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Crisp potato cake and preparation method thereof

A potato and potato starch technology, applied in the field of food processing, can solve the problem of less varieties of shortbread, achieve the effects of good hardness and crispness, delay aging, and enhance nutritional value

Inactive Publication Date: 2018-08-24
SHAANXI UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is to provide a kind of potato shortbread and preparation method thereof, take fresh potato as main raw material, auxiliary material is made of millet, whole potato powder, potato starch, potato modified starch, salt, milk powder, egg powder, shrimp powder, chili powder , five-spice powder and chive powder, which solves the problem of fewer varieties of shortbread. At the same time, the sensory characteristics of potato shortbread have the unique potato flavor of potatoes, and the taste is crispy and beautiful in color. It strengthens the skeleton structure of shortbread and delays the aging of shortbread. , improve the nutritional value of shortbread, prevent deformation and cracking of shortbread, improve the crispness of shortbread and improve the palatability of shortbread, and ensure the best characteristics of hardness and crispness

Method used

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  • Crisp potato cake and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] 300 parts of potatoes, 100 parts of 1% vitamin C solution, 200 parts of 1% citric acid solution, 80 parts of millet, 100 parts of whole potato powder, 0.7 parts of shrimp powder, 0.7 parts of milk powder, 0.7 parts of egg powder, 2 parts of salt, potato starch 8 parts, 4 parts of modified potato starch, 10 parts of water, 1 part of chili powder, 4 parts of five-spice powder, and 2 parts of shallot powder.

[0028] Here’s how to prepare this potato crisp:

[0029] 1) Raw material processing: select fresh, disease-free and non-rotten potatoes, wash, peel, cut into 4 cm long, 2 cm wide, and 1 cm thick pieces, and put them into a mixed solution of vitamin C and citric acid to protect the color for 1 h Finally, crush it with a beater and filter to obtain potato juice (about 40%) and potato residue (about 60%) respectively.

[0030] 2) Selecting materials for steaming: Select high-quality millet with plump grains and bright color, add potato juice (all potato juice obtained ...

Embodiment 2

[0039] 400 parts of potatoes, 150 parts of 1% vitamin C solution, 250 parts of 1% citric acid solution, 90 parts of millet, 150 parts of whole potato powder, 1 part of shrimp powder, 1 part of milk powder, 1 part of egg powder, 3 parts of salt, potato starch 9 parts, 6 parts of potato modified starch, 15 parts of water, 2 parts of chili powder, 5 parts of five-spice powder, and 3 parts of shallot powder.

[0040] Here’s how to prepare this potato crisp:

[0041] 1) Raw material processing: select fresh, disease-free and non-rotten potatoes, wash, peel, cut into 4 cm long, 2 cm wide, and 1 cm thick pieces, and put them into a mixed solution of vitamin C and citric acid to protect the color for 1 h Finally, crush it with a beater and filter to obtain potato juice (about 40%) and potato residue (about 60%) respectively.

[0042] 2) Selection of ingredients for steaming: Select high-quality millet with plump grains and bright color, add potato juice (all potato juice obtained aft...

Embodiment 3

[0051] 500 parts of potatoes, 200 parts of 1% vitamin C solution, 300 parts of 1% citric acid solution, 100 parts of millet, 200 parts of whole potato powder, 1.2 parts of shrimp powder, 1.2 parts of milk powder, 1.2 parts of egg powder, 5 parts of salt, potato starch 10 parts, 7 parts of modified potato starch, 20 parts of water, 3 parts of chili powder, 5 parts of five-spice powder, and 4 parts of shallot powder.

[0052]Here’s how to prepare this potato crisp:

[0053] 1) Raw material processing: select fresh, disease-free and non-rotten potatoes, wash, peel, cut into 4 cm long, 2 cm wide, and 1 cm thick pieces, and put them into a mixed solution of vitamin C and citric acid to protect the color for 1 h Finally, crush it with a beater and filter to obtain potato juice (about 40%) and potato residue (about 60%) respectively.

[0054] 2) Selecting materials for steaming: Select high-quality millet with plump grains and bright color, add potato juice (all potato juice obtaine...

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Abstract

The present invention discloses crisp potato cake and a preparation method thereof. The crisp potato cake is prepared from fresh potatoes as a main raw material; auxiliary materials consist of millet,whole potato powder, potato starch, potato modified starch, salt, milk powder, egg powder, shrimp powder, chili powder, five spice powder and shallot powder. The preparation method solves the problemthat the crisp cakes are less in varieties. At the same time, the crisp potato cake has specific potato fragrance of potatoes, and is crisp in mouthfeel and beautiful in color. The preparation methoddelays the aging of the crisp cake, improves the nutrition of the crisp cakes, prevents the s deformation and cracking of the crisp cakes, improves the crispness and palatability of the crisp cakes,and ensures the best hardness and crispness.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a potato crisp and a preparation method thereof. Background technique [0002] Potatoes belong to tuber plants, which are widely planted in my country and are the fourth major food crop. The main component of potatoes is carbohydrates, in addition to it also contains a lot of other nutrients, such as minerals and vitamins. [0003] Shortbread is a favorite snack of consumers. Traditional shortbread is generally prepared by baking or frying with flour or rice flour, white granulated sugar, vegetable oil, etc. as main raw materials. Today, there are fewer varieties of shortbread on the market, and only sesame shortbread and egg shortbread are the main ones. The potato staple food strategy launched in my country in 2015 has promoted the rapid development of the potato processing industry. The development of potato crisps with rich nutrition, unique flavor and ...

Claims

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Application Information

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IPC IPC(8): A23L19/18A23L7/10A23L29/30A23L17/40A23L15/00
CPCA23V2002/00A23L7/10A23L15/00A23L17/40A23L19/18A23L29/30A23V2250/5118A23V2250/708A23V2250/032
Inventor 黄峻榕方晨璐白芸郭瑾
Owner SHAANXI UNIV OF SCI & TECH
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