CN109548837A - A kind of potato full-powder spiced salt taste fillings and preparation method thereof - Google Patents
A kind of potato full-powder spiced salt taste fillings and preparation method thereof Download PDFInfo
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- CN109548837A CN109548837A CN201910003257.5A CN201910003257A CN109548837A CN 109548837 A CN109548837 A CN 109548837A CN 201910003257 A CN201910003257 A CN 201910003257A CN 109548837 A CN109548837 A CN 109548837A
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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
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
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Abstract
The invention discloses a kind of potato full-powder spiced salt taste fillingss and preparation method thereof: (1) stirring evenly 950-1150 parts by weight potato full-powder, 45-60 parts by weight Gluten, 180-220 parts by weight oatmeal；(2) 750-850 parts by weight salad oil is heated, the flour stirred evenly in step (1) is poured into oil, is fried, is poured out and be cooled to room temperature；(3) wine that 18-26 weight starch phosphate, the roseleaf that 900-1100 parts by weight white peas or beans Rong, 280-350 parts by weight fructose syrup, 350-450 parts by weight white granulated sugar, 55-65 parts by weight wine steeped, 65-80 parts by weight have steeped roseleaf is added；The present invention enriches potato converted products type, is that application of the potato in bakery provides a method.
Description
Technical field
The present invention relates to a kind of crisp skin refreshment fillings and preparation method thereof, specifically a kind of potato full-powder fillings and its system
Preparation Method belongs to food processing technology field.
Background technique
Potato full-powder be using fresh potato as raw material, it is cleaned, remove the peel, be sliced, rinsing, precooking, cooling down, smashing mud etc.
Technical process, powdery product obtained by being dehydrated.Potato full-powder content of starch is high, is its main energy source,
Contain a kind of RS2 resistant starch in starch, this starch cannot be digested by body, therefore will not cause blood glucose rise.Ma Ling
The full powder of potato dietary fiber rich in, carrotene and ascorbic acid, be one is extraordinary hyperkalemia hyponatremia food, it is very suitable
It is edible to close edema type overweight people.Potato can be used as vegetables production delicacies, can also be used as staple food grain, there is full abdomen well after edible
Sense, and blood glucose rise will not be caused.
Potato full-powder is the favorite raw-food material of our people, is applied to roulade, biscuit, mealy potato, a ball, crisp pieces
In equal food.The fillings for making dessert has sweetened bean paste, lotus-seed paste, yolk, kernel, peanut, sesame etc. currently on the market, there is no horse
Report of the bell potato as fillings, doing fillings this is mainly due to potato has its limitation: starch, diet are fine in potato full-powder
Dimension hplc is high, and protein, fat content are low, is especially free of mucedin.Using potato full-powder as fillings, product special flavour is insufficient and
Mouthfeel is a bit coarse, can feel that fillings is loose at production initial stage, not have a chewy texture, the storage later period can make fillings due to age of starch
Mouthfeel is hardened.
Summary of the invention
The object of the present invention is to provide a kind of potato full-powder fillingss, enrich potato converted products type.The present invention
A kind of preparation method of potato full-powder fillings is also provided.
In order to reach above-mentioned technical purpose, the technical scheme is that
A kind of potato full-powder spiced salt taste fillings comprising following parts by weight of component: 950-1150 parts of potato full-powder,
45-60 parts of Gluten, 180-220 parts of oatmeal, 750-850 parts of salad oil, 18-26 parts of starch phosphate, white peas or beans Rong 900-
1100 parts, 280-350 parts of fructose syrup, 350-450 parts of white granulated sugar, wine steeped 55-65 parts of roseleaf, steeped rose
65-80 parts of the wine of valve.
Gluten is added in the present invention in fillings, can improve the disadvantage of fillings chewiness difference.Gluten is at 30~80 DEG C
Itself 2 times of heavy moisture can be immediately wicked into temperature range, this performance can prevent product moisture from separating, improve its water conservation
Property.Contain more hydrophobic amino acid in Gluten, after being contacted with water, absorbable twice of the gluten content of the gluten of high quality
Water can form one layer of wet gluten network structure in periphery, lead to the low-solubility of mucedin, influence its emulsibility, foaminess
Etc. other functions property, extend the shelf life of food.Since content of starch is high in potato full-powder, easy to aging, the present invention is in filling
Gluten is added in material, the emulsifier in Gluten is adsorbed on amylum body surface in fillings agitation phases, keeps the water suction of starch molten
Swollen ability reduces, to make more moisture to protein delivery, not only increases the pliability of food, has objectively delayed old
Change.
