CN102370140A - Fresh potato noodle and preparation method thereof - Google Patents
Fresh potato noodle and preparation method thereof Download PDFInfo
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- CN102370140A CN102370140A CN201110264873XA CN201110264873A CN102370140A CN 102370140 A CN102370140 A CN 102370140A CN 201110264873X A CN201110264873X A CN 201110264873XA CN 201110264873 A CN201110264873 A CN 201110264873A CN 102370140 A CN102370140 A CN 102370140A
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Abstract
The invention discloses a fresh potato noodle and a preparation method thereof. The fresh potato noodle is prepared from raw materials in parts by weight as follows: 450 to 550 parts of flour, 150 to 250 parts of fresh potatoes, and 0 to 5 parts of dietary alkali. A method for preparing the fresh potato noodle comprises the following steps of: weighing the fresh potatoes in corresponding proportional weight; peeling the potatoes, cleaning, grinding into slurry, and mixing the slurry until the potato slurry has elasticity, wherein the mixing is carried out in a forward and reverse rotation manner; and then adding flour, mixing, kneading into paste, then pressing into noodles, and drying to obtain a finished product,. The production technology disclosed by the invention is simple and practical; and the production technological processes are carried out at normal temperature, so that the nutrient content and the fresh mouth feel of the fresh potato juice can be completely preserved. Any preservatives and food additives are added in the production process, so that the produced product has no pollution; and the fresh potato noodle is the nutritious, health-care and environment-friendly food desired by people at present in life.
Description
Technical field
The present invention relates to a kind of fresh potato noodles and preparation method, belong to food and food processing technology field.
Background technology
Potato tubers contains abundant carbohydrate, protein, cellulose, fat, multivitamin and inorganic salts.Potato protein is of high nutritive value, and digestibility is good, is prone to be absorbed by the body, and its quality and animal protein are close, can match in excellence or beauty with egg.Contain 18 seed amino acids in the potato protein, comprise the essential amino acid that human bodies such as arginine, histidine, isoleucine, lysine, methionine, phenylalanine, threonine, tyrosine, valine can not self synthesize.Potato not only is of high nutritive value, and also have with stomach, accent in, invigorating the spleen, beneficial gas, keep fit medicinal efficacy such as kidney-nourishing, can prevent and treat diseases such as gastric ulcer, duodenal ulcer, chronic gastritis, habitual constipation and skin eczema.The crude fibre that potato is contained has to promote gastrointestinal peristalsis and quicken the effect of cholesterol at the enteron aisle intracellular metabolite, and tool reduces the effect of cholesterol.Noodles are Chinese traditional foods, and people are often edible, the Along with people's growth in the living standard, and noodle food also trends towards functionalization, foodization and convenient purification gradually.Existing potato noodles be manufactured with dual mode; First kind is to utilize farina; It is to make after adopting farina and flour, water and other additive mixing; Like application number is 200610019990.9, and patent name is a kind of farina fresh noodle and processing method thereof, and it is raw material that this patent adopts farina; Size mixing in being controlled at water and farina about the 80-90 degree and beat Gorgon euryale, its component of farina noodles comprises farina, water, salt compounded of iodine, lactic acid and dietary alkali.This potato noodles have just utilized starch in the numerous useful compositions of potato, and other the numerous valuable nutriments in the potato are seriously lost, and not only have the waste of raw potatoes, and have the single shortcoming of nutriment.It is that the potato slaking is remake the raw material into noodles for another kind of potato noodles; Like application number is 00123380.7; Name is called: a kind of method of being processed pastries by potato; This patent application is with pulverizing into thick pulpous state behind the potato decortication, with filtered through gauze the potato bits are separated with the potato slurry, cooking the potato bits for use; Potato slurry post precipitation; Taking precipitate and grain flour be mixing and stirring in proportion, with 0.3～0.6 usefulness boiling water of its total amount boil in water for a while, then dress with soy, vinegar, etc. ripe after, mix with remaining mixed powder and the potato bits that cook; Stir kneading and become dough, make wheaten foods such as steamed dumpling, steamed twisted roll, noodles, Lantern Festival.This with the latter made noodles of potato slaking; Can make the many nutriments in the potato obtain destroying; The content of moisture meets or exceeds 80% in its potato, and this method that moisture content in the potato is discharged can be lost the numerous nutriments in it, destroys the nutritive value of potato.
Summary of the invention
The technical problem that the present invention will solve provides and a kind ofly can make full use of potato, and fresh potato noodles and preparation method that the effective ingredient in the potato is lost, can overcome the deficiency of prior art.
