CN104365801A - Whole potato biscuit and making method thereof - Google Patents
Whole potato biscuit and making method thereof Download PDFInfo
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- CN104365801A CN104365801A CN201410679903.7A CN201410679903A CN104365801A CN 104365801 A CN104365801 A CN 104365801A CN 201410679903 A CN201410679903 A CN 201410679903A CN 104365801 A CN104365801 A CN 104365801A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/366—Tubers, roots
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Abstract
The invention relates to a whole potato biscuit and a making method of the whole potato biscuit. The whole potato biscuit is composed of following raw materials including whole potato flour, potato starch, egg white, potato pectin, plant source polyphenol, sugar, baking soda, edible oil, sodium chloride, ammonium bicarbonate and water, wherein the weight ratio of the components is 20-100: 10-20: 1-10: 0.1-0.5: 0.1-0.8: 0.1-25: 0.1-0.8: 10-30: 0.1-0.4: 0.1-0.4: 10-54. The whole potato biscuit is natural in color, golden yellow, rich in potato fragrance, gentle in flavor and refreshing in taste. Through the method, the purpose of replacing wheat flour with the whole potato flour is realized, operation is simple, and industrial production can be realized easily.
Description
Technical field
The present invention relates to a kind of full potato class biscuit and preparation method thereof, belong to food processing technology field.
Background technology
Biscuit is primary raw material with wheat flour, adds sugar, grease and other auxiliary materials, and the mouthfeel through adjusting the techniques such as powder, shaping, baking to make is loosened or crisp food.There is the advantages such as shelf-stable, crisp-fried are good to eat, instant, dark liking by broad masses due to it.But to wheat class allergic human population or celiac patients inedibility,
Potato class has very high nutritive value, is the wholefood that the whole world is generally acknowledged, causes and pays close attention to widely and research.From nutritional point, potato, except containing except abundant carbohydrate, also contains the multiple nutritional components such as protein, vitamin, carrotene, phosphorus, iron, calcium.The traditional Chinese medical science thinks potato, and " the flat taste of property is sweet nontoxic, can strengthening the spleen and stomach, and in beneficial controlled atmosphere, relieving spasm to stop pain, tonneau is defecated.To weakness of the spleen and the stomach, indigestion, stomach discord, gastral cavity abdomen has a pain, the not smooth patient outcome that defecates is remarkable ".Modern study proves, potato has special efficacy to conciliation indigestion, is good medicine and the high-quality health products of stomach trouble and cardiac.Potato protein is full price albumen, containing 8 seed amino acids of needed by human, wherein lysine content is higher, this just wheat lack.Equally, sweet potato is used as a kind of dietotherapeutic, food balanced in nutrition by nutritionist, have the good reputation of " life prolonging food ", " anticancer king ".
But because the protein in the full powder of potato class does not have the ability forming gluten network structure, therefore the full powder of potato class is not suitable for being directly used in the staple food products such as processing biscuit.In existing research, the addition general control of the full powder of potato class is below 35%, and the accounting of wheat flour reaches more than 65%.Simultaneously along with the increase of the full powder addition of potato class, hardness and the chewiness of biscuit increase gradually, illustrate that the quality of biscuit is deteriorated gradually.
Summary of the invention
In order to solve the problems of the technologies described above, the invention provides a kind of full potato class biscuit and preparation method.Obtained full potato class biscuit is not containing flour, and nutrition is more comprehensive, mouthfeel is better, is applicable to wideling popularize.
To achieve these goals, the present invention adopts following technical scheme:
A kind of full potato class biscuit, is prepared by following raw material and obtains: the full powder of potato class, potato starch, albumen, Potato pectins, plant source polyphenol, sugar, sodium bicarbonate, edible oil, sodium chloride, carbonic hydroammonium and water; Wherein, each components by weight is 20-100:10-20:1-10:0.1-0.5:0.1-0.8:0.1-25:0.1-0.8:10-30:0 .1-0.4:0.1-0.4:10-54.
