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Method for making dietary fiber bread by utilizing processing by-products of potato starches

A potato starch and dietary fiber technology, which is applied in the fields of application, baked food, food science, etc., can solve the problems of reduced sensory indicators such as starch color and smell, and functional properties inferior to A starch, etc., to achieve resource utilization and low production costs , nutrient-rich effect

Inactive Publication Date: 2015-05-27
LANZHOU INST OF CHEM PHYSICS CHINESE ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In this process, because B starch is placed in an aqueous solution rich in organic matter for a period of time, the fermentation will reduce the color, smell and other sensory indicators of starch, and its functional properties are not as good as A starch, so it is usually sold as a relatively low-end food raw material
At present, there is no literature report on making food with potato starch processing by-products as raw materials

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Raw material ratio: Main ingredients: 1 kg of potato starch processing by-products, 10 kg of high-gluten flour. Excipients: eggs (10% of the total mass of the main ingredients), milk powder (3% of the total mass of the main ingredients), butter (8% of the total mass of the main ingredients), active dry yeast (1.5% of the total mass of the main ingredients), sugar (the total mass of the main ingredients 10%), table salt (1% of the total mass of the main ingredients), gluten (0.5% of the total mass of the main ingredients), water (45% of the total mass of the main ingredients).

[0015] Preparation Process:

[0016] 1. Dough preparation: Dissolve the active dry yeast in warm water at 25~35°C in advance, the amount of water is half of the recipe, and let it stand for a while. After mixing the main ingredients, sugar, salt, milk powder and other dry ingredients, add yeast water, remaining water, and beaten eggs, and mix to form a dough. Knead the dough vigorously to make ...

Embodiment 2

[0023] Raw material ratio: Main ingredients: 1 kg of by-product of potato starch processing, 7.5 kg of high-gluten flour. Accessories: eggs (12.5% ​​of the total mass of main ingredients), milk powder (3.25% of the total mass of main ingredients), butter (10% of the total mass of main ingredients), active dry yeast (1.75% of the total mass of main ingredients), sugar (1.75% of the total mass of main ingredients), 12.5%), salt (1.25% of the total mass of the main ingredients), gluten (0.75% of the total mass of the main ingredients), water (40% of the total mass of the main ingredients).

[0024] Preparation process: with embodiment one.

Embodiment 3

[0026] Raw material ratio: Main ingredients: 1 kg of by-products of potato starch processing, 5 kg of high-gluten flour. Accessories: eggs (15% of the total mass of the main ingredients), milk powder (3.5% of the total mass of the main ingredients), butter (12% of the total mass of the main ingredients), active dry yeast (2.0% of the total mass of the main ingredients), sugar (2.0% of the main ingredients) 15% of the total mass), table salt (1.5% of the total mass of the main ingredients), gluten (1.0% of the total mass of the main ingredients), water (35% of the total mass of the main ingredients).

[0027] Preparation process: with embodiment one.

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Abstract

The invention discloses a method for making dietary fiber bread by utilizing processing by-products of potato starches, and belongs to the technical field of food processing. The dietary fiber bread is obtained by using processing by-products of potato starches and high protein flour as raw materials through dough preparation, fermentation, shaping, smoothing, baking and cooling. The dietary fiber bread has the advantages that the nutrition is rich, in addition, the loose and soft effects are achieved, the mouthfeel is good, the aging cannot easily occur, and green and healthy effects are achieved. The by-products obtained from process water discharged from a potato starch processing production line through centrifugal separation via a horizontal spiral centrifuge are adopted as raw materials, the resource utilization of the processing by-products of the potato starches is realized, in addition, the manufacturing process is simple, the production cost is low, and important significance is realized on propelling the potato main food process.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a method for making potato dietary fiber bread, in particular to a method for making dietary fiber bread by using potato starch processing by-products. Background technique [0002] Dietary fiber refers to substances that cannot be digested and absorbed by the small intestine of the human body and have health significance for the human body, including cellulose, hemicellulose, pectin, etc. Cellulose can absorb water to prevent the formation of ulcers and balance the glucose content in the blood; lignin can be combined with bile acid as a cation exchanger in the intestinal tract, which can reduce the content of cholesterol in the serum and prevent the occurrence of colorectal cancer; hemicellulose can interact with harmful Combination of heavy metal cations can also prevent excessive weight gain; pectin can reduce cholesterol levels and prevent gallstones. When there is a l...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00
Inventor 曾凡逵刘刚周添红
Owner LANZHOU INST OF CHEM PHYSICS CHINESE ACAD OF SCI
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