CN103461824A - Purple potato noodle and preparation method thereof - Google Patents
Purple potato noodle and preparation method thereof Download PDFInfo
- Publication number
- CN103461824A CN103461824A CN2013104372070A CN201310437207A CN103461824A CN 103461824 A CN103461824 A CN 103461824A CN 2013104372070 A CN2013104372070 A CN 2013104372070A CN 201310437207 A CN201310437207 A CN 201310437207A CN 103461824 A CN103461824 A CN 103461824A
- Authority
- CN
- China
- Prior art keywords
- purple potato
- sweet
- noodles
- sour flavor
- leaf
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000004976 Solanum vernei Nutrition 0.000 title claims abstract description 69
- 241000352057 Solanum vernei Species 0.000 title claims abstract description 69
- 235000012149 noodles Nutrition 0.000 title claims abstract description 35
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- PUKLDDOGISCFCP-JSQCKWNTSA-N 21-Deoxycortisone Chemical compound C1CC2=CC(=O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@@](C(=O)C)(O)[C@@]1(C)CC2=O PUKLDDOGISCFCP-JSQCKWNTSA-N 0.000 claims abstract description 21
- FCYKAQOGGFGCMD-UHFFFAOYSA-N Fulvic acid Natural products O1C2=CC(O)=C(O)C(C(O)=O)=C2C(=O)C2=C1CC(C)(O)OC2 FCYKAQOGGFGCMD-UHFFFAOYSA-N 0.000 claims abstract description 21
- 239000002509 fulvic acid Substances 0.000 claims abstract description 21
- 229940095100 fulvic acid Drugs 0.000 claims abstract description 21
- 239000002994 raw material Substances 0.000 claims abstract description 19
- 150000003839 salts Chemical class 0.000 claims abstract description 14
- 108010068370 Glutens Proteins 0.000 claims abstract description 13
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 13
- 239000003513 alkali Substances 0.000 claims abstract description 13
- 239000002131 composite material Substances 0.000 claims abstract description 13
- 235000005911 diet Nutrition 0.000 claims abstract description 13
- 230000000378 dietary effect Effects 0.000 claims abstract description 13
- 235000013312 flour Nutrition 0.000 claims abstract description 13
- 235000021312 gluten Nutrition 0.000 claims abstract description 13
- 239000010452 phosphate Substances 0.000 claims abstract description 13
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 13
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 5
- 239000008158 vegetable oil Substances 0.000 claims abstract description 5
- 235000009508 confectionery Nutrition 0.000 claims description 22
- 239000000796 flavoring agent Substances 0.000 claims description 22
- 235000019634 flavors Nutrition 0.000 claims description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 239000002002 slurry Substances 0.000 claims description 12
- 239000000843 powder Substances 0.000 claims description 9
- 238000010411 cooking Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 238000005520 cutting process Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 238000012856 packing Methods 0.000 claims description 6
- 238000005491 wire drawing Methods 0.000 claims description 6
- 238000000034 method Methods 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 210000002784 stomach Anatomy 0.000 abstract description 5
- 206010028980 Neoplasm Diseases 0.000 abstract description 4
- 201000011510 cancer Diseases 0.000 abstract description 4
- 230000036541 health Effects 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 3
- 238000011031 large-scale manufacturing process Methods 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 230000002265 prevention Effects 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 241000159443 Myrcia Species 0.000 abstract 1
- 241000736029 Ruvettus pretiosus Species 0.000 abstract 1
- 241000209140 Triticum Species 0.000 abstract 1
- 235000021307 Triticum Nutrition 0.000 abstract 1
- VQLYBLABXAHUDN-UHFFFAOYSA-N bis(4-fluorophenyl)-methyl-(1,2,4-triazol-1-ylmethyl)silane;methyl n-(1h-benzimidazol-2-yl)carbamate Chemical compound C1=CC=C2NC(NC(=O)OC)=NC2=C1.C=1C=C(F)C=CC=1[Si](C=1C=CC(F)=CC=1)(C)CN1C=NC=N1 VQLYBLABXAHUDN-UHFFFAOYSA-N 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 230000010354 integration Effects 0.000 abstract 1
- 238000004898 kneading Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000007493 shaping process Methods 0.000 abstract 1
- 230000001093 anti-cancer Effects 0.000 description 4
- 235000012424 soybean oil Nutrition 0.000 description 4
- 239000003549 soybean oil Substances 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 229930014669 anthocyanidin Natural products 0.000 description 3
