Potato cake stuffing and processing method thereof

A potato and mashed potato technology, which is applied in baking, baked food, food preparation, etc., can solve the problem that pastry fillings cannot meet the purpose of coarse grain health preservation, and achieve good economic benefits, good taste, and good market prospects.

Inactive Publication Date: 2015-03-04
SHAANXI UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a potato pastry filling, which solves the problem that the existing pastry fillings cannot achieve the health-preserving purpose of whole grains

Method used

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  • Potato cake stuffing and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] Formula: The main ingredients are composed of the following components in terms of mass percentage: 38% mashed potato, 38% potato starch, 14% vegetable oil, and 10% white sugar. The sum of the mass percentages of the above components is 100%; the amount of auxiliary materials added: The mass of the main ingredient is 0.4% monoglyceride, and the mass of the main ingredient is 0.04% of the sucrose fatty acid ester.

[0051] Step 1, preparation of mashed potatoes

[0052] Wash the potatoes, remove bud eyes and discolored parts, and peel them. Cut the processed potatoes into thin slices with a thickness of 1 cm, soak them in water to prevent discoloration, and cook them at 100°C for 40 minutes. Cool the steamed potatoes to room temperature (25°C) within 30 minutes and mash them into puree;

[0053] Step 2, the deployment of fillings

[0054] Stir and mix the potato starch and mashed potatoes evenly; mix the monoglyceride and sucrose fatty acid ester, add 5% vegetable oil ...

Embodiment 2

[0060]Formula: The main ingredients are composed of the following components in terms of mass percentage: 40% mashed potato, 40% potato starch, 12% vegetable oil, and 8% white sugar. The sum of the mass percentages of the above components is 100%; the amount of auxiliary materials added: The mass of the main ingredient is 0.6% of monoglyceride, and the mass of the main ingredient is 0.06% of sucrose fatty acid ester.

[0061] Step 1, preparation of mashed potatoes

[0062] Wash the potatoes, remove bud eyes and discolored parts, and peel them. Cut the processed potatoes into thin slices with a thickness of 1.5 cm, soak them in water to prevent discoloration, and cook them at 100°C for 45 minutes. Cool the steamed potatoes to room temperature (25°C) within 30 minutes and mash them into puree;

[0063] Step 2, the deployment of fillings

[0064] Stir and mix the potato starch and mashed potatoes evenly; mix the monoglyceride and sucrose fatty acid ester, add 4% vegetable oil a...

Embodiment 3

[0070] Formula: The main ingredients are composed of the following components in terms of mass percentages: 42% mashed potato, 42% potato starch, 10% vegetable oil, and 6% white sugar. The sum of the mass percentages of the above components is 100%; the amount of auxiliary materials added: The mass of the main ingredient is 0.8% monoglyceride, and the mass of the main ingredient is 0.08% of the sucrose fatty acid ester.

[0071] Step 1, preparation of mashed potatoes

[0072] Wash the potatoes, remove bud eyes and discolored parts, and peel them. Cut the processed potatoes into thin slices with a thickness of 2 cm and soak them in water to prevent discoloration. Steam them at 100°C for 50 minutes. Cool the steamed potatoes to room temperature within 30 minutes ( 25°C) and pounded into mud;

[0073] Step 2, the deployment of fillings

[0074] Stir and mix the potato starch and mashed potatoes evenly; mix the monoglyceride and sucrose fatty acid ester, add 3% vegetable oil and...

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Abstract

The invention discloses a potato cake stuffing. The potato cake stuffing comprises the following components in percentage by mass: 38%-42% of mashed potato, 38%-42% of potato starch, 10%-14% of vegetable oil and 6%-10% of white granulated sugar, wherein the sum of the percentage by mass of the components is 100%; auxiliary materials of the potato cake stuffing comprise monostearin and sucrose fatty acid ester. The invention also discloses the processing method of the potato cake stuffing. The processing method of the potato cake stuffing comprises the following steps: mixing monostearin with sucrose fatty acid ester, then adding monostearin with sucrose fatty acid ester into part of vegetable oil for uniformly stirring, then adding a mixture of potato starch and mashed potato, uniformly stirring and mixing, then standing to obtain a mixture; adding the rest vegetable oil into a pot, pouring the mixture into the pot after the oil temperature is increased to 80-100 DEG C, quickly stirring and frying the mixture, then adding white granulated sugar, stirring and continuing to fry; cooling the mixture to room temperature in 30 minutes, packing and storing the mixture. The cake processed by the potato cake stuffing is good in taste, meets the modern health requirement, is an instant food, and has good market prospects.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a potato cake filling, and also relates to a processing method of the potato cake filling. Background technique [0002] Pastry is a kind of convenience food. It is mainly made of flour or rice flour, sugar, oil, eggs, dairy products, etc., and is equipped with various auxiliary materials, fillings and seasonings. , Fried and other ways of processing. There are various varieties and styles of pastries, about 3,000 kinds. Moon cakes, cakes, shortbread, etc. are pastries. Pastry contains the meaning of "snack" in people's daily life, so it is somewhat different from pastry snacks in the catering industry. Cakes can be used as breakfast, refreshments, and snacks during banquets, and are especially suitable for mechanized and mass production. [0003] Existing pastry fillings can basically be divided into: Rongsha, nuts, fruits and vegetables, meat and poultry...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/216A23L19/12
CPCA21D13/00
Inventor 黄峻榕魏毛毛李宏梁
Owner SHAANXI UNIV OF SCI & TECH
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