Nutritional potato steamed bun and preparation method thereof

A production method and potato technology are applied in the direction of food ingredients as taste improver, yeast-containing food ingredients, functions of food ingredients, etc., can solve problems such as single variety of steamed bread, and achieve improved physicochemical properties, enhanced processing properties, and easy operation. Effect

Pending Publication Date: 2019-10-25
FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the types of steamed buns sold in the market are relatively single, and the common ones are only old noodle steamed buns, corn flour steamed buns and other products, and there are no commercially available potato steamed buns.

Method used

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  • Nutritional potato steamed bun and preparation method thereof
  • Nutritional potato steamed bun and preparation method thereof
  • Nutritional potato steamed bun and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A nutritious potato steamed bun, made of the following raw materials in parts by weight: 80 parts of wheat flour, 5 parts of whole potato flour, 5 parts of gluten powder, 5 parts of whey protein, 2 parts of yeast and lactic acid bacteria, 3 parts of quinoa, white kidney beans 3 parts of powder, 3 parts of yam powder, 2 parts of fructooligosaccharide, 2 parts of silkworm chrysalis polypeptide, 45 parts of water.

[0035] Wherein, the quinoa needs to be pretreated as follows: wash the quinoa with clean water and then soak, the soaking temperature is 25° C., and the soaking time is 3 hours.

[0036] The preparation method of the white kidney bean powder is as follows: fresh white kidney beans are washed, soaked in cold water for 12 hours, drained, peeled, pulverized in a high-speed grinder, dried in an oven at 40° C. for 1 hour, and stored.

[0037] The preparation method of the yam powder is as follows: take the commercially available iron rod yam as raw material, wash an...

Embodiment 2

[0044] A nutritious potato steamed bun, made of the following raw materials by weight: 85 parts of wheat flour, 8 parts of whole potato flour, 5 parts of gluten powder, 3 parts of whey protein, 3 parts of yeast and lactic acid bacteria, 2 parts of quinoa, white kidney beans 2 parts of powder, 2 parts of yam powder, 2 parts of fructooligosaccharide, 2 parts of silkworm chrysalis polypeptide, 45 parts of water.

[0045] Wherein, the quinoa needs to be pretreated as follows: wash the quinoa with clean water and then soak, the soaking temperature is 25° C., and the soaking time is 3 hours.

[0046] The preparation method of the white kidney bean powder is as follows: fresh white kidney beans are washed, soaked in cold water for 12 hours, drained, peeled, pulverized in a high-speed grinder, dried in an oven at 40° C. for 1 hour, and stored.

[0047] The preparation method of the yam powder is as follows: take the commercially available iron rod yam as raw material, wash and peel it...

Embodiment 3

[0054] A nutritious potato steamed bun, made of the following raw materials in parts by weight: 80 parts of wheat flour, 10 parts of whole potato flour, 10 parts of gluten powder, 2 parts of whey protein, 2 parts of yeast and lactic acid bacteria, 5 parts of quinoa, white kidney beans 5 parts of powder, 3 parts of yam powder, 3 parts of fructooligosaccharide, 2 parts of silkworm chrysalis polypeptide, 45 parts of water.

[0055] Wherein, the quinoa needs to be pretreated as follows: wash the quinoa with clean water and then soak, the soaking temperature is 25° C., and the soaking time is 3 hours.

[0056] The preparation method of the white kidney bean powder is as follows: fresh white kidney beans are washed, soaked in cold water for 12 hours, drained, peeled, pulverized in a high-speed grinder, dried in an oven at 40° C. for 1 hour, and stored.

[0057] The preparation method of the yam powder is as follows: take the commercially available iron rod yam as raw material, wash ...

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to a nutritional potato steamed bun and a preparation method thereof. The nutritional potato steamed bread comprises, by weight, 70-85 parts of wheat flour, 5-15 parts of whole potato flour, 5-10 parts of wheat gluten, 1-5 parts of whey protein, 1-3 parts of saccharomycetes and lactic acid bacteria, 1-5 partsof quinoa, 1-5 parts of white kidney bean powder, 1-5 parts of yam powder, 1-2 parts of fructo-oligosaccharide, 1-2 parts of silkworm pupa polypeptide and 45 parts of water. According to the nutritional potato steamed bun, the wheat flour and the whole potato flour are used as main raw materials, and the wheat gluten, the whey protein, the quinoa, the white kidney bean powder, the yam flour and the silkworm pupa polypeptide are added, so that complementation of nutritional ingredients is realized; physicochemical characteristics of dough are improved to a certain extent by rich protein components in the raw materials, and the processing characteristics of the potato steamed bun are enhanced; the potato steamed bun has a smooth surface and is good in appearance shape; the nutritive value is higher; the protein in-vitro digestibility is higher; the potato steamed bun is easier for the human body to digest and absorb.

Description

technical field [0001] The invention belongs to the field of technical food processing, and in particular relates to a nutritious potato steamed bun and a preparation method thereof. Background technique [0002] Potatoes are perennial herbaceous plants belonging to the family Solanaceae. The tubers are edible, rich in nutritional value, and easily digested and absorbed by the human body. As the largest country in potato production and consumption, my country is experiencing the process of changing the nutritional structure and dietary structure of potatoes from dishes to staple foods. [0003] Mantou is a food made by adding yeast, water or edible alkali to wheat flour, kneading, proofing, and steaming. It is one of the must-have foods on every table. Potatoes are rich in protein, vitamins, inorganic salts and dietary fiber. Adding them to steamed buns not only enriches the nutritional value of steamed buns, but also improves the taste and quality of steamed buns. At pres...

Claims

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Application Information

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IPC IPC(8): A23L7/104A23L19/12A23L11/00A23L19/10A23L33/19A23L33/18A23L33/10
CPCA23L7/104A23L19/12A23L11/05A23L19/10A23L33/19A23L33/18A23L33/10A23V2002/00A23V2200/30A23V2250/28A23V2250/5486A23V2250/54252A23V2250/55A23V2250/76A23V2200/14
Inventor 蔡沙梅新施建斌何建军隋勇蔡芳陈学玲范传会王少华邱建辉谷峰
Owner FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
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