Potato whole powder fine dried noodles and processing method thereof

A potato whole flour and processing method technology, which is applied in the field of food processing, can solve problems such as not suitable for children and the elderly, high gluten of potatoes is difficult to integrate, and poor gluten of cooked corn flour, etc., to achieve high food safety level and low cost , the effect of retaining the nutrition of raw materials

Inactive Publication Date: 2016-02-03
甘肃薯香园农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

CN101543270A discloses a potato and corn noodle and a preparation method thereof, and discloses a noodle made of "potatoes, corn, flour and salt". The problem is that it is difficult to integrate with the high gluten of potatoes, making the dried noodles brittle and broken
It c

Method used

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  • Potato whole powder fine dried noodles and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A whole potato flour noodle, which is processed by the following raw materials in parts by weight: 68 kilograms of flour, 19 kilograms of whole potato flour, 7 kilograms of puffed miscellaneous grain powder, 0.7 kilogram of salt, 1.9 kilogram of glutinous rice water concentrate, 0.5 kilogram of edible alkali, corn Germ oil kg.

[0031] The puffed miscellaneous grains powder is processed from the following raw materials in parts by weight: 100 kg of barley, 20-30 kg of cowpea, 10-15 kg of corn, 20-35 kg of millet, and 20-35 kg of wheat.

[0032] The described glutinous rice water concentrate is prepared through the following steps:

[0033] 1) Select the high-quality glutinous rice that has been cleaned and soaked in warm water for 10-12 hours, then add tap water that is more than 10 times the soaking water, and boil for 30-50 minutes;

[0034] 2) Filter out the glutinous rice after natural cooling, add 0.01 to 0.03% gelatinized starch in the glutinous rice water, use a...

Embodiment 2～5

[0045] The preparation method of the following examples is completely the same as that of Example 1. In the process of making dried noodles, variable conditions such as corresponding time, temperature, air relative humidity, and wind speed are controlled according to actual conditions, but all variables are within the corresponding range of variation. The difference is that according to different flour dosages, the corresponding dosages of whole potato flour and other components are prepared, and the specific dosages are shown in Table 1 below.

[0046] Table 1-Material consumption of potato vermicelli

[0047]

Example 2

Example 3

Example 4

Example 5

flour, kg

65.0

67.0

71.0

72.0

Whole potato flour, kg

18.0

18.5

22.0

24.0

Multigrain puffed powder, kg

5.0

6.5

8.5

10.0

Salt, kg

0.5

0.6

0.9

1.2

Glutinous rice water concentrate, kg

1.5

1.8

2.0 ...

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Abstract

The invention discloses potato whole powder fine dried noodles and a processing method thereof, and belongs to the technical field of food processing. The fine dried noodles are prepared from the following raw materials in parts by weight: 65-72 parts of flour, 18-24 parts of potato whole powder, 5-10 parts of coarse cereal puffing powder, 0.5-1.2 parts of table salt, 1.5-2.2 parts of glutinous rice water concentrate, 0.2-0.6 part of dietary alkali and 2.4-3.5 parts of corn germ oil. The potato fine dried noodles disclosed by the invention are tenacious, good in toughness and difficult to break when being raw, and are soft, smooth, tenacious, fine, tender, fragrant and delicious when being cooked; the potato fine dried noodles are easy to digest, so that indigestion cannot be caused when the potato fine dried noodles are eaten by children and old people, and requirements of vast consumers are met.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a potato whole powder vermicelli and a processing method thereof. Background technique [0002] my country is the largest producer and consumer of dried noodles in the world. At present, the development of the noodle production industry is relatively mature. With the improvement of people's living standards and the change of diet concepts, the noodle has gradually developed from a single food, convenience, and low-grade product to a collection of nutrition, function, health care, delicacy and convenience. High-end products. As a traditional healthy staple food, vermicelli has become an important industry in the food processing industry. [0003] The strategy of turning potatoes into a staple food is an important measure for the adjustment of my country's agricultural structure, which can provide more guarantees for national food security. The nutritional va...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L19/12
Inventor 马伯平谢喜祥兰俊鹏
Owner 甘肃薯香园农业科技有限公司
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