CN105995761A - Potato leafy noodles and production method thereof - Google Patents
Potato leafy noodles and production method thereof Download PDFInfo
- Publication number
- CN105995761A CN105995761A CN201610339422.0A CN201610339422A CN105995761A CN 105995761 A CN105995761 A CN 105995761A CN 201610339422 A CN201610339422 A CN 201610339422A CN 105995761 A CN105995761 A CN 105995761A
- Authority
- CN
- China
- Prior art keywords
- leaf
- face
- time
- rhizoma solani
- solani tuber
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 47
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 47
- 235000012149 noodles Nutrition 0.000 title abstract description 8
- 238000004519 manufacturing process Methods 0.000 title abstract description 4
- 235000013312 flour Nutrition 0.000 claims abstract description 40
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 27
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 14
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 14
- 229920002472 Starch Polymers 0.000 claims abstract description 14
- 235000019698 starch Nutrition 0.000 claims abstract description 14
- 239000008107 starch Substances 0.000 claims abstract description 14
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 230000005070 ripening Effects 0.000 claims description 57
- 235000013339 cereals Nutrition 0.000 claims description 28
- 150000001875 compounds Chemical class 0.000 claims description 27
- 241000366676 Justicia pectoralis Species 0.000 claims description 26
- 239000011265 semifinished product Substances 0.000 claims description 23
- 238000002360 preparation method Methods 0.000 claims description 20
- 239000000843 powder Substances 0.000 claims description 19
- 230000032683 aging Effects 0.000 claims description 12
- 238000001035 drying Methods 0.000 claims description 9
- 238000000465 moulding Methods 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 241000196324 Embryophyta Species 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 5
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 4
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 4
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 4
- 238000007792 addition Methods 0.000 claims description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 4
- 235000013336 milk Nutrition 0.000 claims description 4
- 239000008267 milk Substances 0.000 claims description 4
- 210000004080 milk Anatomy 0.000 claims description 4
- 235000020384 spinach juice Nutrition 0.000 claims description 3
- 244000017020 Ipomoea batatas Species 0.000 claims description 2
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 2
- YSXLJTGZMRNQSG-UHFFFAOYSA-L disodium;6-amino-5-[[2-[4-[2-[4-[2-[(2-amino-5-sulfonatonaphthalen-1-yl)diazenyl]phenyl]sulfonyloxyphenyl]propan-2-yl]phenoxy]sulfonylphenyl]diazenyl]naphthalene-1-sulfonate Chemical compound [Na+].[Na+].C1=CC=C2C(N=NC3=CC=CC=C3S(=O)(=O)OC3=CC=C(C=C3)C(C)(C=3C=CC(OS(=O)(=O)C=4C(=CC=CC=4)N=NC=4C5=CC=CC(=C5C=CC=4N)S([O-])(=O)=O)=CC=3)C)=C(N)C=CC2=C1S([O-])(=O)=O YSXLJTGZMRNQSG-UHFFFAOYSA-L 0.000 claims description 2
- 235000020419 dragon fruit juice Nutrition 0.000 claims description 2
- 239000007858 starting material Substances 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 7
- 238000000034 method Methods 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract 2
- 229920001592 potato starch Polymers 0.000 abstract 2
- 241000209140 Triticum Species 0.000 abstract 1
- 235000021307 Triticum Nutrition 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 235000013373 food additive Nutrition 0.000 abstract 1
- 239000002778 food additive Substances 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 238000003490 calendering Methods 0.000 description 7
- 238000005516 engineering process Methods 0.000 description 4
- 235000014347 soups Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 244000157072 Hylocereus undatus Species 0.000 description 1
- 235000018481 Hylocereus undatus Nutrition 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 235000020795 whole food diet Nutrition 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
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
Landscapes
- Noodles (AREA)
Abstract
The invention relates to potato leafy noodles and a production method thereof. The potato leafy noodles are made with the following materials according to parts by weight: 9000-11000 parts of whole potato flour, 9000-11000 parts of wheat flour, 45-55 parts of cassava starch, and 0.4-0.6 part of edible salt. The production method of the potato leafy noodles involves: adding the above materials proportionally, mixing, cooking three times, and adding water three times. There is no need to add any food additive, the technical problems of a combining process of leafy noodles from whole potato flour such as proneness to breakage, adhesion and turbidity are broken through, the produced products are imparted rich nutrition, comprehensive balance, good consumption convenience and chewiness as well as smoothness and softness and become a healthy staple food for people's lives.
Description
Technical field
The invention belongs to field of food, particularly a kind of Rhizoma Solani tuber osi face leaf and preparation method thereof.
Background technology
Rhizoma Solani tuber osi is the wholefood that the whole world is generally acknowledged, rich in dietary fiber, vitamin (carotene, dimension
Raw element C, thiamine, riboflavin, nicotinic acid etc.), the needed by human body such as mineral (calcium, phosphorus, ferrum etc.)
Nutrient, its protein composition is rationally, it is necessary to amino acid content is the highest.Rhizoma Solani tuber osi is not only grain but also is
Vegetable, has underground Fructus Mali pumilae and the title of the second bread, is one of important staple food of country such as American-European, China its
Situation as staple food is the most rare.It main reason is that, does not obtain meeting our people's diet mouth
The Rhizoma Solani tuber osi staple food form of taste.The staple food of our people is generally rice and noodles.
Rhizoma Solani tuber osi noodle product of the prior art is due to the problem that there is easy muddy soup so that the Ma Ling on market
Potato noodles do not have widely by the most well-established.
Summary of the invention
It is an object of the invention to overcome deficiency of the prior art, it is provided that a kind of Rhizoma Solani tuber osi face leaf and preparation thereof
Method.Concrete technical scheme is: a kind of Rhizoma Solani tuber osi face leaf, including the raw material of following masses part: Rhizoma Solani tuber osi
Full powder 0.9-1.1 ten thousand parts, flour 0.9-1.1 ten thousand parts, tapioca starch 45-55 part, Sal 0.4-0.6 part.
Preferably, including the raw material of following masses part: potato full-powder 10,000 parts, 10,000 parts of flour, Maninot esculenta crantz.
50 parts of powder, Sal 0.5 part.
The present invention also provides for the preparation method of a kind of Rhizoma Solani tuber osi face as above leaf, comprises the following steps:
Step one, potato full-powder, flour, tapioca starch, Sal are put in mixing and blending machine by proportioning,
Add water and be stirred uniformly, obtaining broken flour grain;
Step 2, broken flour grain is put in compound aging machine, carry out ripening for the first time, ripening for the first time
Time is 1-4 minute;
Step 3, the broken flour grain after step 2 ripening is put into compound presser carry out compound tabletting, then lead to
Later section calendering, molding obtains bar shaped semi-finished product;
Step 4, bar shaped semi-finished product are prepared fresh-cut potato face leaf by former;
Step 5, fresh-cut potato face leaf is dried, obtains Rhizoma Solani tuber osi face leaf.
Preferably, the curing time is 2 minutes for the first time.
Further, in step one, water with the proportion by weight of potato full-powder is: water 0.4-0.6 ten thousand parts, horse
10,000 parts of the full powder of bell potato.
Further, point 3 additions after water 3 decile in step one, after needing to stir after adding water every time
Carry out again adding water next time.Divide 3 addition water to be conducive to each component to mix evenly, promote the bonding of each component
Degree, avoids increasing mixing time because of mixing heterogeneity simultaneously.
Further, step 2 is specially and is put in compound aging machine by broken flour grain, starts compound aging machine
Make its middling speed operate, rotating speed be 46-55 circle/minute, carry out for the first time ripening, the time of ripening for the first time is
1-4 minute.
Further, step 3 also includes the bar shaped semi-finished product obtained carry out second time ripening;Step 4 is also
Third time ripening is carried out including the fresh-cut potato face leaf that will obtain.Carrying out ripening in three times makes ripening very
Fully, be conducive to promoting the chewy of Rhizoma Solani tuber osi face leaf so that it is non-friable, be difficult to muddy soup, solve Rhizoma Solani tuber osi
The problem of the complete poor easy embrittlement of powder cohesive.Preferably, the curing time is 1-3 minute for the second time;For the third time
Curing time is 1-3 minute.
Further, step 5 specifically, fresh-cut potato face leaf is dried by stripe shape multilamellar drying plant,
Obtain Rhizoma Solani tuber osi face leaf.
Further, water is replaced to carry out the preparation of Rhizoma Solani tuber osi face leaf with soda water or bean milk.Soda water is heated
Carbon dioxide can be produced after drying, be conducive to the internal structure changing Rhizoma Solani tuber osi face leaf that its internal generation is permitted
Many spaces so that when adding condiment and eating this Rhizoma Solani tuber osi face leaf, more tasty, improve mouthfeel.Bean milk
Be conducive to promoting the plant protein content of Rhizoma Solani tuber osi face leaf, and promote mouthfeel.
Further, described step one also includes adding spinach juice, purple sweet potato juice, Fructus Lycopersici esculenti juice, chocolate powder
Or red Dragonfruit Juice so that the described broken flour grain obtained presents green, purple, redness, coffee respectively
Coffee color or red Hylocereus undatus color.The addition of color makes face leaf more can attract child, increases the appetite of child,
More enjoyed by children.
Further, the shape of described fresh-cut potato face leaf is butterfly-like or Folium Salicis Babylonicae shape.
The Rhizoma Solani tuber osi face leaf that the present invention provides, by adding tapioca starch and Sal, three ripenings, successfully breaks through
The technical barriers such as in Rhizoma Solani tuber osi face leaf production process, molding is difficult, frangible, resistant to cook, easy muddy soup, and permissible
According to tapioca starch add number, and improve the accounting rate of potato full-powder, it is not necessary to use additive.This
Bright Rhizoma Solani tuber osi face leaf is rich in mineral such as abundant vitamin C, vitamin B etc., dietary fiber and calcium, zinc
Matter, and fat content is low, aminoacid composition rationally, is the most suitable a kind of healthy staple food of a kind of grown-ups and children.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention will be further described, and following example are intended to this product is described
Rather than limitation of the invention further.All of equipment and raw material etc. are all commercially available or one's own profession
Industry is commonly used.Technical scheme used by the present invention or expression way, if not otherwise specified, be art technology
Well known to personnel.
Embodiment 1:
The preparation method of a kind of Rhizoma Solani tuber osi of present invention face leaf comprises the following steps:
Step one, by 10 kilograms of potato full-powders, 10 kilograms of flour, 50 grams of tapioca starch, 0.5 gram of Sal,
And add 4.8 kg water and carry out being again stirring for uniformly, obtaining broken flour grain;
Step 2, broken flour grain is put in compound aging machine, carry out ripening for the first time, ripening for the first time
Time is 2 minutes;
Step 3, the broken flour grain after step 2 ripening is put into compound presser carry out compound tabletting, then lead to
Later section calendering, molding obtains bar shaped semi-finished product, and these bar shaped semi-finished product carry out second time ripening, the ripest
The change time is 1.5 minutes;
Step 4, the bar shaped semi-finished product after second time ripening are prepared fresh-cut horse by face leaf former
Bell potato face leaf, carries out third time ripening by this fresh-cut potato face leaf, and the curing time is 1.5 minutes for the third time;
Step 5, the fresh-cut potato face leaf after third time ripening is done by stripe shape multilamellar drying plant
Dry, obtain Rhizoma Solani tuber osi face leaf.
Embodiment 2:
The preparation method of a kind of Rhizoma Solani tuber osi of present invention face leaf comprises the following steps:
Step one, by 9 kilograms of potato full-powders, 10 kilograms of flour, 55 grams of tapioca starch, 0.4 gram of Sal,
And add 4 kg water and carry out being again stirring for uniformly, obtaining broken flour grain;
Step 2, broken flour grain is put in compound aging machine, carry out ripening for the first time, ripening for the first time
Time is 1 minute;
Step 3, the broken flour grain after step 2 ripening is put into compound presser carry out compound tabletting, then lead to
Later section calendering, molding obtains bar shaped semi-finished product, and these bar shaped semi-finished product carry out second time ripening, the ripest
The change time is 2 minutes;
Step 4, the bar shaped semi-finished product after second time ripening are prepared fresh-cut horse by face leaf former
Bell potato face leaf, carries out third time ripening by this fresh-cut potato face leaf, and the curing time is 2 minutes for the third time;
Step 5, the fresh-cut potato face leaf after third time ripening is done by stripe shape multilamellar drying plant
Dry, obtain Rhizoma Solani tuber osi face leaf.
Embodiment 3:
The preparation method of a kind of Rhizoma Solani tuber osi of present invention face leaf comprises the following steps:
Step one, by 11 kilograms of potato full-powders, 11 kilograms of flour, 45 grams of tapioca starch, 0.6 gram of Sal,
And (3 etc. divide water, add in three times, and stirring after adding water is carried out next time again to add 6 kg water every time
Add water) carry out being again stirring for uniformly, obtaining broken flour grain;
Step 2, broken flour grain is put in compound aging machine, carry out ripening for the first time, ripening for the first time
Time is 5 minutes;
Step 3, the broken flour grain after step 2 ripening is put into compound presser carry out compound tabletting, then lead to
Later section calendering, molding obtains bar shaped semi-finished product;
Step 4, the bar shaped semi-finished product after second time ripening are prepared fresh-cut horse by face leaf former
Bell potato face leaf;
Step 5, the fresh-cut potato face leaf after third time ripening is done by stripe shape multilamellar drying plant
Dry, obtain Rhizoma Solani tuber osi face leaf.
Embodiment 4:
The preparation method of a kind of Rhizoma Solani tuber osi of present invention face leaf comprises the following steps:
Step one, by 10 kilograms of potato full-powders, 10 kilograms of flour, 50 grams of tapioca starch, 0.5 gram of Sal,
And add 4.5 kilograms of soda water and carry out being again stirring for uniformly, obtaining broken flour grain;
Step 2, broken flour grain is put in compound aging machine, carry out ripening for the first time, ripening for the first time
Time is 2 minutes;
Step 3, the broken flour grain after step 2 ripening is put into compound presser carry out compound tabletting, then lead to
Later section calendering, molding obtains bar shaped semi-finished product, and these bar shaped semi-finished product carry out second time ripening, the ripest
The change time is 2 minutes;
Step 4, the bar shaped semi-finished product after second time ripening are prepared fresh-cut horse by face leaf former
Bell potato face leaf, carries out third time ripening by this fresh-cut potato face leaf, and the curing time is 2 minutes for the third time;
Step 5, the fresh-cut potato face leaf after third time ripening is done by stripe shape multilamellar drying plant
Dry, obtain Rhizoma Solani tuber osi face leaf.
Embodiment 5
The preparation method of a kind of Rhizoma Solani tuber osi of present invention face leaf comprises the following steps:
Step one, by 10 kilograms of potato full-powders, 10 kilograms of flour, 50 grams of tapioca starch, 0.5 gram of Sal,
And add 5 kilograms of bean milk and carry out being again stirring for uniformly, obtaining broken flour grain;
Step 2, broken flour grain is put in compound aging machine, carry out ripening for the first time, ripening for the first time
Time is 3 minutes;
Step 3, the broken flour grain after step 2 ripening is put into compound presser carry out compound tabletting, then lead to
Later section calendering, molding obtains bar shaped semi-finished product, and these bar shaped semi-finished product carry out second time ripening, the ripest
The change time is 1 minute;
Step 4, the bar shaped semi-finished product after second time ripening are prepared fresh-cut horse by face leaf former
Bell potato face leaf, carries out third time ripening by this fresh-cut potato face leaf, and the curing time is 1 minute for the third time;
Step 5, the fresh-cut potato face leaf after third time ripening is done by stripe shape multilamellar drying plant
Dry, obtain Rhizoma Solani tuber osi face leaf.
Embodiment 6
The preparation method of a kind of Rhizoma Solani tuber osi of present invention face leaf comprises the following steps:
Step one, by 10 kilograms of potato full-powders, 10 kilograms of flour, 50 grams of tapioca starch, 0.5 gram of Sal,
And add 4 kg water and 1 kilogram of spinach juice carries out being again stirring for uniformly, obtaining broken flour grain;
Step 2, broken flour grain is put in compound aging machine, carry out ripening for the first time, ripening for the first time
Time is 2 minutes;
Step 3, the broken flour grain after step 2 ripening is put into compound presser carry out compound tabletting, then lead to
Later section calendering, molding obtains bar shaped semi-finished product, and these bar shaped semi-finished product carry out second time ripening, the ripest
The change time is 1 minute;
Step 4, the bar shaped semi-finished product after second time ripening are prepared fresh-cut horse by face leaf former
Bell potato face leaf, carries out third time ripening by this fresh-cut potato face leaf, and the curing time is 1 minute for the third time;
Step 5, the fresh-cut potato face leaf after third time ripening is done by stripe shape multilamellar drying plant
Dry, obtain Rhizoma Solani tuber osi face leaf.
The preferred embodiment of the present invention described in detail above.Should be appreciated that those of ordinary skill in the art
Just many modifications and variations can be made according to the design of the present invention without creative work.Therefore, all technology neck
In territory, technical staff is the most on the basis of existing technology by logical analysis, reasoning or limited
Test available technical scheme, all should be in the protection domain being defined in the patent claims.
Claims (10)
1. a Rhizoma Solani tuber osi face leaf, it is characterised in that include the raw material of following masses part: potato full-powder 0.9-1.1 ten thousand parts, flour 0.9-1.1 ten thousand parts, tapioca starch 45-55 part, Sal 0.4-0.6 part.
2. Rhizoma Solani tuber osi face as claimed in claim 1 leaf, it is characterised in that include the raw material of following masses part: potato full-powder 10,000 parts, 10,000 parts of flour, tapioca starch 50 parts, Sal 0.5 part.
3. the preparation method of a Rhizoma Solani tuber osi face as claimed in claim 1 leaf, it is characterised in that comprise the following steps:
Step one, potato full-powder, flour, tapioca starch, Sal are put in mixing and blending machine by proportioning, add water and be stirred uniformly, obtaining broken flour grain;
Step 2, putting in compound aging machine by described broken flour grain, carry out ripening for the first time, the time of ripening for the first time is 1-4 minute;
Step 3, the broken flour grain after described step 2 ripening is put into compound presser carrying out compound tabletting, then rolled by back segment, molding obtains bar shaped semi-finished product;
Step 4, described bar shaped semi-finished product are prepared fresh-cut potato face leaf by former;
Step 5, described fresh-cut potato face leaf is dried, obtains Rhizoma Solani tuber osi face leaf.
4. the preparation method of Rhizoma Solani tuber osi face as claimed in claim 3 leaf, it is characterised in that water described in described step one with the proportion by weight of described potato full-powder is: water 0.4-0.6 ten thousand parts, potato full-powder 10,000 parts.
5. the preparation method of Rhizoma Solani tuber osi face as claimed in claim 4 leaf, it is characterised in that point 3 additions after water 3 decile described in described step one, carries out next time adding water after needing to stir after adding water every time again.
6. the preparation method of Rhizoma Solani tuber osi face as claimed in claim 3 leaf, it is characterized in that, described step 2 is specially to be put in compound aging machine by described broken flour grain, starting compound aging machine makes its middling speed operate, rotating speed be 46-55 circle/minute, carrying out ripening for the first time, the time of ripening for the first time is 1-4 minute.
7. the preparation method of Rhizoma Solani tuber osi face as claimed in claim 3 leaf, it is characterised in that described step 3 also includes the bar shaped semi-finished product obtained carry out second time ripening;Described step 4 also includes the fresh-cut potato face leaf obtained carries out third time ripening.
8. the preparation method of Rhizoma Solani tuber osi face as claimed in claim 3 leaf, it is characterised in that described step 5, specifically, be dried by stripe shape multilamellar drying plant by described fresh-cut potato face leaf, obtains described Rhizoma Solani tuber osi face leaf.
9. the preparation method of Rhizoma Solani tuber osi face as claimed in claim 3 leaf, it is characterised in that described step one also includes adding spinach juice, purple sweet potato juice, Fructus Lycopersici esculenti juice, chocolate powder or red Dragonfruit Juice.
10. the preparation method of Rhizoma Solani tuber osi face as claimed in claim 3 leaf, it is characterised in that replace water to carry out the preparation of Rhizoma Solani tuber osi face leaf with soda water or bean milk.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201610339422.0A CN105995761A (en) | 2016-05-18 | 2016-05-18 | Potato leafy noodles and production method thereof |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201610339422.0A CN105995761A (en) | 2016-05-18 | 2016-05-18 | Potato leafy noodles and production method thereof |
Publications (1)
Publication Number | Publication Date |
---|---|
CN105995761A true CN105995761A (en) | 2016-10-12 |
Family
ID=57095245
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201610339422.0A Pending CN105995761A (en) | 2016-05-18 | 2016-05-18 | Potato leafy noodles and production method thereof |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN105995761A (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107114680A (en) * | 2017-05-31 | 2017-09-01 | 成都鲜美诚食品有限公司 | Superlastic alimentary paste |
CN111616338A (en) * | 2019-08-12 | 2020-09-04 | 盐津铺子食品股份有限公司 | Preparation method of baked composite potato chips |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104621476A (en) * | 2015-01-13 | 2015-05-20 | 四川光友薯业有限公司 | Instant potato wrapper and processing method thereof |
CN105433248A (en) * | 2015-11-27 | 2016-03-30 | 安徽家味食品有限公司 | Making method for potato noodles |
-
2016
- 2016-05-18 CN CN201610339422.0A patent/CN105995761A/en active Pending
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104621476A (en) * | 2015-01-13 | 2015-05-20 | 四川光友薯业有限公司 | Instant potato wrapper and processing method thereof |
CN105433248A (en) * | 2015-11-27 | 2016-03-30 | 安徽家味食品有限公司 | Making method for potato noodles |
Non-Patent Citations (1)
Title |
---|
徐秋水著: "《各类面条生产技术》", 31 July 1988, 北京:中国食品出版社出版 * |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107114680A (en) * | 2017-05-31 | 2017-09-01 | 成都鲜美诚食品有限公司 | Superlastic alimentary paste |
CN111616338A (en) * | 2019-08-12 | 2020-09-04 | 盐津铺子食品股份有限公司 | Preparation method of baked composite potato chips |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN101601418A (en) | Flower-color steamed bread slice and production method thereof | |
CN104543720B (en) | A kind of full cereal naked oats gluten and preparation method thereof | |
CN104543722B (en) | A kind of full cereal highland barley gluten and preparation method thereof | |
CN101849634A (en) | Production process of colored sweet potato noodles | |
CN105995507A (en) | Potato and rice noodles with egg and production method thereof | |
CN103082168A (en) | Infant nutritional rice powder beneficial for blood enriching and digestion aiding | |
CN102475102A (en) | Fig moon cake and preparation method thereof | |
CN103053934B (en) | Nutrient and healthy dumpling and preparation method thereof | |
CN104146038A (en) | Salty cassava and chive biscuit and making method thereof | |
CN107821523A (en) | A kind of children special-purpose leisure food-quinoa high protein wafer formula and preparation method thereof | |
CN103478548A (en) | Nutritional rice flour for infants beneficial to digestion and absorption and preparation method thereof | |
CN105995761A (en) | Potato leafy noodles and production method thereof | |
CN104206495A (en) | Hard biscuit and preparing method of hard biscuit | |
CN102177941A (en) | Method for preparing superfine medlar health care biscuit | |
CN104839298A (en) | Nutritional health-caring biscuit | |
CN102948445A (en) | Fig moon cake and making method thereof | |
CN102342430A (en) | Preparation method of nutritional pumpkin noodles | |
CN101791090A (en) | Functional convenient buckwheat food and method for making same | |
CN105942192A (en) | Potato fine dried noodles and production method thereof | |
CN105639441A (en) | Spinach-sheep bone soup fine dried noodles | |
CN106172630A (en) | A kind of Mel cake and preparation method thereof | |
CN104381406A (en) | Delicious leisure biscuit and preparation method thereof | |
CN105918850A (en) | Whole potato flour noodles adding spirulina and making method of noodles | |
CN103919083A (en) | Sweet potato rice and preparation method thereof | |
CN104172106A (en) | Preparation method of sauce for bread |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161012 |