Potato noodles and preparation method thereof

A technology of potato noodles and a production method, which is applied in the direction of food preparation, application, food science, etc., can solve the problems of uneven drying, over-drying, brittleness, and insufficient drying of noodles, and achieve improved nutritional quality and flavor, good recovery effect, good taste effect

Active Publication Date: 2014-06-18
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Using fresh potatoes as raw materials, there are problems such as difficulty in preservation of fresh potatoes, addition of fresh potato processing equipment on the basis of the original noodle processing equipment, and only seasonal production. Using potato starch as an additional raw material cannot retain amino acids, vitamins and other ingredients in potatoes. Nutrients such as minerals
Potato powder is a powdery material with a moisture content below 10% made from high-quality potatoes with h...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] (1) Put 80 parts of wheat flour, 15 parts of whole potato flour (with a thickness of 100 mesh) and 5 parts of gluten flour into the dough mixer and stir at a speed of 200 f / min. During stirring, gradually add a concentration of 9 % of salt water, the amount of salt water added is 30 parts, and the stirring time is 2 minutes;

[0041] (2) Cook the dough reconciled in step 1 once, the curing temperature is 18°C, and the curing time is 2 hours

[0042] (3) pressing the dough cured in step 2 into a 1.0cm thick noodle strip;

[0043] (4) Carry out secondary curing to the noodle strips pressed in step 3, the curing temperature is 25° C., and the time is 5 hours;

[0044] (5) Carrying out composite calendering to the noodle band after step 3 curing, and being pressed into a thick noodle band with a thickness of 0.8 mm;

[0045] (6) be cut into the noodles that width is 1.5mm through the noodle band after step 4 composite rolling;

[0046] (7) The noodles cut into step 5 are...

Embodiment 2

[0052] (1) Put 77 parts of wheat flour, 22 parts of whole potato flour (with a thickness of 180 mesh) and 1 part of gluten flour into the dough mixer and stir at a speed of 250r / min. % of salt water, the amount of salt water added is 41 parts, and the stirring time is 2.5 minutes;

[0053] (2) Cook the dough reconciled in step 1 once, the curing temperature is 25°C, and the curing time is 1.3 hours

[0054] (3) pressing the dough cured in step 2 into a 1.2cm thick noodle strip;

[0055] (4) Carry out secondary curing of the noodle strips pressed in step 3, the curing temperature is 30° C., and the time is 3 hours;

[0056] (5) Carrying out composite calendering to the noodle band after step 3 curing, and being pressed into a thick noodle band with a thickness of 1.0 mm;

[0057] (6) be cut into the noodles that width is 2.5mm through the noodle band after step 4 composite rolling;

[0058] (7) The noodles cut into step 5 are subjected to gradient temperature and humidity dr...

Embodiment 3

[0064] (1) Put 45 parts of wheat flour, 50 parts of whole potato flour (with a thickness of 150 mesh) and 5 parts of gluten flour into the dough mixer and stir at a speed of 300r / min. % of salt water, the amount of salt water added is 45 parts, and the stirring time is 3 minutes;

[0065] (2) Cook the dough reconciled in step 1 once, the curing temperature is 30°C, and the curing time is 1 hour

[0066] (3) pressing the dough cured in step 2 into a 1.5cm thick noodle strip;

[0067] (4) Carry out secondary curing of the noodle strips pressed in step 3, the curing temperature is 32° C., and the time is 2 hours;

[0068] (5) Carrying out composite calendering to the noodle band after step 3 curing, and being pressed into a thick noodle band with a thickness of 1.2mm;

[0069] (6) be cut into the noodles that width is 4.5mm through the noodle strip after step 4 composite rolling;

[0070] (7) The noodles cut into step 5 are subjected to gradient temperature and humidity drying...

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Abstract

The invention discloses potato noodles and a preparation method thereof, and relates to the field of processing of the potato noodles. According to the formula, the potato noodles provided by the invention comprise the following raw materials in parts by weight: 45-80 parts of wheat meal, 15-50 parts of whole potato flour, 1-5 parts of gluten powder and 35-45 parts of salt water, wherein the granularity of the whole potato flour is 100-180-mesh and the concentration of the salt water is 3%-9%. According to the preparation method provided by the invention, the problem that the whole potato flour is difficult to bond is further solved by adopting a secondary curing process and a gradient temperature-varying wetting drying process, and the noodles with good chewiness and mouth feel are prepared.

Description

technical field [0001] The invention relates to the field of potato noodle processing. Background technique [0002] Potatoes have high nutritional value and digestible components, and are easily absorbed by the human body. From a nutritional point of view, potatoes have more advantages than rice and flour. At present, there are more than 90 kinds of potato foods, and the processed products mainly include frozen potato products and potato strips. (chips), mashed potatoes, mashed potato composite products, starch and whole potato powder, etc., but the processing as a staple food is still seldom, and the processing methods mostly use fresh potatoes or potato starch as additional raw materials to make fresh wet noodles. Using fresh potatoes as raw materials, there are problems such as difficulty in preservation of fresh potatoes, adding fresh potato processing equipment on the basis of the original noodle processing equipment, and only seasonal production. Using potato starch a...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/217A23L7/109A23L19/18
CPCA23L7/109A23L19/18A23L33/00
Inventor 张泓胡宏海张雪张春江黄峰徐芬姚远
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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