CN105685807A - Processing method for potato fine dried noodles - Google Patents
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- CN105685807A CN105685807A CN201610024264.XA CN201610024264A CN105685807A CN 105685807 A CN105685807 A CN 105685807A CN 201610024264 A CN201610024264 A CN 201610024264A CN 105685807 A CN105685807 A CN 105685807A
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Abstract
The invention discloses a processing method for potato fine dried noodles.The processing method includes the following steps that 1, potato extrusion powder is prepared, wherein potato starch is extracted to obtain an extrusion product, the extrusion product is dried, smashed and sieved, and the potato extrusion powder is obtained; 2, compounded powder is prepared, wherein the potato starch is sieved, the potato starch and the potato extrusion powder are mixed by weight, and the potato compounded powder is obtained; 3, mixed powder is prepared, wherein 100-150 parts by weight of wheat flour and 100-150 parts by weight of the compounded powder are fully mixed to prepare the mixed powder; 4, saline water is prepared; 5, the mixed powder and the saline water are mixed and stirred till dough is in a loose particle shape, and the dough can be clustered after being held by hand; 6, kneaded dough is put in a sealed container for curing; then the cured dough is tabletted and slit, and the fine dried noodles are prepared and then packaged after being dried.The potato fine dried noodles are rich in nutrition, and have toughness and a good taste.
Description
Technical field
The present invention relates to food processing technology field。It is more particularly related to the processing method of a kind of potato fine dried noodles。
Background technology
Rhizoma Solani tuber osi originates in mountain area, South America Andean, artificial culture history can trace back to about B.C. 8000 to 5000 the earliest, there are China, Russia, India, Ukraine, the U.S. etc. in its major country of production at present, and wherein China is the country that world's Rhizoma Solani tuber osi total output is maximum。2015, China started Rhizoma Solani tuber osi staple food grainization strategy, became the another big staple food grain crop outside rice, Semen Tritici aestivi, Semen Maydis by promoting Rhizoma Solani tuber osi。Rhizoma Solani tuber osi contains abundant carbohydrate, protein, cellulose, fat, various vitamin and mineral, and its trophic component is much better than our rice used in everyday, flour。Rhizoma Solani tuber osi is made staple food not only contribute to improve China's staple food grain yield, increase staple food kind and can also promote staple food nutritional labeling, improve China's dietary nutrition of urban residents structure。
Rhizoma Solani tuber osi is as the staple food raw material of a kind of high-quality, China all the time can not staple food form go on the dining table main cause of people have some: although one, China be Rhizoma Solani tuber osi manufacturing country the biggest in the world, but China's Rhizoma Solani tuber osi consumption is main based on fresh potato, fresh potato is difficult to storage and transport, it is difficult to carry out follow-up deep processing。Two, Potato ring rot bacteria is backward in technique, it is difficult to large batch of Rhizoma Solani tuber osi is carried out intensive processing。Three, compatriots' dietary habit, staple food is many based on rice, steamed bread, noodles, and Rhizoma Solani tuber osi is only used as vegetable and eats。Potato full-powder is the moisture content made with the high high-quality Rhizoma Solani tuber osi of dry matter content for raw material powder-material below 10%, low fat, low sugar, can at utmost keep the nutritious composition in Rhizoma Solani tuber osi Central Plains, and recovery effect is good, pure taste, but potato full-powder poor adhesion, not easily makes uniform and stable noodle product。Invent with potato full-powder and Rhizoma Solani tuber osi extruding puffing powder for raw material, add the potato fine dried noodles that wheat flour is made, both remain the nutritional labeling in Rhizoma Solani tuber osi and meet Rhizoma Solani tuber osi staple food grain requirement, improve the nutritive value of fine dried noodles, improve again the consumption figure of Rhizoma Solani tuber osi, promote the development of Potato Industry。
Summary of the invention
It is an object of the invention to solve at least the above, and the advantage that at least will be described later is provided。
It is a still further object of the present invention to provide a kind of potato fine dried noodles, Rhizoma Solani tuber osi extruding puffing powder is made for raw material with potato full-powder, and potato full-powder mixed with Rhizoma Solani tuber osi extruding puffing powder make potato fine dried noodles with wheat flour proportioning, obtain nutritious and flexible, potato fine dried noodles that mouthfeel is good。
The processing method that it is a still further object of the present invention to provide a kind of potato fine dried noodles, in parts by weight, 30-70 part potato full-powder, 30-70 part Rhizoma Solani tuber osi extruding puffing powder is that raw material prepares composite powder, adding 100-150 part wheat flour again in the composite powder of 100-150 part, 0-5 part Sal and 75-85 part deionized water make dough for preparing potato fine dried noodles。
In order to realize these purposes according to the present invention and further advantage, it is provided that the processing method of a kind of potato fine dried noodles, including: the processing method of potato fine dried noodles, it is characterised in that comprise the following steps:
Step one, Rhizoma Solani tuber osi extruding puffing powder preparation: the potato full-powder that water content is 17-21% is put into twin (double) screw extruder feed well carries out extruding puffing processing obtain extruding puffing product, wherein, the operational factor of twin (double) screw extruder is: be set to rise successively to the port of export from entrance point by the barrel zone temperature of twin (double) screw extruder, it is specially district's temperature and is 50-70 DEG C, two district's temperature are 80-100 DEG C, three district's temperature are that 120-140 DEG CHe tetra-district temperature is 160-180 DEG C, and twin screw rotating speed is 180-240r/min；Afterwards, described extruding puffing product is pulverized after dry 1-4h at 20 DEG C, crosses 80 mesh sieves, obtain Rhizoma Solani tuber osi extruding puffing powder, standby；
Step 2, composite powder preparation: potato full-powder is crossed 80 mesh sieves, in parts by weight, described to described for 30-70 part potato full-powder and 30-70 part Rhizoma Solani tuber osi extruding puffing powder is mixed, obtain the composite powder of Rhizoma Solani tuber osi；
Step 3, mixed powder preparation: in parts by weight, described to 100-150 part wheat flour and 100-150 part composite powder is sufficiently mixed prepared mixed powder, standby；
Step 4, saline preparation: 0-5 part Sal is dissolved in 75-85 part deionized water and prepares into saline, standby；
Step 5, joining in dough mixing machine by described for 200-300 part mixed powder and the described saline of 75-85 part, mix and blend 2min is loose graininess to dough, and holding can be agglomerating, rub gently can loose recovery, and section has levels sense；
Step 6, it is placed in hermetic container by the noodles become reconciled ripening 30-45min；Afterwards the dough after ripening is carried out tabletting, cutting, make fine dried noodles；And
Step 7, fine dried noodles are dried to water content be after 10-14% pack。
Preferably, wherein, 2-3 part Sal is dissolved in 80 parts of deionized waters by described step 4 prepares into saline。
Preferably, wherein, described in described step 6, the condition of ripening is temperature 18-30 DEG C, relative humidity 75-85%。
Preferably, wherein, the condition of ripening described in described step 6 is temperature 30 DEG C, relative humidity 85%。
Preferably, wherein, in described step 6, the concrete manufacture method of described tabletting is:
Step 5.1, repeat to be pressed into for five times to wear through rolling that width is 2.6mm by the dough after ripening；
Step 5.2, described wearing being made thickness through seven road tablettings and be about the dough sheet of 1.0mm wherein, in seven road tableting processes, dancer rools is from being gradually reduced, and roll spacing is followed successively by 2.6mm → 2.3mm → 2.0mm → 1.7mm → 1.4mm → 1.1mm → 0.8mm。
Preferably, wherein, the thickness of described dough sheet is 0.8-1.2mm。
Preferably, wherein, condition dry described in described step 6 is temperature 18-30 DEG C, relative air humidity 75-85%, time 4-8h。
