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Total-potato steamed twisted roll and preparation method thereof

A potato and flower roll technology is applied in the field of food processing to achieve the effects of easy industrial production, increased specific volume and simple preparation process

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

AI Technical Summary

Problems solved by technology

And still blank about the report of whole potato class Hanamaki and preparation method thereof

Method used

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  • Total-potato steamed twisted roll and preparation method thereof
  • Total-potato steamed twisted roll and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Example 1 A kind of whole potato Hanamaki

[0032] The whole potato rolls are prepared from the following raw materials: raw potato flour, cooked potato flour, sweet potato starch, modified sweet potato starch, sweet potato protein, potato pectin, beet pectin, gum arabic, pomelo peel pectin, blueberry fruit Gum, arabinose, yeast and water; the mass ratio of each component is: 30:40:12:8.7:4:0.5:0.6:0.4:0.3:0.5:0.5:2.5:55.

Embodiment 2

[0033] Example 2 A kind of whole potato Hanamaki

[0034] The whole potato rolls are prepared from the following raw materials: raw sweet potato flour, cooked sweet potato flour, potato starch, modified potato starch, chickpea protein, potato pectin, beet pectin, acacia gum, pomelo peel pectin, Blueberry pectin, galactose, yeast and water; the mass ratio of each component is: 24:45:10:12:4.7:0.4:0.2:0.2:0.3:0.4:0.8:2:60.

Embodiment 3

[0035] Example 3 A Whole Potato Hanamaki

[0036] The whole potato rolls are prepared from the following raw materials: raw sweet potato flour, cooked potato flour, sweet potato starch, modified potato starch, casein, potato pectin, beet pectin, gum arabic, pomelo peel pectin, blueberry fruit Glue, trehalose, yeast and water; the mass ratio of each component is: 50:20:10:5:10:1:0.1:0.1:0.1:0.1:3:3:65.

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Abstract

The invention relates to a total-potato steamed twisted roll which is prepared from the following raw materials: raw potato flour, cooked potato flour, potato starch, potato modified starch, protein, potato pectin, sugarbeet pectin, Arabic gum, shaddock peel pectin, blueberry pectin, sugar, yeast and water, wherein the mass ratio of all the components is (10-50):(10-50):(10-20):(5-15):(1-10):(0.1-1.2):(0.1-0.8):(0.1-0.7):(0.1-1):(0.1-1):(0.1-3):(1.5-3):(30-70). By selecting suitable components in combination with total potato flour and regulating the used amount relationship of all the components, compounded dough forms a certain netlike structure, and the specific volume of the total-potato steamed twisted roll can be obviously increased; the total-potato steamed twisted roll disclosed by the invention is obviously higher in content of protein, mineral substances, dietary fibers, vitamins and antioxidant substances compared with those of the existing potato steamed twisted rolls. By adopting the technical scheme of the invention, texture properties and sensory quality of the total-potato steamed twisted roll can be effectively improved, and the total-potato steamed twisted roll is simple in preparation process and easy to produce industrially.

Description

technical field [0001] The invention relates to a more whole potato steamed roll and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Hanamaki, similar to buns and steamed buns, is an ancient Han pasta. Traditional Hanamaki is generally made of wheat flour. Gliadin and glutenin are necessary for the fermentation of Hanamaki, which can form a unique network structure of gluten to obtain a dough with good strength, elasticity and gas holding capacity. [0003] my country is very rich in potato resources. The output of sweet potato and potato ranks first in the world. It is the fourth major food crop after rice, corn and wheat. It occupies an important position in my country's food security and national economy. Potatoes have high nutritional value and are globally recognized as a complete nutritional food, which has attracted extensive attention and research. However, at present, potatoes in my country are mainl...

Claims

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Application Information

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IPC IPC(8): A23L1/217A23L1/09A23L29/219A23L29/30A23L33/115
CPCA23L19/10A23L19/105A23L19/12A23V2002/00A23V2250/5072A23V2250/5028A23V2250/60A23V2250/76A23V2250/548A23V2250/5488A23V2250/54246A23V2250/54252
Inventor 木泰华孙红男刘兴丽张苗陈井旺戴小枫
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI