CN105995761A - Potato leafy noodles and production method thereof - Google Patents
Potato leafy noodles and production method thereof Download PDFInfo
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- 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
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- rhizoma solani
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- 238000007792 addition Methods 0.000 claims description 4
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- 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
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- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
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- 244000157072 Hylocereus undatus Species 0.000 description 1
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- 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
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- 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
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- 230000004048 modification Effects 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
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- 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
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| 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 |
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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 |
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Application publication date: 20161012 |