Potato frozen cooked noodles and processing method thereof

Abstract

The invention discloses potato frozen cooked noodles and a processing method thereof. The potato frozen cooked noodles are prepared from wheat flour, fresh potatoes, waxy wheat flour, ice-structuring proteins, gluten powder, konjak refined flour, potato modified starch, sodium alginate, soybean lecithin, compound phosphates, L-cysteine hydrochloride and the like. The processing method comprises the following steps: crushing and pulping the fresh potatoes, carrying out annealing treatment on the pulp, adding the wheat flour, waxy wheat flour, ice-structuring proteins and the like, carrying out vacuum dough making to obtain dough, and carrying out aging, stimulated-handwork kneading, calendering, slitting, steaming pretreatment, boiling, cooling, draining, oil atomization injection and freezing to obtain the potato frozen cooked noodles. The frozen cooked noodles are convenient to eat and rich in nutrients, have the pleasant fragrance of potatoes, have the advantages of stable quality, smooth and chewy mouthfeel, high safety, no toxicity and long expiration date (up to 12 months), and are a nutritional delicious safe instant food.

Description

technical field [0001] The invention relates to an instant frozen cooked noodle and a processing method thereof, in particular to a potato frozen cooked noodle and a processing method thereof, and belongs to the technical field of noodle processing and preservation. Background technique [0002] As the third largest food crop in the world, potato is rich in carbohydrates, protein, cellulose, various vitamins and inorganic salts. Potato protein has high nutritional value and contains 18 kinds of amino acids, including essential amino acids that cannot be synthesized by the human body, and It is beneficial to human digestion and absorption, and its nutritional value is comparable to that of egg protein. Many countries in the world use potatoes as a staple food, but only a few areas in China use potatoes as a staple food. The Ministry of Agriculture officially released the "Guiding Opinions on Promoting the Development of the Potato Industry" on February 23, 2016 to promote the...

AI Technical Summary

Problems solved by technology

[0004] At present, there are some reports about potato noodles. For example, the patents with publication numbers CN103859295A and CN103932121A respectively disclose a processing method of potato noodles. Whole potato powder or mashed potatoes are added to flour to make noodles, which have a mouthfeel. Poor, easily broken shortcoming; Another example, there are also reports of some potato instant noodles (such as the patent of CN104137971A with the publication number) and fresh potato noodles (such as the patent of CN104814391A with the publication number) on the market, but the potato instant noodles have high oil content , the shortcoming of low nutritive value, and the storage time of fresh potato noodles is short, perishable; In addition, the patent that publication number is CN104664247A has announced a kind of processing method of frozen instant potato noodles, adds whole potato powder, gluten powder in wheat flour The instant noodles made by adding potato powder can improve the nutritional value of the noodles, but the nutritional value of the potatoes will be greatly reduced, and the quality of the noodles will be greatly reduced after quick freezing.