CN111296752A - Potato nutritional instant noodles and making method thereof - Google Patents
Potato nutritional instant noodles and making method thereof Download PDFInfo
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- CN111296752A CN111296752A CN202010339018.XA CN202010339018A CN111296752A CN 111296752 A CN111296752 A CN 111296752A CN 202010339018 A CN202010339018 A CN 202010339018A CN 111296752 A CN111296752 A CN 111296752A
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- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 50
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 50
- 235000008446 instant noodles Nutrition 0.000 title claims abstract description 33
- 238000000034 method Methods 0.000 title claims abstract description 12
- 235000016709 nutrition Nutrition 0.000 title abstract description 15
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 16
- 241000209140 Triticum Species 0.000 claims abstract description 16
- 235000021307 Triticum Nutrition 0.000 claims abstract description 16
- 235000009566 rice Nutrition 0.000 claims abstract description 16
- 235000012149 noodles Nutrition 0.000 claims abstract description 14
- 235000010582 Pisum sativum Nutrition 0.000 claims abstract description 13
- 235000008935 nutritious Nutrition 0.000 claims abstract description 12
- 230000001954 sterilising effect Effects 0.000 claims abstract description 12
- 240000004713 Pisum sativum Species 0.000 claims abstract description 11
- 235000012015 potatoes Nutrition 0.000 claims abstract description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 6
- 238000007605 air drying Methods 0.000 claims abstract description 5
- 240000007594 Oryza sativa Species 0.000 claims abstract 6
- 238000010411 cooking Methods 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 abstract description 9
- 235000013575 mashed potatoes Nutrition 0.000 abstract description 8
- 235000013312 flour Nutrition 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 6
- 108010068370 Glutens Proteins 0.000 abstract description 4
- 235000021312 gluten Nutrition 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 230000008569 process Effects 0.000 abstract description 4
- 244000046052 Phaseolus vulgaris Species 0.000 abstract description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract description 3
- 230000002421 anti-septic effect Effects 0.000 abstract description 3
- 150000001875 compounds Chemical class 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 3
- 239000000203 mixture Substances 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 230000002035 prolonged effect Effects 0.000 abstract description 3
- 241000209094 Oryza Species 0.000 description 10
- 229920001592 potato starch Polymers 0.000 description 3
- 241000219843 Pisum Species 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/02—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are progressively transported, continuously or stepwise, through the apparatus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/10—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Mycology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Noodles (AREA)
Abstract
A potato nutritious instant noodle comprises the following raw materials in parts by weight: 2 parts of peeled fresh potatoes, 3 parts of wheat kernels, 3 parts of rice and 2 parts of peas. The preparation method of the nutritional potato instant noodles comprises the steps of mixing 2 parts of peeled fresh potatoes, 3 parts of wheat kernels, 3 parts of rice and 2 parts of peas, processing the mixture into instant noodles, putting the instant noodles into an air-drying rack for curing, performing vacuum packaging after curing, and finally performing sterilization treatment. The freshness of the raw materials is ensured, and the loss of nutrients caused by multiple processing of the whole flour and the mashed potatoes is avoided. No gluten fortifier, fresh-keeping and antiseptic material are added, and the taste is original. The nutrition and health care function of the potato, wheat, rice and bean compound is stronger. The shelf life is prolonged, and the food is safe to eat; is convenient. The cost is lower compared with potato noodles produced by whole flour, the process is simple and convenient compared with noodles added with fresh mashed potato, and the fresh-keeping period is long.
Description
Technical Field
The invention relates to the field of food processing, in particular to potato nutritional instant noodles and a preparation method thereof.
Background
The potato is an important food and economic crop in China, and the nation starts the development strategy of potato staple food products and industries. At present, potato noodles added with potato flour and mashed potato are successfully developed in China. However, the potato noodles produced by adding whole potato flour in the existing market are mainly high in cost (the whole potato flour is high in cost, and each kilogram of the potato noodles is more than 6 yuan). In addition, the noodles added with the fresh mashed potatoes have the defects of complex process and short preservation period, and a new solution is not found for the existing problems in the near term.
Disclosure of Invention
In view of the above situation, in order to solve the problems existing in the prior art, the invention provides potato nutritional instant noodles, which comprise the following component raw materials in parts by weight: 2 parts of peeled fresh potatoes, 3 parts of wheat kernels, 3 parts of rice and 2 parts of peas.
The preparation method of the nutritional potato instant noodles comprises the steps of mixing 2 parts of peeled fresh potatoes, 3 parts of wheat kernels, 3 parts of rice and 2 parts of peas, processing the mixture into instant noodles, putting the instant noodles into an air-drying rack for curing, performing vacuum packaging after curing, and finally performing sterilization treatment.
