CN108169436A - It is precisely controlled the method for potato fresh sweet potato mud water content and potato steamed bun production method - Google Patents

Abstract

The invention provides a method for accurately controlling the water content of fresh potato mash and a method for making potato steamed buns. The method for accurately controlling the water content of fresh potato mash is obtained through experiments using tunnel-type microwave dehydration equipment to dehydrate, and the first-stage mashed potatoes are formed at different dehydration temperatures. The relational formula between the dehydration time of the secondary mashed potatoes with the required water content and the dry matter content of fresh potatoes: y=ax+b, in the formula, y is the dehydration time, x is the dry matter content of fresh potatoes, a, b Be a constant, then use the same tunnel microwave dehydration equipment as in the test, use the dehydration time calculated according to the above relational expression and the dehydration temperature corresponding to the above relational expression to dehydrate the first-grade mashed potatoes of fresh potatoes to be processed; potato steamed bread production Methods Fresh potato second-grade mashed potatoes with a water content of 60±1wt%, wheat flour and yeast powder were used as raw materials, and the raw materials were put into the production line for automatic mixing and kneading, noodle rolling, primary proofing and steaming.

Description

Method for accurately controlling water content of fresh potato mash and method for making potato steamed buns

technical field

The invention belongs to the field of potato staple food processing, in particular to a method for controlling the water content of fresh potato mash and a method for making potato steamed buns.

Background technique

Potatoes are comprehensive in nutrition, containing carbohydrates, proteins, vitamins, minerals, dietary fiber and other nutrients necessary for human body. The content of lysine is much higher than that of rice and wheat. Potatoes also have carrots that rice and wheat cannot provide. white. Potato staple food processing products refer to adding wheat flour to potato flour (adding at a rate of 30% or more) to produce steamed buns, noodles and other staple food varieties. It does not affect the taste and flavor of the staple food while retaining the nutritional content of potatoes. This strategy has new It is of great significance to improve the dietary nutrition of residents during the period, ensure national food security, and sustainable agricultural development.

Steamed buns are the traditional staple food of Chinese residents. It has been eaten for more than 2,000 years and occupies a very important position in the dietary structure of the Chinese people. Therefore, potato steamed buns are an important form of staple food development. The existing method of making potato steamed buns is usually to mix whole potato flour and wheat flour in a weight ratio of 3:7, supplemented with yeast, baking powder, soft white sugar, etc., and then add water to form a dough→proofing→rubbing strips→preparation→ Forming→second proofing→cooking and other steps to make the finished product. The production process of potato whole powder is to wash, peel, cook, mash and other processes of tuber potatoes, and then dehydrate and dry to form fine particles, flakes or powder. Due to the high water content of fresh potato tubers (mostly processed varieties are 76-82%), the energy consumption and cost of hot air drying and processing into whole powder are relatively high, especially in low-light and humid areas. , and when making steamed buns with whole potato flour, it is necessary to add water and knead the noodles again, so the drying process in the preparation of whole potato flour is undoubtedly a waste.

Contents of the invention

The purpose of the present invention is to overcome the deficiencies of the prior art, to provide a method for precisely controlling the water content of fresh potato mash and a method for making potato steamed buns with secondary potato mash and wheat flour as raw materials, so as to simplify fresh potato mash and potato steamed buns. The production process of the steamed buns reduces energy consumption and labor costs, realizes the large-scale production of potato steamed buns in which flour is directly added to mashed potatoes, and improves the production capacity of potato steamed buns.

The method for accurately controlling the water content of fresh potato puree described in the present invention has the following steps:

(1) Select fresh potatoes of at least 5 different varieties as test potatoes, and measure the dry matter content of each test potato respectively, and then use each test potato to make first-grade mashed potatoes;

(2) Dehydration tests were carried out on the first-grade mashed potatoes of each test potato using tunnel-type microwave dehydration equipment at different dehydration temperatures, and the dehydration time and dehydration time of the second-grade mashed potatoes with the required water content were obtained by dehydration of the first-grade mashed potatoes at different dehydration temperatures. The relational expression of the dry matter content of fresh potato: y=ax+b, in the above formula, y is dehydration time, and unit is second, and x is the dry matter content of fresh potato, and unit is g/100g fresh potato, a, Both b are constants, which are related to the length of the microwave heating box and the dehydration temperature of the tunnel microwave dehydration equipment;

(3) Determination of the dry matter content of the fresh potato to be processed, and then substitute the measured dry matter content into the dehydration time corresponding to the same water content obtained in step (2) according to the required water content of the fresh potato secondary mash The relational formula y=ax+b of the dry matter content of fresh potatoes can be obtained by calculating the dehydration time of the first-grade mashed potatoes to be processed under a certain dehydration temperature to form the second-grade mashed potatoes with the required water content ;

(4) Use the tunnel type microwave dehydration equipment of the microwave heating box identical in length with step (2), the dehydration temperature corresponding to the dehydration time calculated by step (3) and the relational expression y=ax+b described in step (3) Dehydration of the first-grade mash of fresh potatoes to be processed can obtain the second-grade mash of fresh potatoes with the required water content, realizing precise control of the water content of the second-grade fresh potato mash.

