CN105962056A - Whole potato flour staple food steamed breads and preparation method thereof - Google Patents
Whole potato flour staple food steamed breads and preparation method thereof Download PDFInfo
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Abstract
The invention relates to whole potato flour staple food steamed breads and a preparation method thereof. The whole potato flour staple food steamed breads are prepared from the following raw materials in parts by weight: 35-55 parts of whole potato flour, 10-30 parts of potato starch, 10-30 parts of vital gluten, 0.5-2.5 parts of whey protein, 2-12 parts of flour, 2-10 parts of fructose-glucose syrup, 61-85 parts of water and 0.5-2 parts of active dry yeast; the whole potato flour staple food steamed breads are prepared by the steps of kneading, fermenting, shaping, waking up, steaming and cooling. The whole potato flour staple food steamed breads take the whole potato flour as main raw material, thus not only saving flour and adapting to potato staple food development strategy, but also meeting the demand of the human body for multiple nutrients; the method provided by the invention can greatly promote the improvement of the formula of the traditional steamed bread production technology and the development of new products.
Description
Technical field
The present invention relates to a kind of Rhizoma Solani tuber osi steamed bread, particularly to a kind of potato full-powder staple food steamed bread and preparation method thereof, belong to food
Product technical field.
Background technology
In Rhizoma Solani tuber osi dry, starch accounts for 50～80%, and mainly amylopectin has excellent gelatinizing feature, and is easily absorbed by the human body；
Its biological value, BV is 71%, higher than corn, the protein in Rhizoma Solani tuber osi closer to animal proteinum, required containing human body
And the 8 kinds of aminoacid that cannot synthesize, wherein lysine and tryptophane are higher, and both general corn just is lacked
, therefore potato full-powder and wheat flour are combined with the titer beneficially improving protein.The heat of Rhizoma Solani tuber osi is less than corn and beans,
Ash rate corn is high 1～2 times.Studies have found that it can prevent cardiovascular system containing abundant viscous body protein in Rhizoma Solani tuber osi
Lipidosis, keeps arterial vascular elasticity, prevents occurring to early of arteriosclerosis.
Potato full-powder is also called dehydrated potato powder, be by its fresh tuber through peeling, color fixative, cut into slices, be dried, pulverize series work
The product that skill prepares.Owing to it can preserve for a long time, it is simple to store and transport, almost have fresh potato whole nutrition and
Local flavor, is to make a kind of food materials that various food are rare, and the basic product as Rhizoma Solani tuber osi deep processing at home and abroad obtains fast
Speed development.Potato full-powder has been maximally maintained original high-load vitamin B group, vitamin C and mineral in Rhizoma Solani tuber osi
Matter calcium, potassium, ferrum etc..In potato full-powder, crude fiber content is higher than rice, standard flour, and it can promote the wriggling of intestinal,
Aid digestion.
Rhizoma Solani tuber osi is with a long history in China's plantation, and planting range is wide, has abundant potato resource, and cultivated area is more than 6000
Ten thousand mu, gross annual output amount about 5,500,000 tons, occupy second place of the world, but due to traditional diet and the impact of life style, I
The state people are the most uncomfortable utilizes Rhizoma Solani tuber osi as staple food in a large number, simultaneously because the limitation of conventional machining techniques, Rhizoma Solani tuber osi is more
Being to eat as vegetable, the application in terms of staple food is the most universal.In this case, rational exploitation and utilization potato resource,
Research Rhizoma Solani tuber osi staple food process technology, improves its using value, it appears particularly important.Current China potato processing industry is the most far away
Lag behind advanced country, account for the 5% of total output for processing potato, and advanced country is 40%.Its reason is to Rhizoma Solani tuber osi
Understanding is unclear and processing and eating method dull, therefore rational exploitation and utilization potato resource is when previous key subjects.At present,
In research at home and abroad, potato full-powder is primarily as additive or auxiliary material, in order to improve sensory quality of food.
