Making technology of potato noodles

Abstract

The invention discloses a making technology of potato noodles. The making technology comprises the following steps of taking potato whole powder and wheat flour in a proportion of the potato whole powder to the wheat flour being (0.5-2) to 1, and performing uniform stirring to obtain mixed powder; adding vital wheat gluten of which the percentage by weight is 1-3%, alginic acid of which the percentage by weight is 0.2-0.4% and table salt of which the percentage by weight is 3-5% to the mixed powder, performing uniform stirring, adding water, and performing dough mixing; leavening the mixed dough for 15-60min; and putting the leavened dough in a machine, and performing extrusion and shaping. The vital wheat gluten is added during dough mixing, so that the moldability of dough sheets can beimproved, the chewiness is improved, the loss rate of the noodles is reduced, and the expansivity of the noodles is increased; the table salt is added during dough mixing, so that the flavor, the color and the texture characteristics of the noodles can be improved; through addition of an appropriate amount of the table salt, the plump mouth feel of the noodles can be improved, the peculiar smell is concealed, the balanced flavor is increased, and the flexibility of the noodles can be improved. According to the leavening time, the condition that starch and protein can sufficiently absorb moisture is facilitated, so that a uniform network structure is formed, and the quality of the made noodles is good.

Description

technical field [0001] The invention relates to the food processing industry, in particular to a preparation process of potato noodles. Background technique [0002] Potato (Solanum tuberosum L.) is rich in carbohydrates, dietary fiber, vitamins, minerals and other nutrients. Its protein is a complete protein with a complete range of amino acids and low fat content. The perfect product for your needs. According to FAO statistics, in 2014, my country's potato planting area and output accounted for about 1 / 4 of the world's total, making it the world's largest potato production and consumption country. At present, my country’s potatoes are mainly eaten fresh, and only about 10% are used for processing. The main products include more than 10 kinds of starch, whole powder, etc.; while about 80% of the potatoes produced in Europe and the United States are used for processing, and there are more than 2,000 types of products. There are many varieties, such as flavored mashed potato...

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a preparation process of potato noodles, which solves the problems in the prior art that potato noodles are difficult to form, easy to break, and easy to make soup.

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