CN111742956A - Potato-containing rice noodles and preparation method and application thereof - Google Patents
Potato-containing rice noodles and preparation method and application thereof Download PDFInfo
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- CN111742956A CN111742956A CN202010581990.8A CN202010581990A CN111742956A CN 111742956 A CN111742956 A CN 111742956A CN 202010581990 A CN202010581990 A CN 202010581990A CN 111742956 A CN111742956 A CN 111742956A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/366—Tubers, roots
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- 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
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/264—Vegetable proteins
- A21D2/265—Vegetable proteins from cereals, flour, bran
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/368—Fermentation by-products, e.g. grapes, hops
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- 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
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
Abstract
The invention relates to the technical field of food processing, and particularly discloses potato large rice crust and a preparation method and application thereof. The potato twisted dough prepared by the invention has good flavor, can fully expand the potato twisted dough through reasonable compatibility of various raw materials, has relatively delicate mouthfeel and comprehensive nutrition, has higher vitamin and mineral content than the traditional twisted dough prepared from refined flour, has low heat, has Russian flavor and mouthfeel, and solves the problem that the existing twisted dough is mostly prepared from wheat flour and has single taste and style; the preparation method provided by the invention is simple, the wine has strong aroma and soft taste, and has wide market prospect.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to potato twisted cruller and a preparation method and application thereof.
Background
With the progress and development of society, people have higher and higher requirements on food. Among them, the great rowba, a hallbin specialty, also called bread (the rowba is a transliteration of russian bread), has the characteristics of hard outer skin, tough and tough, and soft and loose inner core, has long preservation time, and is widely popular with people. The traditional Dagliba is generally prepared by fermenting and baking wheat flour serving as a raw material, and has single taste and style. The existing Dalianba needs to be produced by three times of fermentation processes, and the hop is baked out by special hard impurities such as basswood, oak and the like.
In the process for preparing the potato rice crust on the market, no process report about the potato rice crust exists. Therefore, the potato large rowed crust with rich nutrition and soft texture is developed to enrich the types of the existing large rowed crust, and has good market prospect.
Disclosure of Invention
The embodiment of the invention aims to provide a potato large-rowed crust so as to solve the problem that most of the existing large-rowed crust proposed in the background art is prepared by taking wheat flour as a raw material and has single taste and style.
The embodiment of the invention is realized as follows: the invention provides a potato large-rowed rice crust which comprises the following raw materials in parts by weight: 20-75 parts of potato powder, 1-10 parts of whole wheat flour, 30-180 parts of high gluten flour, 0.1-4 parts of salt, 10-50 parts of white granulated sugar, 1-8 parts of butter, 1-10 parts of milk powder, 5-30 parts of eggs, 1-4 parts of yeast, 20-120 parts of hop solution, 2-10 parts of gluten powder, 0.1-2 parts of bread improver, 0.1-2 parts of diacetyl tartaric acid monoglyceride, 0.1-0.5 part of stearoyl calcium lactate and 10-70 parts of water.
As a further scheme of the invention: the potato rice crust comprises the following raw materials in parts by weight: 20-70 parts of potato powder, 1-8 parts of whole wheat flour, 30-180 parts of high gluten flour, 0.1-4 parts of salt, 10-50 parts of white granulated sugar, 1-8 parts of butter, 1-10 parts of milk powder, 5-25 parts of eggs, 1-4 parts of yeast, 20-120 parts of hop solution, 2-10 parts of gluten powder, 0.1-2 parts of bread improver, 0.1-2 parts of diacetyl tartaric acid monoglyceride, 0.1-0.5 part of stearoyl calcium lactate and 10-50 parts of water.
As a still further scheme of the invention: the potato rice crust comprises the following raw materials in parts by weight: 30-50 parts of potato powder, 3-5 parts of whole wheat flour, 45-60 parts of strong flour, 0.2-1.6 parts of salt, 15-19 parts of white granulated sugar, 1-3 parts of butter, 2-5 parts of milk powder, 8-15 parts of eggs, 1.2-1.5 parts of yeast, 40-60 parts of hop solution, 2.5-3.5 parts of gluten powder, 0.5-1 part of bread improver, 0.3-0.4 part of diacetyl tartaric acid monoglyceride, 0.1-0.15 part of calcium stearoyl lactylate and 20-30 parts of water.
