Potato steamed bread and preparation method thereof

A technology of potatoes and potato residues, applied in the field of steamed bread and its production, to achieve the effects of prolonging the shelf life of products, easy industrial production, and good taste and chewiness

Active Publication Date: 2015-02-25
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

At present, there is no report on the preparation of steamed b

Method used

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  • Potato steamed bread and preparation method thereof

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preparation example Construction

[0042] The potato residue raw powder used is prepared by the following method: using potato residue as a raw material, drying at 55°C, pulverizing, and passing through a 100-mesh sieve to obtain the potato residue raw powder;

[0043]The potato residue superfine powder used is prepared by the following method: using potato residue as a raw material, adopting a grinding medium pulverization method, pulverizing at room temperature for 3 minutes, and passing through a 100-mesh sieve to obtain the potato residue superfine powder;

[0044] The used potato dregs nano powder is prepared by the following method: using potato dregs as a raw material, through a mechanical ball milling method, to obtain a potato dregs nano powder with a particle size of less than 100nm;

[0045] The modified potato starch used is the starch obtained by aging and modifying potato starch;

[0046] The extruded potato dregs powder used is prepared by the following method: use potato dregs as raw material, a...

Embodiment 1

[0050] 1. Weigh the following raw materials respectively: 25g raw potato dregs powder, 21g superfine potato dregs powder, 12g potato dregs nanopowder, 8g potato modified starch, 10g extruded potato dregs powder, 10g potato dregs microwave-treated powder, potato starch 5g, citrus pectin 1.5g, rice protein 2.6g, trehalose 1g, salt 1g, yeast 1g and water 90g.

[0051] 2. Follow the steps below to prepare steamed buns:

[0052] 1) Weigh each raw material according to the weight; dissolve the food glue in 70°C water equivalent to 10 times the weight of the food glue to obtain a food glue solution; dissolve the yeast in 35°C water equivalent to 5 times the weight of the yeast, and prepare yeast Solution, placed in a constant temperature incubator at 38°C for 15 minutes;

[0053] 2) Mix potato dregs raw powder, potato dregs superfine powder, potato dregs nano powder, potato modified starch, extruded potato dregs powder, potato dregs microwave-treated powder, potato starch, protein, ...

Embodiment 2

[0057] 1. Weigh the following raw materials respectively: 20g potato dregs raw powder, 30g potato dregs superfine powder, 20g potato dregs nanopowder, 10g potato modified starch, 6g extruded potato dregs powder, 12g potato dregs microwave-treated powder, potato starch 2g, carrageenan 2g, sweet potato pectin 1g, chickpea protein 2g, trehalose 0.8g, salt 1g, yeast 1.5g and water 90g.

[0058] 2. Follow the steps below to prepare steamed buns:

[0059] 1) Weigh each raw material according to the weight; dissolve the food glue in water at 50°C equivalent to 5 times the weight of the food glue to obtain a food glue solution; take 10 times the weight of the yeast in water at 25°C to dissolve the yeast and prepare yeast solution, placed in a constant temperature incubator at 28°C for 20 minutes;

[0060] 2) Mix potato dregs raw powder, potato dregs superfine powder, potato dregs nano powder, potato modified starch, extruded potato dregs powder, potato dregs microwave-treated powder,...

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Abstract

The invention provides a potato steamed bread. The steamed bread is prepared from the following components in parts by weight: 10-40 parts of potato pulp cornflour, 10-40 parts of potato slag superfine powder, 10-20 parts of potato slag nano powder, 4-12 parts of potato modified starch, 5-12 parts of extruded potato slag powder, 5-13 parts of potato slag microwave processing powder, 0.5-6 parts of potato starch, 0.1-3 parts of food gum, 1-3 parts of protein, 0-1 part of sugar, 0-3 parts of salt, 1-2 parts of yeast and water, wherein the weight ratio of water to other components is (50-70) to 100. The defects existing in common wheat steamed bread are overcome; the potato steamed bread does not contain gluten so as to be suitable for being eaten by people who are allergic to wheat and barley or patients with celiac diseases, is comprehensive in nutritional ingredients, and has a health function.

Description

technical field [0001] The invention relates to the field of food, in particular to a gluten-free, nutritious and comprehensive steamed bun with potato dregs as the main raw material and a production method thereof. Background technique [0002] Traditional steamed buns are generally made with wheat flour as the main raw material, and gliadin and glutenin are necessary for the fermentation of steamed buns, which can form a unique network structure of gluten to obtain dough with good strength, elasticity and gas holding capacity. [0003] At present, processing by-products from different sources are added to steamed bread to improve the nutritional value of steamed bread products, such as peanut residue, bean curd residue, tomato residue, kiwifruit residue, and sweet pepper residue, etc. These residues are rich in dietary fiber. The addition amount in steamed bread is about 1-12%. However, there are few studies on potato crude dietary fiber, and there are even fewer studies o...

Claims

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Application Information

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IPC IPC(8): A23L1/217A23L1/09A23L1/30A23L29/30A23L33/10A23L33/105
CPCA23L7/104A23L29/30A23L33/10
Inventor 木泰华刘兴丽张苗孙红男陈井旺戴小枫
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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