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A kind of potato pizza crust and preparation method thereof

A pizza and potato technology, applied in the field of potato pizza crust and its preparation, can solve the problems of easy gelatinization of potatoes, crispness and stickiness that do not meet the requirements of pizza crust, improve brittleness and water retention, and open up the consumer market , nutritious effect

Active Publication Date: 2019-07-12
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Potatoes are the fourth staple food in my country and are a nutritious staple food. However, potatoes are easy to gelatinize and difficult to proof. After baking, they are sticky and soft, which does not meet the requirements of crispy pizza crust.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A kind of potato pizza crust and preparation method thereof, the parts by weight of its each raw material are:

[0034] 70g whole potato powder;

[0035] 85g flour;

[0036] 35g minced fish;

[0037] Wakame powder 7g;

[0038] Dry yeast powder 1.2g;

[0039] Transglutaminase 0.4g;

[0040] Glucoamylase 3g;

[0041] 15g modified potato starch;

[0042] Salt 2g;

[0043] White granulated sugar 12g;

[0044] Vegetable oil 10g;

[0045] Wine 5g;

[0046] 75g of water.

[0047] The operation steps are as follows:

[0048] S1. Preparation of seafood puree: After thawing 35g of surimi, add it to a chopping machine and chop for 7 minutes, add 0.4g of transglutaminase and continue chopping for 5 minutes, place it at 40°C for 1.5 hours, and set aside;

[0049] S2. Yeast activation: add 1.2g of dry yeast powder to 15g of warm water at 33°C, activate at 37°C for 15 minutes, and set aside;

[0050] S3. Making cake embryos: first add 45g of water at 60°C to the dough mix...

Embodiment 2

[0057] A kind of potato pizza crust and preparation method thereof, the parts by weight of its each raw material are:

[0058] 75g whole potato powder;

[0059] 80g flour;

[0060] 30g minced shrimp;

[0061] Kelp powder 10g;

[0062] Dry yeast powder 1.5g;

[0063] Transglutaminase 0.5g;

[0064] Glucoamylase 5g;

[0065] 20g modified potato starch;

[0066] Salt 3g;

[0067] White granulated sugar 10g;

[0068] Vegetable oil 7g;

[0069] Wine 7g;

[0070] 83g of water.

[0071] The operation steps are as follows:

[0072] S1. Preparation of seafood puree: After thawing 30g of minced shrimp, add it to a chopping machine and mix for 5 minutes, add 0.5g of transglutaminase and continue chopping and mixing for 7 minutes, place it at 38°C for 1 hour, and set aside;

[0073] S2. Yeast activation: add 1.5g of dry yeast powder to 18g of warm water at 35°C, activate at 35°C for 20 minutes, and set aside;

[0074] S3. Making cake embryos: first add 50g of water at 55°C to...

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Abstract

The invention relates to pizza crusts and a making method thereof, in particular to potato pizza crusts and a making method thereof. The potato pizza crusts are made from, by mass, 70-80 parts of mashed potatoes, 70-90 parts of flour, 30-40 parts of sea food meal, 5-10 parts of seaweed meal, 1-2 parts of dried yeast, 0.1-0.5 part of glutamine transaminase, 2-5 parts of glucoamylase, 10-20 parts of potato modified starch, 1-4 parts of salt, 10-15 parts of white granulated sugar, 7-12 parts of vegetable oil, 5-8 parts of wine and 70-90 parts of water. The making method of the potato pizza crusts comprises the steps of sea food meal preparing, yeast activating, pie manufacturing, crust manufacturing, quick freezing and the like. The method is simple and easy to operate; the made potato pizza crusts are special in flavor and rich in nutrition, the surfaces of the baked crusts are smooth, outer skin is crispy, and the interior is soft; acceptance of consumers to potato products is improved, the consumer market of potatoes is opened up, and the national strategic development of using the potatoes as staple food is further responded to.

Description

technical field [0001] The invention relates to a pizza crust and a preparation method thereof, in particular to a potato pizza crust and a preparation method thereof. Background technique [0002] Pizza is made by Marco Polo who brought Chinese bread to Europe for improvement, and it is very popular all over the world. Pizza crust is a dough product. The conventional production process of pizza crust includes steps such as kneading, fermenting, dividing, hair-raising, and molding. The main raw material is flour, and the nutritional requirements are generally balanced by using different fillings. Therefore , the development of other miscellaneous grains as raw materials for pizza crust can be more in line with the eating habits of our country, and at the same time improve the nutritional value of pizza. Potatoes are the fourth staple food in my country and are a nutritious staple food. However, potatoes are easy to gelatinize and difficult to proof, and sticky and soft afte...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/00A21D8/04
CPCA21D8/042
Inventor 温成荣王震宇祁立波李冬梅董秀萍启航张冰冶张晶
Owner DALIAN POLYTECHNIC UNIVERSITY
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