(summarizing each amounts of components scope, PLSCONFM or amendment according to embodiment)
Preferably, described full potato class biscuit is prepared by following raw material and obtains: the full powder of potato class, potato starch, albumen, Potato pectins, plant source polyphenol, sugar, sodium bicarbonate, edible oil, sodium chloride, carbonic hydroammonium and water; Wherein, each components by weight is 40-100:10-20:1-10:0.1-0.5:0.1-0.8:5-20:0.1-0.5:10-30:0.1-0.3:0.1-0.3:18-40.
Preferably, described full potato class biscuit is prepared by following raw material and obtains: the full powder of potato class, potato starch, albumen, Potato pectins, plant source polyphenol, sugar, sodium bicarbonate, edible oil, sodium chloride, carbonic hydroammonium and water; Wherein, each components by weight is 60-100:15-20:5-10:0.2-0.6:0.4-0.8:10-20:0.2-0.6:15-30:0. 2-0.4:0.2-0.3:30-50.
Further preferably, described full potato class biscuit is prepared by following raw material and obtains: the full powder of potato class, potato starch, albumen, Potato pectins, plant source polyphenol, sugar, sodium bicarbonate, edible oil, sodium chloride, carbonic hydroammonium and water; Wherein, each components by weight is 80:20:10:0.3:0.5:15:0.3:20:0.2:0.2:30.
In the present invention, described potato is one or more in potato, sweet potato, cassava, preferred potato, sweet potato.
In the present invention, described albumen be potato protein, sweet potato, Chickpea Protein, peanut protein, soybean protein, whey isolate protein, casein, whey protein concentrate one or more; Preferred sweet potato, Chickpea Protein.
In the present invention, the granularity of the full powder of described potato class, potato starch, albumen all lower than 100 orders, preferred 100-200 order.
In the present invention, described sugar be trehalose, glucose, fructose, galactolipin, maltose, arabinose, dextrin, cyclodextrin, beta glucan, araboxylan, sugar alcohol one or more; Preferred trehalose, galactolipin.
In the present invention, described plant source polyphenol is selected from one or more in Tea Polyphenols, apple polyphenol, grape seed polyphenols, sweet potato stem leaf polyphenol; Preferred sweet potato stem leaf polyphenol, Tea Polyphenols.
In the present invention, described edible oil is one or more in cream, sheep oil, butter, lard, peanut oil, soybean oil, sunflower oil, rapeseed oil, corn oil; Preferred cream, peanut oil.
The present invention also provides a kind of preparation method of full potato class biscuit, comprises the following steps:
1) the full powder of potato class, potato starch, albumen, Potato pectins, plant source polyphenol, sugar, sodium bicarbonate, edible oil, sodium chloride, carbonic hydroammonium, water is taken in proportion;
2) first with water-soluble solution Potato pectins, sugar and sodium chloride, mixed liquor is obtained, for subsequent use;
3) complete for potato class powder, potato starch, albumen, plant source polyphenol, sodium bicarbonate and carbonic hydroammonium are mixed, add edible oil and step 2) mixed liquor of gained, under 80-150rpm, stir 5-20min, at 0-20 DEG C, place 15-30min, form dough/pasta;
4) by step 3) dough/pasta that formed is rolled into the sake sheet of 3-5mm, and by folding for sake sheet roll-in 5-20 time, makes that dough sheet thickness is even, form is smooth, smooth surface, quality fine and smooth;
5) by step 4) the sake sheet made makes biscuit with the mould of various shape, be neatly placed in coat oil baking tray in;
6) by step 5) biscuit made puts into baking box, and face fire temperature 170-210 DEG C, fire in a stove before fuel is added temperature 130-180 DEG C, baking 4-30min, to biscuit is golden yellow, is cooled to 15-20 DEG C in room temperature and gets product.
In preparation method of the present invention, step 2) in, the temperature of described water is 50-100 DEG C.
Adopt technical scheme of the present invention to achieve the full powder of potato class and substitute flour completely, enrich the kind of biscuit, improve the object of the nutritive value of biscuit.The present invention is by combining the screening of each component, and what adjust each component uses magnitude relation, and gained full potato class biscuit institutional framework is fine and smooth, and crisp agreeable to the taste, in biscuit, the content of protein, mineral matter, dietary fiber, vitamin and polyphenoils is higher; Also have health care, antibacterial, oxidation resistant effect concurrently simultaneously.The present invention's full potato class biscuit natural in color, in golden yellow, potato is aromatic strongly fragrant, and flavour is soft, clean taste.The method of the invention is adopted to achieve the target that full potato powder replaces flour completely, and simple to operate, be easy to suitability for industrialized production.
