Making method of instant potato hot dry noodles high in resistant starch

A technology of highly resistant starch and a production method, which is applied in the directions of food drying, function of food ingredients, food science, etc., can solve the problems of cumbersome industry, reduced nutritional value of potato starch, not in line with the pursuit of healthy life, etc., and achieves convenient consumption. , The effect of increasing the content of resistant starch and nutritional value is easy

Inactive Publication Date: 2019-02-22
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 wit

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] This embodiment provides a method for preparing a high-resistant starch instant potato hot dry noodle, which specifically includes the following steps:

[0034] S1: Take 300 parts of mashed potato, 100 parts of high-gluten flour, 10 parts of wheat starch, 10 parts of buckwheat flour, 10 parts of oatmeal flour, 5 parts of ginseng flour, 5 parts of taro flour, 5 parts of white kidney bean flour, hawk 5 parts of chickpea flour, 1 part of edible salt, 0.5 part of edible alkali;

[0035] S2: Mix high-gluten flour, wheat starch, buckwheat flour, oat flour, ginseng flour, taro flour, white kidney bean flour, chickpea flour, edible salt, and edible alkali, then put them into a vacuum mixer and stir at low speed. The stirring speed is 50r / min, stirring for 8min; after stirring, transfer the mixture to the kneading machine, and add mashed potatoes and water for kneading, and kneading time for 20min;

[0036] S3: Pour the dough neutralized in S2 into the noodle press, adjust the linear ...

Embodiment 2

[0047] A method for preparing high-resistant starch instant potato hot dry noodles specifically includes the following steps:

[0048] S1: Take 350 parts of mashed potato, 113 parts of high-gluten flour, 20 parts of wheat starch, 20 parts of buckwheat flour, 20 parts of oatmeal flour, 8.5 parts of ginseng flour, 8.5 parts of taro flour, 8.5 parts of white kidney bean flour, eagle 8.5 parts of chickpea flour, 2 parts of edible salt, 1.1 parts of edible alkali;

[0049] S2: Mix high-gluten flour, wheat starch, buckwheat flour, oat flour, ginseng flour, taro flour, white kidney bean flour, chickpea flour, edible salt, and edible alkali, then put them into a vacuum mixer and stir at low speed. 57r / min, stirring for 9.5min; after the stirring is completed, transfer the mixture to the kneading machine, and add potato mash and water for kneading, and the kneading time is 22.5min;

[0050] S3: Pour the dough neutralized in S2 into the noodle press, adjust the linear speed of the pressing ro...

Embodiment 3

[0061] A method for preparing high-resistant starch instant potato hot dry noodles specifically includes the following steps:

[0062] S1: Take 400 parts of mashed potatoes, 125 parts of high-gluten flour, 30 parts of wheat starch, 30 parts of buckwheat flour, 30 parts of oatmeal flour, 12.5 parts of ginseng flour, 12.5 parts of taro flour, 12.5 parts of white kidney bean flour, and eagle 12.5 parts of chickpea flour, 3 parts of edible salt, 1.7 parts of edible alkali;

[0063] S2: Mix high-gluten flour, wheat starch, buckwheat flour, oat flour, ginseng flour, taro flour, white kidney bean flour, chickpea flour, edible salt, and edible alkali, then put them into a vacuum mixer and stir at low speed. 65r / min, stirring for 11.5min; after the stirring is complete, transfer the mixture to the kneading machine, and add potato mash and water for kneading, and the kneading time is 25min;

[0064] S3: Pour the neutralized dough in S2 into the noodle press, adjust the linear speed of the pre...

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PUM

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Abstract

The invention discloses a making method of instant potato hot dry noodles high in resistant starch. The making method comprises the following steps of treating fresh potatoes to make mashed potatoes,mixing the mashed potatoes with high-gluten flour, treated wheat starch, treated buckwheat flour, treated oat flour, treated gordon euryale seed powder, treated taro meal, treated navy bean powder andtreated chickpea powder to obtain a mixture, adding edible salt, dietary alkali and water, and performing dough mixing; performing dough leavening, performing dough pressing, performing steam curingon the potato hot dry noodles formed through rolling, performing cooling treatment, and then performing microwave drying under reduced pressure, so that the potato hot dry noodles are obtained. Underthe premise that the flavor and the mouth feel of the potato hot dry noodles are maintained, the mashed potatoes are used as raw materials, and besides, various nutrient components are added, so thatthe content of digestion resistant starch in the potato hot dry noodles is increased, and besides, the product nutrient quality is improved. Nutrient and health care efficacy of products are given, requirements of consumers for nutrients and health of instant staple food products are met, and besides, the cost of the raw materials can be reduced.

Description

Technical field [0001] The present invention relates to the technical field of hot-drying noodles, in particular to a method for preparing convenient potato hot-drying noodles with high resistant starch. Background technique [0002] Hot dry noodles is one of the traditional snacks in Wuhan. Because of its slender, refreshing, smooth, oily, aromatic, and chewy and flavorful, it is not only loved by locals in Wuhan, but also by people in other parts of China. At present, The annual output value of hot dried noodles is more than 1.5 billion yuan, which is of great economic value. Traditional hot-dried noodles usually use flour as raw materials. The flour and edible alkali are mixed and stirred to obtain a dough. After proofing, cutting and maturation, hot-dried noodles are obtained. Because the nutrient content in the flour is relatively single, the hot-dried noodles are obtained The taste is single, and it is difficult to meet the needs of the market, which in turn encourages the...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L19/12A23L29/30A23L11/00A23L19/10A23L25/00A23L33/00
CPCA23L7/109A23L11/05A23L19/10A23L19/13A23L25/30A23L29/30A23L33/00A23V2002/00A23V2200/30A23V2250/5118A23V2300/10
Inventor 梅新何建军施建斌蔡沙隋勇王少华蔡芳陈学玲范传会周梦舟邱建辉乔宇汪兰谷峰
Owner FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
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