CN103392760A - Potato bread and making method thereof - Google Patents
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Abstract
The invention discloses potato bread and a making method thereof. The potato bread is made by adding whole potato flour and TCM powder, preparing dough, fermenting, shaping, re-fermenting, baking, cooling and the like, wherein the mass ratio of the whole potato flour, high gluten flour and the TCM powder is 8-15:100:0.1-2. The made potato bread is nutrient, healthy, soft, tasty, non-sticky, and rarely aged and has long shelf life. The making method of the potato bread is simple, the production cost is low, the products of the made bread are ready to eat, suitable for fast-paced life nowadays, and convenient to popularize.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of potato bread and preparation method thereof.
Background technology
Bread is a kind of take wheat as primary raw material, take yeast, egg, grease, kernel etc. as auxiliary material, add water to be modulated into dough, by fermentation, integer, moulding, bake, bakery product that the process such as cooling processes, it is of high nutritive value, instant, is subject to liking of consumers in general.But the hypotrophy face that it makes the contained corn gluten protein of material, reduced the nutritive value of bread, and the bread that processes of conventional formulation is very easily aging simultaneously, and the bad change of local flavor, affected quality and the sale of bread.The contained heat of the face that conventional method is made is high, eats easy obesity more, can not meet the pursuit of people's nutrient health.
Potato nutritional is abundant, except containing higher carbohydrate, also contain the multiple nutritional components such as protein, vitamin, carrotene, phosphorus, iron, calcium, its protein is full price albumen, 8 seed amino acids that contain needed by human, wherein lysine and tryptophane are higher, these two just general grain lack, therefore take potato full-powder as raw material, make the nutritive value that bread can improve bread.The potato full-powder starch granules is large simultaneously, contains natural phosphate group, and gelatinization point is low, gelatinization speed is fast, and retentiveness is good, and swelling capacity is large, and low-temperature stability is good, and special mouthfeel and fragrance can be provided, and is significant to the improvement of bread quality.Along with people constantly explore, the technology of potato processing bread has appearred adopting in the market, the Chinese invention patent that is 201210110213.0 as application number discloses a kind of potato bread freezing flour-dough and preparation method thereof, the nutrition of this kind potato bread freezing flour-dough is higher, improved texture and the mouthfeel of bread, but dough is at a large amount of electric energy of refrigerating process consumption, improved production cost, while making simultaneously, need to thaw, consume the time, be unsuitable for contemporary allegro life.
Summary of the invention
For the defect that exists in background technology, technical problem to be solved by this invention is to provide a kind of nutrient health, and bread is soft, tasty and refreshing, do not stick to one's teeth, and flexible, mouthfeel is good, be difficult for aging, potato bread that production cost is low and preparation method thereof.
For addressing the above problem the present invention, be achieved through the following technical solutions:
A kind of potato bread, described potato bread comprises potato full-powder, high-strength flour and Chinese herbal medicine powder, and three's mass ratio is 8～15:100:0.1～2.
In such scheme, described potato bread also comprises following raw material: 10～15 parts, egg, 3～5 parts of milk powder, 10～15 parts, butter, 2～8 parts of active dry yeasts, 2～5 parts of soyabean protein powders, 10～25 parts of sugar, 2～5 parts of salt, 0.2～1.0 part of bread improver, 30～60 parts, water; Take the gross mass umber of potato, high-strength flour and Chinese herbal medicine powder as 100 parts.
Preferably, to be red date powder and Herba Menthae powder mix by the mass ratio of 1～2:1 described Chinese herbal medicine powder, in the red date powder of interpolation, contains various bioactivators, and human body is had to the plurality kinds of health care effect of curing the disease; And Herba Menthae powder is the Flavouring spicery of day people powdery, and it has when hot refrigerant, warm body when cold.
Preferably, described bread improver is Gluten, and Gluten can strengthen the quality of gluten, improves the dough water absorption rate, strengthens the retentiveness of bread, improves its mouthfeel, stable topography, Shelf-life.
The preparation method of described potato bread comprises the following steps:
1) dough modulation: first will: sugar and salt dissolve in the hot water of 40～60 ℃, and, with the hot-water soak yeast of 25～35 ℃, make its activation; Potato full-powder, high-strength flour, Chinese herbal medicine powder, egg, milk powder, bread improver, soyabean protein powder and water are put into to mixer to be uniformly mixed, then add solvent yeast and sugar, salt solution, after stirring at low speed 2～5min is agglomerating, add butter, first stirring at low speed 1～2min, rapid stirring 3～8min, can pull into translucent uniformly to dough again;
2) fermentation: the dough that will become reconciled rubs up evenly, then in temperature, to be 25～30 ℃ be condition bottom fermentation 20～30min of 75～85% with humidity;
3) shaping: the dough that will ferment is cut into the face base of 50～100g, with the hand rubbing circle, pushes away the gas in dough, after the well shaped shape, packs into and scribbles in the roasting film of one deck grease;
4) proof: the roasting film that step 3) is equipped with to green compact is placed in proofing box, and regulating temperature is 35～40 ℃, and relative humidity is 80～85%, proofs 30～60min;
5) baking: the green compact after step 4) is proofed, on baking tray, then are put into baking box and are toasted 15～20min, 200～250 ℃ of the temperature of getting angry while wherein toasting, 180～210 ℃ of lower fiery temperature;
6) cooling: the bread of coming out of the stove is deviate to bake film and is placed in air and naturally cools to room temperature and pack after slightly cold.
Beneficial effect of the present invention is:
1, the present invention adopts and when making bread, adds potato full-powder and Chinese herbal medicine powder, through dough modulation, fermentation, shaping, proof, baking, the step such as cooling be made, the potato bread nutrient health that it is made, bread is soft, tasty and refreshing, do not stick to one's teeth, mouthfeel is good, be difficult for agingly, and the shelf life of bread is long.
2, the manufacture craft of potato bread of the present invention is simple, and production cost is low, and it is edible that the bread people that make unpack, and is suitable for current allegro life, is conducive to promote.
The specific embodiment
Below in conjunction with specific embodiment, the present invention is further explained to explanation, but does not limit the present invention.
A kind of potato bread, described potato bread comprises potato full-powder, high-strength flour and Chinese herbal medicine powder, and three's mass ratio is 8～15:100:0.1～2.
Described potato bread also comprises following raw material: 10～15 parts, egg, 3～5 parts of milk powder, 10～15 parts, butter, 2～8 parts of active dry yeasts, 2～5 parts of soyabean protein powders, 10～25 parts of sugar, 2～5 parts of salt, 0.2～1.0 part of bread improver, 30～60 parts, water; Take the gross mass umber of potato, high-strength flour and Chinese herbal medicine powder as 100 parts.
Wherein, described Chinese herbal medicine powder can mix for red date powder and the Herba Menthae powder mass ratio by 1～2:1.
Wherein, described bread improver can be Gluten.
The preparation method of above-mentioned potato bread comprises the following steps:
1) dough modulation: first sugar and salt are dissolved in the hot water of 40～60 ℃, and, with the hot-water soak yeast of 25～35 ℃, make its activation; Potato full-powder, high-strength flour, Chinese herbal medicine powder, egg, milk powder, bread improver, soyabean protein powder and water are put into to mixer to be uniformly mixed, then add solvent yeast and sugar, salt solution, after stirring at low speed 2～5min is agglomerating, add butter, first stirring at low speed 1～2min, rapid stirring 3～8min, can pull into translucent uniformly to dough again;
2) fermentation: the dough that will become reconciled rubs up evenly, then in temperature, to be 25～30 ℃ be condition bottom fermentation 20～30min of 75～85% with humidity;
3) shaping: the dough that will ferment is cut into the face base of 50～100g, with the hand rubbing circle, pushes away the gas in dough, after the well shaped shape, packs into and scribbles in the roasting film of one deck grease;
4) proof: the roasting film that step 3) is equipped with to green compact is placed in proofing box, and regulating temperature is 35～40 ℃, and relative humidity is 80～85%, proofs 30～60min;
5) baking: the green compact after step 4) is proofed, on baking tray, then are put into baking box and are toasted 15～20min, 200～250 ℃ of the temperature of getting angry while wherein toasting, 180～210 ℃ of lower fiery temperature;
6) cooling: the bread of coming out of the stove is deviate to bake film and is placed in air and naturally cools to room temperature and pack after slightly cold.
Embodiment 1:
A kind of potato bread, potato full-powder, high-strength flour and the Chinese herbal medicine powder mass ratio with 8:100:0.5 is evenly mixed, and add 10% egg, 3% milk powder, 10% butter, 2% active dry yeast, 2% soyabean protein powder, 10% sugar, 2% salt, 0.2% bread improver, 40% water that accounts for the said mixture gross mass; Wherein, to be red date powder and Herba Menthae powder mix by the mass ratio of 1:1 described Chinese herbal medicine powder, and bread improver is Gluten.
