CN103814996A - Sweet potato residue cookie and production method thereof - Google Patents
Sweet potato residue cookie and production method thereof Download PDFInfo
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- CN103814996A CN103814996A CN201410055753.2A CN201410055753A CN103814996A CN 103814996 A CN103814996 A CN 103814996A CN 201410055753 A CN201410055753 A CN 201410055753A CN 103814996 A CN103814996 A CN 103814996A
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- sweet potato
- biscuit
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- destarched
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Abstract
The invention relates to a sweet potato residue cookie and a production method thereof and belongs to the technical field of food processing. Sweet potato residue cookie is utilized comprehensively, and the sweet potato residue cookie is made from main raw materials of the sweet potato residue and self-raising wheat flour, auxiliary materials of cream, eggs and xylitol, and additives of baking powder, fresh milk flavor powder, nano-calcium, polylysine and the like. Curing, modification and drying of the sweet potato residue are completed integrally, the technology is simple, rapid and energy saving, and nutritional ingredients of the sweet potato residue are preserved to the utmost degree; the sweet potato residue cookie high in fiber and calcium and free of sucrose, thereby being suitable for middle-aged and aged people and diabetic patients to eat.
Description
1. technical field
The invention belongs to field of food, specifically refer to a kind of sweet potato waste biscuit and production method thereof.
2. background technology
Ipomoea batatas, claims again sweet potato, sweet potato, pachyrhizus, red taro, yam, Zhu's potato, golden potato, is a kind of crops of stable high yield, has wide adaptability, strong stress resistance, and drought-enduring impoverishment tolerant, the feature such as disease and pest is few, thereby wide and sow throughout the country.
Ipomoea batatas is rich amyloid root crops, except containing abundant starch, also contains dietary fiber, vitamin A, B
1, B
2, the various trace elements such as C, E etc., carrotene and iron, potassium, calcium, phosphorus, selenium, essential amino acids content is very high, nutritious.
In Compendium of Material Medica, record " sweet potato qi-restoratives is weary, beneficial strength, strengthening the spleen and stomach, strong kidney yin ", mean Ipomoea batatas nature and flavor sweet flat, have tonifying spleen and stomach, nourishing the heart to keep a sound mind, beneficial strength, the effect such as promoting blood circulation and removing blood stasis, clearing heat and detoxicating; From nutrition angle now, Ipomoea batatas belongs to physiological alkalinity food, can neutralize the acidic materials that produce in rice, face, meat, egg, makes human body reach acid-base balance; Carrotene and vitamin C abundant in Ipomoea batatas can play certain protective effect on cancer risk by antioxidation, often eat Ipomoea batatas and can also maintain the folate level of human normal, reduce to obtain cancer rate; And the dietary fiber of high-load can promote enterogastric peristalsis, prevent the probability of constipation and reduction colon cancer; Secondly, Ipomoea batatas is rich in potassium, can maintain normal blood pressure and cardiac function, angiocardiopathy preventing; Ipomoea batatas protein quality is high, can make up the nutritional deficiency in rice, fine flour, reaches nutrition complement; Often eat and can improve human body to the mesotrophic utilization rate of staple food, make person health, promote longevity.
