Potato steamed buns and processing method thereof

Abstract

The invention relates to potato steamed buns and a processing method thereof. The processing method comprises the steps of mixing potato pulp with flour, yeast and clear water according to a certain proportion so as to prepare a dough, fermenting, and steaming to obtain the potato steamed buns. In the potato steamed buns, the dry potato matter content is 10-35%; the potato pulp is prepared by cleaning fresh raw potatoes, removing the peel of the potatoes, cutting, blanching, cooling, then pulping to prepare primary potato pulp, and diluting, not diluting or concentrating by dehydrating; the mass fraction part ratio of the flour to the yeast to the clear water to the water in the potato pulp is equal to (65 to 90): 1: 5: 60, and the sum of the mass fraction of dry matters in the potato pulp and the mass fraction of the flour is equal to 100; the needed mass fraction of the potato pulp is 160- the mass fraction of the flour. The potato steamed buns provided by the invention have the characteristics of lower production cost, no use of an additive, good quality and the like.

Description

technical field [0001] The invention relates to a potato steamed bread and a production method thereof, in particular to a method for directly preparing potato steamed bread from fresh potatoes, which belongs to the technical field of food processing. Background technique [0002] Mantou is a kind of fermented dough steamed food invented and developed by the Chinese, which has distinct national cultural characteristics. It is the staple food of Chinese people, especially northerners, with an annual consumption of more than 12 million tons. Traditional steamed buns are made of wheat flour as the main raw material. Potatoes, as a vegetable and food crop, are very nutritious, but there are few studies and processing of steamed buns made from potatoes. [0003] my country is a large potato producing country, with the planting area and output accounting for 23% to 28% of the world's total, both ranking first in the world. According to the National Bureau of Statistics, in 2013,...

AI Technical Summary

Problems solved by technology

Chinese patent CN 104366374 A discloses a process for preparing potato steamed buns by using potato dregs raw powder, potato dregs superfine powder, etc., which overcomes the defects of common wheat steamed buns, does not contain gluten, and is suitable for people allergic to wheat or celiac patients. Use, but with processed potato starch and potato residue

The potato steamed buns processed with potato flour, potato whole flour or potato deformed starch described in the above literatures all have problems such as high processing cost and loss of nutrients, and a large amount of water needs to be evaporated during the potato flour milling process, resulting in high energy consumption. , high cost, complex process equipment, and high risk of environmental pollution

[0006] Chinese patent CN105639530A discloses the use of potato flour and boiled potatoes to process steamed buns. The starch in the potatoes gelatinizes at high temperatures and has a high viscosity. It will adhere to the contact surface of the tool during processing, which is difficult to process and wastes raw materials. Difficult to clean up; Chinese patent CN105533423A discloses a production method of corn and potato steamed buns, which directly crushes and beats fresh potatoes, but the potato pulp made by this method is very easy to brown, and the steamed buns processed by it are yellowish-brown in color. Dull, which has a great influence on the sensory quality of steamed bread

The above-mentioned problem of using mashed potatoes to prepare steamed buns is that the potato content is low, and the potato flavor in the prepared steamed buns is poor