Potato vermicelli and processing method thereof

Abstract

The invention discloses potato vermicelli and a processing method thereof. Raw materials of the potato vermicelli comprise, 42-50% of potato starch, 18-25% of cassava starch, 10-15% of corn starch, 0.5-1.0% of licorice root powder, 0.5-1.5% of gluten powder, 3-8% of vegetable edible oil, 0.2-0.6% of a thickening agent, 0.1-0.5% of an emulsifier, 0.8-1.5% of gravy salt, and the balance of water. During preparation, gravy salt and gelatinized starch are added to pulp, a microwave treatment is performed, food grade gluten powder, a thickening agent, an emulsifier and other auxiliary materials are added to uniformly stir, and flour milling, drying and other steps are performed to process into the potato vermicelli, wherein the prepared potato vermicelli has characteristics of cooking resistance, no strip breaking, good toughness, good taste, no alum addition, green and health. According to the present invention, the potato starch, the cassava starch, the corn starch and the licorice root powder are added, such that prepared potato vermicelli is rich in various nutrients of cereals, and has characteristics of good taste, low production cost, and easy promotion.

Description

technical field

[0001] The invention relates to potato processing technology, in particular to a potato vermicelli and a processing method thereof. Background technique

[0002] Potatoes, also known as potatoes, artichokes, yam eggs, etc., belong to the family Solanaceae and are annual herbaceous plants. They have the characteristics of wide planting area and large output in my country. Potatoes are rich in nutrition. They contain lysine, tryptophan and vitamin C, which are lacking in general grains. They are also rich in crude cellulose and hemicellulose, which can promote intestinal peristalsis, help digestion, and prevent constipation. , rectal cancer and other intestinal diseases, and contains mucin and other ingredients that are very beneficial to the human body.

[0003] Potato vermicelli is one of the ways to comprehensively process and utilize potatoes and potato starch. The content of amylopectin in potato starch accounts for about 80% of the total starch, the con...