Sweet potato waste is the byproduct in Ipomoea batatas process, nutritious, along with the development of food industry, in starch from sweet potato and sweet potato beverage process, has produced a large amount of sweet potato wastes, and its great majority are all used as feed and fertilizer.In recent years, people more and more pay close attention to sweet potato waste are effectively fully utilized, as the publication number patent that is CN1623422A and CN101849657A has been reported respectively the preparation method of sweet potato diet microcrystal cellulose and sweet potato dietary fiber, but these methods have all only been utilized sweet potato dietary fiber, caused the waste of other nutritional labeling, and production cost also can significantly increase.Zhang Zhaoqin etc. are by processing sweet potato waste, prepare sweet potato waste dietary fiber, and its impact (Zhang Zhaoqin etc. on bread quality are studied, the preparation of sweet potato waste dietary fiber and the impact on bread quality thereof, Jiangxi food industry, I phase in 2009,32-33), but the method has also only been utilized sweet potato dietary fiber, and processing technology complexity, and cost is higher; At present, there is report after sweet potato waste modification, to be added directly to the production method of producing high fiber sweet potato waste product in flour, as (Ni Wenxia such as Ni Wenxia, Wang Hongxun, Wang Shangyu, in poplar. the research that high-quality sweet potato waste is applied in noodles. and food science and technology, the 2nd phase in 2012) by adopting the method for extrusion and cellulase degradation to sweet potato waste modification, and be added into and in flour, produce high fiber sweet potato waste noodles, but the maximum addition of the method sweet potato waste is only 12%; And for example the patent report of CN103349250A the modification processing method of sweet potato waste, application and high fiber Ipomoea batatas product, the method is take sweet potato waste as raw material, drying, humid heat treatment, obtains the sweet potato waste powder of modification after pulverizing; This sweet potato waste powder has good interpolation characteristic, and high fiber sweet potato noodle or high fiber sweet potato biscuit product are prepared in can be relatively large add in flour, but the method humid heat treatment 8-12h under the temperature conditions of 100-110 ℃; Production cycle is long, and energy resource consumption is large, thermal sensitivity nutritional labeling vitamin C, B
1, B
2large Deng loss.
3. summary of the invention
Main purpose of the present invention is to provide a kind of sweet potato waste biscuit, and this biscuit, take sweet potato waste, low muscle wheat flour as primary raw material, take cream, egg, xylitol as auxiliary material, adds hair powder, fresh milk face powder, nanometer calcium, polylysine etc. and makes sweet potato waste biscuit.
Another object of the present invention be to provide a kind of technique simply, energy-conservation again fast, and the nutritional labeling of farthest having preserved sweet potato waste, workable, can realize the sweet potato waste biscuit production method that batch production is produced, be easy to apply.
Technical scheme of the present invention:
A kind of sweet potato waste biscuit, be made up of micron destarched sweet potato meal, low muscle wheat flour, cream, xylitol, egg, hair powder, fresh milk face powder, nanometer calcium, polylysine, the weight percentages described in it is: micron destarched sweet potato meal 20-30%, low muscle wheat flour 18.8-28.8%, cream 20-21%, egg 18-19%, xylitol 10-12%, hair powder 0.7-1.1%, fresh milk face powder 0.05-0.15%, nanometer calcium 0.1-0.3%, polylysine 0.01-0.05%.
Sweet potato waste biscuit production method, comprises the preparation of micron destarched sweet potato meal, the production technology of biscuit.
The preparation technology of micron destarched sweet potato meal: (1) soaks 5-10 minute by fresh sweet potato waste with 0.1-0.3% citric acid solution, picks up and drains, and puts into centrifugal separator and separates 5-10 minute, remove portion moisture.(2) sweet potato waste after centrifugation is put into rolling type microwave dryer and dry 30-60 minute, be dried to moisture below 5%.(3) with research of super-pine crush equipment, sweet potato waste is pulverized, crossed 300 mesh sieves and obtain the micron destarched sweet potato meal of particle diameter below 48 microns.
The production technology of biscuit: (1) takes a micron destarched sweet potato meal, low muscle wheat flour, cream, xylitol, egg, hair powder, fresh milk face powder, nanometer calcium, polylysine by formula; (2) hair powder, fresh milk face powder, nanometer calcium, polylysine are mixed with micron destarched sweet potato meal and low muscle wheat flour to make mixed powder for subsequent use; (3) the soft milk oiling multifunctional mixer of putting into together with xylitol is carried out to high speed and beats, stir into milky, then gradation adds egg liquid to beat, often add once after beating evenly and add again next time; (4) add mixed powder stirring at low speed to become uniform biscuit batter; (5) biscuit batter is incorporated with in the pastry bag of decorating tip, squeezes smearing in the baking tray of one deck vegetable oil; When production in enormous quantities, biscuit batter is packed in automatic pastry machine, automatically squeeze flower moulding; (6) baking tray that biscuit is housed is sent into oven for baking, baking temperature is fire in a stove before fuel is added 135-155 ℃, face fire 185-195 ℃, roasting 10-30 minute; (7) be cooled to room temperature, through packing to obtain sweet potato waste biscuit finished product.
Beneficial effect of the present invention: the preparation process of micron destarched sweet potato meal adopts rolling type microwave dryer, the slaking of sweet potato waste, modification, drying integrated completing, technique simply, energy-conservation again fast, and the nutritional labeling of farthest having preserved sweet potato waste; The high fiber of sweet potato waste biscuit, high calcium, without sucrose, be applicable to the elderly and patients with diabetes mellitus; The interpolation of micron destarched sweet potato meal makes the high fiber of sweet potato waste biscuit without harsh feeling, and mouthfeel is fine and smooth; The calcium easily lacking in people's diet had both been strengthened in the interpolation of nanometer calcium (ASPARTIC ACID chelating calcium), was easy to again the absorption of calcium; Anti-corrosive fresh-keeping effect had both been played in the interpolation of polylysine, had strengthened again nutrition; The production method technique of sweet potato waste biscuit is simple, energy-conservation, workable, can realize batch production produces.
4. the specific embodiment
Embodiment 1: the preparation method of micron destarched sweet potato meal
Fresh sweet potato waste 3kg is soaked to 5-10 minute with 3000ml0.1-0.3% citric acid solution, pick up and drain, put into centrifugal separator and separate 5-10 minute, remove portion moisture; Sweet potato waste after centrifugation is put into rolling type microwave dryer and dry 30-60 minute, be dried to moisture below 5%; With research of super-pine crush equipment, sweet potato waste is pulverized, crossed 300 mesh sieves and obtain the micron destarched sweet potato meal of particle diameter below 48 microns.
Embodiment 2: a kind of sweet potato waste biscuit and production method thereof
Get fresh sweet potato waste as described in Example 1 method to be processed into micron destarched sweet potato meal for subsequent use.Take a micron destarched sweet potato meal 200g, low muscle wheat flour 288g, cream 210g, egg 180g, xylitol 110g, hair powder 9g, fresh milk face powder 1g, nanometer calcium 2g, polylysine 0.2g by formula; Hair powder, fresh milk face powder, nanometer calcium, polylysine are mixed with micron destarched sweet potato meal and low muscle wheat flour to make mixed powder for subsequent use; The soft milk oiling multifunctional mixer of putting into together with xylitol is carried out to high speed and beats, stir into milky, then gradation adds egg liquid to beat at a high speed, often add after once beating at a high speed evenly and add again next time; Egg liquid all adds and after whipping evenly, adds mixed powder stirring at low speed to become uniform biscuit batter at a high speed; Biscuit batter is incorporated with in the pastry bag of decorating tip, squeezes smearing in the baking tray of one deck vegetable oil; When production in enormous quantities, biscuit batter is packed in the hopper of automatic pastry machine, automatically squeeze flower moulding; The baking tray that biscuit is housed is sent into oven for baking, and baking temperature is fire in a stove before fuel is added 135-155 ℃, face fire 185-195 ℃, roasting 10-30 minute; Be cooled to room temperature, through packing to obtain sweet potato waste biscuit finished product.
Claims (3)
1. a sweet potato waste biscuit, it is characterized in that being made up of micron destarched sweet potato meal, low muscle wheat flour, cream, xylitol, egg, hair powder, fresh milk face powder, nanometer calcium, polylysine, the weight percentages described in it is: micron destarched sweet potato meal 20-30%, low muscle wheat flour 18.8-28.8%, cream 20-21%, egg 18-19%, xylitol 10-12%, hair powder 0.7-1.1%, fresh milk face powder 0.05-0.15%, nanometer calcium 0.1-0.3%, polylysine 0.01-0.05%.
2. the production method of sweet potato waste biscuit according to claim 1, is characterized in that: the preparation technology of micron destarched sweet potato meal, the production technology of biscuit;
The preparation technology of micron destarched sweet potato meal: (1) soaks 5-10 minute by fresh sweet potato waste with 0.1-0.3% citric acid solution, picks up and drains, and puts into centrifugal separator and separates 5-10 minute, remove portion moisture; (2) sweet potato waste after centrifugation is put into rolling type microwave dryer and dry 30-60 minute, be dried to moisture below 5%; (3) with research of super-pine crush equipment, sweet potato waste is pulverized, crossed 300 mesh sieves and obtain the micron destarched sweet potato meal of particle diameter below 48 microns;
The production technology of biscuit: (1) takes a micron destarched sweet potato meal, low muscle wheat flour, cream, xylitol, egg, hair powder, fresh milk face powder, nanometer calcium, polylysine by formula; (2) hair powder, fresh milk face powder, nanometer calcium, polylysine are mixed with micron destarched sweet potato meal and low muscle wheat flour to make mixed powder for subsequent use; (3) the soft milk oiling multifunctional mixer of putting into together with xylitol is carried out to high speed and beats, stir into milky, then gradation adds egg liquid to beat at a high speed, often add after once beating at a high speed evenly and add again next time; (4) egg liquid all adds and after whipping evenly, adds mixed powder stirring at low speed to become uniform biscuit batter at a high speed; (5) biscuit batter is incorporated with in the pastry bag of decorating tip, squeezes smearing in the baking tray of one deck vegetable oil; (6) baking tray that biscuit is housed is sent into oven for baking, baking temperature is fire in a stove before fuel is added 135-155 ℃, face fire 185-195 ℃, roasting 10-30 minute; (7) be cooled to room temperature, through packing to obtain sweet potato waste biscuit finished product.
3. the production method of sweet potato waste biscuit according to claim 2, is characterized in that biscuit batter to pack in automatic pastry machine, automatically squeezes flower moulding.
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| CN201410055753.2A CN103814996B (en) | 2014-02-18 | 2014-02-18 | A kind of sweet potato waste biscuit and production method thereof |
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| CN201410055753.2A CN103814996B (en) | 2014-02-18 | 2014-02-18 | A kind of sweet potato waste biscuit and production method thereof |
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| CN103814996A true CN103814996A (en) | 2014-05-28 |
| CN103814996B CN103814996B (en) | 2015-12-02 |
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104366290A (en) * | 2014-11-24 | 2015-02-25 | 中国农业科学院农产品加工研究所 | Gluten-free protein pancake prepared from sweet potato coarse dietary fiber and preparation method of gluten-free protein pancake |
| CN104365800A (en) * | 2014-11-24 | 2015-02-25 | 中国农业科学院农产品加工研究所 | Potato biscuit and making method of potato biscuit |
| CN105707193A (en) * | 2016-03-31 | 2016-06-29 | 浙江科技学院 | Kumquat and sticky rice cake and production method thereof |
| CN105794928A (en) * | 2016-03-31 | 2016-07-27 | 浙江科技学院 | White tea and sticky rice cake and production method thereof |
| CN105794929A (en) * | 2016-03-31 | 2016-07-27 | 浙江科技学院 | Black tea glutinous rice cake and production method thereof |
| CN105851788A (en) * | 2016-03-31 | 2016-08-17 | 浙江科技学院 | Black kernelled rice and polished glutinous rice cakes and production method thereof |
| CN105851139A (en) * | 2016-03-31 | 2016-08-17 | 浙江科技学院 | Dendrobium officinale leaf cakes and production method thereof |
| CN105851789A (en) * | 2016-03-31 | 2016-08-17 | 浙江科技学院 | Rhizoma polygonati steaming cakes and production method thereof |
| CN106720101A (en) * | 2016-12-08 | 2017-05-31 | 艾鸿海 | A kind of preparation method of health sweet potato biscuit |