At present, in research at home, although potato full-powder applied research in staple food gradually comes into one's own, but many conducts
Adjuvant adds in flour and other raw materials, using potato full-powder as the applied research of primary raw material such as phoenix feathers and unicorn horns.Chen Zhi
Becoming to work out the potato full-powder bread with strong potato, its formula is: potato full-powder is 8 with the ratio of flour:
92, amount of water is flour and the 60% of potato full-powder total amount.Zhou Qingzhen etc. add the potato full-powder of 30% in cookies, change
It is apt to the mouthfeel of cookies finished product.Trip is new brave etc. have developed with 20% potato full-powder, 10% white sugar, 4% yeast, 1% Sal
Potato full-powder bread.Bao Honghui etc. are with potato full-powder and Self-raising flour as primary raw material, and being aided with ultrafine green tea powder is that local flavor changes
Good auxiliary agent, develops a kind of green tea flavored potato full-powder cookies: potato full-powder 25%, green tea powder 3%, Margarine
45%, white sugar 45%.Zhu Xinpeng etc., with flour, potato full-powder as raw material, research and develop potato full-powder walnut short pastry, and it is excellent
Changing formula is: flour and potato full-powder ratio are 85g:15g, white sugar consumption 35g, shortening consumption 45g, baking powder
Consumption 3g, the walnut short pastry color of production is golden yellow, gives off a strong fragrance, crispy in taste, even tissue.Yang Liyong potato flakes
(addition≤3%), Semen Maydis powder (addition≤5%), wheat flour (addition≤1%), have developed Rhizoma Solani tuber osi Hash Browns.Wang Chun
Perfume (or spice) have studied Potato Instant and the production technology of Rhizoma Solani tuber osi noodles, and the addition of potato full-powder respectively reaches 35% and 25%.
Zhao Wenya, Zheng Jie and Chen Daiyuan have studied the potato full-powder impact on bread respectively, when the addition of potato full-powder exists
When 15%, the organoleptic quality of bread is improved.It addition, potato full-powder is at instant milk tea, shrimp crack, salad dressing, expanded food
Product, the compounding aspect such as rice product, geriatric nutrition powder also have research.In the studies above, potato full-powder be mainly used in bread,
In the non-staple food such as cookies, walnut short pastry, Hash Browns, beverage, instant noodles, the addition of potato full-powder is below 45%, far reaches
Requirement and standard less than Rhizoma Solani tuber osi staple food grain.
The external research to potato full-powder is concentrated mainly on and finds interpolation 2～the horse of 4% in its physicochemical property with culinary art character, research
The full powder of bell potato, on the external feature of bread without impact, but can be obviously improved bread interior quality, such as quality, abnormal smells from the patient and local flavor,
Non-gluten bread (gluten-free sorghum bread), flatbread (flat bread) preparation in extensively apply.
Balunkeswar NAYAK etc. find, potato full-powder food has the work of reduction glycemic index (glycemic index, GI)
With, but affected by cooking processing mode.Jaspreet SINGH etc. select the dried potato powder of four kinds of ungelatinizeds of New Zealand
(Maori potato) makes expanded snack, and when finding to add 50% potato full-powder, the fragility of puffed food substantially increases, body
Long-pending minimizing.Kawaljit Singh SANDHU etc. are to potato vermicelli (potato noodles) and rice noodle (rice noodles)
Physicochemical properties compare, and find that the transparency of potato vermicelli, slickness are all high than rice noodle.Udeme Joshua Josiah
IJAH etc., in commercial wheat powder, add the dehydrated potato powder making bread of 0～10%, and the nutritive value of bread increases.
In recent years due to the promotion of western fast food, as " joining food ", mashed potatoes in fast food restaurant, potato chips etc. are liked by consumer deeply.
But as staple food, for want of meeting the staple food products of China's steaming and decocting cooking culture, shortcoming guides the society of Rhizoma Solani tuber osi staple food consumption
Environmental condition, Rhizoma Solani tuber osi does not develops into staple food grain, the development of Rhizoma Solani tuber osi staple food to be advanced yet, need to develop and be suitable to compatriots' dietary habit
Rhizoma Solani tuber osi staple food.Employing potato full-powder is primary raw material, develops its application in Chinese tradition staple food steamed bread, both accorded with
Close the Traditional consumption habits of China, may advantageously facilitate again the staple food grainization development of Rhizoma Solani tuber osi.
