CN107927063A - A kind of potato hamburger cake and preparation method thereof - Google Patents
A kind of potato hamburger cake and preparation method thereof Download PDFInfo
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- CN107927063A CN107927063A CN201711337584.1A CN201711337584A CN107927063A CN 107927063 A CN107927063 A CN 107927063A CN 201711337584 A CN201711337584 A CN 201711337584A CN 107927063 A CN107927063 A CN 107927063A
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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
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/043—Products made from materials other than rye or wheat flour from tubers, e.g. manioc or potato
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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
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/188—Cellulose; Derivatives thereof
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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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/264—Vegetable proteins
- A21D2/265—Vegetable proteins from cereals, flour, bran
-
- 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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/264—Vegetable proteins
- A21D2/266—Vegetable proteins from leguminous or other vegetable seeds; from press-cake or oil bearing seeds
-
- 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
-
- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
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Abstract
The invention discloses a kind of potato hamburger cake and preparation method thereof, the present invention adds potato full-powder, Kelp Powder, dried yeast powder, salt, white granulated sugar using potato as raw material, egg liquid, butter, Gluten, alpha amylase, baking powder, sesame, vegetable oil, microcrystalline cellulose, the processes such as konjaku flour, soybean separation protein white powder, agitated, fermentation, baking are made：The present invention makes a kind of potato hamburger cake by primary raw material of potato, compared with the cake of long patent flour hamburger, potato contains all essential amino acids of needed by human body, also there is the mineral matters such as substantial amounts of calcium, phosphorus, iron, nutritive value is high, easily it is absorbed by the body, selects potato to be effectively retained its nutritional ingredient, greatly improves the nutritive value of hamburger cake.
Description
Technical field
The present invention relates to a kind of hamburger cake and preparation method thereof, more specifically to a kind of potato hamburger cake and its
Preparation method.
Background technology
Hamburger comes from western countries, spreads to China, is extensively liked by people later.With the improvement of people ' s living standards and
The accelerating rhythm of life, hamburger are increasingly becoming one of staple food of China working clan.But the raw material of hamburger cake and species are also at present
Relatively single, the improvement to hamburger cake has become the important R＆D direction in hamburger.Potato nutritional enriches, and the total output in China occupies
In No. 1 in the world.
The Chinese patent application of Publication No. 105341077 discloses a kind of potato bread and its production method, it is given birth to
Producing raw material includes Strong flour, potato, yeast, sugar, salt, shortening, water.The bread is that potato is former with other after beating
Material is mixed, fermented, baking gained, but its potato content accounts for the 30% of total raw material, is not primary raw material.
The Chinese patent application of Publication No. 104719382A discloses a kind of potato restructuring rice hamburger cake and its processing
Method, its main component be crack rice, potato full-powder, corn flour, kudzu-vine root powder, soybean separation protein white powder, the standby horse of the patent system
Potato full-powder accounts for the 20% of total raw material in the cake of bell potato restructuring rice hamburger, is only used as a kind of filler of hamburger cake, is not
Main material, and production technology, without fermentation, grillING is to obtain potato restructuring rice hamburger cake after gelatinization cools down；Potato
Full powder and potato moisture are there are greatest differences, and grillING technique can also influence its nutritional ingredient with baking technology.
In recent years, China starts potato staple foodization strategy, is badly in need of developing hamburger using potato as primary raw material
Cake, to increase the diversity in hamburger and nutritive value, and caters to the Strategic Demand of potato staple food.
The content of the invention
The object of the invention increases the diversity and nutritive value of hamburger cake, develops a kind of potato hamburger cake and its preparation
Method.
In order to achieve the above object, the present invention provides a kind of potato hamburger cake, the composition of hamburger cake raw material and again
Measuring number is：180~200 portions of potatos, 80~100 parts of potato full-powders, 1~2 part of Kelp Powder, 1~2 part of dried yeast powder, 1~
3 portions of salt, 10~15 portions of white granulated sugars, 5~8 parts of egg liquids, 5~10 parts of butter, 40~50 parts of Glutens, 0.2~0.5 part of α-shallow lake
Powder enzyme, 0.2~0.5 part of baking powder, 5~10 portions of sesames, 10~15 parts of vegetable oil, 0.2~0.5 part of microcrystalline cellulose, 0.5~1
Part konjaku flour, 5~10 parts of soybean separation protein white powders.
