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Mango-flavored purple sweet potato noodles and preparation method thereof

A technology of purple potato noodles and mango, which is applied in food preparation, food ingredients as odor improvers, food science, etc. It can solve the problems of unattractive people with a partial eclipse and single pasta patterns, and achieve low cost, low production cost, The effect of high nutritional value

Inactive Publication Date: 2015-11-18
钟平
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And according to the inventor's investigation, there are mung bean noodles, corn noodles or egg noodles etc. to appear in the pasta on the market, but these pasta patterns are still comparatively single, and its taste is still based on flour flavor, does not have attractiveness for above-mentioned partial eclipse crowd

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Raw materials for the preparation of mango-flavored purple potato noodles:

[0039] 5 kg of mango juice, 50 kg of purple sweet potato powder, 50 kg of cassava flour, 50 kg of flour, 0.5 kg of iodized salt, 0.1 kg of edible alkali, and 30 kg of warm water.

Embodiment 2

[0041] Raw materials for the preparation of mango-flavored purple potato noodles:

[0042] Mango juice 15kg, purple potato powder 100kg, tapioca flour 100kg, flour 100kg, edible iodized salt 1kg, edible alkali 0.3kg, warm water 50kg.

Embodiment 3

[0044] Raw materials for the preparation of mango-flavored purple potato noodles:

[0045] 10 kg of mango juice, 75 kg of purple potato powder, 80 kg of cassava flour, 75 kg of flour, 0.7 kg of iodized salt, 0.2 kg of edible alkali, and 40 kg of warm water.

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PUM

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Abstract

The invention discloses mango-flavored purple sweet potato noodles and a preparation method thereof. The mango-flavored purple sweet potato noodles comprise main raw materials and auxiliary materials in parts by weight, wherein the main raw materials comprise 5-15 parts of mango juice, 50-100 parts of purple sweet potato powder, 50-100 parts of tapioca and 50-100 parts of flour; the auxiliary materials comprise 0.5-1 part of edible iodised salt, 0.1-0.3 part of dietary alkali and 30-50 parts of warm water. The mango-flavored purple sweet potato noodles are unique in taste, high in nutrient value, and low in production cost, and can effectively improve the phenomenon that at present, a part of crowds have dietary bias and do not love a staple food.

Description

technical field [0001] The invention relates to a manufacturing process of pasta, in particular to mango-flavored purple potato noodles with fruity aroma and comprehensive nutrition and a preparation method thereof. Background technique [0002] Cassava is one of the three largest potatoes in the world and is widely cultivated in tropical and subtropical regions. Cassava is the root of Euphorbiaceae cassava. The cassava root is conical, cylindrical or spindle-shaped, fleshy and rich in starch. 65% of the world's total production of cassava is used for human food, and it is the main food crop for low-income farmers in tropical wetlands. In the subtropical region of my country, cassava is the fifth largest crop after rice, sweet potato, sugar cane and corn. It is widely distributed in South China, with the largest cultivated area in Guangdong and Guangxi, followed by Fujian and Taiwan. Yunnan, Guizhou, Sichuan, Hunan, Jiangxi and other provinces also have a small amount of cu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/30A23L7/109
CPCA23V2002/00A23V2200/15
Inventor 钟平
Owner 钟平
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