Method for improving ductility of whole potato flour dough and application of method

Abstract

The invention provides a method for improving ductility of whole potato flour dough and application thereof, and the method comprises the following steps: mixing water, shortening and an emulsifier, emulsifying to obtain an emulsion, and mixing whole potato flour, modified starch, starch and the emulsion to prepare dough, the mass ratio of the potato whole powder to the modified starch to the starch is (100-150): (20-40): (5-10), the emulsifier is sodium caseinate, and the mass ratio of the sodium caseinate to the shortening to the water is (0.4-2): (2-4): (90-100). According to the method for improving the ductility of the potato whole flour dough, the emulsion prepared from the emulsifier and the shortening is mixed with the potato whole flour to prepare the dough without a gluten structure, so that the toughness of the potato whole flour dough can be enhanced, the ductility of the potato whole flour dough is improved, and the change of hardness, elasticity and viscosity of the dough is slowed down after the dough stands for a certain period of time; therefore, the machinable time is prolonged, and subsequent processing and long-time continuous production are facilitated.

Description

Technical Field

[0001] The invention belongs to the field of food processing, and in particular relates to a method for improving the extensibility of potato whole flour dough and an application thereof. Background Art

[0002] Potato flour is a type of dehydrated potato product. Fresh potatoes are used as raw materials, and after washing, peeling, picking, slicing, rinsing, pre-cooking, cooling, steaming, mashing and other processes, the fine granular, flaky or powdered products obtained by dehydration are collectively referred to as potato flour. Potato flour is increasingly widely used because it contains rich nutrients and has a good taste. It is processed into various foods, but due to the low protein content in potato flour, the dough has poor viscoelasticity, poor ductility, and poor water retention. After making dough with potato flour as the main raw material, it will quickly dry and harden, and the elasticity will decrease, so it is almost impossible to process and shape it alone, which greatly hinders the process of potato flour becoming a staple food.

[0003] The invention patent with publication number CN117694515A discloses a low-fat composite potato chip rich in tea polyphenols and a preparation method thereof. The components include: 5-15 parts of tea polyphenols, 60-80 parts of potato flour, and 15-20 parts of corn starch. The tea polyphenol-starch complex is mixed with the potato flour to reduce the fat content of the composite potato chips, improve the taste of the composite potato chips, and increase the nutritional value of the composite potato chips. However, the content of potato flour in the dough is relatively high, which causes the dough to harden easily during processing, shortens the processing time, and increases the difficulty of industrial production. The invention patent with publication number CN105231428A discloses a raw potato whole flour improver, a preparation method and application thereof. By adding carboxymethyl mung bean starch, whey protein, etc., the problem of poor adhesion and easy cracking of raw potato whole flour during processing into steamed buns, noodles and bread is solved, and the taste and appearance of food made from raw potato whole flour are improved. However, the patent is prepared with raw potato whole flour as raw material and is not suitable for cooked potato whole flour.

[0004] The binding force and elasticity of dough are mainly provided by the gluten network structure. Since potato whole flour lacks gluten protein, the gluten structure cannot be formed in the dough prepared with potato whole flour as the main raw material. The flour improvers in the prior art are mostly used based on the gluten structure and are not suitable for improving potato whole flour dough. Therefore, how to improve the texture characteristics of the dough prepared with cooked potato whole flour as the main raw material, improve the elasticity of the dough, and extend the processing time are technical problems that need to be urgently solved in this field. Summary of the invention

[0005] In view of this, the present invention aims to provide a method for improving the ductility of potato flour dough and its application, so as to solve the problem of poor ductility of potato flour dough, enhance the toughness of potato flour dough, thereby improving the ductility of potato flour dough, and providing a new reference for the comprehensive utilization of potato flour.

[0006] To achieve the above object, the technical solution of the present invention is realized as follows:

[0007] In a first aspect, the present invention provides a method for improving the ductility of potato flour dough, the method comprising the steps of emulsifying a mixture of water, shortening and an emulsifier to obtain an emulsion, and mixing potato flour, modified starch, starch with the emulsion to prepare dough, the method not adding gluten protein, the mass ratio of the potato flour, modified starch to starch being 100 - 150:20 - 40:5 - 10, the emulsifier being sodium caseinate, and the mass ratio of the sodium caseinate, shortening and water being 0.4 - 2:2 - 4:90 - 100.

[0008] Further, the mass ratio of the potato flour, modified starch, starch is 120 - 140:25 - 35:6 - 8; preferably, the mass ratio of the potato flour, modified starch, starch is 130:30:7.

