NL2034798B1 - Fermented potato cookie and preparation method thereof - Google Patents

Fermented potato cookie and preparation method thereof Download PDF

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Publication number
NL2034798B1
NL2034798B1 NL2034798A NL2034798A NL2034798B1 NL 2034798 B1 NL2034798 B1 NL 2034798B1 NL 2034798 A NL2034798 A NL 2034798A NL 2034798 A NL2034798 A NL 2034798A NL 2034798 B1 NL2034798 B1 NL 2034798B1
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parts
potato
fermented
baking
yeast
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NL2034798A
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Dutch (nl)
Inventor
Chen Yunchuan
Fan Wenjiao
Qiao Mingfeng
Hu Jinxiang
Ji Derong
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Univ Sichuan Tourism
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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/366—Tubers, roots
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • 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
    • 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
    • A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free 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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts

Abstract

The invention aims at solving the technical problems of high calorie, incomplete nutritional value and single flavour of cookies currently on the market. The invention discloses provides a fermented potato cookie and a preparation method thereof. The invented product is prepared from potato powder, butter, erythritol, whole egg liquid, salt, glucoamylase, yeast, lactic acid bacteria and water. The method includes: preparation of saccharified liquid, preparation of yeast and lactic acid bacteria liquid, fermentation, drying and sieving, paste modulation and baking moulding. The present invention utilizes the characteristics of yeast and lactic acid bacteria fermentation and potato powder to develop a fermented potato cookie. It not only has low cost, but also may degrade some macromolecular substances in the potato powder, produce more aroma components, and give the dough the flavour of fermented food. The present invention is the first application of fermentation to potato cookies, utilizing low energy erythritol. The upper and lower surfaces of the product have uniform colour, loose and delicate texture, rich fermented flavour, suitable sweetness and crispness, and excellent quality, expanding the application field of potatoes.

Description

FERMENTED POTATO COOKIE AND PREPARATION METHOD THEREOF
TECHNICAL FIELD
The invention belongs to the technical field of food cooking and processing, and in particular to a fermented potato cookie and a preparation method thereof.
BACKGROUND
Potato (Solanum tuberosum), a perennial herb of Solanaceae family, is the fourth most important food crop in the world. It is rich in starch, vitamins, mineral elements, sugars, protein, potassium salt, carotene and ascorbic acid. Compared with rice, corn and wheat, potato contains more dietary fibre and less fat, which is an ideal food for patients with stomach diseases, diabetes and heart disease. Practice has proved that the taste and flavour of the food made of potato after fermentation have been greatly improved. Fermented potato food is an incomplete degradation product of plant protein, which contains a lot of peptides and amino acids. Among the microorganisms with health care function, yeast and lactic acid bacteria are the most important probiotics, and their existence may be detected in the production of most potato fermented foods and drinks. Besides yeast and lactic acid bacteria, there are many kinds of enzymes with special effects in fermented potato food, which are often produced during the physiological metabolism of microorganisms in fermented food. The common enzymes in fermented potato food are digestive enzymes such as protease, amylase and lipase, which endow potato products with special flavour.
Cookies, as a kind of convenience food, have become a necessary thing for people to go out for an outing, entertainment and leisure because of their easy carrying, storage resistance and long shelf life, which may be used as snacks and staple food. With the continuous improvement of living standards, people's awareness of health care has gradually increased.
The harm of excessive intake of fat and sugar to health has aroused widespread concern in society, and the polysaccharide and lipid characteristics of cookies have also attracted widespread attention in the food industry. In order to meet the tastes and health needs of different people, the shortcomings of traditional cookies, such as high sugar and high fat, are improved by adjusting the formula and preparation technology, so as to develop flavour characteristics suitable for modern people. Related research has become the focus of cookie improvement research. Therefore, it has become a new direction of cookie development to make cookies with good colour, flavour and high nutritional value from potato by traditional fermentation and enzyme treatment.
SUMMARY
The invention aims at solving the technical problems of high calorie, incomplete nutritional value and single flavour of cookies currently on the market, and provides a fermented potato cookie and a preparation method thereof.
