Instant potato noodles and production method

Abstract

The invention discloses instant potato noodles and a production method. The instant potato noodles are prepared from raw materials in parts by weight as follows: 100-130 parts of potatoes, 60-80 partsof table salt, 0.2-1 part of astragalus polysaccharide, 0.2-0.8 part of lycium barbarum polysaccharide, 0.2-0.5 part of a hawthorn fruit extract and 15-30 parts of a carrot extract. The production method of the instant potato noodles comprises five steps as follows: dough kneading, nitrogen cooking, vacuum frying, centrifugal oil removing and drying under reduced pressure. The prepared high-nutrition instant potato noodles have the advantages that the instant potato noodles taste smooth, nutrition can be absorbed easily, the fat content is low, the soaking time is short, the noodle cake cannot break easily, and the human immunity can be enhanced.

Description

technical field [0001] The invention relates to the field of food, in particular to a potato instant noodle and a preparation method thereof. Background technique [0002] With the acceleration of the pace of life and the improvement of living standards, consumers not only consider the convenience of food, but also start to pay attention to many factors such as the health and high nutrition of food. More and more young people choose instant noodles for lunch or dinner, including for work reasons. Instant noodles, also known as instant noodles, instant noodles, or cup noodles, are noodle foods that can be soaked in hot water in a short period of time. Instant noodles are made by steaming, frying and fixing the shredded noodles. Before eating, they are brewed with boiling water. The instant noodles are also equipped with corresponding seasoning materials. When eating noodles, heat and brew the noodles. The seasoning ingredients are dissolved and ready to eat within 3-5 minut...

AI Technical Summary

Problems solved by technology

The main ingredients of instant noodles are wheat flour, palm oil, seasoning sauce, dehydrated vegetable leaves and other various seasoning materials. Different seasoning materials have different tastes of instant noodles. The above food materials can supplement human nutrition and energy to a certain extent, but There is no instant noodles that can supplement the necessary vitamins for the human body. Long-term consumption can easily lead to vitamin deficiency and decreased immunity

[0003] Yet the raw material of the instant noodle sold on the market is relatively simple at present, and nutrition is comparatively single, and lacks the necessary vitamin of human body, as Chinese Patent No. is CN105325873, discloses a kind of " potato instant noodle and preparation method ", and the instant noodle nutrition that this preparation method obtains is comparatively single , and cannot provide the necessary vitamins for the human body, it is easy to cause malnutrition after long-term consumption

At the same time, commercially available instant noodles are relatively rough in making materials, and the prepared noodle taste is not smooth, and it takes a long time for the noodle to disperse completely after soaking in hot water, and the noodles are easy to break.