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Potato staple food cake and making method thereof

A technology of potato and potato powder, which is applied in baked food, food science, baking, etc. It can solve the problems of poor quality and short shelf life, and achieve strong natural aroma, long shelf life and good thickening effect

Inactive Publication Date: 2015-07-15
天津桂发祥十八街麻花食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, the product quality of traditional wheat flour cakes after a period of time is poor, and the fresh-keeping period is also short, while whole potato flour potato flour contains natural phosphate groups. It has very good thickening, water absorption and water holding properties. Bread, cakes, biscuits, etc. made of flour are basically the same as fresh products, and can maintain a soft and moist taste, and are not easy to age and harden, extending the shelf life of cakes

Method used

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  • Potato staple food cake and making method thereof
  • Potato staple food cake and making method thereof
  • Potato staple food cake and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] Embodiment 1 (net content 30g)

[0047] A kind of potato staple food cake, the composition and quality of described staple food cake are as follows:

[0048] 24g whole potato flour, 60g high-gluten flour, 160g eggs, 0.6g baking powder, 1g edible salt, 110g white sugar, 5g milk powder, compound pastry emulsifier (the compound pastry emulsifier is water, sorbitol liquid, single, A mixture of diglyceryl stearate, sorbitan monostearate, propylene glycol, polyglycerol fatty acid ester, propylene glycol fatty acid ester, polyoxyethylene sorbitan monostearate, the ratio of each component is 100: 80:50:60:40:45:35:30) 3g, edible vegetable oil 30g, water 15g, meat floss 24g and watermelon kernel 30g.

[0049] The preparation method of above-mentioned potato staple food cake, comprises the following steps:

[0050] 1) Weigh whole potato flour, high-gluten flour, eggs, baking powder, edible salt, white sugar, milk powder, compound pastry emulsifier, edible vegetable oil, water, ...

Embodiment 2

[0057] Embodiment 2 (net content 30g)

[0058] A kind of potato staple food cake, the composition and quality of described staple food cake are as follows:

[0059] 26g whole potato flour, 60g high-gluten flour, 150g eggs, 0.7g baking powder, 1g edible salt, 110g white sugar, 5g milk powder, compound pastry emulsifier (the compound pastry emulsifier is water, sorbitol liquid, single, A mixture of diglyceryl stearate, sorbitan monostearate, propylene glycol, polyglycerol fatty acid ester, propylene glycol fatty acid ester, polyoxyethylene sorbitan monostearate, the ratio of each component is 100: 60:25:20:16:12:10:8) 4g, edible vegetable oil 30g, water 15g, meat floss 24g and watermelon kernel 30g.

[0060] The preparation method of above-mentioned potato staple food cake, comprises the following steps:

[0061] 1) Weigh whole potato flour, high-gluten flour, eggs, baking powder, edible salt, white sugar, milk powder, compound pastry emulsifier, edible vegetable oil, water, m...

Embodiment 3

[0068] Embodiment 3 (net content 30g)

[0069] A kind of potato staple food cake, the composition and quality of described staple food cake are as follows:

[0070] 30g whole potato flour, 60g high-gluten flour, 180g eggs, 1g baking powder, 1g edible salt, 110g white sugar, 5g milk powder, compound pastry emulsifier (the compound pastry emulsifier is water, sorbitol liquid, single, double A mixture of glyceryl stearate, sorbitan monostearate, propylene glycol, polyglyceryl fatty acid ester, propylene glycol fatty acid ester, polyoxyethylene sorbitan monostearate, the ratio of each component is 100:60 :25:20:16:12:10:8) 6g, edible vegetable oil 30g, water 15g, meat floss 24g and watermelon kernel 30g.

[0071] The preparation method of above-mentioned potato staple food cake, comprises the following steps:

[0072] 1) Weigh whole potato flour, high-gluten flour, eggs, baking powder, edible salt, white sugar, milk powder, compound pastry emulsifier, edible vegetable oil, water...

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Abstract

The invention provides potato staple food cake and a making method thereof. The potato staple food cake comprises, by weight, 20-50 parts of potato flour, 30-80 parts of high gluten flour, 80-240 parts of eggs, 0.1-1.5 parts of baking powder, 0.1-1.8 parts of edible slat; 80-135 parts of white sugar, 1-12 parts of milk powder, 3-10 parts of compound cake emulgator, 10-60 parts of edible oil, 5-35 parts of water, 10-40 parts of dried meat floss and 5-35 parts of watermelon seeds. According to the potato staple food cake, the potato four and whet flour are used cooperatively, compared with cake made of ordinary low-gluten wheat flour, the protein efficiency ratio can be improved, and the content of dietary fiber, vitamins and mineral substances is increased; because the potato flour contains natural phosphate groups, the water absorbing performance and the oil absorbing performance are good, after rehydration, rich natural fragrance is generated, and a smooth taste like bean paste is achieved; in this way, the staple food cake containing the potato flour has the light potato fragrance, compared with the cake made of the ordinary low-gluten wheat flour, the sensory quality is better, and the potato staple food cake is suitable for wide popularization.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to cakes, in particular to a potato cake and a preparation method thereof. Background technique [0002] Cakes have witnessed almost all the happy moments in people's lives. Birthdays, festivals, celebrations, and weddings all have delicious cakes as icing on the cake. Everyday people also like to have cakes for breakfast or refreshment. Cakes can be made in both Chinese and Western styles. They are mainly made of eggs and sugar, which are whipped (filled with air bubbles), mixed with flour to make a paste, poured into a mold, and baked or steamed to form a sponge-like shape. The texture is delicate, soft and elastic, and there are many varieties, including different types and characteristics in Chinese or Western cake varieties. [0003] Traditional cakes are generally processed from wheat flour. Although domestic and foreign cake research and development have made great pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
CPCA21D2/366A21D13/80
Inventor 王善伟孙健平赵铮康宗华孟志鹏李栋何悦青
Owner 天津桂发祥十八街麻花食品股份有限公司
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