Potato fully utilized noodles and preparation method thereof

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...

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, it is necessary to blanch the peeled potatoes at low pH and hot water above 95°C or use chemical methods to protect the color processing, there is a food safety risk

In addition, fresh potatoes contain more than 70% water. During the processing of whole flour, it not only causes a large loss of water and soluble components such as vitamin B and vitamin C, but also has poor adhesion of potato flour, which makes it difficult to make uniform and stable noodle products.