CN110892967A - Preparation method of potato steamed bun - Google Patents
Preparation method of potato steamed bun Download PDFInfo
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- CN110892967A CN110892967A CN201811067174.4A CN201811067174A CN110892967A CN 110892967 A CN110892967 A CN 110892967A CN 201811067174 A CN201811067174 A CN 201811067174A CN 110892967 A CN110892967 A CN 110892967A
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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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)
- Biotechnology (AREA)
- Microbiology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Manufacturing And Processing Devices For Dough (AREA)
Abstract
The invention discloses a preparation method of potato steamed bread, which comprises the following steps: step one, dough kneading: taking 50 parts of potato whole flour, 50 parts of wheat flour, 100 parts of water and 3-8 parts of flour which is prepared into paste by warm water in advance, and stirring in a flour mixer for 5-10 minutes; secondly, fermenting; thirdly, neutralizing; fourthly, forming: quantitatively dividing and rounding the dough by adopting a double-roller spiral forming machine, and then filling the dough into a steaming drawer; fifthly, proofing; sixthly, steaming; and seventhly, cooling, sealing and packaging. Compared with the traditional manual wheat steamed bread, the preparation method is convenient to control in the preparation process, reduces resource waste, reduces labor intensity and has more stable product quality; the potato steamed bread obtained by the method has better mouthfeel, is chewy and smooth, is used as a new generation of green food, has continuously expanded market demand and has considerable industrialization prospect.
Description
Technical Field
The invention belongs to the technical field of food processing and manufacturing, and particularly relates to a preparation method of potato steamed bread.
Background
For a long time, the steamed bread products mainly take wheat flour and potato starch as raw materials, potatoes can only produce sheet jelly, vermicelli and vermicelli, but cannot produce steamed bread, the production of the steamed bread in China always adopts manual and semi-manual process routes, the product standard and sanitary conditions are difficult to guarantee, and the quality grade is difficult to improve.
Disclosure of Invention
The invention aims to provide a preparation method of potato steamed bread, and the potato steamed bread prepared by the method has the advantages of high sanitary standard, smoothness, storage resistance and easiness in transportation; the production is not limited by seasons, the production efficiency is high, and the energy and the labor are saved; can completely solve the defects of the prior art.
The purpose of the invention is realized by the following technical scheme: a preparation method of potato steamed bread comprises the following steps:
step one, dough kneading:
taking 50 parts of potato whole flour, 50 parts of wheat flour, 100 parts of water and 3-8 parts of flour which is prepared into paste by warm water in advance, stirring in a flour mixer for 5-10 minutes, putting the flour into a fermentation cylinder when the flour is not sticky, elastic and smooth in surface, and the temperature of the flour is required to be 30 ℃;
step two, fermentation:
covering the upper cover of the fermentation cylinder with wet cloth, fermenting for 3 hours in a fermentation chamber with the room temperature of 26-28 ℃ and the humidity of 72% -78% until the volume of the dough is increased by 1-1.5 times, the internal honeycomb tissue is uniform, and the dough is obviously sour;
step three, neutralization:
feeding the fermented dough into a dough mixer; adding 3-5 parts of wheat flour and 3-5 parts of water, and stirring for 10-15 minutes until the dough is mature;
fourthly, forming:
quantitatively dividing and rounding the dough by adopting a double-roller spiral forming machine, and then filling the dough into a steaming drawer;
fifthly, proofing:
the fermentation temperature is 40 ℃, the humidity is 80 percent, and the time is 15 minutes;
sixthly, steaming:
utilizing boiler steam for 25 minutes; the traditional pot steaming method can also be adopted, the boiling water is required to be put in a drawer, the furnace fire is strong, and the food is steamed for 30 to 35 minutes to be cooked.
Step seven, cooling:
after 5 minutes of air-blowing cooling, the mixture is hermetically packaged by an aseptic packaging machine.
In a preferred embodiment, the dough mixer is a single-shaft S-shaped dough mixer or a bell-crank type dough mixer.
In the third step, 0 to 5 parts of dissolved alkali water is added during neutralization.
In a preferred embodiment, the method for preparing the flour comprises the following steps:
first-time fermentation: 15 parts of low-gluten flour and 7.5 parts of clear water; kneading into a dough, and placing the dough into a clean sealed bottle greenhouse for fermentation for 17 hours;
second fermentation: 30 parts of low-gluten flour, 15 parts of clear water and 22.5 parts of original flour seeds after primary fermentation; kneading into a dough, putting into a clean sealed bottle, and fermenting for 17 hours;
and thirdly, freezing and storing the sealed bottle.
And the double-roller spiral forming machine is characterized by further comprising a PLC (programmable logic controller), wherein the dough mixing machine, the fermentation chamber, the double-roller spiral forming machine and the boiler are respectively connected with the PLC.
As one of the preferable modes, the temperature in the preparation process is measured by a temperature sensor, the humidity is measured by a humidity sensor, and the temperature sensor and the humidity sensor are respectively connected with the PLC.
The working principle of the invention is as follows: adding wheat flour as an auxiliary material into potato whole flour, changing the structure of the whole flour through pretreatment to increase the viscosity of the potato whole flour, and facilitating forming, wherein the processed steamed bread is subjected to dough kneading, fermentation and dough rolling, then is subjected to strip rolling, forming, quantitative cutting and other processes, enters a cold air channel for cooling, and finally is inspected and packaged into a finished product; the nutritional ingredients of the whole potato flour are fully reserved through the processes of physical blending, forming, drying and the like, and the product quality is fully guaranteed. The invention replaces the traditional manual process with the mechanized production, improves the production rate of the steamed bread, and meets the living requirements of people.
Compared with the prior art, the invention has the beneficial effects that: compared with the traditional manual wheat steamed bread, the potato steamed bread prepared by the preparation method of the potato steamed bread provided by the invention has the following advantages:
1. the preparation method is convenient to control in the preparation process, reduces resource waste, reduces labor intensity and ensures more stable product quality;
2. the potato steamed bread obtained by the method has better mouthfeel, is chewy and smooth, is used as a new generation of green food, has continuously expanded market demand and has considerable industrialization prospect.
Detailed Description
The present invention will be further described with reference to the following examples.
Example 1:
a preparation method of potato steamed bread comprises the following steps:
step one, dough kneading:
taking 50 parts of potato whole flour, 50 parts of wheat flour, 100 parts of water and 5 parts of flour which is prepared into paste by warm water in advance, stirring the mixture in a flour mixer for 8 minutes, putting the mixture into a fermentation cylinder when the dough is not sticky and elastic and the surface is smooth, and the dough temperature is required to be 30 ℃.
Wherein the dough kneading machine is a single-shaft S-shaped dough kneading machine or a crank type dough kneading machine; the flour seeds can be obtained by the following method or prepared by other methods.
In the present invention: the preparation method of the flour seeds comprises the following steps: first-time fermentation: 15 parts of low-gluten flour and 7.5 parts of clear water; kneading into a dough, and placing the dough into a clean sealed bottle greenhouse for fermentation for 17 hours; second fermentation: 30 parts of low-gluten flour, 15 parts of clear water and 22.5 parts of original flour seeds after primary fermentation; kneading into a dough, putting into a clean sealed bottle, and fermenting for 17 hours; and thirdly, freezing and storing the sealed bottle.
Step two, fermentation:
and covering the upper cover of the fermentation cylinder with wet cloth, fermenting for 3 hours in a fermentation chamber with the room temperature of 26-28 ℃ and the humidity of 72% -78% until the volume of the dough is increased by 1-1.5 times, the honeycomb tissue inside the dough is uniform, and the dough is obviously sour.
Step three, neutralization:
feeding the fermented dough into a dough mixer; adding 5 parts of wheat flour and 5 parts of water, and stirring for 15 minutes until the dough is ripe. In order to achieve better mouthfeel, 3 parts of dissolved alkaline water is added in the process of neutralization. The addition amount of alkali is controlled by experience, the addition amount of alkali is proper, and the dough has alkali fragrance and good taste. The product has sour taste due to insufficient addition of alkali. When the alkali is added excessively, the product is yellow, the surface of the product is cracked, and the alkali taste is heavy. The dough kneading and fermenting of fermented glutinous rice or pure yeast fermenting method can adopt direct method or neutralization method similar to bread production, and has no need of adding alkali for neutralization because of less acid production of dough.
Fourthly, forming:
the dough is quantitatively divided and rounded by a double-roller spiral forming machine and then put into a steaming drawer.
Fifthly, proofing:
the temperature of the fermentation is 40 ℃, the humidity is 80 percent, and the time is 15 minutes. If natural fermentation is adopted, about 30 minutes are used in winter, and about 20 minutes are used in summer.
Sixthly, steaming:
utilizing boiler steam for 25 minutes; the traditional pot steaming method can also be adopted, the boiling water is required to be put in a drawer, the furnace fire is strong, and the food is steamed for 30 to 35 minutes to be cooked.
Step seven, cooling:
and (5) cooling by blowing air for 5 minutes or naturally cooling, and sealing and packaging by using an aseptic packaging machine.
In addition, in order to realize automatic control, a controller PLC is also arranged, and the dough mixer, the fermentation chamber, the double-roller spiral forming machine and the boiler are respectively connected with the PLC. The PLC is adopted to control the dough kneading machine to automatically knead dough and automatically convey, so that the labor cost is reduced, the production efficiency is improved, the labor intensity of an operator is reduced, and the automation degree is high; adopt PLC control two roller screw forming machine to press the face in succession, make the gluten structure of face embryo not torn the destruction, be formed with the gluten of layering, keep the complete even of gluten network. The temperature in the preparation process is measured by a temperature sensor, the humidity is measured by a humidity sensor, and the temperature sensor and the humidity sensor are respectively connected with the PLC.
Make full use of controller PLC's control, control temperature and humidity etc. through photoelectric sensing technique, replace manual operation, weight is more accurate, convenient to use, the accuracy is high. The equipment used in the whole preparation process has the advantages of reasonable design, compact structure, simple use and convenient maintenance. In the whole preparation process, the part contacting with food is made of high-quality stainless steel and PE or tetrafluoro material, and meets the national food sanitation standard.
