Processing method of buckwheat potato cake

Abstract

The invention discloses a processing method through which a buckwheat potato cake high in nutritive value and high in production efficiency and percent of pass can be prepared. According to the processing method, fresh potatoes are subjected to squeezing treatment to obtain potato flour, then the potato flour is mixed with buckwheat extruded meal, wheat gluten flour, rutin powder and flour to prepare a basic material, the high viscosity of the buckwheat extruded meal is utilized to make up for the low stickiness of the potato flour, the high ductility of the potato flour is utilized to make up for the low ductility of the buckwheat extruded meal, and the situation that the characteristic of the original flour is changed when potato whole wheat flour is added in the flour separately or potato starch is added in the flour separately; moreover, the cake prepared through the processing method contains the potatoes, buckwheat and rutin simultaneously, the nutritive value of the cake is drastically increased, the whole processing process is very simple, and the production efficiency of the cake can be drastically improved, and the percent of pass of the cake can be drastically increased. The processing method of the buckwheat potato cake is suitable for being applied and popularized in the field of food.

Description

technical field [0001] The invention relates to the field of food, in particular to a processing method of buckwheat potato pastry. Background technique [0002] Buckwheat, the scientific name is Tatar buckwheat (Tatar, pronounced dádá, is the collective name for the ancient northern minorities in China), also known as Buckwheat Leaf Seven, Yelanqiao, Wannianqiao, Spinama, Wumai, Huaqiao. The nutritional value of buckwheat is much higher than that of sweet buckwheat. In particular, the content of bioflavonoids is 13.5 times that of buckwheat. Buckwheat -- the seven major nutrients are completely integrated into one body. It is not a medicine or a health product, but a food that can be eaten as a meal, but it has excellent nutritional and health care values ​​and extraordinary therapeutic effects. It does not belong to Poaceae, but belongs to Polygonaceae, which belongs to Polygonaceae with familiar "polygonum multiflorum and rhubarb". It is a typical embodiment of the cult...

AI Technical Summary

Problems solved by technology

[0026] Potato pastry refers to flour as the main raw material, adding a certain amount of potato powder or potato starch to the flour, after dough preparation→cutting agent→forming→baking→cooling→packaging→finished instant noodle food, at present, about potato pastry There are a lot of processing methods, most of the existing processing methods of potato cakes are directly processed after the whole potato flour is directly mixed with the flour separately, due to the characteristics of the whole potato flour, the content of the whole potato flour added in the flour is no more than 25% %; or potato starch is mixed with flour separately, because the characteristic of potato starch, the potato starch content added in flour is all no more than 25%: Therefore, utilize the potato cake that the processing method of existing potato cake is made of potato content Moreover, the higher the potato content contained in the potato cake, the more difficult it is to maintain the original processing characteristics of the flour during processing, and its processing characteristics are poor, resulting in lower production efficiency of potato cakes and higher product qualification rate. Low

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