The preparation method of described potato bread, make according to the following steps:
1) dough modulation: first sugar and salt are dissolved in the hot water of 50 ℃, and, with the hot-water soak yeast of 30 ℃, make its activation; Again potato full-powder, high-strength flour, Chinese herbal medicine powder, egg, milk powder, bread improver, soyabean protein powder and water being put into to mixer is uniformly mixed, then add solvent yeast and sugar, salt solution, after stirring at low speed 3min is agglomerating, add butter, first stirring at low speed 1min, rapid stirring 5min, can pull into translucent uniformly to dough again;
2) fermentation: the dough that will become reconciled rubs up evenly, then in temperature, to be 28 ℃ be 80% condition bottom fermentation 25min with humidity;
3) shaping: the dough that will ferment is cut into the face base of 80g, with the hand rubbing circle, pushes away the gas in dough, after the well shaped shape, packs into and scribbles in the roasting film of one deck grease;
4) proof: the roasting film that step 3) is equipped with to green compact is placed in proofing box, and regulating temperature is 35 ℃, and relative humidity is 80%, proofs 50min;
5) baking: the green compact after step 4) is proofed, on baking tray, then are put into baking box and are toasted 15min, 220 ℃ of the temperature of getting angry while wherein toasting, 180 ℃ of lower fiery temperature;
6) cooling: the bread of coming out of the stove is deviate to bake film and is placed in air and naturally cools to room temperature and pack after slightly cold, obtain potato bread of the present invention.
Embodiment 2:
A kind of potato bread, potato full-powder, high-strength flour and the Chinese herbal medicine powder mass ratio with 10:100:1 is evenly mixed, and add 12% egg, 4% milk powder, 12% butter, 5% active dry yeast, 3% soyabean protein powder, 15% sugar, 4% salt, 0.4% bread improver, 50% water that accounts for the said mixture gross mass; Wherein, to be red date powder and Herba Menthae powder mix by the mass ratio of 2:1 described Chinese herbal medicine powder, and bread improver is Gluten.
The preparation method of described potato bread is identical with embodiment 1.
Embodiment 3:
A kind of potato bread, potato full-powder, high-strength flour and the Chinese herbal medicine powder mass ratio with 10:100:1 is evenly mixed, and add 12% egg, 4% milk powder, 12% butter, 5% active dry yeast, 3% soyabean protein powder, 15% sugar, 4% salt, 0.4% bread improver, 50% water that accounts for the said mixture gross mass; Wherein, to be red date powder and Herba Menthae powder mix by the mass ratio of 2:1 described Chinese herbal medicine powder, and bread improver is Gluten.
The preparation method of described potato bread, make according to the following steps:
1) dough modulation: first sugar and salt are dissolved in the hot water of 60 ℃, and, with the hot-water soak yeast of 35 ℃, make its activation; Again potato full-powder, high-strength flour, Chinese herbal medicine powder, egg, milk powder, bread improver, soyabean protein powder and water being put into to mixer is uniformly mixed, then add solvent yeast and sugar, salt solution, after stirring at low speed 5min is agglomerating, add butter, first stirring at low speed 2min, rapid stirring 8min, can pull into translucent uniformly to dough again;
2) fermentation: the dough that will become reconciled rubs up evenly, then in temperature, to be 30 ℃ be 85% condition bottom fermentation 20min with humidity;
3) shaping: the dough that will ferment is cut into the face base of 80g, with the hand rubbing circle, pushes away the gas in dough, after the well shaped shape, packs into and scribbles in the roasting film of one deck grease;
4) proof: the roasting film that step 3) is equipped with to green compact is placed in proofing box, and regulating temperature is 38 ℃, and relative humidity is 83%, proofs 40min;
5) baking: the green compact after step 4) is proofed, on baking tray, then are put into baking box and are toasted 20min, 230 ℃ of the temperature of getting angry while wherein toasting, 190 ℃ of lower fiery temperature;
6) cooling: the bread of coming out of the stove is deviate to bake film and is placed in air and naturally cools to room temperature and pack after slightly cold, obtain potato bread of the present invention.
Embodiment 4:
A kind of potato bread, potato full-powder, high-strength flour and the Chinese herbal medicine powder mass ratio with 12:100:1 is evenly mixed, and add 10% egg, 5% milk powder, 15% butter, 5% active dry yeast, 4% soyabean protein powder, 20% sugar, 5% salt, 0.8% bread improver, 60% water that accounts for the said mixture gross mass; Wherein, to be red date powder and Herba Menthae powder mix by the mass ratio of 1:1 described Chinese herbal medicine powder, and bread improver is Gluten.
The preparation method of described potato bread is identical with embodiment 3.
Embodiment 5:
A kind of potato bread, potato full-powder, high-strength flour and the Chinese herbal medicine powder mass ratio with 15:100:1.5 is evenly mixed, and add 10% egg, 5% milk powder, 15% butter, 8% active dry yeast, 2% soyabean protein powder, 20% sugar, 4% salt, 0.6% bread improver, 50% water that accounts for the said mixture gross mass; Wherein, to be red date powder and Herba Menthae powder mix by the mass ratio of 2:1 described Chinese herbal medicine powder, and bread improver is Gluten.
