CN104738132A - 一种马铃薯桃酥的加工工艺 - Google Patents
一种马铃薯桃酥的加工工艺 Download PDFInfo
- Publication number
- CN104738132A CN104738132A CN201510139287.0A CN201510139287A CN104738132A CN 104738132 A CN104738132 A CN 104738132A CN 201510139287 A CN201510139287 A CN 201510139287A CN 104738132 A CN104738132 A CN 104738132A
- Authority
- CN
- China
- Prior art keywords
- potato
- baking
- processing process
- agent
- dough
- 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.)
- Pending
Links
- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 35
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 35
- 238000000034 method Methods 0.000 title claims abstract description 8
- 230000008569 process Effects 0.000 title claims abstract description 7
- 235000009496 Juglans regia Nutrition 0.000 title abstract 4
- 235000020234 walnut Nutrition 0.000 title abstract 4
- 240000007049 Juglans regia Species 0.000 title 1
- 235000013312 flour Nutrition 0.000 claims abstract description 16
- 239000000843 powder Substances 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- 240000008620 Fagopyrum esculentum Species 0.000 claims abstract description 6
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 6
- 235000014121 butter Nutrition 0.000 claims abstract description 6
- 229930006000 Sucrose Natural products 0.000 claims abstract description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 5
- 238000005520 cutting process Methods 0.000 claims abstract description 5
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 5
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 5
- 239000008158 vegetable oil Substances 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 3
- 239000003795 chemical substances by application Substances 0.000 claims description 18
- 238000003756 stirring Methods 0.000 claims description 12
- 244000144730 Amygdalus persica Species 0.000 claims description 8
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 8
- 238000005516 engineering process Methods 0.000 claims description 8
- 238000007493 shaping process Methods 0.000 claims description 6
- 235000021307 Triticum Nutrition 0.000 claims description 4
- 239000005720 sucrose Substances 0.000 claims description 4
- 238000003892 spreading Methods 0.000 claims description 3
- 230000007480 spreading Effects 0.000 claims description 3
- 241000209140 Triticum Species 0.000 claims 2
- 235000013305 food Nutrition 0.000 abstract description 9
- 210000002784 stomach Anatomy 0.000 abstract description 6
- 102000004169 proteins and genes Human genes 0.000 abstract description 5
- 108090000623 proteins and genes Proteins 0.000 abstract description 5
- 210000000952 spleen Anatomy 0.000 abstract description 4
- 235000013343 vitamin Nutrition 0.000 abstract description 4
- 229930003231 vitamin Natural products 0.000 abstract description 4
- 239000011782 vitamin Substances 0.000 abstract description 4
