CN110419553A - A kind of potato mashed potatoes baked steamed bread sheet and preparation method thereof - Google Patents
A kind of potato mashed potatoes baked steamed bread sheet and preparation method thereof Download PDFInfo
- Publication number
- CN110419553A CN110419553A CN201910704964.7A CN201910704964A CN110419553A CN 110419553 A CN110419553 A CN 110419553A CN 201910704964 A CN201910704964 A CN 201910704964A CN 110419553 A CN110419553 A CN 110419553A
- Authority
- CN
- China
- Prior art keywords
- parts
- potato
- dough
- mashed potatoes
- steamed bun
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Classifications
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
-
- 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
- A21D2/14—Organic oxygen compounds
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
-
- 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
- A21D2/24—Organic nitrogen compounds
- A21D2/245—Amino acids, nucleic acids
-
- 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
- A21D2/362—Leguminous plants
-
- 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
-
- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Biochemistry (AREA)
- Chemical & Material Sciences (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Microbiology (AREA)
- Botany (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a kind of potato mashed potatoes baked steamed bread sheets, it is made of the raw material of following weight parts: 100~120 parts of potato fresh sweet potato, 60~72 parts of flour, 5~7 parts of gadus Gly-His-Lys, 9~11 parts of Gluten, 18~22 parts of water, 4~5 parts of vegetable oil, 4~5 parts of yeast, 3~3.6 parts of sodium bicarbonate, 0.1~0.12 part of polydextrose, 0.4~0.48 part of salt, 0.14~0.17 part of one sodium of fumaric acid, 0.2~0.24 part of hydroxypropyl PASELLI EASYGEL, 0.26~0.31 part of D-araboascorbic acid sodium, 0.5~0.6 part of microcrystalline cellulose, 0.2~0.24 part of monoglyceride, 0.2~0.24 part of black bean extract；Successively pass through step: preparing mashed potatoes, modulation dough, three-stage fermentation, production raw embryo, steamed bun, roasting steamed bun, potato mashed potatoes baked steamed bread sheet is made.Operation of the present invention is convenient, potato mashed potatoes baked steamed bread sheet unique flavor obtained, crispy in taste.
Description
Technical field
The present invention relates to a kind of preparation method of baked steamed bread sheet, especially a kind of potato mashed potatoes based on potato fresh sweet potato
Baked steamed bread sheet and preparation method thereof.
Background technique
Potato is the fourth-largest important cereal crops in the whole world, and status is only second to wheat, paddy and corn.Potato
Vitamin A and vitamin C and minerals rich in, also containing a large amount of good lignin etc., referred to as " natural face
Packet ".Research shows that containing 18 kinds of amino acid in potato protein, the various essential amino acids including human body, quality is suitable
It is a kind of good vegetable protein in the protein of egg.The first big country is produced as world potato, China opened in 2015
The strategy for having moved potato staple food grain improves traditional edible way of potato, with the maturation of the technologies such as potato detoxicating,
Potato is also stepping up as the status of staple food grain.Currently, potato staple food product have been directed to steamed bun, bread, noodles,
The various aspects such as moon cake, biscuit.A kind of traditional staple food products of the baked steamed bread sheet as China, it is deep to be liked by the majority of consumers, it develops
A kind of potato mashed potatoes baked steamed bread sheet provides new approach for potato staple food strategy, while also enriching the nutrition of baked steamed bread sheet
And mouthfeel.
Application No. is the Chinese invention patent applications of CN106418186A to disclose a kind of production of potato millet steamed bun piece
Method.It is characterized in that being made of fresh potato and millet, any preservative is not added, and processing process is fresh Ma Ling
Potato → clean peeling → slice → blanching → mashing, potato starch → tune powder → punching paste, millet removal of impurities → primary crushing → bis-
Secondary Crushing of Ultrafine, addition yeast → raw material mixes → are kneaded into dough → fermentation → molding → and are sliced → bake dehydration → potato millet
Steamed bun piece.The invention is potato to be broken into homogenate to be then added in millet flour, and also added potato starch so that face
Group's molding.The problem of dough conglobation property difference when potato mashed potatoes are directly processed it is not related to, which is not solved yet.
Application No. is the Chinese invention patent applications of CN107912499A to disclose a kind of production method that potato bakes steamed bun.
It is characterized in that joined potato full-powder and additive amount is 20% or so, be not related to potato mashed potatoes, dough at
The main functional component or flour of type.And the product of the invention is twisted shape made of three level skins, is not a kind of biography
The potato baked steamed bread sheet of system.
Application No. is the Chinese invention patent applications of CN108208566A to disclose a kind of potato steamed bun and steamed bun
Piece and preparation method thereof, lead it is to be added be potato full-powder, and the invention mainly study be steamed bun piece flavor, Ma Ling
Potato is intended only as a kind of additive, is not main component.
Summary of the invention
The purpose of the present invention is overcoming the prior art, provide a kind of potato mashed potatoes baked steamed bread sheet full of nutrition and
Preparation method.Potato uses water proof and steamed, reduces the variation of nutrient component damages and moisture in potato shortening.And steamed bun
The additive amount of potato is not less than 50% in piece, and to achieve the above object, the present invention adopts the following technical solutions:
A kind of potato mashed potatoes baked steamed bread sheet, is made of the raw material of following weight parts: 100~120 parts of potato fresh sweet potato, low muscle
60~72 parts of flour, 5~7 parts of gadus Gly-His-Lys, 9~11 parts of Gluten, 18~22 parts of water, 4~5 parts of vegetable oil, 4~5 parts of yeast,
3~3.6 parts of sodium bicarbonate, 0.1~0.12 part of polydextrose, 0.4~0.48 part of salt, 0.14~0.17 part of one sodium of fumaric acid, hydroxypropyl
It is 0.2~0.24 part of base PASELLI EASYGEL, 0.26~0.31 part of D-araboascorbic acid sodium, 0.5~0.6 part of microcrystalline cellulose, single
0.2~0.24 part of sweet rouge, 0.2~0.24 part of black bean extract.
Under preferred embodiment, the vegetable oil is palm oil, soybean oil or sunflower oil.
Under preferred embodiment, molecular weight 1200Da~3000Da of the gadus Gly-His-Lys；Patent of invention 200710159205.4
" a kind of method of extracting collagen protein small peptide freeze-dried powder from skin deep-sea cod " describes prepared by extracting deep-sea cod fish-skin collagen small peptide
Preparation method, gadus Gly-His-Lys of the present invention can select the prepared by extracting deep-sea cod fish-skin of invention preparation method preparation
Collagen small peptide freeze-dried powder.