The test shows that when the length of the microwave heating box of the tunnel-type microwave dehydration equipment is 6m and the dehydration temperature is 300°C, the dehydration time of fresh potatoes to form the second-grade mash with a water content of 60±1wt% is the same as that of the potato The relationship formula of dry matter content of fresh potato is: y=-17.38x+619.9.

The preparation method of potato steamed bread of the present invention, step is as follows:

(1) According to the above-mentioned method, prepare fresh potato second-grade mashed potatoes with a water content of 60 ± 1wt%;

(2) fresh potato secondary mashed potatoes, wheat flour and yeast powder with a water content of 60 ± 1wt% prepared in step (1) are raw materials, and the weight ratio of described fresh potato secondary potato mashed to wheat flour is 26.8:25 (equivalent to making potato steamed bread by mixing whole potato flour and wheat flour at a weight ratio of 3:7), the weight of yeast powder is 1% of the total weight of fresh potato, second-grade potato mash and wheat flour, and each is measured according to the above ratio Raw materials and the measured raw materials enter the production line for automatic mixing and noodle and rolling noodle forming;

(3) steaming and curing the shaped steamed bread blanks obtained in step (2) to obtain potato steamed bread.

In the method for making the above-mentioned potato steamed bread, the proofing temperature of the formed steamed bread base is 37-42° C., the relative humidity is 75-84%, and the proofing time is limited to the double volume of the formed steamed bread base and a uniform honeycomb structure inside.

In the preparation method of the above-mentioned potato steamed buns, the steaming and curing temperature is 95-105° C., and the time is 20-25 minutes.

In the preparation method of the above-mentioned potato steamed buns, the tunnel-type microwave dehydration equipment used is conventional equipment, which can be purchased from the market or commissioned for processing.

Compared with the prior art, the present invention has the following beneficial effects:

1. Since the first-grade mashed potatoes are dehydrated by tunnel-type microwaves, and through the determination of the length of the microwave heating box and the dehydration temperature, the dehydration time and the freshness of potatoes when the water content of the first-grade mashed potatoes are reduced to the required water content are obtained. The relational expression of the dry matter content of potatoes, thus conveniently realizes the precise control of the water content of the second-grade potato mash, and provides a guarantee for directly using the second-grade potato mash to make staple foods containing potatoes.

2. Since the water content of the first-grade potato mash can be reduced to the required water content only through the tunnel-type microwave dehydration, the operation is simplified, labor is reduced, and the cost of making the second-grade mash is reduced.

3, the preparation method of the potato steamed bread of the present invention is that fresh potato puree, wheat flour and yeast powder with water content are 60 ± 1wt% as raw material, and preferably the proportioning of fresh potato puree, wheat flour and yeast powder, There is no need to add external water, and the steamed steamed buns can be obtained by steaming and curing the formed steamed bun blanks once, so that not only the process is simplified, but also the potato steamed buns that meet the taste and nutritional needs of consumers are obtained, and it is also different from the existing ones. Compared with the method for making potato steamed buns, energy consumption can be reduced by at least 20%, and labor consumption can be reduced by 30%.

4. The method for making potato steamed buns of the present invention is beneficial to assembly line production, and can improve processing efficiency and production capacity.

Description of drawings

Fig. 1 is a schematic diagram of tunnel type microwave dehydration equipment used in the method for accurately controlling the water content of fresh potato mash according to the present invention; in the figure, 1 power cabinet, 2 conveyor belts, 3 control cabinets, 4 cameras, 5 dehumidification mouth, 6 microwave power supply cabinets, 7 racks, 8 microwave heating boxes, 9 microwave suppressors, and 10 commutation cabinets.

Fig. 2 is a relationship diagram between the microwave dehydration time for forming secondary mashed potatoes and the dry matter content of fresh potatoes in the method for precisely controlling the water content of fresh potato mash according to the present invention.

Fig. 3 is a schematic diagram of potato steamed buns obtained by the method for making potato steamed buns according to the present invention, wherein (a) is the No. 5 potato steamed bun of Rong Ziyu, and (b) is the No. 10 Zhongshu potato steamed bun.

