CN105962056A - Whole potato flour staple food steamed breads and preparation method thereof - Google Patents

Abstract

The invention relates to a whole potato flour staple food steamed bread and a preparation method thereof, which comprises the following raw materials in weight ratio: 35-55 parts of whole potato flour, 10-30 parts of potato starch, 10-30 parts of gluten powder, 0.5-2.5 parts Whey protein, 2-12 parts of flour, 2-10 parts of fructose syrup, 61-85 parts of water, 0.5-2 parts of active dry yeast, made by kneading, fermenting, molding, proofing, steaming and cooling . The present invention uses whole potato flour as the main raw material, which not only saves flour, adapts to the development strategy of potato as a staple food, but also satisfies various nutritional needs required by the human body. It will bring huge benefits to the improvement of traditional steamed bread recipes and the development of new products impetus.

Description

A kind of staple food steamed bread with whole potato flour and preparation method thereof

technical field

The invention relates to a potato steamed bun, in particular to a potato whole flour staple food steamed bun and a preparation method thereof, belonging to the technical field of food.

Background technique

Starch in potato dry matter accounts for 50-80%, mainly amylopectin, which has excellent gelatinization characteristics and is easy to be absorbed by the human body; its protein biological value is 71%, which is higher than that of grain, and the protein in potato is closer to animal protein , contains 8 kinds of amino acids that are necessary for the human body but cannot be synthesized, among which the content of lysine and tryptophan is relatively high, and these two kinds are lacking in general grains, so the combination of whole potato flour and wheat flour is beneficial to improve protein. valence. The calories of potatoes are lower than that of grains and beans, and the ash content is 1-2 times higher than that of grains. Studies have found that potatoes are rich in mucin, which can prevent fat deposition in the cardiovascular system, maintain the elasticity of arteries, and prevent premature atherosclerosis.

Potato flour, also known as potato flour, is a product made from fresh tubers after peeling, color protection, slicing, drying, and crushing. Because it can be stored for a long time and is easy to store and transport, it has almost all the nutrition and flavor of fresh potatoes. It is a rare food material for making various foods. As a basic product of potato deep processing, it has developed rapidly at home and abroad. Potato powder maintains the original high content of B vitamins, vitamin C and minerals such as calcium, potassium and iron in potatoes to the greatest extent. The content of crude fiber in potato flour is higher than that of rice and standard flour, which can promote intestinal peristalsis and aid digestion.

Potatoes have a long history of planting in my country, with a wide range of planting and abundant potato resources. The planting area is more than 60 million mu, and the total annual output is about 5.5 million tons, ranking second in the world. However, due to the influence of traditional eating habits and lifestyles, Our people are not used to using potatoes as a staple food. Due to the limitations of traditional processing technology, potatoes are mostly eaten as vegetables, and their application in staple food has not yet been popularized. In this case, it is particularly important to rationally develop and utilize potato resources, study potato staple food processing technology, and improve its application value. At present, my country's potato processing industry is far behind advanced countries, and the potato used for processing accounts for 5% of the total output, while advanced countries account for 40%. The reason is that the understanding of potatoes is not clear and the method of processing and eating is monotonous, so the rational development and utilization of potato resources is a major issue at present. At present, in research at home and abroad, whole potato powder is mainly used as an additive or auxiliary raw material to improve the sensory quality of food.