- 229940088594 vitamin Drugs 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 238000005728 strengthening Methods 0.000 abstract description 3
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 3
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 230000008901 benefit Effects 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 235000012015 potatoes Nutrition 0.000 abstract description 2
- 239000003053 toxin Substances 0.000 abstract description 2
- 231100000765 toxin Toxicity 0.000 abstract description 2
- 241000758789 Juglans Species 0.000 abstract 3
- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 abstract 1
- 229910000013 Ammonium bicarbonate Inorganic materials 0.000 abstract 1
- 230000032683 aging Effects 0.000 abstract 1
- 235000012538 ammonium bicarbonate Nutrition 0.000 abstract 1
- 239000001099 ammonium carbonate Substances 0.000 abstract 1
- 230000003796 beauty Effects 0.000 abstract 1
- 230000036772 blood pressure Effects 0.000 abstract 1
- 235000013681 dietary sucrose Nutrition 0.000 abstract 1
- 239000002932 luster Substances 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 229960004793 sucrose Drugs 0.000 abstract 1
- 230000002605 anti-dotal effect Effects 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 244000098338 Triticum aestivum Species 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000004320 controlled atmosphere Methods 0.000 description 2
- 201000006549 dyspepsia Diseases 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 241000207763 Solanum Species 0.000 description 1
- 208000005392 Spasm Diseases 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- LXNHXLLTXMVWPM-UHFFFAOYSA-N Vitamin B6 Natural products CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 235000013614 black pepper Nutrition 0.000 description 1
- 235000007215 black sesame Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000000747 cardiac effect Effects 0.000 description 1
- 230000035568 catharsis Effects 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000012020 french fries Nutrition 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000010699 lard oil Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000019161 pantothenic acid Nutrition 0.000 description 1
- 239000011713 pantothenic acid Substances 0.000 description 1
- 229940055726 pantothenic acid Drugs 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 235000013606 potato chips Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 description 1
- ZUFQODAHGAHPFQ-UHFFFAOYSA-N pyridoxine hydrochloride Chemical compound Cl.CC1=NC=C(CO)C(CO)=C1O ZUFQODAHGAHPFQ-UHFFFAOYSA-N 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 239000011726 vitamin B6 Substances 0.000 description 1
- 235000019158 vitamin B6 Nutrition 0.000 description 1
- 229940011671 vitamin b6 Drugs 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种马铃薯桃酥的加工工艺,属于食品加工领域。其特征在于:采用高筋面粉50kg,小麦粉15kg,荞麦粉5kg,马铃薯全粉30kg,蔗糖35kg,黄油及植物油18kg,脱脂奶粉5kg,碳酸氢铵0.8kg,水25L为原料,其加工工艺流程为面团调制→切剂→成型→烘烤→冷却→包装。有益效果:本发明产品色泽微黄,香甜酥脆,具有马铃薯香脆的风味;本产品营养价值很高,富含蛋白质、维生素等多种营养物质,有利于人体对食物进行消化和吸收,增强人体免疫力作用,具有健脾和胃,益气调中、排毒养颜和降压抗衰老的功效,是一种老少皆宜、经济实惠的绿色营养食品。
Description
技术领域
本发明涉及一种食品的加工方法,尤其是涉及一种马铃薯桃酥的加工工艺。
背景技术
马铃薯,别称地蛋、洋芋、土豆,茄科茄属,一年生草本植物,地下茎块状,扁圆形。马铃薯含有大量碳水化合物,还含有20%蛋白质,18种氨基酸、矿物质、维生素等。马铃薯可以做主食,也可以作为蔬菜食用,或做辅助食品如薯条、薯片等,也用来制作淀粉、粉丝,也可以酿造酒,食用范围广。马铃薯中含有丰富的膳食纤维,有助促进胃肠蠕动,疏通肠道,还能帮助带走一些油脂和垃圾,具有一定的通便排毒作用。马铃薯还具有抗衰老的功效,它含有丰富的维生素B1、B2、B6和泛酸等B族维生素及大量的优质纤维素,还含有微量元素、氨基酸、蛋白质、脂肪和优质淀粉等营养元素。中医认为马铃薯“性平味甘无毒,能健脾和胃,益气调中,缓急止痛,通利大便;对脾胃虚弱、消化不良、肠胃不和、脘腹作痛、大便不畅的患者效果显著”。现代研究证明,马铃薯对调解消化不良有特效,是胃病和心脏病患者的良药及优质保健品。因此马铃薯富有营养,是抗衰老的食物之一。
新鲜的马铃薯不易贮藏,用于加工成马铃薯桃酥可实现对马铃薯原料的综合利用,食用方便,且便于储存,提高其经济价值。
发明内容
本发明的目的是解决马铃薯不易贮藏的问题,提供一种马铃薯桃酥的加工工艺。
本发明解决其技术问题所采取的技术方案是:
一种马铃薯桃酥的加工工艺,其特征在于:采用高筋面粉50kg,小麦粉15kg,荞麦粉5kg,马铃薯全粉30kg,蔗糖35kg,黄油及植物油18kg,脱脂奶粉5kg,碳酸氢铵0.8kg,水25L为原料,其加工工艺流程为面团调制→切剂→成型→烘烤→冷却→包装,具体操作步骤为:
(1)面团调制:将蔗糖、碳酸氢铵放入和面机中,加水搅拌均匀,再加入脱脂奶粉、黄油和植物油继续搅拌,最后加入将预先混合均匀的马铃薯全粉和高筋面粉、小麦粉、荞麦粉,搅拌均匀即可;
(2)切剂:将调制好的面团切成若干长方形的条,搓成长圆条,按定量切出面剂,每剂60g,然后撒上干面粉;
(3)成型:将面剂放入模具内按实,再将其表面削平,磕出,即为生坯,按照一定的间隔距离均匀的放入烤盘;
(4)烘烤:将烤盘放入烤箱中,烘烤温度230℃,烘烤时间为8-12min,烘烤结束后,经过自然冷却,抹上一层果酱,经包装后即为成品。
有益效果:本发明产品色泽微黄,香甜酥脆,具有马铃薯香脆的风味;本产品营养价值很高,富含蛋白质、维生素等多种营养物质,有利于人体对食物进行消化和吸收,增强人体免疫力作用,具有健脾和胃,益气调中、排毒养颜和降压抗衰老的功效,是一种老少皆宜、经济实惠的绿色营养食品。
具体实施方式
实施例1:
一种马铃薯桃酥的加工工艺,具体操作步骤为:
(1)面团调制:将麦芽糖、碳酸氢铵放入和面机中,加水搅拌均匀,再加入全脂奶粉、黄油和芝麻油继续搅拌,最后加入将预先混合均匀的马铃薯全粉和低筋面粉、玉米粉、荞麦粉,搅拌均匀即可;
(2)切剂:将调制好的面团切成若干长方形的条,搓成长圆条,按定量切出面剂,每剂30g,然后撒上干面粉;
(3)成型:将面剂放入模具内按实,再将其表面削平,磕出,即为生坯,按照一定的间隔距离均匀的放入烤盘;
(4)烘烤:将烤盘放入烤箱中,烘烤温度170℃,烘烤时间为20min,烘烤结束后,经过自然冷却,抹上一层蜂蜜,经包装后即为成品。
实施例2:
一种马铃薯桃酥的加工工艺,具体操作步骤为:
(1)面团调制:将果糖、碳酸氢铵放入和面机中,加水搅拌均匀,再加入可可粉、猪油和花生油继续搅拌,最后加入将预先混合均匀的马铃薯全粉和高筋面粉、蛋白粉、芝麻粉,搅拌均匀即可;
(2)切剂:将调制好的面团切成若干长方形的条,搓成长圆条,按定量切出面剂,每剂55g,然后撒上干面粉;
(3)成型:将面剂放入模具内按实,再将其表面削平,磕出,即为生坯,按照一定的间隔距离均匀的放入烤盘;
(4)烘烤:将烤盘放入烤箱中,烘烤温度280℃,烘烤时间为3-5min,烘烤结束后,经过自然冷却,撒上一层黑胡椒,经包装后即为成品。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1. 一种马铃薯桃酥的加工工艺,其特征在于:采用高筋面粉50kg,小麦粉15kg,荞麦粉5kg,马铃薯全粉30kg,蔗糖35kg,黄油及植物油18kg,脱脂奶粉5kg,碳酸氢铵0.8kg,水25L为原料,其加工工艺流程为面团调制→切剂→成型→烘烤→冷却→包装,具体操作步骤为:
(1)面团调制:将蔗糖、碳酸氢铵放入和面机中,加水搅拌均匀,再加入脱脂奶粉、黄油和植物油继续搅拌,最后加入将预先混合均匀的马铃薯全粉和高筋面粉、小麦粉、荞麦粉,搅拌均匀即可;
(2)切剂:将调制好的面团切成若干长方形的条,搓成长圆条,按定量切出面剂,每剂60g,然后撒上干面粉;
(3)成型:将面剂放入模具内按实,再将其表面削平,磕出,即为生坯,按照一定的间隔距离均匀的放入烤盘;
(4)烘烤:将烤盘放入烤箱中,烘烤温度230℃,烘烤时间为8-12min,烘烤结束后,经过自然冷却,抹上一层果酱,经包装后即为成品。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510139287.0A CN104738132A (zh) | 2015-03-28 | 2015-03-28 | 一种马铃薯桃酥的加工工艺 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510139287.0A CN104738132A (zh) | 2015-03-28 | 2015-03-28 | 一种马铃薯桃酥的加工工艺 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN104738132A true CN104738132A (zh) | 2015-07-01 |
Family
ID=53578842