Detailed description of the invention
Experimental technique described in following embodiment, if no special instructions, is conventional method; Described reagent and material, if no special instructions, all can obtain from commercial channels.
The full potato class biscuit of embodiment 1 one kinds
Described full potato class biscuit is prepared by following raw material and obtains: potato full-powder, sweet potato starch, sweet potato, Potato pectins, sweet potato stem leaf polyphenol, trehalose, sodium bicarbonate, edible oil, sodium chloride, carbonic hydroammonium and water; Wherein each composition quality ratio is followed successively by 100:20:8:0.5:0.8:20:0.5:30:0.3:0.3:40.
The full potato class biscuit of embodiment 2 one kinds
Described full potato class biscuit is prepared by following raw material and obtains: sweet potato whole powder, farina, Chickpea Protein, Potato pectins, Tea Polyphenols, galactolipin, sodium bicarbonate, edible oil, sodium chloride, carbonic hydroammonium and water; Wherein each composition quality ratio is followed successively by 80:20:10:0.3:0.5:15:0.3:20:0.2:0.2:30.
The full potato class biscuit of embodiment 3 one kinds
Described full potato class biscuit is prepared by following raw material and obtains: potato full-powder, farina, soybean protein, Potato pectins, apple polyphenol, arabinose, sodium bicarbonate, edible oil, sodium chloride, carbonic hydroammonium and water; Wherein each composition quality ratio is followed successively by 40:10:1:0.1:0.1:5:0.1:10:0.1:0.1:18.
The preparation of the full potato class biscuit of embodiment 4 one kinds
Prepare full potato class biscuit according to the formula of embodiment 1, comprise the steps:
1) potato full-powder, sweet potato starch, sweet potato, Potato pectins, sweet potato stem leaf polyphenol, trehalose, sodium bicarbonate, peanut oil, sodium chloride, carbonic hydroammonium, water is taken in proportion;
2) with water-soluble solution Potato pectins, trehalose and sodium chloride, mixed liquor is obtained, for subsequent use;
3) potato full-powder, sweet potato starch, sweet potato, sweet potato stem leaf polyphenol, sodium bicarbonate and carbonic hydroammonium are poured in dough mixing machine, add peanut oil and step 2) mixed liquor for preparing, stir 15min at 100 rpm, at 20 DEG C, place 15min, form dough/pasta;
4) by step 3) in the dough/pasta that formed be rolled into the sake sheet of 3mm, and by folding for sake sheet roll-in 10 times, make that dough sheet thickness is even, form is smooth, smooth surface, quality fine and smooth;
5) by step 4) in the sake sheet circular die made make biscuit, be neatly placed in coat oil baking tray in;
6) by step 5) in the biscuit made put into baking box, face fire temperature 210 DEG C, fire in a stove before fuel is added temperature 180 DEG C, baking 4min in golden yellow to biscuit, be cooled to 20 DEG C in room temperature and get product.
The preparation of the full potato class biscuit of embodiment 5 one kinds
Prepare full potato class biscuit according to the formula of embodiment 2, comprise the steps:
1) sweet potato whole powder, farina, Chickpea Protein, Potato pectins, Tea Polyphenols, galactolipin, sodium bicarbonate, cream, sodium chloride, carbonic hydroammonium and water is taken in proportion;
2) water-soluble solution Potato pectins, galactolipin and sodium chloride, obtain mixed liquor, for subsequent use;
3) sweet potato whole powder, farina, Chickpea Protein, Tea Polyphenols, sodium bicarbonate and carbonic hydroammonium are poured in dough mixing machine, add cream and step 2) mixed liquor for preparing, under 80rpm, stir 20min, at 15 DEG C, place 20min, form dough/pasta;
4) by step 3) in the dough/pasta that formed be rolled into the sake sheet of 3mm, and by folding for sake sheet roll-in 15 times, make that dough sheet thickness is even, form is smooth, smooth surface, quality fine and smooth;
5) by step 4) in the sake sheet circular die made make biscuit, be neatly placed in coat oil baking tray in;
6) by step 5) in the biscuit made put into baking box, face fire temperature 200 DEG C, fire in a stove before fuel is added temperature 170 DEG C, baking 8min in golden yellow to biscuit, be cooled to 20 DEG C in room temperature and get product.
