CN103859295A - Potato noodles and preparation method thereof - Google Patents

Potato noodles and preparation method thereof Download PDF

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Publication number
CN103859295A
CN103859295A CN201410101759.9A CN201410101759A CN103859295A CN 103859295 A CN103859295 A CN 103859295A CN 201410101759 A CN201410101759 A CN 201410101759A CN 103859295 A CN103859295 A CN 103859295A
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step
noodles
preparation method
parts
potato
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CN201410101759.9A
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Chinese (zh)
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CN103859295B (en
Inventor
张泓
胡宏海
张雪
张春江
黄峰
徐芬
姚远
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中国农业科学院农产品加工研究所
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/18Roasted or fried products, e.g. snacks or chips
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/109Types of pasta, e.g. macaroni or noodles
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof

Abstract

The invention discloses potato noodles and a preparation method thereof, and relates to the field of processing of the potato noodles. According to the formula, the potato noodles provided by the invention comprise the following raw materials in parts by weight: 45-80 parts of wheat meal, 15-50 parts of whole potato flour, 1-5 parts of gluten powder and 35-45 parts of salt water, wherein the granularity of the whole potato flour is 100-180-mesh and the concentration of the salt water is 3%-9%. According to the preparation method provided by the invention, the problem that the whole potato flour is difficult to bond is further solved by adopting a secondary curing process and a gradient temperature-varying wetting drying process, and the noodles with good chewiness and mouth feel are prepared.

Description

A kind of potato noodles and preparation method thereof

Technical field

The present invention relates to potato noodles manufacture field.

Background technology

Potato nutritional value and digestible component are high, easily be absorbed by the body, from nutrition angle, potato has more advantage than rice, flour, potato food nearly more than 90 is planted at present, converted products mainly contains frozen potato product, potato slices (sheet), mashed potato, mashed potatoes composite article, starch and potato full-powder etc., but also little as the processing of staple food, and processing method adopts the fresh potato of potato or farina to make fresh wetted surface as adding raw material more.Adopt the fresh potato of potato as adding raw material, exist fresh potato preserve difficulty, on original noodles process equipment basis, increase fresh potato process equipment, can only seasonal production etc. problem, adopt farina for adding raw material, can not retain the nutritional labelings such as amino acid in potato, vitamin and mineral matter.Potato full-powder is the moisture content made take the high high-quality potato of dry matter content as the raw material powder-material below 10%, be a kind of low fat, low sugar, can at utmost keep the nutritious potato products in potato Central Plains, and recovery effect is good, pure taste, therefore it is developed rapidly in the world as the basic product of potato deep processing, but potato full-powder cohesive is poor, in the time making noodles, need abundant slaking, and simple oven dry easily causes the uneven drying of noodles, the dry inadequate or dry embrittlement that excessively causes.

Summary of the invention

The invention provides a kind of potato noodles and preparation method thereof, the present invention mixes wheat flour with potato full-powder, utilize potato full-powder to improve being of high nutritive value and local flavor of noodles, and adopt post cure and gradient alternating temperature to become wet oven dry to make good toughness, noodles that mouthfeel is good.

A kind of potato noodles provided by the invention, make (being weight portion above) by 35~45 parts of 45~80 parts of wheat flours, 15~50 parts of potato full-powders, 1~5 part of Gluten and salt solution, the fineness degree of wherein said potato full-powder is 100~180 orders, and the concentration of described salt solution is 3~9% (mass percents).

The preparation method of above-mentioned potato noodles provided by the invention, comprising:

Step 1, stirs wheat flour, potato full-powder, Gluten and salt solution and face;

Step 2, will carry out a slaking with the dough of face gained;

Step 3, is pressed into the dough after a slaking to wear;

Step 4, carries out post cure by wearing of being pressed into;

Step 5, carries out the compound pressure of prolonging by wearing after post cure;

Step 6, by the compound slitting of wearing prolonging after pressure;

Step 7, carries out gradient alternating temperature by the noodles after slitting and becomes wet oven dry.

Preferably, in described preparation method, described step 1 is 1~5 part of 45~80 parts of wheat flours, 15~50 parts of potato full-powders and Gluten to be put into dough mixing machine stir, the rotating speed of described dough mixing machine is 200~300f/min, in stirring, adding gradually concentration is 5~9% salt solution, the addition of described salt solution is 30~45 parts, and mixing time is 2~3 minutes.

Preferably, in described preparation method, the curing temperature of described step 2 is 18~30 degree, and the curing time is 1~2 hour.

Preferably, in described preparation method, it is 0.5~1.5cm that described step 3 is suppressed the thickness of wearing obtaining.

Preferably, in described preparation method, the curing temperature of described step 4 is 25~32 degree, and the time is 2~5 hours.

Preferably, in described preparation method, described step 5 is prolonged wearing of described step 4 gained that to be pressed into thickness be wearing of 0.8~1.2mm;

Preferably, in described preparation method, what described step 6 obtained described step 5 wear is cut into the noodles that width is 1.5~4.5mm.

Preferably, in described preparation method, in described step 7, gradient alternating temperature become wet step of drying into:

Predrying: baking temperature is 25~30 ℃, dry humidity is 80~85%, and be 35~40min drying time;

Trunk is dry: baking temperature is 35~45 ℃, and dry humidity is 75~80%, and be 95~120min drying time;

Caudal style is dry: baking temperature is 20~30 ℃, and dry humidity is 55~65%, and be 50~95min drying time.

Preferably, described preparation method, also comprises the cut-out afterwards of described step 7, and the noodles of described step 7 gained are cut into the noodles finished product that length is 200~250mm by described cut-out.

A kind of potato noodles provided by the invention, adopt the potato full-powder that nutrition keeps fully, recovery effect is good to mix with wheat flour, improve nutritional quality and the local flavor of noodles, and adopt post cure technique and gradient alternating temperature to become wet stoving process to overcome that potato full-powder is difficult for bonding problem and simple oven dry easily causes the uneven drying of noodles, the not dry or dry problem that excessively causes embrittlement, make the noodles that good toughness mouthfeel is good.

The specific embodiment

Below in conjunction with embodiment, the present invention is described in further detail, to make those skilled in the art can implement according to this with reference to description word.

A kind of potato noodles provided by the invention, make ((being weight portion above) by 30~45 parts of 45~80 parts of wheat flours, 15~50 parts of potato full-powders, 1~5 part of Gluten and salt solution, the fineness degree of wherein said potato full-powder is 100~180 orders, and the concentration of described salt solution is 3~9% (mass percents).

The preparation method of above-mentioned potato noodles provided by the invention, concrete implementation step comprises:

(1) 1~5 part of 45~80 parts of wheat flours, potato full-powder 15~50 parts (fineness degree is 100~180 orders) and Gluten being put into dough mixing machine stirs, dough mixing machine rotating speed is 200~300f/min, in stirring, adding gradually concentration is 3~9% salt solution, salt solution addition is 30~45 parts, and mixing time is 2~3 minutes;

(2) dough of becoming reconciled through step 1 is carried out to a slaking, curing temperature is 18~30 degree, and the curing time is 1~2 hour

(3) dough after step 2 slaking is pressed into thick the wearing of 0.5~1.5cm;

(4) wearing of being pressed into through step 3 carried out to post cure, curing temperature is 25~32 degree, and the time is 2~5 hours;

(5) wearing after step 3 slaking carried out to the compound pressure of prolonging, being pressed into thickness is thick the wearing of 0.8~1.2mm;

(6) will prolong wearing after pressure and be cut into the noodles that width is 1.5~4.5mm through step 4 is compound;

(7) noodles that are cut into through step 5 are carried out to gradient alternating temperature and become wet oven dry, described gradient alternating temperature change comprises depending on baking step:

Predrying: baking temperature is 25~30 ℃, dry humidity is 80~85%, and be 35~40min drying time;

Trunk is dry: baking temperature is 35~45 ℃, and dry humidity is 75~80%, and be 95~120min drying time;

Caudal style is dry: baking temperature is 20~30 ℃, and dry humidity is 55~65%, and be 50~95min drying time;

(8) noodles after step 7 is dried are cut into the noodles finished product that length is 200~250mm.

Embodiment mono-

(1) 5 parts of 80 parts of wheat flours, potato full-powder 15 parts (fineness degree is 100 orders) and Glutens being put into dough mixing machine stirs, dough mixing machine rotating speed is 200f/min, in stirring, adding gradually concentration is 9% salt solution, and salt solution addition is 30 parts, and mixing time is 2 minutes;

(2) dough of becoming reconciled through step 1 is carried out to a slaking, curing temperature is 18 ℃, and the curing time is 2 hours

(3) dough after step 2 slaking is pressed into thick the wearing of 1.0cm;

(4) wearing of being pressed into through step 3 carried out to post cure, curing temperature is 25 ℃, and the time is 5 hours;

(5) wearing after step 3 slaking carried out to the compound pressure of prolonging, being pressed into thickness is thick the wearing of 0.8mm;

(6) will prolong wearing after pressure and be cut into the noodles that width is 1.5mm through step 4 is compound;

(7) noodles that are cut into through step 5 are carried out to gradient alternating temperature and become wet oven dry, described gradient alternating temperature change comprises depending on baking step:

Predrying: baking temperature is 25 ℃, dry humidity is 80%, and be 40min drying time;

Trunk is dry: baking temperature is 35 ℃, and dry humidity is 75%, and be 120min drying time;

Caudal style is dry: baking temperature is 20 ℃, and dry humidity is 55%, and be 95min drying time.

(8) noodles after step 7 is dried are cut into the noodles finished product that length is 200mm.

Embodiment bis-

(1) 1 part of 77 parts of wheat flours, potato full-powder 22 parts (fineness degree is 180 orders) and Gluten being put into dough mixing machine stirs, dough mixing machine rotating speed is 250r/min, in stirring, adding gradually concentration is 6% salt solution, and salt solution addition is 41 parts, and mixing time is 2.5 minutes;

(2) dough of becoming reconciled through step 1 is carried out to a slaking, curing temperature is 25 ℃, and the curing time is 1.3 hours

(3) dough after step 2 slaking is pressed into thick the wearing of 1.2cm;

(4) wearing of being pressed into through step 3 carried out to post cure, curing temperature is 30 ℃, and the time is 3 hours;

(5) wearing after step 3 slaking carried out to the compound pressure of prolonging, being pressed into thickness is thick the wearing of 1.0mm;

(6) will prolong wearing after pressure and be cut into the noodles that width is 2.5mm through step 4 is compound;

(7) noodles that are cut into through step 5 are carried out to gradient alternating temperature and become wet oven dry, described gradient alternating temperature change comprises depending on baking step:

Predrying: baking temperature is 28 ℃, dry humidity is 82%, and be 37min drying time;

Trunk is dry: baking temperature is 40 ℃, and dry humidity is 78%, and be 110min drying time;

Caudal style is dry: baking temperature is 30 ℃, and dry humidity is 60%, and be 70min drying time.

(8) noodles after step 7 is dried are cut into the noodles finished product that length is 240mm.

Embodiment tri-

(1) 5 parts of 45 parts of wheat flours, potato full-powder 50 parts (fineness degree is 150 orders) and Glutens being put into dough mixing machine stirs, dough mixing machine rotating speed is 300r/min, in stirring, adding gradually concentration is 3% salt solution, and salt solution addition is 45 parts, and mixing time is 3 minutes;

(2) dough of becoming reconciled through step 1 is carried out to a slaking, curing temperature is 30 ℃, and the curing time is 1 hour

(3) dough after step 2 slaking is pressed into thick the wearing of 1.5cm;

(4) wearing of being pressed into through step 3 carried out to post cure, curing temperature is 32 ℃, and the time is 2 hours;

(5) wearing after step 3 slaking carried out to the compound pressure of prolonging, being pressed into thickness is thick the wearing of 1.2mm;

(6) will prolong wearing after pressure and be cut into the noodles that width is 4.5mm through step 4 is compound;

(7) noodles that are cut into through step 5 are carried out to gradient alternating temperature and become wet oven dry, described gradient alternating temperature change comprises depending on baking step:

Predrying: baking temperature is 30 ℃, dry humidity is 85%, and be 35min drying time;

Trunk is dry: baking temperature is 45 ℃, and dry humidity is 80%, and be 95min drying time;

Caudal style is dry: baking temperature is 30 ℃, and dry humidity is 65%, and be 50min drying time.

(8) noodles after step 7 is dried are cut into the noodles finished product that length is 250mm.

Three embodiment gained noodles physical and chemical index testing results and results of sensory evaluation are as follows:

Noodles physical and chemical index

? Moisture Acidity Cooking loss Embodiment mono- 12.5 1.8 8.9 Embodiment bis- 12.3 1.9 9.5 Embodiment tri- 12.1 1.7 10.6

Noodles results of sensory evaluation (every index full marks 10 points)

? Chewiness Hardness Elasticity Tasty and refreshing sense Color and luster Fragrance Total score Embodiment mono- 9 8 9 9 8 7 50 Embodiment bis- 8 9 8 8 8 8 49 Embodiment tri- 8 8 7 7 9 9 48

Although embodiment of the present invention are open as above, but it is not restricted to listed utilization in description and embodiment, it can be applied to various applicable the field of the invention completely, for those skilled in the art, can easily realize other modification, therefore do not deviating under the universal that claim and equivalency range limit, the present invention is not limited to specific details and illustrates here and the legend of describing.

Claims (10)

1. potato noodles, it is characterized in that, stock and adjunct by following weight portion is made: 30~45 parts of 45~80 parts of wheat flours, 15~50 parts of potato full-powders, 1~5 part of Gluten and salt solution, the fineness degree of wherein said potato full-powder is 100~180 orders, and the concentration of described salt solution is 3~9% (mass percents).
2. a preparation method for potato noodles described in claim 1, is characterized in that, comprising:
Step 1, stirs wheat flour, potato full-powder, Gluten and salt solution and face;
Step 2, will carry out a slaking with the face embryo of face gained;
Step 3, is pressed into the dough after a slaking to wear;
Step 4, carries out post cure by wearing of being pressed into;
Step 5, carries out the compound pressure of prolonging by wearing after post cure;
Step 6, by the compound slitting of wearing prolonging after pressure;
Step 7, carries out gradient alternating temperature by the noodles after slitting and becomes wet oven dry.
3. preparation method as claimed in claim 2, it is characterized in that, described step 1 is 1~5 part of 45~80 parts of wheat flour, 15~50 parts of potato full-powders, Gluten to be put into dough mixing machine stir, the rotating speed of described dough mixing machine is 200~300r/min, in stirring, adding gradually concentration is 3~9% salt solution, the addition of described salt solution is 30~45 parts, and mixing time is 2~3 minutes.
4. preparation method as claimed in claim 2, is characterized in that, the curing temperature of described step 2 is 18~30 degree, and the curing time is 1~2 hour.
5. preparation method as claimed in claim 2, is characterized in that, it is 0.5~1.5cm that described step 3 is suppressed the thickness of wearing obtaining.
6. preparation method as claimed in claim 2, is characterized in that, the curing temperature of described step 4 is 25~32 degree, and the time is 2~5 hours.
7. preparation method as claimed in claim 2, is characterized in that, described step 5 is prolonged wearing of described step 4 gained that to be pressed into thickness be wearing of 0.8~1.2mm.
8. preparation method as claimed in claim 2, is characterized in that, what described step 6 obtained described step 5 wear is cut into the noodles that width is 1.5~4.5mm.
9. preparation method as claimed in claim 2, is characterized in that, in described step 7, gradient alternating temperature become wet step of drying into:
Predrying: baking temperature is 25~30 ℃, dry humidity is 80~85%, and be 35~40min drying time;
Trunk is dry: baking temperature is 35~45 ℃, and dry humidity is 75~80%, and be 95~120min drying time;
Caudal style is dry: baking temperature is 20~30 ℃, and dry humidity is 55~65%, and be 50~95min drying time.
10. preparation method as claimed in claim 2, is characterized in that, also comprises the cut-out afterwards of described step 7, and the noodles of described step 7 gained are cut into the noodles finished product that length is 200~250mm by described cut-out.
CN201410101759.9A 2014-03-19 2014-03-19 A kind of potato noodles and preparation method thereof CN103859295B (en)

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