CN112167568B - Buckwheat potato milk yellow stuffing and preparation method thereof - Google Patents
Buckwheat potato milk yellow stuffing and preparation method thereof Download PDFInfo
- Publication number
- CN112167568B CN112167568B CN202011072460.7A CN202011072460A CN112167568B CN 112167568 B CN112167568 B CN 112167568B CN 202011072460 A CN202011072460 A CN 202011072460A CN 112167568 B CN112167568 B CN 112167568B
- Authority
- CN
- China
- Prior art keywords
- parts
- stuffing
- potato
- tartary buckwheat
- buckwheat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 48
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 48
- 235000013336 milk Nutrition 0.000 title claims abstract description 19
- 239000008267 milk Substances 0.000 title claims abstract description 19
- 210000004080 milk Anatomy 0.000 title claims abstract description 19
- 235000009419 Fagopyrum esculentum Nutrition 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- 240000008620 Fagopyrum esculentum Species 0.000 title 1
- 244000130270 Fagopyrum tataricum Species 0.000 claims abstract description 43
- 235000014693 Fagopyrum tataricum Nutrition 0.000 claims abstract description 43
- 239000000843 powder Substances 0.000 claims abstract description 28
- 239000000203 mixture Substances 0.000 claims abstract description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 235000012019 baked potatoes Nutrition 0.000 claims abstract description 17
- 241000219051 Fagopyrum Species 0.000 claims abstract description 16
- 238000003756 stirring Methods 0.000 claims abstract description 16
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 15
- 239000003765 sweetening agent Substances 0.000 claims abstract description 15
- 235000012015 potatoes Nutrition 0.000 claims abstract description 14
- 235000011950 custard Nutrition 0.000 claims abstract description 13
- 239000007788 liquid Substances 0.000 claims abstract description 13
- 235000008939 whole milk Nutrition 0.000 claims abstract description 13
- 235000014121 butter Nutrition 0.000 claims abstract description 11
- 239000000084 colloidal system Substances 0.000 claims abstract description 11
- 238000005303 weighing Methods 0.000 claims abstract description 7
- 238000000227 grinding Methods 0.000 claims abstract description 6
- 238000010438 heat treatment Methods 0.000 claims abstract description 6
- 235000007164 Oryza sativa Nutrition 0.000 claims description 10
- 235000009566 rice Nutrition 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 239000011148 porous material Substances 0.000 claims description 5
- 238000003825 pressing Methods 0.000 claims description 5
- 238000012216 screening Methods 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 230000018044 dehydration Effects 0.000 claims description 4
- 238000006297 dehydration reaction Methods 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 2
- 238000011049 filling Methods 0.000 claims 3
- 238000004519 manufacturing process Methods 0.000 claims 3
- 240000007594 Oryza sativa Species 0.000 claims 1
- 230000001055 chewing effect Effects 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 2
- 241000209094 Oryza Species 0.000 description 9
- 239000012530 fluid Substances 0.000 description 7
- 239000006071 cream Substances 0.000 description 5
- 239000004386 Erythritol Substances 0.000 description 4
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 4
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 4
- 235000019414 erythritol Nutrition 0.000 description 4
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 4
- 229940009714 erythritol Drugs 0.000 description 4
- 239000000845 maltitol Substances 0.000 description 4
- 235000010449 maltitol Nutrition 0.000 description 4
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 4
- 229940035436 maltitol Drugs 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 4
- 238000007873 sieving Methods 0.000 description 4
- 239000000811 xylitol Substances 0.000 description 4
- 235000010447 xylitol Nutrition 0.000 description 4
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 4
- 229960002675 xylitol Drugs 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 3
- 238000005360 mashing Methods 0.000 description 3
- 239000003651 drinking water Substances 0.000 description 2
- 235000020188 drinking water Nutrition 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 238000005086 pumping Methods 0.000 description 2
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 235000019577 caloric intake Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 235000004879 dioscorea Nutrition 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 230000009969 flowable effect Effects 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000002352 surface water Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/13—Mashed potato products
