Cooked potato and highland barley biscuit rich in dietary fiber, and preparation method of biscuit

A dietary fiber and potato technology, applied in baked food, food science, tuber baked food, etc., can solve the problems of not being able to give full play to the health benefits of highland barley, restricting the development of highland barley industry, and rough taste of highland barley, so as to improve nutrition and health care effects , Overcoming the rough taste and improving the effect of sensory evaluation

Inactive Publication Date: 2018-03-23
QINGHAI UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the taste of highland barley has been rough for a long time, and the processed food is very limited. The main products are mainly highland barley wine and highland barley tsampa. Plateau areas restrict the de

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0021] Example 1

[0022] The raw material composition of cooked potato barley biscuits rich in dietary fiber is:

[0023] Water 3kg Highland Barley Zanba Powder 40kg

[0024] Mashed potato 60kg shortening 35kg

[0025] Egg 15kg Baking powder 0.6kg

[0026] White granulated sugar 15kg xylitol 5kg

[0027] The specific preparation method of cooked potato barley biscuit rich in dietary fiber is as follows:

[0028] 1) After the potatoes are steamed, peeled, crushed into mashed potatoes for later use;

[0029] 2) Buy fresh and high-quality barley tsampa powder and mashed potatoes from the market and weigh them according to the amount. After mixing and mixing, add sweetener, shortening, baking soda, and eggs to make a dough. The prepared dough needs Let stand for 9 minutes;

[0030] 3) Use patterned printed film to manually mold the dough. Use force to ensure uniformity. In the initial stage, the heating should not exceed 110°C and the lower heating should be 150°C for 4 minutes; in the middle...

Example Embodiment

[0031] Example 2

[0032] The raw material composition of cooked potato barley biscuits rich in dietary fiber is:

[0033] Water 1.5kg highland barley powder 20kg

[0034] Mashed potato 80kg shortening 40kg

[0035] Egg 20kg Baking powder 1.0kg

[0036] White granulated sugar 20kg fructose syrup 3kg

[0037] The specific preparation method of cooked potato barley biscuit rich in dietary fiber is as follows:

[0038] 1) After the potatoes are steamed, peeled, crushed into mashed potatoes for later use;

[0039] 2) Buy fresh and high-quality barley tsampa powder and mashed potatoes from the market and weigh them according to the amount. After mixing and mixing, add sweetener, shortening, baking soda, and eggs to make a dough. The prepared dough needs Let stand for 10 minutes;

[0040] 3) Use a patterned printing film to manually mold the dough. Use force to ensure uniformity. In the initial stage, the heating should not exceed 120°C and the lower heating should be 160°C for 4 minutes; in the...

Example Embodiment

[0041] Example 3

[0042] The raw material composition of cooked potato barley biscuits rich in dietary fiber is:

[0043] Water 4kg Highland barley powder 45kg

[0044] Mashed potato 55kg shortening 36kg

[0045] Eggs 16kg sodium bicarbonate 0.7kg

[0046] White granulated sugar 20kg xylitol 2kg

[0047] The specific preparation method of cooked potato barley biscuit rich in dietary fiber is as follows:

[0048] 1) After the potatoes are steamed, peeled, crushed into mashed potatoes for later use;

[0049] 2) Buy fresh and high-quality barley tsampa powder and mashed potatoes from the market and weigh them according to the amount. After mixing and mixing, add sweetener, shortening, baking soda, and eggs to make a dough. The prepared dough needs Let stand for 8min;

[0050] 3) Use a patterned printing film to manually mold the dough. Use force to ensure uniformity. In the initial stage, the heating should not exceed 115°C and the lower heating should be 165°C for 4 minutes; in the middle s...

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PUM

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Abstract

The invention discloses a cooked potato and highland barley biscuit rich in dietary fiber, and a preparation method of the biscuit, and relates to the field of food processing. The cooked potato and highland barley biscuit rich in the dietary fiber is mainly prepared from the following raw materials: a fresh mashed potato, stir-fried highland barley tsamba whole flour, shortening oil, a sweeteningagent, an egg, baking powder and water. The preparation method of the cooked potato and highland barley biscuit rich in the dietary fiber comprises the following steps of crushing a cooked potato into the fresh mashed potato, uniformly mixing and stirring the fresh mashed potato with the highland barley tsamba flour, sequentially adding the sweetening agent, the shortening oil, the baking powderand the egg, performing rolling into paste, standing the paste for 8-10min, performing compression moulding and baking, and then performing cooling to obtain the biscuit. The biscuit and the preparation method have the benefits that the biscuit takes the highland barley tsamba flour and the mashed potato as the raw materials, so that the biscuit has a good nourishing effect, is suitable for peopleof all ages, and is wide in applicable population; and the preparation method is easy to operate.

Description

Technical field [0001] The invention relates to the technical field of food processing, in particular to a cooked potato barley biscuit rich in dietary fiber and a preparation method thereof. Background technique [0002] Potatoes are known as "perfect" nutritional products. They are rich in dietary fiber and low in fat. They are good for controlling weight gain, preventing high blood pressure, high cholesterol and diabetes. According to measurements, the vitamin C content of potatoes is 10 times that of apples, while the B vitamins are four times that of apples, the potassium content is four times that of bananas, and the content of lysine is much higher than that of wheat and rice. my country has a habit of eating potatoes. In 2015, China launched the strategy of turning potatoes into staple foods, processing potatoes into staple foods such as steamed buns, noodles, and rice noodles. At this point, potatoes will become another staple food besides rice, wheat and corn. Therefor...

Claims

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Application Information

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IPC IPC(8): A21D13/043A21D13/047A21D13/06
CPCA21D13/043A21D13/047A21D13/06
Inventor 党斌杨希娟张杰
Owner QINGHAI UNIVERSITY
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