Low-sugar purple potato waffle and making method thereof

A kind of technology of purple potato and production method, applied in the direction of baking, dough processing, baked food, etc., can solve the problems that are not suitable for long-term consumption in large quantities, reduce product calories, single product, etc., achieve simple production method, low calorie of finished product, Simple operation effect

Inactive Publication Date: 2016-08-31
SHANGHAI JIAO TONG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The waffle ingredients currently on the market contain a lot of sucrose, which is high in calories and is not suitable for long-term consumption in large quantities. At present, the purple potato products in the food industry are relatively single. Waffles can better increase the edibility of waffles, reduce product calories, and further expand the application range of purple potatoes

Method used

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  • Low-sugar purple potato waffle and making method thereof
  • Low-sugar purple potato waffle and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Recipe: 90 grams of purple potato powder with a particle size of ≤100 mesh, 150 grams of egg liquid filtered through a sieve of ≤100 mesh, 110 grams of low-precision flour, 60 grams of sucrose, 120 grams of pure milk, 60 grams of butter, and 5 grams of baking powder gram.

[0027] Production Method:

[0028] Mix 90 grams of purple potato whole powder, 110 grams of low-precision flour and 5 grams of baking powder evenly and sieve to obtain the first mixture.

[0029] Mix 60 grams of sucrose and 120 grams of pure milk evenly, add 150 grams of egg liquid after the sucrose is completely dissolved in the pure milk, and stir evenly to obtain the second mixture.

[0030] Add the first mixture to the second mixture, stir in one direction until there are no dry powder particles, add the melted butter, stir in the same direction until it slowly disappears after scooping up and dripping, and a batter is obtained.

[0031] Brush the waffle mold with melted butter, pour the batter...

Embodiment 2

[0033] Recipe: 90 grams of purple potato powder with a particle size of ≤100 mesh, 150 grams of egg liquid filtered through a sieve of ≤100 mesh, 110 grams of low-precision flour, 70 grams of xylitol, 120 grams of pure milk, 65 grams of butter, soaked 5 grams of baking powder.

[0034] The production method is basically the same as in Example 1, except that the baking temperature is 170°C for preheating, 180°C for heating, and 200°C for lowering the heat, and the baking time is 10 minutes.

Embodiment 3

[0036] Recipe: 90 grams of purple potato powder with a particle size of ≤100 mesh, 150 grams of egg liquid filtered through a sieve of ≤100 mesh, 110 grams of low-precision flour, 80 grams of sorbitol, 120 grams of pure milk, 65 grams of butter, soaked 5 grams of baking powder.

[0037] The production method is basically the same as in Example 1, except that the baking temperature is 170°C for preheating, 190°C for heating, and 200°C for lowering the heat, and the baking time is 10 minutes.

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Abstract

The invention provides a low-sugar purple potato waffle which is baked by mixing the following materials in parts by weight: 80-110 parts of purple potato flakes, 140-170 parts of egg liquid, 90-120 parts of low-gluten flour, 60-80 parts of a sweetening agent, 100-150 parts of pure milk, 50-70 parts of butter, and 3-5 parts of baking powder. Compared with a traditional waffle, the content of sucrose in the low-sugar purple potato waffle is greatly reduced, the calories of a finished product is low, and sugar alcohol used in the making process integrates nutrition, health care and dietary therapy into a whole body, so that the original sweet taste of the product is guaranteed, and the calories are not excessive. In addition, a making method is simple and convenient, the operation is simple, no large machine is needed, and the production is easy to carry out.

Description

technical field [0001] The invention relates to a food, in particular to a low-sugar purple potato waffle and a preparation method thereof. Background technique [0002] Purple potato, commonly known as purple potato and black potato, has a long oval body, smooth skin, a layer of white on the outer ring, black and shiny inside, and is full of luster. Potato flesh is dark purple and dense. The appearance color is attractive. The starch content is 13% to 15%, and the weight of a single potato is 120 grams to 300 grams. It looks like a small purple potato, but it is smoother and brighter than purple potato. The appearance is good-looking, the color is attractive, and there is no need to add any pigment and color enhancer in the process of product processing, which is extremely healthy. [0003] With the advancement of the national potato staple food project, more and more potato products have been developed and promoted. Compared with ordinary potatoes, purple potatoes are ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00A21D2/36A21D2/34
CPCA21D2/366A21D2/34
Inventor 王正武陈梦洁王道源谢凡兰小红房郁雯钟耀广吴金鸿
Owner SHANGHAI JIAO TONG UNIV
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