CN103262975A - Processing method of buckwheat potato silk noodles - Google Patents
Processing method of buckwheat potato silk noodles Download PDFInfo
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- CN103262975A CN103262975A CN 201310233306 CN201310233306A CN103262975A CN 103262975 A CN103262975 A CN 103262975A CN 201310233306 CN201310233306 CN 201310233306 CN 201310233306 A CN201310233306 A CN 201310233306A CN 103262975 A CN103262975 A CN 103262975A
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- buckwheat
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- potato
- silk noodles
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Abstract
The invention mainly aims at improving the single potato crystal silk noodles by increasing the nutritive value of the crystal silk noodles by virtue of specific nutritional ingredients of buckwheat, so that buckwheat potato silk noodles with rich nutritive value can be prepared by combining the properties of buckwheat starch. The production comprises the following steps of: (1) preparing 3-10% of alums substitute into colloid for standby application; (2) mixing potato starch and the buckwheat starch, putting the mixture into a flour groove, pouring the colloid for standby application into the flour groove, opening and carrying out spiral stirring, adding water at 20-50 DEG C into the mixture, and kneading a dough for 20-40 minutes; (3) key points of the technology: controlling the curing temperature of a flour cake so as to prevent the phenomenon of adhering; and (4) vacuumizing the flour pulp, molding, curing, aging, forming silk noodles, drying and breaking the silk noodles according the requirements of the technology. The buckwheat potato silk noodles have the characteristics that (1) the specific mouth feel of the buckwheat is remarkable; (2) the product is safe and healthy due to the formulation of the alums substitute; and (3) the product is rich in nutrition since the potato starch is mixed with the buckwheat starch.
Description
Technical field
The nutritive value of buckwheat seed is higher, also has multiple medicinal and health care.But gelatinization point is than the farina height, but the viscosity that keeps under different temperatures is not as potato, therefore directly can't produce quartzy bean vermicelli with buckwheat starch, therefore utilize the character of farina, add buckwheat starch and produce the nutrient vermicelli that has more nutritive value.
Background technology
Along with the raising of people's living standard, people more and more value the food of healthy nutritive value, and buckwheat is by current one of the health products raw material of developing energetically.Investigation obtains through data, and the gelatinization viscosity of buckwheat starch is about 1/5th of farina gelatinization viscosity.For this reason, my company is according to this unfavorable characteristic of buckwheat starch, in conjunction with the advantageous property of farina, utilizes my company knowhow for many years, developed the buckwheat potato bean vermicelli with buckwheat nutritive value.
Summary of the invention
The objective of the invention is to increase the product nutritive value, increase my company's product variety.Highlight the peculiar nutritive value of buckwheat, for consumers in general provide nutritious dining table delicious food.My company improves formula for a product, utilizes the alum substitute to do the Gorgon euryale slurry, produces the quartzy bean vermicelli of buckwheat potato, makes product safety and Health more, and mouthfeel is smooth, and nothing is stained with sticking, and the strength road can be preserved 24 months.
The present invention compared with prior art has following beneficial effect: the quartzy bean vermicelli that (1) this prescription is produced does not have alum to be added.(2) add buckwheat starch, make product have more nutritive value.
The specific embodiment
Embodiment 1:
Be once production by 150kg:
Alum substitute with 3%～10% is with 2～3 times 20 ℃～50 ℃ water-soluble solution starches, and logical steam is heated, and to make the colloid of homogeneous transparent standby in gelatinization.
In the quantitative adding of potato fecula and face groove, add 6%～10% buckwheat starch again, mix.Pour standby colloid into, open helical stir, add 20 ℃～50 ℃ water and face, the moisture summation of all addings is between 40%～60% and face 20min～30min.
By technological requirement, with starch adhesive vacuumize, moulding, slaking, aging, become silk, oven dry, fracture of wire.
Bean vermicelli performance rating index
The mensuration of bean vermicelli strip-breaking rate
Get 20 in bean vermicelli, every is about 20cm, places the 1000mL beaker, adds about 600mL water.After big fire was boiled, little fire boiled 20min.Cooling is pressed from both sides out one by one, counts the bar number that to break, and calculates strip-breaking rate.
Strip-breaking rate (%)=(bean vermicelli sum before boiling-bean vermicelli sum after boiling)/bean vermicelli sum before boiling * 100%
The mensuration of bean vermicelli cooking loss rate (sticking with paste the soup situation)
Take by weighing a certain amount of bean vermicelli (m at electronic balance
1, g), place beaker, add the water of 10 times of quality, after 20min is boiled in heating, filter with Buchner funnel.Filtrate is filtered into the beaker of constant weight (beaker quality m
2, g) in.Behind the filtrate evaporate to dryness, place air dry oven to dry to constant weight (m in 105 ℃
3, g).Cooking loss rate (%)=(m
3-m
2)/m
1* 100% cooking loss rate is more big, and it is more serious then to stick with paste the soup situation.
Claims (3)
1. buckwheat potato bean vermicelli research comprises the steps:
(1) study according to our company's technological process of production, get 2%～10% alum substitute and put into Gorgon euryale slurry pot, with 2～3 times 20 ℃～50 ℃ water-soluble solution starches, logical steam is heated, and to make the colloid of homogeneous transparent standby in gelatinization.
(2) quantitative potato fecula is added and the face groove in, add 6%～10% buckwheat starch again, open helical stir, add 20 ℃～50 ℃ water and face, the moisture summation of all addings is between 40%～60% and face 20min～40min.
(3) by technological requirement, with starch adhesive vacuumize, moulding, slaking, aging, become silk, oven dry, fracture of wire.
2. the products characteristics of producing as claim 1:
Strip-breaking rate is less than 10%;
The cooking loss rate is less than 10%;
Strength road, smooth;
No alum adds;
Color is with the increase of the addition of buckwheat starch, and color is deepened gradually.
3. as claimed in claim 1 or 2, this product with boiling water boiling 3～10min can be cold and dressed with sauce edible or stew take the dish out of the pot and put into pot about 3min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201310233306 CN103262975A (en) | 2013-06-13 | 2013-06-13 | Processing method of buckwheat potato silk noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201310233306 CN103262975A (en) | 2013-06-13 | 2013-06-13 | Processing method of buckwheat potato silk noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103262975A true CN103262975A (en) | 2013-08-28 |
Family
ID=49006677
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201310233306 Pending CN103262975A (en) | 2013-06-13 | 2013-06-13 | Processing method of buckwheat potato silk noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103262975A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104938948A (en) * | 2014-03-28 | 2015-09-30 | 四川魔力科技有限公司 | Buckwheat vermicelli and preparation process thereof |
| CN107319511A (en) * | 2016-11-16 | 2017-11-07 | 齐齐哈尔弘旭淀粉有限公司 | A kind of preparation method of the potato vermicelli without alum |
| CN107509918A (en) * | 2016-06-16 | 2017-12-26 | 西昌学院 | The processing technology of potato ground rice |
| CN114945279A (en) * | 2019-12-30 | 2022-08-26 | 罗盖特公司 | Use of starch mixtures in dairy products |
-
2013
- 2013-06-13 CN CN 201310233306 patent/CN103262975A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104938948A (en) * | 2014-03-28 | 2015-09-30 | 四川魔力科技有限公司 | Buckwheat vermicelli and preparation process thereof |
| CN107509918A (en) * | 2016-06-16 | 2017-12-26 | 西昌学院 | The processing technology of potato ground rice |
| CN107319511A (en) * | 2016-11-16 | 2017-11-07 | 齐齐哈尔弘旭淀粉有限公司 | A kind of preparation method of the potato vermicelli without alum |
| CN114945279A (en) * | 2019-12-30 | 2022-08-26 | 罗盖特公司 | Use of starch mixtures in dairy products |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130828 |