CN105248598A - 一种马铃薯燕麦饼干 - Google Patents
一种马铃薯燕麦饼干 Download PDFInfo
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Abstract
本发明涉及食品领域，具体地公开了一种马铃薯燕麦饼干，所述饼干由以下重量份的原料制成：面粉80、马铃薯肉20～50、燕麦片20、膨松剂0.5～3、甜味剂15～30、油脂20～50、水20～50。本发明的有益效果为：利用马铃薯肉制作饼干，综合了马铃薯香甜的口感和饼干的酥脆，同时减少了饼干中糖的加入，减少热量。通过加入马铃薯肉，使本发明的饼干含有大量膳食纤维，利于消化、防治便秘，非常适宜于肥胖人群食用。
Description
技术领域
本发明涉及食品领域，具体地公开了一种马铃薯燕麦饼干。
背景技术
饼干是人们日常生活中喜食的方便食品，传统饼干多以面粉为主料配以白砂糖、油脂等为辅料，甜味偏重，易致肥胖，糖分还会侵蚀牙齿，随着人们生活水平的不断提高和保健意识的加强，功能型饼干将成为今后饼干产业的主流。
燕麦含有人体所需的8种氨基酸与维生素E，其含量亦高于大米与白面。燕麦还含有维生素B1、B2与叶酸，以及钙、磷、铁、锌、锰等多种矿物质与微量元素。燕麦不但营养成分丰富，而且营养价值极高，已被列为保健食品。燕麦味甘性温，能补虚止汗。燕麦所含亚麻油酸是人体最重要的必须脂肪酸，它能维持人体正常的新陈代谢活动，同时又是合成前列腺素的必要成分，对维护人体的性机能亦有重要作用。燕麦所含不饱和脂肪酸与脂肪酸及可溶性纤维和皂甙素等，可以降低血液中胆固醇与甘油三酯的含量，既能调脂减肥，又可起到帮助降低血糖的作用。燕麦所含维生素B1、B2、维生素E及叶酸等，可以改善血液循环，帮助消除疲劳，又有利于胎儿的生长发育。燕麦所含丰富的纤维素有润肠通便的作用，可以帮助老年人预防肠燥便秘，并有预防脑血管病的功效。燕麦所含钙、磷、铁、锌、锰等矿物质和微量元素，则能预防骨质疏松症，促进伤口愈合，以及防止发生贫血病等。
现有技术利用马铃薯制备饼干等食品时，通常将其加工为粉状，这不能很好发挥马铃薯肉的口感和味道。
发明内容
为了解决上述技术问题，本发明提供了利用马铃薯肉直接制备的马铃薯燕麦饼干。
本发明所采用的技术方案是：
一种马铃薯燕麦饼干，所述饼干由以下重量份的原料制成：面粉80、马铃薯肉20-50、燕麦片20、膨松剂0.5-3、甜味剂15～30、油脂20～50、水20～50。
进一步地，所述面粉为小麦粉
进一步地，所述马铃薯肉为丝状或粒状。
进一步地，所述马铃薯肉的加工方法为:将马铃薯加工成粒径为3-8mm的丝状或粒状，清洗，烘干至其含水量低于40％。
进一步地，所述膨松剂选自小苏打、泡打粉、酵母、焦亚硫酸钠、焦磷酸二氢二钠中的一种或几种。
进一步地，所述油脂选自黄油、牛油、猪油、起酥油、食用植物油中的一种或几种。
进一步地，所述植物油选自椰子油、棕榈油、橄榄油、色拉油、花生油、茶籽油、豆油、芝麻油中的一种或几种。
进一步地，在饼干的单片之间涂有巧克力酱、果酱或其他调味酱制成夹心饼干或装饰饼干。
本发明的内容还包括上述的马铃薯燕麦饼干的制作方法，包括以下步骤：
(1)马铃薯预处理：将马铃薯加工成粒径为3-8mm的丝状或粒状，清洗，烘干至其含水量低于40％。
(2)调制面团：按照所述配方秤取各原料，将甜味剂、油脂、膨松剂和水混合加入搅拌机中拌匀，再将马铃薯肉、燕麦片和面粉初步混合后加入搅拌机，继续搅拌至充分混均，备用；
(3)辊轧成形：经成型机制作各种形状饼干生坯；
(4)烘焙：将饼干送入烘焙机烘烤；
(5)喷油、冷却；
(6)包装。
本发明的有益效果为：利用马铃薯肉制作饼干，综合了马铃薯香甜的口感和燕麦饼干的酥脆，同时减少了饼干中糖的加入，减少热量。通过加入马铃薯肉，使本发明的饼干含有大量膳食纤维，利于消化、防治便秘，非常适宜于肥胖人群食用。
为了更好地理解和实施，下面详细说明本发明。
具体实施方式
【实施例1】
本实施例的马铃薯燕麦饼干由以下重量份的原料制成：小麦粉80、马铃薯肉20、燕麦片20、小苏打0.5、蔗糖50、黄油50、水50。
本实施例的马铃薯燕麦饼干的制备方法如下：
