Mashed potato staple food steamed bread with endurance improving and fatigue relieving functions

A technology of whole potato powder and fatigue relief, applied in food science and other fields, can solve problems such as the influence of cooking and processing methods, achieve scientific and reasonable nutrition, improve endurance and anti-fatigue ability, and improve sports performance

Pending Publication Date: 2016-10-12
UNIV OF JINAN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Balunkeswar NAYAK et al. found that whole potato flour food has the effect of lowering the glycemic index (GI), but it is affected by the way of cooking and processing

Method used

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  • Mashed potato staple food steamed bread with endurance improving and fatigue relieving functions
  • Mashed potato staple food steamed bread with endurance improving and fatigue relieving functions
  • Mashed potato staple food steamed bread with endurance improving and fatigue relieving functions

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Fix the formula of the basic raw and auxiliary materials of the dough, change the amount of gluten powder added, weigh 37.5g potato starch, 22.5g potato starch, 1.5g whey protein, 12.0g flour, add 7.5g fructose syrup, first Add respectively (accounting for the mass percentage of fixed total dry matter) 10%, 15%, 20%, 25%, 30% gluten powder, then add (accounting for fixed total dry matter mass percentage) 78% warm water and 1.50g The mixture of active dry yeast is kneaded, and each kneaded dough is divided into three parts and put into the incubator for fermentation. The fermentation conditions are constant temperature incubator 35℃~37℃, relative humidity 75%, fermentation 1h Make steamed buns from the fermented dough, proof in a constant temperature incubator at 37°C, 80% relative humidity, and 15 minutes for proofing, steam in boiling water for 15 minutes; wait for 5 minutes after steaming and stop the fire, cool at room temperature for 30 minutes .

[0043] Unless ot...

Embodiment 2

[0045] With the addition of potato starch as variable, take by weighing 37.5g potato whole powder, 22.5g gluten powder, 1.5g whey protein, 12.0g flour, add the fructose syrup of 7.5g, add respectively (accounting for the quality of fixed total dry matter Percentage) 10%, 15%, 20%, 25%, 30% potato starch, then add (accounting for the mass percentage of fixed total dry matter) 78% warm water and 1.5g active dry yeast mixed solution kneading, will Each dough that has been kneaded is divided into three parts on average and placed in an incubator for fermentation. The fermentation conditions are constant temperature incubator 35°C-37°C, relative humidity 75%, and fermentation for 1 hour; the fermented dough is made into steamed buns, Proof in a constant temperature incubator at 37°C, with a relative humidity of 80%, for 15 minutes, and steam for 15 minutes in boiling water; after steaming and ripening, stop the fire for 5 minutes, and cool at room temperature for 30 minutes.

Embodiment 3

[0047] Fix the formula of the basic raw and auxiliary materials of the dough, change the amount of whey protein added, 37.5g potato flour, 22.5g gluten powder, 1.5g whey protein, 12.g flour, add 7.5g fructose syrup, respectively Add (accounting for the mass percentage of fixed total dry matter) 0.5%, 1%, 1.5%, 2%, 2.5% whey protein, then add (accounting for fixed total dry matter mass percentage) 78.6% warm water and 1.5g of The active dry yeast mixture is kneaded, and each kneaded dough is divided into three parts on average and placed in an incubator for fermentation. The fermentation conditions are constant temperature incubator 35°C-37°C, relative humidity 75%, and fermentation for 1h; The fermented dough is made into steamed buns, proofed in a constant temperature incubator at 37°C, relative humidity at 80%, for 15 minutes, steamed, and steamed in boiling water for 15 minutes; after steaming matures and stopping the fire for 5 minutes, cool at room temperature for 30 minut...

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Abstract

The invention relates to a mashed potato staple food steamed bread with endurance improving and fatigue relieving functions. The mashed potato staple food steamed bread is prepared from the following raw materials in parts by weight through kneading, fermenting, moulding, proofing, steaming and cooling: 35-55 parts of mashed potato, 10-30 parts of potato starch, 10-30 parts of gluten powder, 0.5-2.5 parts of whey protein, 2-12 parts of flour, 2-10 parts of high fructose corn syrup, 61-85 parts of water, 0.5-2 parts of active dry yeast, 0.1-0.8 part of soybean lecithin, 0.1-0.3 part of black tea powder and 0.02-0.05 part of taurine. The mashed potato is taken as a main raw material, and right amount of functional ingredients such as soybean lecithin, black tea instant powder and taurine are added, so that the mashed potato staple food steamed bread has functions and quality at the same time. The mashed potato staple food steamed bread can maintain blood glucose to be stable, delay fatigue and improve endurance.

Description

technical field [0001] The invention relates to a potato steamed bun, in particular to a functional potato whole flour staple food steamed bun, which belongs to the technical field of food. Background technique [0002] Starch in potato dry matter accounts for 50-80%, mainly amylopectin, which has excellent gelatinization characteristics and is easy to be absorbed by the human body; its protein biological value is 71%, which is higher than that of grain, and the protein in potato is closer to animal protein , contains 8 kinds of amino acids that are necessary for the human body but cannot be synthesized, among which the content of lysine and tryptophan is relatively high, and these two kinds are lacking in general grains, so the combination of whole potato flour and wheat flour is beneficial to improve protein. valence. The calories of potatoes are lower than that of grains and beans, and the ash content is 1-2 times higher than that of grains. Studies have found that pota...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/00A23L19/18A23L33/10A23L33/175
Inventor 张炳文张桂香郝征红张晴晴郭珊珊
Owner UNIV OF JINAN
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