CN107772231A - A kind of preparation method of potato raw slurry steamed bun - Google Patents
A kind of preparation method of potato raw slurry steamed bun Download PDFInfo
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- CN107772231A CN107772231A CN201711003228.6A CN201711003228A CN107772231A CN 107772231 A CN107772231 A CN 107772231A CN 201711003228 A CN201711003228 A CN 201711003228A CN 107772231 A CN107772231 A CN 107772231A
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- 229930003268 Vitamin C Natural products 0.000 claims 2
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
A kind of preparation method of potato raw slurry steamed bun, comprises the following steps：Will be fresh full, disease-free, clean without mildew and rot and mechanical damage potato cleaning, size≤2cm fragments are broken into after peeling, and by potato pieces and the vitamin c solution of concentration 0.6 1.0% with 27:1 ratio breaks into slurry；By 0.7 1.4 parts of active dry yeasts, 10 30 parts of potato raws slurry, 70 90 parts of one piece of flour are placed in dough mixing machine and into doughs, dough is placed in 33 40 DEG C, 40 70 min of the fermentation of relative humidity 78 85%, face band is taken out after 9 17 calenderings, roll, excision forming steamed bun base, and 10 25 min are proofed in 26 35 DEG C, relative humidity 78 85%；20 30min are steamed after proofing, take out cooling after pass is fiery after 10 15 min.This method uses sponge dough method, improve the problems such as shaping in potato raw slurry steamed bun process is difficult, heterolytic fission is opened, hardness is big, produce soft quality, delicious taste, easily digest and assimilate, there is the steamed bun of preferable nutritive value and health-care efficacy, assign the distinctive fragrance of steamed bun potato.
Description
Technical field
The present invention relates to food product field, the preparation method that steamed bun is starched more particularly to a kind of potato raw.
Background technology
Steamed bun is main Flour product in East Asia and country in Southeast Asia, is the traditional popular staple food in China, in national face system
46% is accounted in the consumption of product.2/3 is especially accounted in diet structure in the north, the consumption figure of steamed bun.Traditional steamed bun
Head is then to be formed by the fermentation of flour by steaming, and shape strengthens similar circle and top is somewhat swelled, in the drink of Chinese tradition
Eat in structure in occupation of the highly important principal status of public economy.But in recent years, caused a large amount of due to the raising of wheat flour machining accuracy
Dietary fiber, B family vitamin and mineral flux, long-term consumption, people's endotrophic element can be caused uneven, and with
Growth in the living standard, people start to pay attention to the nutritional quality and health properties of staple food.Therefore product development and production work are passed through
Skill is innovated, and develops the product for meeting China's resident's eating habit.
Potato is rich in the title of multivitamin and several amino acids needed by human, therefore " underground apple ".Potato
Not only nutritive value is high, and also certain medical value, and stomach and spleen for human body have good maintenance to act on.Potato
Containing natural phosphate group, special mouthfeel and fragrance can be provided, to the significant of improvement flour-made food quality.I
State is populous, and wheat flour demand is big, nervous to reduce the demand of wheat flour, can starch replacement portion with potato raw
Facet powder.
It is therefore possible to use potato raw slurry makes steamed bun with wheat flour is mixed material, both solve potato and added
Work Utilizing question, the problem of and can makes flour not comprehensive nutrition, are improved, while can also increase steamed bun nutritive value, enrich
Steamed bun kind, the call of active response country potato staple food grain.
The content of the invention
The purpose of the present invention is to overcome the defects of ferrous bisglycinate chelate stability is poor, bioavailability is low, there is provided a kind of
Ferrous bisglycinate chelate electuary.
It is an object of the invention to provide a kind of preparation method of potato raw slurry steamed bun, this method uses the side of one time fermentation
Method, improve the technology barriers such as shaping in potato raw slurry steamed bun process is difficult, heterolytic fission is opened, hardness is big, realize steamed bun quality
Soft, delicious taste, easily digest and assimilate, there is preferable nutritive value and health-care efficacy, it is distinctive to assign steamed bun potato
Fragrance.
The present invention is achieved through the following technical solutions above-mentioned purpose.
Potato raw slurry steamed bun is formed using potato raw slurry with flour processing, is comprised the following steps：
A. the preparation of potato raw slurry：Fresh full, disease-free, abundant maturation is selected, the potato without going rotten and without tool damage
For raw material, potato cleaning is totally removed into jacket afterwards, and rinses out jacket, the broken of size≤2cm is then made
Block, then by potato pieces and concentration 0.6-1.0% vitamin c solution with 2-7:1 ratio breaks into slurry, and obtained solid content is
3-8% potato raw slurry；
And face B.：The active dry yeast of 0.7-1.4 parts is put into warm water and activated, and with the potato raw of 10-30 parts slurry, 70-
90 parts of one piece of flour, which is placed in dough mixing machine, stirs 2-5min；
C. ferment：Dough is placed in 33-40 DEG C, ferment in relative humidity 78-85% fermenting case 40-70 min；
D. calendering formation：The dough fermented is put into oodle maker and rolled, roll-gap width 8-15mm, is often rolled 1 time
Doubling afterwards, then roll again, amount to 9-17 rear taking-up face band of calendering, steamed bun base is cut into after rolling into web-like；
E. proof：By steamed bun base be placed in 26-35 DEG C, relative humidity be 78-85% fermenting case in proof 10-25 min；
F. steam：Steamed bun base after proofing, which is put into steamer, steams 20-30min, uncaps, takes out after 10-15 min after the fire of pass
Cooling.
The preparation method of described potato raw slurry steamed bun, it is characterised in that：Raw potatoes use ultrasonic cleaning device
Clean up, jacket is removed using the cleaning equipment with brush roll, and jacket is rinsed out with clear water, then by potato
Size≤2cm fragment is broken into disintegrating machine, by potato pieces and concentration 0.6-1.0% vitamin c solution with 2-7:1
Ratio, which is placed in high-speed stirred beater, breaks into slurry.
The preparation method of described potato raw slurry steamed bun, it is characterised in that：Raw potatoes use ultrasonic cleaning device
Clean up, jacket is removed using band grinding wheel type decorticating mill, and jacket is rinsed out with clear water, then potato is used and broken
Broken machine breaks into size≤2cm fragment, by potato pieces and concentration 0.6-1.0% vitamin c solution with 2-7:1 ratio
It is placed in high-speed stirred beater and breaks into slurry.
The preparation method of described potato raw slurry steamed bun, it is characterised in that：Raw potatoes use high-pressure water flow washing
Equipment is cleaned up, and jacket is removed using the cleaning equipment with brush roll, and rinses out jacket with clear water, then by horse
Bell potato breaks into size≤2cm fragment with disintegrating machine, by potato pieces and concentration 0.6-1.0% vitamin c solution with 2-7:
1 ratio, which is placed in high-speed stirred beater, breaks into slurry.
The preparation method of described potato raw slurry steamed bun, it is characterised in that：Raw potatoes use high-pressure water flow washing
Equipment is cleaned up, and jacket is removed using grinding wheel type decorticating mill, and rinses out jacket with clear water, then potato is used
Disintegrating machine breaks into size≤2cm fragment, by potato pieces and concentration 0.6-1.0% vitamin c solution with 2-7:1 ratio
Example, which is placed in high-speed stirred beater, breaks into slurry.
The preparation method of described potato raw slurry steamed bun, it is characterised in that：Raw potatoes use ultrasonic cleaning device
Clean up, jacket is removed using the cleaning equipment with brush roll, and jacket is rinsed out with clear water, then by potato
Size≤2cm fragment is broken into disintegrating machine, by potato pieces and concentration 0.6-1.0% vitamin c solution with 2-7:1
Ratio, which is placed in colloid fiberizer, breaks into slurry.
The preparation method of described potato raw slurry steamed bun, it is characterised in that：Raw potatoes use ultrasonic cleaning device
Clean up, jacket is removed using band grinding wheel type decorticating mill, and jacket is rinsed out with clear water, then potato is used and broken
Broken machine breaks into size≤2cm fragment, by potato pieces and concentration 0.6-1.0% vitamin c solution with 2-7:1 ratio
It is placed in colloid fiberizer and breaks into slurry.
The preparation method of described potato raw slurry steamed bun, it is characterised in that：Raw potatoes use high-pressure water flow washing
Equipment is cleaned up, and jacket is removed using the cleaning equipment with brush roll, and rinses out jacket with clear water, then by horse
Bell potato breaks into size≤2cm fragment with disintegrating machine, by potato pieces and concentration 0.6-1.0% vitamin c solution with 2-7:
1 ratio, which is placed in colloid fiberizer, breaks into slurry.
The preparation method of described potato raw slurry steamed bun, it is characterised in that：Raw potatoes use high-pressure water flow washing
Equipment is cleaned up, and jacket is removed using grinding wheel type decorticating mill, and rinses out jacket with clear water, then potato is used
Disintegrating machine breaks into size≤2cm fragment, by potato pieces and concentration 0.6-1.0% vitamin c solution with 2-7:1 ratio
Example, which is placed in colloid fiberizer, breaks into slurry.
Found by lot of experiments, potato raw slurry addition has a significant impact to the quality of steamed bun.The present invention passes through control
Potato raw processed starches addition, color protection liquid measure and the progress of yeast amount and face, obtains dough, carries out dough fermentation afterwards, herein mistake
Yeast can produce CO2 in journey, generate ethanol and other volatile flavor substances, the distinctive flavor of steamed bun be assigned, by what is fermented
Steamed bun is rolled, cut, and after the steamed bun base being molded is proofed, steams cooling.Result of the test shows, the inventive method
The steamed bun indices of gained are as follows：Specific volume 2.14-2.63mL/g, aberration 70.9-76.2, adhesivity 7.89-10.57J,
Chewiness 0.53-0.97J, sensory evaluation is 75-85 points, therefore steamed bun has good quality, color and luster, mouthfeel and flavor.
The present invention produces steamed bun using potato raw slurry is added, compared with the technique of long patent flour production steamed bun, the present invention
Method can make flour dosage reduce 10-30%, and the anti-extension resistance of dough, draw ratio, tensile energy than commonsense method will
Height, and potato raw slurry adds the powder fragrance of flour；The potato steamed bun shape produced is complete, the smooth aptychus in surface
Wrinkle, it is flexible and relatively soft and do not stick to one's teeth, stomata is fine and closely woven, it is uniform, without macroscopic void, flavour is tasty, and potato fragrance is fragrant with steamed bun
Harmonious, taste sweet tea, flavor is good, mouthfeel can from dried noodle to partially it is dilute it is soft in terms of change, it is salubrious pleasant.
