Preparation method of potato noodles

A production method and technology of potato flour, applied in the field of food processing, can solve the problems such as the toughness, smoothness and rehydration time of potato flour can not be well improved, digestive function disorder, neglect, etc. The effect of short water time and not easy to stick

Inactive Publication Date: 2019-01-04
拉萨天信缘食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Food additives such as alum are added in the traditional process of making potato flour. Its function is to make the potato flour solidify, enhance the brightness and toughness of the potato flour, and long-term consumption of foods containing aluminum compounds will make the bone loose and brain tissue Organic changes occur, leading to anemia, digestive disorders, etc.; at the same time, the production process of potato flour is very important, and people especially ignore the control of various parameters in the potato flour production process. Neither smoothness nor rehydration time can be well improved

Method used

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  • Preparation method of potato noodles

Examples

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Embodiment 1

[0025] The present embodiment provides a kind of preparation method of potato flour, comprises the following steps:

[0026] S1. Prepare raw materials: select potato starch, corn flour, rice powder, salt and water with a mass ratio of 100:15:55:1:50; wherein, the rice powder is made of rice, which contains about 75% carbohydrates, Protein 7%-8%, fat 1.3%-1.8%, and rich in B vitamins, etc. The carbohydrates in rice are mainly starch, and the protein contained is mainly rice glutenin, followed by rice gelatin and globulin. The biological value of its protein and the proportion of amino acids are higher than those of cereal crops such as wheat, barley, millet, and corn, and its digestibility is 66.8%-83.1%, which is also the higher one among cereal proteins; corn flour is made of corn, Corn is flat in nature, sweet in taste, enters the stomach and bladder meridians, and has the effects of invigorating the spleen and stomach, diuresis and dampness. Corn contains an "anti-cancer fa...

Embodiment 2

[0034] The present embodiment provides a kind of preparation method of potato flour, comprises the following steps:

[0035] S1. Prepare raw materials: select potato starch, corn flour, rice powder, salt and water with a mass ratio of 110:20:75:1.5:55;

[0036] S2. Slurry: Mix and stir the salt, water, 20% potato starch and 25% rice powder prepared in step S1 to form a mixed slurry;

[0037] In this embodiment, in step S2, firstly, salt, 10% of water at a temperature of 30-40°C, 20% of potato starch and 25% of rice powder are mixed and stirred to form a primary slurry, and then 90% of water at a temperature of 85°C is mixed and stirred. The above water is gradually mixed with the initial slurry, and stirred rapidly to form a mixed slurry; thus avoiding the one-time loading of water and other materials together to cause a large amount of dry powder, making the later mixing more time-saving and labor-saving.

[0038] S3. Kneading dough: Stir the mixed slurry in step S2 with the...

Embodiment 3

[0042]The present embodiment provides a kind of preparation method of potato flour, comprises the following steps:

[0043] S1. Prepare raw materials: select potato starch, corn flour, rice powder, salt and water with a mass ratio of 105:17:65:1.3:53;

[0044] S2. Slurry: Mix and stir the salt, water, 20% potato starch and 25% rice powder prepared in step S1 to form a mixed slurry;

[0045] S3. Kneading dough: stir the mixed slurry in step S2 with the remaining corn flour, 80% potato starch, and 75% rice powder to form a dough; in this embodiment, mix the mixed slurry in step S2 with the remaining Corn flour, 80% potato starch, and 75% rice powder are all poured into the dough mixer and stirred for 15-20 minutes to form a dough, thus forming a uniform dough, making the taste of the potato flour better and chewy, and making the potato flour The surface is smoother.

[0046] S4. Molding: Put the dough in step S3 into a vermicelli machine, extrude and shape it with a vermicelli...

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Abstract

The invention belongs to the technical field of food processing, and discloses a preparation method of potato noodles. The preparation method of the potato noodles includes the steps of S1, raw material preparation, wherein potato starch, corn flour, rice meal, table salt and water are adopted according to the mass ratio of (100-110):(15-20):(55-75):(1-1.5):(50-55); S2, pulp mixing, wherein the table salt, the water, 20% of the potato starch and 25% of the rice meal are mixed and stirred to form mixed pulp; S3, dough kneading, wherein the mixed pulp, the corn flour, 80% of the potato starch and 75% of the rice meal are stirred to be uniform to form dough; S4, shaping, wherein the dough is subjected to extrusion shaping by adopting a starch noodle machine, then, starch noodles pass throughhigh-temperature water and then are shaped in low-temperature water in sequence, and semi-finished products are formed; S5, drying and packaging, wherein the semi-finished products are placed in a drying machine, finished potato noodles are formed after drying, and then the finished potato noodles are packaged. By adopting the preparation method of the potato noodles, nutritive value of the potatonoodles is improved, and the production cost is reduced; the finished potato noodles do not have the sense of roughness, the mouthfeel is pliable, stretchy and soft, the finished potato noodles do not easily adhere, the rehydration time is short, the shelf life is long, and no food additives need to be added.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing potato flour. Background technique [0002] Vermicelli is a filamentous or strip-shaped dry starch product made of rice, beans, potatoes and miscellaneous grains. Vermicelli processing has a history of more than a thousand years in my country and is produced in various places. It is off-white, yellow or tan , is a dry product; vermicelli is rich in carbohydrates, dietary fiber, protein, niacin, calcium, magnesium, iron, potassium, phosphorus, sodium and other minerals; and vermicelli has good taste, it can absorb all kinds of delicious food The taste of the soup, coupled with the softness and smoothness of the vermicelli itself, makes it more refreshing and pleasant, which is deeply loved by people. [0003] The nutritional content of potatoes is very comprehensive, and the nutritional structure is relatively reasonable. As a blood press...

Claims

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Application Information

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Patent Type & AuthorityApplications(China)
IPC IPC(8): A23L7/109A23L29/30
CPCA23L7/109A23L29/30
Inventor吴三全
Owner拉萨天信缘食品有限公司