The fermented potato cookie of the invention is prepared from the following materials in parts by weight: 9 - 13 parts of potato powder, 4 - 6 parts of butter, 2 - 4 parts of erythritol, 1-3 parts of whole egg liquid, 0.04 - 0.06 part of salt, 0.02 - 0.03 part of glucoamylase, 0.16 - 0.20 part of yeast and lactic acid bacteria and 4 - 6 parts of water.
Further, the fermented potato cookie is prepared from the following materials in parts by weight: 10 parts of potato powder, 5 parts of butter, 3 parts of erythritol, 2 parts of whole egg liquid, 0.05 part of salt, 0.025 part of glucoamylase, 0.18 part of yeast and lactic acid bacteria and 5 parts of water.
A preparation method of the fermented potato cookies of the invention, including the following steps: (1) preparation of saccharified liquid: preheating water to 60 + 5°C, then adding 0.8 - 1.2 parts of potato powder, heating to boiling, keeping temperature for 10 - 12 min, cooling to 60 + 5°C, adding glucoamylase, culturing at a constant temperature for 3 - 5 h, sterilizing, cooling, and then adjusting a sugar content to 7 - 9° Bx to obtain the saccharified liquid; a mass ratio of potato powder to water is 1 : (4 - 6); (2) preparation of yeast and lactic acid bacteria liquid: adding yeast and lactic acid bacteria (1:1) into the remaining water for activation, then adding them into the saccharified liquid obtained in the step (1), and culturing at a constant temperature of 30 + 2°C for 22 - 26 h to obtain a mixed bacterial liquid; (3) mixed fermentation: adding the yeast and lactic acid bacteria liquid obtained in the step (2) into the remaining potato powder to prepare a dough with a water content of 50 - 60%, and fermenting at 30 + 2°C for 24 - 72 h to obtain a fermented potato dough; (4) drying and sieving: drying the yeast powder obtained in the step (3), pulverizing, and sieving with 80 - 120 mesh sieve to obtain fermented potato powder; (5) paste modulation: softening butter at room temperature, stirring at 100 - 250 rpm until a colour is uniform and a volume is enlarged, adding erythritol into the butter twice at 100 - 250 rpm, continuously stirring until erythritol is uniformly dispersed, then adding whole egg liquid and salt twice at 100 - 250 rpm, continuously stirring until it is fluffy and the colour is white to obtain a mixture, adding the fermented potato powder obtained in the step (4) into the mixture for 2 - 4 times, and continuously stirring at 100 - 250 rpm until fluffy to obtain a paste; (6) baking moulding: brushing a baking tray with oil, putting the potato paste obtained in the step (5) into a mould for extrusion moulding, and baking in an oven to obtain fermented potato cookies.
Further, in step (1), water is preheated to 60°C, and then 1 part of potato powder is added.
Further, in step (1), a mass ratio of potato powder to water is 1:5.
Further, in step (1), after cooling to 60°C, glucoamylase is added and cultured at constant temperature for 4 h.
Further, in step (1), water is added to dilute to a sugar content of 8° Bx.
Further, in step (1), the sterilizing adopts high - pressure steam sterilization.
Further, in step (2), the culturing is carried out at a constant temperature of 30°C for 24 h.
Further, in step (2), a mass ratio of yeast and lactic acid bacteria to water is 1: 1.
Further, in step (3), the fermenting is carried out at 30°C.
Further, in step (4), the drying is natural ventilation drying.
Further, in step (4), the sieving is passing through a 100 - mesh sieve.
Further, in step (5), in the process of adding the fermented potato powder obtained in step (4), itis scraped and mixed 6 - 8 times every 10 s.
Further, in step (6), the baking process mentioned is as follows: setting a baking upper temperature at 160 - 180°C and a baking lower temperature at 150 - 170°C, baking for 12 - 15 min, then adjusting the baking upper temperature at 180 - 200°C and baking lower temperature at 170 - 190°C, and baking for 3 - 5 min.
Further, in step (6), the baking process mentioned is as follows: setting the baking upper temperature at 170°C and the baking lower temperature at 160°C, baking for 13 min, then adjusting the baking upper temperature at 190°C and baking lower temperature at 180°C, and baking for 4 min.
Compared with the prior art, the invention has the remarkable effects as follows.
