Potato bread and preparation process thereof

A preparation process, potato technology, applied in the direction of dough processing, baking, baked food, etc., can solve the problems of flavor substance dietary fiber decomposition research, application has not been seen, to improve the flavor quality, change the quality, increase the moisture content Effect

Pending Publication Date: 2020-01-17
XICHANG COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] Based on the nutrients and physical and chemical properties of chanterelles, there are many studies on the application of chanterelles in food research and development, but there is no application of chanterelles in potato bread.
In addition, there are many studies on adding polysaccharides to bread, but most of them focus on improving the characteristics of bread, stretching properties, and fine internal structure, etc., and do not focus on the decomposition of flavor substances and dietary fiber in bread. Research

Method used

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  • Potato bread and preparation process thereof
  • Potato bread and preparation process thereof
  • Potato bread and preparation process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] a potato bread

[0038] (1) Drying: put fresh, high-quality chanterelles into a constant temperature drying oven to dry for 12 hours, and set the temperature at 60°C to dry the chanterelles;

[0039] (2) Pulverization: Utilize the high-speed multifunctional pulverizer to pulverize the dried chanterelles for 5 minutes, pass through a 60-mesh sieve, and obtain the chanterelles powder for subsequent use;

[0040] (3) Hot water leaching: take chanterelle powder and put it into a beaker, extract with a liquid-to-solid ratio of 1:25, water bath time 2h, and 85°C;

[0041] (4) Preparation of crude polysaccharide: the extract was centrifuged at 4000r / min for 10 minutes in a high-efficiency centrifuge, and the supernatant was taken, and an equal amount of ethanol was added to overnight at 4°C, and finally filtered and washed to obtain crude polysaccharide;

[0042] (5) Preparation of polysaccharide additive solution: adding crude polysaccharide to distilled water to configure a...

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PUM

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Abstract

The invention discloses potato bread. The potato bread is prepared from flour, potato flour, water, active dry yeast, table salt, oil, white granulated sugar, a bread improver, egg liquid and a chanterelle polysaccharide additive solution. By addition of chanterelle polysaccharide with concentration of 20%, increase of the number of yeast in dough can be accelerated, the higher value of the numberof yeast under the same condition can be reached, and dough fermentation can be accelerated. Besides, by combination of use of the chanterelle polysaccharide, number change of the yeast can change the pH value and TTA content of dough and accelerate accumulation of flavor substances; decrease of the pH value inhibits activity of cellulase, so that the free phenol release speed of the dough is decreased, dietary fiber ratio in the dough is increased, the quality of bread dough is better improved, the potato bread with better quality is obtained, and meanwhile, the business values of potatoes and chanterelle are increased.

Description

technical field [0001] The invention belongs to the technical field of food, and relates to a preparation process of potato bread and the potato bread prepared by the preparation process. Background technique [0002] Bread is a kind of baked food that uses wheat as the main raw material, yeast, eggs, oil, nuts, etc. as auxiliary materials, and is made into dough by adding water. It has high value and is convenient to eat, and is loved by consumers. However, the nutrition of the grain protein contained in its production materials is not comprehensive, which reduces the nutritional value of bread. At the same time, the bread processed by traditional recipes is very easy to age, and the flavor deteriorates, which affects the quality and sales of bread. The noodles made by the traditional method contain high calories, and eating more is easy to become obese, which cannot satisfy people's pursuit of nutrition and health. [0003] Potatoes are rich in nutrients. In addition to ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/062A21D2/36A21D2/18C08B37/00
CPCA21D13/062A21D2/18A21D2/36A21D2/366C08B37/0003
Inventor 王雪波胡建平刘高巩发永史碧波
Owner XICHANG COLLEGE
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