CN104366271A - Purple sweet potato dried noodles and production method of purple sweet potato dried noodles - Google Patents
Purple sweet potato dried noodles and production method of purple sweet potato dried noodles Download PDFInfo
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- CN104366271A CN104366271A CN201410605209.0A CN201410605209A CN104366271A CN 104366271 A CN104366271 A CN 104366271A CN 201410605209 A CN201410605209 A CN 201410605209A CN 104366271 A CN104366271 A CN 104366271A
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- purple potato
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- sweet potato
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- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 abstract 1
- 229930014669 anthocyanidin Natural products 0.000 description 7
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- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Noodles (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides purple sweet potato dried noodles and a production method of the purple sweet potato dried noodles, relating to the field of food processing. The purple sweet potato dried noodles comprise the following raw materials in parts by weight: 60-85 parts of high protein flour, 10-30 parts of whole purple sweet potato flour, 0.5-1.0 part of table salt, 2-10 parts of vital gluten, 0-0.2 part of konjac powder and 0.02-0.04 part of improvers (including carrageenan, acetate starch, propylene glycol alginate and propanediol). The purple sweet potato dried noodles, which are produced from the whole purple sweet potato flour and the flour, preserve the original nutrients and functional components of purple sweet potatoes, are good in taste and bright in color and are nutritional, and the smoothness of the dried noodles is improved; the purple sweet potato dried noodles are rich in anthocyanin, dietary fiber and microelements such as calcium, iron, zinc and selenium which are essential elements of human bodies for resisting fatigue and ageing and enriching blood; the purple sweet potato dried noodles have a good heath function as well as the efficacies of nourishing and protecting the stomach as well as strengthening the kidneys and tonifying the deficiency after being taken for a long time.
Description
Technical field:
The present invention relates to food processing field, be specifically related to a kind of purple potato vermicelli and preparation method thereof.
Background technology:
China is vermicelli food production state maximum in the world and country of consumption.Vermicelli industry has developed into the industry of a relative maturity.Along with the raising of people's living standard and the enhancing to healthy diet demand, vermicelli also from single filling the stomach, convenient, low-grade product, develop into collection nutrition, function, health care, delicious food, be convenient to medium and high-grade goods all over the body.As traditional health staple food, vermicelli have become an important industry in food manufacturing.
Purple potato not only has the nutritional labeling of Ordinary Sweet Potatoes, is also rich in natural anthocyanidin, active trace elements of selenium and dietary fiber, has the health cares such as scavenging free radicals, anti-cancer and cancer-preventing, weight-reducing.Anthocyanidin is natural potent free radical scavenger.Anthocyanidin has preventive and therapeutic action to 100 various diseases, is described as the seventh-largest essential nutrients after water, protein, fat, carbohydrate, vitamin, mineral matter.Anthocyanidin be find at present disease preventing and treating, safeguard human health the most directly, the most effective, safest free radical scavenger, the ability of its scavenging free radicals is ascorbic 20 times, 50 times of vitamin E.Anthocyanidin has small molecule structure, is the only material protecting brain cell through blood-brain barrier scavenging free radicals, can reduces the harm that antibiotic brings to human body simultaneously.
Iron in purple potato, Se content are extra-high.And selenium and iron are human body antifatigue, anti-ageing, the essential elements of enriching blood, there is good health care, selenium is again " anticancer king ", easily be absorbed by the body, effectively stay in serum, repair cardiac muscle, strengthen immunity of organisms, produce the free radical of cancer in purged body, the synthesis of DNA and the division of cancer cell and growth in inhibition cancer cell, the generation of disease such as prevention cancer of the stomach, liver cancer etc.
In addition, purple potato content of cellulose is high, and this kind of material can increase faecal volume, promote enterogastric peristalsis, the mucus, pneumatosis and the putrefaction that are detained in cleaning enteric cavity, the noxious material in defecate and carcinogen, keep stool unimpeded, improve digestive tract environment, prevent the generation of enterogastric diseases.
Purple potato moisture is high, easily goes mouldy, rots, disease is lost seriously, not easily long-term storage, and purple potato is processed into the full powder of purple potato, not only color and luster is attractive in appearance, retains anthocyanidin and the nutritional labeling of purple potato, and extends the shelf-life of purple potato, is convenient to process and production.
If complete for purple potato powder is added in flour, by stir and face, proof, a series of technique such as compressing tablet, processing is prepared into a kind of novel pattern vermicelli-purple potato vermicelli, not only can increase the kind of pattern vermicelli on the market, also allow people obtain more nutritional labeling, balanced diet nutrition by the same channel taking in staple food simultaneously.
CN201410034915.4 discloses a kind of purple potato vermicelli and preparation method thereof, this preparation method have employed flour, purple potato liquid is raw material, purple potato and flour has only been used in the method, the vermicelli that such formula is worked it out are more inflexible, mouthfeel is not good, and purple potato liquid oxidation deterioration can occur in atmosphere, makes vermicelli variable color, and nutrition leak.
Summary of the invention:
The object of the invention is to provide one more Ensure Liquid, and mouthfeel is better, purple potato vermicelli with health role and preparation method thereof.
Technical scheme of the present invention is as follows:
A kind of purple potato vermicelli, comprise the raw material of following parts by weight proportioning:
Strong flour: 60-85
The full powder of purple potato: 10-30
Edible salt:: 0.5-1.0
Gluten: 2 ~ 10
Konjaku powder: 0 ~ 0.2
Modifying agent: 0.02-0.04.
As preferably, described purple potato vermicelli comprise the raw material of following parts by weight proportioning:
Strong flour: 65-80
The full powder of purple potato: 15-25
Edible salt: 0.6-0.8
Gluten: 2 ~ 10
Konjaku powder: 0 ~ 0.2
Modifying agent: 0.02-0.04.
As preferably, described purple potato vermicelli comprise the raw material of following parts by weight proportioning:
Strong flour: 68-78
The full powder of purple potato: 18-23
Edible salt: 0.6-0.8
Gluten: 4 ~ 8
Konjaku powder: 0 ~ 0.2
Modifying agent: 0.02-0.04.
Described modifying agent is made up of by weight Homogeneous phase mixing carragheen, acetate starch, sodium alginate propylene glycol ester, propane diols.
The preparation method of above-mentioned purple potato vermicelli, comprises the following steps:
A, konjaku powder shifted to an earlier date and within 2 hours, puts into appropriate water and soak, treat that it dissolves completely, for subsequent use;
B, by flour, the full powder of purple potato, that Gluten is placed in stirrer for mixing is even;
C, edible salt and modifying agent be mixed into add in step a mix, stand-by;
D, the solution mixed in step c is added in step b, add a certain amount of water and carry out and face, Mixing time about 15 minutes;
E, the dough of becoming reconciled in steps d is put into aging machine carry out slaking, stand-by;
F, by the dough after slaking in step e routinely technique carry out rolling, slitting, oven dry, cut-out, weighing, pack to obtain finished product.
Further, dry in described step f that subregion is prebake region, main drying area and and complete drying area.
Further, described prebake Region control temperature 25 ~ 30 DEG C, relative humidity 80 ~ 85%, drying time accounts for 15 ~ 20% of total drying time; Described main drying area control temperature 35 ~ 45 DEG C, relative humidity 75 ~ 85%, drying time accounts for 40 ~ 50% of total drying time; Describedly complete drying area control temperature 20 ~ 30 DEG C, relative humidity 55 ~ 65%.
Beneficial effect of the present invention:
(1) vermicelli produced as raw material using the full powder of purple potato and flour of the present invention, maintain the intrinsic nutrition of purple potato and functional component, improve the smooth degree of vermicelli, mouthfeel is good, it integrates nutrition, mouthfeel of becoming reconciled bright in luster, containing abundant anthocyanidin, dietary fiber and microelements of calcium, iron, zinc, selenium in its product, is human body antifatigue, anti-ageing, the essential elements of enriching blood, have good health care, long-term eating can play effect that stomach, strong kidney qi-restoratives are protected in nourishing the stomach.
(2) the full powder of the purple potato of the employing in the present invention, makes purple potato vermicelli maintain natural colored and the nutritional labeling of purple potato.
(3) the present invention adds noodle improver while making vermicelli, improves the tasty and refreshing property of purple potato vermicelli, also extends the shelf life of commodity.
Detailed description of the invention:
Be clearly and completely described technical scheme of the present invention below in conjunction with specific embodiment, obviously, described embodiment is only one of them embodiment of the present invention, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment 1
A kind of purple potato vermicelli, comprise the raw material of following parts by weight proportioning:
Strong flour: 60
The full powder of purple potato: 30
Edible salt: 1.0
Gluten: 8
Konjaku powder: 0.2
Modifying agent: 0.04.
The preparation method of above-mentioned purple potato vermicelli, comprises the following steps:
A, konjaku powder shifted to an earlier date and within 2 hours, puts into appropriate water and soak, treat that it dissolves completely, for subsequent use;
B, by flour, the full powder of purple potato, that Gluten is placed in stirrer for mixing is even;
C, edible salt and modifying agent be mixed into add in step a mix, stand-by;
D, the solution mixed in step c is added in step b, add a certain amount of water and carry out and face, Mixing time about 13 minutes;
E, the dough of becoming reconciled in steps d is put into aging machine carry out slaking, stand-by;
F, by the dough after slaking in step e routinely technique carry out rolling, slitting, oven dry, cut-out, weighing, pack to obtain finished product.
Embodiment 2
A kind of purple potato vermicelli, comprise the raw material of following parts by weight proportioning:
Strong flour: 68
The full powder of purple potato: 24
Edible salt: 0.8
Gluten: 6
Konjaku powder: 0.1
Modifying agent: 0.03.
The preparation method of above-mentioned purple potato vermicelli, comprises the following steps:
A, konjaku powder shifted to an earlier date and within 2 hours, puts into appropriate water and soak, treat that it dissolves completely, for subsequent use;
B, by flour, the full powder of purple potato, that Gluten is placed in stirrer for mixing is even;
C, edible salt and modifying agent be mixed into add in step a mix, stand-by;
D, the solution mixed in step c is added in step b, add a certain amount of water and carry out and face, Mixing time about 14 minutes;
E, the dough of becoming reconciled in steps d is put into aging machine carry out slaking, stand-by;
F, by the dough after slaking in step e routinely technique carry out rolling, slitting, oven dry, cut-out, weighing, pack to obtain finished product.
Embodiment 3
A kind of purple potato vermicelli, comprise the raw material of following parts by weight proportioning:
Strong flour: 72.5
The full powder of purple potato: 18.5
Edible salt: 0.6
Gluten: 9
Konjaku powder: 0.2
Modifying agent: 0.02.
The preparation method of above-mentioned purple potato vermicelli, comprises the following steps:
A, konjaku powder shifted to an earlier date and within 2 hours, puts into appropriate water and soak, treat that it dissolves completely, for subsequent use;
B, by flour, the full powder of purple potato, that Gluten is placed in stirrer for mixing is even;
C, edible salt and modifying agent be mixed into add in step a mix, stand-by;
D, the solution mixed in step c is added in step b, add a certain amount of water and carry out and face, Mixing time about 15 minutes;
E, the dough of becoming reconciled in steps d is put into aging machine carry out slaking, stand-by;
F, by the dough after slaking in step e routinely technique carry out rolling, slitting, oven dry, cut-out, weighing, pack to obtain finished product.
Embodiment 4
A kind of purple potato vermicelli, comprise the raw material of following parts by weight proportioning:
Strong flour: 85
The full powder of purple potato: 10
Edible salt: 0.8
Gluten: 4.2
Konjaku powder: 0.2
Modifying agent: 0.04.
The preparation method of above-mentioned purple potato vermicelli, comprises the following steps:
A, konjaku powder shifted to an earlier date and within 2 hours, puts into appropriate water and soak, treat that it dissolves completely, for subsequent use;
B, by flour, the full powder of purple potato, that Gluten is placed in stirrer for mixing is even;
C, edible salt and modifying agent be mixed into add in step a mix, stand-by;
D, the solution mixed in step c is added in step b, add a certain amount of water and carry out and face, Mixing time about 15 minutes;
E, the dough of becoming reconciled in steps d is put into aging machine carry out slaking, stand-by;
F, by the dough after slaking in step e routinely technique carry out rolling, slitting, oven dry, cut-out, weighing, pack to obtain finished product.
The foregoing is only the preferred embodiments of the present invention; not thereby limit the scope of the invention; the equivalent replacement that description basis of the present invention is done, improvement, or directly, be indirectly used in other relevant technical field, be all in like manner included within protection scope of the present invention.
Claims (6)
1. purple potato vermicelli, is characterized in that, comprise the raw material of following parts by weight proportioning:
Strong flour: 60-85
The full powder of purple potato: 10-30
Edible salt:: 0.5-1.0
Gluten: 2 ~ 10
Konjaku powder: 0 ~ 0.2
Modifying agent: 0.02-0.04,
Described modifying agent is made up of by weight Homogeneous phase mixing carragheen, acetate starch, sodium alginate propylene glycol ester, propane diols.
2. purple potato vermicelli according to claim 1, is characterized in that, comprise the raw material of following parts by weight proportioning:
Strong flour: 65-80
The full powder of purple potato: 15-25
Edible salt: 0.6-0.8
Gluten: 2 ~ 10
Konjaku powder: 0 ~ 0.2
Modifying agent: 0.02-0.04.
3. purple potato vermicelli according to claim 1, is characterized in that, comprise the raw material of following parts by weight proportioning:
Strong flour: 68-78
The full powder of purple potato: 18-23
Edible salt: 0.6-0.8
Gluten: 4 ~ 8
Konjaku powder: 0 ~ 0.2
Modifying agent: 0.02-0.04.
4. the preparation method of the purple potato vermicelli according to any one of claim 1-3, is characterized in that, comprise the following steps:
A, konjaku powder shifted to an earlier date and within 2 hours, puts into appropriate water and soak, treat that it dissolves completely, for subsequent use;
B, by flour, the full powder of purple potato, that Gluten is placed in stirrer for mixing is even;
C, edible salt and modifying agent be mixed into add in step a mix, stand-by;
D, the solution mixed in step c is added in step b, add a certain amount of water and carry out and face, Mixing time about 15 minutes;
E, the dough of becoming reconciled in steps d is put into aging machine carry out slaking, stand-by;
F, by the dough after slaking in step e routinely technique carry out rolling, slitting, oven dry, cut-out, weighing, pack to obtain finished product.
5. the preparation method of purple potato vermicelli according to claim 4, is characterized in that: dry in described step f that subregion is prebake region, main drying area and and complete drying area.
6. the preparation method of purple potato vermicelli according to claim 5, is characterized in that: described prebake Region control temperature 25 ~ 30 DEG C, relative humidity 80 ~ 85%, and drying time accounts for 15 ~ 20% of total drying time; Described main drying area control temperature 35 ~ 45 DEG C, relative humidity 75 ~ 85%, drying time accounts for 40 ~ 50% of total drying time; Describedly complete drying area control temperature 20 ~ 30 DEG C, relative humidity 55 ~ 65%.
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