Part oatmeal is added in the present invention in fillings, promotes potato fragrance with oat wheat perfume (or spice).Due to potato full-powder
Middle content of starch is high, and easy to aging, part oatmeal is added in the present invention in fillings, using the amylase in oatmeal to starch into
The a degree of degradation of row (starch in fillings decomposes under the action of starch phosphorylase, and content of starch reduces), by changing
Become chain length, enhances the randomness of strand arrangement to delay to bring back to life.
The Gluten (emulsifier) and oat (amylose) that the present invention adds in fillings, are capable of forming insoluble compound
Object and generate outside anti-aging effect, also directly affect the distribution of moisture in fillings, indirect delaying aging.
Starch phosphate is added in the present invention in fillings, to improve as the resting period extends lacking for fillings ageing hardening
Point extends shelf life.Starch phosphate improves water holding capacity, improves anti-aging property, and ageing stability is high, has strong anti-
Retrogradation property.Starch phosphate is mutually exclusive due to phosphoric acid elementary charge in gelatinization, makes to tend to becoming for dispersion between starch chain
Gesture, to promote the water swelling of starch, the gelatinization point for showing as starch is reduced, and viscosity increases.Starch phosphate is as one
Kind polyelectrolyte, has good emulsibility and protecting colloid.The freeze-thaw stability of gelatinized corn starch is high, in low temperature long-time
Storage freezes repeatedly, melts, and institutional framework remains unchanged, anhydrous precipitation.Simultaneously as starch phosphate belongs to anionic
Converted starch, can sting and act on metal cation, can prevent food brown stain under certain condition using this performance.
White peas or beans sand, fructose syrup is added in the present invention in fillings, it is possible to increase fillings stickiness, enhancing plasticity and retentiveness,
So that fillings is not easy to dry out, is hardened, while chewing harsh feeling caused by being effectively improved because of dietary fiber content height.Wherein, high fructose corn
The fructose solubility of slurry is high, can effectively inhibit fungus growth.Fructose syrup moisture retention is good, it is easy to moisture content is absorbed from air,
Hygroscopicity is big, and there is good water conservation to divide ability and resistance to drying capacity, and fillings can be made to keep fresh soft.
The present invention is added granulated sugar in fillings, and the contact area of granulated sugar and fillings is less than Icing Sugar, can improve sugar heated
The shortcomings that Shi Ronghua and fillings caused by being hardened while cooling dry out, are hardened.
The roseleaf that soaking in Chinese liquor is crossed is added in the present invention in fillings, can play Titian, hyperchromic effect.Dry rose
Petal impregnates 10min, the sorghum liquor that wine is 45 degree in white wine.The white wine for steeping roseleaf is added in invention in fillings,
Alcohol can inspire the fragrance of aromatic substance in fillings, enhance fillings mouthfeel；Alcohol can be such that moisture and grease in fillings fills
Divide fusion, enhance fillings retentiveness, prevent fillings from drying out, being hardened, keeps soft mouth feel.
The pH value of fillings is greatly reduced in component of the invention, delays the aging speed of fillings.
Preferred parts by weight of component: 1000 parts of potato full-powder, 50 parts of Gluten, 200 parts of oatmeal, salad oil 800
The roseleaf 60 that part, 20 parts of starch phosphate, 1000 parts of white peas or beans Rong, 310 parts of fructose syrup, 400 parts of white granulated sugar, wine steeped
Part, 75 parts of wine for having steeped roseleaf.
Preferably, fillings further includes following parts by weight of component: 40-55 parts of white sesameseed, 110-140 parts of shelled melon seed, pumpkin
Sub- benevolence 130-165 parts, 150-185 parts of hazelnut kernel, 130-155 parts of oat kernel.Specifically, comprising: 50 parts of white sesameseed, shelled melon seed
140 parts, 160 parts of pumpkin seeds benevolence, 180 parts of hazelnut kernel, 150 parts of oat kernel.The present invention be added in fillings white sesameseed, shelled melon seed,
Pumpkin seeds benevolence, hazelnut kernel, oat kernel, kernel, wheat kernel mouthfeel abundant and fragrance in chewing, can promote fillings quality, make filling
Material mouth sense is long.
A kind of preparation method of potato full-powder spiced salt taste fillings comprising following steps:
(1) by 950-1150 parts by weight potato full-powder, 45-60 parts by weight Gluten, 180-220 parts by weight oatmeal
It stirs evenly；
(2) 750-850 parts by weight salad oil is heated, the flour stirred evenly in step (1) is poured into oil, is fried,
It pours out and is cooled to room temperature.Preferably, it is put into onion parts, Chinese prickly ash after the salad oil heating, it, will be in step (1) after blasting fragrance
The flour stirred evenly pours into oil.Fillings mouthfeel is promoted with the fragrance of green onion, oil, Chinese prickly ash, reduces the dosage of sugar.
(3) 18-26 weight starch phosphate, 900-1100 parts by weight white peas or beans Rong, 280-350 parts by weight fruit Portugal is added
Roseleaf that syrup, 350-450 parts by weight white granulated sugar, 55-65 parts by weight wine steeped, 65-80 parts by weight have steeped roseleaf
Wine.Preferably, being additionally added 40-55 parts by weight white sesameseed, 110-140 parts by weight shelled melon seed, 130-165 parts by weight pumpkin seeds
Benevolence, 150-185 parts by weight hazelnut kernel, 130-155 parts by weight oat kernel.Specifically, comprising: 50 parts by weight white sesameseeds, 140 weight
Part shelled melon seed, 160 parts by weight pumpkin seeds benevolences, 180 parts by weight hazelnut kernels, 150 parts by weight oat kernels.
The present invention enriches potato converted products type, and the application for being potato in bakery provides a kind of side
Method.Potato full-powder fillings crisp skin refreshment prepared by the above method, crisp skin is well arranged, and mouthfeel is loose；Fillings sweet tea salinity and
Hardness is moderate, does not stick to one's teeth, and delicate mouthfeel is soft, unique flavor.
Specific embodiment
The capital equipment that the present invention uses is SINMAG SM-25 blender, SINMAG SM-522+1S electric oven.
Embodiment 1
One, filling production
(1) 1000g potato full-powder, 50g Gluten, 200g oatmeal are stirred evenly.
(2) 800g salad oil is heated, is put into onion parts 100g, Chinese prickly ash 10g, pours into flour in oil after blasting fragrance, fried
It is ripe, flour is poured out, is cooled to room temperature.
(3) be added 20g starch phosphate, 1000g white peas or beans Rong, 310g fructose syrup, 400g white granulated sugar, 50g white sesameseed,
Roseleaf, the 75g that 140g shelled melon seed, 160g pumpkin seeds benevolence, 180g hazelnut kernel, 150g oat kernel, 60g wine steeped have steeped rose
The wine of rare petal.
Two, crisp skin makes
1, the outermost layer of skin
(1) medium strength flour 1000g, shortening 500g, salad oil 100g are put into blender and stir at low speed 3min.
(2) it takes out and is gently kneaded into dough, cover towel, wake up face 10min.
2, water skin
(1) 1500g high-strength flour, 400g salad oil, 10g salt are put into blender and stir evenly.
(2) 90 DEG C of hot water stirs of 600g and face is added, first stirs at low speed 3min；Add 100g normal-temperature water, high-speed stirring
2min is mixed, then stirs at low speed 3min, is taken out after synthesizing dough.
(3) dough is gently rubbed in short-term, covers towel, wake up face 10min.
3, crisp skin
Outermost layer of skin dough is wrapped in water surface group, slabbing is rolled, dough sheet is rolled into roll, i.e. the outermost layer of skin is wrapped in water skin,
Crisp skin is formed, towel covers spare.
Three, dessert makes
1, the dough for crisp skin roll being cut into each 20g is spare.
2, by dough tabletting, it is packed in fillings, mediates, weigh, each weight 50g, extra weight removes face at kneading
The dough integer for wrapping filling is gently pressed into discoid shape by piece.
3, smooth one side is put into baking tray upward.
