CN105053139A - Potato granule crispy biscuits and preparation method thereof - Google Patents
Potato granule crispy biscuits and preparation method thereof Download PDFInfo
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Abstract
The invention provides potato granule crispy biscuits and a preparation method thereof and belongs to the field of foods. The biscuits are prepared from the following components in parts by weight: 25-35 parts of potato granules, 15-30 parts of weak gluten wheat flour, 12-20 parts of tartary buckwheat powder, 10-18 parts of coix seed, 5-22 parts of black soybeans, 5-7 parts of artificial butter, 8-10 parts of coconut oil, 1-2 parts of phospholipid, 32-34 parts of powdered white granulated sugar, 3-4 parts of starch syrup, 3-5 parts of whole milk powder, 0.2-0.7 part of table salt, 0.4-0.8 part of sodium bicarbonate, 0.1-0.4 part of ammonium hydrogen carbonate, 1-2 parts of grifola ultra-micro powder, 1-2 parts of poria cocos ultra-micro powder, 2-4 parts of konjac glucomannan, 0.05-0.1 part of essence and 30-55 parts of water. According to the potato granule crispy biscuits and the preparation method thereof, existing formula and process for preparing potato biscuits are improved so that the processed potato granule crispy biscuits have the characteristics of balanced nutrition, crispiness and palatability, and also have the health effects of tonifying spleen and stomach, detoxifying and maintaining beauty, excreting dampness and draining dampness, improving the immunity, resisting aging and the like.
Description
Technical field
The present invention relates to field of food, specifically a kind of potato full-powder is miscellaneous cereal-containing shortbread type biscuit of primary raw material processing and preparation method thereof.
Background technology
Take wheat flour as the biscuit that primary raw material processes be a kind of traditional food.Along with health diet consumption idea is formed and the appearance of various health food, conventional cookies also starts the future development to nutrition and health care.
In the prior art, existing potato is used for the report that biscuit makes.Patent of invention CN1430900 discloses a kind of potato biscuit and preparation method thereof, be by 15-35% by selecting materials, clean, remove the peel, boiling, pulverize, the additive such as mallet is beaten, dry, potato full-powder that the operation such as to sieve makes, the farina of 15-25%, the flour of 6-36% and white granulated sugar, cream, Fresh Egg mixes, leave standstill, group face, develop and print shaping, baking, cooling and making.The patent of invention close with it, if the patent No. is that the technological documents such as CN103891849B, CN103891850B all have and relate to the drying work of latke.Although above-mentioned prior art has reported use potato full-powder and farina preparing in biscuit process, but the difference of the flour amount used causes quality different, or be primary raw material with flour, or be primary raw material with farina, or be primary raw material with potato full-powder, part invention is also had to relate to potato residue, manufacturing technology requires high, and products taste and trophism aspect Shortcomings, in addition, above-mentioned relate to latke dryed product nutrient balance and health value still have much room for improvement.
Summary of the invention
The object of this invention is to provide a kind of potato full-powder is miscellaneous cereal-containing shortbread type biscuit of nutritious, the palatable crisp of primary raw material processing and preparation method thereof.
To achieve these goals, be achieved by the following technical solutions.
A kind of potato full-powder shortbread type biscuit, is made up of the component of following weight portion: potato full-powder 25-35 part, wheat weak gluten flour 15-30 part, buckwheat powder 12-20 part, coix seed 10-18 part, black soya bean 5-22 part, margarine 5-7 part, coconut oil 8-10 part, phosphatidase 1-2 parts, white sugar powder 32-34 part, starch syrup 3-4 part, whole milk powder 3-5 part, salt 0.2-0.7 part, sodium bicarbonate 0.4-0.8 part, carbonic hydroammonium 0.1-0.4 part, umbellate pore furgus Ultramicro-powder 1-2 part, Poria cocos Ultramicro-powder 1-2 part, konjac glucomannan 2-4 part, essence 0.05-0.1 part, water 30-55 part.
Preferably, described potato full-powder shortbread type biscuit, is made up of the component of following weight portion: potato full-powder 32 parts, wheat Self-raising flour 22 parts, buckwheat powder 16 parts, coix seed 14 parts, 12 parts, black soya bean, margarine 6 parts, coconut oil 9 parts, phosphatidase 1 .5 part, white sugar powder 33 parts, starch syrup 3.5 parts, whole milk powder 4 parts, salt 0.5 part, 0.6 part, sodium bicarbonate, 0.2 part, carbonic hydroammonium, umbellate pore furgus Ultramicro-powder 1.5 parts, Poria cocos Ultramicro-powder 1.5 parts, konjac glucomannan 3 parts, 0.1 part, essence, 45 parts, water.
