CN104472622B - A kind of bread be made up of full potato raw material and preparation method thereof - Google Patents
A kind of bread be made up of full potato raw material and preparation method thereof Download PDFInfo
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Abstract
The present invention relates to a kind of bread prepared by full potato and preparation method thereof, described bread raw materials powder consists of the following composition: potato class fecula, the ripe powder of potato class, potato starch, potato class converted starch, albumen, foodstuff glue gel, sugar, salt, yeast.This full potato class bread has peculiar flavour, the chewy in taste of potato and sweet potato, the micro-Huang of color and luster, and has good nutrition and health-care efficacy.
Description
Technical field
The present invention relates to bread, be specifically related to a kind of bread be made up of full potato raw material and preparation method thereof.
Background technology
China's potato class resource is very abundant, and sweet potato and potato yield all rank first in the world, and is the fourth-largest staple food crop of listing in after paddy, corn, wheat, in China's grain security and national economy, occupies critical positions.Potato class has very high nutritive value, is the wholefood that the whole world is generally acknowledged, causes and pays close attention to widely and research.From nutritional point, potato has more advantage than rice, wheat, can be described as " out of this world food "; Equally, sweet potato is used as a kind of dietotherapeutic, food balanced in nutrition by nutritionist, have the good reputation of " life prolonging food ", " anticancer king ".But, current China potato class mainly for the production of leisure food such as starch and goods, French fries and potato chips, but less to the research of its staple food grain product processing technique.
Bread is one of common fermented food.Tradition bread is generally that raw material makes with wheat flour, it is aided with egg, yeast, starch, gliadin and glutenin for the fermentation of bread is necessary, can form the distinctive network structure of gluten thus obtain the dough that has good strength, elasticity and hold gas ability.But because the protein in the full powder of potato class does not have the ability forming gluten network structure, therefore the full powder of potato class is not suitable for being directly used in the fermented foods such as processing bread.
At present, have the report partly about potato full-powder opposite packet function and qualitative effects, as follows:
CN201210589890.5 (CN103039561A) discloses a kind of processing method of purple sweetpotato bread, the raw material of purple sweetpotato as processing bread mixed with flour, process adds water, fermentation process, interpolation auxiliary material, secondary fermentation, cut the processing method of base, baking, cooling, packaging, inspection.
CN201410039534.5 (CN103783107A) discloses a kind of fresh cassava bread and preparation method thereof, comprise the component of following weight parts: manioc pellet 500-650 part, Strong flour 350-500 part, white granulated sugar 45-60 part, egg 35-55 part, edible salt 35-45 part, butter 45-70 part, bread improver 15-30 part, yeast 18-30 part.
CN201310324292.X (CN103392760A) discloses a kind of potato bread and preparation method thereof, the present invention adopts and adds potato full-powder and Chinese herbal medicine powder when making bread, the mass ratio of the potato full-powder wherein added, high-strength flour and Chinese herbal medicine powder is 8 ~ 15:100:0.1 ~ 2, and through dough preparing, fermentation, shaping, proof, toast, the step such as cooling is made.The potato bread made has nutrient health, bread, tasty and refreshing, do not stick to one's teeth, mouthfeel is good, not easily aging feature, and the shelf life of bread is long.
The addition of potato full-powder is generally 2%-20%, and the accounting of wheat flour is about 80-90%.When adding a small amount of potato full-powder (as 2%), the output of bread, pliability and volume ratio have clear improvement; And when potato full-powder addition is too high, then can affect the formation of gluten structure, cause the elastic index of bread and volume ratio significantly to reduce.In addition, also some is about the application study of sweet potato whole powder in bread, and the addition of sweet potato whole powder is generally 4%-20%, and the accounting of wheat flour is about 80-90%.Report is had to point out, when the addition of sweet potato whole powder in bread is at 4%-12%, not produce inhibitory action to the volume of bread, little to bread Effect of Acidity On Absorption; After addition is higher than 12%, the specific volume of bread obviously reduces along with the increase of sweet potato whole powder addition.
If use full potato, for sweet potato, in sweet potato, content of starch is very high, and the water content of sweet potato bread, 30 ~ 40%, easily occurs in aging scope at starch, easily returns life, affect products taste quality after cooling.
