Potato steamed buns capable of changing potatoes into staple food and preparation method of potato steamed buns

Abstract

The invention provides potato steamed buns capable of changing potatoes into a staple food and a preparation method of the potato steamed buns. The potato steamed buns are prepared from the following components in parts by mass: 200 to 300 parts of potato flour, 50 to 100 parts of high protein flour, 2 to 8 parts of egg, 1 to 5 parts of yeast, 10 to 20 parts of margarine, 5 to 15 parts of a complex leavening agent and 50 to 80 parts of potable water. The potato steamed buns provided by the invention are prepared by mixing the potato flour and the high protein flour; the potato flour is used as a main component and the high protein flour is used as an auxiliary component, so that nutrient components of the potatoes are reasonably kept and the problem that the potato flour is not easy to shape is solved; meanwhile, the eggs and the margarine are added, so that the potato steamed buns have toughness, comprehensive nutrients and good taste and have unique fragrance of the potatoes; a process for preparing the potato steamed buns has the advantages of time saving, simplicity and convenience and the potato steamed buns are suitable for a lot of people to eat; the potato steamed buns can be easily accepted by consumers and are easy to popularize; large-scale industrial production of the potato flour is realized and the quality of products is stable.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to potato steamed bread made of potatoes as staple food and a preparation method thereof. Background technique [0002] In recent years, my country's grain production has increased year after year, and the inventory is abundant. The security of rations is absolutely guaranteed. However, considering that my country's grain demand will still be a rigid growth trend for a long period of time in the future, the three major staple foods of wheat, rice, and corn are affected by arable land resources and water resources. However, the space for increasing production is small and the cost is high, while the space for increasing production of potatoes is large and the cost is low. In order to promote the sustainable development of my country's agriculture and ensure food security, this year the Ministry of Agriculture proposed to increase the production of potatoes, which is what we often use. P...

AI Technical Summary

Problems solved by technology

[0005] Most of the steamed buns on the market are made of wheat flour, which lack nutrition and have a single taste, which is far from meeting people's health and nutrition needs for food.

Therefore be badly in need of a kind of steamed bun with comprehensive nutrition and good mouthfeel to ensure people's health under the fast-paced lifestyle, and because potato flour does not contain gluten protein, there are problems such as difficulty in molding and poor mouthfeel when making steamed buns. , those skilled in the art urgently need to provide a potato steamed bread made of potatoes as a staple food and a preparation method thereof, which is convenient for molding, has comprehensive nutrition, and improves the taste of potato steamed bread at the same time