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/37—Sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Confectionery (AREA)
Abstract
The invention discloses buckwheat potato milk yellow stuffing and a preparation method thereof, belonging to the field of food processing. The cream-colored stuffing comprises 20-25 parts of baked potato paste, 5-10 parts of dried tartary buckwheat slices, 15-20 parts of whole egg liquid, 10-15 parts of unsalted butter, 10-15 parts of sweetening agent, 3-5 parts of whole milk powder, 3-5 parts of custard powder and 30-35 parts of water. Weighing baked potato paste, whole egg liquid, unsalted butter, a sweetening agent, whole milk powder, custard powder and water, adding the weighed baked potato paste, the whole egg liquid, the unsalted butter, the sweetening agent, the whole milk powder, the custard powder and the water into a stirrer, uniformly stirring, then placing the mixture into a colloid mill for grinding, pouring the ground mixture into a jacketed kettle after grinding is finished, heating and stirring the mixture at the temperature of 90-105 ℃, and curing the stuffing; adding the dry tartary buckwheat slices when the stuffing is about to be agglomerated, and uniformly stirring to obtain the tartary buckwheat potato milk yellow stuffing. According to the invention, the potatoes and the tartary buckwheat are applied to the formula of the cream-colored stuffing, so that the flavor and the taste of the tartary buckwheat potato cream-colored stuffing are optimized. Meanwhile, compared with the traditional creamy yellow stuffing, the energy is lower, and the chewing feeling is stronger.
Description
Technical Field
The invention relates to the technical field of food, in particular to a preparation method of buckwheat potato milk yellow stuffing and the buckwheat potato milk yellow stuffing prepared by the preparation method.
Background
The cream-colored stuffing is a classic stuffing, is fragrant, sweet and delicious, and is popular with consumers. But the traditional cream yellow stuffing formula has high sugar, fat and energy, and is abandoned by part of people needing to control energy intake; moreover, the cream-yellow stuffing is in a uniform fluid state or a semi-solidified state, has soft and sweet mouthfeel, does not have chewing feeling, and is easy to form sweet and greasy feeling. Therefore, the invention applies the raw and auxiliary materials of potato, tartary buckwheat rice, whole egg liquid, light cream, sweetener, whole milk powder, custard powder, drinking water and the like to prepare the buckwheat potato cream yellow stuffing which is sweet and delicious and has tartary buckwheat flavor and lower energy, thereby increasing the selection of people.
Disclosure of Invention
Based on the analysis, the invention applies the potatoes and the tartary buckwheat rice to the formula of the cream-colored stuffing, adopts the sweetening agent with lower productivity as the sweetening agent, develops the tartary buckwheat potato cream-colored stuffing with lower energy, solves the problems of high energy and no chewing feeling of the traditional potato cream-colored stuffing, and simultaneously optimizes the flavor and the taste of the tartary buckwheat potato cream-colored stuffing.
The invention is realized by the following means:
a buckwheat potato milk yellow stuffing and its preparation method are mainly prepared from potato, buckwheat rice, whole egg liquid, light cream, sweetener, whole milk powder, custard powder and drinking water by processing.
Further, the processing method of the potatoes comprises the steps of cleaning the potatoes, placing the cleaned potatoes in an oven, baking the potatoes for 1 to 1.5 hours at the temperature of 180 to 200 ℃ by using upper and lower fire, taking out the potatoes, airing the potatoes until the potatoes are not hot, peeling off the skins, rolling the skins into mud, sieving the mud to prepare fine baked potato mud, and weighing the baked potato mud for later-stage batching.
Further, the processing method of the tartary buckwheat rice comprises the steps of soaking the tartary buckwheat rice in clean water for 2-4 hours, draining or blowing the surface water, pressing the tartary buckwheat rice into single-grain-shaped objects, then baking the single-grain-shaped objects at the temperature of 180-200 ℃ until the water content is about 10%, and screening the single-grain-shaped objects to remove the powder-shaped objects, so that the dry tartary buckwheat pieces are obtained.
Further, the buckwheat potato milk yellow stuffing comprises the following ingredients: 20-25 parts of baked potato paste, 15-20 parts of whole egg liquid, 10-15 parts of unsalted butter, 10-15 parts of sweetening agent, 3-5 parts of whole milk powder, 3-5 parts of custard powder, 30-35 parts of water and 3-5 parts of dry tartary buckwheat slices.
