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Preparation Technology of Potato Noodles

A technology for potato noodles and a preparation process, which is applied in the field of food processing, can solve the problems of easily broken strips, easy to muddy soup, difficult forming of potato noodles, etc., and achieves the effects of masking odor, improving softness and improving balanced flavor.

Active Publication Date: 2021-12-07
BEIJING VOCATIONAL COLLEGE OF AGRI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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.

Method used

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  • Preparation Technology of Potato Noodles
  • Preparation Technology of Potato Noodles
  • Preparation Technology of Potato Noodles

Examples

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Effect test

Embodiment 1

[0039] The present embodiment provides a kind of preparation technology of potato noodles, and the steps comprise:

[0040] 1) Take whole potato flour and wheat flour in a ratio of 0.5:1, and stir evenly to form a mixed flour;

[0041] 2) Adding 1% gluten by weight, 0.2% alginic acid, and 3% salt to the mixed powder, stirring evenly, then adding water to knead the dough;

[0042] 3) Proof the reconciled dough for 15 minutes;

[0043] 4) Put the proofed dough into the machine and extrude it.

Embodiment 2

[0045] The present embodiment provides a kind of preparation technology of potato noodles, and the steps comprise:

[0046] 1) Take whole potato flour and wheat flour in a ratio of 2:1, and stir evenly to form a mixed flour;

[0047] 2) Adding 3% gluten by weight, 0.4% alginic acid, and 5% salt to the mixed powder, stirring evenly, then adding water to knead the dough;

[0048] 3) Proofing the reconciled dough, the proofing time is 60min;

[0049] 4) Put the proofed dough into the machine and extrude it.

Embodiment 3

[0051] The shaped noodles are put into boiling water and boiled for 3 minutes.

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Abstract

The invention discloses a preparation process of potato noodles. The steps include: taking whole potato flour and wheat flour in a ratio of 0.5-2:1, stirring evenly to form mixed flour; adding 1-3% corn flour to the mixed flour Protein powder, 0.2-0.4% alginic acid, 3-5% salt, after stirring evenly, add water for kneading; proofing the kneaded dough, the proofing time is 15-60 minutes; the proofed dough Put it in a machine and extrude it. The present invention adds gluten powder when kneading the noodles, which can improve the formability of noodles, increase gluten strength, reduce the loss rate of noodles, and increase the expansion rate of noodles; add salt when kneading noodles, and can improve the flavor, color and quality of noodles Structural properties, the addition of an appropriate amount can increase the fuller taste of noodles, cover up peculiar smell and improve the balance of flavor, and improve the softness of noodles; the proofing time proposed by the present invention is conducive to the full absorption of water by starch and protein, thereby forming a more uniform The network structure makes the quality of the noodles better.

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...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/109A23L19/10A23L29/00A23L29/238
CPCA23L7/109A23L19/105A23L29/015A23L29/238
Inventor 王丽李淑荣罗红霞句荣辉贾红亮
Owner BEIJING VOCATIONAL COLLEGE OF AGRI
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