CN105053830A - Composite purple sweet potato noodle and making method thereof - Google Patents
Composite purple sweet potato noodle and making method thereof Download PDFInfo
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- CN105053830A CN105053830A CN201510386646.2A CN201510386646A CN105053830A CN 105053830 A CN105053830 A CN 105053830A CN 201510386646 A CN201510386646 A CN 201510386646A CN 105053830 A CN105053830 A CN 105053830A
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Abstract
The invention relates to a composite purple sweet potato noodle and a making method thereof, and belongs to the technical field of food processing. The purple sweet potato noodle is made of 1-2wt% of eatable salt, 0.1-0.8wt% of konjak flour, 0.5-2wt% of potato flour, 9-15wt% of sweet potato flour, and the balance of wheat flour. The composite purple sweet potato noodle provided by the invention has the characteristics of abundant nutrition values, guaranteed mouthfeel and processing boiling characteristic, and no food additives; and the potato whole flour and the konjak whole flour are compounded and added on the basis of the purple sweet potato as a main auxiliary material to realize common action of many types of potatoes, so the gluten degree, the elasticity and the processing boiling property of the noodle are guaranteed, and nutritional values of the noodle are increased.
Description
Technical field
The present invention relates to a kind of compound purple potato noodle and preparation method thereof, belong to food processing technology field.
Background technology
Traditional noodles are formed by wheat flour processing and fabricating, there is trophic structure and the single defect of color and luster, and along with the raising of people's quality of the life, people start to attempt in conventional noodles, adding various nutrition improvement agent to improve nutrition, enrich color and luster, to modify local flavor.Purple sweep potato have because being rich in the material such as anthocyanin and dietary fiber anti-oxidant, press down cancer, the biological effectiveness such as hypotensive, therefore purple potato made purple potato noodle as auxiliary material come into one's own.
The patent 201010559183 of Liyang Bailu Mountain Ecological Agriculture Development Co., Ltd. discloses a kind of method of production of purple potato noodle, and the mass ratio in this purple potato noodle shared by each raw material is: flour 65-85, purple potato slurry 15-35.Although these noodles improve the nutritive value of conventional noodles, its auxiliary material uses light violet potato to starch, and light violet potato exists transport trouble, and the shortcoming such as easily to go rotten in transport and preservation process.
The patent 201210144953 of Hua Zhong Agriculture University discloses a kind of purple potato noodle be made up of the purple potato fine powder of 30-50 weight portion, 50-70 weight portion wheat flour, 3-5 weight portion Gluten, 1.5-2.5 parts by weight of soybean albumen, 0.8-1.2 weight portion carboxymethyl modified starch, but add this kind of extraction processing of soybean protein, Gluten and carboxymethyl modified starch material in its formula as food additives, not only add cost to a certain extent, and run counter to and reduce food additives in current health diet and use this trend.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of nutritive value more horn of plenty, the compound purple potato noodle of any food additives is not used while ensureing sensory of noodles and processing cooking feature, potato full-powder and the full powder of konjaku is being added as compound on the basis of major auxiliary burden with purple sweep potato, make the acting in conjunction of multiple potato class, the basis ensureing muscle degree, elasticity and processing cooking quality adds the nutritive value of noodles.
For solving the problems of the technologies described above, the purple potato noodle made by the present invention take wheat flour as major ingredient, compound with the addition of a certain amount of potato full-powder and the full powder of konjaku on the full powder of the purple sweep potato basis that is major auxiliary burden, by the following technical solutions:
A kind of compound purple potato noodle, described purple potato noodle is formed by following Raw material processing according to mass ratio: salt 1-2%, konjaku flour 0.1-0.8%, dehydrated potato powder 0.5-2%, sweet potato flour 9-15%, and surplus is wheat flour.
As preferably, described purple potato noodle is formed by following Raw material processing according to mass ratio: salt 1.5%, konjaku flour 0.5%, dehydrated potato powder 1%, sweet potato flour 10%, wheat flour 87%.
The preparation method of above compound purple potato noodle, concrete manufacture craft is carried out according to following steps:
1) food materials prepare:
Prepare purple sweet potato powder, wheat flour as major ingredient by formula ratio, prepare dehydrated potato powder, konjaku flour, salt as auxiliary material;
2) and face:
First purple sweet potato powder and wheat flour are are fully stirred and evenly mixed to ensure that finished product Noodle color is even; Secondly dehydrated potato powder, konjaku flour, the abundant mixed dissolution of salt auxiliary material are obtained auxiliary material mixed solution by order in warm water, and amount of water is the 35-45% of raw material weight, to guarantee that each auxiliary material finally can uniform distribution; Finally each auxiliary material mixed solution is poured in purple sweet potato powder, wheat flour and carry out and face;
3) awake face: the dough of becoming reconciled is carried out awake face 15min under 30 DEG C of conditions;
4) face is rolled:
Good wake flour group is put into oodle maker and carries out pressure surface operation, first 2.5mm gauge place compressing tablet 1 time when rolling face, press 2 times after doubling, press 2 times after 3 foldings, press 1 time after 2 foldings, then carry out slitting face.
As preferably, in step 3) need in the face process of waking up with preservative film or plastic sheeting parcel dough or airtight container, to prevent the dough sheet in face of the rolling process that causes because of moisture loss dry.
As preferably, in step 2) and face process in add pure water for temperature is lower than the warm water of 30 DEG C.
As preferably, in compound purple potato noodle production process, guarantee that pH is below 7, prevent anthocyanidin variable color under alkaline environment in purple potato.
Beneficial effect of the present invention:
1, the good muscle degree of noodles, elasticity and processing cooking quality is kept while not using food additives:
Dehydrated potato powder in compound purple potato noodle of the present invention contains abundant starch, can form the network mutually run through with gluten, can make up gluten to a certain extent and be diluted the adverse effect brought; Containing abundant Glucomannan in konjaku flour, there is stronger water imbibition, Apparent character and the rehydration of noodles can be improved within the specific limits, make sensory of noodles more smooth.Although thus purple potato albumen does not have the feature of mucedin, network structure can not be formed, wheat gluten protein can be diluted after adding purple sweet potato powder, reduce the gluten content forming gluten structure in dough, the rheological behavior of dough is deteriorated, thus gluten elasticity, toughness and extensibility are declined thereupon, affect noodle quality, but the interpolation of potato full-powder and the full powder of konjaku makes compound purple potato noodle still maintain good muscle degree, elasticity and processing cooking quality when not using food additives.
2, be of high nutritive value;
The present invention's compound in the processing of purple potato noodle with the addition of potato full-powder and the full powder of konjaku, make noodles nutritionally except adding anthocyanin and dietary fiber that purple sweep potato is rich in, also in vitamin and essential amino acid specific to Glucomannan, potato specific to konjaku, nutritive value is improved.This purple potato noodle overall merit is high, processing and cooking quality good, made purple potato noodle is rich in anthocyanin, and dietary fiber content is about more than 2 times of common white noodles, and powder fat content is lower than common white noodles.
Detailed description of the invention
Embodiment 1
1, composition of raw materials: purple potato noodle is formed by following Raw material processing according to mass ratio:
Salt 1%, konjaku flour 0.1%, dehydrated potato powder 0.5%, sweet potato flour 9%, surplus is wheat flour;
2, manufacture craft:
1) food materials prepare:
Prepare purple sweet potato powder, wheat flour as major ingredient by formula ratio, prepare dehydrated potato powder, konjaku flour, salt as auxiliary material;
2) and face:
First purple sweet potato powder and wheat flour are are fully stirred and evenly mixed to ensure that finished product Noodle color is even; Secondly dehydrated potato powder, konjaku flour, the abundant mixed dissolution of salt auxiliary material are obtained auxiliary material mixed solution by order in warm water, and amount of water is 35% of raw material weight, to guarantee that each auxiliary material finally can uniform distribution; Finally each auxiliary material mixed solution is poured in purple sweet potato powder, wheat flour and carry out and face;
3) awake face:
The dough of becoming reconciled is carried out awake face 15min under 30 DEG C of conditions;
4) face is rolled:
Good wake flour group is put into oodle maker and carries out pressure surface operation, first 2.5mm gauge place compressing tablet 1 time when rolling face, press 2 times after doubling, press 2 times after 3 foldings, press 1 time after 2 foldings, then carry out slitting face.
Embodiment 2
1, composition of raw materials: purple potato noodle is formed by following Raw material processing according to mass ratio:
Salt 2%, konjaku flour 0.8%, dehydrated potato powder 2%, sweet potato flour 15%, surplus is wheat flour
2, manufacture craft:
1) food materials prepare:
Prepare purple sweet potato powder, wheat flour as major ingredient by formula ratio, prepare dehydrated potato powder, konjaku flour, salt as auxiliary material;
2) and face:
First purple sweet potato powder and wheat flour are are fully stirred and evenly mixed to ensure that finished product Noodle color is even; Secondly dehydrated potato powder, konjaku flour, the abundant mixed dissolution of salt auxiliary material are obtained auxiliary material mixed solution by order in warm water, and amount of water is 45% of raw material weight, to guarantee that each auxiliary material finally can uniform distribution; Finally each auxiliary material mixed solution is poured in purple sweet potato powder, wheat flour and carry out and face;
3) awake face:
The dough of becoming reconciled is carried out awake face 15min under 30 DEG C of conditions;
4) face is rolled:
Good wake flour group is put into oodle maker and carries out pressure surface operation, first 2.5mm gauge place compressing tablet 1 time when rolling face, press 2 times after doubling, press 2 times after 3 foldings, press 1 time after 2 foldings, then carry out slitting face.
Embodiment 3
1, composition of raw materials: purple potato noodle is formed by following Raw material processing according to mass ratio:
Salt 1.5%, konjaku flour 0.5%, dehydrated potato powder 1%, sweet potato flour 10%, wheat flour 87%.
1) food materials prepare:
Prepare purple sweet potato powder, wheat flour as major ingredient by formula ratio, prepare dehydrated potato powder, konjaku flour, salt as auxiliary material;
2) and face:
First purple sweet potato powder and wheat flour are are fully stirred and evenly mixed to ensure that finished product Noodle color is even; Secondly dehydrated potato powder, konjaku flour, the abundant mixed dissolution of salt auxiliary material are obtained auxiliary material mixed solution by order in warm water, and amount of water is 40% of raw material weight, the temperature of warm water lower than 30 DEG C, to guarantee that each auxiliary material finally can uniform distribution; Finally each auxiliary material mixed solution is poured in purple sweet potato powder, wheat flour and carry out and face;
3) awake face:
The dough of becoming reconciled is carried out awake face 15min under 30 DEG C of conditions, needs with preservative film or plastic sheeting parcel dough or airtight container in the face process of waking up, to prevent the dough sheet in face of the rolling process that causes because of moisture loss dry;
4) face is rolled:
Good wake flour group is put into oodle maker and carries out pressure surface operation, first 2.5mm gauge place compressing tablet 1 time when rolling face, press 2 times after doubling, press 2 times after 3 foldings, press 1 time after 2 foldings, then carry out slitting face.
Further, in compound purple potato noodle production process, guarantee that pH is below 7, prevent anthocyanidin variable color under alkaline environment in purple potato.
Experimental analysis:
L is selected in this test
9(3
4) orthogonal arrage, three levels are respectively established to four factors such as salt (A), konjaku flour (B), dehydrated potato powder (C), sweet potato flours (D), the making of purple potato noodle is carried out by Orthogonal Composite, investigate the organoleptic quality (color and luster, apparent state, palatability, toughness, stickiness, slickness, food flavor) of each factor level on purple potato noodle and the impact of cooking quality (end breakage rate that boils, loss ratio of boiling, noodles water absorption rate), optimize optimum proportioning combination.
L
9(3
4) the experimental design factor and water-glass (1)
L
9(3
4) orthogonal test sensory evaluation intuitive analysis table (2)
Each factor is on the impact (table 3) of purple potato noodle organoleptic quality
Wet end breakage rate, cooking quality result (table 4)
Each factor on wet end breakage rate, cooking quality affect result (table 5)
Known by orthogonal experiments, purple sweet potato powder consumption has the greatest impact to the organoleptic quality of purple potato noodle, cooking quality.When purple sweet potato powder addition is 10%, stickiness and the slickness of purple potato noodle are best, comprehensive grading the highest (see table 2, table 3), and wet end breakage rate, the end breakage rate that boils, loss ratio of boiling and noodles water absorption rate all minimum (see table 4, table 5); The addition of salt, konjaku flour, dehydrated potato powder all has impact to the toughness of purple potato noodle and stickiness, when salt consumption be 1.5%, konjaku flour consumption is 0.5%, dehydrated potato powder consumption is 1% time, be best use level (see table 3) separately.
The component content testing result (table 6) of purple potato noodle and fine flour bar
| Project name | Detection method | Fine flour bar | Purple potato noodle |
| Crude protein % | GB5009.5-2010 | 9.92 | 9.66 |
| Powder fat % | GB5009/T.8-2003 | 0.72 | 0.42 |
| Crude fibre % | GB5009/T.10-2003 | 0.086 | 0.20 |
| Total starch % | GB5009/T.9-2008 | 69.53 | 66.82 |
| Selenium mg/Kg | GB5009/T.93-2003 | 0.074 | 0.073 |
Purple potato noodle anthocyanin content (table 7)
| Purple sweet potato powder addition (%) | Anthocyanin content (mg/100g) |
| 0 | 0 |
| 10 | 2.75 |
| 15 | 3.06 |
| 20 | 3.35 |
Dehydrated potato powder in compound purple potato noodle of the present invention contains abundant starch, can form the network mutually run through with gluten, can make up gluten to a certain extent and be diluted the adverse effect brought; Containing abundant Glucomannan in konjaku flour, there is stronger water imbibition, Apparent character and the rehydration of noodles can be improved within the specific limits, make sensory of noodles more smooth.Although thus purple potato albumen does not have the feature of mucedin, network structure can not be formed, wheat gluten protein can be diluted after adding purple sweet potato powder, reduce the gluten content forming gluten structure in dough, the rheological behavior of dough is deteriorated, thus make gluten elasticity, toughness and extensibility decline thereupon, affect noodle quality, but the interpolation of potato full-powder and the full powder of konjaku makes compound purple potato noodle still maintain good muscle degree when not using food additives, elasticity and processing cooking quality, in the processing of purple potato noodle, compound with the addition of potato full-powder and the full powder of konjaku, make noodles nutritionally except adding anthocyanin and dietary fiber that purple sweep potato is rich in (see table 7), also Glucomannan specific to konjaku, vitamin specific to potato and essential amino acid aspect improve to nutritive value.This purple potato noodle overall merit is high, processing and cooking quality good, made purple potato noodle is rich in anthocyanin, and dietary fiber content is about more than 2 times of common white noodles, and powder fat content is lower than common white noodles (be shown in table 6).
The invention provides a kind of nutritive value more horn of plenty, the compound purple potato noodle of any food additives is not used while ensureing sensory of noodles and processing cooking feature, potato full-powder and the full powder of konjaku is being added as compound on the basis of major auxiliary burden with purple sweep potato, make the acting in conjunction of multiple potato class, the basis ensureing muscle degree, elasticity and processing cooking quality adds the nutritive value of noodles.
What finally illustrate is, although above preferred embodiment only in order to technical scheme of the present invention is described and unrestricted by above preferred embodiment to invention has been detailed description, but those skilled in the art are to be understood that, various change can be made to it in the form and details, and not depart from claims of the present invention limited range.
Claims (6)
1. a compound purple potato noodle, is characterized in that: described purple potato noodle is formed by following Raw material processing according to mass ratio: salt 1-2%, konjaku flour 0.1-0.8%, dehydrated potato powder 0.5-2%, sweet potato flour 9-15%, and surplus is wheat flour.
2. compound purple potato noodle according to claim 1, is characterized in that: described purple potato noodle is formed by following Raw material processing according to mass ratio: salt 1.5%, konjaku flour 0.5%, dehydrated potato powder 1%, sweet potato flour 10%, wheat flour 87%.
3. according to the preparation method of the compound purple potato noodle described in claim 1 or 2, it is characterized in that: described noodle production technique is carried out according to following steps:
1) food materials prepare:
Prepare purple sweet potato powder, wheat flour as major ingredient by formula ratio, prepare dehydrated potato powder, konjaku flour, salt as auxiliary material;
2) and face:
First purple sweet potato powder and wheat flour are are fully stirred and evenly mixed to ensure that finished product Noodle color is even; Secondly dehydrated potato powder, konjaku flour, the abundant mixed dissolution of salt auxiliary material are obtained auxiliary material mixed solution by order in warm water, and amount of water is the 35-45% of raw material weight, to guarantee that each auxiliary material finally can uniform distribution; Finally auxiliary material mixed solution is poured in purple sweet potato powder, wheat flour and carry out and face;
3) awake face: the dough of becoming reconciled is carried out awake face 15min under 30 DEG C of conditions;
4) face is rolled:
Good wake flour group is put into oodle maker and carries out pressure surface operation, first 2.5mm gauge place compressing tablet 1 time when rolling face, press 2 times after doubling, press 2 times after 3 foldings, press 1 time after 2 foldings, then carry out slitting face.
4. the preparation method of compound purple potato noodle according to claim 3, is characterized in that: need with preservative film or plastic sheeting parcel dough or airtight container in step 3) wakes up face process, to prevent the dough sheet in face of the rolling process that causes because of moisture loss dry.
5. the preparation method of compound purple potato noodle according to claim 3, is characterized in that: in step 2) and face process in the water that adds be temperature lower than the warm water of 30 DEG C.
6. the preparation method of compound purple potato noodle according to claim 3, is characterized in that: in compound purple potato noodle production process, guarantees that pH is below 7, prevents anthocyanidin variable color under alkaline environment in purple potato.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106538948A (en) * | 2016-11-01 | 2017-03-29 | 湖北工业大学 | Compound noodles of fresh sweet potatoes and preparation method thereof |
| CN106562200A (en) * | 2016-11-01 | 2017-04-19 | 湖北工业大学 | Fresh ipomoea batatas compound noodles and preparation method thereof |
| CN107334057A (en) * | 2016-06-16 | 2017-11-10 | 西昌学院 | A kind of preparation method of konjaku potato noodles |
| CN107509999A (en) * | 2016-06-16 | 2017-12-26 | 西昌学院 | Potato pasta and shaping rice processing technology based on konjaku |
| CN109349527A (en) * | 2018-11-07 | 2019-02-19 | 河南农业大学 | A kind of compound noodles of purple sweet potato potato and preparation method thereof |
| CN111011727A (en) * | 2019-12-31 | 2020-04-17 | 长沙南泥湾食品厂 | Purple sweet potato fresh and wet noodles and preparation method thereof |
| CN112089010A (en) * | 2020-08-07 | 2020-12-18 | 屏山县佳鑫粮油食品有限责任公司 | Production method of konjak noodles |
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Cited By (7)
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| CN106562200A (en) * | 2016-11-01 | 2017-04-19 | 湖北工业大学 | Fresh ipomoea batatas compound noodles and preparation method thereof |
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| CN111011727A (en) * | 2019-12-31 | 2020-04-17 | 长沙南泥湾食品厂 | Purple sweet potato fresh and wet noodles and preparation method thereof |
| CN112089010A (en) * | 2020-08-07 | 2020-12-18 | 屏山县佳鑫粮油食品有限责任公司 | Production method of konjak noodles |
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