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Preparation method of instant hot dry potato noodles with high resistant starch content

A technology of highly resistant starch and a production method, applied in the direction of food science and the like, can solve the problems of cumbersome industry, reduced nutritional value of potato starch, unsuitable for the pursuit of healthy life, etc. Value easy effects

Inactive Publication Date: 2018-09-21
FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the development of the times, the existing potato hot-dry noodle manufacturing process is cumbersome, and the potato needs to be pulped, precipitated, and the sediment is dried to obtain potato starch. After the potato pulp is mixed with water, the water-soluble nutrients in the potato The substance will be dissolved in water and then lost, resulting in a reduction in the nutritional value of potato starch, which does not meet the current people's pursuit of a healthy life

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] This embodiment provides a method for making convenient hot-dried potato noodles with high resistant starch, which specifically includes the following steps:

[0032] S1: Take 300 parts of mashed potato, 100 parts of high-gluten flour, 10 parts of wheat starch, 10 parts of rye flour, 10 parts of oat flour, 5 parts of gorgon flour, 5 parts of water chestnut powder, 5 parts of chickpea flour, 5 parts of yam powder, 5 parts of taro powder, 5 parts of broad bean powder, 1 part of edible salt, 0.5 part of edible alkali;

[0033] S2: Mix high-gluten flour, wheat starch, rye flour, oat flour, Gorgon fruit powder, water chestnut powder, taro powder, broad bean powder, chickpea powder, yam powder, edible salt, and edible alkali into a vacuum mixer for low speed Stir, the stirring speed is 50r / min, and stir for 8 minutes; after the stirring is completed, transfer the mixed material to the dough mixer, and add mashed potatoes and water for dough mixing, and the dough mixing time i...

Embodiment 2

[0044] A method for making a convenient type of potato hot-dried noodles with high resistant starch, specifically comprising the following steps:

[0045] S1: Take 350 parts of mashed potato, 112.5 parts of high-gluten flour, 20 parts of wheat starch, 20 parts of rye flour, 20 parts of oat flour, 8.75 parts of gorgon powder, 8.75 parts of water chestnut powder, 8.75 parts of chickpea flour, 8.75 parts of yam powder, 8.75 parts of taro powder, 8.75 parts of broad bean powder, 2 parts of edible salt, 1.125 parts of edible alkali;

[0046] S2: Mix high-gluten flour, wheat starch, rye flour, oat flour, Gorgon fruit powder, water chestnut powder, taro powder, broad bean powder, chickpea powder, yam powder, edible salt, and edible alkali into a vacuum mixer for low speed Stir, the stirring speed is 57.5r / min, and stir for 9.75min; after the stirring is completed, transfer the mixed material to the dough mixer, and add mashed potatoes and water for dough mixing, and the dough mixing ...

Embodiment 3

[0057] A method for making a convenient type of potato hot-dried noodles with high resistant starch, specifically comprising the following steps:

[0058] S1: Take 400 parts of mashed potatoes, 125 parts of high-gluten flour, 30 parts of wheat starch, 30 parts of rye flour, 30 parts of oat flour, 12.5 parts of gorgon powder, 12.5 parts of water chestnut powder, 12.5 parts of chickpea flour, 12.5 parts of yam powder, 12.5 parts of taro powder, 12.5 parts of broad bean powder, 3 parts of edible salt, 1.75 parts of edible alkali;

[0059] S2: Mix high-gluten flour, wheat starch, rye flour, oat flour, Gorgon fruit powder, water chestnut powder, taro powder, broad bean powder, chickpea powder, yam powder, edible salt, and edible alkali into a vacuum mixer for low speed Stir, the stirring speed is 65r / min, and stir for 11.5min; after the stirring is completed, transfer the mixed material to the dough mixer, and add mashed potatoes and water to knead the dough, and the kneading time ...

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Abstract

The invention discloses a preparation method of instant hot dry potato noodles with high resistant starch content. The preparation method of the instant hot dry potato noodles with high resistant starch content comprises the following steps of treating fresh potatoes so as to obtain mashed potatoes; mixing the mashed potatoes with high-gluten flour and treated wheat starch, rye flour, oat flour, gordon euryale seed powder, water chestnut powder, Chinese yam powder, taro powder, broad bean powder and chickpea powder, and adding edible salt, edible alkali and water into the mixture so as to obtain dough; carrying out leavening and rolling, and performing steam-curing on the roll-molded hot dry potato noodles; and then, performing cold treatment on the hot dry potato noodles, and carrying outmicrowave decompression-drying so as to obtain the instant hot dry potato noodles. Under the premise of preserving taste of hot dry potato noodles, the instant hot dry potato noodles with high resistant starch content is prepared by using the mashed potatoes as a raw material in combination of a plurality of added nutrients, and thus, the prepared instant hot dry potato noodles have increased resistant starch content with nutritional quality of product improved; moreover, the instant hot dry potato noodles with high resistant starch content are endowed with more nourishing and health-caring functions so that demands of the consumers for nutritious and healthy instant staple food products are met. In addition, the instant hot dry potato noodles with high resistant starch content also havereduced raw material cost.

Description

technical field [0001] The invention relates to the technical field of hot-dried noodles, in particular to a method for preparing convenient potato hot-dried noodles with high resistant starch. Background technique [0002] Hot and dry noodles are one of the traditional snacks in Wuhan. Because of their slender and refreshing, smooth and oily, fragrant, chewy and unique flavor, they are not only loved by local people in Wuhan, but also by people in other parts of China. At present, The annual output value of hot and dry noodles is more than 1.5 billion yuan, and the economic value is relatively large. Traditional hot-dry noodles usually use flour as raw material. The flour is mixed with edible alkali and stirred to obtain dough. The taste is single, which is difficult to meet the needs of the market, which in turn prompts the market to develop more nutritious and diverse taste hot dry noodles. [0003] Potatoes are a common food rich in multiple nutrients such as carbohydr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L19/12A23L19/10A23L29/30
CPCA23L7/109A23L19/10A23L19/12A23L29/30
Inventor 梅新何建军施建斌
Owner FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
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