阅读说明：本技术 一种土豆月饼的制作工艺 (Making process of potato moon cake ) 是由 刘学竹 申恒宝 于发家 申振 于 2019-01-18 设计创作，主要内容包括：本发明公开了一种土豆月饼的制作工艺,它以植物油、白砂糖、白豆沙、水、糖稀、鸡蛋、葡萄糖、土豆全粉为辅料组成,经原料处理、炒馅、和面、包制成型、烤制、冷却、包装而成。本发明工艺制作的土豆月饼皮酥脆、馅松软,保留了土豆的风味和营养,甜而不腻口,口感柔软,老幼皆宜,适合一般人群食用。制作工艺科学合理,简单易学,适宜普遍推广应用。(The invention discloses a making process of a potato moon cake, which is prepared by using vegetable oil, white granulated sugar, white bean paste, water, syrup, eggs, glucose and potato flakes as auxiliary materials through the steps of raw material treatment, stuffing frying, dough mixing, bread forming, baking, cooling and packaging. The potato moon cake prepared by the process is crisp in skin, soft in stuffing, sweet but not greasy in taste, soft in mouthfeel, suitable for all ages and suitable for general people to eat, and the flavor and nutrition of potatoes are kept. The manufacturing process is scientific and reasonable, simple and easy to learn, and is suitable for popularization and application.)

1. A potato moon cake making process is characterized by comprising the following steps: the potato and wheat flour food is prepared by taking potatoes and wheat flour as main materials and vegetable oil, white granulated sugar, white bean paste, water, syrup, eggs, glucose and potato starch as auxiliary materials, and by selecting raw materials, processing the raw materials, frying stuffing, kneading dough, wrapping, forming, baking, cooling and packaging; the weight portions of the ingredients are: 600 parts of mashed potato, 550 parts of wheat flour, 400 parts of white granulated sugar, 400 parts of vegetable oil, 300 parts of white bean paste, 60-70 parts of water, 40-50 parts of syrup, 30-40 parts of eggs, 20-30 parts of glucose and 20-30 parts of potato powder, and the specific processing steps are as follows:

(1) the potato raw material is selected from fresh and well-preserved products, the potato variety is better with smooth epidermis, small number of eyes and shallow eyes according to white pulp and 14-16% of starch content. The wheat flour is high-quality wheat flour.

(2) Cleaning potato, peeling, steaming, and mincing into paste.

(3) Frying stuffing: frying vegetable oil, white granulated sugar and mashed potato in a jacketed pan, breaking white sweetened bean paste after frying, stirring and continuously frying, frying until the stuffing is shoveled by a shovel, preventing the stuffing from falling off, ensuring bright color and elasticity after cooling. The total stir-frying time is about 2 hours. And taking the fried stuffing out of the pot, and placing the stuffing in a cooling disc for cooling.

(4) Kneading: firstly, eggs, white granulated sugar, water and potato flakes are added into a flour barrel and quickly stirred into milk white, then vegetable oil, glucose and a small amount of cake oil are added and quickly stirred into whipped cream, and finally wheat flour and syrup are added to prepare uniform dough.

(5) And (3) packaging and forming: wrapping the flour wrapper 40-45 and the stuffing 60-55, and pressing and molding by using a flower type moon cake mold, wherein the patterns are clear during molding.

(6) Brushing egg liquid: and uniformly brushing a thin layer of egg liquid on the surface of the moon cake blank by using a soft brush.

(7) Baking: setting the surface fire of 6 moon cakes per jin to be 250 ℃, setting the primer fire to be 200 ℃, heating an oven to a set temperature in advance during baking, putting the moon cake blank into the oven, baking for 16-18 minutes until the surface of the moon cake blank is golden, the round edge is light yellow, and the bottom of the moon cake blank has no focal spot. And adjusting the proper baking temperature and baking time according to the type of the oven and the specification of the moon cake.

(8) Brushing oil: after the moon cake is taken out of the oven, a thin layer of vegetable oil is brushed on the surface of the moon cake, so that the brightness is improved.

(9) And (3) cooling: and completely cooling the baked moon cake to room temperature.

