CN104982812A - Method for preparing steamed bread containing potato powder - Google Patents
Method for preparing steamed bread containing potato powder Download PDFInfo
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- CN104982812A CN104982812A CN201510477269.3A CN201510477269A CN104982812A CN 104982812 A CN104982812 A CN 104982812A CN 201510477269 A CN201510477269 A CN 201510477269A CN 104982812 A CN104982812 A CN 104982812A
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Abstract
The invention discloses a method for preparing steamed bread containing potato powder. The steamed bread is prepared from 30-70 parts of plain flour, 8-30 parts of potato powder, 1-3 parts of vital gluten, 0-1 part of sugar, 0-3 parts of salt, 1-2 parts of yeast and a proper amount of water (the amount of the added water is 47%-50% that of the flour) according to certain steps. The method has the advantages that the technology is simple, the process is reasonable, the finished steamed bread is fine white in glossiness, the steamed bread has the special flavor of potatoes and maintains the taste of traditional steamed bread, nutrients are comprehensive, the quality is stable, and the demands of a market are enriched.
Description
Technical field
The present invention relates to steamed bun, especially relate to a kind of steamed bun preparation method containing potato full-powder.
Background technology
In January, 2014, " plant husbandry key work in 2015 " that the Ministry of Agriculture formulates is classified as potato as emphasis, and potato will be continued wheat from now on, and paddy rice, becomes the fourth-largest staple food grain crop of China gradually after corn staple food grain.The nutrition product that potato is called as " perfect in every way ", be rich in dietary fiber, fat content is low, is conducive to controlling body weight growth, preventing hypertension, high cholesterol and diabetes etc.Potato staple food grain is conducive to the dietary nutrition structure improving resident.The intension of potato staple food grain, it is exactly the staple food products such as steamed bun, noodles, ground rice becoming to be applicable to Chinese's consumption habit with Potato ring rot bacteria, realize potato to be consumed transformation by non-staple foodstuff consumption to staple food, changed to industrialization series manufactured goods by raw produce, consume by having enough to eat and wear and consume transformation to nutrient health, potato is supplemented as the large staple food grain of China three, becomes the fourth-largest staple food grain crop gradually.
Steamed bun a kind of flour is added yeast (old face), water or dietary alkali etc. mix, by kneading, proof after the food that cooks, finished product profile is hemispherical or rectangle, and taste is soft good to eat, nutritious, is one of the warmest food of the descendants of the Yellow.But potato is but very rare in current food service industry as the raw material making steamed bun.
Summary of the invention
The object of the invention is the deficiency existed for prior art, provides a kind of by potato staple food grain, comprehensive nutrition, the steamed bun preparation method containing potato full-powder that mouthfeel is good.
For achieving the above object, the present invention can take following technical proposals:
Steamed bun preparation method containing potato full-powder of the present invention is prepared from by following weight and step by Plain flour, potato full-powder, Gluten, sugar, salt, yeast and water:
Proportioning:
Plain flour 30 ~ 70 parts, potato full-powder 8 ~ 30 parts, Gluten 1 ~ 3 part, sugar 0 ~ 1 part, salt 0 ~ 3 part, 1 ~ 2 part, yeast and water appropriate (amount of water is generally 47% ~ 50% of flour amount);
Concrete steps:
The first step, the warm water getting yeast weight 5 ~ 20 times dissolves yeast, makes yeast soln, is placed in 28 ~ 38 DEG C of constant incubator activation 5 ~ 20min;
Second step, by the Plain flour of 2/3 amount and potato full-powder, Gluten, sugar and salt mix, and add yeast soln and appropriate water and stir 3 ~ 5 minutes with the speed of 40 ~ 60r/min, and uniformly dough;
3rd step, is placed on temperature 28 ~ 32 DEG C by the dough of becoming reconciled, in the closed environment of relative humidity 80%, standing for fermentation 50 ~ 70 minutes, doubles above to dough volume, inner in Vegetable-sponge-shahydrotalcite-like;
4th step, puts into dough mixing machine by the dough fermented, and adds remaining Plain flour, stirs 8 ~ 12 minutes with 60r/min speed, and the uniformly dough of softness;
5th step, by shaping for the dough Bun shaping machine of becoming reconciled, makes satisfactory steamed bun base;
6th step, sends into temperature 38-40 DEG C, the fermentation room of relative humidity 70%-90% proofs 50-70 minute by the steamed bun base after shaping;
7th step, the steamed bun base proofed is carried out steam, cool after be steamed bun finished product.
