Making method of potato and coarse cereal cakes

A technology for potatoes and miscellaneous grains, which can be applied to dough processing, baking, baked foods with modified ingredients, etc., and can solve problems such as single structure

Pending Publication Date: 2017-03-08
翟丹云
View PDF2 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing potato product structure is relatively single,

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Making method of potato and coarse cereal cakes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Weigh 23.5kg of potato whole flour, 41.6kg of wheat flour, 10.3kg of corn flour, 5.2kg of soybean flour, 8.6kg of sweet potato flour, 3.4kg of lily flour, 2.1kg of highland barley flour, and 5.3kg of oat flour, mix and stir, and place the dough after mixing. Spray 5% salt water at 40°C into the machine and mix the dough, and stir to form a dough; transfer to a proofing room with a temperature of 35°C and a humidity of 80% to proof for 30 minutes; after proofing is mature, move the dough to the dough machine, squeeze and knead for 30 minutes. ~40min, form a uniform and stable dough; flatten it and cut it into 100cm 2 The dough cakes are wrapped with pre-prepared fillings, transferred to a mold at 70°C for 30-40 minutes, and pressed into different shapes; sent to a baking box at about 200°C for 30 minutes, and then taken out and dried for 30 minutes for packaging. finished product.

Embodiment 2

[0023] Weigh out 25.5kg of potato whole flour, 47.3kg of wheat flour, 8.8kg of corn flour, 4.5kg of soybean flour, 6.2kg of sweet potato flour, 2.4kg of lily flour, 1.7kg of highland barley flour, and 3.6kg of oat flour, mix and stir, and place the dough after mixing. Spray 5% salt water at 40°C into the machine and mix the dough, and stir to form a dough; transfer to a proofing room with a temperature of 35°C and a humidity of 80% to proof for 30 minutes; after proofing is mature, move the dough to the dough machine, squeeze and knead for 30 minutes. ~40min, form a uniform and stable dough; flatten it and cut it into 100cm 2 The dough cakes are wrapped with pre-prepared fillings, transferred to a mold at 70°C for 30-40 minutes, and pressed into different shapes; sent to a baking box at about 200°C for 30 minutes, and then taken out and dried for 30 minutes for packaging. finished product.

Embodiment 3

[0025] Weigh out 24.2kg of potato whole flour, 53.5kg of wheat flour, 7.0kg of corn flour, 3.8kg of soybean flour, 4.1kg of sweet potato flour, 2.0kg of lily flour, 1.4kg of highland barley flour, and 4.0kg of oat flour, mix and stir, and place the dough after mixing. Spray 5% salt water at 40°C into the machine and mix the dough, and stir to form a dough; transfer to a proofing room with a temperature of 35°C and a humidity of 80% to proof for 30 minutes; after proofing is mature, move the dough to the dough machine, squeeze and knead for 30 minutes. ~40min, form a uniform and stable dough; flatten it and cut it into 100cm 2 The dough cakes are wrapped with pre-prepared fillings, transferred to a mold at 70°C for 30-40 minutes, and pressed into different shapes; sent to a baking box at about 200°C for 30 minutes, and then taken out and dried for 30 minutes for packaging. finished product.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention belongs to the field of food processing, and relates to a preparation method of potato and coarse cereal cakes namely products which are made by using potatoes as a staple food through rational nutrition collocation of the potatoes and local featured products. According to the preparation method disclosed by the invention, potato whole powder, triticum aestivum powder, coarse cereal powder and the like are used as raw materials, and the potato and coarse cereal cakes are prepared through the following steps of mixing the raw materials in a certain proportion, spraying salt water to a dough mixing machine for mixing so as to obtain dough, performing normal-temperature fermentation for 30min, and after the dough is fermented completely, performing extruding and kneading with a dough kneading machine for 30-40min, so as to form uniform stable dough; enabling the uniform stable dough to be pressed to be level and thin, performing cutting to obtain cakes of 100cm2, wrapping fillers which are prepared in advance with the cakes, and performing shaping in a special mold for compression so as to obtain shapes of different mounting patterns; and performing baking in a baking oven of 200 DEG C for 30min, taking out the baked potato and coarse cereal cakes for airing for 30min, and performing packaging so as to obtain finished products. According to the preparation method disclosed by the invention, potato products are deeply developed, and the application range of the potato products as the staple food is enlarged. The potato and coarse cereal cakes are reasonable in collocation, rich in nutrition, and beneficial for healthy food and drink. The potato and coarse cereal cakes are complete in shape, bright in color, moderate in sour and sweet degrees, loose and soft in tissue and chewy in mouth feel.

Description

technical field [0001] The invention relates to a miscellaneous grain product, which is a method for producing a miscellaneous grain cake in which potatoes and local characteristic products are reasonably nutritiously matched, and belongs to the technical field of food processing. Background technique [0002] Potato (scientific name: Solanum tuberosum, English: potato), Solanaceae Solanaceae perennial herb, also known as yam egg, artichoke, potato, potato and so on. Potato is one of the five major staple foods in China. It has high nutritional value, strong adaptability and large yield. It is the fourth most important food crop in the world, after wheat, rice and corn. In 2015, China launched the potato staple food strategy, using potato flour as a staple food such as steamed bread, noodles, rice flour, etc., and potato will become another staple food besides rice, wheat and corn. [0003] Potatoes are native to the Andes Mountains of South America, and are mainly produced...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A21D13/06A21D2/36
CPCA21D13/06A21D2/36
Inventor 陈兴都翟丹云陈庆安
Owner 翟丹云
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap