Ice-skin potato cake skin and production method thereof

A production method and potato technology, which are applied in the field of food processing, can solve the problems of small scope of application, lack of nutrition in ice-skin pastry skins, etc., and achieve the effects of unique flavor, increased commercial added value, and rich milk fragrance.

Inactive Publication Date: 2017-06-13
SHANGHAI NORMAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to: provide a kind of potato ice pastry skin and preparation method thereof, to solve the problems that the existing potato pastry skin has a small application range and the traditional snow skin pastry skin is relatively deficient in nutrition, and expand the use of whole potato powder in food scope of application

Method used

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  • Ice-skin potato cake skin and production method thereof
  • Ice-skin potato cake skin and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A Potato Snowskin Mooncake with Egg Yolk and Lotus Seed Paste

[0029] The potato ice pastry skin is made of the following raw materials and mass percentage combinations: 20% glutinous rice flour, 6% indica rice flour, 6% wheat starch, 6% whole potato flour, 10% white sugar, 5% whole milk powder, and 3% peanut oil %, xanthan gum 2.5%, carrageenan 1.5%, water 40%.

[0030] The stuffing can be commercially available stuffing.

[0031] According to the formula of embodiment 1, the potato ice skin mooncake with egg yolk and lotus paste filling comprises the following steps:

[0032] 1) Weigh glutinous rice flour, indica rice flour, wheat starch, whole potato flour, white granulated sugar, whole milk powder, peanut oil, xanthan gum, carrageenan and water in proportion;

[0033] 2) Pour the sugar, milk powder, edible oil and water into the container, dissolve the edible gelatin in warm water (55°C), add it, beat at 120 rpm for 3 minutes, and mix well to obtain a mixed solut...

Embodiment 2

[0040] A kind of dried potato stuffed with black sesame seeds to eat glutinous rice balls

[0041] The potato ice skin pastry skin is made of the following raw materials and mass percentage combinations: 23% glutinous rice flour, 7% wheat starch, 8% whole potato flour, 10% fructose syrup, 4.5% whole milk powder, 3% lard, yellow Raw gum 3.5%, carrageenan 1%, water 36%.

[0042] The stuffing can be commercially available stuffing.

[0043] According to the formula of embodiment 2, dry potato dumplings with black sesame stuffing are prepared and eaten, comprising the following steps:

[0044] 1) Weigh glutinous rice flour, wheat starch, whole potato flour, fructose syrup, whole milk powder, lard, xanthan gum, carrageenan and water in proportion;

[0045] 2) Pour the sugar, milk powder, edible oil and water into the container, dissolve the edible gelatin in warm water (55°C), add it, beat at 120 rpm for 3 minutes, and mix well to obtain a mixed solution;

[0046] 3) Sieve gluti...

Embodiment 3

[0052] A Potato Cold Cake with Red Bean Paste

[0053] The potato ice pastry skin is made of the following raw materials and mass percentage combinations: 24% glutinous rice flour, 8% wheat starch, 6% whole potato flour, 9% fructose syrup, 5% whole milk powder, 3% cream, and 3% CMC , xanthan gum 2%, water 40%.

[0054] The stuffing can be commercially available stuffing.

[0055] According to the formula of embodiment 3, the potato cold cake stuffed with red bean paste comprises the following steps:

[0056] 1) Weigh glutinous rice flour, wheat starch, whole potato flour, fructose syrup, whole milk powder, butter, CMC, xanthan gum and water in proportion;

[0057] 2) Pour the sugar, milk powder, edible oil and water into the container, dissolve the edible gelatin in warm water (55°C), add it, beat at 120 rpm for 3 minutes, and mix well to obtain a mixed solution;

[0058] 3) Sieve glutinous rice flour, wheat starch, and whole potato flour into the mixture prepared in step (...

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Abstract

The invention relates to an ice-skin potato cake skin and a production method thereof. The cake skin is prepared from the following raw materials in percentage by mass: 17%-35% of rice meal, 2%-10% of starch, 2%-10% of potato flour, 6%-12% of sugar, 5%-8% of milk powder, 2%-6% of edible oil, 2%-6% of edible gum and 40%-64% of water through procedures of sieving, uniformly mixing, steaming, rolling, cutting and the like. The ice-skin potato cake skin produced by virtue of the production method is slightly yellow, transparent, soft and glutinous, is not greasy and has fresh and cool taste, strong milk aroma and special flavor. Compared with the ice-skin cake skin produced from traditional raw materials, the contents of partial vitamins and mineral substances are obviously increased, and the ice-skin potato cake skin has relatively good sensory properties and relatively high nutritive values, meets the requirements of people on health foods and has relatively high economic values and application prospects.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a potato ice skin cake skin and a preparation method thereof. Background technique [0002] Snow skin pastry, or ice skin pastry, refers to a pastry made with glutinous rice flour, wheat starch, etc. as the main raw materials for the pastry skin. Different from crystal-skin pastries, which use wheat starch and potato starch (or corn starch) as the main raw materials and have a transparent skin, ice-skin pastries have a white and slightly transparent skin, which is soft and chewy when eaten. The production of ice skin pastries does not require baking, and the amount of oil and sugar used is relatively small. Compared with the characteristics of high oil and sugar in traditional pastries, it is more in line with the requirements of modern people's healthy diet. There are a wide variety of ice skin pastries, covering many types from ancient to modern, from Chine...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/15A23L7/135A23L5/10
Inventor 魏新林王伟涛王元凤程利增
Owner SHANGHAI NORMAL UNIVERSITY
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