CN107136455A - 一种低油雪花饼的生产方法 - Google Patents

一种低油雪花饼的生产方法 Download PDF

Info

Publication number
CN107136455A
CN107136455A CN201710393733.XA CN201710393733A CN107136455A CN 107136455 A CN107136455 A CN 107136455A CN 201710393733 A CN201710393733 A CN 201710393733A CN 107136455 A CN107136455 A CN 107136455A
Authority
CN
China
Prior art keywords
snowflake
powder
cake
production method
recombining
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
Application number
CN201710393733.XA
Other languages
English (en)
Inventor
吴立根
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Henan University of Technology
Original Assignee
Henan University of Technology
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Henan University of Technology filed Critical Henan University of Technology
Priority to CN201710393733.XA priority Critical patent/CN107136455A/zh
Publication of CN107136455A publication Critical patent/CN107136455A/zh
Pending legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/18—Roasted or fried products, e.g. snacks or chips
    • A23L19/19—Roasted or fried products, e.g. snacks or chips from powdered or mashed potato products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Molecular Biology (AREA)
  • Cereal-Derived Products (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

本发明涉及一种低油雪花饼的生产方法，其特征在于，生产工序为：雪花粉即土豆全粉→重组成型→单冻→上粉浆→油炸→速冻→包装，成品。其中，重组成型规格为圆形或椭圆形或动物脸型，规格是Ф60×8mm，重组配方为：雪花粉45%‑50%，木薯淀粉5%‑10%,油3‑4.5%，LM‑糊化淀粉5%‑8%，冰水27.5%‑42%。上粉浆的组成为：粉配比玉米淀粉60%、QZ‑红藻胶1.0%，小麦粉39%；粉混合后加水1.0倍。

Description

一种低油雪花饼的生产方法
技术领域
本发明涉及一种雪花饼的生产方法，特别是涉及一种低油雪花饼的生产方法。
背景技术
油炸食品在国内外都倍受消费者的喜爱，因此，在食品加工业和一般的家庭烹饪中油炸技术广泛应用。在食品行业中，油炸食品的含油量可达食品总重的30%以上。油脂过多的摄入成为人们的健康杀手，特别是肥胖、心血管疾病等高发病，降低了人们的生活质量。因此，含油量的高低使人们选购食品的参考因素之一。
一种低油雪花饼的生产方法可极大降低其制品含油量，非常适合中国人食用，具有广阔的市场前景。
发明内容
本发明的目的是提供一种低油雪花饼的生产方法，以这种方法制备的美味低油雪花饼。
为实现上述目的，本发明采用如下技术方案：一种低油雪花饼的生产方法，其特征在于，生产工序为：雪花粉即土豆全粉→重组成型→单冻→上粉浆→油炸→速冻→包装，成品。其中，重组成型规格为圆形或椭圆形或动物脸型，规格是Ф60×8mm，重组配方为：雪花粉45%-50%，木薯淀粉5%-10%,油3-4.5%，LM-糊化淀粉5%-8%，冰水27.5%-42%。上粉浆的组成为：粉配比玉米淀粉60%、QZ-红藻胶 1.0%，小麦粉39%；粉混合后加水1.0倍。
经过此法生产的雪花饼外观素白，口感薯香，含油率远低于同类油炸薯类产品。
具体实施方式
实施例1：生产工序为：雪花粉即土豆全粉→重组成型→单冻→上粉浆→油炸→速冻→包装，成品。其中，重组成型规格为圆形或椭圆形或动物脸型，规格是Ф60×8mm，重组配方为：雪花粉45%，木薯淀粉5%,油3%，LM-糊化淀粉5%，冰水27.5%-42%。上粉浆的组成为：粉配比玉米淀粉60%、QZ-红藻胶 1.0%，小麦粉39%；粉混合后加水1.0倍。
实施例2：生产工序为：雪花粉即土豆全粉→重组成型→单冻→上粉浆→油炸→速冻→包装，成品。其中，重组成型规格为圆形或椭圆形或动物脸型，规格是Ф60×8mm，重组配方为：雪花粉50%，木薯淀粉10%,油4.5%，LM-糊化淀粉5%，冰水27.5%-42%。上粉浆的组成为：粉配比玉米淀粉60%、QZ-红藻胶 1.0%，小麦粉39%；粉混合后加水1.0倍。
实施例3：生产工序为：雪花粉即土豆全粉→重组成型→单冻→上粉浆→油炸→速冻→包装，成品。其中，重组成型规格为圆形或椭圆形或动物脸型，规格是Ф60×8mm，重组配方为：雪花粉50%，木薯淀粉5%,油3%，LM-糊化淀粉5%，冰水27.5%-42%。上粉浆的组成为：粉配比玉米淀粉60%、QZ-红藻胶 1.0%，小麦粉39%；粉混合后加水1.0倍。

Claims (1)

