CN103859295B - A kind of potato noodles and preparation method thereof - Google Patents
A kind of potato noodles and preparation method thereof Download PDFInfo
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- CN103859295B CN103859295B CN201410101759.9A CN201410101759A CN103859295B CN 103859295 B CN103859295 B CN 103859295B CN 201410101759 A CN201410101759 A CN 201410101759A CN 103859295 B CN103859295 B CN 103859295B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/18—Roasted or fried products, e.g. snacks or chips
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- Life Sciences & Earth Sciences (AREA)
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Abstract
The invention discloses a kind of potato noodles and preparation method thereof, relate to potato noodles processing field.Potato noodles provided by the invention, formula is: wheat flour 45 ~ 80 parts, potato full-powder 15 ~ 50 parts, Gluten 1 ~ 5 part and salt solution 35 ~ 45 parts (being weight portion above), the fineness degree of wherein said potato full-powder is 100 ~ 180 orders, and the concentration of described salt solution is 3 ~ 9%.Above-mentioned potato method for making noodles provided by the present invention, becomes wet stoving process by adopting post cure technique and gradient alternating temperature and overcomes problem that potato full-powder not easily bonds further and make the good noodles of good toughness mouthfeel.
Description
Technical field
The present invention relates to potato noodles processing field.
Background technology
Potato nutritional be worth and digestible component high, easily be absorbed by the body, from nutritional point, potato has more advantage than rice, flour, current potato food reaches more than 90 and plants, 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 the fresh potato of processing method many employings potato or farina make long-life noodles as interpolation raw material.Adopt the fresh potato of potato as interpolation raw material, exist fresh potato preserve difficulty, original noodles processing Equipment Foundations increase fresh potato process equipment, can only the problem such as seasonal production, adopting farina for adding raw material, the nutritional labelings such as amino acid in potato, vitamin and mineral matter can not be retained.Potato full-powder is then the powder-material of moisture content below 10% made for raw material with the high-quality potato that dry matter content is high, be a kind of low fat, low sugar, at utmost can 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, need abundant slaking when making noodles, and simple oven dry easily causes the uneven drying of noodles, not dry or drying excessively causes embrittlement.
Summary of the invention
The invention provides a kind of potato noodles and preparation method thereof, wheat flour mixes with potato full-powder by the present invention, 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, be made up (being weight portion above) of wheat flour 45 ~ 80 parts, potato full-powder 15 ~ 50 parts, Gluten 1 ~ 5 part and salt solution 35 ~ 45 parts, 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 one, by wheat flour, potato full-powder, Gluten and saline and face;
Step 2, carries out a slaking by the dough with face gained;
Step 3, is pressed into the dough after a slaking and wears;
Step 4, carries out post cure by wearing of being pressed into;
Step 5, carries out compound by wearing after post cure and prolongs pressure;
Step 6, prolongs compound and wears slitting after pressure;
Noodles after slitting are carried out gradient alternating temperature and become wet oven dry by step 7.
Preferably, in described preparation method, described step one wheat flour 45 ~ 80 parts, potato full-powder 15 ~ 50 parts and Gluten 1 ~ 5 part is put into dough mixing machine stir, the rotating speed of described dough mixing machine is 200 ~ 300f/min, the salt solution that concentration is 5 ~ 9% is added gradually in stirring, 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 suppresses the thickness of wearing obtained.
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, wearing of described step 4 gained is prolonged that to be pressed into thickness be wearing of 0.8 ~ 1.2mm by described step 5;
Preferably, in described preparation method, what described step 5 obtained by described step 6 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 DEG C, dry humidity is 80 ~ 85%, and drying time is 35 ~ 40min;
Trunk is dry: baking temperature is 35 ~ 45 DEG C, and dry humidity is 75 ~ 80%, and drying time is 95 ~ 120min;
Caudal style is dry: baking temperature is 20 ~ 30 DEG C, and dry humidity is 55 ~ 65%, and drying time is 50 ~ 95min.
Preferably, described preparation method, also comprises the cut-out after 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, the potato full-powder that nutrition keeps fully, recovery effect is good is adopted 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 the problem that problem that potato full-powder not easily bonds and simple oven dry easily cause the uneven drying of noodles, not dry or drying excessively causes embrittlement, make the noodles that good toughness mouthfeel is good.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail, can implement according to this with reference to description word to make those skilled in the art.
A kind of potato noodles provided by the invention, be made up ((being weight portion above) of wheat flour 45 ~ 80 parts, potato full-powder 15 ~ 50 parts, Gluten 1 ~ 5 part and salt solution 30 ~ 45 parts, 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) wheat flour 45 ~ 80 parts, potato full-powder 15 ~ 50 parts (fineness degree is 100 ~ 180 orders) and Gluten 1 ~ 5 part are put into dough mixing machine to stir, dough mixing machine rotating speed is 200 ~ 300f/min, the salt solution that concentration is 3 ~ 9% is added gradually in stirring, salt solution addition is 30 ~ 45 parts, and mixing time is 2 ~ 3 minutes;
(2) dough of becoming reconciled through step one is carried out 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 is carried out post cure, curing temperature is 25 ~ 32 degree, and the time is 2 ~ 5 hours;
(5) wearing after step 3 slaking is carried out compound and prolong pressure, being pressed into thickness is thick the wearing of 0.8 ~ 1.2mm;
(6) be cut into prolonging wearing after pressure through step 4 compound the noodles that width is 1.5 ~ 4.5mm;
(7) noodles be cut into through step 5 are carried out gradient alternating temperature and become wet oven dry, described gradient alternating temperature change comprises depending on baking step:
Predrying: baking temperature is 25 ~ 30 DEG C, dry humidity is 80 ~ 85%, and drying time is 35 ~ 40min;
Trunk is dry: baking temperature is 35 ~ 45 DEG C, and dry humidity is 75 ~ 80%, and drying time is 95 ~ 120min;
Caudal style is dry: baking temperature is 20 ~ 30 DEG C, and dry humidity is 55 ~ 65%, and drying time is 50 ~ 95min;
(8) noodles after drying through step 7 are cut into the noodles finished product that length is 200 ~ 250mm.
Embodiment one
(1) wheat flour 80 parts, potato full-powder 15 parts (fineness degree is 100 orders) and Gluten 5 parts are put into dough mixing machine to stir, dough mixing machine rotating speed is 200f/min, add the salt solution that concentration is 9% in stirring gradually, salt solution addition is 30 parts, and mixing time is 2 minutes;
(2) dough of becoming reconciled through step one is carried out a slaking, curing temperature is 18 DEG C, 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 is carried out post cure, curing temperature is 25 DEG C, and the time is 5 hours;
(5) wearing after step 3 slaking is carried out compound and prolong pressure, being pressed into thickness is thick the wearing of 0.8mm;
(6) be cut into prolonging wearing after pressure through step 4 compound the noodles that width is 1.5mm;
(7) noodles be cut into through step 5 are carried out gradient alternating temperature and become wet oven dry, described gradient alternating temperature change comprises depending on baking step:
Predrying: baking temperature is 25 DEG C, dry humidity is 80%, and drying time is 40min;
Trunk is dry: baking temperature is 35 DEG C, and dry humidity is 75%, and drying time is 120min;
Caudal style is dry: baking temperature is 20 DEG C, and dry humidity is 55%, and drying time is 95min.
(8) noodles after drying through step 7 are cut into the noodles finished product that length is 200mm.
Embodiment two
(1) wheat flour 77 parts, potato full-powder 22 parts (fineness degree is 180 orders) and Gluten 1 part are put into dough mixing machine to stir, dough mixing machine rotating speed is 250r/min, add the salt solution that concentration is 6% in stirring gradually, salt solution addition is 41 parts, and mixing time is 2.5 minutes;
(2) dough of becoming reconciled through step one is carried out a slaking, curing temperature is 25 DEG C, 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 is carried out post cure, curing temperature is 30 DEG C, and the time is 3 hours;
(5) wearing after step 3 slaking is carried out compound and prolong pressure, being pressed into thickness is thick the wearing of 1.0mm;
(6) be cut into prolonging wearing after pressure through step 4 compound the noodles that width is 2.5mm;
(7) noodles be cut into through step 5 are carried out gradient alternating temperature and become wet oven dry, described gradient alternating temperature change comprises depending on baking step:
Predrying: baking temperature is 28 DEG C, dry humidity is 82%, and drying time is 37min;
Trunk is dry: baking temperature is 40 DEG C, and dry humidity is 78%, and drying time is 110min;
Caudal style is dry: baking temperature is 30 DEG C, and dry humidity is 60%, and drying time is 70min.
(8) noodles after drying through step 7 are cut into the noodles finished product that length is 240mm.
