CN108739922A - A kind of potato compounding multigrain biscuit and preparation method thereof - Google Patents
A kind of potato compounding multigrain biscuit and preparation method thereof Download PDFInfo
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- CN108739922A CN108739922A CN201810585626.1A CN201810585626A CN108739922A CN 108739922 A CN108739922 A CN 108739922A CN 201810585626 A CN201810585626 A CN 201810585626A CN 108739922 A CN108739922 A CN 108739922A
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- powder
- parts
- potato
- biscuit
- multigrain biscuit
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Classifications
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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
-
- 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
- A21D2/34—Animal 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
Abstract
The present invention provides a kind of potatos to compound multigrain biscuit and preparation method thereof, belongs to field of food.Potato compounding multigrain biscuit is counted in parts by weight includes：50~90 parts of potato full-powder, 10~20 parts of coarse cereal powder, 15~30 parts of Icing Sugar, 20~60 parts of butter, 15~30 parts of egg, 1~3 part of sodium bicarbonate, 10~12 parts of soyabean protein powder, 8~10 parts of wolfberry fruit powder, 1~2 part of the membrane of a chicken's gizzard powder.Preparation method includes：Potato full-powder is mixed, shaping after kneading with coarse cereal powder, Icing Sugar, butter, egg, sodium bicarbonate, soyabean protein powder, wolfberry fruit powder and the membrane of a chicken's gizzard powder, then the dough of gained is baked.Wheat flour is not contained in this potato compounding multigrain biscuit, and potato full-powder and the ratio of coarse cereal powder compounding are high, dietary fiber content is high in gained biscuit, in good taste and with preferable health-care efficacy.
Description
Technical field
The present invention relates to field of food, and multigrain biscuit and preparation method thereof is compounded in particular to a kind of potato.
Background technology
Biscuit is most habitual a kind of snack food during we live, and exactly this " being accustomed to " creates it
In the market share of rather " grand " in China or even the whole world, china biscuit industry sales volume reaches 38,500,000,000 yuan within 2015.With
The growing health idea of people has increased to the degree that health and enjoyment are laid equal stress on, In the view of them to the understanding of biscuit
Biscuit is not only daily bread, even more a kind of luxury food for entertaining, this is just needed in Emphasis on personality and nutrition
The functional biscuit that under overall background, specific aim is clear, added value of product is high is gradually at pursuing object.
Called function type biscuit, i.e., the biscuit with certain alimentary health-care function developed specifically for subdivision crowd.
It has the characteristics that three is big：1. there is certain alimentary health-care function；2. being directed to minority group；3. having compared with common product larger
Price space.Currently, functional form biscuit has been provided with certain scale in European & American Market, also begin to gradually send out in Chinese market
Exhibition, development space are urgently promoted.
In consideration of it, special propose this patent.
Invention content
The purpose of the present invention is to provide a kind of potatos to compound multigrain biscuit and preparation method thereof, this potato compounding
Wheat flour is not contained in multigrain biscuit, and the ratio of potato full-powder and coarse cereal powder compounding is high, dietary fiber contains in gained biscuit
Amount is high, in good taste and have preferable health-care efficacy.
In order to realize that the above-mentioned purpose of the present invention, spy use following technical scheme：
A kind of potato compounding multigrain biscuit, in parts by weight meter include：
50~90 parts of potato full-powder, 10~20 parts of coarse cereal powder, 15~30 parts of Icing Sugar, 20~60 parts of butter, egg 15~
30 parts, 1~3 part of sodium bicarbonate, 8~13 parts of soyabean protein powder, 6~12 parts of wolfberry fruit powder, 0.5~2.5 part of the membrane of a chicken's gizzard powder.
A kind of preparation method of above-mentioned potato compounding multigrain biscuit comprising：
By potato full-powder and coarse cereal powder, Icing Sugar, butter, egg, sodium bicarbonate, soyabean protein powder, wolfberry fruit powder and the membrane of a chicken's gizzard
Powder mixes, shaping after kneading, then the dough of gained is baked.
Compared with prior art, beneficial effects of the present invention for example including：
This potato provided by the present application compounds multigrain biscuit, and primary raw material is potato full-powder, and auxiliary material is coarse cereals
Powder (such as oat complete powder or buckwheat), by compounding, not only significantly increase the content of the dietary fiber in biscuit, also into
One step increases the content of beta glucan, flavones, to make potato compounding multigrain biscuit have certain health-care efficacy, i.e.,
Body's immunity can be enhanced, and can promote to digest, relax bowel.
In this potato compounds multigrain biscuit, the ratio of potato full-powder and coarse cereals compounding is high, and is added without biscuit
Special weak strength flour, obtained biscuit is in good taste, and sensory evaluation is high.
Specific implementation mode
Embodiment of the present invention is described in detail below in conjunction with embodiment, but those skilled in the art will
Understand, the following example is merely to illustrate the present invention, and is not construed as limiting the scope of the invention.It is not specified in embodiment specific
Condition person carries out according to conventional conditions or manufacturer's recommended conditions.Reagents or instruments used without specified manufacturer is
The conventional products that can be obtained by commercially available purchase.
Present embodiment provides a kind of potato compounding multigrain biscuit, and meter in parts by weight includes：
50~90 parts of potato full-powder, 10~20 parts of coarse cereal powder, 15~30 parts of Icing Sugar, 20~60 parts of butter, egg 15~
30 parts, 1~3 part of sodium bicarbonate, 8~13 parts of soyabean protein powder, 6~12 parts of wolfberry fruit powder, 0.5~2.5 part of the membrane of a chicken's gizzard powder.
Further, potato compounding multigrain biscuit is mainly grouped as by following groups counted in parts by weight：
55~85 parts of potato full-powder, 12~18 parts of coarse cereal powder, 18~25 parts of Icing Sugar, 25~55 parts of butter, egg 18~
26 parts, 1~2 part of sodium bicarbonate, 10~12 parts of soyabean protein powder, 8~10 parts of wolfberry fruit powder, 1~2 part of the membrane of a chicken's gizzard powder.
Alternatively, counting in parts by weight, it includes 60~80 parts of potato full-powder, coarse cereal powder 14 which, which compounds multigrain biscuit,
~16 parts, 20~24 parts of Icing Sugar, 30~50 parts of butter, 20~24 parts of egg, 1~1.5 part of sodium bicarbonate, soyabean protein powder 10~11
Part, 8~10 parts of wolfberry fruit powder, 1~2 part of the membrane of a chicken's gizzard powder.
Alternatively, counting in parts by weight, it includes 65~75 parts of potato full-powder, coarse cereal powder 14 which, which compounds multigrain biscuit,
~16 parts, 22~24 parts of Icing Sugar, 35~45 parts of butter, 21~23 parts of egg, 1~1.2 part of sodium bicarbonate, soyabean protein powder 11~12
Part, 8~9 parts of wolfberry fruit powder, 1~1.5 part of the membrane of a chicken's gizzard powder.
Wherein, the primary raw material of potato compounding multigrain biscuit is potato full-powder.Potato nutritional value is higher, rich
Starch-containing and a variety of nutriments, such as protein, carbohydrate, minerals, vitamin.In potato in addition to fat content is less,
Protein, carbohydrate, iron and vitamin content be all remarkably higher than wheat, rice and corn.Potato protein has been
Holoprotein, containing 8 kinds of amino acid needed by human, wherein lysine and tryptophane is higher, this 2 kinds of amino acid are exactly paddy
Potato full-powder and grain dust are combined with conducive to protein the effect of ratio is improved by the limiting amino acid in object.
Potato full-powder is a kind of raw-food material integrating potato whole components, is to be with fresh potato
Raw material, it is cleaned, remove the peel, select, being sliced, rinsing, precooking, cooling down, boiling, smashing the technical process such as mud, it is obtained through dehydration and drying
Fine particulate, piece bits shape or powdery product.Its starch granules is big, and containing natural phosphate group, water suction, oil absorbency are good
It is good, and it is capable of providing special mouthfeel and fragrance, contribute to the improvement to Cookie quality.
Coarse cereals typically refer to the grain bean crop other than rice, five big crop of wheat, corn and soybean and potato.In some realities
It applies in example, coarse cereal powder is selected from the group being made of oat complete powder, buckwheat, sorghum flour and corn flour.
Wolfberry fruit powder, is the full powder of Chinese medicine matrimony vine, and grain size is 100~200 mesh.Wolfberry fruit powder has nourishing the liver, nourshing kidney, moistening lung
The effect of, wolfberry fruit powder is added in this potato compounds multigrain biscuit, contributes to the health-care efficacy for further increasing the biscuit,
The biscuit is eaten for a long time, helps to enhance body's immunity.
The membrane of a chicken's gizzard powder, is the full powder of the Chinese medicine the membrane of a chicken's gizzard, and grain size is 100~200 mesh.The membrane of a chicken's gizzard powder has the work(of stomach strengthening and digestion promoting
Effect adds the membrane of a chicken's gizzard powder in this potato compounds multigrain biscuit, and helping, which makes the biscuit have, promotes digestion, relaxes bowel
The effect of.
Further, the full powder of the coarse cereals is oat complete powder.
Wherein, oat is a kind of characteristic rain fed crops, seed internal protein, fat, mineral matter element total amount and insatiable hunger
The beta glucan that water-soluble dietary fiber is especially belonged to first of cereal is occupied with content of fatty acid, and content is most in all cereal
It is high.Beta glucan can reduce low-density lipoprotein (LDL) cholesterol, and increase its high-density lipoprotein (HDL) cholesterol, to dimension
It holds blood glucose balance and the absorption of cholesterol is inhibited to have a significant effect.
Preferably, the full powder of coarse cereals is oat complete powder, and the grain size of the oat complete powder is 150~300 mesh, or for 180~
300 mesh are either 220~300 mesh or are 240~300 mesh.
It is added in product with suitable ratio using oat complete powder as auxiliary material, can not only enhance the health care work(of product
Effect, and the unique fragrance of oat complete powder can also be the flavor bonus point of product, and special population preferably is eaten.
Preferably, contain oat bran in the oat complete powder.The oat complete powder is made with special process processing, that is, is existed
Oat bran is backfilled in milling process, obtained a kind of raw-food material integrating oat whole components, due to oat
Contain a large amount of beta glucan in wheat bran, therefore, containing for beta glucan in biscuit can be further increased using this oat complete powder
Amount, to improve the functionality and health of product.
Further, the full powder of the coarse cereals is buckwheat.
Buckwheat has abundant nutritive value, is known as the laudatory title of " kings of five cereals ".Buckwheat seed rich in protein, fat and
Starch, it is that buckwheat polyphenol is most important to contain substances, the flavone compounds such as abundant vitamin, minerals and flavonoids simultaneously
Ingredient is most important bioactive substance in buckwheat, assigns buckwheat numerous physiological functions, it has prevention diabetes, height
Blood pressure, anticancer, prevents internal haemorrhage, the multiple efficacies such as anti-aging at coronary heart disease.Inventor compounds a certain amount of buckwheat and is added to
In biscuit, it is greatly improved the health-care efficacy of product.
Preferably, the full powder of the coarse cereals is sweet cherry roots powder.
Sweet cherry roots have the function of invigorating the spleen dehumidifying, passive sending down abnormally ascending, and compared to duck wheat, sweet in flavor, cool in nature, selection sweet tea
Buckwheat is compounded into biscuit, contributes to the mouthfeel for improving biscuit.
Present embodiment also provides a kind of preparation method of potato compounding multigrain biscuit comprising：
By potato full-powder and coarse cereal powder, Icing Sugar, butter, egg, sodium bicarbonate, soyabean protein powder, wolfberry fruit powder and the membrane of a chicken's gizzard
Powder mixes, shaping after kneading, then the dough of gained is baked.
Further, in baking process, stoving temperature is 170~180 DEG C either 172~178 DEG C or 174~
176℃；Baking time is 10~14min；Or 11~13min.
Further, further include the steps that the painting egg white layer on dough the step of being baked before.
The feature and performance of the present invention are described in further detail with reference to embodiments：
Embodiment 1
A kind of potato compounding multigrain biscuit is present embodiments provided, meter in parts by weight includes：
50 parts of potato full-powder, 20 parts of oat complete powder, 15 parts of Icing Sugar, 60 parts of butter, 15 parts of egg, 1 part of sodium bicarbonate, soybean
10 parts of albumen powder, 10 parts of wolfberry fruit powder, 1 part of the membrane of a chicken's gizzard powder.