Firstly, the creative point of the invention is that the compound lactic acid bacteria and yeast are used to ferment the potato powder, so that part of macromolecular substance in the potato powder are degraded through fermentation, and more flavour components such as sour taste, fragrance and the like are generate, so that the product has the unique flavour of fermented food.
Secondly, the fermented potato cookie greatly improves the taste of the cookie, makes it sweet, sour, delicious, loose and delicate. And at the same time, it well combines the nutritional value of potato with the probiotic function, giving full play to the efficacy of the two.
Thirdly, the product of the invention uses erythritol to replace traditional white sugar, which reduces the heat of the product. At the same time, the invention also has the advantages of simple process, less equipment investment, wide market prospect and the like.
BRIEF DESCRIPTION OF THE FIGURES
FIG. 1 is a flow chart of preparing fermented potato cookies.
DESCRIPTION OF THE INVENTION
Embodiment 1
A fermented potato cookie of this embodiment is prepared from the following materials in parts by weight: 10 parts of potato powder, 5.5 parts of butter, 3 parts of erythritol, 2 parts of whole egg liquid, 0.05 part of salt, 0.025 part of glucoamylase, 0.18 part of yeast and lactic acid bacteria and 5 parts of water.
As shown in FIG. 1, a preparation method of the fermented potato cookie includes the following steps: (1) preparation of saccharified liquid: preheating water to 60°C, then adding 1 part of potato powder, heating to boiling, keeping temperature for 10 min, cooling to 80°C, adding glucoamylase, culturing at a constant temperature for 4 h, sterilizing with high - pressure steam, cooling, and then adjusting a sugar content to 8° Bx to obtain the saccharified liquid; a mass ratio of potato powder to water is 1: 5; (2) preparation of yeast and lactic acid bacteria liquid: adding yeast and lactic acid bacteria (1:1) into the remaining water for activation, then adding them into the saccharified liquid obtained in the step (1), and culturing at a constant temperature of 30°C for 24 h to obtain a mixed bacterial liquid; (3) mixed fermentation: adding the yeast and lactic acid bacteria liquid obtained in the step (2) into the remaining potato powder to prepare a dough with a water content of 50 - 60%, and fermenting at 30°C for 24 h to obtain a fermented potato dough; (4) drying and sieving: drying the yeast powder obtained in the step (3) for 25 h, pulverizing, and sieving with 100 - mesh sieve to obtain fermented potato powder; (5) paste modulation: softening butter at room temperature, stirring at 170 rpm until a colour is uniform and a volume is enlarged, adding erythritol into the butter twice at 170 rpm, continuously stirring until erythritol is uniformly dispersed, then adding whole egg liquid and salt twice at 170 rpm, continuously stirring until it is fluffy and the colour is white to obtain a mixture, adding the fermented potato powder obtained in the step (4) into the mixture for 3 times, scraping and stirring 7 times every 10 s in the process of adding fermented potato powder and continuously stirring at 170 rpm until fluffy to obtain a paste; (8) baking moulding: brushing a baking tray with oil, putting the potato paste obtained in the step (5) into a mould for extrusion moulding, baking in an oven, setting a baking upper temperature at 170°C and a baking lower temperature at 160°C, baking for 13 min, then adjusting the baking upper temperature at 190°C and baking lower temperature at 180°C, and baking for 4 min to obtain the fermented potato cookies.
Embodiment 2
A fermented potato cookie of this embodiment is prepared from the following materials in parts by weight: 9 parts of potato powder, 4.5 parts of butter, 2.5 parts of erythritol, 2 parts of whole egg liquid, 0.04 part of salt, 0.020 part of glucoamylase, 0.16 part of yeast and lactic acid bacteria and 4.5 parts of water.
A preparation method of the fermented potato cookie includes the following steps: (1) preparation of saccharified liquid: preheating water to 60°C, then adding 1 part of potato 5 powder, heating to boiling, keeping temperature for 10 min, cooling to 60°C, adding glucoamylase, culturing at a constant temperature for 4 h, sterilizing with high - pressure steam, cooling, and then adjusting a sugar content to 8° Bx to obtain the saccharified liquid; a mass ratio of potato powder to water is 1: 5; (2) preparation of yeast and lactic acid bacteria liquid: adding yeast and lactic acid bacteria (1:1) into the remaining water for activation, then adding them into the saccharified liquid obtained in the step (1), and culturing at a constant temperature of 30°C for 24 h to obtain a mixed bacterial liquid; (3) mixed fermentation: adding the yeast and lactic acid bacteria liquid obtained in the step (2) into the remaining potato powder to prepare a dough with a water content of 50 - 60%, and fermenting at 30°C for 24 h to obtain a fermented potato dough; (4) drying and sieving: drying the yeast powder obtained in the step (3) for 25 h, pulverizing, and sieving with 100 - mesh sieve to obtain fermented potato powder; (5) paste modulation: softening butter at room temperature, stirring at 170 rpm until a colour is uniform and a volume is enlarged, adding erythritol into the butter twice at 170 rpm, continuously stirring until erythritol is uniformly dispersed, then adding whole egg liquid and salt twice at 170 rpm, continuously stirring until it is fluffy and the colour is white to obtain a mixture, adding the fermented potato powder obtained in the step (4) into the mixture for 3 times, scraping and stirring 7 times every 10 s in the process of adding fermented potato powder and continuously stirring at 170 rpm until fluffy to obtain a paste; (6) baking moulding: brushing a baking tray with oil, putting the potato paste obtained in the step (5) into a mould for extrusion moulding, baking in an oven, setting a baking upper temperature at 170°C and a baking lower temperature at 160°C, baking for 12 min, then adjusting the baking upper temperature at 190°C and baking lower temperature at 180°C, and baking for 5 min to obtain the fermented potato cookies.
Embodiment 3
A fermented potato cookie of this embodiment is prepared from the following materials in parts by weight: 12 parts of potato powder, 6 parts of butter, 4 parts of erythritol, 3 parts of whole egg liquid, 0.06 part of salt, 0.03 part of glucoamylase, 0.20 part of yeast and lactic acid bacteria and 5.5 parts of water.
A preparation method of the fermented potato cookie includes the following steps: (1) preparation of saccharified liquid: preheating water to 65°C, then adding 1 part of potato powder, heating to boiling, keeping temperature for 10 min, cooling to 65°C, adding glucoamylase, culturing at a constant temperature for 4 h, sterilizing with high - pressure steam, cooling, and then adjusting a sugar content to 8° Bx to obtain the saccharified liquid; a mass ratio of potato powder to water is 1: 5; (2) preparation of yeast and lactic acid bacteria liquid: adding yeast and lactic acid bacteria (1:1) into the remaining water for activation, then adding them into the saccharified liquid obtained in the step (1), and culturing at a constant temperature of 35°C for 24 h to obtain a mixed bacterial liquid; (3) mixed fermentation: adding the yeast and lactic acid bacteria liquid obtained in the step (2) into the remaining potato powder to prepare a dough with a water content of 50 - 60%, and fermenting at 35°C for 24 h to obtain a fermented potato dough; (4) drying and sieving: drying the yeast powder obtained in the step (3) for 25 h, pulverizing, and sieving with 100 - mesh sieve to obtain fermented potato powder; (5) paste modulation: softening butter at room temperature, stirring at 180 rpm until a colour is uniform and a volume is enlarged, adding erythritol into the butter twice at 180 rpm, continuously stirring until erythritol is uniformly dispersed, then adding whole egg liquid and salt twice at 180 rpm, continuously stirring until it is fluffy and the colour is white to obtain a mixture, adding the fermented potato powder obtained in the step (4) into the mixture for 3 times, scraping and stirring 7 times every 10 s in the process of adding fermented potato powder and continuously stirring at 180 rpm until fluffy to obtain a paste; (6) baking moulding: brushing a baking tray with oil, putting the potato paste obtained in the step (5) into a mould for extrusion moulding, baking in an oven, setting a baking upper temperature at 180°C and a baking lower temperature at 160°C, baking for 10 min, then adjusting the baking upper temperature at 190°C and baking lower temperature at 170°C, and baking for 5 min to obtain the fermented potato cookies.
