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Gluten-free protein whole-potato yogurt cake containing smashed potatoes, and preparation method thereof

A technology for yogurt cakes and mashed potatoes, applied in the directions of milk preparations, bacteria used in food preparation, dairy products, etc.

Active Publication Date: 2017-08-15
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

[0006] Aiming at the defects of existing wheat yogurt cake and potato yogurt cake, the present invention provides a gluten-free whole potato yogurt cake containing potato mash and a preparation method thereof

Method used

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  • Gluten-free protein whole-potato yogurt cake containing smashed potatoes, and preparation method thereof
  • Gluten-free protein whole-potato yogurt cake containing smashed potatoes, and preparation method thereof
  • Gluten-free protein whole-potato yogurt cake containing smashed potatoes, and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0067] 1. This example provides a gluten-free whole potato yogurt cake containing mashed potatoes. Its raw materials are: 40 parts of coarse potato mashed potatoes, 10 parts of high-pressure homogenized potato mashed potatoes, and ultra-high pressure potato-enzymatic method 10 parts of modified potato mash, 15 parts of potato high-pressure microjet nano-mashed potato, 15 parts of non-modified starch, 10 parts of modified starch, 20 parts of milk, 3 parts of compound bacterial suspension, 1.5 parts of yeast, 2 parts of food glue, plant 0.6 parts of source polyphenols, 2 parts of protein, 16 parts of sugar, 160 parts of eggs, 2 parts of edible oil and 20 parts of water.

[0068] 2. Prepare gluten-free whole potato yogurt cake according to the following steps:

[0069] 1) Weighing each raw material successively according to parts by weight;

[0070] 2) Dissolve food glue with part of water to get food glue solution; dissolve protein with part of water to get protein solution; di...

Embodiment 2

[0079] 1. This embodiment provides a gluten-free whole potato yogurt cake containing mashed potatoes. Its raw materials are: 40 parts of sweet potato mashed potatoes, 10 parts of sweet potato high-pressure homogeneous mashed potatoes, sweet potato ultra-high pressure-enzymatic method 10 parts of modified potato mash, 15 parts of sweet potato high-pressure microjet nano-mashed potato, 15 parts of non-modified starch, 10 parts of modified starch, 20 parts of milk, 3 parts of compound bacterial suspension, 1.5 parts of yeast, 2 parts of food glue, plant 0.6 parts of source polyphenols, 2 parts of protein, 16 parts of sugar, 160 parts of eggs, 2 parts of edible oil and 20 parts of water.

[0080] 2. Prepare gluten-free whole potato yogurt cake according to the following steps:

[0081] 1) Weighing each raw material successively according to parts by weight;

[0082] 2) Dissolve food glue with part of water to get food glue solution; dissolve protein with part of water to get prot...

Embodiment 3

[0091] 1. This embodiment provides a gluten-free whole potato yogurt cake containing mashed potatoes. Its raw materials are composed of: 40 parts of cassava coarse potato mash, 10 parts of cassava high-pressure homogeneous mashed potatoes, cassava ultra-high pressure-enzymatic method 10 parts of modified potato mash, 15 parts of cassava high-pressure micro-jet nano-mashed potato, 15 parts of non-modified starch, 10 parts of modified starch, 20 parts of milk, 3 parts of compound bacterial suspension, 1.5 parts of yeast, 2 parts of food glue, plant 0.6 parts of source polyphenols, 2 parts of protein, 16 parts of sugar, 160 parts of eggs, 2 parts of edible oil and 20 parts of water.

[0092] 2. Follow the steps below to prepare high-fiber gluten-free whole potato yogurt cake:

[0093] 1) Weighing each raw material successively according to parts by weight;

[0094] 2) Dissolve food glue with part of water to get food glue solution; dissolve protein with part of water to get prot...

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Abstract

The invention relates to gluten-free protein whole-potato yogurt cake containing smashed potatoes. The gluten-free protein whole-potato yogurt cake containing smashed potatoes is prepared from following raw materials: crude smashed potatoes, high pressure homogenized smashed potatoes, super high pressure-enzyme method modified smashed potatoes, high pressure microfluidic nano smashed potatoes, nonmodified starch, modified starch, milk, a composite bacteria suspension solution, yeast, food gum, plant-sourced polyphenol, protein, sugar, egg, edible oil, and water. The gluten-free protein whole-potato yogurt cake is capable of avoiding the defects of wheat yogurt cake and potato yoghourt cake, contains no gluten, is suitable for people with wheat hypersensitivity or celiac disease to eat, is comprehensive in nutrients, and possesses health care functions.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a gluten-free whole potato yogurt cake made from mashed potatoes and a preparation method thereof. Background technique [0002] Yogurt cake, one of the main varieties of pastry, is a traditional food of the Mongolian and Tibetan people, and it is also a high-grade food suitable for all ages. Yogurt cake is mainly made of wheat flour, yogurt, eggs, sugar, etc. It has a fine texture, soft, elastic, nutritious, easy to digest, and has a strong milk flavor. In recent years, with the promotion of market circulation channels and national characteristic food promotion, the sales of yogurt cakes have expanded rapidly across the country and are deeply loved by consumers. At present, the research and development of yogurt cake has made great progress in terms of color, aroma and taste, but the nutritional value and health care characteristics of yogurt cake still need to be improved. More...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/18A23L19/10A23L33/10A23L33/105A23L3/3472A23C9/133
CPCA23C9/133A23L3/3472A23V2002/00A23V2400/123A23V2400/51A23V2200/30A23V2200/32A23V2250/2132A23V2250/214
Inventor 木泰华马梦梅孙红男张苗陈井旺
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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