Therefore, developing full potato class bread and set up its preparation method, Food Science man being constituted to the challenge of Science and Technology, is also the effective way ensureing China's grain security and improve dietary nutrition of urban residents.
Summary of the invention
The object of this invention is to provide a kind of full potato class bread and preparation method thereof.
Bread prepared by the full potato of use provided by the invention, its raw meal consists of the following composition: potato class fecula, the ripe powder of potato class, potato starch, potato class converted starch, albumen, foodstuff glue gel, sugar, salt, yeast.
Concrete, the raw meal of described bread consists of the following composition: potato class fecula 10-50 part, potato class ripe powder 10-50 part, potato starch 15-25 part, potato class converted starch 7-11 part, albumen 2-7 part, foodstuff glue gel 0-4 part, sugared 0-3 part, salt 0.5-1 part and yeast 1.5-3 part, the weight ratio of described bread raw materials powder and water is 100-70:110.
Preferably, its raw meal is grouped into by the one-tenth of following weight portion: potato class fecula 20-40 part, potato class ripe powder 30-50 part, potato starch 15-20 part, potato class converted starch 7-10 part, albumen 2-5 part, foodstuff glue gel 0.5-3 part, sugared 0.3-2 part, salt 0.5-0.8 part and yeast 2-2.5 part, the weight ratio of described bread raw materials powder and water is 100-80:100.
Further preferably, its raw meal is grouped into by the one-tenth of following weight portion: potato class fecula 20-30 part, potato class ripe powder 40-50 part, potato starch 15-18 part, potato class converted starch 7-10 part, albumen 2-3.5 part, foodstuff glue gel 1.0-1.5 part, sugared 0.5-1 part, salt 0.5-0.6 part and yeast 2-3 part, the weight ratio of described bread raw materials powder and water is 100:90-95.
In above-mentioned bread:
Described potato class is potato, sweet potato, cassava, is preferably potato and sweet potato.
Described potato class fecula is potato raw material through cleaning, cut into slices, protect look, drying, pulverize, sieve after make, its particle diameter is not more than 150 μm, is preferably 70-150 μm;
The ripe powder of described potato class be potato raw material through cleaning, section, boiling, mud processed, drying, disperse, sieve after make, its particle diameter is not more than 150 μm, be preferably 70-150 μm;
Described potato starch is that potato class prepares through cyclonic separation method or acid slurry method, and its particle diameter is not more than 150 μm, is preferably 70-150 μm;
Described potato class converted starch is the starch of potato starch through physical and chemical modified, include, but is not limited to pre-gelatinized starch, aging starch, starch phosphate, crosslinked starch, enzymically modified starch, super-pressure works in coordination with enzyme process modified starch, its particle diameter is not more than 150 μm, is preferably 70-150 μm;
Described albumen is one or more of potato protein, sweet potato, Chickpea Protein, peanut protein, soybean protein, whey isolate protein, casein and whey protein concentrate, and its particle diameter is not more than 180 μm, is preferably 150-180 μm;
Described foodstuff glue gel is the combination of one or more and hydroxypropyl methylcellulose in sweet potato pectin, citrus pectin, Arabic gum or carragheen, is preferably sweet potato pectin, citrus pectin, Arabic gum, carragheen, hydroxypropyl methylcellulose be the combination of 0.2-3.5:0.2-0.4:0.3-0.5:0.1-0.2:0.3-0.4 according to weight ratio.
Described sugar is one or more of trehalose, glucose, fructose, galactolipin, maltose, arabinose, dextrin, cyclodextrin, beta glucan, araboxylan and sugar alcohol;
Described yeast sources is in Saccharomyces.
The preparation method of the above-mentioned bread that the present invention also provides, comprises the steps:
1) each composition is taken according to proportioning for subsequent use;
2) the foodstuff glue gel getting formula ratio is dissolved in the water of mixed powder quality 10-30% makes foodstuff glue gel solution;
3) yeast (deriving from Saccharomyces) getting formula ratio is dissolved in the 30-38 DEG C of warm water of mixed powder quality 5-15% and is mixed with yeast soln, being placed in constant incubator activates stand-by, soak time is 5-20min, and activation temperature is 30-38 DEG C;
4) get the potato class fecula of formula ratio, the ripe powder of potato class, potato starch, potato class converted starch, albumen, sugar mixes, add the water that quality is above-mentioned opaque amount 30-60%, and add step 2) in foodstuff glue gel solution, then under 80-120rpm, 5-15min is stirred, at 0-25 DEG C, place 12-24h, form dough/pasta.
