阅读说明：本技术 一种高蛋白、低碳水代餐薯渣饼干的制作方法 (Method for making high-protein low-carbon water meal replacement potato residue biscuits ) 是由 赵佳奇 于 2021-08-03 设计创作，主要内容包括：本发明公开了一种高蛋白,低碳水的代餐薯渣饼干及其制作方法,属于食品加工技术领域。本发明以薯渣和鸡蛋清为主料,以梨汁、柠檬汁、红枣、枸杞、刺梨、芝麻为辅料。利用鸡蛋清的起泡特性,克服薯渣的塑形差、口感不佳的缺点,使烘焙后的薯渣饼干成型效果好,口感绵软。与此同时,薯渣和鸡蛋清的搭配不仅保留了薯渣饼干高纤维、低碳水的特点,还提高了薯渣饼干的蛋白质含量,丰富了薯渣饼干的营养成分。本发明公开的制备方法,重点优化了薯渣饼干的口感、塑形和营养结构,利用本发明制备的薯渣饼干具有高蛋白、高纤维、低碳水、低脂肪、无任何食品添加剂的特点,尤其适合减肥、健身人群作为代餐食用。(The invention discloses a high-protein low-carbohydrate meal replacement potato residue biscuit and a preparation method thereof, belonging to the technical field of food processing. The invention takes potato residue and egg white as main materials and pear juice, lemon juice, red dates, medlar, roxburgh rose and sesame as auxiliary materials. The foaming characteristic of egg white is utilized to overcome the defects of poor shape and poor taste of potato residue, so that the baked potato residue biscuit has good forming effect and soft taste. Meanwhile, the matching of the potato residue and the egg white not only keeps the characteristics of high fiber and low carbon water of the potato residue biscuits, but also improves the protein content of the potato residue biscuits and enriches the nutritional ingredients of the potato residue biscuits. The preparation method disclosed by the invention optimizes the taste, shaping and nutritional structure of the potato residue biscuits, and the potato residue biscuits prepared by the preparation method have the characteristics of high protein, high fiber, low carbohydrate, low fat and no food additive, and are particularly suitable for people who lose weight and build bodies to eat as meal replacements.)

1. A method for making potato residue biscuits is characterized in that the potato residue biscuits are prepared by stirring, uniformly mixing and baking potato residue powder, egg white, pear juice, lemon juice, red date powder, medlar, roxburgh rose and sesame; the weight ratio of the raw materials is as follows: 20-30% of potato residue powder, 40-50% of egg white, 4-7% of pear juice, 8-10% of red date powder, 4-7% of roxburgh rose, 3-5% of medlar, 3-5% of lemon juice and 1-3% of sesame.

2. The method for preparing sweet potato cookies as claimed in claim 1, which comprises the steps of:

(1) the preparation method of the potato residue powder comprises the steps of rinsing potato residue slurry obtained by grinding fresh potato residues with water, boiling for 15-20 min at normal temperature and normal pressure, rinsing with water, filtering to obtain filter residues, adding 5U/mg of amyloglucosidase into the potato residues under the conditions that the pH value is 4.0-4.5 and the temperature is 60 ℃, and hydrolyzing for 40-50 min. Rinsing the potato residue after enzymolysis with water, drying in a microwave vacuum dryer with the vacuum degree of-0.1 to-0.08 MPa and the temperature of 40 to 60 ℃ for 1 to 2 hours, and then crushing the potato residue with ultrafine crushing equipment to prepare dry potato residue powder;

(2) egg white is beaten, and the weight ratio of the egg white to the lemon juice is as follows: 90-95% of egg white and 5-10% of lemon juice, adding a proper amount of lemon juice into the egg white under the temperature condition of 20-25 ℃, whipping at a low speed by using a stirrer, whipping the egg white into coarse fish eye bubbles, adding a proper amount of lemon juice when the protein bubbles are fine and thick, continuously whipping at a medium speed, adding a proper amount of lemon juice when the egg white is finer and has slight lines, continuously whipping at a high speed, and totaling 8-10 min when the egg white is hard to foam;

(3) concentrating pear juice, squeezing fresh pears with a juicer, filtering residues to obtain fresh pear juice, boiling the pear juice and concentrating to a thick state to obtain fructose paste of the pear juice;

(4) mixing the auxiliary materials, namely uniformly mixing 60g of potato residue powder, 100g of protein cream, 20g of paste pear juice, 24g of red date powder, 14g of rosa roxburghii tratt, 10g of medlar and 6g of sesame, and stirring at a low speed, wherein the mixture ratio is as follows: 20-30% of potato residue powder, 40-50% of protein, 4-7% of paste pear juice, 8-10% of red date powder, 4-7% of roxburgh rose, 3-5% of medlar, 3-5% of lemon juice and 1-3% of sesame;

(5) baking in a tray, namely filling the biscuit paste into a flower-decorating bag, extruding the flower-decorating bag into a baking tray or a biscuit mold with silicone oil paper, preheating the baking oven at the temperature of 130-140 ℃ for 20min, after preheating, sending the baking tray with the biscuit blank into the baking oven for baking at the temperature of 120-130 ℃ and the temperature of 125-135 ℃ for 20-30 min;

(6) and cooling and packaging, namely cooling the potato residue biscuits to room temperature, and packaging to obtain the potato residue biscuits.

The technical field is as follows:

the invention belongs to the technical field of food processing, and particularly relates to a food processing method, in particular to a method for making meal replacement potato residue biscuits with high protein and low carbon water.

Background art:

the potato residue is a byproduct of starch extraction from potatoes, and has the characteristics of large yield, short preservation time and low price. At present, the conventional utilization ways of the potato residue include drying for preparing feed, fermenting and returning to the field and the like. In general, the deep processing capacity of the potato residue is weak, the economic added value is low, the comprehensive utilization rate is low, and a large amount of the potato residue is discarded as waste, so that the huge waste of resources is caused. In order to fully utilize the potato residue, enterprises try to make potato residue biscuits by utilizing the potato residue, the potato residue biscuits are usually made by matching high-carbohydrate raw materials with the potato residue, or vegetable oil, butter and the like are added, so that the potato residue biscuits have high carbohydrate or fat content and are not suitable for fat people.

Nowadays, under the influence of diet, obesity has become a common phenomenon, obesity not only brings troubles to people, even causes health problems, and becomes a trouble of many people, but the existing food ingredients mainly have high calorie and high fat, and the research and development of food with low carbohydrate, low fat and balanced nutrition are urgently needed to meet the requirements of mass weight-reducing consumers. Therefore, the weight-reducing meal replacement food is suitable for transportation, has the characteristics of high fiber, low calorie, easy satiety and the like, has the characteristics of high fiber and low carbohydrate, and is undoubtedly the preferred raw material for processing the products.

The invention content is as follows:

the invention aims to provide a method for making a high-fiber, high-protein and low-carbon water meal replacement potato residue biscuit, which has the characteristics of soft taste, rich nutrition, simple process, low operation difficulty, high production speed and the like, and is particularly suitable for people who lose weight and build bodies.

(1) And (5) preparing potato residue powder. And rinsing the potato residue slurry prepared by grinding the fresh potato residues with water, boiling for 15-20 min at normal temperature and normal pressure, rinsing with water, and filtering to obtain filter residues. Adding 5U/mg of amyloglucosidase into the potato residue under the conditions that the pH value is 4.0-4.5 and the temperature is 60 ℃, and hydrolyzing for 40-50 min. Rinsing the potato residue after enzymolysis with water, and drying in a microwave vacuum dryer with the vacuum degree of-0.1 to-0.08 MPa and the temperature of 40 to 60 ℃ for 1 to 2 hours. Then the potato residue is crushed by an ultrafine crushing device to prepare dry potato residue powder.

(2) Egg white is beaten. The weight ratio of the egg white to the lemon juice is as follows: 90-95% of egg white and 5-10% of lemon juice. Adding a proper amount of lemon juice into egg white at the temperature of 20-25 ℃, stirring at low speed by using a stirrer, stirring the egg white into coarse fish eye bubbles, adding a proper amount of lemon juice when the protein bubbles are fine and dense, continuously stirring at medium speed, adding a proper amount of lemon juice when the egg white is more fine and has slight lines, continuously stirring at high speed, and allowing the egg white to foam hard, wherein the total time of protein foaming is 8-10 min.

(3) Concentrating the pear juice. Squeezing fresh pear with a juicer, filtering the residue to obtain fresh pear juice, boiling and concentrating the pear juice to a thick state to obtain fructose paste of the pear juice.