(10) Packaging: each moon cake is put into a tray, then is packaged and sealed, and is put into an outer package.

2. The making process of the potato moon cake according to claim 1, wherein:

preparing stuffing from potato, adding appropriate amount of potato flour into dough sheet, parching, making sheet, wrapping, baking, cooling, and packaging.

Technical Field

The invention relates to the technical field of baked products and preparation thereof, in particular to a manufacturing process of a potato moon cake.

Background

The potato is rich in nutrition, contains a large amount of starch, protein, cellulose and a small amount of fat, and is rich in vitamin C, vitamin A, vitamin B1B2 and minerals such as calcium, phosphorus, iron and the like. It also contains vitamin B6, and vitamin B6 has arteriosclerosis preventing effect. The potato contains a large amount of dietary fibers, can relax bowels, help the organism to timely excrete metabolic toxins to prevent constipation, and prevent intestinal diseases. The nutrition of potatoes is very comprehensive, and the potatoes are also easily absorbed and digested by human bodies, so the potatoes are called as 'perfect food'. The potato planting area is wide, and the yield is high. It can be used as grain, vegetable, and also as delicious potato chips, chips and other fast food, and is popular among men, women, old and young. The potato is comprehensive in nutrition and strong in processability, and is certainly favored by people when being used for preparing snack foods such as desserts.

The moon cake is one of the traditional cakes in China which are popular for a long time, is a necessary delicious food for families, and has extremely high market share before the mid-autumn festival every year. With the improvement of living standard of people, in recent years, varieties and patterns of moon cakes are diversified and are deeply popular with consumers. In order to improve market competitiveness and meet the requirements of people on healthy delicious food, the traditional process is combined with the modern technical means, and a potato moon cake which takes cheap and high-quality potatoes as raw materials is developed, so that the innovative development of moon cake processing is realized.

Disclosure of Invention

The invention aims to provide a manufacturing process of a potato moon cake, which is a festival delicious moon cake product with moderate price, rich nutrition, good taste, benefit for human health and suitability for all ages.

In order to realize the purpose of the invention, the following technical scheme is adopted: a potato moon cake is prepared from potato and wheat flour as main materials, vegetable oil, white granulated sugar, white bean paste, water, syrup, egg, glucose and potato flour as auxiliary materials by selecting raw materials, processing the raw materials, frying stuffing, kneading dough, wrapping, molding, baking, cooling and packaging; the weight portions of the ingredients are: 600 parts of mashed potato, 550 parts of wheat flour, 400 parts of white granulated sugar, 400 parts of vegetable oil, 300 parts of white bean paste, 60-70 parts of water, 40-50 parts of syrup, 30-40 parts of eggs, 20-30 parts of glucose and 20-30 parts of potato powder, and the specific processing steps are as follows:

(1) the potato raw material is selected from fresh and well-preserved products, the potato variety is better with smooth epidermis, small number of eyes and shallow eyes according to white pulp and 14-16% of starch content. The wheat flour is high-quality wheat flour.

(2) Cleaning potato, peeling, steaming, and mincing into paste.

(3) Frying stuffing: frying vegetable oil, white granulated sugar and mashed potato in a jacketed pan, breaking white sweetened bean paste after frying, stirring and continuously frying, wherein the stuffing is not easy to drop after frying is shoveled by a shovel, the color is bright, and the stuffing is elastic after cooling. The total stir-frying time is about 2 hours. And taking the fried stuffing out of the pot, and placing the stuffing in a cooling disc for cooling.

(4) Kneading: firstly, eggs, white granulated sugar, water and potato flakes are added into a flour barrel and quickly stirred into milk white, then vegetable oil, glucose and a small amount of cake oil are added and quickly stirred into whipped cream, and finally wheat flour and syrup are added to prepare uniform dough.

(5) And (3) packaging and forming: wrapping the flour wrapper 40-45 and the stuffing 60-55, and pressing and molding by using a flower type moon cake mold, wherein the patterns are clear during molding.

(6) Brushing egg liquid: and uniformly brushing a thin layer of egg liquid on the surface of the moon cake blank by using a soft brush.

(7) Baking: setting the surface fire of 6 moon cakes per jin to be 250 ℃, setting the primer fire to be 200 ℃, heating an oven to a set temperature in advance during baking, putting the moon cake blank into the oven, baking for 16-18 minutes until the surface of the moon cake blank is golden, the round edge is light yellow, and the bottom of the moon cake blank has no focal spot. And adjusting the proper baking temperature and baking time according to the type of the oven and the specification of the moon cake.

(8) Brushing oil: after the moon cake is taken out of the oven, a thin layer of vegetable oil is brushed on the surface of the moon cake, so that the brightness is improved.

(9) And (3) cooling: and completely cooling the baked moon cake to room temperature.

(10) Packaging: each moon cake is put into a tray, then is packaged and sealed, and is put into an outer package.

The potato moon cake made by the process is crisp in skin, soft in stuffing, sweet but not greasy in taste, soft in mouthfeel, suitable for all ages and deeply popular with consumers, and the flavor of the potato is kept.

The potato mooncake processed by the method is suitable for common people to eat due to the fact that potatoes are comprehensive in nutrition and rich in dietary fibers, and the making process is scientific, reasonable, simple and easy to learn and suitable for general popularization and application.

Detailed Description

Making of a potato moon cake: the potato and wheat flour food is prepared by taking potatoes and wheat flour as main materials and vegetable oil, white granulated sugar, white bean paste, water, syrup, eggs, glucose and potato starch as auxiliary materials, and by selecting raw materials, processing the raw materials, frying stuffing, kneading dough, wrapping, forming, baking, cooling and packaging; the weight portions of the ingredients are: 600 parts of mashed potato, 550 parts of wheat flour, 400 parts of white granulated sugar, 400 parts of vegetable oil, 300 parts of white bean paste, 60-70 parts of water, 40-50 parts of syrup, 30-40 parts of eggs, 20-30 parts of glucose and 20-30 parts of potato powder, and the specific processing steps are as follows:

(1) the potato raw material is selected from fresh and well-preserved products, the potato variety is better with smooth epidermis, small number of eyes and shallow eyes according to white pulp and 14-16% of starch content. The wheat flour is high-quality wheat flour.

(2) Cleaning potato, peeling, steaming, and mincing into paste.

(3) Frying stuffing: frying vegetable oil, white granulated sugar and mashed potato in a jacketed pan, breaking white sweetened bean paste after frying, stirring and continuously frying, wherein the stuffing is not easy to drop after frying is shoveled by a shovel, the color is bright, and the stuffing is elastic after cooling. The total stir-frying time is about 2 hours. And taking the fried stuffing out of the pot, and placing the stuffing in a cooling disc for cooling.

(4) Kneading: firstly, eggs, white granulated sugar, water and potato flakes are added into a flour barrel and quickly stirred into milk white, then vegetable oil, glucose and a small amount of cake oil are added and quickly stirred into whipped cream, and finally wheat flour and syrup are added to prepare uniform dough.

(5) And (3) packaging and forming: wrapping the flour wrapper 40-45 and the stuffing 60-55, and pressing and molding by using a flower type moon cake mold, wherein the patterns are clear during molding.

(6) Brushing egg liquid: and uniformly brushing a thin layer of egg liquid on the surface of the moon cake blank by using a soft brush.

(7) Baking: setting the surface fire of 6 moon cakes per jin to be 250 ℃, setting the primer fire to be 200 ℃, heating an oven to a set temperature in advance during baking, putting the moon cake blank into the oven, baking for 16-18 minutes until the surface of the moon cake blank is golden, the round edge is light yellow, and the bottom of the moon cake blank has no focal spot. And adjusting the proper baking temperature and baking time according to the type of the oven and the specification of the moon cake.

(8) Brushing oil: after the moon cake is taken out of the oven, a thin layer of vegetable oil is brushed on the surface of the moon cake, so that the brightness is improved.

(9) And (3) cooling: and completely cooling the baked moon cake to room temperature.

(10) Packaging: each moon cake is put into a tray, then is packaged and sealed, and is put into an outer package.

The parts of the invention not described in detail are all known in the art, and the general changes or substitutions by those skilled in the art within the technical scope of the invention are all included in the protection scope of the invention.