Pure potato steamed bun and preparation method thereof

A potato and steamed bread technology, which is applied in the field of whole potato steamed bread and its preparation, can solve problems such as difficulty in forming gluten network structure, allergies of celiac patients, difficulty in maintaining gas, etc., to increase water retention capacity, stability time and breakage Over time, the effect of improving skin and inner tone

Active Publication Date: 2015-03-25
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

[0008] CN201110070832.7 and CN201010565063.3 sweet potato flour only accounted for about 30%, CN98110755.9 added a large amount of gluten flour and high-gluten flour, because potato flour such as sweet potato flour lacks gluten protein, it is difficult to form the unique network structure of gluten, It is not...

Method used

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  • Pure potato steamed bun and preparation method thereof
  • Pure potato steamed bun and preparation method thereof
  • Pure potato steamed bun and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] Embodiment 1, the raw material powder of whole potato steamed bread and the consumption of water

[0046]

Embodiment 2

[0047] Embodiment 2, the raw material powder of whole potato steamed bread and the consumption of water

[0048]

[0049]

Embodiment 3

[0050] Embodiment 3, the preparation of a kind of whole potato steamed bread

[0051] 1) Weigh each component according to the formula in Example 1, then dissolve potato pectin, beet pectin, gum arabic, pomelo peel pectin, and blueberry pectin in water with 10% of the mixed powder quality to make a food gel solution ;

[0052] 2) Take the raw potato flour, cooked potato flour, potato starch, and modified potato starch in the formula and mix evenly, add water with a mass of 20% of the above powder mass, and add the food gel solution in step 2) , and then stirred at 90rpm for 10min, and placed at 0°C for 12h to form a dough.

[0053] 3) Dissolve the yeast (derived from Saccharomyces) in the formula amount into warm water with 5% mass of the mixed powder to prepare a yeast solution, place it in a constant temperature incubator for activation, and activate it for 10 minutes at a temperature of 35°C;

[0054] 4) Add the dough made in step 2) to the recipe amount of sweet potato p...

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Abstract

The invention provides a pure potato steamed bun which is characterized by being prepared from the following raw material powder components: potato starch, prepared potato powder, potato starch, potato modified starch, protein, pectin, arabic gum, sugar and yeast. The pure potato steamed bun provided by the invention overcomes the defect that irritability can be caused by gluten protein in ordinary wheat steamed bun for a part of people, is applicable to people allergic to wheat or patients suffering from celiac diseases, comprehensive in nutrient component and has a health function.

Description

technical field [0001] The invention relates to steamed bread, in particular to whole potato steamed bread and a preparation method thereof. Background technique [0002] 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. From a nutritional point of view, potatoes have more advantages than rice and wheat, and can be called "perfect food"; similarly, sweet potatoes are regarded by nutritionists as a food with both medicine and balanced nutrition, and are known as "longevity food". ", "King of Cancer" in the world. However, at present, potatoes in my country are mainly used to produce starch and its products, French fries and...

Claims

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Application Information

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IPC IPC(8): A23L1/105A23L1/216A23L1/29A23L7/104A23L19/12A23L33/00
CPCA23L19/105A23L19/11A23L19/19A23L29/212A23L29/231A23V2002/00A23V2250/5118A23V2250/548A23V2250/5072A23V2250/5028A23V2250/602A23V2250/76
Inventor 木泰华张苗刘兴丽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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