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 3
- 235000008758 anthocyanidins Nutrition 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 230000006870 function Effects 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000019484 Rapeseed oil Nutrition 0.000 description 2
- 230000017531 blood circulation Effects 0.000 description 2
- 235000005687 corn oil Nutrition 0.000 description 2
- 239000002285 corn oil Substances 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 210000004165 myocardium Anatomy 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- QJZYHAIUNVAGQP-UHFFFAOYSA-N 3-nitrobicyclo[2.2.1]hept-5-ene-2,3-dicarboxylic acid Chemical compound C1C2C=CC1C(C(=O)O)C2(C(O)=O)[N+]([O-])=O QJZYHAIUNVAGQP-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 244000178870 Lavandula angustifolia Species 0.000 description 1
- 235000010663 Lavandula angustifolia Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 208000005718 Stomach Neoplasms Diseases 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 230000004087 circulation Effects 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000020774 essential nutrients Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 239000004021 humic acid Substances 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000001102 lavandula vera Substances 0.000 description 1
- 235000018219 lavender Nutrition 0.000 description 1
- 239000003077 lignite Substances 0.000 description 1
- 201000007270 liver cancer Diseases 0.000 description 1
- 208000014018 liver neoplasm Diseases 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 230000002107 myocardial effect Effects 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000013348 organic food Nutrition 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 230000008447 perception Effects 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 201000000498 stomach carcinoma Diseases 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Landscapes
- Noodles (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a purple potato noodle and a preparation method thereof and belongs to the field of food processing. The noodle is prepared from purple potato, flour, vegetable oil, fulvic acid, vital wheat gluten, dietary alkali, salt, oil fish myrcia and composite phosphate which are used as raw materials through the following processes: preparing materials, kneading dough, shaping, baking and packaging. The purple potato noodle produced by the invention fully preserves the nutritional ingredient of the purple potato, and has the following characteristics: bright color and lustre, attractive fragrance, chewy, smooth and refreshing taste, abundant nutrition, cancer prevention, stomach nourishment, green and natural quality, integration of taste and health care, easiness in process, and suitability for large-scale production.
Description
Technical field
The present invention relates to a kind of purple potato noodles and preparation method, belong to food processing field.
Background technology
Purple potato is again black potato (purple sweet potato), is purple to darkviolet, and purple potato is nutritious, and the protein that it contains 20% left and right comprises 18 seed amino acids, easily by human body, is digested and absorbs, comprising vitamin C, Cobastab, 8 kinds of vitamins such as vitamin A and phosphorus, 10 several kinds of mineral elements such as iron, main is, and to contain a large amount of effects peculiar, the anthocyanidin that medical value is higher, anthocyanidin has preventive and therapeutic action to 100 various diseases, and anthocyanidin is described as the water that continues, protein, fat, carbohydrate, vitamin, the seventh-largest essential nutrients after mineral matter, purple potato content of cellulose is high, and this class material can keep defecating unimpeded, improve digestive tract environment, prevent the generation of enterogastric diseases, the selenium in purple potato is " anticancer king ", easily is absorbed by the body, effectively stay in serum, repair cardiac muscle, strengthen immunity of organisms, remove the free radical that produces cancer in body, division and the growth of the synthetic and cancer cell of DNA in inhibition cancer cell, prevention cancer of the stomach, the generation of the diseases such as liver cancer, in a word, often edible purple potato has fat-reducing, vigorous and graceful and anti-cancer waits effect, and it is current nuisanceless, green, first-elected health food in organic food.
Fulvic acid is a kind of natural products, through pharmacological evaluation, proves, without any side effects to human body, and fulvic acid can increase body immunity, adjusts functions of intestines and stomach, improves the capilary circulation, increases the Nutritional myocardium blood flow amount.
Noodles are the modal traditional wheaten food of China, there is historical the liking of numerous people that also deeply be subject to for many years, various interpolation Juices have appearred in the market, the novel noodles of strengthening mineral matter and trace element, variation and the market demand of people's consumer psychology have under the new situation been adapted to a great extent, in existing purple potato method for making noodles, the Manufactured purple potato dry powder of general many employings is raw material, as patent: CN 102669552 A, but this kind of method, purple potato nutritional labeling and dietary fiber are damaged, lose its nutritive value, though and utilize purple potato defibrination to make purple potato noodles, report is also arranged, as patent: CN 102178163 A, but add therein the research that leaf with sweet and sour flavor and fulvic acid be made into the purple potato health caring noodles of a kind of fragrance type and have no report.
Summary of the invention
The object of the present invention is to provide a kind of purple potato noodles, these purple potato noodles are made by following raw material, and each raw material and percentage by weight are: purple potato 20 ~ 30%, flour 50 ~ 60%, vegetable oil 1 ~ 1.5%, fulvic acid 0.2 ~ 0.5%, Gluten 2 ~ 4%, dietary alkali 0.5 ~ 1%, salt 1 ~ 1.5%, leaf with sweet and sour flavor 0.1 ~ 0.5%, composite phosphate 0.1 ~ 0.5%, deionized water 10 ~ 25%.
Another object of the present invention is to provide the preparation method of these purple potato noodles, and concrete steps are as follows:
(1) first purple potato is cleaned, shreds, in mass ratio for the ratio of 5:1 ~ 3:1 adds water in purple potato, then wear into pulpous state, obtain purple potato slurry, standby;
(2) leaf with sweet and sour flavor is dried, pulverize after cooking fried, cross 180 mesh sieves, obtain leaf powder with sweet and sour flavor, standby;
(3) add flour, leaf powder with sweet and sour flavor, vegetable oil, fulvic acid, edible salt, Gluten, dietary alkali and composite phosphate in purple potato slurry, stirred and face after adding water to mix, mixing time is 15-20 minute, then slaking 10-15 minute;
(4) dough mixed up is carried out to wire drawing, cutting forming is then dried 30-50 minute under 50 ~ 70 ℃, after cooling, packing, obtains finished product.
Fulvic acid in the inventive method be the pharmaceutical grade fulvic acid or with reference to fulvic acid that in patent application 200810233669.X " oxidation and degradation of brown coal is produced the method for humic acid and salt thereof ", method makes (with free of contamination hydrogen peroxide as oxidant, and through purifying, make fulvic acid), commercial refining fulvic acid, after the heavy metal detection does not exceed standard, also can be used.
Beneficial effect of the present invention:
(1) purple potato noodles of the present invention not only have good perception and mouthfeel, the intrinsic nutrition and health care function of also having saved purple potato from damage, its color and luster is lavender, delicate mouthfeel, chewiness better, there is the dual delicate fragrance of leaf with sweet and sour flavor and purple potato, close structure, surfacing is smooth, and nutritious, anti-cancer nourishing the stomach, be adapted to consumers in general's taste demand, health care is had both with mouthfeel;
(2) only need to can be improved by the mode of normal edible noodles functions of intestines and stomach and strengthen the health-care efficacies such as myocardial blood circulation, anti-cancer stomach invigorating of consumer;
(3) constant product quality, not perishable, manufacture craft is simple, is applicable to large-scale production.
This product meets the requirements by the industry standard pattern vermicelli LS/T3213-1993 of People's Republic of China (PRC) check all technical: wherein moisture≤8.6%, acidity≤3.3%, natural strip-breaking rate≤1.4%, ripe strip-breaking rate≤3.7%, boil loss late≤7.6%.
The specific embodiment
Below in conjunction with embodiment, the present invention is described in further detail, but protection domain of the present invention is not limited to described content.
Embodiment 1
The described purple potato noodles of the present embodiment are made by following raw material, each raw material and percentage by weight are: purple potato 20%, flour 50%, leaf with sweet and sour flavor 0.2%, soybean oil 1%, fulvic acid 0.2%, Gluten 2%, salt 1%, dietary alkali 0.5%, composite phosphate 0.1%, water 25%, the mass percent value of all raw materials and be 100%.
The preparation method of the described purple potato noodles of the present embodiment comprises the steps:
(1) get the purple potato of 200g and clean, shred, add 40g water in purple potato, then wear into pulpous state, obtain purple potato slurry, standby;
(2) leaf with sweet and sour flavor is dried, pulverize after cooking fried, cross 180 mesh sieves, standby;
(3) in the purple potato slurry obtained, add 500g flour, 2g leaf powder with sweet and sour flavor, 10g soybean oil, 2g fulvic acid, 20g Gluten, 10g salt, 5g dietary alkali and 1g composite phosphate in step (1), after adding 210g water to mix, stirred and face, mixing time is 15 minutes, and then slaking is 10 minutes;
(4) dough mixed up is carried out to wire drawing, cutting forming is then dried 50 minutes under 50 ℃, after cooling, packing, obtains finished product.
The described noodles of the present embodiment are by the industry standard pattern vermicelli LS/T3213-1993 of People's Republic of China (PRC) check all technical, and testing result is as shown in table 1;
The quality standard of the purple potato noodles of table 1.
Embodiment 2
The described purple potato noodles of the present embodiment are made by following raw material, each raw material and percentage by weight are: purple potato 21%, flour 60%, corn oil 1.2%, fulvic acid 0.3%, Gluten 4%, salt 1.5%, dietary alkali 1%, leaf with sweet and sour flavor 0.5%, composite phosphate 0.5%, water 10%, the mass percent value of all raw materials and be 100%.
The preparation method of the described purple potato noodles of the present embodiment comprises the steps:
(1) get the purple potato of 210g and clean, shred, add 70g water in purple potato, then wear into pulpous state, obtain purple potato slurry, standby;
(2) leaf with sweet and sour flavor is dried, pulverize after cooking fried, cross 160 mesh sieves, standby;
(3) in the purple potato slurry obtained in step (1), add 600g flour, leaf powder 5g with sweet and sour flavor, corn oil 12g, fulvic acid 3g, Gluten 40g, salt 15g, dietary alkali 10g, composite phosphate 5g, after adding 30g water to mix, stirred and face, mixing time is 20 minutes, and then slaking is 15 minutes;
(4) dough mixed up is carried out to wire drawing, cutting forming is then dried 30 minutes under 70 ℃, after cooling, packing, obtains finished product.
The described noodles of the present embodiment are by the industry standard pattern vermicelli LS/T3213-1993 of People's Republic of China (PRC) check all technical, and testing result is as shown in table 2:
The quality standard of the purple potato noodles of table 2.
Embodiment 3
The described purple potato noodles of the present embodiment are made by following raw material, each raw material and percentage by weight are: purple potato 30%, flour 51.4%, rapeseed oil 1.5%, fulvic acid 0.5%, Gluten 2%, dietary alkali 0.7%, salt 1.2%, leaf with sweet and sour flavor 0.3%, composite phosphate 0.4%, water 12%, the mass percent value of all raw materials and be 100%.
The preparation method of the described purple potato noodles of the present embodiment comprises the steps:
(1) first the purple potato of 300g is cleaned, shreds, add 70g water in purple potato, then wear into pulpous state, obtain purple potato slurry, standby;
(2) leaf with sweet and sour flavor is dried, pulverize after cooking fried, cross 200 mesh sieves, standby;
(3) in the purple potato slurry obtained in step (1), add flour 514g, leaf powder 3g with sweet and sour flavor, rapeseed oil 15g, fulvic acid 5g, Gluten 20g, salt 12g, dietary alkali 7g, composite phosphate 4g, after adding 50g water to mix, stirred and face, mixing time is 16 minutes, and then slaking is 12 minutes;
(4) dough mixed up is carried out to wire drawing, cutting forming is then dried 45 minutes under 55 ℃, after cooling, packing, obtains finished product.
The described noodles of the present embodiment are by the industry standard pattern vermicelli LS/T3213-1993 of People's Republic of China (PRC) check all technical, and testing result is as shown in table 2:
The quality standard of the purple potato noodles of table 2.
Embodiment 4
The described purple potato noodles of the present embodiment are made by following raw material, each raw material and percentage by weight are: purple potato 24%, flour 54%, soybean oil 1.3%, fulvic acid 0.4%, Gluten 3%, dietary alkali 0.6%, salt 1.3%, leaf with sweet and sour flavor 0.4%, composite phosphate 0.3%, water 14.7%, the mass percent value of all raw materials and be 100%.
The preparation method of the described purple potato noodles of the present embodiment comprises the steps:
(1) first the purple potato of 240g is cleaned, shreds, add 60g water in purple potato, then wear into pulpous state, obtain purple potato slurry, standby;
(2) leaf with sweet and sour flavor is dried, pulverize after cooking fried, cross 180 mesh sieves, standby;
(3) add flour 540g, leaf powder 4g with sweet and sour flavor, soybean oil 13g, fulvic acid 4g, Gluten 30g, salt 13g, dietary alkali 6g, composite phosphate 3g in purple potato slurry, after adding 87g water to mix, stirred and face, mixing time is 18 minutes, and then slaking is 14 minutes;
(4) dough mixed up is carried out to wire drawing, cutting forming is then dried 48 minutes under 60 ℃, after cooling, packing, obtains finished product.
The described noodles of the present embodiment are by the industry standard pattern vermicelli LS/T3213-1993 of People's Republic of China (PRC) check all technical, and testing result is as shown in table 2:
The quality standard of the purple potato noodles of table 2.
Claims (2)
1. purple potato noodles, it is characterized in that: these purple potato noodles are made by following raw material, each raw material and percentage by weight are: purple potato 20 ~ 30%, flour 50 ~ 60%, vegetable oil 1 ~ 1.5%, fulvic acid 0.2 ~ 0.5%, Gluten 2 ~ 4%, dietary alkali 0.5 ~ 1%, salt 1 ~ 1.5%, leaf with sweet and sour flavor 0.1 ~ 0.5%, composite phosphate 0.1 ~ 0.5%, water 10 ~ 25%, the mass percent value of all raw materials and be 100%.
2. the preparation method of purple potato noodles claimed in claim 1, is characterized in that comprising the steps:
(1) first purple potato is cleaned, shreds, in mass ratio for the ratio of 5:1 ~ 3:1 adds water in purple potato, then wear into pulpous state, obtain purple potato slurry, standby;
(2) leaf with sweet and sour flavor is dried, pulverize after cooking fried, cross 160 ~ 200 mesh sieves, obtain leaf powder with sweet and sour flavor, standby;
(3) add flour, leaf powder with sweet and sour flavor, vegetable oil, fulvic acid, Gluten, edible salt, dietary alkali and composite phosphate in purple potato slurry, stirred and face after adding water to mix, mixing time is 15-20 minute, then slaking 10-15 minute;
(4) dough mixed up is carried out to wire drawing, cutting forming is then dried 30-50 minute under 50 ~ 70 ℃, after cooling, packing, obtains finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310437207.0A CN103461824B (en) | 2013-09-24 | 2013-09-24 | Purple potato noodle and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310437207.0A CN103461824B (en) | 2013-09-24 | 2013-09-24 | Purple potato noodle and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103461824A true CN103461824A (en) | 2013-12-25 |
| CN103461824B CN103461824B (en) | 2014-08-06 |
Family
ID=49787060