Four, it toasts
200 DEG C of the open hearth fire in a stove before fuel is added, 185 DEG C of face fire, toast 20min.
Embodiment 2
One, filling production
(1) 950g potato full-powder, 45g Gluten, 180g oatmeal are stirred evenly.
(2) 750g salad oil is heated, is put into onion parts 100g, Chinese prickly ash 10g, pours into flour in oil after blasting fragrance, fried
It is ripe, flour is poured out, is cooled to room temperature.
(3) be added 18g starch phosphate, 1050g white peas or beans Rong, 280g fructose syrup, 350g white granulated sugar, 45g white sesameseed,
Roseleaf, the 80g that 110g shelled melon seed, 130g pumpkin seeds benevolence, 185g hazelnut kernel, 130g oat kernel, 50g wine steeped have steeped rose
The wine of rare petal.
" two, crisp skin production ", " three, dessert production ", " four, baking " are same as Example 1.
Embodiment 3
One, filling production
(1) 1100g potato full-powder, 60g Gluten, 220g oatmeal are stirred evenly.
(2) 850g salad oil is heated, is put into onion parts 100g, Chinese prickly ash 10g, pours into flour in oil after blasting fragrance, fried
It is ripe, flour is poured out, is cooled to room temperature.
(3) be added 25g starch phosphate, 1100g white peas or beans Rong, 300g fructose syrup, 450g white granulated sugar, 40g white sesameseed,
Roseleaf, the 70g that 130g shelled melon seed, 140g pumpkin seeds benevolence, 150g hazelnut kernel, 140g oat kernel, 55g wine steeped have steeped rose
The wine of rare petal.
" two, crisp skin production ", " three, dessert production ", " four, baking " are same as Example 1.
Embodiment 4
One, filling production
(1) 1150g potato full-powder, 55g Gluten, 190g oatmeal are stirred evenly.
(2) 800g salad oil is heated, is put into onion parts 100g, Chinese prickly ash 10g, pours into flour in oil after blasting fragrance, fried
It is ripe, flour is poured out, is cooled to room temperature.
(3) be added 26g starch phosphate, 900g white peas or beans Rong, 350g fructose syrup, 380g white granulated sugar, 55g white sesameseed,
Roseleaf, the 65g that 120g shelled melon seed, 150g pumpkin seeds benevolence, 175g hazelnut kernel, 155g oat kernel, 65g wine steeped have steeped rose
The wine of rare petal.
" two, crisp skin production ", " three, dessert production ", " four, baking " are same as Example 1.
Comparative example
One, filling production
(1) 1000g potato full-powder is stirred evenly.
(2) 800g salad oil is heated, is put into onion parts 100g, Chinese prickly ash 10g, blasted and potato full-powder is poured into oil after fragrance
In, it fries, pours out flour, be cooled to room temperature.
(3) 400g Icing Sugar, 50g white sesameseed, 140g shelled melon seed, 160g pumpkin seeds benevolence, 180g hazelnut kernel, 150g swallow is added
Wheat kernel.
" two, crisp skin production ", " three, dessert production ", " four, baking " are same as Example 1.
Fillings is obtained to above-described embodiment 1-4, comparative example method and carries out following experiment, measurement respectively, and obtains the number of table 1
Value:
(1) fillings carries out peroxide value and acid value determination ultraviolet induction 3 days under the conditions of 60 DEG C；
(2) determination of moisture (moisture teller) is carried out after fillings is placed 7 days；
(3) mouldability, mouthfeel measurement.
1 embodiment of table and comparative example empirical value
Above-described embodiment is not limit the invention in any way, all to be obtained by the way of equivalent substitution or equivalent transformation
Technical solution fall within the scope of protection of the present invention.
Claims (8)
1. a kind of potato full-powder spiced salt taste fillings, it is characterised in that including following parts by weight of component: potato full-powder 950-
1150 parts, 45-60 parts of Gluten, 180-220 parts of oatmeal, 750-850 parts of salad oil, 18-26 parts of starch phosphate, white peas or beans Rong
900-1100 parts, 280-350 parts of fructose syrup, 350-450 parts of white granulated sugar, wine steeped 55-65 parts of roseleaf, steeped rose
65-80 parts of the wine of petal.