Under preferred embodiment, the potato mashed potatoes baked steamed bread sheet, the parts by weight of each raw material are as follows: 100 parts of potato fresh sweet potato,
60 parts of Self- raising flour, 5 parts of gadus Gly-His-Lys, 9 parts of Gluten, 18 parts of water, 4 parts of palm oil, 4 parts of yeast, 3 parts of sodium bicarbonate, poly- grape
0.1 part of sugar, 0.4 part of salt, 0.14 part of one sodium of fumaric acid, 0.2 part of hydroxypropyl PASELLI EASYGEL, D-araboascorbic acid sodium 0.26
Part, 0.5 part of microcrystalline cellulose, 0.2 part of monoglyceride, 0.2 part of black bean extract；Wherein, the gadus Gly-His-Lys select invention special
A kind of 1 the method system of sharp 200710159205.4 " method of extracting collagen protein small peptide freeze-dried powder from skin deep-sea cod " embodiment
Standby extracting collagen protein small peptide freeze-dried powder from skin deep-sea cod.
A kind of preparation method of potato mashed potatoes baked steamed bread sheet, comprising steps of
The preparation of S1, potato mashed potatoes: 100~120 parts by weight of the fresh administration of potato are placed in 95~100 DEG C of steamer interval
Water steams 1.1~1.4h, removes the peel stripping and slicing, is squeezed 3~5 times with noodle press, and potato mashed potatoes are obtained after the completion of squeezing；The noodle press
For He Noodle and thin pancake making apparatus, the base plate thickness of the He Noodle and thin pancake making apparatus is 1.8mm；
The modulation of S2, dough: 4~5 parts by weight yeast being added in 18~22 parts by weight water and are dissolved, and is added obtained by step S1
Potato mashed potatoes, sequentially add 50~60 parts by weight Self- raising flour, 9~11 parts by weight Glutens, 5~7 weights after mixing
Measure part gadus Gly-His-Lys, 3~3.6 parts by weight sodium bicarbonate, 0.1~0.12 parts by weight polydextrose, 0.14~0.17 parts by weight richness horse
A sour sodium, 0.2~0.24 parts by weight hydroxypropyl PASELLI EASYGEL, 0.26~0.31 parts by weight D-araboascorbic acid sodium, 0.5~
0.6 parts by weight microcrystalline cellulose, 0.2~0.24 parts by weight monoglyceride, 0.2~0.24 parts by weight black bean extract and 0.4~
0.48 parts by weight salt, is kneaded into dough A after mixing evenly；Wherein, the gadus Gly-His-Lys select patent of invention
Prepared by a kind of 1 the method for " 200710159205.4 method of extracting collagen protein small peptide freeze-dried powder from skin deep-sea cod " embodiment
Extracting collagen protein small peptide freeze-dried powder from skin deep-sea cod；
S3, one time fermentation: dough A described in step S2 is put into 32~35 DEG C of temperature, humidity 70%~75%, fermentation 1.8
~2.2h obtains dough B；
S4, secondary fermentation: taking out dough B described in step S3, and 6~7.2 parts by weight Self- raising flour are added and rub into dough, put
Enter 32~35 DEG C of temperature, humidity 70%~75%, 0.9~1.1h of fermentation, obtains dough C；
S5, it ferments three times: taking out dough C described in step S4,4~4.8 parts by weight Self- raising flour are added and rub into dough, put
Enter 32~35 DEG C of temperature, humidity 70%~75%, 0.9~1.1h of fermentation, obtains dough D；
S6, production raw embryo: 4~5 parts by weight vegetable oil are added in dough D described in step S5, rubs to vegetable oil and is uniformly distributed
In dough, dough E is obtained, the dough E is divided into the steamed bun raw embryo of predefined size；The size of the steamed bun raw embryo can basis
Needs of production setting；
S7, steamed bun: it is 95~110 DEG C that the resulting steamed bun raw embryo of step S6, which is placed in temperature, steams 30~40min, takes out
It is placed on cool frame, is down to room temperature to temperature, obtain potato mashed potatoes steamed bun；
S8, roasting steamed bun: the resulting potato mashed potatoes steamed bun of step S7 is sliced, and the steamed bun piece cut is placed in 55~65
DEG C dry 1.8~2.2h, the steamed bun piece after drying is then put into 155~165 DEG C of 9~11min of baking in oven, is cooled to after taking-up
Room temperature obtains potato mashed potatoes baked steamed bread sheet finished product；The potato mashed potatoes baked steamed bread sheet finished product, is made by weight by following raw materials
At: 100~120 parts of potato fresh sweet potato, 60~72 parts of flour, 5~7 parts of gadus Gly-His-Lys, 9~11 parts of Gluten, 18~22 parts of water,
4~5 parts of vegetable oil, 4~5 parts of yeast, 3~3.6 parts of sodium bicarbonate, 0.1~0.12 part of polydextrose, 0.4~0.48 part of salt, rich horse
Sour 0.14~0.17 part of a sodium, 0.2~0.24 part of hydroxypropyl PASELLI EASYGEL, 0.26~0.31 part of D-araboascorbic acid sodium,
0.5~0.6 part of microcrystalline cellulose, 0.2~0.24 part of monoglyceride, 0.2~0.24 part of black bean extract.
Under preferred embodiment, Gluten described in step S2 the preparation method comprises the following steps: take fresh wheat be placed in 60~65 DEG C dry 3.5~
4h is broken into 150 powder.
Under preferred embodiment, the size of steamed bun raw embryo described in step S6 specifically: each 50~55g of steamed bun raw embryo, ruler
Very little is 8cm × 6cm × 4cm cuboid；The vegetable oil is palm oil, soybean oil or sunflower oil.
Under preferred embodiment, steamed bun piece with a thickness of 0.5~0.7cm described in step S8.
Under preferred embodiment, the preparation method of the potato mashed potatoes baked steamed bread sheet, including step
The preparation of S1, potato mashed potatoes: the fresh administration of 100g potato is placed in water proof in 100 DEG C of steamer and heats 1.3h, is gone
Skin stripping and slicing is squeezed 4 times with the He Le face machine of bottom plate 1.8mm, potato mashed potatoes is obtained after the completion of squeezing；
The modulation of S2, dough: 4g yeast being added in 18g water and is dissolved, and the resulting potato mashed potatoes of step S1, mixing is added
50g Self- raising flour, 5g gadus Gly-His-Lys, 9g Gluten, 3g sodium bicarbonate, 0.1g polydextrose, 0.14g richness horse are sequentially added after uniformly
A sour sodium, 0.2g hydroxypropyl PASELLI EASYGEL, 0.26gD- sodium isoascorbate, 0.5g microcrystalline cellulose, 0.2g monoglyceride,
0.2g black bean extract and 0.4g salt, are kneaded to obtain after mixing evenly and good dough A；
S3, one time fermentation: dough A obtained by step S2 is put into the constant temperature and humidity fermenting case of 35 DEG C of temperature, humidity 75%
Ferment 2h, obtains dough B；
S4, secondary fermentation: taking out dough B described in step S3, and 6g Self- raising flour is added and rubs into dough, gained dough is put
Enter the 1h that ferments in the constant temperature and humidity fermenting case of 35 DEG C of temperature, humidity 75%, obtains dough C；
S5, it ferments three times: taking out dough C described in step S4,4g Self- raising flour is added and rubs into dough, gained dough is put
Enter the 1h that ferments in the constant temperature and humidity fermenting case of 35 DEG C of temperature, humidity 75%, obtains dough D；
S6, production raw embryo: 4g palm oil is added in the resulting dough D of step S5, rubs to palm oil and is evenly distributed on dough
In, obtain dough E；Gained dough E is divided into every aliquot 50g, is put into and the life of 8cm × 6cm × 4cm cuboid steamed bun is made in mold
Embryo；
S7, steamed bun: the resulting steamed bun raw embryo of step S6 is put into steam box, and temperature is 100 DEG C, 30min is steamed, after taking-up
It is placed on cool frame, is down to room temperature to temperature, obtain potato mashed potatoes steamed bun；
S8, roasting steamed bun: the resulting potato mashed potatoes steamed bun of step S7 is cut into the steamed bun piece of 0.5cm, and the steamed bun piece cut is put
Enter 60 DEG C of baking 2h of dryer, the steamed bun piece after drying is put into 160 DEG C of baking 10min in oven, room temperature is cooled to after taking-up, obtains
Potato mashed potatoes baked steamed bread sheet finished product；
The potato mashed potatoes baked steamed bread sheet, is made of the raw material of following weight parts: 100 parts of potato fresh sweet potato, 60 parts of flour,
5 parts of gadus Gly-His-Lys, 9 parts of Gluten, 18 parts of water, 4 parts of palm oil, 4 parts of yeast, 3 parts of sodium bicarbonate, 0.1 part of polydextrose, salt 0.4
Part, 0.14 part of one sodium of fumaric acid, 0.2 part of hydroxypropyl PASELLI EASYGEL, 0.26 part of D-araboascorbic acid sodium, microcrystalline cellulose
0.5 part, 0.2 part of monoglyceride, 0.2 part of black bean extract；Wherein, the gadus Gly-His-Lys select patent of invention
Prepared by a kind of 1 the method for " 200710159205.4 method of extracting collagen protein small peptide freeze-dried powder from skin deep-sea cod " embodiment
Extracting collagen protein small peptide freeze-dried powder from skin deep-sea cod.
The beneficial effect of the present invention compared with prior art is:
1, potato mashed potatoes baked steamed bread sheet of the invention is fermented special using the temperature and humidity three-stage fermentation method of particular range
The fixed time it is characterized in that flour is added in three times kneads dough, and is sent out within the scope of specific temperature and humidity
Ferment keeps dough fermentation more thorough, does not add baking powder, achievees the effect that potato steamed bun soft, it is straight to solve mashed potato
Dough conglobation property problem when processing is connect, meanwhile, the nutritional ingredient in potato is more conducive to absorption of human body, potato obtained
Mud baked steamed bread sheet mouthfeel is more crisp and has unique potato, overcomes roasting using potato made from other fermentation methods
Steamed bun sheet hardness is excessively high, is difficult to chew, nondigestible problem.
2, potato mashed potatoes baked steamed bread sheet of the invention adds vegetable oil after the completion of dough fermentation, enriches in baked steamed bread sheet
Nutritional ingredient, and the stage addition fermentation character of dough will not be generated it is apparent influence, ensure that baked steamed bread sheet has
Crisp mouthfeel.
3, the present invention prepares potato mashed potatoes using water proof heating, and obtained potato mashed potatoes baked steamed bread sheet is greatly protected
The nutritional ingredient for having stayed potato overcomes potato baked steamed bread sheet obtained by the potato mashed potatoes using direct cooking process preparation
In, the serious disadvantage of potato nutritional ingredients from lossing, the nutriment for reducing potato is lost and the variation of moisture.
4, polydextrose is added in potato mashed potatoes baked steamed bread sheet of the present invention as leavening agent, it has good health care
Functionality can effectively facilitate the fermentation of saccharomycete, while its mouthfeel that can also improve product, and make product suction more easy to digest
It receives.Gadus Gly-His-Lys in the potato mashed potatoes baked steamed bread sheet have optimal emulsibility, assign the uniform institutional framework of baked steamed bread sheet
With crisp mouthfeel.
5, for present invention addition black bean extract as fermentation assistant, it has anti-oxidant and delaying senility function, and
It can be improved absorption of the body to ferro element, improve Anemia, be a kind of natural materials of health, while it can also effectively promote
Into the fermentation of saccharomycete.
Detailed description of the invention
Fig. 1 is the texture analysis result of the potato steamed bun piece of the embodiment of the present invention 1；
Fig. 2 is the texture analysis result of the potato steamed bun piece of the embodiment of the present invention 2；
Fig. 3 is the texture analysis result of the potato steamed bun piece of the embodiment of the present invention 3；
Fig. 4 is the texture analysis result of the potato steamed bun piece of comparative example 1 of the present invention；
Fig. 5 is the texture analysis result of the potato steamed bun piece of comparative example 2 of the present invention；
Fig. 6 is the texture analysis result of the potato steamed bun piece of comparative example 3 of the present invention.
Specific embodiment
Below by specific implementation example, the present invention will be further described.
Following embodiments and comparative example, unless otherwise specified, the noodle press used are as follows: northern the 5th face generation He Le machine of lattice, bottom
Piece 1.8mm；Dough mixing machine are as follows: triumphant Wood KVL4100 cook machine；Drying box are as follows: precise blowing dry box BPG-9140A type；It scorches
Case are as follows: the German omnipotent steaming and baking box of RATIONAL SCCWE101.
Yeast used in following each examples: Angel Yeast Co., Ltd, article number E80000060；Polydextrose: good fortune
Jian Zhongxing food ingredient Co., Ltd, article number 573559977520；One sodium of fumaric acid: the auspicious general limited public affairs of bioengineering in Zhengzhou
Department, article number SC20141019400251；Hydroxypropyl PASELLI EASYGEL: Ying Bo Biotechnology Co., Ltd, article number
04919Q10138ROM；D-araboascorbic acid sodium: Fujian Zhong Xing food ingredient Co., Ltd, article number 591212701233；It is micro-
Crystalline cellulose: Fujian Zhong Xing food ingredient Co., Ltd, article number 571928005601；Monoglyceride: emerging food ingredient in Fujian
Co., Ltd, article number 592848612961；Black bean extract: Xi'an Sheng Qing Biotechnology Co., Ltd, article number
SQHD20190502；
A kind of patent of invention 200710159205.4 " method of extracting collagen protein small peptide freeze-dried powder from skin deep-sea cod " note
The preparation method of prepared by extracting deep-sea cod fish-skin collagen small peptide is carried, gadus Gly-His-Lys involved in following each examples select the invention real
Apply the extracting collagen protein small peptide freeze-dried powder from skin deep-sea cod of 1 the method for example preparation.
Embodiment 1:
A kind of potato mashed potatoes baked steamed bread sheet, is made of the raw material of following weight parts: 110 parts of potato fresh sweet potato, 66 parts of flour,
5.5 parts of gadus Gly-His-Lys, 9.9 parts of Gluten, 19.2 parts of water, 4.4 parts of soybean oil, 5 parts of yeast, 3.3 parts of sodium bicarbonate, polydextrose
0.11 part, 0.44 part of salt,
0.154 part of one sodium of fumaric acid, 0.22 part of hydroxypropyl PASELLI EASYGEL, 0.286 part of D-araboascorbic acid sodium, crystallite
0.55 part of cellulose, 0.22 part of monoglyceride, 0.22 part of black bean extract.