Described Plain flour is wet gluten 28%, ash content is the flour of 0.46; The fineness of described potato full-powder is 60 ~ 80 orders
The invention has the advantages that technique is simple, operation is reasonable.Finished product steamed bun color and luster is tenderly white, and the distinctive local flavor of existing potato, maintains again the mouthfeel of traditional steamed bun, comprehensive nutrition, stay in grade, has enriched the demand in market.
Detailed description of the invention
Below by embodiment, more detailed explanation is done to the present invention.
Embodiment 1:
Steamed bun preparation method containing potato full-powder of the present invention, be by wet gluten 28%, ash content be 0.46 Plain flour 65 parts, fineness 60 ~ 80 order potato full-powder 25 parts, Gluten 3 parts, sugar 1 part, salt 2 parts, 1 part, yeast and water are prepared from according to following step in right amount:
The first step, gets the water-soluble solution yeast of 25 DEG C of yeast weight 15 times, is mixed with yeast soln, is placed in 30 DEG C of constant incubators and activates 16min;
Second step, by Plain flour 45 parts, potato full-powder, Gluten, sugar and salt mix, and add yeast soln and appropriate water stirs 5 minutes with the speed of 50r/min, and uniformly dough;
3rd step, is placed on temperature 28 DEG C by the dough of becoming reconciled, in the closed environment of relative humidity 80%, standing for fermentation 50 minutes, doubles above to dough volume, inner in Vegetable-sponge-shahydrotalcite-like;
4th step, puts into dough mixing machine by the dough fermented, and adds remaining 25 portions of Plain flours, stirs 12 minutes with 60r/min speed, and the uniformly dough of softness;
5th step, by shaping for the dough Bun shaping machine of becoming reconciled, makes satisfactory steamed bun base;
6th step, sends the steamed bun base after shaping into temperature 40 DEG C, the fermentation room of relative humidity 75% proofs 50 minutes;
7th step, the steamed bun base proofed is carried out steam, cool after be steamed bun finished product by packaging bags.Embodiment 2:
Steamed bun preparation method containing potato full-powder of the present invention, it be by wet gluten 28%, ash content be 0.46 Plain flour 50 parts, potato full-powder 25 parts, Gluten 3 parts, sugar 0.15 part, salt 3 parts, 2 parts, yeast, water is prepared from right amount in the steps below:
The first step, gets the water-soluble solution yeast of 30 DEG C of yeast weight 20 times, is mixed with yeast soln, is placed in 25 DEG C of constant incubators and activates 12min;
Second step, by Plain flour 35 parts, potato full-powder, Gluten, sugar and salt mix, and add yeast soln and appropriate water stirs 5 minutes with the speed of 50r/min, and uniformly dough;
3rd step, is placed on temperature 28 DEG C by the dough of becoming reconciled, in the closed environment of relative humidity 80%, standing for fermentation 50 minutes, doubles above to dough volume, inner in Vegetable-sponge-shahydrotalcite-like;
4th step, puts into dough mixing machine by the dough fermented, and adds remaining Plain flour 15 parts, stirs 15 minutes with 60r/min speed, and the uniformly dough of softness;
5th step, by shaping for the dough Bun shaping machine of becoming reconciled, makes satisfactory steamed bun base;
6th step, sends the steamed bun base after shaping into temperature 40 DEG C, the fermentation room of relative humidity 75% proofs 70 minutes;
7th step, the steamed bun base proofed is carried out steam, cool after be steamed bun finished product by packaging bags.
During actual fabrication, sugar and salt also can not add.
Claims (2)
1. the steamed bun preparation method containing potato full-powder, is characterized in that: it is prepared from by following weight and step by Plain flour, potato full-powder, Gluten, sugar, salt, yeast and water:
Proportioning:
Plain flour 30 ~ 70 parts, potato full-powder 8 ~ 30 parts, Gluten 1 ~ 3 part, sugar 0 ~ 1 part, salt 0 ~ 3 part, 1 ~ 2 part, yeast is appropriate with water;
Concrete steps:
The first step, the warm water getting yeast weight 5 ~ 20 times dissolves yeast, makes yeast soln, is placed in 28 ~ 38 DEG C of constant incubator activation 5 ~ 20min;
Second step, by the Plain flour of 2/3 amount and potato full-powder, Gluten, sugar and salt mix, and add yeast soln and appropriate water and stir 3 ~ 5 minutes with the speed of 40 ~ 60r/min, and uniformly dough;
3rd step, is placed on temperature 28 ~ 32 DEG C by the dough of becoming reconciled, in the closed environment of relative humidity 80%, standing for fermentation 50 ~ 70 minutes, doubles above to dough volume, inner in Vegetable-sponge-shahydrotalcite-like;
4th step, puts into dough mixing machine by the dough fermented, and adds remaining Plain flour, stirs 8 ~ 12 minutes with 60r/min speed, and the uniformly dough of softness;
5th step, by shaping for the dough Bun shaping machine of becoming reconciled, makes satisfactory steamed bun base;
6th step, sends into temperature 38-40 DEG C, the fermentation room of relative humidity 70%-90% proofs 50-70 minute by the steamed bun base after shaping;
7th step, the steamed bun base proofed is carried out steam, cool after be steamed bun finished product.