Preferably, wherein, in described step 7, the fine dried noodles after drying are cut into the sample that width is 2mm and length is 18-25cm and pack。
A kind of potato fine dried noodles, it is characterised in that prepared by the processing method of potato fine dried noodles。
The present invention at least includes following beneficial effect:
The processing method of potato fine dried noodles provided by the invention, using potato full-powder and Rhizoma Solani tuber osi extruding puffing powder is raw material, add the potato fine dried noodles that wheat flour is made, nutrition keeps fully, improve nutritive value and the local flavor of fine dried noodles, with the addition of Rhizoma Solani tuber osi extruding puffing powder, it is to avoid not easily bond the noodles caused easy fragmentations, the shortcoming such as coarse due to potato full-powder, it is ensured that toughness that fine dried noodles are excellent and mouthfeel。
Part is embodied by the further advantage of the present invention, target and feature by description below, and part is also by by being understood by those skilled in the art the research of the present invention and practice。
Accompanying drawing explanation
Fig. 1 is the flow chart of the processing method of potato fine dried noodles of the present invention。
Detailed description of the invention
Below in conjunction with accompanying drawing, the present invention is described in further detail, to make those skilled in the art can implement according to this with reference to description word。
Should be appreciated that used herein such as " have ", existence or the interpolation of other elements one or more or its combination do not allotted in " comprising " and " including " term。
As it is shown in figure 1, the processing method that the present invention provides a kind of potato fine dried noodles, comprise the following steps:
Step one, Rhizoma Solani tuber osi extruding puffing powder preparation: the potato full-powder that water content is 17-21% is put into twin (double) screw extruder feed well carries out extruding puffing processing obtain extruding puffing product, wherein, the operational factor of twin (double) screw extruder is: be set to rise successively to the port of export from entrance point by the barrel zone temperature of twin (double) screw extruder, it is specially district's temperature and is 50-70 DEG C, two district's temperature are 80-100 DEG C, three district's temperature are that 120-140 DEG CHe tetra-district temperature is 160-180 DEG C, and twin screw rotating speed is 180-240r/min；Afterwards, described extruding puffing product is pulverized after dry 1-4h at 20 DEG C, crosses 80 mesh sieves, obtain Rhizoma Solani tuber osi extruding puffing powder, standby；
Step 2, composite powder preparation: potato full-powder is crossed 80 mesh sieves, in parts by weight, described to described for 30-70 part potato full-powder and 30-70 part Rhizoma Solani tuber osi extruding puffing powder is mixed, obtain the composite powder of Rhizoma Solani tuber osi；
Step 3, mixed powder preparation: in parts by weight, described to 100-150 part wheat flour and 100-150 part composite powder is sufficiently mixed prepared mixed powder, standby；
Step 4, saline preparation: 0-5 part Sal is dissolved in 75-85 part deionized water and prepares into saline, standby；
Step 5, joining in dough mixing machine by described for 200-300 part mixed powder and the described saline of 75-85 part, mix and blend 2min is loose graininess to dough, and holding can be agglomerating, rub gently can loose recovery, and section has levels sense；
Step 6, it is placed in hermetic container by the noodles become reconciled ripening 30-45min；Afterwards the dough after ripening is carried out tabletting, cutting, make fine dried noodles；And
Step 7, fine dried noodles are dried to water content be after 10-14% pack。
In one preferred version, 2-3 part Sal is dissolved in 80 parts of deionized waters by described step 4 and prepares into saline。
In one preferred version, described in described step 6, the condition of ripening is temperature 18-30 DEG C, relative humidity 75-85%。
In one preferred version, the condition of ripening described in described step 6 is temperature 30 DEG C, relative humidity 85%。
In one preferred version, in described step 6, the concrete manufacture method of described tabletting is:
Step 5.1, repeat to be pressed into for five times to wear through rolling that width is 2.6mm by the dough after ripening；
Step 5.2, described wearing being made thickness through seven road tablettings and be about the dough sheet of 1.0mm wherein, in seven road tableting processes, dancer rools is from being gradually reduced, and roll spacing is followed successively by 2.6mm → 2.3mm → 2.0mm → 1.7mm → 1.4mm → 1.1mm → 0.8mm。
In one preferred version, the thickness of described dough sheet is 0.8-1.2mm。
In one preferred version, condition dry described in described step 6 is temperature 18-30 DEG C, relative air humidity 75-85%, time 4-8h。
In one preferred version, in described step 7, the fine dried noodles after drying are cut into the sample that width is 2mm and length is 18-25cm and pack。
A kind of potato fine dried noodles, it is characterised in that prepared by the processing method of potato fine dried noodles。
Application such scheme prepares potato fine dried noodles:
Embodiment 1
A. the preparation of Rhizoma Solani tuber osi extruding puffing powder: regulate the water content of potato full-powder to 17.5% mass fraction, put in twin (double) screw extruder feed well, extrusion process parameter is: barrel zone temperature (4th districts) 165 DEG C, screw speed 220r/min, wherein, twin (double) screw extruder has four warm areas, temperature is gradually increasing, district's temperature 60 C is regulated according to four district's temperature, two district's temperature 90 DEG C, three district's temperature 140 DEG C, pulverize after 20 DEG C of dry 4h of the extruding puffing product obtained, cross 80 mesh sieves, obtain Rhizoma Solani tuber osi extruding puffing powder；
B. the preparation of composite powder: potato full-powder is crossed 80 mesh sieves, takes 37.5g potato full-powder and mixes with 87.5g Rhizoma Solani tuber osi extruding puffing powder, obtain the composite powder of Rhizoma Solani tuber osi；
C. wheat flour 125g is sufficiently mixed with composite powder, Sal 5g is dissolved and in 80g deionized water；
D. joining in dough mixing machine by mixed powder and saline, mix and blend 2min is loose graininess to dough, and holding can be agglomerating, rub gently can loose recovery, and section has levels sense；
E. the dough become reconciled is placed in growth cabinet, ripening 45min when temperature 30 DEG C, relative humidity 85%；
F. the dough after ripening repeats to be pressed into dough sheet five times through rolling that width is 2.6mm, dancer rools from, carry out 7 road tablettings according to the roll spacing of 2.6 → 2.3 → 2.0 → 1.7 → 1.4 → 1.1 → 0.8mm；
G. wearing cutter and be cut into width for 2mm, thickness is the fine dried noodles of 1.0mm；
H. the noodles after cutting are placed in 30 DEG C, the growth cabinet of relative humidity 75% are dried to moisture less than 12%。
I. the fine dried noodles after drying are cut into the sample of 20cm length, packaging, storage。
Embodiment 2
A. the preparation of Rhizoma Solani tuber osi extruding puffing powder: regulate the water content of potato full-powder to 17.5% mass fraction, put in twin (double) screw extruder feed well, extrusion process parameter is: barrel zone temperature (4th districts) 165 DEG C, screw speed 220r/min, wherein, twin (double) screw extruder has four warm areas, temperature is gradually increasing, district's temperature 60 C is regulated according to four district's temperature, two district's temperature 90 DEG C, three district's temperature 140 DEG C, pulverize after 20 DEG C of dry 4h of the extruding puffing product obtained, cross 80 mesh sieves, obtain Rhizoma Solani tuber osi extruding puffing powder；
B. the preparation of composite powder: potato full-powder is crossed 80 mesh sieves, takes 50 potato full-powders and mixes with 75g Rhizoma Solani tuber osi extruding puffing powder, obtain the composite powder of Rhizoma Solani tuber osi；
C. wheat flour 125g is sufficiently mixed with composite powder, Sal 5g is dissolved and in 80g deionized water；
D. joining in dough mixing machine by mixed powder and saline, mix and blend 2min is loose graininess to dough, and holding can be agglomerating, rub gently can loose recovery, and section has levels sense；
E. the dough become reconciled is placed in growth cabinet, ripening 45min when temperature 30 DEG C, relative humidity 85%；
F. the dough after ripening repeats to be pressed into dough sheet five times through rolling that width is 2.6mm, dancer rools from, carry out 7 road tablettings according to the roll spacing of 2.6 → 2.3 → 2.0 → 1.7 → 1.4 → 1.1 → 0.8mm；
G. wearing cutter and be cut into width for 2mm, thickness is the fine dried noodles of 1.0mm；
H. the noodles after cutting are placed in 30 DEG C, the growth cabinet of relative humidity 75% are dried to moisture less than 12%；
I. the fine dried noodles after drying are cut into the sample of 20cm length, packaging, storage。
Embodiment 3
A. the preparation of Rhizoma Solani tuber osi extruding puffing powder: regulate the water content of potato full-powder to 17.5% mass fraction, put in twin (double) screw extruder feed well, extrusion process parameter is: barrel zone temperature (4th districts) 165 DEG C, screw speed 220r/min, wherein, twin (double) screw extruder has four warm areas, temperature is gradually increasing, district's temperature 60 C is regulated according to four district's temperature, two district's temperature 90 DEG C, three district's temperature 140 DEG C, pulverize after 20 DEG C of dry 4h of the extruding puffing product obtained, cross 80 mesh sieves, obtain Rhizoma Solani tuber osi extruding puffing powder；
B. the preparation of composite powder: potato full-powder is crossed 80 mesh sieves, takes 62.5g potato full-powder and mixes with 62.5g Rhizoma Solani tuber osi extruding puffing powder, obtain the composite powder of Rhizoma Solani tuber osi；
C. wheat flour 125g is sufficiently mixed with composite powder, Sal 5g is dissolved and in 80g deionized water；
D. joining in dough mixing machine by mixed powder and saline, mix and blend 2min is loose graininess to dough, and holding can be agglomerating, rub gently can loose recovery, and section has levels sense；
E. the dough become reconciled is placed in growth cabinet, ripening 45min when temperature 30 DEG C, relative humidity 85%；
F. the dough after ripening repeats to be pressed into dough sheet five times through rolling that width is 2.6mm, dancer rools from, carry out 7 road tablettings according to the roll spacing of 2.6 → 2.3 → 2.0 → 1.7 → 1.4 → 1.1 → 0.8mm；
G. wearing cutter and be cut into width for 2mm, thickness is the fine dried noodles of 1.0mm；
H. the noodles after cutting are placed in 30 DEG C, the growth cabinet of relative humidity 75% are dried to moisture less than 12%；
I. the fine dried noodles after drying are cut into the sample of 20cm length, packaging, storage。
Embodiment 4
A. the preparation of Rhizoma Solani tuber osi extruding puffing powder: regulate the water content of potato full-powder to 17.5% mass fraction, put in twin (double) screw extruder feed well, extrusion process parameter is: barrel zone temperature (4th districts) 165 DEG C, screw speed 220r/min, wherein, twin (double) screw extruder has four warm areas, temperature is gradually increasing, district's temperature 60 C is regulated according to four district's temperature, two district's temperature 90 DEG C, three district's temperature 140 DEG C。Pulverize after 20 DEG C of dry 4h of the extruding puffing product obtained, cross 80 mesh sieves, obtain Rhizoma Solani tuber osi extruding puffing powder；
B. the preparation of composite powder: potato full-powder is crossed 80 mesh sieves, takes 75g potato full-powder and mixes with 50g Rhizoma Solani tuber osi extruding puffing powder, obtain the composite powder of Rhizoma Solani tuber osi；
C. wheat flour 125g is sufficiently mixed with composite powder, Sal 5g is dissolved and in 80g deionized water；
D. joining in dough mixing machine by mixed powder and saline, mix and blend 2min is loose graininess to dough, and holding can be agglomerating, rub gently can loose recovery, and section has levels sense；
E. the dough become reconciled is placed in growth cabinet, ripening 45min when temperature 30 DEG C, relative humidity 85%；
F. the dough after ripening repeats to be pressed into dough sheet five times through rolling that width is 2.6mm, dancer rools from, carry out 7 road tablettings according to the roll spacing of 2.6 → 2.3 → 2.0 → 1.7 → 1.4 → 1.1 → 0.8mm；
G. wearing cutter and be cut into width for 2mm, thickness is the fine dried noodles of 1.0mm；
H. the noodles after cutting are placed in 30 DEG C, the growth cabinet of relative humidity 75% are dried to moisture less than 12%；
I. the fine dried noodles after drying are cut into the sample of 20cm length, packaging, storage。
