CN105146422A - Potato spaghetti and processing method thereof - Google Patents
Potato spaghetti and processing method thereof Download PDFInfo
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- CN105146422A CN105146422A CN201510666684.3A CN201510666684A CN105146422A CN 105146422 A CN105146422 A CN 105146422A CN 201510666684 A CN201510666684 A CN 201510666684A CN 105146422 A CN105146422 A CN 105146422A
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Abstract
The invention discloses a processing method for potato spaghetti. The processing method comprises the following steps: step I, raw material preparation: taking 10-40 parts of potato whole flour or mashed potatoes, 60-90 parts of durum wheat flour, 5-15 parts of gluten powder, 1-3 parts of table salt and 25-50 parts of water, uniformly mixing the durum wheat flour, potato whole flour or mashed potatoes and gluten powder, so as to obtain mixed flour, and dissolving table salt into water to obtain salt water; step II, vacuum dough kneading: adding mixed flour into a dough maker, pouring the salt water into mixed flour, mixing for 4-8 min at a first rotating speed under the vacuum degree of 0.03-0.08 MPa, and then mixing for 5-15 min at a second rotating speed so as to obtain dough; step III, extruding: extruding the dough into spaghetti in an extruding machine. The invention further discloses the potato spaghetti. The potato spaghetti disclosed by the invention is good in gluten, cooking-resistant, nutritious and healthy and is very suitable for being eaten by diabetics.
Description
Technical field
The present invention relates to a kind of potato pasta, also in particular to a kind of processing method of potato pasta.
Background technology
Potato has very high nutritive value, is the wholefood that the whole world is generally acknowledged.About containing 9 ~ 20% starch, 1.5 ~ 2.3% protein, 0.1 ~ 1.1% fat, 0.6 ~ 0.8% crude fibre in fresh potato.Containing 18 seed amino acids in potato protein, comprise the essential amino acid that the human bodies such as arginine, histidine, isoleucine, lysine, methionine, phenylalanine, threonine, tyrosine, valine can not self synthesize.In addition, also the nutritional labelings such as abundant vitamin (carrotene, vitamin C, thiamine, riboflavin, niacin etc.) and mineral matter (as calcium, phosphorus, iron etc.) are contained in potato.Wherein, carrotene and vitamin C are unexistent in Cereal grain.From nutritional point, potato has more advantage than rice, flour, can be described as " out of this world food ".
Pasta is made by the hard durham wheat of high density, high protein, and its entire body, in yellow, have the features such as resistance to boiling, high muscle degree, mouthfeel are good, proves the desirable food of diabetes patient through clinical testing.
But with potato full-powder or mashed potatoes and durham wheat powder for method or the product of nutrient functional pasta produced by raw material, also there is not similar patent open at present.
Summary of the invention
An object of the present invention is to solve at least the problems referred to above and/or defect, and the advantage will illustrated at least is below provided.
A further object of the invention is to provide a kind of processing method of potato pasta, the present invention adopts hard durham wheat powder, potato full-powder or potato mashed potatoes to be primary raw material, by the technique such as vacuum dough mixing and high temperature drying, process that mouthfeel is good, good, the resistance to boiling of muscle degree, not easily broken bar potato pasta, solve in the market without the problem of potato pasta.
The present invention has an object to be to provide a kind of potato pasta again, the present invention adopts hard durham wheat powder and potato full-powder or potato mashed potatoes to process, this sensory of noodles is good, good, the resistance to boiling of muscle degree, not easily broken bar and nutritious, be especially applicable to diabetes patient.
For this reason, technical scheme provided by the invention is:
A processing method for potato pasta, comprises the steps:
Step one, raw material prepare: with parts by weight, get raw material potato full-powder or potato mashed potatoes 10-40 part, durham wheat flour 60-90 part, Gluten 5-15 part, salt 1-3 part and water 25-50 part, durham wheat flour, potato full-powder or potato mashed potatoes and Gluten mixing are obtained mixed flour, preferably, this mixed flour is powder ball, obtains salt solution by soluble in water for salt;
Step 2, vacuum dough mixing: the mixed flour obtained in step one is added in dough mixing machine, afterwards salt solution is poured in this mixed flour, then under vacuum 0.03-0.08MPa, first with the first rotating speed mixing 4-8min, again with the second rotating speed mixing 5-15min to obtain dough; And,
Step 3, extruding: the dough obtained in step 2 is squeezed into noodles in extruder.
Preferably, the processing method of described potato pasta, also comprises after described step 3:
Step 4, drying: by the noodles that obtain in described step 3 in temperature 60 C-100 DEG C, dry certain hour under relative humidity 60%-80%.
Even more preferably, in the processing method of described potato pasta, in described step 4, by described vermicelli drying 2 ~ 3 hours.
