CN113367300A - Potato paste grinding steamed bun and industrial production method thereof - Google Patents
Potato paste grinding steamed bun and industrial production method thereof Download PDFInfo
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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
- 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
- A23L19/13—Mashed potato products
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses a potato paste steamed bun and an industrial production method thereof, and belongs to the technical field of modern production of traditional food. The steamed stuffed bun is composed of 28-32 parts of wrapper and 8-12 parts of stuffing. The wrapper comprises a potato mill paste raw material, post-added starch and a color fixative, wherein the post-added starch accounts for 2.5-15% of the mass of the potato mill paste raw material. Mixing the potato paste raw material and the post-added starch, and dividing the mixture into raw flour and cooked flour, wherein the mass ratio of the cooked flour to the raw flour is as follows: cooking: raw noodles =1: (6-1). The color fixative comprises ascorbic acid, sodium chloride, calcium chloride and citric acid. According to the invention, the ascorbic acid, the sodium chloride, the calcium chloride and the citric acid in a specific ratio are used as the composite color fixative and added into the potatoes to be pasted for uniform pulping, so that enzymatic browning is effectively slowed down, and the prepared potato paste is ensured to have good appearance color, thereby ensuring that the appearance of the product has pleasant color and luster.
Description
Technical Field
The invention belongs to the technical field of modern processing of traditional foods, and particularly relates to a potato paste steamed bun and an industrial production method thereof.
Background
The potato paste steamed bun is a unique and traditional staple food product in northeast, and is always well received by local people. The potato paste grinding steamed stuffed bun is prepared by grinding potatoes into paste, draining water, taking the paste as a raw material for preparing the steamed stuffed bun, and then, wrapping and steaming the wrapped potato. At present, the main processing means of the potato paste steamed stuffed bun mainly adopts the traditional manual processing, and the problems of reduced quality, difficult forming, low yield and the like of the potato paste dough after the processing such as mechanical stirring and the like are generally considered in the industry. Although the steamed stuffed buns prepared by the traditional processing technology have better mouthfeel, the production efficiency and popularization of the products are greatly limited because the modern industrial production cannot be realized. At present, the traditional view is that most of the quality of the traditional dough is slightly reduced after the traditional dough is mechanically operated, such as appearance state, smoothness, viscosity, palatability and the like, and the analysis reason is probably that the mechanical operation makes the dough more dispersed and difficult to form due to the loose structure, low viscosity and small internal tension of the dough, the yield is reduced, and the quality is reduced.
At present, the main problems that the traditional potato paste steaming bun can not realize industrial production are as follows:
first, browning problems. Since enzymatic browning is accompanied during potato processing, primarily oxidases (PPO) catalyze phenolic species which polymerize to produce darker colored pigments. The potatoes are very easy to brown after being mashed, and the sensory characteristics of the finished products after subsequent processing are directly influenced;
second, the protein content is low and processing is difficult. The potato component is characterized by high starch, low protein and low fat, and generally the protein content in the potato is below 3%. Therefore, in the process of making the wrappers by grinding and pasting the potatoes, the wrappers are not strong enough, and the wrappers are very easy to loosen and cannot be bonded into a group, so that the working efficiency is low, and even the wrappers cannot be formed.
Thirdly, the influence of the color fixative on the flavor of the product. In order to retard or inhibit browning reactions, a color fixative is generally used, but the addition of the color fixative directly affects the flavor of the product.
Based on the above problems, the current industrial production of the main food product for wheaten food is basically free from the potato mill paste as the main component of the wrapper, and often adopts flour as the main component and potato flour or potato starch as the auxiliary component.