Embodiment 5
A. the preparation of Rhizoma Solani tuber osi extruding puffing powder: regulate the water content of potato full-powder to 17.5% mass fraction, put in twin (double) screw extruder feed well, extrusion process parameter is: barrel zone temperature (4th districts) 165 DEG C, screw speed 220r/min, wherein, twin (double) screw extruder has four warm areas, temperature is gradually increasing, district's temperature 60 C is regulated according to four district's temperature, two district's temperature 90 DEG C, three district's temperature 140 DEG C。Pulverize after 20 DEG C of dry 4h of the extruding puffing product obtained, cross 80 mesh sieves, obtain Rhizoma Solani tuber osi extruding puffing powder；
B. the preparation of composite powder: potato full-powder is crossed 80 mesh sieves, takes 87.5g potato full-powder and mixes with 37.5g Rhizoma Solani tuber osi extruding puffing powder, obtain the composite powder of Rhizoma Solani tuber osi；
C. wheat flour 125g is sufficiently mixed with composite powder, Sal 5g is dissolved and in 80g deionized water；
D. joining in dough mixing machine by mixed powder and saline, mix and blend 2min is loose graininess to dough, and holding can be agglomerating, rub gently can loose recovery, and section has levels sense；
E. step 5, the dough become reconciled is placed in growth cabinet, ripening 45min when temperature 30 DEG C, relative humidity 85%；
F. the dough after ripening repeats to be pressed into dough sheet five times through rolling that width is 2.6mm, dancer rools from, carry out 7 road tablettings according to the roll spacing of 2.6 → 2.3 → 2.0 → 1.7 → 1.4 → 1.1 → 0.8mm；
G. wearing cutter and be cut into width for 2mm, thickness is the fine dried noodles of 1.0mm；
H. the noodles after cutting are placed in 30 DEG C, the growth cabinet of relative humidity 75% are dried to moisture less than 12%；
I. the fine dried noodles after drying are cut into the sample of 20cm length, packaging, storage。
Above-mentioned five embodiment gained noodles physical and chemical index testing results and results of sensory evaluation are shown in table 1 below:
Table 1 physical and chemical index
Fine dried noodles subjective appreciation method:
Being evaluated marking by seven trained sensory evaluation personnel according to standards of grading, evaluation criterion is table 2 below such as
Table 2
Analyses Methods for Sensory Evaluation Results is table 3 below such as:
Table 3
Although embodiment of the present invention are disclosed as above, but listed utilization that it is not restricted in description and embodiment, it can be applied to various applicable the field of the invention completely, for those skilled in the art, it is easily achieved other amendment, therefore, under the general concept limited without departing substantially from claim and equivalency range, the present invention is not limited to specific details and shown here as the legend with description。
Claims (9)
1. the processing method of potato fine dried noodles, it is characterised in that comprise the following steps:
Step one, Rhizoma Solani tuber osi extruding puffing powder preparation: the potato full-powder that water content is 17-21% is put into twin (double) screw extruder feed well carries out extruding puffing processing obtain extruding puffing product, wherein, the operational factor of twin (double) screw extruder is: be set to rise successively to the port of export from entrance point by the barrel zone temperature of twin (double) screw extruder, it is specially district's temperature and is 50-70 DEG C, two district's temperature are 80-100 DEG C, three district's temperature are that 120-140 DEG CHe tetra-district temperature is 160-180 DEG C, and twin screw rotating speed is 180-240r/min；Afterwards, described extruding puffing product is pulverized after dry 1-4h at 20 DEG C, crosses 80 mesh sieves, obtain Rhizoma Solani tuber osi extruding puffing powder, standby；
Step 2, composite powder preparation: potato full-powder is crossed 80 mesh sieves, in parts by weight, described to described for 30-70 part potato full-powder and 30-70 part Rhizoma Solani tuber osi extruding puffing powder is mixed, obtain the composite powder of Rhizoma Solani tuber osi；
Step 3, mixed powder preparation: in parts by weight, described to 100-150 part wheat flour and 100-150 part composite powder is sufficiently mixed prepared mixed powder, standby；