At present, in the domestic research, although the application research of whole potato flour in staple food has gradually been paid attention to, it is mostly added to flour and other raw materials as an auxiliary material, and the application research of whole potato flour as the main raw material is rare. Chen Zhicheng has developed a potato flour bread with a strong potato flavor. The formula is: the ratio of potato flour to flour is 8:92, and the amount of water added is 60% of the total amount of flour and potato flour. Zhou Qingzhen and others added 30% potato powder to the biscuits, which improved the taste of the finished biscuits. You Xinyong etc. have developed potato whole flour bread with 20% potato whole flour, 10% white granulated sugar, 4% yeast, 1% salt. Bao Honghui et al. used whole potato flour and low-gluten flour as the main raw materials, supplemented by superfine green tea powder as a flavor improving additive, and developed a green tea-flavored potato whole flour cookie: 25% potato flour, green tea powder 3 %, margarine 45%, white sugar 45%. Zhu Xinpeng and others used flour and potato flour as raw materials to research and develop potato flour peach crisps. The optimized formula is: the ratio of flour to potato flour is 85g: 15g, the amount of white sugar is 35g, the amount of shortening is 45g, and the amount of baking powder is 3g. The peach cake produced is golden in color, rich in aroma, crisp in taste and uniform in texture. Yang Zhi developed potato cakes by using whole potato powder (addition amount ≤ 3%), corn flour (addition amount ≤ 5%) and wheat flour (addition amount ≤ 1%). Wang Chunxiang studied the production technology of potato instant noodles and potato noodles, adding 35% and 25% of potato flour respectively. Zhao Wenya, Zheng Jie and Chen Daiyuan respectively studied the effect of potato flour on bread quality. When the addition of potato flour was 15%, the sensory quality of bread was improved. In addition, potato powder has also been studied in instant milk tea, shrimp chips, salad dressing, puffed food, compound rice products, and elderly nutrition powder. In the above studies, whole potato flour is mainly used in non-staple foods such as bread, biscuits, peach cakes, potato cakes, beverages, instant noodles, etc., and the addition amount of whole potato flour is less than 45%, which is far below the standard of potato as a staple food. requirements and standards.

Foreign studies on potato flour mainly focus on its physical and chemical properties and cooking properties. It is found that adding 2-4% potato flour has no effect on the external characteristics of bread, but it can significantly improve the internal quality of bread, such as texture, Smell and flavor, widely used in the preparation of gluten-free sorghum bread, flat bread. Balunkeswar NAYAK et al. found that whole potato powder food has the effect of lowering the glycemic index (glycemic index, GI), but it is affected by the way of cooking and processing. Jaspreet SINGH etc. selected four kinds of ungelatinized dry potato flour (Maori potato) from New Zealand to make puffed snacks, and found that when 50% potato flour was added, the crispness of the puffed food increased significantly and the volume decreased. Kawaljit Singh SANDHU et al compared the physical and chemical properties of potato noodles and rice noodles, and found that the transparency and smoothness of potato noodles were higher than those of rice noodles. Udeme Joshua JosiahIJAH etc. added 0-10% potato flour to make bread in commercial wheat flour, and the nutritional value of bread was improved.

In recent years, due to the promotion of Western-style fast food, mashed potatoes and potato chips in fast food restaurants are very popular among consumers as "food accessories". However, as a staple food, potatoes have not yet developed into a staple food due to the lack of staple food products in line with Chinese cooking food culture and the lack of social and environmental conditions to guide the consumption of potato staple food. To promote the development of potato staple food, it is necessary to develop potato staple food suitable for Chinese people's eating habits . Potato powder was used as the main raw material to develop its application in Chinese traditional staple food steamed bread, which not only conforms to China's traditional consumption habits, but also helps to promote the development of potato as a staple food.

Contents of the invention

The purpose of the present invention is to provide a whole potato flour staple food steamed bread and its preparation method, which not only saves flour, adapts to the development strategy of potato staple food, but also meets various nutritional needs required by the human body.

The technical scheme that the present invention takes is:

A staple food steamed bun made of whole potato flour, made of the following raw materials in parts by weight: 35-55 parts of whole potato flour, 10-30 parts of potato starch, 10-30 parts of gluten, 0.5-2.5 parts of whey protein, 2 - 12 parts of flour, 2-10 parts of fructose syrup, 61-85 parts of water, 0.5-2 parts of active dry yeast.

The potato whole flour staple food steamed bread is preferably made of the following raw materials in parts by weight: 35-50 parts of potato whole flour, 20-27.5 parts of potato starch, 20-30 parts of gluten, 1.5-2.5 parts of whey protein , 6-12 parts of flour, 4-7.5 parts of fructose syrup, 72-80 parts of water, 1-1.5 parts of active dry yeast.

