CN104489035B - A kind of purple potato biscuit and small steamed bun and preparation method thereof - Google Patents
A kind of purple potato biscuit and small steamed bun and preparation method thereof Download PDFInfo
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- CN104489035B CN104489035B CN201410827553.4A CN201410827553A CN104489035B CN 104489035 B CN104489035 B CN 104489035B CN 201410827553 A CN201410827553 A CN 201410827553A CN 104489035 B CN104489035 B CN 104489035B
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- purple potato
- foam powder
- powder
- steamed bun
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Classifications
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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
-
- 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
-
- 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
- A21D2/30—Organic phosphorus compounds
- A21D2/32—Phosphatides
-
- 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
Abstract
A kind of purple potato biscuit and small steamed bun and preparation method thereof, include by weight：65~70 parts of Strong flour, 30~35 parts of the full powder of purple potato, 2~2.5 parts of soybean albumen foam powder, 1.5~2 parts of rice protein foam powder, 1~1.5 part of peanut protein foam powder, 5~10 parts of maltodextrin, 0.3~0.5 part of xanthans, 3~4 parts of xylitol, 0.1~0.12 part of protein sugar, 0.1~0.2 part of salt, 0.1~0.15 part of tartaric acid, 0.3~0.5 part of casein sodium, 0.2~0.3 part of lecithin, 3~5 parts of vegetable oil, supplementary material is mixed and face, shaping, baking, cooling obtain product.Product of the present invention has good crisp brittleness, and keeps natural purple potato pool color, sweet mouthfeel, does not stick to one's teeth, is easily received by consumer.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of purple potato biscuit and small steamed bun and preparation method thereof.
Background technology
6,160,000 hectares of China's purple sweet potato annual planting area, 1.17 hundred million tons of total yield.Contain abundant protein, dimension in purple potato
Raw element, mineral matter, dietary fiber etc., rich in selenium element and anthocyanidin with health role.Purple potato is healthy food raw material, tool
There is strengthen immunity, prevent diabetes, prevent cardiovascular and cerebrovascular disease, preventing and treating hepatopathy, anti-cancer, anti-oxidant, anti-aging, beauty treatment etc. from protecting
Strong effect.Purple potato leisure food is a main trend of following purple potato production development, as health, health food, rich in anthocyanidin
Purple potato leisure food future with selenium is by as the one of leisure food big characteristic.Purple potato preserved fruit, purple potato jujube, fried purple sweet potato chips, purple
Potato ham etc., the exploitation of these leisure food have greatly enriched the species of purple potato product, and it is various to bring color for people
Food.And purple potato biscuit, purple potato small steamed bun are then blank products, in the market is also without these new products, in order to plug a gap
And research and develop the new product, new technology.
In the market has fried purple sweet potato chips, and due to being fried product, frying repeatedly can make grease deterioration, security be present and ask
Topic.If purple potato is added in biscuit and small steamed bun, it is changed into blueness, because all adding in the making of biscuit and small steamed bun
Added with leavening agent, there are the materials such as sodium bicarbonate, ammonium hydrogen carbonate, produce carbon dioxide, ammonia, make product bulk, it can however not display
The natural purple of purple potato in itself, mismatched with the natural colour of purple potato biscuit, purple potato small steamed bun, consumer does not allow to be easily accepted by, institute
With in the market also without the normal purple potato biscuit of color, purple potato small steamed bun.There is addition yeast production in the making of biscuit and small steamed bun
Raw carbon dioxide, make product fluffy, it is necessary to which the time length of fermentation, also wants certain preference temperature, make trouble.This technology utilizes
Compound protein foam powder, emulsifying agent and xanthans, produce the air bubble of parcel during whipping, air gas during heating
Expansion, makes biscuit and small steamed bun fluffy, product is had crisp brittleness.The product shows the natural purple of purple potato in itself, with purple potato
The natural colour matching of biscuit, purple potato small steamed bun, consumer are easy to receive, and the product is welcome by consumer.This is one
As biscuit and small steamed bun making in utilize the indeterminable problem of prior art.
The content of the invention
The problem of present invention exists for existing purple potato biscuit and small steamed bun is, and it is an object of the present invention to provide a kind of purple potato biscuit and purple
Potato small steamed bun and preparation method thereof, product of the present invention are in natural purple, and crisp brittleness is good, and consumption is acceptant.
