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Potato cookies and preparation method thereof

A potato and biscuit technology, applied in dough preparation, pre-baked dough treatment, baking, etc., can solve the problems of not forming raw materials, potato treatment, etc., and achieve the effects of reducing the broken cake rate, increasing plasticity, and reducing viscosity

Inactive Publication Date: 2018-04-13
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Pumpkin seed shells were pretreated with α-amylase, cellulase, and protease, but potatoes were not treated, and potatoes were only used as filling materials for biscuits, not as the main molding raw material

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A method for preparing potato biscuits, comprising the steps of:

[0024] S1. Preparation of mashed potatoes: wash, peel and cut fresh potatoes, take 180g of fresh potatoes and steam in a boiling water steamer for 30min, cool to room temperature, and whip with 10g of kelp powder and 0.03g of cellulase for 5min , to get mashed potatoes, set aside;

[0025] S2. Dough preparation: put 20g of shortening and 20g of cream at room temperature to soften, beat together with 25g of powdered sugar until whitish and fully fused, add 20g of egg liquid, 80g of flour, 0.1g of α-amylase, and 0.002g of papain Whisk for 5 minutes with the mashed potatoes gained in step 1 to obtain the dough;

[0026] S3. Forming: put the dough obtained in S2 into a thermostat at 55°C for 25 minutes, take it out, chop and mix it again for 3 minutes, put it into a cookie forming machine for extrusion molding, and then place it at room temperature to proof for 10 minutes to obtain a biscuit embryo. The ra...

Embodiment 2

[0034] A method for preparing potato biscuits, comprising the steps of:

[0035] S1. Preparation of mashed potatoes: Wash, peel and cut the potatoes, put 170g of them in a boiling water steamer and steam for 25min, after cooling to room temperature, whip with 5g of kelp powder and 0.02g of cellulase for 3min to obtain mashed potatoes, spare;

[0036] S2. Dough preparation: put 25g of shortening and 20g of cream at room temperature to soften, beat together with 30g of powdered sugar until whitish and fully fused, add 10g of egg liquid, 75g of flour, 0.2g of α-amylase, and 0.001g of papain Whisk with the mashed potatoes obtained in S1 for 6 minutes to obtain a dough;

[0037] S3. Forming: Put the dough obtained in S2 into a thermostat at 45°C for 30 minutes, take it out and whip for 2 minutes, put it into a cookie forming machine to extrude, and then leave it at room temperature to proof for 15 minutes to obtain a biscuit embryo. The weight of green embryo is 4.5-5.5g;

[003...

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Abstract

The invention discloses potato cookies and a preparation method thereof. The cookies comprise the following raw materials in parts by weight: 160-180 parts of potatoes, 70-80 parts of flour, 5-10 parts of kelp powder, 0.02-0.03 part of cellulase, 20-25 parts of cream, 20-25 parts of shortening, 20-30 parts of powdered sugar, 10-20 parts of egg liquid, 0.5-1 part of baking powder, 0.1-0.3 part of alpha-amylase, and 0.001-0.002 part of papain. The cookies containing fresh potatoes are prepared by the following steps of preparation of mashed potatoes, dough preparation, forming, and baking, and the cookies are rich in nutrients, unique in flavor and crisp and soft in taste. According to the present invention, the alpha-amylase and the papain are added to the cookies, so that the cookies are easier to form, and the pattern of the cookies is clearer, and the broken rate of the cookie is reduced, and the dosage of powdered sugar can be reduced at the same time.

Description

technical field [0001] The present invention relates to a kind of biscuit and its preparation method, more specifically, to a kind of potato biscuit and its preparation method. Background technique [0002] Potatoes are rich in nutrition, and the protein contains various amino acids needed by the human body. The nutritional value of the egg liquid is balanced with that of the egg liquid, and the bioavailability is high. It is the fourth largest food crop in the world. However, traditionally, potatoes are cooked into dishes or Made into potato chips and French fries. Since my country launched the strategy of turning potatoes into a staple food, my country's potato industry has made great progress, and various potato staple foods have been continuously developed, such as potato noodles, rice noodles, and steamed buns. [0003] The Chinese invention patent application with publication number 105145737A discloses a method for making flavored sweet potato biscuits. It is charac...

Claims

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Application Information

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IPC IPC(8): A21D13/06A21D2/36A21D8/04
CPCA21D2/36A21D2/366A21D8/042A21D13/06
Inventor 温成荣邓惠馨祁立波朱蓓薇张延杰张国权葛亚东张如意
Owner DALIAN POLYTECHNIC UNIVERSITY
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