CN111184053A - A kind of potato biscuit and preparation method thereof - Google Patents
A kind of potato biscuit and preparation method thereof Download PDFInfo
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- CN111184053A CN111184053A CN202010007885.3A CN202010007885A CN111184053A CN 111184053 A CN111184053 A CN 111184053A CN 202010007885 A CN202010007885 A CN 202010007885A CN 111184053 A CN111184053 A CN 111184053A
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Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a potato biscuit, and relates to the technical field of potato products; the raw materials comprise potato powder, low-gluten wheat flour, konjac flour, resistant dextrin, apple juice, yoghurt, grease, milk powder, dried blueberries and sugar; the feed additive comprises the following raw materials in parts by weight: 100 parts of potato powder, 20-30 parts of low-gluten wheat flour, 15-25 parts of konjac flour, 10-15 parts of resistant dextrin, 20-40 parts of apple juice, 2-4 parts of yoghurt, 2-5 parts of grease, 5-10 parts of milk powder, 2-5 parts of dried blueberries and 10-15 parts of sugar; also discloses a preparation method of the potato biscuit; the invention discloses potato biscuits which are rich in nutritive value, low in energy, easy to digest and good in taste; is suitable for people of more ages, improves the added value of the potato products and has better economic value.
Description
Technical Field
The invention relates to the technical field of potato products, in particular to a potato biscuit and a preparation method thereof.
Background
The potato is an annual herb plant of Solanaceae, also named potato, Chinese yam egg, sweet potato, etc. The apple bread has the advantages of wide growth adaptability, high yield, rich nutrition, dual purposes of grains and vegetables, multiple comprehensive processing purposes and the like, supports thousands of loads of human life, and is called underground apples and second bread. In China, potatoes are mainly eaten by fresh food, and are also used as grains and vegetables, and most of staple production areas are directly eaten as staple food. The potato has comprehensive and rich nutrition and better medicinal value. The traditional Chinese medicine considers that the potato is sweet in taste and neutral in nature, and has the effects of harmonizing the stomach, regulating the middle warmer, tonifying spleen, tonifying qi, strengthening the body, tonifying the kidney, and activating blood circulation to reduce swelling. Can be used for treating dyspepsia, anorexia, habitual constipation, listlessness, muscle and bone injury, chronic gastralgia, toxic materials clearing away, and antiinflammatory effects. According to expert investigation, the principal food of local people is potato, which is called the 'village of longevity' in the world.
With the increasing awareness of health care of people; more and more attention is paid to potatoes and products thereof and industrial application thereof, and products thereof are various and come out endlessly. In China, the current main processing varieties are snacks, starch and vermicelli, and the grade of the product is low. In addition, the processing equipment is backward, the capacity is poor, the process technology is imperfect, the comprehensive utilization rate is low, the added value of the product is low, the nutritive value of the potatoes cannot be fully exerted, and the waste of resources is caused.
Disclosure of Invention
In order to solve the technical problems, aiming at the problems, the invention discloses a potato biscuit which has the advantages of rich nutritional value, low energy, easy digestion and good taste; is suitable for people of more ages, improves the added value of the potato products and has better economic value.
In order to achieve the aim, the invention provides a potato biscuit which comprises raw materials of potato powder, low-gluten wheat flour, konjac flour, resistant dextrin, apple juice, yoghurt, grease, milk powder, dried blueberries and sugar; the feed additive comprises the following raw materials in parts by weight: 100 parts of potato powder, 20-30 parts of low-gluten wheat flour, 15-25 parts of konjac flour, 10-15 parts of resistant dextrin, 20-40 parts of apple juice, 2-4 parts of yoghurt, 2-5 parts of grease, 5-10 parts of milk powder, 2-5 parts of dried blueberries and 10-15 parts of sugar.
Further, the raw materials are mixed according to the following weight parts: 100 parts of potato powder, 20 parts of low-gluten wheat flour, 15 parts of konjac flour, 10 parts of resistant dextrin, 20 parts of apple juice, 2 parts of yoghurt, 2 parts of grease, 5 parts of milk powder, 2 parts of dried blueberries and 10 parts of sugar.
Further, the raw materials are mixed according to the following weight parts: 100 parts of potato powder, 30 parts of low-gluten wheat flour, 25 parts of konjac flour, 15 parts of resistant dextrin, 40 parts of apple juice, 4 parts of yoghurt, 5 parts of grease, 10 parts of milk powder, 5 parts of dried blueberries and 15 parts of saccharides.