The potato whole flour staple food steamed bun is further preferably made of the following raw materials in parts by weight: 45.13 parts of potato whole flour, 22.65 parts of potato starch, 22.49 parts of gluten, 1.73 parts of whey protein, 8 parts of flour, 6 parts of High fructose syrup, 78.57 parts of water, 1.5 parts of active dry yeast.

The concentration range of the fructose syrup is 71%-75% (w/w).

The preparation method of the above-mentioned potato whole powder staple food steamed bread comprises the following steps:

(1) Mix whole potato powder, potato starch, whey protein, flour, fructose syrup, and gluten powder, add warm water and active dry yeast mixed solution, and knead;

(2) Put the kneaded dough into an incubator for fermentation, and the fermentation conditions are 35°C to 37°C in a constant temperature incubator, 75% relative humidity, and 1 hour of fermentation;

(3) The fermented dough is made into steamed buns, and proofed in a constant temperature incubator at 37°C and a relative humidity of 80% for 15 minutes;

(4) Steaming, cooling, finished product.

Described warm water is at 30-40 ℃. The steaming is steaming in boiling water for 15 minutes; after the steaming is mature and ceases fire for 5 minutes, cool at room temperature for 30 minutes.

The present invention uses whole potato flour as the main raw material, and adds gluten, whey protein and other auxiliary materials to make it. An appropriate amount of gluten and potato starch can make the steamed buns have a smooth skin, no scald, and a large specific volume. , and has the unique sweetness of potatoes. Whey protein has a very important impact on the sensory quality of steamed buns. Moderate addition of whey protein is conducive to making high-quality steamed buns.

Due to the special physiological properties of the whole potato powder, the product of the invention has obvious effects on delaying the aging of steamed bread and prolonging the shelf life, has great application value for consumers and enterprises, and has broad application prospects. The present invention has extensive significance for promoting potato as a staple food, and it is popularized and applied in processing enterprises to form an industrialized development chain. It is also a new attempt for the industrial development of staple food products, and has a good demonstration and leading role in the sustainable development of this industry. , It will bring a huge impetus to the improvement of the traditional craft formula of steamed bread and the development of new products.

Description of drawings

The figure of influence of the amount of gluten added on the sensory evaluation of steamed bread of Fig. 1;

Fig. 2 Influence diagram of the amount of potato starch added on the sensory evaluation of steamed bread;

Fig. 3 The impact diagram of the addition of whey protein on the sensory score of steamed bread;

The response surface diagram of Fig. 4 gluten and potato starch;

The response surface graph of Fig. 5 gluten and whey protein;

Figure 6 Response surface plot of potato starch and whey protein.

detailed description

Further description will be given below in conjunction with specific embodiments and accompanying drawings.

Example 1

Fix the formula of the basic raw and auxiliary materials of the dough, change the amount of gluten powder added, weigh 37.5g potato starch, 22.5g potato starch, 1.5g whey protein, 12.0g flour, add 7.50g fructose syrup, first Add respectively (accounting for the mass percentage of fixed total dry matter) 10%, 15%, 20%, 25%, 30% gluten powder, then add (accounting for fixed total dry matter mass percentage) 73.09% warm water and 1.5g The mixture of active dry yeast is kneaded, and each kneaded dough is divided into three parts and put into the incubator for fermentation. The fermentation conditions are constant temperature incubator 35℃～37℃, relative humidity 75%, fermentation 1h Make steamed buns from the fermented dough, proof in a constant temperature incubator at 37°C, 80% relative humidity, and 15 minutes for proofing, steam in boiling water for 15 minutes; wait for 5 minutes after steaming and stop the fire, cool at room temperature for 30 minutes .

Unless otherwise specified, the fixed total dry matter refers to the total amount of whole potato flour, potato starch, whey protein, flour and gluten, the same below.

