CN110692682A - Potato bread and preparation process thereof - Google Patents

Abstract

The invention discloses a potato bread, which is prepared from flour, potato flour, water, active dry yeast, salt, oil, white sugar, bread improver, egg liquid and chanterelle crude polysaccharide additive solution. Adding chanterelle polysaccharide with a concentration of 20% can accelerate the growth of the number of yeasts in the dough and reach a higher value of the number of yeasts under the same conditions, and accelerate the fermentation of the dough. In addition, the combined use of chanterelle polysaccharide can also change the number of yeasts to change the pH value and TTA content in the dough, and accelerate the accumulation of flavor substances; the decrease of pH value inhibits the activity of cellulase and makes the dough release free phenolic substances. The speed is slowed down, the proportion of dietary fiber in the dough increases, the quality of bread dough is better improved, better quality potato bread is obtained, and the commercial value of potatoes and chanterelles is improved.

Description

A kind of potato bread and preparation technology thereof

technical field

The invention belongs to the technical field of food, and relates to a preparation process of potato bread and the potato bread prepared by the preparation process.

Background technique

Bread is a kind of baked food made of wheat as the main raw material, with yeast, eggs, oil, nuts, etc. as auxiliary materials, adding water to make dough, and processed through fermentation, shaping, molding, baking, cooling and other processes. High value and convenient to eat, it is loved by consumers. However, the nutritional value of the grain protein contained in the production materials is not comprehensive, which reduces the nutritional value of the bread. At the same time, the bread processed by the traditional formula is very easy to age and deteriorate in flavor, which affects the quality and sales of the bread. Noodles made by traditional methods contain high calorie, and it is easy to become obese if eaten too much, which cannot satisfy people's pursuit of nutrition and health.

Potatoes are rich in nutrients. In addition to high carbohydrates, potatoes also contain various nutrients such as protein, vitamins, carotene, phosphorus, iron, and calcium. The protein is full-value protein and contains 8 kinds of amino acids necessary for the human body. The content of amino acid and tryptophan is high, which are lacking in general grains, so making bread with whole potato flour as raw material can improve the nutritional value of bread. At the same time, the whole potato starch has large granules and contains natural phosphoric acid groups. It has low gelatinization temperature, fast gelatinization speed, good water holding capacity, large swelling capacity, good low temperature stability, and can provide special taste and aroma, which is good for bread. The improvement of quality is of great significance.

With the continuous exploration of people, the technology of using potatoes to process bread has appeared on the market. For example, the Chinese invention patent with the application number of 201210110213.0 discloses a potato bread frozen dough and a preparation method thereof. The potato bread frozen dough is highly nutritious , which improves the texture and taste of bread, but the dough consumes a lot of electric energy during the freezing process, which increases the production cost. At the same time, it needs to be thawed during production, which consumes time and is not suitable for contemporary fast-paced life.

Fungal polysaccharides are a class of high molecular polymers with extensive pharmacological activities and health-care effects. They have various physiological functions such as anti-tumor, anti-infection, anti-coagulation, anti-virus, hypoglycemic, hypolipidemic, and repairing damaged tissue cells. Common fungal polysaccharides include lentinan, black fungus polysaccharide, Hericium erinaceus polysaccharide, Tremella polysaccharide, Ganoderma lucidum polysaccharide, Cordyceps sinensis polysaccharide, Yunzhi polysaccharide, Poria polysaccharide, Grifola polysaccharide, etc. At present, a variety of fungal polysaccharides have been used in clinical practice, making the research and development of polysaccharide biological resources increasingly active, becoming a research hotspot in the fields of biology, medicine, pharmacology, and food science.

Chanterelles (Cantharellescibarius Fr.), also known as yellow thrush and apricot fungus, are mainly distributed in Yunnan, Guizhou, Sichuan, Hunan, Fujian, Zhejiang, Anhui, Shaanxi, Jiangsu, Tibet and other provinces in China. The main distribution areas of chanterelles in Tibet are Milin, Medog, Zayu and other places in Nyingchi area. Chanterelle is a world-renowned edible fungus. 100g dry product contains 21.5g protein, 5g fat, 64.9g carbohydrate, 11.2g crude fiber, 8.6g ash, 1,477,000 joules of calories, and is rich in 8 kinds of essential nutrients for the human body. Amino acids, 100g dry product contains phenylalanine 513mg, lysine 230mg, threonine 743mg, valine 354mg, leucine 583mg, isoleucine 230mg, methionine 35mg, tryptophan 283mg, rich in Carotene, vitamins A, C and Ca, Fe, P, calcium, iron, phosphorus and other mineral nutrients. Chinese medicine believes that chanterelles are mild in nature, sweet in taste, can clear eyes, benefit the stomach, and have medicinal functions such as improving eyesight, anti-tumor, treating cardiovascular diseases, and antibacterial. Chanterelles have broad prospects for development and application because of their rich nutrition, unique flavor and important health care effects.

Chanterelle polysaccharide has a variety of biological activities and can be directly added to meat products as nutritional additives or antioxidants. Chanterelle polysaccharide can not only enhance the water holding capacity of meat, but also improve the elasticity and taste of meat products. Therefore, the above effects of chanterelle polysaccharide can be used to develop some health food suitable for special groups, such as diabetic patients, cancer patients, etc. At present, chanterelle polysaccharide has been used in the food industry. Zhang Wenanna studied the optimal extraction conditions of chanterelle polysaccharide by water bath extraction method and the optimal formula of chanterelle nutritious noodles. The results showed that adding 35% chanterelle extract, 9% starch, 5% soybean flour, 0.2% salt, 5% egg, and 0.1% caustic soda to 1000g flour, the obtained chanterelles Nutritious noodles have better quality.

Based on the nutrients and physicochemical properties of chanterelles, there are many studies on the application of chanterelles in food research and development, but the application of chanterelles to potato bread has not been seen. In addition, there are many studies on adding polysaccharides to bread, but most of them start with improving the characteristics of bread, tensile properties, and delicate internal structure, and do not focus on the decomposition of flavor substances and dietary fibers in bread. Research. Based on this, a potato bread with short fermentation time, accelerated accumulation of flavor substances, and increased proportion of dietary fiber in dough and a preparation method thereof are urgently needed in the industry.

SUMMARY OF THE INVENTION

In view of the above deficiencies, the present invention discloses a potato bread with short fermentation time, accelerated accumulation of flavor substances, and increased proportion of dietary fiber in dough. The present invention is achieved by the following means:

A potato bread, comprising the following raw materials in mass ratio: flour 25g, potato flour 8g, water 12g, active dry yeast 0.25g, salt 0.5g, butter 0.5g, white sugar 3g, bread improver 0.15g, egg liquid 5g.

Further, the bread also includes chanterelle crude polysaccharide additive solution.

Further, the volume of the chanterelle crude polysaccharide addition solution is 2ml.

The invention also discloses a preparation process of any of the above-mentioned potato bread, comprising the following steps:

(1) mixing: get flour, potato flour, water, active dry yeast, salt, white granulated sugar, bread improver, egg liquid, chanterelle crude polysaccharide addition liquid and add in the basin, then stir in one direction to obtain the mixture for subsequent use;

(2) kneading dough: kneading the mixture, allowing the dough to wake up for 5 minutes every kneading 10 minutes, then alternately kneading the dough for 10 minutes and resting the dough for 5 minutes to obtain the dough for later use;

(3) Fermentation and baking: the dough is fermented in a fermentation box, and after completion, it is placed in an oven for 25 minutes at 180°C;

(4) Cooling: take out the baking pan and cool at room temperature for 1 hour to obtain a potato bread.

Further, the active dry yeast in step (1) needs to be activated with warm water for 20 minutes before adding.

Further, when kneading the dough in step (2), the melted butter is added during the second kneading process.

Further, the fermentation temperature in step (3) is 37° C., and the fermentation time is 90 min.