Technical scheme of the present invention is: a kind of fresh potato noodles are to process with the following weight parts proportion raw material; Flour 450-550 part, fresh potato 150-250 part, dietary alkali 0-5 part.
It is to process with the following weight parts proportion raw material; Flour 450-500 part, fresh potato 150-200 part, dietary alkali 3-4 part.
The preparation method of fresh potato noodles may further comprise the steps
A, get fresh potato, earlier it is removed the peel, cleans, the potato of getting then after the quantitative cleaning carries out defibrination to it, and till slurry is stirred to potato pulp and is elasticity.
B, in the potato slurries, add quantitative flour and dietary alkali stirs and face, mixing time is 20-30 minute.
C, the dough that will become reconciled are pressed into noodles, dry then, and pack gets final product.
The stirring of potato pulp is that rotating is alternately stirred.
With prior art relatively, the present invention cleans defibrination through the fresh potato peeling back that takes by weighing relative scale weight and stirs, after add flour and stir and the agglomerating pressure of face, make finished product after processing noodles stoving.This potato noodles and face water are to have potato self entrained, so just can make full use of all kinds of nutritive values that potato is contained, and can not make the potato efficient resource produce waste; With the moisture that utilizes potato self to be contained in the face can make these article taste better, carry fragrant, increase user's appetite.The present invention simultaneously directly gives birth to processing to make, and can not have the ruined problem of nutriment after the slaking, can further improve the nutritive value of these noodles.
Simultaneously owing to contain multiple nutritional components, trace element and vitamin in the fresh potato juice, and have health care and medicinal function, thereby make the noodles that make with health role, and its taste delicate fragrance, mouthfeel are good, can eat at any time.Production technology of the present invention is simple and practical, and production process is all carried out at normal temperatures, the delicate fragrance mouthfeel of the bright juice of the nutritional labeling of preservation fresh potato juice that can be intact and potato.Not adding any anticorrisive agent and food additives in process of production, the product of producing is not had any pollution, is the food of the nutrition pursued in current people's life, health care, environmental protection.Have remarkable economic efficiency and social benefit.
The specific embodiment
Embodiment 1:
The preparation method of fresh potato noodles may further comprise the steps
A, get fresh potato, earlier it is removed the peel, cleans, get potato after 150kg cleans then and put it into fiberizer it is carried out defibrination, and till slurry was stirred to potato pulp and is elasticity, the time was generally 10 minutes; When stirring, adopt rotating to stir;
B, in the dough mixing machine that fills the potato slurry, add 450kg flour and 0kg dietary alkali, and stirring and face, mixing time is 20-30 minute;
C, the dough that will become reconciled are pressed into noodles, dry then, and pack gets final product.
Embodiment 2:
The preparation method of fresh potato noodles may further comprise the steps
A, get fresh potato, earlier it is removed the peel, cleans, get potato after 250kg cleans then and put it into fiberizer it is carried out defibrination, and till slurry is stirred to potato pulp and is elasticity, when stirring, adopt rotating to stir;
B, in the dough mixing machine that fills the potato slurry, add 550kg flour and the 5kg dietary alkali stirs and face, mixing time is 20-30 minute;
C, the dough that will become reconciled are pressed into noodles, dry then, and pack gets final product.
Embodiment 3:
The preparation method of fresh potato noodles may further comprise the steps
A, get fresh potato, earlier it is removed the peel, cleans, get potato after 200kg cleans then and put it into fiberizer it is carried out defibrination, and till slurry is stirred to potato pulp and is elasticity.When stirring, adopt rotating to stir;
B, in the dough mixing machine that fills the potato slurry, add 500kg flour and 3kg dietary alkali, and stir agglomerating; Mixing time is 20-30 minute.
C, the dough that will become reconciled are pressed into noodles, dry then, and pack gets final product.
Embodiment 4:
A, get fresh potato, earlier it is removed the peel, cleans, till getting then that potato after 175kg cleans puts it into that fiberizer carries out defibrination to it and slurry being stirred to potato pulp and being elasticity.When stirring, adopt rotating to stir;
B, in the dough mixing machine that fills the potato slurry, add 475kg flour and 4kg dietary alkali, and stirring and face are agglomerating; Mixing time is 20-30 minute.
C, the dough that will become reconciled are pressed into noodles, dry then, and pack gets final product.
Claims (4)
1. fresh potato noodles, it is characterized in that: it is to process with the following weight parts proportion raw material; Flour 450-550 part, fresh potato 150-250 part, dietary alkali 0-5 part.
2. fresh potato noodles according to claim 1 is characterized in that: it is to process with the following weight parts proportion raw material; Flour 450-500 part, fresh potato 150-200 part, dietary alkali 3-4 part.
3. according to claim 1 or claim 2 the preparation method of fresh potato noodles, it is characterized in that: its preparation method may further comprise the steps:
A, get fresh potato, earlier it is removed the peel, cleans, the potato of getting then after the quantitative cleaning carries out defibrination to it, and till slurry is stirred to potato pulp and is elasticity;
B, in the potato slurries, add quantitative flour and dietary alkali stirs and face, mixing time is 20-30 minute;
C, the dough that will become reconciled are pressed into noodles, dry then, and pack gets final product.
4. the preparation method of fresh potato noodles according to claim 3 is characterized in that: the stirring of potato pulp is that rotating is alternately stirred.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201110264873XA CN102370140A (en) | 2011-09-08 | 2011-09-08 | Fresh potato noodle and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201110264873XA CN102370140A (en) | 2011-09-08 | 2011-09-08 | Fresh potato noodle and preparation method thereof |
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| CN102370140A true CN102370140A (en) | 2012-03-14 |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104783071A (en) * | 2015-04-24 | 2015-07-22 | 中国农业科学院农产品加工研究所 | Potato-containing sliced noodle and making method thereof |
| CN105105006A (en) * | 2015-09-15 | 2015-12-02 | 湖北省农业科学院农产品加工与核农技术研究所 | Potato hot dry noodles prepared with potatoes as main raw material and making method thereof |
| CN105146331A (en) * | 2015-09-29 | 2015-12-16 | 中国包装和食品机械有限公司 | Making technology for potato noodles |
| CN105341687A (en) * | 2015-11-17 | 2016-02-24 | 湖北省农业科学院农产品加工与核农技术研究所 | Instant fresh-cut cooked potato hot dry noodle product and manufacture method thereof |
| CN105962069A (en) * | 2016-05-12 | 2016-09-28 | 重庆晶钭食品有限公司 | Method for making potato noodles |
| CN106509742A (en) * | 2016-11-03 | 2017-03-22 | 恩施土家族苗族自治州农业科学院 | Potato pulp and preparation method thereof |
| CN110279067A (en) * | 2019-06-19 | 2019-09-27 | 民乐县丰源薯业有限责任公司 | A kind of potato pumpkin nutritious noodle and production method |
| CN114468221A (en) * | 2021-12-28 | 2022-05-13 | 河北农业大学 | Purple potato noodles and preparation method thereof |
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| CN101543270A (en) * | 2009-05-06 | 2009-09-30 | 陕西科技大学 | Potato corn noodle and manufacture method thereof |
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| CN101543270A (en) * | 2009-05-06 | 2009-09-30 | 陕西科技大学 | Potato corn noodle and manufacture method thereof |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104783071A (en) * | 2015-04-24 | 2015-07-22 | 中国农业科学院农产品加工研究所 | Potato-containing sliced noodle and making method thereof |
| CN105105006A (en) * | 2015-09-15 | 2015-12-02 | 湖北省农业科学院农产品加工与核农技术研究所 | Potato hot dry noodles prepared with potatoes as main raw material and making method thereof |
| CN105105006B (en) * | 2015-09-15 | 2018-08-17 | 湖北省农业科学院农产品加工与核农技术研究所 | A kind of potato is the potato zheganmian and preparation method thereof of primary raw material preparation |
| CN105146331A (en) * | 2015-09-29 | 2015-12-16 | 中国包装和食品机械有限公司 | Making technology for potato noodles |
| CN105341687A (en) * | 2015-11-17 | 2016-02-24 | 湖北省农业科学院农产品加工与核农技术研究所 | Instant fresh-cut cooked potato hot dry noodle product and manufacture method thereof |
| CN105341687B (en) * | 2015-11-17 | 2019-12-10 | 湖北省农业科学院农产品加工与核农技术研究所 | instant potato hot dry noodle product in the form of fresh-cut cooked noodles and preparation method thereof |
| CN105962069A (en) * | 2016-05-12 | 2016-09-28 | 重庆晶钭食品有限公司 | Method for making potato noodles |
| CN105962069B (en) * | 2016-05-12 | 2020-08-25 | 重庆晶钭食品有限公司 | Method for preparing potato noodles |
| CN106509742A (en) * | 2016-11-03 | 2017-03-22 | 恩施土家族苗族自治州农业科学院 | Potato pulp and preparation method thereof |
| CN110279067A (en) * | 2019-06-19 | 2019-09-27 | 民乐县丰源薯业有限责任公司 | A kind of potato pumpkin nutritious noodle and production method |
| CN114468221A (en) * | 2021-12-28 | 2022-05-13 | 河北农业大学 | Purple potato noodles and preparation method thereof |
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Application publication date: 20120314 |