CN112106803A - Low-glycemic special potato biscuit powder and preparation method thereof - Google Patents
Low-glycemic special potato biscuit powder and preparation method thereof Download PDFInfo
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- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 129
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Images
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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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
-
- 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
- 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
- A21D2/22—Ascorbic acid
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a low-sugar-rise potato biscuit special powder which is prepared by firstly carrying out wall protection treatment on potatoes by adopting a two-step wall protection method, preparing low-damage potato whole powder after powder preparation, and compounding the low-damage potato whole powder with low-gluten wheat flour, a sweetening agent, a raising agent, citric acid, salt and the like according to a proportion. According to the invention, the damage of potato cells is reduced by a wall protection technology, the integrity of the potato cells is retained to the maximum extent, the nutritional value of potatoes is improved, and meanwhile, the low-gluten wheat flour, the low-calorie sweetener and the like are supplemented to prepare the special low-sugar-rise potato biscuit powder, so that the processing time of potato biscuits is saved, the difficulty of household baking of biscuits is reduced, and the nutritional value in potatoes is retained to the maximum extent.
Description
Technical Field
The invention belongs to the technical field of potato food processing, and particularly relates to a preparation method of low-sugar-rise potato biscuit special powder.
Background
With the promotion of the strategy of staple food digestion of potatoes, the application of the whole potato flour to baked products such as biscuits, bread and the like is increasing day by day. Potatoes are widely planted at home and abroad as the fourth major grain crop in the world. One of the important human staple foods, potato is rich in nutrition, wherein the protein is complete protein and contains 8 essential amino acids for human body, vitamin B1, B2, iron, phosphorus and potassium with high content. The biscuit is used as a main baking product at home and abroad, and has the characteristics of convenient storage, long shelf life, suitability for people at all ages and the like. With the gradual understanding of people on health, biscuits which are processed by taking low-gluten wheat flour as a main raw material in a large quantity have high Glycemic Index (GI) and are not suitable for diabetics and obese people to eat in a large quantity.
In order to meet the requirements of consumers on the mouthfeel, the taste and even the health of products, the baking industry needs to develop flour in a more specialized direction, and the flour with single use cannot meet the market demands. The conventional preparation method of the whole potato flour often neglects the damage degree of cells in the processing process, so that the finished whole potato flour contains a large amount of rapidly digestible starch, and the glycemic index of the potato biscuit is not obviously different from that of a common biscuit. Therefore, the industrialization of potato food requires pretreatment of potatoes to improve the processing suitability thereof.
The patent CN201610390964.0 provides a low-sugar fermented potato biscuit with a marine flavor and a preparation method thereof, and the potato biscuit produced by the invention is rich in an obvious marine flavor; CN201810356936.6 provides a potato whole powder and an instant potato paste powder and a preparation method thereof, the potato whole powder produced by the invention is fine and smooth and has better luster; CN201811311515.8 proposes a method for preparing potato whole flour, the potato whole flour produced by the method has long preparation time, and the nutritional value of the potato is kept.
Disclosure of Invention
The invention aims to solve the problem that the whole potato flour cannot meet the market demand, and provides the preparation method of the low-glycemic potato biscuit special flour, which overcomes the defect that the traditional biscuits have a high Glycemic Index (GI) value after eating, enriches the variety of the biscuit powder, and promotes the progress of the staple food strategy of potatoes.
In order to achieve the above object, the present invention provides, in a first aspect, a low-glycemic potato biscuit flour comprising the following components: the weight portion is: 40-90 parts of low-damage potato whole powder, 10-60 parts of low-gluten wheat flour, 5-15 parts of sweetening agent, 0.1-1 part of leavening agent, 0-0.5 part of citric acid and 0-1 part of salt.
The sweetener is one or a mixture of two or more of maltitol, xylitol and erythritol.
The leavening agent is one or a mixture of two or more of ammonium bicarbonate, sodium bicarbonate and sodium metabisulfite.
The invention provides a preparation method of low-sugar-rise potato biscuit special powder, which comprises the steps of firstly preparing low-damage potato whole powder, and then compounding the low-damage potato whole powder with low-gluten wheat flour, a sweetening agent, a leavening agent, citric acid and salt according to the proportion in claim 1 to obtain the potato biscuit powder.
Preferably, the specific preparation method of the low-damage potato flour comprises the following steps:
1) primary wall protection: selecting fresh potatoes, cleaning, peeling, slicing, and performing primary wall protection by a calcium immersion method;
2) curing: cooking the potatoes obtained in the step 1), and mashing to obtain mashed potatoes;
3) pre-drying: placing the mashed potatoes in a container, continuously stirring, and pre-drying, wherein the pre-drying adopts a hot air dryer to dry the materials;
4) secondary wall protection: carrying out secondary wall protection treatment on the pre-dried mashed potatoes by a freeze-thaw method;
5) milling: drying the mashed potatoes obtained in the step 4), crushing, and sieving with a 40-100 mesh sieve to obtain the low-damage potato whole powder.
Preferably, the calcium leaching method in the step 1) is specifically as follows: placing the potatoes in a calcium chloride solution, wherein the concentration of the calcium chloride solution is 0.5-1.0%, the soaking time is 30-60min, and the soaking temperature is 35-40 ℃.
Preferably, the cooking temperature in the step 2) is 95-100 ℃, and the cooking time is 10-30 min.
Preferably, the mashed potatoes are placed in a container in the step 3), and are stirred at a low speed in the pre-drying process, wherein the stirring speed is 20-50r/min, the pre-drying temperature is 50-80 ℃, the hot air flow is 80-100m/min, and the time is 1-2 h.
Preferably, the step 4) of performing secondary wall protection treatment by using a freeze-thaw method specifically comprises the following steps: freezing the pre-dried mashed potato at-20 deg.C to-40 deg.C for 4-8 hr, and thawing at 0-5 deg.C.
Preferably, a hot air dryer is adopted in the step 5), the drying temperature is 40-80 ℃, the hot air flow is 90-110m/min, and the time is 6-12 h.
Through the technical scheme, the invention has the beneficial effects that:
according to the invention, the damage of potato cells is reduced by a wall protection technology, the integrity of the potato cells is retained to the greatest extent, the nutritional value of potatoes is improved, and meanwhile, the low-gluten wheat flour, the low-calorie sweetener and the like are supplemented to prepare the special low-glycemic potato biscuit powder, so that the processing time of potato biscuits is saved, the difficulty of household baked biscuits is reduced, the nutritional value of potatoes is retained to the greatest extent, and the potato biscuit powder conforms to the fast-paced life style at present. The biscuit made by the special biscuit flour is crisp and delicious, can effectively improve the blood sugar reaction of a user after eating, has strong satiety, and is suitable for the consumers at all ages.
Drawings
In order to facilitate understanding for those skilled in the art, the present invention will be further described with reference to the accompanying drawings.
FIG. 1 is a reaction flow chart of the preparation method of the low-sugar-rise potato biscuit special-purpose powder.
Detailed Description
The present invention is further illustrated by the following examples, which are not intended to limit the scope of the invention.
In the prior art, the conventional preparation method of the whole potato flour often neglects the damage degree of cells in the processing process, so that the finished product whole flour contains a large amount of rapidly digestible starch, and the sugar rising index of the potato biscuit is not obviously different from that of the common biscuit.
The preparation method of the low-glycemic potato biscuit special powder provided by the embodiment overcomes the defect of high Glycemic Index (GI) value of the conventional biscuits after eating, enriches the variety of the biscuit powder, and promotes the progress of the staple potato diet strategy. The biscuit powder comprises the following raw materials in percentage by weight: 40-90 parts of low-damage potato whole powder, 10-60 parts of low-gluten wheat flour, 5-15 parts of sweetening agent, 0.1-1 part of leavening agent, 0-0.5 part of citric acid and 0-1 part of salt.
The specific scheme is as follows:
(1) primary wall protection: selecting fresh potatoes, cleaning, peeling, slicing, and performing primary wall protection by a calcium immersion method;
(2) curing: cooking the potatoes in the step (1), and mashing to obtain mashed potatoes;
(3) pre-drying: placing the mashed potatoes in a container, continuously stirring, and pre-drying the materials by adopting a hot air dryer;
(4) secondary wall protection: carrying out secondary wall protection treatment on the pre-dried mashed potatoes by a freeze-thaw method;
in order to protect the integrity of potato cells in the processing process, reduce the loss of nutrient contents in the processing process of the whole potato flour and improve the quality reduction of the whole potato flour caused by more free starch, firstly, the first wall protection treatment is carried out on the potatoes by adopting a calcium soaking method, and most of the nutrient contents can be reserved in the subsequent curing stage; the freeze-thaw method is adopted to carry out secondary wall protection treatment on the mashed potatoes, so that the mashed potatoes after freeze-thaw has better dispersibility, and the damage of mechanical force to cells during crushing can be reduced.
(5) Milling: drying the mashed potatoes in the step (4), and crushing and sieving to obtain low-damage potato whole powder;
(6) powder preparation: and (4) compounding the low-damage potato whole powder obtained in the step (5) with low-gluten wheat flour, a sweetening agent, a swelling agent, citric acid and salt according to a proportion to obtain the special potato biscuit powder.
The calcium soaking method comprises soaking potato in calcium chloride solution at 35-40 deg.C for 30-60min at concentration of 0.5-1.0%.
The secondary wall protection adopts a freeze thawing method, and the secondary wall protection parameters are that the pre-dried mashed potatoes are frozen for 4-8h at the temperature of-20 ℃ to-40 ℃ and then unfrozen at the temperature of 0 ℃ to 5 ℃.
The embodiment takes the low-damage potato whole powder as a raw material, adopts a calcium-soaking and freeze-thawing two-step wall protection method to prepare the low-damage potato whole powder, maintains the integrity of potato cells, effectively avoids the contact between starch and digestive enzyme caused by cell damage, and reduces the loss of nutrient components caused by the damage of the potato cells.
The curing and cooking temperature of the step (2) is 95-100 ℃, and the cooking time is 10-30 min.
And (3) placing the mashed potatoes in a container, and stirring at a low speed in a pre-drying process, wherein the stirring speed is 20-50r/min, the pre-drying temperature is 50-80 ℃, the hot air flow is 80-100m/min, and the time is 1-2 h.
Further, a hot air dryer is adopted in the step (5), the drying temperature is 40-80 ℃, the hot air flow is 90-110m/min, and the time is 6-12 h.
Further, in the step (5), the whole crushed potato flour is sieved by a 40-100 mesh sieve, so that the low-damage whole potato flour is obtained.
Further, the sweetener in the step (6) is one or a mixture of two or more of maltitol, xylitol and erythritol.
Further, the leavening agent in the step (6) is one or a mixture of two or more of ammonium bicarbonate, sodium bicarbonate and sodium metabisulfite.
The problem that potato biscuits are easy to age can be solved by adding citric acid in the preparation of the special potato biscuit powder, the low-sugar potato biscuit powder is prepared by adding low-gluten wheat flour and low-calorie sweetening agents (maltitol, xylitol and erythritol), so that the making time of biscuits is greatly saved, the finished biscuits are crisp and delicious, the stimulation of insulin response is effectively weakened, the stability of blood sugar of eaters is favorably maintained, and the blood sugar Generation Index (GI) and calorie intake of the customers after eating are reduced.
Because the potatoes contain a large amount of starch, if the potatoes are improperly stored after being made into finished products, the gelatinized starch is easy to aggregate, so that the finished products are regenerated, and the taste of the biscuits is influenced. Experiments show that after citric acid is added, the electrostatic repulsion among starch molecules is enhanced, rearrangement and aggregation among the starch molecules are reduced, and a certain inhibiting effect on the regeneration of a finished product can be achieved. In order to improve the mouthfeel of the biscuit, one or a mixture of two or more of ammonium bicarbonate, sodium bicarbonate and sodium metabisulfite is selected as a leavening agent to be added into biscuit dough, so that the baked biscuit is crisp and delicious.
The invention will now be further illustrated with reference to specific examples, which are not intended to limit the scope of the invention.
Example 1:
accurately weighing 500g of fresh non-sprouting potatoes, cleaning and peeling, cutting into potato chips with the thickness of about 4mm, soaking in calcium chloride solution with the concentration of 0.5% at 40 ℃ for 60min, and washing with clear water for later use; placing the potato slices soaked with calcium in a container, steaming at 100 deg.C for 10min, grinding into paste, predrying in a hot air drier for 1h when the temperature of the paste reaches room temperature, and continuously stirring during predrying process, wherein the stirring speed is 20r/min, the drying temperature is 55 deg.C, and the hot air flow rate is 80 m/min; cooling the mashed potatoes, freezing for 4h in a refrigerator at the temperature of-40 ℃, thawing at the temperature of 0 ℃, continuously drying the materials for 12h by adopting a hot air dryer under the conditions that the drying temperature is 50 ℃ and the hot air flow rate is 90m/min, crushing, and sieving by using a 40-mesh sieve to obtain the low-damage potato whole powder; accurately weighing 80g of low-damage potato whole powder, 120g of low-gluten wheat flour, 10g of maltitol, 0.2g of ammonium bicarbonate, 0.1g of citric acid and 0.2g of salt, uniformly mixing and compounding to obtain the special powder for the potato biscuit. Accurately weighing 100g of potato biscuit special powder, adding 30g of steamed butter and 15g of egg liquid, kneading into smooth dough, rolling and molding, and baking at 180 ℃ and 170 ℃ for 12min to obtain the low-sugar potato biscuit.
