Half-dried noodles for potato hot dry noodles and making method of half-dried noodles

Abstract

The invention discloses half-dried noodles for potato hot dry noodles and a making method of the half-dried noodles. The method comprises the following steps of taking potato whole powder, high-glutenflour, oat flour and barley flour, performing screening, performing mixing, adding isomaltooligosacharide, edible salt, dietary alkali and water, and then performing dough mixing; performing dough leavening, pressing the dough, performing steam curing on potato hot dry noodles formed through rolling, performing cooling, performing microwave drying, performing ultraviolet sterilization, and inflating ozone gas for sealed package. According to the making method, the proportion by weight of the potato whole powder to the raw materials is increased, and after the half-dried noodles are rehydrated, original mouth feel of fresh noodles can be maintained; and the oat flour, the barley flour and the isomaltooligosacharide are added, so that the nutrient quality of the hot dry noodles is improved,and diversified demands for consumption of consumption crowds can be met. Persimmon tannin is added, and through combination with ultraviolet sterilization and ozone package, the storage and qualityguarantee period of half-dried noodles are effectively prolonged. The processing technology of the made half-dried noodles is high in mechanization degree, and suitable for standardized production, and made products are stable in quality, long in quality guarantee period and convenient to use.

Description

technical field [0001] The invention belongs to the technical field of preparing potato hot-dried noodles, and in particular relates to a method for preparing semi-dry noodles of potato hot-dried noodles. Background technique [0002] Hot and dry noodles, a kind of pasta, are one of the most famous snacks in Wuhan. They are yellow and oily in color and delicious in taste. Due to their high calories, they can also be used as a staple food to supplement the energy needed by the body. 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 a raw material. The flour and edible alkali are mixed and stirred to obtain a dough, which is proofed, cut and ripened to obtain hot-dried noodles. Because the nutritional components in the flour are relatively single, and the obtained hot-dry noodles have a single taste, it is difficult to meet the demand of the mar...

AI Technical Summary

Problems solved by technology

At present, the following methods are adopted to prepare pasta from potatoes: a, potato starch, flour, water and additives are mixed to prepare noodles. After the water is mixed, the water-soluble nutrients in the potato will dissolve in the water and be lost, resulting in a decrease in the nutritional value of the potato starch

b. Mix potatoes directly with flour and edible alkali, refer to the invention patent application number 201510823863.3 for a potato hot dry noodle and its preparation method, which discloses mixing whole potato flour with flour and edible alkali to make hot dry noodles Noodles, this method improves the taste and nutritional value of hot-dried noodles by increasing the proportion of whole potato flour in the total raw materials. Because the proportion of whole potato flour is too high, it will increase the gelatinization rate and fracture rate, so the technology of this method The plan added some unnecessary additives to solve the problems of gelatinization rate and breakage rate, and the nutritional content of whole potato powder is similar to that of flour, and lacks some trace elements needed by the human body. Long-term consumption cannot play a role in health care. Suitable for long-term consumption by the general population