The preparation of the full potato class biscuit of embodiment 6 one kinds
Prepare full potato class biscuit according to the formula of embodiment 3, comprise the steps:
1) potato full-powder, farina, soybean protein, Potato pectins, apple polyphenol, arabinose, sodium bicarbonate, cream, sodium chloride, carbonic hydroammonium and water is taken in proportion;
2) water-soluble solution Potato pectins, arabinose and sodium chloride, obtain mixed liquor, for subsequent use;
3) potato full-powder, farina, soybean protein, apple polyphenol, sodium bicarbonate and carbonic hydroammonium are poured in dough mixing machine, add cream and step 2) mixed liquor for preparing, under 80rpm, stir 20min, at 15 DEG C, place 20min, form dough/pasta;
4) by step 3) in the dough/pasta that formed be rolled into the sake sheet of 3mm, and by folding for sake sheet roll-in 15 times, make that dough sheet thickness is even, form is smooth, smooth surface, quality fine and smooth;
5) by step 4) in the sake sheet circular die made make biscuit, be neatly placed in coat oil baking tray in;
6) by step 5) in the biscuit made put into baking box, face fire temperature 200 DEG C, fire in a stove before fuel is added temperature 170 DEG C, baking 8min in golden yellow to biscuit, be cooled to 20 DEG C in room temperature and get product.
Comparative example 1
Compared with embodiment 5, difference is only: remove farina, Potato pectins, and wherein will replace with wheat flour by the full powder of 2/3 potato class.The biscuit obtained is similar to conventional commercial biscuit.
The constituent analysis of the full potato class biscuit of experimental example 1
Carry out analysis to every composition in the biscuit of embodiment 4-6 and comparative example 1 gained to detect, the results are shown in Table 1-2.Wherein each component detection method is as follows:
1, concrete detection method
1) determination of moisture: determination of moisture adopts GB5009.3-2010.Get clean aluminum measuring cup, be placed in 101 DEG C of-105 DEG C of drying boxes, bottle cap tiltedly props up in bottle limit, heating 1.0h, and taking-up is built, and puts cooling 0.5h in drier, weighs, and repeats to be dried to that front and back twice are of poor quality is no more than 2mg, is constant weight.Take full potato class biscuit 3g-5g (being accurate to 0.0001g), put in measuring cup, sample thickness is no more than 5mm, adds a cover, after precision weighing, put in 101 DEG C ~ 105 DEG C drying boxes, bottle cap tiltedly props up in bottle limit, after dry 2h-4h, build taking-up, weigh after putting into drier cooling 0.5h.And then put into 100 DEG C of dry about 1h of-105 DEG C of drying boxes, take out, weigh again after putting into drier cooling 0.5h.And repeat above to be operated to that front and back twice are of poor quality is no more than 2mg, be constant weight.
Result calculates
Moisture (%)=100 × (m
1-m
2)/(m
1-m
3)
In formula:
M
1---the quality of measuring cup and sample, g;
M
2---the quality after measuring cup and samples dried, g;
M
3---the quality of measuring cup, g.
During moisture >=1g/100g, result of calculation retains three position effective digitals; During moisture < 1g/100g, result retains two position effective digitals.
Note: during twice constant weight value in the end calculates, gets last weighing value.
2) protein content determination: take 0.50g full potato class biscuit and put into nitrated pipe, add the concentrated sulfuric acid (concentration 98%) 10mL, digestion temperature 420 DEG C, time 1.5h, with the protein content (Sweden Foss company KIELTECANALYSISER kjeldahl apparatus) in kjeldahl apparatus full potato class biscuit.
3) fat test: take 1.0g full potato class biscuit and be placed in clean paper sleeve, add a small amount of absorbent cotton, add 80mL benzinum in lixiviate beaker, extracts fat in sample with the automatic fatty detector of Foster Kato company Soxtec Avanti 2050.After lixiviate terminates, take out extraction cup, and extraction cup is placed in 100 DEG C of drying box 30min, cool in drier and weigh again, calculate fat content.
