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Purple potato noodle and preparation method thereof

A technology for purple potato noodles and purple potato, which is applied in the field of food processing, can solve the problems of loss of nutritional value, nutrient composition of purple potato and dietary fiber destruction, and achieve the effects of improving gastrointestinal function, good appearance and taste, and simple production process.

Inactive Publication Date: 2013-12-25
KUNMING UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Noodles are the most common traditional noodles in my country. They have many years of history and are deeply loved by the people. At present, various new noodles with added fruit and vegetable juices, minerals and trace elements have appeared on the market, which largely adapt to the new noodles. Due to changes in people's consumption psychology and market demand in the current situation, in the existing methods of making purple potato noodles, the dried purple potato powder that has been made is generally used as raw materials, such as patent: CN 102669552 A, but in this method, the nutritional content of purple potato and dietary fiber are destroyed, and its nutritional value is lost. Although it is also reported that purple sweet potato noodles are made of purple sweet potato grinding, such as patent: CN 102178163 A, but adding fish fragrance leaves and fulvic acid is made into a kind of flavor type purple sweet potato The study of health noodles has not been reported

Method used

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  • Purple potato noodle and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The purple potato noodles in this example are prepared from the following raw materials, and the raw materials and their weight percentages are: purple potato 20%, flour 50%, fish fragrant leaf 0.2%, soybean oil 1%, fulvic acid 0.2%, gluten powder 2%, table salt 1%, table alkali 0.5%, compound phosphate 0.1%, water 25%, the mass percentage value of all raw materials is 100%.

[0020] The preparation method of the purple potato noodles described in this embodiment comprises the following steps:

[0021] (1) Wash and chop 200g of purple potato, add 40g of water to the purple potato, and grind it into a pulp to obtain purple potato pulp for use;

[0022] (2) Dry the fish fragrant leaves, fry them, pulverize them, pass through a 180-mesh sieve, and set aside for later use;

[0023] (3) 500g of flour, 2g of fenugreek leaf powder, 10g of soybean oil, 2g of fulvic acid, 20g of gluten, 10g of salt, 5g of edible alkali, and 1g of complex phosphoric acid were added to the purple...

Embodiment 2

[0029] The purple potato noodles in this example are prepared from the following raw materials, and the raw materials and their weight percentages are: purple potato 21%, flour 60%, corn oil 1.2%, fulvic acid 0.3%, gluten 4%, salt 1.5% , 1% of edible alkali, 0.5% of fish fragrant leaves, 0.5% of compound phosphate, 10% of water, and the mass percentage value of all raw materials is 100%.

[0030] The preparation method of the purple potato noodles described in this embodiment comprises the following steps:

[0031] (1) Take 210g of purple potato, wash and chop it, add 70g of water to the purple potato, and grind it into a pulp to obtain purple potato pulp for use;

[0032] (2) Dry the fish fragrant leaves, fry them, pulverize them, pass through a 160-mesh sieve, and set aside for later use;

[0033] (3) 600g of flour, 5g of fish spice leaf powder, 12g of corn oil, 3g of fulvic acid, 40g of gluten, 15g of salt, 10g of edible alkali, and 5g of compound phosphate were added to t...

Embodiment 3

[0039] The purple potato noodles in this example are prepared from the following raw materials, and the raw materials and their weight percentages are: purple potato 30%, flour 51.4%, rapeseed oil 1.5%, fulvic acid 0.5%, gluten 2%, edible alkali 0.7%, table salt 1.2%, fenugreek leaf 0.3%, compound phosphate 0.4%, water 12%, the mass percentage value of all raw materials is 100%.

[0040] The preparation method of the purple potato noodles described in this embodiment comprises the following steps:

[0041] (1) First, wash and chop 300g of purple potato, add 70g of water to the purple potato, and then grind it into a pulp to obtain purple potato pulp for use;

[0042] (2) Dry the fish fragrant leaves, fry them, pulverize them, pass through a 200-mesh sieve, and set aside for later use;

[0043] (3) Add 514g of flour, 3g of fenugreek leaf powder, 15g of rapeseed oil, 5g of fulvic acid, 20g of gluten powder, 12g of salt, 7g of edible alkali, and 4g of compound phosphate into the...

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Abstract

The invention discloses a purple potato noodle and a preparation method thereof and belongs to the field of food processing. The noodle is prepared from purple potato, flour, vegetable oil, fulvic acid, vital wheat gluten, dietary alkali, salt, oil fish myrcia and composite phosphate which are used as raw materials through the following processes: preparing materials, kneading dough, shaping, baking and packaging. The purple potato noodle produced by the invention fully preserves the nutritional ingredient of the purple potato, and has the following characteristics: bright color and lustre, attractive fragrance, chewy, smooth and refreshing taste, abundant nutrition, cancer prevention, stomach nourishment, green and natural quality, integration of taste and health care, easiness in process, and suitability for large-scale production.

Description

technical field [0001] The invention relates to purple potato noodles and a preparation method, and belongs to the field of food processing. Background technique [0002] Purple potato, also known as black potato (purple sweet potato), is purple to dark purple. Purple potato is rich in nutrients. It contains about 20% protein, including 18 kinds of amino acids, which are easily digested and absorbed by the human body, including vitamin C, vitamin B, 8 kinds of vitamins such as vitamin A and more than 10 kinds of mineral elements such as phosphorus and iron, more importantly, it contains a lot of anthocyanins with peculiar effects and high medicinal value. Anthocyanins can prevent and treat more than 100 kinds of diseases. The role of anthocyanins is known as the seventh essential nutrient after water, protein, fat, carbohydrates, vitamins and minerals. Purple potato has a high content of cellulose, which can keep the stool smooth and improve the environment of the digestive ...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/30A23L33/10
Inventor 李宝才袁承秦谊张敉张惠芬
Owner KUNMING UNIV OF SCI & TECH
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