Potato mooncake and preparation method thereof

A technology of potato and potato powder, applied in baking, dough processing, baked food, etc., to achieve the effect of reducing heat, reducing difficulty, and improving industrial processing efficiency

Inactive Publication Date: 2015-06-03
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

However, in foods that conform to Chinese traditional dietary habits, whole potato powder is rarely used. In order to expand the proportion of potatoes in the domestic public diet, it is expected to develop potato fast food that is easy to industrially produce and conforms to Chinese dietary habits.

Method used

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  • Potato mooncake and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The potato moon cake of the present invention comprises cake skin and filling, and described cake skin is made of following components: flour, whole potato powder, fructose syrup, vegetable oil, monoglyceride, sodium bicarbonate and water; Wherein each component The formula is as follows: flour 40g, potato flour 15g, fructose syrup 50g, vegetable oil 10g, monoglyceride 0.1g, sodium bicarbonate 0.1g and water 5g;

[0030] The filling includes the following raw materials: whole potato powder, white granulated sugar, melon seeds, peanuts, sesame, walnuts, pine nuts, vegetable oil, rose wine and water. Wherein the formula of each component is as follows:

[0031] Potato powder 100g, white sugar 5g, melon seeds 1-g, peanut kernels 1g, sesame seeds 1g, walnut kernels 1g, pine nuts 0.5g, vegetable oil 5g, rose wine 3g and water 15g.

[0032] The preparation method of potato mooncake of the present invention, comprises the following steps:

[0033] (1) Dough production: 40g o...

Embodiment 2

[0041] The potato mooncake of the present invention is for example 200g each, wherein the cake skin is for example 50g, and the filling is 150g, so the following components are included in the described cake skin: flour 18g, potato powder 18g, fructose syrup 18g, vegetable oil 4g , monoglyceride 0.2g, sodium bicarbonate 0.2g and water 5g. There will be loss after baking during processing.

[0042] The filling includes the following raw materials: 105g of whole potato powder, 10g of white sugar, 3g of melon seeds, 3g of peanut kernels, 3g of sesame seeds, 2g of walnut kernels, 1g of pine nuts, 8g of vegetable oil, 5g of rose wine and 25g of water. There will be loss after baking during processing.

[0043] The preparation method of potato mooncake of the present invention, comprises the following steps:

[0044] (1) Dough production: Mix 18g of flour and 18g of whole potato powder in proportion to form a mixed powder; 18g of fructose syrup, 4g of vegetable oil, 0.2g of monogl...

Embodiment 3

[0052] The potato moon cake of the present invention comprises cake skin and filling, and described cake skin is made of following components: flour, whole potato powder, fructose syrup, vegetable oil, monoglyceride, sodium bicarbonate and water; Wherein each component The formula is as follows: flour 95g, potato flour 50g, fructose syrup 80g, vegetable oil 10g, monoglyceride 0.5g, sodium bicarbonate 0.2g and water 8g;

[0053] The filling includes the following raw materials: whole potato powder, white granulated sugar, sunflower seeds, peanut kernels, sesame seeds, walnut kernels, pine nuts, vegetable oil, rose wine and water. Wherein the formula of each component is as follows:

[0054] 100g whole potato flour, 8g white sugar, 5g melon seeds, 5g peanuts, 5g sesame, 3g walnuts, 0.8g pine nuts, 5g vegetable oil, 3g rose wine and 20g water.

[0055] Such as figure 1 Shown, the preparation method of potato mooncake of the present invention, comprises the following steps:

[...

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Abstract

The invention provides a potato mooncake. A cake crust comprises the following components in parts by weight: 50-75 parts of flour, 25-50 parts of potato granules, 50-80 parts of high fructose corn syrup, 10-40 parts of plant oil, 0.1-1 parts of monoglyceride, 0.1-0.3 part of sodium carbonate, and 5-8 parts of water; a stuffing comprises the following components in parts by weight: 100 parts of potato granules, white granulated sugar, melon seed kernels, peanut kernels, sesame, walnut kernels, pinenut kernels, plant oil, rose wine, water and the like. The potato mooncake has the advantages that the stuffing and the cake crust use the potato granules as the main raw materials, so the fatty content of the potato mooncake is reduced, the difficulty in industrial processing is decreased, and the industrial processing efficiency is improved; the mechanical operation is convenient, the qualitative and quantitative standard processing is realized, and the potato mooncake is suitable for industrial production of large, medium and small cake processing enterprises.

Description

technical field [0001] The invention relates to the field of food processing. More specifically, the present invention relates to a kind of potato moon cake and preparation method thereof. Background technique [0002] Potato powder is a fine granular and flake food raw material processed by washing and peeling fresh potatoes. It maintains the original nutrients and flavor of potatoes. Has an extremely wide range of uses. Whole potato powder is rich in protein, starch, vitamins, etc., which can promote digestion and relieve stomach pain. The dietary fiber contained in whole potato powder promotes gastrointestinal motility, helps the body excrete waste, metabolizes toxins, and can prevent constipation. [0003] Since the 1990s, an emerging market for potato products has gradually formed in Asia. In 1993, only Japan, South Korea, Hong Kong, and Taiwan in East Asia imported 1.1 billion US dollars of French fries and potato chips from the United States. With the continuous ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
CPCA21D2/366A21D13/31A21D13/38A21D13/80
Inventor 张泓张春江胡宏海戴小枫刘倩楠张荣黄艳杰徐芬黄峰张雪陈文波
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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