阅读说明：本技术 一种马铃薯全粉曲奇饼干及其制作方法 (Potato whole flour cookies and making method thereof ) 是由 孙玉清 田文静 田璐 刘小飞 于 2020-05-11 设计创作，主要内容包括：本发明公开了一种马铃薯全粉曲奇饼干,由以下成分组成：马铃薯全粉35--45份、水8-12份、小麦全麦粉55-65份、甜奶油50-60份、鸡蛋50-60份、糖粉30-45份、食盐3-5份、小苏打0.5份。根据本发明的马铃薯全粉曲奇饼干,营养丰富、口感较佳并且制作成本低,适合普通家庭及西饼店制作。(The invention discloses a potato whole flour cookie, which consists of the following components: 35-45 parts of potato powder, 8-12 parts of water, 55-65 parts of wheat whole wheat flour, 50-60 parts of sweet cream, 50-60 parts of eggs, 30-45 parts of powdered sugar, 3-5 parts of salt and 0.5 part of baking soda. The potato whole flour cookie is rich in nutrition, good in taste and low in manufacturing cost, and is suitable for being manufactured in common families and western cake shops.)

1. A potato whole flour cookie is characterized by comprising the following components: 35-45 parts of potato powder, 8-12 parts of water, 55-65 parts of wheat whole wheat flour, 50-60 parts of sweet cream, 50-60 parts of eggs, 30-45 parts of powdered sugar, 3-5 parts of salt and 0.5 part of baking soda.

2. A potato whole flour cookie according to claim 1 wherein the potato whole flour 40 parts, the water 10 parts, the wheat whole flour 60 parts, the sweet cream 55 parts, the egg 55 parts, the sugar powder 40 parts, the salt 4 parts.

3. A method of making potato whole flour cookies according to any of the preceding claims 1-2 comprising the steps of:

the first step is as follows: making or purchasing potato whole powder;

the second step is that: adding 20-30% of water into the potato powder obtained in the first step for rehydration;

the third step: mixing whole wheat flour and baking soda, and sieving with 100 mesh sieve; sieving sugar powder with 100 mesh sieve;

the fourth step: foaming the sweet cream to expand the volume to 2-3 times of the original volume, adding the mixture of the whole wheat flour and the baking soda mixed in the third step and the salt, and fully stirring the mixture into uniform paste;

the fifth step: beating eggs and the screened powdered sugar to form cream-shaped egg paste, and mixing the cream-shaped egg paste with the potato whole powder rehydrated in the second step to form stable potato egg paste;

and a sixth step: mixing the batter prepared in the fourth step with the egg paste prepared in the fifth step to form a mixture;

the seventh step: extruding a biscuit blank by using a cookie making tool;

eighth step: baking at 160 deg.C for 10-12 min to obtain the final product.

4. The method of making potato flakes cookie according to claim 3, wherein the first step of making potato flakes comprises: cleaning, peeling, selecting, slicing, rinsing, pre-cooking, cooling, cooking, mashing, and dehydrating and drying to obtain a micro-granular product, namely the whole potato powder.

Technical Field

The invention relates to the technical field of food processing, in particular to a baked food, and especially relates to a potato whole flour cookie and a making method thereof.

Background

The potato is a tuber vegetable which is frequently eaten by people, and has rich nutrition and various processing methods. Products made from potatoes, such as french fries, are popular with consumers. In recent years, people have begun to make cake-like products from potatoes as raw materials to thereby further develop end products of potatoes.

The potato powder is a powdery product prepared by cleaning, peeling, slicing, rinsing, pre-cooking, cooling, cooking, mashing and dehydrating and drying fresh potatoes, and the functional biological components of the potatoes are reserved to the maximum extent.

The cookie is a fine and flat cake type biscuit, belongs to baked food, is processed by using low-gluten flour, butter, eggs and white granulated sugar for the traditional cookie, is common food for the western cake house, is crisp in taste, fashionable in appearance and convenient to eat, and is popular with consumers.

At present, cookies made of potato whole powder are quietly aroused. In the products in the prior art, the potato whole flour cookies mainly take potato whole flour and low-gluten flour as main raw materials, and other substances such as bean dreg flour, corn flour and the like are added into the potato whole flour cookies, so that although the content of dietary fibers is increased, the formula is too complex, the potato whole flour cookies are not easy to popularize, and are particularly not suitable for household operation.

