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Oat potato noodles and making method thereof

A technology of potato noodles and a production method, applied in the direction of food science and the like, can solve problems such as changing the properties and nutritional value of noodles

Inactive Publication Date: 2018-07-06
INNER MONGOLIA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] At present, domestic research on oatmeal and potato powder mixed to make noodles is basically blank, but this research idea is very mature, including adding various fruit and vegetable raw materials or adding some dietary fiber to the noodles to change the properties and nutritional value of the noodles

Method used

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Embodiment Construction

[0034] Below in conjunction with embodiment the present invention is further described in detail.

[0035] A kind of oatmeal potato noodle of the present invention is characterized in that: by mass percentage, is made up of following raw material:

[0036] High-gluten flour 65%;

[0037] Whole potato flour 15%;

[0038] oat flour 20%;

[0039] Salt 0.6%;

[0040] Xanthan Gum 0.8%;

[0041] Gluten 10%.

[0042] The preparation method of oatmeal potato noodles of the present invention is characterized in that: comprises the following steps:

[0043] (1) Selection of raw materials: take raw materials according to the ratio of "65% high-gluten flour, 15% potato flour, 20% oat flour, 0.8% xanthan gum, 10% gluten powder", pour into a stainless steel basin and mix evenly, excluding 0.6% table salt;

[0044] (2) powder adjustment: get 30-40 DEG C of warm water in a beaker, put 0.6% table salt weighed into the beaker and dissolve, gradually pour water into the stainless steel ba...

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Abstract

The invention discloses oat potato noodles. The oat potato noodles consist of the following raw materials in percentage by mass of 65% of high-gluten flour, 15% of potato whole powder, 20% of oat flour, 0.6% of table salt, 0.8% of xanthan gum and 10% of vital wheat gluten. A making method of the oat potato noodles comprises the following steps of (1) selecting the raw materials; (2) mixing flour;(3) performing dough recovery; and (5) performing cutting to obtain noodles. Compared with the prior art, the oat potato noodles and the making method thereof have the advantages that the noodles madeby the making method are improved on conventional noodles, so that the noodles are healthy and nutritive; besides, the dietary structure of people can also be adjusted, more selection is provided forpeople, and the staple food grain development of potatoes is promoted.

Description

technical field [0001] The invention relates to a noodle making method, in particular to an oatmeal potato noodle and a making method thereof. Background technique [0002] In 2008, some experts pointed out that food shortage and rising food prices will cause a global food crisis. In my country, although the output of food has increased year by year and maintained a relatively good growth momentum, the basic national conditions of our country are that the per capita planting area is small, Water resources are relatively scarce. As the population density continues to increase, the demand for food will naturally increase. At present, my country has three major staple foods: wheat, rice, and corn. Studies have shown that in the past few years from 2008 to 2014 Among them, the growth rate of wheat is 1.86%, the growth rate of corn is 5.59%, the growth rate of rice is 5.59%, while the potato maintains a high-speed growth rate of 7.04%. Under the premise of the entire food crisis, m...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L19/12A23L33/00
CPCA23L7/109A23L19/12A23L33/00
Inventor 李彦杰严玉鑫宁红梅包亚莉倪慧娟王晓兰朱明达白波李文彬刘培玲
Owner INNER MONGOLIA UNIV OF TECH
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