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Purple yam noodle and processing method thereof
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A technology of purple potato noodles and processing methods, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of not being able to meet nutrition and health care, and achieve the effects of low production cost, rich nutrition, high tensile force and shear force
Active Publication Date: 2013-06-26
HUAZHONG AGRI UNIV
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Abstract
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Problems solved by technology
Because of this, in the purple sweet potato noodles currently on the market, the content of purple sweet potato powder is generally lower than 15%, and the maximum is only 30%, which cannot meet the needs of nutrition and health care
Method used
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Embodiment 1
[0022] A kind of purple sweet potato noodle is made by following raw material of weight part:
[0023] 30 servings of purple sweet potato powder
[0024] 70 parts of wheat flour
[0025] 3 parts gluten
[0026] Soy protein 1.5 parts
[0027] 0.8 part of carboxymethyl modified starch.
[0028] The gluten strength of the wheat flour is 35-45, the mass content of amylose in the purple sweet potato powder is less than or equal to 15%, and the carboxymethyl substitution degree of the carboxymethyl modified starch is 4.5-6.5.
[0029] The processing method includes batching, kneading and aging, tableting, stretching, cutting, drying, cutting, and packaging steps. The specific steps are as follows:
[0030] 1. Ingredients: Weigh wheat flour, purple sweet potato powder, gluten powder, soybean protein, and carboxymethyl modified starch according to the above proportions.
[0031] 2. Dough kneading and aging: Add the raw materials into the kneading machine, and add an appropriate a...
Embodiment 2
[0037] A kind of purple sweet potato noodle is made by following raw material of weight part:
[0038] 50 servings of purple sweet potato powder
[0039] 50 parts of wheat flour
[0040] 5 parts gluten
[0041] 2.5 servings of soy protein
[0042] 1.2 parts of carboxymethyl modified starch.
[0043] The gluten strength of the wheat flour is 35-45, the mass content of amylose in the purple sweet potato powder is less than or equal to 15%, and the carboxymethyl substitution degree of the carboxymethyl modified starch is 4.5-6.5.
[0044] Processing method is with embodiment 1.
Embodiment 3
[0046] A kind of purple sweet potato noodle is made by following raw material of weight part:
[0047] 45 servings of purple sweet potato powder
[0048] 55 parts of wheat flour
[0049] 5 parts gluten
[0050] 2 parts soy protein
[0051] 1 part of carboxymethyl modified starch.
[0052] The gluten strength of the wheat flour is 35-50, the mass content of amylose in the purple sweet potato powder is less than or equal to 15%, and the carboxymethyl substitution degree of the carboxymethyl modified starch is 4.5-6.5.
[0053] Processing method is with embodiment 1.
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Abstract
The invention discloses purple yam noodle. The purple yam noodle is prepared from 30 to 50 weight parts of purple yam flavor powder, 50 to 70 weight parts of wheat flour, 3 to 5 weight parts of vital gluten, 1.5 to 2.5 weight parts of soy protein, and 0.8 to 1.2 weight parts of carboxymethyl modified starch. The invention also discloses a processing method for the purple yam noodle comprises the following steps of: mixing materials, kneading dough and curing, sheeting, stretching, cutting into strips, drying, cutting, and packaging. According to the purple yam noodle, the content of the purple yam flavor powder is increased on the premise that quality is guaranteed, so that the purple yam noodle is good in mouthfeel, abundant in nutrition and good and stable in quality and is popularized by consumers, and has the characteristics of simple production process and low production cost.
Description
technical field [0001] The invention belongs to the field of food processing, and in particular relates to purple potato noodles and a processing method thereof. Background technique [0002] Purple potato, also known as black potato, has purple to dark purple flesh. In addition to the nutrients of ordinary sweet potatoes, it is also rich in selenium and anthocyanins, of which anthocyanins have preventive and therapeutic effects on more than 100 diseases, and are known as the following water, protein, fat, carbohydrates, vitamins, The seventh most important nutrient after minerals. Purple sweet potato has many functions such as anti-cancer, anti-cancer, laxative, tonifying the middle and blood, etc. It is recommended by experts as the best food for lowering blood sugar, lowering fat, supplementing calcium, anti-aging and improving immunity. [0003] Since the content of amylose and crude fiber in purple sweet potato is too high, it does not contain gluten protein necessary...
Claims
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Application Information
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