Potato raw starches the performance analysis of steamed bun, and index includes the specific volume, aberration, adhesivity of potato raw slurry steamed bun
And sensory evaluation.
1) specific volume determines：With electronic balance weighing potato raw slurry steamed bun after potato raw slurry steamed bun cooks cooling 1h
Quality (g), with millet Shift Method measure potato raw slurry steamed bun volume (mL).Potato raw slurry steamed bun specific volume be volume with
Mass ratio same sample is determined 3 times, and phase difference is averaged when being not more than l0mL, is redeterminated during more than 10mL, Mei Yishui
It is average to test in triplicate, it is averaging.Key points for operation：Steamed bun to be measured is weighed M (g), the suitable beaker of the amount of trying to please（Horse can be accommodated
The volume of bell potato life slurry steamed bun), millet is full of whole beaker, millet is then poured out, steamed bun to be measured is put into beaker, use is small
Rice shakes to fill up when putting to be burnt out.Dosage graduated cylinder measures the volume V (ml) of remaining millet, as potato raw slurry steamed bun actual measurement
Volume.
As a result calculate：P(mL/g)=V/M.
In formula：
P-potato raw slurry steamed bun specific volume (mL/g)；
V-potato raw slurry steamed bun volume (mL)；
M-potato raw slurry quality of steamed bread (g).
2) color difference measurement：The surface chromatic aberration colourity of potato raw slurry steamed bun is determined with CM-3600A types color evaluating.
Colour difference meter measuring principle：Color is decomposed by illumination, it is empty with L*, a*, b* colors after electronic computer computing
Between represent, most show that device is shown with data mode by computer, L is referred to as brightness, and L*=0 represents black, the table of L*=100
Show white, centre shares 100 grades.A* and b* represents different color directions.A* represents red-green direction, and b* is represented
Yellow-indigo plant is to+a* represents partially red, and-a* represents partially green, and+b* represents partially yellow, and-b* expressions are partially blue.Through L*, mono- group of number of a*, b*
According to we can find the position of such a color on color chart, and additionally by two measurements close to model, we can obtain
To the gap of △ E values, thus two kinds of colors of searching.
△ E calculation formula is as follows：△E=[(△L*)2+(△a*)2+(△b*)2]1/2.
Concrete operations：Potato raw slurry steamed bun after cooling 1h is cut into the thick steamed buns of about 2cm with knife from center section
Piece, each potato raw slurry steamed bun are cut 2, are measured on color difference meter, 3 diverse locations of each section are surveyed respectively
It is fixed, average.
3) texture is analyzed：Steamed bun is vertically set to be cut into about 2cm thickness the potato raw slurry steamed bun of two coolings
Thin slice, centre 2 is taken, using FTA-3000M Texture instrument TPA patterns, the elasticity, adhesivity, chewiness 3 for determining steamed bun flesh refer to
Mark.In TPA tests, the probe used is P50 types；Steamed bun TPA test operator scheme be：Piezometry；Operate class
Type：TPA；Speed before test：1.0mm/s；Test rate：1.0mm/s；Speed after test：1.0mm/s；Compression ratio：50%；Twice
Time interval between compression：2 s；Triggering type is arranged to：Auto；Starting point induction force：5g；Data acquisition rate：200pps.
Measure 3 times, averages.
4) sensory evaluation：By 20 there is the undergraduate of professional knowledge and Master degree candidate people to form the taste panel of fixation
Scored, averaged, overall merit is carried out to potato raw slurry steamed bun, full marks 100 divide.Score index is:Specific volume
20 points（>=2.3mL/g is full marks, and often 0.1mL/g subtracts 1 point less), outward appearance 15 is divided（Stand upright, be full, surface it is smooth, 10 ~ 15；Slightly
Collapse, surface microcreping, have a slight shrinkage phenomenon, 5 ~ 10；Atrophy, moulding is inconsistent with normal product, and 0 ~ 5), color and luster 10 divides（Face
Color is beautiful uniformly, and 7 ~ 10；Color is partially dark slightly uneven, and 4 ~ 7；It is gloomy uneven, 0 ~ 4), smell 10 divides（There is the perfume (or spice) of pleasant
Taste, 7 ~ 10；Moderate, 4 ~ 7 have a undesirable odor, and 0 ~ 4), taste 15 divides（The light perfume (or spice) of taste, 10 ~ 15；There is fermentation fragrance, 5 ~
10；Slightly sweet taste, slightly face fishy smell, 0 ~ 5), chew 10 points（Chew it is moderate, 7 ~ 10；It is relatively soft, easily swallow, 4 ~ 7；It is neither too hard, nor too soft
Chew stiff 0 ~ 4), 10 points of elasticity（Resilience is fast, can restore, press 1/2,7 ~ 10；Resilience is slightly worse, pressure more than 1/4,4 ~ 7；Resilience weak 0
~ 4), internal structure 10 is divided（Vertical planing surface is uniform, and 7 ~ 10；It is moderate, 4 ~ 7；Pore opening is uneven, and 0 ~ 5).
Compared with other cereal crops, abundant dietary fiber, vitamin and mineral element and necessary is contained in potato
Amino acid etc. and content height, and contain the most nutrition of potato in potato raw slurry.Added during steamed bun is made
Appropriate potato raw slurry can have steamed bun reduces blood fat, relaxes bowel and waits healthcare function, and the aging for reducing steamed bun is fast
Degree.It is flexible and relatively soft using the steamed bun shape that makes of the present invention is complete, the smooth corrugationless in surface, stomata is fine and closely woven, it is uniform,
Without macroscopic void, flavour is tasty, and fragrance is harmonious, has steamed bun fragrance and potato peculiar taste.
Embodiment
The technical scheme in the embodiment of the present invention is clearly and completely described below, it is clear that described embodiment
Only part of the embodiment of the present invention, rather than whole embodiments.Based on the embodiment in the present invention, the common skill in this area
The every other embodiment that art personnel are obtained under the premise of creative work is not made, belong to the model that the present invention protects
Enclose.The experimental method of unreceipted actual conditions in the following example, generally according to normal condition, or according to proposed by manufacturer
Condition, unless stated otherwise, ratio and percentage are based on weight.
The raw materials used embodiment of the present invention is commercially available.
Embodiment 1：Potato raw starches the preparation of steamed bun base
1) it is raw material to select fresh full, disease-free, abundant maturation without mildew and rot and mechanical damage potato, uses ultrasonic cleaning
Equipment removes dirt, supersonic frequency 20kHZ, power 40kW, 20-50 DEG C of cleaning temperature, time 10-60min.
2) it is potato cleaning is clean, jacket is removed using the cleaning equipment with brush roll afterwards, potato is put
Brush roll turns to scrub potato and potato is constantly overturn after entering the cleaning equipment with brush roll, with hairbrush in cleaning machine
Rotate and the phase mutual friction between potato and potato removes jacket, the cleaning equipment top with brush roll is equipped with equal
Even outlet pipe continuous effluent, potato cleaning time 5-10min, jacket is rinsed out with clear water, and the potato of peeling is used
Disintegrating machine breaks into fragment, and the size of block is below 2cm, to be beaten.
3) by broken potato and concentration 0.6-1.0% vitamin c solution with 2-7:1 ratio is placed in high-speed stirred
In beater, beater is beaten 2-5min under 2000-3000rpm rotating speeds, and the potato raw that solid content is 3-8% is made and starches, raw
Particle is between 2-40 μm in slurry.
4) 1.0 parts of active dry yeast is put into 30-33 DEG C of warm water and activated, and with 20 parts of potato raw slurry, 80 parts
One piece of flour be placed in dough mixing machine and stir 2-5min, obtained dough is put into constant temperature and humidity fermenting case the 40-70min that ferments.
5) dough fermented is put into oodle maker and rolled, roll-gap width 8-15mm, keep tabletting during tabletting
The dough sheet of machine compacting is pressed again after being converted into a folding, is taken out face band after 9-17 calendering, is rolled, excision forming, and shaping steamed bun base is put
10-25min is proofed in constant temperature and humidity fermenting case, starts swollen hair to steamed bun.
6) the steamed bun base proofed is put into steamer and steams 20-30min, then closed fire, uncap, take after waiting 10-15min
Go out cooling and obtain steamed bun.
Embodiment 2：
1) it is raw material to select fresh full, disease-free, abundant maturation without mildew and rot and mechanical damage potato, uses ultrasonic cleaning
Equipment removes dirt, supersonic frequency 20kHZ, power 40kW, 20-50 DEG C of cleaning temperature, time 10-60min.
2) it is potato cleaning is clean, remove jacket using grinding wheel type decorticating mill afterwards.Potato is put into emery wheel
In the barrel of formula decorticating mill, emery wheel of the potato on cartridge wall ceaselessly collision friction, peeled potatoes, while use jet water spout
Skin under grinding is rinsed well, dirt flows out through discharge outlet with water.Grinding wheel type decorticating mill power of motor 2kW, emery wheel external diameter
500mm, grinding wheel thickness 20mm, emery wheel height 300mm, rotating speed 1000-2000rpm, and jacket is rinsed out with clear water, it will go
The potato of skin breaks into fragment with disintegrating machine, and the size of block is below 2cm, to be beaten.
3) by broken potato and concentration 0.6-1.0% vitamin c solution with 2-7:1 ratio is placed in high-speed stirred
In beater, beater is beaten 2-5min under 2000-3000rpm rotating speeds, and the potato raw that solid content is 3-8% is made and starches, raw
Particle is between 2-40 μm in slurry.
4) 1.0 parts of active dry yeast is put into 30-33 DEG C of warm water and activated, and with 20 parts of potato raw slurry, 80 parts
One piece of flour be placed in dough mixing machine and stir 2-5min, obtained dough is put into constant temperature and humidity fermenting case the 40-70min that ferments.
5) dough fermented is put into oodle maker and rolled, roll-gap width 8-15mm, keep tabletting during tabletting
The dough sheet of machine compacting is pressed again after being converted into a folding, is taken out face band after 9-17 calendering, is rolled, excision forming, and shaping steamed bun base is put
10-25min is proofed in constant temperature and humidity fermenting case, starts swollen hair to steamed bun.
6) the steamed bun base proofed is put into steamer and steams 20-30min, then closed fire, uncap, take after waiting 10-15min
Go out cooling and obtain steamed bun.