Summary of the invention
It is an object of the invention to provide a kind of potato full-powder staple food steamed bread and preparation method thereof, not only save flour, adapt to Ma Ling
Potato staple food grain development strategy, moreover it is possible to meet the multiple nutrients demand of needed by human body.
The technical scheme that the present invention takes is:
A kind of potato full-powder staple food steamed bread, is made up of the raw material of following weight part ratio: 35-55 part potato full-powder, 10-30
Part potato starch, 10-30 part gluten meal, 0.5-2.5 part lactalbumin, 2-12 part flour, the high fructose syrup of 2-10 part, 61-85
Part water, the active dry yeast of 0.5-2 part.
Described potato full-powder staple food steamed bread, is preferably made up of the raw material of following weight part ratio: 35-50 part potato full-powder,
20-27.5 part potato starch, 20-30 part gluten meal, 1.5-2.5 part lactalbumin, 6-12 part flour, 4-7.5 part high fructose syrup
Slurry, 72-80 part water, the active dry yeast of 1-1.5 part.
Described potato full-powder staple food steamed bread, is further preferably made up of the raw material of following weight part ratio: 45.13 portions of Rhizoma Solani tuber osis are complete
Powder, 22.65 parts of potato starch, 22.49 parts of gluten meals, 1.73 parts of lactalbumins, 8 parts of flour, 6 parts of high fructose syrups, 78.57
Part water, the active dry yeast of 1.5 parts.
Described high fructose syrup concentration range 71%-75% (w/w).
The preparation method of above-mentioned potato full-powder staple food steamed bread, comprises the following steps:
(1) by potato full-powder, potato starch, lactalbumin, flour, high fructose syrup, gluten meal mixing, warm water is added
With the mixed liquor of active dry yeast, carry out kneading；
(2) being put in incubator by the dough that kneading is good and ferment, fermentation condition is constant incubator 35 DEG C～37 DEG C, relatively
Humidity 75%, fermentation 1h；
(3) dough fermented being made steamed bread forming, constant incubator 37 DEG C, relative humidity 80%, under the conditions of 15min
Proof；
(4) steam, cooling, finished product.
Described warm water is at 30-40 DEG C.Described steaming is to steam 15min at boiling water；After steaming ripe truce 5min, room
Temperature cooling 30min.
The present invention utilizes potato full-powder for primary raw material, adds what other adjuvants such as gluten meal, lactalbumin were made, appropriate
Gluten meal, potato starch can make the steamed bread epidermis made smooth, relatively big without scalding speckle, specific volume, and it is special to have Rhizoma Solani tuber osi
The feature such as fragrant and sweet having, the organoleptic quality of steamed bread is had very important impact, appropriateness to add lactalbumin, have by lactalbumin
It is beneficial to produce the steamed bread of high-quality.
Due to the special physiological character of potato full-powder, inventive article is to delaying the aging of steamed bread, and Shelf-life has substantially
Effect, consumer and enterprise are all had great using value, are with a wide range of applications.The present invention is to promoting Ma Ling
Potato staple food grain has wide significance, forms industrialization development chain, the industry development to staple food products in processing enterprises
Also being a kind of new trial, the sustainable development for this industry has good demonstration and driving role, for steamed bread tradition work
The improvement of skill formula, the exploitation of new product will bring huge impetus.
Accompanying drawing explanation
Fig. 1 gluten meal addition affects figure to steamed bread sensory evaluation scores；
Fig. 2 potato starch addition affects figure to steamed bread sensory evaluation scores；
Fig. 3 lactalbumin addition affects figure to steamed bread sensory evaluation scores；
The response surface design figure of Fig. 4 gluten meal and potato starch；
Fig. 5 gluten meal and the response surface design figure of lactalbumin；
Fig. 6 potato starch and the response surface design figure of lactalbumin.
Detailed description of the invention
Further illustrate below in conjunction with specific embodiments and the drawings.
