Whole potato cake and making method thereof

Abstract

The invention relates to a whole potato cake and a making method of the whole potato cake. The whole potato cake is composed of the following raw materials including whole potato flour, potato starch, potato modified starch, egg white, potato pectin, sugarbeet pectin, shaddock ped pectin, blueberry pectin, plant source polyphenol, sugar, tartar powder, eggs, edible oil and water, wherein the weight ratio of the components is 20-100: 10-20: 5-15: 1-10: 0.1-1.2: 0.1-0.8: 0.1-1: 0.1-1: 0.1-0.7: 20-100: 1-3: 130-390: 30-60: 10-60. The whole potato cake does not contain wheat flour, and is more comprehensive in nutrient, better in flavor and suitable for being widely popularized.

Description

Technical field [0001] The invention relates to a whole potato cake and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Cake, commonly known as "chicken cake", is one of the main varieties of pastries, and it is also an advanced food suitable for all ages. Its nutrient-rich, easy-to-digest, fine texture, soft, flexible, and strong fragrance, it is deeply loved by consumers. At present, the research and development of cakes at home and abroad has made great progress in the aspects of color, fragrance and taste, but most of the existing cakes are mainly wheat flour. [0003] Potatoes have high nutritional value, but because the protein in the whole potato flour does not have the ability to form a gluten network structure, the whole potato flour is not suitable for direct use in staple food products such as processed cakes. With the addition of whole potato flour As the amount increases, the hardness and chewiness of t...

AI Technical Summary

Problems solved by technology

[0003] Potatoes have high nutritional value, but since the protein in potato flours does not have the ability to form a gluten network structure, potato flours are not suitable for processing staple food products such as cakes directly. As the amount increases, the hardness and chewiness of the cake gradually increase, and the elasticity gradually decreases, indicating that the quality of the cake gradually deteriorates. Therefore, the amount of potato powder added in existing studies is generally below 30%.

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