Potato bread and production method thereof

A production method and potato technology, which are applied in the field of potato bread and its production, can solve the problems of low added value, environmental pollution, and the inability to retain the nutritional value of potatoes to the greatest extent, so as to achieve improved added value, unique taste and good market prospects. Effect

Inactive Publication Date: 2017-02-22
ZHEJIANG GONGSHANG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Domestic processing methods of potato dietary fiber are usually used as feed or directly discarded, which not only has low added value, but also causes serious pollution to the environment
At present, potatoes a

Method used

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  • Potato bread and production method thereof

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Example Embodiment

[0035] Example 1:

[0036] The potato bread in Example 1 of the present invention is mainly made of the following raw materials in parts by weight: 10 parts of gluten powder, 10 parts of high-gluten flour, 30 parts of potato starch, 15 parts of potato fiber, 25 parts of water, 10 parts of sugar, and 2 parts of milk powder. 0.5 parts of salt, 10 parts of solid fat, 5 parts of whole egg liquid, 0.5 parts of yeast and 0.5 parts of compound emulsifier. Wherein the composite emulsifier includes raw materials in the following weight ratio, sucrose sugar ester: monoglyceride laurate = 1:2.

[0037] The processing method of potato bread in the embodiment of the present invention 1 comprises the following steps:

[0038] 1) Potato processing

[0039] A. Potato pulp preparation: select fresh, non-germinated, and non-scarred potatoes, wash and peel them, first wash with 0.3% citric acid aqueous solution, and then use a fruit and vegetable crusher to beat for 2 to 2 times, and filter t...

Example Embodiment

[0053] Example 2:

[0054] The potato bread in Example 1 of the present invention is mainly made of the following raw materials in parts by weight: 14 parts of gluten powder, 18 parts of high-gluten flour, 48 parts of potato starch, 20 parts of potato fiber, 32.4 parts of water, 16 parts of sugar, and 5.6 parts of milk powder , 1.0 parts of salt, 12 parts of solid fat, 10 parts of whole egg liquid, 0.8 parts of yeast and 0.8 parts of compound emulsifier. Wherein the composite emulsifier includes raw materials in the following weight ratio, sucrose sugar ester: monoglyceride laurate = 1:2.

[0055] The processing method of potato bread in the embodiment of the present invention 1 comprises the following steps:

[0056] 1) Potato processing

[0057] A. Potato pulp preparation: select fresh, non-germinated, and non-scarred potatoes, wash and peel them, then wash them with 0.3% citric acid aqueous solution, and then beat them with a fruit and vegetable crusher for 2 to 3 times....

Example Embodiment

[0070] Example 3:

[0071] The potato bread in Example 1 of the present invention is mainly made of the following raw materials in parts by weight: 20 parts of gluten powder, 20 parts of high-gluten flour, 50 parts of potato starch, 25 parts of potato fiber, 40 parts of water, 20 parts of sugar, and 8 parts of milk powder 1.5 parts of salt, 15 parts of solid fat, 15 parts of whole egg liquid, 1.0 part of yeast and 1.5 parts of compound emulsifier. Wherein the composite emulsifier includes the raw materials in the following weight ratio, sucrose sugar ester: monoglyceride laurate=1:2

[0072] The processing method of potato bread in the embodiment of the present invention 1 comprises the following steps:

[0073] 1) Potato processing

[0074] A. Potato pulp preparation: select fresh, non-germinated, and non-scarred potatoes, wash and peel them, then wash them with 0.3% citric acid aqueous solution, and then beat them with a fruit and vegetable crusher for 2 to 3 times. The p...

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Abstract

The invention provides potato bread on one hand. The potato bread is made from the following raw materials of vital wheat gluten, high gluten flour, potato starch, potato fibers, water, sugar, milk powder, salt, solid fat, liquid whole egg, yeast and a composite emulsifying agent. The invention provides a production method of the potato bread on the other hand. The production method comprises the following steps of processing potatoes, preparing raw materials and preparing the bread, wherein the step of processing the potatoes comprises: cleaning the potatoes, crushing the cleaned potatoes, pulping the crushed potatoes, performing filtration to obtain potato fiber and potato starch suspending liquid, performing washing to remove potato starch, and steaming the potato fiber to be cooked for standby application; the step of preparing the bread comprises: preparing mixed powder, activating the yeast, melting the fat, making dough, fermenting the dough, making bread blanks, and baking the bread blanks. The potato bread provided by the invention is unique in taste, rich in nutrition and simple in making technology, the added value of the potato products can be effectively increased, and the potato bread has favorable market prospects.

Description

technical field [0001] The invention belongs to the technical field of bread processing, and in particular relates to a potato bread and a production method thereof. Background technique [0002] Potatoes, also known as potatoes, are rich in minerals, vitamins, proteins, etc., especially rich in lysine and tryptophan, which are generally lacking in various types of food, and are a vegetable with high nutritional value. It has the functions of preventing atherosclerosis, atrophy of liver and kidney connective tissue, and maintaining the smoothness of the digestive tract and respiratory tract. It is recognized as "perfect food" by nutritionists at home and abroad. Experiments have shown that dietary fiber has a significant effect on treating obesity and diabetes, removing harmful exogenous substances from the human body, preventing and treating constipation, lowering cholesterol, and preventing cardiovascular diseases. The dietary fiber content of potatoes is as high as about...

Claims

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Application Information

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IPC IPC(8): A21D13/06A21D2/36A21D2/18A21D2/16
CPCA21D13/06A21D2/16A21D2/186A21D2/366
Inventor 李昂陈跃文翁加玉李智农芳丽隆勇杰
Owner ZHEJIANG GONGSHANG UNIVERSITY
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