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Purple sweet potato-tomato noodles and processing method thereof

A technology of tomato noodles and purple sweet potatoes, which is applied in food science, food preservation, food ingredients as taste improvers, etc., can solve the problems of reduced palatability of tomato sauce, high sugar content and low protein content of purple sweet potato noodles, and achieve Increase nutritional value and health function, rich dietary fiber, uniform color effect

Pending Publication Date: 2020-02-28
四川白家阿宽食品产业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, purple potato powder contains high sugar (carbohydrate) content and low protein content, so the purple potato noodles also have the characteristics of high sugar content and low protein content, and it is difficult to make noodles made of purple potato powder. group, lack of flexibility
And with the prolongation of storage time, the palatability of tomato sauce will be significantly reduced, and the color of noodles will be obviously dull after cooking

Method used

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  • Purple sweet potato-tomato noodles and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A Purple Potato Tomato Noodle

[0032] (1) Pre-mixing: Weigh 47kg of high-gluten wheat flour, 14kg of purple sweet potato flour, and 5kg of gluten powder in a vacuum dough mixer, and mix them at high speed for 2.5 minutes to obtain the mixed materials for later use;

[0033] (2) Kneading noodles: add 14kg of tomato paste to the mixture, add 20kg of salt water into the mixture through the spray pipe under high-speed operation, first stir at high speed for 7 minutes, then stir at low speed for 5.5 minutes until the dough becomes tofu residue shape, get the dough for later use;

[0034] (3) Composite calendering: the dough enters the compound machine and is calendered into 22mm dough pieces, which are then compounded together, and rolled into 0.9mm thick dough strips by 9 rollers, and the dough strips are ready for use;

[0035] (4) Cut into strips: Cut the noodle strips into noodles with a width of 3mm and a thickness of 0.9mm for later use;

[0036] (5) Low-temperature...

Embodiment 2

[0039] A Purple Potato Tomato Noodle

[0040] (1) Pre-mixing: Weigh 47kg of high-gluten wheat flour, 14kg of purple sweet potato flour, and 5kg of gluten powder, fully mix them in a vacuum dough mixer, stir at high speed for 2 minutes, and obtain the mixed materials for later use;

[0041] (2) Kneading noodles: add 14kg of tomato paste to the mixture, add 20kg of salt water into the mixture through the spray pipe under high-speed operation, first stir at high speed for 6 minutes, then stir at low speed for 5 minutes until the dough becomes tofu shape, get the dough for later use;

[0042] (3) Composite calendering: the dough enters the compound machine and is calendered into 20mm dough sheets, which are then compounded together, rolled by 9 rollers to form a dough strip with a thickness of 0.8mm, and the dough strips are ready for use;

[0043] (4) Cut into strips: Cut the noodle strips into noodles with a width of 3mm and a thickness of 0.9mm for later use;

[0044](5) Low-...

Embodiment 3

[0047] A Purple Potato Tomato Noodle

[0048] (1) Pre-mixing: Weigh 50kg of high-gluten wheat flour, 16kg of purple sweet potato flour, and 7kg of gluten powder in a vacuum dough mixer, and mix them at high speed for 3 minutes to obtain the mixed materials for later use;

[0049] (2) Kneading noodles: add 16kg of tomato paste to the mixture, add 22kg of salt water into the mixture through the spray pipe under high-speed operation, first stir at high speed for 8 minutes, then stir at low speed for 6 minutes until the dough becomes tofu residue shape, get the dough for later use;

[0050] (3) Composite calendering: the dough enters the compound machine and is calendered into 25mm dough sheets, which are then compounded together, and rolled into 1.0mm thick dough strips by 9 rollers, and the dough strips are ready for use;

[0051] (4) Cut into strips: Cut the noodle strips into noodles with a width of 3mm and a thickness of 0.9mm for later use;

[0052] (5) Low-temperature dry...

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Abstract

The invention discloses purple sweet potato-tomato noodles and a processing method thereof. The processing method includes: mixing high-gluten wheat flour, purple sweet potato powder and vital glutenin a vacuum dough kneading machine, adding tomato sauce and salt water, sequentially performing high-speed stirring and low-speed stirring, performing composite pressing and slitting, placing the obtained noodles in a drying room, allowing the noodles to sequentially pass various areas in the drying room to perform reciprocating suspension drying, cutting off, and packaging to obtain the purple sweet potato-tomato noodles. The produced purple sweet potato-tomato noodles are fine and smooth in appearance, uniform in color, free of noodle spots, short in cooking time, free of color changing after being cooked, resistant to cooking, capable of avoiding soup turbidity and elastic and chewy; the color changing problem of the cooked purple sweet potato noodles is solved without adding additives,the purple sweet potato-tomato noodles are rich in nutrition, the microorganism growth situation of the cooked noodles is effectively inhibited without adding preservatives, and the produced noodlescan be preserved for more than 12 months without taste changing by the aid of the special process of the invention.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for processing purple potato and tomato noodles and purple potato and tomato noodles prepared by the method. Background technique [0002] Noodles originated in China and have a history of making and eating more than four thousand years. Noodles are a kind of health food that is easy to make, convenient to eat, rich in nutrition, can be staple food and fast food, and has been accepted and liked by people all over the world already. Its production method is to use grain or bean flour and water to grind it into dough, and then press or roll it into sheets, or use methods such as rubbing, pulling, and pinching to make strips (narrow or wide, flat or round) Or small flakes, and finally boiled, fried, stewed, fried as a kind of food, there are many patterns and varieties, and the local characteristics are extremely rich. With the improvement of people's living stand...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L19/10A23L27/60A23L3/40
CPCA23L7/109A23L19/105A23L27/63A23L3/40A23V2002/00A23V2200/30A23V2200/14
Inventor 孙英启陈勇辉赵钢何连勇
Owner 四川白家阿宽食品产业股份有限公司
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