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Purple potato glutinous wheat noodles and preparation method thereof

A technology of fine dried noodles and glutinous wheat, applied in the field of purple potato glutinous wheat fine dried noodles and its production, can solve the problems of inability to realize seasonal production and yearly supply, reduce the nutritional and health value of purple sweet potatoes, and high fiber content of purple sweet potatoes, and improve animal resistance. Oxidase activity, bright colors, effects of promoting intestinal health

Inactive Publication Date: 2012-08-29
宿迁繁唐现代农业有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, although purple sweet potato has high nutritional and health value, due to its seasonal production, it is not resistant to storage, so it cannot realize seasonal production and annual supply.
[0006] Some people try to make dried noodles from purple sweet potatoes to realize the annual supply of purple sweet potatoes. However, due to the high fiber content of purple sweet potatoes, it is difficult to make dried noodles without special production methods. Squeeze, and then add chemical additives to make dried noodles, which greatly reduces the nutritional and health value of purple sweet potatoes, and the noodles will be easy to scatter, easy to break and powder soup during the cooking process, which is serious. Affect the taste

Method used

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  • Purple potato glutinous wheat noodles and preparation method thereof
  • Purple potato glutinous wheat noodles and preparation method thereof
  • Purple potato glutinous wheat noodles and preparation method thereof

Examples

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specific Embodiment 1

[0024] The invention provides a kind of purple sweet potato glutinous wheat vermicelli, and its preparation method is:

[0025] 1) Material selection: select fresh purple sweet potatoes that are free from diseases and insect pests and mildew, and clean and dig out the eyes of the potatoes;

[0026] 2) Slicing and drying: slice the purple sweet potato after cleaning and digging out the eyes, the thickness of the slice is between 3-7mm, and dry the purple sweet potato after cutting;

[0027] 3) crushing and grinding: after the dried purple sweet potato is crushed, it is ground into purple sweet potato powder;

[0028] 4) Production of glutinous wheat flour: grind the glutinous wheat into wheat flour, and the flour is over 200 mesh;

[0029] 5) Ingredients and noodles: select the raw and auxiliary materials according to the weight ratio of purple sweet potato powder 15, glutinous wheat flour 25, ordinary flour 60, and edible salt 1.5, after the raw and auxiliary materials are fu...

specific Embodiment 2

[0037] The invention provides a kind of purple sweet potato glutinous wheat vermicelli, and its preparation method is:

[0038] 1) Material selection: select fresh purple sweet potatoes that are free from diseases and insect pests and mildew, and clean and dig out the eyes of the potatoes;

[0039] 2) Slicing and drying: slice the purple sweet potato after cleaning and digging out the eyes, the thickness of the slice is between 3-7mm, and dry the purple sweet potato after cutting;

[0040] 3) crushing and grinding: after the dried purple sweet potato is crushed, it is ground into purple sweet potato powder;

[0041] 4) Production of glutinous wheat flour: grind the glutinous wheat into wheat flour, and the flour is over 200 mesh;

[0042] 5) Ingredients and noodles: select the raw and auxiliary materials according to the weight ratio of 20 purple sweet potato flour, 30 glutinous wheat flour, 50 ordinary flour, and 1.5 edible salt. After fully mixing the raw and auxiliary mate...

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Abstract

The invention provides purple potato glutinous wheat noodles and a preparation method thereof. The purple potato glutinous wheat noodles are prepared from the following raw and auxiliary materials by weight: 10 to 40 grams of purple potato flour, 15 to 50 grams of glutinous wheat flour, 25 to 70 grams of ordinary flour, 1 to 2 grams of edible salt and the balance of water; and 100g of noodles comprise more than 15mg of cyanin, more than 0.0005mg of selenium, less than 20g of amylose, more than 70g of amylopectin and about 10g of coarse fiber. The purple potato glutinous wheat noodles preparedin the ratio have a lavender red color, noodles have a fresh aubergine color and smooth mouthfeel, and noodle soup has a purple color. The purple potato glutinous wheat noodles integrate health care and good mouthfeel, and are suitable to be consumed by various people.

Description

technical field [0001] The invention relates to the field of noodle production, in particular to a purple sweet potato glutinous wheat noodle and a production method thereof. Background technique [0002] Glutinous wheat is a new variety type among wheat varieties, and its role in wheat is equivalent to that of glutinous rice in rice. Compared with ordinary wheat flour, the biggest feature of glutinous wheat flour is that it contains almost no amylose, and the amylopectin content in coarse starch reaches almost 100%. Due to the high content of amylopectin in glutinous wheat flour, the water holding rate of noodle products is improved and aging is delayed. Compared with ordinary wheat flour, glutinous wheat flour has a higher degree of weakening and a lower gelatinization temperature. Therefore, noodles made with glutinous wheat flour have significantly improved smoothness and elasticity, and have an excellent taste. [0003] Purple potato is a kind of sweet potato with pur...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/16A23L1/216A23L1/29A23L7/109A23L19/12A23L33/00
Inventor 孔有利
Owner 宿迁繁唐现代农业有限公司
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