Production method of potato flour and vermicelli

Abstract

The invention provides a production method of potato flour and vermicelli. The production method comprises the following steps: taking the following components in parts by weight: 65-70 parts of potato flour, 25-35 parts of cassava modified starch, 5-8 parts of konjac fine flour or soybean flour, 5-10 parts of gluten flour, 0.25-0.5 part of sodium alginate, 0.3-0.6 part of guar gum, 0.1-0.3 part of carrageenan, 0.2-0.3 part of xanthan gum, 0.1-0.5 part of ethyl maltol, 0.1-0.5 part of composite phosphate, 1.0-4.0 parts of yeast extract, 0.3-0.8 part of hydrolyzed vegetable protein and 19-25 parts of water or vegetable juice; and mixing the components step by step, heating to 58-65 DEG C, mechanically stirring the mixture for 23-25 minutes into full flour floc, laying aside for 25-35 minutes, repeatedly rolling for 10-15 times by a noodle press, producing the vermicelli by a multifunctional double-drum self-cooked vermicelli machine, and treating by a dryer and a screening machine to obtain the vermicelli. The potato flour is prepared by firstly blending the cassava modified starch, the konjaku refined flour or soybean flour and the gluten flour into the flour floc and then processing the floor floc into the vermicelli. The adopted food nutrition additives are dissolved firstly and then used. The vermicelli can be produced into a vermicelli ball and dried, vacuumized, sealed with a film and added with a seasoning bag to produce a convenience food.

Description

technical field [0001] The invention relates to deep processing of potatoes, and the method is especially suitable for the production and processing of whole flour noodles and whole flour vermicelli. Background technique [0002] Potatoes are known as a popular food, both food and vegetables, known as super vegetables, underground apples, and second bread. Potato Protein and B Vitamins 1 The content of vitamin C is 10 times that of apples, the content of vitamin C is 3.5 times that of apples, the content of iron is 3 times that of apples, and the content of phosphorus is 2 times that of apples. According to nutrition, the nutritional value of potatoes per kilogram is equivalent to 3.5 kg of apples. Potatoes not only have high nutritional value, but also have a wide range of medicinal values, such as nourishing the stomach, strengthening the spleen, and replenishing qi, and can prevent gastric and duodenal ulcers, chronic gastritis, eczema and other diseases. Potatoes cont...

AI Technical Summary

Problems solved by technology

Traditional potato vermicelli is processed by extracting potato starch. Due to excessive use of mechanical crushing and water flushing, it is inevitable that the nutrients will be damaged to varying degrees.

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