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Potato wafer cake and making method thereof

A production method and wafer technology, which are used in baking, dough processing, baked goods, etc., can solve problems such as oil oxidation, and achieve the effects of low calorie, moderate sweetness, and pure and natural floral fragrance.

Inactive Publication Date: 2016-08-10
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

Currently on the market, most of the wafers are made of wheat flour or rice flour, and the wafers with potato flour (accounting for more than 50%) as the main raw material are still blank.
Moreover, at present, hot air baking is mostly used when baking wafer slices, which is prone to oil oxidation.

Method used

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  • Potato wafer cake and making method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] The potato wafer cake of the present invention is composed of cake slices and sandwich fillings. The cake slices are mainly made of the following raw materials in parts by weight: 50 parts of whole potato flour, 30 parts of wheat flour, and 0.15 parts of sodium bicarbonate 0.08 part of ammonium bicarbonate, 1.0 part of skimmed milk powder, 0.5 part of corn flour, 0.25 part of egg yolk powder, 0.15 part of salt, 0.05 part of lecithin, 0.3 part of edible oil and 100 parts of water; the sandwich filling mainly consists of The servings are made of the following raw materials: 45 parts of cream, 18 parts of fructose syrup, 7 parts of white sugar, 9 parts of whole potato powder, 1 part of egg yolk powder, 0.4 parts of cake oil, 0.8 parts of roses, 0.4 parts of jasmine, and citronella 0.4 parts, 0.2 parts of mint and 13 parts of water.

[0043] The preparation method of described sandwich filling comprises the steps:

[0044] Step A. Weigh 0.8 parts by weight of roses, 0.4 pa...

Embodiment 2

[0058] The potato wafer cake of the present invention is composed of cake slices and sandwich fillings. The cake slices are mainly made of the following raw materials in parts by weight: 60 parts of whole potato flour, 40 parts of wheat flour, 0.4 parts of sodium bicarbonate 0.2 part of ammonium bicarbonate, 2.5 parts of skimmed milk powder, 1.5 parts of corn flour, 0.7 part of egg yolk powder, 0.3 part of salt, 0.15 part of lecithin, 0.9 part of edible oil and 125 parts of water; It is made of the following raw materials in terms of servings: 48 parts of butter, 19 parts of fructose syrup, 8.5 parts of white sugar, 9.5 parts of whole potato powder, 1.5 parts of egg yolk powder, 0.5 parts of cake oil, 0.9 parts of roses, 0.45 parts of jasmine, and citronella 0.5 parts, mint 0.25 parts and water 14.5 parts.

[0059] The preparation method of described sandwich filling comprises the steps:

[0060] Step A: Weigh 0.9 parts by weight of roses, 0.45 parts by weight of jasmine flow...

Embodiment 3

[0074] The potato wafer cake of the present invention is composed of cake slices and sandwich fillings. The cake slices are mainly made of the following raw materials in parts by weight: 70 parts of whole potato flour, 50 parts of wheat flour, and 0.7 parts of sodium bicarbonate 0.42 parts of ammonium bicarbonate, 4.0 parts of skimmed milk powder, 2.5 parts of corn flour, 1.3 parts of egg yolk powder, 0.45 parts of salt, 0.25 parts of lecithin, 1.5 parts of edible oil and 150 parts of water; the sandwich filling mainly consists of The servings are made of the following raw materials: 50 parts cream, 20 parts fructose syrup, 10 parts white sugar, 10 parts potato flour, 2 parts egg yolk powder, 0.6 parts cake oil, 1.0 parts rose, 0.5 parts jasmine, lemongrass 0.6 parts, 0.3 parts of mint and 16 parts of water.

[0075] The preparation method of described sandwich filling comprises the steps:

[0076] Step A. Weigh 1.0 parts by weight of roses, 0.5 parts by weight of jasmine flo...

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Abstract

The invention discloses a potato wafer cake which is made of cake crust and sandwich stuffing. The cake crust is mainly made from mashed potato, wheatmeal, sodium bicarbonate, ammonium bicarbonate, skim milk powder, corn flour, yolk powder, table salt, lecithin, edible fat and oil and water, wherein the content of mashed potato is 50% or above. The making method of the potato wafer cake includes the steps of dough kneading, forming, overheat steaming and baking, sandwich stuffing coating, bonding and forming, segmenting, packaging and the like. The potato wafer cake is rich in dietary fiber, vitamins, mineral substances and other nutritional components, strong and coordinative in potato fragrance, loose and crispy in taste and good in flavor and palatability, has great significance in improving daily dietary nutrition level, is simple in making method, capable of being industrially produced, wide in market prospect, capable of greatly increasing potato consumption after being put into production, and capable of improving the additional value of potato.

Description

technical field [0001] The invention relates to the technical field of food processing. More specifically, the present invention relates to a potato wafer and a method of making the same. Background technique [0002] Potato has high nutritional value and is a globally recognized complete nutritional food. Its protein has high nutritional value, high digestible components, and is easily absorbed by the human body. Its quality is similar to animal protein and contains 18 kinds of amino acids, including arginine, Amino acid, isoleucine, lysine, methionine, phenylalanine, threonine, tyrosine, valine and other essential amino acids that the human body cannot synthesize by itself, which are comparable to eggs. At the same time, potatoes are also rich in vitamins (carotene, vitamin C, thiamine, riboflavin, niacin, etc.) and minerals (such as calcium, phosphorus, iron, etc.) and other nutrients. At present, potatoes in my country are mainly used for fresh food, and some are used ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00A21D2/36
CPCA21D2/366
Inventor 胡宏海张泓戴小枫刘倩楠张春江黄峰张雪张良毕红霞黄艳杰张荣徐芬吴娱陈文波胡小佳王娴樊月李娜
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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