Purple sweet potato noodles and preparation method thereof

Abstract

The invention relates to purple sweet potato noodles. The purple sweet potato noodles are prepared from raw materials of whole purple sweet potato flour, high-gluten wheat flour, shelled fresh eggs and the like through the steps of mixing, cooking, tabletting, slitting, drying, cutting and the like. A weight ratio of the whole purple sweet potato flour to the high-gluten wheat flour is 1: (0.65 to 2.35). A use amount of the shelled fresh eggs is 1.8 to 2.2 % of a total weight of the whole purple sweet potato flour and the high-gluten wheat flour. The purple sweet potato noodles maintain inherent nutritive values and healthy effects of purple sweet potatoes. Through addition of fresh eggs, the purple sweet potato noodles is added further with the advantages of good color and flavor, high nutrition, and chewy, tender and smooth taste. The purple sweet potato noodles have a natural color, a flavor and a taste. A preparation method of the purple sweet potato noodles adopts physical processes, and thus the preparation method does not destroy nutrients of purple sweet potato noodles and retains effectively the nutrients and dietary fiber of the purple sweet potato noodles. The raw materials adopted by the preparation method have wide sources. Therefore, the preparation method is suitable for large-scale industrialized production.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to purple potato noodles and a preparation method thereof. Background technique [0002] Noodles originated in China and have a history of making and eating more than four thousand years. Noodles are a kind of health care food that is simple to make, convenient to eat, rich in nutrition, can be staple food and fast food. It has long been accepted and loved by people all over the world. Noodles A kind of dough made of grain or bean flour and water, which is then either pressed or rolled into sheets and then cut or pressed, or made into strips (narrow or wide, or flat) by rubbing, pulling, pinching, etc. or round) or small flakes, and finally boiled, fried, braised, and fried as a food. With the improvement of living standards, people are no longer satisfied with the simple eating functions of noodles (satisfying hunger and taking energy substances), and hope that the tradi...

AI Technical Summary

Problems solved by technology

Purple sweet potato is used as raw material to make dry noodles that are popular with the public so as to realize the annual supply of purple sweet potato. However, due to the high fiber content of purple sweet potato, it is usually difficult to make dried noodles, and some purple sweet potato dried noodles that appear on the market are mostly produced by high-pressure extrusion. Pressure, and then add various chemical additives to make dried noodles, which greatly reduces the nutritional and health value of purple sweet potatoes, and this kind of noodles will be easy to scatter, easy to break and powder soup during the cooking process. Seriously affect the taste

[0004] The patent document CN102160619A discloses a kind of purple potato glutinous wheat noodles made of glutinous wheat flour and purple sweet potato flour, but due to the low yield of glutinous wheat, high price of glutinous wheat flour and few sources, it is difficult to popularize production on a large scale There are also some methods of processing noodles or vermicelli with purple sweet potato, such as CN102018162A, CN102048096A, etc., which seriously destroy the nutritional labeling of purple sweet potato, or cannot fully retain the nutritional labeling of purple sweet potato