CN102550998B - Composition of purple sweet potato bun and preparation method thereof - Google Patents
Composition of purple sweet potato bun and preparation method thereof Download PDFInfo
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- CN102550998B CN102550998B CN201110448271XA CN201110448271A CN102550998B CN 102550998 B CN102550998 B CN 102550998B CN 201110448271X A CN201110448271X A CN 201110448271XA CN 201110448271 A CN201110448271 A CN 201110448271A CN 102550998 B CN102550998 B CN 102550998B
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Abstract
The invention discloses a composition of a purple sweet potato bun and a preparation method. The composition of the purple sweet potato bun is prepared from raw materials, such as wheat flour, white granulated sugar, lard oil, quick-frozen oil, purple sweet potato blocks, potato starch, purple sweet potato starch, glucose, baking powder, yeast and vanilla powder, according to a certain weight parts. The foods produced according to the composition disclosed by the invention have the advantages of attractiveness in color and luster, abundance in nutrition, strong functionality, convenience for eating and easy preservation; and the foods have a favorable health-care function, thereby being suitable for people of different age groups and different constitutions to eat.
Description
[technical field]
The present invention relates to a kind of composition and method of making the same, refer more particularly to a kind of composition and method of making the same of purple potato bag.
[background technology]
Purple potato claims black potato again, and potato meat is purple to darkviolet, is rich in vitamin, iron, selenium and anthocyanidin.Wherein iron be that human body is enriched blood, antifatigue, antidotal must element; Selenium has good anti-cancer properties, is called as anticancer king; Anthocyanidin is the present disease preventing and treating of finding, safeguards the most direct, the most effective, the safest free radical scavenger of human health, its ability of removing free radical is ascorbic 20 times, 50 times of vitamin E, is described as the seventh-largest nutriment after water, protein, fat, carbohydrate, vitamin.
Present do not break the normal procedure the as yet traditional idea of sense organ color and luster of steamed stuffed bun series of products in China's quick-frozen food industry, product color is single, can not excite consumer's desire to buy, and nutritive value is not high, product functionality is general, do not possess special health care, therefore can't move towards the forward position of international market.
[summary of the invention]
The technical issues that need to address of the present invention are to overcome the defective of prior art, and a kind of composition and method of making the same of purple potato bag is provided, its collection nutrition, health, fashion, functional being better than all over the body, and the crowd who is fit to all ages and classes section, different physique is edible.
Purple potato bag proposed by the invention is selected the import from Vietnam for use, only breeding is to the purple potato king in third and fourth generation, it is not common purple potato of breeding beyond the tenth generation on the market, it is rich in anthocyanidin and selenium element, is that contemporary people pursue health, the appreciable variety of promoting longevity, the U.S., Japan, Korea S and area, Hong Kong, Macao and Taiwan are referred to as longevity, space food to the attention and day sharp increase of the purple potato of this kind.With the nutrition of purple potato bag collection, health, fashion, functional being better than all over the body of this purple potato production, the crowd who is fit to all ages and classes section, different physique is edible.
Purple potato pack composition of the present invention is made up of following raw materials in weight portion: wheat flour 20-30 part, white granulated sugar 1.6-2.4 part, lard 0.8-1.2 part, quick-frozen oil 0.8-1.2 part, purple potato piece 0.8-1.2 part, potato full-powder 1.6-2.4 part, the full powder 0.8-1.2 of purple potato part, the ripe powder 0.08-0.12 of purple potato part, glucose 3.2-4.8 part, baking powder 0.24-0.36 part, yeast 0.16-0.24 part, vanilla face powder 0.04-0.06 part.
Wherein a kind of weight portion ratio range of raw material is in the purple potato pack composition of the present invention: wheat flour is 22-29 part, white granulated sugar 1.76-2.32 part, lard 0.88-1.16 part, quick-frozen oil 0.88-1.16 part, purple potato piece 0.88-1.16 part, potato full-powder 1.76-2.32 part, the full powder 0.88-1.16 of purple potato part, the ripe powder 0.088-0.116 of purple potato part, glucose 3.52-4.64 part, baking powder 0.264-0.348 part, yeast 0.176-0.232 part, vanilla face powder 0.044-0.058 part.
