阅读说明：本技术 一种马铃薯馒头的制备方法 (Preparation method of potato steamed bun ) 是由 马儿目拉 于 2018-09-13 设计创作，主要内容包括：本发明公开了马铃薯馒头的制备方法,包括如下步骤：第一步,和面：取马铃薯全粉50份、小麦粉50份、水100份和预先用温水调成糊状的面种3-8份,在和面机中搅拌5～10分钟；第二步,发酵；第三步,中和；第四步,成型：采用双辊螺旋成型机完成面团的定量分割和搓圆,然后装人蒸屉内；第五步,醒发；第六步,汽蒸；第七步,冷却,密封包装。与传统手工小麦馒头相比,本制备方法在制备过程中便于操控,减少资源浪费,降低劳动强度,产品质量更加稳定；通过本发明方法得到的马铃薯馒头具备更好的口感,劲道光滑,作为新一代的绿色食品,市场需求量不断扩大,产业化前景十分可观。(The invention discloses a preparation method of potato steamed bread, which comprises the following steps: step one, dough kneading: taking 50 parts of potato whole flour, 50 parts of wheat flour, 100 parts of water and 3-8 parts of flour which is prepared into paste by warm water in advance, and stirring in a flour mixer for 5-10 minutes; secondly, fermenting; thirdly, neutralizing; fourthly, forming: quantitatively dividing and rounding the dough by adopting a double-roller spiral forming machine, and then filling the dough into a steaming drawer; fifthly, proofing; sixthly, steaming; and seventhly, cooling, sealing and packaging. Compared with the traditional manual wheat steamed bread, the preparation method is convenient to control in the preparation process, reduces resource waste, reduces labor intensity and has more stable product quality; the potato steamed bread obtained by the method has better mouthfeel, is chewy and smooth, is used as a new generation of green food, has continuously expanded market demand and has considerable industrialization prospect.)

1. A preparation method of potato steamed bread is characterized by comprising the following steps: the method comprises the following steps:

step one, dough kneading:

taking 50 parts of potato whole flour, 50 parts of wheat flour, 100 parts of water and 3-8 parts of flour which is prepared into paste by warm water in advance, stirring in a flour mixer for 5-10 minutes, putting the flour into a fermentation cylinder when the flour is not sticky, elastic and smooth in surface, and the temperature of the flour is required to be 30 ℃;

step two, fermentation:

covering the upper cover of the fermentation cylinder with wet cloth, fermenting for 3 hours in a fermentation chamber with the room temperature of 26-28 ℃ and the humidity of 72% -78% until the volume of the dough is increased by 1-1.5 times, the internal honeycomb tissue is uniform, and the dough is obviously sour;

step three, neutralization:

feeding the fermented dough into a dough mixer; adding 3-5 parts of wheat flour and 3-5 parts of water, and stirring for 10-15 minutes until the dough is mature;

fourthly, forming:

quantitatively dividing and rounding the dough by adopting a double-roller spiral forming machine, and then filling the dough into a steaming drawer;

fifthly, proofing:

the fermentation temperature is 40 ℃, the humidity is 80 percent, and the time is 15 minutes;

sixthly, steaming:

utilizing boiler steam for 25 minutes;

step seven, cooling:

after 5 minutes of air-blowing cooling, the mixture is hermetically packaged by an aseptic packaging machine.

2. The method for preparing the potato steamed bread as claimed in claim 1, wherein: the dough kneading machine is a single-shaft S-shaped dough kneading machine or a crank type dough kneading machine.

3. The method for preparing the potato steamed bread as claimed in claim 1, wherein: in the third step, 0-5 parts of dissolved alkaline water is added during neutralization.

4. The method for preparing the potato steamed bread as claimed in claim 1, wherein: the preparation method of the flour seeds comprises the following steps:

first-time fermentation: 15 parts of low-gluten flour and 7.5 parts of clear water; kneading into a dough, and placing the dough into a clean sealed bottle greenhouse for fermentation for 17 hours;

second fermentation: 30 parts of low-gluten flour, 15 parts of clear water and 22.5 parts of original flour seeds after primary fermentation; kneading into a dough, putting into a clean sealed bottle, and fermenting for 17 hours;

and thirdly, freezing and storing the sealed bottle.

5. The method for preparing the potato steamed bread as claimed in claim 1, wherein: the double-roller spiral forming machine is characterized by further comprising a PLC, and the dough mixer, the fermentation chamber, the double-roller spiral forming machine and the boiler are respectively connected with the PLC.

6. The method for preparing the potato steamed bread as claimed in claim 5, wherein: the temperature in the preparation process is measured by a temperature sensor, the humidity is measured by a humidity sensor, and the temperature sensor and the humidity sensor are respectively connected with the PLC.