Embodiment 1
The formula of the basic supplementary material amount of fixing dough, changes the addition of gluten meal, weighs 37.5g potato full-powder, 22.5g
Potato starch, 1.5g lactalbumin, 12.0g flour, add the high fructose syrup of 7.50g, is first separately added into and (accounts for fixing total dry
The mass percent of material) 10%, 15%, 20%, 25%, 30% gluten meal, add and (account for the matter of fixing total solids
Amount percentage ratio) warm water of 73.09% and the mixed liquor of 1.5g active dry yeast carry out kneading, by every kind of good for kneading dough average mark
Being three parts to put in incubator and ferment, fermentation condition is constant incubator 35 DEG C～37 DEG C, relative humidity 75%, fermentation 1h；
The dough fermented is made steamed bread forming, at constant incubator 37 DEG C, relative humidity 80%, proofs under the conditions of 15min,
Steam, steam 15min at boiling water；After steaming ripe truce 5min, room temperature cooling 30min.
In the case of special mark, described fixing total solids is potato full-powder, potato starch, lactalbumin, face
Powder and the total amount of gluten meal, lower same.
Embodiment 2
Using the interpolation of potato starch as variable, weigh 37.5g potato full-powder, 22.5g gluten meal, 1.5g lactalbumin,
12.0g flour, adds the high fructose syrup of 7.5g, be separately added into (mass percent accounting for fixing total solids) 10%, 15%,
20%, the potato starch of 25%, 30%, add the warm water of (mass percent accounting for fixing total solids) 73.09% with
The active dry yeast mixed liquor of 1.5g carries out kneading, every kind of good for kneading dough is equally divided into three parts put into incubator is carried out send out
Ferment, fermentation condition is constant incubator 35 DEG C～37 DEG C, relative humidity 75%, fermentation 1h；The dough fermented is made steamed bread
Molding, at constant incubator 37 DEG C, relative humidity 80%, proofs under the conditions of 15min, steams, steam 15min at boiling water；
After steaming ripe truce 5min, room temperature cooling 30min.
Embodiment 3
The formula of the basic supplementary material amount of fixing dough, changes the addition of lactalbumin, weighs 37.5g potato full-powder, 22.5g
Potato starch, 22.5g gluten meal, 12.0g flour, add the high fructose syrup of 7.5g, be separately added into and (account for fixing total solids
Mass percent) 0.5%, 1%, 1.5%, 2%, 2.5% lactalbumin, add and (account for the quality of fixing total solids
Percentage ratio) warm water of 73.09% and the active dry yeast mixed liquor of 1.50g carry out kneading, by every kind of good for kneading dough average mark
Being three parts to put in incubator and ferment, fermentation condition is constant incubator 35 DEG C～37 DEG C, relative humidity 75%, fermentation 1h；
The dough fermented is made steamed bread forming, at constant incubator 37 DEG C, relative humidity 80%, proofs under the conditions of 15min,
Steam, steam 15min at boiling water；After steaming ripe truce 5min, room temperature cooling 30min.
Embodiment 4
Weigh 45.13g potato full-powder, 22.65g potato starch, 22.49g gluten meal, 1.73g lactalbumin, 8g flour,
The high fructose syrup of 6g, mix homogeneously, the active dry yeast mixed liquor adding 78.57g water and 1.5g carries out kneading, and kneading is good
Every kind of dough be equally divided into three parts and put in incubator and ferment, fermentation condition is constant incubator 35 DEG C～37 DEG C, relatively
Humidity 75%, fermentation 1h；The dough fermented is made steamed bread forming, constant incubator 37 DEG C, relative humidity 80%,
Proof under the conditions of 15min, steam, steam 15min at boiling water；After steaming ripe truce 5min, room temperature cooling 30min.
Test effect
EXPERIMENTAL DESIGN principle according to Box-Behnken, on the basis of single factor experiment, determines experimental factor and level, with
Steamed bread sense organ total score is response value, and the sense organ of potato full-powder steamed bread is carried out response surface optimization.Test with the addition of gluten meal,
The addition of potato starch and the addition of lactalbumin corresponding 3 independent variables A, B, C respectively, according to Xi=(Zi-Z0)/Δ Z
Encoding independent variable, Xi is independent variable encoded radio, and Zi is independent variable actual value, and Z0 is that at test center point, independent variable is real
Value, Δ Z is independent variable change step, and experimental factor level and coding are shown in Table 1.
