be almost completely digested and absorbed after cooking and gelatinization. Therefore, potatoes are listed as high glycemic index foods. The glycemic index of potato starch has a great relationship with the cooking method. The glycemic index of potatoes cooled after cooking is lowered, because the regenerated starch is resistant starch and can be used as dietary fiber. Potatoes are cultivated in a wide range in China, and it is a big potato planting country. With the acceleration of China's economy and the daily needs of people, the output of potatoes i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36A21D2/14
CPCA21D2/366A21D2/14A21D2/36
Inventor 秦杰邢林敏宋慧苗敬芝
Owner XUZHOU UNIV OF TECH
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