Technical Field

The invention belongs to the technical field of food processing and manufacturing, and particularly relates to a preparation method of potato steamed bread.

Background

For a long time, the steamed bread products mainly take wheat flour and potato starch as raw materials, potatoes can only produce sheet jelly, vermicelli and vermicelli, but cannot produce steamed bread, the production of the steamed bread in China always adopts manual and semi-manual process routes, the product standard and sanitary conditions are difficult to guarantee, and the quality grade is difficult to improve.

Disclosure of Invention

The invention aims to provide a preparation method of potato steamed bread, and the potato steamed bread prepared by the method has the advantages of high sanitary standard, smoothness, storage resistance and easiness in transportation; the production is not limited by seasons, the production efficiency is high, and the energy and the labor are saved; can completely solve the defects of the prior art.

The purpose of the invention is realized by the following technical scheme: a preparation method of potato steamed bread comprises the following steps:

step one, dough kneading:

taking 50 parts of potato whole flour, 50 parts of wheat flour, 100 parts of water and 3-8 parts of flour which is prepared into paste by warm water in advance, stirring in a flour mixer for 5-10 minutes, putting the flour into a fermentation cylinder when the flour is not sticky, elastic and smooth in surface, and the temperature of the flour is required to be 30 ℃;

step two, fermentation:

covering the upper cover of the fermentation cylinder with wet cloth, fermenting for 3 hours in a fermentation chamber with the room temperature of 26-28 ℃ and the humidity of 72% -78% until the volume of the dough is increased by 1-1.5 times, the internal honeycomb tissue is uniform, and the dough is obviously sour;

step three, neutralization:

feeding the fermented dough into a dough mixer; adding 3-5 parts of wheat flour and 3-5 parts of water, and stirring for 10-15 minutes until the dough is mature;

fourthly, forming:

quantitatively dividing and rounding the dough by adopting a double-roller spiral forming machine, and then filling the dough into a steaming drawer;

fifthly, proofing:

the fermentation temperature is 40 ℃, the humidity is 80 percent, and the time is 15 minutes;

sixthly, steaming:

utilizing boiler steam for 25 minutes; the traditional pot steaming method can also be adopted, the boiling water is required to be put in a drawer, the furnace fire is strong, and the food is steamed for 30 to 35 minutes to be cooked.

Step seven, cooling:

after 5 minutes of air-blowing cooling, the mixture is hermetically packaged by an aseptic packaging machine.

In a preferred embodiment, the dough mixer is a single-shaft S-shaped dough mixer or a bell-crank type dough mixer.

In the third step, 0 to 5 parts of dissolved alkali water is added during neutralization.

In a preferred embodiment, the method for preparing the flour comprises the following steps:

first-time fermentation: 15 parts of low-gluten flour and 7.5 parts of clear water; kneading into a dough, and placing the dough into a clean sealed bottle greenhouse for fermentation for 17 hours;

second fermentation: 30 parts of low-gluten flour, 15 parts of clear water and 22.5 parts of original flour seeds after primary fermentation; kneading into a dough, putting into a clean sealed bottle, and fermenting for 17 hours;

and thirdly, freezing and storing the sealed bottle.

And the double-roller spiral forming machine is characterized by further comprising a PLC (programmable logic controller), wherein the dough mixing machine, the fermentation chamber, the double-roller spiral forming machine and the boiler are respectively connected with the PLC.

As one of the preferable modes, the temperature in the preparation process is measured by a temperature sensor, the humidity is measured by a humidity sensor, and the temperature sensor and the humidity sensor are respectively connected with the PLC.

The working principle of the invention is as follows: adding wheat flour as an auxiliary material into potato whole flour, changing the structure of the whole flour through pretreatment to increase the viscosity of the potato whole flour, and facilitating forming, wherein the processed steamed bread is subjected to dough kneading, fermentation and dough rolling, then is subjected to strip rolling, forming, quantitative cutting and other processes, enters a cold air channel for cooling, and finally is inspected and packaged into a finished product; the nutritional ingredients of the whole potato flour are fully reserved through the processes of physical blending, forming, drying and the like, and the product quality is fully guaranteed. The invention replaces the traditional manual process with the mechanized production, improves the production rate of the steamed bread, and meets the living requirements of people.

Compared with the prior art, the invention has the beneficial effects that: compared with the traditional manual wheat steamed bread, the potato steamed bread prepared by the preparation method of the potato steamed bread provided by the invention has the following advantages:

1. the preparation method is convenient to control in the preparation process, reduces resource waste, reduces labor intensity and ensures more stable product quality;

2. the potato steamed bread obtained by the method has better mouthfeel, is chewy and smooth, is used as a new generation of green food, has continuously expanded market demand and has considerable industrialization prospect.

Detailed Description

The present invention will be further described with reference to the following examples.