CN103651675A - Processing method of potato bread - Google Patents
Processing method of potato bread Download PDFInfo
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- CN103651675A CN103651675A CN201310679902.8A CN201310679902A CN103651675A CN 103651675 A CN103651675 A CN 103651675A CN 201310679902 A CN201310679902 A CN 201310679902A CN 103651675 A CN103651675 A CN 103651675A
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Abstract
The invention belongs to the field of food processing, and particularly relates to a processing method of potato bread. Potatoes contain rich dietary fiber, so that the stomach and the intestine uptake the potatoes slowly. After people eat the potatoes, the time by which the potatoes stay in the intestinal canal is longer than the time by which rice stays in the intestinal canal, therefore, the potatoes has higher satiety. Meanwhile, the potatoes can help take away certain grease and rubbish, thereby having certain functions of facilitating feces excretion and expelling toxin. The processing method of the potato bread comprises the following technological steps of raw material processing, fermenting, paste preparing and baking. The bread made through the processing method is soft, fragrant, sweet and delicious, excellent in color, fragrance, taste and shape and unique in taste, contains rich dietary fiber, and has certain health-care functions of beautifying, weight reducing, feces excretion facilitating and toxin expelling. The processing method has the advantages that making is simple, the technology is easy to grasp, large-scale production can be realized and the requirements of the market can be met.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of processing method of potato bread.
Background technology
Potato is one of China's five large staple foods, and it is of high nutritive value, adaptive faculty is strong, output is large, is the third-largest important cereal crops in the whole world, is only second to wheat and maize.Potato contains abundant dietary fiber, there is data to represent, its content and apple are as many, therefore stomach and intestine are slower to the absorption of potato, after edible potato, the time in enteron aisle of resting on is than long many of rice, so have more satiety, can also help to take away some greases and rubbish, there is certain catharsis and toxin expelling effect simultaneously.Potato is a kind of alkaline vegetable dish, is conducive to acid-base balance in body, adjusts physique, and long-term eating can the alkaline easily lean body mass of variable body.In addition, potato also contains multivitamin and oxidation resistant polyphenol components, can help to lose weight.Potato is carbohydrate, but its content is only 1/4 left and right of equivalent weight rice.Research shows, the starch in potato is a kind of resistant starch, has the effect of dwindling adipocyte, and meanwhile, potato is fatty hardly, and 100g potato fat content is only 0.2g.
Potato is extraordinary hyperkalemia hyponatremia food, is well suited for edema type overweight people edible, adds that its potassium content is abundant, is almost the highest in vegetables, so also have the effect of thin leg.
Summary of the invention
The object of the present invention is to provide a kind of processing method of potato bread.
The object of the invention is to be achieved through the following technical solutions:
A processing method for potato bread, is characterized in that, it comprises following processing step:
1. raw material is processed: the beans fine powder that fetches earth is placed in basin, adds 1 times of clear water and stirs, and makes its expanded one-tenth sol solutions; With yeast cake water, pH value is adjusted to 6.5; Salt and granulated sugar are melted with equivalent warm water respectively, filter standby;
2. fermentation: flour, potato colloidal sol, salt liquid glucose, egg liquid, yeast cake liquid etc. are mixed, ferment; The weight ratio of flour, potato colloidal sol, salt liquid glucose, egg liquid, yeast cake liquid is 1000:1:150:120:15;
3. dough modulation: rub the dough slitting after fermenting-ripening with the hands circle, slightly flatten, be put in baking tray and ferment for the second time, smooth to bread surface, expand and not till broken skin;
4. baking: the bread after baking is taken out to brush oil, and the cooling rear food box packing of using, is finished product.
Described a kind of potato bread is made by said method.
Beneficial effect of the present invention
1, the bread that the present invention makes is soft fragrant and sweet good to eat, and color, type are all good, contain abundant dietary fiber, and mouthfeel is unique, also has certain beauty treatment weight reducing, the health care of catharsis and toxin expelling.
2, the inventive method is made simply, and technique is easily controlled, can large-scale production, can meet the demand in market.
The specific embodiment
Following examples are only to further illustrate of the present invention, but not are limitations of the present invention.
Embodiment 1
10 grams of the beans fine powders that fetches earth are placed in basin, add 1 times of clear water and stir, and make its expanded one-tenth sol solutions; With 300 grams, yeast cake water, pH value is adjusted to 6.5; 20 kilograms, flour, 20 grams of potato colloidal sols, 3 kilograms of salt liquid glucoses, 2.4 kilograms of egg liquids, yeast cake liquid etc. are mixed, ferment; Rub dough slitting after fermenting-ripening with the hands circle, slightly flatten, be put in baking tray and ferment for the second time, smooth to bread surface, expand and not till broken skin; Bread after baking is taken out to brush oil, and the cooling rear food box packing of using, is finished product.
Embodiment 2
20 grams of the beans fine powders that fetches earth are placed in basin, add 1 times of clear water and stir, and make its expanded one-tenth sol solutions; With 600 grams, yeast cake water, pH value is adjusted to 6.5; 40 kilograms, flour, 40 grams of potato colloidal sols, 6 kilograms of salt liquid glucoses, 4.8 kilograms of egg liquids, yeast cake liquid etc. are mixed, ferment; Rub dough slitting after fermenting-ripening with the hands circle, slightly flatten, be put in baking tray and ferment for the second time, smooth to bread surface, expand and not till broken skin; Bread after baking is taken out to brush oil, and the cooling rear food box packing of using, is finished product.
Claims (2)
1. a processing method for potato bread, is characterized in that, comprises following processing step:
1. raw material is processed: the beans fine powder that fetches earth is placed in basin, adds 1 times of clear water and stirs, and makes its expanded one-tenth sol solutions; With yeast cake water, pH value is adjusted to 6.5; Salt and granulated sugar are melted with equivalent warm water respectively, filter standby;
2. fermentation: flour, potato colloidal sol, salt liquid glucose, egg liquid, yeast cake liquid etc. are mixed, ferment; The weight ratio of flour, potato colloidal sol, salt liquid glucose, egg liquid, yeast cake liquid is 1000:1:150:120:15;
3. dough modulation: rub the dough slitting after fermenting-ripening with the hands circle, slightly flatten, be put in baking tray and ferment for the second time, smooth to bread surface, expand and not till broken skin;
4. baking: the bread after baking is taken out to brush oil, and the cooling rear food box packing of using, is finished product.
2. the method for claim 1 is processed potato bread.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310679902.8A CN103651675A (en) | 2013-12-16 | 2013-12-16 | Processing method of potato bread |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310679902.8A CN103651675A (en) | 2013-12-16 | 2013-12-16 | Processing method of potato bread |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103651675A true CN103651675A (en) | 2014-03-26 |
Family
ID=50291391
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310679902.8A Pending CN103651675A (en) | 2013-12-16 | 2013-12-16 | Processing method of potato bread |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103651675A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104839559A (en) * | 2015-04-22 | 2015-08-19 | 李金新 | Steamed potato sponge cake |
| CN104872524A (en) * | 2015-05-01 | 2015-09-02 | 黄志鹏 | Preparation method of bread employing potatoes as main body |
| CN106035545A (en) * | 2016-08-06 | 2016-10-26 | 安徽老约翰食品有限公司 | Potato and beef salty cakes |
-
2013
- 2013-12-16 CN CN201310679902.8A patent/CN103651675A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104839559A (en) * | 2015-04-22 | 2015-08-19 | 李金新 | Steamed potato sponge cake |
| CN104872524A (en) * | 2015-05-01 | 2015-09-02 | 黄志鹏 | Preparation method of bread employing potatoes as main body |
| CN106035545A (en) * | 2016-08-06 | 2016-10-26 | 安徽老约翰食品有限公司 | Potato and beef salty cakes |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140326 |
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| WD01 | Invention patent application deemed withdrawn after publication |