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Processing method of potato instant noodles

A processing method and potato technology are applied in food science, food preservation, food ingredients as taste improvers, etc. It can solve the problems of unhealthy consumption of instant noodles, insufficient toughness and bad taste of noodles, and effectively extend the shelf life of safety and health , Strong rehydration integrity, good gluten network structure formation

Inactive Publication Date: 2018-03-09
HEXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the existing instant noodle processing technology, frying is generally used to speed up the drying speed and facilitate rehydration, but in this way, the oil content is high, it is easy to become rancid, and the taste becomes poor, and the existing instant noodle noodles have insufficient toughness and chewiness, and the integrity after rehydration is poor , the taste is not good, which is not conducive to the healthy consumption demand of instant noodles

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A processing method of potato instant noodles, comprising the following steps:

[0026] 1) Pretreatment of raw materials: take potatoes, wash and peel them, cut into pieces and cook, steam until half-cooked and then mash, and add an appropriate amount of edible oil and sodium gluconate to the mashed potatoes when they are cooled to 50-60°C. After stirring evenly, freeze-dry and pulverize to obtain potato flour;

[0027] 2) Kneading noodles: Blend potato flour and flour evenly to obtain a mixed powder for later use, add additives, sodium alginate, sodium gluconate, and malic acid into warm water at 35-45°C, stir and dissolve to obtain a mixed solution, and the temperature of the mixed solution is When the temperature is lowered to 30±1°C, add the mixed solution into the mixed powder, first stir quickly and evenly, then add an appropriate amount of edible oil, and stir at a constant stirring speed for 10-15min to obtain a dough;

[0028] 3) Ripening: put the dough in a r...

Embodiment 2

[0035] A kind of processing method of potato instant noodles, preparation step is the same as embodiment 1.

[0036] Wherein, the cooking oil in steps 1), 2) adopts olive oil; the cooking oil addition in step 1) is 3% of the potato mass, and the sodium gluconate addition is 1%; step 2) potato flour and flour in the mixed powder The mass ratio of the additives is 1:3; the mass of the mixed solution in step 2) is 30% of the mass of the mixed powder, and the amount of edible oil added is 3% of the mixed powder; the mass percentage of each component in the mixed solution is: additive 1.5% , sodium alginate 2%, sodium gluconate 4%, malic acid 3%, warm water surplus, wherein, additive comprises flavoring agent, essence, edible alkali; Mixed sol liquid comprises carrageenan 3%, konjac gum in step 4) 3%, malic acid 3%, water balance.

Embodiment 3

[0038] A kind of processing method of potato instant noodles, preparation step is the same as embodiment 1.

[0039] Wherein, the edible oil in step 1), 2) adopts olive oil; the edible oil addition in step 1) is 2% of potato quality, and the sodium gluconate addition is 0.8%; Step 2) potato flour and flour in the mixed powder The mass ratio of the additives is 1:5; the mass of the mixed solution in step 2) is 31% of the mass of the mixed powder, and the amount of edible oil added is 2% of the mixed powder; the mass percentage of each component in the mixed solution is: additive 0% 1%, sodium alginate 1%, sodium gluconate 3%, malic acid 3%, warm water surplus; Step 4) in the mixed sol liquid, comprises carrageenan 2%, konjac gum 2%, malic acid 2%, water surplus.

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PUM

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Abstract

The invention provides a processing method of potato instant noodles. The method comprises the following steps: raw material pre-treatment; kneading dough; curing; re-pressing; quantitive slicing; gelatinizing; and frying and the like. The potato instant noodles prepared by means of reasonable raw material proportioning and process modification are fine and smooth in taste, tough and chewy, rich in nutrient, low in salt content, good in reconstitution property and low in percentage of damage, and the expiration date can be prolonged to 1 year; compared with conventional frying and drying, theoil content of the instant noodles after being fried is reduced by 20% or above, and the instant noodles are safe and healthy, and the expiration date is prolonged effectively.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing method of potato instant noodles. Background technique [0002] Instant noodles are also called instant noodles, cup noodles, instant noodles, instant noodles, and instant noodles. In the south, they are generally called bowl noodles, and in Hong Kong, they are called doll noodles. Fixed, brewed with boiling water before eating, and boiled water to dissolve the seasoning, and heated and brewed noodles, ready-to-eat instant noodle products that can be eaten within a specified minute. In the existing instant noodle processing technology, frying is generally used to speed up the drying speed and facilitate rehydration, but in this way, the oil content is high, it is easy to become rancid, and the taste becomes poor, and the existing instant noodle noodles have insufficient toughness and chewiness, and the integrity after rehydration is poor , the mouthfeel is n...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L19/18A23L29/256A23L29/244A23L29/00A23L3/3472
CPCA23L3/3472A23L7/111A23L19/19A23L29/035A23L29/244A23L29/256A23V2002/00A23V2200/14
Inventor 焦扬陈天仁刘玉环刘志芳李彩霞李翊华
Owner HEXI UNIV
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