Instant potato wrapper and processing method thereof

Abstract

The invention discloses an instant potato wrapper and a processing method thereof. The wrapper is prepared from the following raw materials: whole potato powder, wheat flour, a noodle improver, edible salt, konjac glucomannan, eggs, vital gluten, vegetable oil, dietary alkali, starch acetate and xanthan gum. The processing method comprises the following steps: (1) uniformly stirring the whole potato powder, wheat flour, konjac glucomannan, eggs, vital gluten, vegetable oil, starch acetate and xanthan gum, thereby obtaining the mixed raw materials; (2) adding the edible salt, the noodle improver and the dietary alkali into drinking water, stirring until the materials are completely dissolved, thereby obtaining an auxiliary material solution; (3) stirring the mixed raw materials and the auxiliary material solution together and making a dough; and (4) squeezing the kneaded dough, cooking, molding, shredding, shaking the shredded noodles to be loose, drying, cooling, performing vacuum packaging, thereby obtaining the instant potato wrapper. The instant potato wrapper prepared by the invention is rich in nutrition, is a non-fried food, can be eaten instantly and thus fast pace of life can be well met. Moreover, the wrapper is stable in quality, unlikely to go bad and simple in making process.

Description

technical field [0001] The invention relates to the field of food processing, in particular to an instant potato dough and a processing method thereof. Background technique [0002] Common potatoes include purple potato, sweet potato, yam, kudzu root, potato, cassava, etc. Studies have shown that potatoes are rich in carbohydrates and vitamin C, vitamin B1, vitamin B2 and other vitamins, as well as calcium, phosphorus, magnesium, potassium, etc. Minerals, the rich carbohydrates in potatoes are mainly polysaccharides, which are easily digested and absorbed by the human body, and can be used as the main source of energy needed by the human body. The large amount of dietary fiber in potatoes is also important for human health. However, the production of potatoes It has a strong seasonality and is not resistant to storage, making it difficult to achieve annual supply and meet people's long-term demand for potatoes. Deep processing of potatoes to make food with a long shelf life ...

AI Technical Summary

Problems solved by technology

Patent documents CN102308955A, CN102178165A, CN103284068A, and CN104187374A disclose the use of purple potato, sweet potato, cassava and flour as raw materials to prepare potato noodles. The ingredients used are relatively single, which cannot satisfy people's more nutritional and health functions

Patent document CN103461824A discloses a purple potato noodle and its preparation method. ingredients, but the purple potato noodles need to be steamed before they can be eaten. They are not a kind of ready-to-eat food and are not convenient for people to eat.