Described potato full-powder take fresh potato as raw material, by cleaning, removing the peel, select, cut into slices, rinsing, precook, cool, boiling, the technical process of smashing mud, dehydrating, the powdery product obtained through pulverizing, excessively 100-200 mesh sieve again, preferred size 150 order product.
The wet gluten value of the weak gluten flour of described wheat is 15-21%, and preferred wet gluten value is the product of 18%.
Described umbellate pore furgus Ultramicro-powder granularity is 500 orders.
Described Poria cocos Ultramicro-powder granularity is 500 orders.
Described essence is the one in cardamom oil, hazelnut oil, jasmine oil, spearmint oil.
Present invention also offers the preparation method of described potato full-powder shortbread type biscuit, comprise following concrete steps:
(1) get coix seed to be placed in pot and to fry to micro-yellow with slow fire, drop into pulverizer after taking out and pulverize, cross 100 mesh sieves, obtain coix seed powder, get black soya bean and drop into pulverizer and pulverize, cross 100 mesh sieves, obtain black bean powder, for subsequent use;
(2) take coconut oil, phosphatide, margarine by formula, put into pot, be heated to 45 DEG C, take the dish out of the pot after melting until phosphatide, margarine, obtain compound lard, for subsequent use;
(3) white sugar powder, starch syrup, salt, sodium bicarbonate, carbonic hydroammonium, konjac glucomannan, whole milk powder are dissolved in water, obtain emulsion;
(4) take potato full-powder, the weak gluten flour of wheat, buckwheat powder, coix seed powder, black bean powder, umbellate pore furgus Ultramicro-powder, Poria cocos Ultramicro-powder, drop into dough mixing machine, add compound lard and emulsion that (2) and (3) step obtain, after stirring 10min, put into the proofing box that temperature is set to 30 DEG C and leave standstill 20min, take out, roll marks is shaping, obtains biscuit base;
(5) at biscuit base surface sprinkling essence, send into the baking box of 150 DEG C of preheatings, be adjusted to and get angry 180 DEG C, lower fiery 145 DEG C, bake and come out of the stove, cooling 10min, packaging.
Advantageous Effects of the present invention: present invention improves the drying standby formula of existing latke and technique, while making the described potato full-powder shortbread type biscuit of processing have balanced in nutrition, palatable crisp feature, have concurrently and ediblely can reach invigorating spleen and reinforcing stomach, poison expelling and beautifying, eliminating dampness and diuresis, raising immunity, anti-ageing health-care efficacy of waiting for a long time for a long time.
Detailed description of the invention
Embodiment 1
A kind of potato full-powder shortbread type biscuit, is made up of the component of following weight portion: the weak gluten flour of potato full-powder 25 parts, wheat 15 parts, buckwheat powder 12 parts, coix seed 10 parts, 5 parts, black soya bean, margarine 5 parts, coconut oil 8 parts, phosphatidase 1 part, white sugar powder 32 parts, starch syrup 3 parts, whole milk powder 3 parts, salt 0.2 part, 0.4 part, sodium bicarbonate, 0.1 part, carbonic hydroammonium, umbellate pore furgus Ultramicro-powder 1 part, Poria cocos Ultramicro-powder 1 part, konjac glucomannan 2 parts, 0.05 part, essence, 30 parts, water.
The preparation method of described potato full-powder shortbread type biscuit, comprises following concrete steps:
(1) get coix seed to be placed in pot and to fry to micro-yellow with slow fire, drop into pulverizer after taking out and pulverize, cross 100 mesh sieves, obtain coix seed powder, get black soya bean and drop into pulverizer and pulverize, cross 100 mesh sieves, obtain black bean powder, for subsequent use;
(2) take coconut oil, phosphatide, margarine by formula, put into pot, be heated to 45 DEG C, take the dish out of the pot after melting until phosphatide, margarine, obtain compound lard, for subsequent use;
(3) white sugar powder, starch syrup, salt, sodium bicarbonate, carbonic hydroammonium, konjac glucomannan, whole milk powder are dissolved in water, obtain emulsion;
(4) take 100 object potato full-powders, wet gluten value be 15% the weak gluten flour of wheat, buckwheat powder, coix seed powder, black bean powder, umbellate pore furgus Ultramicro-powder, Poria cocos Ultramicro-powder, drop into dough mixing machine, add compound lard and emulsion that (2) and (3) step obtain, after stirring 10min, put into the proofing box that temperature is set to 30 DEG C and leave standstill 20min, take out, roll marks is shaping, obtains biscuit base;
(5) at biscuit base surface sprinkling cardamom oil, send into the baking box of 150 DEG C of preheatings, be adjusted to and get angry 180 DEG C, lower fiery 145 DEG C, bake and come out of the stove, cooling 10min, packaging.
Embodiment 2
A kind of potato full-powder shortbread type biscuit, is made up of the component of following weight portion: the weak gluten flour of potato full-powder 35 parts, wheat 30 parts, buckwheat powder 20 parts, coix seed 18 parts, 22 parts, black soya bean, margarine 7 parts, coconut oil 10 parts, phosphatidase 2 part, white sugar powder 34 parts, starch syrup 4 parts, whole milk powder 5 parts, salt 0.7 part, 0.8 part, sodium bicarbonate, 0.4 part, carbonic hydroammonium, umbellate pore furgus Ultramicro-powder 2 parts, Poria cocos Ultramicro-powder 2 parts, konjac glucomannan 4 parts, 0.1 part, essence, 55 parts, water.
The preparation method of described potato full-powder shortbread type biscuit is with embodiment 1, and difference is that selected potato full-powder is 200 orders, and selected essence is hazelnut oil, and the wet gluten value of the weak gluten flour of selected wheat is 21%.
Embodiment 3
A kind of potato full-powder shortbread type biscuit, is made up of the component of following weight portion: potato full-powder 32 parts, wheat Self-raising flour 22 parts, buckwheat powder 16 parts, coix seed 14 parts, 12 parts, black soya bean, margarine 6 parts, coconut oil 9 parts, phosphatidase 1 .5 part, white sugar powder 33 parts, starch syrup 3.5 parts, whole milk powder 4 parts, salt 0.5 part, 0.6 part, sodium bicarbonate, 0.2 part, carbonic hydroammonium, umbellate pore furgus Ultramicro-powder 1.5 parts, Poria cocos Ultramicro-powder 1.5 parts, konjac glucomannan 3 parts, 0.1 part, essence, 45 parts, water.
The preparation method of described potato full-powder shortbread type biscuit is with embodiment 1, and difference is that selected potato full-powder is 150 orders, and selected essence is spearmint oil, and the wet gluten value of the weak gluten flour of selected wheat is 18%.
Embodiment 4
A kind of potato full-powder shortbread type biscuit, is made up of the component of following weight portion: potato full-powder 32 parts, wheat Self-raising flour 22 parts, buckwheat powder 16 parts, coix seed 14 parts, 12 parts, black soya bean, margarine 6 parts, coconut oil 9 parts, phosphatidase 1 .5 part, white sugar powder 33 parts, starch syrup 3.5 parts, whole milk powder 4 parts, salt 0.5 part, 0.6 part, sodium bicarbonate, 0.2 part, carbonic hydroammonium, umbellate pore furgus Ultramicro-powder 1.5 parts, Poria cocos Ultramicro-powder 1.5 parts, konjac glucomannan 3 parts, 0.1 part, essence, 45 parts, water.
The preparation method of described potato full-powder shortbread type biscuit is with embodiment 1, and difference is that selected potato full-powder is 200 orders, and selected essence is jasmine oil, and the wet gluten value of the weak gluten flour of selected wheat is 18%.
Embodiment 5
A kind of potato full-powder shortbread type biscuit, is made up of the component of following weight portion: potato full-powder 32 parts, wheat Self-raising flour 22 parts, buckwheat powder 16 parts, coix seed 14 parts, 12 parts, black soya bean, margarine 6 parts, coconut oil 9 parts, phosphatidase 1 .5 part, white sugar powder 33 parts, starch syrup 3.5 parts, whole milk powder 4 parts, salt 0.5 part, 0.6 part, sodium bicarbonate, 0.2 part, carbonic hydroammonium, umbellate pore furgus Ultramicro-powder 1.5 parts, Poria cocos Ultramicro-powder 1.5 parts, konjac glucomannan 3 parts, 0.1 part, essence, 45 parts, water.
