Special flour for potato steamed bun for taking potatoes as staple food

A technology of special flour and whole potato flour, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of high processing cost of whole potato flour, low content of whole potato flour, high cost of steamed potatoes, etc., and promote the sustainable development of agriculture , changeable taste, good taste effect

Inactive Publication Date: 2015-09-09
SHANXI SHUYAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The present invention solves the problems of high processing cost and complex procedure of the existing whole potato flour; however, the existing potato flour has the problems of difficult molding, high hardness, and resistance to boiling when making steamed bun staple food products. To solve the problem of high cost of steamed buns, a special flour for potato steamed buns is provided.

Method used

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  • Special flour for potato steamed bun for taking potatoes as staple food
  • Special flour for potato steamed bun for taking potatoes as staple food

Examples

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Effect test

Embodiment 1

[0024] Example 1: A special flour for steamed buns made from potatoes as the staple food, which is prepared from the following raw materials in parts by weight: 50 parts of whole potato powder, and 50 parts of naked noodles. The method for preparing potato steamed buns by using the potato steamed bread special flour which is the staple food of potatoes is as follows: take whole potato flour and oat noodles in proportion, mix them evenly, add cold water and noodles, and make steamed buns or steamed buns.

[0025] The preparation method of described whole potato powder comprises the steps:

[0026] (1) Select raw materials: select varieties with shallow bud eyes, good potato shape, white potato flesh, low reducing sugar content, and low solanin content, remove mildew spots and rotten pieces, and send the selected raw materials into water flushing and water loading type-specific library;

[0027] (2) Cleaning, peeling, and selection: The potatoes are carried by water to a drum w...

Embodiment 2

[0032] Example 2: A kind of potato steamed bread special flour made of potatoes as staple food, prepared from the following raw materials in parts by weight: 80 parts of whole potato powder, 20 parts of oat noodles; using the above special potato steamed bread flour of potato staple food to prepare potatoes The method of making steamed buns is as follows: take whole potato powder and oat noodles in proportion, mix them evenly, add cold water and knead the noodles, and make steamed buns and steamed buns.

[0033] In the preparation method of the whole potato powder: remove the 0.5mm thick cortex from the potatoes, and cut them into 5mm thick slices with a dicing machine; cook at 97°C for 9 minutes in a cooking machine integrating blanching, cooking, and conveying; the drying process is: the first stage : Dry at 70°C for 2.2h, the second stage: dry at 40°C for 1.5h, the third stage: dry at 35°C for 1.3h, then cool to room temperature, so that the moisture content of potato grains...

Embodiment 3

[0034]Embodiment 3: A kind of potato steamed bread special flour made of potatoes as staple food is prepared from the following raw materials in parts by weight: 65 parts of whole potato flour and 35 parts of wheat flour; potato steamed bread is prepared by using the above special potato steamed bread flour of potato staple food The method is: take the whole potato powder and oat noodles according to the proportion, mix them evenly, add cold water and knead the noodles, and make them into the shape of steamed buns and steamed buns.

[0035] In the preparation method of the whole potato powder: remove the 0.6mm thick cortex from the potatoes, cut them into thin slices with a thickness of 10mm by a dicing machine; cook at 100°C for 8 minutes in a cooking machine integrated with blanching, cooking, and conveying; the drying process is: the first stage : Dry at 80°C for 2h, second stage: dry at 50°C for 1.3h, third stage: dry at 40°C for 1h, then cool to normal temperature to make ...

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Abstract

The invention belongs to the technical field of food processing. In order to solve the problems that the existing potato whole flour is relatively high in processing cost and relatively complex in processing step while the existing potato whole flour which is used for manufacturing staple food products is hard to mold, is great in hardness and is not resistant to cooking, the potato whole flour is low in content, the cost for manufacturing a potato food made of flour is high and the like, the invention provides special flour for a potato steamed bun for taking potatoes as staple food. The preparation method of the potato whole flour comprises the following steps: choosing raw materials; cleaning and peeling the raw materials; selecting the raw materials; cutting the raw materials into slices; blanching the raw materials; cooling and drying the raw materials; and pulverizing the raw materials. The potato whole flour is mixed with oat flour to prepare the steam bun. The staple food preparation process is time-saving, simple and convenient and the prepared bun is suitable for the public to eat, the popularization is facilitated, and the potato flour is industrially produced and is stable in quality; the staple food is easy to mold, is tenacious, is complete in nutrition and is good in taste. In the potato steamed bun, the content of the potato whole flour reaches over 50% and the potato steamed bun is free of any food additives, so that the safety, health and greenness of the food are guaranteed, the consumption of potatoes as the staple food is promoted, the agricultural sustainable development of China is promoted, and the nutrition and health of people are facilitated.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a special potato steamed bread flour made from potatoes as a staple food. Background technique [0002] In recent years, my country's grain production has increased year after year, and the inventory is abundant. The security of rations is absolutely guaranteed. However, considering that my country's grain demand will still be a rigid growth trend for a long period of time in the future, the three major staple foods of wheat, rice, and corn are affected by arable land resources and water resources. However, the space for increasing production is small and the cost is high, while the space for increasing production of potatoes is large and the cost is low. In order to promote the sustainable development of my country's agriculture and ensure food security, this year the Ministry of Agriculture proposed to increase the production of potatoes, which is what we ofte...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/164A23L1/216A23L1/2165A23L7/10A23L19/12A23L19/15
Inventor 柳春柳青柳福和赵美仁
Owner SHANXI SHUYAN FOOD
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