CN105053842A - Mango-flavored purple sweet potato noodles and preparation method thereof - Google Patents
Mango-flavored purple sweet potato noodles and preparation method thereof Download PDFInfo
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Classifications
-
- 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
Abstract
The invention discloses mango-flavored purple sweet potato noodles and a preparation method thereof. The mango-flavored purple sweet potato noodles comprise main raw materials and auxiliary materials in parts by weight, wherein the main raw materials comprise 5-15 parts of mango juice, 50-100 parts of purple sweet potato powder, 50-100 parts of tapioca and 50-100 parts of flour; the auxiliary materials comprise 0.5-1 part of edible iodised salt, 0.1-0.3 part of dietary alkali and 30-50 parts of warm water. The mango-flavored purple sweet potato noodles are unique in taste, high in nutrient value, and low in production cost, and can effectively improve the phenomenon that at present, a part of crowds have dietary bias and do not love a staple food.
Description
Technical field
The present invention relates to the manufacture craft of wheaten food, particularly relate to a kind of mango taste purple potato noodle containing fruital, comprehensive nutrition and preparation method thereof.
Background technology
Cassava is one of the world three yampi class, extensively cultivates in subtropical and tropical zones.Cassava is the block root of euphorbia plant cassava, tapioca root conically, cylindrical or spindle, meat, is rich in starch.65% of the whole output of cassava for human foods in the world, is the main alimentary crop of tropical wetland low income peasant household.In China South Subtropical Area of China, cassava is the fifth-largest crop being only second to paddy rice, sweet potato, sugarcane and corn, and be distributed widely in South China, the cultivated area in Guangdong and Guangxi is maximum, take second place in Fujian and Taiwan, Yunnan, Guizhou, Sichuan, Hunan, Jiangxi etc. are economized also a small amount of cultivation.It is in crop allocation, Feed Manufacturing, and the aspects such as commercial Application have important function, has become main producing starch and the forage crop of extensively plantation.Tapioca starch is best in quality, can be edible, or industrial making alcohol, fructose, glucose etc.But the equal cyanogentic glycoside in each position of cassava, poisonous, therefore, the pulp of fresh potato must after the process of the Detoxification such as bubble, drying just edible.
In addition, due to rapid development of economy, the level of people's life progressively improves, and present a lot of child or young man's diet aspect are more and more tended to eat various snacks, do not like eating staple food (as rice, wheaten food etc.), in various degree cause part population nutrient imbalance.Part population preference snacks do not like staple food, and mainly because snacks are full of flourishes, special taste, then style is few, taste is single flat for staple food.And according to inventor's investigation, the wheaten food on market has the appearance such as mung bean face, corn flour or egg noodle, but these wheaten food styles are still comparatively single, and its taste is still based on flour taste, does not possess attractability for above-mentioned partial eclipse crowd.Therefore, market is badly in need of full of flourishes, special taste and nutritious staple food/wheaten food.
Purple potato, have another name called black potato, Classification system is Solanumtuberdsm, and potato meat is that purple is to darkviolet; Purple potato contain rich in protein, anthocyanidin, 18 kinds easily by more than 10 kind of natural minerals prime elements such as the amino acid of human consumption and absorption, vitamin A, 8 kinds of vitamins such as B, C and phosphorus, iron, selenium, wherein iron and Se content enrich.Anthocyanidin has preventive and therapeutic effect to 100 various diseases, is described as the seventh-largest required nutriment after water, protein, fat, carbohydrate, vitamin, mineral matter; Anthocyanidin be current scientific circles find 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.And iron and selenium are human body antifatigue, anti-ageing, the essential elements of enriching blood, particularly selenium is called as anticancer king, easily be absorbed by the body, can stay in serum, repair cardiac muscle, strengthen immunity of organisms, know interior free yl, the synthesis of DNA and the division of cancer cell and growth in inhibition cancer cell, cancer such as prevention cancer of the stomach, liver cancer etc. occurs.Purple potato is rich in cellulose, can increase faecal volume, promotes enterogastric peristalsis, the mucus, pneumatosis and the putrefaction that are detained in cleaning enteric cavity, and the noxious material in defecate and material for cancer, keep free movement of the bowels, improve digestive tract environment, prevent the generation of enterogastric diseases.
Summary of the invention
The object of the invention is to for the deficiencies in the prior art, provide a kind of special taste, be of high nutritive value, mango taste purple potato noodle that production cost is low and preparation method thereof.
To achieve these goals, present invention employs following technical scheme:
A kind of mango taste purple potato noodle, the main material of this mango taste purple potato noodle comprises mango juice, purple sweet potato powder, tapioca starch, flour; Auxiliary material comprises edible iodized salt, dietary alkali, warm water; The parts by weight of described each raw material are: mango juice 5 ~ 15 parts, purple sweet potato powder 50 ~ 100 parts, tapioca starch 50 ~ 100 parts, 50 ~ 100 parts, flour, edible iodized salt 0.5 ~ 1 part, dietary alkali 0.1 ~ 0.3 part, 30 ~ 50 parts, warm water.The parts by weight of described each raw material are preferably: mango juice 10 parts, purple sweet potato powder 75 parts, tapioca starch 80 parts, 75 parts, flour, edible iodized salt 0.7 part, dietary alkali 0.2 part, 40 parts, warm water.
Described mango juice uses the mango that the fruits smell intensely sweet to squeeze the mango juice obtained.Use the mango that the fruits smell intensely sweet, the noodles made like this, fruital taste can cover flour taste, effectively can stimulate the taste bud of people, promotes the desire of eating noodles; And be rich in nutrition inside mango, thus just can supplement corresponding nutritional labeling by eating wheaten food.
Described warm water is the warm water of 30 ~ 50 DEG C.Use warm water and face can improve the viscosity in face.
Prepare the method for mango taste purple potato noodle, the step of the method comprises successively:
(1) preparation of mango juice:
First fresh mango is cleaned, then put into boiling water blanching 3 ~ 5min, after control water, squeeze the juice, cross 16 object sieves, obtain mango juice;
(2) preparation of purple sweet potato powder:
After purple potato section, drying, pulverizing, cross 60 ~ 100 objects sieves, namely obtain purple sweet potato powder finished product;
(3) preparation of tapioca starch:
1. cut into slices after tapioca root being removed crust, and cassava slice is put into clear water immersion 3 ~ 10 hours;
2. pull cassava slice out to put into boiling water and precook 10 ~ 20 minutes, then use steamed 30 ~ 40 minutes, to cassava slice uniformly softening;
3. the soft cassava slice of steaming is put into clear water again to soak 1 ~ 2 hour, after taking out drying, pulverizing, cross 60 ~ 100 object sieves, obtain tapioca starch finished product;
(4) raw material of this mango taste purple potato noodle is taken according to following parts by weight:
Mango juice 5 ~ 15 parts, purple sweet potato powder 50 ~ 100 parts, tapioca starch 50 ~ 100 parts, 50 ~ 100 parts, flour, edible iodized salt 0.5 ~ 1 part, dietary alkali 0.1 ~ 0.3 part, 30 ~ 50 parts, warm water;
(5) preparation of mango taste purple potato noodle group:
1. first the edible iodized salt taken in step (4) and dietary alkali are dissolved in warm water;
2. flour, tapioca starch and purple sweet potato powder that step (4) takes are put into dough mixing machine to stir, and in dough mixing machine, progressively add the warm water mix and blend being dissolved with edible iodized salt and dietary alkali, form fragmentary dough stand-by;
3. mango juice is joined the fragmentary dough prepared to mix, make mango taste purple potato noodle group;
4. mango taste purple potato noodle group slaking and compression molding:
The mango taste purple potato noodle group be prepared into is placed in horizontal aging machine and carries out slaking and compressing tablet; Aging machine rotating speed is 5 ~ 10 revs/min, and the time is 20 ~ 30 minutes, and curing temperature is 25 ~ 30 DEG C; Adopt pressure roller to carry out compression molding to dough, after compression molding, its sheet thickness is 0.8 ~ 1mm;
(6) slitting of shaping compressing tablet, oven dry, cut-out and packaging:
Shaping compressing tablet noodle cutter carries out slitting, by the angle of tangent plane machine side cutter furnishing horizontal by 25 ~ 35 °, shaping compressing tablet is sent into noodle cutter and makes semi-finished product noodles;
Semi-finished product noodles after slitting are put into high temperature cabinet and dry sterilization, then in sterile workshop, the semi-finished product noodles after oven dry are mango taste purple potato noodle after cutting off, weigh and packing.
In above-mentioned preparation method, in the preparation of described step (1) mango juice, described squeezing the juice uses secondary juice screen method, namely first time the juice extractor mango juice of squeezing out, cross 10 objects sieves, again put into juice extractor, then after 16 object sieves, and then mango juice is obtained.
In above-mentioned preparation method, the moisture of described fragmentary dough is 18 ~ 20%.
Advantage of the present invention:
1. special taste, selects the mango that fruital taste is denser, adds purple potato fragrance, form comparatively unique taste, and fruital taste can cover flour taste, allows people obviously experience: though eating noodles, but as eating fruit.
3. be of high nutritive value, containing fresh mango juice, purple sweet potato powder in composition of raw materials, and mango, purple potato etc. are rich in the nutrition such as vitamin, therefore, starch based staple food can not be supplemented when eating noodles of the present invention, various nutrition can also be supplemented, meet the needs of our health.
4. production cost is low, although add mango to add certain cost, but, starch based component, we have mainly selected purple sweet potato powder, tapioca starch, select flour on a small quantity, and the cost performance of tapioca starch is still higher, therefore, the cost prepared of full flour is also low than usual for our cost of producing mango taste purple potato noodle of the present invention.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further described.
Embodiment 1:
Each raw materials composition of mango taste purple potato noodle:
Mango juice 5 kilograms, purple sweet potato powder 50 kilograms, tapioca starch 50 kilograms, 50 kilograms, flour, edible iodized salt 0.5 kilogram, dietary alkali 0.1 kilogram, 30 kilograms, warm water.
Embodiment 2:
Each raw materials composition of mango taste purple potato noodle:
Mango juice 15 kilograms, purple sweet potato powder double centner, tapioca starch double centner, flour double centner, edible iodized salt 1 kilogram, dietary alkali 0.3 kilogram, 50 kilograms, warm water.
Embodiment 3:
Each raw materials composition of mango taste purple potato noodle:
Mango juice 10 kilograms, purple sweet potato powder 75 kilograms, tapioca starch 80 kilograms, 75 kilograms, flour, edible iodized salt 0.7 kilogram, dietary alkali 0.2 kilogram, 40 kilograms, warm water.
Embodiment 4:
Each raw materials composition of mango taste purple potato noodle:
Mango juice 5 kilograms, purple sweet potato powder 65 kilograms, tapioca starch 60 kilograms, 70 kilograms, flour, edible iodized salt 0.6 kilogram, dietary alkali 0.1 kilogram, 30 kilograms, warm water.
Embodiment 5:
Each raw materials composition of mango taste purple potato noodle:
Mango juice 15 kilograms, purple sweet potato powder 85 kilograms, tapioca starch 50 kilograms, 70 kilograms, flour, edible iodized salt 0.7 kilogram, dietary alkali 0.15 kilogram, 35 kilograms, warm water.
Embodiment 6:
Each raw materials composition of mango taste purple potato noodle:
Mango juice 10 kilograms, purple sweet potato powder 50 kilograms, tapioca starch double centner, 60 kilograms, flour, edible iodized salt 0.8 kilogram, dietary alkali 0.2 kilogram, 45 kilograms, warm water.
Embodiment 7:
Each raw materials composition of mango taste purple potato noodle:
Mango juice 12 kilograms, purple sweet potato powder 80 kilograms, tapioca starch 80 kilograms, 60 kilograms, flour, edible iodized salt 0.75 kilogram, dietary alkali 0.2 kilogram, 40 kilograms, warm water.
Embodiment 8:
Each raw materials composition of mango taste purple potato noodle:
Mango juice 13 kilograms, purple sweet potato powder 55 kilograms, tapioca starch 75 kilograms, 70 kilograms, flour, edible iodized salt 0.9 kilogram, dietary alkali 0.3 kilogram, 30 kilograms, warm water.
Preparation method's (production technology) of above-described embodiment:
Embodiment 9:
Prepare the method for the mango taste purple potato noodle of above-described embodiment 1-5, comprise the following steps:
(1) preparation of mango juice:
First fresh mango is cleaned, then put into boiling water blanching 3min, after control water, squeeze the juice, cross 16 object sieves, obtain mango juice;
(2) preparation of purple sweet potato powder:
After purple potato section, drying, pulverizing, cross 60 objects sieves, namely obtain purple sweet potato powder finished product;
(3) preparation of tapioca starch:
1. cut into slices after tapioca root being removed crust, and cassava slice is put into clear water immersion 3 hours;
2. pull cassava slice out to put into boiling water and precook 20 minutes, then use steamed 30 minutes, to cassava slice uniformly softening;
3. the soft cassava slice of steaming is put into clear water again to soak 1 hour, after taking out drying, pulverizing, cross 60 object sieves, obtain tapioca starch finished product;
(4) raw material of this mango taste purple potato noodle is taken according to the parts by weight of embodiment 1-5;
(5) preparation of mango taste purple potato noodle group:
1. first the edible iodized salt taken in step (4) and dietary alkali are dissolved in warm water;
2. flour, tapioca starch and purple sweet potato powder that step (4) takes are put into dough mixing machine to stir, and in dough mixing machine, progressively add the warm water mix and blend being dissolved with edible iodized salt and dietary alkali, form fragmentary dough stand-by;
3. mango juice is joined the fragmentary dough prepared to mix, make mango taste purple potato noodle group;
4. mango taste purple potato noodle group slaking and compression molding:
The mango taste purple potato noodle group be prepared into is placed in horizontal aging machine and carries out slaking and compressing tablet; Aging machine rotating speed is 5 revs/min, and the time is 30 minutes, and curing temperature is 25 DEG C; Adopt pressure roller to carry out compression molding to dough, after compression molding, its sheet thickness is 0.8mm;
(6) slitting of shaping compressing tablet, oven dry, cut-out and packaging:
Shaping compressing tablet noodle cutter carries out slitting, by the angle of tangent plane machine side cutter furnishing horizontal by 25 °, shaping compressing tablet is sent into noodle cutter and makes semi-finished product noodles;
Semi-finished product noodles after slitting are put into high temperature cabinet and dry sterilization, then in sterile workshop, the semi-finished product noodles after oven dry are mango taste purple potato noodle after cutting off, weigh and packing.
In the preparation of above-mentioned steps (1) mango juice, described squeezing the juice uses secondary juice screen method, namely first time the juice extractor mango juice of squeezing out, cross 10 objects sieves, again put into juice extractor, then after 16 objects sieves, and then obtain mango juice.
Embodiment 10:
Prepare the method for the mango taste purple potato noodle of above-described embodiment 6-8, comprise the following steps:
(1) preparation of mango juice:
First fresh mango is cleaned, then put into boiling water blanching 4min, after control water, squeeze the juice, cross 16 object sieves, obtain mango juice;
(2) preparation of purple sweet potato powder:
After purple potato section, drying, pulverizing, cross 100 objects sieves, namely obtain purple sweet potato powder finished product;
(3) preparation of tapioca starch:
1. cut into slices after tapioca root being removed crust, and cassava slice is put into clear water immersion 5 hours;
2. pull cassava slice out to put into boiling water and precook 15 minutes, then use steamed 35 minutes, to cassava slice uniformly softening;
3. the soft cassava slice of steaming is put into clear water again to soak 1.5 hours, after taking out drying, pulverizing, cross 80 object sieves, obtain tapioca starch finished product;
(4) raw material of this mango taste purple potato noodle is taken according to the parts by weight of embodiment 6-8;
(5) preparation of mango taste purple potato noodle group:
1. first the edible iodized salt taken in step (4) and dietary alkali are dissolved in warm water;
2. flour, tapioca starch and purple sweet potato powder that step (4) takes are put into dough mixing machine to stir, and in dough mixing machine, progressively add the warm water mix and blend being dissolved with edible iodized salt and dietary alkali, form fragmentary dough stand-by;
3. mango juice is joined the fragmentary dough prepared to mix, make mango taste purple potato noodle group;
4. mango taste purple potato noodle group slaking and compression molding:
The mango taste purple potato noodle group be prepared into is placed in horizontal aging machine and carries out slaking and compressing tablet; Aging machine rotating speed is 8 revs/min, and the time is 25 minutes, and curing temperature is 27 DEG C; Adopt pressure roller to carry out compression molding to dough, after compression molding, its sheet thickness is 0.9mm;
(6) slitting of shaping compressing tablet, oven dry, cut-out and packaging:
Shaping compressing tablet noodle cutter carries out slitting, by the angle of tangent plane machine side cutter furnishing horizontal by 27 °, shaping compressing tablet is sent into noodle cutter and makes semi-finished product noodles;
Semi-finished product noodles after slitting are put into high temperature cabinet and dry sterilization, then in sterile workshop, the semi-finished product noodles after oven dry are mango taste purple potato noodle after cutting off, weigh and packing.
In the preparation of above-mentioned steps (1) mango juice, described squeezing the juice uses secondary juice screen method, after the mango juice that namely juice extractor is squeezed out for the first time, crosses 10 objects sieves, again puts into juice extractor, then after 16 objects sieves, and then obtain mango juice.
Claims (5)
1. a mango taste purple potato noodle, is characterized in that: the main material of this mango taste purple potato noodle comprises mango juice, purple sweet potato powder, tapioca starch, flour; Auxiliary material comprises edible iodized salt, dietary alkali, warm water; The parts by weight of described each raw material are: mango juice 5 ~ 15 parts, purple sweet potato powder 50 ~ 100 parts, tapioca starch 50 ~ 100 parts, 50 ~ 100 parts, flour, edible iodized salt 0.5 ~ 1 part, dietary alkali 0.1 ~ 0.3 part, 30 ~ 50 parts, warm water.
2. mango taste purple potato noodle according to claim 1, is characterized in that: described warm water is the warm water of 30 ~ 50 DEG C.
3. prepare a method for mango taste purple potato noodle as claimed in claim 1 or 2, it is characterized in that: the step of the method comprises successively:
(1) preparation of mango juice:
First fresh mango is cleaned, then put into boiling water blanching 3 ~ 5min, after control water, squeeze the juice, cross 16 object sieves, obtain mango juice;
(2) preparation of purple sweet potato powder:
After purple potato section, drying, pulverizing, cross 60 ~ 100 objects sieves, namely obtain purple sweet potato powder finished product;
(3) preparation of tapioca starch:
1. cut into slices after tapioca root being removed crust, and cassava slice is put into clear water immersion 3 ~ 10 hours;
2. pull cassava slice out to put into boiling water and precook 10 ~ 20 minutes, then use steamed 30 ~ 40 minutes, to cassava slice uniformly softening;
3. the soft cassava slice of steaming is put into clear water again to soak 1 ~ 2 hour, after taking out drying, pulverizing, cross 60 ~ 100 object sieves, obtain tapioca starch finished product;
(4) raw material of this mango taste purple potato noodle is taken according to following parts by weight:
Mango juice 5 ~ 15 parts, purple sweet potato powder 50 ~ 100 parts, tapioca starch 50 ~ 100 parts, 50 ~ 100 parts, flour, edible iodized salt 0.5 ~ 1 part, dietary alkali 0.1 ~ 0.3 part, 30 ~ 50 parts, warm water;
(5) preparation of mango taste purple potato noodle group:
1. first the edible iodized salt taken in step (4) and dietary alkali are dissolved in warm water;
2. flour, tapioca starch and purple sweet potato powder that step (4) takes are put into dough mixing machine to stir, and in dough mixing machine, progressively add the warm water mix and blend being dissolved with edible iodized salt and dietary alkali, form fragmentary dough stand-by;
3. mango juice is joined the fragmentary dough prepared to mix, make mango taste purple potato noodle group;
4. mango taste purple potato noodle group slaking and compression molding:
The mango taste purple potato noodle group be prepared into is placed in horizontal aging machine and carries out slaking and compressing tablet; Aging machine rotating speed is 5 ~ 10 revs/min, and the time is 20 ~ 30 minutes, and curing temperature is 25 ~ 30 DEG C; Adopt pressure roller to carry out compression molding to dough, after compression molding, its sheet thickness is 0.8 ~ 1mm;
(6) slitting of shaping compressing tablet, oven dry, cut-out and packaging:
Shaping compressing tablet noodle cutter carries out slitting, by the angle of tangent plane machine side cutter furnishing horizontal by 25 ~ 35 °, shaping compressing tablet is sent into noodle cutter and makes semi-finished product noodles;
Semi-finished product noodles after slitting are put into high temperature cabinet and dry sterilization, then in sterile workshop, the semi-finished product noodles after oven dry are mango taste purple potato noodle after cutting off, weigh and packing.
4. the method preparing mango taste purple potato noodle according to claim 3, it is characterized in that: in the preparation of described step (1) mango juice, described squeezing the juice uses secondary juice screen method, namely first time the juice extractor mango juice of squeezing out, cross 10 object sieves, again put into juice extractor, then after 16 object sieves, and then obtain mango juice.
5. the method preparing mango taste purple potato noodle according to claim 3, is characterized in that: the moisture of described fragmentary dough kind is 18 ~ 20%.
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| CN105211741A (en) * | 2015-11-20 | 2016-01-06 | 梁立坚 | Tropical fruit (tree) local flavor noodles |
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