The invention also discloses a method for preparing a chanterelle crude polysaccharide additive solution, comprising the following steps:

(1) Drying: put the fresh and high-quality chanterelles into a constant temperature drying box to dry for 12h, and the temperature is set to 60°C to dry the chanterelles;

(2) pulverization: use high-speed multifunctional pulverizer to pulverize the dried chanterelles for 5min, pass through a 60-mesh sieve, and obtain chanterelle powder for subsequent use;

(3) hot water extraction: take the chanterelle powder and put it into a beaker, extract at a liquid-to-material ratio of 1:25, a water bath time of 2h, and 85°C;

(4) Preparation of crude polysaccharide: the extract was centrifuged at 4000 r/min for 10 min by a high-efficiency centrifuge, and the supernatant was taken, and an equal amount of ethanol was added at 4°C overnight, and finally filtered and washed to obtain crude polysaccharide;

(5) Preparation of polysaccharide additive solution: adding crude polysaccharide to distilled water to prepare a chanterelle crude polysaccharide additive solution with a concentration of 20%.

The invention also discloses a potato bread prepared according to any one of the above preparation processes. The bread is made from the following raw materials: 25g of flour, 8g of potato flour, 12g of water, 0.25g of active dry yeast, 0.5g of salt and 0.5g of butter , 3 g of white sugar, 0.15 g of bread improver, 5 g of egg liquid, and 2 ml of chanterelle crude polysaccharide addition solution with a concentration of 20%.

The beneficial effects of the present invention are:

The potato bread prepared by the formula and process of the invention can accelerate the growth rate of yeast and shorten the fermentation time; the microbial activity in the dough changes the pH value and the total amount of TTA, the accumulation of flavor substances accelerates, and the flavor quality of the dough is improved; the pH value The change of microbial activity inhibits the activity of cellulase, slows the release rate of free phenol, and increases the proportion of dietary fiber in the dough; the water produced by the microbial activity increases the moisture content of the dough and changes the quality of the dough.

Description of drawings

Fig. 1 is the yeast growth curve in each group of dough fermentation process;

Fig. 2 is the change of pH value in each group of dough fermentation process;

Fig. 3 is the content change of TTA in each group of dough fermentation process;

Fig. 4 is the change of moisture content of each group adding chanterelle polysaccharide dough after fermentation;

Fig. 5 is the dough forming time of each group;

Figure 6 is a graph of changes in bread dietary fiber in each group.

Detailed ways

Example 1

a potato bread

(1) Drying: put the fresh and high-quality chanterelles into a constant temperature drying box to dry for 12h, and the temperature is set to 60°C to dry the chanterelles;

(2) pulverization: use high-speed multifunctional pulverizer to pulverize the dried chanterelles for 5min, pass through a 60-mesh sieve, and obtain chanterelle powder for subsequent use;

(3) hot water extraction: take the chanterelle powder and put it into a beaker, extract at a liquid-to-material ratio of 1:25, a water bath time of 2h, and 85°C;

(4) Preparation of crude polysaccharide: the extract was centrifuged at 4000 r/min for 10 min by a high-efficiency centrifuge, and the supernatant was taken, and an equal amount of ethanol was added at 4°C overnight, and finally filtered and washed to obtain crude polysaccharide;

(5) Preparation of polysaccharide addition solution: adding crude polysaccharide to distilled water, and configuring into a chanterelle crude polysaccharide addition solution with a concentration of 20%;

(6) Mixing: take flour 25g, potato flour 8g, water 12g, active dry yeast 0.25g, salt 0.5g, white sugar 3g, bread improver 0.15g, egg liquid 5g, chanterelle crude polysaccharide with a concentration of 20% Add 2ml of the additive solution into the basin. When adding active dry yeast, it needs to be activated with warm water for 20 minutes, and then stir in one direction to obtain a mixture for later use;

(7) Kneading: Knead the mixture, let the dough wake up for 5 minutes every 10 minutes, then alternately knead for 5 minutes, add 0.5g of melted butter in the middle, continue to knead for 5 minutes, wake up for 5 minutes after the end, and get the dough spare;

(8) Fermentation and baking: the dough is fermented in a fermentation box, the fermentation temperature is 37°C, and the fermentation time is 90min, and after completion, it is placed in an oven at 180°C and baked for 25min;

(9) Cooling: take out the baking pan, and cool at room temperature for 1 hour to obtain a potato bread.

