CN106616928A - Production method for potato and corn starch noodle - Google Patents
Production method for potato and corn starch noodle Download PDFInfo
- Publication number
- CN106616928A CN106616928A CN201710023126.4A CN201710023126A CN106616928A CN 106616928 A CN106616928 A CN 106616928A CN 201710023126 A CN201710023126 A CN 201710023126A CN 106616928 A CN106616928 A CN 106616928A
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- Prior art keywords
- potato
- starch
- weight
- cornstarch
- poured
- Prior art date
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- 229920002261 Corn starch Polymers 0.000 title claims abstract description 36
- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 36
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 36
- 239000008120 corn starch Substances 0.000 title claims abstract description 35
- 229920001592 potato starch Polymers 0.000 title claims abstract description 26
- 235000012149 noodles Nutrition 0.000 title abstract description 6
- 238000004519 manufacturing process Methods 0.000 title abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- 229920002472 Starch Polymers 0.000 claims abstract description 23
- 235000019698 starch Nutrition 0.000 claims abstract description 23
- 239000008107 starch Substances 0.000 claims abstract description 21
- 235000011837 pasties Nutrition 0.000 claims abstract description 11
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 8
- 229940099112 cornstarch Drugs 0.000 claims description 30
- 229940116317 potato starch Drugs 0.000 claims description 17
- 239000000843 powder Substances 0.000 claims description 11
- 238000002360 preparation method Methods 0.000 claims description 7
- 244000017020 Ipomoea batatas Species 0.000 claims description 5
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 5
- 230000015271 coagulation Effects 0.000 claims description 5
- 238000005345 coagulation Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 241000209140 Triticum Species 0.000 abstract description 5
- 235000021307 Triticum Nutrition 0.000 abstract description 5
- 240000008042 Zea mays Species 0.000 abstract description 5
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 abstract description 5
- 235000002017 Zea mays subsp mays Nutrition 0.000 abstract description 5
- 235000005822 corn Nutrition 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 5
- 235000013312 flour Nutrition 0.000 abstract description 4
- 235000019640 taste Nutrition 0.000 abstract description 3
- 208000003643 Callosities Diseases 0.000 abstract 1
- 206010020649 Hyperkeratosis Diseases 0.000 abstract 1
- 238000004898 kneading Methods 0.000 abstract 1
- 235000012015 potatoes Nutrition 0.000 abstract 1
- 235000013339 cereals Nutrition 0.000 description 4
- 239000013049 sediment Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 210000003608 fece Anatomy 0.000 description 1
- 235000011868 grain product Nutrition 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000010871 livestock manure Substances 0.000 description 1
- 230000000116 mitigating effect Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
Landscapes
- Noodles (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a production method for a potato and corn starch noodle. The steps are as follows: (1) a part of potato starch and a part of corn starch which have the same weight are prepared according to need; (2) the two parts of starches and clean water are prepared according to the weight ratio of 1 to (0.56 to 0.80); (3) the potato starch which accounts for one third of the total weight of the starches is poured into a water pot containing the clean water and uniformly stirred; (4) the water pot is burnt, and when a blocky solidified block appears in the pot, 8 to 20 percent by weight of edible oil is added; and when the potato starch becomes pasty, fire is put out; (5) the corn starch and the remaining potato starch are poured onto a kneading board, and the potato starch paste is poured in and kneaded; (6) the kneaded starch dough is processed into the starch noodle. According to the method disclosed by the invention, the potato and corn starches can be adopted to completely replace flour to produce the starch needle, and moreover, the potato and corn starch noodle is smooth and tastes good. The invention is significant for the broadening of the application of potatoes and corns and the reduction of the usage of wheat.
Description
Technical field
The present invention relates to the preparation method of noodles made from starch, especially the making side of a kind of potato and cornstarch vermicelli
Method, is particularly suitable for using potato and cornstarch to make edible vermicelli.
Background technology
It is well known that our people makes always edible noodles and rice stick using flour and ground rice, seldom adopt
With the starch of other coarse cereals, this has become a kind of specification and custom, and also few people go to change.China is face of ploughing a people more
The insufficient country of product, supply falls short of demand for wheat yield, has to spend a large amount of foreign exchange import wheats to solve this lance every year
Shield.The Ministry of Agriculture formally issues within 2 23rd, 2016《Instruction with regard to advancing Potato Industry exploitation》, it is proposed that by potato
Industry development is carried out as staple food grain product, it is desirable to which people can this favorable planting region is wide, liquid manure requirement be low, yield potential is big, battalion
Support costly potato to treat as daily grain, eat some potatos to relax the contradiction of wheat insufficient supply more, its meaning
Justice is great.The same year, the General Office of the State Council printed and distributed《With regard to the suggestion for further promoting process industry of agricultural products》, should《Meaning
See》In point out " to strengthen the propulsion potato class product staple food grain such as potato.Guiding urban and rural residents expand corn and its processed goods eats and disappears
Take, encourage staple food grain processing industry, wherein give priority to based on potato and corn ".However, even to this day it is not yet found that the department of closing
Or individual has more prominent progress in terms of popularization and application potato and corn.The weak point reality that above-mentioned prior art is present
Making one to feel sorry, also our effort very worth are gone to explore and solved.
The content of the invention
It is an object of the invention to solve the problems, such as that potato and cornstarch fail to be widely applied in prior art, Jing
Cross the test of long period, there is provided a kind of method that potato and cornstarch make vermicelli.Made using the preparation method
Vermicelli can replace completely flour, not there are problems that it is non-caked, no, and lubricate, it is in good taste, liked by people
Love.
Above-mentioned task is realized by this way：A kind of potato and the preparation method of cornstarch vermicelli, it is special
Levy is to carry out as follows：
1. two parts of weight identical farinas and cornstarch are got out on demand；
2. the gross weight of above-mentioned two parts of starch and clear water are pressed into 1:0.56～0.80 percentage by weight is equipped with a clear water；
3. farina is weighed by 1/3 weight of ready potato and cornstarch gross weight, then by these Ma Ling
Sweet potato starch is poured into and fully stirred evenly with the clear water for preparing in pot, till farina is completely dissolved in clear water；
4. hot plate kettle and do not stop stirring, until middle small fire is opened when coagulation of mass block is had in pot, and addition accounts for whole starch
Weight is 8 ~ 20% edible oil；Stop working when farina all becomes pasty state；
5. cornstarch and remaining farina are poured on chopping board and are mixed, then cooked potato in the pasty state is formed sediment
Paste mixing is poured into and crumpled, until powder ball is uniform, pure cunning and it is flexible till；
6. subsequently the powder ball crumpled is processed into vermicelli just may be used.
In the above-mentioned methods, the addition of farina and cornstarch to be respectively to account for 50% as conventional proportioning, but for system
When making narrow, thin, thin vermicelli, farina can be added, and when making wide, thick, thick vermicelli, cornstarch can be added
Some, its adjusting range is suitable to differ 20～30%.The ratio of starch and clear water is with 1:0.68 preferably, such as make it is wide, thick,
During thick vermicelli, the ratio of water can be higher, and when making narrow, thin, thin vermicelli, the ratio of water can be lower.As for edible
The addition of oil is with 1:0.14 is suitable, and when such as making wide, thick, thick vermicelli, the addition of edible oil can be lacked, and is such as made
During narrow, thin, thin vermicelli, edible oil can be higher.
Had the beneficial effect that using the potato of the present invention and the preparation method of cornstarch vermicelli：
The potato and cornstarch powder ball made do not allow it is easily rupturable, it is flexible, variously-shaped vermicelli can be made completely,
Jing steams, boils, stewing also will not deform.Vermicelli after boiling are in good taste, smooth, do not affect appetite.As can be seen here, can using the present invention
Potato and cornstarch are applied into the field that flour manufactures dessert, the use model of potato and corn has greatly been expanded
Enclose, the call of the totally linearization Ministry of Agriculture and the General Office of the State Council very helpful to mitigation wheat short supply phenomenon, its meaning is
Great.
Specific embodiment
As follows by embodiment, the present invention is described in further detail.
Embodiment 1
1. two parts of weight identical farinas and cornstarch are got out on demand；
2. the gross weight of above-mentioned two parts of starch and clear water are pressed into 1:0.68 percentage by weight is equipped with a clear water；
3. farina is weighed by 1/3 weight of ready potato and cornstarch gross weight, then by these Ma Ling
Sweet potato starch is poured into and fully stirred evenly with the clear water for preparing in pot, till farina is completely dissolved in clear water；
4. hot plate kettle and do not stop stirring, until adding starch total weight percent to be 14% when coagulation of mass block is had in pot
Edible oil；Stop working when farina is into pasty state；
5. cornstarch and remaining farina are poured on chopping board and are mixed, then the potato for being cooked into pasty state is formed sediment
Paste mixing is poured into and crumpled, until powder ball is uniform, pure cunning and it is flexible till；
6. subsequently the starch powder ball crumpled is processed into vermicelli just may be used.