Disclosure of Invention
In order to solve the technical problems of enzymatic browning, difficult agglomeration, low yield and poor taste of the traditional potato mill paste steamed bun in the modern industrial processing process, the invention provides a potato mill paste steamed bun and an industrial production method thereof, and the adopted technical scheme is as follows:
a potato paste steamed bun is composed of 28-32 parts by weight of wrapper and 8-12 parts by weight of stuffing; the wrapper comprises a potato mill paste raw material, post-starch and a color fixative, wherein the post-starch accounts for 2.5-15% of the mass of the potato mill paste raw material; the potato paste raw material and the post-added starch are mixed and then divided into raw flour and cooked flour, wherein the mass ratio of the cooked flour to the raw flour is as follows: cooking: raw noodles =1: (1-6); the color fixative comprises ascorbic acid, sodium chloride, calcium chloride and citric acid.
Preferably, the post-starch is potato starch.
Preferably, the post-added starch accounts for 5-10% of the mass of the raw material of the potato mill paste.
Preferably, the mass ratio of the cooked noodles to the raw noodles is as follows: cooking: raw noodles =1: 4.
preferably, the color fixative consists of ascorbic acid, sodium chloride, calcium chloride and citric acid; the components account for the raw materials of the potato mill paste by mass percent: 0.15-0.25% of ascorbic acid, 0.8-1.5% of sodium chloride, 0.4-0.52% of calcium chloride and 0.5-0.7% of citric acid.
Preferably, the stuffing comprises the following raw materials in parts by weight: 2000-2500 parts of pork; 1500-2000 parts of pickled Chinese cabbage; 100-200 parts of green Chinese onions; 200-500 parts of edible oil; 150-500 parts of dark soy sauce; 2000-4000 parts of five-spice powder; 1-3 parts of thirteen spices; 20-25 parts of ginger; 30-35 parts of edible salt; and 75-85 parts of oil consumption.
Another object of the present invention is to provide an industrial production method of a potato mash steamed bun, which comprises the following steps:
1) weighing a color fixative according to the mass of the potato paste, crushing the cleaned and peeled potatoes into paste, adding the color fixative into the obtained potato paste, uniformly mixing, and draining to obtain the color-protected potato paste;
2) adding the post-starch into the potato paste obtained in the step 1), and uniformly mixing to obtain a raw material for making the skin;
3) preparing stuffing of the potato paste steamed bun;
4) dividing the raw materials for making the skin in the step 2) into raw noodles and cooked noodles according to the proportion, and steaming the cooked noodles for later use;
5) and (3) adding the stuffing in the step 3) and the cooked noodles and the raw noodles in the step 4) into a processing machine, and processing to obtain a finished product.
Preferably, the processing machine in step 5) is a full-automatic dumpling forming machine of model VFD-4000A from asahi food machinery ltd, guangzhou, and the processing parameters are set as follows: the speed regulation of the fabric is 25-35, the speed regulation of the stuffing is 3-8, and the speed regulation of the forming is 15-20.
Preferably, the mass of the finished product is 38-45 g.
Preferably, the proportion in the step 4) refers to the mass ratio: cooking: raw noodles =1: 4.
compared with the prior art, the invention has the following beneficial effects:
according to the invention, the ascorbic acid, the sodium chloride, the calcium chloride and the citric acid in a specific ratio are used as the composite color fixative and added into the potatoes to be pasted for uniform pulping, so that enzymatic browning is effectively slowed down, and the prepared potato paste is ensured to have good appearance color, thereby ensuring that the appearance of the product has pleasant color and luster.
The inventor creatively mixes the raw flour and the cooked flour of the potato mill paste according to a specific proportion, skillfully utilizes the difference of the characteristics of the raw flour and the cooked flour of the potato mill paste, combines the raw flour and the cooked flour of the potato mill paste, increases the toughness and the viscosity of the wrapper, reduces the scattering of the dough in the mechanical operation process, realizes the smooth molding of the dough, and makes the industrial production of the steamed bun of the potato mill paste possible. The inventor verifies through industrialized production and compares with the sensory characteristics and texture characteristics of finished products in the traditional processing mode, finds that the sensory quality of the potato mill paste steamed stuffed bun processed by using the machine tool is slightly superior to that of the products made by the traditional handwork, and further can greatly promote the modern production of the traditional food.