Comparative Example 1

The preparation process is the same as in Example 1, except that the concentration of the chanterelle crude polysaccharide additive solution is selected to be 0%.

Comparative Example 2

The preparation process is the same as in Example 1, except that the concentration of the chanterelle crude polysaccharide additive solution is selected to be 10%.

Comparative Example 3

The preparation process is the same as in Example 1, except that the concentration of the chanterelle crude polysaccharide additive solution is selected to be 30%.

In order to facilitate the index detection of each subsequent test example, now according to the concentration of the chanterelle crude polysaccharide additive solution, the embodiment and the comparative example are numbered successively, wherein the comparative example 1 is numbered a (the concentration of the chanterelle crude polysaccharide additive solution is 0. %), comparative example 2 is numbered b (the concentration of chanterelle crude polysaccharide added liquid is 10%), and embodiment 1 is numbered c (the concentration of chanterelle crude polysaccharide added liquid is 20%), and comparative example 4 is numbered as d (concentration of chanterelle crude polysaccharide addition solution is 30%).

Test Example 1

Exploring the yeast growth curve in the dough fermentation process of the example and the comparative example

1.1 Sterilization of microbial laboratory equipment

Sterilize the prepared potato dextrose agar, test tubes, pipettes, dishes, conical flasks, measuring cylinders, measuring cups, and glass rods in a high-pressure steam sterilizer (conditions are 121° C. for 30 min).

1.2 Operation process

For detailed operations, see GB4789.15-2016, and repeat the yeast counting process for the remaining samples.

Example 1. The yeast growth curve in the dough fermentation process measured in Comparative Examples 1-3 is shown in Figure 1: During the dough fermentation process, the yeast in each sample increased slowly during the first 15-30 minutes, which was consistent with the initial The yeast count is low. After a period of value-added, the yeast in each sample entered a high-speed proliferation period within 30-120 minutes and reached the maximum number of yeast under the sample resource. Yeast can carry out alcoholic fermentation during the fermentation process, and various metabolites (carbon dioxide, alcohol, esters, aldehydes, etc.) are mixed with the physiological activities of other microorganisms in the dough to produce flavor substances, and at the same time, the dough environment is changed, resulting in the growth of yeast. Suppression reaches the maximum value. It can be observed from the line graph that the dough with chanterelle polysaccharide is the first to reach the maximum number of yeasts in the fermentation process than the dough without chanterelle polysaccharide, and the maximum number of yeasts in sample bc is greater than that in sample a, and the number of yeast in sample bc is greater than that in sample a. The maximum number of yeast in d is smaller than that of sample a. The increase of sugars in the extract accelerates the growth of various microorganisms in the dough, especially the increase in the number of yeasts. When the environment and other microorganisms in the dough inhibit the growth of yeasts, the number of yeasts increases to Another maximum value, because the concentration of the extract d is too high, it has a more obvious effect on the growth of other microorganisms in the dough, which makes the dough environment change rapidly and inhibits the growth of yeast in advance. The change in the number of yeast was related to the fermentation time of the dough. The line chart showed that when the concentration of the extract was 20%, the dough was fermented first.

Test Example 2

Exploring the change of pH value during the fermentation process of the dough of the example and the comparative example

Use an automatic pH meter to measure and record data for each sample, as shown in Figure 2: During the dough fermentation process, the growth of microorganisms is an important factor in reducing the pH value of the dough. The main microorganisms in the dough are yeast, lactic acid bacteria and acetic acid bacteria. As the dough fermentation progresses, the carbon dioxide produced by the yeast aerobic respiration is integrated into the water to produce carbonic acid, the anaerobic respiration produces acetic acid, and the lactic acid bacteria and acetic acid bacteria produce lactic acid and acetic acid, which continuously reduces the pH value of the dough. The line graph shows that the pH value of sample abd continues to decrease, the pH value of sample c after 100min tends to decrease, and the pH value of sample b changes the fastest. It can be seen from the graph of pH change that the concentration of chanterelles in sample c also promotes other bacteria in the dough, and after 100 minutes, the mutual inhibition of the bacteria is formed, resulting in a slow change in the pH value of the dough. . It can be seen from Figure 2 that when the concentration of the extract is 10%, the pH of the dough changes the fastest, and the most flavor substances are produced.

Test Example 3

Investigate the content changes of total titratable acids (TTA) in the dough fermentation process of the examples and comparative examples

Weigh 10 g of the sample into a conical flask, add 90 ml of distilled water, stir for 10 minutes, and let stand for 5 minutes. Using the acid-base neutralization titration method, titrate with 0.1mol/l NaOH to PH8.6, the volume of NaOH consumed is TTA, repeat the operation for each sample and record, the specific results are shown in Figure 3: During the fermentation process of the dough , the TTA in the dough increased with the fermentation time. Due to the different promoting effects of chanterelle polysaccharide supplements with different concentrations on yeast, the TTA content in the samples at different fermentation times is different. It can be seen from the line graph that the TTA content of sample c increases the fastest without adding chicken oil. The TTA content in sample a of bacterial polysaccharide increased the slowest. The metabolites of yeast growth promote the growth of other microorganisms in the dough, while the acidic metabolites produced by other microorganisms improve the living environment for the yeast and increase the total amount of TTA in the dough. It can be seen from the line graph that when the concentration of chanterelle polysaccharide extract is 20%, the increase rate of TTA in the dough fermentation process is the most obvious.

Test Example 4

Investigate the variation of free phenols in the dough fermentation process of the examples and comparative examples

Operation process: see GB31604.46-2016 for the steps, repeat the above operation for each sample, and then calculate the release of free phenol in the sample. The results are retained with two significant figures. The specific results are shown in Table 1.

The formula for calculating the content of free phenol in the sample is as follows:

X=0.01568×(V ₁ -V ₂ )×c×5÷m×100

X: the content of free phenol in the sample, in grams per hectogram (g/100g)

0.01568: The mass of phenol equivalent to 1.0mL sodium thiosulfate standard solution, the unit is grams per mole (g/mol)

V ₁ : volume of sodium thiosulfate standard solution consumed by reagent blank titration, in milliliters (mL)

V ₂ : the volume of sodium thiosulfate standard solution consumed by the titration sample, in milliliters (mL)

c: The actual concentration of the standard titration solution of sodium thiosulfate, in moles per liter (mol/L)

m: mass of the sample, in grams (g)

100: Conversion factor

Table 1 Changes in the amount of free phenol released

sample/time 0 1h 2h a 570 740 860 b 570 720 840 c 570 700 800 d 570 730 810

According to the results in Table 1, it can be seen from the previous results that the fermentation process is the physiological metabolic process of the microorganisms in the dough, and the amount of free phenol released in the dough is related to the degradation of cellulase in the dough. The results in Table 2 show that the chanterelle polysaccharide extract has an effect on the release of free phenols in the dough. According to the data, the optimum pH value of cellulase is 7.5. According to the pH value change diagram during the dough fermentation process, it can be seen that when the concentration of the extract is 20%, the growth of microorganisms in the dough enters the mutual inhibition stage. It is more suitable for cellulase degradation than sample abd.

Test Example 5

Exploring the change of water content after fermentation of chanterelle polysaccharide dough added in examples and comparative examples

The detailed operation steps are shown in GB5009.3-2016. The above operation is repeated for each sample. The calculation of the moisture content in the sample is shown in Figure 4: The moisture content in the dough is affected by many factors, including the water content in the dough recipe, fermentation Environment, the physiological activity of microorganisms in the dough. The water content of the dough recipe, the fermentation environment and the fermentation time are all fixed and will not affect the moisture content of the dough. The microbial activity in the dough is the main factor causing the different moisture content of the fermented dough. From 3.1, it can be known that the chanterelle polysaccharide extract can promote the microbial activity, especially when the chanterelle polysaccharide extract is 20%, the microbial activity is the most active. It can be seen from the figure that the addition of chanterelle polysaccharide has little effect on the moisture content of the dough when the concentration of chanterelle polysaccharide is 0% and 30%. good. The moisture content of sample c is 34%, and the moisture content of sample b is 31.5%. When the moisture content of the dough is too high, the dough is more likely to deform. The moisture content of sample b is close to 32%, which is more suitable as the optimal addition concentration for this experiment.