Comparative embodiment 1
A potato cookie of this comparative embodiment is prepared from the following materials in parts by weight: 10 parts of potato powder, 5.5 parts of butter, 3 parts of erythritol, 2 parts of whole egg liquid, 0.05 part of salt and 5 parts of water.
A preparation method of the potato cookie includes the following steps: (1) paste modulation: softening butter at room temperature, stirring at 170 rpm until a colour is uniform and a volume is enlarged, adding erythritol into the butter twice at 170 rpm, continuously stirring until erythritol is uniformly dispersed, then adding whole egg liquid and salt twice at 170 rpm, continuously stirring until it is fluffy and the colour is white to obtain a mixture, adding the potato powder into the mixture for 3 times, scraping and stirring 7 times every 10 s in the process of adding potato powder and continuously stirring at 170 rpm until fluffy to obtain a paste;
(2) baking moulding: brushing a baking tray with oil, putting the potato paste obtained in the step (1) into a mould for extrusion moulding, baking in an oven, setting a baking upper temperature at 170°C and a baking lower temperature at 160°C, baking for 12 min, then adjusting the baking upper temperature at 190°C and baking lower temperature at 180°C, and baking for 5 min to obtain the potato cookies.
Comparative embodiment 2
A cookie of this comparative embodiment is prepared from the following materials in parts by weight: 10 parts of wheat flour, 5.5 parts of butter, 3 parts of fine white sugar, 2 parts of whole egg liquid, 0.05 part of salt and 5 parts of water.
A preparation method of the cookie includes the following steps: (1) paste modulation: softening butter at room temperature, stirring at 170 rpm until a colour is uniform and a volume is enlarged, adding fine white sugar and salt into the butter twice at 170 rpm, continuously stirring until the fine white sugar is uniformly dispersed, then adding whole egg liquid and salt twice at 170 rpm, continuously stirring until it is fluffy and the colour is white to obtain a mixture, adding the wheat flour into the mixture for 3 times, scraping and stirring 7 times every 10 s in the process of adding potato powder and continuously stirring at 170 rpm until fluffy to obtain a paste; (2) baking moulding: brushing a baking tray with oil, putting the paste obtained in the step (1) into a mould for extrusion moulding, baking in an oven, setting a baking upper temperature at 170°C and a baking lower temperature at 160°C, baking for 12 min, then adjusting the baking upper temperature at 190°C and baking lower temperature at 180°C, and baking for 5 min to obtain the cookies.
Detection experiment: the quality of cookies made by specific embodiments and comparative embodiments is evaluated by sensory quality (out of 100), and the results are shown in the following table.
Table 1
Sample Sensoryevaluaton Comprehensive score
Embodiment 2 Clear pattern, delicate taste and rich fermented flavour. 89
Embodiment 3 Relatively complete pattern, delicate taste and 85 relatively rich fermented flavour.
Comparative Relatively complete pattern, coarse taste and no 77 embodiment 1 fermented flavour.
Comparative Relatively complete pattern, general taste, and no 80 embodiment 2 fermented flavour.

Claims (10)

CONCLUSIESCONCLUSIONS 1. Een gefermenteerd aardappelkoekje, bereid uit de volgende bestanddelen in gewichtsdelen: 9 - 13 delen aardappelpoeder, 4 - 6 delen boter, 2 - 4 delen erytritol, 1 - 3 delen vloeibaar compleet ei, 0,04 - 0,06 deel zout, 0,02 - 0,03 deel glucoamylase, 0,16 - 0,20 deel gist en melkzuurbacteriën en 4 - 6 delen water.1. A fermented potato cake, prepared from the following ingredients in parts by weight: 9 - 13 parts potato powder, 4 - 6 parts butter, 2 - 4 parts erythritol, 1 - 3 parts liquid whole egg, 0.04 - 0.06 parts salt, 0.02 - 0.03 parts glucoamylase, 0.16 - 0.20 parts yeast and lactic acid bacteria and 4 - 6 parts water. 