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A kind of purple sweet potato fresh noodles and processing method thereof

A purple sweet potato and fresh noodle technology, which is applied in application, food preparation, food science, etc., can solve the problems of noodle quality improvement and color stability. No solution has been proposed, and it cannot meet consumers' needs for noodle taste and nutrition. Low price, smooth surface and bright color can be achieved by solving the problems of less coarse grain addition

Active Publication Date: 2011-11-30
河北鲜邦食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the processing form of domestic coarse grain noodles is limited to vermicelli products, and the addition of coarse grains is small, which cannot meet consumers' needs for noodles taste and nutrition
Patent No. 200910036356.X discloses purple potato noodles and its production process, and explains the proportion of ingredients, drying method, etc., but does not propose a solution to the problems of noodle quality improvement and color stability

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of purple sweet potato fresh noodle, its formula is: purple sweet potato whole powder 3kg, high-gluten wheat flour 97kg, sterile water 26kg, edible alcohol 10kg, propylene glycol 0.1kg, sorbitol 1kg, salt 1kg, potassium dihydrogen phosphate 0.3kg , 0.1kg of sucrose fatty acid ester.

[0025] Processing steps: Mix 3kg of purple sweet potato whole powder and 97kg of high-gluten wheat flour in proportion; dissolve 1kg of table salt in 26kg of sterile water to make a saline solution, accurately weigh 0.3kg of potassium dihydrogen phosphate, slowly add it to the saline solution, and stir until Completely dissolve; add 10kg of edible alcohol, 0.1kg of propylene glycol and 1kg of sorbitol to the above solution, mix well and slowly add 0.1kg of sucrose fatty acid ester until completely dissolved; add the above mixed solution into the mixed powder, at -0.06 Stir and knead for 10 minutes under MPa vacuum; press the dough into 1.0mm slices and cut into strips after airtight...

Embodiment 2

[0028] A purple sweet potato fresh noodle, its formula is: purple sweet potato whole powder 5kg, high-gluten wheat flour 95kg, sterile water 27kg, edible alcohol 8kg, propylene glycol 0.3kg, sorbitol 1kg, salt 1kg, potassium dihydrogen phosphate 0.4kg , sodium alginate 0.1kg.

[0029] Processing steps: mix 5kg of purple sweet potato whole powder and 95kg of high-gluten wheat flour in proportion; dissolve 1kg of table salt in 27kg of sterile water to make a saline solution, accurately weigh 0.4kg of potassium dihydrogen phosphate and slowly add it to the saline solution, and stir until Completely dissolve; add 8kg of edible alcohol, 0.3kg of propylene glycol and 1kg of sorbitol to the above solution, mix well and slowly add 0.1kg of sodium alginate until completely dissolved; add the above mixed solution into the mixed powder, Stir and knead for 10 minutes under vacuum; press the dough into 1.0mm slices and cut into strips after airtight proofing for 20 minutes; send it to high...

Embodiment 3

[0032] A purple sweet potato fresh noodle, its formula is: purple sweet potato whole powder 10kg, high-gluten wheat flour 90kg, sterile water 29kg, edible alcohol 6kg, propylene glycol 1kg, sorbitol 2kg, salt 2kg, disodium dihydrogen pyrophosphate 0.4 kg, sodium alginate 0.2kg.

[0033] Processing steps: mix 10kg of purple sweet potato whole powder and 90kg of high-gluten wheat flour in proportion; dissolve 2kg of table salt in 29kg of sterile water to make a saline solution, accurately weigh 0.4kg of disodium dihydrogen pyrophosphate and slowly add it to the saline solution, Stir until completely dissolved; add 6kg of edible alcohol, 1kg of propylene glycol and 2kg of sorbitol to the above solution, mix well and then slowly add 0.2kg of sodium alginate until completely dissolved; Stir and knead for 10 minutes under MPa vacuum; press the dough into 1.0mm slices and cut into strips after 20 minutes of airtight proofing; send it to microwave dehydration and sterilization equipme...

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Abstract

The invention discloses a purple sweet potato fresh noodle and a processing method thereof. It is prepared by mixing flour materials and additives. The flour materials are: purple sweet potato whole powder and high-gluten wheat flour mixed powder; the additives are: edible alcohol 3-10% , 0.1-2% propylene glycol, 1-3% sorbitol, 0.3-0.5% disodium dihydrogen pyrophosphate or potassium dihydrogen phosphate, 0.1-0.3% sucrose fatty acid ester or sodium alginate; It is 26-32% by weight. During the processing process, edible alcohol, propylene glycol, and sorbitol are used for combined preservation, and salt, sucrose fatty acid ester or sodium alginate are added to improve the quality of noodles; disodium dihydrogen pyrophosphate or potassium dihydrogen phosphate are used as color-protecting agents. The purple sweet potato fresh noodles provided by the invention have good fresh-keeping effect, stable color, a shelf life of 2 months at normal temperature, light pink soup after the noodles are boiled, and good market prospects.

Description

technical field [0001] The invention relates to a fresh noodle and a processing method thereof, in particular to a method for making, fresh-keeping and color-protecting purple sweet potato fresh noodle. Background technique [0002] With the improvement of people's living standards and changes in consumption concepts, the consumption of noodles has begun to change from food and clothing to functional and health care. Purple sweet potato is rich in anthocyanins and selenium, which has health benefits, and processed into purple sweet potato fresh noodles meets people's demand for high-quality health-care noodles. Fresh noodles are wet noodles that have been sterilized, have a strong taste, and are easy to eat. However, due to high water content and high water activity, microorganisms are easy to grow and reproduce, resulting in fresh noodles that are easily spoiled at room temperature. The addition of purple sweet potato powder will weaken the network structure of the dough, ...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/30A23L7/109
Inventor 朱科学单珊周惠明彭伟
Owner 河北鲜邦食品有限公司
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