Potato frozen cooked noodles and processing method thereof

A processing method and potato technology are applied in the direction of food ingredients as taste improvers, food ingredients as taste improvers, functions of food ingredients, etc., which can solve the problems of short storage time of potato fresh noodles, reduction of potato nutritional value, and decline of noodle quality, etc. problems, achieve the effect of improving cooking characteristics and texture characteristics, improving storage stability, and preventing browning

Active Publication Date: 2017-06-13
南阳麦香源食品有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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 pot

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0070] 1. The potato frozen cooked noodles formula of the present embodiment is: 10kg of wheat flour, 2kg of fresh potatoes after peeling, 0.2kg of waxy wheat flour, 0.001kg of ice structural protein, 0.2kg of gluten powder, 0.02kg of konjac fine powder, 0.2kg of modified potato starch. kg, sodium alginate 0.01kg, soybean lecithin 0.01kg, compound phosphate 0.01kg, L-cysteine ​​hydrochloride 0.006kg, salt 0.02kg and water 2.6kg.

[0071] 2. the processing method of the potato frozen cooked noodles of the present embodiment comprises the steps:

[0072] (1) Preparation of potato slurry: fresh potatoes are cleaned and peeled, then added to a beater and corresponding L-cysteine ​​hydrochloride is added to prevent browning, the potatoes are crushed and beaten, and the prepared Transfer the potato slurry to an insulated tank, keep the temperature of the insulated tank at 55°C and keep stirring, keep the annealing treatment time for 3 hours, and then cool to room temperature for lat...

Embodiment 2

[0085] 1. The potato frozen cooked noodles formula of the present embodiment is: 10kg of wheat flour, 3kg of fresh potatoes after peeling, 0.4kg of waxy wheat flour, 0.002kg of ice structural protein, 0.3kg of gluten powder, 0.03kg of konjac powder, and 0.25 kg of modified potato starch. kg, sodium alginate 0.015kg, soybean lecithin 0.02kg, compound phosphate 0.012kg, L-cysteine ​​hydrochloride 0.009kg, salt 0.04kg and water 2.0kg.

[0086] 2. the processing method of the potato frozen cooked noodles of the present embodiment comprises the steps:

[0087] (1) Preparation of potato slurry: fresh potatoes are cleaned and peeled, then added to a beater and corresponding L-cysteine ​​hydrochloride is added to prevent browning, the potatoes are crushed and beaten, and the prepared Transfer the potato slurry to an insulated tank, keep the temperature of the insulated tank at 55°C and keep stirring, keep the annealing treatment time for 3 hours, and then cool to room temperature for ...

Embodiment 3

[0100] 1. The potato frozen cooked noodles formula of the present embodiment is: 10kg of wheat flour, 4kg of fresh potatoes after peeling, 0.6kg of waxy wheat flour, 0.005kg of ice structural protein, 0.4kg of gluten powder, 0.04kg of konjac powder, and 0.3 kg of modified potato starch. kg, sodium alginate 0.02kg, soybean lecithin 0.03kg, compound phosphate 0.015kg, L-cysteine ​​hydrochloride 0.012kg, salt 0.06kg and water 1.4kg.

[0101] 2. the processing method of the potato frozen cooked noodles of the present embodiment comprises the steps:

[0102] (1) Preparation of potato slurry: fresh potatoes are cleaned and peeled, then added to a beater and corresponding L-cysteine ​​hydrochloride is added to prevent browning, the potatoes are crushed and beaten, and the prepared Transfer the potato slurry to an insulated tank, keep the temperature of the insulated tank at 55°C and keep stirring, keep the annealing treatment time for 3 hours, and then cool to room temperature for la...

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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...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L19/12A23L29/10A23L33/175A23L33/17A23L33/185
CPCA23V2002/00A23V2200/14A23V2200/16A23V2200/048
Inventor 朱科学邵丽芳郭晓娜孙新建
Owner 南阳麦香源食品有限公司
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