Test Example 6

Exploring Example and Comparative Example Dough Quality Analysis

6.1 Dough forming time

As shown in Figure 5: According to the record of the fermentation and molding time of the dough samples, the lower bar graph is obtained. It can be seen from the figure that the samples with the added chanterelle polysaccharide extract are more fermented than the samples without the chanterelle polysaccharide extract. Faster, the fermentation time of the sample with 20% of the extract added was the shortest, which was 30 minutes earlier than that of the sample without the addition of the extract. The fermentation process of the dough is the result of the microbial activity in the dough. From the previous count of yeast in the dough, it can be seen that the chanterelle polysaccharide extract promotes the increase of the number of yeast, thereby accelerating the dough fermentation process.

6.2 Changes in flavor substances in dough

The flavor substances in the dough are the products of microbial colony metabolism (due to the limitation of experimental equipment, the changes in the content of flavor substances in the dough cannot be analyzed, and the PH value of the dough and the total amount of TTA can be replaced by analysis). It can be seen from the change curve of pH value (Figure 2) that the pH value of sample abd is in the process of continuous reduction, and the pH value of sample c becomes gentle after 100min. From the change curve of total TTA (Figure 3), The change of TTA of the dough in the later stage of fermentation tended to be gentle, indicating that the change of pH value of the dough in the later stage of fermentation was caused by the accumulation of flavor substances in the dough. The fastest pH change was sample b, which produced the most flavor substances.

6.3 Changes of dietary fiber in dough

As shown in Figure 6: Dietary fiber can inhibit spoilage bacteria and reduce the production of carcinogens during the fermentation process. Under the action of cellulase, it provides the carbon source required for the growth of probiotics such as yeast. According to the information, the change of free phenol release during dough fermentation is caused by cellulase in dough, so the change of free phenol release is used to replace the decomposition of dietary fiber in dough. The higher the amount of free phenol released, the lower the activity of cellulase, and the less dietary fiber is broken down. It can be seen from the chart that after adding the chanterelle polysaccharide additive solution, in different fermentation time periods, the release of free phenols in the dough is reduced compared with that without adding the chanterelle polysaccharide additive solution. The amount of free phenol released is the least, and similarly, the content of dietary fiber in sample c is the least, that is, the amount of decomposition used is the largest.

6.4 Influence of moisture content of fermented dough on bread quality:

According to the data, the moisture content in the dough has a great influence on the physical structure of the bread. The following data are obtained by using the texture analyzer to measure the bread samples. big difference.

Table 2 Bread Texture Analysis Data Sheet

From the results in Table 2, it can be seen that the sample c with the highest moisture content is higher than other samples in terms of hardness and brittleness. Combined with the sensory score of the bread, it is known that the hardness and brittleness are too high to affect the taste and score of the bread. Compared with the sample cd, the sample b The chewiness is higher, and it is superior in sensory evaluation.

Test Example 7

The sensory evaluation of breads of Examples and Comparative Examples

The dough is made according to the experimental recipe, proofed, baked, and made into a tasting sample. 10 people (5 males and 5 females) were asked to form a scoring group to evaluate at room temperature and take the average value. The scoring criteria for bread are shown in Table 3.

Table 3 Sensory evaluation standard table

The baking sensory evaluation results of each group of fermented dough samples under the same baking conditions are shown in Table 4.

