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A kind of new Italian-style potato raw whole flour gnocchi and preparation method thereof

A raw potato powder and potato technology, which is applied in food science and other fields, can solve the problems of soft noodles, loss of nutrients, and intolerant to boiling, and achieve the effects of low gelatinization, improved processability, and chewy texture

Active Publication Date: 2022-04-22
QINGHAI UNIVERSITY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The proportion of wheat flour in these potato pasta is much higher than that of potatoes, and these products use whole potato flour, which has a high degree of gelatinization, making noodles with it is easy to cause the noodles to be soft and not resistant to cooking , easy to break, and more nutrients loss

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] This embodiment provides a new type of Italian potato raw whole powder gnocchi, the raw material components include:

[0032] 90 parts by weight of raw potato flour, 10.8 parts by weight of wheat flour, 9 parts by weight of glutinous rice flour, 5.4 parts by weight of gluten powder, 1 part by weight of xanthan gum, 0.18 parts by weight of edible salt, 38.7 parts by weight of egg liquid, and 39.6 parts by weight of water.

[0033] The preparation method of described raw potato powder is as follows:

[0034] (1) Potatoes are removed from impurities, cleaned, peeled, and then pulverized by a low-starch free disintegrator to obtain a potato granule liquid with a solid particle size of 1mm and a starch free rate of 45%;

[0035] (2) Spray 5‰ of ascorbic acid and the mixed aqueous solution (mol ratio is 4:1) of calcium ascorbate on the potato granule liquid described in step (1), act 15min, carry out dehydration with dehydrator press filtration then, obtain moisture content a...

Embodiment 2

[0043] This embodiment provides a new type of Italian potato raw whole powder gnocchi, the raw material components include:

[0044] 110 parts by weight of raw potato flour, 13.2 parts by weight of wheat flour, 11 parts by weight of glutinous rice flour, 6.6 parts by weight of gluten powder, 2 parts by weight of xanthan gum, 0.22 parts by weight of edible salt, 47.3 parts by weight of egg liquid, and 48.4 parts by weight of water.

[0045] The preparation method of described raw potato powder is as follows:

[0046] (1) Potatoes are removed from impurities, cleaned, peeled, and then pulverized by a low-starch free disintegrator to obtain a potato granule liquid with a solid particle size of 2mm and a starch free rate of 30%;

[0047] (2) Spray 5‰ of ascorbic acid and the mixed aqueous solution (molar ratio is 4:1) of calcium ascorbate on the potato granule liquid described in step (1), act 30min, carry out dehydration by dehydrator press filtration then, obtain moisture conten...

Embodiment 3

[0055] This embodiment provides a new type of Italian potato raw whole powder gnocchi, the raw material components include:

[0056] 100 parts by weight of raw potato flour, 12 parts by weight of wheat flour, 10 parts by weight of glutinous rice flour, 6 parts by weight of gluten powder, 1.5 parts by weight of xanthan gum, 0.2 parts by weight of edible salt, 43 parts by weight of egg liquid, and 44 parts by weight of water.

[0057] The preparation method of described raw potato powder is as follows:

[0058] (1) Potatoes are removed from impurities, cleaned, peeled, and then pulverized by a low-starch free disintegrator to obtain a potato granule liquid with a solid particle size of 1.5 mm and a starch free rate of 40%;

[0059] (2) Spray 5‰ of ascorbic acid and the mixed aqueous solution (molar ratio is 4:1) of calcium ascorbate on the potato granule liquid described in step (1), act 20min, carry out dehydration by press filtration of dehydrator then, obtain moisture content...

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Abstract

The invention relates to a novel Italian-style whole potato flour gnocchi and a preparation method thereof. The raw material components of the novel Italian-style raw potato whole flour gnocchi include: 90-110 parts by weight of raw potato flour and 10.8-13.2 parts by weight of wheat flour , 9-11 parts by weight of glutinous rice flour, 5.4-6.6 parts by weight of gluten powder, 1-2 parts by weight of xanthan gum, 0.18-0.22 parts by weight of edible salt, 38.7-47.3 parts by weight of egg liquid, and 39.6-48.4 parts by weight of water. The new Italian raw potato flour gnocchi of the present invention innovatively adopts high-content raw potato flour prepared by a specific process, and the content of the raw potato flour far exceeds that of wheat flour, truly realizing the potato staple food It has a chewy taste, is resistant to cooking, and is rich in nutrition.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a novel Italian-style raw potato whole powder gnocchi and a preparation method thereof. Background technique [0002] Potato is the fourth largest food crop after wheat, corn and rice in the world. Potato is very nutritious and almost a complete nutritional food. It is not only rich in high-quality protein, minerals, vitamins, dietary fiber and other nutrients needed by the human body. Moreover, it is low in calorie and low in fat, which is very suitable for the dietary needs of current consumers with high nutrition, low in calorie and low in fat. In 2015, the Ministry of Agriculture of China began to implement potatoes as a staple food, promoting the transformation of potatoes from non-staple food consumption to staple food consumption. CN105146422A discloses a processing method of potato spaghetti, wherein 10-40 parts of whole potato flour, 60-90 parts of durum wheat ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L5/41A23L15/00A23L19/12A23L33/185
CPCA23L5/41A23L15/00A23L19/13A23L33/185
Inventor 罗毅皓许舒祥吴俊彩孙万成孔雀刘学红宋玉萍牛宇鹏解涛李超王东平
Owner QINGHAI UNIVERSITY
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