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Potato biscuit and preparation technology thereof

A preparation process and potato technology, which are applied in the directions of tuber baked food, baking, and dough processing, can solve the problems of single taste, high production cost, low nutritional value of biscuits, etc., and achieve high nutritional value, large output, and digestibility. The effect of high composition

Inactive Publication Date: 2017-09-22
HEBEI STRONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] For this reason, the technical problem to be solved by the present invention is that there is no biscuit containing only potatoes and no wheat flour at present, and the biscuits containing potatoes have low nutritional value, single mouthfeel, and high production cost. Potato biscuit with better taste and low production cost and its preparation process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] This embodiment provides a potato biscuit, which is composed of the following components in terms of mass percentage: 55% of potato starch produced from Atlantic potatoes, 10% of whole potato flour, 10% of white granulated sugar, and 10% of shortening , refined vegetable oil 5%, glucose syrup 3%, ammonium bicarbonate 2%, sodium bicarbonate 3%, salt 1%, food flavor 0.1%, water 0.9%. Wherein, the food flavor is an oil-soluble flavor, and the fineness of the potato starch and potato powder is not more than 50 mesh.

[0028] The potato biscuits are prepared by the following process:

[0029] a. Pass the potato starch and whole potato powder through a 50-mesh sieve, pass the white granulated sugar through a 40-mesh sieve, and send the shortening until the density ratio of the shortening to water is 0.7;

[0030] b. Mix potato starch, potato powder, white granulated sugar, shortening, glucose syrup, ammonium bicarbonate, sodium bicarbonate, salt and an appropriate amount of ...

Embodiment 2

[0036] This embodiment provides a potato biscuit, which is composed of the following components in terms of mass percentage: 45% of potato starch produced from Atlantic potatoes, 15% of whole potato flour, 10% of white granulated sugar, and 10% of shortening , refined vegetable oil 5%, glucose syrup 7%, ammonium bicarbonate 5%, sodium bicarbonate 1%, salt 0.5%, food flavor 0.3%, water 1.2%. Wherein, the food flavor is an oil-soluble flavor, and the fineness of the potato starch and potato powder is not more than 50 mesh.

[0037] The potato biscuits are prepared by the following process:

[0038] a. Pass the potato starch and whole potato powder through a 50-mesh sieve, pass the white granulated sugar through a 40-mesh sieve, and send the shortening until the density ratio of the shortening to water is 0.8;

[0039] b. Mix potato starch, potato powder, white granulated sugar, shortening, glucose syrup, ammonium bicarbonate, sodium bicarbonate, salt and an appropriate amount o...

Embodiment 3

[0045]This embodiment provides a kind of potato biscuit, in terms of mass percentage, described potato biscuit is made up of following components: 46% of the potato starch that is produced from Atlantic potato, 10% of whole potato flour, 15% of white granulated sugar, 15% of shortening , refined vegetable oil 5%, glucose syrup 4%, ammonium bicarbonate 2%, sodium bicarbonate 1%, salt 0.5%, food flavor 0.1%, water 1.4%. Wherein, the food flavor is an oil-soluble flavor, and the fineness of the potato starch and potato powder is not more than 50 mesh.

[0046] The potato biscuits are prepared by the following process:

[0047] a. Pass the potato starch and whole potato powder through a 50-mesh sieve, pass the white granulated sugar through a 40-mesh sieve, and send the shortening until the density ratio of the shortening to water is 0.75;

[0048] b. Mix potato starch, potato powder, white granulated sugar, shortening, glucose syrup, ammonium bicarbonate, sodium bicarbonate, sal...

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Abstract

The invention discloses a potato biscuit and preparation technology thereof, wherein the biscuit comprises 45-55% of potato starch, 10-15% of potato whole powder, 10-15% of white sugar, 10-15% of shortening, 5-10% of refined plant oil, 3-7% of glucose syrup, 2-5% of ammonium bicarbonate, 1-3% of sodium bicarbonate, 0.5-1% of salt, 0.1-0.3% of flavoring composition, and the balance is water. The biscuit has no flour; the potato starch is used as the main raw material; and the problem of the local flavor influenced by a traditional biscuit that has a heavy batter taste is solved. At the same time, the potato has a high nutrition value; the digestible ingredients are high and can be absorbed by human body easily; the quality is close to animal protein; the potato is rich in amino acid; and the nutrition value of the biscuit is raised, therefore, the problem of low economic value because the potato is mainly used as a fresh food in traditional agriculture is solved. By employing a traditional wheat flour biscuit production apparatus and technology, the biscuit prepared has a totally different mouthfeel; the local flavor is more characteristic; demand for more tastes can be satisfied; at the same time, the yield through the preparation technology is large; and the production efficiency is high.

Description

technical field [0001] The invention belongs to the technical field of food production, and relates to a biscuit and a preparation process thereof, in particular to a potato biscuit and a preparation process thereof. Background technique [0002] Biscuits are a popular snack food. In the past five years in China, the total output and sales of biscuits have been increasing at an annual rate of 20%. In 2014, the total sales of biscuits reached about 40 billion yuan. Very popular. The biscuits on the market are mostly baked with wheat flour, sugar, oil, dairy products, eggs, etc. as the main raw materials. They have a crispy taste, low moisture content, light weight, and complete block shape. They are easy to store, pack and carry. , Easy to eat. [0003] At present, the production process of biscuits generally includes kneading, rolling, forming, baking and packaging. The main raw material is wheat flour. The gluten formed by the protein in wheat flour makes the dough have ce...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/043A21D2/18
CPCA21D2/186A21D13/043
Inventor 李永军
Owner HEBEI STRONG FOOD
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