Thus, the present group of inventors have endeavored to develop a novel potato whole flour cookie that overcomes the aforementioned drawbacks to enrich the potato end product. Compared with the traditional butter cookies, the prepared potato whole powder cookies not only have the advantages of obviously increased contents of dietary fibers and mineral substances, but also have low cost and simple preparation process, are suitable for large-scale production and are particularly suitable for being self-made by ordinary families.

Disclosure of Invention

The invention aims to provide potato whole flour cookies, wherein the contents of dietary fibers and minerals in finished products are obviously increased. In addition, the formula is simple, the food materials are wide, the processing technology is simple and convenient, and the method is suitable for being made by baking food processing enterprises and families.

According to one aspect of the present invention, there is provided a potato whole flour cookie made of the following ingredients: 35-45 parts of potato powder, 8-12 parts of water, 55-65 parts of wheat whole wheat flour, 50-60 parts of sweet cream, 50-60 parts of eggs, 30-45 parts of powdered sugar, 3-5 parts of salt and 0.5 part of baking soda.

Preferably, the potato whole flour is 40 parts, the water is 10 parts, the wheat whole wheat flour is 60 parts, the sweet cream is 55 parts, the egg is 55 parts, the sugar powder is 40 parts, and the salt is 4 parts.

According to another aspect of the present invention, there is provided a method of making potato whole flour cookies, comprising the steps of:

the first step is as follows: making or purchasing potato flakes

The second step is that: adding 20-30% of water into the potato powder obtained in the first step for rehydration;

the third step: mixing whole wheat flour and baking soda, and sieving with 100 mesh sieve; sieving sugar powder with 100 mesh sieve;

the fourth step: foaming the sweet cream to expand the volume to 2-3 times of the original volume, adding the mixture of the whole wheat flour and the baking soda mixed in the third step and the salt, and fully stirring the mixture into uniform paste;

the fifth step: beating eggs and the screened powdered sugar to form cream-shaped egg paste, and mixing the cream-shaped egg paste with the potato whole powder rehydrated in the second step to form stable potato egg paste;

and a sixth step: mixing the batter prepared in the fourth step with the egg paste prepared in the fifth step to form a mixture;

the seventh step: extruding a biscuit blank by using a cookie making tool;

eighth step: baking at 160 deg.C for 10-12 min to obtain the final product.

Preferably, the first step of making potato flakes comprises: cleaning, peeling, selecting, slicing, rinsing, pre-cooking, cooling, cooking, mashing, and dehydrating and drying to obtain a micro-granular product, namely the whole potato powder.

According to the potato whole flour cookie provided by the invention, the contents of dietary fibers and mineral substances are increased, the oil content is low, and the taste is good. In addition, the manufacturing cost is low, the manufacturing process is simple, and the method is particularly suitable for home-making.

Detailed Description

Embodiments of the present invention will be described in detail below with reference to examples, but those skilled in the art will appreciate that the following examples are only illustrative of the present invention and should not be construed as limiting the scope of the present invention.

The invention provides a potato whole flour cookie, which is prepared by using potato whole flour, wheat whole flour and wheat standard flour to replace the traditional wheat low-gluten flour and adding cream, eggs and powdered sugar. In addition, the emulsifying property of the sweet cream is utilized to adjust the structure of the batter, no butter is added, and the content of the grease of the cookies is reduced.

A potato whole flour cookie biscuit consists of the following components: 35-45 parts of potato powder, 8-12 parts of water, 55-65 parts of wheat whole wheat flour, 50-60 parts of sweet cream, 50-60 parts of eggs, 30-45 parts of powdered sugar, 3-5 parts of salt and 0.5 part of baking soda. Note that the wheat gluten and no butter were included in the ingredients of the above composition.

Wherein, the potato powder can be 35 parts, 40 parts or 45 parts; water may be 8 parts, 10 parts or 12 parts; the whole wheat flour can be 55 parts, 60 parts or 65 parts; the sweet cream can be 50 parts, 55 parts or 60 parts; the eggs can be 50 parts, 55 parts or 60 parts; the sugar powder can be 30 parts, 35 parts, 40 parts or 45 parts; the salt can be 3 parts, 4 parts or 5 parts.

