Whole potato biscuit and making method thereof

A potato and biscuit technology, which is applied in the field of whole potato biscuit and its production, can solve the problems of poor biscuit quality, etc., and achieve the effects of soft taste, rich variety and easy industrial production.

Active Publication Date: 2015-02-25
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

At the same time, with the increase in the addition of potato powder, the hardness and chewiness of biscuits gradually increased, indicating that the quality of biscuits gradually deteriorated

Method used

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  • Whole potato biscuit and making method thereof
  • Whole potato biscuit and making method thereof
  • Whole potato biscuit and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Example 1 A whole potato biscuit

[0029] The whole potato biscuits are prepared from the following raw materials: whole potato powder, sweet potato starch, sweet potato protein, potato pectin, sweet potato stem and leaf polyphenols, trehalose, baking soda, edible oil, sodium chloride, ammonium bicarbonate and Water; the mass ratio of each component is 100:20:8:0.5:0.8:20:0.5:30:0.3:0.3:40.

Embodiment 2

[0030] Example 2 A whole potato biscuit

[0031] The whole potato biscuits are prepared from the following raw materials: sweet potato whole powder, potato starch, chickpea protein, potato pectin, tea polyphenols, galactose, baking soda, edible oil, sodium chloride, ammonium bicarbonate and Water; the mass ratio of each component is 80:20:10:0.3:0.5:15:0.3:20:0.2:0.2:30.

Embodiment 3

[0032] Example 3 A whole potato biscuit

[0033] The whole potato biscuit is prepared from the following raw materials: whole potato powder, potato starch, soybean protein, potato pectin, apple polyphenols, arabinose, baking soda, edible oil, sodium chloride, ammonium bicarbonate and water; The mass ratio of each component is 40:10:1:0.1:0.1:5:0.1:10:0.1:0.1:18.

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Abstract

The invention relates to a whole potato biscuit and a making method of the whole potato biscuit. The whole potato biscuit is composed of following raw materials including whole potato flour, potato starch, egg white, potato pectin, plant source polyphenol, sugar, baking soda, edible oil, sodium chloride, ammonium bicarbonate and water, wherein the weight ratio of the components is 20-100: 10-20: 1-10: 0.1-0.5: 0.1-0.8: 0.1-25: 0.1-0.8: 10-30: 0.1-0.4: 0.1-0.4: 10-54. The whole potato biscuit is natural in color, golden yellow, rich in potato fragrance, gentle in flavor and refreshing in taste. Through the method, the purpose of replacing wheat flour with the whole potato flour is realized, operation is simple, and industrial production can be realized easily.

Description

technical field [0001] The invention relates to a whole potato biscuit and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Biscuits are loose or crunchy foods made from wheat flour as the main raw material, added with sugar, oil and other auxiliary materials, and processed by powder mixing, molding, baking and other processes. Because of its advantages such as storage resistance, crispy taste, and convenient eating, it is deeply loved by the masses. However, people who are allergic to wheat or those with celiac disease should not eat it. [0003] Potatoes have high nutritional value and are globally recognized as a complete nutritional food, which has attracted extensive attention and research. From a nutritional point of view, in addition to rich carbohydrates, potatoes also contain protein, vitamins, carotene, phosphorus, iron, calcium and other nutrients. Traditional Chinese medicine believes that potatoe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08
CPCA21D2/02A21D2/08A21D2/186A21D2/26A21D2/366A21D13/80
Inventor 木泰华孙红男刘兴丽张苗陈井旺戴小枫
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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