Detailed ways

The method for precisely controlling the water content of fresh potato mashed potatoes and the method for making potato steamed bread according to the present invention will be further described through examples and in conjunction with the accompanying drawings.

Example 1

In this embodiment, 9 different varieties of fresh potatoes were selected as test potatoes, and a second-grade fresh potato mash with a water content of 60±1wt% was produced by using tunnel-type microwave dehydration equipment.

The tunnel type microwave dehydration equipment is shown in Fig. 1, mainly consists of a power cabinet 1, a conveyor belt 2, a control cabinet 3, a camera 4, a microwave power supply cabinet 6, a frame 7, a microwave heating box 8, a microwave suppressor 9 and a reversing The cabinet 10 is composed. The tunnel microwave dehydration equipment is equipped with 3 sections of microwave heating boxes, and each section of the microwave heating box is equipped with a door, and a protection switch is installed on the door. When the door is not closed properly, the equipment will not work; in sections 2 and 3 The top of the microwave heating box 8 is respectively equipped with a moisture discharge port 5, and an air volume adjustment valve and a cold water receiving tank are added to the outlet of the moisture discharge port; a microwave energy feeding port is opened on the top of each section of the microwave heating box 8 to ensure that the material is heated The uniformity of drying; an infrared radiation temperature measurement probe is equipped in the middle of the microwave heating box 8 to display the material temperature here in real time (the temperature of the infrared temperature measurement is displayed as the surface temperature of the material); the length of each microwave heating box is 2m , the microwave heating boxes are connected by inner flanges, and the total length L of the microwave heating boxes is 6m; the camera 4 is installed at the end of the microwave heating box in the third section, and is connected with the color TV display screen, so as to observe the materials in the microwave heating box Happening. The main parameters of the equipment: microwave operating frequency 2450±50MHz, microwave output power 27KW (switch control, microwave power adjustable), transmission time 1 ~ 5m/min (time adjustable, frequency control), conveyor belt width 400mm, dehydration time The minimum adjustment unit is 5s.

The test potatoes were Zhongshu No. 5, Feiwu Ruita, Kangqing 9-1, Rong Ziyu No. 5, Zhongshu No. 10, Xia Bodi, Atlantic Ocean, Longshu No. 7 and Qingshu No. 9.

The operation steps are as follows:

(1) Determining the dry matter content of each test potato respectively, and making first-grade mashed potatoes respectively

The determination of dry matter content adopts the water specific gravity method, and the dry matter content of each test potato measured is as follows:

Zhongshu No. 5: 18.51g/100g fresh potato; Feiwu Ruita: 19.40g/100g fresh potato; Kangqing 9-1: 19.60g/100g fresh potato; Rong Ziyu No. 5: 19.70g/100g fresh potato; Zhongshu No. 10: 20.85g/100g fresh potatoes; Xia Bodi: 21.62g/100g fresh potatoes; Atlantic: 23.06g/100g fresh potatoes; Longshu No. 7: 23.20g/100g fresh potatoes; Qingshu No. 9: 25.58 g/100g fresh potato.

Here's how to make first-class mashed potatoes:

① Cleaning and cutting

Each test potato was washed and cut separately.

②Calcium dipping for color protection

Each test potato after washing and cutting was soaked in calcium for color protection.

Among the test potatoes, Zhongshu No. 5, Feiwu Ruita, Kangqing 9-1, Zhongshu No. 10, Xia Bodi, Atlantic, Longshu No. 7, and Qingshu No. 9 used citric acid and phytic acid as soaking solutions and calcium chloride mixed aqueous solution, in the soaking solution, the mass concentration of citric acid is 0.06%, the mass concentration of phytic acid is 0.006%, the mass concentration of calcium chloride is 0.01%, and the soaking time is 30min.

Among the test potatoes, the soaking solution used for Rong Ziyu No. 5 was a mixed aqueous solution of citric acid, phytic acid and calcium chloride. In the soaking solution, the mass concentration of citric acid was 0.5%, and the mass concentration of phytic acid was 0.01%. The mass concentration of calcium chloride is 0.01%, and the soaking time is 1.5h.

③ ripening

Each test potato after soaking in calcium for color protection was subjected to rapid and continuous ripening in 90-100°C high-temperature steam for 3-5 minutes respectively.

④Colloidal mill mash to form first-grade potato mash

After ripening, each test potato was mashed with a colloid mill to form a first-grade potato mash.

