CN106490105A - Potato starch stone steamed bun and preparation method thereof - Google Patents
Potato starch stone steamed bun and preparation method thereof Download PDFInfo
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- CN106490105A CN106490105A CN201610904349.7A CN201610904349A CN106490105A CN 106490105 A CN106490105 A CN 106490105A CN 201610904349 A CN201610904349 A CN 201610904349A CN 106490105 A CN106490105 A CN 106490105A
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- stone
- steamed bun
- potato starch
- dough
- stone steamed
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/366—Tubers, roots
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
Abstract
The present invention relates to a kind of potato starch stone steamed bun and preparation method thereof, the stone steamed bun that potato starch substitutes part wheat and makes on the basis of traditional stone steamed bun production technology.Potato starch, wheat flour, egg, refining vegetable oil, bunge pricklyash leaf, white sugar, refined salt, yeast are mixed and made into dough by a certain percentage, dough leavening pressed compact is molded, flour cake is uniformly spread on the scorching hot stone of stone steamed bun baking box, then one layer of scorching hot stone is covered again, bakeed, after the completion of make finished product potato starch stone steamed bun with certain color, shape after supercooling, packaging.
Description
Technical field
The present invention relates to a kind of stone steamed bun preparation method with potato starch and wheat flour as primary raw material.This
Bright belong to edible product field.
Background technology
Potato is category Solanaceae herbaceos perennial, and stem tuber can be edible, is the fourth-largest important cereal crops in the whole world,
It is only second to wheat, paddy and corn.Potato tubers contains abundant starch while also a small amount of protein, fat, Duo Zhongwei
The amino acid that raw element, inorganic salts and human body can not synthesize, is beneficial to the health and early children development of human body.Potato not only contains
There is abundant heat, and have good satiety after eating, adding potato does not have abnormal taste, can eat as staple food completely
With.
Potato starch be without curing potato full-powder, its almost remain potato tubers whole compositions and
Nutritive value, riper full powder cost are lower, and processing characteristics are more excellent, and the market demand is bigger.Also riper powder will for consumption in staple food
Height, can reach 40%-50%.
Stone steamed bun, is a kind of Shaanxi ancient Han nationality's local delicacies among the people, because which is that biscuit is placed on the stone for heating
Poker, so gain the name.As it is with a long history, processing method is original, thus the living fossil being referred to as in China's food.Mesh
, by making by hand, yield is few for front stone steamed bun on the market., based on wheat flour, nutrient content is relatively single for dispensing.Due to
Stone steamed bun product lacks innovation and develops, and defines a certain degree of impact to its scale and development in pluralism.
, on the basis of traditional-handwork stone steamed bun preparation method, using adding, potato starch replacement is a part of little for the present invention
Flour, stone steamed bun nutrition more enrich, and mouthfeel is crisp, good in color, smell and taste, are the bakery products of natural health；And use semi-automatic metaplasia
The method of product, makes yield significantly be lifted.
Content of the invention
It is an object of the invention to provide a kind of potato starch stone steamed bun and preparation method thereof.
Raw material of the present invention is potato fecula, wheat flour, egg, refining vegetable oil, white granulated sugar, refined salt, flower
Green pepper leaf, yeast etc..By potato full-powder, wheat flour, refining vegetable oil, white granulated sugar, refined salt, bunge pricklyash leaf, yeast by a certain percentage
With into dough, while clean stone is made popular stand-by, dough leavening pressed compact is molded, is entered stone tunnel drip pan and is covered scorching hot stone
Son is bakeed, and makes the finished product potato starch stone with certain color, shape after bakeing well after supercooling, packaging
Steamed bun.
Its preparation method and control condition are as follows：
1. weighing：Weigh potato starch 30.0-45.0%, wheat flour 31.5-46.6%, egg 9.2-10.7%, refined vegetable
Oily 7.7-9.2%, white granulated sugar 1.5-2.3%, refined salt 1.2-1.5%, bunge pricklyash leaf 1.5-2%, yeast 0.3% are well mixed.
2. and face：The water that the powder being well mixed is added 40-45%, is rubbed agglomerating with dough kneeding machine, rubs 20-25min extremely
Dough surface is smooth flexible.
3. proof：The dough that becomes reconciled is moved on to and proofs panel 10min, question handler has the smooth finger down can slow bullet
Return.
4. base：Proofing of dough enters cake molding machine, is depressed into thickness 3-5mm, waits to bake.
5. baking：Flour cake is uniformly spread on the scorching hot stone of stone steamed bun baking box, then cover one layer of scorching hot stone again
Son, irons at 150-170 DEG C and scalds 2-3min, can go out baking box to steamed bun color half is yellow.
6. cool down, pack：Finished product stone steamed bun is stacked neatly after going out baking box, treats natural cooling.
Description of the drawings
Fig. 1 is present invention process schematic flow sheet.
Technological process with reference to shown in Fig. 1, below with 3 embodiments, selects three groups of different technique controls in allowed band
Parameter processed, carries out enforcement and illustrates.
Specific embodiment
Case study on implementation 1：
Weigh potato starch 19.6kg, wheat flour 30.4kg, egg 6kg, refining vegetable oil 6kg, white granulated sugar 1kg, refined salt
1kg, bunge pricklyash leaf 1.3kg, yeast 0.2kg are well mixed.Enter dough kneeding machine and rub agglomerating to the powder for the mixing 26.1kg that adds water, rub
20-25min is smooth flexible to dough surface.The dough that becomes reconciled is moved on to and proofs panel 10min, question handler have smooth finger by
Under slowly can rebound, proofing of dough enters cake molding machine, is depressed into thickness 3-5mm, waits to bake, and flour cake is uniformly spread in stone steamed bun
On the scorching hot stone of baking box, one layer of scorching hot stone is then covered again, iron and scald 2-3min at 150-170 DEG C, to steamed bun color half
Go out baking box by yellow, finished product stone steamed bun is stacked neatly after going out baking box, treats natural cooling.
Case study on implementation 2：
Weigh potato starch 24.5kg, wheat flour 25.5kg, egg 6.5kg, refining vegetable oil 5.5kg, white granulated sugar
1.25kg, refined salt 0.9kg, bunge pricklyash leaf 1.15kg, yeast 0.2kg are well mixed.Enter to knead dough to the powder 27.8kg that adds water for mixing
Machine is rubbed agglomerating, rubs 20-25min smooth flexible to dough surface.The dough that becomes reconciled is moved on to and proofs panel 10min, treated
Dough has smooth finger down slowly can rebound, and proofing of dough enters cake molding machine, is depressed into thickness 3-5mm, waits to bake, by flour cake
Uniformly spread on the scorching hot stone of stone steamed bun baking box, then cover one layer of scorching hot stone again, iron at 150-170 DEG C and scald
2-3min, can go out baking box to steamed bun color half is yellow.Finished product stone steamed bun is stacked neatly after going out baking box, treats natural cooling.
Case study on implementation 3：
Weigh potato starch 29.4kg, wheat flour 20.6kg, egg 7kg, refining vegetable oil 5kg, white granulated sugar 1.5kg, essence
Salt 0.8kg, bunge pricklyash leaf 1.0kg, yeast 0.2kg are well mixed.To mix powder add water 27.8kg enter dough kneeding machine rub agglomerating,
Rub 20-25min smooth flexible to dough surface.The dough that becomes reconciled is moved on to and proofs panel 10min, question handler has light skating
Refer to and press and slowly can rebound, proofing of dough enters cake molding machine, is depressed into thickness 3-5mm, waits to bake, and flour cake is uniformly spread in stone
On the scorching hot stone of sub- steamed bun baking box, one layer of scorching hot stone is then covered again, iron and scald 2-3min, to steamed bun at 150-170 DEG C
Color half is yellow can to go out baking box.Finished product stone steamed bun is stacked neatly after going out baking box, treats natural cooling.
Claims (6)
1. a kind of potato starch stone steamed bun preparation method, using potato starch, wheat flour, egg, refining vegetable oil,
White granulated sugar, refined salt, bunge pricklyash leaf, yeast etc. are raw material.
2. by potato full-powder, wheat flour, egg, refining vegetable oil, white granulated sugar, refined salt, bunge pricklyash leaf, yeast by a certain percentage and
Into dough, while it is stand-by that clean stone is entered oven heat.
3. dough leavening pressed compact is molded, enters stone tunnel drip pan and cover scorching hot stone baking, through supercooling, packaging after bakeing well
Finished product potato starch stone steamed bun with certain color, shape is made afterwards.
4. goal of the invention according to claim 1 is to provide a kind of potato starch stone steamed bun and preparation method thereof, its
It is characterised by making stone steamed bun from potato starch.
5. according to claim 1 or claim 2 make potato starch stone steamed bun technique, it is characterised in that in stone baking box
Middle baking molding.