Wherein a kind of weight portion ratio range of raw material is in the purple potato pack composition of the present invention: wheat flour is 24-29 part, white granulated sugar 1.92-2.32 part, lard 0.96-1.16 part, quick-frozen oil 0.96-1.16 part, purple potato piece 0.96-1.16 part, potato full-powder 1.92-2.32 part, the full powder 0.96-1.16 of purple potato part, the ripe powder 0.096-0.116 of purple potato part, glucose 3.84-4.64 part, baking powder 0.288-0.348 part, yeast 0.192-0.232 part, vanilla face powder 0.048-0.058 part.
The preferable weight portion proportioning of the raw material of the purple potato pack composition of the present invention is: 25 parts of wheat flours, 2 parts of white granulated sugars, 0.5 part of lard, 0.5 part of quick-frozen oil, 0.65 part of purple potato piece, 2 parts of potato full-powders, 1 part in the full powder of purple potato, 0.1 part in the ripe powder of purple potato, 4 parts of glucose, 0.3 part of baking powder, 0.2 part in yeast, 0.05 part of vanilla face powder.
A kind of preparation method of purple potato bag, described preparation method comprises: the making of the making of the faric heart of purple potato and purple potato steamed stuffed bun surface group, the moulding of purple potato bag, proofs and boiling,
Wherein, the preparation method of the faric heart of described purple potato is: in the full powder of purple potato and potato full-powder input food mixer, select for use and clap the shape agitator, mixing speed is transferred to middling speed, and mixing adds water then, these two kinds of full powder are fully absorbed water, add glucose again, add purple potato piece at last, the back that stirs is standby;
The preparation method that described purple potato steamed stuffed bun surface is rolled into a ball is: wheat flour, the ripe powder of purple potato, yeast, baking powder, vanilla face powder, white granulated sugar, lard, quick-frozen oil and water are dropped into to beat in the face cylinder successively carry out and face, extended fully until gluten, dough is tack-free, till the not glutinous cylinder;
The moulding of described purple potato bag is that the purple potato filling heart and the dough that prepare are put into bun stuffing machine, make purple potato bag, proofing of described purple potato bag is that purple potato bag is placed on humidity is that 90-95%, temperature are to proof 30-60 minute under 38-42 ℃ the condition, the boiling of described purple potato bag is that purple potato bag is positioned over 90-95 ℃, pressure is in the environment of 0.2MPa, boiling 10-15 minute.
Purple potato bag proposed by the invention is selected the import from Vietnam for use, only breeding is to the purple potato king in third and fourth generation, it is not common purple potato of breeding beyond the tenth generation on the market, it is rich in anthocyanidin and selenium element, is that contemporary people pursue health, the appreciable variety of promoting longevity, the U.S., Japan, Korea S and area, Hong Kong, Macao and Taiwan are referred to as longevity, space food to the attention and day sharp increase of the purple potato of this kind.With the nutrition of purple potato bag collection, health, fashion, functional being better than all over the body of this purple potato production, the crowd who is fit to all ages and classes section, different physique is edible.
The present invention forms purple potato, wheat flour, animal oil, dehydrated potato powder, a spot of carbohydrate and additive with better nutritivity value by rational weight portion proportioning.The purple potato bag of producing with said composition is low-sugar low-fat not only, and contains a large amount of dietary fibers, anthocyanidin and trace element, therefore has the good health care effect.
[specific embodiment]
Embodiment 1
Composition is: wheat flour 25kg, white granulated sugar 2kg, lard 0.5kg, quick-frozen oil 0.5kg, purple potato piece 0.65kg, potato full-powder 2kg, the full powder 0.5kg of purple potato, the ripe powder 0.09kg of purple potato, glucose 4kg, baking powder 0.3kg, yeast 0.2kg, vanilla face powder 0.04kg.
Embodiment 2
Composition is: wheat flour 22kg, white granulated sugar 1.76kg, lard 0.88kg, quick-frozen oil 0.88kg, purple potato piece 0.88kg, potato full-powder 1.76kg, the full powder 0.88kg of purple potato, the ripe powder 0.088kg of purple potato, glucose 3.52kg, baking powder 0.264kg, 0.176 part in yeast, vanilla face powder 0.044kg.
Embodiment 3
Composition is: wheat flour 24kg, white granulated sugar 1.92kg, lard 0.96kg, quick-frozen oil 0.96kg, purple potato piece 0.96kg, potato full-powder 1.92kg, the full powder 0.96kg of purple potato, the ripe powder 0.096kg of purple potato, glucose 3.84kg, baking powder 0.288kg, yeast 0.192kg, vanilla face powder 0.048kg.