5) by step 4) dough/pasta made, add salt, step 3) in yeast soln and the water of remaining formula ratio, stir under 80-120rpm, mixing time is 5-20min, until form the dough of uniformity;
6) by step 5) dough made is 35-38 DEG C, humidity 70-85% condition bottom fermentation 40-90min in temperature.
7) by step 6) in dough segmentation, rub shaping, under temperature be 35-38 DEG C, humidity 70-85% condition, proof 10-60min, then at 145-160 DEG C, bake 30-45min, after cooling.
Bread prepared by full potato provided by the invention, has the following advantages:
1, the present invention uses potato class fecula, ripe powder, starch, converted starch to combine the water absorption rate of bread raw materials powder dough is increased, the formation time of dough, stabilization time and rupture time increase to some extent, the remarkable farinograph property improving gluten-free type albumen powder, and then the hardness of bread, elasticity, chewiness and cohesiveness are all improved.And potato class fecula or ripe powder are when being used alone, made bread has the shortcomings such as specific volume is little, ratio of height to diameter is little, hardness is large, chewiness is poor.
2, this method can significantly improve the specific volume of full potato class bread, effectively can improve texture characteristic and the organoleptic quality of full potato class bread.In gel process, potato starch and converted starch can compete moisture with other compositions in dough, thus are conducive to the skeleton structure forming full potato class bread; The interpolation of separate sources albumen, not only can increase the water holding capacity of full potato class dough, can also improve specific volume and the nutritive value of full potato class bread, and play the effect of certain improvement full potato class bread epidermis and inner color and luster; And foodstuff glue fully aquation can form sticky macromolecular substances under certain condition, thickening can be played in the dough of full potato class bread, increasing sticks, improve and hold the effects such as gas ability.This method is simple to operate, is easy to suitability for industrialized production;
3, in the full potato class bread that makes of this method, the content of protein, mineral matter, dietary fiber, vitamin and polyphenoils is obviously better than existing potato class bread.
4, instant invention overcomes the potato constituents accounting that existing method exists low, be of low nutritive value, product specific volume is little, hardness is large shortcoming.
Accompanying drawing explanation
Fig. 1 is full potato class bread photo, wherein: a: embodiment 3 bread crumb air hole structure imaging analysis; B: embodiment 4 bread crumb air hole structure imaging analysis.
Fig. 2 is full potato class bread dough, wherein a: embodiment 3 bread; B: embodiment 4 bread, c: wheat bread dough/pasta, the microstructure comparison diagram of three.Multiplication factor is 3000 times.
Detailed description of the invention
Following examples for illustration of the present invention, but are not used for limiting the scope of the invention.
Experimental technique described in following embodiment, if no special instructions, is conventional method; Described reagent and material, if no special instructions, all can obtain from commercial channels.
The raw meal of embodiment 1, full potato class bread and water
The raw meal of embodiment 2, full potato class bread and water
The preparation of embodiment 3, a kind of full potato class bread
1) take each composition according to the proportioning of embodiment 1, get the sweet potato pectin of formula ratio, citrus pectin, Arabic gum, carragheen, hydroxypropyl methylcellulose be dissolved in the water of mixed powder quality 10% and make foodstuff glue gel solution;
2) yeast (deriving from Saccharomyces) getting formula ratio is dissolved in 37 DEG C of warm water of mixed powder quality 10% and is mixed with yeast soln, and be placed in constant incubator and activate stand-by, soak time is 10min, and activation temperature is 37 DEG C;
3) get the potato class fecula of formula ratio, the ripe powder of potato class, potato starch, potato class converted starch, sweet potato, arabinose mix, add the water that quality is above-mentioned opaque amount 50%, and add step 1) in foodstuff glue gel solution, then 10min is stirred at 100 rpm, at 20 DEG C, place 12h, form dough/pasta.
4) by step 3) dough/pasta made, add salt, step 2) in yeast soln and the water (mixed powder quality 20%) of remaining formula ratio, stir under 120rpm, mixing time is 10min, until form the dough of uniformity;
5) by step 4) dough made is 38 DEG C in temperature, humidity 80% condition bottom fermentation 40min.