Fat content (%)=(W
2/ W
1) × 100
W
1example weight before-lixiviate, g;
W
2fat weight after-lixiviate drying, g.
4) dietary fiber content measures: carry out with reference to AOAC 991.43 method.
Concrete grammar is: take full potato class biscuit 1.000 ± 0.005g (being accurate to 0.1mg) in 100mL beaker, add 40mL MES-TRIS (2-(N-morpholino) sulfonic group ethane-three hydroxyl (methylol) aminomethane) buffer solution, pH8.2, is stirred to and is uniformly dispersed; Add 50 μ L heat-resistant alpha-amylase liquid, magnetic stirring apparatus stirring at low speed, and hatch 30min in boiling water bath after, be cooled to 60 DEG C, residue on 10mL distilled water flushing beaker inwall; Add the HCl of 5mL 0.561M, and constantly stir, NaOH or HCl of rear 1M at 60 DEG C adjust ph to 4.0-4.7; Add 100 μ L amyloglucosidase solution, fully mix, oscillation incubation 30min at 60 DEG C; Add 100uL protein enzyme solution, fully mix, oscillation incubation 30min at 60 DEG C; In beaker, add 95% ethanol (95% ethanol and mixeding liquid volume to be measured are than 4:1) that 225mL is preheated to 60 DEG C, under room temperature, precipitate 1h; Enzymolysis liquid after alcohol settling is transferred in crucible, with residue in 78% ethanol purge beaker, proceed to suction filtration in crucible in the lump, use 78% ethanol, 95% ethanol and acetone cleaning crucible 2 times more respectively, then crucible being placed in 105 DEG C of baking ovens placements spends the night to constant weight, record crucible and residue weight (W
2).Measure the content of protein, ash content in residue, its weight is designated as P, A respectively.
Result calculates:
Dietary fiber content (%)=100 × (W
2-W
1)/(W-P-A)
W-example weight, g;
W
1-crucible and diatomaceous weight, g;
W
2the weight of-crucible, diatomite and residue, g;
The content of protein in P-residue, g/100g;
The content of ash content in A-residue, g/100g.
Note: the absolute difference of twice that obtains under repeated condition independent measurement result must not exceed 5% of arithmetic mean of instantaneous value.
5) starch test: measure according to the method for AOAC996.11.Get full potato class biscuit (10mg) and join (16*120mm) in teat glass, rap test tube, to guarantee that all samples are all fallen bottom test tube; Add in 0.2mL80% ethanol to sample and increase its dissolubility, mix with turbine mixer; Add the Thermostable α-Amylase (100U/mL) of 3mL immediately, in boiling water bath, hatch 6min (the 2nd, 4,6min shakes test tube energetically); Add 0.1mL starch glucolase (3300U/mL), with turbine mixer mixing, water-bath 30min at 50 DEG C; Transferred to by the test tube of total Test in 100mL volumetric flask, clean with wash bottle cleaning down, use distilled water constant volume, mixing, decile solution is centrifugal 10min under 3000r; Dilute solution after transfer decile (0.1mL) is in teat glass; Add glucose oxidase (Glucose oxidase plus peroxidase, the GOPOD) reagent of 3mL to (comprise D-Glucose control group and blank group) in each test tube, water-bath 20min at 50 DEG C; D-Glucose control group comprises 0.1mLD-glucose solution and 3.0mLGOPOD reagent, and blank group comprises 0.1mL hydration 3.0mLGOPOD reagent; The absorbance of working sample, D-Glucose control group and blank group under 510nm.Calculate by following formula:
Content of starch (%)=(A
1-A
2) * (F/W) * FV*0.9
A
1the absorbance of-sample;
A
2the absorbance of-blank group;
The absorbance of F-100/ control group;
W-example weight, g;
The volume of FV-final constant volume, mL.