Further, the sweetener includes but is not limited to xylitol, erythritol, maltitol.
The invention also discloses a method for preparing any one of the buckwheat potato milk yellow fillings, which comprises the following steps:
weighing various ingredients except the dry tartary buckwheat slices according to the parts by weight, putting the ingredients into a stirrer, uniformly stirring to form slightly viscous flowable fluid, pumping or pouring the fluid into a colloid mill, adjusting the space between pores of the colloid mill to be 29 mu m, taking out the fine fluid after processing until the color becomes light and the fluid is glossy, pumping the fluid into a jacketed kettle or pouring the fluid into the jacketed kettle, heating and stirring at the temperature of 90-105 ℃ to cure the stuffing, adding the dry tartary buckwheat slices according to the parts by weight when the stuffing is to be agglomerated, continuously stirring uniformly to obtain the tartary buckwheat potato cream stuffing, and packaging and cooling the stuffing while hot to obtain a finished product.
The potatoes used in the invention can also be replaced by high-fiber starch materials such as potato whole powder, sweet potatoes, chinese yams and the like to form related products.
The invention has the beneficial effects that:
according to the invention, potatoes and tartary buckwheat are applied to the formula of the cream-colored stuffing, low-energy sweeteners such as xylitol, erythritol and maltitol are adopted, the energy of the obtained tartary potato cream-colored stuffing is 1/3-1/2 of that of the traditional cream-colored stuffing product, the problem of high energy of the traditional cream-colored stuffing is solved, and the baked tartary buckwheat slices are contained in the product, so that a certain chewing feeling and tartary buckwheat flavor are provided for the product, and more choices are provided for consumers.
Detailed Description
Example 1
Buckwheat potato milk yellow stuffing
(1) Baking potato, peeling, mashing, and sieving to obtain baked potato paste at 180 deg.C for 1.5 hr;
(2) Soaking tartary buckwheat rice in clear water for 2h, draining, pressing into single-grain sheet-shaped objects, then baking for dehydration, and screening to remove powder-shaped objects to obtain dry tartary buckwheat sheets, wherein the baking temperature is 180 ℃, and baking is carried out until the water content is 10%;
(3) Weighing 20 parts of baked potato paste, 15 parts of whole egg liquid, 10 parts of unsalted butter, 10 parts of xylitol, 3 parts of whole milk powder, 3 parts of custard powder and 30 parts of water, and adding the materials into a stirrer together to be uniformly stirred to obtain a mixture;
(4) Placing the mixture in a colloid mill, and adjusting the pore space of the colloid mill to 29 mu m;
(5) After grinding, pouring the mixture into a jacketed kettle, heating the mixture at the temperature of 90 ℃ while stirring the mixture to cure the stuffing;
(6) Adding 5 parts of dried tartary buckwheat pieces when the stuffing is to be agglomerated, and uniformly stirring to obtain tartary buckwheat potato milk yellow stuffing;
(7) Packaging and cooling while the mixture is hot to obtain a finished product.
Example 2
Buckwheat potato milk yellow stuffing
(1) Baking potato, peeling, mashing, and sieving to obtain baked potato paste at 200 deg.C for 1 hr;
(2) Soaking tartary buckwheat rice in clear water for 4h, draining, pressing into single-grain sheet-shaped objects, then baking for dehydration, and screening to remove powder-shaped objects to obtain dry tartary buckwheat sheets, wherein the baking temperature is 200 ℃, and baking is carried out until the water content is 10%;
(3) Weighing 25 parts of baked potato paste, 20 parts of whole egg liquid, 15 parts of unsalted butter, 15 parts of erythritol, 5 parts of whole milk powder, 5 parts of custard powder and 35 parts of water, and adding the materials into a stirrer together to be uniformly stirred to obtain a mixture;
(4) Placing the mixture in a colloid mill, and adjusting the space between pores of the colloid mill to be 29 mu m;
(5) After grinding, pouring the mixture into a jacketed kettle, heating the mixture at the temperature of 105 ℃ while stirring the mixture to cure the stuffing;
(6) Adding 10 parts of dry tartary buckwheat pieces when the stuffing is to be agglomerated, and uniformly stirring to obtain tartary buckwheat potato milk yellow stuffing;
(7) Packaging and cooling while the mixture is hot to obtain a finished product.
Example 3
Buckwheat potato milk yellow stuffing
(1) Baking potato, peeling, mashing, and sieving to obtain baked potato paste, wherein the baking temperature is 190 deg.C, and the baking time is 1.25 hr;
(2) Soaking tartary buckwheat rice in clear water for 3h, draining, pressing into single-grain sheet-shaped objects, then baking for dehydration, and screening to remove powder-shaped objects to obtain dry tartary buckwheat sheets, wherein the baking temperature is 190 ℃, and baking is carried out until the water content is 10%;
(3) Weighing 22.5 parts of baked potato paste, 17.5 parts of whole egg liquid, 12.5 parts of unsalted butter, 12.5 parts of maltitol, 4 parts of whole milk powder, 4 parts of custard powder and 32.5 parts of water, adding into a stirrer together, and stirring uniformly to obtain a mixture;
(4) Placing the mixture in a colloid mill, and adjusting the space between pores of the colloid mill to be 29 mu m;
(5) After grinding, pouring the mixture into a jacketed kettle, heating the mixture at the lower side of 97 ℃ while stirring the mixture to cure the stuffing;
(6) Adding 7.5 parts of dried tartary buckwheat pieces when the stuffing is to be agglomerated, and uniformly stirring to obtain tartary buckwheat potato milk yellow stuffing;
(7) Packaging and cooling while the mixture is hot to obtain a finished product.
According to the invention, potatoes and tartary buckwheat are applied to the formula of the cream-colored stuffing, xylitol, erythritol and maltitol are used as sweeteners, the energy of the obtained buckwheat-flavored potato cream-colored stuffing is 1/3-1/2 of that of the traditional cream-colored stuffing product, the problem of high energy of the traditional cream-colored stuffing is solved, and the baked tartary buckwheat slices are contained in the product, so that a certain chewing feeling and tartary buckwheat flavor are provided for the product, and more choices are provided for consumers.
The foregoing shows and describes the general principles and features of the present invention, together with the advantages thereof. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are given by way of illustration of the principles of the present invention, but that various changes and modifications may be made without departing from the spirit and scope of the invention, and such changes and modifications are within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (7)
1. A preparation method of buckwheat potato milk yellow stuffing comprises the following steps:
(1) Weighing baked potato paste, whole egg liquid, unsalted butter, a sweetening agent, whole milk powder, custard powder and water, adding into a stirrer, and stirring uniformly to obtain a mixture;
(2) Placing the mixture in a colloid mill, and adjusting the space between pores of the colloid mill to be 29 mu m;
(3) After grinding, pouring the mixture into a jacketed kettle, heating the mixture at the temperature of between 90 and 105 ℃, and stirring the mixture to cure the stuffing;
(4) Adding the dry tartary buckwheat pieces when the stuffing is to be agglomerated, and uniformly stirring to obtain tartary buckwheat potato milk yellow stuffing;
(5) Packaging and cooling while the mixture is hot to obtain a finished product;
wherein:
soaking the tartary buckwheat rice in clean water for 2-4 h, draining, pressing into single-grain tablets, baking at 180-200 ℃ for dehydration until the water content is 10%, and screening to remove the powder to obtain the dry tartary buckwheat tablets.
2. The production method according to claim 1, wherein:
20-25 parts of baked potato paste, 5-10 parts of dry tartary buckwheat slices, 15-20 parts of whole egg liquid, 10-15 parts of unsalted butter, 10-15 parts of sweetening agent, 3-5 parts of whole milk powder, 3-5 parts of custard powder and 30-35 parts of water.
3. The production method according to claim 1, wherein:
the potatoes are baked, peeled, smashed and sieved to prepare the baked potato mash.
4. The production method according to claim 3, wherein:
the baking temperature of the potatoes is 180-200 ℃, and the baking time is 1-1.5 h.
5. A buckwheat potato cream-yellow filling made by the method of any one of claims 1 to 4.
6. A buckwheat potato milk yellow filling as claimed in claim 5, comprising:
baked potato paste, dried tartary buckwheat slices, whole egg liquid, unsalted butter, a sweetening agent, whole milk powder, custard powder and water.
