Making technology for potato noodles

Abstract

The invention discloses a making technology for potato noodles. The making technology comprises the following steps that fresh potatoes are selected, cleaned and then peeled, and the potatoes are smashed to be prepared into potato pulp; 100 parts by weight of the potato pulp and 50-80 parts by weight of sweat flour are weighed and mixed for dough kneading; after dough is formed through kneading, standing is performed to make the dough more pliable, the dough is repeatedly pressed for 1-3 times and then cut into the noodles. In the making technology, the whole peeled fresh potatoes are directly pulped, then the appropriate amount of the potato pulp is directly matched with the sweat flour for dough kneading, the wheat flour and the potato pump are fully combined after the dough is stood to make the dough more pliable, therefore, the protein molecules fully absorb water to expand and stretch to achieve the effect of being more pliable and elastic, and finally the noodles is prepared by pressing; accordingly, combination of dry substances in the wheat flour and the potatoes is greatly enhanced, therefore, the cooked noodles are more pliable in mouthfeel, and the pure taste of the fresh potatoes is kept.

Description

technical field [0001] The invention relates to the field of potato staple food, in particular to a production process of potato noodles. Background technique [0002] Potatoes have high nutritional value and digestible components, and are easily absorbed by the human body. From a nutritional point of view, potatoes have more advantages than rice and flour. At present, there are more than 90 kinds of potato foods, and the processed products mainly include frozen potato products and potato strips. (chips), mashed potatoes, mashed potato composite products, starch and whole potato flour, etc., but there is still little processing as a staple food, which is extremely disproportionate to the current use of potatoes as the fourth staple food, and should be developed like wheat and other staple foods More staple food products, such as: noodles, steamed buns, biscuits, bread, etc., in terms of using potatoes as raw materials for noodles, there are also many processing methods in Ch...

AI Technical Summary

Problems solved by technology

[0002] Potatoes have high nutritional value and digestible components, and are easily absorbed by the human body. From a nutritional point of view, potatoes have more advantages than rice and flour. At present, there are more than 90 kinds of potato foods, and the processed products mainly include frozen potato products and potato strips. (chips), mashed potatoes, mashed potato composite products, starch and whole potato flour, etc., but there is still little processing as a staple food, which is extremely disproportionate to the current use of potatoes as the fourth staple food, and should be developed like wheat and other staple foods More staple food products, such as: noodles, steamed buns, biscuits, bread, etc., in terms of using potatoes as raw materials for noodles, there are also many processing methods in China, but most of them use whole potato flour (cooked potato flour) or cooked potatoes Potato mashed potatoes are used as raw materials and flour to make dough. After the potatoes are cooked at high temperature, the main component potato starch has been gelatinized and the protein has been denatured. Adding this potato "cooked" whole powder to the flour will damage the wheat The processing characteristics such as the gluten structure, mechanical properties and mechanical properties of the dough have adverse effects, and the potato noodles made of it reduce the unique taste and nutritional value of the potato

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