Preferably, the processing method of described potato pasta, also comprises after described step 4:
Step 5, cutting: the noodles through super-dry in described step 4 are cut the face section of growing into 20cm-40cm.
Preferably, in the processing method of described potato pasta, in described step 2, described first rotating speed is 280-320rpm.
Preferably, in the processing method of described potato pasta, in described step 2, described second rotating speed 110-130rpm.
Preferably, in the processing method of described potato pasta, in described step 2, the diameter of the described dough obtained is 1.5-2.5mm.
Preferably, in the processing method of described potato pasta, in described step 3, the diameter of described vermicelli is less than 1mm.
A kind of potato Italy vermicelli, described potato pasta is obtained by arbitrary described method.
The present invention at least comprises following beneficial effect:
The present invention adopts hard durham wheat powder, potato full-powder or potato mashed potatoes to be primary raw material, processes good, the resistance to boiling of muscle degree, nutrient health.Very be applicable to diabetes patient.Processing technology of the present invention is smooth, be applicable to adopting mechanized operation, quantitative criterionization can be realized and produce, adopt hard durham wheat powder and potato full-powder or potato mashed potatoes to process, noodles after shaping adopt high temperature drying, are suitable for large, medium and small food processing enterprises and carry out suitability for industrialized production.
Part is embodied by explanation below by other advantage of the present invention, target and feature, part also will by research and practice of the present invention by those skilled in the art is understood.
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.
Should be appreciated that used hereinly such as " to have ", other element one or more do not allotted in " comprising " and " comprising " term or the existence of its combination or interpolation.
The invention provides the processing method that a kind of pressing method produces potato pasta.Adopt potato full-powder, hard durham wheat powder primary raw material, process a kind ofly convenient to preserve, be applicable to suitability for industrialized production there is the novel pasta of alimentary health-care function.Comprise the steps:
A processing method for potato pasta, comprises the steps:
Step one, raw material prepare: with parts by weight, get raw material potato full-powder or potato mashed potatoes 10-40 part, durham wheat flour 60-90 part, Gluten 5-15 part, salt 1-3 part and water 25-50 part, durham wheat flour, potato full-powder or potato mashed potatoes and Gluten mixing are obtained mixed flour, preferably, this mixed flour is powder ball, obtains salt solution by soluble in water for salt;
Step 2, vacuum dough mixing: the mixed flour obtained in step one is added in dough mixing machine, afterwards salt solution is poured in this mixed flour, then under vacuum 0.03-0.08MPa, first with the first rotating speed mixing 4-8min, again with the second rotating speed mixing 5-15min to obtain dough; Vacuum dough mixing can improve brightness and the cooking of noodles, reduces the cooking loss of product, improves matter structure and the mouthfeel of boiling bar below, can strengthen the interaction of moisture and nonaqueous component in fresh flour simultaneously, promotes the structuring of moisture, suppresses its flowing and migration.And,
Step 3, extruding: the dough obtained in step 2 is squeezed into noodles in extruder.
Raw material of the present invention adopts Italian hard durham wheat powder and potato full-powder or potato mashed potatoes to be primary raw material, nutritious especially applicable diabetes patient.Because potato full-powder or potato mashed potatoes itself are not containing mucedin, difficult shaping in noodle production process, easily broken bar.Therefore the present invention not only adds a certain proportion of salt and Gluten on formula, and in technique, have also been made corresponding adjustment, as with vacuum dough mixing, temperature control is extruded, has the features such as mouthfeel is good, chewiness, resistant to cook, not easily broken bar to make potato pasta.
As preferably, also comprise after described step 3:
Step 4, drying: by the noodles that obtain in described step 3 in temperature 60 C-100 DEG C, dry certain hour under relative humidity 60%-80%.High temperature drying is mainly can make the gelatinization of most of starch high temperature, protein portion sex change, and make noodles more chewiness resistant to cook, color is bright.Be different from the general baking temperature of domestic production noodles not higher than 50 DEG C, the present invention adopts high-temperature humidity control dry, make finished product sensory of noodles better, more chewiness, more resistant to cook and more not easily broken bar.
As preferably, in above-mentioned scheme, in described step 4, by described vermicelli drying 2 ~ 3 hours.
As preferably, also comprise after described step 4:
Step 5, cutting: the noodles through super-dry in described step 4 are cut the face section of growing into 20cm-40cm.
As preferably, in described step 2, described first rotating speed is 280-320rpm.
As preferably, in described step 2, described second rotating speed 110-130rpm.
As preferably, in described step 2, the diameter of the described dough obtained is 1.5-2.5mm.
As preferably, in described step 3, the diameter of described noodles is less than 1mm.
A kind of potato pasta, described potato pasta is obtained by arbitrary described method.
Embodiment 1
The processing method of potato Italy vermicelli, comprises the steps:
1) raw material prepares: get raw material potato full-powder 10Kg, durham wheat flour 60Kg, Gluten 5Kg, salt 1Kg and water 25Kg, the mixing of durham wheat flour, potato full-powder and Gluten is obtained mixed flour, obtains salt solution by soluble in water for salt;
2) vacuum dough mixing: by step 1) mixed flour that obtains adds in dough mixing machine, afterwards salt solution is poured in this mixed flour, then under vacuum 0.03MPa, first with the first rotating speed (at a high speed) 280rpm mixing 4min, again with the second rotating speed (low speed) 110rpm mixing 5min to obtain diameter for 1.5mm single-size shape dough; And,
3) extrude: by step 2) in the dough that obtains in extruder, be squeezed into the noodles that diameter is less than 1mm.
4) dry: by described step 3) in the noodles that obtain in temperature 60 C, relative humidity 60% time drying 3 hours.
5) cutting: by described step 4) in through the noodles of super-dry, by special cutter, cut the face section of growing into 20cm, namely obtain potato pasta.
Embodiment 2
The processing method of potato pasta, comprises the steps:
1) raw material prepares: get raw material potato full-powder 40Kg, durham wheat flour 90Kg, Gluten 15Kg, salt 3Kg and water 50Kg, the mixing of durham wheat flour, potato full-powder and Gluten is obtained mixed flour, obtains salt solution by soluble in water for salt;
2) vacuum dough mixing: by step 1) mixed flour that obtains adds in dough mixing machine, afterwards salt solution is poured in this mixed flour, then under vacuum 0.08MPa, first with the first rotating speed (at a high speed) 320rpm mixing 8min, again with the second rotating speed (low speed) 130rpm mixing 15min to obtain diameter for 2.5mm single-size shape dough; And,
3) extrude: by step 2) in the dough that obtains in extruder, be squeezed into the vermicelli that diameter is less than 1mm.
4) dry: by described step 3) in the noodles that obtain in temperature 100 DEG C, relative humidity 80% time drying 2 hours.
5) cutting: by described step 4) in through the noodles of super-dry, by special cutter, cut the face section of growing into 40cm, namely obtain potato pasta.
Embodiment 3
The processing method of potato pasta, comprises the steps:
1) raw material prepares: get raw material potato full-powder 25Kg, durham wheat flour 75Kg, Gluten 10Kg, salt 2Kg and water 37.5Kg, the mixing of durham wheat flour, potato full-powder and Gluten is obtained mixed flour, obtains salt solution by soluble in water for salt;
2) vacuum dough mixing: by step 1) mixed flour that obtains adds in dough mixing machine, afterwards salt solution is poured in this mixed flour, then under vacuum 0.055MPa, first with the first rotating speed (at a high speed) 300rpm mixing 6min, again with the second rotating speed (low speed) 120rpm mixing 10min to obtain diameter for 2mm single-size shape dough; And,
3) extrude: by step 2) in the dough that obtains in extruder, be squeezed into the noodles that diameter is less than 1mm.
4) dry: by described step 3) in the noodles that obtain in temperature 80 DEG C, relative humidity 70% time drying 2.5 hours.
5) cutting: by described step 4) in through the noodles of super-dry, by special cutter, cut the face section of growing into 30cm, namely obtain potato pasta.
Embodiment 4
The processing method of potato pasta, comprises the steps:
1) raw material prepares: get raw material potato mashed potatoes 40Kg, durham wheat flour 75Kg, Gluten 10Kg, salt 2Kg and water 50Kg, the mixing of durham wheat flour, potato full-powder and Gluten is obtained mixed flour, obtains salt solution by soluble in water for salt;
2) vacuum dough mixing: by step 1) mixed flour that obtains adds in dough mixing machine, afterwards salt solution is poured in this mixed flour, then under vacuum 0.055MPa, first with the first rotating speed (at a high speed) 300rpm mixing 6min, again with the second rotating speed (low speed) 120rpm mixing 10min to obtain diameter for 2mm single-size shape dough; And,
3) extrude: by step 2) in the dough that obtains in extruder, be squeezed into the noodles that diameter is less than 1mm.
4) dry: by described step 3) in the noodles that obtain in temperature 80 DEG C, relative humidity 70% time drying 2.5 hours.
5) cutting: by described step 4) in through the noodles of super-dry, by special cutter, cut the face section of growing into 30cm, namely obtain potato pasta.