7. The buckwheat potato milk yellow filling of claim 6, wherein:
20-25 parts of baked potato paste, 5-10 parts of dried tartary buckwheat slices, 15-20 parts of whole egg liquid, 10-15 parts of unsalted butter, 10-15 parts of sweetening agent, 3-5 parts of whole milk powder, 3-5 parts of custard powder and 30-35 parts of water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011072460.7A CN112167568B (en) | 2020-10-09 | 2020-10-09 | Buckwheat potato milk yellow stuffing and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011072460.7A CN112167568B (en) | 2020-10-09 | 2020-10-09 | Buckwheat potato milk yellow stuffing and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN112167568A CN112167568A (en) | 2021-01-05 |
| CN112167568B true CN112167568B (en) | 2023-04-11 |
Family
ID=73948638
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011072460.7A Active CN112167568B (en) | 2020-10-09 | 2020-10-09 | Buckwheat potato milk yellow stuffing and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112167568B (en) |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103504180A (en) * | 2013-09-25 | 2014-01-15 | 大连丰禾食品有限公司 | Steamed creamy custard bun and preparation method thereof |
| CN105994549A (en) * | 2016-08-03 | 2016-10-12 | 徐州工业职业技术学院 | Nutritional and health purple perilla moon cake and production process thereof |
| CN106983071A (en) * | 2017-05-24 | 2017-07-28 | 唐山广野食品集团有限公司 | The preparation method of purple potato Li Rong bags |
| CN107927103A (en) * | 2017-12-28 | 2018-04-20 | 三只松鼠股份有限公司 | A kind of milk yellow cake and preparation method thereof |
| CN108703185B (en) * | 2018-06-11 | 2021-12-07 | 广西喜莲娜实业有限公司 | Moon cake with stuffing in stuffing and preparation process thereof |
| CN110050818A (en) * | 2019-02-22 | 2019-07-26 | 广州市来利洪饼业有限公司 | A kind of moon cake and preparation method thereof |
| CN209768770U (en) * | 2019-03-21 | 2019-12-13 | 广州市来利洪饼业有限公司 | Moon cake |
-
2020
- 2020-10-09 CN CN202011072460.7A patent/CN112167568B/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| CN112167568A (en) | 2021-01-05 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CA3030858C (en) | Brewer's spent-grain based protein powder | |
| CN102378579B (en) | Impregnated food | |
| CN105165988A (en) | Normal-temperature snowy mooncake and manufacturing method thereof | |
| CN112715611A (en) | Black sesame seed flowing core moon cake rich in coarse grain fiber | |
| CN105767104A (en) | Preparation method of pastry purple sweet potato-mango pie | |
| CN112167568B (en) | Buckwheat potato milk yellow stuffing and preparation method thereof | |
| KR101939055B1 (en) | Baumkuchen comprising pine nut and method for preparing the same | |
| JP3253017B2 (en) | Foods using processed soybean hypocotyls | |
| CN108835175A (en) | A kind of high fine chocolate cream biscuit and processing method | |
| CN104304391A (en) | Production method for oatmeal cheese cake | |
| CN108684784A (en) | A kind of mulberries wine mud cookies and preparation method thereof | |
| CN110692685A (en) | Baking-resistant chocolate filling and preparation method thereof | |
| CN107927100A (en) | A kind of time fruity cake and its preparation process | |
| RU2824371C1 (en) | Method for production of cooked semi-product | |
| KR20200007287A (en) | Sweet potato cake and its manufacturing method | |
| JP2004105169A (en) | Dried bean jam-containing food and drink | |
| KR101326788B1 (en) | Method for manufacturing french desserts having surface browned by maillird reaction and having rum flavor and french desserts using the same | |
| CN105941549A (en) | Cheese dessert production method | |
| CN105901080A (en) | Making method of taro and blueberry pie | |
| JPH05227891A (en) | Cake and its production | |
| CN107771885A (en) | A kind of Chinese and western cake of low fat and preparation method thereof | |
| CN107302920A (en) | The preparation method of crisp skin honey peach group | |
| RU2103883C1 (en) | Method of making halva | |
| KR20230026051A (en) | Method of producing scorched rice sand and manufacturing apparatus | |
| JPS6336732B2 (en) |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |