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Potato cake tailored flour for changing potatoes into staple food

The technology of potato cake and special flour is applied in the field of special flour for potato cakes, which can solve the problems of high processing cost of potato whole flour, low content of potato whole flour and high cost of potato pasta, so as to promote sustainable development of agriculture and change in taste. , good taste effect

Inactive Publication Date: 2015-09-09
SHANXI SHUYAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The present invention solves the problems of high processing cost and complex procedure of the existing potato flour; however, the existing potato flour has the problems of difficult molding, high hardness, and poor boiling resistance when making steamed bread, noodles and other staple food products, and the content of the potato flour is low. , the cost of making potato pasta is high, and a special flour for potato cakes that is the staple food of potatoes is provided.

Method used

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  • Potato cake tailored flour for changing potatoes into staple food

Examples

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Effect test

Embodiment 1

[0024] Embodiment 1: A special flour for potato cakes made from potatoes as staple food, which is prepared from the following raw materials in parts by weight: 75 parts of whole potato flour and 25 parts of wheat flour. The method for preparing potato cakes by using the potato cake staple food flour is as follows: take whole potato flour and wheat flour in proportion, mix evenly, add cold water and knead noodles, and then make potato cakes and potato cakes.

[0025] The preparation method of described whole potato powder comprises the steps:

[0026] (1) Select raw materials: select varieties with shallow bud eyes, good potato shape, white potato flesh, low reducing sugar content, and low solanin content, remove mildew spots and rotten pieces, and send the selected raw materials into water flushing and water loading type-specific library;

[0027] (2) Cleaning, peeling, and selection: The potatoes are carried by water to a drum washing machine for cleaning. Use an emery peeli...

Embodiment 2

[0032] Embodiment 2: A kind of special powder for potato cakes made of potatoes as a staple food, which is prepared from the following raw materials in parts by weight: 60 parts of whole potato flour and 40 parts of wheat flour; a preparation method for preparing potato cakes by using the special powder for potato cakes as a staple food Method: take whole potato flour and wheat flour in proportion, mix them evenly, add cold water and knead noodles, and make potato cakes and potato cakes.

[0033] In the preparation method of the whole potato powder: remove the 0.5mm thick cortex from the potatoes, and cut them into 5mm thick slices with a dicing machine; cook at 97°C for 9 minutes in a cooking machine integrating blanching, cooking, and conveying; the drying process is: the first stage : Dry at 70°C for 2.2h, the second stage: dry at 40°C for 1.5h, the third stage: dry at 35°C for 1.3h, then cool to room temperature, so that the moisture content of potato grains is ≤8%. All th...

Embodiment 3

[0034] Embodiment 3: A kind of special powder for potato cakes made of potatoes as staple food, which is prepared from the following raw materials in parts by weight: 80 parts of whole potato flour and 20 parts of wheat flour; the preparation method for preparing potato cakes by using the special powder for potato cakes as staple food Method: take whole potato flour and wheat flour in proportion, mix them evenly, add cold water and knead noodles, and make potato cakes and potato cakes.

[0035] In the preparation method of the whole potato powder: remove the 0.6mm thick cortex from the potatoes, cut them into thin slices with a thickness of 10mm by a dicing machine; cook at 100°C for 8 minutes in a cooking machine integrated with blanching, cooking, and conveying; the drying process is: the first stage : Dry at 80°C for 2h, second stage: dry at 50°C for 1.3h, third stage: dry at 40°C for 1h, then cool to normal temperature to make the moisture content of potato grains ≤ 8%, and t...

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Abstract

The present invention relates to technical field of food processing. The present invention aims to solve the problems of high processing costs and complex processes in existing potato full flour process, the problems of high molding difficulty, high hardness and poor boiling resistance in existing staple food prepared by the potatoes, and the problems of low content of the potato full flour, high costs of existing preparing potato flour food and the like. The present invention provides potato cake tailored flour for changing potatoes into staple food. The potato cake tailored flour is prepared from 60-80 parts of the potato full flour and 20-40 parts of wheat flour. The potato cake tailored flour is prepared by the following steps: selecting raw materials, carrying out cleaning and peeling, sorting, slicing, blanching, cooling and drying, and milling, mixing the potato full flour and the wheat flour, and preparing cakes. The potato cake tailored flour preparation method is time-saving, simple, convenient, suitable for popular consumption, and conducive to promotion. The potato cake tailored flour realizes potato flour factory production, and has a stable quality; the staple food is easy molding, has tenacity, is nutritious, and has a good taste. No additive is added, so that safety, health and green of food can be ensured, and using potato as a staple food to consume is promoted. The potato cake tailored flour promotes China's sustainable development of agriculture and benefits nutrition and health.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a special flour for potato cakes which is converted into a staple food of potatoes. Background technique [0002] In recent years, my country's grain production has increased year after year, and the inventory is abundant. The security of rations is absolutely guaranteed. However, considering that my country's grain demand will still be a rigid growth trend for a long period of time in the future, the three major staple foods of wheat, rice, and corn are affected by arable land resources and water resources. However, the space for increasing production is small and the cost is high, while the space for increasing production of potatoes is large and the cost is low. In order to promote the sustainable development of my country's agriculture and ensure food security, this year the Ministry of Agriculture proposed to increase the production of potatoes, which is wh...

Claims

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Application Information

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IPC IPC(8): A23L1/216A23L1/10A23L19/12A23L7/10
Inventor 柳春柳青柳福和赵美仁
Owner SHANXI SHUYAN FOOD
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