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Whole potato flour pepper-salt-flavored stuffing and preparation method thereof

A technology of whole potato flour, salt and pepper, applied in baking, bakery food, food science and other directions, can solve the problems of low protein, low fat content, high dietary fiber content, hard taste of fillings, etc. The effect of delaying aging and improving poor chewability

Inactive Publication Date: 2019-04-02
RES INST OF AGRO PROD PROCESSING SHANXI ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The stuffings that are used to make snacks on the market at present include red bean paste, lotus seed paste, egg yolk, nuts, peanuts, sesame seeds, etc. There are no reports of potatoes as fillings, which is mainly due to the limitations of potatoes as fillings: whole potatoes The flour contains high starch and dietary fiber content, low protein and fat content, especially gluten-free
Whole potato flour is used as the filling. The flavor of the product is insufficient and the taste is rough. In the early stage of product production, the filling will feel loose and not chewy. In the later stage of storage, the taste of the filling will become hard due to the aging of starch.

Method used

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  • Whole potato flour pepper-salt-flavored stuffing and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] 1. Making the stuffing

[0025] (1) Stir 1000g whole potato powder, 50g gluten powder and 200g oat flour evenly.

[0026] (2) Heat 800g of salad oil, add 100g of green onion and 10g of Chinese prickly ash, fry the aroma, pour the flour into the oil, fry until cooked, pour out the flour, and cool to room temperature.

[0027] (3) Add 20g starch phosphate, 1000g white bean paste, 310g fructose syrup, 400g white granulated sugar, 50g white sesame seeds, 140g melon seeds, 160g pumpkin seeds, 180g hazelnuts, 150g oat kernels, 60g rose petals soaked in wine, 75g wine infused with rose petals.

[0028] 2. Pastry making

[0029] 1. Oily skin

[0030] (1) 1000g of all-purpose flour, 500g of shortening, 100g of salad oil, put into a blender and stir at low speed for 3 minutes.

[0031] (2) Take out and lightly knead into a dough, cover with a towel, and wake up for 10 minutes.

[0032] 2. Water skin

[0033] (1) Put 1500g of high-gluten flour, 400g of salad oil, and 10g of ...

Embodiment 2

[0045] 1. Making the stuffing

[0046] (1) Stir 950g whole potato powder, 45g gluten powder, and 180g oat flour evenly.

[0047] (2) Heat 750g of salad oil, add 100g of green onion and 10g of Chinese prickly ash, fry the aroma, pour the flour into the oil, fry until cooked, pour out the flour, and cool to room temperature.

[0048] (3) Add 18g starch phosphate, 1050g white bean paste, 280g fructose syrup, 350g white granulated sugar, 45g white sesame, 110g melon seeds, 130g pumpkin seeds, 185g hazelnuts, 130g oat kernels, 50g rose petals soaked in wine, 80g wine infused with rose petals.

[0049] "Two, puff pastry making", "three, pastry making", "four, baking" are the same as in Example 1.

Embodiment 3

[0051] 1. Making the stuffing

[0052] (1) Stir 1100g whole potato powder, 60g gluten powder, and 220g oat flour evenly.

[0053] (2) Heat 850g of salad oil, add 100g of green onion and 10g of Chinese prickly ash, fry the aroma, pour the flour into the oil, fry until cooked, pour out the flour, and cool to room temperature.

[0054] (3) Add 25g starch phosphate, 1100g white bean paste, 300g fructose syrup, 450g white granulated sugar, 40g white sesame seeds, 130g melon seeds, 140g pumpkin seeds, 150g hazelnuts, 140g oat kernels, rose petals soaked in 55g wine, 70g wine infused with rose petals.

[0055] "Two, puff pastry making", "three, pastry making", "four, baking" are the same as in Example 1.

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Abstract

The invention discloses a whole potato flour pepper-salt-flavored stuffing and a preparation method thereof, wherein the preparation method comprises the steps: (1) stirring 950-1150 parts by weight of whole potato flour, 45-60 parts by weight of gluten powder and 180-220 parts by weight of oat flour evenly; (2) heating 750-850 parts by weight of salad oil, pouring the flour evenly stirred in thestep (1) into the salad oil, stir-frying thoroughly, pouring out the mixture, and cooling to room temperature; and (3) adding 18-26 parts by weight of starch phosphate, 900-1100 parts by weight of white bean paste, 280-350 parts by weight of fructose syrup, 350-450 parts by weight of white granulated sugar, 55-65 parts by weight of rose petals soaked by wine and 65-80 parts by weight of wine soaking rose petals. The type of potato processing products is enriched; the method is provided for the application of potatoes in baking food.

Description

technical field [0001] The invention relates to a pastry filling and a preparation method thereof, in particular to a potato whole flour filling and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Potato powder is a powdery product obtained from fresh potatoes as raw materials, after washing, peeling, slicing, rinsing, precooking, cooling, mashing and other processes, and dehydration and drying. Whole potato starch is high in starch, which is its main source of energy. The starch contains RS2 resistant starch, which cannot be digested by the body, so it will not cause blood sugar to rise. Potato powder is rich in dietary fiber, carotene and ascorbic acid. It is a very good high-potassium and low-sodium food, which is very suitable for edema-type obesity. Potatoes can be used as vegetables to make delicacies, and can also be used as staple food. After eating, you will have a good feeling of fullness and will no...

Claims

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Application Information

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IPC IPC(8): A21D13/38
CPCA21D13/38
Inventor 梁霞孟婷婷石磊周柏玲田志芳路欣王梅芳刘金凤
Owner RES INST OF AGRO PROD PROCESSING SHANXI ACADEMY OF AGRI SCI
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