CN104905088A - A specific flour for potato dough skin and dumpling wrappers to make potatoes as a staple food - Google Patents
A specific flour for potato dough skin and dumpling wrappers to make potatoes as a staple food Download PDFInfo
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Abstract
The present invention belongs to the technical field of food processing and provides a specific flour for potato dough skin and dumpling wrappers to make potatoes as a staple food and solves the problems that the existing potato full flour has higher processing costs and more complex processing steps, the staple food products manufactured by the existing potato flour are difficult to mold, have high hardness, are not able to endure boiling, have low content of potato full flour and higher costs to make potato pasta. The preparation method of potato full flour comprises the following steps: selecting materials, cleaning and peeling, picking, slicing, blanching, cooling and oven-drying, milling, and mixing potato full flour and potato starch to make dough skin and dumpling wrappers. The manufacturing processes are time-saving, simple and convenient, the products are suitable for mass consumption and beneficial for promoting, the industrialized production of potato flour can be realized, and the products have stable quality; the specific flour for potato dough skin and dumpling wrappers is easy to mold, have good tenacity, full nutrition and good mouthfeel. All raw materials are from potatoes, do not add any food additive, can ensure food to be safe, healthy and green, and promote the consumption of the potatoes as a staple food. The specific flour for potato dough skin and dumpling wrappers to make potatoes as a staple food promotes China's sustainable development of agriculture and benefits people's nutrition and health.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of potato musculus cutaneus of potato staple food grain, dumpling skin tailored flour.
Background technology
China's grain increases production year after year in recent years, stock is plentiful, grain ration has safely definitely guarantee, but consider future longer one period China's grain demand remain rigidity growth trend, wheat, paddy rice, the large staple food grain of corn three is by cultivated land resource, the constraint of water resource and the impact of planting benefit, volume increase space is little, cost is high, and the volume increase space of potato is very large, cost is lower, in order to promote China's agricultural sustainable development, ensure grain security, this year, the Ministry of Agriculture proposed potato, namely our potato of often saying is as the main substitute of agricultural restructuring, advance potato staple food grain.Potato is expected to the fourth-largest staple food grain become after wheat, corn, paddy rice.Estimate that the potato of the year two thousand twenty more than 50% will consume as staple food grain.
Potato, formal name used at school potato, also known as potato, potato, foreign sweet potato etc.Potato originates in South America alpine region, and 18th century imported China into, and major production areas is distributed in the areas such as Southwestern China, northwest, northeast.On Dietetic Custom, potato is dish on common people's dining table but not staple food.But in trophic component, potato but follows rice, wheat more close, and differs far away with vegetables.
Potato production promoting space is large, nutritive value is higher, the diet structure of urban and rural residents can be improved, compare with wheat, paddy rice, the large staple food grain of corn three, potato also has the mineral matters such as the carrotene that do not have in wheat and rice and potassium except the carbohydrate containing needed by human, protein, dietary fiber, is more of value to the nutrition of people with healthy.
Present employing potato makes wheaten food, raw material is not potato entirely, owing to not containing mucedin in potato, shaping difficulty, large, the coctolabile problem of hardness is there is when making the staple food products such as steamed bun, noodles, therefore grind by potato the potato full-powder made in the feed and only account for 35%-40%, remaining part needs to add wheat flour, when obvious existing mealy potato makes wheaten food, mealy potato is not primary raw material, primary raw material remains wheat flour, cause the cost making potato wheaten food at present higher, the low consumption of mealy potato becomes the subject matter of restriction potato staple food grain.
Because potato contained humidity is more, compare wheat, corn and paddy rice, the more difficult storage of potato.In order to solve storage problem, potato is processed into potato full-powder by way exactly most effectively, and full powder can preserve more than 15 years at normal temperatures.Potato is processed into farina by current domestic most enterprise.Full powder and starch are very different, and full powder is the face of wearing into potato, and be full of vitamin ingredients and the material such as starch, carbohydrate, current processing cost is higher, operation more complicated; Farina is then potato is pulverized backlash to add appropriate water, the white powder precipitated after filtering, and the inside has lacked carbohydrate and other many nutritional labelings, and the shelf-life only has 2 years, cannot meet long-term storage requirement.What therefore potato full-powder was processed applies the core and key that also become potato staple food grain.
Beijing the Chinese Academy of Agricultural Sciences machining, scientists is carrying out the research of potato staple food grainization always.After the Spring Festival in 2014, the potato noodles that potato full-powder content reaches 20% are successfully produced, and technology improves constantly afterwards, in August, 2014, containing the product testing success of potato powder 40%.Secret formula is then introduce to improve flexible special plant albumen in potato full-powder.The powdery product that fresh potato obtains through dehydrating is referred to as potato full-powder, but potato full-powder is not containing mucedin, when making steamed bun, noodles, and the technology barrier such as there is shaping difficulty, treacle is raised difficult questions, hardness is large.Therefore, when potato full-powder makes noodles, steamed bun etc., potato full-powder content is low, and when improving potato full-powder content, shaping is again insoluble problem.
