CN105454792A - Process and preparation method of instant purple sweet potato noodles - Google Patents

Abstract

The present invention discloses a process and a preparation method of instant purple sweet potato noodles. The noodles comprise purple sweet potato flour, salt, eggs and drinking water. The preparation method is as below: adding water into the purple sweet potato flour, salt and eggs, stirring, kneading dough, curing, carrying out composite calendering, cutting and molding, steaming, cutting quantitatively, air-cooling, and packaging. The purple sweet potato is prepared into instant noodles, which meet the fast-paced life as well as take into account of the demand for a healthy diet and health, so as to reach the effect of dietetic invigoration.

Description

Technique of a kind of purple potato instant noodles and preparation method thereof

Technical field

The present invention relates to food technology field, especially a kind of technique of the purple potato instant noodles

And preparation method thereof.

Background technology

Purple potato is again black potato, and potato meat is that purple is to darkviolet.It, except having the nutritional labeling of common Ipomoea batatas, is also rich in selenium element and anthocyanidin.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 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.Purple sweet potato is by one of primary raw material becoming anthocyanidin.Extremely sell well in the Zi Shu world, domestic market, development prospect is boundless.Containing rich in protein in purple potato, 18 kinds easily by amino acid, 8 kinds of vitamins such as vitamin C, B, A and more than the 10 kind of natural minerals prime element such as phosphorus, iron of human consumption and absorption.Wherein iron and Se content enrich.And selenium and iron 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, remove interior free yl, the synthesis of DNA and the division of cancer cell and growth in inhibition cancer cell, the generation of carninomatosis such as prevention cancer of the stomach, liver cancer etc.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 carcinogen keep stool unimpeded, improve digestive tract environment, prevent the generation of enterogastric diseases.Purple potato contains the high anthocyanidin of a large amount of medical value, and French scientist Maas chief strangles doctor and finds that 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.It is the strongest that purple potato anthocyanin removes tert-butyl peroxide free radical ability, and total and this ability strengthens with phenol amount increase in Ipomoea batatas.The simultaneously purple potato anthocyanin lipid peroxidation that can the most effectively stop linoleic acid autoxidation to cause.

Purple potato product category is few on the market now; more single, the less of tonic homology can be reached, along with present fast pace is lived; often can select to eat the fast food such as hamburger, instant noodles for working clan, nutritionally and to healthy useful not reach the pursuit of people to quality of the life.

Summary of the invention

The technique of a kind of purple potato instant noodles of the present invention and preparation method, the deficiency of above-mentioned technology can be solved, adopt purple sweet potato powder, edible salt, egg, drinking water, by purple potato powder process, edible salt and egg add water stirring and face, slaking, compound calendering, shaping, the boiling of chopping, quantitatively cut, the technique such as air-cooled, packaging, purple potato is made the instant noodles and take into account again the demand of people to healthy diet and health care while meeting fast pace life, realize the object of tonic homology.

To achieve these goals, technical solution of the present invention is: a kind of purple potato instant noodles comprises: purple sweet potato powder, edible salt, egg, drinking water, and each component and ratio thereof are:

Component
		Purple sweet potato powder	50kg-100kg
Edible salt	0.25kg-0.5kg
		Egg	0.5kg-1.0kg
Drinking water	15kg-30kg

A kind of purple potato instant noodles its preparation process is:

(1) purple potato powder process, cleans purple potato exactly and dries section and dry, powder crushing process;

(2) edible salt and egg are put into drinking water to stir;

(3) and face, be exactly by purple sweet potato powder and water Homogeneous phase mixing, be processed into wetted surface group;

(4) slaking is commonly called as in " face of waking up ", is the process improving dough processing performance by passage of time further;

(5) compound calendering, be by slaking after dough be pressed into two dough sheets by the pressure roller that twice are parallel, two parallel overlaps of dough sheet, by one pressure roller, be namely combined into that a thickness is evenly solid to be worn; Loose dough is pressed into fine and closely woven, reaches the sake sheet that regulation requires; Further promotion gluten network organizes fine and closely wovenization, and carefully tight network organization is uniformly distributed in dough sheet, and starch granules is surrounded, thus makes dough sheet have certain toughness and intensity;

(6) chopping is shaping, wears at a high speed by a pair rotor, is cut into bar, is sent on shaping guipure by former; Because cutting knife speed is large, forming net tape speed is little, and both speed official post noodles form wave-like, and noodles are smooth, without drafting, thick bar, ripple is neat, does not connect between every trade;

(7) boiling noodles heating is cooked by steam.It is actually the process of starch gelatinization;

(8) quantitatively cut, exactly digested noodles are cut into block, so that noodles fast cooling and later stage packaging according to the weight of 90 grams;

(9) air-cooled, exactly the face block quantitatively cut is lowered the temperature fast by air-cooled case, and reduce the moisture in the block of face simultaneously;

(10) pack, by the face block packaging bags after air-cooled.

The purple potato of the present invention is made the instant noodles while meeting fast pace life, is taken into account again the demand of people to healthy diet and health care, reaches the effect of tonic homology.

Detailed description of the invention

Embodiment 1

Plant the purple potato instant noodles to comprise: purple sweet potato powder, edible salt, egg, drinking water, each component and ratio thereof are:

Component
		Purple sweet potato powder	50kg
Edible salt	0.25kg
		Egg	0.5kg
Drinking water	15kg

A kind of purple potato instant noodles its preparation process is:

(1) purple potato powder process, cleans purple potato exactly and dries section and dry, powder crushing process;

(2) edible salt and egg are put into drinking water to stir;

(3) purple sweet potato powder is added in above-mentioned mixed liquor fully stir, be processed into wetted surface group;

(4) wake up face 60min-120min, improves the process of dough processing performance by passage of time further;

(5) compound calendering, be by slaking after dough be pressed into two dough sheets by the pressure roller that twice are parallel, two parallel overlaps of dough sheet, by one pressure roller, be namely combined into that a thickness is evenly solid to be worn; Loose dough is pressed into fine and closely woven sake sheet; Further promotion gluten network organizes fine and closely wovenization, and carefully tight network organization is uniformly distributed in dough sheet, and starch granules is surrounded, and this process repeats 2-3 time, thus makes dough sheet have better toughness and intensity;

(6) chopping is shaping, wears at a high speed by a pair rotor, is cut into bar, is sent on shaping guipure by former; Because cutting knife speed is large, forming net tape speed is little, and both speed official post noodles form wave-like, and noodles are smooth, without drafting, thick bar, ripple is neat, does not connect between every trade;

(7) boiling noodles heating is cooked by steam.It is actually the process of starch gelatinization;

(8) quantitatively cut, exactly digested noodles are cut into block, so that noodles fast cooling and later stage packaging according to the weight of 90 grams;

(9) air-cooled, exactly the face block quantitatively cut is lowered the temperature fast by air-cooled case, and reduce the moisture in the block of face simultaneously;

(10) pack, by the face block packaging bags after air-cooled.

The above; only that the preferred embodiment of the present invention is described; not scope of the present invention is limited; under the prerequisite of spirit not departing from the technology of the present invention; the various distortion that this area engineers and technicians make technical scheme of the present invention and improvement, all should fall in protection domain that claims of the present invention determine.

Claims (2)

1. the processing technology of the purple potato instant noodles and a preparation method, is characterized in that: component raw material: a kind of purple potato instant noodles comprises: purple sweet potato powder, edible salt, egg, drinking water, and each component and ratio thereof are:

Component Purple sweet potato powder 50kg-100kg Edible salt 0.25kg-0.5kg Egg 0.5kg-1.0kg Drinking water 15kg-30kg

2. the processing technology of a kind of purple potato instant noodles according to claim 1 and preparation method, is characterized in that: technique preparation process is as follows:

(1) purple potato powder process, cleans purple potato exactly and dries section and dry, powder crushing process;

(2) edible salt and egg are put into drinking water to stir;

(3) and face, be exactly by purple sweet potato powder and water Homogeneous phase mixing, be processed into wetted surface group;

(4) slaking is commonly called as in " face of waking up ", is the process improving dough processing performance by passage of time further;

(5) compound calendering, be by slaking after dough be pressed into two dough sheets by the pressure roller that twice are parallel, two parallel overlaps of dough sheet, by one pressure roller, be namely combined into that a thickness is evenly solid to be worn; Loose dough is pressed into fine and closely woven, reaches the sake sheet that regulation requires; Further promotion gluten network organizes fine and closely wovenization, and carefully tight network organization is uniformly distributed in dough sheet, and starch granules is surrounded, thus makes dough sheet have certain toughness and intensity;

(6) chopping is shaping, wears at a high speed by a pair rotor, is cut into bar, is sent on shaping guipure by former; Because cutting knife speed is large, forming net tape speed is little, and both speed official post noodles form wave-like, and noodles are smooth, without drafting, thick bar, ripple is neat, does not connect between every trade;

(7) boiling, be noodles heating cooked by steam, it is actually the process of starch gelatinization;

(8) quantitatively cut, exactly digested noodles are cut into block, so that noodles fast cooling and later stage packaging according to the weight of 90 grams;

(9) air-cooled, exactly the face block quantitatively cut is lowered the temperature fast by air-cooled case, and reduce the moisture in the block of face simultaneously;

(10) pack, by the face block packaging bags after air-cooled.