The present invention realizes especially by following technical scheme：
A kind of potato biscuits and small steamed bun, by weight including following components：65~70 parts of Strong flour, the full powder 30 of purple potato~
35 parts, 2~2.5 parts of soybean albumen foam powder, 1.5~2 parts of rice protein foam powder, 1~1.5 part of peanut protein foam powder, wheat
5~10 parts of bud dextrin, 0.3~0.5 part of xanthans, 3~4 parts of xylitol, 0.1~0.12 part of protein sugar, 0.1~0.2 part of salt,
0.1~0.15 part of tartaric acid, 0.3~0.5 part of casein sodium, 0.2~0.3 part of lecithin, 3~5 parts of vegetable oil, water 19~24
Part.
Preferably, a kind of potato biscuits and small steamed bun, by weight including following components：67.5 parts of Strong flour, purple potato is complete
32.5 parts of powder, 2.2 parts of soybean albumen foam powder, 1.75 parts of rice protein foam powder, 1.25 parts of peanut protein foam powder, malt paste
7.5 parts of essence, 0.4 part of xanthans, 3 parts of xylitol, 0.12 part of protein sugar, 0.1 part of salt, 0.15 part of tartaric acid, casein sodium
0.4 part, 0.3 part of lecithin, 4 parts of vegetable oil, 22 parts of water.
Purple potato biscuit and small steamed bun of the present invention are prepared by the following method：
1) Strong flour, the full powder of purple potato, maltodextrin, xanthans, xylitol, protein sugar, salt and tartaric acid are mixed
Uniformly；
2) by soybean albumen foam powder, rice protein foam powder, peanut protein foam powder, casein sodium, lecithin, plant
Thing oil and water stir, and make grease emulsifying into emulsion；
3) (1) and (2) is stirred 8~15 minutes；
4) pressure surface cake 5~8 times, and cutting block forming as needed (can be different shape, such as square, rectangle, circle or more
Side shape)；
5) toast：Lower fiery 160~180 DEG C, get angry 200~220 DEG C, 5~6 minutes time；
6) room temperature, pack are cooled to.
Soybean albumen foam powder of the present invention, rice protein foam powder, peanut protein foam powder, casein sodium, lecithin
Effect and feature：Be advantageous to the formation of foam, reduce the surface tension between gas~liquid, in formation of foam, these surfaces
Active material is surrounded on around bubble, prevents the rupture of bubble, durable lather can be made not dissipate, and increases the viscosity of foam surface, has
Beneficial to head retention.Xanthans easily forms film, improves the stability of foam.This purple potato biscuit, purple potato small steamed bun make skill
Art utilizes protein foam powder, emulsifying agent and xanthans, produces the air bubble of parcel during whipping, air gas during heating
Volume expansion, make biscuit and small steamed bun fluffy, make product that there is crisp brittleness.
Purple potato biscuit of the present invention and small steamed bun manufacturing technology are the collective effects using physical blowing agent and surfactant,
Avoiding CBA makes purple potato biscuit, purple potato small steamed bun be changed into blueness, product is shown the natural purple of purple potato in itself, disappears
The person of expense is acceptant.
Product of the present invention has advantages below：
1) product is free of sucrose, and diabetes patient is edible；
2) general biscuit uses Self- raising flour, and this technology uses Strong flour, because purple sweet potato powder dilutes
Flour, makes the muscle degree of flour reduce；
3) casein sodium, lecithin are food emulsifying agent；
4) xanthans is food thickening agent, and there is intermolecular association to form film, have good thickening property, carry
High dough elasticity and gas-holding ability；
5) tartaric acid is acid condiment, and purple potato can be made to keep the normal color of purple potato.
Embodiment
With reference to embodiment, the present invention is described further, as described below, is only the preferable implementation to the present invention
Example, is not limited the present invention, any person skilled in the art is possibly also with the disclosure above
Technology contents be changed to the equivalent embodiment changed on an equal basis.It is every of the invention without departing from the present invention program content, foundation
Technical spirit any simple modification that following examples are made or equivalent variations, all fall within protection scope of the present invention.
Embodiment 1
A kind of purple potato biscuit and purple potato small steamed bun, are prepared by the following method：
1) by 65 parts of Strong flour, 35 parts of the full powder of purple potato, 10 parts of maltodextrin, 0.5 part of xanthans, 3 parts of xylitol, albumen
0.12 part of sugar, 0.1 part of salt, 0.15 part of tartaric acid are well mixed.
2) by 2 parts of soybean albumen foam powder, 2 parts of rice protein foam powder, 1 part of peanut protein foam powder, casein sodium
0.5 part, 0.2 part of lecithin, 5 parts of vegetable oil, 19 parts of water stirs, and makes grease emulsifying into emulsion.
3) (1) and (2) stirring is kneaded dough 8 minutes.
4) biscuit musculus cutaneus makes:Pressure surface cake 5~8 times, cuboid is cut into by dough.Small steamed bun dough makes:Rubbing →
Cut-out, is made square small steamed bun.
