Potato cold noodle and processing method thereof

Abstract

The invention discloses a potato cold noodle and a processing method thereof. The potato cold noodle is prepared from the following components in parts by weight: 28-54 parts of wheat flour, 18-42 parts of whole potato powder, 8-32 parts of potato starch and 8-12 parts of maltodextrin. The processing method comprises the following steps: mixing the wheat flour with an appropriate amount of water and kneading to obtain dough, aging the dough at 18-33 DEG C for 1-2 hours and then washing out the gluten, standing the obtained paste water for 6-8 hours for layering, taking the lower-layer precipitate to obtain paste, mixing the whole potato powder, the potato starch and the maltodextrin with the obtained paste to obtain mixed paste, adding 0.5-5% of yeast powder to the mixed paste and fermenting at 30-40 DEG C for 5-8 hours; and spreading the fermented mixed paste and steaming for 2-5 minutes until the mixed paste is transparent, thereby obtaining the potato cold noodle.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a potato cold noodle and a processing method thereof. Background technique [0002] Potatoes have high nutritional value and are globally recognized as a complete nutritional food, which has attracted extensive attention and research. Generally speaking, fresh potatoes contain about 9-20% starch, 1.5-2.3% protein, 0.1-1.1% fat, and 0.6-0.8% crude fiber. Potato protein has high nutritional value, high digestibility, and is easily absorbed by the human body. Its quality is similar to that of animal protein and comparable to that of eggs. Potato protein contains 18 kinds of amino acids, including arginine, histidine, isoleucine, lysine, methionine, phenylalanine, threonine, tyrosine, valine, etc. essential amino acids. In addition, potatoes are also rich in vitamins, including carotene, vitamin C, thiamine, riboflavin, niacin, etc., as well as mineral nutrients such as ca...

AI Technical Summary

Problems solved by technology

Traditional Liangpi is divided into two categories: rice noodle skin and noodle skin. The most common one is processed from flour. For a long time, the variety and flavor of Liangpi are relatively single.

Adding potato flour to the cold skin can improve the nutritional content of the cold skin, but because the potato flour has a certain viscosity, it is difficult to make the potato cold skin, and the taste and the properties of the cold skin are not easy to achieve the desired effect.

Images