6) ash determination: ash determination is with reference to the method for GB 5009.4-2010.Concrete steps are: the porcelain crucible getting suitable size is put in Muffle furnace, and calcination 0.5h at 550 DEG C ± 25 DEG C, is cooled to about 200 DEG C, take out, put into drier and cool 30min, precise.Repeat calcination to front and back twice weighing difference to be no more than 0.5mg be constant weight.Then, get the full potato class biscuit of 3g-10g (being accurate to 0.0001g) and be placed in porcelain crucible, first on electric hot plate, with little fire heating, sample is fully carbonized to smokelessly, be then placed in Muffle furnace, at 550 DEG C ± 25 DEG C calcination 4h.Be cooled to about 200 DEG C, take out, put into drier and cool 30min, time before weighing as found that ignition residue has a carbon granule, little water should be instilled in sample moistening, making blocking loosening, evaporating water again calcination to namely representing that without carbon granule ashing completely, can weigh.Repeat calcination to front and back twice weighing difference to be no more than 0.5mg be constant weight.Be calculated as follows.
Content of ashes (%)=100 × (m
1-m
2)/(m
3-m
2)
M
1the quality of-crucible and ash content, g;
M
2the quality of-crucible, g;
M
3the quality of-crucible and sample, g.
Note: the absolute difference of twice that obtains under repeated condition independent measurement result must not exceed 5% of arithmetic mean of instantaneous value.
7) mensuration of vitamin content
Content of vitamin E measures with reference to GB/T 5009.82-2003;
Vitamin B1 content measures with reference to GB/T 5009.84-2003;
Vitamin B2 content measures with reference to GB/T 7629-87.
Vitamin C content assay method is as follows:
Weigh full potato class biscuit 4g in the balance, add 2% oxalic acid solution a little, grind in mortar, move into 50ml volumetric flask, be settled to graduation mark with 2% oxalic acid, shake up rear stand for standby use.Accurate pipette samples extract (supernatant or filtrate) two parts, every part of 10.0ml, is placed in conical flask respectively, is titrated to solution in pink, records 2,6-D liquor capacities used with 2,6-D.Accurate absorption 2% oxalic acid 10ml.Be titrated to solution in pink with 2,6-D, record volume used.Computing formula is as follows:
V
c content(mg/100g sample)=(V
a-V
b) × S/W × 100
V
afor the volume of titration sample extracting solution used 2,6-D;
V
bfor the volume of titration blank used 2,6-D;
S is the mg number that 1mL 2,6-D is equivalent to ascorbic acid;
W is the weight of testing sample.
8) mensuration of mineral element: carry out with reference to GB19644-2010 method.
Concrete grammar: claim 2-3g full potato class biscuit in crucible, be placed on electric furnace and carry out concentrated and carbonization by suitable temperature, until full potato class biscuit becomes black completely, no longer produce thick smoke, namely now carbonization is complete.Be put in Muffle furnace by crucible and carry out ashing, 650 DEG C of calcination 3-4h, until the powder of the solid-state grizzle of black, then ashing is complete.Take out crucible and be cooled to room temperature, add 5mL (1:3) hydrochloric acid, boil on electric furnace after abundant dissolving, filter with quantitative filter paper, move in 25mL volumetric flask, constant volume, liquid now in volumetric flask is transparency liquid, for measuring the content of iron, then use 25 times of diluent determining calcium, with 500 times of diluent determining potassium, sodium and magnesium.The standard series of selected potassium, sodium, magnesium, calcium, iron, magnesium, by changing the instrument conditions such as acetylene flow, lamp current, combustion head height, surveying its absorbance, determining the best instrument condition of each element determination.The standard series of selected potassium, sodium, magnesium, calcium, iron, magnesium, under above-mentioned best instrument and experimental condition, the range of linearity of mensuration potassium, sodium, magnesium, calcium, iron, magnesium and detectability.
2, experimental result:
2.1 Analysis of Nutritive Compositions: in table 1
Analysis of Nutritive Composition (g/100g) in the fresh full potato class biscuit of table 1
As can be seen from Table 1, protein, fat, dietary fiber, V in full potato class biscuit
c, content of starch enrich, protein can provide needed by human body to want energy, and increases the supply of essential amino acid; Dietary fiber can angiocardiopathy preventing, cancer, diabetes, obesity and Other diseases; V
cthe increase of content can improve the non-oxidizability of full potato class biscuit, contributes to anti-ageing, Improving memory power etc.; Starch can provide the heat of needed by human body.In addition, also a small amount of V is contained in full potato class biscuit
e, V
b1and V
b2.
2.2 Mineral Concentrations analyses: in table 2
Mineral Concentrations analysis (mg/100g) in the fresh full potato class biscuit of table 2
As can be seen from Table 2, containing the abundant mineral element such as potassium, phosphorus in full potato class biscuit, also containing a certain amount of calcium, sodium, magnesium and iron etc.In a word, the full potato class biscuit made by this method is a kind of novel staple food products having better nutritivity and be worth.
The detection of experimental example 2 biscuit organoleptic quality
1, sensory evaluation is carried out according to the biscuit of standard shown in following table to embodiment 4-6 and comparative example 1:
2, experimental result
The Analyses Methods for Sensory Evaluation Results of the full potato class biscuit of table 3
| Project | Color and luster | Tissue, form | Flavour and mouthfeel | Total score |
| Embodiment 4 | 17 | 20 | 45 | 82 |
| Embodiment 5 | 18 | 23 | 46 | 87 |
| Embodiment 6 | 18 | 21 | 45 | 84 |
| Comparative example 1 | 15 | 17 | 40 | 72 |
As can be seen from Table 3, biscuit provided by the invention, its sense organ is obviously better than adding in prior art the biscuit that a small amount of potato powder is made, in golden yellow, uniform color, profile is complete, and decorative pattern is clear, and thickness is substantially even, does not shrink, indeformable, non-foaming; Section structure is cellular, fine and closely woven, and without macroscopic void, potato is aromatic strongly fragrant, free from extraneous odour, exquisiteness that mouthfeel is crisp, not glutinous tooth.
Although above the present invention is described in detail with a general description of the specific embodiments, on basis of the present invention, can make some modifications or improvements it, this will be apparent to those skilled in the art.Therefore, these modifications or improvements without departing from theon the basis of the spirit of the present invention, all belong to the scope of protection of present invention.
Claims (10)
1. a full potato class biscuit, is characterized in that, prepared and obtain: the full powder of potato class, potato starch, albumen, Potato pectins, plant source polyphenol, sugar, sodium bicarbonate, edible oil, sodium chloride, carbonic hydroammonium and water by following raw material; Wherein, each components by weight is 20-100:10-20:1-10:0.1-0.5:0.1-0.8:0.1-25:0.1-0.8:10-30:0 .1-0.4:0.1-0.4:10-54.
2. full potato class biscuit according to claim 1, is characterized in that, prepared and obtain: the full powder of potato class, potato starch, albumen, Potato pectins, plant source polyphenol, sugar, sodium bicarbonate, edible oil, sodium chloride, carbonic hydroammonium and water by following raw material; Wherein, each components by weight is 40-100:10-20:1-10:0.1-0.5:0.1-0.8:5-20:0.1-0.5:10-30:0.1-0.3:0.1-0.3:18-40.
3. full potato class biscuit according to claim 1, it is characterized in that, described potato is one or more in potato, sweet potato, cassava, preferred potato, sweet potato.
4. full potato class biscuit according to claim 1, is characterized in that, described albumen be potato protein, sweet potato, Chickpea Protein, peanut protein, soybean protein, whey isolate protein, casein, whey protein concentrate one or more; Preferred sweet potato, Chickpea Protein.
5. full potato class biscuit according to claim 1, is characterized in that, the granularity of the full powder of described potato class, potato starch, albumen all lower than 100 orders, preferred 100-200 order.
6. full potato class biscuit according to claim 1, is characterized in that, described sugar be trehalose, glucose, fructose, galactolipin, maltose, arabinose, dextrin, cyclodextrin, beta glucan, araboxylan, sugar alcohol one or more; Preferred trehalose, galactolipin.
7. full potato class biscuit according to claim 1, it is characterized in that, described plant source polyphenol is selected from one or more in Tea Polyphenols, apple polyphenol, grape seed polyphenols, sweet potato stem leaf polyphenol; Preferred sweet potato stem leaf polyphenol, Tea Polyphenols.
8. full potato class biscuit according to claim 1, is characterized in that, described edible oil is one or more in cream, sheep oil, butter, lard, peanut oil, soybean oil, sunflower oil, rapeseed oil, corn oil; Preferred cream, peanut oil.