According to the invention, the starch content in the wrapper is adjusted, so that the organoleptic properties such as color, shape, texture and the like of the potato paste steamed bun are effectively improved after the finished product is frozen, stored and reheated. The potato paste steamed stuffed bun finished product generally has sour and astringent tastes which bring discomfort to people due to the use of the sour color fixative, and the sour and astringent tastes brought by the color fixative such as citric acid in the product are completely eliminated by adding starch and aging part of dough.
Drawings
FIG. 1 is a graph showing the effect of different ascorbic acid addition levels on L-value of potato batter.
FIG. 2 is a graph showing the effect of different amounts of sodium chloride added on L-value of potato mash.
FIG. 3 is a graph showing the effect of different calcium chloride additions on L-value of potato masa.
FIG. 4 is a graph of the effect of different citric acid additions on L-value of potato masa.
FIG. 5 is a graph showing the effect of ascorbic acid interaction with calcium chloride on potato L-value.
Wherein a is a response surface diagram; b is a contour diagram.
Figure 6 is a graph of the effect of different starch additions on the organoleptic properties of wrappers.
FIG. 7 shows the effect of different starch additions on the elasticity of the wrapper.
FIG. 8 is a graph of the effect of different starch addition levels on chewiness, hardness and cohesiveness of the wrappers.
FIG. 9 is a graph of the effect of different raw and cooked noodle ratios on the sensory characteristics of a potato masa bun.
FIG. 10 is a graph of the effect of different raw and cooked noodle ratios on the elasticity of a potato batter bun.
FIG. 11 is a graph of the effect of different raw and cooked noodle ratios on chewiness, hardness and cohesiveness of a potato batter bun.
Fig. 12 is a graph comparing the sensory characteristics of potato masa steamed stuffed bun prepared in example 4 of the invention and masa steamed stuffed buns prepared by conventional processes.
Figure 13 is a graph comparing hardness, cohesiveness, elasticity, and chewiness of potato masa buns prepared in example 4 of the present invention and masa buns prepared by conventional processes.
Detailed Description
The materials, reagents, devices, apparatuses, methods and processes used in the following examples are not specifically described, and are all materials, reagents, devices, apparatuses, methods and processes which are common in the art, and are commercially available to those skilled in the art or can be routinely set up according to specific needs without any creative effort.
The steamed stuffed bun forming machine used in the following examples is a VFD-4000A full automatic dumpling forming machine available from Asahi food machinery, Inc., Guangzhou, and is available to those skilled in the art on-line on the market or on a web-based sales platform according to the above-mentioned models. In the examples, the measurement of the texture characteristics of the product adopts a physical property instrument TPA mode, the model of a probe is TA3/100, and the measurement indexes comprise hardness, elasticity, stickiness and chewiness.
The evaluation of the browning degree of the product in the following examples was carried out by measuring with a colorimeter, taking the L value as an overall evaluation criterion.
The specific process of sensory evaluation in the following examples is: the color, shape, texture, internal structure, taste and smell of the potato mash steamed bun were evaluated by 10 trained sensory evaluators, and the samples were indicated by a code. To improve the confidence of the assessment, the same sample is generally scored 3 times in different sequences at 3 different times, and the results are averaged. The evaluation criteria used are shown in table 1:
