CN104663826A - Method for making cookies from potato starch processing byproducts - Google Patents
Method for making cookies from potato starch processing byproducts Download PDFInfo
- Publication number
- CN104663826A CN104663826A CN201510052614.9A CN201510052614A CN104663826A CN 104663826 A CN104663826 A CN 104663826A CN 201510052614 A CN201510052614 A CN 201510052614A CN 104663826 A CN104663826 A CN 104663826A
- Authority
- CN
- China
- Prior art keywords
- cookies
- processing byproduct
- farina
- farina processing
- self
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
-
- 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
- A21D2/36—Vegetable material
Abstract
The invention discloses a method for making cookies from potato starch processing byproducts, and belongs to the technical field of food processing. Main materials of the cookies include the potato starch processing byproducts and low-protein flour, and auxiliary materials of the cookies include salt, ghee, powdered sugar, vegetable oil and water. The method includes steps of mixing, decorating, baking and cooling. The method has the advantages that the cookies with potato dietary fibers are nutrient-rich, mellow, environmental friendly and healthful, taste good and are difficult to age; the raw materials of the cookies include the byproducts which are centrifugally separated from process water by the aid of horizontal screw centrifuges, the process water is exhausted from potato starch processing and manufacturing lines, accordingly, the potato starch processing byproducts can be utilized, making procedures are simple, the manufacturing cost is low, and the method has an important significance on promoting potatoes as staple foods.
Description
Technical field
The invention belongs to food processing technology field, the preparation method of potato dietary fiber cookies, particularly relate in one the method utilizing farina processing byproduct to make dietary fiber cookies.
Background technology
Dietary fiber refer to can not be digested and assimilated by human small intestine, material to human body unsoundness meaning, comprise cellulose, hemicellulose, pectin etc.Cellulose can absorb water and can prevent from being formed the content of ulcer and balance glucose in blood; Lignin can be combined with cholic acid as cation exchange column in enteron aisle, and the content that can reduce cholesterol in serum prevents the generation of colorectal cancer; Hemicellulose can be combined with harmful heavy metal cation, can also prevent excess weight from increasing; Pectin can reduce cholesterol level and prevent Biliary Calculi.When lacking dietary fiber in food, usually easily there is coronary heart disease, digestive tract ulcer and obesity.In the middle of cereal, potato, vegetables, apple and pears, dietary fiber content is all higher.
China is potato planting area and the maximum country of output in the world, accounts for greatly 10% of total output, wherein have half to be process for starch for the potato of processing.The accessory substance that farina (A starch) process produces is mainly starch processing and is separated juice and potato slag, the dry matter content that starch processing is separated juice is approximately 6%, primarily of farina (B starch), dietary fiber, protein, amino acid, sugar, salt and organic acid composition.
Starch processing separation juice is first placed in pond and leaves standstill with enrichment B starch by traditional handicraft, and then pumpback carries out cleaning separation fine fibre to the rotational flow station in Starch Production line, obtains the B starch that purity is higher thus, then carries out pneumatic conveying drying.This technique placed a period of time being rich in the organic aqueous solution due to B starch, and fermentation can cause the organoleptic indicator such as color, smell of starch to reduce, and functional characteristic, also not as A starch, is therefore sold usually used as the raw-food material comparing low side.Therefore, adopt horizontal screw centrifuge to be directly separated with fine fibre by starch granule by High Rotation Speed, obtain the mixture (i.e. the farina processing byproduct of indication of the present invention) being rich in potato starch granule (B starch) and dietary cellulosic.The moisture of this mixture is 40%-60%, content of starch 25%-35%, and dietary fiber content is 5%-25%, in addition containing a small amount of protein, amino acid, sugar, salt and organic acid etc.Because the horizontal screw centrifuge adopted directly docks with starch machining production line, therefore raw material is fresh, and the B starch of recovery and dietary fiber not by fermentation, are not subject to any other biochemical pollution yet, therefore can use as high-end raw materials of food processing.Because this accessory substance reclaimed from starch processing separation juice is rich in dietary fiber, is therefore processed into food and can supplements the demand of human body to dietary fiber, and there is good nutritive value.2015, China will start potato staple food grainization strategy, advance and Potato ring rot bacteria is become the staple foods such as steamed bun, noodles, ground rice, the another staple food grain that potato will become outside rice, wheat, corn.
Cookies be with flour, salt, butter, sugar, water, plant wet goods be raw material through mixing, mount and the processes such as to spend, cure form.American-European countries, when celebrating a festival, in order to represent regard and respect to lover and friend, girl can go to cookies workshop, and under the inspection of tutor, them are given by the cookies in person curing taste tempting.In China, situation has had change, and people select at some cookies of shopping on net, mixes exquisite packaging and gives second half.Cookies makes and usually adopts Self-raising flour, and protein content, below 9%, can play the effect regulating gluten content with the raw material substitution part flour that other are rich in starch based.Having not yet to see with farina processing byproduct is the bibliographical information that raw material makes food.
Summary of the invention
The object of the invention is to provide a kind of method utilizing farina processing byproduct to make dietary fiber cookies, to realize the high-valued of farina processing byproduct, advances the staple food of potatoes.
The present invention utilizes farina processing byproduct to make the method for cookies, is with farina processing byproduct and Self-raising flour for major ingredient, with salt, butter, Icing Sugar, vegetable oil and water are auxiliary material, through mixing, mount spend, cure, cool obtained.Wherein, farina processing byproduct is the product that the fresh water (FW) of discharging from farina machining production line is obtained by horizontal screw centrifuge centrifugation, material primarily of the following mass percent composition of this accessory substance: moisture 40%-60%, starch 25%-35%, dietary fiber 5%-25%.
In order to ensure the mouthfeel of bread, the mass ratio of bell sweet potato starch processing byproduct and Self-raising flour controls at 1:1-1:10.
The addition of above-mentioned auxiliary material salt is the 0.5-0.6% of farina processing byproduct and Self-raising flour gross mass; The addition of butter is the 30-40% of major ingredient gross mass; The addition of Icing Sugar is the 20-30% of major ingredient gross mass; The addition of vegetable oil is the 20-30% of major ingredient gross mass; The addition of water is the 20-25% of major ingredient gross mass.
The present invention make dietary fiber cookies not only nutritious, and soft, mouthfeel good, not easily aging, green, healthy.Adopt farina processing byproduct to be raw material, achieve the recycling of farina processing byproduct, and manufacturing process is simple, production cost is low, significant for propelling potato staple foodization.
Detailed description of the invention
Be further described below by the preparation method of specific embodiment to potato dietary fiber cookies of the present invention.
Embodiment one
Pulp furnish: major ingredient: farina processing byproduct 1kg, Self-raising flour 10kg; Auxiliary material: salt (major ingredient gross mass 0.5%), butter (major ingredient gross mass 30%), Icing Sugar (major ingredient gross mass 20%), vegetable oil (major ingredient gross mass 20%), water (major ingredient gross mass 25%).
Preparation technology:
1, preheat oven: upper and lower for baking box fire is set to 170-190 DEG C, carries out preheating;
2, raw material mixing: butter, Icing Sugar, salt and vegetable oil are poured into fully mixing in container.When lighter, volume become large, form lines; Again moisture is added for five times, often add and once fully stir; Then Self-raising flour and farina processing byproduct is added, stirring at low speed mixes (can not excessive whipping, otherwise can gluten be formed, the cookies of working it out is just so not soft), form fillings;
3, flower is mounted: colored mouth will be mounted and load piping bag, and then load fillings; And fillings is extruded into brushed one deck oil baking tray (squeezing cookie can not squeeze while rock, and one is crowded with strength, gently toward next immediately can), formation diameter is 4-6 cm, the cookie of high 1 cm;
4, cure: baking tray is put into baking box, stoving temperature is 170-190 DEG C, and the time of curing is 9-11 min;
5, cooling packing: take out baking tray, cooling, then unloads cookies with scraper, packs.
embodiment two
Pulp furnish: major ingredient: farina processing byproduct 1kg, Self-raising flour 5kg; Auxiliary material: salt (major ingredient gross mass 0.6%), butter (major ingredient gross mass 35%), Icing Sugar (major ingredient gross mass 25%), vegetable oil (major ingredient gross mass 25%), water (major ingredient gross mass 23%).
Preparation technology: with embodiment one.
embodiment three
Pulp furnish: major ingredient: farina processing byproduct 5kg, Self-raising flour 5kg; Auxiliary material: salt (major ingredient gross mass 0.6%), butter (major ingredient gross mass 40%), Icing Sugar (major ingredient gross mass 30%), vegetable oil (major ingredient gross mass 30%), water (major ingredient gross mass 25%).
Preparation technology: with embodiment one.
Claims (8)
1. utilizing farina processing byproduct to make the method for cookies, is with farina processing byproduct and Self-raising flour for major ingredient, with salt, butter, Icing Sugar, vegetable oil and water are auxiliary material, through mixing, mount spend, cure, cool obtained.
2. utilize farina processing byproduct to make the method for cookies as claimed in claim 1, it is characterized in that: described farina processing byproduct is the product that the fresh water (FW) of discharging from farina machining production line is obtained by horizontal screw centrifuge centrifugation, material primarily of the following mass percent composition of this accessory substance: moisture 40%-60%, starch 25%-35%, dietary fiber 5%-25%.
3. utilize farina processing byproduct to make the method for cookies as claimed in claim 1 or 2, it is characterized in that: the mass ratio of farina processing byproduct and Self-raising flour is 1:1-1:10.
4. utilize farina processing byproduct to make the method for cookies as claimed in claim 1 or 2, it is characterized in that: the addition of auxiliary material salt is the 0.5-0.6% of farina processing byproduct and Self-raising flour gross mass.
5. utilize farina processing byproduct to make the method for cookies as claimed in claim 1 or 2, it is characterized in that: the addition of auxiliary material butter is the 30-40% of farina processing byproduct and Self-raising flour gross mass.
6. utilize farina processing byproduct to make the method for cookies as claimed in claim 1 or 2, it is characterized in that: the addition of auxiliary material Icing Sugar is the 20-30% of farina processing byproduct and Self-raising flour gross mass.
7. utilize farina processing byproduct to make the method for cookies as claimed in claim 1 or 2, it is characterized in that: the addition of auxiliary material vegetable oil is the 20-30% of farina processing byproduct and Self-raising flour gross mass.
8. utilize farina processing byproduct to make the method for cookies as claimed in claim 1 or 2, it is characterized in that: the addition of auxiliary material water is the 20-25% of farina processing byproduct and Self-raising flour gross mass.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510052614.9A CN104663826A (en) | 2015-02-02 | 2015-02-02 | Method for making cookies from potato starch processing byproducts |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510052614.9A CN104663826A (en) | 2015-02-02 | 2015-02-02 | Method for making cookies from potato starch processing byproducts |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104663826A true CN104663826A (en) | 2015-06-03 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201510052614.9A Pending CN104663826A (en) | 2015-02-02 | 2015-02-02 | Method for making cookies from potato starch processing byproducts |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109619140A (en) * | 2019-02-02 | 2019-04-16 | 祁连播森农牧科技开发有限公司 | A kind of organic nutrition cookies and preparation method thereof containing butter |
Citations (5)
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|---|---|---|---|---|
| CN1850664A (en) * | 2005-04-22 | 2006-10-25 | 黄磊 | Circulation utilizing technology for waste water and water dreg from potato starch production process |
| CN101449689A (en) * | 2008-12-25 | 2009-06-10 | 广东省农业科学院农业生物技术研究所 | Mulberry leaf nutrient biscuit and production method thereof |
| CN101449828A (en) * | 2008-12-25 | 2009-06-10 | 广东省农业科学院农业生物技术研究所 | Black nutrient cookies and production method thereof |
| CN102187996A (en) * | 2010-03-12 | 2011-09-21 | Cj第一制糖株式会社 | Method of preparing a potato dietary fiber and food composition |
| CN102669243A (en) * | 2012-06-15 | 2012-09-19 | 湖南农业大学 | Method for making phaseolus coccineus and green tea biscuit |
-
2015
- 2015-02-02 CN CN201510052614.9A patent/CN104663826A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1850664A (en) * | 2005-04-22 | 2006-10-25 | 黄磊 | Circulation utilizing technology for waste water and water dreg from potato starch production process |
| CN101449689A (en) * | 2008-12-25 | 2009-06-10 | 广东省农业科学院农业生物技术研究所 | Mulberry leaf nutrient biscuit and production method thereof |
| CN101449828A (en) * | 2008-12-25 | 2009-06-10 | 广东省农业科学院农业生物技术研究所 | Black nutrient cookies and production method thereof |
| CN102187996A (en) * | 2010-03-12 | 2011-09-21 | Cj第一制糖株式会社 | Method of preparing a potato dietary fiber and food composition |
| CN102669243A (en) * | 2012-06-15 | 2012-09-19 | 湖南农业大学 | Method for making phaseolus coccineus and green tea biscuit |
Non-Patent Citations (2)
| Title |
|---|
| 张孔海: "《食品加工技术》", 28 February 2014, 中国轻工业出版社 * |
| 陈菊红: "湿法超微粉碎对马铃薯渣的改性及其功能特性和应用研究，，江南大学", 《中国优秀硕士学位论文全文数据库 工程科技I辑》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109619140A (en) * | 2019-02-02 | 2019-04-16 | 祁连播森农牧科技开发有限公司 | A kind of organic nutrition cookies and preparation method thereof containing butter |
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Application publication date: 20150603 |
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