Preferably, the potato rice crust comprises the following raw materials in parts by weight: 37 parts of potato whole flour, 4 parts of whole wheat flour, 59 parts of high gluten flour, 0.6 part of salt, 19 parts of white granulated sugar, 3 parts of butter, 4 parts of milk powder, 10.5 parts of eggs, 1.4 parts of yeast, 48 parts of hop juice, 3.2 parts of wheat gluten, 0.8 part of bread improver, 0.4 part of diacetyl tartaric acid monoglyceride, 0.16 part of calcium stearoyl lactylate and 25.2 parts of water.
As a still further scheme of the invention: the raw materials of the potato rice crust also comprise a proper amount of mashed potatoes. The specific dosage of the mashed potato is selected according to the requirement, and is not limited, and when the mashed potato is added, the mashed potato is added while the hop liquid is added.
As a still further scheme of the invention: the potato powder is one of dehydrated potato products, fresh potatoes are used as raw materials, and the potato powder is subjected to the technical processes of cleaning, peeling, selecting, slicing, rinsing, precooking, cooling, cooking, mashing and the like, and is dehydrated and dried to obtain fine granular, flaky or powdery products. Specifically, the potato flakes are selected from potato flakes powder or potato granule powder, and the crushed particle size of the potato flakes is 0.8-3.0 mm.
As a still further scheme of the invention: the potato powder has at least one of the pulverized particle sizes of 0.8mm, 1.5mm and 3.0 mm.
As a still further scheme of the invention: the bread improver is an existing product, is a compound food additive generally composed of calcium stearoyl lactylate, an oxidizing agent, an enzyme preparation, inorganic salt, a filler and the like, and has the effects of promoting the softness of bread, increasing the baking elasticity of the bread, effectively delaying the aging of the bread and the like when being used for bread making.
As a still further scheme of the invention: the preparation method of the hop liquid comprises the steps of weighing dry hops, adding water into the dry hops, decocting, airing the mixture to a low temperature, and filtering the mixture to obtain the hop liquid for later use; wherein the addition amount of the water is 50-1000 times of the weight of the dry beer flowers.
Another object of an embodiment of the present invention is to provide a method for preparing potato twisted crusts, comprising the steps of:
1) preparing dough: weighing potato flour, whole wheat flour, high gluten flour, water, white granulated sugar, salt, milk powder, eggs, yeast, wheat gluten, a bread improver, diacetyl tartaric acid monoglyceride and calcium stearoyl lactylate according to a proportion, mixing, adding hop solution and homogenizing to obtain a prepared dough;
2) kneading dough: adding butter into the prepared dough obtained in the step 1) and continuously kneading to obtain kneaded dough;
3) and (3) first fermentation: putting the kneaded dough obtained in the step 2) into a fermentation box at 28-30 ℃ for fermentation for 1.5-2 hours (reasonably adjusting according to the hardness and fermentation degree of the dough), and fermenting until the volume is increased to 2-2.5 times, and the weak acid is the best, so as to obtain a first fermented dough;
4) and (3) secondary fermentation: exhausting and shaping the first fermented dough obtained in the step 3), kneading until the dough is smooth, putting the dough into a baking tray, putting the dough into a 36-38 ℃ fermenting box, and fermenting until the volume is increased by 2-2.5 times to obtain second fermented dough, wherein the humidity of the fermenting box needs to be taken into consideration;
5) baking: brushing egg liquid on the second fermented dough obtained in the step 4), and baking the second fermented dough in an oven at the temperature of 170-.
As a still further scheme of the invention: the preparation method of the potato twisted dough further comprises a step of performing secondary dough preparation before secondary fermentation, wherein the secondary dough preparation is to add potato flakes and/or high gluten flour to the first fermented dough obtained in the step 3) to perform secondary kneading of the dough, and the adding amount of the added potato flakes and/or high gluten flour is specifically selected according to requirements and is not limited herein. For example, the whole potato flour and/or the high gluten flour may be added in an amount equal to the amount by weight of the whole potato flour and/or the high gluten flour when the dough is prepared in step 1), or half the amount by weight of the whole potato flour and/or the high gluten flour may be added when the dough is prepared in step 1), and the rest of the whole potato flour and/or the high gluten flour may be added when the dough is prepared in a second step.
As a still further scheme of the invention: in the method for preparing potato rice crust, the humidity of the fermentation box is taken into consideration during the second fermentation, and the relative humidity is controlled at 80-90%.
Preferably, in the preparation method of potato twisted crusts, the humidity of a fermentation box is taken into consideration during the second fermentation, and the relative humidity is controlled to be 85%.
As a still further scheme of the invention: the preparation method of the potato twisted cruller further comprises the step of adding a proper amount of mashed potatoes while adding the hop solution.