2. a kind of potato full-powder spiced salt taste fillings according to claim 1, it is characterised in that including following parts by weight group
Point: 1000 parts of potato full-powder, 50 parts of Gluten, 200 parts of oatmeal, 800 parts of salad oil, 20 parts of starch phosphate, white peas or beans Rong
1000 parts, 310 parts of fructose syrup, 400 parts of white granulated sugar, wine steeped 60 parts of roseleaf, steeped 75 parts of wine of roseleaf.
3. a kind of potato full-powder spiced salt taste fillings according to claim 1, it is characterised in that further include following parts by weight
Component: 40-55 parts of white sesameseed, 110-140 parts of shelled melon seed, 130-165 parts of pumpkin seeds benevolence, 150-185 parts of hazelnut kernel, oat kernel
130-155 parts.
4. a kind of potato full-powder spiced salt taste fillings according to claim 3, it is characterised in that including following parts by weight group
Point: 50 parts of white sesameseed, 140 parts of shelled melon seed, 160 parts of pumpkin seeds benevolence, 180 parts of hazelnut kernel, 150 parts of oat kernel.
5. a kind of preparation method of potato full-powder spiced salt taste fillings, it is characterised in that the following steps are included:
(1) 950-1150 parts by weight potato full-powder, 45-60 parts by weight Gluten, 180-220 parts by weight oatmeal are stirred equal
It is even；
(2) 750-850 parts by weight salad oil is heated, the flour stirred evenly in step (1) is poured into oil, fries, pours out
It is cooled to room temperature；
(3) be added 18-26 weight starch phosphate, 900-1100 parts by weight white peas or beans Rong, 280-350 parts by weight fructose syrup,
Roseleaf that 350-450 parts by weight white granulated sugar, 55-65 parts by weight wine steeped, 65-80 parts by weight have steeped the wine of roseleaf.
6. a kind of preparation method of potato full-powder spiced salt taste fillings according to claim 1, it is characterised in that: described
Be additionally added in step (3) 40-55 parts by weight white sesameseed, 110-140 parts by weight shelled melon seed, 130-165 parts by weight pumpkin seeds benevolence,
150-185 parts by weight hazelnut kernel, 130-155 parts by weight oat kernel.
7. a kind of preparation method of potato full-powder spiced salt taste fillings according to claim 1, it is characterised in that be added with
Lower component: 50 parts by weight white sesameseeds, 140 parts by weight shelled melon seeds, 160 parts by weight pumpkin seeds benevolences, 180 parts by weight hazelnut kernels, 150 weights
Measure part oat kernel.
8. a kind of preparation method of potato full-powder spiced salt taste fillings according to claim 1, it is characterised in that: described
In step (2), it is put into onion parts, Chinese prickly ash after salad oil heating, after blasting fragrance, the flour that will be stirred evenly in step (1)
It pours into oil.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910003257.5A CN109548837A (en) | 2019-01-02 | 2019-01-02 | A kind of potato full-powder spiced salt taste fillings and preparation method thereof |
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| CN201910003257.5A CN109548837A (en) | 2019-01-02 | 2019-01-02 | A kind of potato full-powder spiced salt taste fillings and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110810469A (en) * | 2019-11-21 | 2020-02-21 | 陕西金中昌信农业科技有限公司 | Potato praise bread and preparation method thereof |
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| CN104381910A (en) * | 2014-11-05 | 2015-03-04 | 陕西科技大学 | Potato cake stuffing and processing method thereof |
| CN104663833A (en) * | 2015-03-09 | 2015-06-03 | 中国农业科学院农产品加工研究所 | Potato mooncake and preparation method thereof |
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| CN104381910A (en) * | 2014-11-05 | 2015-03-04 | 陕西科技大学 | Potato cake stuffing and processing method thereof |
| CN104663833A (en) * | 2015-03-09 | 2015-06-03 | 中国农业科学院农产品加工研究所 | Potato mooncake and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110810469A (en) * | 2019-11-21 | 2020-02-21 | 陕西金中昌信农业科技有限公司 | Potato praise bread and preparation method thereof |
| CN110810469B (en) * | 2019-11-21 | 2023-01-13 | 陕西金中昌信农业科技有限公司 | Potato praise bread and preparation method thereof |
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