Fermented potato cakes and production method thereof

A technology for cakes and potatoes, applied in the field of fermented potato cakes and its production, can solve problems that have not been seen yet, and achieve the effects of improving sensory quality, expanding volume, and rich and soft taste

Active Publication Date: 2015-03-25
HUAZHONG AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] At present, although potatoes are added to make bread, it is not a study on fermented cakes. There is no report on using

Method used

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  • Fermented potato cakes and production method thereof
  • Fermented potato cakes and production method thereof
  • Fermented potato cakes and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0050] Example 1: Isolation, identification and mycological characteristics of Rhizopus oryzae zsm-003

[0051] Isolation and identification of Rhizopus oryzae zsm-003

[0052] The applicant isolated a Rhizopus oryzae strain zsm-003 from the koji of folk traditional sweet rice wine in Xiaogan area of ​​Hubei Province, and named it Rhizopus oryzae zsm-003.

[0053] Specific steps are as follows:

[0054] (1) Separation method (dilution plate method)

[0055] Under aseptic operation conditions, take 10.0g of folk traditional sweet rice koji from Xiaogan City, Hubei Province, add it to a 90ml Erlenmeyer flask of sterile water (previously put a certain number of small glass beads in the bottle), shake for 30min, then Carry out gradient dilution, and choose the diluents with dilutions of 10-3, 10-4, and 10-5. Take 1ml of the diluted sample solution under aseptic conditions, transfer it to a petri dish, then pour it into the PDA medium, mix well and incubate at 30°C. After 12 hours, start ...

Example Embodiment

[0072] Example 2: Example of making sweet potato fermented cake

[0073] In this embodiment, sweet potato (Xinnong No. 4, a commonly sold variety, and the implementation of the present invention is not limited to this variety) is taken as an example to illustrate the nutritional value and sensory characteristics of potato fermented cakes.

[0074] The basic process of this embodiment is as follows:

[0075] In parts by weight, mashed potatoes: 100 parts, low-gluten wheat flour: 40 parts, eggs: 60 parts, white sugar: 30 parts, starter (breastomyces castor yeast ZSM-001 strain): 1.2 parts, butter: 5 Servings, milk powder: 8 parts; pregelatinized waxy corn starch: 2.5 parts; water (tap water for washing raw materials, and clean drinking water for ingredients).

[0076] 1) Material selection and cleaning: Choose sweet potato (Xinong No. 4) tubers that are free from pests, mechanical damage, dry scars, green skin, no shrinkage, no heat damage, no frostbite, and unsprouted sweet potato (Xin...

Example Embodiment

[0099] Example 3: Effect of potato raw materials on the quality of fermented cake

[0100] In this example, purple sweet potato (Guangshu 135, is a commonly sold variety, and the present invention is not limited to this), potato (Feuerita, is a commonly sold variety, the present invention is not limited to this), cassava (bread cassava, is a commonly sold Varieties, the present invention is not limited to this), yam (iron stick yam, is a commonly sold variety, the present invention is not limited to this), taro (betel nut taro, is a commonly sold variety, the present invention is not limited to this) are potato raw materials, according to the implementation The process described in Example 1 is to illustrate the adaptability of different varieties of potato and the process of producing fermented potato cakes.

[0101] In parts by weight, mashed potatoes: 100 parts, low-gluten wheat flour: 40 parts, eggs: 60 parts, white sugar: 30 parts, starter Brettanomyces ZSM-001: 1.2 parts, but...

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Abstract

The invention belongs to the field of potato deep processing, and relates to fermented potato cakes and a production method of the fermented potato cakes. The fermented potato cakes are characterized in that a traditional cake making technology and a fermentation technology are combined to make the fermented potato cakes, a starter culture is selected from saccharomycetes, or lactobacilli or rhizopus oryzae, Custer bouquet yeast or active dry yeast is used as the saccharomycetes, the lactobacilli are lactobacillus plantarum, and the type of the rhizopus oryzae is Rhizopusoryzae zsm-003, the composite strains are adopted for synergistic fermentation, the defect of single strain fermentation is overcome, and the quality of the potato cakes can be improved obviously. Modified starch in ingredients is pregelatinization waxiness corn starch, or starch octenyl succinate or alpha-cyclodextrine and preferably is starch octenyl succinate, and other raw materials include mashed potatoes, low-gluten wheat flour, yolk, egg white foam and butter. According to the fermented potato cakes, potato starch, dietary fibers, vitamins, protein and wheat starch are reasonably matched, nutrition complementation is achieved, and the fermented potato cakes have good flavor and mouthfeel.

Description

technical field [0001] The invention belongs to the field of food, pastry, grain and potato deep processing, and in particular relates to a potato fermented cake and a preparation method thereof. Background technique [0002] Potato crops such as sweet potatoes, potatoes, taro, and yams have nutritional characteristics such as low energy, more carbohydrates, and basically no fat, and are commonly used ingredients in daily meals. Potato protein is rich in lysine, with 0.7% to 1.6% dietary fiber, which can increase satiety, increase gastrointestinal motility, laxative and prevent cancer. DHEA in potatoes also has obvious tumor suppressor effect. Potatoes also contain more β-carotene and vitamin C, which are lacking in rice and flour. In addition to the nutritional and health functions of ordinary potatoes, purple sweet potatoes are also rich in anthocyanins, which have strong anti-oxidation and anti-aging effects. Potatoes are rare high-potassium and low-sodium foods that c...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36
CPCA21D2/36A21D8/047A21D13/80
Inventor 赵思明潘洪冬熊善柏曾淑薇黄汉英牛猛
Owner HUAZHONG AGRICULTURAL UNIVERSITY
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