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Production method for processing steamed potato bread by using fresh potatoes

A production method and potato technology, which is applied in the field of food processing, can solve the problems of long production cycle of potato steamed bread and potato steamed bread, and achieve the effects of good taste, cost saving and shortened production cycle

Inactive Publication Date: 2018-10-09
四川东方主食产业技术研究院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In order to solve the problems that the potato steamed bread in the prior art is yellowish brown and the production cycle of the potato steamed bread is long, the present invention proposes a production method of using fresh potatoes to make potato steamed bread

Method used

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  • Production method for processing steamed potato bread by using fresh potatoes
  • Production method for processing steamed potato bread by using fresh potatoes
  • Production method for processing steamed potato bread by using fresh potatoes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A kind of production method that adopts fresh potato to make potato steamed bread, comprises the steps:

[0036] S1: After washing and peeling fresh potatoes with 40 parts by weight, they are washed twice, and then cut into pieces, and the potato pieces and 0.05 parts by weight of D-isoascorbic acid Sodium is put into the high-speed mixer, and it is beaten to obtain fresh potato pulp;

[0037] S2: Put the fresh potato pulp obtained in S1 into an autoclave at normal temperature for ultra-high pressure sterilization and enzyme inactivation to obtain cooked potato pulp. The ultra-high pressure is 400 MPa and the time is 30s;

[0038] S3: Put 50 parts by weight of high-gluten flour, 0.5 part of yeast, 0.1 part of plantaractobacillus, 0.1 part of steamed bread quality improver, 1 part of gluten and 0.01 part of sweetener into the notification Mix evenly in a blender to obtain a mixed powder. The sweetener is composed of aspartame and sodium cyclamate, and the sweetener is c...

Embodiment 2

[0046] A kind of production method that adopts fresh potato to make potato steamed bread, comprises the steps:

[0047] S1: After washing and peeling fresh potatoes with 50 parts by weight, they are washed twice, and then cut into pieces, and the potato pieces and 0.08 parts by weight of D-isoascorbic acid Sodium is put into the high-speed mixer, and it is beaten to obtain fresh potato pulp;

[0048] S2: Put the fresh potato pulp obtained in S1 into an autoclave at normal temperature for ultra-high pressure sterilization and enzyme inactivation to obtain cooked potato pulp. The ultra-high pressure is 600 MPa and the time is 60 s;

[0049] S3: Put 40 parts by weight of high-gluten flour, 0.7 part of yeast, 0.3 part of plantaractobacillus, 0.3 part of steamed bread quality improver, 1.5 part of gluten and 0.01 part of sweetener into the notification Mix evenly in a blender to obtain a mixed powder. The sweetener is composed of aspartame and sodium cyclamate, and the sweetener i...

Embodiment 3

[0057] A kind of production method that adopts fresh potato to make potato steamed bread, comprises the steps:

[0058] S1: After washing and peeling fresh potatoes with 45 parts by weight, they are washed twice, and then cut into pieces, and the potato pieces and 0.06 parts by weight of D-isoascorbic acid Sodium is put into the high-speed mixer, and it is beaten to obtain fresh potato pulp;

[0059] S2: Put the fresh potato pulp obtained in S1 into an autoclave at room temperature for ultra-high pressure sterilization and enzyme inactivation to obtain cooked potato pulp. The ultra-high pressure is 500 MPa and the time is 45 s;

[0060] S3: Put 45 parts by weight of high-gluten flour, 0.6 part of yeast, 0.2 part of plantaractobacillus, 0.2 part of steamed bread quality improver, 1.3 part of gluten and 0.01 part of sweetener into the notification Mix evenly in a blender to obtain a mixed powder. The sweetener is composed of aspartame and sodium cyclamate, and the sweetener is ...

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Abstract

The invention discloses a production method for processing steamed potato bread by using fresh potatoes, and belongs to the field of food processing. The production method comprises the following steps: 1), cutting the fresh potatoes into pieces, then mixing with an antioxidant, and crushing for pulping; 2), performing ultrahigh-pressure sterilization and enzyme inactivation on an obtained fresh potato pulp; 3), uniformly mixing high-gluten flour, yeast, lactobacillus plantarum, a steamed bread quality improver, vital gluten and a sweetener; 4), pouring the cooked potato pulp obtained in the step 2) into the mixed powder obtained in the step 3), adding clean water and kneading into a dough; 5), fermenting; 6), kneading for forming; 7), secondarily fermenting; 8), putting secondarily-fermented steamed bread blanks obtained in the step 7) into a steamer; 9), taking out steamed bread, cooling and then packaging to obtain finished products. By the production method, a processing technologyis simple, the cost of producing or buying whole potato powder is omitted, the step of steaming the fresh potatoes is omitted, the production time is greatly shortened, and the production cycle is shortened. Therefore, the production cost is significantly reduced.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for processing staple food steamed bread from potatoes. Background technique [0002] Potato is a globally recognized whole-nutrition food, rich in dietary fiber, vitamins (carotene, vitamin C, thiamine, riboflavin, niacin, etc.), minerals (such as calcium, phosphorus, iron), etc. Nutritional elements, its protein amino acid composition is reasonable, the essential amino acid content is significantly higher than the recommended value of the FAO / WHO essential amino acid content, enjoys the reputation of "second bread", "underground apple", and is one of the important staple foods in Europe, America, China and other countries . [0003] As a traditional staple food in my country, steamed buns occupy an important position in the breakfast of Chinese residents. Traditional steamed buns are made from wheat flour. In the process of industrial production, due to the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/12A23L7/104A23L5/20A23L5/30A23L5/41A23L29/00
CPCA23V2002/00A23L5/20A23L5/30A23L5/41A23L7/104A23L19/12A23L29/035A23L29/045A23L29/30A23V2200/02A23V2200/048A23V2300/46A23V2200/14A23V2200/15A23V2250/5486A23V2250/76A23V2250/1614A23V2250/5118A23V2250/5488A23V2250/192A23V2250/708A23V2250/2482
Inventor 康建平张星灿钟雪婷华苗苗邹育
Owner 四川东方主食产业技术研究院
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