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Slowly digestible potato steamed bread rich in grape seed proanthocyanidin and making method of steamed bread

A proanthocyanidin and grape seed technology, applied in the field of food processing, can solve problems such as waste of resources, and achieve the effects of increasing production value, improving blood sugar levels, and increasing specific volume

Inactive Publication Date: 2019-07-05
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The object of the present invention is to provide a method for making slow-digesting potato steamed buns rich in grape seed proanthocyanidins, aiming at the existing problems of waste of resources and sub-health problems of the human body

Method used

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  • Slowly digestible potato steamed bread rich in grape seed proanthocyanidin and making method of steamed bread
  • Slowly digestible potato steamed bread rich in grape seed proanthocyanidin and making method of steamed bread
  • Slowly digestible potato steamed bread rich in grape seed proanthocyanidin and making method of steamed bread

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] (1) Mix 100 parts of flour, 65 parts of mashed potatoes, 0.8 parts of yeast, 1 part of grape seed extract, 5 parts of sucrose, 0.05 parts of salt, and 13 parts of water;

[0033] (2) Knead the dough: mix the raw and auxiliary materials and knead with a kneading machine until the surface of the dough is smooth and slightly sticky;

[0034] (3) Noodle shaping: Roll the dough with a noodle rolling machine until the dough is smooth and slightly sticky. Shape the dough and cut into 50g portions;

[0035] (4) Fermentation: The temperature and humidity of fermentation are 38°C and 85%, respectively, and the volume of steamed buns increases to 1.5 times the original, about 50 minutes;

[0036] (5) Steaming: Steam in a steamer for 23 minutes to obtain steamed buns.

Embodiment 2

[0038] (1) Mix 100 parts of flour, 65 parts of mashed potatoes, 0.8 parts of yeast, 3 parts of grape seed extract, 5 parts of sucrose, 0.05 parts of salt, and 13 parts of water;

[0039] (2) Knead the dough: mix the raw and auxiliary materials and knead with a kneading machine until the surface of the dough is smooth and slightly sticky;

[0040] (3) Noodle shaping: Roll the dough with a noodle rolling machine until the dough is smooth and slightly sticky. Shape the dough and cut into 50g portions;

[0041] (5) Fermentation: The temperature and humidity of fermentation are 38°C and 85%, respectively, and the volume of steamed buns increases to 1.5 times the original, about 50 minutes;

[0042] (6) Steaming: Steam in a steamer for 23 minutes to obtain steamed buns.

[0043] After placing the steamed buns in Comparative Example 1 and Examples 1 and 2 at room temperature for 30 minutes, weigh them immediately; use the millet replacement method to measure the volume of the steam...

Embodiment 3

[0085] (1) Mix 100 parts of flour, 60 parts of mashed potatoes, 0.5 parts of grape seed extract, 0.3 parts of yeast, 5 parts of sucrose, 0 parts of salt, and 17 parts of water;

[0086] (2) Knead the dough: mix the raw and auxiliary materials and knead with a kneading machine until the surface of the dough is smooth and slightly sticky;

[0087] (3) Noodle shaping: Roll the dough with a noodle rolling machine until the dough is smooth and slightly sticky. Shape the dough and cut into 50g portions;

[0088] (4) Fermentation: The temperature and humidity of fermentation are 38°C and 85%, respectively, and the volume of steamed buns increases to 1.5 times the original, about 50 minutes;

[0089] (5) Steaming: Steam in a steamer for 23 minutes to obtain steamed buns. Steamed bread has a lower starch digestion rate and better sensory quality.

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to slowly digestible potato steamed bread rich in grape seed proanthocyanidin and a making method of the steamed bread. The slowly digestible potato steamed bread comprises flour, mashed potatoes, water, yeast, cane sugar, salt and grape seed extracts. According to the steamed bread, the grape seed extracts are added and serves as a functional component, the prepared steamed bread has a remarkable slowly digestible health care function, and blood sugar reaction of a high blood sugar and high blood lipid patient can be improved when the patient eats the steamed bread. The fresh mashed potatoes are added to prepare the steamed bread, and a nutritive value of the steamed bread is improved, so that the steamed bread has light potato fragrance and grape fragrance. The steamed bread meets current requirement for healthy staple food, waste is turned into wealth, comprehensive utilization is facilitated,a processing industry chain value of staple food grains is widened, the processing conversion rate of agricultural products is increased, the ratio of processing production to gross agricultural output value is further increased, and the steamed bread has wide market prospects.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to slow-digestion potato steamed bread rich in grape seed proanthocyanidins and a preparation method thereof. [0002] technical background [0003] Potatoes are the fourth largest food crop in the world after rice, wheat and corn. Potatoes are rich in dietary fiber, vitamins and minerals, and potato protein has a balanced amino acid composition, which can complement the nutrition of grain protein. In addition, potatoes also contain other phytochemicals, such as phenols, flavonoids, and carotenoids, which have certain benefits for human health. [0004] However, the resources owned by potato production enterprises do not match their processing capacity, resulting in excess production capacity. At the same time, because potato processing enterprises have been processing high-pollution, low-value-added starch for a long time, the market prospects for low-pollution...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L19/12A23L33/105
CPCA23V2002/00A23L7/104A23L19/13A23L33/105A23V2200/328A23V2250/21166A23V2250/76
Inventor 陈士国张子睿叶兴乾张惠玲汪涛田金虎余丹丹
Owner ZHEJIANG UNIV
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