(4) Mixing the auxiliary materials. 60g of potato residue powder, 100g of protein cream, 20g of paste pear juice, 24g of red date powder, 14g of rosa roxburghii tratt, 10g of medlar and 6g of sesame are stirred at a low speed and mixed uniformly. The mixture ratio is as follows: 20-30% of potato residue powder, 40-50% of protein, 4-7% of paste pear juice, 8-10% of red date powder, 4-7% of roxburgh rose, 3-5% of medlar, 3-5% of lemon juice and 1-3% of sesame.

(5) And (5) dishing and baking. Filling the biscuit paste into a decorating bag, and extruding into a baking tray or a biscuit mold with silicone oil paper. Preheating the oven at the temperature of 130 ℃ and 140 ℃ for 20 min. After preheating, the baking tray with the cake blank is sent into an oven for baking, wherein the baking temperature is 130 ℃ at the lower temperature and 135 ℃ at the upper temperature, and the baking time is 20-30 min.

(6) And (6) cooling and packaging. And cooling the potato residue biscuits to room temperature, and packaging to obtain the potato residue biscuits.

Compared with the prior art, the invention has the following beneficial effects:

the potato residue biscuits are baked at a lower temperature, so that the nutrient loss and carcinogenic substance generation of the potato residue biscuits caused by Maillard reaction are reduced as much as possible, the decomposition of vitamins is reduced, the nutrient components of the potato residues are reserved to the maximum extent, the made potato residue biscuits are soft in taste and rich in nutrition, the consumption concept of consumers is met, and the potato residue biscuits provide more nutritional and healthy potato residue foods for the consumers.

The potato residue preparation method provided by the invention is natural in material, simple in process, low in operation difficulty, low in cost, high in production speed, capable of changing waste into valuable, reducing resource waste, improving the economic added value of the potato residue and providing a feasible processing mode for comprehensive utilization of the potato residue.

The method comprises the following specific implementation steps:

(1) and (5) preparing potato residue powder. Rinsing the potato residue slurry prepared by grinding the fresh potato residues with water, boiling for 15-20 min at normal temperature and normal pressure, rinsing again, and filtering to obtain filter residues. Adding 5U/mg of amyloglucosidase into the potato residue under the conditions that the pH value is 4.0-4.5 and the temperature is 60 ℃, and hydrolyzing for 40-50 min. Rinsing the potato residue after enzymolysis, and drying the potato residue for 1-2 hours in a microwave vacuum dryer with the vacuum degree of-0.1-0.08 MPa and the temperature of 40-60 ℃. And then crushing the potato residue by using an ultrafine crushing device to obtain dry potato residue powder.

(2) Egg white is beaten. The weight ratio of egg white to lemon juice is as follows: egg white 90g and lemon juice 10 g. Adding a proper amount of lemon juice into egg white at the temperature of 20-25 ℃, stirring at low speed by using a stirrer, stirring the egg white into coarse fish eye bubbles, adding a proper amount of lemon juice when the egg white bubbles are fine and dense, continuously stirring at medium speed, adding a proper amount of lemon juice when the egg white bubbles are finer and have slight lines, continuously stirring at high speed, and keeping the egg white foaming time to be 8-10 min until the egg white is hard to foam.

(3) Mixing the auxiliary materials. The auxiliary materials comprise the following components in percentage by weight: 60g of potato residue powder, 100g of protein cream, 20g of paste pear juice, 24g of red date powder, 14g of rosa roxburghii tratt, 10g of medlar and 6g of sesame. Squeezing fresh pear with a juicer, filtering the residue to obtain fresh pear juice, boiling and concentrating the pear juice to a thick state to obtain fructose paste of the pear juice. Stirring potato residue powder, protein cream, pasty pear juice, fructus Jujubae powder, fructus Lycii, fructus Rosae Normalis, and semen Sesami at low speed, and mixing the adjuvants uniformly.

(4) And (5) dishing and baking. Filling the biscuit paste into a decorating bag, and extruding into a baking tray or a biscuit mold with silicone oil paper. Preheating the oven at the temperature of 130 ℃ and 140 ℃ for 20 min. After preheating, the baking tray with the cake blank is sent into an oven for baking, wherein the baking temperature is 130 ℃ at the lower temperature and 135 ℃ at the upper temperature, and the baking time is 20-30 min. And after baking, taking out the potato residue biscuits, cooling to room temperature to obtain the potato residue biscuits, and packaging to obtain the potato residue biscuits.