[0009] Further, the method comprises the following steps:

[0010] a. Mixing the shortening, emulsifier and water and then emulsifying to obtain an emulsion;

[0011] b. Mixing the potato flour, modified starch and starch evenly to obtain a mixed powder;

[0012] c. Mixing the mixed powder with the emulsion, and then high - speed stirring and kneading to obtain the potato flour dough.

[0013] Further, step b further comprises adding one or more of non - dairy creamer, phospholipid, sucrose, leavening agent, malic acid and salt; preferably, the mass ratio of the potato flour, starch, sucrose, leavening agent, malic acid and salt is 100 - 150:5 - 10:20 - 25:2 - 5:1 - 3:0.2 - 1; more preferably, the mass ratio of the potato flour, starch, sucrose, leavening agent, malic acid and salt is 130:7:22:4:1.5:0.5.

[0014] Further, the sucrose is selected from one or more combinations of granulated sugar, brown sugar, soft white sugar, rock sugar, raw sugar.

[0015] Further, the leavening agent is selected from one or more combinations of sodium acid pyrophosphate, sodium bicarbonate, calcium dihydrogen phosphate, calcium carbonate, ammonium bicarbonate.

[0016] Furthermore, the shortening is one or a mixture of vegetable shortening, animal-vegetable blended shortening, and animal shortening; preferably animal-vegetable blended shortening.

[0017] Furthermore, the mass ratio of sodium caseinate, shortening, and water is 0.8 - 1.6:2 - 3:95 - 98; preferably 0.8:2:96.

[0018] Furthermore, the mass of sodium caseinate is 0.4% - 1.2% of the mass of whole potato flour, such as 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1%, 1.1%, 1.2%; preferably 0.5% - 1%.

[0019] Furthermore, the whole potato flour is selected from the combination of one or both of raw whole potato flour and flaked whole potato flour; preferably flaked whole potato flour.

[0020] Furthermore, in step b, emulsification is carried out by high-speed shearing; preferably, the rotation speed of the high-speed shearing is 10000 - 40000 rpm, and the shearing time is 1 - 3 min.

[0021] Furthermore, in step c, the rotation speed of the high-speed stirring is 200 - 400 rpm, and the stirring time is 1 - 2 min.

[0022] Furthermore, the modified starch is one or a mixture of hydroxypropyl distarch phosphate, phosphate distarch, acetylated distarch adipate, and pregelatinized acetylated distarch adipate.

[0023] In a second aspect, the present invention provides an application of the method as described in the first aspect in improving the extensibility of whole potato flour dough.

[0024] Furthermore, the application is at least one of the following:

[0025] (1) Improving the hardness of whole potato flour dough;

[0026] (2) Improving the elasticity of whole potato flour dough;

[0027] (3) Improving the viscosity of whole potato flour dough;

[0028] (4) Retarding the rate of change of the hardness of whole potato flour dough;

[0029] (5) Retarding the rate of change of the elasticity of whole potato flour dough;

[0030] (6) Retarding the rate of change of the viscosity of whole potato flour dough.

[0031] Further, after the whole potato flour dough stands for 60 min, its hardness ≤ 7500 N, elasticity ≥ 2.95 mm, and viscosity ≤ 5000 g.

[0032] In a third aspect, the present invention provides a whole potato flour dough prepared by the method as described in the first aspect.

[0033] In a fourth aspect, the present invention provides the application of the method as described in the first aspect or the whole potato flour dough as described in the third aspect in the preparation of potato puffed foods;

[0034] Preferably, the potato puffed food is a composite baked potato chip.

[0035] Further, the application is at least one of the following:

[0036] (1) Endowing the potato puffed food with a crispy texture;

[0037] (2) Reducing the hardness of the potato puffed food;

[0038] (3) Improving the chewiness of the potato puffed food;

[0039] (4) Reducing the breakage rate of the potato puffed food.

[0040] Further, the application includes the steps of rolling the whole potato flour dough into a sheet, brushing oil on the sheet, and baking to obtain the potato puffed food.

[0041] Further, the potato puffed food includes potato chips, potato fries, or potato lattice fries.

[0042] Further, during baking, the surface fire temperature is 150 - 200 °C, the bottom fire temperature is 150 - 200 °C, and the baking time is 2 - 10 min;

[0043] Preferably, the oil brushing amount is 10% - 15% of the mass of the sheet;

[0044] Preferably, the thickness of the sheet is 0.8 - 1.5 mm.

[0045] Compared with the prior art, the method for improving the ductility of the whole potato flour dough and its application according to the present invention have the following advantages:

[0046] The method for improving the ductility of the whole potato flour dough according to the present invention mixes an emulsion prepared from an emulsifier and shortening with whole potato flour to form a dough without a gluten structure, which can enhance the toughness of the whole potato flour dough, thereby improving its ductility. This is manifested as a slowdown in the changes in hardness, elasticity, and viscosity of the dough within a certain standing time, an increase in the ability of the dough to maintain its original elasticity and ductility, thereby extending the processable time and facilitating subsequent processing and long-term continuous production. Detailed implementation manners

[0047] It should be noted that, without conflict, the embodiments in the present invention and the features in the embodiments may be combined with each other.

[0048] The present invention will be described in detail below in conjunction with the embodiments.

[0049] Embodiment 1

[0050] The preparation method of the potato whole powder dough in this embodiment includes the following steps:

[0051] (1) Weigh 0.8 parts of sodium caseinate, 2 parts of shortening, and 96 parts of water by mass. Place the sodium caseinate in water and stir until dissolved. After adding palm oil, perform high-speed shearing (10,000 rpm, 1 min) to obtain a uniform emulsion;

[0052] (2) Weigh 130 parts of potato flake whole powder, 30 parts of acetylated distarch adipate, 7 parts of potato starch, 22 parts of granulated sugar, 4 parts of sodium bicarbonate, 1.5 parts of malic acid, 1.5 parts of non-dairy creamer, and 0.5 part of salt by mass, and mix them until loose and without obvious lumps to form a mixed powder;

[0053] (3) Add the emulsion obtained in step (1) to the above-mentioned mixed powder and stir at high speed for 1 min to obtain the potato whole powder dough.

[0054] Embodiment 2

[0055] Referring to Embodiment 1, change step (1) to weigh 1.6 parts of sodium caseinate, 2 parts of palm oil, and 96 parts of water by mass. Place the sodium caseinate in water and stir until dissolved. After adding palm oil, perform high-speed shearing (10,000 rpm, 1 min) to obtain a uniform emulsion;

[0056] Keep the remaining conditions unchanged.

[0057] Comparative Example 1

[0058] The preparation method of the potato whole powder dough in this comparative example includes the following steps:

[0059] (1) Weigh 130 parts of potato flake whole powder, 30 parts of acetylated distarch adipate, 7 parts of potato starch, 22 parts of granulated sugar, 4 parts of sodium bicarbonate, 1.5 parts of malic acid, 1.5 parts of non-dairy creamer, and 0.5 part of salt by mass, and mix them until loose and without obvious lumps to form a mixed powder;

[0060] (2) Weigh 2 parts of palm oil and 96 parts of water by mass. First add water to the above-mentioned mixed powder, then add palm oil, and stir at high speed for 1 min to obtain the potato whole powder dough.

[0061] Comparative Example 2

[0062] Referring to Comparative Example 1, step (1) was changed to weigh 130 parts of potato flake powder, 30 parts of acetylated distarch adipate, 7 parts of potato starch, 22 parts of granulated sugar, 4 parts of sodium bicarbonate, 1.5 parts of malic acid, 1.5 parts of non-dairy creamer, 0.5 part of salt, and 0.8 part of sodium caseinate by mass fraction, and mix them until they were loose and had no obvious lumps to form a mixed powder material;

[0063] Other conditions remained unchanged.

[0064] Comparative Example 3

[0065] Referring to Example 1, step (1) was changed to weigh 1.2 parts of phospholipid and 96 parts of water by mass fraction. The phospholipid was placed in water at 60 °C and stirred in a water bath until dissolved, and then palm oil was added and stirring continued at 500 rpm for 30 min to obtain a homogeneous emulsion, which was cooled to room temperature;

[0066] Other conditions remained unchanged.

[0067] Comparative Example 4

[0068] Referring to Example 1, step (1) was changed to weigh 0.8 part of sodium caseinate, 2 parts of shortening, and 96 parts of water by mass fraction. The sodium caseinate was placed in 72 parts of water and stirred until dissolved, and then palm oil was added and high-speed shearing (10,000 rpm, 1 min) was carried out to obtain a homogeneous emulsion;

[0069] Step (3) was changed to add the remaining 24 parts of water to the above-mentioned mixed powder first, and then add the emulsion and stir at high speed for 1 min to obtain noodle flocs.

[0070] Other conditions remained unchanged.

[0071] Comparative Example 5

[0072] Referring to Example 1, step (1) was changed to weigh 0.8 part of sodium caseinate, 2 parts of shortening, and 96 parts of water by mass fraction. The sodium caseinate was placed in 48 parts of water and stirred until dissolved, and then palm oil was added and high-speed shearing (10,000 rpm, 1 min) was carried out to obtain a homogeneous emulsion;

[0073] Step (3) was changed to add the remaining 48 parts of water to the above-mentioned mixed powder first, and then add the emulsion and stir at high speed for 1 min to obtain noodle flocs.