TABLE 1 sensory evaluation criteria for mashed potatoes steamed stuffed bun
| Item | Full mark | |
| Color | ||
| 10 | The color and brightness of the ground potato paste steamed bun are 8-10 minutes; generally 6 to 8 minutes; the color is dark, and the brightness difference is 1 to 6 minutes | |
| | 15 | The surface of the ground and steamed potato bun is smooth and the expansion degree is high, and the surface structure is fine and smooth for 10-15 minutes; the middle is 5-10 minutes; the poor rate is 1 to 5 minutes |
| Palatability | 15 | The smooth feeling of the potato mash steamed bun was tasted. Preferably 10 to 15 minutes; the slight difference is 5-10 minutes; the poor rate is 1 to 5 minutes |
| Toughness of | 25 | When the potato paste steamed bun is chewed, the chewy and elastic effects are 20-25 minutes, namely 10-20 minutes; poor biting force and insufficient elasticity of 1-10 minutes |
| Viscosity of | 25 | It refers to the stickiness of the mouthfeel when chewing the potato, grinding the paste, steaming the bun. Preferably 20 to 25 minutes; generally 10 to 20 minutes; the poor rate is 1 to 10 minutes |
| Smoothness of the | 5 | Which refers to the degree of smoothness when the steamed bun is seasoned with potato mill mash. The smoothness is 3-5 min; the middle is 2 to 3 minutes; the difference of the smoothness degree is 1-2 minutes |
| Taste of | 5 | Refers to the taste when tasted. The flavor of the potato paste steamed bun is 3-5 minutes; basically no peculiar smell is 2-3 minutes; peculiar smell of 1-2 minutes |
The following examples used fillings having the following formulations:
2.0-2.5 kg of pork, 1.5-2.0 kg of pickled Chinese cabbage, 0.1-0.2 kg of green Chinese onion, 0.2-0.5 kg of edible oil, 0.15-0.5 kg of dark soy sauce, 2.0-4.0 g of five spice powder, 1-3 g of thirteen-spices, 20-25 g of ginger, 30-35 g of edible salt and 75-85 g of oyster sauce.
The specific process steps of the conventional process used in the following examples are as follows:
fresh potatoes → peeling → rubbing (color protection) → draining → kneading → stuffing → shaping → steaming → product → storage.
The machining process comprises the following steps:
EXAMPLE 1 selection of composite color fixative
Cleaning fresh potatoes, crushing the fresh potatoes into mashed potatoes, and weighing the color fixative used according to the mass of the potatoes. And (3) fully mixing the color fixative with the freshly prepared mashed potatoes, and draining to obtain the color-protected potato paste raw material. Then, the L value of the obtained potato mill paste raw material was measured by a color difference meter to evaluate the color-protecting effect of the color-protecting agent. The components of the color fixative used in this implementation are as follows:
ascorbic acid, 0, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%;
sodium chloride, 0, 0.5%, 1%, 1.5%, 2%, 2.5%;
0, 0.15%, 0.3%, 0.45%, 0.6%, 0.75%;
The L values of the four color fixative treated potato mill paste raw materials are shown in FIGS. 1 to 4, and it can be seen from the graphs that the optimum L values of the four color fixative treated potato mill paste raw materials are: 0.2 percent of ascorbic acid, 1.5 percent of sodium chloride, 0.45 percent of calcium chloride and 0.5 percent of citric acid.
And (4) combining the experimental results, and performing sub-optimization analysis on the chelation process parameters by Design expert8.0.6 software and a Box-Behnken experimental Design principle. The response surface design table of the above four color fixatives is shown in table 2.
TABLE 2 response surface design table for compounding four color fixative
| Level of | A ascorbic acid (%) | B sodium chloride (%) | C calcium chloride (%) | D citric acid (%) |
| -1 | 0.1 | 0.5 | 0.3 | 0.25 |
| 0 | 0.2 | 1 | 0.45 | 0.5 |
| 1 | 0.3 | 1.5 | 0.6 | 0.75 |
The results of the response surface optimization analysis of the above four color fixatives are shown in table 3.
TABLE 3 analysis results of response surface optimization of four color fixatives
| Test number | B | C | D | Value of L | |
| 1 | -1 | -1 | 0 | 0 | 76.88 |
| 2 | 1 | -1 | 0 | 0 | 78.96 |
| 3 | -1 | 1 | 0 | 0 | 73.81 |
| 4 | 1 | 1 | 0 | 0 | 77.66 |
| 5 | 0 | 0 | -1 | -1 | 74.96 |
| 6 | 0 | 0 | 1 | -1 | 72.72 |
| 7 | 0 | 0 | -1 | 1 | 74.67 |
| 8 | 0 | 0 | 1 | 1 | 73.39 |
| 9 | -1 | 0 | 0 | -1 | 73.21 |
| 10 | 1 | 0 | 0 | -1 | 76.36 |
| 11 | -1 | 0 | 0 | 1 | 72.42 |
| 12 | 1 | 0 | 0 | 1 | 77.21 |
| 13 | 0 | -1 | -1 | 0 | 75.73 |
| 14 | 0 | -1 | 0 | 75.06 | |
| 15 | 0 | -1 | 1 | 0 | 76.09 |
| 16 | 0 | 1 | 1 | 0 | 74.07 |
| 17 | -1 | 0 | -1 | 0 | 73.01 |
| 18 | 1 | 0 | -1 | 0 | 78.78 |
| 19 | -1 | 0 | 1 | 0 | 73.43 |
| 20 | 1 | 0 | 1 | 0 | 75.98 |
| 21 | 0 | -1 | 0 | -1 | 74.91 |
| 22 | 0 | 1 | 0 | -1 | 71.61 |
| 23 | 0 | -1 | 0 | 1 | 76.21 |
| 24 | 0 | 1 | 0 | 1 | 74.23 |
| 25 | 0 | 0 | 0 | 0 | 82.05 |
| 26 | 0 | 0 | 0 | 0 | 82.73 |
| 27 | 0 | 0 | 0 | 0 | 81.98 |
| 28 | 0 | 0 | 0 | 0 | 82.29 |
| 29 | 0 | 0 | 0 | 0 | 81.76 |
The analysis of variance table of the regression equation for the above four color fixatives is shown in table 4.
TABLE 4 analysis of variance of the four color fixative response surface optimization regression equations
| Sources of variance | Sum of squares | Degree of freedom | Mean square | F value | P value | Significance of |
| Model | 292.30 | 14 | 20.88 | 41.17 | < 0.0001 | ** |
| A-ascorbic acid | 41.03 | 1 | 41.03 | 80.91 | < 0.0001 | ** |
| B-sodium chloride | 12.69 | 1 | 12.69 | 25.02 | 0.0002 | ** |
| C-calcium chloride | 3.55 | 1 | 3.55 | 7.01 | 0.0191 | * |
| D-citric acid | 1.58 | 1 | 1.58 | 3.12 | 0.0989 | —— |
| AB | 0.78 | 1 | 0.78 | 1.54 | 0.2344 | —— |
| AC | 2.59 | 1 | 2.59 | 0.511 | 0.0402 | * |
| AD | 0.67 | 1 | 0.67 | 1.33 | 0.2688 | —— |
| BC | 0.46 | 1 | 0.46 | 0.90 | 0.3593 | —— |
| BD | 0.44 | 1 | 0.44 | 0.86 | 0.3697 | —— |
| CD | 0.23 | 1 | 0.23 | 0.45 | 0.5077 | —— |
| A2 | 46.38 | 1 | 46.38 | 91.45 | < 0.0001 | ** |
| B2 | 57.80 | 1 | 57.80 | 116.72 | < 0.0001 | ** |
| C2 | 98.73 | 1 | 98.73 | 194.68 | < 0.0001 | ** |
| D2 | 140.26 | 1 | 140.26 | 276.58 | < 0.0001 | ** |
| Residual error | 7.10 | 14 | 0.51 | —— | —— | —— |
| Missimilitude term | 6.55 | 10 | 0.66 | 4.80 | 0.0721 | —— |
| Pure error | 0.55 | 4 | 0.14 | —— | —— | —— |
| Synthesis of | 299.40 | 28 | —— | —— | —— | —— |
The effectiveness of the equation is verified by analysis of variance of the model, and as can be seen from Table 4, the regression model P<0.0001, therefore, this model is extremely significant (P)<0.01); the dysmimetic term P =0.0743, not significant (P)>0.05）；R2=0.9763，R2 Adj=0.9526 therefore, the actual value of the regression equation is better than the expected value goodness of fit, and the relationship between each variable and the response value can be better described; the lower coefficient of dispersion (CV = 0.93) further indicates better accuracy and reliability of the whole experiment, a in the model2、B2、C2、D2The color protection effect is very remarkable (P)<0.01）。
Through analysis of the curved surface and contour lines of the response surface, the influence of the interaction among the four color fixative agents, namely ascorbic acid, sodium chloride, calcium chloride and citric acid, on the L value of the potato can be obtained, so that the size of each independent variable is determined, and the condition of high L value is obtained by optimizing the process. Wherein ascorbic acid interacts significantly with calcium chloride, the 3D plot and contour lines of the interaction are shown in figure 5.