The potato compounding multigrain biscuit preparation method include：
A. first potato full-powder is uniformly mixed with oat complete powder, it is fully mixed adds butter, Icing Sugar, egg, sodium bicarbonate
It closes, shaping after kneading obtains dough.
B. it being put into wind furnace oven after the surface of gained dough applies egg white layer, fire bakes 12min at 170 DEG C up and down,
Multigrain biscuit is compounded up to potato.
Embodiment 2
A kind of potato compounding multigrain biscuit is present embodiments provided, meter in parts by weight includes：
55 parts of potato full-powder, 18 parts of coarse cereal powder, 25 parts of Icing Sugar, 55 parts of butter, 18 parts of egg, 2 parts of sodium bicarbonate, soybean egg
13 parts of white powder, 6 parts of wolfberry fruit powder, 0.5 part of the membrane of a chicken's gizzard powder.
The potato compounding multigrain biscuit preparation method include：
A. first potato full-powder is uniformly mixed with oat complete powder, adds butter, Icing Sugar, egg, sodium bicarbonate, soybean egg
White powder, wolfberry fruit powder and the membrane of a chicken's gizzard powder are sufficiently mixed, and shaping after kneading obtains dough.
B. it being put into wind furnace oven after the surface of gained dough applies egg white layer, fire bakes 13min at 174 DEG C up and down,
Multigrain biscuit is compounded up to potato.
Embodiment 3
A kind of potato compounding multigrain biscuit is present embodiments provided, meter in parts by weight includes：
70 parts of potato full-powder, 15 parts of coarse cereal powder, 23 parts of Icing Sugar, 40 parts of butter, 22 parts of egg, 1.1 parts of sodium bicarbonate, soybean
11 parts of albumen powder, 9 parts of wolfberry fruit powder, 1.5 parts of the membrane of a chicken's gizzard powder.
The potato compounding multigrain biscuit preparation method include：
A. first potato full-powder is uniformly mixed with oat complete powder, adds butter, Icing Sugar, egg, sodium bicarbonate, soybean egg
White powder, wolfberry fruit powder and the membrane of a chicken's gizzard powder are sufficiently mixed, and shaping after kneading obtains dough.
B. it being put into wind furnace oven after the surface of gained dough applies egg white layer, fire bakes 12min at 175 DEG C up and down,
Multigrain biscuit is compounded up to potato.
Embodiment 4
A kind of potato compounding multigrain biscuit is present embodiments provided, meter in parts by weight includes：
85 parts of potato full-powder, 12 parts of sweet cherry roots powder, 18 parts of Icing Sugar, 25 parts of butter, 26 parts of egg, 1 part of sodium bicarbonate, soybean
8 parts of albumen powder, 12 parts of wolfberry fruit powder, 2.5 parts of the membrane of a chicken's gizzard powder.
The potato compounding multigrain biscuit preparation method include：
A. first potato full-powder is uniformly mixed with sweet cherry roots powder, adds butter, Icing Sugar, egg, sodium bicarbonate, soybean egg
White powder, wolfberry fruit powder and the membrane of a chicken's gizzard powder are sufficiently mixed, and shaping after kneading obtains dough.
B. it being put into wind furnace oven after the surface of gained dough applies egg white layer, fire bakes 11min at 178 DEG C up and down,
Multigrain biscuit is compounded up to potato.
Embodiment 5
A kind of potato compounding multigrain biscuit is present embodiments provided, meter in parts by weight includes：
90 parts of potato full-powder, 10 parts of buckwheat, 30 parts of Icing Sugar, 20 parts of butter, 30 parts of egg, 3 parts of sodium bicarbonate, soybean egg
12 parts of white powder, 8 parts of wolfberry fruit powder, 2 parts of the membrane of a chicken's gizzard powder.
The potato compounding multigrain biscuit preparation method include：
A. first potato full-powder is uniformly mixed with buckwheat, adds butter, Icing Sugar, egg, sodium bicarbonate, soybean protein
Powder, wolfberry fruit powder and the membrane of a chicken's gizzard powder are sufficiently mixed, and shaping after kneading obtains dough.
B. it being put into wind furnace oven after the surface of gained dough applies egg white layer, fire bakes 10min at 180 DEG C up and down,
Multigrain biscuit is compounded up to potato.