According to the making method of the potato nutritional instant noodles, 2 parts of peeled potato, 3 parts of wheat kernel, 3 parts of rice and 2 parts of pea are mixed and then put into instant noodle processing equipment to be processed into instant noodles.
According to the preparation method of the nutritious potato instant noodles, the time for putting the noodles into an air-drying rack for curing treatment is two hours.
According to the preparation method of the nutritional instant potato noodles, the sterilization temperature is higher than 120 ℃ and the sterilization time is 10 minutes.
After the technology provided by the invention is adopted, the potato nutritional instant noodles and the preparation method thereof according to the embodiment of the invention have the following beneficial effects.
1) The fresh potatoes are directly used for processing, so that the freshness of the raw materials is ensured, and the loss of nutrients caused by multiple processing of the whole flour and mashed potatoes is avoided. No gluten fortifier, fresh-keeping and antiseptic material are added, and the taste is original. The nutrition and health care function of the potato, wheat, rice and bean compound is stronger. The shelf life is prolonged, and the food is safe to eat; is convenient. The cost is lower compared with potato noodles produced by whole flour, the process is simple and convenient compared with noodles added with fresh mashed potato, and the fresh-keeping period is long.
Detailed Description
Various preferred embodiments of the present invention will be described below. The following description is provided to facilitate understanding of example embodiments of the invention as defined by the claims and their equivalents. It includes various specific details to assist understanding, but they are to be construed as merely illustrative. Accordingly, those skilled in the art will recognize that various changes and modifications can be made to the embodiments described herein without departing from the scope and spirit of the present invention. Also, in order to make the description clearer and simpler, a detailed description of functions and configurations well known in the art will be omitted.
A potato nutritious instant noodle comprises the following raw materials in parts by weight: 2 parts of peeled fresh potatoes, 3 parts of wheat kernels, 3 parts of rice and 2 parts of peas.
The preparation method of the nutritional potato instant noodles comprises the steps of mixing 2 parts of peeled fresh potatoes, 3 parts of wheat kernels, 3 parts of rice and 2 parts of peas, processing the mixture into the instant noodles, then putting the instant noodles into an air-drying rack for curing treatment, carrying out vacuum packaging after the curing treatment, and finally carrying out sterilization treatment.
Further, 2 parts of peeled potato, 3 parts of wheat kernel, 3 parts of rice and 2 parts of pea are mixed and then put into instant noodle processing equipment to be processed into instant noodles.
Further, the time for putting the clothes into the drying rack for curing treatment is two hours.
Further, during the sterilization treatment, the sterilization temperature is higher than 120 ℃ and the time is 10 minutes.
According to the preparation method of the nutritious potato instant noodles, fresh potatoes are used as raw materials, wheat kernels, peas and rice are added as auxiliary materials, the nutritious potato instant noodles are prepared by special equipment, and the nutritious potato instant noodles are prepared by vacuum packaging and normal-temperature sterilization. The fresh potatoes are added into the ingredients without cooking or adding whole flour, the five cereals such as wheat kernels, peas, rice and the like are added, and no gluten fortifier or other chemical components are added, the potato nutritional noodles are processed by special equipment, then packaged by a vacuum packaging machine and treated by high-temperature sterilization (the temperature is above 120 ℃ and sterilization lasts for 10 minutes), so that the fresh-keeping capacity is improved, the quality guarantee period of the product is kept for more than half a year at normal temperature, and comprehensive nutrition is achieved; safe and convenient to eat.
According to the preparation method of the nutritious potato instant noodles, the fresh potatoes are directly used for processing, so that the freshness of the raw materials is ensured, and the nutrient loss caused by multiple processing of the whole flour and mashed potatoes is avoided. No gluten fortifier, fresh-keeping and antiseptic material are added, and the taste is original. The nutrition and health care function of the potato, wheat, rice and bean compound is stronger. The shelf life is prolonged, and the food is safe to eat; is convenient. The cost is lower compared with potato noodles produced by whole flour, the process is simple and convenient compared with noodles added with fresh mashed potato, and the fresh-keeping period is long.
The present invention has been described in detail, and the principle and embodiments of the present invention are explained herein by using specific examples, which are only used to help understand the method and the core idea of the present invention; meanwhile, for a person skilled in the art, according to the idea of the present invention, there may be variations in the specific embodiments and the application scope, and in summary, the content of the present specification should not be construed as a limitation to the present invention.