6) by step 5) in dough segmentation, rub shaping, be 38 DEG C in temperature, proof 15min under humidity 80% condition, then at 145 DEG C, bake 45min, after cooling.
The preparation of embodiment 4, a kind of full potato class bread
1) take each composition according to the proportioning of embodiment 2, get the sweet potato pectin of formula ratio, citrus pectin, Arabic gum, carragheen, hydroxypropyl methylcellulose be dissolved in the water of mixed powder quality 15% and make foodstuff glue gel solution;
2) yeast getting formula ratio is dissolved in 36 DEG C of warm water of mixed powder quality 10% and is mixed with yeast soln, and be placed in constant incubator and activate stand-by, soak time is 15min, and activation temperature is 36 DEG C;
3) get the potato class fecula of formula ratio, the ripe powder of potato class, potato starch, potato class converted starch, Chickpea Protein, galactolipin mix, add the water that quality is above-mentioned opaque amount 45%, and add step 1) in foodstuff glue gel solution, then 10min is stirred at 100 rpm, at 20 DEG C, place 12h, form dough/pasta.
4) by step 3) dough/pasta made, add salt, step 2) in yeast soln and the water (mixed powder quality 25%) of remaining formula ratio, stir under 120rpm, mixing time is 10min, until form the dough of uniformity;
5) by step 4) dough made is 37 DEG C in temperature, humidity 80% condition bottom fermentation 40min.
6) by step 5) in dough segmentation, rub shaping, be 38 DEG C in temperature, proof 10min under humidity 80% condition, then at 160 DEG C, bake 30min, after cooling.
Experimental example 1: the constituent analysis of full potato class bread
The moisture of potato class bread complete in embodiment 4, protein, fat, dietary fiber, starch, ash content, vitamin and mineral element etc. are analyzed, and contrasted with wheat bread, specific as follows:
1, concrete grammar
1) determination of moisture: determination of moisture adopts GB5009.3-2010.Get clean aluminum measuring cup, be placed in 101 DEG C of-105 DEG C of drying boxes, bottle cap tiltedly props up in bottle limit, heating 1.0h, and taking-up is built, and puts cooling 0.5h in drier, weighs, and repeats to be dried to that front and back twice are of poor quality is no more than 2mg, is constant weight.Take full potato class bread 3g-5g (being accurate to 0.0001g), put in measuring cup, sample thickness is no more than 5mm, adds a cover, after precision weighing, put in 101 DEG C ~ 105 DEG C drying boxes, bottle cap tiltedly props up in bottle limit, after dry 2h-4h, build taking-up, weigh after putting into drier cooling 0.5h.And then put into 100 DEG C of dry about 1h of-105 DEG C of drying boxes, take out, weigh again after putting into drier cooling 0.5h.And repeat above to be operated to that front and back twice are of poor quality is no more than 2mg, be constant weight.
Result calculates: moisture (%)=100 × (m
1-m
2)/(m
1-m
3)
In formula:
M
1---the quality of measuring cup and sample, g;
M
2---the quality after measuring cup and samples dried, g;
M
3---the quality of measuring cup, g.
During moisture >=1g/100g, result of calculation retains three position effective digitals; During moisture < 1g/100g, result retains two position effective digitals.
Note: during twice constant weight value in the end calculates, gets last weighing value.
2) protein content determination: take 0.50g full potato class bread and put into nitrated pipe, add the concentrated sulfuric acid (concentration 98%) 10mL, nitrated temperature 420 DEG C, time 1.5h, with the protein content (Sweden Foss company KIELTECANALYSISER kjeldahl apparatus) in kjeldahl apparatus full potato class bread.
3) fat test: take 1.0g full potato class bread and be placed in clean paper sleeve, add a small amount of absorbent cotton, add 80mL benzinum in lixiviate beaker, extracts fat in sample with the automatic fatty detector of Foster Kato company SoxtecAvanti2050.After lixiviate terminates, take out extraction cup, and extraction cup is placed in 100 DEG C of drying box 30min, cool in drier and weigh again, calculate fat content.
Calculate according to the following formula: fat content (%)=W
2× 100%/W
1
In formula:
W
1example weight before-lixiviate, g;
W
2fat weight after-lixiviate drying, g.
4) dietary fiber content measures: carry out with reference to AOAC991.43 method.
