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Fine dried noodles added with full potato flour and tomato powder

The technology of potato whole flour and tomato flour is applied in the functions of food ingredients, food ingredients as thickeners, food ingredients containing inorganic compounds, etc., and can solve the problems of few types of potato food, single nutrition of noodles, and low gluten strength, etc. To achieve the effect of improving dough quality, smooth surface and smooth taste

Inactive Publication Date: 2017-01-04
宜垦(天津)农业制品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In view of this, the present invention proposes a dried noodle added with whole potato powder and tomato powder and a preparation method thereof to solve the technical problems of existing noodles such as single nutrition, few types of potato food, poor mouthfeel, and low gluten strength.

Method used

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  • Fine dried noodles added with full potato flour and tomato powder

Examples

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Effect test

Embodiment 1

[0027] A vermicelli added with potato whole powder and tomato powder, the vermicelli added with potato whole powder and tomato powder is prepared from raw materials including the following parts by weight: 70 parts of wheat flour, 30 parts of whole potato flour, 5 parts of sodium alginate, tomato 3 parts of powder, 0.005 part of vitamin C, 30 parts of water, 2 parts of table salt, 0.08 part of calcium sodium stearoyl lactylate.

[0028] Its preparation method comprises the following steps:

[0029] (a) mix vitamin C, table salt and water in proportion to make dough preparation;

[0030] (b) put wheat flour, potato whole flour, calcium sodium stearoyl lactylate, sodium alginate, tomato powder, the dough kneading agent obtained in step (a) into the vacuum dough mixer in proportion, and the degree of vacuum is -0.6 MPa, the rotating speed is 80r / min, and the dough is prepared by kneading the dough for 18min;

[0031] (c) the dough blank prepared by step (b) is left to stand for...

Embodiment 2

[0036] A vermicelli added with potato whole powder and tomato powder, the vermicelli added with potato whole powder and tomato powder is prepared from raw materials including the following parts by weight: 70 parts of wheat flour, 30 parts of whole potato flour, 5 parts of sodium alginate, tomato 3 parts of powder, 0.008 part of vitamin C, 30 parts of water, 2 parts of table salt, 0.1 part of calcium sodium stearoyl lactylate.

[0037] Its preparation method comprises the following steps:

[0038] (a) mix vitamin C, table salt and water in proportion to make dough preparation;

[0039] (b) put wheat flour, potato whole flour, calcium sodium stearoyl lactylate, sodium alginate, tomato powder, the dough kneading agent obtained in step (a) into the vacuum dough mixer in proportion, and the degree of vacuum is -0.6 MPa, the rotating speed is 80r / min, and the dough is prepared by kneading the dough for 15min;

[0040] (c) the dough blank prepared by step (b) is left to stand for ...

Embodiment 3

[0045] A vermicelli added with potato whole powder and tomato powder, the vermicelli added with potato whole powder and tomato powder is prepared from raw materials including the following parts by weight: 70 parts of wheat flour, 30 parts of whole potato flour, 4 parts of sodium alginate, tomato 3 parts of powder, 0.005 part of vitamin C, 30 parts of water, 3 parts of table salt, 0.08 part of calcium sodium stearoyl lactylate.

[0046] Its preparation method comprises the following steps:

[0047] (a) mix vitamin C, table salt and water in proportion to make dough preparation;

[0048] (b) put wheat flour, potato whole flour, calcium sodium stearoyl lactylate, sodium alginate, tomato powder, the dough kneading agent obtained in step (a) into the vacuum dough mixer in proportion, and the degree of vacuum is -0.6 MPa, the rotating speed is 80r / min, and the dough is prepared by kneading the dough for 20min;

[0049] (c) the dough blank prepared by step (b) is left to stand for...

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Abstract

The invention provides fine dried noodles added with full potato flour and tomato powder. The fine dried noodles added with the full potato flour and the tomato powder are prepared from the following raw materials in parts by weight: 70-80 parts of wheat flour, 20-30 parts of the full potato flour, 4-8 parts of sodium alginate, 2-4 parts of the tomato powder, 0.005-0.01 part of vitamin C, 26-32 parts of water, 2-3 parts of table salt, and 0.08-0.1 part of sodium stearoyl lactylate. The full potato flour is rich in dietary fiber, high-purity protein, vitamin and mineral substance; potato starch particles are large, the amylopectin proportion is high, the in-vivo digestion speed is relatively low, and blood glucose increases slowly; the fine dried noodles added with the full potato flour and the tomato powder are smooth in taste, high in transparency, and tough and chewy.

Description

technical field [0001] The invention belongs to the field of food processing, and particularly relates to dried noodles added with potato whole powder and tomato powder and a preparation method thereof. Background technique [0002] For a long time, the consumption of food in my country is mainly based on pasta, among which noodles are the traditional food that people love. With the improvement of people's living standards and diet quality, people's concept of health preservation is getting deeper and deeper, and noodles with wheat as the main nutrient can no longer satisfy people's pursuit of health preservation. Whole potato flour is rich in dietary fiber, high-quality protein and vitamins and minerals. Potato starch has large granules and a high proportion of amylopectin, which is digested slowly in the body, which makes the blood sugar rise moderately. The lycopene contained in tomato is a good natural antioxidant and has a good health care effect on the human body. A...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L33/10A23L33/15A23L29/206A23L29/256A23L29/00A23L29/10
CPCA23V2002/00A23V2200/242A23V2200/328A23V2250/5026A23V2250/30A23V2250/708A23V2250/15
Inventor 陈中红
Owner 宜垦(天津)农业制品有限公司
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