The final response surface optimization result is as follows: ascorbic acid 0.17%, sodium chloride 0.93%, calcium chloride 0.44%, citric acid 0.51%, this result is the final compound color fixative ratio.
Example 2 selection of starch addition
After the color-protected potato mash raw material was obtained, potato starch was added in a proportion of 2.5%, 5%, 7.5%, 10%, 12.5% and 15% based on the potato mash raw material used. Fully mixing the wrapper raw materials supplemented with the potato starch, kneading into a dough, and preparing into the wrapper of the steamed bun. After steaming the steamed wrapper, freezing for 24h, and then reheating and steaming, the sensory properties and the texture properties of the wrapper are measured. The measurement results are shown in FIGS. 6, 7 and 8.
As can be seen from fig. 6, the organoleptic properties of the wrappers increased slightly and then decreased greatly with the increase of the amount of starch added, and the overall organoleptic properties of the wrappers were the highest when the amount of starch added was 7.5%. As can be seen from FIG. 7, the elasticity of the wrapper, which is substantially consistent with the organoleptic properties as a function of the starch addition, increases and then decreases and reaches a maximum at 7.5%. As can be seen from FIG. 8, the hardness, tackiness and chewiness were optimized when the amount of starch was 5 to 10%.
EXAMPLE 3 selection of different raw and cooked noodle ratios
In the existing food processing process, raw materials and cooked materials of the same material are rarely mixed for use, and raw and cooked separation is generally promoted for the consideration of food safety. However, the applicant finds in the experimental process that the mixing of a certain proportion of cooked flour in the raw flour can improve the tendon of the wrapper, so that the loose condition of the wrapper in the mechanical processing process is reduced. Based on the method, the quality and structure characteristics of the foreskin, such as elasticity, adhesiveness, chewiness, and the like, are measured according to the raw and cooked mixing ratio of the foreskin materials before the foreskin is prepared and before the machine is operated.
Wherein the adding proportion of the cooked noodles and the raw noodles of the potato dough is as follows: 1:6, 1:5, 1:4, 1:3, 1:2 and 1:1, steaming and freezing all samples, reheating the samples, and determining the ratio of the cooked noodles and the raw noodles of the potato dough by sensory evaluation and texture measurement. The control experiment group of the whole dough is set simultaneously in the experiment process. During the preparation process, the stuffing used is as described above:
2.0-2.5 kg of pork, 1.5-2.0 kg of pickled Chinese cabbage, 0.1-0.2 kg of green Chinese onion, 0.2-0.5 kg of edible oil, 0.15-0.5 kg of dark soy sauce, 2.0-4.0 g of five spice powder, 1-3 g of thirteen-spices, 20-25 g of ginger, 30-35 g of edible salt and 75-85 g of oyster sauce.
A VFD-4000A full-automatic dumpling forming machine is adopted to carry out the wrapping of the potato paste steamed stuffed bun, and the specific working parameters are as follows: the speed of the upper machine fabric is 25-35 Hz, the speed of stuffing is 3-8 Hz, and the forming speed is 15-20 Hz.
The results of the effect of different raw flour and cooked flour ratios on the organoleptic properties, texture properties, etc. of the finished potato mash steamed bun are shown in fig. 9-11. As can be seen from fig. 9, the ratio of cooked to uncooked noodles is not more than 1:4, the quality is improved, probably because the cooked noodles have certain viscosity and toughness, the dough is reduced from being loosened during the mechanical operation, and the quality is improved. The more cooked noodles are added, the more viscous the dough is, the ratio of the dough to the raw noodles exceeds 1:4, the quality is greatly reduced, and finally, 1:1, the flour is easy to hang on a machine, and the shape of the finished product is not good.
