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Potato angelica keiskei composite noodle and making method thereof

A production method and noodle technology, which are applied in the food field, can solve the problems of limiting the amount of potato whole flour added, difficulty in highlighting the nutritional value of noodles, and high price, and achieve the effects of improving nutritional value and flavor, good toughness and good taste.

Inactive Publication Date: 2016-11-09
SHANGHAI JIAO TONG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the fact that there is no gluten protein in the whole potato flour and the price is high, the amount of the whole potato flour in the potato noodles is limited, and the nutritional value of the noodles is difficult to highlight

Method used

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  • Potato angelica keiskei composite noodle and making method thereof
  • Potato angelica keiskei composite noodle and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Ingredients: 60 kg of high-gluten wheat flour, 30 kg of whole potato flour, 10 kg of plantain taro starch, 10 kg of Ashitaba juice, 40 kg of water and 2 kg of salt.

[0032] Production Method:

[0033] Mix high-gluten wheat flour, whole potato flour, plantain taro starch, and Ashitaba juice into a mixture, and dissolve the salt in the water into salt water;

[0034] Slowly pour the salt water into the mixture in portions, stirring while adding, and then perform the first kneading, that is, repeatedly flatten the dough and stack it in the same direction, and repeat this many times.

[0035] Cover with plastic wrap and let for 30 minutes;

[0036] Brush the oil on the surface of the proofed dough, and knead the dough for the second time, that is, repeatedly flatten the dough and stack it in the same direction, and repeat this many times, and beat the dough;

[0037] Sprinkle dry flour on the chopping board and roll the dough, that is, sprinkle a little flour on the surface of the do...

Embodiment 2

[0043] Ingredients: 50 kg of high-gluten wheat flour, 30 kg of whole potato flour, 20 kg of plantain starch, 5 kg of Ashitaba juice, 45 kg of water and 1.5 kg of salt.

[0044] The production method is the same as in Example 1.

Embodiment 3

[0046] Ingredients: 70 kg of high-gluten wheat flour, 20 kg of potato flour, 10 kg of plantain starch, 15 kg of Ashitaba juice, 35 kg of water and 2.5 kg of salt.

[0047] The production method is the same as in Example 1.

[0048] The noodle quality indicators obtained in the three examples are shown in Table 1, and the sensory evaluation results are shown in Table 2:

[0049] Table 1

[0050]

[0051] Table 2 (10 points for each indicator)

[0052]

[0053] The potato Ashitaba composite noodles of the present invention have the unique flavor of potato, uniform structure, and delicate taste; and have the emerald green color and fragrance of Ashitaba. It is rich in vitamins, mineral elements, dietary fiber, amino acids, chalcone functional ingredients, organic germanium and other substances, with balanced and comprehensive nutrition, high nutritional value and certain health benefits; the production process raw materials are easy to obtain, and the operation is simple It is suit...

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Abstract

The invention discloses potato angelica keiskei composite noodle which is made of the following substances in parts by weight: 50-70 parts of high gluten wheat flour, 20-30 parts of potato powder, 10-20 parts of canna starch, 5-15 parts of angelica keiskei juice, 35-45 parts of water, and 1.0-2.5 parts of salt. The potato angelica keiskei composite noodle disclosed by the invention is smooth and elastic, good in taste and rich in dietary fiber, has functions of reducing blood glucose and reducing fat, preventing cancer and retarding aging, and the like, is very suitable for people suffering from hyperlipidemia, hypertension and hyperglycemia, and is simple and convenient in making method.

Description

Technical field [0001] The invention relates to a food, in particular to a potato Ashitaba compound noodle and a preparation method thereof. Background technique [0002] Potatoes are rich in nutrition and comprehensive, and have more advantages than cereal grains—rice and flour. Potato whole powder is a fine granule, flake or powder obtained by washing, peeling, selecting, slicing, rinsing, pre-cooking, cooling, steaming, mashing and other processes of fresh potato as raw material, and dehydrating and drying. The shape products are collectively referred to as potato powder, which retains most of the nutritional value of potatoes. With the introduction of the national potato staple food policy, new types of potato foods have been emerging, and there are currently more than 90 types of potato processed foods. Among them, staple food potato products such as steamed buns and noodles have been reported, but the proportion of whole potato flour added to this type of staple food is m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L19/15A23L33/00A23L29/30
CPCA23V2002/00A23V2200/30
Inventor 王正武谢凡李明陈梦洁吴金鸿
Owner SHANGHAI JIAO TONG UNIV
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