[0074] Other conditions remained unchanged.

[0075] Comparative Example 6

[0076] Referring to Example 1, step (1) is changed to weigh 0.8 parts by mass of sodium caseinate, 2 parts of shortening, and 96 parts of water. Place the sodium caseinate in 24 parts of water and stir until dissolved. After adding palm oil, perform high-speed shearing (10,000 rpm, 1 min) to obtain a uniform emulsion.

[0077] Step (3) is changed to first add the remaining 72 parts of water to the above-mentioned mixed powder, then add the emulsion, and stir at high speed for 1 min to obtain dough flakes.

[0078] The remaining conditions remain unchanged.

[0079] Performance test

[0080] (1) Dough texture properties

[0081] Weigh 30 g of the whole potato flour dough prepared in Examples 1-2 and Comparative Examples 1-6 after standing for 0, 30, and 60 min, and press it into a cake with a diameter of 70 mm and a height of 7 mm using a mold.

[0082] Use the AACC36 probe of the CTX texture analyzer to perform TPA texture tests on the cakes. The test mode is Compression, the test rate is 1 mm / s, the trigger force is 5 g, and the compression amount is 40%. The same sample is measured 6 times repeatedly. According to the Texture Analyzer software built in the texture analyzer, analyze the obtained force-distance curve, and the results are shown in Table 1.

[0083] Table 1 Results of the texture properties of potato dough

[0084]

[0085]

[0086]

[0087] Note: Different lowercase letters in the same column of values indicate significant differences (P<0.05)

[0088] It can be found from the data in Table 1 that as the standing time increases, the hardness, viscosity, and chewiness of the whole potato flour dough increase, while the cohesiveness and elasticity gradually decrease. This shows that during the standing process, the water distribution inside the whole potato flour dough changes, and the dough as a whole gradually becomes drier, harder, and the elasticity decreases.

[0089] It can be found from Comparative Examples 1 and 2 in Table 1 that the dough added with sodium caseinate has significantly lower hardness, viscosity, and chewiness than the dough without sodium caseinate after standing for 30 min, and can maintain a certain elasticity within 60 min. This proves that sodium caseinate can maintain the texture of the whole potato flour dough for a long time and delay the rate of the dough becoming dry and hard.

[0090] It can be found from Example 1 and Comparative Example 2 in Table 1 that, at 0 min and 60 min, compared with the potato whole flour dough prepared by directly adding sodium caseinate in Comparative Example 2, the dough hardness of the emulsion prepared by adding sodium caseinate as an emulsifier in Example 1 is further reduced, and the dough elasticity retention ability is significant; by comparing Example 1 with Comparative Examples 4, 5, and 6, it can be found that under the condition that the total amount of water added remains unchanged, as the amount of water involved in the emulsion preparation increases, the hardness of the dough gradually decreases and the elasticity gradually increases.

[0091] From Examples 1, 2 and Comparative Example 3 in Table 1, it can be found that at 0 min and 60 min, the dough hardness in Examples 1 and 2 is less than that in Comparative Example 3, and the elasticity is significantly higher than that in Comparative Example 3. Compared with Examples 1 and 2, although the hardness of the dough in Comparative Example 3 changes less after standing for 30 min, the elasticity is significantly reduced. Overall, the texture retention ability of the potato whole flour dough prepared by adding sodium caseinate as an emulsifier is better than that of lecithin.

[0092] In summary, the emulsion prepared by adding sodium caseinate as an emulsifier to potato whole flour dough can delay the drying and hardening of the dough under long-term conditions, maintain the original elasticity and ductility of the dough, and facilitate subsequent processing and long-term continuous production.

[0093] (2) Texture characteristics of potato chips

[0094] The potato flour dough prepared in Example 1 and Comparative Examples 2-6 was selected to prepare potato chips according to the following steps:

[0095] (1) placing potato flour dough in a dough press and rolling it multiple times to obtain a dough sheet; and then embossing it in an embossing machine to obtain a wavy dough embryo with a thickness of 1 mm;

[0096] (2) brushing palm oil on the dough, the amount of palm oil added is 11% of the weight of the dough, shaping it with a heart-shaped mold and baking it in an oven, the upper temperature is 185° C., the lower temperature is 185° C., and the baking time is 3.5 minutes to obtain potato chips.

