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Preparation method of potato vermicelli

A production method, potato flour technology, applied in food preparation, application, food science, etc., can solve problems such as harmful aluminum compounds, and achieve the effects of promoting development, facilitating large-scale production, and simple processing technology

Inactive Publication Date: 2015-05-27
陈秋
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the traditional potato vermicelli process, alum is usually added to make the vermicelli solidify and enhance the brightness and toughness of the vermicelli; however, alum is an aluminum compound that is harmful to the human body.

Method used

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  • Preparation method of potato vermicelli

Examples

Experimental program
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Effect test

Embodiment 1

[0020] Example 1: Take 20 kg of potatoes free from diseases and insect pests; wash, peel, cook, and stir in order to obtain mashed potatoes; here, machinery can be used to stir the cooked potatoes to obtain more delicate mashed potatoes. The mashed potatoes are put into a screw extruder and extruded to obtain vermicelli, where the mashed potatoes are set at an extrusion pressure of 4-8Mpa and an extrusion temperature of 70-100°C; the vermicelli is cooled, dried, subpackaged and stored in a freezer.

Embodiment 2

[0021] Example 2: Take 20 kg of potatoes free from diseases and insect pests; wash, peel, cook, and stir to obtain mashed potatoes; here, add gluten source of 1% of the mass of mashed potatoes to the mashed potatoes, add appropriate amount of water, and stir evenly. The cooked potatoes are mechanically stirred for a finer mash. The mashed potatoes are put into a screw extruder and extruded to obtain vermicelli, where the mashed potatoes are set at an extrusion pressure of 4-8Mpa and an extrusion temperature of 70-100°C; the vermicelli is cooled, dried, subpackaged and stored in a freezer.

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Abstract

The invention relates to the field of potato processing. A preparation method of potato vermicelli comprises the following steps: (1) raw material preparation: taking potatoes without plant diseases and insect pests, cleaning, peeling and thoroughly cooking the potatoes, and stirring the potatoes so as to obtain mashed potatoes; (2) extrusion forming: putting the mashed potatoes into an extruder to extrude, so that vermicelli is obtained, wherein the extrusion pressure of the mashed potatoes is 4-8 Mpa, and the extrusion temperature is 70-100 DEG C; and (3) cooling and packaging: sequentially carrying out cooling, drying, packaging and cryopreservation on the vermicelli. In the invention, an alum additive is not required to be added for preparing potato vermicelli, and the quality of finished potato vermicelli products is ensured, therefore, the invention provides a popular secure food beneficial to human health.

Description

technical field [0001] The invention relates to the field of potato processing, in particular to a method for processing potato vermicelli. Background technique [0002] Potatoes are also called ground eggs, potatoes, yams, yam eggs, etc. Potato tubers contain about 2% protein, and the protein content in dried potatoes is 8% to 9%. The nutritional value of potato protein is very high, and its quality is equivalent to that of eggs. It is easy to digest and absorb, and it is better than the protein of other crops. Moreover, potato protein contains 18 kinds of amino acids, including various essential amino acids that cannot be synthesized by the human body. Potatoes are highly evaluated for their nutritional value, and their tubers contain high-grade protein and essential amino acids lysine, tryptophan, histidine, arginine, phenylalanine, valine, leucine, and isoleucine The presence of amino acid and methionine are inseparable. [0003] Usually potato processing includes po...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/09A23L1/216A23L19/12
Inventor 陈秋
Owner 陈秋
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