Embodiment three
(1) wheat flour 45 parts, potato full-powder 50 parts (fineness degree is 150 orders) and Gluten 5 parts are put into dough mixing machine to stir, dough mixing machine rotating speed is 300r/min, add the salt solution that concentration is 3% in stirring gradually, salt solution addition is 45 parts, and mixing time is 3 minutes;
(2) dough of becoming reconciled through step one is carried out a slaking, curing temperature is 30 DEG C, 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 is carried out post cure, curing temperature is 32 DEG C, and the time is 2 hours;
(5) wearing after step 3 slaking is carried out compound and prolong pressure, being pressed into thickness is thick the wearing of 1.2mm;
(6) be cut into prolonging wearing after pressure through step 4 compound the noodles that width is 4.5mm;
(7) noodles be cut into through step 5 are carried out gradient alternating temperature and become wet oven dry, described gradient alternating temperature change comprises depending on baking step:
Predrying: baking temperature is 30 DEG C, dry humidity is 85%, and drying time is 35min;
Trunk is dry: baking temperature is 45 DEG C, and dry humidity is 80%, and drying time is 95min;
Caudal style is dry: baking temperature is 30 DEG C, and dry humidity is 65%, and drying time is 50min.
(8) noodles after drying through step 7 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 as follows:
Noodles physical and chemical index
| Moisture | Acidity | Cooking loss | |
| Embodiment one | 12.5 | 1.8 | 8.9 |
| Embodiment two | 12.3 | 1.9 | 9.5 |
| Embodiment three | 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 one | 9 | 8 | 9 | 9 | 8 | 7 | 50 |
| Embodiment two | 8 | 9 | 8 | 8 | 8 | 8 | 49 |
| Embodiment three | 8 | 8 | 7 | 7 | 9 | 9 | 48 |
Although embodiment of the present invention are open as above, but it is not restricted to listed in description and embodiment utilization, it can be applied to various applicable the field of the invention completely, for those skilled in the art, can easily realize other amendment, 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 described.
Claims (6)
1. the preparation method of potato noodles, described potato noodles are made up of the stock and adjunct of following weight portion: wheat flour 45 ~ 80 parts, potato full-powder 15 ~ 50 parts, Gluten 1 ~ 5 part and salt solution 30 ~ 45 parts, the fineness degree of wherein said potato full-powder is 100 ~ 180 orders, the mass percent concentration of described salt solution is 3 ~ 9%, it is characterized in that, comprising:
Step one, by wheat flour, potato full-powder, Gluten and saline and face;
Step 2, carries out a slaking by the face embryo with face gained, and curing temperature is 18 ~ 30 degree, and the curing time is 1 ~ 2 hour;
Step 3, is pressed into the dough after a slaking and wears;
Step 4, wearing of being pressed into is carried out post cure, and curing temperature is 25 ~ 32 degree, and the time is 2 ~ 5 hours;
Step 5, carries out compound by wearing after post cure and prolongs pressure;
Step 6, prolongs compound and wears slitting after pressure;
Noodles after slitting are carried out gradient alternating temperature and become wet oven dry by step 7;
Wherein, described gradient alternating temperature become wet step of drying into:
Predrying: baking temperature is 25 ~ 30 DEG C, dry humidity is 80 ~ 85%, and drying time is 35 ~ 40min;
Trunk is dry: baking temperature is 35 ~ 45 DEG C, and dry humidity is 75 ~ 80%, and drying time is 95 ~ 120min;
Caudal style is dry: baking temperature is 20 ~ 30 DEG C, and dry humidity is 55 ~ 65%, and drying time is 50 ~ 95min.
2. preparation method as claimed in claim 1, it is characterized in that, described step one is that wheat flour 45 ~ 80 parts, potato full-powder 15 ~ 50 parts, Gluten 1 ~ 5 part are put into dough mixing machine and stirred, the rotating speed of described dough mixing machine is 200 ~ 300r/min, the salt solution that concentration is 3 ~ 9% is added gradually in stirring, the addition of described salt solution is 30 ~ 45 parts, and mixing time is 2 ~ 3 minutes.
3. preparation method as claimed in claim 1, it is characterized in that, it is 0.5 ~ 1.5cm that described step 3 suppresses the thickness of wearing obtained.
4. preparation method as claimed in claim 1, is characterized in that, wearing of described step 4 gained is prolonged that to be pressed into thickness be wearing of 0.8 ~ 1.2mm by described step 5.
5. preparation method as claimed in claim 1, is characterized in that, what described step 5 obtained by described step 6 wear is cut into the noodles that width is 1.5 ~ 4.5mm.
6. preparation method as claimed in claim 1, it is characterized in that, also comprise the cut-out after described step 7, the noodles of described step 7 gained are cut into the noodles finished product that length is 200 ~ 250mm by described cut-out.
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