Table 4 Bread Sensory Evaluation Score

sample color form fragrance Taste touch total score a 16.3 15.5 17.2 17.5 16.5 83 b 17.5 16.1 17.2 18 16.8 85.6 c 17.8 16.5 17.4 17.8 16.5 85.8 d 17.2 15.9 17 17.9 16.6 84.6

It can be seen from the results in Table 4 that the four groups of breads abcd have no significant effect on the sensory score. In summary, through the detection and analysis of various biochemical indicators in the fermented dough, the chanterelle extract can accelerate the growth rate of yeast and shorten the fermentation time within a certain concentration; the microbial activity in the dough causes the pH value and the total amount of TTA to occur. changes, the accumulation of flavor substances accelerates, and the flavor quality of the dough is improved; the change of pH value inhibits the activity of cellulase, slows the release rate of free phenol, and increases the proportion of dietary fiber in the dough; the water produced by the microbial activity increases the moisture content of the dough, Change the dough quality; combined with the texture detection and sensory scoring of the bread, it is concluded that the suitable concentration of the chanterelle polysaccharide additive solution is 20%.

Claims (10)

1. a potato bread, it is characterized in that, this bread comprises the raw material of following mass ratio: flour 25g, potato flour 8g, water 12g, active dry yeast 0.25g, salt 0.5g, butter 0.5g, white granulated sugar 3g, bread Improver 0.15g, egg liquid 5g. 2. potato bread according to claim 1 is characterized in that, this bread also comprises chanterelle crude polysaccharide additive liquid. 3. potato bread according to claim 2 is characterized in that, the volume of described chanterelle crude polysaccharide addition solution is 2ml. 4. a preparation technology according to any potato bread described in claim 1～3, is characterized in that, this technology comprises the steps: (1) mixing: get flour, potato flour, water, active dry yeast, salt, white granulated sugar, bread improver, egg liquid, chanterelle crude polysaccharide addition liquid and add it to the basin, then stir in one direction to obtain the mixture for subsequent use; (2) kneading dough: kneading the mixture, allowing the dough to wake up for 5 minutes every kneading 10 minutes, then alternately kneading the dough for 10 minutes and resting the dough for 5 minutes to obtain the dough for later use; (3) Fermentation and baking: the dough is fermented in a fermentation box, and after completion, it is placed in an oven for 25 minutes at 180°C; (4) Cooling: take out the baking pan and cool at room temperature for 1 hour to obtain a potato bread. 5 . The preparation process according to claim 4 , wherein the active dry yeast in step (1) needs to be activated with warm water for 20 minutes before adding. 6 . 6. The preparation process according to claim 4, characterized in that, during the kneading described in step (2), the melted butter is added in the second kneading process. 7 . The preparation process according to claim 4 , wherein the fermentation temperature in step (3) is 37° C., and the fermentation time is 90 min. 8 . 8. preparation technology according to claim 4 is characterized in that, the described chanterelle crude polysaccharide additive solution of step (1) is obtained by the following method: (1) Drying: put the fresh and high-quality chanterelles into a constant temperature drying box to dry for 12h, and the temperature is set to 60°C to dry the chanterelles; (2) pulverization: use high-speed multifunctional pulverizer to pulverize the dried chanterelles for 5min, pass through a 60-mesh sieve, and obtain chanterelle powder for subsequent use; (3) hot water extraction: take the chanterelle powder and put it into a beaker, extract at a liquid-to-material ratio of 1:25, a water bath time of 2h, and 85°C; (4) Preparation of crude polysaccharide: the extract was centrifuged at 4000 r/min for 10 min by a high-efficiency centrifuge, and the supernatant was taken, and an equal amount of ethanol was added at 4°C overnight, and finally filtered and washed to obtain crude polysaccharide; (5) Preparation of polysaccharide additive solution: adding crude polysaccharide to distilled water to prepare a chanterelle crude polysaccharide additive solution with a concentration of 20%. 9. A potato bread prepared according to any one of the preparation processes of claims 4-8. 10. The potato bread according to claim 9, which is made from the following raw materials: flour 25g, potato flour 8g, water 12g, active dry yeast 0.25g, salt 0.5g, butter 0.5g, white granulated sugar 3g, bread improver 0.15g g, egg liquid 5g, chanterelle crude polysaccharide additive solution 2ml; it is characterized in that the concentration of described chanterelle polysaccharide is 20%.

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