Potato whole wheat flour cake and preparation method thereof

A technology for potato whole flour and cakes, which is applied in the directions of baking, baked goods with modified ingredients, and dough processing, etc., can solve the problems of rough taste, eggy smell, sweet and greasy taste, etc., and achieve better taste and nutrition. High value, strong aroma effect

Pending Publication Date: 2019-08-27
XICHANG COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Yet the potato all-powder cake of the prior art either has egg fishy smell, or mouthfeel is coarse or taste is sweet and greasy, does not have a kind of potato all-powder cake that takes into account nutritional value and good mouthfeel, good appearance

Method used

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  • Potato whole wheat flour cake and preparation method thereof
  • Potato whole wheat flour cake and preparation method thereof
  • Potato whole wheat flour cake and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Embodiment 1: single factor condition setting for making potato flour cake

[0030] 1. Choice of whole potato flour

[0031] Potato powder is divided into granule powder and snowflake powder in form. During the production process, granule powder and snowflake powder were used at the same time. After comparison, it was finally decided to use granule powder. Because the granular powder can be better mixed with other materials during the whole mixing process, and the taste of baking is better. Integrating various factors such as the taste and shape of the cake, we also added low-gluten flour and high-gluten flour. Finally, the mixing and stirring of flour and the baking of cake will be carried out according to a certain proportion.

[0032] 2. Selection of the proportion of mixed flour for making potato flour cake

[0033] Under the same conditions as the total amount of mixed powder, baking temperature, baking time, and the amount of vegetable oil added, we use the amo...

Embodiment 2

[0045] Example 2: Response Surface Method Analysis Optimization of Potato Flour Cake Production Conditions

[0046] 1. Construction of response surface model

[0047] On the basis of the single factor test results, Design Expert 7.0 design software was used to design a response surface analysis test with 3 factors and 3 levels. And under the optimal conditions of making potato flour cake, a confirmatory experiment was carried out. The test factors and levels are shown in Table 2.

[0048] Table 2 Factor levels of the response surface

[0049]

[0050] 2. Experimental design of response surface

[0051] According to the principle of the Box-Behnken center combination experiment design, on the basis of the single factor experiment results that have been made, the main factors that affect the production of potato flour cakes are selected, which are respectively: soft white sugar (N 1 ), eggs (N 2 ), lemon juice (N 3 ) these 3 factors, and then adopt the response surface ...

Embodiment 3

[0056] Embodiment 3: Score of sensory evaluation of potato flour cake

[0057] Table 4 Sensory evaluation score of potato flour cake

[0058]

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PUM

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Abstract

The invention relates to the field of food, and specifically discloses potato whole wheat flour cake and a preparation method thereof. The potato whole wheat flour cake is prepared from potato whole wheat flour, low-gluten flour, high-gluten flour, eggs, fresh lemon juice, soft sugar, corn oil, purified water, table salt and baking powder. According to the potato whole wheat flour cake and the preparation method thereof, the addition quantities of mixed powder of the potato whole wheat flour, the low-gluten flour and the high-gluten flour, the soft sugar, the eggs and the lemon juice are takenas experimental factors, and the optimum condition for production of the potato whole wheat flour cake is optimized and researched by utilizing a response surface method; the conditions for production of the potato whole wheat flour cake are determined in a single factor experiment, and BBD experimental data is analyzed and processed by utilizing the mutual influences of three factors on the conditions for production of the potato whole wheat flour cake and by using Design-Expert 7.0 software to obtain an optimum formula; the produced potato whole wheat flour cake is high in sensory grade; the potato whole wheat flour cake produced based on the formula is better in color and mouthfeel, richer in aroma and higher in nutritional value.

Description

technical field [0001] The invention relates to the field of food, in particular to a potato flour cake and a preparation method thereof. Background technique [0002] Potato itself is rich in nutritious substances, but a single production method of potato can no longer meet people's increasingly rich dietary requirements. The traditional production methods of potatoes are generally eaten directly after cooking methods such as boiling, frying, and frying. At present, through relevant production processes, potatoes have been able to be made into potato powder, which is used to extend the shelf life of potatoes. It has become a dietary trend to add whole potato flour to staple foods such as steamed buns, noodles, bread, and cakes. Yet the potato all-powder cake of the prior art either has egg fishy smell, or mouthfeel is rough or taste is sweet and greasy, does not have a kind of potato all-powder cake that takes into account nutritional value and good mouthfeel, good appear...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/36
CPCA21D13/06A21D2/366A21D2/36
Inventor 李璐刘洪黄海燕
Owner XICHANG COLLEGE
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