Processing formula and manufacture method of exogenous water free potato noodles

Abstract

The present invention discloses a processing formula and a manufacture method of exogenous water free potato noodles. The processing formula of the potato noodles comprises the following raw materials: 90-100 parts of ordinary wheat flour, 40-55 parts of fresh potatoes, 2-4 parts of wheat gluten, 2-3 parts of soybean protein powder, 0.05-0.2 part of a color-protecting agent and 1-3 parts of edible salt. The manufacture method comprises the following steps: potato color protecting, pulping, primary dough kneading, dough rest, secondary dough kneading, extruding and molding, and drying. In the manufacture processes of the products, the manufacture method does not add the exogenous water, improves the utilization rate of the raw materials, reduces the energy consumption, can effectively reduce the production costs and improve the efficiency, maximally reduces the loss of the nutrient components of the raw materials, is conducive to maintaining the nutritional balance of the products, and meets the consumers' nutritional needs. The potato noodles are rich in source of the raw materials, simple in processing technology, delicate and palatable, suitable for people at all ages, and very good daily healthy foods, and have broad market prospects.

Description

technical field [0001] The invention relates to the food processing industry, in particular to a recipe for processing potato noodles without adding exogenous water and a preparation method thereof. Background technique [0002] Potatoes have high nutritional value and are globally recognized as a complete nutritional food, which has attracted extensive attention and research. Generally speaking, fresh potatoes contain about 9-20% starch, 1.5-2.3% protein, 0.1-1.1% fat, and 0.6-0.8% crude fiber. Potato protein has high nutritional value, high digestibility, and is easily absorbed by the human body. Its quality is similar to that of animal protein and comparable to that of eggs. Potato protein contains 18 kinds of amino acids, including arginine, histidine, isoleucine, lysine, methionine, phenylalanine, threonine, tyrosine, valine, etc. essential amino acids. In addition, potatoes are also rich in vitamins, including carotene, vitamin C, thiamine, riboflavin, niacin, etc.,...

AI Technical Summary

Problems solved by technology

Potato powder is a powdery material with a moisture content of less than 10% made from potatoes as raw materials, after peeling, cooking, mud making, and drying. The processing process consumes a lot of energy.

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