The preparation method of above-mentioned potato mashed potatoes baked steamed bread sheet, comprising steps of
The preparation of S1, potato mashed potatoes: the fresh administration of 110g potato is placed in boiling water steamer, fluidized state water proof is kept to add
Hot 1.5h removes the peel stripping and slicing, is squeezed 4 times with the northern lattice He Le face machine of egative film 1.8mm, potato mashed potatoes are obtained after the completion of squeezing；
The modulation of S2, dough: 5g yeast being added in 19.2g water and is dissolved, and the resulting potato mashed potatoes of step S1 are added, and is mixed
Close uniformly after sequentially add 55g Self- raising flour, 5.5g gadus Gly-His-Lys, 9.9g Gluten, 3.3g sodium bicarbonate, 0.11g polydextrose,
One sodium of 0.154g fumaric acid, 0.22g hydroxypropyl PASELLI EASYGEL, 0.286gD- sodium isoascorbate, 0.55g microcrystalline cellulose
Element, 0.22g monoglyceride, 0.22g black bean extract and 0.44g salt, are kneaded after mixing evenly, are obtained and good dough
A；Wherein, the Gluten is the 150 mesh Glutens that fresh wheat is smashed by 60~65 DEG C of baking 3.5~4h drying；
S3, one time fermentation: dough A obtained by step S2 is put into the constant temperature and humidity fermenting case of 32 DEG C of humidity 70% of temperature and is sent out
Ferment 2.2h obtains dough B；
S4, secondary fermentation: taking out dough B described in step S3, and 6.6g Self- raising flour is added and rubs into dough, is put into temperature 32
Ferment 1.1h in the constant temperature and humidity fermenting case of DEG C humidity 70%, obtains dough C；
S5, it ferments three times: taking out dough C described in step S4,4.4g Self- raising flour is added and rubs into dough, is put into temperature 32
Ferment 1.1h in the constant temperature and humidity fermenting case of DEG C humidity 70%, obtains dough D；
S6, production raw embryo: 4.4g soybean oil is added in the resulting dough D of step S5, rubs to soybean oil and is evenly distributed on face
In group, dough E is obtained；Gained dough E is divided into every aliquot 52g, is put into and 8cm × 6cm × 4cm cuboid steamed bun is made in mold
Raw embryo；
S7, steamed bun: the resulting steamed bun raw embryo of step S6 is put into steam box, and temperature is 100 DEG C, 30min is steamed, after taking-up
It is placed on cool frame, is down to room temperature to temperature, obtain potato mashed potatoes steamed bun；
S8, roasting steamed bun: the resulting potato mashed potatoes steamed bun of step S7 is cut into the steamed bun piece of thick 0.5cm, and the steamed bun that will be cut
Head piece is put into 60 DEG C of baking 2h of dryer, and the steamed bun piece after drying is put into 160 DEG C of baking 10min in oven, is cooled to room after taking-up
Temperature obtains potato mashed potatoes baked steamed bread sheet finished product.
Embodiment 2:
A kind of potato mashed potatoes baked steamed bread sheet, is made of the raw material of following weight parts: 100 parts of potato fresh sweet potato, 60 parts of flour,
5 parts of gadus Gly-His-Lys, 9 parts of Gluten, 18 parts of water, 4 parts of palm oil, 4 parts of yeast, 3 parts of sodium bicarbonate, 0.1 part of polydextrose, salt 0.4
Part, 0.14 part of one sodium of fumaric acid, 0.2 part of hydroxypropyl PASELLI EASYGEL, 0.26 part of D-araboascorbic acid sodium, microcrystalline cellulose
0.5 part, 0.2 part of monoglyceride, 0.2 part of black bean extract.
The preparation method of above-mentioned potato mashed potatoes baked steamed bread sheet, comprising steps of
The preparation of S1, potato mashed potatoes: the fresh administration of 100g potato is placed in water proof in 100 DEG C of steamer and heats 1.3h, is gone
Skin stripping and slicing is squeezed 4 times with the He Le face machine of bottom plate 1.8mm, potato mashed potatoes is obtained after the completion of squeezing；
The modulation of S2, dough: 4g yeast being added in 18g water and is dissolved, and the resulting potato mashed potatoes of step S1, mixing is added
50g Self- raising flour, 5g gadus Gly-His-Lys, 9g Gluten, 3g sodium bicarbonate, 0.1g polydextrose, 0.14g richness horse are sequentially added after uniformly
A sour sodium, 0.2g hydroxypropyl PASELLI EASYGEL, 0.26gD- sodium isoascorbate, 0.5g microcrystalline cellulose, 0.2g monoglyceride,
0.2g black bean extract and 0.4g salt, are kneaded to obtain after mixing evenly and good dough A；
S3, one time fermentation: dough A obtained by step S2 is put into the constant temperature and humidity fermenting case of 35 DEG C of humidity 75% of temperature and is sent out
Ferment 2h obtains dough B；
S4, secondary fermentation: taking out dough B described in step S3, and 6g Self- raising flour is added and rubs into dough, gained dough is put
Enter the 1h that ferments in the constant temperature and humidity fermenting case of 35 DEG C of humidity 75% of temperature, obtains dough C；
S5, it ferments three times: taking out dough C described in step S4,4g Self- raising flour is added and rubs into dough, gained dough is put
Enter the 1h that ferments in the constant temperature and humidity fermenting case of 35 DEG C of humidity 75% of temperature, obtains dough D；
S6, production raw embryo: 4g palm oil is added in the resulting dough D of step S5, rubs to palm oil and is evenly distributed on dough
In, obtain dough E；Gained dough E is divided into every aliquot 50g, is put into and the life of 8cm × 6cm × 4cm cuboid steamed bun is made in mold
Embryo；
S7, steamed bun: the resulting steamed bun raw embryo of step S6 is put into steam box, and temperature is 100 DEG C, 30min is steamed, after taking-up
It is placed on cool frame, is down to room temperature to temperature, obtain potato mashed potatoes steamed bun；
S8, roasting steamed bun: the resulting potato mashed potatoes steamed bun of step S7 is cut into the piece of 0.5cm, and the steamed bun piece cut is put into
Steamed bun piece after drying is put into 160 DEG C of baking 10min in oven, is cooled to room temperature after taking-up, obtains horse by 60 DEG C of baking 2h of dryer
Bell potato mashed potatoes baked steamed bread sheet finished product.
