Potato starch fresh noodle and its processing method

A technology of potato starch and processing methods, applied in the fields of application, food preparation, food science, etc., can solve the problems of indigestion and absorption, difficulty in cooking, poor taste, etc., and achieve the effect of easy digestion and absorption, easy storage, and good nutrition

Inactive Publication Date: 2007-02-07
李孔华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

The potato starch products produced by these traditional techniques are not conducive to human health because of the addition of various additives. The dried potato starch products are not easy to cook, have poor taste, are not easy to digest and absorb, and de...

Method used

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Examples

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Embodiment Construction

[0008] The present invention will be further described below in conjunction with the examples.

[0009] The potato starch fresh noodles of the present invention use potato starch as a raw material, and all processes are completed by pulping, thickening, kneading, extruding, cooking, cooling, packaging, sterilization, and storage in a cold storage. The potato starch noodles Take the following processing steps in sequence:

[0010] a. Thickening: control the water and potato starch at 80-90 degrees to the left, adjust the pulp and beat the thickening. The components of potato starch noodles include potato starch, modified starch, water, iodized salt, lactic acid and edible alkali. The weight ratio of 100 parts is: the proportion of potato starch is 60-70 parts, water 30-40 parts, iodized salt 1-2 parts, edible alkali 0.1-0.2 parts, citric acid 0.1-0.2 parts, the potato starch noodles The processing steps are as follows: add 30-35 parts of potato starch to the mixed gorgon and p...

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PUM

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Abstract

The invention discloses a fresh potato starch noodle and the process for preparation, which comprises the constituents f (by weight portion) potato starch 60-70 parts, and water 30-0 parts, modified starch 1-2 parts, iodine salt 1-2 parts, edible alkali 0.1-0.2 part, lactic acid 0.1-0.2 part. The preparing process comprises making flour dough, extruding into fresh noodles, boiling, passing through clean water and cooling down.

Description

technical field [0001] The invention relates to a potato starch fresh noodle and a processing method thereof. Background technique [0002] Various potato starch products sold in the market, such as vermicelli, vermicelli, vermicelli, etc., are all dry starch products, and the processed potato starch products are dried and packed into the market. The potato starch products produced by these traditional processes are not conducive to human health because of the addition of various additives. The dried potato starch products are not easy to cook, have poor taste, are not easy to digest and absorb, and destroy the nutritional content of potato starch. So far, there is no original flavor potato starch fresh noodles that are easy to cook, good in mouthfeel, good in nutrition, easy to digest and absorb, convenient to eat, and do not destroy the nutritional content of potato starch in the market. Contents of the invention [0003] The purpose of the present invention is to overc...

Claims

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Application Information

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IPC IPC(8): A23L1/216A23L19/12
Inventor 李孔华
Owner 李孔华
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