From the above description of the embodiments, it will be apparent to those skilled in the art that the present invention may be practiced. Of course, the above listed cases are only examples, and the present invention is not limited thereto. It should be understood by those skilled in the art that other modifications or simplifications according to the technical solution of the present invention may be appropriately applied to the present invention and should be included in the scope of the present invention.
Claims (5)
1. The potato nutritious instant noodles are characterized by comprising the following raw materials in parts by weight: 2 parts of peeled fresh potatoes, 3 parts of wheat kernels, 3 parts of rice and 2 parts of peas.
2. A method for preparing nutritious potato instant noodles as claimed in claim 1, wherein the potato noodles are prepared by mixing peeled potato 2 parts, wheat kernel 3 parts, rice 3 parts, and pea 2 parts, then cooking in an air-drying rack, vacuum packaging after cooking, and finally sterilizing.
3. The method for preparing nutritious potato instant noodles as claimed in claim 2, wherein 2 parts of peeled fresh potato, 3 parts of wheat kernel, 3 parts of rice and 2 parts of pea are mixed and then put into instant noodle processing equipment to be processed into instant noodles.
4. The method for preparing nutritious potato instant noodles as claimed in claim 2, wherein the cooking time in the drying rack is two hours.
5. The method for preparing nutritious potato instant noodles as claimed in claim 2, wherein the sterilization temperature is higher than 120 ℃ for 10 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010339018.XA CN111296752A (en) | 2020-04-26 | 2020-04-26 | Potato nutritional instant noodles and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010339018.XA CN111296752A (en) | 2020-04-26 | 2020-04-26 | Potato nutritional instant noodles and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111296752A true CN111296752A (en) | 2020-06-19 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010339018.XA Pending CN111296752A (en) | 2020-04-26 | 2020-04-26 | Potato nutritional instant noodles and making method thereof |
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| Country | Link |
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| CN (1) | CN111296752A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112586705A (en) * | 2020-12-16 | 2021-04-02 | 贾森 | Method for making potato mutton bone paste nutritional convenient balls |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BE786423A (en) * | 1971-07-21 | 1972-11-16 | Salza Silvio | PROTEIN-FREE PASTA AND THEIR PREPARATION |
| CN101341961A (en) * | 2007-07-13 | 2009-01-14 | 邹光友 | Process for producing vermicelli from sweet potato |
| CN102907613A (en) * | 2011-08-03 | 2013-02-06 | 张发平 | Multigrain formulation noodle and preparation method thereof |
| 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 |
| CN105266014A (en) * | 2015-10-16 | 2016-01-27 | 张欢乐 | Potato strip food and preparation method thereof |
| CN105918845A (en) * | 2016-04-27 | 2016-09-07 | 安徽家味食品有限公司 | Preparation method of traditional Chinese medicine noodles |
| KR20170098600A (en) * | 2016-02-22 | 2017-08-30 | 주식회사 농연트레이드 | Method for Manufacturing Functional Potato Glass Noodles |
| KR20180013596A (en) * | 2016-07-29 | 2018-02-07 | 김학수 | Dough using potato and manufacturing method thereof |
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| CN108936275A (en) * | 2018-08-31 | 2018-12-07 | 四川省平武县绿野科技开发有限公司 | A kind of potato noodles and its production method |
-
2020
- 2020-04-26 CN CN202010339018.XA patent/CN111296752A/en active Pending
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| BE786423A (en) * | 1971-07-21 | 1972-11-16 | Salza Silvio | PROTEIN-FREE PASTA AND THEIR PREPARATION |
| CN101341961A (en) * | 2007-07-13 | 2009-01-14 | 邹光友 | Process for producing vermicelli from sweet potato |
| CN102907613A (en) * | 2011-08-03 | 2013-02-06 | 张发平 | Multigrain formulation noodle and preparation method thereof |
| 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 |
| CN105266014A (en) * | 2015-10-16 | 2016-01-27 | 张欢乐 | Potato strip food and preparation method thereof |
| KR20170098600A (en) * | 2016-02-22 | 2017-08-30 | 주식회사 농연트레이드 | Method for Manufacturing Functional Potato Glass Noodles |
| CN105918845A (en) * | 2016-04-27 | 2016-09-07 | 安徽家味食品有限公司 | Preparation method of traditional Chinese medicine noodles |
| KR20180013596A (en) * | 2016-07-29 | 2018-02-07 | 김학수 | Dough using potato and manufacturing method thereof |
| CN108925827A (en) * | 2018-07-03 | 2018-12-04 | 广西壮族自治区农业科学院 | Method for preparing potato instant rice noodles with low breaking rate by using fresh potatoes |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112586705A (en) * | 2020-12-16 | 2021-04-02 | 贾森 | Method for making potato mutton bone paste nutritional convenient balls |
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