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Potato dough curing method

A potato and dough technology, applied in the fields of application, food preparation, food science, etc., can solve the problems of no potato dough ripening process, and achieve the effect of reducing fluctuation and enhancing heat transfer effect

Active Publication Date: 2015-05-20
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

There is currently no ripening process for potato dough

Method used

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  • Potato dough curing method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] The raw materials of the potato dough are 35g of whole potato flour, 65g of wheat flour and 35g of water. The curing time is 40 minutes, the curing temperature is 30°C, and the curing humidity is 90%.

[0040] The temperature setting value of the curing box is 30° C., and the humidity setting value is 90%. The controller compares the actual temperature T with the temperature set point T o compare when T o -T≥5℃, then the selected temperature T s is 36°C, the selected flow velocity is 0.8m / s, when 0o -Ts is 32°C, the selected flow velocity is 0.3m / s, when 0o s is 26°C, the selected flow velocity is 0.3m / s, when T-T o ≥5℃, then the selected temperature T s is 24°C, the selected flow velocity is 0.8m / s.

[0041] The potato dough is placed on the uppermost conveyor belt and ripens as it travels. The gluten content increases, the toughness and cohesion of the dough are better, and the noodles will not break when processing the noodles.

Embodiment 2

[0043] The raw materials of the potato dough are 50g of whole potato flour, 50g of wheat flour and 38g of water. The curing time is 90 minutes, the curing temperature is 20° C., and the curing humidity is 80%.

[0044] The temperature setting value of the curing box is 20° C., and the humidity setting value is 80%. The controller compares the actual temperature T with the temperature set point T o compare when T o -T≥5℃, then the selected temperature T s is 30°C, the selected flow velocity is 0.5m / s, when 0o -Ts is 24°C, the selected flow rate is 0.1m / s, when 0o s is 17°C, the selected flow rate is 0.1m / s, when T-T o ≥5℃, then the selected temperature T s is 10°C, the selected flow velocity is 0.5m / s.

[0045] The potato dough is placed on the uppermost conveyor belt and ripens as it travels. The gluten content increases, the toughness and cohesion of the dough are better, and the noodles will not break when processing the noodles.

Embodiment 3

[0047] The raw materials of the potato dough are 40g of whole potato flour, 50g of wheat flour, 38g of water and 10g of protein powder. The curing time is 120 minutes, the curing temperature is 25° C., and the curing humidity is 85%.

[0048] The temperature setting value of the curing box is 20° C., and the humidity setting value is 80%. The controller compares the actual temperature T with the temperature set point T o compare when T o -T≥5℃, then the selected temperature T s 30℃, when 0o -Ts at 24°C, when 0o s 17°C when T-T o ≥5℃, then the selected temperature T s is 10°C.

[0049] The potato dough is placed on the uppermost conveyor belt and ripens as it travels. The gluten content increases, the toughness and cohesion of the dough are better, and the noodles will not break when processing the noodles.

[0050] Implementation four

[0051] The raw materials of the potato dough are 50g of whole potato flour, 50g of wheat flour and 38g of water. The curing time is 1...

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Abstract

The invention discloses a potato dough curing method. Potato dough consists of the following raw materials in parts by weight: 35-50 parts of full potato powder, 50-65 parts of wheat flour and 35-38 parts of water; curing duration is 40-120min, curing temperature is 20-30 DEG C and curing humidity is 80-90%. According to the potato dough curing method disclosed by the invention, the potato dough is cured at special curing temperature and curing humidity, so that the potato dough is fully cured.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for ripening potato dough. Background technique [0002] Before being further processed into pasta, the dough needs to be matured, so that the protein molecules in the dough can further interact with water to further change the spatial structure, so as to obtain good toughness and cohesiveness, which is convenient for processing. Potato flour absorbs water faster than wheat flour. When potato flour is added to wheat flour, the moisture content of the dough is uneven due to the difference in water absorption speed between the two, so the cooking time is longer than that of wheat flour. long time. When the dough is maturing, it is necessary to ensure the moisture of the dough to prevent the evaporation of the moisture of the dough, and at the same time to ensure the temperature of the dough. There is currently no ripening process suitable for potato dough. Contents of th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/216A23L7/10A23L19/12
Inventor 张泓刘倩楠胡宏海戴小枫徐芬黄峰张雪张春江陈文波
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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