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A potato and potato powder technology, which is applied in baking, dough processing, baked food, etc., can solve the problems of unreasonable nutrition and high calorific value of cakes, and achieve good color and flavor, comprehensive nutrition, and improved efficacy ratio Effect
Pending Publication Date: 2018-07-24
宁夏麦尔乐食品股份有限公司
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[0004] The purpose of this application is to provide a potato cake and its production method to solve the problems of unreasonable nutrition and high calorific value of existing cakes
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[0022] The embodiment of the present application provides a potato cake, including: whole potato flour, high-gluten flour, eggs, salt, steviol glycosides, baking powder, skimmed milk powder, cream of tartar, vegetable oil, emulsifier, natural antioxidant and water.
[0023] Potato powder refers to fresh potatoes as raw materials, processed through cleaning, peeling, cutting, cooking, crushing, drying and other processes, and then dehydrated and dried to obtain granular, flaky or powdery products. Since the whole powder processing does not destroy the plant cells, although it has been dried and dehydrated, the whole potato powder after rehydration with an appropriate proportion of water can appear as a puree made from fresh potato tubers after they are cooked, basically maintaining the natural flavor and flavor of fresh potatoes. Taste and inherent nutritional value.
[0024] Steviol glycoside is a new type of natural sweetener extracted from the Compositae herb Stevia rebaudia...
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Abstract
The invention discloses potato cakes and a making method thereof. The potato cake comprises potato whole powder, high-gluten flour, eggs, table salt, stevioside, baking powder, nonfat dry milk, tartarpowder, vegetable oil, an emulsifying agent, a natural antioxidant and water. According to the potato cake disclosed by the invention, the potato whole powder, the stevioside, the natural antioxidantand the like are used as raw materials, the nutrition collocation is reasonable, besides, the calorific value of the cake can be reduced, and the eating safety is higher. In addition, through reasonable compatibility of the raw materials, the potato cakes provided by the invention have excellent thickening property, water absorption property and water retention property, and has the characteristics of being capable of providing special mouth feel and fragrance, the fresh keeping period of the cake can be prolonged to a certain extent, the efficacy ratio of protein is increased, the content ofdietary fibers, the content of minerals and the content of vitamins can be increased, and the potato cake is excellent in color and flavor, comprehensive in nutrients, fine and smooth in texture andsoft and lubricated in mouth feel.
Description
technical field [0001] The application relates to the technical field of food processing, in particular to a potato cake and a preparation method thereof. Background technique [0002] Cake, as a kind of sweet and spongy ancient pastry, is not only loved by Westerners, but also by Easterners. The main components of cake include sweetener, binder, shortening, essence, leavening agent etc.; specifically, including flour, eggs, cream, etc., containing carbohydrates, protein, fat, vitamins and calcium, potassium, phosphorus, sodium, magnesium, selenium and other minerals, easy to eat, is one of the most commonly eaten cakes one. [0003] Cakes are mainly made of eggs and sugar and other raw materials, which are filled with air bubbles and then mixed with flour to make a paste, then poured into cake molds, and baked or steamed. Generally, the texture is fine, soft and elastic. Traditional cakes are generally processed with wheat flour as the main raw material, which lacks nutri...
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Application Information
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