2. the steamed bun preparation method containing potato full-powder according to claim 1, is characterized in that: described Plain flour is wet gluten 28%, ash content is the flour of 0.46; The fineness of described potato full-powder is 60 ~ 80 orders.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510477269.3A CN104982812A (en) | 2015-08-07 | 2015-08-07 | Method for preparing steamed bread containing potato powder |
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| CN201510477269.3A CN104982812A (en) | 2015-08-07 | 2015-08-07 | Method for preparing steamed bread containing potato powder |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105146320A (en) * | 2015-10-25 | 2015-12-16 | 贵州省生物技术研究所 | Colored potato steamed bun and making method thereof |
| CN105533423A (en) * | 2015-12-17 | 2016-05-04 | 高国强 | Production method of corn and potato steamed buns |
| CN106690029A (en) * | 2016-12-30 | 2017-05-24 | 山东省农业科学院农产品研究所 | Pleurotus eryngii steamed bun and preparation method thereof |
| CN107912499A (en) * | 2017-07-06 | 2018-04-17 | 银川麦清香食品有限公司 | The production method that a kind of potato bakes steamed bun |
| CN108272002A (en) * | 2018-02-08 | 2018-07-13 | 绵阳仙特米业有限公司 | Steamed bun powder containing potato full-powder |
| CN109170563A (en) * | 2018-11-08 | 2019-01-11 | 李正华 | A kind of formula of the additive-free potato steamed bun of nutrition |
| CN110892967A (en) * | 2018-09-13 | 2020-03-20 | 定西市清吉淀粉制品股份有限公司 | Preparation method of potato steamed bun |
| CN111728135A (en) * | 2020-08-13 | 2020-10-02 | 西昌学院 | Chicken-oil fungus potato steamed bread and preparation method thereof |
Citations (3)
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| CN101601454A (en) * | 2009-04-08 | 2009-12-16 | 王杰林 | Potato Chinese style series wheaten food and preparation method thereof |
| CN102648753A (en) * | 2012-05-25 | 2012-08-29 | 湖南农业大学 | Purple sweet potato full-powder steamed bread and processing method thereof |
| CN102987232A (en) * | 2012-10-18 | 2013-03-27 | 田欢 | Potato steamed bread with tea aroma |
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2015
- 2015-08-07 CN CN201510477269.3A patent/CN104982812A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101601454A (en) * | 2009-04-08 | 2009-12-16 | 王杰林 | Potato Chinese style series wheaten food and preparation method thereof |
| CN102648753A (en) * | 2012-05-25 | 2012-08-29 | 湖南农业大学 | Purple sweet potato full-powder steamed bread and processing method thereof |
| CN102987232A (en) * | 2012-10-18 | 2013-03-27 | 田欢 | Potato steamed bread with tea aroma |
Non-Patent Citations (2)
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| 刘延奇等: "《粮油食品加工技术》", 31 July 2007 * |
| 李锦华: "第一代马铃薯馒头在京上市", 《农村工作通讯》 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105146320A (en) * | 2015-10-25 | 2015-12-16 | 贵州省生物技术研究所 | Colored potato steamed bun and making method thereof |
| CN105533423A (en) * | 2015-12-17 | 2016-05-04 | 高国强 | Production method of corn and potato steamed buns |
| CN106690029A (en) * | 2016-12-30 | 2017-05-24 | 山东省农业科学院农产品研究所 | Pleurotus eryngii steamed bun and preparation method thereof |
| CN107912499A (en) * | 2017-07-06 | 2018-04-17 | 银川麦清香食品有限公司 | The production method that a kind of potato bakes steamed bun |
| CN108272002A (en) * | 2018-02-08 | 2018-07-13 | 绵阳仙特米业有限公司 | Steamed bun powder containing potato full-powder |
| CN110892967A (en) * | 2018-09-13 | 2020-03-20 | 定西市清吉淀粉制品股份有限公司 | Preparation method of potato steamed bun |
| CN109170563A (en) * | 2018-11-08 | 2019-01-11 | 李正华 | A kind of formula of the additive-free potato steamed bun of nutrition |
| CN111728135A (en) * | 2020-08-13 | 2020-10-02 | 西昌学院 | Chicken-oil fungus potato steamed bread and preparation method thereof |
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Application publication date: 20151021 |