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Frozen potato steamed stuffed buns and manufacturing method thereof

A production method and potato technology are applied in food preparation, yeast-containing food ingredients, food science, etc., which can solve the problems of incomplete nutritional supplementation, lack of carotene and vitamin C, etc., and achieve improved dietary nutritional structure, rich nutrition, and convenience. The effect of machining

Inactive Publication Date: 2015-09-09
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

[0006] In addition, the bun skin made of ordinary flour lacks carotene and vitamin C, and long-term consumption will make people's nutritional supplements incomplete.

Method used

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  • Frozen potato steamed stuffed buns and manufacturing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] A kind of frozen potato steamed bun, it is made of potato steamed bun skin and steamed bun stuffing; Wherein, described potato steamed bun skin comprises the component of following parts by weight:

[0054] 20 parts of whole potato flour, 40 parts of low-gluten flour, 0.5 parts of modified potato starch, 1.5 parts of gluten flour, 0.5 parts of trehalose, 0.5 parts of dry yeast, 0.5 parts of frozen dough improver and purified water at a temperature of 25-35 °C 80 copies;

[0055] Wherein, the mass ratio of the potato bun skin to the stuffing is 4.61:1;

[0056] Wherein, the whole potato powder is the whole potato powder pulverized by an ultrafine pulverizer, and the particle size of the pulverized whole potato powder is less than 120 mesh.

Embodiment 2

[0058] A kind of frozen potato steamed bun, it is made of potato steamed bun skin and steamed bun stuffing; Wherein, described potato steamed bun skin comprises the component of following parts by weight:

[0059] 30 parts of whole potato flour, 45 parts of low-gluten flour, 0.8 parts of modified potato starch, 2.0 parts of gluten flour, 1 part of trehalose, 1 part of dry yeast, 0.5 parts of frozen dough improver and 90 parts of purified water at 25-35 °C ;

[0060] Wherein, the mass ratio of the potato bun skin to the stuffing is 4.61-6.25:1;

[0061] Wherein, the whole potato powder is the whole potato powder pulverized by an ultrafine pulverizer, and the particle size of the pulverized whole potato powder is less than 120 mesh.

Embodiment 3

[0063] A kind of frozen potato steamed bun, it is made of potato steamed bun skin and steamed bun stuffing; Wherein, described potato steamed bun skin comprises the component of following parts by weight:

[0064] 40 parts of whole potato flour, 51 parts of low-gluten flour, 1.2 parts of modified potato starch, 2.5 parts of gluten flour, 1.5 parts of trehalose, 1.5 parts of dry yeast, 1 part of frozen dough improver and purified water at a temperature of 25-35 ℃ 150 copies;

[0065] Wherein, the mass ratio of the potato bun skin to the stuffing is 4.61-6.25:1;

[0066] Wherein, the whole potato powder is the whole potato powder pulverized by an ultrafine pulverizer, and the particle size of the pulverized whole potato powder is less than 120 mesh.

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Abstract

The invention belongs to the technical field of food production and particularly relates to frozen potato steamed stuffed buns and a manufacturing method thereof. The frozen potato steamed stuffed buns consist of frozen potato steamed stuffed bun wrappers and steamed stuffed bun stuffing. The manufacturing method of the frozen potato steamed stuffed buns comprises the following steps: carrying out dough kneading; carrying out encrusting; freezing; unfreezing; fermenting; and steaming. According to the frozen potato steamed stuffed buns provided by the invention, the unfrozen frozen potato steamed stuffed buns are primarily fermented and steamed, do not deform, are high in freshness, high in nutritional value and content of digestible components, and are convenient to eat and relatively fine and smooth in taste, so that the dietary nutritional pattern of residents in China is effectively improved and the daily nutrient requirement of the residents is better satisfied. In addition, the manufacturing method of the frozen potato steamed stuffed buns provided by the invention is simple in process and can be used for realizing quantified, standardized and industrialized production.

Description

technical field [0001] The invention belongs to the technical field of food production, and in particular relates to a frozen potato bun and a preparation method thereof. Background technique [0002] At present, the prefabricated steamed stuffed buns sold on the market are fermented and steamed first, then quick-frozen and stored, and re-steamed when eating. Such a production method causes the steamed bun to freeze after fermentation and steaming, and the soft mouthfeel deteriorates, and the steamed bun is steamed twice before eating, so the steamed stuffed bun is easy to change flavor, deform and change color, seriously affecting its eating quality. [0003] Frozen dough is a new bread craft developed in the late 1950s. At present, it has been quite popular in many countries and regions. With the increasing popularization and wide application of the concept of chain operation, frozen dough technology has developed rapidly all over the world. Especially in China, the dema...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/00A23L1/30A23L7/10
CPCA23V2002/00A23V2250/5118A23V2250/5486A23V2250/636A23V2250/76
Inventor 张泓张荣戴小枫胡宏海黄艳杰徐芬刘倩楠毕红霞张春江黄峰张雪陈文波
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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