Another object of an embodiment of the present invention is to provide a use of the above-mentioned method for preparing potato twisted cruller in processing staple bread and/or fancy bread and/or conditioned bread and/or puff pastry bread.
Compared with the prior art, the invention has the beneficial effects that:
the potato twisted cruller prepared by the invention has good flavor, and the potato twisted cruller can be fully puffed through reasonable compatibility of raw materials such as potato whole flour, whole wheat flour, high gluten flour, table salt, white granulated sugar, butter, milk powder, eggs, yeast, hop solution, wheat gluten, a bread improver, diacetyl tartaric acid monoglyceride and the like as emulsifiers, has relatively delicate taste and comprehensive nutrition, has higher vitamin and mineral content than the traditional twisted cruller prepared from refined flour, has low calorie, has Russian flavor and mouthfeel, and solves the problem that the existing twisted cruller is mostly prepared by taking wheat flour as a raw material and has single taste and style; the preparation method provided by the invention is simple, the situation that the traditional big-rowbar is slightly sour in taste is improved by adding the hop liquid for fermentation, and the liquor is strong in fragrance and soft in taste and has wide market prospect.
Detailed Description
The present invention will be described in further detail with reference to specific examples. The following examples will assist those skilled in the art in further understanding the invention, but are not intended to limit the invention in any way. It should be noted that variations and modifications can be made by persons skilled in the art without departing from the spirit of the invention. All falling within the scope of the present invention.
Example 1
A potato rice cracker comprises the following raw materials: 37 kg of potato whole flour, 4 kg of whole wheat flour, 59 kg of high gluten flour, 0.6 kg of salt, 19 kg of white granulated sugar, 3 kg of butter, 4 kg of milk powder, 10.5 kg of eggs, 1.4 kg of yeast, 48 kg of hop juice, 3.2 kg of wheat gluten, 0.8 kg of bread improver, 0.4 kg of diacetyl tartaric acid monoglyceride, 0.16 kg of stearoyl calcium lactate and 25.2 kg of water. The preparation method of the hop solution comprises the following steps: weighing 1 kg of dried hops, adding 600 kg of water, decocting, airing to a low temperature, and filtering to obtain a hop solution for later use.
In the embodiment of the invention, the preparation method of the potato rice crust comprises the following steps:
1) preparing dough: weighing the whole potato flour, the whole wheat flour, the high gluten flour, the water, the white granulated sugar, the salt, the milk powder, the eggs, the yeast, the wheat gluten, the bread improver, the diacetyl tartaric acid monoglyceride and the calcium stearoyl lactylate according to the formula ratio, mixing, adding the hop solution and homogenizing to obtain a prepared dough;
2) kneading dough: adding butter into the prepared dough obtained in the step 1) and continuously kneading, and repeatedly kneading the dough for 15-20min to obtain kneaded dough;
3) and (3) first fermentation: putting the kneaded dough obtained in the step 2) into a basin, covering a preservative film, putting into a fermentation box at 28 ℃ for fermentation for 2 hours until the volume is increased to 2-2.5 times, and obtaining first fermented dough with the best slightly acid;
4) and (3) secondary fermentation: exhausting and shaping the first fermented dough obtained in the step 3), kneading until the dough is smooth, putting the dough into a baking tray, putting the dough into a 38 ℃ fermenting box, fermenting until the volume is increased by 2-2.5 times to obtain second fermented dough, and putting a basin of warm water into the fermenting box during the period, wherein the humidity of the fermenting box needs to be taken into consideration;
5) baking: brushing egg liquid on the second fermented dough obtained in the step 4), baking the second fermented dough in an oven at 180 ℃ for about 30min to obtain the potato twisted crusts, cooling the potato twisted crusts to obtain finished products, and packaging the finished products.
Example 2
A potato rice cracker comprises the following raw materials: 62.5 kg of potato whole flour, 8 kg of whole wheat flour, 179.5 kg of strong flour, 4 kg of salt, 48 kg of white granulated sugar, 7.5 kg of butter, 10 kg of milk powder, 25 kg of eggs, 3.5 kg of yeast, 120 kg of hop juice, 8 kg of wheat gluten, 2 kg of bread improver, 1 kg of diacetyl tartaric acid monoglyceride, 0.4 kg of calcium stearoyl lactylate and 50 kg of water. The preparation method of the hop solution comprises the following steps: weighing 8 kg of dry hops, adding 492 kg of water, decocting, airing to a low temperature, and filtering to obtain a hop solution for later use.
In the embodiment of the invention, the preparation method of the potato rice crust comprises the following steps:
1) preparing dough: weighing the whole potato flour, the whole wheat flour, the high gluten flour, the water, the white granulated sugar, the salt, the milk powder, the eggs, the yeast, the wheat gluten, the bread improver, the diacetyl tartaric acid monoglyceride and the calcium stearoyl lactylate according to the formula ratio, mixing, adding the hop solution and homogenizing to obtain a prepared dough;
2) kneading dough: adding butter into the prepared dough obtained in the step 1) and continuously kneading, and repeatedly kneading the dough for 15-20min to obtain kneaded dough;
3) and (3) first fermentation: putting the kneaded dough obtained in the step 2) into a basin, covering a preservative film, putting into a fermentation box at 28-30 ℃ for fermentation for 2 hours until the volume is increased to 2-2.5 times, and obtaining first fermented dough with the best slightly acid;
4) and (3) secondary fermentation: exhausting and shaping the first fermented dough obtained in the step 3), kneading until the dough is smooth, putting the dough into a baking tray, putting the dough into a 36-38 ℃ fermenting box, fermenting until the volume is increased by 2-2.5 times to obtain second fermented dough, and putting a basin of warm water into the fermenting box during the period, wherein the humidity of the fermenting box needs to be taken into consideration;
5) baking: brushing egg liquid on the second fermented dough obtained in the step 4), baking the second fermented dough in an oven at 180 ℃ for about 30min to obtain the potato twisted crusts, cooling the potato twisted crusts to obtain finished products, and packaging the finished products.
Example 3
A potato rice cracker comprises the following raw materials: 75 kg of potato whole flour, 10 kg of whole wheat flour, 165 kg of high gluten flour, 4 kg of salt, 48 kg of white granulated sugar, 7.5 kg of butter, 10 kg of milk powder, 25 kg of eggs, 3.5 kg of yeast, 120 kg of hop juice, 8 kg of wheat gluten, 2 kg of bread improver, 1 kg of diacetyl tartaric acid monoglyceride, 0.4 kg of calcium stearoyl lactylate and 63 kg of water. The preparation method of the hop solution comprises the following steps: weighing 8 kg of dry hops, adding 492 kg of water, decocting, airing to a low temperature, and filtering to obtain a hop solution for later use.
In the embodiment of the invention, the preparation method of the potato rice crust comprises the following steps:
1) preparing dough: weighing the whole potato flour, the whole wheat flour, the high gluten flour, the water, the white granulated sugar, the salt, the milk powder, the eggs, the yeast, the wheat gluten, the bread improver, the diacetyl tartaric acid monoglyceride and the calcium stearoyl lactylate according to the formula ratio, mixing, adding the hop solution and homogenizing to obtain a prepared dough;
2) kneading dough: adding butter into the prepared dough obtained in the step 1) and continuously kneading, and repeatedly kneading the dough for 15-20min to obtain kneaded dough;
3) and (3) first fermentation: putting the kneaded dough obtained in the step 2) into a basin, covering a preservative film, putting into a fermentation box at 28-30 ℃ for fermentation for 2 hours until the volume is increased to 2-2.5 times, and obtaining first fermented dough with the best slightly acid;
4) and (3) secondary fermentation: exhausting and shaping the first fermented dough obtained in the step 3), kneading until the dough is smooth, putting the dough into a baking tray, putting the dough into a 36-38 ℃ fermenting box, fermenting until the volume is increased by 2-2.5 times to obtain second fermented dough, and putting a basin of warm water into the fermenting box during the period, wherein the humidity of the fermenting box needs to be taken into consideration;
5) baking: brushing egg liquid on the second fermented dough obtained in the step 4), baking the second fermented dough in an oven at 180 ℃ for about 30min to obtain the potato twisted crusts, cooling the potato twisted crusts to obtain finished products, and packaging the finished products.
Example 4
The procedure of example 1 was repeated except that the hop solution was added together with the mashed potato in an amount equal to the whole wheat flour weight in example 1.
Example 5
The same as in example 1 was repeated, except that the whole potato flour was potato flakes and the ground particle size was 0.8mm as compared with example 1.
Example 6
Same as example 3 except that the potato flakes were potato granules and the ground particle size of the potato flakes was 1.5mm, as compared with example 3.
Example 7
The same as in example 3 was repeated except that the potato flakes were potato flakes and the potato flakes were half-weight ground to 0.8mm and 3.0mm, respectively.
Example 8
The same as in example 3, except that the whole potato flour was potato flakes and the ground particle sizes of the whole potato flour were 0.8mm, 1.5mm and 3.0mm, each being one third by weight, as compared with example 3.
Example 9
A potato rice cracker comprises the following raw materials: 20 kg of potato powder, 1 kg of whole wheat flour, 30 kg of high gluten flour, 0.1 kg of salt, 10 kg of white granulated sugar, 1 kg of butter, 1 kg of milk powder, 5 kg of eggs, 1 kg of yeast, 20 kg of hop juice, 2 kg of wheat gluten, 0.1 kg of bread improver, 0.1 kg of diacetyl tartaric acid monoglyceride, 0.1 kg of calcium stearoyl lactylate and 10 kg of water. The preparation method of the hop solution comprises the following steps: weighing 1 kg of dried hops, adding 50 kg of water, decocting, airing to a low temperature, and filtering to obtain a hop solution for later use; the stearoyl calcium lactate is monoglyceride, sucrose ester and stearoyl calcium lactate, and the weight ratio of the monoglyceride, the sucrose ester and the stearoyl calcium lactate is 1:1: 1.
In the embodiment of the invention, the preparation method of the potato rice crust comprises the following steps:
1) preparing dough: weighing the whole potato flour, the whole wheat flour, the high gluten flour, the water, the white granulated sugar, the salt, the milk powder, the eggs, the yeast, the wheat gluten, the bread improver, the diacetyl tartaric acid monoglyceride and the calcium stearoyl lactylate according to the formula ratio, mixing, adding the hop solution and homogenizing to obtain a prepared dough;
2) kneading dough: adding butter into the prepared dough obtained in the step 1) and continuously kneading, and repeatedly kneading the dough for 15min to obtain kneaded dough;
3) and (3) first fermentation: putting the kneaded dough obtained in the step 2) into a basin, covering a preservative film, putting into a 28 ℃ fermentation box, and fermenting until the volume is increased by 2 times, wherein the weak acid is the best, so as to obtain a first fermented dough;
4) and (3) secondary fermentation: exhausting and shaping the first fermented dough obtained in the step 3), kneading until the dough is smooth, putting the dough into a baking tray, putting the dough into a 38 ℃ fermenting box, fermenting until the volume is increased by 2 times to obtain second fermented dough, wherein the humidity of the fermenting box needs to be taken into consideration, a basin of warm water is put into the fermenting box, and the relative humidity is controlled to be 80%;
5) baking: brushing egg liquid on the second fermented dough obtained in the step 4), baking the second fermented dough in an oven at 170 ℃ for about 20min to obtain the potato twisted crusts, cooling the potato twisted crusts to obtain finished products, and packaging the finished products.
Example 10
A potato rice cracker comprises the following raw materials: 75 kg of potato whole flour, 10 kg of whole wheat flour, 180 kg of high gluten flour, 4 kg of salt, 50 kg of white granulated sugar, 8 kg of butter, 10 kg of milk powder, 30 kg of eggs, 4 kg of yeast, 120 kg of hop juice, 10 kg of wheat gluten, 2 kg of bread improver, 2 kg of diacetyl tartaric acid monoglyceride, 0.5 kg of stearoyl calcium lactate and 70 kg of water. The preparation method of the hop solution comprises the following steps: weighing 1 kg of dry hops, adding 1000 kg of water for decocting, airing to a low temperature, and filtering to obtain a hop solution for later use; the calcium stearoyl lactylate is a monoglyceride.
In the embodiment of the invention, the preparation method of the potato rice crust comprises the following steps:
1) preparing dough: weighing the whole potato flour, the whole wheat flour, the high gluten flour, the water, the white granulated sugar, the salt, the milk powder, the eggs, the yeast, the wheat gluten, the bread improver, the diacetyl tartaric acid monoglyceride and the calcium stearoyl lactylate according to the formula ratio, mixing, adding the hop solution and homogenizing to obtain a prepared dough;
2) kneading dough: adding butter into the prepared dough obtained in the step 1) and continuously kneading, and repeatedly kneading the dough for 20min to obtain kneaded dough;
3) and (3) first fermentation: putting the kneaded dough obtained in the step 2) into a basin, covering a preservative film, putting into a 30 ℃ fermentation box, and fermenting until the volume is increased by 2.5 times, wherein the weak acid is the best, so as to obtain a first fermented dough;
4) and (3) secondary fermentation: exhausting and shaping the first fermented dough obtained in the step 3), kneading until the dough is smooth, putting the dough into a baking tray, putting the dough into a 36-DEG C fermenting box, fermenting until the volume is increased by 2.5 times to obtain second fermented dough, wherein the humidity of the fermenting box needs to be taken into consideration, a basin of warm water is put into the fermenting box, and the relative humidity is controlled to be 85%;
5) baking: brushing egg liquid on the second fermented dough obtained in the step 4), baking the second fermented dough in an oven at 190 ℃ for about 40min to obtain the potato twisted crusts, cooling the potato twisted crusts to obtain finished products, and packaging the finished products.
Example 11
The same as example 10 except that the relative humidity was controlled at 90% and the baking conditions were 180 ℃ for 30min, as compared with example 10.
Example 12
Compared with example 10, the calcium stearoyl lactylate is the same as example 10 except that it is a sucrose ester.
Example 13
The same as example 10, except that the calcium stearoyl lactylate is calcium stearoyl lactylate as in example 10.
Example 14
Compared to example 9, except that the potato rebars included the following raw materials: the process is similar to example 9 except that the process is carried out in 20 kg of potato flour, 1 kg of whole wheat flour, 30 kg of high gluten flour, 0.1 kg of salt, 10 kg of white granulated sugar, 1 kg of butter, 1 kg of milk powder, 5 kg of eggs, 1 kg of yeast, 20 kg of hop juice, 2 kg of wheat gluten, 0.1 kg of bread improver, 0.1 kg of diacetyl tartaric acid monoglyceride, 0.1 kg of stearoyl calcium lactate and 10 kg of water.
Example 15
Compared to example 9, except that the potato rebars included the following raw materials: 75 kg of potato whole flour, 10 kg of whole wheat flour, 180 kg of high gluten flour, 4 kg of salt, 50 kg of white granulated sugar, 8 kg of butter, 10 kg of milk powder, 30 kg of eggs, 4 kg of yeast, 120 kg of hop juice, 10 kg of wheat gluten, 2 kg of bread improver, 2 kg of diacetyl tartaric acid monoglyceride, 0.5 kg of stearoyl calcium lactate and 70 kg of water, and the rest is the same as in example 9.
Example 16
Compared to example 9, except that the potato rebars included the following raw materials: 30 kg of potato whole flour, 3 kg of whole wheat flour, 45 kg of high gluten flour, 0.2 kg of salt, 15 kg of white granulated sugar, 1 kg of butter, 2 kg of milk powder, 8 kg of eggs, 1.2 kg of yeast, 40 kg of hop juice, 2.5 kg of wheat gluten, 0.5 kg of bread improver, 0.3 kg of diacetyl tartaric acid monoglyceride, 0.1 kg of calcium stearoyl lactylate and 20 kg of water, and the rest is the same as in example 9.
Example 17
Compared to example 9, except that the potato rebars included the following raw materials: 50 kg of potato whole flour, 5 kg of whole wheat flour, 60 kg of high gluten flour, 1.6 kg of salt, 19 kg of white granulated sugar, 3 kg of butter, 5 kg of milk powder, 15 kg of eggs, 1.5 kg of yeast, 60 kg of hop juice, 3.5 kg of wheat gluten, 1 kg of bread improver, 0.4 kg of diacetyl tartaric acid monoglyceride, 0.15 kg of calcium stearoyl lactylate and 30 kg of water, and the rest is the same as in example 9.
Example 18
Compared to example 9, except that the potato rebars included the following raw materials: the process is similar to example 9 except for 37 kg of potato flour, 4 kg of whole wheat flour, 59 kg of high gluten flour, 0.6 kg of salt, 19 kg of white granulated sugar, 3 kg of butter, 4 kg of milk powder, 10.5 kg of eggs, 1.4 kg of yeast, 48 kg of hop juice, 3.2 kg of wheat gluten, 0.8 kg of bread improver, 0.4 kg of diacetyl tartaric acid monoglyceride, 0.16 kg of stearoyl calcium lactate and 25.2 kg of water.
Comparative example 1
The commercial common Dalibao is prepared by fermenting and baking wheat flour as raw material.
Sensory evaluation test
The products prepared in examples 1 to 3 and comparative example 1 were subjected to sensory evaluation tests, specifically, 25 panelists were randomly selected to perform sensory evaluation on the potato twisted nematic liquid crystal of the present invention, that is, the potato twisted nematic liquid crystal prepared in examples 1 to 3 and the commercially available common twisted nematic liquid crystal were evaluated in terms of structure, potato flavor, bouquet, mouthfeel, yeast flavor, and the sensory evaluation results are shown in table 1 below.
TABLE 1 sensory evaluation results Table
According to the data in the table 1, the potato twisted crusts prepared by the invention have good quality and flavor, the preparation process of the potato twisted crusts is researched from the aspects of the compounding ratio of the whole potato flour, the whole wheat flour and the high gluten flour, the adding ratio of auxiliary materials (the ratio of the whole potato flour, the diacetyl tartaric acid monoglyceride, the wheat gluten powder, the stearoyl calcium lactate and the like), the fermentation times and the like, and the good potato twisted crusts can be obtained in all three examples through sensory evaluation detection.
It should be noted that, in the embodiment of the invention, the prepared potato twisted cruller is prepared by compounding snowflake potato whole powder (granular potato whole powder) with strong flour (strong wheat flour) and whole wheat flour, so that the prepared potato twisted cruller can be guaranteed to have strong potato fragrance and wheat fragrance and rich nutrition, meanwhile, the heat of the twisted cruller is reduced, the retrogradation and hardening speed of the twisted cruller can be delayed by using diacetyl tartaric acid monoglyceride, wheat gluten powder, stearoyl calcium lactate and the like, the thickening property, the water-retaining property and the stability of the strong wheat flour and the whole wheat flour can be delayed, the retrogradation can be inhibited, the provided potato twisted cruller formula has very good thickening property, water-absorbing property and water-retaining property through scientific matching of raw materials, the special taste and fragrance can be provided, the preservation period of the twisted cruller can be prolonged to a certain extent, the efficacy ratio of protein and the contents of dietary fibers, minerals and vitamins can be improved, the modern potato rice crust with good taste and rich nutrition is developed by scientifically proportioning raw materials such as potato whole powder, flour, whole wheat flour, milk powder and the like.
The potato large-rowed crust has the beneficial effects that the prepared potato large-rowed crust has good flavor, the potato large-rowed crust can be fully expanded through reasonable compatibility of the raw materials such as the whole potato flour, the whole wheat flour, the high gluten flour, the salt, the white granulated sugar, the butter, the milk powder, the eggs, the yeast, the hop juice, the wheat gluten, the bread improver, the diacetyl tartaric acid monoglyceride, the stearoyl calcium lactate and the like, the taste is relatively delicate, the nutrition is comprehensive, the content of vitamins and mineral substances is higher than that of the traditional large-rowed crust prepared from refined flour, the heat is low, the russian flavor and the taste are realized, and the problem that most of the existing large-rowed crust is prepared from wheat flour and has single flavor is solved; the preparation method provided by the invention is simple, the situation that the traditional big-rowbar is slightly sour in taste is improved by adding the hop liquid for fermentation, and the liquor is strong in fragrance and soft in taste and has wide market prospect.
It needs to be further explained that the hop liquid is added for fermentation, so that the traditional slightly sour taste of the Daliba is improved, the wine is strong in flavor, the finished product has slightly yeast flavor and slightly bitter taste of the hops, and the taste is soft. The invention takes flour as a main material, potato flour as a nutritional auxiliary material, whole wheat flour rich in crude fiber and vitamins is matched, eggs and milk powder are used as auxiliary materials, the taste of egg fragrance and frankincense is added to bread, the hop provides unique wine mellow fragrance for the twisted-dough-stick, the proportion of various ingredients is adjusted, particularly the addition amount of water, and the quality of the twisted-dough-stick is measured by the fermentation degree and the flavor after fermentation of the twisted-dough-stick. The addition amount of the whole potato flour is designed to be 25-37% (accounting for 25-37% of the total weight of the whole potato flour, the high gluten flour and the whole wheat flour), the whole wheat flour has high bran content, and the addition amount of the whole wheat flour can cause the taste of the big rice crust to be rough and the color to be dark, so the addition amount of the whole wheat flour is designed to be 4%; in order to increase nutrition and increase egg flavor and milk flavor of the Roba, 10% of whole egg liquid and 4% of milk powder are added, in order to prevent the Roba shell from being too thick and too hard and improve the Roba taste, 3% of butter is added, the deficiency of fat nutrition in flour is also supplemented, the taste of the hop is slightly bitter, the taste of the Roba is optimal by adjusting the concentration and the dosage of the hop liquid in actual operation, the yeast addition amount is about 1.4%, and the too much yeast is easy to ferment excessively and produce acid and is not easy to control; the addition amount of the sugar powder is about 19 percent, the dosage of the sugar is slightly increased due to bitter taste of the hop in the Royal jelly so as to achieve the best taste, and the mixture ratio of the components is controlled by the addition amount of water and the addition amount of yeast so as to ensure the quality effect of the Royal jelly made from potatoes.
While the preferred embodiments of the present invention have been described in detail, the present invention is not limited to the above embodiments, and various changes can be made without departing from the spirit of the present invention within the knowledge of those skilled in the art. And are neither required nor exhaustive of all embodiments. And obvious variations or modifications of the invention may be made without departing from the scope of the invention.
Claims (9)
1. The potato rice crust is characterized by comprising the following raw materials in parts by weight: 20-75 parts of potato powder, 1-10 parts of whole wheat flour, 30-180 parts of strong flour, 0.1-4 parts of salt, 10-50 parts of white granulated sugar, 1-8 parts of butter, 1-10 parts of milk powder, 5-30 parts of eggs, 1-4 parts of yeast, 20-120 parts of hop solution, 2-10 parts of gluten powder, 0.1-2 parts of bread improver, 0.1-2 parts of diacetyl tartaric acid monoglyceride, 0.1-0.5 part of calcium stearoyl lactylate and 10-70 parts of water.
2. The potato twisted nematic bar of claim 1, wherein the potato twisted nematic bar comprises the following raw materials in parts by weight: 30-50 parts of potato powder, 3-5 parts of whole wheat flour, 45-60 parts of strong flour, 0.2-1.6 parts of salt, 15-19 parts of white granulated sugar, 1-3 parts of butter, 2-5 parts of milk powder, 8-15 parts of eggs, 1.2-1.5 parts of yeast, 40-60 parts of hop solution, 2.5-3.5 parts of gluten powder, 0.5-1 part of bread improver, 0.3-0.4 part of diacetyl tartaric acid monoglyceride, 0.1-0.15 part of calcium lactate stearate and 20-30 parts of water.
3. The potato twisted nematic hybrid of claim 1 wherein said potato flakes are selected from potato flakes or potato granules and said potato flakes have a comminuted particle size of 0.8 to 3.0 mm.
4. The potato twisted nematic hybrid of claim 1, wherein the hop solution is prepared by weighing dry hops, adding water, decocting, cooling, and filtering to obtain the hop solution; wherein the addition amount of the water is 50-1000 times of the weight of the dry beer flowers.
5. A method of preparing potato twisted crusts according to any one of claims 1 to 4, comprising the following steps:
1) preparing dough: weighing potato flour, whole wheat flour, high gluten flour, water, white granulated sugar, salt, milk powder, eggs, yeast, wheat gluten, bread improver, diacetyl tartaric acid monoglyceride and calcium stearoyl lactylate according to a proportion, mixing, adding hop solution, and mixing uniformly to obtain a prepared dough;
2) kneading dough: adding butter into the prepared dough for kneading to obtain kneaded dough;
3) and (3) first fermentation: fermenting the kneaded dough at 28-30 ℃ until the volume is increased to 2-2.5 times to obtain a first fermented dough;
4) and (3) secondary fermentation: exhausting and shaping the first fermented dough, and fermenting at 36-38 ℃ until the volume is increased to 2-2.5 times to obtain a second fermented dough;
5) baking: coating the egg liquid on the second fermented dough, and baking at 190 ℃ at 170-.
6. The method of claim 5, further comprising a step of preparing a dough for a second time before the second fermentation.
7. The method of claim 5, wherein the relative humidity during the second fermentation is controlled to 80-90%.
8. A potato twisted nematic prepared by the method of preparing potato twisted nematic as claimed in any one of claims 5 to 7.
9. Use of a method of preparing potato twisted crusts as claimed in any one of claims 5 to 7 in the processing of staple bread and/or fancy bread and/or conditioned bread and/or puff bread.
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| JP2010094064A (en) * | 2008-10-15 | 2010-04-30 | Sapporo Breweries Ltd | Additive for dough and method using the same |
| CN103392760A (en) * | 2013-07-30 | 2013-11-20 | 桂林兴安安明食品有限公司 | Potato bread and making method thereof |
| CN106720055A (en) * | 2016-12-29 | 2017-05-31 | 河北工程大学 | It is a kind of with without fermented frozen dough make potato bread method |
| CN110122525A (en) * | 2018-02-09 | 2019-08-16 | 中国农业机械化科学研究院 | The health bread and preparation method thereof of fresh potato potato slurry addition |
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Effective date of registration: 20210621 Address after: 150090 No. 386 Changjiang Road, Nangang District, Heilongjiang, Harbin, China Applicant after: Beidahuang potato Group Co.,Ltd. Address before: 161000 No.12 Tongjiang Road, Longsha District, Qiqihar City, Heilongjiang Province Applicant before: The Great Northern Wilderness black potato industry Co.,Ltd. |