CN106234515A - A kind of latke and preparation method thereof that is in harmonious proportion - Google Patents

Abstract

The invention provides a kind of latke and preparation method thereof that is in harmonious proportion.The present invention is main base stock with Rhizoma Solani tuber osi, meet the policy of the Rhizoma Solani tuber osi staple food of country's support, flour is replaced with Rhizoma Solani tuber osi, carry out being in harmonious proportion on the basis of making this product have warming the lung, spleen invigorating, stomach function regulating, intestine moistening, beauty care, relieving the exterior syndrome by diaphoresis, pressing down the health-care effect that cancer is anticancer and prepared, add gluten meal, vitamin C, calcium hydrogen phosphate, Ferrous gluconate etc. carry out nutrition mediation to cookies, the nutritional labeling making this product reaches equilibrium, meets the RNIs standard (adult) that Chinese Soclety of Nutrition is recommended.Meanwhile, on the premise of nutritive equilibrium, it is ensured that the local flavor of product and mouthfeel, there are good loose property, sweet mouthfeel, do not stick to one's teeth, easily accepted by consumer, there is good market prospect.

Description

A kind of latke and preparation method thereof that is in harmonious proportion

Technical field

The invention belongs to food technology field, be specifically related to a kind of latke and preparation method thereof that is in harmonious proportion.

Background technology

Rhizoma Solani tuber osi has warming the lung, spleen invigorating, stomach function regulating, intestine moistening, beauty care, relieving the exterior syndrome by diaphoresis, presses down effect that cancer is anticancer.According to state Family will start Rhizoma Solani tuber osi staple food grainization strategy, allow Rhizoma Solani tuber osi be increasingly becoming the fourth-largest staple food grain after Oryza sativa L., Semen Tritici aestivi, Semen Maydis, meter The Rhizoma Solani tuber osi drawing the year two thousand twenty more than 50% will consume as staple food grain, and in order to adapt to country's Rhizoma Solani tuber osi staple food grainization strategy, the present invention is with horse Bell potato replaces flour to make a kind of latke that is in harmonious proportion.

Society people pursue health life style efficiently, and shortcake cake, as a kind of instant food, has obtained Popular likes.But existing shortcake cake generally exists the problem of nutritional imbalance, it mostly is high-energy, height/oils and fats, low albumen Matter, the nutrient content such as vitamin C, calcium, ferrum is the lowest.Due to existing processing technology, shortcake cake is for ensureing nutritive equilibrium The most often affect local flavor and the mouthfeel of product.

Summary of the invention

The problem existed for above-mentioned background technology, the present invention provides a kind of latke and preparation method thereof that is in harmonious proportion.This Invent and replace flour with Rhizoma Solani tuber osi, to increase the health function of crisp short cakes with sesame；Add gluten meal, vitamin C, calcium hydrogen phosphate, Portugal Grape saccharic acid ferrous iron etc. carries out nutrition to crisp short cakes with sesame and joins also, and uses sucrose ester to be in harmonious proportion so that the nutritional labeling of this product reaches Equilibrium, meets the RNIs standard (adult) that Chinese Soclety of Nutrition is recommended.

The present invention realizes especially by techniques below scheme:

A kind of latke that is in harmonious proportion, includes following components by weight: mashed potato 200 parts, gluten meal 24 ~ 26 parts, cane sugar powder 25 ~ 30 parts, vegetable oil 12 ~ 16 parts, vitamin C 0.02 ~ 0.05 part, calcium hydrogen phosphate 0.3 ~ 0.5 part, Ferrous gluconate 0.02 ~ 0.03 part, Sal 0.8 ~ 1.2 part, ammonium hydrogen carbonate 0.4 ~ 0.7 part, sodium bicarbonate 0.5 ~ 0.8 part, sucrose ester 0.6 ~ 0.8 part, water 28 ~ 34 parts.

Preferably, a kind of latke that is in harmonious proportion, include following components by weight: mashed potato 200 parts, gluten meal 25 Part, cane sugar powder 28 parts, vegetable oil 15 parts, vitamin C 0.03 part, calcium hydrogen phosphate 0.42 part, Ferrous gluconate 0.025 part, food Salt 1.0 parts, ammonium hydrogen carbonate 0.5 part, sodium bicarbonate 0.6 part, sucrose ester 0.7 part

Mediation latke of the present invention is prepared by the following method:

(1) by mashed potato, gluten meal, cane sugar powder, vitamin C, calcium hydrogen phosphate, Ferrous gluconate, Sal, ammonium hydrogen carbonate, Sodium bicarbonate mix homogeneously；

(2) vegetable oil, sucrose ester are stirred, make grease emulsifying become emulsion；

(3) (1) and (2) is stirred 10 ~ 15 minutes, stand 15 minutes；

(4) tabletting: pressure surface cake 5 ~ 8 times, is pressed into the dough sheet of 2mm；

(5) molding: make the pie shortcake cake base of needs with mould die；

(6) baking: reducing internal heat 160 ~ 180 DEG C, gets angry 200 ~ 220 DEG C, 5 ~ 6 minutes time；

(7) room temperature, pack it are cooled to；

Described raw material weight proportioning is: mashed potato 200 parts, gluten meal 24 ~ 26 parts, cane sugar powder 25 ~ 30 parts, vegetable oil 12 ~ 16 Part, vitamin C 0.02 ~ 0.05 part, calcium hydrogen phosphate 0.3 ~ 0.5 part, Ferrous gluconate 0.02 ~ 0.03 part, Sal 0.8 ~ 1.2 Part, ammonium hydrogen carbonate 0.4 ~ 0.7 part, sodium bicarbonate 0.5 ~ 0.8 part, sucrose ester 0.6 ~ 0.8 part, 28 ~ 34 parts of water.

