Potato fully utilized noodles and preparation method thereof

A potato and noodle technology, which is applied in the field of food processing, can solve the problems of difficult to make uniform and stable noodle products, poor adhesion of potato whole flour, easy fluctuation of product quality, etc., so as to overcome the difficulty in controlling the quality of noodles and avoid nutrient components. good loss, good lubricating effect

Active Publication Date: 2017-03-22
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The preparation process of the two kinds of whole potato powders requires that the clean fresh potato raw materials be boiled and processed into mature potatoes. Not only the process route is complex, the operation is cumbersome, the equipment investment is large, the production cost is high, and the product quality is prone to fluctuations. To obtain cooked potatoes or potato products with whiter color and lower enzymatic browning rate, before the cooking step, i

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0024] Example 1

[0025] 1) Peeling: Peel the 500Kg washed fresh potatoes.

[0026] 2) Beating: Cut the peeled potatoes into small pieces, quickly add them to a beating machine with a weight of 50Kg of water at 95°C and beating under heating to obtain a slurry with a temperature of 80-85°C; the specific size of the pieces It has no effect on the use effect of the slurry when preparing noodles. However, in this embodiment, it is more convenient to use small pieces of 4-5mm*4-5mm*2-3mm (length*width*thickness) for beating.

[0027] The above steps 1)~2) are carried out continuously. The peeled and sliced ​​potatoes added to the beater should be able to be absorbed by the water phase previously added to the beater or by the slurry that was previously beaten and retained in the beater. Submerged, the removed slurry is kept in the range of 80-85°C in front of and.

[0028] In order to be compatible with the capacity of the beater, the weight of the water initially added is 50Kg, which is...

Example Embodiment

[0033] Example 2

[0034] 1) Peeling: Peel the 5000Kg washed fresh potatoes.

[0035] 2) Beating: Cut the peeled potatoes into small pieces of 4~5mm*4~5mm*2~3mm, and quickly add them to a beating machine with a weight of 50Kg of water at 95℃ and beating under heating conditions to obtain the temperature It is a slurry at 80~85℃.

[0036] 3) Kneading: Pour the slurry into the kneading machine, add wheat flour and konjac flour for kneading, where the weight ratio of slurry: wheat flour: konjac flour is 100: 125:1, and the material temperature Keep it between 45~55℃.

[0037] 4) Maturation: Maturation for 22 minutes.

[0038] 5) Slicing, cutting, drying, and cutting to get the potato noodles.

[0039] The obtained full-utilized potato noodles are smooth, have good ductility, and have a low stripping rate. Each 100g noodles (water content 14.2%) contains 0.06mg of vitamin B1, 0.02mg of vitamin B2, 0.12mg of vitamin B6, and 4.1mg of vitamin C. .

Example Embodiment

[0040] Example 3

[0041] 1) Peeling: Peel the 500Kg washed fresh potatoes.

[0042] 2) Beating: Cut the peeled potatoes into small pieces of 4~5mm*4~5mm*2~3mm, and quickly add them to a beating machine with a weight of 50Kg of water at 95℃ and beating under heating conditions to obtain the temperature It is 80~85℃ slurry;

[0043] 3) Kneading: Pour the slurry into the kneading machine, add wheat flour and konjac flour for kneading, the weight ratio of slurry: wheat flour: konjac flour is 100:130:0.6, and the temperature of the material is when the flour is mixed Keep it between 45~55℃.

[0044] 4) Curing: Curing for 20 minutes.

[0045] 5) Slicing, cutting, drying, and cutting to get the potato noodles.

[0046] The obtained full-utilized potato noodles are smooth, have good ductility, and have a low stripping rate. Each 100g of noodles (water content of 14.0%) contains 0.05mg of vitamin B1, 0.02mg of vitamin B2, 0.11mg of vitamin B6, and 3.6mg of vitamin C. .

[0047] It can be seen ...

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PUM

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Abstract

The present invention discloses a preparation method of potato fully utilized noodles. The preparation method comprises the steps of peeling, beating, dough kneading, curing, tableting, noodle cutting, drying and cutting. The beating step is as follows: peeled potatoes are cut into small slices, the small slices are rapidly put into a beater to enable the small slices to be submerged in an aqueous phase or a slurry liquid, and the submerged small slices are beat under a heating condition to obtain a slurry at a temperature of 80-85 DEG C; the dough kneading is conducted by pouring the slurry, flour, and refine konjac flour proportionally into a dough kneading machine; and the time of the curing is 10-15 min more than the common curing time. The present invention also discloses the potato fully utilized noodles prepared by the method. The method can effectively prevent the potatoes from browning, increase the noodle ductility, reduce the noodle breaking rate, and better overcome the defects that potato full flour is poor in cohesiveness and the quality of the noodles is not easy to control. The prepared noodles are low in noodle breaking rate, low in costs, and high in nutritional value.

Description

Technical field [0001] The invention belongs to the technical field of food processing, and specifically relates to a full-utilized potato noodle and a preparation method thereof. Background technique [0002] Potatoes, also known as potatoes, are native to the Andes of South America and are widely grown in China, the United States, Russia, India, Ukraine and other countries. Among them, China is the country with the largest total potato output in the world. Potatoes are rich in carbohydrates, protein, cellulose, fat, various vitamins and minerals. They are called China's four major staple food crops together with rice, wheat, and corn. Its nutritional composition is far superior to the rice and flour we use daily. Making potatoes into staple food is not only beneficial to increase the production of staple foods in my country, increase the types of staple foods, but also improve the nutritional content of staple foods and improve the nutritional structure of my country's resident...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L19/12
Inventor 周梦舟穆杨胡勇徐宁汪超吴茜李冬生
Owner HUBEI UNIV OF TECH
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