Further, the raw materials are mixed according to the following weight parts: 100 parts of potato powder, 25 parts of low-gluten wheat flour, 20 parts of konjac flour, 13 parts of resistant dextrin, 30 parts of apple juice, 3 parts of yoghurt, 3 parts of grease, 8 parts of milk powder, 4 parts of dried blueberries and 12 parts of saccharides.
Further, the oil and fat is lard, the milk powder is defatted milk powder, and the saccharide is white granulated sugar.
Further, the potato flour is potato flakes.
Further, the raw materials for preparing the yoghurt comprise fresh milk, lactic acid bacteria, sorbitol and konjac glucomannan.
Furthermore, the mass ratio of the fresh milk to the lactic acid bacteria to the sorbitol to the konjac glucomannan is 1000:2:3: 1.
The invention provides a preparation method of potato biscuits, which specifically comprises the following steps:
s1, preparing potato powder, low-gluten wheat flour, konjac flour, milk powder, dried blueberries and saccharides according to parts by weight, mixing the potato powder, the low-gluten wheat flour, the konjac powder, the milk powder and the saccharides, and uniformly stirring to obtain a powder mixture for later use;
s2, crushing the dried blueberries; sieving with 8-12 mesh sieve to obtain dried pulverized fructus Myrtilli;
s3, removing cores of the apples, cutting into pieces, putting the apples into a pulping machine, adding a proper amount of water, pulping, and sieving by a 30-40-mesh sieve to obtain apple juice;
s4, mixing the resistant dextrin, the apple juice, the yogurt and the grease, and uniformly stirring to obtain mixed slurry;
s5, mixing the powder mixture, the dried blueberry pieces and the mixed slurry, uniformly stirring and kneading into dough, standing for 1.5-2.5h in an environment with the temperature of 35-45 ℃, and standing for proofing;
s6, stirring the proofed dough in a stirrer at a medium speed for 10-15 minutes, cutting the dough into sections, and placing the sections in a forming machine for compression molding to obtain biscuit blanks;
s7, placing the biscuit blank in an environment with the temperature of 35-45 ℃ again and standing for 25-35 min; and then putting into an oven for baking to obtain a finished product.
Further, the following steps: the preparation method of the yoghurt comprises the following steps: fresh milk, lactic acid bacteria, sorbitol and konjac glucomannan are mixed according to the mass ratio of 1000:2:3: 1; blending, stirring, placing in 38-42 deg.C environment, and fermenting for 6-10 hr.
The embodiment of the invention has the following beneficial effects:
the potato biscuit disclosed by the invention is rich in nutritional value, low in energy, easy to digest and good in taste; is suitable for people of more ages, improves the added value of the potato products and has better economic value.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be obtained by a person skilled in the art without any inventive step based on the embodiments of the present invention, are within the scope of the present invention.
It is noted that the terms first, second and the like in the description and in the claims of the present invention are used for distinguishing between similar elements and not necessarily for describing a particular sequential or chronological order. It is to be understood that the data so used is interchangeable under appropriate circumstances such that the embodiments of the invention described herein are capable of operation in sequences other than those described herein.
Example 1:
the invention discloses a potato biscuit which comprises raw materials of potato powder, low-gluten wheat flour, konjac flour, resistant dextrin, apple juice, yoghurt, grease, milk powder, dried blueberries and sugar; the feed additive comprises the following raw materials in parts by weight: 100 parts of potato powder, 20-30 parts of low-gluten wheat flour, 15-25 parts of konjac flour, 10-15 parts of resistant dextrin, 20-40 parts of apple juice, 2-4 parts of yoghurt, 2-5 parts of grease, 5-10 parts of milk powder, 2-5 parts of dried blueberries and 10-15 parts of sugar;
in the embodiment of the specification, the grease is lard, the milk powder is defatted milk powder, and the sugar is white granulated sugar.
In another embodiment of the present disclosure, the grease may also be olive oil; the saccharide may also be xylitol; the xylitol is used as the sweet source of the product, so that the product is more healthy and can be eaten by more people, such as diabetics or people with hypertension, hyperlipidemia and hyperglycemia.
Preferably, the potato powder is potato flakes, so that the nutritional value of the potatoes can be well reserved.
In the examples of the present specification, the raw materials for preparing the yogurt include fresh milk, lactic acid bacteria, sorbitol, and konjac gum.
Specifically, the mass ratio of the fresh milk to the lactic acid bacteria to the sorbitol to the konjac glucomannan is 1000:2:3: 1.
In another embodiment of the present description, the yoghurt preparation raw material may further comprise milk powder; preferably skimmed milk powder; the mass ratio of the fresh milk to the lactic acid bacteria to the sorbitol to the konjac glucomannan to the milk powder is 1000:2:3:1: 15.
In the examples of the present specification, ascorbic acid products may also be added;
specifically, the ascorbic acid product can be 8-12 parts by taking 100 parts of potato flour as an example.
Example 2: the invention discloses a potato biscuit which comprises raw materials of potato powder, low-gluten wheat flour, konjac flour, resistant dextrin, apple juice, yoghurt, grease, milk powder, dried blueberries and sugar; wherein, the raw materials can be prepared according to the following weight portions: 100 parts of potato powder, 20 parts of low-gluten wheat flour, 15 parts of konjac flour, 10 parts of resistant dextrin, 20 parts of apple juice, 2 parts of yoghurt, 2 parts of grease, 5 parts of milk powder, 2 parts of dried blueberries and 10 parts of sugar.
In the embodiment of the specification, the grease may be olive oil; the saccharide may be xylitol; the xylitol is used as the sweet source of the product, so that the product is healthier and can be eaten by more people, such as diabetics or people with hypertension, hyperlipidemia and hyperglycemia.
Preferably, the potato powder is potato flakes, so that the nutritional value of the potatoes can be well reserved.
In the examples of the present specification, the raw materials for preparing the yogurt include fresh milk, lactic acid bacteria, sorbitol, and konjac gum.
Specifically, the mass ratio of the fresh milk to the lactic acid bacteria to the sorbitol to the konjac glucomannan is 1000:2:3: 1.
In another embodiment of the present description, the yoghurt preparation raw material may further comprise milk powder; preferably skimmed milk powder; the mass ratio of the fresh milk to the lactic acid bacteria to the sorbitol to the konjac glucomannan to the milk powder is 1000:2:3:1: 15.
In the examples herein, the ascorbic acid product may be 12 parts.
Example 3: the invention discloses a potato biscuit which comprises raw materials of potato powder, low-gluten wheat flour, konjac flour, resistant dextrin, apple juice, yoghurt, grease, milk powder, dried blueberries and sugar; wherein, the raw materials can be prepared according to the following weight portions: 100 parts of potato powder, 30 parts of low-gluten wheat flour, 25 parts of konjac flour, 15 parts of resistant dextrin, 40 parts of apple juice, 4 parts of yoghurt, 5 parts of grease, 10 parts of milk powder, 5 parts of dried blueberries and 15 parts of saccharides.
In the embodiment of the specification, the grease may be olive oil; the saccharide may be xylitol; the xylitol is used as the sweet source of the product, so that the product is healthier and can be eaten by more people, such as diabetics or people with hypertension, hyperlipidemia and hyperglycemia.
Preferably, the potato powder is potato flakes, so that the nutritional value of the potatoes can be well reserved.
In the examples of the present specification, the raw materials for preparing the yogurt include fresh milk, lactic acid bacteria, sorbitol, and konjac gum.
Specifically, the mass ratio of the fresh milk to the lactic acid bacteria to the sorbitol to the konjac glucomannan is 1000:2:3: 1.
In another embodiment of the present description, the yoghurt preparation raw material may further comprise milk powder; preferably skimmed milk powder; the mass ratio of the fresh milk to the lactic acid bacteria to the sorbitol to the konjac glucomannan to the milk powder is 1000:2:3:1: 15.
In the examples herein, the ascorbic acid product may be 8 parts.
Example 4: the invention discloses a potato biscuit which comprises raw materials of potato powder, low-gluten wheat flour, konjac flour, resistant dextrin, apple juice, yoghurt, grease, milk powder, dried blueberries and sugar; wherein, the raw materials can be prepared according to the following weight portions: 100 parts of potato powder, 25 parts of low-gluten wheat flour, 20 parts of konjac flour, 13 parts of resistant dextrin, 30 parts of apple juice, 3 parts of yoghurt, 3 parts of grease, 8 parts of milk powder, 4 parts of dried blueberries and 12 parts of saccharides.
In the embodiment of the specification, the grease may be olive oil; the saccharide may be xylitol; the xylitol is used as the sweet source of the product, so that the product is healthier and can be eaten by more people, such as diabetics or people with hypertension, hyperlipidemia and hyperglycemia.
Preferably, the potato powder is potato flakes, so that the nutritional value of the potatoes can be well reserved.
In the examples of the present specification, the raw materials for preparing the yogurt include fresh milk, lactic acid bacteria, sorbitol, and konjac gum.
Specifically, the mass ratio of the fresh milk to the lactic acid bacteria to the sorbitol to the konjac glucomannan is 1000:2:3: 1.
In another embodiment of the present description, the yoghurt preparation raw material may further comprise milk powder; preferably skimmed milk powder; the mass ratio of the fresh milk to the lactic acid bacteria to the sorbitol to the konjac glucomannan to the milk powder is 1000:2:3:1: 15.
In the examples herein, the ascorbic acid product may be 10 parts.
In the embodiments of the present specification, the powdered milk may be powdered skim milk.
In the examples of this specification, the nutrient profile of the finished product is as follows:
| item | Each 100g | Reference value of nutrient |
| Energy of | 1086 kilojoule (kj) | 13％ |
| Protein | 15.8 g (g) | 26％ |
| Fat | 12.2 g (g) | 20％ |
| Carbohydrate compound | 110.8 g (g) | 37％ |
| Dietary fiber | 15.5 g (g) | 62％ |
| Calcium carbonate | 259 mg (mg) | 32％ |
| Zinc | 4.5 mg (mg) | 30％ |
| Sodium salt | 365 mg (mg) | 18％ |
| Potassium salt | 312 mg (mg) | 16％ |
| Vitamin C | 18.9 mg (mg) | 19％ |
According to the analysis, the potato biscuit provided by the invention is rich in nutritional value, low in energy, easy to digest and good in taste; is suitable for people of more ages, improves the added value of the potato products and has better economic value.
Example 5:
the invention discloses a preparation method of potato biscuits, which comprises the following steps:
s1, preparing potato powder, low-gluten wheat flour, konjac flour, milk powder, dried blueberries and saccharides according to parts by weight, mixing the potato powder, the low-gluten wheat flour, the konjac powder, the milk powder and the saccharides, and uniformly stirring to obtain a powder mixture for later use;
s2, crushing the dried blueberries; sieving with 8-12 mesh sieve to obtain dried pulverized fructus Myrtilli;
s3, removing cores of the apples, cutting into pieces, putting the apples into a pulping machine, adding a proper amount of water, pulping, and sieving by a 30-40-mesh sieve to obtain apple juice;
s4, mixing the resistant dextrin, the apple juice, the yogurt and the grease, and uniformly stirring to obtain mixed slurry;
s5, mixing the powder mixture, the dried blueberry pieces and the mixed slurry, uniformly stirring and kneading into dough, standing for 1.5-2.5h in an environment with the temperature of 35-45 ℃, and standing for proofing;
s6, stirring the proofed dough in a stirrer at a medium speed for 10-15 minutes, cutting the dough into sections, and placing the sections in a forming machine for compression molding to obtain biscuit blanks;
s7, placing the biscuit blank in an environment with the temperature of 35-45 ℃ again and standing for 25-35 min; and then putting into an oven for baking to obtain a finished product.
In the examples of the present specification, the method for preparing yogurt comprises: fresh milk, lactic acid bacteria, sorbitol and konjac glucomannan are mixed according to the mass ratio of 1000:2:3: 1; blending, stirring, placing in 38-42 deg.C environment, and fermenting for 6-10 hr.
In a specific embodiment of the present specification, 1000g of fresh milk can be placed in a container for containing fresh milk, then 2g of lactic acid bacteria and 3g of sorbitol are added into 1000g of fresh milk, stirring is performed uniformly to obtain mixed fresh milk, then 1g of konjac glucomannan is added into the obtained mixed fresh milk, stirring is performed uniformly, and then the obtained mixed fresh milk is placed in a constant temperature environment of 38-42 ℃ for fermentation for 6-10 hours; taking out, standing at 3-8 deg.C for 4-8 hr to obtain yogurt;
in another embodiment of the present description, the yoghurt preparation raw material may further comprise milk powder; preferably skimmed milk powder; the mass ratio of the fresh milk to the lactic acid bacteria to the sorbitol to the konjac glucomannan to the milk powder is 1000:2:3:1: 15.
Specifically, during preparation, fresh milk, lactic acid bacteria, sorbitol and milk powder are mixed and stirred, and konjac glucomannan is added after mixing; the specific operation steps are the same as those described above.
In the examples of this specification, the process for preparing the potato may comprise the steps of: raw material potato → sorting → washing → peeling → slicing → drying → powdering → sieving → checking → packaging.
Specifically, during the drying step, low-temperature drying can be performed in a drying box, for example, drying is performed at 40-60 ℃ for 8-10h, and the specific drying time can be adjusted according to the thickness of the potato chips;
specifically, the powdering step may be performed in a powdering machine.
