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Nutritional potato vermicelli and processing method thereof

A technology of potato flour and nutrition, which is applied in the direction of food science, etc., can solve the problems of reduced nutritional value of food and destruction of nutrient components, and achieve the effect of small loss of nutrient components, diverse raw materials, and rich nutrient components

Inactive Publication Date: 2017-06-27
张世禄
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, when it is mixed with alkaline water, the nutrients in the raw materials are destroyed
reduce the nutritional value of food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] a. Add water to soften the jade potatoes and potatoes, peel them, and crush them into large granules; put the large granules of jade potatoes and potatoes into a steamer with tea water, and steam them for 30-50 minutes at a temperature of 40°C-55°C Minutes; dry the steamed jade potatoes and potatoes and pulverize them with a pulverizer, and pass through a 140-180 mesh sieve to obtain gluten-free jade potato flour and potato flour;

[0020] b. make big potato flour with traditional method, with 50 kilograms of big potato flour, 20 kilograms of wheat flours and 20 kilograms of jade potato flours made in step 1, 10 kilograms of potato flours and 10 kilograms of dried vegetables, dried shiitake mushrooms Put 2 kg into the noodle mixer and mix evenly, add water, and stir evenly to get the raw material;

[0021] c. Send the raw material into the self-cooked double-tube vermicelli machine to form potato flour.

Embodiment 2

[0023] The processing of a. jade potato, potato is described with embodiment 1 step a.

[0024] b. make large potato flour by traditional method, put 40 kilograms of large potato flour, 30 kilograms of wheat flour and 10 kilograms of jade potato flour, 20 kilograms of potato flour and 10 kilograms of chicken floss prepared in step 1 into the kneading dough Mix evenly in the machine, add water, stir evenly to get raw material;

[0025] c. Send the raw material into the self-cooked double-tube vermicelli machine to form potato flour.

Embodiment 3

[0027] The processing of a. jade potato, potato is described with embodiment 1 step a.

[0028] B. make big potato flour with traditional method, 25 kilograms, 30 kilograms of potato flours and 15 kilograms of dried strawberry products of making in 30 kilograms of big potato flours, 15 kilograms of wheat flours and step 1, put into and Mix evenly in the noodle machine, add water, and stir evenly to get the raw material;

[0029] c. Send the raw material into the self-cooked double-tube vermicelli machine to form potato flour.

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Abstract

The invention discloses an instant potato vermicelli and a making method thereof, and belongs to a pre-boiled noodle or a quickly cooked noodle food. The instant konjac vermicelli mainly comprises large potato flour, wheat flour, jade white potato flour and potato flour as main materials, and also comprises dry products of vegetables, mushrooms, fruits and meats as auxiliary materials. The making method comprises the following steps: carrying out peculiar smell removal treatment on jade white potatoes and potatoes, placing the large potato flour, wheat flour and auxiliary materials in a kneader, uniformly mixing the large potato flour, wheat flour and auxiliary materials, adding water, and uniformly stirring the obtained mixture and water to form a raw material; and sending the raw material into a self-cooking double cylinder vermicelli marker, and molding the potato vermicelli. The nutritional potato vermicelli contains various raw materials and abundant nutrients, and the diversified raw materials make the nutrient components of the raw materials complement to realize nutrition balance and improve the reasonability and the validity of food nutrient components, so the nutritional potato vermicelli plays a great role in the maintenance of the nutrition balance of human bodies and the healthiness and the long life of people.

Description

technical field [0001] The invention belongs to precooked noodles or instant noodles, in particular to instant potato flour and a production method thereof. Background technique [0002] Fresh potato flour is a kind of potato as raw material, which is made by soaking and refining, pressing to remove water, kneading, steaming, and extruding. It is a smooth and refreshing food that people like, and it is widely eaten in the south, and it is gradually popularized and promoted throughout the country. [0003] Chinese patent 02137778 discloses a "nutritious potato powder production process", which uses potatoes as raw materials, except that the traditional potato powder is used to soak potatoes in the sand, crush, knead powder, shred, loosen once, steam, and secondly In addition to the conventional production processes such as loosening, powder cutting, and packaging, the present invention is characterized in that it uses a computer and program control technology in the drying p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/125A23L33/00
Inventor 张世禄
Owner 张世禄
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