The preparation method of described potato bread, make according to the following steps:
1) dough modulation: first sugar and salt are dissolved in the hot water of 50 ℃, and, with the hot-water soak yeast of 30 ℃, make its activation; Again potato full-powder, high-strength flour, Chinese herbal medicine powder, egg, milk powder, bread improver, soyabean protein powder and water being put into to mixer is uniformly mixed, then add solvent yeast and sugar, salt solution, after stirring at low speed 5min is agglomerating, add butter, first stirring at low speed 1min, rapid stirring 5min, can pull into translucent uniformly to dough again;
2) fermentation: the dough that will become reconciled rubs up evenly, then in temperature, to be 35 ℃ be 80% condition bottom fermentation 20min with humidity;
3) shaping: the dough that will ferment is cut into the face base of 50g, with the hand rubbing circle, pushes away the gas in dough, after the well shaped shape, packs into and scribbles in the roasting film of one deck grease;
4) proof: the roasting film that step 3) is equipped with to green compact is placed in proofing box, and regulating temperature is 35 ℃, and relative humidity is 82%, proofs 40min;
5) baking: the green compact after step 4) is proofed, on baking tray, then are put into baking box and are toasted 18min, 220 ℃ of the temperature of getting angry while wherein toasting, 200 ℃ of lower fiery temperature;
6) cooling: the bread of coming out of the stove is deviate to bake film and is placed in air and naturally cools to room temperature and pack after slightly cold, obtain potato bread of the present invention.
Claims (5)
1. potato bread, it is characterized in that: described potato bread comprises potato full-powder, high-strength flour and Chinese herbal medicine powder, and three's mass ratio is 8～15:100:0.1～2.
2. potato bread according to claim 1, it is characterized in that: described potato bread also comprises following raw material: 10～15 parts, egg, 3～5 parts of milk powder, 10～15 parts, butter, 2～8 parts of active dry yeasts, 2～5 parts of soyabean protein powders, 10～25 parts of sugar, 2～5 parts of salt, 0.2～1.0 part of bread improver, 30～60 parts, water; Take the gross mass umber of potato, high-strength flour and Chinese herbal medicine powder as 100 parts.
3. potato bread according to claim 1 and 2 is characterized in that: to be red date powder and Herba Menthae powder mix by the mass ratio of 1～2:1 described Chinese herbal medicine powder.
4. potato bread according to claim 1, it is characterized in that: described bread improver is Gluten.
5. the preparation method of according to claim 1～4 described potato bread is characterized in that comprising the following steps:
1) dough modulation: first sugar and salt are dissolved in the hot water of 40～60 ℃, and, with the hot-water soak yeast of 25～35 ℃, make its activation; Potato full-powder, high-strength flour, Chinese herbal medicine powder, egg, milk powder, bread improver, soyabean protein powder and water are put into to mixer to be uniformly mixed, then add solvent yeast and sugar, salt solution, after stirring at low speed 2～5min is agglomerating, add butter, first stirring at low speed 1～2min, rapid stirring 3～8min, can pull into translucent uniformly to dough again;
2) fermentation: the dough that will become reconciled rubs up evenly, then in temperature, to be 25～30 ℃ be condition bottom fermentation 20～30min of 75～85% with humidity;
3) shaping: the dough that will ferment is cut into the face base of 50～100g, with the hand rubbing circle, pushes away the gas in dough, after the well shaped shape, packs into and scribbles in the roasting film of one deck grease;
4) proof: the roasting film that step 3) is equipped with to green compact is placed in proofing box, and regulating temperature is 35～40 ℃, and relative humidity is 80～85%, proofs 30～60min;
5) baking: the green compact after step 4) is proofed, on baking tray, then are put into baking box and are toasted 15～20min, 200～250 ℃ of the temperature of getting angry while wherein toasting, 180～210 ℃ of lower fiery temperature;
6) cooling: the bread of coming out of the stove is deviate to bake film and is placed in air and naturally cools to room temperature and pack after slightly cold.
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| CN104255853A (en) * | 2014-09-05 | 2015-01-07 | 中国农业科学院农产品加工研究所 | Ameliorant for improving fermenting property of mucedin-free dough, preparation method and application |
| CN104719381A (en) * | 2015-03-06 | 2015-06-24 | 中国农业科学院农产品加工研究所 | Potato shredded cake and making method thereof |
| CN104872524A (en) * | 2015-05-01 | 2015-09-02 | 黄志鹏 | Preparation method of bread employing potatoes as main body |
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