[0097] The TPA texture test of potato chips was performed using the AACC36 probe of the CTX texture analyzer. The test mode was Compression, the test rate was 1 mm / s, the trigger force was 5 g, and the compression was 40%. The same sample was tested 6 times. The force-distance curve obtained was analyzed using the Texture Analyzer software that comes with the texture analyzer, and the structure is shown in Table 2.

[0098] Table 2 Results of potato chips texture characteristics

[0099]

[0100]

[0101] Note: Different lowercase letters in the same column indicate significant differences (P < 0.05).

[0102] It can be found from Examples 1 and Comparative Examples 4, 5, and 6 in Table 2 that under the condition of constant total water addition, as the amount of water participating in the emulsion preparation increases, the hardness and elasticity of the potato chips gradually decrease, indicating that the potato chips made by adding sodium caseinate as an emulsifier to form an emulsion have a crispy and dry taste.

[0103] It can be found from Example 1 and Comparative Example 2 in Table 2 that adding sodium caseinate as an emulsifier to form an emulsion in the preparation of potato chips can significantly reduce the hardness of the potato chips without affecting other texture properties of the potato chips.

[0104] It can be found from Example 1 and Comparative Example 3 in Table 2 that compared with phospholipids, adding an emulsion made of sodium caseinate as an emulsifier to potato chips can reduce the hardness of the potato chips and increase the chewiness, which to a certain extent increases the chewability of the potato chips and reduces the fragility of the potato chips under external forces.

[0105] In summary, the present invention uses potato flour as the main raw material, mixes it with a sodium caseinate emulsion, and without adding gluten protein additionally, prepares a potato flour dough basically free of gluten structure, which not only improves the hardness, elasticity, and viscosity of the potato flour dough, but also delays the change rate of hardness, elasticity, and viscosity, enabling the dough to maintain elasticity and ductility for a longer time, extending the processing time, and thus contributing to the realization of continuous production. Further, the potato chips processed from the potato flour dough of the present invention have a crispy taste while reducing the hardness of the potato chips, have good chewiness, and are not easily broken, providing a new reference for the application of potato flour and increasing the economic value of potato flour.

[0106] The above-described embodiments are only a part of the embodiments of the present invention, rather than all embodiments. Other embodiments obtained by those skilled in the art based on the embodiments of the present invention without creative efforts fall within the scope of protection of the present invention.

Claims

1. A method for improving the extensibility of potato flour dough, characterized in that: The method comprises the steps of mixing water, shortening and an emulsifier and then emulsifying to obtain an emulsion, and mixing potato flour, modified starch, starch and the emulsion to prepare dough. The mass ratio of the whole potato flour, the modified starch and the starch is 100-150:20-40:5-10, the emulsifier is sodium caseinate, and the mass ratio of the sodium caseinate, the shortening and the water is 0.4-2:2-4:90-100.

2. The method according to claim 1, characterized in that The method comprises the following steps: a. Mix shortening, emulsifier and water and emulsify them to obtain an emulsion; b. Evenly mixing potato flour, modified starch and starch to obtain a mixed powder; c. After mixing the mixed powder and the emulsion, stirring and kneading at high speed, the potato flour dough is obtained.

3. The method according to claim 2, characterized in that The step b further comprises adding one or more of non-dairy creamer, phospholipids, sucrose, leavening agent, malic acid and salt.

4. The method according to claim 1, characterized in that: The mass of the sodium caseinate is 0.4%-1.2% of the mass of the whole potato flour.

5. The method according to claim 1, characterized in that The modified starch is one or more of hydroxypropyl distarch phosphate, distarch phosphate, acetylated distarch adipate and pregelatinized acetylated distarch adipate.

6. Use of any one of the methods described in claims 1 to 5 in improving the extensibility of potato flour dough.

7. The use according to claim 6, characterized in that: The application is at least one of the following: (1) Improve the hardness of potato flour dough; (2) Improve the elasticity of potato flour dough; (3) Improve the stickiness of potato flour dough; (4) Slowing down the rate of change of hardness of potato flour dough; (5) Slowing down the rate of change of elasticity of potato flour dough; (6) Slow down the rate of change of viscosity of potato flour dough; Preferably, after the potato flour dough is left to stand for 60 minutes, the hardness is ≤7500N, the elasticity is ≥2.95mm, and the viscosity is ≤5000g.

8. A potato flour dough prepared according to any one of claims 1 to 5.

9. Use of the method according to any one of claims 1 to 5 or the potato flour dough according to claim 8 in preparing potato puffed food.

10. The use according to claim 9, characterized in that: The application is at least one of the following: (1) Give potato puffed food a crispy texture; (2) Reduce the hardness of potato puffed food; (3) Improve the chewiness of potato puffed foods; (4) Reduce the breakage rate of potato puffed food.

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