Method for producing sweet potato residue biscuits

A production method and technology of sweet potato residue, which are applied in the directions of dough processing, baking, and baked goods, can solve the problems of sweet potato residue being hard and not loose, and achieve the effects of simple process, promotion of value-added, and good continuity.

Active Publication Date: 2013-07-24
FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The existing method of making sweet potato dregs biscuits is to use a single-screw extruder to extrude and expand the raw material of sweet potato dregs, dry and crush them for use, but the taste of sweet potato dregs produced by this method is relatively hard and not loose

Method used

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Examples

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Embodiment Construction

[0030] Concrete steps of the present invention are:

[0031] (1) Rinse the sweet potato residue with water, then filter it with a strainer, drain until there is no water drops dripping, repeat the operation three times or directly season it, or enzymatically hydrolyze it with cellulase or amylase. The specific enzymatic hydrolysis conditions are:

[0032] Rinse the sweet potato dregs with water, then filter with a strainer, drain until there is no water drops, repeat this operation 3 times, use 15U / g cellulase to enzymatically hydrolyze the sweet potato under the conditions of temperature 45 ℃ and pH value 5.0 residue for 2h-3h, and dry the enzymatically hydrolyzed sweet potato residue to obtain dry sweet potato residue.

[0033] Rinse the sweet potato dregs with water, then filter them with a strainer, drain until there are no drops of water dripping, repeat this operation 3 times, use 20U / g amylase, and enzymatically hydrolyze sweet potatoes at a temperature of 60°C and a pH...

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Abstract

The invention relates to a method for producing sweet potato residue biscuits. The method comprises the following steps of rinsing sweet potato residues with water, filtering and draining with a strainer, and dissolving and mixing oil, eggs and white sugar in a water bath; adding low-gluten flour and wet or dry potato residues, after fully mixing, kneading into a dough, and pressing into a wrapper with a thickness of 2-4mm by a dough pressing machine; and processing the wrapper into a shape meeting the requirement by using a biscuit die, baking and cooking to obtain sweet potato residue biscuits. The wet or dry sweet potato residues with high content of dietary fiber are used as a raw material, and the total dietary fiber and soluble dietary fiber content of the produced biscuits is high; on the basis of keeping the color, smell and taste of original biscuits, vitamins, niacin, folic acid and other nutrients are added; the biscuit can be used as a diet food and a food for regulating blood sugar, blood pressure and serum cholesterol; the sweet potato residues have better adaptability to flour, and the forming effect is good; the biscuit does not contain toxic, hazardous and carcinogenic matters and is safe to eat; the process is simple, the continuity is good, the operation cost is low, and the utilization rate is high; and in the production process, the produced waste is less, and the environment is not polluted.

Description

technical field [0001] The invention relates to a method for making sweet potato dregs biscuits. Background technique [0002] At present, besides fresh food, 45% of sweet potatoes are used as raw materials for food processing, and most of them are used for processing starch and starch products. Sweet potato dregs are by-products in the production process of sweet potato starch and starch products. Usually It is discarded as waste or simply utilized as feed, resulting in waste of resources and environmental pollution, so it is necessary to solve the problem of comprehensive utilization of sweet potato residue. [0003] In addition to more starch, sweet potato dregs are also rich in dietary fiber. Some people use fermentation to remove impurities, alkalinize hydrolysis, decolorize, extrude and dry, and extrude the dried crude fiber with a twin-screw extruder. , crushing, and other processes to obtain dietary fiber. Sweet potato residue is rich in pectin, the sweet potato re...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
Inventor 郭鹏周明杨德王晨李露高虹薛淑静史德芳陈明利
Owner FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
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