Potato-rich fine dried noodles based on three-layer composite calendering and preparation method thereof

Abstract

The invention provides potato-rich fine dried noodles based on three-layer composite calendering and a preparation method thereof. The potato-rich fine dried noodles comprise the following raw materials in parts by weight: 20-40 parts of potato whole powder, 52.7-77 parts of wheat flour and 3-7.3 parts of vital gluten. The raw materials are premixed: the whole potato flour, the wheat flour and thevital gluten are divided into inner-layer flour and outer-layer flour, which are respectively and uniformly mixed; the inner-layer flour is mixed flour of whole potato flour, wheat flour and vital gluten, the outer-layer flour is wheat flour, and the mass ratio of the inner-layer flour to the outer-layer flour is 1: 0.5-1: 1.5; and the mass ratio of the whole potato flour to the wheat flour to the vital gluten in the inner-layer flour is (0.4-0.6): (0.29-0.54): (0.06-0.11). According to the potato-rich fine dried noodles, the technical problems that potato noodles are poor in tensile capacity, easy to stick to rollers, large in noodle cooking loss, easy to break, difficult in rolling and drying of inner-layer high-moisture sandwich noodles and the like are effectively solved, the potato-rich food fine dried noodles with excellent processing quality, eating quality and functional quality are produced, and the content of whole potato flour is 20%-40%.

Description

technical field [0001] The invention belongs to the research field of noodle product processing, in particular to a potato-rich dried noodle based on three-layer composite calendering and a preparation method thereof. Background technique [0002] The nutrition of potatoes is very comprehensive. In addition to carbohydrates, its protein is rich in lysine, which is lacking in cereals. The content of dietary fiber is 2 to 12 times that of cereals. The content of mineral potassium ranks first in vegetables, and the content of vitamin C and vitamin B. 10 times and 4 times that of Apple, respectively. Studies have shown that the human body only needs to consume enough milk and potatoes to meet all the nutritional needs of adults. At present, in Europe and the United States and other countries, potatoes are often eaten as a staple food, and potato products such as potato chips and mashed potatoes are very abundant. In my country, potatoes are mainly eaten fresh in the form of ve...

AI Technical Summary

Problems solved by technology

Potato flour is used as the characteristic raw material, mainly through technical means such as raw material formula design, three-layer composite calendering, three-stage drying, etc., which effectively improves the poor tensile capacity of potato noodles, easy sticking to rolls, large cooking loss of noodles, and easy breaking of noodles. , high-moisture sandwich noodles in the inner layer are difficult to roll, difficult to dry and other technical problems, and the potato staple food vermicelli with excellent processing quality and eating quality has been produced, in which the potato flour content is 20% to 40%.

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