CN106509626B - Potato complete utilization noodles and preparation method thereof - Google Patents
Potato complete utilization noodles and preparation method thereof Download PDFInfo
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- CN106509626B CN106509626B CN201610830952.5A CN201610830952A CN106509626B CN 106509626 B CN106509626 B CN 106509626B CN 201610830952 A CN201610830952 A CN 201610830952A CN 106509626 B CN106509626 B CN 106509626B
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Abstract
The invention discloses a kind of preparation methods of potato complete utilization noodles, including peeling, mashing and face, curing, tabletting, slitting, drying and cutting step, wherein mashing step are as follows: cut peeled potatoes into pieces, being rapidly added in beater is submerged in it in water phase or slurries and is performed under heating conditions mashing, to obtain the slurries that temperature is 80~85 DEG C；It is then that slurries, flour and konjaku powder are poured into progress and face in dough mixing machine in proportion with face；Curing time 10~15min more than the conventional curing time.The invention also discloses the potato complete utilization noodles that the above method is prepared.The method of the present invention can effectively prevent potato brown stain, increase noodles ductility, reduce noodles strip-breaking rate, preferably overcome potato full-powder bad adhesion and the uppity defect of noodles quality.The noodles strip-breaking rate being prepared is low, cost is small, nutritive value is high.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of potato complete utilization noodles and preparation method thereof.
Background technique
Potato also known as potato originate in South America andes region, in China, the U.S., Russia, India, Ukraine
Equal states are planted extensively, wherein China is the country that potato total output is most in the world.Potato carbon water rich in
Compound, protein, cellulose, fat, various vitamin and minerals, it is main greatly with paddy, wheat, corn and referred to as Chinese four
Grain crop, trophic component are much better than our rice used in everyday, flour.Staple food is made in potato to not only contribute to improve
China's staple food grain yield increases staple food kind, and can also promote staple food nutritional ingredient, improves China's dietary nutrition of urban residents structure.
By a kind of method of potato staple food be extract potato starch, recycle the starch of extraction, with wheat flour or
Flour product is made by mixing in grain dust.But due to the extraction process of potato starch complexity, and the chemical reagent such as alkali need to be added,
There is only food safety hazards, and it is original also to lose potato using staple foods such as the steamed buns that potato starch is raw material production
Flavor and nutritive value.
Be by another method of potato staple food be prepared into potato full-powder, including be prepared into potato granular powder and
Potato snowflake powder.The manufacture craft of potato granular powder is: potato fresh goods raw material → cleaning → peeling → blanching → is precooked
→ boiling → mixing → cooling → pneumatic conveying drying → fluidized bed drying → screening；The manufacture craft of potato snowflake powder is: Ma Ling
Potato fresh goods raw material → cleaning → peeling → blanching → is precooked → boiling → roller drying → crushing.The system of the full powder of two breeds of horses bell potato
Standby technique is required to that clean potato fresh goods raw material is first processed into cooked food potato through boiling, and not only process route is complicated,
Cumbersome, equipment investment is big, high production cost, and product quality is easy to happen fluctuation, and color is whiter, enzymatic browning to obtain
The lower ripe potato of rate or potato fabricated product before boiling step, are needed in low pH and 95 DEG C or more of hot water to going
Potato after skin carries out blanching or chemically does color protection treatment, and there are food safety risks.In addition, fresh potato contains
70% or more moisture in full powder process, not only causes a large amount of of the soluble components such as moisture and vitamin B, vitamin C
It is lost, and potato full-powder poor adhesion, is not easy that uniform and stable noodle product is made.
Summary of the invention
Technical problem to be solved by the invention is to provide a kind of potato complete utilization noodles and preparation method thereof, with abundant
The moisture contained using fresh potato itself and reduction nutrition loss as few as possible.
In order to solve the above technical problems, the technical solution that the present invention designs is as follows:
1) it removes the peel: fresh potato being cleaned, peeling；
2) it is beaten: peeled potatoes being cut into pieces, is rapidly added in beater and is performed under heating conditions mashing, with
The slurries for being 80~85 DEG C to temperature；Before mashing starts, 90~100 DEG C of a small amount of water is first added or a small amount of water is first added and again will
It is heated to 90~100 DEG C, is then submerged in it in water phase the potato small pieces being cut into addition beater and is beaten,
In continuous production process, subsequent mashing then plays lubrication, temperature conduction and prevent-browning with the slurries substitution water phase got in advance and makees
With a small amount of water phase being initially added in this way for finally obtained slurries, ignore completely by weight；
And face 3): slurries are poured into dough mixing machine, by slurries: flour: the weight ratio of konjaku powder is 100:100~170:
Flour and konjaku powder, progress and face is added in 0~2 ratio；
4) it cures: curing time 10~15min more than the conventional curing time；Preferably, the curing time is 20~25min；
5) tabletting, slitting, drying, cutting are to get potato complete utilization noodles.
Further, in the step 3), flour is wheat flour or wheat flour and Buckwheat flour, corn flour, swallow
The mixed flour of at least one of wheat flour three.
Further, in the step 3), slurries: flour: the weight ratio of konjaku powder is 100:110~135:1~2.
Further, in the step 3), the temperature range of material is 45~55 DEG C.
Further, in the step 3), when flour is wheat flour and Buckwheat flour, corn flour, oat flour three
When the mixed flour of at least one of person, content of the wheat flour in mixed flour is not less than 70%.
The invention has the following beneficial effects:
1) it is beaten under heating and aqueous conditions, not only there is preferable lubrication, temperature conduction effect, but also can effectively prevent
The brown stain of potato and the slurries for obtaining higher temperature can increase noodles in this way, carrying out under the conditions of 45~55 DEG C with face
Ductility, reduces the strip-breaking rate of noodles, preferably overcomes potato full-powder bad adhesion and the uppity defect of noodles quality.
2) since potato moisture content is 70% or more, to complete utilization is carried out after potato mashing, dehydration has both been overcome
It prepares potato full-powder complex process, energy consumption serious, higher cost and haves the defects that food safety risk, in turn avoid Ma Ling
The loss of potato nutritional ingredient.
3) in the case that larger in potato slurries additional proportion and flour additional proportion is relatively small, konjaku powder is added
The finish of noodles can not only be increased, but also the ductility of noodles can be dramatically increased.
4) due to that flour can be made to be uniformly mixed with dehydrated potato powder rapidly when slurry content is relatively high and face.
5) due to reducing pulverizing process, process flow substantially shortens, and cost is greatly reduced.
Specific embodiment
Below in conjunction with specific embodiment, the present invention is described in further detail.
In this embodiment, for 75.8g, vitamin B1 is average moisture in the every 100g of the fresh potato used
0.15mg, vitamin B2 0.05mg, vitamin B6 0.30mg, Vitamin C content 10.5mg, remaining is carbon hydrate
The ingredients such as object, protein, fat, carrotene, vitamin A and microelement.Wheat flour average moisture is 14.0%, dimension life
Plain B1, vitamin B2, vitamin B6 and Vitamin C content are not detected.
Embodiment 1
1) remove the peel: the fresh potato that 500Kg is cleaned is removed the peel.
2) it is beaten: peeled potatoes is cut into pieces, being rapidly added equipped with weight is mashing that 50Kg temperature is 95 DEG C of water
Mashing is performed under heating conditions in machine, to obtain the slurries that temperature is 80~85 DEG C；The specific size of small pieces is making slurries
Using effect when standby noodles does not have an impact, but in the present embodiment, using 4~5mm*4~5mm*2~3mm (long * wide *
It is thick) small pieces be beaten it is more convenient.
Above-mentioned steps 1)~2) be carried out continuously, be added to the peeling in beater, the potato after slice should be able to
It was accomplished fluently by the water phase being previously joined into beater or previously the slurries being retained in beater and was flooded, the slurries of removal
Be maintained at 80~85 DEG C of ranges in front.
To be adapted with the capacity of beater, the weight for the water being initially added is 50Kg, and weight is fresh potato
10%, and the fresh potato for needing to be beaten is more, the weight for the water being initially added is lower relative to the content of fresh potato.?
In industrial continuous generation, a small amount of water phase being initially added for finally obtained slurries, ignore completely by weight.
3) and face: slurries being poured into dough mixing machine, wheat flour is added and konjaku powder carries out and face, wherein slurries: is small
Wheat flour: when the weight ratio of konjaku powder is 100:110:2 and face, temperature of charge is maintained between 45~55 DEG C.
4) cure: the curing time is general relative to conventional curing time (curing time for referring to SB/T 10072-92 requirement)
More 10~15min；That is 20~25min or more is 20min in this specific embodiment.
5) tabletting, slitting, drying, cutting are to get potato complete utilization noodles.
Gained potato complete utilization noodles are smooth, ductility is good, strip-breaking rate is low, in every 100g noodles (moisture content 14.1%)
It is 0.06mg, vitamin B2 0.02mg, vitamin B6 0.13mg, vitamin C 4.5mg containing vitamin B1.
Embodiment 2
1) remove the peel: the fresh potato that 5000Kg is cleaned is removed the peel.
2) it is beaten: peeled potatoes is cut into 4~5mm*4~5mm*2~3mm small pieces, be rapidly added and be equipped with weight
50Kg temperature is is performed under heating conditions mashing in the beater of 95 DEG C of water, to obtain the slurries that temperature is 80~85 DEG C.
3) and face: slurries being poured into dough mixing machine, wheat flour is added and konjaku powder carries out and face, wherein slurries: is small
Wheat flour: when the weight ratio of konjaku powder is 100:125:1 and face, temperature of charge is maintained between 45~55 DEG C.
4) it cures: curing 22min.
5) tabletting, slitting, drying, cutting are to get potato complete utilization noodles.
Gained potato complete utilization noodles are smooth, ductility is good, strip-breaking rate is low, in every 100g noodles (moisture content 14.2%)
It is 0.06mg, vitamin B2 0.02mg, vitamin B6 0.12mg, vitamin C 4.1mg containing vitamin B1.
Embodiment 3
1) remove the peel: the fresh potato that 500Kg is cleaned is removed the peel.
2) it is beaten: peeled potatoes is cut into 4~5mm*4~5mm*2~3mm small pieces, be rapidly added and be equipped with weight
50Kg temperature is is performed under heating conditions mashing in the beater of 95 DEG C of water, to obtain the slurries that temperature is 80~85 DEG C；
3) and face: slurries being poured into dough mixing machine, wheat flour is added and konjaku powder carries out and face, wherein slurries: is small
Wheat flour: when the weight ratio of konjaku powder is 100:130:0.6 and face, temperature of charge is maintained between 45~55 DEG C.
4) it cures: curing 20min.
5) tabletting, slitting, drying, cutting are to get potato complete utilization noodles.
Gained potato complete utilization noodles are smooth, ductility is good, strip-breaking rate is low, in every 100g noodles (moisture content 14.0%)
It is 0.05mg, vitamin B2 0.02mg, vitamin B6 0.11mg, vitamin C 3.6mg containing vitamin B1.
From Examples 1 to 3 as can be seen that noodles vitamin B prepared by the present invention, Vitamin C content are relative to potato
The noodles retention rate of full powder preparation is high (the noodles mentioned component content detection value of potato full-powder preparation is 0).
Embodiment 4
1) remove the peel: the fresh potato that 5000Kg is cleaned is removed the peel.
2) it is beaten: peeled potatoes is cut into 4~5mm*4~5mm*2~3mm small pieces, be rapidly added and be equipped with weight
50Kg temperature is is performed under heating conditions mashing in the beater of 95 DEG C of water, to obtain the slurries that temperature is 80~85 DEG C；
3) and face: slurries being poured into dough mixing machine, flour is added and konjaku powder carries out and face, wherein slurries: flour: evil spirit
The weight ratio of taro fine powder is 100:135:1.The flour is the mixed of wheat flour and Buckwheat flour (moisture content 13.8%)
Object is closed, in the flour, when the weight ratio of wheat flour and Buckwheat flour is 7:2 and face, temperature of charge is maintained at 45~55 DEG C
Between.
4) it cures: curing 20min.
5) tabletting, slitting, drying, cutting are to get potato complete utilization noodles.
Gained potato complete utilization noodles are smooth, ductility is good, strip-breaking rate is low.
Claims (4)
1. a kind of preparation method of potato complete utilization noodles, it is characterised in that: method includes the following steps:
1) it removes the peel: fresh potato being cleaned, peeling；
2) it is beaten: peeled potatoes being cut into pieces, is rapidly added in beater and is performed under heating conditions mashing, to obtain temperature
The slurries that degree is 80~85 DEG C；Before mashing starts, 90~100 DEG C of a small amount of water is first added or a small amount of water is first added is added again
Then the potato small pieces being cut into addition beater is submerged in it in water phase and is beaten by heat to 90~100 DEG C, subsequent
Mashing is then that potato small pieces are submerged in slurries and carry out；
3) and face: slurries being poured into dough mixing machine, by slurries: flour: the weight ratio of konjaku powder is 100:110~135:1~2
Ratio flour and konjaku powder is added, carry out and face；Temperature range with material when face is 45~55 DEG C；
4) cure: the curing time is 20~25min；
5) tabletting, slitting, drying, cutting are to get potato complete utilization noodles.
2. the preparation method of potato complete utilization noodles according to claim 1, it is characterised in that:
In the step 3), flour be wheat flour or wheat flour and Buckwheat flour, corn flour, in oat flour three extremely
The mixed flour of few one.
3. the preparation method of potato complete utilization noodles according to claim 1 or 2, it is characterised in that:
In the step 3), flour is the mixed of wheat flour and at least one of Buckwheat flour, corn flour, oat flour three
Flour is closed, and content of the wheat flour in mixed flour is not less than 70%.
4. the potato complete utilization noodles of any one of claims 1 to 3 the method preparation.
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| CN201610830952.5A CN106509626B (en) | 2016-09-19 | 2016-09-19 | Potato complete utilization noodles and preparation method thereof |
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| CN106509626B true CN106509626B (en) | 2019-08-20 |
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108029961A (en) * | 2017-12-27 | 2018-05-15 | 吉林农业大学 | One kind is without seitan without allergy corn potato nutritional noodles and its production method |
| CN108244483A (en) * | 2018-01-11 | 2018-07-06 | 内蒙古工业大学 | A kind of oat potato noodles and preparation method thereof |
| CN109645401A (en) * | 2018-12-17 | 2019-04-19 | 中国农业科学院农产品加工研究所 | A kind of preparation method of potato pulp dough and its device of Continuous maching |
| CN111096430A (en) * | 2019-12-26 | 2020-05-05 | 翟俊杰 | Process for preparing potato products from fresh potatoes |
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| CN102835705A (en) * | 2012-09-06 | 2012-12-26 | 邯郸永丰果蔬汁有限公司 | Preparation method for potato concentrated juice |
| KR20130060407A (en) * | 2011-11-30 | 2013-06-10 | 김수균 | Manufacturing method of potato noodle |
| CN103431464A (en) * | 2013-07-25 | 2013-12-11 | 无锡添然农林科技有限公司 | Preparation method for colorful potato pulp juice |
| CN105146331A (en) * | 2015-09-29 | 2015-12-16 | 中国包装和食品机械有限公司 | Making technology for potato noodles |
| CN105380101A (en) * | 2015-11-17 | 2016-03-09 | 湖北省农业科学院农产品加工与核农技术研究所 | Potato hot-dry noodle product with instant fresh and wet noodle form and production method of potato hot-dry noodle product |
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- 2016-09-19 CN CN201610830952.5A patent/CN106509626B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20130060407A (en) * | 2011-11-30 | 2013-06-10 | 김수균 | Manufacturing method of potato noodle |
| CN102835705A (en) * | 2012-09-06 | 2012-12-26 | 邯郸永丰果蔬汁有限公司 | Preparation method for potato concentrated juice |
| CN103431464A (en) * | 2013-07-25 | 2013-12-11 | 无锡添然农林科技有限公司 | Preparation method for colorful potato pulp juice |
| CN105146331A (en) * | 2015-09-29 | 2015-12-16 | 中国包装和食品机械有限公司 | Making technology for potato noodles |
| CN105380101A (en) * | 2015-11-17 | 2016-03-09 | 湖北省农业科学院农产品加工与核农技术研究所 | Potato hot-dry noodle product with instant fresh and wet noodle form and production method of potato hot-dry noodle product |
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