Table 1 response surface experiments factor level and coding
The project of sensory evaluation scores and standard declaration
Table 2 potato full-powder staple food steamed bread standards of grading
Steamed bread standards of grading are with reference to GB/T21118-2007 " wheat flour steamed bread " and SB/T 10139-93 " steamed bread wheat flour "
In relevant criterion, in conjunction with the feature of potato full-powder staple food steamed bread, respectively to specific volume, high week ratio, outward appearance, flavour, fragrance
Etc. being adjusted, standards of grading are shown in Table 2.The steamed bread steamed will be after room temperature places 30min, and side may be organized through specially
The personnel that judge of the steamed bread seminar of industry training carry out sensory evaluation, and men and women half and half, and result takes the meansigma methods of 10 people.
1. experiment of single factor result
(1) the gluten meal addition impact on steamed bread sensory evaluation scores
As it is shown in figure 1, in the case of other conditions are certain, along with the increase of gluten meal addition, the quality of steamed bread is in first increasing
The trend reduced after adding, when gluten meal content is 25%, the organoleptic quality of steamed bread reaches most preferably 85.03 points.Gluten meal adds
When adding excess, steamed bread is held gas and is deteriorated, and dough is really up to the mark, and kneading is uneven, and steamed bun volume increasing degree diminishes, and steamed bread
Crust edges there will be many deep speckles, makes epidermis rough, and color and luster is uneven.Gluten meal is to potato full-powder staple food steamed bread sense organ
Qualitative effects essentially consists in the increase of gluten meal amount, makes protein content in steamed bread increase, promotes the formation of networked dough structure,
Noodles biceps strengthens, and enhances the mouthfeel of steamed bread, improves the sensory evaluation scores of steamed bread.But after addition exceedes certain proportion,
Protein content is too high to have a negative impact to steamed bread quality, and mainly hardness is too big, and yeast-bitten first expands during steaming
Rear shrinkage, the sensory evaluation scores of steamed bread reduces.
(2) potato starch impact on steamed bread sensory evaluation scores
As in figure 2 it is shown, in the case of other conditions are certain, along with the increase of potato starch content, the quality of steamed bread in by
The trend gradually risen, when potato starch content is 25%, the steamed bread epidermis made is smooth, relatively big without scalding speckle, specific volume,
And there is the distinctive feature such as fragrant and sweet of Rhizoma Solani tuber osi, the interpretation of result tested can be seen that, the optimal potato starch amount of this experiment
25%, the addition less than 25% or more than 25%, the steamed bread made all has gap in various degree, and sensory evaluation scores is relatively
Low.
(3) lactalbumin impact on steamed bread sensory evaluation scores
As it is shown on figure 3, because the lactalbumin addition less than 2.0%, the accounting in steamed bread is the lowest, it is impossible to play suitably
Emulsification and water retention, although and surface that addition more than 2.0% can make steamed bread is good, but compare by this
The steamed bread mouthfeel that example is made is the sweetest greasy, and milk is highly seasoned, not only makes organoleptic quality reduce, and masks Rhizoma Solani tuber osi itself
Delicate fragrance.This interpolation being primarily due to lactalbumin decreases the resistance of gluten when adding thermal expansion, and lactalbumin improves simultaneously
Potato dough hold gas, during kneading be conducive to air entrance, make steamed bread internal gas increase, steaming process
In make steamed bread be centrally formed more loose structure, thus increase steamed bun volume.
2. response surface optimization test
Utilize Design Expert 8.0.5 design Three factors-levels test, experimental design with the results are shown in Table 3.Utilizing should
Software carries out regression analysis to the data of table 3, respectively obtains regression model analysis of variance table (table 4), regression equation coefficient notable
Property check analysis table (table 5) and response surface design figure (Fig. 4, Fig. 5, Fig. 6).
Table 3 experimental design and result
Table 4 regression model analysis of variance table
The significance test analytical table of table 5 regression equation coefficient
Note: P < 0.01, difference is the most notable；P > 0.05, difference is the most notable；0.01 < P < 0.05, significant difference
As shown in Table 4, the F=77.68 of model, P < 0.0001, show that regression equation reaches extremely significant level, this model is effective,
Experimental technique is feasible.
