Steamed sponge cake with potatoes and preparation method of steamed sponge cake

A technology of potatoes and potato residues, applied in the food field, to achieve the effect of prolonging shelf life, comprehensive nutritional components, and slightly yellow color

Active Publication Date: 2015-03-04
北京中农探味科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Although the prior art discloses the use of potato flour, it is still neces

Method used

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  • Steamed sponge cake with potatoes and preparation method of steamed sponge cake
  • Steamed sponge cake with potatoes and preparation method of steamed sponge cake

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preparation example Construction

[0043] The potato residue raw powder used is prepared by the following method: using potato residue as a raw material, drying at 55°C, pulverizing, and passing through a 100-mesh sieve to obtain the potato residue raw powder;

[0044] The potato residue superfine powder used is prepared by the following method: using potato residue as a raw material, adopting a grinding medium pulverization method, pulverizing at room temperature for 3 minutes, and passing through a 100-mesh sieve to obtain the potato residue superfine powder;

[0045] The used potato dregs nano powder is prepared by the following method: using potato dregs as a raw material, through a mechanical ball milling method, to obtain a potato dregs nano powder with a particle size of less than 100nm;

[0046] The modified potato starch used is the starch obtained by aging and modifying potato starch;

[0047] The extruded potato dregs powder used is prepared by the following method: use potato dregs as raw material, ...

Embodiment 1

[0051] 1. Weigh the following raw materials respectively: 26g raw potato dregs powder, 26g superfine potato dregs powder, 14g potato dregs nanopowder, 8g potato modified starch, 8g extruded potato dregs powder, 10g potato dregs microwave-treated powder, potato starch 3g, food gum 1.6g, tea polyphenols 0.4g, potato protein 2g, trehalose 10g, yeast 1.2g, Aspergillus oryzae 0.8g and water 55g.

[0052] 2. Prepare the hair cake according to the following steps:

[0053] 1) Weigh each raw material according to weight; dissolve food glue with 60°C water equivalent to 5 times the weight of food glue to obtain food glue solution; dissolve Aspergillus oryzae with 35°C water equivalent to 3 times the weight of Aspergillus oryzae to obtain Aspergillus oryzae solution; the rest of the water dissolved the yeast, and placed it in a constant temperature incubator at 32°C for 10 minutes to activate it to obtain a yeast solution;

[0054] 2) Pour potato dregs raw powder, potato dregs superfin...

Embodiment 2

[0058] 1. Weigh the following raw materials respectively: 20g raw potato dregs powder, 30g superfine potato dregs powder, 10g potato dregs nanopowder, 10g potato modified starch, 6g extruded potato dregs powder, 12g potato dregs microwave-treated powder, potato starch 2g, 0.5g of hydroxypropyl methylcellulose, 0.5g of methylcellulose, 0.3g of apple polyphenols, 1g of soybean protein, 8g of glucose, 1g of yeast, 0.6g of Aspergillus oryzae and 50g of water.

[0059] 2. Prepare the hair cake according to the following steps:

[0060] 1) Weigh each raw material according to the weight; dissolve the food glue with 50°C water equivalent to 10 times the weight of the food glue to obtain a food glue solution; dissolve Aspergillus oryzae with 25°C water equivalent to 8 times the weight of Aspergillus oryzae to obtain Aspergillus oryzae solution; yeast was dissolved in the rest of the water, and placed in a constant temperature incubator at 36°C for activation for 20 minutes to obtain a...

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Abstract

The invention provides a steamed sponge cake with potatoes. The steamed sponge cake is prepared from the following ingredients in parts by weight: 10-40 parts of potato-residue raw powder, 10-40 parts of potato-residue ultrafine powder, 10-20 parts of potato-residue nano powder, 4-12 parts of potato modified starch, 5-12 parts of extruded and puffed potato-residue powder, 5-13 parts of potato-residue microwave-treated powder, 0.5-6 parts of potato starch, 0.1-3 parts of food gum, 0.1-0.7 part of plant source polyphenol, 1-3 parts of protein, 0-20 parts of sugar, 1-2 parts of yeast, 0.6-1.8 parts of aspergillus oryzae and 22-70 parts of water. The steamed sponge cake provided by the invention overcomes the defects of the common steamed sponge cake with wheat, does not contain gluten, is suitable for being eaten by groups sensitive to wheat or patients with celiac sprue, is comprehensive in nutritional ingredients and has a health-care function.

Description

technical field [0001] The invention relates to the field of food, in particular to a gluten-free, nutritious and comprehensive hair cake with potato dregs as the main raw material and a preparation method thereof. Background technique [0002] Fermented steamed cake, also known as fermented steamed cake, is a steamed food with a honeycomb structure, soft taste, and a special flavor produced by fermentation, which is easily digested and absorbed by the human body. However, most of the traditional hair cakes use flour or rice flour as the main raw material, sugar as the main auxiliary material, and are fermented and steamed. Although high-temperature baking is avoided and oil is not used, the nutrition is monotonous, the taste is also monotonous, and the nutritional quality is relatively low. . With the formation of the concept of healthy eating and consumption and the advent of various health foods, traditional hair cakes have also begun to develop in the direction of nutri...

Claims

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Application Information

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IPC IPC(8): A23L1/217A23L1/09A23L1/052A23L1/0524A23L1/0526A23L1/053A23L1/0534A23L1/0528A23L1/0522A23L33/125A23L33/14
CPCA23L5/13A23L19/12A23L29/065A23L29/212A23L29/231A23L33/10A23V2002/00A23V2200/30A23V2250/2132
Inventor 木泰华孙红男刘兴丽张苗陈井旺戴小枫
Owner 北京中农探味科技有限公司
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