Example 2

With the addition of potato starch as variable, take by weighing 37.5g potato whole powder, 22.5g gluten powder, 1.5g whey protein, 12.0g flour, add the fructose syrup of 7.5g, add respectively (accounting for the quality of fixed total dry matter percentage) 10%, 15%, 20%, 25%, 30% potato starch, then add (accounting for the mass percentage of fixed total dry matter) 73.09% warm water and 1.5g of active dry yeast mixed solution to knead, will Each dough that has been kneaded is divided into three parts on average and placed in an incubator for fermentation. The fermentation conditions are constant temperature incubator 35°C-37°C, relative humidity 75%, and fermentation for 1 hour; the fermented dough is made into steamed buns, Proof in a constant temperature incubator at 37°C, with a relative humidity of 80%, for 15 minutes, and steam for 15 minutes in boiling water; after steaming and ripening, stop the fire for 5 minutes, and cool at room temperature for 30 minutes.

Example 3

Fix the formula of the basic raw and auxiliary material amount of the dough, change the addition amount of whey protein, take by weighing 37.5g potato powder, 22.5g potato starch, 22.5g gluten powder, 12.0g flour, add 7.5g fructose syrup, respectively Add (accounting for the mass percentage of fixed total dry matter) 0.5%, 1%, 1.5%, 2%, 2.5% whey protein, then add (accounting for fixed total dry matter mass percentage) 73.09% warm water and 1.50g of The active dry yeast mixture is kneaded, and each kneaded dough is divided into three parts on average and placed in an incubator for fermentation. The fermentation conditions are constant temperature incubator 35°C-37°C, relative humidity 75%, and fermentation for 1h; The fermented dough is made into steamed buns, proofed in a constant temperature incubator at 37°C, relative humidity at 80%, for 15 minutes, steamed, and steamed in boiling water for 15 minutes; after steaming matures and stopping the fire for 5 minutes, cool at room temperature for 30 minutes.

Example 4

Weigh 45.13g whole potato powder, 22.65g potato starch, 22.49g gluten powder, 1.73g whey protein, 8g flour, 6g fructose syrup, mix well, add 78.57g water and 1.5g active dry yeast mixture For kneading, each kneaded dough is divided into three parts on average and put into an incubator for fermentation. Made into steamed buns, proofed in a constant temperature incubator at 37°C, relative humidity at 80%, for 15 minutes, steamed, and steamed in boiling water for 15 minutes; after steaming matured and ceased fire for 5 minutes, cool at room temperature for 30 minutes.

Experimental effect

According to the principle of Box-Behnken's experimental design, on the basis of single factor experiment, the experimental factors and levels were determined, and the response surface optimization was carried out on the sensory of potato whole-flour steamed bread with the sensory total score of steamed bread as the response value. In the experiment, the addition amount of gluten, potato starch and whey protein corresponded to three independent variables A, B, and C respectively, and the independent variables were coded according to Xi=(Zi-Z0)/ΔZ, Xi is the coding value of the independent variable, Zi is the real value of the independent variable, Z0 is the real value of the independent variable at the center point of the experiment, ΔZ is the change step of the independent variable, and the test factor levels and codes are shown in Table 1.

Table 1 Response surface test factor levels and codes

Description of items and standards for sensory scoring

Table 2 Scoring criteria for steamed buns, a staple food of potato flour

Scoring standards for steamed buns refer to the relevant standards in GB/T21118-2007 "Wheat Flour Steamed Buns" and SB/T 10139-93 "Wheat Flour for Steamed Breads", combined with the characteristics of potato whole flour staple food steamed buns, respectively compare volume, high ratio, appearance and taste , aroma, etc. have been adjusted, and the scoring criteria are shown in Table 2. The steamed steamed buns should be left at room temperature for 30 minutes before sensory evaluation can be conducted by professionally trained panelists in the steamed bun research group, half men and half women, and the results are the average value of 10 people.