Summary of the invention
The present invention is higher in order to solve existing full potato starch processing cost, operation more complicated; And there is shaping difficulty, hardness large, coctolabile problem during the existing full potato starch making staple food products such as steamed bun, noodles, full potato starch content is low, makes the high in cost of production problem of potato wheaten food, provides a kind of potato musculus cutaneus of potato staple food grain, dumpling skin tailored flour.
The present invention is realized by following technical scheme: a kind of potato musculus cutaneus of potato staple food grain, dumpling skin tailored flour, be prepared from by the raw material of following weight portion: full potato starch 70-90 part, potato starch 10-30 part.
Optimization formula is: full potato starch 80 parts, potato starch 20 parts.
Utilize the potato musculus cutaneus of above-mentioned potato staple food grain, dumpling skin tailored flour prepares potato musculus cutaneus, the method for dumpling skin is: get full potato starch, potato starch in proportion, after mixing, add cold water and face, roll into pancake shape, steam 10-15min and be musculus cutaneus; Add fillings after rolling into pancake shape, steam and be steamed dumpling, boil as boiled dumpling.
The preparation method of described full potato starch comprises the steps:
(1) select raw material: choose that eye is shallow, potato shape is good, potato yellowish pink white, content of reducing sugar is low, the poor kind of solanine, removing mildew and rotten block, and the raw material chosen is sent into water punching, water ballast formula private library;
(2) clean, remove the peel, select: potato is delivered in rotary drum washer by water ballast and cleaned up, adopt the cortex that diamond dust skinning machine removing 0.3-0.6mm is thick, adopt clear water spray irrigation after peeling, again pick removing eye and pathology potato, qualified potato again cleans, sprays;
(3) cut into slices: the potato that cleans up after peeling is sent in cutting machine and cut into the thick thin slice of 1.5-10mm, cut into slices laggard enter in edible brine pit bath wash, remove the starch on surface;
(4) blanching: cleaned potato chips is sent into blanching, boiling, conveying integrated precooker 94-100 DEG C of boiling 8-10min;
(5) cool, dry: well-done potato chips adopts normal-temperature water cleaning to be cooled to room temperature, then water ballast sends into material water separator, water filtration precipitation Posterior circle utilizes, and potato grain sends into the oven dry carrying out three phases in baking oven, dries 2-2.5h for first stage: 60-80 DEG C, dry 1-1.5h for second stage: 40-60 DEG C, dry 1-1.5h, be then cooled to normal temperature, make moisture≤8% of potato grain for phase III: 30-40 DEG C, through special color code pickout apparatus, select white qualified finished product and store;
(6) powder process: the potato grain of storage is crushed to 80-100 order with flour mill.
The eating method of potato musculus cutaneus: make meat whistle according to individual taste mutton or pork condiment etc. and dip in edible.Making soup-meagre with cucumber, carrot, caraway, vinegar, Chinese prickly ash, sesame oil, capsicum, condiment etc. dips in edible, also can cold and dressed with saucely eat.Shallot, vegetables, cold cuts can be rolled up, dip in sesame paste, sweet fermented flour sauce, barbecue etc. edible.Can fry edible with meat, vegetables collocation.Adopt the mealy potato musculus cutaneus that full potato starch makes, strength road, softness, icy, vinegar-pepper good to eat, suitable for four seasons, " white, thin, light, soft, muscle, perfume (or spice) " and well-known, nice and cool good to eat.The dumpling adopting mealy potato dumpling leather to do not easily is given the game away, and cooks rear color and luster bright, namely has the delicate fragrance that potato is exclusive, have again the fragrance of filling for dumplings, and mouthfeel is unique.
Full potato starch of the present invention has exquisiteness that flour do not reach, soft, with potato starch with the use of, rationally remain the original nutritional labeling of potato and pure quality.Prepare potato musculus cutaneus, dumpling skin process saves time, simply, conveniently, be applicable to popular edible, consumer is easy to accept also to be beneficial to popularization, achieves the large-scale industrialized production of mealy potato, constant product quality; Also solve simultaneously fresh potato can not long-time storage and potato ratio improve after the problem of not easy-formation, staple food is easily shaping, sustained, comprehensive nutrition, good mouthfeel, has the fragrant of potato uniqueness.After the potato musculus cutaneus produced cooks, can heat eat, also can be cold and dressed with sauce, toughness foot, chews strength, the dumpling skin class of production, and toughness foot, chews strength, cold food heat food.
In potato musculus cutaneus prepared by the present invention, dumpling skin, the content of full potato starch is up to more than 70%, all the other are potato starch, all raw materials all come from potato, do not add any food additives, ensure that the safe, healthy of food, green, the content of mealy potato improves, and promotes that potato is consumed as staple food grain further.Because the volume increase space of potato is very large, cost is lower, can promote China's agricultural sustainable development.Potato also has the mineral matters such as the carrotene that do not have in wheat and rice and potassium except the carbohydrate containing needed by human, protein, dietary fiber, is more of value to the nutrition of people with healthy.
The invention solves owing to not containing mucedin in potato, there is shaping difficulty, large, the coctolabile problem of hardness when making the staple food products such as steamed bun, noodles, raw material all comes from potato, reduces the cost of manufacture of staple food grain, be easy to promote, improve the prospect that the marketization is produced.
Detailed description of the invention
Embodiment 1: a kind of potato musculus cutaneus of potato staple food grain, dumpling skin tailored flour, be prepared from by the raw material of following weight portion: full potato starch 70 parts, potato starch 30 parts.
Utilize the potato musculus cutaneus of above-mentioned potato staple food grain, dumpling skin tailored flour prepares potato musculus cutaneus, the method for dumpling skin is: get full potato starch, potato starch in proportion, after mixing, add cold water and face, roll into pancake shape, steam 10-15min and be musculus cutaneus; Add fillings after rolling into pancake shape, steam and be steamed dumpling, boil as boiled dumpling.
The preparation method of described full potato starch comprises the steps:
(1) select raw material: choose that eye is shallow, potato shape is good, potato yellowish pink white, content of reducing sugar is low, the poor kind of solanine, removing mildew and rotten block, and the raw material chosen is sent into water punching, water ballast formula private library;
(2) clean, remove the peel, select: potato is delivered in rotary drum washer by water ballast and cleaned up, adopt the cortex that diamond dust skinning machine removing 0.3mm is thick, adopt clear water spray irrigation after peeling, again pick removing eye and pathology potato, qualified potato again cleans, sprays;
(3) cut into slices: the potato that cleans up after peeling is sent into dicer and cut into the thick thin slice of 1.5mm, cut into slices laggard enter in edible brine pit bath wash, remove the starch on surface;
(4) blanching: cleaned potato chips is sent into blanching, boiling, conveying integrated precooker 94 DEG C of boiling 10min;
(5) cool, dry: well-done potato chips adopts normal-temperature water cleaning to be cooled to room temperature, then water ballast sends into material water separator, water filtration precipitation Posterior circle utilizes, and potato grain sends into the oven dry carrying out three phases in baking oven, the first stage: dry 2.5h for 60 DEG C, second stage: dry 1h for 60 DEG C, phase III: dry 1.5h, be then cooled to normal temperature, make moisture≤8% of potato grain for 30 DEG C, through special color code pickout apparatus, select white qualified finished product and send into warehouse for finished product storage;
(6) powder process, packaging: the potato grain of storage is crushed to 80-100 order with flour mill.
Embodiment 2: a kind of potato musculus cutaneus of potato staple food grain, dumpling skin tailored flour, be prepared from by the raw material of following weight portion: full potato starch 80 parts, potato starch 20 parts.
Utilize the potato musculus cutaneus of above-mentioned potato staple food grain, dumpling skin tailored flour prepares potato musculus cutaneus, the method for dumpling skin is: get full potato starch, potato starch in proportion, after mixing, add cold water and face, roll into pancake shape, steam 10-15min and be musculus cutaneus; Add fillings after rolling into pancake shape, steam and be steamed dumpling, boil as boiled dumpling.
In the preparation method of described full potato starch: the cortex that potato removing 0.5mm is thick, dicer cuts into the thick thin slice of 5mm; Blanching, boiling, conveying integrated precooker 97 DEG C of boiling 9min; Drying course is: the first stage: dry 2.2h, second stage for 70 DEG C: dry 1.5h, the phase III for 40 DEG C: dry 1.3h, be then cooled to normal temperature, make moisture≤8% of potato grain for 35 DEG C.All the other steps are with method described in embodiment 1.
Embodiment 3: a kind of potato musculus cutaneus of potato staple food grain, dumpling skin tailored flour, be prepared from by the raw material of following weight portion: full potato starch 90 parts, potato starch 10 parts.
Utilize the potato musculus cutaneus of above-mentioned potato staple food grain, dumpling skin tailored flour prepares potato musculus cutaneus, the method for dumpling skin is: get full potato starch, potato starch in proportion, after mixing, add cold water and face, roll into pancake shape, steam 10-15min and be musculus cutaneus; Add fillings after rolling into pancake shape, steam and be steamed dumpling, boil as boiled dumpling.