Embodiment 4
Composition is: wheat flour 25kg, white granulated sugar 2kg, lard 0.5kg, quick-frozen oil 0.5kg, purple potato piece 0.65kg, potato full-powder 2.5kg, the full powder 0.5kg of purple potato, the ripe powder 0.09kg of purple potato, glucose 4kg, baking powder 0.3kg, yeast 0.2kg, vanilla face powder 0.04kg.
Embodiment 5
Composition is: wheat flour 29kg, white granulated sugar 2.32kg, lard 1.16kg, quick-frozen oil 1.16kg, purple potato piece 1.16kg, potato full-powder 2.32kg, the full powder 1.16kg of purple potato, the ripe powder 0.116kg of purple potato, glucose 4.64kg, baking powder 0.348kg, yeast 0.232kg, vanilla face powder 0.058kg.
Embodiment 6
Composition is: wheat flour 20kg, white granulated sugar 1.6kg, lard 0.8kg, quick-frozen oil 0.8kg, purple potato piece 0.8kg, potato full-powder 1.6kg, the full powder 0.8kg of purple potato, the ripe powder 0.08kg of purple potato, glucose 3.2kg, baking powder 0.24kg, yeast 0.16kg, vanilla face powder 0.04kg.
The preparation method of purple potato bag of the present invention is: press any one composition batching among the embodiment 1-6, in the full powder of purple potato and potato full-powder input food mixer, select for use and clap the shape agitator, mixing speed is transferred to middling speed, and mixing adds water then, these two kinds of full powder are fully absorbed water, add glucose again, add purple mashed potatoes at last, it is standby to make the purple potato filling heart after stirring; Wheat flour, the ripe powder of purple potato, yeast, baking powder, vanilla face powder, white granulated sugar, lard, quick-frozen oil and water dropped into to beat in the face cylinder successively carry out and face, extended fully until gluten, dough is tack-free, be prepared into dough till the not glutinous cylinder, the purple potato filling heart and the dough that prepare are put into bun stuffing machine, make purple potato bag, earlier purple potato is wrapped in humidity and be 90-95%, temperature and be under 38-42 ℃ the condition and proof 30-60 minute, then purple potato is wrapped in 90-95 ℃, pressure and is boiling 10-15 minute of condition of 0.2MPa, cooling at last, quick-frozen, packing warehouse-in.
It should be noted that at last: above embodiment is only in order to illustrate the present invention and unrestricted technical scheme described in the invention; Therefore, although this specification has been described in detail with reference to above-mentioned the present invention of each embodiment,, those of ordinary skill in the art should be appreciated that still and can make amendment or be equal to replacement the present invention; And all do not break away from technical scheme and the improvement thereof of the spirit and scope of the present invention, and it all should be encompassed in the claim scope of the present invention.
Claims (5)
1. the composition of a purple potato bag is characterized in that, it is made up of following raw materials in weight portion: wheat flour 20-30 part, white granulated sugar 1.6-2.4 part, lard 0.8-1.2 part, quick-frozen oil 0.8-1.2 part, purple potato piece 0.8-1.2 part, potato full-powder 1.6-2.4 part, the full powder 0.8-1.2 of purple potato part, the ripe powder 0.08-0.12 of purple potato part, glucose 3.2-4.8 part, baking powder 0.24-0.36 part, yeast 0.16-0.24 part, vanilla face powder 0.04-0.06 part.
2. the composition of a kind of purple potato bag according to claim 1, it is characterized in that, the weight portion proportioning of each raw material of described composition is: wheat flour is 22-29 part, white granulated sugar 1.76-2.32 part, lard 0.88-1.16 part, quick-frozen oil 0.88-1.16 part, purple potato piece 0.88-1.16 part, potato full-powder 1.76-2.32 part, the full powder 0.88-1.16 of purple potato part, the ripe powder 0.088-0.116 of purple potato part, glucose 3.52-4.64 part, baking powder 0.264-0.348 part, yeast 0.176-0.232 part, vanilla face powder 0.044-0.058 part.
3. the composition of a kind of purple potato bag according to claim 1, it is characterized in that, the weight portion proportioning of each raw material of described composition is: wheat flour is 24-29 part, white granulated sugar 1.92-2.32 part, lard 0.96-1.16 part, quick-frozen oil 0.96-1.16 part, purple potato piece 0.96-1.16 part, potato full-powder 1.92-2.32 part, the full powder 0.96-1.16 of purple potato part, the ripe powder 0.096-0.116 of purple potato part, glucose 3.84-4.64 part, baking powder 0.288-0.348 part, yeast 0.192-0.232 part, vanilla face powder 0.048-0.058 part.