Compared with the traditional manual wheat steamed bread, the produced potato steamed bread has better taste and smooth strength, is used as a green food of a new generation, has continuously expanded market demand and has very considerable industrialization prospect.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.
Claims (6)
1. A preparation method of potato steamed bread is characterized by comprising the following steps: the method comprises the following steps:
step one, dough kneading:
taking 50 parts of potato whole flour, 50 parts of wheat flour, 100 parts of water and 3-8 parts of flour which is prepared into paste by warm water in advance, stirring in a flour mixer for 5-10 minutes, putting the flour into a fermentation cylinder when the flour is not sticky, elastic and smooth in surface, and the temperature of the flour is required to be 30 ℃;
step two, fermentation:
covering the upper cover of the fermentation cylinder with wet cloth, fermenting for 3 hours in a fermentation chamber with the room temperature of 26-28 ℃ and the humidity of 72% -78% until the volume of the dough is increased by 1-1.5 times, the internal honeycomb tissue is uniform, and the dough is obviously sour;
step three, neutralization:
feeding the fermented dough into a dough mixer; adding 3-5 parts of wheat flour and 3-5 parts of water, and stirring for 10-15 minutes until the dough is mature;
fourthly, forming:
quantitatively dividing and rounding the dough by adopting a double-roller spiral forming machine, and then filling the dough into a steaming drawer;
fifthly, proofing:
the fermentation temperature is 40 ℃, the humidity is 80 percent, and the time is 15 minutes;
sixthly, steaming:
utilizing boiler steam for 25 minutes;
step seven, cooling:
after 5 minutes of air-blowing cooling, the mixture is hermetically packaged by an aseptic packaging machine.
2. The method for preparing the potato steamed bread as claimed in claim 1, wherein: the dough kneading machine is a single-shaft S-shaped dough kneading machine or a crank type dough kneading machine.
3. The method for preparing the potato steamed bread as claimed in claim 1, wherein: in the third step, 0-5 parts of dissolved alkaline water is added during neutralization.
4. The method for preparing the potato steamed bread as claimed in claim 1, wherein: the preparation method of the flour seeds comprises the following steps:
first-time fermentation: 15 parts of low-gluten flour and 7.5 parts of clear water; kneading into a dough, and placing the dough into a clean sealed bottle greenhouse for fermentation for 17 hours;
second fermentation: 30 parts of low-gluten flour, 15 parts of clear water and 22.5 parts of original flour seeds after primary fermentation; kneading into a dough, putting into a clean sealed bottle, and fermenting for 17 hours;
and thirdly, freezing and storing the sealed bottle.
5. The method for preparing the potato steamed bread as claimed in claim 1, wherein: the double-roller spiral forming machine is characterized by further comprising a PLC, and the dough mixer, the fermentation chamber, the double-roller spiral forming machine and the boiler are respectively connected with the PLC.
6. The method for preparing the potato steamed bread as claimed in claim 5, wherein: the temperature in the preparation process is measured by a temperature sensor, the humidity is measured by a humidity sensor, and the temperature sensor and the humidity sensor are respectively connected with the PLC.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811067174.4A CN110892967A (en) | 2018-09-13 | 2018-09-13 | Preparation method of potato steamed bun |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811067174.4A CN110892967A (en) | 2018-09-13 | 2018-09-13 | Preparation method of potato steamed bun |
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| Publication Number | Publication Date |
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| CN110892967A true CN110892967A (en) | 2020-03-20 |
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| CN201811067174.4A Pending CN110892967A (en) | 2018-09-13 | 2018-09-13 | Preparation method of potato steamed bun |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1214890A1 (en) * | 2000-12-13 | 2002-06-19 | Etablissementen Joseph Soubry, in het kort "Etabl. J. Soubry" | Process for the production of rice pasta |
| CN102090568A (en) * | 2009-12-09 | 2011-06-15 | 黄立强 | Method for making steamed breads |
| CN104982812A (en) * | 2015-08-07 | 2015-10-21 | 息县宏升粮食制品有限责任公司 | Method for preparing steamed bread containing potato powder |
-
2018
- 2018-09-13 CN CN201811067174.4A patent/CN110892967A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1214890A1 (en) * | 2000-12-13 | 2002-06-19 | Etablissementen Joseph Soubry, in het kort "Etabl. J. Soubry" | Process for the production of rice pasta |
| CN102090568A (en) * | 2009-12-09 | 2011-06-15 | 黄立强 | Method for making steamed breads |
| CN104982812A (en) * | 2015-08-07 | 2015-10-21 | 息县宏升粮食制品有限责任公司 | Method for preparing steamed bread containing potato powder |
Non-Patent Citations (2)
| Title |
|---|
| 李振良: "《港点心 港味道》", 31 May 2013, 广东科技出版社 * |
| 陈朝军等: "马铃薯全粉馒头质构特性与感官评价的相关性", 《保鲜与加工》 * |
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Application publication date: 20200320 |