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Vacuum frozen-dried potato noodle as well as preparation method of vacuum frozen-dried potato noodle and instant food

A technology of vacuum freeze-drying and potato noodles, which is applied in the field of food processing, can solve the problem of fewer food types, achieve the effects of less loss of nutrients, reduce rehydration time, and increase nutritional value

Inactive Publication Date: 2015-06-24
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Potatoes have high nutritional value, comprehensive nutrition, high digestible components, easy to be absorbed by the human body, and the quality is similar to animal protein, comparable to eggs. However, there are quite few types of food made from potatoes, which cannot satisfy people's needs. need

Method used

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  • Vacuum frozen-dried potato noodle as well as preparation method of vacuum frozen-dried potato noodle and instant food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] (1) Formula: Flour ratio (wheat flour 55g, potato flour 30g, gluten powder 2g), water 30g, salt 1.0g.

[0055] (2) Kneading dough: put flour and 5.0g of cross-linked starch into the mixing tank and stir evenly, add the weighed salt, 1g of white vinegar, and 0.1g of compound phosphate into water to dissolve, and slowly add water into the flour from the water inlet ; Kneading time 3min.

[0056] (3) One-time proofing: proof the loose dough at 25°C for 1 hour.

[0057] (4) Second proofing: press the loose dough into noodle blocks (generally pressing 5-6 times), proofing at 25°C for 10 hours.

[0058] (5) Rolling noodles: Roll the proofed noodles to a thickness of 0.5mm, and sprinkle dry flour during the rolling process to prevent sticking.

[0059] (6) Noodle cut: Sprinkle dry flour on the noodle strip, then cut it into raw noodles with a width of 1.5mm.

[0060] (7) Cooking noodles: Put the raw noodles into boiling water, cook for 20 seconds on medium heat, and remove ...

Embodiment 2

[0068] (1) Formula: flour ratio (wheat flour 45g, potato flour 50g, gluten powder 6g), water 40g, salt 2.5g.

[0069] (2) Kneading dough: Put flour and 14.0g of cross-linked starch into the mixing tank and stir evenly. Add the weighed salt, 3g of white vinegar, and 0.3g of compound phosphate into water to dissolve, and slowly add water into the flour from the water inlet. ; Kneading time 7min.

[0070] (3) One-time proofing: proof the loose dough at 30°C for 3 hours.

[0071] (4) Second proofing: press the loose dough into dough pieces, proofing at 30°C for 16 hours.

[0072] (5) Rolling noodles: Roll the proofed noodles to a thickness of 1.5mm, and sprinkle dry flour during the rolling process to prevent sticking.

[0073] (6) Noodle cutting: Sprinkle dry flour on the noodle strips, then cut them into raw noodles with a width of 2.5 mm.

[0074] (7) Cooking noodles: Put the raw noodles into boiling water, cook for 40 seconds on medium heat, and remove immediately.

[0075...

Embodiment 3

[0082] (1) Formula: flour ratio (wheat flour 60g, potato flour 38g, gluten 5g), water 35g, salt 1.0g.

[0083] (2) Kneading dough: put flour and 10g of cross-linked starch into the mixing tank and stir evenly, add weighed salt, 3g of white vinegar, and 0.2g of compound phosphate into water to dissolve, and slowly add water into the flour from the water inlet; The kneading time is 7 minutes.

[0084] (3) One proofing: proof the loose dough at 30°C for 2 hours.

[0085] (4) Second proofing: press the loose dough into dough pieces, proofing at 30°C for 14 hours.

[0086] (5) Rolling noodles: Roll the proofed noodles to a thickness of 0.5mm, and sprinkle dry flour during the rolling process to prevent sticking.

[0087] (6) Noodle cut: Sprinkle dry flour on the noodle strip, then cut it into raw noodles with a width of 1.5mm.

[0088] (7) Cooking noodles: Put the raw noodles into boiling water, cook for 40 seconds on medium heat, and remove immediately.

[0089] (8) Mixing wit...

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Abstract

The invention discloses a preparation method of a vacuum frozen-dried potato noodle. The preparation method comprises the following steps: step one, making a raw noodle, wherein the raw materials for making the noodle comprise the following materials in parts by weight: 45-55 parts of flour, 40-50 parts of potato whole powder, 2-6 parts of gluten flour, 1.0-2.5 parts of table salt and 30-40 parts of water; step two, well cooking the raw noodle; step three, pre-freezing, namely freezing the cooked noodle in a mold for 1-5 hours until the cooked noodle is shaped; and step four, vacuum freezing and drying, namely placing the pre-frozen cooked noodle in a vacuum freezing and drying device to dry the pre-frozen cooked noodle until the water activity is smaller than 0.6, wherein the temperature of the cold trap is -40 DEG C to -20 DEG C, the temperature of the shelf is -45 DEG C to -25 DEG C and the vacuum degree is 10Pa-100Pa. According to the preparation method of vacuum frozen-dried potato noodle, the cooked noodle is processed by the vacuum freezing and drying technology, so that nutrient loss is relatively low; moreover, the interior of the noodle is loose and porous, so that water absorption property of the noodle is improved, the rehydration time of the noodle is shortened and the high-temperature frying process is saved. The potato whole powder is added in the vacuum frozen-dried potato noodle, so that the nutrient value of the noodle is increased. The noodle prepared by the preparation method has the characteristics of convenience, tasty flavor and rich nutrients.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a vacuum-frozen potato noodle and a preparation method thereof, and also relates to an instant food containing the potato noodle. Background technique [0002] With its advantages of convenience and quickness, instant noodles have become the largest and most popular staple food in the world today. However, there are great health risks in instant noodles. It has a high oil content, and high-temperature frying may produce carcinogen acrylamide, which is very harmful to the human body. Non-fried convenience food has no high-temperature frying process, which avoids the production of carcinogenic acrylamide. [0003] Potatoes have high nutritional value, comprehensive nutrition, high digestible components, easy to be absorbed by the human body, and the quality is similar to animal protein, comparable to eggs. However, there are quite few types of food made from potatoes, which cannot s...

Claims

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Application Information

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IPC IPC(8): A23L1/162A23L1/216A23L7/113A23L19/12
Inventor 张泓戴小枫黄艳杰胡宏海张春江张雪黄峰刘倩楠张荣徐芬陈文波周芳伊
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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