Production method of high content potato whole flour steamed bread

A technology of whole potato flour and high content is applied in the direction of food ingredients as taste improver, food ingredients as odor improver, food ingredients as taste improver, etc. and other problems to achieve the effect of improving internal structure, delaying aging and improving texture

Inactive Publication Date: 2018-11-16
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

[0005] To sum up, most of the existing potato steamed buns use fresh potatoes or mashed potatoes as the main material, but the potato steamed buns generally have the problems of difficult proofing and high hardness. quality defect

Method used

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  • Production method of high content potato whole flour steamed bread
  • Production method of high content potato whole flour steamed bread

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A high-content potato whole flour steamed bun is made from the following raw materials in parts by weight: 30 parts of potato snowflake whole flour, 70 parts of high-gluten wheat flour, 1 part of compound bacterial agent, 0.1 part of steamed bread quality improver, and 0.04 part of sweetener , the compound microbial agent is composed of yeast and lactic acid bacteria, the weight ratio of yeast and lactic acid bacteria is 1:1, and the steamed bread quality improver is composed of sodium stearoyl lactylate, vitamin C, glyceryl monostearate and α-amylase Composition, wherein the weight ratio of sodium stearoyl lactylate, vitamin C, glyceryl monostearate, α-amylase four substances is 0.15:0.08:1:0.0008, and described sweetener is by aspartame and cyclohexyl Composition of sodium sulfamate, wherein the weight ratio of aspartame and sodium cyclamate is 3:1.

[0033] The production method of the present embodiment is:

[0034] (1) Preparation of composite bacterial agent: yea...

Embodiment 2

[0044]A high-content potato whole flour steamed bun is made from the following raw materials in parts by weight: 35 parts of potato snowflake whole flour, 65 parts of high-gluten wheat flour, 1.2 parts of compound bacterial agent, 0.3 part of steamed bread quality improver, and 0.05 part of sweetener , the compound bacterial agent is composed of yeast and lactic acid bacteria, the weight ratio of yeast and lactic acid bacteria is 3:2, and the steamed bread quality improver is composed of sodium stearoyl lactylate, vitamin C, glycerol monostearate and α-amylase Composition, wherein the weight ratio of sodium stearoyl lactylate, vitamin C, glyceryl monostearate, α-amylase four substances is 0.15:0.08:1:0.0008, and described sweetener is by aspartame and cyclohexyl Composition of sodium sulfamate, wherein the weight ratio of aspartame and sodium cyclamate is 3:1.

[0045] The production method of the present embodiment is:

[0046] (1) Preparation of composite bacterial agent: y...

Embodiment 3

[0056] A high-content potato whole flour steamed bun is made from the following raw materials in parts by weight: 32 parts of potato snowflake whole flour, 68 parts of high-gluten wheat flour, 0.8 part of compound bacterial agent, 0.2 part of steamed bread quality improver, and 0.02 part of sweetener , the compound bacterial agent is composed of yeast and lactic acid bacteria, the weight ratio of yeast and lactic acid bacteria is 3:2, and the steamed bread quality improver is composed of sodium stearoyl lactylate, vitamin C, glycerol monostearate and α-amylase Composition, wherein the weight ratio of sodium stearoyl lactylate, vitamin C, glyceryl monostearate, α-amylase four substances is 0.15:0.08:1:0.0008, and described sweetener is by aspartame and cyclohexyl Composition of sodium sulfamate, wherein the weight ratio of aspartame and sodium cyclamate is 3:1.

[0057] The production method of the present embodiment is:

[0058] (1) Preparation of composite bacterial agent: y...

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Abstract

The invention discloses a production method of a high content potato whole flour steamed bread, and belongs to the field of food processing. The steamed bread is prepared from following raw materialsin parts by weight: 30 to 35 parts of potato whole flour, 65 to 70 parts of high gluten wheat flour, 0.8 to 1.2 parts of composite inoculant, 0.1 to 0.3 part of steamed bread quality modifier, and 0.02 to 0.05 part of sweetener; wherein the composite inoculant is composed of yeast and lactobacillus. The provided production method solves the problems that the fermentation is difficult and the steamed bread is hard by adopting a secondary fermentation technology and a quality improving technology. The produced steamed bread has a good taste. The production method has the advantages of low cost and simple steps, and can be applied to large scale production for food enterprises.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to steamed buns with high content of potato flour and a production method thereof. Background technique [0002] Potato, as the fourth staple food in China, has very high nutritional value. It has high protein content and is rich in 18 kinds of amino acids, including essential amino acids needed by the human body, especially rich in lysine that is lacking in grains; potatoes are also 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, etc., known as the "second bread" of human beings. Process potatoes into staple foods such as steamed buns, noodles, and vermicelli, and potatoes will become another staple food besides rice, wheat, and corn. However, my country's potato consumption is mostly fresh vegetables, and the deep processing is far behind the developed countries in Europe and America, an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L19/15A23L29/00A23L27/30
CPCA23V2002/00A23L7/104A23L7/107A23L19/15A23L27/30A23L29/035A23L29/04A23L29/06A23V2200/15A23V2200/16A23V2200/14
Inventor 康建平张星灿钟雪婷华苗苗杨健刘建白菊红
Owner 四川东方主食产业技术研究院
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