1.一种低油雪花饼的生产方法，其特征在于，生产工序为：雪花粉即土豆全粉→重组成型→单冻→上粉浆→油炸→速冻→包装，成品；其中，重组成型规格为圆形或椭圆形或动物脸型，规格是Ф60×8mm，重组配方为：雪花粉45%-50%，木薯淀粉5%-10%,油3-4.5%，LM-糊化淀粉5%-8%，冰水27.5%-42%；上粉浆的组成为：粉配比玉米淀粉60%、QZ-红藻胶 1.0%，小麦粉39%；粉混合后加水1.0倍。
CN201710393733.XA 2017-05-27 2017-05-27 一种低油雪花饼的生产方法 Pending CN107136455A (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201710393733.XA CN107136455A (zh) 2017-05-27 2017-05-27 一种低油雪花饼的生产方法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201710393733.XA CN107136455A (zh) 2017-05-27 2017-05-27 一种低油雪花饼的生产方法

Publications (1)

Publication Number Publication Date
CN107136455A true CN107136455A (zh) 2017-09-08

Family

ID=59780934

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201710393733.XA Pending CN107136455A (zh) 2017-05-27 2017-05-27 一种低油雪花饼的生产方法

Country Status (1)

Country Link
CN (1) CN107136455A (zh)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109480183A (zh) * 2018-12-21 2019-03-19 隆昌亿林科技有限公司 一种冷冻红糖发糕及其制备方法

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101664142A (zh) * 2009-04-01 2010-03-10 河南大用实业有限公司 一种薯泥棒的制备方法
CN101801215A (zh) * 2007-07-13 2010-08-11 福瑞托-雷北美有限公司 降低马铃薯片中含油量的方法
CN103099156A (zh) * 2011-11-15 2013-05-15 沈阳创达技术交易市场有限公司 一种制作油炸马铃薯片的方法
CN104026520A (zh) * 2014-06-17 2014-09-10 山东华昌食品科技有限公司 一种土豆饼及其制作方法
CN104366380A (zh) * 2014-12-17 2015-02-25 贵州大学 一种低脂非油炸营养土豆片及制备方法
CN106036654A (zh) * 2016-06-15 2016-10-26 深圳力拓联合文化科技有限公司 一种马铃薯制品及其制备方法

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101801215A (zh) * 2007-07-13 2010-08-11 福瑞托-雷北美有限公司 降低马铃薯片中含油量的方法
CN101664142A (zh) * 2009-04-01 2010-03-10 河南大用实业有限公司 一种薯泥棒的制备方法
CN103099156A (zh) * 2011-11-15 2013-05-15 沈阳创达技术交易市场有限公司 一种制作油炸马铃薯片的方法
CN104026520A (zh) * 2014-06-17 2014-09-10 山东华昌食品科技有限公司 一种土豆饼及其制作方法
CN104366380A (zh) * 2014-12-17 2015-02-25 贵州大学 一种低脂非油炸营养土豆片及制备方法
CN106036654A (zh) * 2016-06-15 2016-10-26 深圳力拓联合文化科技有限公司 一种马铃薯制品及其制备方法

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
(瑞典)伊莱亚森主编，赵凯等译: "《食品淀粉的结构、功能及应用》", 31 January 2009, 北京：中国轻工业出版社 *
周奇文，丁纯孝编译: "《实用食品加工新技术1》", 31 October 1986, 中国食品出版社 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109480183A (zh) * 2018-12-21 2019-03-19 隆昌亿林科技有限公司 一种冷冻红糖发糕及其制备方法

Similar Documents

Publication Publication Date Title
CN102871053B (zh) 一种非油炸薯香干吃方便面及方便食品的制备方法
KR101399279B1 (ko) 떡볶이용 소스의 제조방법 및 상기 방법으로 제조된 떡볶이용 소스
CN103155966A (zh) 油炸南瓜饼的制作方法
CN104719736A (zh) 马铃薯馄饨及其制备方法
CN103892168A (zh) 一种风味菠菜饺子
US20160088848A1 (en) Composition and process for baked food products to impart the sensorial attributes of fried food products
CN107136455A (zh) 一种低油雪花饼的生产方法
CN107019205A (zh) 香菇丸子及其制作方法
CN111466522A (zh) 一种颗粒均匀吸油少的面包糠及其制备方法
CN103271114A (zh) 一种油炸猪血糯米糕
CN107028104A (zh) 一种低油重组乐乐鸡肉条生产方法
CN103109896A (zh) 无添加剂膨松面包粉及其制备方法
CN106721979B (zh) 一种油炸食品挂糊及其制备方法
CN104430941A (zh) 一种营养美味调和食用油
CN107865342A (zh) 一种阿拉斯加鳕鱼排及其制备方法
CN103355382B (zh) 一种方便丸子配料及制作工艺
CN105595292A (zh) 一种香橙口味的青芥辣及其制作方法
CN103380803A (zh) 一种椒盐饼及其制作方法
CN112438366A (zh) 一种香芋辣条
JP6231365B2 (ja) 乾燥調味料
JP2014064521A (ja) 携帯用保存食品
CN102715590A (zh) 一种香辣花生的生产方法
CN108157761A (zh) 一种绿豆冰糕配方
JP7134604B2 (ja) 液状調味料
CN107751301A (zh) 一种木薯面包的制备方法

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
RJ01 Rejection of invention patent application after publication

Application publication date: 20170908

RJ01 Rejection of invention patent application after publication