Embodiment 3:
A kind of potato mashed potatoes baked steamed bread sheet, is made of the raw material of following weight parts: 130 parts of potato fresh sweet potato, 78 parts of flour,
6.5 parts of gadus Gly-His-Lys, 11.7 parts of Gluten, 23.4 parts of water, 5.2 parts of sunflower oil, 5.2 parts of yeast, 3.9 parts of sodium bicarbonate, poly- Portugal
0.13 part of grape sugar, 0.52 part of salt, 0.182 part of one sodium of fumaric acid, 0.26 part of hydroxypropyl PASELLI EASYGEL, D-araboascorbic acid sodium
0.338 part, 0.65 part of microcrystalline cellulose, 0.26 part of monoglyceride, 0.26 part of black bean extract.
The preparation method of above-mentioned potato mashed potatoes baked steamed bread sheet, comprising steps of
The preparation of S1, potato mashed potatoes: the fresh administration of 130g potato is placed in boiling water steamer, fluidized state water proof is kept to add
Hot 1.3h removes the peel stripping and slicing, is squeezed 4 times with the He Le face machine of bottom plate 1.8mm, potato mashed potatoes are obtained after the completion of squeezing；
The modulation of S2, dough: 5.2g yeast being added in 23.4g water and is dissolved, and the resulting potato mashed potatoes of step S1 are added,
65g Self- raising flour, 6.5g gadus Gly-His-Lys, 11.7g Gluten, 3.9g sodium bicarbonate, the poly- grape of 0.13g are sequentially added after mixing
Sugar, one sodium of 0.182g fumaric acid, 0.26g hydroxypropyl PASELLI EASYGEL, 0.338gD- sodium isoascorbate, 0.65g crystallite are fine
Element, 0.26g monoglyceride, 0.26g black bean extract and 0.52g salt are tieed up, is kneaded to obtain after mixing evenly and good face
Group A；
S3, one time fermentation: dough A obtained by step S2 is put into the constant temperature and humidity fermenting case of 33 DEG C of humidity 73% of temperature and is sent out
Ferment 2.2h obtains dough B；
S4, secondary fermentation: taking out dough B described in step S3, and 7.8g Self- raising flour is added and rubs into dough, by gained dough
It is put into the constant temperature and humidity fermenting case of 33 DEG C of humidity 73% of temperature the 1.1h that ferments, obtains dough C；
S5, it ferments three times: taking out dough C described in step S4,5.2g Self- raising flour is added and rubs into dough, by gained dough
It is put into the constant temperature and humidity fermenting case of 33 DEG C of humidity 73% of temperature the 1.1h that ferments, obtains dough D；
S6, production raw embryo: 5.2g sunflower oil is added in the resulting dough D of step S5, rubs to sunflower oil and is uniformly distributed
In dough, dough E is obtained；Gained dough E is divided into every aliquot 50g, is put into and 8cm × 6cm × 4cm cuboid is made in mold
Steamed bun raw embryo；
S7, steamed bun: the resulting steamed bun raw embryo of step S6 is put into steam box, and temperature is 100 DEG C, 30min is steamed, after taking-up
It is placed on cool frame, is down to room temperature to temperature, obtain potato mashed potatoes steamed bun；
S8, roasting steamed bun: the resulting potato mashed potatoes steamed bun of step S7 is cut into the steamed bun piece of 0.7cm, and the steamed bun piece cut is put
Enter 60 DEG C of baking 2h of dryer, the steamed bun piece after drying is put into 160 DEG C of baking 10min in oven, room temperature is cooled to after taking-up, obtains
Potato mashed potatoes steamed bun baked steamed bread sheet finished product.
Comparative example 1
A kind of potato mashed potatoes baked steamed bread sheet, is made of the raw material of following weight parts: 120 parts of potato fresh sweet potato, 72 parts of flour,
6 parts of gadus Gly-His-Lys, 11 parts of Gluten, 22 parts of water, 5 parts of palm, 5 parts of yeast, 4.24 parts of sodium bicarbonate, 0.48 part of salt, fumaric acid one
0.17 part of sodium, 0.24 part of hydroxypropyl PASELLI EASYGEL, 0.31 part of D-araboascorbic acid sodium, 0.6 part of microcrystalline cellulose, monoglyceride
0.24 part.
The preparation method of above-mentioned potato mashed potatoes baked steamed bread sheet, comprising steps of
The preparation of S1, potato mashed potatoes: the fresh administration of 120g potato is placed in boiling water steamer, fluidized state water proof is kept to add
Hot 1.2h removes the peel stripping and slicing, is squeezed 4 times with the northern lattice He Le face machine of bottom plate 1.8mm, potato mashed potatoes are obtained after the completion of squeezing；
The modulation of S2, dough: 5g yeast being added in 22g water and is dissolved, and the resulting potato mashed potatoes of step S1, mixing is added
Uniformly after sequentially add 72g Self- raising flour, 6g gadus Gly-His-Lys, 11g Gluten, 4.24g sodium bicarbonate, one sodium of 0.17g fumaric acid,
0.24g hydroxypropyl PASELLI EASYGEL, 0.31gD- sodium isoascorbate, 0.6g microcrystalline cellulose, 0.24g monoglyceride and 0.48g
Salt, is kneaded to obtain after mixing evenly and good dough A；
S3, provocation: dough obtained by step S2 is put into the constant temperature and humidity fermenting case of 35 DEG C of humidity 75% of temperature the 4h that ferments；
S4, production raw embryo: 5g palm oil is added in the resulting dough of step S3, rubs to palm oil and is evenly distributed on dough
In, gained dough is divided into every aliquot 54g, is put into and 8cm × 6cm × 4cm cuboid steamed bun raw embryo is made in mold；
S5, steamed bun: the resulting steamed bun raw embryo of step S4 is put into steam box, and temperature is 100 DEG C, 30min is steamed, after taking-up
It is placed on cool frame, is down to room temperature to temperature, obtain potato mashed potatoes steamed bun；
S6, roasting steamed bun: the resulting steamed bun of step S5 is cut into the steamed bun piece of thickness 0.5cm, and the steamed bun piece cut is put into
Steamed bun piece after drying is put into 160 DEG C of baking 10min in oven, is cooled to room temperature after taking-up, is baked by 60 DEG C of baking 2h of dryer
Steamed bun piece finished product.
Comparative example 2
A kind of potato mashed potatoes baked steamed bread sheet, is made of the raw material of following weight parts: 106 parts of potato fresh sweet potato, flour 63.6
Part, 5.3 parts of gadus Gly-His-Lys, 9.54 parts of Gluten, 19.1 parts of water, 4.14 parts of yeast, 4 parts of soybean oil, 3.18 parts of sodium bicarbonate, poly- Portugal
0.1 part of grape sugar, 0.42 part of salt, 0.15 part of one sodium of fumaric acid, 0.21 part of hydroxypropyl PASELLI EASYGEL, D-araboascorbic acid sodium
0.27 part, 0.53 part of microcrystalline cellulose, 0.21 part of monoglyceride, 0.21 part of black bean extract.
