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Steamed potato bun stuffed with sugar and preparation method of the steamed potato bun stuffed with sugar

A production method, potato technology, applied in the field of food processing, can solve problems such as limiting dietary diversity

Inactive Publication Date: 2015-11-04
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

But at present, potatoes are not used in the production of sugar packets at all, which limits the diversity of people's diet

Method used

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  • Steamed potato bun stuffed with sugar and preparation method of the steamed potato bun stuffed with sugar

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Embodiment one (concrete steps can be seen figure 1 . )

[0036] 1. Take 280g of clear water, heat it to 35°C, add 1% white sugar to dissolve, then add 4.8g of Angel dry yeast, stir well, let stand for 20 minutes, and set aside;

[0037] 2. Take 280g of snowflake powder, 100g of whole potato powder, and 20g of soybean protein isolate powder, mix evenly, add yeast water, add 10g of olive oil during the kneading process, then drop in 2g of white vinegar, and knead into a smooth dough.

[0038] 3. Put the dough into the fermentation box for fermentation. The relative humidity in the fermentation box is controlled at 70%, and the temperature is controlled at 28°C. After 4 hours of fermentation, take it out and knead the dough for 10 minutes to obtain the fermented dough.

[0039] 4. Add 15g of baking soda and 20g of snowflake powder to the fermented dough, and knead the dough into a smooth dough again. Leave it at room temperature for 30 minutes and set aside.

[0040] 6...

Embodiment 2

[0047] 1. Take 300g of water, heat it to 38°C, add 2% white sugar to dissolve, then add 5g of Angel dry yeast, stir well, let stand for 30 minutes, and set aside;

[0048] 2. Take 300g of snowflake powder, 120g of whole potato powder, and 30g of soybean protein isolate powder, mix evenly, add yeast water, add 15g of olive oil during the kneading process, then drop in 4g of white vinegar, and knead into a smooth dough.

[0049] 3. Put the dough into a fermentation box for fermentation. The relative humidity in the fermentation box is controlled at 90%, and the temperature is controlled at 30°C. After 5 hours of fermentation, take it out and knead the dough for 20 minutes to obtain a fermented dough.

[0050] 4. Add 18g of baking soda and 30g of snowflake powder to the fermented dough, and knead the dough into a smooth dough again. Leave it at room temperature for 20 minutes and set aside.

[0051] 6. Brown sugar filling: mix 60 grams of potato flour with 400 grams of brown suga...

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PUM

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Abstract

The invention discloses a steamed potato bun stuffed with sugar and a preparation method of the steamed potato bun stuffed with sugar. The preparation method comprises the following steps: step one, making smooth dough, wherein the dough comprises the following raw materials in parts by weight: 280-300 parts of wheat flour, 100-120 parts of potato whole powder and 4.8-5 parts of yeast; step two, fermenting the dough, wherein the temperature of fermentation is 32-40 DEG C, the relative humidity is 70-90% and the time of fermentation is 1.5-2.5 hours, and kneading the fermented dough for 10-20 minutes after completion of the fermentation; step three, making brown sugar stuffing, wherein the brown sugar stuffing comprises the raw materials of brown sugar and potato whole powder; step four, making skin of the steamed potato bun stuffed with sugar by the dough and packaging the brown sugar stuffing by the skin of the steamed potato bun stuffed with sugar, so that the steamed potato bun stuffed with sugar is made; and step five, steaming. The wheat flour and the potato whole powder are used in the preparation method to make the skin of the steamed potato bun stuffed with sugar and the potato whole powder is also added in the brown sugar stuffing, so that the nutrient contents of the steamed potato bun stuffed with sugar are enriched and the nutrients of the steamed potato bun stuffed with sugar are more balanced.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a potato bag and a manufacturing method thereof. Background technique [0002] Potato has high nutritional value and is a globally recognized complete nutritional food. Its protein has high nutritional value, high digestible components, and is easily absorbed by the human body. Its quality is similar to animal protein and contains 18 kinds of amino acids, including arginine, Amino acid, isoleucine, lysine, methionine, phenylalanine, threonine, tyrosine, valine and other essential amino acids that the human body cannot synthesize by itself, which are comparable to eggs. At the same time, potatoes are also rich in vitamins (carotene, vitamin C, thiamine, riboflavin, niacin, etc.) and minerals (such as calcium, phosphorus, iron, potassium, etc.) and other nutrients. Although potatoes are rich in nutrients, there are very few types of food made from potatoes. They are limited to Weste...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/105A23L1/216A23L1/305A23L1/00A23L7/104A23L19/12
Inventor 张雪戴小枫张泓胡宏海黄峰张春江刘倩楠黄艳杰徐芬
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI