Potato snowflake whole flour mashed potato noodles and preparation method thereof

Abstract

The invention discloses potato snowflake whole flour mashed potato noodles and a preparation method thereof, and belongs to the field of food processing, the potato snowflake whole flour mashed potato noodles comprise a flour cake, a flour bag and an ingredient bag, and the flour bag comprises potato snowflake whole flour, monosodium glutamate and maltodextrin. By utilizing the moisture absorption characteristic of the potato snowflake whole flour, the potato snowflake whole flour is added into the instant noodles for eating, redundant soup of instant noodle food can be absorbed, and the finally rehydrated noodles are fully wrapped with sauce, are in a sticky paste shape and have unique flavor.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to potato flake whole flour mashed potato noodles and a preparation method thereof. Background Art

[0002] With the development of modern society, the accelerated pace of life, the increasing popularity of fast food culture, and the recognition of mainstream society, instant food has to be recognized by the mainstream society. Instant noodles are especially popular because of their easy carrying and convenient eating. They are the main food for people who travel long distances and are on the go. They are increasingly widely used and have become a popular mass food.

[0003] However, the instant noodles currently sold on the market generally have a single taste problem, mainly manifested in either being eaten in soup or dry, lacking innovation and diversity. This single way of eating has made it difficult to meet consumers' demand for a variety of food tastes and flavors. With consumers' increasing requirements for food quality and health, as well as their pursuit of personalized food types and flavors, the instant noodle market is facing the challenges of product innovation and taste diversification.

[0004] In view of this, the present invention is proposed. Summary of the invention

[0005] One object of the present invention is to provide a potato flake whole flour mashed potato noodles, which comprises a dough, a powder bag and an ingredient bag, wherein the powder bag comprises potato flake whole flour, monosodium glutamate and maltodextrin.

[0006] In some preferred embodiments, the powder package comprises, by weight: 96-98 parts of potato flakes, 1-3 parts of monosodium glutamate and 1-3 parts of maltodextrin.

[0007] In some preferred embodiments, the dough cake is made of non-fried noodles or corrugated noodles.

[0008] Another object of the present invention is to provide a method for preparing the above-mentioned potato flake whole flour mashed potato noodles, comprising the following steps: mixing the prepared potato flake whole flour, monosodium glutamate and maltodextrin in the above-mentioned proportions and then quantitatively packaging them, sterilizing them after packaging to make powder bags, and packaging the powder bags, dough and ingredient bags together to obtain the potato flake whole flour mashed potato noodles product.

[0009] In some preferred embodiments, the potato flakes flour is prepared from fresh potatoes as raw materials, which are washed, peeled, sliced, pre-cooked, cooled, steamed, and mashed, and then dehydrated and dried to obtain the potato flakes flour in the form of flakes or fine powder.

[0010] In some preferred embodiments, the potato flakes powder has a fineness of 55-65 mesh.

[0011] In some preferred embodiments, the quantitative packaging is to use a powder packaging machine to automatically measure and package the uniformly mixed powder using a three-side sealing film.

[0012] In some preferred embodiments, the mixing and stirring is carried out by using a high-speed stirrer.

[0013] In some preferred embodiments, the potato flakes whole flour mashed potato noodles are brewed with a fixed amount of hot water for 4-5 minutes. After rehydration, the noodles are chewy, covered with sauce, sticky and have a strong aroma.

[0014] In some preferred embodiments, the quantitative hot water is 90-95°C water, and the ratio of the added water to the powder bag is 200:15-19, and the ratio of the dough to the added water is 60:100-150.

[0015] The present invention has the following beneficial effects:

[0016] 1. The potato flakes flour used in this application is an important potato deep-processing product. It retains the integrity of potato cells during the production process, so it retains the flavor and nutrients of natural potatoes. Therefore, the potato flakes flour can not only provide a unique taste and rich nutrients.