Experimental example
Sensory evaluation and evaluation of nutrition are carried out to the potato compounding multigrain biscuit that Examples 1 to 5 provides below, as a result such as
Shown in table 1：
1. potato of table compounds the evaluation result of multigrain biscuit
As can be seen from Table 1, the nutritive value for the potato compounding multigrain biscuit that the embodiment of the present application 1~5 provides is abundant,
And under the premise of being added without biscuit special weak strength flour, obtained biscuit is in good taste, sensory evaluation is high.In addition, the application carries
The shelf-life of this potato compounding multigrain biscuit supplied is at least 12 months, that is, is not necessarily to specially treated, places 12 at normal temperatures
A month, biscuit did not went bad yet, further related to this biscuit of the present invention, had more long goods under the premise of being added without preservative
The frame phase.
Although illustrate and describing the present invention with specific embodiment, it will be appreciated that without departing substantially from the present invention's
Many other change and modification can be made in the case of spirit and scope.It is, therefore, intended that in the following claims
Including belonging to all such changes and modifications in the scope of the invention.
Claims (10)
1. a kind of potato compounds multigrain biscuit, which is characterized in that it is counted in parts by weight includes：
50~90 parts of potato full-powder, 10~20 parts of coarse cereal powder, 15~30 parts of Icing Sugar, 20~60 parts of butter, 15~30 parts of egg,
1~3 part of sodium bicarbonate, 8~13 parts of soyabean protein powder, 6~12 parts of wolfberry fruit powder, 0.5~2.5 part of the membrane of a chicken's gizzard powder.
2. potato according to claim 1 compounds multigrain biscuit, which is characterized in that it mainly by counting in parts by weight
Following groups are grouped as：
55~85 parts of potato full-powder, 12~18 parts of coarse cereal powder, 18~25 parts of Icing Sugar, 25~55 parts of butter, 18~26 parts of egg,
1~2 part of sodium bicarbonate, 10~12 parts of soyabean protein powder, 8~10 parts of wolfberry fruit powder, 1~2 part of the membrane of a chicken's gizzard powder.
3. potato according to claim 1 compounds multigrain biscuit, which is characterized in that the coarse cereal powder is selected from complete by oat
The group of powder, buckwheat, sorghum flour and corn flour composition.
4. potato according to claim 3 compounds multigrain biscuit, which is characterized in that the full powder of coarse cereals is oat complete powder
Or buckwheat.
5. potato according to claim 1 compounds multigrain biscuit, which is characterized in that the full powder of coarse cereals is that oat is complete
The grain size of powder, the oat complete powder is 150~300 mesh.
6. potato according to claim 5 compounds multigrain biscuit, which is characterized in that contain oat in the oat complete powder
Wheat bran.
7. potato according to claim 1 compounds multigrain biscuit, which is characterized in that the full powder of coarse cereals is sweet cherry roots
Powder.
8. a kind of preparation method compounding multigrain biscuit according to claim 1~7 any one of them potato, feature exist
In comprising：
By the potato full-powder and the coarse cereal powder, the Icing Sugar, the butter, the egg, the sodium bicarbonate, described big
Legumin powder, the wolfberry fruit powder and the membrane of a chicken's gizzard powder mixing, shaping after kneading, then the dough of gained is baked.
9. the preparation method of potato compounding multigrain biscuit according to claim 8, which is characterized in that described baked
Cheng Zhong, stoving temperature are 170~180 DEG C, and baking time is 10~14min.
10. the preparation method of potato compounding multigrain biscuit according to claim 9, which is characterized in that described in progress
Further include the steps that the painting egg white layer on dough before the step of baking.
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| CN201810585626.1A CN108739922A (en) | 2018-06-08 | 2018-06-08 | A kind of potato compounding multigrain biscuit and preparation method thereof |
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| CN201810585626.1A CN108739922A (en) | 2018-06-08 | 2018-06-08 | A kind of potato compounding multigrain biscuit and preparation method thereof |
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| CN111513112A (en) * | 2020-05-11 | 2020-08-11 | 北京农业职业学院 | Potato whole flour cookies and making method thereof |
| CN115191460A (en) * | 2022-07-05 | 2022-10-18 | 成都大学 | Purple potato tartary buckwheat semi-fermented biscuit and preparation method thereof |
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