Preparation method of pre-fermented potato steamed bun self-raising flour

A pre-fermentation, self-rising flour technology, applied in the direction of bacteria, yeast-containing food ingredients, food ingredients used in food preparation, etc., can solve the problems of poor flavor, high viscosity, poor taste of steamed bread, etc. Demand, good market prospects, the effect of easy industrialization

Inactive Publication Date: 2021-08-31
SICHUAN ACAD OF FOOD & FERMENTATION INDS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because the whole potato flour does not contain gluten protein and is fully cooked flour, it has disadvantages such as poor formability, high viscosity, poor ductility, and heavy astringency, resulting in poor mouthfeel and poor flavor of steamed buns made from it.

Method used

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  • Preparation method of pre-fermented potato steamed bun self-raising flour

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A pre-fermented potato steamed bread self-raising flour is prepared, and the preparation method is as follows:

[0035] 1) Take 50 parts of whole potato flour and pour it into a fermenter, add 25 parts of sterile water and 1 part of Bacillus coagulans, stir for pre-fermentation treatment, then dry until the moisture content is 8% and set aside;

[0036] 2) Pour the whole pre-fermented potato powder into a low-temperature impact mill, and grind the whole potato powder to a particle size of 160 mesh at a temperature of 15°C;

[0037] 3) Pour the ground potato flour, 20 parts of corn flour, 5 parts of rice flour, and 5 parts of whey protein powder into the mixing tank and mix for 10 minutes. The mixed raw materials enter the airflow drying equipment through the conveyor belt. Dry at 50°C with an air velocity of 15m / s until the moisture content is 8%;

[0038] 4) The dried mixed raw material is rapidly reduced to room temperature through the dry cold air produced by the ai...

Embodiment 2

[0042] A pre-fermented potato steamed bread self-raising flour is prepared, and the preparation method is as follows:

[0043] 1) Take 55 parts of whole potato flour and pour it into a fermenter, add 27 parts of sterile water and 1.2 parts of Bacillus coagulans, stir for pre-fermentation treatment, then dry until the moisture content is 9% and set aside;

[0044] 2) Pour the whole pre-fermented potato powder into a low-temperature impact mill, and grind the whole potato powder to a particle size of 180 mesh at a temperature of 17°C;

[0045] 3) Pour the ground potato flour, 25 parts of corn flour, 10 parts of rice flour, and 10 parts of whey protein powder into the mixing tank and mix for 12 minutes. The mixed raw materials enter the air-flow drying equipment through the conveyor belt. Dry at 65°C with an air velocity of 18m / s until the moisture content is 9%;

[0046] 4) The dried mixed raw material is rapidly reduced to room temperature through the dry cold air produced by th...

Embodiment 3

[0050] A pre-fermented potato steamed bread self-raising flour is prepared, and the preparation method is as follows:

[0051] 1) Take 60 parts of potato powder and pour it into a fermenter, add 30 parts of sterile water and 1.5 parts of Bacillus coagulans, stir for pre-fermentation treatment, and then dry until the moisture content is 10% for use;

[0052] 2) Pour the whole pre-fermented potato powder into a low-temperature impact mill, and grind the whole potato powder to a particle size of 200 mesh at a temperature of 19°C;

[0053] 3) Pour the ground potato flour, 30 parts of corn flour, 15 parts of rice flour, and 12 parts of whey protein powder into the mixing tank and mix for 15 minutes. The mixed raw materials enter the airflow drying equipment through the conveyor belt. Dry at 80°C with an air velocity of 20m / s until the moisture content is 10%;

[0054] 4) The dried mixed raw material is rapidly reduced to room temperature through the dry cold air produced by the ai...

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Abstract

The invention discloses a preparation method of pre-fermented potato steamed bun self-raising flour. The preparation method comprises the following steps of: 1) pre-fermenting: taking potato whole flour, adding water and bacillus coagulans, uniformly stirring, then adding a compound fermentation bacterium agent for pre-fermenting, and drying the obtained material until the moisture content is 8 to 10 weight percent to obtain pre-fermented potato whole flour; 2) low-temperature impact grinding: taking 50 to 60 parts by weight of the pre-fermented potato whole flour for low-temperature impact grinding; 3) mixing and drying: taking 20 to 30 parts by weight of corn flour, 5 to 15 parts by weight of rice flour and 5 to 12 parts by weight of whey protein powder, uniformly mixing with the material obtained in the step 2), and then sequentially drying and cooling; and 4) mixing auxiliary materials: taking 0.8 to 1.2 parts by weight of a compound fermentation agent, 0.004 to 0.01 part by weight of a compound enzyme preparation, 1 to 5 parts by weight of a quality improver and 0.2 to 0.5 part by weight of a raising agent, uniformly stirring, and then fully mixing with the material obtained in the step 3) to obtain the pre-fermented potato steamed bun self-raising flour. The self-raising flour prepared by the method can be used for preparing pre-fermented potato steamed buns, and the obtained steamed buns are unique in flavor, good in taste, balanced in nutrition and suitable for being eaten by patients with celiac disease for a long time.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a method for preparing self-rising flour of pre-fermented potato steamed bread. Background technique [0002] Celiac disease is an autoimmune disease with lifelong intolerance to gliadin. Ingestion of gluten in patients with celiac disease can cause inflammation in the small intestine, which can cause malabsorption of some important nutrients, such as iron, folic acid, and calcium. In recent years, the incidence of celiac disease in my country has been increasing, which has gradually attracted people's attention. Currently, the only effective treatment for celiac disease is strict control of gluten-containing foods. [0003] Gluten, also known as gluten, consists of gliadin and glutenin, mainly exists in wheat grains and their products, and plays an important role in the physical and functional properties of dough. Pre-fermented food refers to the food produced without using glut...

Claims

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Application Information

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IPC IPC(8): A23L19/15A23L7/10A23L7/104A23L29/269A23L29/30A23L3/3562A23L29/262A23L29/256A23L29/00
CPCA23L19/15A23L7/198A23L7/104A23L29/269A23L29/30A23L3/3562A23L29/262A23L29/256A23L29/015A23V2002/00A23V2400/169A23V2200/324A23V2200/222A23V2250/76A23V2250/5086A23V2250/511A23V2250/5108A23V2250/5026
Inventor 任元元华苗苗周泽林邹育孟资宽吴淼张鑫王拥军
Owner SICHUAN ACAD OF FOOD & FERMENTATION INDS
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