CN105379799A - Processing method of whole potato flour and nutrient vegetable crackers - Google Patents
Processing method of whole potato flour and nutrient vegetable crackers Download PDFInfo
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- CN105379799A CN105379799A CN201510673505.9A CN201510673505A CN105379799A CN 105379799 A CN105379799 A CN 105379799A CN 201510673505 A CN201510673505 A CN 201510673505A CN 105379799 A CN105379799 A CN 105379799A
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- powder
- potato full
- cracknel
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- vegetable
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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
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a processing method of whole potato flour and nutrient vegetable crackers and belongs to the field of food processing. According to the processing method, whole potato flour is used as a main raw material, milk, eggs, oat bran, dehydrated vegetables and other auxiliary materials are added, and products produced by means of the processing method contain daily essential protein, vitamins, dietary fiber, fat, carbohydrate and vitamins recommended by China nutrition dietary, have comprehensive nutritional ingredients and have a health-care effect.
Description
Technical field
The present invention relates to food technology field, be specifically related to a kind of processing method of potato full-powder dietary vegetable cracknel.
Background technology
China is potato big producing country, and cultivated area is about 4,700,000 hectares, and annual production about 6,000 ten thousand tons, converted products is mainly vermicelli, bean vermicelli, fried potato food etc.Potato full-powder is the one in dehydrated potato products.Take fresh potato as raw material, through cleaning, removing the peel, select, cut into slices, rinsing, precook, cool, boiling, smash the technical process such as mud, the fine particulate obtained through dehydrating, sheet bits shape or powdery product system are referred to as potato full-powder.Potato full-powder has the features such as recovery effect is good, pure taste, eating method are simple, easy to digest, is easy to as consumers in general are accepted.Can preserve for a long time due to it and maintain nutrition and the local flavor of fresh potato, being convenient to make various food.
Tradition cracknel is that the mouthfeel that primary raw material processes is loosened or crisp food with wheat flour.But in the processing technology taking wheat flour as primary raw material, because excessive pursuit machining accuracy can cause numerous nutrient to be lost, in addition in wheat flour protein, lysine content is lower, also the nutritive value of cracknel is affected, and have some consumers can produce allergic symptom for wheat flour or gluten, and traditional cracknel carry over the manual baking of charcoal, and production efficiency is low, labour intensity is large, sanitary condition is poor, does not meet the requirement of current national quality safety premarket submission system always.
Although prior art has had potato in the making of biscuit, a kind of potato biscuit and preparation method thereof disclosed in Chinese patent CN104365800A, the potato biscuit that this invention provides overcomes the defect that common wheat biscuit exists, not containing gluten, be suitable for eating wheat class allergic human population, and nutritional labeling is comprehensive.But the report utilizing potato full-powder to process dietary vegetable cracknel aspect does not but also occur.
Summary of the invention
The object of the present invention is to provide a kind of can large-scale production, production efficiency is high, labour intensity is low and the processing method of nutritious, the crisp potato full-powder dietary vegetable cracknel that degree is suitable for, fragrance is pure.
In order to realize goal of the invention, the technical solution used in the present invention is as follows:
A processing method for potato full-powder dietary vegetable cracknel, specifically comprises the following steps:
A: Feedstock treating
A1: fresh hen egg shells and gets egg pulp, white granulated sugar, potato full-powder, oat bran pulverized 60 mesh sieves respectively, for subsequent use;
A2: Milk During Heating, to boiling, is then cooled to room temperature, for subsequent use;
A3: the preparation of dehydrated vegetables
Pulverize after the cabbage of dehydration, carrot, spinach mixing under room temperature, cross 60 mesh sieves, for subsequent use;
B: batching mixing
The white granulated sugar made and water are dissolved by being stirred to sugar after the weight ratio mixing of 1:1, add potato full-powder, salt, vegetable oil, add dehydrated vegetables fine powder again, limit stirs evenly at a slow speed with egg pulp limit, then Semen sesami nigrum is evenly sprinkling upon potato full-powder pulp surface;
C: baking
The slurry modulated is placed in crackling machine and carries out high temperature baking, temperature controls at 170 DEG C-180 DEG C, time 40-60s, obtains ripe cracknel skin;
D: shaping
The cracknel skin of maturation is put into machine press mould and carries out compressing tablet, then stripping and slicing, packaging, gets product.
Further, described potato full-powder dietary vegetable cracknel, comprise the raw material of following parts by weight: potato full-powder 50-100 part, milk 30-50 part, fresh hen egg 20-30 part, vegetable oil 5-10 part, oat bran 5-10 part, dehydrated vegetables 30-60 part, Semen sesami nigrum 15-30 part, white granulated sugar 2-15 part, salt 5-10 part, surplus is water.
Further, described dehydrated vegetables comprises: cabbage, carrot, spinach.
Further, described cabbage: carrot: spinach is 1:1:1 by weight.
Beneficial effect of the present invention is:
1, potato full-powder dietary vegetable cracknel natural in color provided by the invention, present golden yellow, potato is aromatic strongly fragrant, and with peppermint delicate fragrance, supplement the nutriment needed for health while fresh breath, the anticorrisive agent brought because of chewing gum can be avoided to take in too much problem.
2, biscuit provided by the invention is not containing gluten, is suitable for eating wheat class allergic human population or celiac patients.
3, the present invention take potato full-powder as primary raw material, with the addition of protein, vitamin, dietary fiber, fat, carbohydrate, the vitamin that must take in every day that Chinese nutritious food recommends by product of the present invention that the auxiliary materials such as milk, egg, oat bran, dehydrated vegetables are prepared to be included, nutritional labeling is comprehensive.
4, preparation method provided by the invention is simple to operate, is easy to suitability for industrialized production.
Detailed description of the invention
Embodiment 1
1, Feedstock treating:
1.1 potato full-powders preparations: fresh potato → clean, remove the peel, look of cutting into slices → protect → leaching calcium → vacuum drying (4-6h) → heated-air drying → add emulsifying agent (glycerin monostearate) → pulverizing, mistake 60 mesh sieves → potato full-powder;
1.2 take 30 parts of fresh hen eggs shells and gets egg pulp, and 10 parts of white granulated sugars, 50 parts of potato full-powders, 5 parts of oat brans pulverized 60 mesh sieves respectively, for subsequent use;
1.3, by the extremely boiling of 30 parts of Milk During Heatings, are then cooled to room temperature, for subsequent use;
1.4: the preparation of dehydrated vegetables
Select to have no mechanical damage, the cabbage without the fresh high-quality of disease and pest, carrot, spinach, then respectively the cabbage cleaned, carrot are cut into the square of 1cm × 1cm size, spinach is switched to the pipe nipple of 2-4cm; By handle well cabbage, carrot.Spinach is blanching 2min in 100 DEG C of boiling water respectively, be cooled to room temperature after taking-up immediately to be evenly laid in respectively in basin, carry out convection current heated-air drying, hot blast temperature is 65 DEG C, being dried to material water ratio is 35%, be in 38% glucose of 1:1 and the mixed solution of 24% sodium chloride by cabbage, spinach, the carrot ratio that immerses respectively, keep infiltration 60min, obtain half dehydrated vegetables; Continue half dehydrated vegetables obtained to carry out microwave drying respectively, dewater to moisture below 8%; Pulverize after dehydrated vegetables is mixed under room temperature, cross 60 mesh sieves, for subsequent use;
B: batching mixing
Dissolve being stirred to sugar after the white granulated sugar made and 10 parts of water mixing, add potato full-powder, 5 parts of salt, 8 parts of vegetable oil, add 30 parts of dehydrated vegetables fine powders again, limit stirs evenly at a slow speed with egg pulp limit, then 20 portions of Semen sesami nigrums are evenly sprinkling upon potato full-powder pulp surface;
C: baking
The slurry modulated is placed in crackling machine and carries out high temperature baking, temperature controls at 170 DEG C DEG C, time 40s, obtains ripe cracknel skin;
D: shaping
The cracknel skin of maturation is put into machine press mould and carries out compressing tablet, then stripping and slicing, packaging, gets product.
Embodiment 2
A processing method for potato full-powder dietary vegetable cracknel, specifically comprises the following steps:
A: Feedstock treating
A1: take 25 parts of fresh hen eggs and shell and get egg pulp, 7 parts of white granulated sugars, 80 parts of potato full-powders, 8 parts of oat brans pulverized 60 mesh sieves respectively, for subsequent use;
A2: by 40 parts of Milk During Heatings to boiling, be then cooled to room temperature, for subsequent use;
A3: the preparation of dehydrated vegetables
Pulverize after the cabbage of dehydration, carrot, spinach mixing under room temperature, cross 60 mesh sieves, for subsequent use;
B: batching mixing
Dissolve being stirred to sugar after the white granulated sugar made and 7 parts of water mixing, add potato full-powder, 8 parts of salt, 6 parts of vegetable oil, add 50 parts of dehydrated vegetables fine powders again, limit stirs evenly at a slow speed with egg pulp limit, then 25 portions of Semen sesami nigrums are evenly sprinkling upon potato full-powder pulp surface;
C: baking
The slurry modulated is placed in crackling machine and carries out high temperature baking, temperature controls at 180 DEG C, time 60s, obtains ripe cracknel skin;
D: shaping
The cracknel skin of maturation is put into machine press mould and carries out compressing tablet, then stripping and slicing, packaging, gets product.
