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Production method of potato noodles

A production method and potato starch technology, applied in the field of food processing, can solve the problems of low nutritional value of raw materials, low protein protein of vermicelli, difficult to satisfy, etc., and achieve the effects of short production cycle, high nutritional value and easy popularization.

Inactive Publication Date: 2013-06-12
ANHUI HAODA STARCH PROCESSING
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  • Summary
  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

[0002] Vermicelli is one of the traditional foods in our country and is deeply loved by people. At present, various vermicelli produced in China have low nutritional value due to the low nutritional value of raw materials or some nutrients have been lost in the production process, resulting in low protein in these vermicelli, which is difficult to meet the needs of the human body. required nutrition

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of production method of potato vermicelli, comprises the following steps:

[0025] (1) The potato vermicelli is composed of the following raw materials in parts by weight: potato starch 70, shiitake mushrooms 3, wheat germ powder 10, eagle tea 2, honeysuckle 3, sugarcane leaves 5, dandelion 5, hawthorn 2, ginger 2-3 ;

[0026] (2) adding 6 times of water to the dandelion, shiitake mushroom, hawthorn, and sugarcane leaves in the above parts by weight, decocting at a temperature of 80° C., and filtering to obtain an extract;

[0027] (3) Drying the above-mentioned eagle tea and honeysuckle by weight and pulverizing them into powder;

[0028] (4) Grinding the above-mentioned ginger into water with 5 times its mass to make a slurry;

[0029] (5) Add 2 times the mass of potato starch to the above weight portion of potato starch, mix and stir to make gorgon powder, put the gorgon powder into a pot, add hot water 0.6 times the mass of potato starch, and stir at a temp...

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Abstract

The invention discloses a production method of potato noodles. The method comprises the following steps: taking raw materials; preparing a starchy paste; kneading the mixed powder; pumping air bubbles by using a vacuum machine; leaking noodles and molding; boiling the noodles and pasting; putting the rows of noodles on racks; naturally aging; freezing and aging; defreezing and drying; weighing and packaging; and entering a warehouse. By adding wheat germ powder, mushroom and other raw materials with high nutritive values into the potato noodles in a reasonable matching manner, the produced potato noodles are high in nutritive values, low in process cost, short in production period and simple in production process, thereby being easy to popularize.

Description

technical field [0001] The invention mainly relates to a production method of potato vermicelli, belonging to the field of food processing. Background technique [0002] Vermicelli is one of the traditional foods in our country and is deeply loved by people. At present, various vermicelli produced in China have low nutritional value due to the low nutritional value of raw materials or some nutrients have been lost in the production process, resulting in low protein in these vermicelli, which is difficult to meet the needs of the human body. needed nutrition. Contents of the invention [0003] The object of the invention is just to provide a kind of production method of potato vermicelli. [0004] The present invention is achieved through the following technical solutions: [0005] A kind of production method of potato vermicelli, comprises the following steps: [0006] (1) The potato vermicelli is composed of the following raw materials in parts by weight: potato st...

Claims

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Application Information

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IPC IPC(8): A23L1/09
Inventor 任百浩柴雄任伟黄辉黄静
Owner ANHUI HAODA STARCH PROCESSING
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