Step 4, saline preparation: 0-5 part Sal is dissolved in 75-85 part deionized water and prepares into saline, standby；
Step 5, joining in dough mixing machine by described for 200-300 part mixed powder and the described saline of 75-85 part, mix and blend 2min is loose graininess to dough, and holding can be agglomerating, rub gently can loose recovery, and section has levels sense；
Step 6, it is placed in hermetic container by the noodles become reconciled ripening 30-45min；Afterwards the dough after ripening is carried out tabletting and cutting, makes fine dried noodles；And
Step 7, fine dried noodles are dried to water content be after 10-14% pack。
2. the processing method of potato fine dried noodles as claimed in claim 1, it is characterised in that in described step 4,2-3 part Sal is dissolved in 80 parts of deionized waters and prepares into saline。
3. the processing method of potato fine dried noodles as claimed in claim 1, it is characterised in that described in described step 6, the condition of ripening is temperature 18-30 DEG C, relative humidity 75-85%。
4. the processing method of potato fine dried noodles as claimed in claim 1, it is characterised in that the condition of ripening described in described step 6 is temperature 30 DEG C, relative humidity 85%。
5. the processing method of potato fine dried noodles as claimed in claim 1, it is characterised in that in described step 6, the concrete manufacture method of described tabletting is:
Step 5.1, repeat to be pressed into for five times to wear through rolling that width is 2.6mm by the dough after ripening；
Step 5.2, described wearing being made thickness through seven road tablettings and be about the dough sheet of 1.0mm wherein, in seven road tableting processes, dancer rools is from being gradually reduced, and roll spacing is followed successively by 2.6mm → 2.3mm → 2.0mm → 1.7mm → 1.4mm → 1.1mm → 0.8mm。
6. the processing method of potato fine dried noodles as claimed in claim 5, it is characterised in that the thickness of described dough sheet is 0.8-1.2mm。
7. the processing method of potato fine dried noodles as claimed in claim 1, it is characterised in that condition dry described in described step 6 is temperature 18-30 DEG C, relative air humidity 75-85%, time 4-8h。
8. the fine dried noodles after drying are cut into the sample that width is 2mm and length is 18-25cm and pack by the processing method of potato fine dried noodles as claimed in claim 1, it is characterised in that in described step 7。
9. a potato fine dried noodles, it is characterised in that the method according to any one of such as claim 1 to 8 prepares。
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| CN106307045A (en) * | 2016-08-18 | 2017-01-11 | 界首市菁华科技信息咨询服务有限公司 | Potato noodle processing method using potatoes as staple food |
| CN107136148A (en) * | 2017-05-31 | 2017-09-08 | 成都鲜美诚食品有限公司 | The ageing method of dough |
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| CN110122769A (en) * | 2019-06-13 | 2019-08-16 | 北京工商大学 | A method of improving the fresh noodle quality of millet |
| US20200345046A1 (en) * | 2019-07-30 | 2020-11-05 | Jiangnan University | Preparation Method of Rice Noodle with Low Glycemic Index |
| CN111940046A (en) * | 2020-08-17 | 2020-11-17 | 曹伟 | Composite starch-containing natural fruit crushing process |
| CN112189787A (en) * | 2020-08-23 | 2021-01-08 | 山东农商联人工智能科技有限公司 | Preparation method of potato health-preserving fine dried noodles and potato flour preparation equipment |
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| CN107668516A (en) * | 2017-11-10 | 2018-02-09 | 武汉生物工程学院 | A kind of red sage root fish face and preparation method thereof |
| CN109247506A (en) * | 2018-09-18 | 2019-01-22 | 内蒙古工业大学 | A kind of compound noodles of potato-kelp and preparation method thereof |
| CN110122769A (en) * | 2019-06-13 | 2019-08-16 | 北京工商大学 | A method of improving the fresh noodle quality of millet |
| US20200345046A1 (en) * | 2019-07-30 | 2020-11-05 | Jiangnan University | Preparation Method of Rice Noodle with Low Glycemic Index |
| CN111940046A (en) * | 2020-08-17 | 2020-11-17 | 曹伟 | Composite starch-containing natural fruit crushing process |
| CN112189787A (en) * | 2020-08-23 | 2021-01-08 | 山东农商联人工智能科技有限公司 | Preparation method of potato health-preserving fine dried noodles and potato flour preparation equipment |
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