Potato pastry heartfilling roll and preparation method thereof

A potato and potato dregs technology, which is applied in tuber baked food, food processing, baked food, etc., can solve the problems of not using whole potato flour research and application, difficulty in improving the comprehensive utilization rate of potatoes, and unsuitable rolling of potato flour. To achieve the effect of enriching varieties, enriching nutrition, taste and flavor, and retaining nutrients

Active Publication Date: 2019-09-24
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the traditional production process of heart-filled rolls, directly adding whole potato flour or potato starch instead of wheat flour will significantly dilute the flour protein content in wheat flour, resulting in porous, loose, and brittle rolls, which are difficult to press into ovals and difficult to improve. Comprehensive Utilization Rate of Potatoes
And the production of potato starch will produce a large amount of highly polluted waste water, which will bring huge harm to the environment
Therefore whole potato flour should not be directly used as the preparation of roll skins, so there is no research and application of using whole potato flour as puff pastry filled rolls at present.

Method used

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  • Potato pastry heartfilling roll and preparation method thereof
  • Potato pastry heartfilling roll and preparation method thereof
  • Potato pastry heartfilling roll and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] Preparation of fresh potato juice: Wash and peel fresh potatoes, cut into strips, blanching at 90°C for 2 minutes to obtain fresh potato pulp, mix fresh potato pulp and water at a mass ratio of 1:2, add 0.2% sodium erythorbate as a color-protecting agent , wet ultrafine pulverization for 1.5min, add 45U / g high temperature resistant α-amylase to the potato pulp and heat the enzymolysis at 90°C for 1h, after cooling to 60°C, add 220U / g glucoamylase to continue the enzymolysis for 2h, After inactivation and centrifugation, clear potato juice and potato residue were obtained respectively.

[0056] Potato residue superfine powder preparation: the potato residue is dried by a heat pump at 55°C and passed through an 80-mesh sieve to obtain the potato residue superfine powder.

[0057] 1) Preparation of rolled skin raw materials: first add 35 parts of potato clear juice, then add 20 parts of wheat flour, 5 parts of superfine potato residue, 6 parts of white sugar powder, 7 part...

Embodiment 2

[0061] Preparation of fresh potato juice: Wash and peel fresh potatoes, cut into strips, blanch at 90°C for 2 minutes to obtain fresh potato pulp, mix fresh potato pulp and water at a mass ratio of 1:2, add 0.2% sodium erythorbate as a color-protecting agent , wet ultrafine pulverization for 1.5min, add 50U / g high temperature resistant α-amylase to the potato pulp and heat the enzymolysis at 90°C for 1h, after cooling to 60°C, add 200U / g glucoamylase to continue the enzymolysis for 2h, After enzyme inactivation and centrifugation, clear potato juice and potato residue were obtained respectively.

[0062] Potato residue superfine powder preparation: the potato residue prepared in step 1) is dried by a heat pump at 60° C. and passed through an 80-mesh sieve to obtain potato residue superfine powder.

[0063] 1) Preparation of rolled skin raw materials: first add 30 parts of potato clear juice, then add 23 parts of wheat flour, 4 parts of superfine potato residue, 8 parts of whit...

Embodiment 3

[0067] Preparation of fresh potato juice: Wash and peel fresh potatoes, cut into strips, blanch at 95°C for 3 minutes to obtain fresh potato pulp, mix fresh potato pulp and water at a mass ratio of 1:1.5, add 0.2% sodium erythorbate as a color-protecting agent , wet ultrafine pulverization for 3 minutes, add 40U / g high temperature resistant α-amylase to the potato pulp and heat the enzymolysis at 95°C for 2h, after cooling to 57°C, add 240U / g glucoamylase to continue the enzymolysis for 3h, Potato clear juice and potato dregs are obtained respectively after live and centrifugation.

[0068] Potato residue superfine powder preparation: the potato residue prepared in step 1) is dried by a heat pump at 55° C. and passed through a 90-mesh sieve to obtain potato residue superfine powder.

[0069] 1) Preparation of roll skin raw materials: first add 25 parts of potato clear juice, then add 25 parts of wheat flour, 3 parts of superfine potato residue, 8 parts of white sugar powder, 5...

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Abstract

The invention discloses a potato pastry heartfilling roll and a preparation method thereof. The potato is subjected to enzymolysis to become potato clear juice and potato slag for making a roll wrapper and a heart filling material.In addition to increasing the reducing sugar content of the potato, the roll wrapper is less porous, compact, non-fragile and easy to be pressed into an ellipse shape compared with a roll wrapped prepared by whole potato powder. The whole potato powder is used as theheart fillingraw material, the addition of sugar isreduced, the utilization rate of the potato isimproved, and the nutrient composition of the potato isretained to the maximum extent, so thatnew ideas are explored forthe development of potato staple food products.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a potato puff pastry filling roll and a preparation method thereof. Background technique [0002] The traditional meringue filling is a kind of egg roll food with crispy mouthfeel processed from wheat flour as the main raw material. In the processing technology with wheat flour as the main raw material, many nutrients are lost due to excessive processing precision, and the ratio of sugar and oil in the rolled skin and the filling is as high as 30-40%, and most of them are sucrose oil. With the change of consumption concept and the country's promotion of the potato staple food strategy, the potato as a complete nutritional staple food will become the best raw material to replace baked goods. [0003] Potato is a food rich in dietary fiber, high protein, low fat, rich in amino acids and vitamins. The amino acid composition of potatoes is close to soybean protein, the ly...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/31A21D13/043A21D13/38A21D13/06A23L5/41A23L19/15
CPCA21D13/31A21D13/043A21D13/38A21D13/06A23L5/41A23L19/15Y02P60/80
Inventor 卜智斌温靖肖更生徐玉娟唐道邦余元善吴继军邹颖
Owner SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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