As can be seen from fig. 10 and 11, the elasticity tends to be smooth after increasing 1:4 as the cooked noodle ratio increases, and the hardness, stickiness and chewiness, which tend to be opposite, gradually decrease to a smooth state after 1:4 as the cooked noodle ratio increases. And finally taking 1:4 as the optimal addition ratio of the cooked noodles according to the sensory evaluation result.
EXAMPLE 4 preparation of novel products and Effect measurement
The characteristics of the potato paste steamed stuffed bun prepared by mechanical processing and the characteristics of the potato paste steamed stuffed bun prepared by the traditional processing technology are objectively compared. The same batch of potato raw materials and the same stuffing are adopted to prepare the potato mill paste steamed stuffed bun respectively according to the traditional process and the mechanical processing process of the application. The specific process steps of the embodiment are as follows:
1) crushing the cleaned and peeled potatoes into paste, weighing a color fixative consisting of ascorbic acid, sodium chloride, calcium chloride and citric acid according to the mass of the potato paste, adding the color fixative into the obtained potato paste, uniformly mixing, and draining to obtain the potato paste subjected to color fixation treatment; the color fixative accounts for the mashed potatoes in percentage by mass: ascorbic acid 0.17%, sodium chloride 0.93%, calcium chloride 0.44%, citric acid 0.51%;
2) adding potato starch with the mass percent of 7.5% of the potato mill paste into the potato mill paste in the step 1), and uniformly mixing to obtain a raw material for making the skin;
3) preparing stuffing of the potato mill paste steamed bun according to the following components:
2.0-2.5 kg of pork, 1.5-2.0 kg of pickled Chinese cabbage, 0.1-0.2 kg of green Chinese onion, 0.2-0.5 kg of edible oil, 0.15-0.5 kg of dark soy sauce, 2.0-4.0 g of five spice powder, 1-3 g of thirteen-spices, 20-25 g of ginger, 30-35 g of edible salt and 75-85 g of oyster sauce.
4) According to the mass ratio, the cooked noodles are: dividing the raw dough in the step 2) into raw dough and cooked dough according to the proportion of raw dough =1:4, and steaming the cooked dough for later use;
5) putting the stuffing in the step 3) and the cooked noodles and the raw noodles in the step 4) into a processing machine, and processing to obtain finished products; the specific working parameters in the processing process are as follows: the speed of the upper machine fabric is 25-35 Hz, the speed of stuffing is 3-8 Hz, and the forming speed is 15-20 Hz.
The organoleptic properties, hardness, adhesiveness, elasticity, chewiness, and the nutritional and amino acid composition of the potato mash steamed bun prepared by the conventional process and the mechanical processing process of the present application were determined. The results are shown in FIGS. 12 and 13 and tables 5 and 6. As can be seen from fig. 12 and 13 and tables 5 and 6, compared with the potato mill paste steamed stuffed bun processed by the traditional method and the mechanical method, the sensory evaluation and the texture analysis are combined, the result is not significantly different, the appearance state and the overall evaluation of the potato mill paste steamed stuffed bun processed by the mechanical method are better than those of the traditional processing method, the color protection process of the potatoes does not have negative influence on the sensory state and the texture characteristics of the products processed by the mechanical method, the contents of the nutritional ingredients and the amino acids are not obviously changed to the inferior, and the mechanical processing is more suitable for the industrial production and is beneficial to the development of the industrial chain of the potato mill paste steamed stuffed bun while the product quality is improved.
