Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation method of potato and rice mixed powder rice steamed sponge cake

A technology of potato whole flour and mixed flour, which is applied in the field of food processing, can solve the problems of cumbersome preparation steps and many additives, and achieve the effect of improving nutritional value, less additives, and low cost

Pending Publication Date: 2022-01-28
HARBIN UNIV OF COMMERCE
View PDF2 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are also many additives for the preparation of this rice cake, and the preparation process steps are also relatively loaded down with trivial details

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation method of potato and rice mixed powder rice steamed sponge cake
  • Preparation method of potato and rice mixed powder rice steamed sponge cake

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A potato and rice mixed powder rice, made from the weight of the following weight: 20 parts of potato powder, 80 rice noodles, 18 white sugar, 2 bubble powder, 2 yeast.

[0023] The production method in this embodiment is:

[0024] (1) Sifting powder: Eight of the 80 mesh sieves with rice and rice, take 20 parts of the screened potato, and 80 rice noodles.

[0025] (2) Mix: Take the raw material (18 parts of white sugar, 2 parts of white sugar) by weight, and mix all raw materials.

[0026] (3) Preparation of yeast agents: Take 2 copies of yeast with hydration of hydration of 35 ° C.

[0027] (4) and face: Add yeast and water to the mixed powder raw material to face, and to a viscous semi-paste.

[0028] (5) Fair Fermentation: In a wake-off box of a temperature of 36 ° C, cover the gauze fermentation for 2 h.

[0029] (6) Fermentation is completed: when the dough is expanded to about one-third of the forefront of the dough.

[0030] (7) Steaming system: The mold brush oil a...

Embodiment 2

[0032] A potato and rice mixed powder rice, made of weight of the following weight: 30 pieces of potato powder, 70 rice noodles, 18 white sugar, 2 bubble powder, 2 yeast.

[0033] The production method in this embodiment is:

[0034] (1) Sifting powder: Eight of the 80 mesh sieves with rice and rice, take 20 parts of the screened potato, and 80 rice noodles.

[0035] (2) Mix: Take the raw material (18 parts of white sugar, 2 parts of white sugar) by weight, and mix all raw materials.

[0036] (3) Preparation of yeast agents: Take 2 copies of yeast with hydration of hydration of 35 ° C.

[0037] (4) and face: Add yeast and water to the mixed powder raw material to face, and to a viscous semi-paste.

[0038] (5) Fair Fermentation: In a wake-off box of a temperature of 36 ° C, cover the gauze fermentation for 2 h.

[0039] (6) Fermentation is completed: when the dough is expanded to about one-third of the forefront of the dough.

[0040] (7) Steaming system: The mold brush oil and pl...

Embodiment 3

[0042] A potato and rice mixed powder rice, made of weight of the following weight: 40 parts of potato powder, 60 rice rice flour, 18 white sugar, 2 bubble powder, 2 yeast.

[0043] The production method in this embodiment is:

[0044] (1) Sifting powder: Eight of the 80 mesh sieves with rice and rice, take 20 parts of the screened potato, and 80 rice noodles.

[0045] (2) Mix: Take the raw material (18 parts of white sugar, 2 parts of white sugar) by weight, and mix all raw materials.

[0046] (3) Preparation of yeast agents: Take 2 copies of yeast with hydration of hydration of 35 ° C.

[0047] (4) and face: Add yeast and water to the mixed powder raw material to face, and to a viscous semi-paste.

[0048] (5) Fair Fermentation: In a wake-off box of a temperature of 36 ° C, cover the gauze fermentation for 2 h.

[0049] (6) Fermentation is completed: when the dough is expanded to about one-third of the forefront of the dough.

[0050] (7) Steaming system: The mold brush oil and ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides a preparation method of potato and rice mixed powder rice steamed sponge cake. The method comprises the following steps: mixing potato whole powder and rice powder in a certain proportion as main materials, adding yeast, white granulated sugar and baking powder as auxiliary materials, mixing, kneading dough, fermenting, and steaming to prepare the mixed powder rice steamed sponge cake. According to the invention, the rice steamed sponge cake is prepared by adding a certain proportion of whole potato powder, the process is simple, few additives are added, the nutritional value of the rice steamed sponge cake is improved, and the rice steamed sponge cake can be used as gluten-free food; and the potato powder is high in viscosity, so that the steamed sponge cake is easy to form and rich in taste, and the method belongs to the field of deep processing of rice flour.

Description

Technical field [0001] The present invention belongs to the field of food processing, and it is specifically involved in a preparation method of potatoes and rice mixed powder rice. Background technique [0002] The rice is the main food required by people, not only food, but also due to its advantages such as nutrients, easy digestion and low almight, it is also the first choice for all kinds of foods, and rice staple food and leisure food development have become an important role in rice deep processing. field. [0003] Potatoes can be used as food, which can also be used as vegetables. The potato fat content is low, low calorie, and high-quality protein, essential vitamins, dietary fibers, carbohydrates, minerals, and human essential amino acids are a nutritional value. Food raw material. [0004] Pasta is usually a traditional cuisine made of rice as a major raw material, which is widely distributed in the region of the South China. Its fragrance is suitable for most people's...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L5/10A23L19/12A23P30/10
CPCA23L7/104A23L19/12A23L5/13A23P30/10
Inventor 徐忠闫宇航张娜陈凤莲
Owner HARBIN UNIV OF COMMERCE
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com