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 imp

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

Example Embodiment

[0020] Example 1

[0021] Such as figure 1 As shown in the schematic diagram of the processing flow of potato sesame cakes, a method for processing potato sesame cakes includes the following steps:

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

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

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

[0025] Step 4: Use the fully proofed dough described in Step 2 and the shortening dough described in Step 3 to make dough cakes;

[0026] Step 5: Proof the dough cake dough obtain...

Example Embodiment

[0029] Example 2

[0030] Such as figure 1 As shown in the schematic diagram of the processing flow of potato sesame cakes, a method for processing potato sesame cakes includes the following steps:

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

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

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

[0034] Step 4: Use the fully proofed dough described in Step 2 and the shortening dough described in Step 3 to make dough cakes;

[0035] Step 5: Proof the dough cake obtained in ste...

Example Embodiment

[0039] Example 3

[0040] Such as figure 1 As shown in the schematic diagram of the processing flow of potato sesame cakes, a method for processing potato sesame cakes includes the following steps:

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

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

[0043] Step 3: Mix 10 parts of wheat flour and 10 parts of potato flour, then add 6 parts of shortening, and mix for 10-min to obtain shortening dough;

[0044] Step 4: Use the fully proofed dough described in Step 2 and the shortening dough described in Step 3 to make dough cakes;

[0045] Step 5: Proof the dough cake dough obtained i...

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
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap