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A kind of purple sweet potato biscuit and steamed bun and preparation method thereof

A technology of small steamed buns and purple sweet potatoes, which is applied in the fields of baking, baked food, food science, etc., to achieve the effects of improving foam persistence, improving stability, and increasing viscosity

Active Publication Date: 2018-03-02
湖南国饼世家农业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention aims at the problems existing in the existing purple sweet potato biscuits and small steamed buns, and aims to provide a purple sweet potato biscuit and purple sweet potato steamed buns and a preparation method thereof. The products of the present invention are naturally purple in color, good in crispness, and easy to accept for consumption

Method used

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  • A kind of purple sweet potato biscuit and steamed bun and preparation method thereof
  • A kind of purple sweet potato biscuit and steamed bun and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A purple sweet potato biscuit and purple sweet potato steamed buns are prepared by the following method:

[0026] 1) Mix 65 parts of high-gluten flour, 35 parts of whole purple potato powder, 10 parts of maltodextrin, 0.5 parts of xanthan gum, 3 parts of xylitol, 0.12 parts of protein sugar, 0.1 part of table salt, and 0.15 parts of tartaric acid.

[0027] 2) Stir 2 parts of soybean protein foaming powder, 2 parts of rice protein foaming powder, 1 part of peanut protein foaming powder, 0.5 part of sodium caseinate, 0.2 part of lecithin, 5 parts of vegetable oil, and 19 parts of water to make Fats emulsify into emulsions.

[0028] 3) Stir (1) and (2) and knead the dough for 8 minutes.

[0029] 4) Making biscuit dough: Press the dough 5-8 times, and cut the dough into a rectangular shape. Small steamed bun dough production: Rub strips → cut to make square small steamed buns.

[0030] 5) Baking: lower the heat at 160-180°C, and heat at 200-220°C for 5-6 minutes.

[003...

Embodiment 2

[0033] A purple sweet potato biscuit and purple sweet potato steamed buns are prepared by the following method:

[0034] 1) Mix 70 parts of high-gluten flour, 30 parts of purple sweet potato powder, 5 parts of maltodextrin, 0.3 part of xanthan gum, 4 parts of xylitol, 0.1 part of protein sugar, 0.2 part of table salt, and 0.1 part of tartaric acid.

[0035] 2) Stir 2.5 parts of soybean protein foaming powder, 1.5 parts of rice protein foaming powder, 1.5 parts of peanut protein foaming powder, 0.3 parts of sodium caseinate, 0.3 parts of lecithin, 3 parts of vegetable oil, and 24 parts of water to make Fats emulsify into emulsions.

[0036] 3) Stir (1) and (2) and knead the dough for 15 minutes.

[0037] 4) Making biscuit dough: Press the dough 5-8 times, and cut the dough into a five-pointed star shape. Production of small steamed bun dough: rubbing strips → cutting → rounding to get round small steamed buns.

[0038] 5) Baking: lower the heat at 160-180°C, and heat at 200-...

Embodiment 3

[0041] A purple sweet potato biscuit and purple sweet potato steamed buns are prepared by the following method:

[0042] 1) Mix 67.5 parts of high-gluten flour, 32.5 parts of whole purple sweet potato powder, 7.5 parts of maltodextrin, 0.4 parts of xanthan gum, 3 parts of xylitol, 0.12 parts of protein sugar, 0.1 part of table salt, and 0.15 parts of tartaric acid.

[0043] 2) Stir 2.2 parts of soybean protein foaming powder, 1.75 parts of rice protein foaming powder, 1.25 parts of peanut protein foaming powder, 0.4 part of sodium caseinate, 0.3 part of lecithin, 4 parts of vegetable oil, and 22 parts of water to make Fats emulsify into emulsions.

[0044] 3) Stir (1) and (2) and knead the dough for 10 minutes.

[0045] 4) Making biscuit dough: Press the dough 5-8 times, and cut the dough into circles. Production of small steamed bun dough: rubbing strips → cutting → rounding to get round small steamed buns.

[0046] 5) Baking: lower the heat at 160-180°C, and heat at 200-2...

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Abstract

The invention discloses a purple-potato biscuit and a small bun and preparation methods of the purple-potato biscuit and the small bun. The purple-potato biscuit and the small bun are prepared from the flowing raw materials in parts by weight: 65-70 parts of high-gluten flour, 30-35 parts of whole purple-potato powder, 2-2.5 parts of soybean protein foam powder, 1.5-2 parts of rice protein foam powder, 1-1.5 parts of peanut protein foam powder, 5-10 parts of maltodextrin, 0.3-0.5 part of xanthan gum, 3-4 parts of xylitol, 0.1-0.12 part of proteoglycan, 0.1-0.2 part of salt, 0.1-0.15 part of tartaric acid, 0.3-0.5 part of sodium caseinate, 0.2-0.3 part of lecithin, and 3-5 pars of vegetable oil. The raw materials mixed, kneaded, formed, baked and cooling so as to obtain the purple-potato biscuit and the small bun. The purple-potato biscuit and small bun, disclosed by the invention are crisp, keep the color of natural purple potatoes, taste sweet, are not easy to be stuck to teeth, and are easy accept by consumers.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a purple sweet potato biscuit and a small steamed bun and a preparation method thereof. Background technique [0002] The annual planting area of ​​purple sweet potato in my country is 6.16 million hectares, with a total output of 117 million tons. Purple sweet potato is rich in protein, vitamins, minerals, dietary fiber, etc., and is rich in selenium and anthocyanins that have health effects. Purple sweet potato is a healthy food raw material, which has health effects such as enhancing immunity, preventing diabetes, preventing cardiovascular and cerebrovascular diseases, preventing liver diseases, preventing cancer, anti-oxidation, anti-aging, and beauty. Purple sweet potato snack food is a major trend in the development of purple sweet potato products in the future. As a health and health food, purple sweet potato snack food rich in anthocyanins and seleniu...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/064A21D13/062A21D2/36A21D2/26A21D2/32A21D2/18
CPCA21D2/26A21D2/32A21D2/36A21D13/80
Inventor 黄泽元黄杰
Owner 湖南国饼世家农业发展有限公司
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