Sea-flavor potato full-powder low-sugar biscuit and manufacturing method thereof

A potato whole flour and flavor technology, applied in baking, dough processing, baked food, etc., can solve problems such as inability to match, and achieve the effects of improving acceptance, novel and unique flavor, and high protein content

Inactive Publication Date: 2016-08-03
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, since the protein content in whole potato flour cannot match the daily protein intake requirements of the human body, how to improve the protein content and quality in biscuits also needs to be further explored during the production of whole potato flour biscuits

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] An ocean-flavored potato all-flour low-sugar biscuit, which is composed of the following raw material components in parts by weight: 35 parts of whole potato flour, 20 parts of wheat weak gluten flour, 10 parts of margarine, 6 parts of whole milk powder, 4 parts of protein liquid, marine 10 parts of minced meat products, 3 parts of table salt, 0.5 parts of baking soda, 0.4 parts of ammonium bicarbonate, 12 parts of edible oil, 15 parts of seaweed juice, and 30 parts of water.

[0038] The preparation method of the whole powder low-sugar biscuit of the sea-flavored potato comprises the following specific steps:

[0039] 1) The raw material of marine minced meat products is Penaeus vannamei, wash the shrimps, add 2% salt, and then finely chop them into minced shrimps, and refrigerate them at 10°C for later use;

[0040] 2) The raw material of seaweed juice is kelp, soak and wash the kelp in warm water, add the kelp slices chopped into 5 cm into the solution containing 2% ...

Embodiment 2

[0046] An ocean-flavored potato all-flour low-sugar biscuit, which is composed of the following raw material components in parts by weight: 45 parts of whole potato flour, 20 parts of wheat weak gluten flour, 8 parts of margarine, 5 parts of whole milk powder, 3 parts of protein liquid, marine 8 parts of minced meat products, 3 parts of table salt, 0.5 parts of baking soda, 0.4 parts of ammonium bicarbonate, 12 parts of edible oil, 12 parts of seaweed juice, and 35 parts of water.

[0047] The preparation method of the marine-flavored potato whole flour low-sugar biscuits is the same as that in Example 1, except that the selected raw material of the marine minced meat product is squid, and the selected raw material of the seaweed juice is wakame.

[0048] The product has obvious charcoal-grilled squid flavor, salty taste, crunchy and delicious, and has a good acceptance.

Embodiment 3

[0050] An ocean-flavored potato whole flour low-sugar biscuit, which is composed of the following raw material components in parts by weight: 50 parts of whole potato flour, 20 parts of wheat weak gluten flour, 8 parts of margarine, 5 parts of whole milk powder, 3 parts of protein liquid, marine 8 parts of ground meat, 3 parts of salt, 0.5 parts of baking soda, 0.4 parts of ammonium bicarbonate, 12 parts of cooking oil, 12 parts of seaweed juice, 45 parts of water.

[0051] The preparation method of the sea-flavored potato whole powder low-sugar biscuits is the same as that in Example 1, except that the raw material of the selected marine minced meat product is mackerel, and the raw material of the selected seaweed juice is laver.

[0052] This product has a strong flavor of sea fish, and the biscuits are darker in color, which is suitable for consumers who like to eat sea fish.

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PUM

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Abstract

The invention provides a sea -flavor potato full-powder low-sugar biscuit, and the raw materials, in quality portion, comprise 30-50 portions of potato full-powder, 10-20 portions of wheat weak gluten flour, 5-10 portions of cream, 3-6 portions of milk powder, 2-4 portions of protein liquid, 5-10 portions of seafood meat emulsion, 1-3 portions of salt, 0.2-1 portion of sodium bicarbonate, 0.2-0.5 portion of ammonium bicarbonate, 10-15 portions of edible oil, 10-15 portions of alga juice, and 30-50 portions of water. The invention also provides a method for preparing the sea -flavor potato full-powder low-sugar biscuit, and the method comprises the steps of modulating a mixed liquor, modulating a dough, making biscuit blanks, and baking the biscuits. According to the invention, the biscuit takes the potato full-powder as the main raw material and has no cane sugar, therefore, the glycemic index is low and the biscuit is suitable for the diabetes; the prepared biscuit has an obvious sea flavor, which covers the special flavor of the potato, therefore, the biscuit can be easily accepted by the consumers; the biscuit has a higher protein content and a higher nutrition value.

Description

technical field [0001] The invention relates to the field of potato food processing, in particular to a marine-flavored potato all-powder low-sugar biscuit and a manufacturing method thereof. Background technique [0002] Traditional biscuits are convenient staple food meal replacement foods that are loose or crispy and processed with flour as the main raw material. With the acceleration of the national potato staple food promotion process, the technology and products of adding whole potato powder or potato starch to biscuits have also been developed and applied successively. However, with the development of the food industry, people are increasingly pursuing the nutrition and functionality of biscuits, and various flavors and various functional potato biscuit varieties need to be developed urgently. [0003] But there are still two problems in the current potato flour biscuit processing method. First of all, during the processing of the existing potato flour biscuits, a l...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36A21D2/34A21D2/18
CPCA21D2/366A21D2/186A21D2/34A21D2/36
Inventor 王震宇温成荣李冬梅董亮祁立波梁英钰陈小剑
Owner DALIAN POLYTECHNIC UNIVERSITY
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