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201510139287.0A Pending CN104738132A (zh) | 2015-03-28 | 2015-03-28 | 一种马铃薯桃酥的加工工艺 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN104738132A (zh) |
Cited By (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104996523A (zh) * | 2015-07-28 | 2015-10-28 | 葛昌富 | 一种杏仁甘薯桃酥的加工工艺 |
CN105053139A (zh) * | 2015-09-22 | 2015-11-18 | 甘肃薯香园农业科技有限公司 | 一种马铃薯全粉酥性饼干及其制备方法 |
CN105076324A (zh) * | 2015-08-12 | 2015-11-25 | 张瑰 | 一种芋艿保健桃酥的加工工艺 |
CN105123869A (zh) * | 2015-09-25 | 2015-12-09 | 南陵县襄荷产业协会 | 一种落花生马铃薯饼干的制作工艺 |
CN105248532A (zh) * | 2015-08-28 | 2016-01-20 | 安庆市鸿旺食品有限公司 | 一种红薯桃酥的加工工艺 |
CN105341100A (zh) * | 2015-11-04 | 2016-02-24 | 巫溪县云硕巫文化创意中心 | 一种马铃薯酥及其制备方法 |
CN105685160A (zh) * | 2016-02-03 | 2016-06-22 | 张爱果 | 全营养型主食饼及其制作方法 |
CN106234533A (zh) * | 2016-08-24 | 2016-12-21 | 徐州工程学院 | 一种怪味土豆糕点及其生产工艺 |
CN110679635A (zh) * | 2019-11-20 | 2020-01-14 | 常伟 | 一种马铃薯酥脆饼干的制作方法 |
-
2015
- 2015-03-28 CN CN201510139287.0A patent/CN104738132A/zh active Pending
Non-Patent Citations (1)
Title |
---|
曾洁,等: "《薯类食品生产工艺与配方》", 31 January 2012, 中国轻工业出版社 * |
Cited By (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104996523A (zh) * | 2015-07-28 | 2015-10-28 | 葛昌富 | 一种杏仁甘薯桃酥的加工工艺 |
CN105076324A (zh) * | 2015-08-12 | 2015-11-25 | 张瑰 | 一种芋艿保健桃酥的加工工艺 |
CN105248532A (zh) * | 2015-08-28 | 2016-01-20 | 安庆市鸿旺食品有限公司 | 一种红薯桃酥的加工工艺 |
CN105053139A (zh) * | 2015-09-22 | 2015-11-18 | 甘肃薯香园农业科技有限公司 | 一种马铃薯全粉酥性饼干及其制备方法 |
CN105123869A (zh) * | 2015-09-25 | 2015-12-09 | 南陵县襄荷产业协会 | 一种落花生马铃薯饼干的制作工艺 |
CN105341100A (zh) * | 2015-11-04 | 2016-02-24 | 巫溪县云硕巫文化创意中心 | 一种马铃薯酥及其制备方法 |
CN105685160A (zh) * | 2016-02-03 | 2016-06-22 | 张爱果 | 全营养型主食饼及其制作方法 |
CN106234533A (zh) * | 2016-08-24 | 2016-12-21 | 徐州工程学院 | 一种怪味土豆糕点及其生产工艺 |
CN110679635A (zh) * | 2019-11-20 | 2020-01-14 | 常伟 | 一种马铃薯酥脆饼干的制作方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN104738132A (zh) | 一种马铃薯桃酥的加工工艺 | |
CN104757063A (zh) | 一种马铃薯饼干的制作方法 | |
CN105028586A (zh) | 一种马铃薯香酥曲奇饼干的制作方法 | |
CN104738468A (zh) | 一种茶香马铃薯条的加工方法 | |
CN105105047A (zh) | 一种油炸马铃薯片的制作方法 | |
CN106035463A (zh) | 一种马铃薯保健面包的加工方法 | |
CN104473099A (zh) | 一种马铃薯膨化食品的制作方法 | |
KR100770038B1 (ko) | 쌀 찐빵의 제조방법 | |
CN104757049A (zh) | 一种马铃薯油炸糕的加工方法 | |
CN104996527A (zh) | 一种健脾开胃饼干及其制备方法 | |
CN105105048A (zh) | 一种酥脆马铃薯片的制作方法 | |
CN104366372A (zh) | 一种香酥马铃薯片的加工方法 | |
CN103891833A (zh) | 一种大红枣饼干的加工方法 | |
CN105265521A (zh) | 一种马铃薯糯米糕的制作方法 | |
CN104757048A (zh) | 一种虾仁薯饼的制作方法 | |
CN104365779A (zh) | 一种甘薯栗子饼干的制作方法 | |
CN104738452A (zh) | 一种马铃薯南瓜糕的制作工艺 | |
CN104472822A (zh) | 一种草莓土豆牛奶软糖的制作方法 | |
CN105124490A (zh) | 一种海鲜味马铃薯膨化食品的制作工艺 | |
CN105532805A (zh) | 一种莲蓉茶酥饼的制作方法 | |
CN105029303A (zh) | 一种熏肉口味马铃薯膨化食品的加工工艺 | |
CN105029307A (zh) | 一种风味马铃薯片的制作工艺 | |
CN104365968A (zh) | 一种果味土豆雪花糖的加工方法 | |
CN105053918A (zh) | 一种传统马铃薯饼的制作方法 | |
CN104522273A (zh) | 一种营养土豆膨化糕的加工方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150701 |
|
WD01 | Invention patent application deemed withdrawn after publication |