Embodiment 3：
1) it is raw material to select fresh full, disease-free, abundant maturation without mildew and rot and mechanical damage potato, uses High-Pressure Water
Cleaning equipment removes dirt, and high-pressure water flow washing equipment is furnished with high-pressure pump, high-pressure pump power 10kW, gas output 200-
1000m3/h.Potato is cleaned in the case where turning over wave, and the pollutant on surface is removed in the case where 6 hairbrush are scrubbed.Cleaning upper box part is furnished with
6-12 group high pressure water spraying devices, pump power 3kW, and secondary spraying device, the potato secondary cleaning that will be cleaned up.
2) it is potato cleaning is clean, jacket is removed using the cleaning equipment with brush roll afterwards, potato is put
Brush roll turns to scrub potato and potato is constantly overturn after entering the cleaning equipment with brush roll, with hairbrush in cleaning machine
Rotate and the phase mutual friction between potato and potato removes jacket, the cleaning equipment top with brush roll is equipped with equal
Even outlet pipe continuous effluent, potato cleaning time 5-10min, jacket is rinsed out with clear water, and the potato of peeling is used
Disintegrating machine breaks into fragment, and the size of block is below 2cm, to be beaten.
3) by broken potato and concentration 0.6-1.0% vitamin c solution with 2-7:1 ratio is placed in high-speed stirred
In beater, beater is beaten 2-5min under 2000-3000rpm rotating speeds, and the potato raw that solid content is 3-8% is made and starches, raw
Particle is between 2-40 μm in slurry.
4) 0.8 part of active dry yeast is put into 30-33 DEG C of warm water and activated, and with 30 parts of potato raw slurry, 70 parts
One piece of flour be placed in dough mixing machine and stir 2-5min, obtained dough is put into constant temperature and humidity fermenting case the 40-70min that ferments.
5) dough fermented is put into oodle maker and rolled, roll-gap width 8-15mm, keep tabletting during tabletting
The dough sheet of machine compacting is pressed again after being converted into a folding, is taken out face band after 9-17 calendering, is rolled, excision forming, and shaping steamed bun base is put
10-25min is proofed in constant temperature and humidity fermenting case, starts swollen hair to steamed bun.
6) the steamed bun base proofed is put into steamer and steams 20-30min, then closed fire, uncap, take after waiting 10-15min
Go out cooling and obtain steamed bun.
Embodiment 4：
1) it is raw material to select fresh full, disease-free, abundant maturation without mildew and rot and mechanical damage potato, uses High-Pressure Water
Cleaning equipment removes dirt, and high-pressure water flow washing equipment is furnished with high-pressure pump, high-pressure pump power 10kW, gas output 200-
1000m3/h.Potato is cleaned in the case where turning over wave, and the pollutant on surface is removed in the case where 6 hairbrush are scrubbed.Cleaning upper box part is furnished with
6-12 group high pressure water spraying devices, pump power 3kW, and secondary spraying device, the potato secondary cleaning that will be cleaned up.
2) it is potato cleaning is clean, remove jacket using grinding wheel type decorticating mill afterwards.Potato is put into emery wheel
In the barrel of formula decorticating mill, emery wheel of the potato on cartridge wall ceaselessly collision friction, peeled potatoes, while use jet water spout
Skin under grinding is rinsed well, dirt flows out through discharge outlet with water.Grinding wheel type decorticating mill power of motor 2kW, emery wheel external diameter
500mm, grinding wheel thickness 20mm, emery wheel height 300mm, rotating speed 1000-2000rpm, and jacket is rinsed out with clear water, it will go
The potato of skin breaks into fragment with disintegrating machine, and the size of block is below 2cm, to be beaten.
3) by broken potato and concentration 0.6-1.0% vitamin c solution with 2-7:1 ratio is placed in high-speed stirred
In beater, beater is beaten 2-5min under 2000-3000rpm rotating speeds, and the potato raw that solid content is 3-8% is made and starches, raw
Particle is between 2-40 μm in slurry.
4) 0.8 part of active dry yeast is put into 30-33 DEG C of warm water and activated, and with 30 parts of potato raw slurry, 70 parts
One piece of flour be placed in dough mixing machine and stir 2-5min, obtained dough is put into constant temperature and humidity fermenting case the 40-70min that ferments.
5) dough fermented is put into oodle maker and rolled, roll-gap width 8-15mm, keep tabletting during tabletting
The dough sheet of machine compacting is pressed again after being converted into a folding, is taken out face band after 9-17 calendering, is rolled, excision forming, and shaping steamed bun base is put
10-25min is proofed in constant temperature and humidity fermenting case, starts swollen hair to steamed bun.
6) the steamed bun base proofed is put into steamer and steams 20-30min, then closed fire, uncap, take after waiting 10-15min
Go out cooling and obtain steamed bun.
Embodiment 5：
1) it is raw material to select fresh full, disease-free, abundant maturation without mildew and rot and mechanical damage potato, uses ultrasonic cleaning
Equipment removes dirt, supersonic frequency 20kHZ, power 40kW, 20-50 DEG C of cleaning temperature, time 10-60min.
2) it is potato cleaning is clean, jacket is removed using the cleaning equipment with brush roll afterwards, potato is put
Brush roll turns to scrub potato and potato is constantly overturn after entering the cleaning equipment with brush roll, with hairbrush in cleaning machine
Rotate and the phase mutual friction between potato and potato removes jacket, the cleaning equipment top with brush roll is equipped with equal
Even outlet pipe continuous effluent, potato cleaning time 5-10min, jacket is rinsed out with clear water, and the potato of peeling is used
Disintegrating machine breaks into fragment, and the size of block is below 2cm, to be beaten.
