A kind of seafood potato nutritious bread and preparation method thereof

A potato and potato whole flour technology is applied in the directions of dough preparation, dough treatment, pre-baked dough treatment, etc. It can solve the problems that potato flour is not easy to wake up and mature, and the product is soft and sticky, so as to open up the consumer market, improve the acceptance, 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

[0006] The purpose of the present invention is to respond to the strategic needs of the country's potato staple food, solve the problems of potato flour being difficult to proof and mature, and the product is soft and sticky, and develop a unique flavor, nutritious, easy-to-make seafood and potato nutritious bread and its preparation method; While improving the flavor quality of potato products, improve consumer acceptance and open up the potato consumer market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A preparation method of seafood potato nutritious bread, the parts by weight of each raw material are:

[0038] 80 servings of whole potato flour;

[0039] 30 pieces of surimi;

[0040] 10 parts of kelp powder;

[0041] 1.5 parts dry yeast powder;

[0042] 0.4 parts of transglutaminase;

[0043] 2.5 parts of glucoamylase;

[0044] 5 parts gluten powder;

[0045] 2 parts table salt;

[0046] 20 parts white sugar;

[0047] 10 parts vegetable oil;

[0048] 5 parts butter;

[0049] 50 parts of water.

[0050] Include the following steps:

[0051] Preparation of S1 seafood puree: After thawing 30g 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 42°C for 1.5 hours, and set aside;

[0052] S2 yeast activation: add 1.5g of dry yeast powder to 10g of warm water at 35°C, activate at 35°C for 15min, and set aside;

[0053]S3 dough preparation: first add 30g of water at 55°C to...

Embodiment 2

[0064] A preparation method of seafood potato nutritious bread, the parts by weight of each raw material are:

[0065] 95 servings of whole potato powder;

[0066] 25 servings of minced crab;

[0067] 8 parts wakame powder;

[0068] 2 parts dry yeast powder;

[0069] 0.3 part of transglutaminase;

[0070] 4 parts of glucoamylase;

[0071] 6 parts of gluten powder;

[0072] 3 parts table salt;

[0073] 16 parts white sugar;

[0074] 7 parts vegetable oil;

[0075] 6 parts butter;

[0076] 55 parts of water.

[0077] Include the following steps:

[0078] Preparation of S1 Seafood Puree: After thawing 25g of minced crab, add it to a chopping machine and chop for 5 minutes, add 0.3g of transglutaminase and continue chopping for 5 minutes, place it at 40°C for 1 hour, and set aside;

[0079] S2 yeast activation: add 2g of dry yeast powder to 15g of warm water at 33°C, activate at 33°C for 18 minutes, and set aside;

[0080] S3 dough preparation: first add 25g water at 6...

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Abstract

The invention relates to bread and a preparation method thereof, in particular to seafood and potato nutritional bread and a preparation method thereof. The seafood and potato nutritional bread is prepared from, by mass, 75-100 parts of mashed potato, 20-40 parts of minced seafood, 5-10 parts of algae powder, 1-2 parts of dried yeast, 0.1-0.5 part of glutamine transaminase, 2-5 parts of glucoamylase, 3-6 parts of vital gluten, 1-4 parts of table salt, 16-25 parts of white granulated sugar, 7-12 parts of vegetable oil, 5-10 parts of butter and 40-60 parts of water. The preparation method includes the steps of minced seafood preparation, yeast activation, dough making, proofing, forming, dough fermentation and roasting. The seafood and potato nutritional bread is unique in flavor, rich in nutrition and easy to prepare; the flavor and quality of the potato product are improved, so that the acceptance of consumers is improved, the consumption market of potatoes is expanded, and the national strategic deployment of using potatoes as staple food is further responded to.

Description

technical field [0001] The invention relates to bread and a preparation method thereof, in particular to seafood and potato nutritious bread and a preparation method thereof. Background technique [0002] With the improvement of people's living standards and the acceleration of the pace of life, bread has increasingly become the breakfast food of office workers in my country and the main body of Western-style fast food. More and more abundant, such as pumpkin, sweet potato, red dates and so on. my country is rich in potato resources, and its total output ranks first in the world. In recent years, my country has launched a potato staple food strategy, and strives to promote potatoes to become the fourth staple food after rice, wheat, and corn. The nutritional value of potato flour is higher than that of flour, so the development of potato bread can improve the nutrition of bread, and it is also an important direction of potato staple food. [0003] The Chinese patent whose p...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/06A21D2/26A21D2/34A21D2/36A21D8/04
CPCA21D2/264A21D2/34A21D2/36A21D8/042A21D13/06
Inventor 温成荣王震宇祁立波李冬梅启航董秀萍臧艺谦于淼
Owner DALIAN POLYTECHNIC UNIVERSITY
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