Concrete grammar is: take full potato class bread 1.000 ± 0.005g (being accurate to 0.1mg) in 100mL beaker, add 40mLMES-TRIS (2-(N-morpholino) sulfonic group ethane-three hydroxyl (methylol) aminomethane) buffer solution, pH8.2, is stirred to and is uniformly dispersed; Add 50 μ L heat-resistant alpha-amylase liquid, magnetic stirring apparatus stirring at low speed, and hatch 30min in boiling water bath after, be cooled to 60 DEG C, residue on 10mL distilled water flushing beaker inwall; Add the HCl of 5mL0.561M, and constantly stir, NaOH or HCl of rear 1M at 60 DEG C adjust ph to 4.0-4.7; Add 100 μ L amyloglucosidase solution, fully mix, oscillation incubation 30min at 60 DEG C; Add 100uL protein enzyme solution, fully mix, oscillation incubation 30min at 60 DEG C; In beaker, add 95% ethanol (95% ethanol and mixeding liquid volume to be measured are than 4:1) that 225mL is preheated to 60 DEG C, under room temperature, precipitate 1h; Enzymolysis liquid after alcohol settling is transferred in crucible, with residue in 78% ethanol purge beaker, proceed to suction filtration in crucible in the lump, use 78% ethanol, 95% ethanol and acetone cleaning crucible 2 times more respectively, then crucible being placed in 105 DEG C of baking ovens placements spends the night to constant weight, record crucible and residue weight (W
2).Measure the content of protein, ash content in residue, its weight is designated as P, A respectively.
Result calculates: dietary fiber content (%)=100 × (W
2-W
1-P-A)/W
W-example weight, g;
W
1-crucible and diatomaceous weight, g;
W
2the weight of-crucible, diatomite and residue, g;
The content of protein in P-residue, g/100g;
The content of ash content in A-residue, g/100g.
Note: the absolute difference of twice that obtains under repeated condition independent measurement result must not exceed 5% of arithmetic mean of instantaneous value.
5) starch test: measure according to the method for AOAC996.11.Get full potato class bread (10mg) and join (16*120mm) in teat glass, rap test tube, to guarantee that all samples are all fallen bottom test tube; Add in 0.2mL80% ethanol to sample and increase its dissolubility, mix with turbine mixer; Add the Thermostable α-Amylase (100U/mL) of 3mL immediately, in boiling water bath, hatch 6min (the 2nd, 4,6min shakes test tube energetically); Add 0.1mL starch glucolase (3300U/mL), with turbine mixer mixing, water-bath 30min at 50 DEG C; Transferred to by the test tube of total Test in 100mL volumetric flask, clean with wash bottle cleaning down, use distilled water constant volume, mixing, decile solution is centrifugal 10min under 3000r; Dilute solution after transfer decile (0.1mL) is in teat glass; Add glucose oxidase (Glucoseoxidaseplusperoxidase, the GOPOD) reagent of 3mL to (comprise D-Glucose control group and blank group) in each test tube, water-bath 20min at 50 DEG C; D-Glucose control group comprises 0.1mLD-glucose solution and 3.0mLGOPOD reagent, and blank group comprises 0.1mL hydration 3.0mLGOPOD reagent; The absorbance of working sample, D-Glucose control group and blank group under 510nm.
Calculate by following formula: content of starch (%)=(A
1-A
2) * (F/W) * FV*0.9
In formula:
A
1the absorbance of-sample;
A
2the absorbance of-blank group;
the absorbance of-100/ control group;
W-example weight, g;
The volume of FV-final constant volume, mL.
6) ash determination: ash determination is with reference to the method for GB5009.4-2010.Concrete steps are: the porcelain crucible getting suitable size is put in Muffle furnace, and calcination 0.5h at 550 DEG C ± 25 DEG C, is cooled to about 200 DEG C, take out, put into drier and cool 30min, precise.Repeat calcination to front and back twice weighing difference to be no more than 0.5mg be constant weight.Then, get the full potato class bread of 3g-10g (being accurate to 0.0001g) and be placed in porcelain crucible, first on electric hot plate, with little fire heating, sample is fully carbonized to smokelessly, be then placed in Muffle furnace, at 550 DEG C ± 25 DEG C calcination 4h.Be cooled to about 200 DEG C, take out, put into drier and cool 30min, time before weighing as found that ignition residue has a carbon granule, little water should be instilled in sample moistening, making blocking loosening, evaporating water again calcination to namely representing that without carbon granule ashing completely, can weigh.Repeat calcination to front and back twice weighing difference to be no more than 0.5mg be constant weight.