[0017] 2. The potato flakes whole flour used in this application also has the characteristics of high viscosity, high transparency, low gelatinization temperature, strong hygroscopicity and large expansion force. Adding the potato flakes whole flour to instant noodle food can absorb excess soup and eventually make the product sticky. DETAILED DESCRIPTION

[0018] In order to make the purpose, technical scheme and advantages of the embodiments of the present invention clearer, the technical scheme in the embodiments of the present invention will be described clearly and completely below. If the specific conditions are not specified in the embodiments, they are carried out according to conventional conditions or conditions recommended by the manufacturer. If the manufacturer of the reagents or instruments used is not specified, they are all conventional products that can be purchased commercially.

[0019] The potato flake whole flour mashed potato noodles and the preparation method thereof proposed in the present application are specifically described below.

[0020] The invention provides a potato flake whole flour mashed potato noodles, which comprises a dough, a powder bag and an ingredient bag, wherein the powder bag comprises potato flake whole flour, monosodium glutamate and maltodextrin.

[0021] In some preferred embodiments, the powder package comprises, by weight: 96-98 parts of potato flakes, 1-3 parts of monosodium glutamate and 1-3 parts of maltodextrin.

[0022] Among them, potato flakes whole powder, monosodium glutamate and maltodextrin are mixed in the powder bag because the inventor found that if it is all potato flakes whole powder, its fluidity is poor. Adding monosodium glutamate and maltodextrin can improve the fluidity of potato flakes whole powder. After mixing evenly, it is more convenient to package the potato flakes whole powder.

[0023] In some preferred embodiments, the dough cake is made of non-fried noodles or corrugated noodles.

[0024] Among them, non-fried noodles or corrugated noodles provide a chewier eating experience and have advantages in health and cooking diversity.

[0025] In addition, the present application also provides a method for preparing the above-mentioned potato flake whole flour mashed potato noodles, comprising the following steps: mixing the prepared potato flake whole flour, monosodium glutamate and maltodextrin in the above-mentioned proportions and then quantitatively packaging them, sterilizing them after packaging to make powder bags, and packaging the powder bags, noodles and ingredient bags together to make the potato flake whole flour mashed potato noodles product.

[0026] In some preferred embodiments, the potato flakes powder has a fineness of 55-65 mesh.

[0027] Among them, potato flake flour is in powder form at 55-65 mesh, can be mixed evenly with other materials, and is easy to pack. After sealing, there is almost no material stuck at the sealing point, and it can be used for production.

[0028] In some preferred embodiments, the quantitative packaging is to use a powder packaging machine to automatically measure and package the uniformly mixed powder using a three-side sealing film.

[0029] In some preferred embodiments, the mixing and stirring is carried out by using a high-speed stirrer.

[0030] In some preferred embodiments, the potato flakes whole flour mashed potato noodles are brewed with a fixed amount of hot water for 4-5 minutes. After rehydration, the noodles are chewy, covered with sauce, sticky and have a strong aroma.

[0031] Among them, the present application uses non-fried noodles or corrugated noodles, and the required rehydration time is longer than that of fried noodles, and 4-5 minutes is the best time for rehydration of noodles.

[0032] In some preferred embodiments, the quantitative hot water is 90-95°C water, and the ratio of the added water to the powder bag is 200:15-19, and the ratio of the dough to the added water is 60:100-150.

[0033] Among them, the ratio of potato flakes powder to water is the key factor that determines the taste of the product after brewing. The applicant found that when the ratio of added water to powder bag is 200:15-19, the noodles of the product after brewing are covered with sauce and are sticky.

[0034] The features and performance of the present invention are further described in detail below in conjunction with the embodiments.

[0035] Example 1

[0036] The present embodiment provides a potato flake whole flour mashed potato noodles, the components of which are: 60 grams of noodles, 27 grams of cumin spicy sauce packet, 18 grams of powder packet, 3 grams of vegetable packet, and 10 grams of pea packet.

[0037] The powder package includes, by weight: 98% of 60-mesh potato flake powder, 1% of monosodium glutamate and 1% of maltodextrin.

[0038] The potato flakes whole flour, monosodium glutamate and maltodextrin are mixed evenly in the above proportions and quantitatively packaged, and then sterilized to form powder bags. The powder bags, noodles and ingredient bags are packaged together to prepare potato flakes whole flour mashed potato noodles products.