6. according to claim 1 or claim 2 make potato starch stone steamed bun technique, it is characterised in that its production technology
Flow process, technological parameter condition are as follows：
1）Weighing weighs potato starch 30.0-45.0%, wheat flour 31.5-46.6%, egg 9.2-10.7%, refined vegetable
Oily 7.7-9.2%, white granulated sugar 1.5-2.3%, refined salt 1.2-1.5%, bunge pricklyash leaf 1.5-2%, yeast 0.3% are well mixed；
2）Agglomerating with towards the water for mixing powder addition 40-45%, being rubbed with dough kneeding machine, 20-25min is rubbed to dough surface light
Cunning is flexible；
3）Proof the dough that becomes reconciled to move on to and proof panel and place 10min, question handler has the smooth finger down can slow bullet
Return；
4）Base proofing of dough enters cake molding machine, is depressed into thickness 3-5mm, waits to bake；
5）Flour cake is uniformly spread on the scorching hot stone of stone steamed bun baking box by baking, then covers one layer of scorching hot stone again,
Boiling hot 2-3min is ironed at 150-170 DEG C, can go out baking box to steamed bun color half is yellow；
6）Cooling, packed products stone steamed bun are stacked neatly after going out baking box, treat natural cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610904349.7A CN106490105A (en) | 2016-10-18 | 2016-10-18 | Potato starch stone steamed bun and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610904349.7A CN106490105A (en) | 2016-10-18 | 2016-10-18 | Potato starch stone steamed bun and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106490105A true CN106490105A (en) | 2017-03-15 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610904349.7A Pending CN106490105A (en) | 2016-10-18 | 2016-10-18 | Potato starch stone steamed bun and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN106490105A (en) |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106614935A (en) * | 2017-03-17 | 2017-05-10 | 张彬彬 | Preparation method of large bone-shaped steamed bun |
| CN106720074A (en) * | 2017-03-17 | 2017-05-31 | 张彬彬 | Become strong the preparation method of steamed bun |
| CN106889145A (en) * | 2017-03-17 | 2017-06-27 | 张彬彬 | A kind of preparation method of zhuanggu steamed bun |
| CN106922785A (en) * | 2017-03-17 | 2017-07-07 | 张彬彬 | Grow up the preparation method of bone steamed bun |
| CN106922764A (en) * | 2017-03-17 | 2017-07-07 | 邹朋飞 | A kind of gristle steamed bun stove |
| CN106942306A (en) * | 2017-03-17 | 2017-07-14 | 张彬彬 | A kind of bone steamed bun dries and warms up stove |
| 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 |
| CN108244161A (en) * | 2018-02-13 | 2018-07-06 | 山西海玉园食品有限公司 | Retain the stone cake production line of traditional handicraft |
| CN108244202A (en) * | 2018-02-13 | 2018-07-06 | 山西海玉园食品有限公司 | A kind of stone stone cake production method |
| CN108244201A (en) * | 2018-02-13 | 2018-07-06 | 山西海玉园食品有限公司 | A kind of stone stone cake production method |
| CN108244200A (en) * | 2018-02-13 | 2018-07-06 | 山西海玉园食品有限公司 | A kind of stone stone cake production method for retaining traditional handicraft |
| CN108378113A (en) * | 2018-02-13 | 2018-08-10 | 山西海玉园食品有限公司 | A kind of stone stone cake production method |
| CN110326646A (en) * | 2019-05-09 | 2019-10-15 | 甘肃省农业科学院农产品贮藏加工研究所 | A method of for improving roasting steamed bun curing speed and strengthening adjusting raw material and its application, the roasting steamed bun curing speed of raising of its nutrition |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104872527A (en) * | 2015-06-08 | 2015-09-02 | 中国农业科学院农产品加工研究所 | Method for preparing alum-free potato fried steamed bread |
| CN105961502A (en) * | 2016-07-29 | 2016-09-28 | 孙卫国 | Cobblestone steamed bread making method |
-
2016
- 2016-10-18 CN CN201610904349.7A patent/CN106490105A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104872527A (en) * | 2015-06-08 | 2015-09-02 | 中国农业科学院农产品加工研究所 | Method for preparing alum-free potato fried steamed bread |
| CN105961502A (en) * | 2016-07-29 | 2016-09-28 | 孙卫国 | Cobblestone steamed bread making method |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106614935A (en) * | 2017-03-17 | 2017-05-10 | 张彬彬 | Preparation method of large bone-shaped steamed bun |
| CN106720074A (en) * | 2017-03-17 | 2017-05-31 | 张彬彬 | Become strong the preparation method of steamed bun |
| CN106889145A (en) * | 2017-03-17 | 2017-06-27 | 张彬彬 | A kind of preparation method of zhuanggu steamed bun |
| CN106922785A (en) * | 2017-03-17 | 2017-07-07 | 张彬彬 | Grow up the preparation method of bone steamed bun |
| CN106922764A (en) * | 2017-03-17 | 2017-07-07 | 邹朋飞 | A kind of gristle steamed bun stove |
| CN106942306A (en) * | 2017-03-17 | 2017-07-14 | 张彬彬 | A kind of bone steamed bun dries and warms up stove |
| 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 |
| CN108244161A (en) * | 2018-02-13 | 2018-07-06 | 山西海玉园食品有限公司 | Retain the stone cake production line of traditional handicraft |
| CN108244202A (en) * | 2018-02-13 | 2018-07-06 | 山西海玉园食品有限公司 | A kind of stone stone cake production method |
| CN108244201A (en) * | 2018-02-13 | 2018-07-06 | 山西海玉园食品有限公司 | A kind of stone stone cake production method |
| CN108244200A (en) * | 2018-02-13 | 2018-07-06 | 山西海玉园食品有限公司 | A kind of stone stone cake production method for retaining traditional handicraft |
| CN108378113A (en) * | 2018-02-13 | 2018-08-10 | 山西海玉园食品有限公司 | A kind of stone stone cake production method |
| CN110326646A (en) * | 2019-05-09 | 2019-10-15 | 甘肃省农业科学院农产品贮藏加工研究所 | A method of for improving roasting steamed bun curing speed and strengthening adjusting raw material and its application, the roasting steamed bun curing speed of raising of its nutrition |
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Application publication date: 20170315 |