Be calculated as follows: X
1=100 × (m
1-m
2)/(m
3-m
2)
In formula:
X
1content of ashes in-sample, g/100g;
M
1the quality of-crucible and ash content, g;
M
2the quality of-crucible, g;
M
3the quality of-crucible and sample, g.
Note: the absolute difference of twice that obtains under repeated condition independent measurement result must not exceed 5% of arithmetic mean of instantaneous value.
7) mensuration of vitamin content
Content of vitamin E measures with reference to GB/T5009.82-2003;
Cobastab
1content measures with reference to GB/T5009.84-2003;
Cobastab
2content measures with reference to GB/T7629-87.
Vitamin C content assay method is as follows:
Weigh full potato class bread 4g in the balance, add 2% oxalic acid solution a little, grind in mortar, move into 50ml volumetric flask, be settled to graduation mark with 2% oxalic acid, shake up rear stand for standby use.Accurate pipette samples extract (supernatant or filtrate) two parts, every part of 10.0ml, is placed in conical flask respectively, is titrated to solution in pink, records 2,6-D liquor capacities used with 2,6-D.Accurate absorption 2% oxalic acid 10ml.Be titrated to solution in pink with 2,6-D, record volume used.Computing formula is as follows:
V
ccontent=(mg/100g sample)=(V
a-V
b) * S/W*100
In formula:
V
afor the volume of titration sample extracting solution used 2,6-D.
V
bfor the volume of titration blank used 2,6-D.
S is the mg number that 1mL2,6-D are equivalent to ascorbic acid.
W is the weight of testing sample.
8) mensuration of mineral element: carry out with reference to GB19644-2010 method.
Concrete grammar: claim 2-3g full potato class bread in crucible, be placed on electric furnace and carry out concentrated and carbonization by suitable temperature, until full potato class bread becomes black completely, no longer produce thick smoke, namely now carbonization is complete.Be put in muffle furnace by crucible and carry out ashing, 650 DEG C of calcination 3-4h, until the powder of the solid-state grizzle of black, then ashing is complete.Take out crucible and be cooled to room temperature, add 5mL (1:3) hydrochloric acid, boil on electric furnace after abundant dissolving, filter with quantitative filter paper, move in 25mL volumetric flask, constant volume, liquid now in volumetric flask is transparency liquid, for measuring the content of iron, then use 25 times of diluent determining calcium, with 500 times of diluent determining potassium, sodium and magnesium.The standard series of selected potassium, sodium, magnesium, calcium, iron, magnesium, by changing the instrument conditions such as acetylene flow, lamp current, combustion head height, surveying its absorbance, determining the best instrument condition of each element determination.The standard series of selected potassium, sodium, magnesium, calcium, iron, magnesium, under above-mentioned best instrument and experimental condition, the range of linearity of mensuration potassium, sodium, magnesium, calcium, iron, magnesium and detectability.
2, experimental result
2.1 Analysis of Nutritive Compositions: in table 1
Analysis of Nutritive Composition (g/100g) in the fresh full potato class bread of table 1
| Index | Moisture | Protein | Fat | Dietary fiber | Starch |
| Fresh full potato class bread | 47.37±2.81 | 6.78±0.54 | 0.22±0.02 | 7.14±0.24 | 36.46±0.23 |
| Wheat bread | 47.02±1.23 | 4.93±0.55 | 0.48±0.05 | 5.34±0.32 | 32.65±1.25 |
| Index | Ash content | V C(mg/100g) | V E(mg/100g) | VB 1(mg/100g) | VB 2(mg/100g) |
| Fresh full potato class bread | 1.28±0.21 | 14.02±1.22 | 0.05±0.01 | 0.20±0.02 | 0.06±0.01 |
| Wheat bread | 1.53±0.57 | 0.28±0.23 | 0.04±0.01 | 0.09±0.02 | 0.04±0.01 |
As can be seen from Table 1, protein, dietary fiber, V in full potato class bread
c, content of starch enrich, protein can provide needed by human body to want energy, and increases the supply of essential amino acid; Dietary fiber can angiocardiopathy preventing, cancer, diabetes, obesity and Other diseases; V
cthe increase of content can improve the non-oxidizability of full potato class bread, contributes to anti-ageing, Improving memory power etc.; Starch can provide the heat of needed by human body.In addition, also a small amount of fat, V is contained in full potato class bread
e, VB
1and VB
2.