3) by broken potato and concentration 0.6-1.0% vitamin c solution with 2-7:1 ratio is placed in colloid defibrination
In machine hopper, by powerful shearing force, frictional force, at a high speed dither, rotation when potato is by determining, turning the gap between tooth
Whirlpool is acted on, and potato ball is broken into slurry, and the potato raw that solid content is 3-8% is made and starches.The grinding wheel diameter of colloid fiberizer
200mm, rotating speed 2000-4000rpm, power of motor 5kW.
4) 1.0 parts of active dry yeast is put into 30-33 DEG C of warm water and activated, and with 20 parts of potato raw slurry, 80 parts
One piece of flour be placed in dough mixing machine and stir 2-5min, obtained dough is put into constant temperature and humidity fermenting case the 40-70min that ferments.
5) dough fermented is put into oodle maker and rolled, roll-gap width 8-15mm, keep tabletting during tabletting
The dough sheet of machine compacting is pressed again after being converted into a folding, is taken out face band after 9-17 calendering, is rolled, excision forming, and shaping steamed bun base is put
10-25min is proofed in constant temperature and humidity fermenting case, starts swollen hair to steamed bun.
6) the steamed bun base proofed is put into steamer and steams 20-30min, then closed fire, uncap, take after waiting 10-15min
Go out cooling and obtain steamed bun.
Embodiment 6：
1) it is raw material to select fresh full, disease-free, abundant maturation without mildew and rot and mechanical damage potato, uses ultrasonic cleaning
Equipment removes dirt, supersonic frequency 20kHZ, power 40kW, 20-50 DEG C of cleaning temperature, time 10-60min.
2) it is potato cleaning is clean, remove jacket using grinding wheel type decorticating mill afterwards.Potato is put into emery wheel
In the barrel of formula decorticating mill, emery wheel of the potato on cartridge wall ceaselessly collision friction, peeled potatoes, while use jet water spout
Skin under grinding is rinsed well, dirt flows out through discharge outlet with water.Grinding wheel type decorticating mill power of motor 2kW, emery wheel external diameter
500mm, grinding wheel thickness 20mm, emery wheel height 300mm, rotating speed 1000-2000rpm, and jacket is rinsed out with clear water, it will go
The potato of skin breaks into fragment with disintegrating machine, and the size of block is below 2cm, to be beaten.
3) by broken potato and concentration 0.6-1.0% vitamin c solution with 2-7:1 ratio is placed in colloid defibrination
In machine hopper, by powerful shearing force, frictional force, at a high speed dither, rotation when potato is by determining, turning the gap between tooth
Whirlpool is acted on, and potato ball is broken into slurry, and the potato raw that solid content is 3-8% is made and starches, particle is between 2-40 μm in raw slurry.
The grinding wheel diameter 200mm of colloid fiberizer, rotating speed 2000-4000rpm, power of motor 5kW.
4) 1.0 parts of active dry yeast is put into 30-33 DEG C of warm water and activated, and with 20 parts of potato raw slurry, 80 parts
One piece of flour be placed in dough mixing machine and stir 2-5min, obtained dough is put into constant temperature and humidity fermenting case the 40-70min that ferments.
5) dough fermented is put into oodle maker and rolled, roll-gap width 8-15mm, keep tabletting during tabletting
The dough sheet of machine compacting is pressed again after being converted into a folding, is taken out face band after 9-17 calendering, is rolled, excision forming, and shaping steamed bun base is put
10-25min is proofed in constant temperature and humidity fermenting case, starts swollen hair to steamed bun.
6) the steamed bun base proofed is put into steamer and steams 20-30min, then closed fire, uncap, take after waiting 10-15min
Go out cooling and obtain steamed bun.
Embodiment 7：
1) it is raw material to select fresh full, disease-free, abundant maturation without mildew and rot and mechanical damage potato, uses High-Pressure Water
Cleaning equipment removes dirt, and high-pressure water flow washing equipment is furnished with high-pressure pump, high-pressure pump power 10kW, gas output 200-
1000m3/h.Potato is cleaned in the case where turning over wave, and the pollutant on surface is removed in the case where 6 hairbrush are scrubbed.Cleaning upper box part is furnished with
6-12 group high pressure water spraying devices, pump power 3kW, and secondary spraying device, the potato secondary cleaning that will be cleaned up.
2) it is potato cleaning is clean, jacket is removed using the cleaning equipment with brush roll afterwards, potato is put
Brush roll turns to scrub potato and potato is constantly overturn after entering the cleaning equipment with brush roll, with hairbrush in cleaning machine
Rotate and the phase mutual friction between potato and potato removes jacket, the cleaning equipment top with brush roll is equipped with equal
Even outlet pipe continuous effluent, potato cleaning time 5-10min, jacket is rinsed out with clear water, and the potato of peeling is used
Disintegrating machine breaks into fragment, and the size of block is below 2cm, to be beaten.
3) by broken potato and concentration 0.6-1.0% vitamin c solution with 2-7:1 ratio is placed in colloid defibrination
In machine hopper, by powerful shearing force, frictional force, at a high speed dither, rotation when potato is by determining, turning the gap between tooth
Whirlpool is acted on, and potato ball is broken into slurry, and the potato raw that solid content is 3-8% is made and starches, particle is between 2-40 μm in raw slurry.
The grinding wheel diameter 200mm of colloid fiberizer, rotating speed 2000-4000rpm, power of motor 5kW.