The preparation method of described potato full-powder shortbread type biscuit is with embodiment 1, and difference is that selected potato full-powder is 150 orders, and selected essence is jasmine oil, and the wet gluten value of the weak gluten flour of selected wheat is 15%.
Test example
Product sensory measures
| Project | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 |
| Decorative pattern (10) | 7.1 | 7.3 | 7.5 | 7.6 | 7.5 |
| Degree of sticking to one's teeth (10) | 7.9 | 8.0 | 8.3 | 8.2 | 8.1 |
| Gas porosity (15) | 12.5 | 12.8 | 13.5 | 13.1 | 13.2 |
| Mouthfeel (15) | 13.3 | 13.3 | 13.8 | 13.5 | 13.6 |
| Tissue (10) | 7.7 | 8.0 | 8.4 | 8.3 | 8.2 |
| Taste (10) | 7.8 | 7.8 | 8.4 | 8.2 | 8.0 |
| Color and luster (10) | 7.5 | 7.5 | 7.6 | 7.5 | 7.6 |
| Effect (10) | 6.8 | 6.9 | 7.2 | 7.1 | 7.1 |
| Total score (100) | 70.6 | 71.6 | 74.7 | 73.5 | 73.3 |
Evaluation result describes: potato shortbread type biscuit decorative pattern of the present invention is clear, and thickness is even, ungauged regions, metaboly, uniform color, surface is glossy, without white powder, overfocus or the white phenomenon of mistake, fragrance is pure, crispy in taste, does not stick to one's teeth, and section is fine and closely woven, in cellular, without macroscopic-void, without greasy dirt, edible impurity invariably.
Claims (5)
1. a potato full-powder shortbread type biscuit, it is characterized in that, be made up of the component of following weight portion: potato full-powder 25-35 part, wheat weak gluten flour 15-30 part, buckwheat powder 12-20 part, coix seed 10-18 part, black soya bean 5-22 part, margarine 5-7 part, coconut oil 8-10 part, phosphatidase 1-2 parts, white sugar powder 32-34 part, starch syrup 3-4 part, whole milk powder 3-5 part, salt 0.2-0.7 part, sodium bicarbonate 0.4-0.8 part, carbonic hydroammonium 0.1-0.4 part, umbellate pore furgus Ultramicro-powder 1-2 part, Poria cocos Ultramicro-powder 1-2 part, konjac glucomannan 2-4 part, essence 0.05-0.1 part, water 30-55 part, described potato full-powder take fresh potato as raw material, by cleaning, removing the peel, select, cut into slices, rinsing, precook, cool, boiling, the technical process of smashing mud, dehydrating, then through pulverizing, cross 100-200 mesh sieve and the powdery product that obtains, the wet gluten value of the weak gluten flour of described wheat is 15-21%, described umbellate pore furgus Ultramicro-powder granularity is 500 orders, described Poria cocos Ultramicro-powder granularity is 500 orders, described essence is the one in cardamom oil, hazelnut oil, jasmine oil, spearmint oil.
2. a kind of potato full-powder shortbread type biscuit according to claim 1, it is characterized in that, be made up of the component of following weight portion: potato full-powder 32 parts, wheat Self-raising flour 22 parts, buckwheat powder 16 parts, coix seed 14 parts, 12 parts, black soya bean, margarine 6 parts, coconut oil 9 parts, phosphatidase 1 .5 part, white sugar powder 33 parts, starch syrup 3.5 parts, whole milk powder 4 parts, salt 0.5 part, 0.6 part, sodium bicarbonate, 0.2 part, carbonic hydroammonium, umbellate pore furgus Ultramicro-powder 1.5 parts, Poria cocos Ultramicro-powder 1.5 parts, konjac glucomannan 3 parts, 0.1 part, essence, 45 parts, water.
3. a kind of potato full-powder shortbread type biscuit according to claim 1, is characterized in that, described potato full-powder granularity is 150 orders.
4. a kind of potato full-powder shortbread type biscuit according to claim 1, is characterized in that, the wet gluten value of the weak gluten flour of described wheat is 18%.