2.2 Mineral Concentrations: in table 2
Mineral Concentrations analysis (mg/100g) in the fresh full potato class bread of table 2
| Index | Magnesium | Potassium | Sodium | Calcium |
| Fresh full potato class bread | 0.66±0.10 | 241.44±0.23 | 271.66±26.12 | 8.55±0.18 |
| Wheat bread | 2.53±0.23 | 14.15±0.36 | 324.56±15.22 | 4.65±0.33 |
| Index | Iron | Phosphorus | Arsenic | Plumbous |
| Fresh full potato class bread | 0.43±0.01 | 96.68±1.20 | Do not detect | Do not detect |
| Wheat bread | 0.37±0.05 | 16.21±1.02 | Do not detect | Do not detect |
As can be seen from Table 2, containing the abundant mineral element such as potassium, sodium, phosphorus in full potato class bread, also containing a certain amount of calcium, magnesium and iron etc.
In a word, compared with existing wheat bread, the full potato class bread made by this method is a kind of novel staple food products having better nutritivity and be worth.
Experimental example 2: the microstructure of bread
The bread prepare embodiment 3,4 and the microstructure of wheat bread dough/pasta three compare, and concrete grammar is:
After sample is dried, through the sticky step such as platform, metal spraying, then adopt Hitachi S-570 type SEM to be observe its microscopic morphology under the condition of 12KV at accelerating potential, multiplication factor is 3000 times.
The results are shown in Figure 1,2.
Fig. 1,2 result display: contrast with the microstructure of wheat bread and find, made by embodiment 3 and 4, the dough/pasta of bread can form the network structure of similar wheat gluten protein, and pore is all less, uniformity, present continuous print network structure, thus give full potato class bread good mouthfeel.Meanwhile, the result of embodiment 3 and embodiment 4 microstructure illustrates, the gas that the dough/pasta of full potato class bread can keep sweat to produce during the fermentation preferably, thus produces the bread of larger specific volume.
Result shows: the bread be made up of full potato raw material provided by the invention, effective.Although above with general explanation, detailed description of the invention and test, the present invention is described in detail, and on basis of the present invention, can make some modifications or improvements it, this will be apparent to those skilled in the art.Therefore, these modifications or improvements without departing from theon the basis of the spirit of the present invention, all belong to the scope of protection of present invention.
Claims (10)
1. the bread prepared by full potato, its raw meal consists of the following composition: potato class fecula, the ripe powder of potato class, potato starch, potato class converted starch, albumen, foodstuff glue gel, sugar, salt, yeast;
Wherein, described albumen is one or more of potato protein, sweet potato, Chickpea Protein, peanut protein, soybean protein, whey isolate protein, casein and whey protein concentrate;
Wherein, its raw meal is grouped into by the one-tenth of following weight portion: potato class fecula 20-40 part, potato class ripe powder 30-50 part, potato starch 15-20 part, potato class converted starch 7-10 part, albumen 2-5 part, foodstuff glue gel 0.5-3 part, sugared 0.3-2 part, salt 0.5-0.8 part and yeast 2-2.5 part.
2. bread according to claim 1, it is characterized in that, its raw meal is grouped into by the one-tenth of following weight portion: potato class fecula 20-30 part, potato class ripe powder 40-50 part, potato starch 15-18 part, potato class converted starch 7-10 part, albumen 2-3.5 part, foodstuff glue gel 1.0-1.5 part, sugared 0.5-1 part, salt 0.5-0.6 part and yeast 2-3 part.
3. bread according to claim 1 and 2, is characterized in that, also containing water in raw material, the weight ratio of raw meal and water is 100-70:110.
4. bread according to claim 3, is characterized in that, the weight ratio of described raw meal and water is 100-80:100.
5. bread according to claim 4, is characterized in that, the weight ratio of described raw meal and water is 100:90-95.
