阅读说明：本技术 一种马铃薯酥脆饼干的制作方法 (Method for making potato crisp biscuits ) 是由 常伟 于 2019-11-20 设计创作，主要内容包括：本发明公开的一种马铃薯酥脆饼干的制作方法,具体如下：将核桃磨成核桃粉,再与其他原料马铃薯淀粉、牛奶、低筋面粉、马铃薯全粉、白砂糖、植物油、鸡蛋、玉米粉、芝麻混合制成面团发酵、辊压成型、烘烤、冷却包装即得成品。本发明的一种马铃薯酥脆饼干的制作方法制作的产品色泽微黄,酥脆可口,香味浓郁,具有马铃薯香脆的风味；本产品营养价值很高,富含蛋白质、维生素等多种营养物质,有利于人体对食物进行消化和吸收,增强人体免疫力作用,具有健脾和胃,益气调中、排毒养颜和降压抗衰老的功效,是一种老少皆宜、经济实惠的绿色营养食品。(The invention discloses a method for making crisp potato biscuits, which comprises the following steps: grinding walnut into walnut powder, mixing with other raw materials such as potato starch, milk, low-gluten flour, potato flour, white granulated sugar, vegetable oil, eggs, corn flour and sesame, making into dough, fermenting, roll-forming, baking, cooling and packaging to obtain the final product. The product prepared by the method for preparing the crisp potato biscuits is light yellow in color, crisp and delicious, and aromatic in flavor, and has a crisp potato flavor; the product has high nutritive value, is rich in various nutritive substances such as protein, vitamins and the like, is beneficial to digesting and absorbing food by a human body, has the effect of enhancing the immunity of the human body, has the effects of strengthening spleen and stomach, tonifying qi and regulating middle warmer, expelling toxin and beautifying, reducing blood pressure and resisting aging, and is an economical and practical green nutritive food which is suitable for people of all ages.)

1. A method for making potato crisp biscuits is characterized by comprising the following steps:

step 1: weighing the following raw materials in percentage by mass: 5-10% of potato starch, 8-16% of milk, 35-45% of low-gluten flour, 10-20% of potato flour, 3-6% of white granulated sugar, 3-6% of vegetable oil, 5-8% of eggs, 2-8% of corn flour, 1-5% of sesame and 2-6% of walnuts, wherein the sum of the mass percentages of the materials is 100%;

step 2: grinding the walnuts into walnut powder by using a wall breaking machine;

and step 3: opening the egg and stirring for 5-10min, adding white sugar, and stirring for 10-15min to obtain protein solution;

and 4, step 4: putting the potato starch, the low-gluten flour, the milk, the potato whole powder, the corn flour and the sesame weighed in the step 1, the walnut powder in the step 2 and the protein liquid in the step 3, finally adding sodium bicarbonate and water into a dough kneading machine, uniformly mixing, fully and uniformly mixing to prepare dough, wherein the modulation temperature of the dough is preferably 30-35 ℃, and standing and fermenting the dough to obtain fermented dough;

and 5: sending the mixture into a roll forming machine to be rolled and formed, and then baking the mixture;

step 6: and cooling the baked biscuit by adopting a natural cooling method for 15-20min, and packaging the cooled biscuit after shaping, wherein the packaged product is a finished product.

2. The method for making potato crackers as claimed in claim 1, wherein the milk of step 1 is whole milk.

3. The method for making potato crisp biscuits according to claim 1, wherein baking in the step 5 adopts a high-temperature short-time process, the temperature at the early stage of baking is 280 ℃, so that the biscuits are rapidly expanded and shaped; the final temperature was 120 ℃ and the dehydration and coloration stage was carried out for a baking time of 25 mm.

4. The method for making potato crackers as claimed in claim 1, wherein the fermentation time of step 4 is 15-30 min.

Technical Field

The invention belongs to the technical field of food processing, and relates to a method for making potato crisp biscuits.

Background

The potato has high nutritive value, is a globally accepted full-nutrition food, has high protein nutritive value and high digestible components, is easy to be absorbed by human bodies, has the quality similar to that of animal protein, contains various amino acids, including arginine, methionine, isoleucine, lysine, histidine, phenylalanine, threonine and other essential amino acids which cannot be synthesized by human bodies per se, and has the value comparable to that of egg. Meanwhile, the potatoes also contain abundant vitamins such as: carotene, vitamin C, thiamine, riboflavin, nicotinic acid and the like, and also contains mineral nutrient components such as calcium, phosphorus, iron and the like, and belongs to full-nutrient food. At present, potatoes in China are mainly used for fresh food, and some potatoes are used for processing starch or western leisure foods such as chips, potato chips, mashed potatoes and the like; still another aspect is to add to other food products, such as to make a food gel in a minced meat ball or to make a potato-containing dough in a wheat flour based dough. In the prior art, a wide variety of foods are processed from potatoes, such as dehydrated potato slices (purees, strips), quick-frozen french fries, potato vacuum chips, potato bread, instant noodles, potato crisps, fried snacks, french fries, and the like, as well as food products made from potato starch from wangwang food ltd.

At present, the consumption trend of the biscuits is gradually changed to the direction of having good taste, comprehensive nutrition and health care function. Fresh potatoes are not easy to store, can be used for processing into potato biscuits to realize comprehensive utilization of potato raw materials, is convenient to eat and store, and improves the economic value of the potato biscuits.

Disclosure of Invention

The invention aims to provide a method for making potato crisp biscuits, and solves the problems that breakfast powder in the prior art is incomplete in nutrition and is not easy to digest and absorb.

The invention adopts the technical scheme that a method for making potato crisp biscuits comprises the following steps:

step 1: weighing the following raw materials in percentage by mass: 5-10% of potato starch, 8-16% of milk, 35-45% of low-gluten flour, 10-20% of potato flour, 3-6% of white granulated sugar, 3-6% of vegetable oil, 5-8% of eggs, 2-8% of corn flour, 1-5% of sesame and 2-6% of walnuts, wherein the sum of the mass percentages of the materials is 100%;

step 2: grinding the walnuts into walnut powder by using a wall breaking machine;

and step 3: opening the egg and stirring for 5-10min, adding white sugar, and stirring for 10-15min to obtain protein solution;

and 4, step 4: putting the potato starch, the low-gluten flour, the milk, the potato whole powder, the corn flour and the sesame weighed in the step 1, the walnut powder in the step 2 and the protein liquid in the step 3 into a dough kneading machine, uniformly mixing, fully mixing to prepare dough, adjusting the dough to be at a proper temperature of 30-35 ℃, standing and fermenting the dough to obtain fermented dough;

and 5: sending the mixture into a roll forming machine to be rolled and formed, and then baking the mixture;

step 6: and cooling the baked biscuit by adopting a natural cooling method for 15-20min, and packaging the cooled biscuit after shaping, wherein the packaged product is a finished product.

The present invention is also characterized in that,

step 1, the milk is full cream milk.

Step 5, baking by adopting a high-temperature short-time process, wherein the temperature in the early baking stage is 280 ℃, so that the biscuit is rapidly expanded and shaped; the final temperature was 120 ℃ and the dehydration and coloration stage was carried out for a baking time of 25 mm.

Step 4, fermenting for 15-30 min;

the method has the beneficial effects that the product prepared by the method for preparing the crisp potato biscuits is light yellow in color, crisp and delicious, and aromatic in flavor, and has the crisp potato flavor; the product has high nutritive value, is rich in various nutritive substances such as protein, vitamins and the like, is beneficial to digesting and absorbing food by a human body, has the effect of enhancing the immunity of the human body, has the effects of strengthening spleen and stomach, tonifying qi and regulating middle warmer, expelling toxin and beautifying, reducing blood pressure and resisting aging, and is an economical and practical green nutritive food which is suitable for people of all ages.

Detailed Description

The present invention will be further illustrated with reference to the following examples.