2. Het gefermenteerde aardappelkoekje volgens conclusie 1, bereid uit de volgende bestanddelen in gewichtsdelen: 10 delen aardappelpoeder, 5 delen boter, 3 delen erytritol, 2 delen vloeibaar compleet ei, 0,05 deel zout, 0,025 deel glucoamylase, 0,18 deel gist en melkzuurbacteriën en 5,5 delen water.2. The fermented potato cake according to claim 1, prepared from the following ingredients in parts by weight: 10 parts potato powder, 5 parts butter, 3 parts erythritol, 2 parts liquid whole egg, 0.05 part salt, 0.025 part glucoamylase, 0.18 part yeast and lactic acid bacteria and 5.5 parts water. 3. Een werkwijze voor het bereiden van het gefermenteerde aardappelkoekje volgens de conclusie 1 of 2, welke werkwijze de volgende stappen omvat: (1) bereiding van versuikerde vloeistof: voorverwarmen van water tot 60 + 5°C, vervolgens toevoegen van 0,8 - 1,2 delen aardappelpoeder, verwarmen tot koken, 10 - 12 minuten op temperatuur houden, afkoelen tot 60 + 5°C, toevoegen van glucoamylase, gedurende 3 - 5 uur bij een constante temperatuur cultiveren, steriliseren, afkoelen, en vervolgens instellen van het suikergehalte tot 7 - 9° Bx om de versuikerde vloeistof te verkrijgen waarbij de massaverhouding van aardappelpoeder tot water 1 : (4 - 6) bedraagt; (2) bereiding van de vloeistof met gist en melkzuurbacteriën: aan het resterende water toevoegen van gist en melkzuurbacteriën (1:1) voor activering, vervolgens toevoegen aan de in stap (1) verkregen versuikerde vloeistof en opkweken bij een constante temperatuur van 30 + 2°C gedurende 22 - 26 uur om een gemengde bacterievloeistof te verkrijgen; (3) gemengde gisting: aan het resterende aardappelpoeder toevoegen van de in stap (2) verkregen vloeistof van gist en melkzuurbacteriën aan het resterende aardappelpoeder om een deeg te bereiden met een watergehalte van 50 - 60%, en fermenteren bij 30 + 2°C gedurende 24 - 72 uur om een gefermenteerd aardappeldeeg te verkrijgen; (4) drogen en zeven: drogen van het in stap (3) verkregen gistpoeder, verpulveren en zeven met een zeef van 80 - 120 mesh om gefermenteerd aardappelpoeder te verkrijgen; (5) modulatie van de pasta: boter zacht laten worden bij kamertemperatuur, roeren bij 100 - 250 toeren per minuut totdat de kleur uniform is en het volume is toegenomen, tweemaal aan de boter toevoegen van erythritol bij 100 - 250 toeren per minuut, voortdurend roeren totdat erythritol uniform is verspreid, vervolgens tweemaal bij 100 - 250 toeren per minuut heel ei vloeistof en zout toevoegen, voortdurend roeren tot het mengsel luchtig is en de kleur wit is, het in stap (4) verkregen gefermenteerde aardappelpoeder 2 tot 4 keer aan het mengsel toevoegen, en voortdurend roeren bij 100 tot 250 toeren per minuut tot het mengsel luchtig is, om een pasta te verkrijgen; (6) bakvorm: een bakplaat met olie bestrijken, de in stap (5) verkregen aardappelpasta in een vorm voor extrusievormen doen, en in een oven bakken om gefermenteerde aardappelkoekjes te verkrijgen.A method for preparing the fermented potato cake according to claim 1 or 2, which method comprises the following steps: (1) preparation of saccharified liquid: preheating water to 60 + 5°C, then adding 0.8 - 1.2 parts potato powder, heat to boiling, keep at temperature for 10 - 12 minutes, cool to 60 + 5°C, add glucoamylase, cultivate at a constant temperature for 3 - 5 hours, sterilize, cool, and then set the sugar content up to 7 - 9° Bx to obtain the saccharified liquid where the mass ratio of potato powder to water is 1: (4 - 6); (2) preparation of the liquid with yeast and lactic acid bacteria: add yeast and lactic acid bacteria (1:1) to the remaining water for activation, then add to the saccharified liquid obtained in step (1) and culture at a constant temperature of 30 + 2°C for 22 - 26 hours to obtain a mixed bacterial fluid; (3) mixed fermentation: adding the yeast and lactic acid bacteria liquid obtained in step (2) to the remaining potato powder to prepare a dough with a water content of 50 - 60%, and fermenting at 30 + 2°C for 24 - 72 hours to obtain a fermented potato