The present invention has the advantage that: (1) present invention is main base stock with Rhizoma Solani tuber osi, meets the Rhizoma Solani tuber osi of country's support The policy of staple food, replaces flour with Rhizoma Solani tuber osi, has warming the lung, spleen invigorating, stomach function regulating, intestine moistening, beauty care making this product, sends out Cure by diaphoresis table, press down the health-care effect that cancer is anticancer on the basis of carried out be in harmonious proportion preparation so that the nutritional labeling of this product reach equilibrium, Energy in every 100 grams of products: protein: oils and fats: carbohydrate: sodium: vitamin C: calcium: ferrum=1680KJ:12g:12g: 60g:400mg:20mg:160mg:3mg.Meet the RNIs mark that Chinese Soclety of Nutrition is recommended Accurate (adult), nutritional labeling is denoted as the percentage ratio NRV% that every 100 grams of each nutritional labelings of product account for nutrient reference value and is respectively as follows: Energy 20% ± 0.4%, protein 20% ± 0.4%, oils and fats 20% ± 0.4%, carbohydrate 20% ± 0.4%, sodium 20% ± 0.4%, Catergen 0% ± 0.4%, calcium 20% ± 0.4%, ferrum 20% ± 0.4%.Various main nutrient composition contained by the most every 100 grams of products account for The percentage ratio of nutrient reference value (NRV) is 20% ± 0.4%.Various main nutrient composition contained by the most every 100 grams of products account for battalion The percentage ratio supporting element reference value (NRV) is 20% ± 0.4%.(2) solve and affect product wind because product carries out nutritive equilibrium Taste and the technical barrier of mouthfeel.

Detailed description of the invention

By described further below it will be further appreciated that the features and advantages of the invention.The embodiment provided is only right The explanation of the inventive method, and limit remaining content that the present invention discloses never in any form.

[embodiment 1] a kind of latke that is in harmonious proportion, raw material is: mashed potato 200 parts, gluten meal 25 parts, cane sugar powder 28 parts, Vitamin C 0.03 part, calcium hydrogen phosphate 0.42 part, Ferrous gluconate 0.025 part, Sal 1.0 parts, ammonium hydrogen carbonate 0.5 part, carbon 0.6 part of hydrogen sodium of acid, vegetable oil 15 parts, sucrose ester 0.7 part.

Making step is:

(1) by mashed potato, gluten meal, cane sugar powder, vitamin C, calcium hydrogen phosphate, Ferrous gluconate, Sal, ammonium hydrogen carbonate, Sodium bicarbonate mix homogeneously；

(2) vegetable oil, sucrose ester are stirred, make grease emulsifying become emulsion；

(3) (1) and (2) is stirred 10 ~ 15 minutes, stand 15 minutes；

(4) tabletting: pressure surface cake 5 ~ 8 times, is pressed into the dough sheet of 2mm；

(5) molding: make the pie shortcake cake base of needs with mould die；

(6) baking: reducing internal heat 160 ~ 180 DEG C, gets angry 200 ~ 220 DEG C, 5 ~ 6 minutes time；

(7) room temperature, pack it are cooled to.

[embodiment 2] a kind of latke that is in harmonious proportion, raw material is: mashed potato 200 parts, gluten meal 25.2 parts, cane sugar powder 29 Part, vitamin C 0.03 part, calcium hydrogen phosphate 0.42 part, Ferrous gluconate 0.025 part, Sal 0.9 part, ammonium hydrogen carbonate 0.6 part, Sodium bicarbonate 0.55 part, vegetable oil 14.5 parts, 9 parts of egg, sucrose ester 0.8 part, 33 parts of water.

Preparation process is same as in Example 1.

[embodiment 3] a kind of latke that is in harmonious proportion, raw material is: mashed potato 200 parts, gluten meal 24.8 parts, cane sugar powder 30 Part, vitamin C 0.03 part, calcium hydrogen phosphate 0.42 part, Ferrous gluconate 0.025 part, Sal 1.1 parts, ammonium hydrogen carbonate 0.5 part, Sodium bicarbonate 0.5 part, vegetable oil 15.5 parts, sucrose ester 0.75 part.

Preparation process is same as in Example 1.

[embodiment 4] sensory evaluation

For product of the present invention carry out sensation evaluation, determine product quality by 5 factors composition, i.e. form, color and luster, mouthfeel, tissue, Impurity, to the evaluation of each factor by excellent, good, in, differ from 4 grades and evaluate, 10 people form subjective appreciation group, evaluate Personnel are according to sensory's standard, and subjective appreciation standard is shown in Table 1, use a certain comment pair in "excellent", "fine", "moderate" and "bad" Product quality characteristic is described, and computing formula is: total score=form 20%+ color and luster 20%+ mouthfeel 40%+ organizes 10%+ impurity 10%.

Table 1 sensory evaluation index

Grade	Excellent (90 ~ 100)	Good (70 ~ 90)	In (50 ~ 70)	Difference (0 ~ 50)
					Form	Decorative pattern completely clear, thickness uniformly, without concave bottom	Decorative pattern is substantially complete, thickness no significant difference	Pattern blurring, concave bottom in uneven thickness, a small amount of	Decorative pattern hardly visual, concave bottom is serious
Color and luster	Purple is uniform, without white lead	Purple is basically identical	Purple turns white, has white lead group	Purple is abnormal, a large amount of white lead groups
					Mouthfeel	Fragrant and sweet, loose, do not stick to one's teeth	Fragrant and sweet, without strange taste	Sweet greasy, a little stick to one's teeth	Stick to one's teeth, sweet greasy
Tissue	Section porous, fine and closely woven	Section porous, fineness are uneven	Section hole is rare and not of uniform size	Section hole is rare, plastid is stiff
					Impurity	Without greasy dirt, free from extraneous odour	Without greasy dirt	A small amount of greasy dirt, there is abnormal flavour	Greasy dirt is touched with one's hand

Rated, the mediation latke of the embodiment of the present invention 1 ~ 3 preparation completely clear, thickness no significant difference, purple uniformly, Fragrant and sweet, loose, do not stick to one's teeth, section porous, fine and closely woven, without greasy dirt and abnormal flavour, concrete scoring event is shown in Table 2:

Table 2 Analyses Methods for Sensory Evaluation Results

Packet	Mark
		Embodiment 1	95
Embodiment 2	91
		Embodiment 3	92

Although moreover, it will be appreciated that this specification is been described by according to embodiment, but the most each embodiment only comprises one Individual independent technical scheme, this narrating mode of description is only that for clarity sake those skilled in the art should will say Bright book can also form those skilled in the art permissible through appropriately combined as an entirety, the technical scheme in each embodiment Other embodiments understood.

Claims (4)

1. a mediation latke, it is characterised in that be made by the raw material of following weight portion: mashed potato 200 parts, Gluten meal 24 ~ 26 parts, cane sugar powder 25 ~ 30 parts, vegetable oil 12 ~ 16 parts, vitamin C 0.02 ~ 0.05 part, calcium hydrogen phosphate 0.3 ~ 0.5 Part, Ferrous gluconate 0.02 ~ 0.03 part, Sal 0.8 ~ 1.2 part, ammonium hydrogen carbonate 0.4 ~ 0.7 part, sodium bicarbonate 0.5 ~ 0.8 part, Sucrose ester 0.6 ~ 0.8 part, 28 ~ 34 parts of water.

Mediation latke the most according to claim 1, it is characterised in that be made by the raw material of following weight portion: Mashed potato 200 parts, gluten meal 25 parts, cane sugar powder 28 parts, vegetable oil 15 parts, vitamin C 0.03 part, calcium hydrogen phosphate 0.42 part, Ferrous gluconate 0.025 part, Sal 1.0 parts, ammonium hydrogen carbonate 0.5 part, sodium bicarbonate 0.6 part, sucrose ester 0.7 part.

The every 100 grams of each nutritional labelings of product of mediation latke the most according to claim 1 account for the hundred of nutrient reference value Proportion by subtraction NRV% is respectively as follows: energy 20% ± 0.4%, protein 20% ± 0.4%, oils and fats 20% ± 0.4%, and carbohydrate 20% ± 0.4%, sodium 20% ± 0.4%, Catergen 0% ± 0.4%, calcium 20% ± 0.4%, ferrum 20% ± 0.4%；Contained by the most every 100 grams of products respectively Kind main nutrient composition accounts for the percentage ratio of nutrient reference value (NRV) and is 20% ± 0.4%.

The manufacture method of mediation latke the most according to claim 1, it is characterised in that comprise the following steps:

(1) by mashed potato, gluten meal, cane sugar powder, vitamin C, calcium hydrogen phosphate, Ferrous gluconate, Sal, ammonium hydrogen carbonate, Sodium bicarbonate mix homogeneously；

(2) vegetable oil, sucrose ester are stirred, make grease emulsifying become emulsion；

(3) (1) and (2) is stirred 10 ~ 15 minutes, stand 15 minutes；

(4) tabletting: pressure surface cake 5 ~ 8 times, is pressed into the dough sheet of 2mm；

(5) molding: make the pie shortcake cake base of needs with mould die；

(6) baking: reducing internal heat 160 ~ 180 DEG C, gets angry 200 ~ 220 DEG C, 5 ~ 6 minutes time；

(7) room temperature, pack it are cooled to.