Embodiment 3
A kind of subjective appreciation test of potato full-powder dietary vegetable cracknel
The sensory evaluation index of coarse cereals cracknel comprises color and luster, form, institutional framework, fragrance, mouthfeel and impurity 6 aspects, choose the embodiment of the present invention 1, embodiment 2 prepare potato full-powder dietary vegetable cracknel and commercially available traditional cracknel evaluate, concrete standards of grading are in table 1.
Table 1 coarse cereals cracknel subjective appreciation standard
The concrete appraisal result of table 2
The potato full-powder dietary vegetable cracknel surface that as shown in Table 1 prepared by the embodiment of the present invention 1, embodiment 2 is golden yellow, uniform color is consistent, glossyly has potato class peculiar taste, fragrance is pure, free from extraneous odour, crisp degree is suitable, shape comparatively rounding, and pore is fine and closely woven evenly and without macroscopic void.
Claims (4)
1. a processing method for potato full-powder dietary vegetable cracknel, is characterized in that: specifically comprise the following steps:
A: Feedstock treating
A1: fresh hen egg shells and gets egg pulp, white granulated sugar, potato full-powder, oat bran pulverized 60 mesh sieves respectively, for subsequent use;
A2: Milk During Heating, to boiling, is then cooled to room temperature, for subsequent use;
A3: the preparation of dehydrated vegetables
Pulverize after the cabbage of dehydration, carrot, spinach mixing under room temperature, cross 60 mesh sieves, for subsequent use;
B: batching mixing
The white granulated sugar made and water are dissolved by being stirred to sugar after the weight ratio mixing of 1:1, add potato full-powder, salt, vegetable oil, add dehydrated vegetables fine powder again, limit stirs evenly at a slow speed with egg pulp limit, then Semen sesami nigrum is evenly sprinkling upon potato full-powder pulp surface;
C: baking
The slurry modulated is placed in crackling machine and carries out high temperature baking, temperature controls at 170 DEG C-180 DEG C, time 40-60s, obtains ripe cracknel skin;
D: shaping
The cracknel skin of maturation is put into machine press mould and carries out compressing tablet, then stripping and slicing, packaging, gets product.
2. the processing method of a kind of potato full-powder dietary vegetable cracknel according to claim 1, it is characterized in that: potato full-powder dietary vegetable cake comprises the raw material of following parts by weight: potato full-powder 50-100 part, milk 30-50 part, fresh hen egg 20-30 part, vegetable oil 5-10 part, oat bran 5-10 part, dehydrated vegetables 30-60 part, Semen sesami nigrum 15-30 part, white granulated sugar 2-15 part, salt 5-10 part, surplus is water.
3. the processing method of a kind of potato full-powder dietary vegetable cracknel according to claim 1 and 2, is characterized in that: dehydrated vegetables comprises: cabbage, carrot, spinach.
4. the processing method of a kind of potato full-powder dietary vegetable cracknel according to claim 1 and 2, is characterized in that: cabbage: carrot: spinach is by weight being 1:1:1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510673505.9A CN105379799A (en) | 2015-10-13 | 2015-10-13 | Processing method of whole potato flour and nutrient vegetable crackers |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510673505.9A CN105379799A (en) | 2015-10-13 | 2015-10-13 | Processing method of whole potato flour and nutrient vegetable crackers |
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| CN105379799A true CN105379799A (en) | 2016-03-09 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510673505.9A Pending CN105379799A (en) | 2015-10-13 | 2015-10-13 | Processing method of whole potato flour and nutrient vegetable crackers |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108433057A (en) * | 2018-03-27 | 2018-08-24 | 陕西科技大学 | A kind of potato cracknel and preparation method thereof |
| CN115005245A (en) * | 2022-06-13 | 2022-09-06 | 青岛斯坦德检测有限公司 | Composite multi-wheat nutritional crisp and preparation method thereof |
-
2015
- 2015-10-13 CN CN201510673505.9A patent/CN105379799A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108433057A (en) * | 2018-03-27 | 2018-08-24 | 陕西科技大学 | A kind of potato cracknel and preparation method thereof |
| CN115005245A (en) * | 2022-06-13 | 2022-09-06 | 青岛斯坦德检测有限公司 | Composite multi-wheat nutritional crisp and preparation method thereof |
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Application publication date: 20160309 |