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Frozen potato steamed bun added with antifreeze sericin peptide and preparation method thereof

A production method and potato technology, applied in the functions of food ingredients, yeast-containing food ingredients, food science, etc., can solve the problems of yeast damage, decreased vitality, decreased dough gas holding performance, and reduced bread volume, so as to prevent Fat deposition, improvement of gas-holding performance decline, and the effect of not shrinking the volume

Active Publication Date: 2017-02-22
SHANGHAI JIAO TONG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the destruction of the gluten network structure, the air-holding performance of the dough is reduced, and the activity of the yeast is reduced, which makes the proofing time longer, and the volume of the bread after proofing decreases, and the dough shrinks.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0060] Example 1: Potato frozen steamed bread added with sericin antifreeze peptide, the raw materials are: 40 parts of wheat flour, 20 parts of potato flour, 4 parts of sericin peptide, 2 parts of sugar, 1 part of salt, 1 part of yeast, 3 parts of gluten powder; 0.5 parts of carrageenan; 1 part of xanthan gum; 27.5 parts of water.

[0061] The preparation method comprises the following steps:

[0062] Step 1: Dissolve 1 portion of yeast in 38°C water, place it in a constant temperature incubator at 35°C for activation for 10 minutes, and obtain a yeast solution;

[0063] Step 2: Take wheat flour, potato flour, sericin peptide, sugar and salt according to the above weight parts into the dough mixer, add the yeast solution obtained in step 1 and stir and knead for 20 minutes to obtain dough;

[0064] Step 3: proof the dough obtained in step 2 in a constant temperature and humidity box at 35°C for 75 minutes to obtain fermented dough;

[0065] Step 4: After taking out the ferm...

Embodiment 2

[0068] Example 2: Potato frozen steamed bread added with sericin antifreeze peptide, the raw materials are: 30 parts of wheat flour, 30 parts of potato flour, 6 parts of sericin peptide, 1 part of sugar, 1 part of salt, 2 parts of yeast, 4 parts of gluten powder; 1 part of carrageenan; 1.5 parts of xanthan gum; 23.5 parts of water.

[0069] The preparation method comprises the following steps:

[0070] Step 1: Dissolve the yeast with 28°C water, place it in a 38°C constant temperature incubator and activate it for 10 minutes to obtain a yeast solution;

[0071] Step 2: Take wheat flour, potato flour, sericin peptide, sugar and salt according to the above weight parts into the dough mixer, add the yeast solution obtained in step 1 and stir and knead for 25 minutes to obtain dough;

[0072] Step 3: Proof the dough obtained in Step 2 in a constant temperature and humidity box at 38°C for 65 minutes to obtain fermented dough;

[0073] Step 4: After taking out the fermented dough...

Embodiment 3

[0076] Example 3: Potato frozen steamed bread added with sericin antifreeze peptide, the raw materials are: 20 parts of wheat flour, 40 parts of potato flour, 8 parts of sericin peptide, 2 parts of sugar, 2 parts of salt, 2 parts of yeast, 5 parts of gluten powder; 1 part of carrageenan; 2 parts of xanthan gum; 18 parts of water.

[0077] The preparation method comprises the following steps:

[0078] Step 1: Dissolve the yeast with 32°C water, place it in a constant temperature incubator at 38°C for activation for 8 minutes, and obtain a yeast solution;

[0079] Step 2: Take wheat flour, potato flour, sericin peptide, sugar and salt in the dough mixer according to the above parts by weight, add the yeast solution obtained in Step 1 and stir and knead for 30 minutes to obtain dough;

[0080] Step 3: Proof the dough obtained in Step 2 for 70 minutes in a constant temperature and humidity box at 38°C to obtain fermented dough;

[0081] Step 4: After taking out the fermented dou...

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Abstract

The invention discloses a frozen potato steamed bun added with an antifreeze sericin peptide. The raw material of the frozen potato steamed bun comprises the following ingredients in parts by weight: 20-40 parts of wheat meal, 20-40 parts of potato powder, 4-8 parts of sericin peptide, 0-5 parts of sugar, 0-2 parts of salt, 1-2 parts of yeast, 3-5 parts of vital gluten, 0.5-1 part of carrageenan, 1-2 parts of xanthan gum and 15-30 parts of water. The invention also provides a preparation method for the frozen potato steamed bun. According to the invention, the antifreeze sericin peptide and the potato powder are added into the frozen steamed bun, so that the steamed bun not only has the healthcare functions of regulating cholesterol, preventing fat deposition of cardiovascular system, preventing atherosclerosis, maintaining beauty and keeping young but also has excellent appearance, fluffy and fine taste and special strong fragrance, and the water retention capacity, air permeability and freezing thawing property of the frozen steamed bun and the freezing storage resistance of the yeast are improved.

Description

technical field [0001] The invention relates to a potato frozen steamed bun and a manufacturing method thereof, in particular to a potato frozen steamed bun added with sericin antifreeze peptide and a manufacturing method thereof. Background technique [0002] Pasta refers to food mainly made of flour. There are different types of pasta all over the world. In China, there are mainly: noodles, steamed buns, sesame seed cakes, dumplings, buns, etc. In the West, there are bread, various scones, etc., and there are many types. Mantou is a traditional noodle dish with Chinese characteristics. After thousands of years of evolution and development, it has been deeply integrated into the daily life of Chinese people, especially northerners, and has become a staple food and is deeply loved. However, fresh steamed buns are very prone to aging and are easily attacked by microorganisms, and their shelf life is short. Moreover, different groups of people currently have different require...

Claims

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Application Information

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IPC IPC(8): A23L7/104A23L33/10A23L33/18
CPCA23V2002/00A23V2200/3262A23V2200/326A23V2250/55A23V2250/76A23V2250/60A23V2250/5036A23V2250/5086A23V2200/308A23V2200/30A23V2200/32
Inventor 吴金鸿房郁雯陈珊珊马鸿承凌翓张莉王正武汪少芸谢凡
Owner SHANGHAI JIAO TONG UNIV
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