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Preparation method of potato raw flour noodle

A raw potato powder and potato technology, which is applied in food science and other fields, can solve the problems of high water solubility of starch, and achieve the effects of long storage time, low bar breakage rate and good quality

Inactive Publication Date: 2019-01-08
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the low content of amylose in potatoes and the relatively high water solubility of starch, the raw potato powder made from it also contains a large amount of fiber, protein, fat, minerals and other components, so the raw potato powder prepared Compared with the vermicelli made from rice and mung beans, there is still a significant gap in the quality of raw potato whole powder vermicelli.

Method used

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  • Preparation method of potato raw flour noodle
  • Preparation method of potato raw flour noodle
  • Preparation method of potato raw flour noodle

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0065] (1) Selecting fresh potatoes, washing, peeling, slicing and color protection, drying at a temperature lower than 55°C, then grinding and sieving to obtain raw potato powder with a particle size of 100-120 mesh;

[0066] (2) Pour the raw potato powder prepared in step (1) into a mixer, and add rice flour with a particle size of 100 to 120 mesh, so that the rice flour accounts for 45% of the total mass of the mixed powder, and stir until uniform;

[0067] (3) Add drinking water with 40% of the total mass of the powder to the uniformly mixed powder, stir until uniform, and let stand for 20 minutes;

[0068] (4) Use a rice noodle machine with a hole diameter of 0.8 mm, preheat the rice noodle machine so that the temperature of the powder channel and extruding screw reaches the gelatinization temperature of the powder, turn on the rice noodle machine, and start feeding into the hopper, The feeding speed is set at 60r / min. When the powder fills the extruding channel, stop the...

Embodiment 2

[0070] (1) Selecting fresh potatoes, washing, peeling, slicing and color protection, drying at a temperature lower than 55°C, then grinding and sieving to obtain raw potato powder with a particle size of 100-120 mesh;

[0071] (2) Pour the raw potato powder prepared in step (1) into a mixer, and add rice flour with a particle size of 100 to 120 mesh, so that the rice flour accounts for 48% of the total mass of the mixed powder, and stir until uniform;

[0072] (3) Add drinking water with 38% of the total mass of the powder to the uniformly mixed powder, stir until uniform, and let stand for 20 minutes;

[0073] (4) Use a rice noodle machine with a hole diameter of 1.2mm, preheat the rice noodle machine so that the temperature of the powder channel and extruding screw reaches the gelatinization temperature of the powder, turn on the rice noodle machine, and start feeding into the hopper, The feeding speed is set at 50r / min. When the powder fills the extruding channel, stop the ...

Embodiment 3

[0075] (1) Selecting fresh potatoes, washing, peeling, slicing and color protection, drying at a temperature lower than 55°C, then grinding and sieving to obtain raw potato powder with a particle size of 100-120 mesh;

[0076] (2) Pour the raw potato powder prepared in step (1) into a mixer, and add rice flour with a particle size of 100 to 120 meshes, so that the rice flour accounts for 36% of the total mass of the mixed powder, and stir until uniform;

[0077] (3) Add drinking water with 42% of the total mass of the powder to the uniformly mixed powder, stir until uniform, and let stand for 20 minutes;

[0078] (4) Use a rice noodle machine with a hole diameter of 1.0 mm, preheat the rice noodle machine so that the temperature of the powder channel and extruding screw reaches the gelatinization temperature of the powder, turn on the rice noodle machine, and start feeding into the hopper, The feeding speed is set at 70r / min. When the powder is full of the extruding channel, s...

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Abstract

The invention aims to provide a preparation method of potato raw flour noodle. Compared with the quality of an existing potato noodle product, the quality of the prepared potato raw flour noodle is improved obviously, the blank in the related technical field is filled, and a theoretical basis is established for the industrialization of the potato raw flour noodle.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a preparation method of raw potato whole powder vermicelli. Background technique [0002] my country is the country with the largest potato planting area and output in the world. In January 2015, my country officially launched the potato staple food strategy, and potatoes became the fourth staple food in my country after rice, wheat and corn. Potatoes are rich in nutrients and biologically active substances, and have the effects of lowering blood pressure and blood fat. In the southern part of my country, the traditional consumption habit of potatoes is for vegetables, and is rarely used as a staple food. This is very unfavorable to the implementation of the strategy of turning potatoes into staple food in southern my country. Therefore, it is very important to develop staple foods that meet the consumption habits of people in southern my country. strategic significance. [0003...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/12
CPCA23L19/12
Inventor 张名位唐小俊魏振承张雁张瑞芬邓媛元刘磊池建伟马永轩黄菲董丽红刘光贾栩超
Owner SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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