Fresh potato biscuit

A potato and biscuit technology, applied in baking, dough processing, baked food, etc., can solve the problems of insufficient processing depth, small quantity, limited digestion capacity, etc., and achieve a good taste effect

Inactive Publication Date: 2013-05-01

NINGXIA GUOSHENG FOOD

5 Cites 12 Cited by

AI-Extracted Technical Summary

Problems solved by technology

Industrial processing is mostly limited to processing crude starch, making vermicelli, vermicelli, etc., not only the quantity is small, but also the processing depth is not enough, the economic benefit is not high, and the digestion capacity is limited

In the majority of potato producing areas, due to lack of deep processing technology and equipment, coupled with limited transportation conditions, the harvested fresh pota...

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Abstract

The invention relates to a potato food, in particular to a fresh potato biscuit. The fresh potato biscuit comprises the following components of raw materials in parts by weight: 35 to 37 parts of flour, 10 to 12 parts of sugar, 30 to 32 parts of mashed potato, 7 to 9 parts of palm oil, 1 to 3 parts of glucose syrup, 4 to 6 parts of starch, 2 to 4 parts of water, 1 to 3 parts of milk powder and 0.83 to 1.29 parts of auxiliary materials. The fresh potato biscuit prepared from the mashed potato has the beneficial effects that no raw material is wasted, the requirements on the quality and the type of potatoes are not high, the current potatoes in China can meet the requirements on the selection of the raw material, the biscuit contributes to the deep processing on the potatoes in China, the biscuit has good mouthfeel, and the requirement of people on changing the taste of the potatoes is met.

Application Domain

Dough treatmentBakery products

Technology Topic

Glucose syrupMouthfeel +5

Examples

Experimental program(1)

Example Embodiment

[0010] A kind of fresh potato biscuit, its raw materials are as follows: 35 to 37 parts of flour, 10 to 12 parts of powdered sugar, 30 to 32 parts of mashed potatoes, 7 to 9 parts of palm oil, and glucose 1 part to 3 parts of pulp, 4 parts to 6 parts of starch, 2 parts to 4 parts of water, 1 part to 3 parts of milk powder and 0.83 parts to 1.29 parts of auxiliary materials.

[0011] The components and parts by weight of the aforementioned auxiliary materials are as follows: sodium bicarbonate 0.2 to .035 parts, ammonium bicarbonate 0.5 to 0.7 parts, enzyme preparation 0.03 to 0.04 parts, and emulsifier 0.1 to 0.2 parts.

[0012] The method for making the above-mentioned fresh potato biscuits includes the following steps:

[0013] The first step, the method of making mashed potatoes: (1) washing; (2) peeling; (3) dicing; (4) rinsing; (5) pre-cooking; (6) steaming; (7) grinding into puree;

[0014] The second step is to mix the mashed potatoes, flour, powdered sugar, palm oil, glucose syrup, starch, water, milk powder and auxiliary materials made above according to the above potato biscuit formula, then let it stand for half an hour to two hours, and knead it After the dough is put into the printing plate, it is printed and formed, and then baked in a baking machine at 200°C to 300°C for 8 minutes to 6 minutes. After cooling, it can be packaged and stored.

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Description & Claims & Application Information

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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

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Preparation method for multifunctional complex-fermented powder for tenderization and fermentation and method for preparing fermented yak meat particles

InactiveCN102987435AImprove sensory qualityGreat tasteFood preparationLactobacillus plantarumGenus Lactobacillus

Owner:XIHUA UNIV

Atmosphere-controlling preservation method for meat

InactiveCN101356935ASolve bacterial residueGreat tasteMeat/fish preservation by freezing/coolingMeat/fish preservation using chemicalsVacuum coolingChemistry

Owner:杨声盛

Classification and recommendation of technical efficacy words

Great taste

Fresh potato biscuit

A potato and biscuit technology, applied in baking, dough processing, baked food, etc., can solve the problems of insufficient processing depth, small quantity, limited digestion capacity, etc., and achieve a good taste effect

AI-Extracted Technical Summary

Problems solved by technology

Abstract

Examples

Example Embodiment

PUM

Description & Claims & Application Information

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