Alternating-type alpha gelatinization-aging processing method for instant potato noodle

A potato noodle, alternating technology, applied in food preparation, food science, application, etc., can solve the problems of lack of staple food, edible, etc., and achieve the effect of good elasticity, smooth taste and rich nutrition

Active Publication Date: 2015-08-05
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

But in our country, potatoes are only eaten as a vegetable at this stage, not as a staple food.

Method used

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  • Alternating-type alpha gelatinization-aging processing method for instant potato noodle

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Effect test

Embodiment 1

[0052] The invention provides an instant potato noodle. The dosage of each raw material is: 15g of whole potato powder, 15g of wheat flour, 5g of rice protein and egg white powder in total.

[0053] The production process includes the following steps:

[0054] (1) Mix 15g of whole potato flour, 15g of wheat flour, 5g of rice protein and egg white powder, add 1.4g of water, and grind to make the fineness of the mixed flour less than 120 mesh;

[0055] (2) Adding 7.7g of water equivalent to the weight of the mixed powder to the mixed powder, followed by gelatinization steaming, primary steaming and secondary extrusion to obtain primary noodles, wherein the temperature of the gelatinization steaming 95°C, the steaming time is 10 minutes, the temperature of the primary steaming is 80°C, and the steaming time is 30 seconds; and,

[0056] (3) The primary noodles are blown and loosened. The temperature for blowing and loosening is 15° C., and the wind speed is 2.2 m / s until the prim...

Embodiment 2

[0058] The invention provides a kind of instant potato noodles. The dosage of each raw material is: 75g of whole potato powder, 40g of wheat flour, 10g of gluten powder and soybean protein powder in total.

[0059] The production process includes the following steps:

[0060] (1) 75g of whole potato powder, 40g of wheat flour, 10g of gluten powder and soybean protein powder are mixed altogether, add 10g of water, grind, make the fineness of mixed powder less than 120 orders;

[0061] (2) Adding water equivalent to 35g of the weight of the mixed powder into the mixed powder, followed by gelatinization steaming, primary steaming and secondary extrusion to obtain primary noodles, wherein the temperature of the gelatinization steaming is 105°C, the steaming time is 3 minutes, the temperature of the primary steaming is 95°C, and the steaming time is 10 seconds; and,

[0062] (3) The primary noodles are blown and shredded. The temperature of the blown shreds is 28° C. and the wind ...

Embodiment 3

[0070] The invention provides a kind of instant potato noodles, and the dosage of each raw material is: 75g of whole potato powder, 40g of wheat flour, 10g of gluten powder and peanut protein powder in total.

[0071] The production process includes the following steps:

[0072] (1) 75g of whole potato powder, 40g of wheat flour, 10g of gluten powder and peanut protein powder are mixed altogether, add 10g of water, grind, make the fineness of mixed powder less than 120 orders;

[0073] (2) Adding water equivalent to 35g of the weight of the mixed powder into the mixed powder, followed by gelatinization steaming, primary steaming and secondary extrusion to obtain primary noodles, wherein the temperature of the gelatinization steaming is 95°C, the steaming time is 3 minutes, the temperature of the primary steaming is 80°C, and the steaming time is 10 seconds; and,

[0074] (3) The primary noodles are blown and loosened. The temperature for blowing and loosening is 15° C. and th...

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Abstract

The present invention discloses an alternating-type alpha gelatinization-aging processing method for an instant potato noodle. The processing method comprises the following steps: step 1, mixing and grinding 20-85 parts of mashed potato, 30-50 parts of wheat flour and 5-10 parts of protein powder calculated in parts by weight to make the fineness of the mixed powder less than 120 meshes; step 2, adding water (equivalent to 22-28% the weight of the mixed powder) into the mixed powder obtained in step 1, and then successively performing alpha gelatinization steaming, primary steaming and secondary extruding to obtain primary noodle with the temperature of the alpha gelatinization steaming of 95-105 DEG C, and the steaming time of 3-10 minutes, and the temperature of the primary steaming of 80-95 DEG C, and the steaming time of 10-30 seconds; step 3, conducting blowing and fluffing treatment on the primary noodle obtained in step 2 until the primary noodle is dispersed to obtain the instant fresh and wet noodle. The processing method enhances the instantiability, convenience and safety of potato products as staple food.

Description

technical field [0001] The invention belongs to the field of agricultural product processing, and in particular relates to a processing method of alternate α-aging and instant potato noodles, and particularly relates to an instant potato noodle. Background technique [0002] Noodles originated in China and have a history of making and eating more than four thousand years. Noodles are a kind of health care food that is simple to make, convenient to eat, rich in nutrition, can be staple food and fast food. It has long been accepted and loved by people all over the world. Potato has high nutritional value, strong adaptability and large yield, and is the third most important food crop in the world, second only to wheat and corn. From a nutritional point of view, it has more advantages than rice and flour, and can supply a large amount of heat energy to the human body, so it can be called a perfect food. But in our country, potatoes are only eaten as a vegetable at this stage,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/162A23L1/30A23L1/305A23L7/113
Inventor 张泓胡宏海戴小枫黄艳杰黄峰张春江张雪刘倩楠张荣徐芬陈文波
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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