6. bread according to claim 1 and 2, is characterized in that, described potato class fecula is potato raw material through cleaning, cut into slices, protect look, drying, pulverize, sieve after make, its particle diameter is not more than 150 μm;
The ripe powder of described potato class be potato raw material through cleaning, section, boiling, mud processed, drying, disperse, sieve after make, its particle diameter is not more than 150 μm;
Described potato starch is that potato class prepares through cyclonic separation method or acid slurry method, and its particle diameter is not more than 150 μm;
Described potato class converted starch is the starch of potato starch through physical and chemical modified.
7. bread according to claim 6, is characterized in that, described potato class converted starch is that pre-gelatinized starch, aging starch, starch phosphate, crosslinked starch, enzymically modified starch or super-pressure work in coordination with enzyme process modified starch, and its particle diameter is not more than 150 μm.
8. bread according to claim 1 and 2, is characterized in that, described foodstuff glue gel is the combination of one or more and hydroxypropyl methylcellulose in sweet potato pectin, citrus pectin, Arabic gum or carragheen.
9. bread according to claim 8, it is characterized in that, described foodstuff glue gel is the mixture of sweet potato pectin, citrus pectin, Arabic gum, carragheen, hydroxypropyl methylcellulose, and its weight ratio is 0.2-3.5:0.2-0.4:0.3-0.5:0.1-0.2:0.3-0.4.
10. prepare a method for bread described in any one of claim 1-9, the method comprises the following steps:
1) each composition is taken according to proportioning, for subsequent use;
2) the foodstuff glue gel getting formula ratio is dissolved in the water of mixed powder quality 10-30% makes foodstuff glue gel solution;
3) yeast getting formula ratio is dissolved in the 30-38 DEG C of warm water of mixed powder quality 5-15% and is mixed with yeast soln, and be placed in constant incubator and activate stand-by, soak time is 5-20min, and activation temperature is 30-38 DEG C;
4) get the potato class fecula of formula ratio, the ripe powder of potato class, potato starch, potato class converted starch, albumen, sugar mixes, add the water that quality is above-mentioned opaque amount 30-60%, and add step 2) in foodstuff glue gel solution, then under 80-120rpm, 5-15min is stirred, at 0-25 DEG C, place 12-24h, form dough/pasta;
5) by step 4) dough/pasta made, add salt, step 3) in yeast soln and the water of remaining formula ratio, stir under 80-120rpm, mixing time is 5-20min, until form the dough of uniformity;
6) by step 5) dough made is 35-38 DEG C, humidity 70-85% condition bottom fermentation 40-90min in temperature;
7) by step 6) in dough segmentation, rub shaping, under temperature be 35-38 DEG C, humidity 70-85% condition, proof 10-60min, then at 145-160 DEG C, bake 30-45min, after cooling.
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| CN104872524A (en) * | 2015-05-01 | 2015-09-02 | 黄志鹏 | Preparation method of bread employing potatoes as main body |
| CN105380238B (en) * | 2015-10-20 | 2020-03-20 | 中国农业科学院农产品加工研究所 | Blood sugar-reducing and blood pressure-reducing functional vermicelli and preparation method thereof |
| CN105165964B (en) * | 2015-10-28 | 2019-07-09 | 安阳工学院 | A kind of wild chrysanthemum peanut protein bread and its production technology |
| CN106666557A (en) * | 2015-11-11 | 2017-05-17 | 长春职业技术学院（长春市职业技术教育中心长春市财政学校） | Making method of pure potato flavored nutritious staple food |
| CN105580865B (en) * | 2016-03-03 | 2019-07-12 | 大连工业大学 | A kind of potato Pizza cake skin and preparation method thereof |
| CN106578021A (en) * | 2016-10-20 | 2017-04-26 | 中国农业科学院农产品加工研究所 | Antistaling agent for potato fermented food |
| CN110122525B (en) * | 2018-02-09 | 2021-12-10 | 中国农业机械化科学研究院 | Bread added with fresh potato pulp and making method thereof |
| CN109169771A (en) * | 2018-10-07 | 2019-01-11 | 山东禹王生态食业有限公司 | A kind of soft bread and preparation method thereof |
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| CN101243857A (en) * | 2000-07-24 | 2008-08-20 | 宝洁公司 | Dehydrated potato products |
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| 《紫薯全粉甜面包的研制》;张淼等;《食品工业》;20131231;第34卷(第4期);第109-110页 * |
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