Making process for completely mashed potato steamed breads

A production process, potato technology, applied in the field of food processing, can solve the problems of affecting the absorption of nutrients, the loss of nutrients, the lack of nutrients, etc., to achieve the effect of enriching nutrition, avoiding waste liquid, and ensuring integrity

Inactive Publication Date: 2016-12-07
QINGHAI HONGEN TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, at present, potato flour is used to make steamed bread with potatoes as the main raw material. However, the potato flour milling process will seriously pollute the environment and cause the loss of nutrients; in addition, the raw material ingredients and manufacturing process are too simple, resulting in Nutrients are relatively deficient and low in content, such as too few types of amino acids, less than 40 mg of calcium, less than 1 mg of zinc, and less than 1 mg of vitamin E per 100 grams of steamed bread, etc., which affect the quality of potato steamed bread. The people who serve as the staple food absorb this part of the nutrient, which in turn affects the health of the eater

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Embodiment 1, the manufacturing process of steamed bread with whole potato mud, the raw materials include the following components by weight: 600g of high-gluten wheat flour, 400g of potatoes, 1g of konjac flour, 1g of sodium alginate, 5g of salt, 2g of yeast, 10g of cooking wine, and 20g of eggs , 1g of white sugar, appropriate amount of warm water.

[0015] The production process includes the following steps:

[0016] (1) Production of mashed potatoes: Select potatoes without mildew, damage, or deterioration, wash them, remove the skin, and steam them in a steamer for 40 minutes. After the potatoes are fully cooked, put the potatoes into the mud pressing machine to destroy the potato stone cells, pectin and other polysaccharides, and press them into mashed potatoes;

[0017] (2) Kneading dough: First mix flour, konjac flour, sodium alginate, salt, white sugar, yeast, and potato mash in a mixer at a speed of 100 rpm for 5 minutes. After mixing, pour the ingredients i...

Embodiment 2

[0020] Example 2, the manufacturing process of steamed bread made of potato puree. The raw materials include the following components in parts by weight: 500 g of high-gluten wheat flour, 500 g of potatoes, 3 g of konjac flour, 5 g of sodium alginate, 12.5 g of salt, 10 g of yeast, and 15 g of cooking wine , eggs 20g, white sugar 5g, warm water amount.

[0021] The production process includes the following steps:

[0022] (1) Production of mashed potatoes: Select potatoes without mildew, damage, or deterioration, clean them, remove the skin, and steam them in a steamer for 450 minutes. Put the ripe potatoes into the mud pressing machine to destroy the potato stone cells, pectin and other polysaccharides, and press them into mashed potatoes;

[0023] (2) Kneading dough: First mix flour, konjac flour, sodium alginate, salt, white sugar, yeast, and mashed potatoes in a mixer at a speed of 100 rpm for 4 minutes. After mixing, pour the ingredients into the dough mixer, then put e...

Embodiment 3

[0026] Example 3, the manufacturing process of steamed buns made of potato puree, raw materials include the following components in parts by weight: 400 g of high-gluten wheat flour, 600 g of potatoes, 5 g of konjac flour, 10 g of sodium alginate, 20 g of salt, 20 g of yeast, 20 g of cooking wine, eggs 20g, 10g white sugar, appropriate amount of warm water.

[0027] The production process includes the following steps:

[0028] (1) Production of mashed potatoes: Select potatoes without mildew, damage, or deterioration, wash them, remove the skin, and then steam them in a steamer for 60 minutes. Put the ripe potatoes into the mud pressing machine to destroy the potato stone cells, pectin and other polysaccharides, and press them into mashed potatoes;

[0029] (2) Kneading dough: First mix flour, konjac flour, sodium alginate, salt, white sugar, yeast, and mashed potatoes in a blender at a speed of 100 rpm for 3 minutes. After mixing, pour the ingredients into the dough mixer, ...

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PUM

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Abstract

The invention discloses a making process for completely mashed potato steamed breads. Mashed potatoes made from cooked potatoes are proportionally mixed with flour, accessories such as konjac flour, sodium alginate and eggs are added, and the completely mashed potato steamed breads are processed by the procedures of making of the mashed potatoes, dough kneading, fermentation, cooking and the like, so that the shortcomings of severe pollution of a flour making process, serious loss of nutritional components and undiversified accessories and nutrients due to the fact that potato starch and whole flour are taken as main raw materials for conventional potato steamed breads are overcome, and the steamed breads are rich in more than 10 trace elements, such as potassium, icon, copper, selenium and calcium, linoleic acid and multiple amino acids, such as methionine, cystine, phenylalanine, tyrosine and threonine, with the content of various nutrients higher than that of the conventional potato steamed breads and other steamed breads, and are nutrient-richer and favorable for nutrition balance of a human body; the making process for the potato steamed breads is simple, the potato steamed breads can be conveniently produced by small and micro enterprises, and the problems of difficulties in forming and fermentation, high cracking rate, poor taste and the like of the potato steamed breads are solved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a production process of potato steamed buns. Background technique [0002] In 2016, my country officially launched the potato staple food strategy, and promoted the processing of potatoes into staple foods such as steamed bread, noodles, and rice noodles. Potatoes will become another staple food besides rice, wheat, and corn. It is estimated that by 2020, more than 50% of potatoes will be consumed as staple food. Potato steamed bread is a staple food product made by compounding potatoes and wheat flour. It is more nutritious and healthier, and it is more in line with the diversified and nutritious and healthy needs of Chinese consumers for staple food products in the future. Potatoes are rich in vitamin A, vitamin C and minerals. The content of high-quality starch is about 16.5%, and it also contains a lot of lignin. Potatoes also have the most complete vitamin content a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L19/12A23L19/10A23L29/30A23L33/10
CPCA23V2002/00A23V2200/30A23V2250/5026A23V2250/76A23V2250/60
Inventor 黄振荣刘兵金青龙严生德马长文马玉金汤旭锋朱安香冯丽荣许小燕刘丽刘赟霄王先青马国业包莲郭伟李沛青祁占林陈建宁张建生潘丽君毛继红蒙青南黄倩张优良王增文张生桐张芳
Owner QINGHAI HONGEN TECH
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