5) toast：Lower fiery 160~180 DEG C, get angry 200~220 DEG C, 5~6 minutes time.
6) it is cooled to room temperature → pack → finished product.
Embodiment 2
A kind of purple potato biscuit and purple potato small steamed bun, are prepared by the following method：
1) by 70 parts of Strong flour, 30 parts of the full powder of purple potato, 5 parts of maltodextrin, 0.3 part of xanthans, 4 parts of xylitol, albumen
0.1 part of sugar, 0.2 part of salt, 0.1 part of tartaric acid are well mixed.
2) by 2.5 parts of soybean albumen foam powder, 1.5 parts of rice protein foam powder, 1.5 parts of peanut protein foam powder, junket egg
0.3 part of white acid sodium, 0.3 part of lecithin, 3 parts of vegetable oil, 24 parts of water stir, and make grease emulsifying into emulsion.
3) (1) and (2) stirring is kneaded dough 15 minutes.
4) biscuit musculus cutaneus makes:Pressure surface cake 5~8 times, pentalpha is cut into by dough.Small steamed bun dough makes:Rubbing →
Cut-out → stranding circle, obtains circular small steamed bun.
5) toast：Lower fiery 160~180 DEG C, get angry 200~220 DEG C, 5~6 minutes time.
6) it is cooled to room temperature → pack → finished product.
Embodiment 3
A kind of purple potato biscuit and purple potato small steamed bun, are prepared by the following method：
1) by 67.5 parts of Strong flour, 32.5 parts of the full powder of purple potato, 7.5 parts of maltodextrin, 0.4 part of xanthans, xylitol 3
Part, 0.12 part of protein sugar, 0.1 part of salt, 0.15 part of tartaric acid are well mixed.
2) by 2.2 parts of soybean albumen foam powder, 1.75 parts of rice protein foam powder, 1.25 parts of peanut protein foam powder, junket
0.4 part of protein acid sodium, 0.3 part of lecithin, 4 parts of vegetable oil, 22 parts of water stir, and make grease emulsifying into emulsion.
3) (1) and (2) stirring is kneaded dough 10 minutes.
4) biscuit musculus cutaneus makes:Pressure surface cake 5~8 times, circle is cut into by dough.Small steamed bun dough makes:Rubbing → cut-out
→ rub circle with the hands, obtain circular small steamed bun.
5) toast：Lower fiery 160~180 DEG C, get angry 200~220 DEG C, 5~6 minutes time.
6) it is cooled to room temperature → pack → finished product.
The sensory evaluation of embodiment 4
Carry out sensation evaluation for product of the present invention, determine product quality by 5 factors compositions, i.e., form, color and luster, mouthfeel,
Tissue, impurity, evaluation to each factor by it is excellent, good, in, poor 4 grades evaluate, it is small to form subjective appreciation by 10 people
Group, evaluate personnel and be shown in Table 1 according to sensory's standard, subjective appreciation standard, using a certain in "excellent", "fine", "moderate" and "bad"
Product quality characteristic is described comment, and calculation formula is：Total score=form 20%+ color and luster 20%+ mouthfeels 40%+ tissues
10%+ impurity 10%.
The sensory evaluation index of table 1
Rated, the complete clear, thickness of purple potato biscuit and small steamed bun decorative pattern prepared by the embodiment of the present invention 1~3 is without obvious
Difference, purple be uniform, it is fragrant and sweet, loose, do not stick to one's teeth, section is porous, it is fine and closely woven, be shown in Table 2 without greasy dirt and peculiar smell, specific scoring event：
The Analyses Methods for Sensory Evaluation Results of table 2
| Packet | Fraction |
| Embodiment 1 | 93 |
| Embodiment 2 | 92 |
| Embodiment 3 | 96 |
Claims (2)
1. a kind of purple potato biscuit, it is characterised in that by weight including following components：65 ~ 70 parts of Strong flour, the full powder 30 of purple potato ~
35 parts, 2 ~ 2.5 parts of soybean albumen foam powder, 1.5 ~ 2 parts of rice protein foam powder, 1 ~ 1.5 part of peanut protein foam powder, malt paste
5 ~ 10 parts of essence, 0.3 ~ 0.5 part of xanthans, 3 ~ 4 parts of xylitol, 0.1 ~ 0.12 part of protein sugar, 0.1 ~ 0.2 part of salt, tartaric acid 0.1
~ 0.15 part, 0.3 ~ 0.5 part of casein sodium, 0.2 ~ 0.3 part of lecithin, 3 ~ 5 parts of vegetable oil, 19 ~ 24 parts of water；
A kind of preparation method of purple potato biscuit, it is characterised in that be prepared by the following method：
1）Strong flour, the full powder of purple potato, maltodextrin, xanthans, xylitol, protein sugar, salt and tartaric acid are well mixed；
2）By soybean albumen foam powder, rice protein foam powder, peanut protein foam powder, casein sodium, lecithin, vegetable oil
Stirred with water, make grease emulsifying into emulsion；
3）Will（1）With（2）Stirring 8 ~ 15 minutes；
4）Pressure surface cake 5 ~ 8 times, cutting block forming as needed；
5）Baking：Lower fiery 160 ~ 180 DEG C, get angry 200 ~ 220 DEG C, 5 ~ 6 minutes time；
6）It is cooled to room temperature, pack.