In the preparation method of described full potato starch: the cortex that potato removing 0.6mm is thick, dicer cuts into the thick thin slice of 10mm; Blanching, boiling, conveying integrated precooker 100 DEG C of boiling 8min; Drying course is: the first stage: dry 2h, second stage for 80 DEG C: dry 1.3h, the phase III for 50 DEG C: dry 1h for 40 DEG C, be then cooled to normal temperature, make moisture≤8% of potato grain, all the other steps are with method described in embodiment 1.
The potato musculus cutaneus of potato staple food grain, the testing result of dumpling skin tailored flour are in table 1, and test basis is: GB/T5508-2011, GB/T5509-2008 etc.:
Table 1
The eating method of potato musculus cutaneus: make meat whistle according to individual taste mutton or pork condiment etc. and dip in edible.Making soup-meagre with cucumber, carrot, caraway, vinegar, Chinese prickly ash, sesame oil, capsicum, condiment etc. dips in edible, also can cold and dressed with saucely eat.Shallot, vegetables, cold cuts can be rolled up, dip in sesame paste, sweet fermented flour sauce, barbecue etc. edible.Can fry edible with meat, vegetables collocation.Adopt the mealy potato musculus cutaneus that full potato starch makes, strength road, softness, icy, vinegar-pepper good to eat, suitable for four seasons, " white, thin, light, soft, muscle, perfume (or spice) " and well-known, nice and cool good to eat.The dumpling adopting mealy potato dumpling leather to do not easily is given the game away, and cooks rear color and luster bright, namely has the delicate fragrance that potato is exclusive, have again the fragrance of filling for dumplings, and mouthfeel is unique.
Claims (4)
1. potato musculus cutaneus, the dumpling skin tailored flour of potato staple food grain, is characterized in that: be prepared from by the raw material of following weight portion: full potato starch 70-90 part, potato starch 10-30 part.
2. potato musculus cutaneus, the dumpling skin tailored flour of a kind of potato staple food grain according to claim 1, is characterized in that: be prepared from by the raw material of following weight portion: full potato starch 80 parts, potato starch 20 parts.
3. utilize the potato musculus cutaneus of a kind of potato staple food grain described in claim 1 or 2, method that dumpling skin tailored flour prepares potato musculus cutaneus, dumpling skin, it is characterized in that: get full potato starch, potato starch in proportion, add cold water and face after mixing, roll into pancake shape, steam 10-15min and be musculus cutaneus; Add fillings after rolling into pancake shape, steam and be steamed dumpling, boil as boiled dumpling.
4. potato musculus cutaneus, the dumpling skin tailored flour of a kind of potato staple food grain according to claim 1 and 2, is characterized in that: the preparation method of described full potato starch comprises the steps:
(1) select raw material: choose that eye is shallow, potato shape is good, potato yellowish pink white, content of reducing sugar is low, the poor kind of solanine, removing mildew and rotten block, and the raw material chosen is sent into water punching, water ballast formula private library;
(2) clean, remove the peel, select: potato is delivered in rotary drum washer by water ballast and cleaned up, adopt the cortex that diamond dust skinning machine removing 0.3-0.6mm is thick, adopt clear water spray irrigation after peeling, again pick removing eye and pathology potato, qualified potato again cleans, sprays;
(3) cut into slices: the potato that cleans up after peeling is sent in cutting machine and cut into the thick thin slice of 1.5-10mm, cut into slices laggard enter in edible brine pit bath wash, remove the starch on surface;
(4) blanching: cleaned potato chips is sent into blanching, boiling, conveying integrated precooker 94-100 DEG C of boiling 8-10min;
(5) cool, dry: well-done potato chips adopts normal-temperature water cleaning to be cooled to room temperature, then water ballast sends into material water separator, water filtration precipitation Posterior circle utilizes, and potato grain sends into the oven dry carrying out three phases in baking oven, dries 2-2.5h for first stage: 60-80 DEG C, dry 1-1.5h for second stage: 40-60 DEG C, dry 1-1.5h, be then cooled to normal temperature, make moisture≤8% of potato grain for phase III: 30-40 DEG C, through special color code pickout apparatus, select white qualified finished product and store;
(6) powder process: the potato grain of storage is crushed to 80-100 order with flour mill.
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Cited By (3)
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| CN106387765A (en) * | 2016-08-31 | 2017-02-15 | 王新庆 | Manufacture method of cooked full-price potato food |
| CN108378278A (en) * | 2018-01-16 | 2018-08-10 | 上海交通大学 | Potato boiled dumpling composition and preparation method thereof |
| CN114223839A (en) * | 2021-12-21 | 2022-03-25 | 辽宁吴大嫂食品有限公司 | Fried dumplings with potato pickled vegetable stuffing |
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