Embodiment 2
1. two parts of weight identical farinas and cornstarch are got out on demand；
2. the gross weight of above-mentioned two parts of starch and clear water are pressed into 1:0.56 percentage by weight is equipped with a clear water；
3. farina is weighed by 1/3 weight of ready potato and cornstarch gross weight, then by these Ma Ling
Sweet potato starch is poured into and fully stirred evenly with the clear water for preparing in pot, till farina is completely dissolved in clear water；
4. hot plate kettle and do not stop stirring, until adding starch total weight percent to be 8% when coagulation of mass block is had in pot
Edible oil；Stop working when farina is into pasty state；
5. cornstarch and remaining farina are poured on chopping board and are mixed, then the potato for being cooked into pasty state is formed sediment
Paste mixing is poured into and crumpled, until powder ball is uniform, pure cunning and it is flexible till；
6. subsequently the starch powder ball crumpled is processed into vermicelli just may be used.
Embodiment 3
1. two parts of weight identical farinas and cornstarch are got out on demand；
2. the gross weight of above-mentioned two parts of starch and clear water are pressed into 1:0.80 percentage by weight is equipped with a clear water；
3. farina is weighed by 1/3 weight of ready potato and cornstarch gross weight, then by these Ma Ling
Sweet potato starch is poured into and fully stirred evenly with the clear water for preparing in pot, till farina is completely dissolved in clear water；
4. hot plate kettle and do not stop stirring, until adding starch total weight percent to be 20% when coagulation of mass block is had in pot
Edible oil；Stop working when farina is into pasty state；
5. cornstarch and remaining farina are poured on chopping board and are mixed, then the potato for being cooked into pasty state is formed sediment
Paste mixing is poured into and crumpled, until powder ball is uniform, pure cunning and it is flexible till；
6. subsequently the starch powder ball crumpled is processed into vermicelli just may be used.
Claims (2)
1. the preparation method of a kind of potato and cornstarch vermicelli, is characterized in that carrying out as follows：
（1）Two parts of weight identical farinas and cornstarch are got out on demand；
（2）The gross weight of above-mentioned two parts of starch and clear water are pressed into 1:0.56～0.80 percentage by weight is equipped with a clear water；
（3）Farina is weighed by 1/3 weight of ready potato and cornstarch gross weight, then by these Ma Ling
Sweet potato starch is poured into and fully stirred evenly with the clear water for preparing in pot, till farina is completely dissolved in clear water；
（4）Hot plate kettle and do not stop stirring, until small fire in opening when having coagulation of mass block in the pot, and add whole starch
The edible oil of weight 8 ~ 20%；Stop working when farina is into pasty state；
（5）Cornstarch and remaining farina are poured on chopping board and are mixed, then by cooked potato in the pasty state
Gelatinized corn starch is poured into and crumpled, until powder ball is uniform, pure cunning and it is flexible till；
（6）Subsequently the starch powder ball crumpled is processed into vermicelli just may be used.
2. the preparation method of potato according to claim 1 and cornstarch vermicelli, is characterized in that described potato
The weight ratio of starch and cornstarch and clear water is with 1:0.68 is preferred.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710023126.4A CN106616928A (en) | 2017-01-13 | 2017-01-13 | Production method for potato and corn starch noodle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710023126.4A CN106616928A (en) | 2017-01-13 | 2017-01-13 | Production method for potato and corn starch noodle |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106616928A true CN106616928A (en) | 2017-05-10 |
Family
ID=58844168
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710023126.4A Pending CN106616928A (en) | 2017-01-13 | 2017-01-13 | Production method for potato and corn starch noodle |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106616928A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187502A (en) * | 2014-09-09 | 2014-12-10 | 阳城县绿野生态农业有限公司 | Alum-free fresh vermicelli and preparation method thereof |
| CN104855771A (en) * | 2014-02-24 | 2015-08-26 | 贵州省施秉县黔香米业有限公司 | Preparation method of bracken fern vermicelli |
| CN105747204A (en) * | 2016-02-26 | 2016-07-13 | 王德生 | Vermicelli production method |
-
2017
- 2017-01-13 CN CN201710023126.4A patent/CN106616928A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104855771A (en) * | 2014-02-24 | 2015-08-26 | 贵州省施秉县黔香米业有限公司 | Preparation method of bracken fern vermicelli |
| CN104187502A (en) * | 2014-09-09 | 2014-12-10 | 阳城县绿野生态农业有限公司 | Alum-free fresh vermicelli and preparation method thereof |
| CN105747204A (en) * | 2016-02-26 | 2016-07-13 | 王德生 | Vermicelli production method |
Non-Patent Citations (1)
| Title |
|---|
| 刘凤霞等: "《马铃薯食品加工技术》", 30 September 2015, 武汉大学出版社 * |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170510 |