In the embodiment of the specification, the fresh blueberries can be cleaned and then dried in the sun or dried by other drying measures to obtain dried blueberries; the dried blueberries can be crushed by a crusher.
In the embodiment of the specification, the preparation process of the apple juice can comprise the following steps: raw material apple → sorting → washing → peeling → denucleation → slicing → adding water → pulping → filtering → inspection → packaging.
Example 6:
the invention discloses a preparation method of potato biscuits, which comprises the following steps:
s1, preparing 100g of potato powder, 25g of low-gluten wheat flour, 20g of konjac flour, 8g of milk powder, 4 g of dried blueberries and 12g of saccharides, mixing the potato powder, the low-gluten wheat flour, the konjac powder, the milk powder and the saccharides in parts by weight, and uniformly stirring to obtain a powder mixture for later use;
s2, crushing the dried blueberries; sieving with 8-12 mesh sieve to obtain dried pulverized fructus Myrtilli;
s3, removing cores of the apples, cutting into pieces, putting the apples into a pulping machine, adding a proper amount of water, pulping, and sieving by a 30-40-mesh sieve to obtain apple juice;
s4, mixing 13g of resistant dextrin, 30g of apple juice, 3g of yoghurt and 3g of grease together and uniformly stirring to obtain mixed slurry;
in the examples of the present specification, 10g of ascorbic acid product may also be added, melted, and stirred uniformly.
S5, mixing the powder mixture, the dried blueberry pieces and the mixed slurry, uniformly stirring and kneading into dough, standing for 2 hours in an environment with the temperature of 40 ℃, and standing for proofing;
s6, stirring the proofed dough in a stirrer at a medium speed for 15 minutes, cutting the dough into sections, and placing the sections in a forming machine for die pressing and forming to obtain biscuit blanks; gas in the dough can be discharged, so that the air holes in the obtained biscuit blank are more finely woven;
s7, placing the biscuit blank in the environment with the temperature of 40 ℃ again and standing for 30 min; then putting the mixture into an oven for baking to obtain a finished product; re-proofing the biscuit; the mouthfeel of the product obtained subsequently is more crisp;
in the embodiment of the specification, the baking can be carried out in an oven, and the specific temperature of the oven can be 180 degrees at the upper and lower positions and is baked for 15-30 min.
In the examples of this specification, the higher the amount of wheat flour in the dough, the better the mouthfeel and color, within certain limits. After the proportions of the potato flour, the konjac flour, the milk powder and the apple juice are determined, the proofing temperature of dough and the using amount of saccharides are fixed; and (4) changing the amount of the wheat flour, and judging the quality of the potato biscuit.
In conclusion, 100g of potato flour, 20g of konjac flour, 8g of milk powder, 12g of sugar and 30g of apple juice are weighed, the dough proofing temperature is 40 ℃, the use amount of wheat flour is changed, and the influence on the quality of the potato biscuit is observed. As shown in Table 2, the highest score was obtained when the amount of wheat flour was 25g, in consideration of sensory evaluation, yield, and the like. When the wheat flour is excessively used, the biscuit tastes rough, and when the wheat flour is excessively used, the biscuit tastes hard; therefore, 25g of wheat flour was determined as the optimum amount.
The invention discloses potato biscuits which are rich in nutritive value, low in energy, easy to digest and good in taste; is suitable for people of more ages, improves the added value of the potato products, and has good economic value.
While the invention has been described in connection with what is presently considered to be the most practical and preferred embodiment, it is to be understood that the invention is not to be limited to the disclosed embodiment, but on the contrary, is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the appended claims.
Claims (10)
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| CN112450250A (en) * | 2020-11-23 | 2021-03-09 | 辽宁农业职业技术学院 | Nutritional health-care biscuit and preparation method thereof |
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| CN105053139A (en) * | 2015-09-22 | 2015-11-18 | 甘肃薯香园农业科技有限公司 | Potato granule crispy biscuits and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105053139A (en) * | 2015-09-22 | 2015-11-18 | 甘肃薯香园农业科技有限公司 | Potato granule crispy biscuits and preparation method thereof |
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| 买玉花等: "响应面-主成分分析法优化马铃薯饼干配方", 《食品工业科技》 * |
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| CN112450250A (en) * | 2020-11-23 | 2021-03-09 | 辽宁农业职业技术学院 | Nutritional health-care biscuit and preparation method thereof |
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Application publication date: 20200522 |