Example 2:
accurately weighing 500g of fresh non-sprouting potatoes, cleaning and peeling, cutting into potato chips with the thickness of about 4mm, soaking in calcium chloride solution with the concentration of 0.6 percent at 35 ℃ for 45min, and washing with clear water for later use; placing the potato slices soaked with calcium in a container, steaming at 100 deg.C for 20min, grinding into paste, predrying in a hot air drier for 1.5h when the temperature of the potato paste reaches room temperature, and continuously stirring during predrying process, wherein the stirring speed is 30r/min, the drying temperature is 60 deg.C, and the hot air flow rate is 90 m/min; cooling the mashed potatoes, freezing for 5h in a refrigerator at the temperature of-40 ℃, thawing at the temperature of 3 ℃, continuously drying the materials for 9h by adopting a hot air dryer under the conditions that the drying temperature is 60 ℃ and the flow rate of hot air is 100m/min, crushing, and sieving by using a 60-mesh sieve to obtain the low-damage potato whole powder; accurately weighing 100g of low-damage potato whole powder, 100g of low-gluten wheat flour, 15g of maltitol, 0.3g of ammonium bicarbonate, 0.2g of citric acid and 0.3g of salt, uniformly mixing and compounding to obtain the special powder for the potato biscuit. Accurately weighing 100g of potato biscuit special powder, adding 30g of steamed butter and 15g of egg liquid, kneading into smooth dough, rolling and molding, and baking at 180 ℃ and 170 ℃ for 12min to obtain the low-sugar potato biscuit.
Example 3:
accurately weighing 500g of fresh non-sprouting potatoes, cleaning and peeling, cutting into potato chips with the thickness of about 4mm, soaking in calcium chloride solution with the concentration of 0.7% for 30min at 35 ℃, and washing with clear water for later use; placing the potato slices soaked with calcium in a container, steaming at 100 deg.C for 30min, grinding into paste, predrying in a hot air drier for 2h when the temperature of the paste reaches room temperature, and continuously stirring during predrying process, wherein the stirring speed is 40r/min, the drying temperature is 65 deg.C, and the hot air flow rate is 100 m/min; cooling the mashed potatoes, freezing for 6h in a refrigerator at the temperature of-40 ℃, thawing at the temperature of 5 ℃, continuously drying the materials for 6h by adopting a hot air dryer under the conditions that the drying temperature is 70 ℃ and the flow rate of hot air is 110m/min, crushing, and sieving by using a 80-mesh sieve to obtain the low-damage potato whole powder; accurately weighing 120g of low-damage potato whole powder, 80g of low-gluten wheat flour, 20g of maltitol, 0.4g of ammonium bicarbonate, 0.3g of citric acid and 0.4g of salt, uniformly mixing and compounding to obtain the special powder for the potato biscuit. Accurately weighing 100g of potato biscuit special powder, adding 30g of steamed butter and 15g of egg liquid, kneading into smooth dough, rolling and molding, and baking at 180 ℃ and 170 ℃ for 12min to obtain the low-sugar potato biscuit.
The low Glycemic Index (GI) values of the special low glycemic potato biscuit flour prepared in examples 1-3 were determined and used as a blank control with wheat flour, and the test results are shown in Table 1.
Table 1 shows Glycemic Index (GI) values of biscuits made from potato biscuit-specific flour
The low damage potato flakes obtained from examples 1-3 were subjected to iodine blue value measurement and commercial potato flakes were used as a blank control, and the test results are shown in table 2.
Table 2 shows the measurement results of iodine blue value of potato powder
The Glycemic Index (GI) indicates how much a human body has a glycemic response after eating a certain food, and when the glycemic index is 55 or less, the food is considered to be a low GI food. As can be seen from Table 1, the glycemic index value of the biscuits made from potato flour is reduced, and the whole potato flour prepared by the two-step wall protection method retains the complete structure of part of potato cells, so that the GI value of the biscuits is effectively reduced. The high and low iodine blue values indicate the degree of potato cell rupture during processing, and indirectly prove that the two-step wall protection method effectively maintains the integrity of the cell wall. The low calorie sweetener is not involved in body metabolism, does not provide energy, and is suitable for consumers who control carbohydrate and energy intake. Therefore, the potato flour prepared by the method provided by the invention can be processed into biscuits, the eating quality of the biscuits is guaranteed, the taste is crisp, the palatability of the finished biscuits is good, and the full-bodied potato fragrance is realized.