As shown in Table 5, MODEL C, A2、B2、C2Notable on result of the test impact, delete not notable factor, obtain secondary many
Unit's regression model:
Y=93.64-1.81C-4.97A2-5.87B2-10.71C2
The R of regression equation2=0.9901, illustrate that fitting degree is good, experimental error is less.The correction coefficient of determination of model
R2 Adj=0.9773, show that this model can explain the response value change of 97.73%.Precision values (Adeq Precision) is measured
It is signal to noise ratio, is desirable when signal to noise ratio is more than 4, Adeq Precision=22.991 > 4, illustrate that this model has very well
Predicting function.
Precipitous and the gradual degree of response surface design figure and isocontour shape can also reflect the impact on measurement result of this factor
Size.In equal pitch contour, if shallower curve, illustrate that this factor is less on the impact of experimental result；If curve is steep
High and steep, illustrate that the impact of this factors on test result is bigger.
By Design-Expert software, secondary multivariate regression models being optimized process, the process conditions obtaining optimal sense organ are:
Gluten meal 22.49%, potato starch 22.65%, lactalbumin 1.73%, it was predicted that sense organ total score is 94.55 points, ring for inspection
Answer the reliability of surface Analysis, use above-mentioned optimal conditions to carry out confirmatory experiment (such as embodiment 4), actually measured sense organ total score
94 ± 0.74, it is more or less the same with predictive value, illustrates that the sense organ optimum condition using response surface optimization steamed bread has practical value.
From test
(1) along with the increase of gluten meal addition, the quality of steamed bread is in first increasing the trend reduced afterwards, when gluten meal content is
When 25%, the organoleptic quality of steamed bread reaches most preferably 85.03 points, and a small amount of or excess all can reduce the sensory evaluation scores of steamed bread.
(2) when potato starch content is 25%, the steamed bread epidermis made is smooth, relatively big without scalding speckle, specific volume, and
Having the distinctive feature such as fragrant and sweet of Rhizoma Solani tuber osi, sensory evaluation scores reaches the highest.
(3) organoleptic quality of steamed bread is had very important impact, appropriateness to add lactalbumin by lactalbumin, is conducive to making
Go out the steamed bread of high-quality.When lactalbumin addition is 2%, the organoleptic quality of steamed bread reaches optimal.
(4) by the addition of gluten meal on the impact of steamed bread organoleptic quality, the addition of potato starch to steamed bread sense organ product
The impact of matter, the addition of lactalbumin carry out experiment of single factor, adding according to experiment of single factor to the impact of steamed bread organoleptic quality
Adding scope and carry out response surface optimization, the optimum formula obtained is: 45.13 parts of potato full-powders, 22.65 parts of potato starch, 22.49
Part gluten meal, 1.73 parts of lactalbumins, 8 parts of flour, the high fructose syrup of 6 parts, 78.57 parts of water, active dry yeasts of 1.5 parts.
Being above the present invention being discussed in detail in conjunction with specific embodiments, protection scope of the present invention is not limited to this.
Claims (9)
1. a potato full-powder staple food steamed bread, is characterized in that, is made up of the raw material of following weight part ratio: 35-55 part Rhizoma Solani tuber osi
Quan Fen, 10-30 part potato starch, 10-30 part gluten meal, 0.5-2.5 part lactalbumin, 2-12 part flour, 2-10 part fruit
Glucose slurry, 61-85 part water, the active dry yeast of 0.5-2 part.
A kind of potato full-powder staple food steamed bread the most according to claim 1, is characterized in that, by the raw material of following weight part ratio
Make: 35-50 part potato full-powder, 20-27.5 part potato starch, 20-30 part gluten meal, 1.5-2.5 part lactalbumin,
6-12 part flour, the high fructose syrup of 4-7.5 part, 72-80 part water, the active dry yeast of 1-1.5 part.
A kind of potato full-powder staple food steamed bread the most according to claim 2, is characterized in that, former by following weight part ratio
Material is made: 45.13 parts of potato full-powders, 22.65 parts of potato starch, 22.49 parts of gluten meals, 1.73 parts of lactalbumins, 8 parts
Flour, 6 parts of high fructose syrups, 78.57 parts of water, active dry yeasts of 1.5 parts.