(2) Dehydration tests were carried out on the first-grade mashed potatoes of each test potato at 300°C using tunnel-type microwave dehydration equipment

The first-grade mashed potatoes of each test potato were dehydrated at 300°C with tunnel-type microwave dehydration equipment, and the water content was reduced to 60±1wt% to form second-grade mashed potatoes, and the dehydration time was recorded. See Table 1 for the dehydration time of the first grade mash of fresh potatoes in each test to form the second grade mash with a water content of 60±1wt%.

Table 1 The dehydration time of each test fresh potato primary mashed potato dehydration to form secondary mashed potato with a water content of 60 ± 1wt%

Taking the dry matter content of each test potato as the independent variable x, and the tunnel-type microwave dehydration time of the second-level mashed potato dehydration of each test potato as the dependent variable y, the data in Table 1 were used on the computer with the software Excel Process, obtain the straight line shown in Fig. 2 and the relational expression of dehydration time and the dry matter content of fresh potato: y=-17.38x+619.9, in the formula, y is the dehydration time, and unit is second, and x is the fresh potato of potato Dry matter content, the unit is g/100g fresh potato.

(3) Make secondary mashed potatoes with fresh potatoes to be processed

The fresh potatoes to be processed were No. 10 winter-cropped Zhongshu potatoes produced in Yangma Town, Chongzhou City, Sichuan Province, and Rongziyu No. 5 potatoes produced in Tongjiang County, Bazhong City, Sichuan Province.

After testing, the average dry matter content of the Zhongshu No. 10 potato was x=21.07g/100g of fresh potatoes, and the average dry matter content of the Rong Ziyu No. 5 potato was x=20.48g/100g of fresh potatoes.

Here’s how to make secondary mashed potatoes:

① Wash and cut the No. 10 Zhongshu potato and Rong Ziyu No. 5 potato respectively, and then soak in calcium for color protection; the soaking solution used for Zhongshu No. 10 potato is a mixed aqueous solution of citric acid, phytic acid and calcium chloride , in the soaking solution, the mass concentration of citric acid is 0.06%, the mass concentration of phytic acid is 0.006%, the mass concentration of calcium chloride is 0.01%, and the soaking time is 30min; A mixed aqueous solution of acid, phytic acid and calcium chloride, in the soaking solution, the mass concentration of citric acid is 0.5%, the mass concentration of phytic acid is 0.01%, the mass concentration of calcium chloride is 0.01%, and the soaking time is 1.5h;

②The No. 10 Zhongshu potato and the No. 5 Rongziyu potato after soaking in calcium for color protection were rapidly and continuously matured in high-temperature steam at 90-100°C for 3-5 minutes, and then the cured potatoes were respectively mashed with a colloidal mill Mashed to form a first-class mashed potato;

③Bring the dry matter content x=21.07g/100g of fresh potato No. 10 of Zhongshu potato and the dry matter content x=20.48g/100g of fresh potato of Rong Ziyu No. 5 into the relational formula y=-17.38x +619.9, the calculation shows that the microwave dehydration time of No. 10 potato fresh potato fresh potato mash dehydrated to the second class mashed potato with a water content of 60±1wt% is y=253.7s, which is set to 255s, and Rong Ziyu No. 5 Dehydration of the fresh potato first-level mashed potatoes to water content is 60 ± 1wt% microwave dehydration time y=264s of the second-level mashed potatoes, which is set to 265s (because the time adjustment of the tunnel-type microwave dehydration equipment used in this embodiment is the smallest The unit is 5s, so after calculating the dehydration time y, the unit digit should be adjusted accordingly);

④ According to the microwave dehydration time calculated and set in step ③, use tunnel-type microwave dehydration equipment at 300°C to process the first-grade fresh potato mash of Zhongshu No. 10 potato and the first-grade fresh potato mash of Rong Ziyu No. 5 potato Dehydration is carried out to obtain the second-grade fresh potato mash of Zhongshu No. 10 fresh potato and the second-grade fresh potato mash of No. 5 potato with Rong Ziyao. The water content of No. 5 fresh potato, the secondary mashed potato, was 60.06wt%.

Example 2

In this embodiment, the No. 10 fresh potato fresh potato mashed potatoes, wheat flour and yeast powder prepared in Example 1 are used as raw materials to make potato steamed buns. The ratio is 26.8:25, and the weight of yeast powder is 1% of the total weight of Zhongshu No. 10 fresh potato, fresh potato, second-grade mashed potato and wheat flour. The raw materials are measured according to the above ratio, and the measured raw materials are put into the production line for automatic mixing. Kneading and rolling the dough, and then steaming and curing the formed steamed bun blanks to obtain potato steamed buns, as shown in Figure 3(b); the proofing temperature of the formed steamed bun blanks is 42°C and the relative humidity is 84% 1. The proofing time is 15 minutes; the steaming and aging temperature is 95-105°C, and the time is 20 minutes.

Example 3

In this example, potato steamed buns are made from the No. 5 fresh potato mashed potato, wheat flour and yeast powder prepared in Example 1. The weight ratio of the yeast powder is 26.8:25, and the weight of the yeast powder is 1% of the total weight of the No. 5 potato, fresh potato, fresh potato, and wheat flour. The raw materials are measured according to the above ratio and the measured raw materials are put into the production line. Automatic mixing of materials and dough and rolled dough forming, and then the formed steamed bun blanks are proofed once and then steamed and matured to obtain potato steamed buns, as shown in Figure 3(a); the proofing temperature of the formed steamed bun blanks is 38°C and the relative humidity 75%, the proofing time is 16 minutes; the steaming and aging temperature is 95-105 ℃, and the time is 25 minutes.

Claims (5)

1. A kind of 1. method for being precisely controlled potato fresh sweet potato mud water content, it is characterised in that step is as follows：

   (1) the potato fresh sweet potato of at least five kinds of different cultivars is chosen as experiment potato, and each experiment potato is carried out respectively Dry matter content measures, and then makes level-one mashed potatoes respectively with each experiment potato；

   (2) the level-one mashed potatoes of each experiment potato are subjected to dehydration examination using tunnel type micro wave dehydration equipment in different dehydration temperaturres It tests, obtains dewatering time and potato that different dehydration temperaturre next stage mashed potatoes are dehydrated the two level mashed potatoes to form required water content The relational expression of the dry matter content of fresh sweet potato：Y=ax+b, in above formula, y is dewatering time, and unit is the second, and x is potato fresh sweet potato Dry matter content, unit are g/100g fresh sweet potatos, and a, b are constant, the microwave heating box length with tunnel type micro wave dehydration equipment It is related to dehydration temperaturre；

   (3) potato fresh sweet potato to be processed is subjected to dry matter content measure, then according to required by potato fresh sweet potato two level mashed potatoes Water content the dry matter content measured is substituted into the corresponding dewatering time of identical water content obtained by step (2) and potato is fresh The relational expression y=ax+b of the dry matter content of potato can obtain potato fresh sweet potato to be processed under a certain dehydration temperaturre by calculating Level-one mashed potatoes be dehydrated the dewatering times of the two level mashed potatoes to form required water content；

   (4) it using the tunnel type micro wave dehydration equipment of the microwave heating box identical with step (2) length, is calculated by step (3) Dewatering time and the corresponding dehydration temperaturres of step (3) the relational expression y=ax+b treat the level-one potato of processing potato fresh sweet potato Mud is dehydrated, you can is obtained the potato fresh sweet potato two level mashed potatoes of required water content, is realized to potato fresh sweet potato two level mashed potatoes Water content is precisely controlled.
2. 2. it is precisely controlled the method for potato fresh sweet potato mud water content according to claim 1, it is characterised in that when tunnel declines When the microwave heating box length of wave dehydration equipment is 6m, dehydration temperaturre is 300 DEG C, potato fresh sweet potato level-one mashed potatoes, which are dehydrated to be formed, to be contained Water is that the relational expression of the dewatering time and potato fresh sweet potato dry matter content of the two level mashed potatoes of 60 ± 1wt% is：Y=- 17.38x+619.9。
3. 3. a kind of production method of potato steamed bun, it is characterised in that step is as follows：

   (1) the potato fresh sweet potato two level mashed potatoes that water content is 60 ± 1wt% are prepared according to claim 2 the method；

   (2) using water content prepared by step (1) as potato fresh sweet potato two level mashed potatoes, wheat flour and the dusty yeast of 60 ± 1wt% For raw material, the weight ratio of the potato fresh sweet potato two level mashed potatoes and wheat flour is 26.8：25, the weight of dusty yeast is potato Fresh sweet potato two level mashed potatoes and the 1% of wheat flour total weight measure each raw material by said ratio and the raw material measured are entered life Producing line carries out automatic stirring knead dough and rolls face molding；

   (3) molding steamed bun blank that step (2) obtains is carried out after a provocation by steaming curing to get to potato steamed bun Head.
4. 4. the production method of potato steamed bun according to claim 3, it is characterised in that the temperature of molding steamed bun blank provocation It is 75~84% for 37~42 DEG C, relative humidity, proofing period is doubled with being molded steamed bun stock volume, internal in uniform Celluar tissue is limited.
5. 5. according to the making Preparation Method of the potato steamed bun of claim 3 or 4, it is characterised in that the temperature for steaming curing is 95 ~105 DEG C, the time is 20~25min.