9. the preparation method of the arbitrary described full potato class biscuit of claim 1-8, is characterized in that, comprise the following steps:
1) the full powder of potato class, potato starch, albumen, Potato pectins, plant source polyphenol, sugar, sodium bicarbonate, edible oil, sodium chloride, carbonic hydroammonium, water is taken in proportion;
2) first with water-soluble solution Potato pectins, sugar and sodium chloride, mixed liquor is obtained, for subsequent use;
3) complete for potato class powder, potato starch, albumen, plant source polyphenol, sodium bicarbonate and carbonic hydroammonium are mixed, add edible oil and step 2) mixed liquor of gained, under 80-150rpm, stir 5-20min, at 0-20 DEG C, place 15-30min, form dough/pasta;
4) by step 3) dough/pasta that formed is rolled into the sake sheet of 3-5mm, and by folding for sake sheet roll-in 5-20 time, makes that dough sheet thickness is even, form is smooth, smooth surface, quality fine and smooth;
5) by step 4) the sake sheet made makes biscuit with the mould of various shape, be neatly placed in coat oil baking tray in;
6) by step 5) biscuit made puts into baking box, and face fire temperature 170-210 DEG C, fire in a stove before fuel is added temperature 130-180 DEG C, baking 4-30min, to biscuit is golden yellow, is cooled to 15-20 DEG C in room temperature and gets product.
10. the preparation method of full potato class biscuit according to claim 9, is characterized in that, step 2) in, the temperature of described water is 50-100 DEG C.
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104757063A (en) * | 2015-03-28 | 2015-07-08 | 赵慧 | Preparation method of potato cake |
| CN104814086A (en) * | 2015-05-18 | 2015-08-05 | 青岛海之星生物科技有限公司 | Functional pastry based on sweet potatoes and preparation method thereof |
| CN105192620A (en) * | 2015-08-28 | 2015-12-30 | 安庆市鸿旺食品有限公司 | Processing technology of fruity sweet-potato pastry |
| CN105594821A (en) * | 2016-03-22 | 2016-05-25 | 桂林市农业科学院 | Cassava cookies and manufacture method thereof |
| CN106070499A (en) * | 2016-08-30 | 2016-11-09 | 郑州荣利达生物科技有限公司 | A kind of rehydration cookies and preparation method thereof |
| CN107183116A (en) * | 2017-06-28 | 2017-09-22 | 河北喜之郎食品有限公司 | potato biscuit and its preparation technology |
| CN108402139A (en) * | 2018-02-08 | 2018-08-17 | 安徽侬安康食品有限公司 | A kind of soft milk oagat cake of linseed and preparation method |
| CN110050810A (en) * | 2019-03-14 | 2019-07-26 | 四川喜之郎食品有限公司 | A kind of quinoa potato biscuit and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104757063A (en) * | 2015-03-28 | 2015-07-08 | 赵慧 | Preparation method of potato cake |
| CN104814086A (en) * | 2015-05-18 | 2015-08-05 | 青岛海之星生物科技有限公司 | Functional pastry based on sweet potatoes and preparation method thereof |
| CN105192620A (en) * | 2015-08-28 | 2015-12-30 | 安庆市鸿旺食品有限公司 | Processing technology of fruity sweet-potato pastry |
| CN105594821A (en) * | 2016-03-22 | 2016-05-25 | 桂林市农业科学院 | Cassava cookies and manufacture method thereof |
| CN106070499A (en) * | 2016-08-30 | 2016-11-09 | 郑州荣利达生物科技有限公司 | A kind of rehydration cookies and preparation method thereof |
| CN107183116A (en) * | 2017-06-28 | 2017-09-22 | 河北喜之郎食品有限公司 | potato biscuit and its preparation technology |
| CN108402139A (en) * | 2018-02-08 | 2018-08-17 | 安徽侬安康食品有限公司 | A kind of soft milk oagat cake of linseed and preparation method |
| CN110050810A (en) * | 2019-03-14 | 2019-07-26 | 四川喜之郎食品有限公司 | A kind of quinoa potato biscuit and preparation method thereof |
| WO2021253898A1 (en) * | 2020-06-19 | 2021-12-23 | 青岛科技大学 | Method for preparing crackers in which seaweed polyphenols are embedded in microcapsules, and product thereof |
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