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Fresh potato noodle and preparation method thereof

A technology of potato noodles and a production method, which is applied in the directions of food preparation, application, food science, etc., can solve the problems of loss of nutrients, destruction of nutrients, and destruction of the nutritional value of potatoes, and achieves increased appetite, good taste, significant economic benefits and The effect of social benefit

Inactive Publication Date: 2012-03-14
贵州省生物技术研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This kind of noodles made after ripening the potatoes will destroy many nutrients in the potatoes, and the water content in the potatoes will reach or exceed 80%. Nutrients are lost, destroying the nutritional value of potatoes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] The making method of fresh potato noodles comprises the following steps

[0015] a. Take fresh potatoes, first peel and clean them, then take 150kg of washed potatoes and put them into a refiner to refine them, and stir the slurry until the potato pulp is elastic, the time is generally 10 minutes; when stirring, use forward and reverse stirring;

[0016] b. Add 450kg of flour and 0kg of edible alkali into the dough mixer filled with potato slurry, and stir the dough for 20-30 minutes;

[0017] c. Press the reconciled dough into noodles, then dry them and pack them into bags.

Embodiment 2

[0019] The making method of fresh potato noodles comprises the following steps

[0020] a. Take fresh potatoes, first peel and clean them, then take 250kg of cleaned potatoes and put them into a refiner to refine them, and stir the slurry until the potato pulp is elastic. When using positive and negative stirring;

[0021] b. Add 550kg of flour and 5kg of edible alkali into the dough mixer filled with potato slurry for stirring and mixing for 20-30 minutes;

[0022] c. Press the reconciled dough into noodles, then dry them and pack them into bags.

Embodiment 3

[0024] The making method of fresh potato noodles comprises the following steps

[0025] a. Get fresh potatoes, first peel and clean them, then get 200kg of cleaned potatoes and put them into a refiner to refine them, and stir the slurry until the potato pulp is elastic. When stirring, use forward and reverse stirring;

[0026] b. Add 500kg of flour and 3kg of edible alkali into the dough mixer filled with potato slurry, and stir to form a dough; the stirring time is 20-30 minutes.

[0027] c. Press the reconciled dough into noodles, then dry them and pack them into bags.

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Abstract

The invention discloses a fresh potato noodle and a preparation method thereof. The fresh potato noodle is prepared from raw materials in parts by weight as follows: 450 to 550 parts of flour, 150 to 250 parts of fresh potatoes, and 0 to 5 parts of dietary alkali. A method for preparing the fresh potato noodle comprises the following steps of: weighing the fresh potatoes in corresponding proportional weight; peeling the potatoes, cleaning, grinding into slurry, and mixing the slurry until the potato slurry has elasticity, wherein the mixing is carried out in a forward and reverse rotation manner; and then adding flour, mixing, kneading into paste, then pressing into noodles, and drying to obtain a finished product,. The production technology disclosed by the invention is simple and practical; and the production technological processes are carried out at normal temperature, so that the nutrient content and the fresh mouth feel of the fresh potato juice can be completely preserved. Any preservatives and food additives are added in the production process, so that the produced product has no pollution; and the fresh potato noodle is the nutritious, health-care and environment-friendly food desired by people at present in life.

Description

technical field [0001] The invention relates to a fresh potato noodle and a preparation method thereof, belonging to the technical field of food and food processing. Background technique [0002] Potato tubers are rich in carbohydrates, protein, cellulose, fat, vitamins and inorganic salts. Potato protein has high nutritional value, good digestibility, and is easily absorbed by the human body. Its quality is similar to animal protein and comparable to that of eggs. Potato protein contains 18 kinds of amino acids, including arginine, histidine, isoleucine, lysine, methionine, phenylalanine, threonine, tyrosine, valine, etc. essential amino acids. Potatoes not only have high nutritional value, but also have medicinal effects such as harmonizing the stomach, regulating the middle, strengthening the spleen, replenishing qi, strengthening the body and kidney, etc., which can prevent and treat gastric ulcer, duodenal ulcer, chronic gastritis, habitual constipation and skin ulcer...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/216A23L1/29A23L7/109A23L19/12A23L33/00
Inventor 邓宽平
Owner 贵州省生物技术研究所
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