The invention reduces the damage of the potato cells by a twice-wall protection method, furthest retains the integrity of the potato cells and improves the nutritional value of the potatoes. Meanwhile, the special low-sugar-rise potato biscuit powder is prepared by adding low-gluten wheat flour, low-calorie sweetener and the like, so that the processing time of potato biscuits is saved, the difficulty of baking the biscuits in families is reduced, the nutritional value of potatoes is retained to the maximum extent, and the potato biscuit powder conforms to the fast-paced life style at present.
The special potato biscuit flour prepared by the embodiment is added with auxiliary materials such as butter, eggs and the like according to a certain proportion, the mixture is kneaded into dough, and the dough is rolled and molded and then baked to obtain the potato biscuit. The potato whole flour prepared by the method has low cell content dissolution rate, retains the nutritional ingredients in the potato whole flour to the maximum extent, and has good application and popularization values.
The biscuit made of the special biscuit flour prepared by the method is crisp and delicious, can effectively improve the blood sugar reaction of a consumer after eating, has strong satiety, and is suitable for consumers at all ages.
The preferred embodiments of the invention disclosed above are intended to be illustrative only. The preferred embodiments are not intended to be exhaustive or to limit the invention to the precise embodiments disclosed. Obviously, many modifications and variations are possible in light of the above teaching. The embodiments were chosen and described in order to best explain the principles of the invention and the practical application, to thereby enable others skilled in the art to best utilize the invention. The invention is limited only by the claims and their full scope and equivalents.
Claims (10)
1. The special low-glycemic potato biscuit powder is characterized by comprising the following components: the weight portion is: 40-90 parts of low-damage potato whole powder, 10-60 parts of low-gluten wheat flour, 5-15 parts of sweetening agent, 0.1-1 part of leavening agent, 0-0.5 part of citric acid and 0-1 part of salt.
2. The special low-sugar-rise potato biscuit powder as claimed in claim 1, wherein the sweetener is one or a mixture of two or more of maltitol, xylitol and erythritol.
3. The special low-glycemic potato biscuit powder as claimed in claim 1, wherein the leavening agent is one or a mixture of two or more of ammonium bicarbonate, sodium bicarbonate and sodium metabisulfite.
4. A preparation method of low-sugar-rise potato biscuit special powder is characterized by firstly preparing low-damage potato whole powder, and then compounding the low-damage potato whole powder with low-gluten wheat flour, a sweetening agent, a swelling agent, citric acid and salt according to the proportion in claim 1 to obtain the potato biscuit special powder.
5. The preparation method of the special low-sugar-rise potato biscuit powder as claimed in claim 4, wherein the specific preparation method of the low-damage potato whole powder comprises the following steps:
1) primary wall protection: selecting fresh potatoes, cleaning, peeling, slicing, and performing primary wall protection by a calcium immersion method;
2) curing: cooking the potatoes obtained in the step 1), and mashing to obtain mashed potatoes;
3) pre-drying: placing the mashed potatoes in a container, continuously stirring, and pre-drying, wherein the pre-drying adopts a hot air dryer to dry the materials;
4) secondary wall protection: carrying out secondary wall protection treatment on the pre-dried mashed potatoes by a freeze-thaw method;
5) milling: drying the mashed potatoes obtained in the step 4), crushing, and sieving with a 40-100 mesh sieve to obtain the low-damage potato whole powder.
6. The preparation method of the special low-sugar-rise potato biscuit powder as claimed in claim 5, wherein the step 1) calcium leaching method is specifically as follows: placing the potatoes in a calcium chloride solution, wherein the concentration of the calcium chloride solution is 0.5-1.0%, the soaking time is 30-60min, and the soaking temperature is 35-40 ℃.
7. The preparation method of the low-sugar-rise potato biscuit special powder as claimed in claim 5, wherein the cooking temperature in the step 2) is 95-100 ℃, and the cooking time is 10-30 min.
8. The preparation method of the special low-sugar-rise potato biscuit powder as claimed in claim 5, characterized in that the mashed potatoes are placed in a container in the step 3) and are slowly stirred in the pre-drying process, wherein the stirring speed is 20-50r/min, the pre-drying temperature is 50-80 ℃, the hot air flow is 80-100m/min, and the time is 1-2 h.
9. The preparation method of the special low-sugar-rise potato biscuit powder as claimed in claim 5, wherein the step 4) of performing secondary wall protection treatment by a freeze-thaw method specifically comprises the following steps: freezing the pre-dried mashed potato at-20 deg.C to-40 deg.C for 4-8 hr, and thawing at 0-5 deg.C.
10. The preparation method of the special low-sugar-rise potato biscuit powder as claimed in claim 5, characterized in that a hot air dryer is adopted in the step (5), the drying temperature is 40-80 ℃, the hot air flow is 90-110m/min, and the time is 6-12 h.
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