(1)马铃薯预处理：将马铃薯加工成粒径为3-8mm的丝状或粒状，清洗，烘干至其含水量低于40％。
(2)调制面团：按照所述配方秤取各原料，将甜味剂、油脂、膨松剂和水混合加入搅拌机中拌匀，再将马铃薯肉、燕麦片和面粉初步混合后加入搅拌机，继续搅拌至充分混均，备用；
(3)辊轧成形：经成型机制作各种形状饼干生坯；
(4)烘焙：将饼干送入烘焙机烘烤；
(5)喷油、冷却；
(6)包装。
【实施例2】
本实施例的马铃薯燕麦饼干由以下重量份的原料制成小麦粉80、马铃薯肉30、燕麦片20、泡打粉3、蔗糖15、棕榈油50、水20。
本实施例的马铃薯燕麦饼干制作方法有实施例1大体相同，其区别在于，由于马铃薯使用量较高，因此需要将其加工成粒状以混合均匀。
此外，由于本实施例中使用马铃薯肉比例较高，因此其需要加入的水相对更少，其热量更低。
本发明并不局限于上述实施方式，如果对本发明的各种改动或变形不脱离本发明的精神和范围，倘若这些改动和变形属于本发明的权利要求和等同技术范围之内，则本发明也意图包含这些改动和变形。
Claims (9)
1.一种马铃薯燕麦饼干，其特征在于，所述饼干由以下重量份的原料制成：面粉80、马铃薯肉20～50、燕麦片20、膨松剂0.5～3、甜味剂15～30、油脂20～50、水20～50。
2.根据权利要求1所述的马铃薯燕麦饼干，其特征在于，所述面粉为小麦粉。
3.根据权利要求1所述的马铃薯燕麦饼干，其特征在于，所述马铃薯肉为丝状或粒状。
4.根据权利要求3所述的马铃薯燕麦饼干，其特征在于，所述马铃薯肉的加工方法为:将马铃薯加工成粒径为3-8mm的丝状或粒状，清洗，烘干至其含水量低于40％。
5.根据权利要求1所述的马铃薯燕麦饼干，其特征在于，所述膨松剂选自小苏打、泡打粉、酵母、焦亚硫酸钠、焦磷酸二氢二钠中的一种或几种。
6.根据权利要求1所述的马铃薯燕麦饼干，其特征在于，所述油脂选自黄油、牛油、猪油、起酥油、食用植物油中的一种或几种。
7.根据权利要求6所述的马铃薯燕麦饼干，其特征在于，所述植物油选自椰子油、棕榈油、橄榄油、色拉油、花生油、茶籽油、豆油、芝麻油中的一种或几种。
8.根据权利要求1所述的马铃薯燕麦饼干，其特征在于，在饼干的单片之间涂有巧克力酱、果酱或其他调味酱制成夹心饼干或装饰饼干。
9.权利要求1-8中任一条所述的马铃薯燕麦饼干的制作方法，包括以下步骤：
(1)马铃薯预处理：将马铃薯加工成粒径为3-8mm的丝状或粒状，清洗，烘干至其含水量低于40％。
(2)调制面团：按照所述配方秤取各原料，将甜味剂、油脂、膨松剂和水混合加入搅拌机中拌匀，再将马铃薯肉、燕麦片和面粉初步混合后加入搅拌机，继续搅拌至充分混均，备用；
(3)辊轧成形：经成型机制作各种形状饼干生坯；
(4)烘焙：将饼干送入烘焙机烘烤；
(5)喷油、冷却；
(6)包装。
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| CN106614980A (zh) * | 2017-01-20 | 2017-05-10 | 四川旅游学院 | 一种麻辣米麸桃酥及其制备方法 |
| CN106720123A (zh) * | 2017-01-20 | 2017-05-31 | 四川旅游学院 | 一种椒盐米麸桃酥及其制备方法 |
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| CN1430900A (zh) * | 2002-05-26 | 2003-07-23 | 王勇 | 一种马铃薯饼干及其制作方法 |
| US20080057157A1 (en) * | 2006-08-31 | 2008-03-06 | Helbert Almeida | Puffed Cracker-Like Food Products And Method Of Making |
| CN103651657A (zh) * | 2013-08-09 | 2014-03-26 | 江西江中制药(集团)有限责任公司 | 一种保健面粉组合物及食品 |
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