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310437207.0A Expired - Fee Related CN103461824B (en) | 2013-09-24 | 2013-09-24 | Purple potato noodle and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103461824B (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103989070A (en) * | 2014-05-22 | 2014-08-20 | 禹州市思源实业有限公司 | Purple potato health noodles and preparation method thereof |
| CN104705578A (en) * | 2013-12-17 | 2015-06-17 | 张华初 | Noodles prepared from purple sweet potato and wheat flour |
| CN104757415A (en) * | 2015-04-30 | 2015-07-08 | 湖北春光绿色产业发展有限公司 | Method for producing functional purple sweet potato noodles by means of purple sweet potato starch processing waste liquor |
| CN105053830A (en) * | 2015-07-03 | 2015-11-18 | 云南农业大学 | Composite purple sweet potato noodle and making method thereof |
| CN106261611A (en) * | 2015-06-23 | 2017-01-04 | 平野让 | Noodles containing dietary fiber and soup and their manufacture method |
| CN109123405A (en) * | 2018-09-29 | 2019-01-04 | 大连金百味面业有限公司 | A kind of purple sweet potato Noodle and preparation method thereof |
| CN113170857A (en) * | 2020-08-04 | 2021-07-27 | 湖北根聚地农业发展股份有限公司 | Purple sweet potato noodles with high anthocyanin preservation rate and making method thereof |
| RU2813325C1 (en) * | 2022-12-02 | 2024-02-12 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Новосибирский государственный аграрный университет" | Pasta |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE3528284A1 (en) * | 1985-08-07 | 1987-02-19 | Torf Und Duengemittelwerk Joha | BREAD DOUGH AND METHOD FOR THE PRODUCTION THEREOF |
| JP2003009820A (en) * | 2001-07-05 | 2003-01-14 | Hosoda Shoten:Kk | Auxiliary food ingredient and food added with the auxiliary food ingredient |
| CN101069556A (en) * | 2007-06-11 | 2007-11-14 | 亓欣 | Fat-reducing food |
| CN101214037A (en) * | 2008-01-15 | 2008-07-09 | 陈平 | Sweet potato vermicelli and preparation thereof |
| CN101849634A (en) * | 2010-05-18 | 2010-10-06 | 郴州市裕湘面业有限公司 | Production process of colored sweet potato noodles |
| CN102669552A (en) * | 2012-05-10 | 2012-09-19 | 华中农业大学 | Purple yam noodle and processing method thereof |
-
2013
- 2013-09-24 CN CN201310437207.0A patent/CN103461824B/en not_active Expired - Fee Related
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE3528284A1 (en) * | 1985-08-07 | 1987-02-19 | Torf Und Duengemittelwerk Joha | BREAD DOUGH AND METHOD FOR THE PRODUCTION THEREOF |
| JP2003009820A (en) * | 2001-07-05 | 2003-01-14 | Hosoda Shoten:Kk | Auxiliary food ingredient and food added with the auxiliary food ingredient |
| CN101069556A (en) * | 2007-06-11 | 2007-11-14 | 亓欣 | Fat-reducing food |
| CN101214037A (en) * | 2008-01-15 | 2008-07-09 | 陈平 | Sweet potato vermicelli and preparation thereof |
| CN101849634A (en) * | 2010-05-18 | 2010-10-06 | 郴州市裕湘面业有限公司 | Production process of colored sweet potato noodles |
| CN102669552A (en) * | 2012-05-10 | 2012-09-19 | 华中农业大学 | Purple yam noodle and processing method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 李娜: "紫薯在面点制作中的开发与应用", 《现代阅读》 * |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104705578A (en) * | 2013-12-17 | 2015-06-17 | 张华初 | Noodles prepared from purple sweet potato and wheat flour |
| CN103989070A (en) * | 2014-05-22 | 2014-08-20 | 禹州市思源实业有限公司 | Purple potato health noodles and preparation method thereof |
| CN104757415A (en) * | 2015-04-30 | 2015-07-08 | 湖北春光绿色产业发展有限公司 | Method for producing functional purple sweet potato noodles by means of purple sweet potato starch processing waste liquor |
| CN104757415B (en) * | 2015-04-30 | 2018-01-09 | 湖北春光绿色产业发展有限公司 | A kind of method that feature purple potato noodle is produced using purple sweet potato starch processing-waste |
