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...

Examples

Embodiment 1

[0044] (1) Kneading dough: 40% wheat flour, 20% superfine potato powder with a particle size of more than 120 mesh, mix evenly, put it into the dough mixing machine, the speed is 200-300r / min, and gradually add the concentration of 5 while stirring. -9% salt water, the addition amount is 35-45% of the total weight of raw material powder, warm water is selected in winter, cold water is selected in summer for kneading, and the temperature of the dough is maintained at 30°C, and the kneading time is 2-3 minutes.

[0045] (2) Ripening: Take out the reconciled dough, wrap it with plastic wrap, cover it with a semi-dry cage cloth, and place it in a primary curing device. The curing temperature is 18-30 degrees and the time is 1-2 hours.

[0046] (3) Gluten washing: Pour half a pot of clean water into the pot, put the reconciled dough into it, knead the dough lightly until the water becomes thick surface water, take out the dough and put the face water aside for later use, change to a...

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...

Examples

Embodiment 1

[0044] (1) Kneading dough: 40% wheat flour, 20% superfine potato powder with a particle size of more than 120 mesh, mix evenly, put it into the dough mixing machine, the speed is 200-300r / min, and gradually add the concentration of 5 while stirring. -9% salt water, the addition amount is 35-45% of the total weight of raw material powder, warm water is selected in winter, cold water is selected in summer for kneading, and the temperature of the dough is maintained at 30°C, and the kneading time is 2-3 minutes.

[0045] (2) Ripening: Take out the reconciled dough, wrap it with plastic wrap, cover it with a semi-dry cage cloth, and place it in a primary curing device. The curing temperature is 18-30 degrees and the time is 1-2 hours.

[0046] (3) Gluten washing: Pour half a pot of clean water into the pot, put the reconciled dough into it, knead the dough lightly until the water becomes thick surface water, take out the dough and put the face water aside for later use, change to a...

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