CN103461824B - Purple potato noodle and preparation method thereof - Google Patents

Purple potato noodle and preparation method thereof Download PDF

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Publication number
CN103461824B
CN103461824B CN201310437207.0A CN201310437207A CN103461824B CN 103461824 B CN103461824 B CN 103461824B CN 201310437207 A CN201310437207 A CN 201310437207A CN 103461824 B CN103461824 B CN 103461824B
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China
Prior art keywords
purple potato
sweet
noodles
leaf
sour flavor
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CN201310437207.0A
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CN103461824A (en
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李宝才
袁承
秦谊
张敉
张惠芬
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Kunming University of Science and Technology
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Kunming University of Science and Technology
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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

A kind of purple potato noodles and preparation method
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, is easily digested and absorbs by human body, 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 ", is easily 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, proves through pharmacological evaluation, without any side effects to human body, and fulvic acid can increase body immunity, adjusts functions of intestines and stomach, improves capilary circulation, increases Nutritional myocardium blood flow amount.
Noodles are the modal traditional wheaten food of China, there is historical the liking of numerous people that be also deeply subject to for many years, various interpolation Juices are there are in the market, the novel noodles of strengthening mineral matter and trace element, variation and the market demand of people's consumer psychology are under the new situation 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 also have report and utilize purple potato defibrination to make purple potato noodles, 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, shredded, for the ratio of 5:1 ~ 3:1 adds water in purple potato, then wear into pulpous state in mass ratio, obtain purple potato slurry, for subsequent use;
(2) leaf with sweet and sour flavor is dried, after cooking fried, pulverize, cross 180 mesh sieves, obtain leaf powder with sweet and sour flavor, for subsequent use;
(3) in purple potato slurry, add flour, leaf powder with sweet and sour flavor, vegetable oil, fulvic acid, edible salt, Gluten, dietary alkali and composite phosphate, stir and face after adding water to mix, mixing time is 15-20 minute, then slaking 10-15 minute;
(4) dough mixing up is carried out to wire drawing, cutting forming is then dried 30-50 minute at 50 ~ 70 DEG C, cooling, packaging after obtain finished product.
Fulvic acid in the inventive method be 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 heavy metal detection does not exceed standard, also can use.
Beneficial effect of the present invention:
(1) purple potato noodles of the present invention not only have good perception and mouthfeel, also saved the intrinsic nutrition and health care function of 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) consumer only need to be by can be improved functions of intestines and stomach and strengthen the health-care efficacies such as myocardial blood circulation, anti-cancer stomach invigorating of the mode of normal edible noodles;
(3) constant product quality, not perishable, manufacture craft is simple, is applicable to large-scale production.
This product meets the requirements by the professional standard pattern vermicelli LS/T3213-1993 of People's Republic of China (PRC) inspection 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%.
Detailed description of the invention
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
Described in the present embodiment, purple potato noodles 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 purple potato noodles described in the present embodiment comprises the steps:
(1) get the purple potato of 200g and clean, shred, in purple potato, add 40g water, then wear into pulpous state, obtain purple potato slurry, for subsequent use;
(2) leaf with sweet and sour flavor is dried, after cooking fried, pulverize, cross 180 mesh sieves, for subsequent use;
(3) in the purple potato slurry obtaining, 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, stir and face, mixing time is 15 minutes, then slaking 10 minutes;
(4) dough mixing up is carried out to wire drawing, cutting forming is then dried 50 minutes at 50 DEG C, cooling, packaging after obtain finished product.
Described in the present embodiment, noodles are by the professional standard pattern vermicelli LS/T3213-1993 of People's Republic of China (PRC) inspection all technical, and testing result is as shown in table 1;
The quality standard of the purple potato noodles of table 1.
Embodiment 2
Described in the present embodiment, purple potato noodles 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 purple potato noodles described in the present embodiment comprises the steps:
(1) get the purple potato of 210g and clean, shred, in purple potato, add 70g water, then wear into pulpous state, obtain purple potato slurry, for subsequent use;
(2) leaf with sweet and sour flavor is dried, after cooking fried, pulverize, cross 160 mesh sieves, for subsequent use;
(3) in the purple potato slurry obtaining 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, stir and face, mixing time is 20 minutes, then slaking 15 minutes;
(4) dough mixing up is carried out to wire drawing, cutting forming is then dried 30 minutes at 70 DEG C, cooling, packaging after obtain finished product.
Described in the present embodiment, noodles are by the professional standard pattern vermicelli LS/T3213-1993 of People's Republic of China (PRC) inspection all technical, and testing result is as shown in table 2:
The quality standard of the purple potato noodles of table 2.
Embodiment 3
Described in the present embodiment, purple potato noodles 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 purple potato noodles described in the present embodiment comprises the steps:
(1) first purple 300g potato is cleaned, shredded, in purple potato, add 70g water, then wear into pulpous state, obtain purple potato slurry, for subsequent use;
(2) leaf with sweet and sour flavor is dried, after cooking fried, pulverize, cross 200 mesh sieves, for subsequent use;
(3) in the purple potato slurry obtaining 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, stir and face, mixing time is 16 minutes, then slaking 12 minutes;
(4) dough mixing up is carried out to wire drawing, cutting forming is then dried 45 minutes at 55 DEG C, cooling, packaging after obtain finished product.
Described in the present embodiment, noodles are by the professional standard pattern vermicelli LS/T3213-1993 of People's Republic of China (PRC) inspection all technical, and testing result is as shown in table 2:
The quality standard of the purple potato noodles of table 2.
Embodiment 4
Described in the present embodiment, purple potato noodles 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 purple potato noodles described in the present embodiment comprises the steps:
(1) first purple 240g potato is cleaned, shredded, in purple potato, add 60g water, then wear into pulpous state, obtain purple potato slurry, for subsequent use;
(2) leaf with sweet and sour flavor is dried, after cooking fried, pulverize, cross 180 mesh sieves, for subsequent use;
(3) in purple potato slurry, 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, after adding 87g water to mix, stir and face, mixing time is 18 minutes, then slaking 14 minutes;
(4) dough mixing up is carried out to wire drawing, cutting forming is then dried 48 minutes at 60 DEG C, cooling, packaging after obtain finished product.
Described in the present embodiment, noodles are by the professional standard pattern vermicelli LS/T3213-1993 of People's Republic of China (PRC) inspection all technical, and testing result is as shown in table 2:
The quality standard of the purple potato noodles of table 2.

Claims (1)

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%
Comprising following steps:
(1) first purple potato is cleaned, shredded, for the ratio of 5:1 ~ 3:1 adds water in purple potato, then wear into pulpous state in mass ratio, obtain purple potato slurry, for subsequent use;
(2) leaf with sweet and sour flavor is dried, after cooking fried, pulverize, cross 160 ~ 200 mesh sieves, obtain leaf powder with sweet and sour flavor, for subsequent use;
(3) in purple potato slurry, add flour, leaf powder with sweet and sour flavor, vegetable oil, fulvic acid, Gluten, edible salt, dietary alkali and composite phosphate, stir and face after adding water to mix, mixing time is 15 ~ 20 minutes, then slaking 10 ~ 15 minutes;
(4) dough mixing up is carried out to wire drawing, cutting forming is then dried 30 ~ 50 minutes at 50 ~ 70 DEG C, cooling, packaging after obtain finished product.
CN201310437207.0A 2013-09-24 2013-09-24 Purple potato noodle and preparation method thereof Expired - Fee Related CN103461824B (en)

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EP3108753A1 (en) * 2015-06-23 2016-12-28 Yuzuru Hirano Dietary-fiber containing noodles and soup stock and manufacturing methods for same

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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
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
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

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