dough; (4) drying and sieving: drying the yeast powder obtained in step (3), pulverizing and sieving with an 80-120 mesh sieve to obtain fermented potato powder; (5) modulation of the paste: soften butter at room temperature, stirring at 100 - 250 rpm until the color is uniform and the volume has increased, adding erythritol to the butter twice at 100 - 250 rpm, continuously stir until erythritol is uniformly dispersed, then add whole egg liquid and salt twice at 100 - 250 rpm, stirring continuously until the mixture is fluffy and the color is white, add the fermented potato powder obtained in step (4) 2 to 4 times add the mixture, stirring continuously at 100 to 250 revolutions per minute until the mixture is fluffy, to obtain a paste; (6) baking pan: oil a baking sheet, put the potato paste obtained in step (5) into an extrusion molding mold, and bake in an oven to obtain fermented potato cakes. 4. De werkwijze voor het bereiden van het gefermenteerde aardappelkoekje volgens conclusie 3, waarbij in stap (1) water wordt voorverwarmd tot 60°C, en vervolgens 1 deel aardappelpoeder wordt toegevoegd.The method for preparing the fermented potato cake according to claim 3, wherein in step (1) water is preheated to 60°C, and then 1 part of potato powder is added. 5. De werkwijze voor het bereiden van het gefermenteerde aardappelkoekje volgens conclusie 3, waarbij in stap (1) de massaverhouding van aardappelpoeder tot water 1: 5 bedraagt.The method for preparing the fermented potato cake according to claim 3, wherein in step (1) the mass ratio of potato powder to water is 1:5. 6. De bereidingswijze van het gefermenteerde aardappelkoekje volgens conclusie 3, waarbij in stap (1) na afkoeling tot 60°C glucoamylase wordt toegevoegd en gedurende 4 uur bij constante temperatuur wordt gecultiveerd, en water wordt toegevoegd om tot een suikergehalte van 8° Bx te verdunnen.The preparation method of the fermented potato cake according to claim 3, wherein in step (1) after cooling to 60°C, glucoamylase is added and cultivated for 4 hours at a constant temperature, and water is added to reach a sugar content of 8°Bx dilute. 7. De bereidingswijze van het gefermenteerde aardappelkoekje volgens conclusie 3, waarbij in stap (1) de sterilisatie met hoge druk stoomsterilisatie wordt uitgevoerd.The preparation method of the fermented potato cake according to claim 3, wherein in step (1) the sterilization is carried out with high-pressure steam sterilization. 8. De bereidingswijze van het gefermenteerde aardappelkoekje volgens conclusie 3, waarbij in stap (2) de massaverhouding van gist en melkzuurbacterién tot water 1: 1 bedraagt.The preparation method of the fermented potato cake according to claim 3, wherein in step (2) the mass ratio of yeast and lactic acid bacteria to water is 1:1. 9. De bereidingswijze van het gefermenteerde aardappelkoekje volgens conclusie 3, waarbij in stap (5) tijdens het toevoegen van het in stap (4) verkregen gefermenteerde aardappelpoeder 6 - 8 keer om de 10 s wordt geschraapt en gemengd.The preparation method of the fermented potato cake according to claim 3, wherein in step (5) while adding the fermented potato powder obtained in step (4) is scraped and mixed 6 - 8 times every 10 s. 10. De bereidingswijze van het gefermenteerde aardappelkoekje volgens conclusie 3, waarbij in stap (6) het genoemde bakproces als volgt is: instellen van een baktemperatuur op 160 - 180°C en een baktemperatuur op 150 - 170°C, bakken gedurende 12 - 15 min, vervolgens instellen van de baktemperatuur op 180 - 200°C en baktemperatuur op 170 - 190°C, en bakken gedurende 3 - 5 min.The preparation method of the fermented potato cake according to claim 3, wherein in step (6) said baking process is as follows: setting a baking temperature at 160 - 180°C and a baking temperature at 150 - 170°C, baking for 12 - 15 min, then set the baking temperature to 180 - 200°C and baking temperature to 170 - 190°C, and bake for 3 - 5 min.
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