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High-fiber yoghourt cakes rich in potato residues and preparation method of high-fiber yoghourt cakes rich in potato residues

A potato dregs and high fibric acid technology is applied in the processing of dough, baking, and baked goods with modified ingredients, etc., to achieve the effects of fine tissue structure, prolonged product shelf life, and low raw material prices

Inactive Publication Date: 2017-09-19
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

[0005] At present, there is still a blank report on the method of making high-fiber yogurt cakes from potato residues

Method used

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  • High-fiber yoghourt cakes rich in potato residues and preparation method of high-fiber yoghourt cakes rich in potato residues
  • High-fiber yoghourt cakes rich in potato residues and preparation method of high-fiber yoghourt cakes rich in potato residues

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0061] 1. This example provides a high-fiber yogurt cake rich in potato dregs. Its raw materials are: 5 parts of potato dregs raw flour, 10 parts of potato dregs high-pressure homogeneous powder, and potato dregs ultra-high pressure-enzymolysis modified powder 10 parts, 75 parts of wheat flour, 2 parts of starch, 20 parts of milk, 3 parts of compound bacterial suspension, 1.5 parts of yeast, 2 parts of food glue, 0.6 parts of plant polyphenols, 2 parts of protein, 16 parts of sugar, 160 parts of eggs , 2 parts of edible oil and 20 parts of water.

[0062] 2. Follow the steps below to prepare high-fiber yogurt cakes:

[0063] 1) Weighing each raw material successively according to parts by weight;

[0064] 2) Dissolve food glue with part of water to get food glue solution; dissolve protein with part of water to get protein solution; dissolve complex bacteria suspension with milk to get milk bacteria suspension; dissolve yeast with part of water to get yeast solution, keep temp...

Embodiment 2

[0073] 1. This example provides a high-fiber yogurt cake rich in potato dregs. Its raw materials are: 6 parts of potato dregs raw flour, 10 parts of potato dregs high-pressure homogeneous powder, and potato dregs ultra-high pressure-enzymatic modification 14 parts of flour, 70 parts of wheat flour, 3 parts of starch, 30 parts of milk, 3 parts of compound bacterial suspension, 2 parts of yeast, 2 parts of food glue, 0.6 parts of plant polyphenols, 2 parts of protein, 16 parts of sugar, and 180 parts of eggs parts, 3 parts of edible oil and 25 parts of water.

[0074] 2. Follow the steps below to prepare high-fiber yogurt cakes:

[0075] 1) Weighing each raw material successively according to parts by weight;

[0076] 2) Dissolve food glue with part of water to obtain food glue solution; dissolve protein with part of water to obtain food protein solution; dissolve complex bacteria suspension with milk to obtain milk bacteria suspension; dissolve yeast with part of water to obta...

Embodiment 3

[0085] 1. This example provides a high-fiber yogurt cake rich in potato dregs. The raw materials are: 7 parts of potato dregs raw flour, 13 parts of potato dregs high-pressure homogeneous powder, and potato dregs ultra-high pressure-enzymatic modification 15 parts of flour, 65 parts of wheat flour, 4 parts of starch, 40 parts of milk, 4 parts of compound bacterial suspension, 3 parts of yeast, 2.5 parts of food glue, 1 part of plant polyphenols, 3 parts of protein, 20 parts of sugar, 200 parts of eggs parts, 4 parts of edible oil and 25 parts of water.

[0086] 2. Follow the steps below to prepare high-fiber yogurt cakes:

[0087] 1) Weighing each raw material successively according to parts by weight;

[0088] 2) Dissolve food glue with part of water to get food glue solution; dissolve protein with part of water to get protein solution; dissolve complex bacteria suspension with milk to get milk bacteria suspension; dissolve yeast with part of water to get yeast solution, kee...

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Abstract

The invention relates to high-fiber yoghourt cakes rich in potato residues. The high-fiber yoghourt cakes rich in potato residues are prepared from raw materials of potato residue raw powder, potato residue high-pressure homogenizing powder, potato residue superhigh pressure-enzymolysis modified powder, wheat flour, starch, milk, compound microbe suspension, yeast, food gum, plant-derived polyphenol, protein, sugar, eggs, edible oil and water. According to the high-fiber yoghourt cakes rich in potato residues provided by the invention, defects existing in wheat yoghourt cakes and defects existing in potato yoghourt cakes are overcome, the high-fiber yoghourt cakes rich in potato residues are comprehensive in nutrient components, good in mouth feel and low in cost and have health-care efficacy, and industrialized popularization is easy to realize.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a high-fiber yogurt cake rich in potato dregs 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. Moreover, the existing ...

Claims

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Application Information

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IPC IPC(8): A21D13/06A21D2/36
CPCA21D2/366A21D13/06
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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