Noodles based on fermented mashed potatoes and preparation method thereof

A technology of potato noodles and mashed potatoes, which is applied in the fields of yeast-containing food ingredients, food science, food drying, etc., which can solve the problems of high preparation process requirements, noodles are easy to break, and poor taste, so as to achieve simple preparation process and firmness Good, optimize the effect of adding ratio and fermentation time

Active Publication Date: 2022-03-15
SICHUAN AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the problem that the potato vermicelli sold on the market in our country is mainly based on the addition of whole potato powder, but it has relatively high preparation process requirements, high cost, and the need for rehydration during use, and the prepared noodles are easy to produce. Broken strips, easy to muddy soup, bad taste

Method used

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  • Noodles based on fermented mashed potatoes and preparation method thereof
  • Noodles based on fermented mashed potatoes and preparation method thereof

Examples

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Effect test

Embodiment 1

[0026] A method for preparing noodles based on fermented mashed potatoes, comprising the following steps:

[0027] S1: Wash, peel and slice the potatoes, and steam them in a steam room at a temperature of 90°C;

[0028] S2: Cool the steamed potatoes to 20°C, add yeast to the potatoes, stir until the potatoes are mashed, and then ferment to prepare Mixture I; the mass ratio of potatoes to yeast is 100:0.5, The fermentation temperature is 25-35°C, and the fermentation time is 5 hours;

[0029] S3: Add lactic acid bacteria to mixture I, mix evenly, and continue to ferment to obtain mixture II; the mass ratio of lactic acid bacteria to potatoes is 0.5:100, the fermentation temperature is 30°C, and the fermentation time is 3 hours. Stir the fermentation raw material of S3 once;

[0030] S4: Mix mixture II with flour, stir at a low speed, and wake up the dough to make dough; the mass ratio of flour and potatoes is 100:30, the speed of low-speed mixing is 50r / min, the mixing time i...

Embodiment 2

[0034] A method for preparing noodles based on fermented mashed potatoes, comprising the following steps:

[0035] S1: Wash, peel and slice the potatoes, and steam them in a steam room at a steam temperature of 100°C;

[0036] S2: Cool the steamed potatoes to 30°C, add yeast to the potatoes, stir until the potatoes are mashed, and then ferment to prepare Mixture I; the mass ratio of potatoes to yeast is 100:1, The fermentation temperature is 30°C, and the fermentation time is 4 hours;

[0037] S3: Add lactic acid bacteria to mixture I, mix evenly, and continue to ferment to obtain mixture II; the mass ratio of lactic acid bacteria to potatoes is 1:100, the fermentation temperature is 32°C, and the fermentation time is 2 hours. Stir the fermentation raw material of S3 once;

[0038] S4: Mix mixture II with flour, stir at low speed and wake up the dough to make dough; the mass ratio of flour to potato is 100:40, the speed of low speed mixing is 75r / min, the stirring time is 20...

Embodiment 3

[0042] A method for preparing noodles based on fermented mashed potatoes, comprising the following steps:

[0043] S1: Wash, peel and slice the potatoes, and steam them in a steam room at a temperature of 110°C;

[0044] S2: Cool the steamed potatoes to 45°C, add yeast to the potatoes, stir until the potatoes are mashed, and then ferment to prepare Mixture I; the mass ratio of potatoes to yeast is 100:2, The fermentation temperature is 35°C, and the fermentation time is 3 hours;

[0045]S3: Add lactic acid bacteria to mixture I, mix evenly, and continue to ferment to obtain mixture II; the mass ratio of lactic acid bacteria to potatoes is 2:100, the fermentation temperature is 35°C, and the fermentation time is 1 hour. Stir the fermentation raw material of S3 once;

[0046] S4: Mix mixture II with flour, stir at low speed and wake up to make dough; the mass ratio of flour to potato is 100:60, the speed of low speed stirring is 100r / min, the stirring time is 30min, and the te...

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Abstract

The invention discloses noodles based on fermented mashed potatoes and a preparation method thereof, belonging to the technical field of food processing; the preparation method comprises the following steps: washing and peeling the potatoes; slicing the potatoes, and steaming them in a steam room cooked; the steamed potatoes are cooled; yeast is added to the potatoes, and the potatoes are stirred while adding until the potatoes are mashed, and then fermented to obtain the mixture I; lactic acid bacteria are added to the mixture I, mixed evenly, and continued to ferment to prepare Mixture II is obtained; Mixture II is mixed with flour, stirred at a low speed and rested to obtain dough; the dough is rolled into sheets, and cut into strips to obtain potato noodles; the prepared potato noodles are dried; the method provided by the invention is obtained by Optimizing the conditions such as the amount of microorganisms added and the fermentation time makes the noodle making simple ingredients, continuous strips, no muddy soup, high dietary fiber content, fragrance, slightly sour, and stimulates appetite.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to noodles based on fermented mashed potatoes and a preparation method thereof. Background technique [0002] Potato is an annual herbaceous plant of the family Solanaceae. Its nutritious tubers are edible. It is also known as mountain potato and potato. It has a long history of planting and eating in my country. Potatoes are rich in nutrients and complete. In addition to rich carbohydrates, there are also protein, carotenoids, polyphenols, alkaloids, vitamins and minerals with balanced amino acids. Biological activity such as vascular disease. Its rich vitamin C (ascorbic acid) content far exceeds that of food crops, and its higher protein and sugar content greatly exceed that of ordinary vegetables. The nutrition is complete and the structure is reasonable, especially the protein molecular structure is basically consistent with that of the human body, which is easily abs...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/109A23L19/10A23L29/00
CPCA23L7/109A23L19/13A23L29/065A23V2002/00A23V2300/10A23V2250/76
Inventor 刘爱平张娅徐瑞霞刘书亮胡欣洁李正华
Owner SICHUAN AGRI UNIV
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