[0039] Comparative Example 1

[0040] The other step parameters of this comparative example are the same as those of Example 1, except that:

[0041] The powder bag comprises, by weight, 98% of 20-mesh potato flake powder, 1% of monosodium glutamate and 1% of maltodextrin.

[0042] Comparative Example 2

[0043] The other step parameters of this comparative example are the same as those of Example 1, except that:

[0044] The powder bag comprises, by weight, 98% of 40-mesh potato flake powder, 1% of monosodium glutamate and 1% of maltodextrin.

[0045] Comparative Example 3

[0046] The other step parameters of this comparative example are the same as those of Example 1, except that:

[0047] The powder bag comprises, by weight, 48% lotus root starch, 25% monosodium glutamate and 27% maltodextrin.

[0048] Comparative Example 4

[0049] The other step parameters of this comparative example are the same as those of Example 1, except that:

[0050] The powder bag comprises, by weight, 58% potato starch, 20% monosodium glutamate and 22% maltodextrin.

[0051] Comparative Example 5

[0052] The other step parameters of this comparative example are the same as those of Example 1, except that:

[0053] The powder bag comprises, by weight, 58% sweet potato starch, 20% monosodium glutamate and 22% maltodextrin.

[0054] Comparative Example 6

[0055] The other step parameters of this comparative example are the same as those of Example 1, except that:

[0056] The powder bag comprises, by weight, 58% of pea starch, 20% of monosodium glutamate and 22% of maltodextrin.

[0057] Comparative Example 7

[0058] The other step parameters of this comparative example are the same as those of Example 1, except that:

[0059] The powder bag comprises, by weight, 58% of yam powder, 20% of monosodium glutamate and 22% of maltodextrin.

[0060] Test Example 1

[0061] In order to verify the implementation effect of the present invention, the powder packages of the above-mentioned Example 1 and Comparative Examples 1-7 of the present invention were subjected to dosage packaging tests, and the results are shown in Table 1.

[0062] Table 1. Dosage packaging test of Example 1 and Comparative Examples 1-7

[0063]

[0064]

[0065] It can be seen from Table 1 that when the powder bags of Comparative Examples 1 and 2 are packaged, there will be a problem of material being caught at the seal. This is because when the potato flake powder is 20 mesh, it is in a flaky shape, the material accounts for a small proportion, and it is unevenly mixed with other materials, which is very difficult to package and cannot be used for production; when the potato flake powder is 40 mesh, it is in a flaky or fine powder shape, and is unevenly mixed with other materials, which will also cause material to be caught at the seal, and it cannot be used for production.

[0066] Test Example 2

[0067] For the implementation effect of the present invention, the samples of the above-mentioned Example 1 and Comparative Examples 3-7 of the present invention were tested by rehydration test by brewing with 90° C. hot water for 4-5 minutes. The experimental results are shown in Table 2.

[0068] Table 2. Rehydration test test of Example 1 and Comparative Examples 3-7

[0069] Experimental Group Rehydration test Example 1 After brewing with hot water, it is easy to disperse and the rehydration effect is best Comparative Example 3 The powder is unevenly dispersed and has many agglomerates. Comparative Example 4 Poor dispersibility and many agglomerations Comparative Example 5 Poor dispersibility and many agglomerations Comparative Example 6 Poor dispersibility and many agglomerations Comparative Example 7 The powder is unevenly dispersed and has many agglomerates.

[0070] It can be seen from Table 2 that Example 1 was rehydrated in 90°C hot water for 4-5 minutes. After rehydration, the noodles were chewy, covered with sauce, and sticky with a unique flavor. However, the results of Comparative Examples 3-7 were not ideal. After being directly brewed with 90°C hot water, the powder was unevenly dispersed, with more agglomerates, and the product experience was not ideal. Among them, the starch raw material is a high-molecular carbohydrate with poor dispersibility. It is very easy to clump together when exposed to heat and water. You can first use warm water at 50°C to preheat the powder bag material, stir and disperse it, and then use 90°C hot water to brew the noodles and other seasonings. It is very inconvenient to match it with instant noodles.

[0071] Test Example 3

[0072] The sample of Example 1 was brewed with 90° C. hot water for 4-5 minutes, and a product tasting test was performed.