5. the preparation method of potato full-powder shortbread type biscuit according to claim 1, is characterized in that, comprise the following steps:
(1) get coix seed to be placed in pot and to fry to micro-yellow with slow fire, drop into pulverizer after taking out and pulverize, cross 100 mesh sieves, obtain coix seed powder, get black soya bean and drop into pulverizer and pulverize, cross 100 mesh sieves, obtain black bean powder, for subsequent use;
(2) take coconut oil, phosphatide, margarine by formula, put into pot, be heated to 45 DEG C, take the dish out of the pot after melting until phosphatide, margarine, obtain compound lard, for subsequent use;
(3) white sugar powder, starch syrup, salt, sodium bicarbonate, carbonic hydroammonium, konjac glucomannan, whole milk powder are dissolved in water, obtain emulsion;
(4) take potato full-powder, the weak gluten flour of wheat, buckwheat powder, coix seed powder, black bean powder, umbellate pore furgus Ultramicro-powder, Poria cocos Ultramicro-powder, drop into dough mixing machine, add compound lard and emulsion that (2) and (3) step obtain, after stirring 10min, put into the proofing box that temperature is set to 30 DEG C and leave standstill 20min, take out, roll marks is shaping, obtains biscuit base;
(5) at biscuit base surface sprinkling essence, send into the baking box of 150 DEG C of preheatings, be adjusted to and get angry 180 DEG C, lower fiery 145 DEG C, bake and come out of the stove, cooling 10min, packaging.
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Cited By (10)
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| CN105519655A (en) * | 2016-02-19 | 2016-04-27 | 思朗食品（淮北）有限公司 | Potato biscuit and preparation method |
| CN105724542A (en) * | 2016-05-05 | 2016-07-06 | 定西薯宝农业科技发展有限责任公司 | Potato pastry and preparing method thereof |
| CN105815413A (en) * | 2016-03-30 | 2016-08-03 | 大连工业大学 | Sea-flavor potato full-powder low-sugar biscuit and manufacturing method thereof |
| CN105901097A (en) * | 2016-06-27 | 2016-08-31 | 芜湖宏洋食品有限公司 | Detox slimming biscuit and preparation method thereof |
| CN105994513A (en) * | 2016-03-30 | 2016-10-12 | 大连工业大学 | Marine flavored potato full flour low-sugar fermented biscuits and manufacture method thereof |
| CN106386964A (en) * | 2016-12-08 | 2017-02-15 | 佛山科学技术学院 | Biscuit containing phaffia rhodozyma astaxanthin and preparation method thereof |
| CN106819988A (en) * | 2016-11-04 | 2017-06-13 | 湖北省宏源药业科技股份有限公司 | A kind of food with beauty treatment weight losing function |
| CN107094839A (en) * | 2016-02-18 | 2017-08-29 | 北京福寿星绿色食品科技有限责任公司 | A kind of spirulina tea longevity biscuit and preparation method |
| CN111184053A (en) * | 2020-01-06 | 2020-05-22 | 河南科技学院 | Potato biscuit and preparation method thereof |
| CN111513112A (en) * | 2020-05-11 | 2020-08-11 | 北京农业职业学院 | Potato whole flour cookies and making method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107094839A (en) * | 2016-02-18 | 2017-08-29 | 北京福寿星绿色食品科技有限责任公司 | A kind of spirulina tea longevity biscuit and preparation method |
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| CN105815413A (en) * | 2016-03-30 | 2016-08-03 | 大连工业大学 | Sea-flavor potato full-powder low-sugar biscuit and manufacturing method thereof |
| CN105994513A (en) * | 2016-03-30 | 2016-10-12 | 大连工业大学 | Marine flavored potato full flour low-sugar fermented biscuits and manufacture method thereof |
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| CN105901097A (en) * | 2016-06-27 | 2016-08-31 | 芜湖宏洋食品有限公司 | Detox slimming biscuit and preparation method thereof |
| CN106819988A (en) * | 2016-11-04 | 2017-06-13 | 湖北省宏源药业科技股份有限公司 | A kind of food with beauty treatment weight losing function |
| CN106386964A (en) * | 2016-12-08 | 2017-02-15 | 佛山科学技术学院 | Biscuit containing phaffia rhodozyma astaxanthin and preparation method thereof |
| CN111184053A (en) * | 2020-01-06 | 2020-05-22 | 河南科技学院 | Potato biscuit and preparation method thereof |
| CN111513112A (en) * | 2020-05-11 | 2020-08-11 | 北京农业职业学院 | Potato whole flour cookies and making method thereof |
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Application publication date: 20151118 |
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| RJ01 | Rejection of invention patent application after publication |