Potato residue no-mucedin fried bread stick and making method thereof

A technology of potato dregs and potato dregs powder is applied in the directions of food preparation, food ingredients as taste improver, food ingredients as anti-microbial preservation, etc. The effect of inner color, uniform moisture absorption, and enhancement of health properties

Active Publication Date: 2015-03-04
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

[0007] At present, the report about potato dregs gluten-free fried dough sticks and its preparation method is still blank

Method used

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  • Potato residue no-mucedin fried bread stick and making method thereof
  • Potato residue no-mucedin fried bread stick and making method thereof
  • Potato residue no-mucedin fried bread stick and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Embodiment 1: the raw material of potato residue gluten-free fried dough sticks

[0039] The raw materials of the gluten-free fried dough sticks from potato dregs are raw potato dregs powder, superfine potato dregs powder, potato dregs nanopowder, potato modified starch, extruded potato dregs powder, potato dregs microwave-treated powder, potato starch, potato pectin, Sweet potato stem and leaf polyphenols, sweet potato protein, salt, baking soda, ammonium bicarbonate and water, the mass ratio of the above components is 25:21:12:8:10:10:5:1.5:0.7:5:2 :2:2:55.

Embodiment 2

[0040] Embodiment 2: the raw material of potato dregs gluten-free fried dough sticks

[0041] The raw material of the potato dregs gluten-free fritters consists of potato dregs raw powder, potato dregs superfine powder, potato dregs nanopowder, potato modified starch, extruded potato dregs powder, potato dregs microwave-treated powder, potato starch, beet pectin, Tea polyphenols, whey protein isolate, salt, baking soda, ammonium bicarbonate and water are mixed, and the mass ratio of the above ingredients is 25:30:10:8:6:11:2:1.5:0.7:8:3 :3:3:62.

Embodiment 3

[0043] Get the potato dregs gluten-free deep-fried dough stick raw material powder that embodiment 1 obtains, carry out according to the following steps:

[0044] 1) According to 25 parts of potato dregs raw powder, 21 parts of potato dregs superfine powder, 12 parts of potato dregs nano powder, 8 parts of potato modified starch, 10 parts of extruded potato dregs powder, 10 parts of potato dregs microwave treatment powder, and 5 parts of potato starch 1.5 parts of potato pectin, 0.7 parts of sweet potato stem and leaf polyphenols, 5 parts of sweet potato protein, 2 parts of table salt, 2 parts of baking soda, 2 parts of ammonium bicarbonate, and 55 parts of water. Slag superfine powder, potato dregs nano powder, potato modified starch, extruded potato dregs powder, potato dregs microwave processing powder, potato starch, potato pectin, sweet potato stem and leaf polyphenols, sweet potato protein, salt, baking soda, ammonium bicarbonate and water;

[0045] 2) heating the water...

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Abstract

The invention relates to the field of food and particularly relates to potato residue no-mucedin fried bread stick and a preparation method thereof. The fried bread stick comprises the following raw materials 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-residue modified starch, 5-12 parts of extruded and puffed potato-residue powder, 5-13 parts of potato-residue microwave-treated powder, 0-6 parts of potato starch, 0-3 parts of food gum, 0-0.7 parts of plant-source polyphenol, 1-10 parts of protein, 0-3 parts of salt, 0.5-3 parts of sodium bicarbonate, 0.5-3 parts of ammonium bicarbonate and 20-69 parts of water. The fried bread stick is crispy and tasty in mouthfeel, and the contents of protein, mineral, dietary fiber, vitamin and antioxidant substance are obviously superior to the content of the existing wheat flour fried bread stick.

Description

technical field [0001] The invention relates to the field of food, in particular to potato dregs gluten-free fried dough sticks and a preparation method thereof. Background technique [0002] Fried dough sticks are a cheap and high-quality convenience food, usually eaten for breakfast, and have a place in the catering industry. Traditional fried dough sticks are made by mixing alum, alkali, salt and water into wheat flour to make dough, and then deep-fried at high temperature. Among them, alum is a compound salt with aluminum sulfate as the main component, which contains a large amount of aluminum. Experiments have proved that excessive intake of aluminum is harmful to the human body, and eating it often is harmful to health. In addition, traditional fried dough sticks are made of wheat flour. In the processing of wheat flour, many nutrients are lost due to excessive pursuit of processing precision; and the content of lysine in wheat flour protein is low, which also affects...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/217A23L1/29A23L19/18A23L33/00
CPCA23L19/19A23L29/219A23L29/30A23L33/105A23V2002/00A23V2200/14A23V2250/2132A23V2250/5072A23V2250/548A23V2200/10A23V2200/30
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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