1. Single factor experimental results

(1) Effect of gluten addition on sensory score of steamed bread

As shown in Figure 1, when other conditions are constant, with the increase of gluten content, the quality of steamed buns increases first and then decreases. When the gluten content is 25%, the sensory quality of steamed buns reaches The best is 85.03 points. When gluten is added too much, the steamed buns will lose their gas holding properties, and the dough will be too hard, kneading unevenly, the increase in the volume of the steamed buns will become smaller, and many deep spots will appear on the edges of the skin of the steamed buns, making the skin rough and uneven in color. The effect of gluten on the sensory quality of steamed bread, a staple food of potato flour, is mainly due to the increase in the amount of gluten, which increases the protein content in steamed bread, promotes the formation of dough network structure, strengthens noodle gluten, enhances the taste of steamed bread, and improves the flavor of steamed bread. Sensory score. However, when the added amount exceeds a certain percentage, excessive protein content will have a negative impact on the quality of steamed buns, mainly due to excessive hardness, excessive fermentation, expansion and then shrinkage during steaming, and a decrease in the sensory score of steamed buns.

(2) Effect of potato starch on sensory evaluation of steamed bread

As shown in Figure 2, under certain other conditions, with the increase of potato starch content, the quality of steamed buns tends to rise gradually. When the potato starch content is 25%, the steamed buns produced have smooth skin and no scald spots , large specific volume, and has the unique sweetness of potatoes. It can be seen from the analysis of the results of the experiment that the optimum amount of potato starch in this experiment is 25%. All have different degrees of gaps, and the sensory scores are lower.

(3) Effect of whey protein on sensory evaluation of steamed bread

As shown in Figure 3, because the added amount of whey protein is less than 2.0%, its proportion in the steamed bread is too low to play a proper emulsification and water retention effect, while the added amount greater than 2.0% can make the outer surface of the steamed bread The characteristics are good, but the steamed buns made according to this ratio are too sweet and greasy, with a strong milk flavor, which not only reduces the sensory quality, but also conceals the fragrance of the potato itself. This is mainly because the addition of whey protein reduces the resistance of gluten during heating and expansion. At the same time, whey protein improves the gas retention of potato dough, which is conducive to the entry of air during the kneading process, which increases the gas inside the steamed bun. During the making process, the center of the steamed bread forms a looser structure, thereby increasing the volume of the steamed bread.

2. Response surface optimization experiment

Using Design Expert 8.0.5 to design a three-factor three-level experiment, the experimental design scheme and results are shown in Table 3. Use this software to perform regression analysis on the data in Table 3, and obtain the regression model variance analysis table (Table 4), the regression equation coefficient significance test analysis table (Table 5) and the response surface diagram (Fig. 4, Fig. 5, Fig. 6) respectively. .

Table 3 Experimental design and results

Table 4 regression model analysis of variance table

Table 5 Significance test analysis table of regression equation coefficient

Note: P<0.01, the difference is extremely significant; P>0.05, the difference is not significant; 0.01<P<0.05, the difference is significant

It can be seen from Table 4 that the model's F=77.68, P<0.0001, indicating that the regression equation has reached an extremely significant level, the model is valid, and the experimental method is feasible.

It can be seen from Table 5 that models C, A ² , B ² , and C ² have a significant impact on the test results, and the insignificant factors are deleted to obtain a quadratic multiple regression model:

Y＝93.64-1.81C-4.97A ² -5.87B ² -10.71C ²

The R ² of the regression equation is 0.9901, indicating that the fitting degree is good and the experimental error is small. The model's calibration coefficient of determination R ² _Adj = 0.9773, indicating that the model can explain 97.73% of the response variation. The precision value (Adeq Precision) measures the signal-to-noise ratio, and it is desirable when the signal-to-noise ratio is greater than 4, Adeq Precision=22.991>4, indicating that the model has a good predictive effect.

The steepness and gentleness of the response surface graph and the shape of the contour line can also reflect the influence of this factor on the measurement result. In the contour line, if it is a gentler curve, it means that the factor has less influence on the experimental results; if the curve is steeper, it means that the factor has a greater influence on the experimental results.

The quadratic multiple regression model was optimized by Design-Expert software, and the technological conditions for the best sensory were obtained: 22.49% gluten powder, 22.65% potato starch, and 1.73% whey protein. The total predicted sensory score was 94.55 points, which was To test the reliability of the response surface analysis method, the above-mentioned optimal conditions were used to carry out a verification experiment (such as Example 4). The actual sensory total score was 94 ± 0.74, which was not much different from the predicted value, indicating that the response surface optimization method was used to optimize the sensory of steamed bread. Optimal conditions have practical value.

It can be seen from the test

(1) With the increase of gluten content, the quality of steamed buns first increased and then decreased. When the content of gluten was 25%, the sensory quality of steamed buns reached the best score of 85.03, and a small amount or excessive amount would decrease Sensory evaluation of steamed buns.

(2) When the potato starch content was 25%, the steamed buns produced had smooth skin, no scalding spots, large specific volume, and the unique sweetness of potatoes, and the sensory score reached the highest.

(3) Whey protein has a very important impact on the sensory quality of steamed buns, and moderate addition of whey protein is conducive to making high-quality steamed buns. When the amount of whey protein added was 2%, the sensory quality of steamed bread reached the best.

(4) Through the single factor experiment of the effect of the addition of gluten on the sensory quality of steamed bread, the effect of the addition of potato starch on the sensory quality of steamed bread, and the effect of the addition of whey protein on the sensory quality of steamed bread, according to the single factor The addition range of the experiment was optimized by response surface area, and the optimal formula obtained was: 45.13 parts of whole potato flour, 22.65 parts of potato starch, 22.49 parts of gluten powder, 1.73 parts of whey protein, 8 parts of flour, 6 parts of fructose syrup, 78.57 parts of water, 1.5 parts of active dry yeast.

The above is a detailed introduction of the present invention in conjunction with specific embodiments, and the protection scope of the present invention is not limited thereto.

Claims (9)

1. A potato whole flour staple food steamed bun is characterized in that it is made of the following raw materials in parts by weight: 35-55 parts of potato whole flour, 10-30 parts of potato starch, 10-30 parts of gluten, 0.5-2.5 Whey protein, 2-12 parts of flour, 2-10 parts of fructose syrup, 61-85 parts of water, 0.5-2 parts of active dry yeast. 2. A kind of potato whole flour staple food steamed bread according to claim 1, is characterized in that, is made of the raw material of following weight ratio: 35-50 parts of potato whole flour, 20-27.5 parts of potato starch, 20-30 parts of Gluten powder, 1.5-2.5 parts of whey protein, 6-12 parts of flour, 4-7.5 parts of fructose syrup, 72-80 parts of water, 1-1.5 parts of active dry yeast. 3. a kind of potato whole flour staple food steamed bun according to claim 2, is characterized in that, is made of the raw material of following weight portion ratio: 45.13 parts of potato whole flour, 22.65 parts of potato starch, 22.49 parts of gluten, 1.73 parts of Whey protein, 8 parts flour, 6 parts fructose syrup, 78.57 parts water, 1.5 parts active dry yeast. 4. The potato whole flour staple food steamed bread according to any one of claims 1-3, characterized in that the mass concentration range of the fructose syrup is 71%-75%. 5. The preparation method of the potato whole powder staple food steamed bread described in any one of claims 1-3, is characterized in that, comprises the following steps: (1) Mix whole potato powder, potato starch, whey protein, flour, fructose syrup, and gluten powder, add warm water and active dry yeast mixed solution, and knead; (2) Putting the kneaded dough into a proofer for fermentation; (3) The fermented dough is made into steamed buns, molded by hand, and proofed; (4) Steaming, cooling, finished product. 6 . The method for preparing steamed buns as a staple food of whole potato powder according to claim 5 , wherein the fermentation conditions are a constant temperature incubator at 35° C. to 37° C., a relative humidity of 75%, and fermentation for 1 hour. 7. The method for preparing steamed bread made of whole potato flour as a staple food according to claim 5, wherein the proofing is carried out in a constant temperature incubator at 37° C. and a relative humidity of 80% for 15 minutes. 8. The method for preparing steamed buns with whole potato flour as a staple food according to claim 5, characterized in that, the steaming is steaming in boiling water for 15 minutes; after the steaming is mature and ceases fire for 5 minutes, it is cooled at room temperature for 30 minutes. 9. The method for preparing steamed buns as a staple food of whole potato powder according to claim 5, characterized in that the warm water in step (1) is at 30-40°C.