4) 0.8 part of active dry yeast is put into 30-33 DEG C of warm water and activated, and with 30 parts of potato raw slurry, 70 parts
One piece of flour be placed in dough mixing machine and stir 2-5min, obtained dough is put into constant temperature and humidity fermenting case the 40-70min that ferments.
5) dough fermented is put into oodle maker and rolled, roll-gap width 8-15mm, keep tabletting during tabletting
The dough sheet of machine compacting is pressed again after being converted into a folding, is taken out face band after 9-17 calendering, is rolled, excision forming, and shaping steamed bun base is put
10-25min is proofed in constant temperature and humidity fermenting case, starts swollen hair to steamed bun.
6) the steamed bun base proofed is put into steamer and steams 20-30min, then closed fire, uncap, take after waiting 10-15min
Go out cooling and obtain steamed bun.
Embodiment 8：
1) it is raw material to select fresh full, disease-free, abundant maturation without mildew and rot and mechanical damage potato, uses High-Pressure Water
Cleaning equipment removes dirt, and high-pressure water flow washing equipment is furnished with high-pressure pump, high-pressure pump power 10kW, gas output 200-
1000m3/h.Potato is cleaned in the case where turning over wave, and the pollutant on surface is removed in the case where 6 hairbrush are scrubbed.Cleaning upper box part is furnished with
6-12 group high pressure water spraying devices, pump power 3kW, and secondary spraying device, the potato secondary cleaning that will be cleaned up.
2) it is potato cleaning is clean, remove jacket using grinding wheel type decorticating mill afterwards.Potato is put into emery wheel
In the barrel of formula decorticating mill, emery wheel of the potato on cartridge wall ceaselessly collision friction, peeled potatoes, while use jet water spout
Skin under grinding is rinsed well, dirt flows out through discharge outlet with water.Grinding wheel type decorticating mill power of motor 2kW, emery wheel external diameter
500mm, grinding wheel thickness 20mm, emery wheel height 300mm, rotating speed 1000-2000rpm, and jacket is rinsed out with clear water, it will go
The potato of skin breaks into fragment with disintegrating machine, and the size of block is below 2cm, to be beaten.
3) by broken potato and concentration 0.6-1.0% vitamin c solution with 2-7:1 ratio is placed in colloid defibrination
In machine hopper, by powerful shearing force, frictional force, at a high speed dither, rotation when potato is by determining, turning the gap between tooth
Whirlpool is acted on, and potato ball is broken into slurry, and the potato raw that solid content is 3-8% is made and starches, particle is between 2-40 μm in raw slurry.
The grinding wheel diameter 200mm of colloid fiberizer, rotating speed 2000-4000rpm, power of motor 5kW.
4) 0.8 part of active dry yeast is put into 30-33 DEG C of warm water and activated, and with 30 parts of potato raw slurry, 70 parts
One piece of flour be placed in dough mixing machine and stir 2-5min, obtained dough is put into constant temperature and humidity fermenting case the 40-70min that ferments.
5) dough fermented is put into oodle maker and rolled, roll-gap width 8-15mm, keep tabletting during tabletting
The dough sheet of machine compacting is pressed again after being converted into a folding, is taken out face band after 9-17 calendering, is rolled, excision forming, and shaping steamed bun base is put
10-25min is proofed in constant temperature and humidity fermenting case, starts swollen hair to steamed bun.
6) the steamed bun base proofed is put into steamer and steams 20-30min, then closed fire, uncap, take after waiting 10-15min
Go out cooling and obtain steamed bun.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
God any modification, equivalent substitution and improvements made etc., should be included in the scope of the protection with principle.
Claims (9)
- A kind of 1. preparation method of potato raw slurry steamed bun, it is characterised in that：Potato raw slurry steamed bun using potato raw slurry with Flour processing forms, and comprises the following steps：A. the preparation of potato raw slurry：Fresh full, disease-free, abundant maturation is selected, the potato without going rotten and without tool damage For raw material, potato cleaning is totally removed into jacket afterwards, and rinses out jacket, the broken of size≤2cm is then made Block, then by potato pieces and concentration 0.6-1.0% vitamin c solution with 2-7:1 ratio breaks into slurry, and obtained solid content is 3-8% potato raw slurry；And face B.：The active dry yeast of 0.7-1.4 parts is put into warm water and activated, and with the potato raw of 10-30 parts slurry, 70- 90 parts of one piece of flour, which is placed in dough mixing machine, stirs 2-5min；C. ferment：Dough is placed in 33-40 DEG C, ferment in relative humidity 78-85% fermenting case 40-70 min；D. calendering formation：The dough fermented is put into oodle maker and rolled, roll-gap width 8-15mm, is often rolled 1 time Doubling afterwards, then roll again, amount to 9-17 rear taking-up face band of calendering, steamed bun base is cut into after rolling into web-like；E. proof：By steamed bun base be placed in 26-35 DEG C, relative humidity be 78-85% fermenting case in proof 10-25 min；F. steam：Steamed bun base after proofing, which is put into steamer, steams 20-30min, uncaps, takes out after 10-15 min after the fire of pass Cooling.
