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Purple sweet potato full-powder steamed bread and processing method thereof

A technology of purple potato whole powder and a processing method is applied in the field of steamed bread and its processing to achieve the effects of long-term production, enhanced immunity and unique flavor

Inactive Publication Date: 2012-08-29
HUNAN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

But there is no report about purple potato steamed buns

Method used

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Effect test

Embodiment 1

[0017] The raw material formula of this embodiment: 10 kg of wheat flour, 2 kg of whole purple sweet potato powder, 0.06 kg of yeast, 0.7 kg of granulated sugar, and 5.5 kg of water.

[0018] The processing method of the purple sweet potato whole flour steamed bread of the present embodiment comprises the following steps:

[0019] (1) Clean and peel the fresh and disease-free purple sweet potato, steam it, pour it into the dough mixer, mash it to make mud, and then spread the purple sweet potato puree on the flat plate (the thickness of the purple sweet potato puree on the flat plate is 1mm), and then Dry at 70°C for 9 hours, finally crush the dried purple sweet potato, and pass through a 100-mesh sieve to obtain purple sweet potato powder for use;

[0020] (2) Weigh 10kg of wheat flour, 2kg of purple sweet potato powder, 0.06kg of yeast, 0.7kg of sugar, and 5.5kg of water; dissolve yeast with 0.6 kg of water to obtain a yeast solution; dissolve sugar in the rest of the water ...

Embodiment 2

[0023] The raw material formula of this embodiment: 20 kg of wheat flour, 5 kg of whole purple sweet potato powder, 0.13 kg of yeast, 1.5 kg of granulated sugar, and 12 kg of water.

[0024] The processing method of the purple sweet potato whole flour steamed bread of the present embodiment comprises the following steps:

[0025] (1) Wash and peel the fresh and disease-free purple sweet potatoes, steam them, pour them into the noodle mixer and mash them to make mud, then spread the purple sweet potato puree on the flat plate (the thickness of the purple sweet potato puree on the flat plate is 1.2mm), and then Dry at 80°C for 8 hours, finally crush the dried purple sweet potato, and pass through an 80-mesh sieve to obtain purple sweet potato powder for later use;

[0026] (2) Weigh 20kg of wheat flour, 5kg of whole purple sweet potato powder, 0.13kg of yeast, 1.5kg of granulated sugar, and 12kg of water, and use 1.3 kg of water to dissolve the yeast to obtain a yeast solution; ...

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Abstract

The invention relates to purple sweet potato full-powder steamed bread and a processing method thereof. The purple sweet potato full-powder steamed bread is prepared by mixing, fermenting and cooking the following components as per parts by weight: 100 parts of wheat flour, 10 to 30 parts of purple sweet potato full powder, 0.6 to 1.0 part of yeast, 6 to 9 parts of granulated sugar and 50 to 70 parts of water. The processing method of the purple sweet potato full-powder steamed bread comprises the following steps: (1) preparing the purple sweet potato full powder; (2) weighing the wheat flour, the purple sweet potato full powder, the yeast, the granulated sugar and the water and preparing yeast solution and granulated solution; and (3) pouring the wheat flour and the purple sweet potato full powder into a flour-mixing machine, adding the yeast solution, stirring uniformly, adding the granulated sugar solution, stirring into dough, fermenting the dough to prepare into raw steamed bread, fermenting, placing into a steamer and steaming. The purple sweet potato full-powder steamed bread has rich nutrients, unique flavor and natural color and luster of the purple sweet potato, and has health-care effects of resisting cancer, preventing constipation, reducing blood pressure, enhancing immunity, prolonging life and the like after long-time use.

Description

technical field [0001] The invention relates to a steamed bun and a processing method thereof, in particular to a purple sweet potato whole flour steamed bun and a processing method thereof. Background technique [0002] Purple sweet potato is rich in nutrients. In addition to starch, protein, and fat, it also contains 18 kinds of amino acids, vitamin A, and vitamin B that are easily digested and absorbed by the human body. 2 8 kinds of vitamins such as , vitamin C and more than 10 kinds of natural mineral elements such as selenium, phosphorus and iron; among them, the content of lysine and zinc is 3-8 times that of ordinary sweet potatoes, and the content of iodine and selenium is 20 times that of ordinary sweet potatoes above. [0003] Purple sweet potato also has special health care functions. Purple sweet potato has strong antioxidant properties, and has a positive effect on protecting liver function and reducing serum transaminase; anthocyanins and chlorogenic acid in...

Claims

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Application Information

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IPC IPC(8): A23L1/105A23L1/30A21D2/36A23L7/104
Inventor 张喻王锋陈丽谭亦成
Owner HUNAN AGRICULTURAL UNIV
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