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Special potato noodle type powder for using potatoes as staple food

A technology of potato noodles and special flour, applied in the fields of application, food preparation, food science, etc., can solve the problems of high processing cost of whole potato flour, low content of whole potato flour, high cost of potato pasta, etc., and achieve the prospect of improving market-oriented production , changeable taste, good taste effect

Inactive Publication Date: 2015-09-16
SHANXI SHUYAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The present invention solves the problems of high processing cost and complex procedure of the existing potato flour; however, the existing potato flour has the problems of difficult molding, high hardness, and poor boiling resistance when making steamed bread, noodles and other staple food products, and the content of the potato flour is low. , the cost of making potato pasta is high, and a kind of special flour for potato noodles that is the staple food of potatoes is provided.

Method used

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  • Special potato noodle type powder for using potatoes as staple food
  • Special potato noodle type powder for using potatoes as staple food

Examples

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Embodiment 1

[0023] Embodiment 1: A kind of special flour for potato noodles made from potatoes as staple food, which is prepared from the following raw materials in parts by weight: 60 parts of whole potato flour, 30 parts of wheat flour, and 10 parts of potato starch. The method for preparing potato noodles by using the above-mentioned special flour for potato noodles made from potatoes as a staple food is as follows: take whole potato flour, wheat flour, and potato starch in proportion and mix evenly, then add cold water and knead noodles to make noodles.

[0024] The preparation method of described whole potato powder comprises the steps:

[0025] (1) Select raw materials: select varieties with shallow bud eyes, good potato shape, white potato flesh, low reducing sugar content, and low solanin content, remove mildew spots and rotten pieces, and send the selected raw materials into water flushing and water loading type-specific library;

[0026] (2) Cleaning, peeling, and selection: Th...

Embodiment 2

[0031] Embodiment 2: A kind of special flour for potato noodles made from potatoes as staple food, which is prepared from the following raw materials in parts by weight: 55 parts of whole potato flour, 40 parts of wheat flour, and 5 parts of potato starch. The method for preparing potato noodles by using the above-mentioned special flour for potato noodles made from potatoes as a staple food is as follows: take whole potato flour, wheat flour, and potato starch in proportion and mix evenly, then add cold water and knead noodles to make noodles.

[0032] In the preparation method of the whole potato powder: remove the 0.5mm thick cortex from the potatoes, and cut them into 5mm thick slices with a dicing machine; cook at 97°C for 9 minutes in a cooking machine integrating blanching, cooking, and conveying; the drying process is: the first stage : Dry at 70°C for 2.2h, the second stage: dry at 40°C for 1.5h, the third stage: dry at 35°C for 1.3h, then cool to room temperature, so ...

Embodiment 3

[0033] Embodiment 3: a kind of special flour for potato noodles made from potatoes as staple food, which is prepared from the following raw materials in parts by weight: 60 parts of whole potato flour and 40 parts of wheat flour; potato noodles are prepared by utilizing the above-mentioned special flour for potato noodles made from potatoes as staple food The method is: take whole potato flour, wheat flour, and potato starch in proportion and mix them evenly, then add cold water and knead noodles to make noodles.

[0034]In the preparation method of the whole potato powder: remove the 0.6mm thick cortex from the potatoes, cut them into thin slices with a thickness of 10mm by a dicing machine; cook at 100°C for 8 minutes in a cooking machine integrated with blanching, cooking, and conveying; the drying process is: the first stage : Dry at 80°C for 2h, second stage: dry at 50°C for 1.3h, third stage: dry at 40°C for 1h, then cool to normal temperature to make the moisture content...

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Abstract

The invention belongs to the technical field of food processing. In order to solve the problems that the processing cost of conventional potato whole flour is higher, the processing procedures are complex, during making staple food products with the conventional potato whole flour, the forming is difficult, the hardness is high, the staple food products are not resistant to boiling, the content of the potato whole flour is low, the cost of making cooked potato food is high and the like, the invention provides special potato noodle type powder for using potatoes as staple food. A preparation method of the potato whole flour comprises the following steps: choosing raw materials, cleaning the chosen raw materials, removing skins of the potatoes, selecting the potatoes of which the skins are removed, cutting the selected potatoes into slices, blanching the potato slices, cooling the blanched potato slices, drying the cooled potato slices and milling the dried cooled potato slices; mixing the potato whole flour, wheat flour and potato starch to be made into noodles. The preparation process is time-saving, simple and convenient, the noodles are popular and suitable for people to eat, the popularization is facilitated, and the quality is steady; the noodles are easy to form, tenacious, comprehensive in nutrition and good in taste; the content of the potato whole flour is more than 50%, any food additive is not added, safe, healthy environment-friendly food is ensured, the situation that the potatoes are consumed as the staple food is facilitated, the sustainable development of agriculture of China is facilitated, and the special potato noodle type powder is good for nutrition and health of people.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a kind of special flour for potato noodles made from potatoes as staple food. Background technique [0002] In recent years, my country's grain production has increased year after year, and the inventory is abundant. The security of rations is absolutely guaranteed. However, considering that my country's grain demand will still be a rigid growth trend for a long period of time in the future, the three major staple foods of wheat, rice, and corn are affected by arable land resources and water resources. However, the space for increasing production is small and the cost is high, while the space for increasing production of potatoes is large and the cost is low. In order to promote the sustainable development of my country's agriculture and ensure food security, this year the Ministry of Agriculture proposed to increase the production of potatoes, which is what we ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/2165A23L1/10A23L19/15A23L7/10
Inventor 柳春柳青柳福和赵美仁
Owner SHANXI SHUYAN FOOD
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