4. the composition of a kind of purple potato bag according to claim 1 is characterized in that, the weight portion proportioning of each raw material of described composition is: 25 parts of wheat flours, 2 parts of white granulated sugars, 1 part of lard, 1 part of quick-frozen oil, 1 part of purple potato piece, 2 parts of potato full-powders, 1 part in the full powder of purple potato, 0.1 part in the ripe powder of purple potato, 4 parts of glucose, 0.3 part of baking powder, 0.2 part in yeast, 0.05 part of vanilla face powder.
5. the preparation method of an a kind of purple potato bag as claimed in claim 1 is characterized in that, described preparation method comprises: the making of the making of the faric heart of purple potato and purple potato steamed stuffed bun surface group, the moulding of purple potato bag, proof and boiling,
Wherein, the preparation method of the faric heart of described purple potato is: in the full powder of purple potato and potato full-powder input food mixer, select for use and clap the shape agitator, mixing speed is transferred to middling speed, and mixing adds water then, these two kinds of full powder are fully absorbed water, add glucose again, add purple potato piece at last, the back that stirs is standby;
The preparation method that described purple potato steamed stuffed bun surface is rolled into a ball is: wheat flour, the ripe powder of purple potato, yeast, baking powder, vanilla face powder, white granulated sugar, lard, quick-frozen oil and water are dropped into to beat in the face cylinder successively carry out and face, extended fully until gluten, dough is tack-free, till the not glutinous cylinder;
The moulding of described purple potato bag is that the purple potato filling heart and the dough that prepare are put into bun stuffing machine, make purple potato bag, proofing of described purple potato bag is that purple potato bag is placed on humidity is that 90-95%, temperature are to proof 30-60 minute under 38-42 ℃ the condition, the boiling of described purple potato bag is that purple potato bag is positioned over 90-95 ℃, pressure is in the environment of 0.2MPa, boiling 10-15 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110448271XA CN102550998B (en) | 2011-12-27 | 2011-12-27 | Composition of purple sweet potato bun and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110448271XA CN102550998B (en) | 2011-12-27 | 2011-12-27 | Composition of purple sweet potato bun and preparation method thereof |
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| CN102550998A CN102550998A (en) | 2012-07-11 |
| CN102550998B true CN102550998B (en) | 2013-09-04 |
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Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103229819B (en) * | 2013-04-22 | 2014-03-19 | 马氏庄园南京食品有限公司 | Purple potato bar sandwich rice cracker and making method thereof |
| CN103271309A (en) * | 2013-05-23 | 2013-09-04 | 华中农业大学 | Low-sugar low-fat purple sweet potato stuffing and preparation method thereof |
| CN103504180A (en) * | 2013-09-25 | 2014-01-15 | 大连丰禾食品有限公司 | Steamed creamy custard bun and preparation method thereof |
| CN103504198A (en) * | 2013-09-25 | 2014-01-15 | 大连丰禾食品有限公司 | Purple sweet potato bun and preparation method thereof |
| CN103783387A (en) * | 2014-02-26 | 2014-05-14 | 天津市利好食品有限责任公司 | Preparation method of gold volume and coarse cereals gold volume |
| CN104351689B (en) * | 2014-11-24 | 2017-01-11 | 中国农业科学院农产品加工研究所 | Gluten-protein-free steamed sponge cakes produced by sweet potato coarse dietary fibers and preparation method thereof |
| CN104431875A (en) * | 2014-12-12 | 2015-03-25 | 四川紫金都市农业有限公司 | Purple sweet potato piece and preparation method of purple sweet potato piece |
| CN105309871A (en) * | 2015-06-12 | 2016-02-10 | 衢州谷香人家食品有限公司 | Making technology of cocoa and walnut steamed stuffed bun |
| CN109380654A (en) * | 2017-08-04 | 2019-02-26 | 上海交通大学 | Potato pack composition and preparation method thereof |
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| CN102228210A (en) * | 2011-03-28 | 2011-11-02 | 北京御食园食品股份有限公司 | Purple sweet potato food and method for preparing same |
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Inventor after: Chen Jincheng Inventor after: Lian Qiusheng Inventor before: Zhang Ercai Inventor before: Chen Jincheng Inventor before: Lian Qiusheng |
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Granted publication date: 20130904 Termination date: 20191227 |