As mentioned above, according to the present invention, Italian hard durham wheat powder and potato full-powder or potato mashed potatoes is adopted to be primary raw material, through the technique such as vacuum dough mixing and high temperature drying, obtained potato pasta, good, the resistance to boiling of vermicelli muscle degree, nutrient health.Very be applicable to diabetes patient.And processing technology is smooth, be applicable to adopting mechanized operation, quantitative criterionization can be realized and produce, be suitable for large, medium and small food processing enterprises and carry out suitability for industrialized production.
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 embodiment described.
Claims (9)
1. a processing method for potato pasta, is characterized in that, comprises the steps:
Step one, raw material prepare: with parts by weight, get raw material potato full-powder or potato mashed potatoes 10-40 part, durham wheat flour 60-90 part, Gluten 5-15 part, salt 1-3 part and water 25-50 part, durham wheat flour, potato full-powder or potato mashed potatoes and Gluten mixing are obtained mixed flour, obtains salt solution by soluble in water for salt;
Step 2, vacuum dough mixing: the mixed flour obtained in step one is added in dough mixing machine, afterwards salt solution is poured in this mixed flour, then under vacuum 0.03-0.08MPa, first with the first rotating speed mixing 4-8min, again with the second rotating speed mixing 5-15min to obtain dough; And,
Step 3, extruding: the dough obtained in step 2 is squeezed into noodles in extruder.
2. the processing method of potato pasta as claimed in claim 1, is characterized in that, also comprise after described step 3:
Step 4, drying: by the noodles that obtain in described step 3 in temperature 60 C-100 DEG C, dry certain hour under relative humidity 60%-80%.
3. the processing method of potato pasta as claimed in claim 2, is characterized in that, in described step 4, by described noodles drying 2 ~ 3 hours.
4. the processing method of the potato pasta as described in as arbitrary in Claims 2 or 3, is characterized in that, also comprise after described step 4:
Step 5, cutting: the noodles through super-dry in described step 4 are cut the face section of growing into 20cm-40cm.
5. the processing method of potato pasta as claimed in claim 1, it is characterized in that, in described step 2, described first rotating speed is 280-320rpm.
6. the processing method of potato pasta as claimed in claim 1, is characterized in that, in described step 2, and described second rotating speed 110-130rpm.
7. the processing method of potato pasta as claimed in claim 1, it is characterized in that, in described step 2, the diameter of the described dough obtained is 1.5-2.5mm.
8. the processing method of potato pasta as claimed in claim 1, it is characterized in that, in described step 3, the diameter of described noodles is less than 1mm.
9. a potato pasta, is characterized in that, described potato pasta is obtained by the method as described in as arbitrary in claim 1 to 8.
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Cited By (9)
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| CN105533423A (en) * | 2015-12-17 | 2016-05-04 | 高国强 | Production method of corn and potato steamed buns |
| CN105685807A (en) * | 2016-01-14 | 2016-06-22 | 北京工商大学 | Processing method for potato fine dried noodles |
| CN105767890A (en) * | 2016-03-15 | 2016-07-20 | 西藏自治区农牧科学院农业研究所 | Highland barley macaroni and preparation method thereof |
| CN106173947A (en) * | 2016-07-14 | 2016-12-07 | 甘肃省农业科学院农产品贮藏加工研究所 | A kind of Rhizoma Solani tuber osi hand-pulled noodles and preparation method thereof |
| CN106307043A (en) * | 2016-08-17 | 2017-01-11 | 中国农业科学院农产品加工研究所 | Processing formula and manufacture method of exogenous water free potato noodles |
| CN107711940A (en) * | 2017-10-12 | 2018-02-23 | 沈辉 | A kind of new bevel device |
| CN108552523A (en) * | 2018-05-03 | 2018-09-21 | 四川东方主食产业技术研究院 | A kind of the potato noodles and its method for producing of high-content raw potatoes |
| CN109699906A (en) * | 2019-01-31 | 2019-05-03 | 安徽谷优美食品科技有限公司 | A kind of preparation method of pure natural resistant to cook Italy noodle soup |
| CN113905957A (en) * | 2019-06-28 | 2022-01-07 | 日清富滋株式会社 | Bundled pasta |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105533423A (en) * | 2015-12-17 | 2016-05-04 | 高国强 | Production method of corn and potato steamed buns |
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| CN107711940A (en) * | 2017-10-12 | 2018-02-23 | 沈辉 | A kind of new bevel device |
| CN108552523A (en) * | 2018-05-03 | 2018-09-21 | 四川东方主食产业技术研究院 | A kind of the potato noodles and its method for producing of high-content raw potatoes |
| CN109699906A (en) * | 2019-01-31 | 2019-05-03 | 安徽谷优美食品科技有限公司 | A kind of preparation method of pure natural resistant to cook Italy noodle soup |
| CN113905957A (en) * | 2019-06-28 | 2022-01-07 | 日清富滋株式会社 | Bundled pasta |
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