Sweet potato dietary fiber noodles and preparing method thereof

A technology of sweet potato dietary fiber and production method, which is applied in the food field, can solve the problems of pure sweet potato noodles, such as poor molding and ductility, and single nutrition, and achieve the effects of good cooking quality, rich nutrition, and good water retention

Inactive Publication Date: 2016-05-04
FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The first purpose of the present invention is to provide a kind of sweet potato dietary fiber noodles,

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] Sweet potato dietary fiber noodles provided by the invention comprise following components:

[0045] Sweet potato starch 500g, hydroxypropyl sweet potato modified starch 50g, wheat flour 200g, gluten 100g, sweet potato residue powder 30g, sweet potato vine leaf powder 30g, artemisia gum 0.5g, sodium alginate 2g, water 400g.

[0046] The preparation method of this sweet potato dietary fiber noodles comprises the steps:

[0047] Various raw materials are mixed according to predetermined weight parts, dough is kneaded, dough is rested, and then noodles are made.

Embodiment 2

[0049] Sweet potato dietary fiber noodles provided by the invention comprise following components:

[0050] Sweet potato starch 600g, hydroxypropyl sweet potato modified starch 80g, high-gluten flour 300g, gluten powder 200g, sweet potato slag powder 50g, sweet potato vine leaf powder 50g, artemisia gum 1g, sodium alginate 4g, water 550g, eggs 50g, salt 25g, edible alkali 4g.

[0051] The preparation method of this sweet potato dietary fiber noodles comprises the steps:

[0052] Mix various raw materials according to predetermined weight parts, use a dough mixer to knead the dough, rest the dough for 20 minutes, and then make noodles with a width of 0.5 mm.

Embodiment 3

[0054] Sweet potato dietary fiber noodles provided by the invention comprise following components:

[0055] Sweet potato starch 550g, hydroxypropyl sweet potato modified starch 60g, all-purpose flour 250g, gluten powder 150g, sweet potato slag powder 40g, sweet potato vine leaf powder 40g, Artemisia gum 0.8g, sodium alginate 3g, water 500g, eggs 100g, salt 50g, edible alkali 6g.

[0056] Among them, sweet potato dregs powder is made by washing sweet potato dregs, removing impurities, drying at 60°C, and then making sweet potato dregs by ultrafine pulverization;

[0057] The superfine powder of sweet potato vine leaves is made by drying the sweet potato vine leaves at 60°C and then adopting the method of superfine pulverization.

[0058] The preparation method of this sweet potato dietary fiber noodles comprises the steps:

[0059] Mix various raw materials according to the predetermined weight parts, use a dough mixer to knead the dough, rest the dough for 25 minutes, and th...

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Abstract

The invention provides sweet potato dietary fiber noodles and a preparing method thereof. The sweet potato dietary fiber noodles are prepared from, by weight, 500-600 parts of sweet potato starch, 50-80 parts of hydroxypropyl sweet potato modified starch, 200-300 parts of wheat flour, 100-200 parts of vital gluten, 30-50 parts of sweet potato residue powder, 30-50 parts of sweet potato vine leaf powder, 0.5-1 part of Ask gum, 2-4 parts of sodium alga acid and 400-550 parts of water. The sweet potato dietary fiber noodles have the advantages of being high in moldability and ductility, smooth, chewy, high in cooking quality, good in taste and the like and contains rich sweet potato dietary fiber, protein and a small amount of fat. By eating the noodles, dietary fiber supplement and intestinal tract nursing can be achieved. The preparing method has the advantages of being convenient, simple, easy to operate and the like, and the utilization rate of sweet potato residue byproducts generated during sweet potato starch processing can be increased.

Description

technical field [0001] The invention relates to the field of food, in particular to a sweet potato dietary fiber noodle and a preparation method thereof. Background technique [0002] At present, sweet potatoes are mainly used as raw materials for processing except fresh food, and most of them are used for processing starch and starch products. Sweet potato residue is the residue produced during the processing of sweet potato starch. A processing enterprise with an annual output of 3,000 tons of sweet potato starch produces more than 4,000 tons of sweet potato starch residue every year. Except for a small amount that is simply used as feed, it is usually piled up as waste in the open air, causing Waste of resources and serious environmental pollution. How to make high-value comprehensive utilization of sweet potato residue is an important problem that the sweet potato industry urgently needs to solve. [0003] Sweet potato noodles are favored by consumers because of their ...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L33/10
CPCA23V2002/00A23V2200/32
Inventor 郭鹏王轶王晨李露周明
Owner FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
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