A kind of preparation method of potato hamburger cake, the preparation method of hamburger cake are as follows：
S1, take 180~200 parts of block potatos to steam 20~30min postcoolings, adds 0.2~0.5 part of alpha-amylase and beats
Into mashed potato, 3~5min of time；
Mashed potato, 80~100 parts of potato full-powders, 1~2 part of Kelp Powder, 40~50 parts of Glutens and 2 described in S2, S1
After~3 parts of egg liquids stir 15~20min, add 0.2~0.5 part of baking powder, 1~3 portion of salt, 10~15 portions of white granulated sugars, 1~
2 parts of dried yeast powders, 0.2~0.5 part of microcrystalline cellulose, 0.5~1 portion of konjaku flour and 5~10 parts of soybean separation protein white powders are fully stirred
10~15min is mixed, then adds 5~10 parts of butter, continue 30~40min of stirring extremely can be to be kneaded into dough after membrane；
S3, by 20~30min of dough leavening described in S2,33~37 DEG C of temperature；
Dough described in S3, is made hamburger cake embryo by S4；
S5, ferment cake embryo in hamburger described in S4,30~38 DEG C of temperature, relative humidity 85%~90%, and the time 50~
80min；
Toasted after 5~8 parts of vegetable oil of cake embryo surface brush described in S6, S5,130~150 DEG C of temperature, 10~15min of time, takes
Go out；In the biscuit surface brush vegetable oil and egg liquid, 5~10 portions of sesames are spread, are toasted again, 130~150 DEG C of temperature, the time
10~15min, taking-up.
Under preferred embodiment, the Kelp Powder crosses 200 mesh.
Under preferred embodiment, the mashed potato blends to obtain after being steamed by the potato water proof of peeling stripping and slicing.
The beneficial effect of the advantages of the present invention present invention compared with prior art is：
The present invention makes a kind of potato hamburger cake, compared with the cake of long patent flour hamburger, horse by primary raw material of potato
Bell potato contains all essential amino acids of needed by human body, and also with mineral matters such as substantial amounts of calcium, phosphorus, iron, nutritive value is high, easily quilt
Absorption of human body, selects potato to be effectively retained its nutritional ingredient, greatly improves the nutritive value of hamburger cake；
The present invention adds a kind of natural food ingredient --- Gluten, its unique viscoelasticity can improve dough strength,
Combination and process performance；Its foaming capacity that forms a film can preserve air to control dilation, improve volume, well-balanced degree and line
Reason；Its thermal coagulation can provide necessary structural strength and chew characteristics；Its water absorbing capacity can improve the yield, soft of baked goods
Softness and shelf-life；Therefore, the addition of Gluten can not only add the content of vegetable protein in the embryo of hamburger, moreover it is possible to play good
Shaping effect；
The present invention adds konjaku flour, it has hypoglycemic, reducing blood lipid, drop blood with stronger gelation and water imbibition
Pressure, dissipate a variety of medicinal efficacies such as poison, beauty treatment, appetizing, its health is also enhanced while mashed potato processability is improved
Energy；
The present invention adds Kelp Powder, since Kelp Powder has stronger water imbibition, can not only reduce the use of flour, and
Rich in the various trace elements easily absorbed, while hamburger cake nutritive value is improved, the effect of toning is also acted as.
Brief description of the drawings
Fig. 1 is cake shearing force testing curve map in potato hamburger described in example 1.
Fig. 2 is cake shearing force testing curve map in potato hamburger described in example 2.
Embodiment
Embodiment 1：
A kind of preparation method of potato hamburger cake is as follows：
The preparation of S1, mashed potato：Potato fresh sweet potato is cleaned up, stripping and slicing is removed the peel, takes 180g to be placed in boiling water steamer
30min is steamed, after being cooled to room temperature, is added to together with 0.4g alpha-amylases in cutmixer, 5min is beaten, obtains mashed potato；
S2, dough preparing：By mashed potato, 100g potato full-powders, 2g Kelp Powders, 45g Glutens and 3g chickens described in S1
Egg liquid is added in dough mixing machine, is sufficiently stirred 20min, adds 0.3g baking powders, 1.2g salt, 11g white granulated sugars, 1.5g dry ferments
Powder, 0.5g microcrystalline celluloses, 0.7g konjaku flours and 8g soybean separation protein white powders, are sufficiently stirred 10min, and question handler is newly formed, face
5g butter is added when muscle is also not fully extended, continuing stirring can be untill membrane to dough, and whole process about 40min, is then rubbed
Into dough；
S3 provocations：Dough obtained by S2 is put into 35 DEG C of proofing box, provocation 30min.
S4 integers：Dough obtained by S3 is cut into the face embryo of 100g, be kneaded into hamburger cake embryo shape；
S5 cakes embryo ferments：Hamburger cake embryo obtained by S4 is placed in fermenting case and is fermented, 35 DEG C of temperature, relative humidity 85%,
Time 60min；
S6 is toasted：8g vegetable oil is uniformly painted in the cake embryo surface obtained by S5, is put into oven for baking, 130 DEG C of temperature, when
Between 10min；Then take out, remaining vegetable oil and remaining egg liquid are uniformly painted on biscuit surface, sprinkles 8g sesames, again
Baking, 140 DEG C of temperature, time 10min；Postcooling is taken out to room temperature, up to potato hamburger cake.
According to potato hamburger cake that 1 the method for embodiment is produced because adding in more common hamburger cake content more
High potato, also added the high material of a variety of nutritive values such as Gluten, konjaku flour and Kelp Powder, greatly improves hamburger
The nutritive value of cake.
The potato hamburger cake shearing test obtained to embodiment 1：
As shown in Figure 1, the curve of shearing test is carried out to described potato hamburger cake using Texture instrument.Measure probe HDP/
PS, speed 1.00mm/s before survey, test speed are arranged to 1.00mm/s, and speed is arranged to 10.00mm/s after survey, and shearing ratio is
70%, minimum induction force 5.0g.As can be drawn from Figure 1, potato hamburger cake that prepared by embodiment 1 has elasticity well,
Hardness is moderate, has preferable chewability, and cohesive strength is little.
Embodiment 2：
A kind of preparation method of potato hamburger cake is as follows：
The preparation of S1, mashed potato：Potato cleaning is clean, stripping and slicing is removed the peel, takes 200g to be placed in boiling water steamer and steams
30min, after being cooled to room temperature, is added in cutmixer together with 0.2g alpha-amylases, beats 5min, obtains mashed potato；
S2, dough preparing：By the mashed potato obtained by S1,80g potato full-powder 1.5g Kelp Powders, 50g Glutens and 2g
Egg liquid is added in dough mixing machine, is sufficiently stirred 20min, adds 0.3g baking powders, 2g salt, 12g white granulated sugars, the dry ferment of 1.5g
Female powder, 0.2g microcrystalline celluloses, 0.6g konjaku flours and 10g soybean separation protein white powders, are sufficiently stirred 12min, and question handler is newly formed,
5g butter is added when gluten is also not fully extended, continuing stirring to dough can be untill membrane, whole process about 35min, then
It is kneaded into dough；
S3, provocation：Dough obtained by S2 is put into 35 DEG C of proofing box, provocation 30min.
S4, integer：Dough obtained by S3 is cut into the face embryo of 95g, be kneaded into hamburger cake embryo shape；
S5, the fermentation of cake embryo：Hamburger cake embryo obtained by S4 is placed in fermenting case and is fermented, 35 DEG C of temperature, relative humidity 85%,
Time 60min；
S6, baking：8g vegetable oil is uniformly painted in the cake embryo surface obtained by S5, is put into oven for baking, 135 DEG C of temperature,
Time 10min；Then take out, remaining vegetable oil and remaining egg liquid are uniformly painted on biscuit surface, sprinkle 5g sesames, then
Secondary baking, 140 DEG C of temperature, time 10min；Postcooling is taken out to room temperature, up to potato hamburger cake.
According to potato hamburger cake that 2 the method for embodiment is produced because adding in more common hamburger cake content more
High potato, also added the high material of a variety of nutritive values such as Gluten, konjaku flour and Kelp Powder, greatly improves hamburger
The nutritive value of cake.
Potato hamburger cake shearing test that the above method obtains：
As shown in Fig. 2, the curve of shearing test is carried out to described potato hamburger cake using Texture instrument.Measure probe HDP/
PS, speed 1.00mm/s before survey, test speed are arranged to 1.00mm/s, and speed is arranged to 10.00mm/s after survey, and shearing ratio is
70%, minimum induction force 5.0g.As can be drawn from Figure 2, potato hamburger cake that prepared by embodiment 2 also has good bullet
Property, hardness is moderate, has preferable chewability, and cohesive strength is smaller.
The foregoing is only a preferred embodiment of the present invention, but protection scope of the present invention be not limited thereto,
Any one skilled in the art in the technical scope of present disclosure, technique according to the invention scheme and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (4)
1. a kind of potato hamburger cake, it is characterised in that the composition and parts by weight of hamburger cake raw material be：180~200 parts
Potato, 80~100 parts of potato full-powders, 1~2 part of Kelp Powder, 1~2 part of dried yeast powder, 1~3 portion of salt, 10~15 parts white
Granulated sugar, 5~8 parts of egg liquids, 5~10 parts of butter, 40~50 parts of Glutens, 0.2~0.5 part of alpha-amylase, 0.2~0.5 part of bubble
Powder is beaten, 5~10 portions of sesames, 10~15 parts of vegetable oil, 0.2~0.5 part of microcrystalline cellulose, 0.5~1 portion of konjaku flour, 5~10 parts greatly
Beans separated protein powder.
2. the preparation method of a kind of potato hamburger cake, it is characterised in that the preparation method of hamburger cake is as follows：
S1, take 180~200 parts of block potatos to steam 20~30min postcoolings, adds 0.2~0.5 part of alpha-amylase and beats into horse
Bell mashed potatoes, 3~5min of time；
Mashed potato, 80~100 parts of potato full-powders, 1~2 part of Kelp Powder, 40~50 parts of Glutens and 2~3 parts described in S2, S1
After egg liquid stirs 15~20min, add 0.2~0.5 part of baking powder, 1~3 portion of salt, 10~15 portions of white granulated sugars, 1~2 part it is dry
Dusty yeast, 0.2~0.5 part of microcrystalline cellulose, 0.5~1 portion of konjaku flour and 5~10 parts of soybean separation protein white powders are sufficiently stirred 10~
15min, then adds 5~10 parts of butter, and continue 30~40min of stirring extremely can be to be kneaded into dough after membrane；
S3, by 20~30min of dough leavening described in S2,33~37 DEG C of temperature；
Dough described in S3, is made hamburger cake embryo by S4；
S5, ferment cake embryo in hamburger described in S4,30~38 DEG C of temperature, relative humidity 85%~90%, 50~80min of time；
Toast, 130~150 DEG C, 10~15min of time of temperature, take out after 5~8 parts of vegetable oil of cake embryo surface brush described in S6, S5；
In the biscuit surface brush vegetable oil and egg liquid, 5~10 portions of sesames are spread, are toasted again, 130~150 DEG C of temperature, the time 10~
15min, taking-up.
3. potato hamburger cake according to claim 1, it is characterised in that the Kelp Powder crosses 200 mesh.
4. the preparation method of potato hamburger according to claim 2 cake, it is characterised in that the mashed potato is by removing the peel
The potato water proof of stripping and slicing blends to obtain after steaming.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201711337584.1A CN107927063A (en) | 2017-12-14 | 2017-12-14 | A kind of potato hamburger cake and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201711337584.1A CN107927063A (en) | 2017-12-14 | 2017-12-14 | A kind of potato hamburger cake and preparation method thereof |
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| CN107927063A true CN107927063A (en) | 2018-04-20 |
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| CN201711337584.1A Pending CN107927063A (en) | 2017-12-14 | 2017-12-14 | A kind of potato hamburger cake and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111838604A (en) * | 2020-08-05 | 2020-10-30 | 中国科学院兰州化学物理研究所 | A high-protein low-sugar food with rhizoma Solani Tuber osi as main material and its preparation method |
| CN113519598A (en) * | 2021-07-14 | 2021-10-22 | 浙江乐地食品有限公司 | Method for making fruit and vegetable hamburger core |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111838604A (en) * | 2020-08-05 | 2020-10-30 | 中国科学院兰州化学物理研究所 | A high-protein low-sugar food with rhizoma Solani Tuber osi as main material and its preparation method |
| CN113519598A (en) * | 2021-07-14 | 2021-10-22 | 浙江乐地食品有限公司 | Method for making fruit and vegetable hamburger core |
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