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发明公开
CN107897265A 一种马铃薯饼干及其制备方法 无效 - 驳回

一种马铃薯饼干及其制备方法
摘要：
本发明公开了一种马铃薯饼干及其制备方法，各原料包括：160-180份马铃薯、70-80份面粉、5-10份海带粉、0.02-0.03份纤维素酶、20-25份奶油、20-25份起酥油、20-30份糖粉、10-20份蛋液、0.5-1份泡打粉、0.1-0.3份α-淀粉酶，以及0.001-0.002份木瓜蛋白酶。按照马铃薯泥的制备、面团的调制、成型、烘烤等步骤得到的马铃薯鲜薯曲奇饼干营养丰富、风味独特、口感酥软。本发明加入α-淀粉酶和木瓜蛋白酶，使得饼干更易于成型，令饼干花纹更加清晰，降低饼干的碎饼率，同时可以减少糖粉的用量。
摘要（英）：

The invention discloses potato cookies and a preparation method thereof. The cookies comprise the following raw materials in parts by weight: 160-180 parts of potatoes, 70-80 parts of flour, 5-10 parts of kelp powder, 0.02-0.03 part of cellulase, 20-25 parts of cream, 20-25 parts of shortening, 20-30 parts of powdered sugar, 10-20 parts of egg liquid, 0.5-1 part of baking powder, 0.1-0.3 part of alpha-amylase, and 0.001-0.002 part of papain. The cookies containing fresh potatoes are prepared by the following steps of preparation of mashed potatoes, dough preparation, forming, and baking, and the cookies are rich in nutrients, unique in flavor and crisp and soft in taste. According to the present invention, the alpha-amylase and the papain are added to the cookies, so that the cookies are easier to form, and the pattern of the cookies is clearer, and the broken rate of the cookie is reduced, and the dosage of powdered sugar can be reduced at the same time.

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