| CN107156227A (en) * | 2017-05-11 | 2017-09-15 | 浙江科技学院 | A kind of bamboo matter plant carbon black biscuit and preparation method thereof |
| CN108606035A (en) * | 2018-05-31 | 2018-10-02 | 朱正锋 | A kind of no sucrose sweet potato fiber multigrain biscuit and preparation method thereof |
| CN109730112A (en) * | 2019-01-31 | 2019-05-10 | 陶莉 | Prescription for losing weight food and preparation method thereof |
| CN109730117A (en) * | 2019-01-31 | 2019-05-10 | 陶莉 | Adult's diet food and preparation method thereof |
| CN110278977A (en) * | 2019-07-17 | 2019-09-27 | 湖北精耕生物工程有限公司 | A kind of sweet potato coarse grain biscuit |
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| CN105685186A (en) * | 2016-03-31 | 2016-06-22 | 浙江科技学院 | Dendrobium officinale leaf biscuit and production method thereof |
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| CN103210985A (en) * | 2013-04-03 | 2013-07-24 | 湖北省农业科学院农产品加工与核农技术研究所 | Method for producing sweet potato residue biscuits |
| CN103349250A (en) * | 2013-07-08 | 2013-10-16 | 武汉轻工大学 | Modification treating method for sweet potato dregs, application thereof and high-fiber sweet potato product |
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| CN1586222A (en) * | 2004-10-13 | 2005-03-02 | 兰州益生化工有限公司 | Diet fiber fat reducing biscuit and its processing method |
| CN103210985A (en) * | 2013-04-03 | 2013-07-24 | 湖北省农业科学院农产品加工与核农技术研究所 | Method for producing sweet potato residue biscuits |
| CN103349250A (en) * | 2013-07-08 | 2013-10-16 | 武汉轻工大学 | Modification treating method for sweet potato dregs, application thereof and high-fiber sweet potato product |
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104366290A (en) * | 2014-11-24 | 2015-02-25 | 中国农业科学院农产品加工研究所 | Gluten-free protein pancake prepared from sweet potato coarse dietary fiber and preparation method of gluten-free protein pancake |
| CN104365800A (en) * | 2014-11-24 | 2015-02-25 | 中国农业科学院农产品加工研究所 | Potato biscuit and making method of potato biscuit |
| CN104365800B (en) * | 2014-11-24 | 2016-03-23 | 中国农业科学院农产品加工研究所 | A kind of potato biscuit and preparation method thereof |
| CN105707193A (en) * | 2016-03-31 | 2016-06-29 | 浙江科技学院 | Kumquat and sticky rice cake and production method thereof |
| CN105794928A (en) * | 2016-03-31 | 2016-07-27 | 浙江科技学院 | White tea and sticky rice cake and production method thereof |
| CN105794929A (en) * | 2016-03-31 | 2016-07-27 | 浙江科技学院 | Black tea glutinous rice cake and production method thereof |
| CN105851788A (en) * | 2016-03-31 | 2016-08-17 | 浙江科技学院 | Black kernelled rice and polished glutinous rice cakes and production method thereof |
| CN105851139A (en) * | 2016-03-31 | 2016-08-17 | 浙江科技学院 | Dendrobium officinale leaf cakes and production method thereof |
| CN105851789A (en) * | 2016-03-31 | 2016-08-17 | 浙江科技学院 | Rhizoma polygonati steaming cakes and production method thereof |
| CN106720101A (en) * | 2016-12-08 | 2017-05-31 | 艾鸿海 | A kind of preparation method of health sweet potato biscuit |
| CN107156227A (en) * | 2017-05-11 | 2017-09-15 | 浙江科技学院 | A kind of bamboo matter plant carbon black biscuit and preparation method thereof |
| CN108606035A (en) * | 2018-05-31 | 2018-10-02 | 朱正锋 | A kind of no sucrose sweet potato fiber multigrain biscuit and preparation method thereof |
| CN109730112A (en) * | 2019-01-31 | 2019-05-10 | 陶莉 | Prescription for losing weight food and preparation method thereof |
| CN109730117A (en) * | 2019-01-31 | 2019-05-10 | 陶莉 | Adult's diet food and preparation method thereof |
| CN110278977A (en) * | 2019-07-17 | 2019-09-27 | 湖北精耕生物工程有限公司 | A kind of sweet potato coarse grain biscuit |
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Effective date of registration: 20170418 Address after: 311200 Xiaoshan City, Hangzhou Province, a town near the village Patentee after: HANGZHOU NOTTING FOOD CO., LTD. Address before: 310023 Hangzhou, Zhejiang province and small hill and road, No. 318 Patentee before: Zhejiang University of Science and Technology |
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