Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Processing method of baked potato cake

A processing method and potato technology, applied in the field of food processing, can solve the problems of undiscovered and high digestible components, and achieve the effects of prominent burnt aroma, golden color, and quantitative and standardized production

Inactive Publication Date: 2015-06-03
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
View PDF4 Cites 12 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Potato protein has high nutritional value, high digestible components, and is easy to be absorbed by the human body. Its quality is similar to animal protein and comparable to eggs. Under the current conditions of promoting potato as a staple food, it provides a feasible solution for how to improve potato protein production. The consumption of potatoes has opened up the market, and it has not been found that potatoes are used in the development of processed food for potato cakes. Therefore, developing a processing method for potato cakes is a problem that needs to be solved urgently

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Processing method of baked potato cake
  • Processing method of baked potato cake

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Such as figure 1 The schematic flow sheet of shown potato cake processing, a kind of processing method of potato cake, comprises the following steps:

[0022] Step 1. In parts by weight, the raw materials include: 50 parts of wheat flour, 30 parts of whole potato flour, 50 parts of water, and 0.2 part of yeast powder. Mix all the raw materials and knead for 10 minutes to make a dough;

[0023] Step 2. Place the dough described in step 1 at 22°C to ferment for 20 minutes, then continue to ferment the dough at 35°C for 1 hour, and knead the fermented dough for 10 minutes to obtain a fully proofed dough;

[0024] Step 3: Mix 10 parts of wheat flour with 10 parts of potato flour, add 6 parts of shortening, and knead for 10 minutes to obtain a shortening dough;

[0025] Step 4, utilizing the fully proofed dough described in step 2 and the shortening dough described in step 3 to make dough;

[0026] Step 5. Proof the noodle base obtained in step 4. The proof temperature is ...

Embodiment 2

[0030] Such as figure 1 The schematic flow sheet of shown potato cake processing, a kind of processing method of potato cake, comprises the following steps:

[0031] Step 1. In parts by weight, the raw materials include: 70 parts of wheat flour, 50 parts of whole potato flour, 55 parts of water, and 0.8 part of yeast powder. Mix all the raw materials and knead for 20 minutes to make a dough;

[0032] Step 2. Place the dough described in step 1 at 30°C to ferment for 50 minutes, then continue to ferment the dough at 38°C for 2 hours, and knead the fermented dough for 130 minutes to obtain a fully proofed dough;

[0033] Step 3: Mix 10 parts of wheat flour with 10 parts of potato flour, add 15 parts of shortening, and knead for 15 minutes to obtain a shortening dough;

[0034] Step 4, utilizing the fully proofed dough described in step 2 and the shortening dough described in step 3 to make dough;

[0035] Step 5. Proof the noodle base obtained in step 4. The proof temperature ...

Embodiment 3

[0040] Such as figure 1 The schematic flow sheet of shown potato cake processing, a kind of processing method of potato cake, comprises the following steps:

[0041] Step 1. In parts by weight, the raw materials include: 50 parts of wheat flour, 30 parts of whole potato flour, 50 parts of water, and 0.2 part of yeast powder. Mix all the raw materials and knead for 10 minutes to make a dough;

[0042] Step 2. Place the dough described in step 1 at 22°C to ferment for 20 minutes, then continue to ferment the dough at 35°C for 1 hour, and knead the fermented dough for 10 minutes to obtain a fully proofed dough;

[0043] Step 3, after mixing 10 parts of wheat flour with 10 parts of potato flour, add 6 parts of shortening, and mix for 10-min to obtain a shortening dough;

[0044] Step 4, utilizing the fully proofed dough described in step 2 and the shortening dough described in step 3 to make dough;

[0045] Step 5. Proof the noodle base obtained in step 4. The proof temperature ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
Diameteraaaaaaaaaa
Login to View More

Abstract

The invention discloses a processing method of a baked potato cake. The processing method comprises the following steps of preparing the raw materials in parts by weight: 40-70 parts of wheat flour, 30-50 parts of potato powder, 40-60 parts of water, and 0.2-0.8 part of yeast powder; mixing all the raw materials for 10-20 min to obtain dough; placing the dough at the temperature of 22 DEG C-30 DEG C for fermenting for 20-50min; further fermenting for 1-2h at the temperature of 35-38 DEG C, and mixing the fermented dough for 10-30min to obtain completely fermented dough; mixing 10 parts of wheat flour and 10 parts of potato powder, adding 6-15 parts of vegetable shortening, and mixing for 10-15min to obtain vegetable shortening dough; preparing a cake blank; fermenting the cake blank at the temperature of 22-38 DEG C for 20-40min; baking the cake blank. The bake potato cake obtained by the invention is golden in color, aromatic in flavor, outstanding in scorch aroma, crispy on the outside and soft on the inside, sweet and delicious, and rich in nutrition, and the industrialization of the processing method can be easily realized.

Description

technical field [0001] The invention belongs to the field of food processing. More specifically, the present invention relates to a method for processing potato cakes. Background technique [0002] Whole potato flour has high nutritional value and is a globally recognized whole-nutrition food, which has attracted extensive attention and research. Generally speaking, fresh potatoes contain about 9-20% starch, 1.5-2.3% protein, 0.1-1.1% fat, and 0.6-0.8% crude fiber. Potato protein has high nutritional value, high digestible components, and is easy to be absorbed by the human body. Its quality is similar to animal protein and comparable to eggs. Under the current conditions of promoting potato as a staple food, it provides a feasible solution for how to improve potato protein production. The consumption of potato has opened up the market, and the processing food development that does not find that potato is used for biscuit at present, therefore, a kind of processing method ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A21D13/00A21D2/34
Inventor 张泓张春江胡宏海戴小枫张雪黄峰张荣黄艳杰刘倩楠徐芬陈文波
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
Features
  • Generate Ideas
  • Intellectual Property
  • Life Sciences
  • Materials
  • Tech Scout
Why Patsnap Eureka
  • Unparalleled Data Quality
  • Higher Quality Content
  • 60% Fewer Hallucinations
Social media
Patsnap Eureka Blog
Learn More

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2025 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com