- 2. the preparation method of potato raw slurry steamed bun as claimed in claim 1, it is characterised in that：Raw potatoes use ultrasound Cleaning equipment is cleaned up, and jacket is removed using the cleaning equipment with brush roll, and rinses out jacket with clear water, then Potato is broken into size≤2cm fragment with disintegrating machine, by potato pieces and concentration 0.6-1.0% vitamin c solution with 2-7:1 ratio, which is placed in high-speed stirred beater, breaks into slurry.
- 3. the preparation method of potato raw slurry steamed bun as claimed in claim 1, it is characterised in that：Raw potatoes use ultrasound Cleaning equipment is cleaned up, and jacket is removed using band grinding wheel type decorticating mill, and rinses out jacket with clear water, then by horse Bell potato breaks into size≤2cm fragment with disintegrating machine, by potato pieces and concentration 0.6-1.0% vitamin c solution with 2-7: 1 ratio, which is placed in high-speed stirred beater, breaks into slurry.
- 4. the preparation method of potato raw slurry steamed bun as claimed in claim 1, it is characterised in that：Raw potatoes use high pressure Current cleaning equipment cleans up, and removes jacket using the cleaning equipment with brush roll, and rinse out potato with clear water Skin, then potato is broken into size≤2cm fragment with disintegrating machine, by potato pieces and concentration 0.6-1.0% vitamin C Solution is with 2-7:1 ratio, which is placed in high-speed stirred beater, breaks into slurry.
- 5. the preparation method of potato raw slurry steamed bun as claimed in claim 1, it is characterised in that：Raw potatoes use high pressure Current cleaning equipment is cleaned up, and jacket is removed using grinding wheel type decorticating mill, and rinses out jacket with clear water, then will Potato breaks into size≤2cm fragment with disintegrating machine, by potato pieces and concentration 0.6-1.0% vitamin c solution with 2- 7:1 ratio, which is placed in high-speed stirred beater, breaks into slurry.
- 6. the preparation method of potato raw slurry steamed bun as claimed in claim 1, it is characterised in that：Raw potatoes use ultrasound Cleaning equipment is cleaned up, and jacket is removed using the cleaning equipment with brush roll, and rinses out jacket with clear water, then Potato is broken into size≤2cm fragment with disintegrating machine, by potato pieces and concentration 0.6-1.0% vitamin c solution with 2-7:1 ratio, which is placed in colloid fiberizer, breaks into slurry.
- 7. the preparation method of potato raw slurry steamed bun as claimed in claim 1, it is characterised in that：Raw potatoes use ultrasound Cleaning equipment is cleaned up, and jacket is removed using band grinding wheel type decorticating mill, and rinses out jacket with clear water, then by horse Bell potato breaks into size≤2cm fragment with disintegrating machine, by potato pieces and concentration 0.6-1.0% vitamin c solution with 2-7: 1 ratio, which is placed in colloid fiberizer, breaks into slurry.
- 8. the preparation method of potato raw slurry steamed bun as claimed in claim 1, it is characterised in that：Raw potatoes use high pressure Current cleaning equipment cleans up, and removes jacket using the cleaning equipment with brush roll, and rinse out potato with clear water Skin, then potato is broken into size≤2cm fragment with disintegrating machine, by potato pieces and concentration 0.6-1.0% vitamin C Solution is with 2-7:1 ratio, which is placed in colloid fiberizer, breaks into slurry.
- 9. the preparation method of potato raw slurry steamed bun as claimed in claim 1, it is characterised in that：Raw potatoes use high pressure Current cleaning equipment is cleaned up, and jacket is removed using grinding wheel type decorticating mill, and rinses out jacket with clear water, then will Potato breaks into size≤2cm fragment with disintegrating machine, by potato pieces and concentration 0.6-1.0% vitamin c solution with 2- 7:1 ratio, which is placed in colloid fiberizer, breaks into slurry.
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| CN201711003228.6A CN107772231A (en) | 2017-10-24 | 2017-10-24 | A kind of preparation method of potato raw slurry steamed bun |
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| CN108618043A (en) * | 2018-05-03 | 2018-10-09 | 四川东方主食产业技术研究院 | A kind of production method being made potato steamed bun of fresh potato |
| CN109090463A (en) * | 2018-09-06 | 2018-12-28 | 山东理工大学 | Exempt from the sweet potato steamed bun production method of the fresh sweet potato raw pulp of color protection |
| CN109549089A (en) * | 2018-12-25 | 2019-04-02 | 北京市粮食科学研究院 | A kind of potato raw pulp steamed bun and preparation method thereof |
| CN111096430A (en) * | 2019-12-26 | 2020-05-05 | 翟俊杰 | Process for preparing potato products from fresh potatoes |
| 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 |
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| CN108618043A (en) * | 2018-05-03 | 2018-10-09 | 四川东方主食产业技术研究院 | A kind of production method being made potato steamed bun of fresh potato |
| CN109090463A (en) * | 2018-09-06 | 2018-12-28 | 山东理工大学 | Exempt from the sweet potato steamed bun production method of the fresh sweet potato raw pulp of color protection |
| CN109549089A (en) * | 2018-12-25 | 2019-04-02 | 北京市粮食科学研究院 | A kind of potato raw pulp steamed bun and preparation method thereof |
| CN111096430A (en) * | 2019-12-26 | 2020-05-05 | 翟俊杰 | Process for preparing potato products from fresh potatoes |
| 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 |
| CN113367300B (en) * | 2021-06-26 | 2023-06-23 | 木兰主食加工技术研究院 | Potato paste grinding steamed bun and industrial production method thereof |
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