[0073] Taste internal test 1:

[0074] Invite 30 members of the product evaluation and testing team to conduct a product taste test, mainly to comprehensively score the product's color, shape, taste, smell and rehydration, with each item scored 20 points and the lowest score being 0. The final test data averaged 96.60 points. According to our company's product internal test requirements, the average value ≥ 95 points means that the taste has passed the internal test.

[0075] Taste external consumer test 2:

[0076] We recruited 200 fans from the community (98% of whom had purchased our products) for testing, and collected 180 samples. The overall product acceptance was 86.7%. According to our company's product external testing requirements, the pass rate was ≥ 85%, which means that the taste passed the external test.

[0077] At present, the noodle cakes and sauce packets have completed the product shelf life verification test, and the testing was carried out according to the enterprise standard testing indicators. The test data meets the enterprise standard requirements.

[0078] The product has been launched on the market and has received unanimous praise from consumers. Sales volume has been on an upward trend, proving that the product has market development potential.

[0079] In summary, the potato snowflake whole flour mashed potato noodles provided by the present invention, the mashed potato noodles prepared by the present application scheme, have a richer taste than ordinary instant noodles sold on the market, the noodles are chewy, covered with sauce, and are sticky and have a unique flavor, which adds new categories and taste options to instant noodles, solves the previous problem of product diversification of instant noodles, and the technical scheme of this scheme is simple to operate and meets the requirements of industrial production. In addition, the present invention chooses to add potato snowflake whole flour to instant noodles, making full use of the fact that potato snowflake whole flour will retain the flavor and nutrients of potatoes, and has good hygroscopicity, so it not only improves the taste of instant noodles, but also improves the nutritional value of instant noodles.

[0080] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. For those skilled in the art, the present invention may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A potato flake whole flour mashed potato noodle, characterized in that: The composition comprises a dough, a powder bag and an ingredient bag, wherein the powder bag comprises potato flake whole powder, monosodium glutamate and maltodextrin.

2. The potato flakes whole flour mashed potato noodles according to claim 1, characterized in that: The powder package comprises, by weight, 96-98 parts of potato flake powder, 1-3 parts of monosodium glutamate and 1-3 parts of maltodextrin.

3. The potato flakes whole flour mashed potato noodles according to claim 1, characterized in that: The dough cake is made of non-fried noodles or corrugated noodles.

4. A method for preparing potato flake whole flour mashed potato noodles according to any one of claims 1 to 3, characterized in that: The following steps are involved: The prepared potato flakes whole flour, monosodium glutamate and maltodextrin are mixed evenly according to the above proportions and then quantitatively packaged. After packaging, the packaging is sterilized to form powder bags. The powder bags, dough and ingredient bags are packaged together to prepare potato flakes whole flour mashed potato noodles products.

5. The method for preparing potato flake whole flour mashed potato noodles according to claim 4, characterized in that: The potato flake whole flour is prepared by taking fresh potatoes as raw materials, and undergoing the processes of washing, peeling, slicing, pre-cooking, cooling, steaming, and mashing, and then dehydrating and drying to obtain the potato flake whole flour in the form of flakes or fine powder.

6. The method for preparing potato flake whole flour mashed potato noodles according to claim 4, characterized in that: The fineness of the potato flake flour is 55-65 meshes.

7. The potato flakes whole flour mashed potato noodles according to claim 4, characterized in that: The quantitative packaging is to use a powder packaging machine to automatically measure and package the uniformly mixed powder using a three-side sealing film.

8. The method for preparing potato flake whole flour mashed potato noodles according to claim 4, characterized in that: The mixing is carried out by using a high-speed stirrer.

9. The potato flakes whole flour mashed potato noodles according to claim 4, characterized in that: The potato flake whole flour mashed potato noodles are brewed with a certain amount of hot water for 4-5 minutes. After rehydration, the noodles are chewy, the noodles are covered with sauce, are sticky, and have a strong aroma.

10. The potato flakes whole flour mashed potato noodles according to claim 9, characterized in that: The quantitative hot water is 90-95°C water, and the ratio of the added water to the powder bag is 200:15-19, and the ratio of the dough to the added water is 60:100-150.

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