Preferably, 40 parts of potato powder, 10 parts of water, 60 parts of wheat whole wheat flour, 55 parts of sweet cream, 55 parts of eggs, 40 parts of powdered sugar, 4 parts of salt and 0.5 part of baking soda. Experiments prove that the potato whole flour cookies prepared by the formula have the advantages of high nutrition and good taste, and have very high sensory evaluation score.

The making method of the potato whole flour cookies comprises the following steps:

the first step is as follows: making or purchasing potato flakes

The manufacturing process comprises the following steps: cleaning fresh potato tubers, peeling, selecting, slicing, rinsing, pre-cooking, cooling, cooking, mashing, and dehydrating and drying to obtain a micro-granular product, namely the potato whole powder.

Further, potato flakes may be purchased in the market, for example, potato flakes produced by the blue wheatstone potato industry (inner mongolia) limited.

The second step is that: and (3) adding 35-45 parts of the potato whole powder obtained in the first step into 8-12 parts of water for rehydration. The rehydration treatment can ensure that the particles of the potato whole flour absorb water, reduce the adsorption to grease and facilitate the beating and fusion of the batter.

The third step: mixing 55-65 parts of whole wheat flour and 0.5 part of baking soda, and sieving with a 100-mesh sieve; 30-45 parts of sugar powder is also sieved by a 100-mesh sieve; a 100 mesh stainless steel screen manufactured by concentric mechanical llc of new county city may be used.

The fourth step: 50-60 parts of sweetened cream are foamed, the volume of the sweetened cream is expanded to 2-3 times of the original volume, 3-5 parts of salt and the mixture of the whole wheat flour and the baking soda mixed in the third step are added, and the mixture is fully stirred into uniform batter; an egg whisk model VFM7, manufactured by voyado food machinery ltd, power 230W, speed 50Hz may be used.

The fifth step: 50-60 parts of beaten eggs and 30-45 parts of sieved powdered sugar to form creamy egg paste, and the creamy egg paste is mixed with the potato whole powder rehydrated in the second step to form stable potato egg paste; an egg whisk model VFM7, manufactured by voyado food machinery ltd, power 230W, speed 50Hz may be used.

And a sixth step: mixing the batter prepared in the fourth step and the egg paste prepared in the fifth step to form a mixture.

The seventh step: the biscuit may be extruded using a cookie-making tool, such as a chrysanthemum flower tip, for example, in an amount of 10-12g per biscuit, or about 15g per biscuit.

Eighth step: baking at 160 deg.C for 10-12 min to obtain the final product with dry weight of 7-7.5 g. The oven can be selected from SANMEI SEC-3Y-1S type.

The potato whole flour cookies according to the present invention do not contain wheat gluten, thereby significantly increasing the content of dietary fiber and minerals compared to conventional cookies comprising wheat gluten as a raw material. According to the determination, compared with the traditional cookie biscuit which takes the wheat low-gluten flour as the raw material, the potato whole flour cookie biscuit has the advantages that the dietary fiber is increased by 11%, and the potassium in minerals is increased by 47%. Furthermore, the sensory quality was shown to be golden yellow in colour, crispy in texture, strong in potato aroma.

In addition, the market prices of the potato whole flour and the wheat whole flour are lower than those of the wheat low-gluten flour, so that the raw material cost is obviously reduced. In particular, the cost is reduced by about 20-25%, and the method is very suitable for home-made and large-scale production and sale.

In addition, the potato whole flour cookies are low in oil content and healthier and are suitable for more people because no butter is added.

Furthermore, the bonding property of the potatoes is reduced because the potatoes are mixed with the beaten egg paste after being rehydrated; and the cream is independently foamed and then is mixed with the whole wheat flour, so that the strength of the flour is reduced. Therefore, the batter does not stick tools, has good processing performance, is easy to extrude and form, and the made cookie has clear and beautiful patterns.

The foregoing describes the general principles and features of the present invention without limitation to the above-described embodiments, and various changes and modifications may be made without departing from the spirit and scope of the invention, which fall within the scope of the claimed invention.