Potato yogurt cakes and manufacturing method thereof

A production method and potato technology, which is applied in the field of food processing, can solve the problems of single product form and cannot meet the consumption needs of residents, and achieve the effects of sweet and sour taste, improvement of dietary nutritional status, and prevention of fat oxidation

Inactive Publication Date: 2016-09-21
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

At present, potatoes in my country are mainly used for fresh food, and some are used for processing starch or Western-style snack foods such as French fries, potato chips, and mashed potatoes. The product form is single and cannot meet the growing consumption needs of residents.

Method used

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  • Potato yogurt cakes and manufacturing method thereof

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Embodiment Construction

[0024] The present invention will be further described in detail below in conjunction with the accompanying drawings, so that those skilled in the art can implement it with reference to the description.

[0025] It should be understood that terms such as "having", "comprising" and "including" as used herein do not entail the presence or addition of one or more other elements or combinations thereof.

[0026] like figure 1 Shown, the present invention provides the production process of the potato yoghurt cake provided by the present invention as follows:

[0027] 1. Raw material powder premixing: After mixing whole potato flour, wheat flour, sugar powder, baking powder, etc. in a certain proportion, pass through a 40-70 mesh sieve and mix evenly;

[0028] 2. Batter preparation: Pour the raw material powder evenly mixed in step 1 into the blender, add egg liquid and plain yogurt in proportion, and stir at low speed for 5-10 minutes;

[0029] 3, batter dispensing: the potato yo...

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Abstract

The present invention provides potato yogurt cakes which are prepared by using potato full powder and wheat powder as main raw materials, and adding the yogurt, sugar, eggs, baking powder, etc. as accessory materials. The prepared potato yogurt cakes are rich in dietary fibers, vitamins, calcium, phosphorus and other minerals, sour and sweet in tastes, and fresh and fragrant, and provide an effective solution scheme for improving the diet nutritional status of residents in our country. In the cooking of the potato yogurt cakes, superheated steam steaming is used, which can effectively prevent fat oxidation and reduce the loss of vitamins, amino acids and other nutrients.

Description

technical field [0001] The invention belongs to the field of food processing. More specifically, the present invention relates to a kind of potato yogurt cake and its preparation method. 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 our country are mainly used for fresh food, and some are used ...

Claims

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Application Information

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IPC IPC(8): A23L19/12A23L7/135A23L15/00A23L33/00A23L5/10A23C9/13
CPCA23C9/1315A23V2002/00A23V2200/30A23V2250/60A23V2300/24
Inventor 胡宏海张泓戴小枫张雪张春江黄峰刘倩楠张良毕红霞黄艳杰张荣吴娱徐芬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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