The preparation method of above-mentioned potato mashed potatoes baked steamed bread sheet, comprising steps of
The preparation of S1, potato mashed potatoes: the fresh administration of 106g potato is placed in boiling water steamer, fluidized state heating is kept
0.9h removes the peel stripping and slicing, is squeezed 4 times with the northern lattice He Le face machine of bottom plate 1.8mm, potato mashed potatoes are obtained after the completion of squeezing；
The modulation of S2, dough: 4.14g yeast being added in 19.1g water and is dissolved, and the resulting potato of step S1 is added
Mud sequentially adds 53g Self- raising flour, 5.3g gadus Gly-His-Lys, 4g soybean oil, 9.54g Gluten, 3.18g little Su after mixing
Beat, 0.10g polydextrose, one sodium of 0.15g fumaric acid, 0.21g hydroxypropyl PASELLI EASYGEL, 0.27gD- sodium isoascorbate,
0.53g microcrystalline cellulose, 0.21g monoglyceride, 0.21g black bean extract and 0.42g salt carry out kneading after mixing evenly
It arrives and good dough A；
S3, one time fermentation: dough A obtained by step S2 is put into the constant temperature and humidity fermenting case of 30 DEG C of humidity 65% of temperature and is sent out
Ferment 2h obtains dough B；
S4, secondary fermentation: taking out the dough B of step S3, and 6.36g Self- raising flour is added and rubs into dough, by gained dough
It is put into the constant temperature and humidity fermenting case of 30 DEG C of humidity 65% of temperature the 1h that ferments, obtains dough C；
S5, it ferments three times: taking out the dough C of step S4,4.24g Self- raising flour is added and rubs into dough, by gained dough
It is put into the constant temperature and humidity fermenting case of 30 DEG C of humidity 65% of temperature the 1h that ferments, obtains dough D；
S6, production raw embryo: the resulting dough D of step S5 is divided into every aliquot 51.5g, is put into mold and 8cm × 6cm is made
The cuboid steamed bun raw embryo of × 4cm；
S7, steamed bun: the resulting steamed bun raw embryo of step S6 is put into steam box, and temperature is 100 DEG C, 30min is steamed, after taking-up
It is placed on cool frame, is down to room temperature to temperature, obtain potato mashed potatoes steamed bun；
S8, roasting steamed bun: the resulting steamed bun of step S7 is cut into the steamed bun piece of thickness 0.5cm, and the steamed bun piece cut is put into baking
Steamed bun piece after drying is put into 160 DEG C of baking 10min in oven, is cooled to room temperature after taking-up by 60 DEG C of baking 2h of dry machine, obtains roasting steamed bun
Piece finished product.
Comparative example 3
A kind of potato mashed potatoes baked steamed bread sheet, is made of the raw material of following weight parts: 90 parts of potato fresh sweet potato, 54 parts of flour,
4.5 parts of gadus Gly-His-Lys, 8.1 parts of Gluten, 16.2 parts of water, 3.6 parts of palm, 3.6 parts of yeast, 2.7 parts of sodium bicarbonate, polydextrose
0.09 part, 0.36 part of salt, 0.13 part of one sodium of fumaric acid, 0.18 part of hydroxypropyl PASELLI EASYGEL, D-araboascorbic acid sodium 0.23
Part, 0.45 part of microcrystalline cellulose, 0.18 part of monoglyceride, 0.18 part of black bean extract.
The preparation method of above-mentioned potato mashed potatoes baked steamed bread sheet, comprising steps of
The preparation of S1, potato mashed potatoes: the fresh administration of 90g potato is placed in boiling water steamer, fluidized state water proof is kept to add
Hot 1.3h removes the peel stripping and slicing, is squeezed 4 times with the northern lattice He Le face machine of bottom plate 1.8mm, potato mashed potatoes are obtained after the completion of squeezing；
The modulation of S2, dough: 3.6g yeast being added in 16.2g water and is dissolved, and the resulting potato mashed potatoes of step S1 are added,
45g Self- raising flour, 4.5g gadus Gly-His-Lys, 8.1g Gluten, 2.7g sodium bicarbonate, the poly- grape of 0.09g are sequentially added after mixing
Sugar, one sodium of 0.13g fumaric acid, 0.18g hydroxypropyl PASELLI EASYGEL, 0.23gD- sodium isoascorbate, 0.45g microcrystalline cellulose
Element, 0.18g monoglyceride, 0.18g black bean extract and 0.36g salt, are kneaded to obtain after mixing evenly and good dough
A；
S3, one time fermentation: dough A obtained by step S2 is put into the constant temperature and humidity fermenting case of 38 DEG C of humidity 77% of temperature and is sent out
Ferment 2.4h obtains dough B；
S4, secondary fermentation: taking out the dough B of step S3, and 5.4g Self- raising flour is added and rubs into dough, gained dough is put
Enter the 1.2h that ferments in the constant temperature and humidity fermenting case of 38 DEG C of humidity 77% of temperature, obtains dough C；
S5, it ferments three times: taking out the dough C of step S4,3.6g Self- raising flour is added and rubs into dough, gained dough is put
Enter the 1.2h that ferments in the constant temperature and humidity fermenting case of 38 DEG C of humidity 77% of temperature, obtains dough D；
S6, production raw embryo: 3.6g palm oil is added in the resulting dough D of step S5, rubs to palm oil and is evenly distributed on face
In group, dough E is obtained；Gained dough E is divided into every aliquot 45g, is put into and 8cm × 6cm × 4cm cuboid steamed bun is made in mold
Raw embryo；
S7, steamed bun: the resulting steamed bun raw embryo of step S6 is put into steam box, and temperature is 100 DEG C, 30min is steamed, after taking-up
It is placed on cool frame, is down to room temperature to temperature, obtain potato mashed potatoes steamed bun；
S8, roasting steamed bun: the resulting steamed bun of step S7 is cut into the steamed bun piece of thickness 0.7cm, and the steamed bun piece cut is put into drying
Steamed bun piece after drying is put into 160 DEG C of baking 10min in oven, is cooled to room temperature after taking-up, obtains baked steamed bread sheet by 60 DEG C of baking 2h of machine
Finished product.
By potato made from the embodiment of the present invention 1, embodiment 2, embodiment 3 and comparative example 1, comparative example 2, comparative example 3
Mashed potatoes baked steamed bread sheet carries out shearing force testing: using the shearing force of instrumental test potato mashed potatoes baked steamed bread sheet, comprising: shearing force
Active force, operating distance.The blade type that measurement probe is HDP/PS is popped one's head in.Determination condition is as follows: rate 1.5mm/s before surveying；Test
Rate 1.0mm/s；Rate 1.0mm/s after survey；Shear rate is 100%；Test is repeated 5 times.Shearing force testing result such as 1 He of table
Shown in FIG. 1 to FIG. 6, compared with baked steamed bread sheet made of potato mashed potatoes baked steamed bread sheet produced by the present invention and other modes, shearing
Active force and operating distance are smaller, illustrate that its chewiness is more preferable, reflect that its hardness is smaller, brittleness is more preferable.Therefore, potato
Mud baked steamed bread sheet chewiness is more preferable, more crisp.
The shearing force Comparative result of 1 potato mashed potatoes baked steamed bread sheet of table
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Anyone skilled in the art within the technical scope of the present disclosure, according to the technique and scheme of the present invention and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (10)
1. a kind of potato mashed potatoes baked steamed bread sheet, which is characterized in that be made of the raw material of following weight parts: potato 100~120
Part, 60~72 parts of Self- raising flour, 5~7 parts of gadus Gly-His-Lys, 9~11 parts of Gluten, 18~22 parts of water, 4~5 parts of vegetable oil, yeast
4~5 parts, 3~3.6 parts of sodium bicarbonate, 0.1~0.12 part of polydextrose, 0.4~0.48 part of salt, one sodium 0.14~0.17 of fumaric acid
Part, 0.2~0.24 part of hydroxypropyl PASELLI EASYGEL, 0.26~0.31 part of D-araboascorbic acid sodium, microcrystalline cellulose 0.5~
0.6 part, 0.2~0.24 part of monoglyceride, 0.2~0.24 part of black bean extract.
2. potato mashed potatoes baked steamed bread sheet according to claim 1, which is characterized in that the vegetable oil is palm oil, soybean oil
Or sunflower oil.
3. potato mashed potatoes baked steamed bread sheet according to claim 1, which is characterized in that the molecular weight 1200Da of the gadus Gly-His-Lys
~3000Da.
4. potato mashed potatoes baked steamed bread sheet according to claim 1, which is characterized in that the parts by weight of each raw material are as follows: Ma Ling
100 parts of potato fresh sweet potato, 60 parts of Self- raising flour, 5 parts of gadus Gly-His-Lys, 9 parts of Gluten, 18 parts of water, 4 parts of palm oil, 4 parts of yeast, little Su
3 parts are made a call to, 0.1 part of polydextrose, 0.4 part of salt, 0.14 part of one sodium of fumaric acid, 0.2 part of hydroxypropyl PASELLI EASYGEL, D- is different anti-bad
0.26 part of hematic acid sodium, 0.5 part of microcrystalline cellulose, 0.2 part of monoglyceride, 0.2 part of black bean extract.
5. a kind of preparation method of the potato mashed potatoes baked steamed bread sheet as described in claim 1-4 is any, which is characterized in that including step
It is rapid:
The preparation of S1, potato mashed potatoes: 100~120 parts by weight of potato are placed in 95~100 DEG C of 1.1~1.4h of Steam by water bath, are gone
Skin stripping and slicing is squeezed 3~5 times with noodle press, obtains potato mashed potatoes；The noodle press is He Noodle and thin pancake making apparatus, the He Noodle and thin pancake making apparatus
Base plate thickness is 1.8mm；
The modulation of S2, dough: 4~5 parts by weight of yeast being added in 18~22 parts by weight water and are dissolved, and Ma Ling described in step S1 is added
Potato mashed potatoes sequentially add 50~60 parts by weight of Self- raising flour, 9~11 parts by weight of Gluten, gadus Gly-His-Lys 5~7 after mixing
Parts by weight, 3~3.6 parts by weight of sodium bicarbonate, 0.1~0.12 parts by weight of polydextrose, one sodium of fumaric acid, 0.14~0.17 parts by weight,
0.2~0.24 parts by weight of hydroxypropyl PASELLI EASYGEL, 0.26~0.31 parts by weight of D-araboascorbic acid sodium, microcrystalline cellulose
0.5~0.6 parts by weight, 0.2~0.24 parts by weight of monoglyceride, 0.2~0.24 parts by weight of black bean extract and salt 0.4~
0.48 parts by weight, stir evenly, and knead into dough A；
S3, one time fermentation: under the conditions of dough A described in step S2 is placed in 32~35 DEG C of temperature, humidity 70%~75%, fermentation
1.8~2.2h obtains dough B；
S4, secondary fermentation: dough B described in step S3 is taken out, 6~7.2 parts by weight of Self- raising flour are rubbed into dough B, temperature is placed in
Under the conditions of 32~35 DEG C of degree, humidity 70%~75%, ferment 0.9~1.1h, obtains dough C；
S5, it ferments three times: taking out dough C described in step S4,4~4.8 parts by weight of Self- raising flour are rubbed into dough C, temperature is placed in
Under the conditions of 32~35 DEG C of degree, humidity 70%~75%, ferment 0.9~1.1h, obtains dough D；
S6, production raw embryo: 4~5 parts by weight of vegetable oil are added in dough D described in step S5, rubs to vegetable oil and is evenly distributed on face
In group, dough E is obtained；The dough E is divided into the steamed bun raw embryo of predefined size；
S7, steamed bun: steamed bun raw embryo described in step S6 is placed in 95~110 DEG C, steams 30~40min, obtains potato mashed potatoes
Steamed bun；
S8, roasting steamed bun: bell potato mashed potatoes steamed bun described in step S7 is sliced, steamed bun piece is obtained；By the steamed bun piece be placed in 55~65 DEG C dry 1.8~
2.2h is subsequently placed in 155~165 DEG C of 9~11min of baking, obtains potato mashed potatoes baked steamed bread sheet；
The potato mashed potatoes baked steamed bread sheet, is made of the raw material of following weight parts: 100~120 parts of potato fresh sweet potato, flour 60~
72 parts, 5~7 parts of gadus Gly-His-Lys, 9~11 parts of Gluten, 18~22 parts of water, 4~5 parts of vegetable oil, 4~5 parts of yeast, sodium bicarbonate 3
~3.6 parts, 0.1~0.12 part of polydextrose, 0.4~0.48 part of salt, 0.14~0.17 part of one sodium of fumaric acid, two starch of hydroxypropyl
Phosphoesterase 30 .2~0.24 part, 0.26~0.31 part of D-araboascorbic acid sodium, 0.5~0.6 part of microcrystalline cellulose, monoglyceride 0.2~
0.24 part, 0.2~0.24 part of black bean extract.
6. the preparation method of potato mashed potatoes baked steamed bread sheet according to claim 5, which is characterized in that Gluten described in step S2
The preparation method comprises the following steps: wheat is placed in 60~65 DEG C of 3.5~4h of baking, be broken into the powder of 150 mesh.
7. the preparation method of potato mashed potatoes baked steamed bread sheet according to claim 5, which is characterized in that steamed bun described in step S6 is raw
The size of embryo specifically: each 50~55g of steamed bun raw embryo, having a size of 8cm × 6cm × 4cm cuboid.
8. the preparation method of potato mashed potatoes baked steamed bread sheet according to claim 5, which is characterized in that vegetable oil described in step S6
For palm oil, soybean oil or sunflower oil.
9. the preparation method of potato mashed potatoes baked steamed bread sheet according to claim 5, which is characterized in that steamed bun piece described in step S8
With a thickness of 0.5~0.7cm.
10. the preparation method of potato mashed potatoes baked steamed bread sheet according to claim 5, which is characterized in that comprising steps of
The preparation of S1, potato mashed potatoes: 100g potato is placed in water proof in 100 DEG C of steamer and heats 1.3h, stripping and slicing is removed the peel, uses
The He Le face machine of bottom plate 1.8mm squeezes 4 times, obtains potato mashed potatoes；
The modulation of S2, dough: 4g yeast being added in 18g water and is dissolved, and potato mashed potatoes described in step S1 is added, after mixing
Sequentially add 50g Self- raising flour, 5g gadus Gly-His-Lys, 9g Gluten, 3g sodium bicarbonate, 0.1g polydextrose, 0.14g fumaric acid one
Sodium, 0.2g hydroxypropyl PASELLI EASYGEL, 0.26g D-araboascorbic acid sodium, 0.5g microcrystalline cellulose, 0.2g monoglyceride, 0.2g
Black bean extract and 0.4g salt, stir evenly, and knead into dough A；
S3, one time fermentation: dough A described in step S2 is put into in the fermenting case of 35 DEG C of temperature, humidity 75% 2h that ferments, obtains dough
B；
S4, secondary fermentation: dough B described in step S3 is taken out, 6g Self- raising flour is rubbed into dough, 35 DEG C, humidity 75% are placed in
Fermenting case in ferment 1h, obtain dough C；
S5, it ferments three times: taking out dough C described in step S4,4g Self- raising flour is rubbed into dough, 35 DEG C, humidity 75% are placed in
Fermenting case in ferment 1h, obtain dough D；
S6, production raw embryo: 4g palm oil is added in dough D described in step S5, rubs to palm oil and is evenly distributed in dough, obtain face
Group E；The dough E is divided into every aliquot 50g, is put into and 8cm × 6cm × 4cm cuboid steamed bun raw embryo is made in mold；
S7, steamed bun: steamed bun raw embryo described in step S6 is put into steam box, and temperature is 100 DEG C, steams 30min, obtains potato
Mud steamed bun；
S8, roasting steamed bun: potato mashed potatoes steamed bun described in step S7 is cut into the piece of 0.5cm, obtains steamed bun piece；The steamed bun piece is put into drying
60 DEG C of baking 2h of machine, are subsequently placed in 160 DEG C of baking 10min in oven, obtain potato mashed potatoes baked steamed bread sheet finished product；
The potato mashed potatoes baked steamed bread sheet, is made of the raw material of following portions by weight: 100 parts of potato fresh sweet potato, Self- raising flour 60
Part, 5 parts of gadus Gly-His-Lys, 9 parts of Gluten, 18 parts of water, 4 parts of palm oil, 4 parts of yeast, 3 parts of sodium bicarbonate, 0.1 part of polydextrose, salt
0.4 part, 0.14 part of one sodium of fumaric acid, 0.2 part of hydroxypropyl PASELLI EASYGEL, 0.26 part of D-araboascorbic acid sodium, microcrystalline cellulose
0.5 part, 0.2 part of monoglyceride, 0.2 part of black bean extract of element.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910704964.7A CN110419553B (en) | 2019-07-31 | 2019-07-31 | Mashed potato baked steamed bun slice and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910704964.7A CN110419553B (en) | 2019-07-31 | 2019-07-31 | Mashed potato baked steamed bun slice and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN110419553A true CN110419553A (en) | 2019-11-08 |
| CN110419553B CN110419553B (en) | 2021-12-03 |
Family
ID=68413638
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910704964.7A Active CN110419553B (en) | 2019-07-31 | 2019-07-31 | Mashed potato baked steamed bun slice and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110419553B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112741133A (en) * | 2020-12-29 | 2021-05-04 | 西安春和方进出口贸易有限公司 | Processing method of baked steamed bread |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102805304A (en) * | 2012-07-27 | 2012-12-05 | 安徽四海食品有限公司 | Black bean health-preserving and health-care noodles |
| 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 |
| CN107996981A (en) * | 2017-12-11 | 2018-05-08 | 青岛正瑞机械科技有限公司 | A kind of potato Unflavored steamed bun and its manufacture craft |
| CN108208566A (en) * | 2018-01-31 | 2018-06-29 | 西吉县勇兴三粉加工有限公司 | Potato steamed bun and steamed bun piece and preparation method thereof |
-
2019
- 2019-07-31 CN CN201910704964.7A patent/CN110419553B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102805304A (en) * | 2012-07-27 | 2012-12-05 | 安徽四海食品有限公司 | Black bean health-preserving and health-care noodles |
| 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 |
| CN107996981A (en) * | 2017-12-11 | 2018-05-08 | 青岛正瑞机械科技有限公司 | A kind of potato Unflavored steamed bun and its manufacture craft |
| CN108208566A (en) * | 2018-01-31 | 2018-06-29 | 西吉县勇兴三粉加工有限公司 | Potato steamed bun and steamed bun piece and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 汤兆铮编著: "《杂粮主食品及其加工新技术》", 31 January 2002, 中国农业出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112741133A (en) * | 2020-12-29 | 2021-05-04 | 西安春和方进出口贸易有限公司 | Processing method of baked steamed bread |
Also Published As
| Publication number | Publication date |
|---|---|
| CN110419553B (en) | 2021-12-03 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105831592A (en) | Potato and oat flavored noodles and preparation method thereof | |
| CN105558786A (en) | Method for preparing series food by means of triticale mixed flour | |
| CN102771616B (en) | Coarse-grain pastry and manufacture method thereof | |
| CN109567006A (en) | A kind of no seitan fermented grain type Flour product and preparation method thereof | |
| CN105248512A (en) | Potato wheat mixed powder and preparation method and purpose thereof | |
| CN108157439A (en) | Quinoa health care bread and preparation method thereof | |
| CN108782674A (en) | A kind of bean dregs soda cracker and preparation method thereof | |
| KR20190002198A (en) | Flower bread fermented by yeast | |
| CN110419553A (en) | A kind of potato mashed potatoes baked steamed bread sheet and preparation method thereof | |
| CN105994513A (en) | Marine flavored potato full flour low-sugar fermented biscuits and manufacture method thereof | |
| RU2643252C1 (en) | Method for manufacturing bakery products of functional purpose | |
| CN106035483B (en) | Tartary buckwheat and pumpkin biscuits and making method thereof | |
| CN112655739A (en) | Method for making colorful fruit and vegetable toast bread | |
| CN104489028A (en) | Method for making bread containing lentinus edodes, Chinese yam and buckwheat | |
| KR20100119388A (en) | The baked bread and its manufacturing method | |
| CN106234537A (en) | A kind of preparation method of Fructus actinidiae chinensis taste bean dreg biscuit | |
| CN107927063A (en) | A kind of potato hamburger cake and preparation method thereof | |
| CN110122525B (en) | Bread added with fresh potato pulp and making method thereof | |
| CN113767949A (en) | Research and development and application of flour product for keeping natural flavor | |
| KR102061414B1 (en) | Morning bread making method | |
| CN103478196B (en) | Fried sesame slices and production method thereof | |
| CN112674268A (en) | Bamboo shoot fiber powder noodles and making method thereof | |
| CN109805057A (en) | A kind of potato fried dough twist and preparation method thereof | |
| CN111493114A (en) | Method for preparing microbial fermented wheaten food | |
| CN116406692A (en) | Plant-based Chinese hamburger and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |