Processing method of buckwheat and potato biscuits

Abstract

The invention discloses a processing method of buckwheat and potato biscuits. According to the processing method, biscuits high in nutrient value can be made, and the production efficiency and the qualified rate are high. According to the processing method, squeezing treatment is performed on fresh potatoes to obtain potato starchy flour, and then the potato starchy flour is mixed with buckwheat extruded and puffed powder, vital wheat gluten, rutin powder and flour to obtain a base material. The soft glutinous stickiness of the potato starchy flour is complemented through strong glutinous stickiness of the buckwheat extruded and puffed powder, the weak ductibility of the buckwheat extruded and puffed powder is complemented through strong ductibility of the potato starchy flour, and the situation that original flour characteristics are changed due to the addition of single potato whole powder or the addition of single potato starch to the flour can be avoided; and besides, the biscuits made by the processing method contain potatoes, buckwheat and rutin at the same time, so that the nutrient value of the biscuits is greatly increased, besides, the whole processing course is extremely easy, the production efficiency of the biscuits can be greatly improved, and the qualified rate of the biscuits can be greatly increased. The processing method is suitable for popularization and application in the field of foods.

Description

technical field [0001] The invention relates to the field of food, in particular to a processing method of buckwheat potato biscuits. 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 cu...

AI Technical Summary

Problems solved by technology

[0036] Potato biscuits refer to flour as the main raw material, adding a certain amount of potato powder or potato starch to the flour, after dough preparation→roll forming→baking→cooling→packaging→finished instant noodle food, at present, about potato biscuits There are many processing methods. Most of the existing potato biscuit processing methods are to directly mix the whole potato flour with the flour separately for processing. Due to the characteristics of the whole potato flour, the content of the whole potato flour added to the flour does not exceed 25%. or potato starch and flour are mixed separately, because the characteristic of potato starch, the potato starch content added in flour is no more than 25%: thereby, utilize the potato content of potato biscuit that the processing method of existing potato biscuit is made Not high, and the higher the potato content in potato biscuits, the more difficult it is to maintain the original processing characteristics of flour during processing, and its processing characteristics are poor, resulting in lower production efficiency of potato biscuits and lower product qualification rate

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