4. the potato full-powder staple food steamed bread described in any one of claim 1-3, is characterized in that, described high fructose syrup quality is dense
Degree scope is 71%-75%.
5. the preparation method of the potato full-powder staple food steamed bread described in any one of claim 1-3, is characterized in that, including following step
Rapid:
(1) by potato full-powder, potato starch, lactalbumin, flour, high fructose syrup, gluten meal mixing, warm water is added
With the mixed liquor of active dry yeast, carry out kneading；
(2) dough that kneading is good is put in proofing box ferment；
(3) dough fermented is made steamed bread offhand, proof；
(4) steam, cooling, finished product.
The preparation method of potato full-powder staple food steamed bread the most according to claim 5, is characterized in that, fermentation condition is constant temperature
Incubator 35 DEG C～37 DEG C, relative humidity 75%, fermentation 1h.
The preparation method of potato full-powder staple food steamed bread the most according to claim 5, is characterized in that, proof in constant temperature culture
37 DEG C of case, relative humidity 80%, carry out under the conditions of 15min.
The preparation method of potato full-powder staple food steamed bread the most according to claim 5, is characterized in that, described steaming be
Boiling water steams 15min；After steaming ripe truce 5min, room temperature cooling 30min.
The preparation method of potato full-powder staple food steamed bread the most according to claim 5, is characterized in that, step (1) is described
Warm water at 30-40 DEG C.
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| CN108813332A (en) * | 2018-07-12 | 2018-11-16 | 四川东方主食产业技术研究院 | A kind of high-content potato full-powder steamed bun and production method |
| CN110367448A (en) * | 2019-08-14 | 2019-10-25 | 湖北省农业科学院农产品加工与核农技术研究所 | A kind of nutrition potato steamed bun and preparation method thereof |
| CN111278296A (en) * | 2017-09-14 | 2020-06-12 | 兰布韦斯顿/迈耶诉合伙公司 | Potato dough |
| 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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| CN115474667A (en) * | 2022-09-19 | 2022-12-16 | 四川旅游学院 | Potato steamed bread and preparation method thereof |
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| CN104431750A (en) * | 2014-11-24 | 2015-03-25 | 中国农业科学院农产品加工研究所 | Pure potato steamed bun and preparation method thereof |
| CN104982811A (en) * | 2015-07-30 | 2015-10-21 | 安徽燕之坊食品合肥有限公司 | Quick-frozen cereal steamed bread and preparation method thereof |
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| CN104431750A (en) * | 2014-11-24 | 2015-03-25 | 中国农业科学院农产品加工研究所 | Pure potato steamed bun and preparation method thereof |
| CN104982811A (en) * | 2015-07-30 | 2015-10-21 | 安徽燕之坊食品合肥有限公司 | Quick-frozen cereal steamed bread and preparation method thereof |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106722062A (en) * | 2016-11-15 | 2017-05-31 | 山东农业大学 | A kind of potato steamed bun and its processing method |
| CN106962847A (en) * | 2017-04-22 | 2017-07-21 | 蚌埠市乔峰农业蔬菜专业合作社 | A kind of vinegar-pepper small pudding |
| CN111278296A (en) * | 2017-09-14 | 2020-06-12 | 兰布韦斯顿/迈耶诉合伙公司 | Potato dough |
| CN108813332A (en) * | 2018-07-12 | 2018-11-16 | 四川东方主食产业技术研究院 | A kind of high-content potato full-powder steamed bun and production method |
| CN110367448A (en) * | 2019-08-14 | 2019-10-25 | 湖北省农业科学院农产品加工与核农技术研究所 | A kind of nutrition potato steamed bun and preparation method thereof |
| CN111728135A (en) * | 2020-08-13 | 2020-10-02 | 西昌学院 | Chicken-oil fungus potato steamed bread and preparation method thereof |
| CN113367300A (en) * | 2021-06-26 | 2021-09-10 | 木兰主食加工技术研究院 | Potato paste grinding steamed bun and industrial production method thereof |
| CN115474667A (en) * | 2022-09-19 | 2022-12-16 | 四川旅游学院 | Potato steamed bread and preparation method thereof |
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