2. a kind of purple potato small steamed bun, it is characterised in that by weight including following components：65 ~ 70 parts of Strong flour, the full powder of purple potato
30 ~ 35 parts, 2 ~ 2.5 parts of soybean albumen foam powder, 1.5 ~ 2 parts of rice protein foam powder, 1 ~ 1.5 part of peanut protein foam powder, wheat
5 ~ 10 parts of bud dextrin, 0.3 ~ 0.5 part of xanthans, 3 ~ 4 parts of xylitol, 0.1 ~ 0.12 part of protein sugar, 0.1 ~ 0.2 part of salt, winestone
0.1 ~ 0.15 part of acid, 0.3 ~ 0.5 part of casein sodium, 0.2 ~ 0.3 part of lecithin, 3 ~ 5 parts of vegetable oil, 19 ~ 24 parts of water；
A kind of preparation method of purple potato small steamed bun, it is characterised in that be prepared by the following method：
1）Strong flour, the full powder of purple potato, maltodextrin, xanthans, xylitol, protein sugar, salt and tartaric acid are well mixed；
2）By soybean albumen foam powder, rice protein foam powder, peanut protein foam powder, casein sodium, lecithin, vegetable oil
Stirred with water, make grease emulsifying into emulsion；
3）Will（1）With（2）Stirring 8 ~ 15 minutes；
4）Rubbing, cut off and prepare shaping as needed；
5）Baking：Lower fiery 160 ~ 180 DEG C, get angry 200 ~ 220 DEG C, 5 ~ 6 minutes time；
6）It is cooled to room temperature, pack.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410827553.4A CN104489035B (en) | 2014-12-25 | 2014-12-25 | A kind of purple potato biscuit and small steamed bun and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410827553.4A CN104489035B (en) | 2014-12-25 | 2014-12-25 | A kind of purple potato biscuit and small steamed bun and preparation method thereof |
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| CN104489035A CN104489035A (en) | 2015-04-08 |
| CN104489035B true CN104489035B (en) | 2018-03-02 |
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Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105053120B (en) * | 2015-07-21 | 2018-08-28 | 邵阳市富民天然色素有限公司 | A kind of purple sweet potato cookies and preparation method thereof |
| CN105379797A (en) * | 2015-10-16 | 2016-03-09 | 浙江科技学院 | Production method of soda biscuits preventing purple sweet potato color changes |
| CN108378098A (en) * | 2018-02-06 | 2018-08-10 | 佛山科学技术学院 | A kind of preparation method of purple sweet potato nutrient biscuit |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478200A (en) * | 2013-09-03 | 2014-01-01 | 昆明理工大学 | Rose and purple sweet potato biscuit |
| CN103975998A (en) * | 2014-05-29 | 2014-08-13 | 西华大学 | Low sugar triticale and purple sweet potato crisp biscuit and preparation method thereof |
-
2014
- 2014-12-25 CN CN201410827553.4A patent/CN104489035B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478200A (en) * | 2013-09-03 | 2014-01-01 | 昆明理工大学 | Rose and purple sweet potato biscuit |
| CN103975998A (en) * | 2014-05-29 | 2014-08-13 | 西华大学 | Low sugar triticale and purple sweet potato crisp biscuit and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 大豆蛋白发泡粉在食品中的应用;吴孟;《中国食品》;19790630(第6期);第1-2页 * |
| 豆蛋白发泡粉研制原理与应用;张忠盛;《食品科学》;19850731(第7期);第6-9页 * |
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Effective date of registration: 20211209 Address after: 422300 Fushi Road, Dongkou County Economic Development Zone, Shaoyang City, Hunan Province Patentee after: Hunan guobing Shijia Agricultural Development Co.,Ltd. Address before: 430040 No.31, Wuhuan Avenue, Dongxihu District, Wuhan City, Hubei Province (5) Patentee before: WUHAN ZIZHILAN FOOD TECHNOLOGY Co.,Ltd. |