| CN106261611A (en) * | 2015-06-23 | 2017-01-04 | 平野让 | Noodles containing dietary fiber and soup and their manufacture method |
| CN106261611B (en) * | 2015-06-23 | 2017-10-27 | 平野让 | Noodles and soup-stock and their manufacture method containing dietary fiber |
| KR101810300B1 (en) * | 2015-06-23 | 2017-12-18 | 유즈루 히라노 | Dietary-fiber containing noodles and soup stock and manufacturing methods for same |
| CN105053830A (en) * | 2015-07-03 | 2015-11-18 | 云南农业大学 | Composite purple sweet potato noodle and making method thereof |
| CN109123405A (en) * | 2018-09-29 | 2019-01-04 | 大连金百味面业有限公司 | A kind of purple sweet potato Noodle and preparation method thereof |
| CN113170857A (en) * | 2020-08-04 | 2021-07-27 | 湖北根聚地农业发展股份有限公司 | Purple sweet potato noodles with high anthocyanin preservation rate and making method thereof |
| RU2813325C1 (en) * | 2022-12-02 | 2024-02-12 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Новосибирский государственный аграрный университет" | Pasta |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103461824B (en) | 2014-08-06 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103461824B (en) | Purple potato noodle and preparation method thereof | |
| CN101380071B (en) | No-fry highland barley instant noodles and production method thereof | |
| CN102511728A (en) | Purple sweet potato noodles and manufacturing method thereof | |
| CN104256350A (en) | Health care noodles containing Pleurotus eryngii, needle mushroom and agrocybe aegerita and preparation method thereof | |
| CN102771716B (en) | Waxberry glutinous rice ball and manufacturing method thereof | |
| CN103829151B (en) | A kind of eucommia bark health-care vermicelli and preparation method thereof | |
| CN109924412A (en) | A kind of rose purple sweet potato cereal meal replacing food and preparation method thereof | |
| CN102845500A (en) | Blood fat lowering nutritious flour | |
| CN104137866A (en) | Egg fruit nutritious biscuit and processing method thereof | |
| CN102283375A (en) | Edible mushroom health-care food | |
| CN103431288A (en) | Color noodles suitable for children to eat | |
| CN103082289A (en) | Puffed purple sweet potato and black rice food preparation method | |
| CN102160619A (en) | Purple potato glutinous wheat noodles and preparation method thereof | |
| CN103989070A (en) | Purple potato health noodles and preparation method thereof | |
| KR20190025094A (en) | Method of manufacturing extrusion molding rices using brown rices and instant brown rices manufactured by the same | |
| CN102696967A (en) | Senile series miscellaneous grains-miscellaneous bean cooking-free noodle and preparation method thereof | |
| CN103445070A (en) | Ormosia noodle containing red date | |
| CN105725063A (en) | Production method of infant flour product complementary food rich in wheat germ | |
| CN104472893A (en) | Beef cattle fattening feed for high-yield high-quality beef and preparation method thereof | |
| CN102475102A (en) | Fig moon cake and preparation method thereof | |
| KR20150077483A (en) | Sunshik Using Material of White and Black Food and Manufacturing Method Thereof | |
| CN102511737A (en) | Fruit and vegetable nutritional rice and processing method thereof | |
| CN102845501B (en) | Stomach-invigorating digestion-helping nutritious freeze-drying flour | |
| CN102160617A (en) | Cooked wheaten food containing fresh cooked persimmon ingredients and preparation process thereof | |
| CN103750158B (en) | A kind of full grain noodles and production method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20140806 Termination date: 20160924 |