TABLE 5 comparison of nutrient content of conventionally processed and mechanically processed mashed potatoes steamed bun
TABLE 6 amino acid composition comparison of traditional processed and machined potato mill paste steamed bun
| Item | Conventional machining | Machining |
| Aspartic acid, g/100g | 0.38 | 0.375 |
| Threonine, g/100g | 0.105 | 0.065 |
| Serine, g/100g | 0.095 | 0.03 |
| Glutamic acid, g/100g | 0.435 | 0.405 |
| Proline, g/100g | 0.125 | 0.175 |
| Glycine, g/100g | 0.12 | 0.165 |
| Alanine, g/100g | 0.12 | 0.145 |
| Valine, g/100g | 0.12 | 0.17 |
| Methionine, g/100g | 0.06 | 0.04 |
| Isoleucine, g/100g | 0.11 | 0.095 |
| Leucine, g/100g | 0.195 | 0.16 |
| Tyrosine, g/100g | 0.19 | 0.06 |
| Phenylalanine, g/100g | 0.28 | 0.07 |
| Lysine, g/100g | 0.195 | 0.175 |
| Histidine, g/100g | 0.085 | 0.085 |
| Arginine, g/100g | 0.145 | 0.14 |
| Total amount of 16 amino acids, g/100g | 2.76 | 2.355 |
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (10)
1. A potato paste steamed bun is composed of 28-32 parts by weight of wrapper and 8-12 parts by weight of stuffing; the wrapper comprises a potato mill paste raw material, post-starch and a color fixative, wherein the post-starch accounts for 2.5-15% of the mass of the potato mill paste raw material; the potato paste raw material and the post-added starch are mixed and then divided into raw flour and cooked flour, wherein the mass ratio of the cooked flour to the raw flour is as follows: cooking: raw noodles =1: (1-6); the color fixative comprises ascorbic acid, sodium chloride, calcium chloride and citric acid.
2. The potato mill paste bun steamer of claim 1, wherein the post-added starch is potato starch.
3. The potato mill paste steamed bun of claim 1, wherein the post-added starch comprises 5% -10% of the raw material of the potato mill paste by mass.
4. The potato mill paste steamed bun of claim 1, wherein the mass ratio of cooked to raw noodles is: cooking: raw noodles =1: 4.
5. the potato mill paste bun steamer of claim 1, wherein the color fixative is comprised of ascorbic acid, sodium chloride, calcium chloride, and citric acid; the components account for the raw materials of the potato mill paste by mass percent: 0.15-0.25% of ascorbic acid, 0.8-1.5% of sodium chloride, 0.4-0.52% of calcium chloride and 0.5-0.7% of citric acid.
6. The steamed bun with potato mill paste according to claim 1, wherein the stuffing comprises the following raw materials in parts by weight: 2000-2500 parts of pork; 1500-2000 parts of pickled Chinese cabbage; 100-200 parts of green Chinese onions; 200-500 parts of edible oil; 150-500 parts of dark soy sauce; 2000-4000 parts of five-spice powder; 1-3 parts of thirteen spices; 20-25 parts of ginger; 30-35 parts of edible salt; and 75-85 parts of oil consumption.
7. The industrial production method of the potato mill paste steamed stuffed bun is characterized by comprising the following steps: 1) Crushing the cleaned and peeled potatoes into paste, weighing a color fixative according to the mass of the potato paste, adding the color fixative into the obtained potato paste, uniformly mixing, and draining to obtain the potato paste subjected to color fixation treatment;
2) adding the post-starch into the potato paste obtained in the step 1), and uniformly mixing to obtain a raw material for making the skin;
3) preparing stuffing of the potato paste steamed bun;
4) dividing the raw materials for making the skin in the step 2) into raw noodles and cooked noodles according to the proportion, and steaming the cooked noodles for later use;
5) and (3) adding the stuffing in the step 3) and the cooked noodles and the raw noodles in the step 4) into a processing machine, and processing to obtain a finished product.
8. The industrial manufacturing method of claim 7, wherein the processing machine of step 5) is a full-automatic dumpling forming machine of VFD-4000A type manufactured by asahi food machinery ltd, guangzhou, and the processing parameters are set as follows: the speed regulation of the fabric is 25-35, the speed regulation of the stuffing is 3-8, and the speed regulation of the forming is 15-20.
9. The industrial production method according to claim 7, wherein the mass of the finished product is 38-45 g.
10. The industrial production method according to claim 7, wherein the proportion in step 4) refers to mass ratio: cooking: raw noodles =1: 4.
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