CN112493406B - Potato fine dried noodles with frozen mashed potato as raw material and production method thereof - Google Patents
Potato fine dried noodles with frozen mashed potato as raw material and production method thereof Download PDFInfo
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- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 91
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 91
- 235000012149 noodles Nutrition 0.000 title claims abstract description 87
- 235000013575 mashed potatoes Nutrition 0.000 title claims abstract description 85
- 239000002994 raw material Substances 0.000 title claims abstract description 34
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
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- 238000001035 drying Methods 0.000 claims abstract description 23
- 235000021312 gluten Nutrition 0.000 claims abstract description 23
- 238000004898 kneading Methods 0.000 claims abstract description 21
- 238000003490 calendering Methods 0.000 claims abstract description 17
- 238000005520 cutting process Methods 0.000 claims abstract description 16
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- 238000005370 electroosmosis Methods 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims description 21
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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
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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
- 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
- A23L19/13—Mashed potato products
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
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- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
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Abstract
The invention provides potato fine dried noodles with frozen mashed potato as a raw material and a production method thereof, and the production method comprises the following steps: thawing frozen mashed potato; placing the mixture in an electroosmosis dehydrator to remove part of water; grinding in an ultrafine wet grinder; putting the dough into a dough mixer, scattering mixed wheat flour and wheat gluten, and kneading the dough to obtain a dough; curing the dough after the dough is placed for a set time to obtain cured dough; calendering the cured flour batting to obtain a thin flour belt; cutting the resulting thin strip of material into strips; and drying the obtained strip to obtain the fine dried noodle strip. The invention avoids huge energy consumption in the drying process of the potato whole flour, reduces the production cost of the potato fine dried noodles, and avoids loss and damage of soluble nutrient components.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to potato fine dried noodles with frozen mashed potatoes as a raw material and a production method thereof.
Background
The noodle is a staple food which is very popular with residents in China, wherein the noodle has the advantages of convenient eating, low price and the like, and is dominant in noodle products. The common fine dried noodles are prepared from wheat flour as raw materials, wherein the nutritional ingredients mainly comprise starch and protein, and have limited nutritional value. The raw materials for making the fine dried noodles are expanded, new fine dried noodles products with more rich nutrition are developed, and the fine dried noodles are the future development trend of the industry. The potato has complete nutrition, balanced amino acid composition and less allergic sources, the content of dietary fiber is 2-12 times of that of the grains, and the content of vitamins and minerals is several times to tens times of that of the grains. However, the potatoes are mainly eaten in the form of vegetables in China at present, and compared with European and American countries, the potato has lower average intake. Therefore, the potato fine dried noodles can well make up the deficiency of wheat flour nutrition, improve the dietary nutrition structure of residents, promote the staple food of potatoes and have wide market prospect.
There are several published patents for the preparation of potato fine dried noodles. These inventions can be divided into two categories according to the potato raw material, one category being whole potato flour and the other category being fresh potato.
The first kind of invention is as follows: a potato fine dried noodles and a preparation method thereof (application number: CN 201610339400.4), a processing method of potato fine dried noodles (application number: CN2016100244264. X) and the like, wherein potato whole flour is a powdery product prepared by cleaning, peeling, stewing, mashing and drying potatoes, and is a most commonly used raw material in processing potato products due to convenience in storage and transportation. However, this method has several problems: first and foremost, potato flakes are quite costly. The water content of the fresh potatoes is about 80%, the water content of the potato whole powder is further increased in the cooking and curing process, and the water content of the potato whole powder is about 7% -10%, so that about 3.5kg of water is required to be evaporated for producing 1kg of finished whole powder, and the energy consumption is huge. The potato fine dried noodles are prepared by taking the potato whole powder as the raw material, and the drying cost accounts for more than half of the total cost. Second, potato varieties suitable for processing whole meal are limited. Of the potato varieties of 2000 worldwide, only a few of the potato varieties such as atlantic ocean, xia Bodi and fei-wu-rui are suitable for processing whole flour, and most of the native varieties with low planting cost in China are suitable for fresh eating. Third, during the high temperature drying process of potato whole flour, moisture is removed, and simultaneously, nutrients are lost and destroyed.
The second class of inventions are as follows: the processing method of potato fine dried noodles (application number: CN 201410115508.6), the preparation process of potato full-paste fine dried noodles (application number: CN 201610552739.2) and the like are that fresh potatoes are steamed or boiled, peeled and mashed, and then the potato paste is used as a raw material to prepare fine dried noodles. The method also has the following problems: first, potato is different from wheat, rice and other dry seeds in character, is a fresh tuber, is easy to germinate and rot, is not easy to store, and is inconvenient to transport. Secondly, the quality of the potatoes is greatly influenced by factors such as seasons, varieties and the like, the color, the taste, the safety and the like of the prepared dried noodles are unstable, and the industrial production is difficult to realize. Thirdly, the current mashing method of potatoes mainly comprises the following steps: mashing in a pot, crushing in a mashing machine, beating in a beating machine and the like, and the obtained mashed potato particles have larger and uneven particle sizes, so that fine dried noodles made of mashed potatoes have rough mouthfeel and larger cooking loss. Fourth, potato puree has a high moisture content, which exceeds the moisture content required for dough forming, so that partial moisture needs to be removed before dough kneading, and at present, gauze is mainly used for wrapping water or a filter press is used for squeezing water, so that accurate removal of moisture is difficult to realize according to different requirements of fine dried noodles, and soluble nutrient components can be lost.
Disclosure of Invention
Aiming at the technical problems, the invention provides potato fine dried noodles with frozen mashed potato as a raw material and a production method thereof. The potatoes are steamed or boiled, peeled, mashed and frozen for storage. Thawing frozen mashed potato, removing partial water in the frozen mashed potato by electroosmosis dehydration according to the requirements of different noodles, so that the dehydration speed and efficiency are easy to control, the high temperature and high energy consumption of traditional hot air drying are avoided, and the loss and damage of nutrient components are avoided while the energy is saved; grinding the unfrozen mashed potato to different particle sizes by adopting superfine wet grinding, so that the control of the content of broken starch is facilitated, and fine particles obtained by grinding are directly fused into suspension, so that the material components are tightly interacted with each other, and the improvement of the quality of potato fine dried noodles is facilitated; mixing potato pulp with wheat flour, kneading, aging, calendaring, and drying to obtain fine dried noodles. The invention avoids huge energy consumption in the whole potato flour drying process, greatly reduces the production cost of the potato dried noodles, avoids loss and damage of nutrient components, and is beneficial to improving the quality of the potato dried noodles.
The technical scheme of the invention is as follows: a production method of potato fine dried noodles with frozen mashed potato as raw material comprises the following steps:
step S1, thawing frozen mashed potato: naturally thawing frozen mashed potato;
step S2, adjusting the moisture content: placing the unfrozen mashed potato into an electroosmotic dehydrator to remove water with preset content;
step S3, adjusting the particle size of mashed potato: putting the mashed potato obtained in the step S2 into a superfine wet grinder, and grinding;
step S4, dough mixing: putting the mashed potato ground in the step S3 into a dough mixer, adding wheat flour and wheat gluten mixed according to a preset proportion in the stirring process, and kneading to obtain flour batting;
step S5, curing: curing the dough obtained in the step S4 for a set time to obtain cured dough;
step S6, calendaring and molding: calendering the cured flour wadding in the step S5 to obtain a thin flour band;
s7, slitting: cutting the thin strip obtained in the step S6 into strip-shaped sheet bodies;
step S8, drying: drying the strip-shaped sheet body obtained in the step S7 to obtain dried noodle strips;
step S9, packaging: cutting the dried noodle strips in the step S8, metering and packaging to obtain potato dried noodles.
In the above scheme, in the step S1, the temperature of the environment in which the frozen mashed potato is naturally thawed is 20 to 30 ℃.
In the above scheme, in the step S2, the voltage of the electro-osmotic dehydrator is 40V to 60V, and the pressure is: the thickness of the mashed potato is 4 cm-6 cm and the moisture content of the unfrozen mashed potato is regulated to 78-82% under the condition of 0.008-0.012 MPa.
In the above scheme, in the step S3, the superfine wet pulverizer grinds the potato slurry to an average particle size of 100 μm to 120 μm.
In the above scheme, in the step S4, the dough kneading time is 10min to 14min.
In the above scheme, in the step S5, the curing is performed by a dough standing method, and the curing time is 20 min-30 min.
In the above scheme, in the step S6, the thickness of the final thin surface tape after the calendaring is 0.8 mm-1.2 mm.
In the above scheme, in the step S7, the width of the cut strip is 1.8mm to 2.2mm.
In the above scheme, in the step S8, the dried noodles are dried until the moisture content of the dried noodles is less than or equal to 13%.
In the above scheme, in the step S9, the dried fine dried noodles are cut into lengths of 20 cm-22 cm.
The potato fine dried noodles prepared by the method and taking frozen mashed potato as raw materials comprise the following raw materials in parts by weight:
freezing mashed potato: 370-815 parts of a total weight accounting for 36-69% and dry matter accounting for 10-30%;
wheat flour: 650-349 parts of the total weight accounting for 64-29 percent and the dry matter accounting for 90-66 percent;
wheat gluten: 0 to 21 parts of the total weight accounting for 0 to 2 percent and the dry matter accounting for 0 to 4 percent;
the frozen mashed potato is obtained by steaming or boiling fresh potato, peeling and mashing;
the wheat flour is high gluten wheat flour or high gluten extra-fine flour;
the gluten is wheat gluten, including glutenin and gliadin.
Compared with the prior art, the invention has the beneficial effects that: the frozen mashed potato is used as the raw material for the first time, so that the complicated process and huge energy consumption for preparing the whole flour from fresh potatoes are avoided, and the production cost of the potato fine dried noodles is greatly reduced; the raw frozen mashed potato can be stored for a long time, is easy to uniformly treat, avoids limitation of seasons, varieties and other factors when fresh potatoes are used as raw materials for making fine dried noodles, and is beneficial to ensuring the stability of product quality; according to the flour making requirement, the mashed potato is regulated to a proper particle size by adopting a superfine wet grinding method, the content of broken starch is controlled, fine particles obtained by grinding are directly fused into suspension, the material components are closely interacted with each other, and the quality of the potato fine dried noodles is improved; the invention innovatively adopts electroosmosis solid-liquid separation technology to remove partial water in frozen mashed potato, so that the dehydration speed and efficiency can be easily controlled, the high temperature and high energy consumption of traditional hot air drying are avoided, and the loss and damage of soluble nutrient components are avoided while the energy is saved; according to the requirements of dried noodles with different potato contents, the water content of mashed potatoes is adjusted by electroosmosis dehydration, the water required by dough mixing is all from the potatoes, water is not required to be added from the outside, the process of dehydration and rehydration is not required for the nutritional ingredients, all the nutritional ingredients in the potatoes are reserved to the maximum extent, and the nutritional value of the product is improved; compared with the potato fine dried noodles taking the whole potato powder as the raw material, the potato fine dried noodles prepared by the method have higher hardness, stronger bending resistance, shorter optimal cooking time and the like, namely the quality of the potato fine dried noodles prepared by the method is better.
Detailed Description
The present invention will be described in further detail with reference to the following embodiments, but the scope of the present invention is not limited thereto.
A low-energy-consumption potato fine dried noodle production method by taking frozen mashed potato as a raw material comprises the following raw materials in parts by weight:
freezing mashed potato: 370-815 parts of a total weight accounting for 36-69% and dry matter accounting for 10-30%;
wheat flour: 650-349 parts of the total weight accounting for 64-29 percent and the dry matter accounting for 90-66 percent;
wheat gluten: 0 to 21 parts of the total weight accounting for 0 to 2 percent and the dry matter accounting for 0 to 4 percent;
the frozen mashed potato is obtained by steaming or boiling fresh potato, peeling and mashing;
the wheat flour is high gluten wheat flour or high gluten extra-fine flour;
the wheat gluten is wheat gluten, and the main components are glutenin and gliadin.
A low energy consumption method for producing potato fine dried noodles by taking frozen mashed potato as a raw material comprises the following steps:
step S1, thawing frozen mashed potato: taking out the frozen mashed potato from the refrigerator or the freezer, and naturally thawing;
step S2, adjusting the moisture content: placing the unfrozen mashed potato into an electroosmotic dehydrator to remove part of water;
step S3, adjusting the particle size of mashed potato: putting the mashed potato in the step S2 into a superfine wet grinder, and grinding to proper granularity;
step S4, dough mixing: putting the mashed potato in the step S3 into a dough mixer, scattering the wheat flour and the wheat gluten which are mixed in advance while stirring, and kneading the dough to obtain a dough wadding, wherein the dough wadding can be agglomerated by holding in hands and can be dispersed by lightly kneading;
step S5, curing: placing the well-mixed flour batting for a certain time to be cured to obtain cured flour batting;
step S6, calendaring and molding: carrying out repeated calendaring on the cured flour wadding in the step S5, gradually reducing the roller spacing, and thinning to obtain a thin flour belt;
s7, slitting: cutting the Bao Miandai of step S6 into strips;
step S8, drying: drying the strip in the step S7 to obtain dried noodle strips;
step S9, packaging: cutting off the dried noodle strips in the step S8, metering and packaging to obtain potato dried noodles.
In the above scheme, in the step S1, the temperature of the environment in which the frozen mashed potato is naturally thawed is 20 to 30 ℃.
In the above scheme, in the step S2, the upper part of the electroosmosis dehydration device is used as a positive electrode, the lower part of the electroosmosis dehydration device is used as a negative electrode, the applied voltage is 40-60V, and the applied force is 0.008-0.012 MPa, so that the thickness of mashed potato is 4-6 cm. The moisture content of the unfrozen mashed potato is regulated to 78-82%.
In the above scheme, in the step S3, the superfine wet pulverizer grinds the potato slurry to an average particle size of 100 to 120 μm.
In the above scheme, in the step S4, the dough kneading time is 10 to 14 minutes.
In the above scheme, in the step S5, the curing is performed by a dough standing method, and the curing time is 20-30 min.
In the above scheme, in the step S6, the thickness of the final thin surface band after the calendering is 0.8-1.2 mm.
In the above scheme, in the step S7, the width of the cut strip is 1.8-2.2 mm.
In the above scheme, in the step S8, the dried noodles are dried until the moisture content of the dried noodles is less than or equal to 13%.
In the above scheme, in the step S9, the dried fine dried noodles are cut into lengths of 20-22 cm.
Example 1 preparation of Potato Fine dried noodles Using frozen mashed Potato as raw Material
(1) Thawing frozen mashed potato: taking 370g of frozen mashed potato, and naturally thawing at 20 ℃, wherein the dry matter is 63g, the water is 307g, and the water content is 83%;
(2) Adjusting the moisture content: placing the unfrozen mashed potato with the thickness of 4cm into an electroosmotic dehydrator, wherein the upper part is used as an anode, the lower part is used as a cathode, applying 40V voltage, simultaneously applying 0.008MPa force, removing 20g of water, and remaining 350g, wherein dry matter is 63g, water is 287g, and water content is 82%;
(3) Adjusting the particle size of mashed potato: placing the mashed potato in the step (2) into a superfine wet pulverizer, and grinding to an average particle size of 100 mu m;
(4) Dough kneading: weighing 650g of wheat flour, 0g of wheat flour, and respectively accounting for 10%, 90% and 0% of potato, wheat flour and wheat gluten according to dry matter content, putting the mashed potato in the step (3) into a dough kneading machine, slowly scattering 650g of wheat flour, and kneading for 10min to obtain flour batting;
(5) Curing: placing the mixed flour batting for 20min for curing;
(6) And (5) calendaring and forming: calendering the cured flour wadding in the step (5) for a plurality of times, gradually reducing the roller spacing, and pressing into a thin flour belt with the thickness of 0.8 mm;
(7) Cutting: cutting Bao Miandai of the step (6) into long strips, wherein the width of the cut strips is 1.8mm;
(8) And (3) drying: drying the strip in the step (7) in a drying room until the moisture content of the dried noodles is less than or equal to 13%;
(9) And (3) packaging: cutting the dried noodle strip obtained in the step (8) into a length of 20cm, metering and packaging to obtain potato dried noodle.
Example 2 preparation of Potato Fine dried noodles Using frozen mashed Potato as raw Material
(1) Thawing frozen mashed potato: taking 610g of frozen mashed potato, and naturally thawing at 25 ℃, wherein the dry matter is 104g, the water is 506g and the water content is 83%;
(2) Adjusting the moisture content: placing the unfrozen mashed potato with the thickness of 5cm into an electroosmotic dehydrator, applying 50V voltage with the upper part as an anode and the lower part as a cathode, and simultaneously applying 0.01MPa force to remove 90g of water, and remaining 520g, wherein the dry matter content is 104g, the water content is 416g and the water content is 80%;
(3) Adjusting the particle size of mashed potato: placing the mashed potato in the step (2) into a superfine wet grinder, and grinding to an average particle size of 110 mu m;
(4) Dough kneading: weighing 468g of wheat flour, 12g of wheat gluten, and respectively accounting for 20%, 78% and 2% of potato, wheat flour and wheat gluten according to dry matter content, putting the mashed potato in the step (3) into a dough kneading machine, slowly scattering 468g of wheat flour and 12g of wheat gluten which are mixed in advance, and kneading for 12min to obtain a flour wadding;
(5) Curing: placing the mixed flour batting for 25min for curing;
(6) And (5) calendaring and forming: calendering the cured flour wadding in the step (5) for a plurality of times, gradually reducing the roller spacing, and pressing into a thin flour belt with the thickness of 1.0 mm;
(7) Cutting: cutting Bao Miandai of the step (6) into strips with a strip width of 2.0mm;
(8) And (3) drying: drying the strip in the step (7) in a drying room until the moisture content of the dried noodles is less than or equal to 13%;
(9) And (3) packaging: cutting the dried noodle strip obtained in the step (8) into a length of 21cm, metering and packaging to obtain potato dried noodle.
Example 3 preparation of Potato Fine dried noodles Using frozen mashed Potato as raw Material
(1) Thawing frozen mashed potato: taking 815g of frozen mashed potato, naturally thawing at 30deg.C, wherein dry matter 139g, water 676g and water content 83%
(2) Adjusting the moisture content: placing the unfrozen 6cm thick mashed potato into an electroosmotic dehydrator, applying 60V voltage with the upper part as the positive electrode and the lower part as the negative electrode, and simultaneously applying 0.012MPa force to remove 185g of water and the rest 630g, wherein 139g of dry matter, 491g of water and 78% of water content are added;
(3) Adjusting the particle size of mashed potato: placing the mashed potato in the step (2) into a superfine wet grinder, and grinding to an average particle size of 120 mu m;
(4) Dough kneading: weighing 349g of wheat flour, 21g of wheat flour, and respectively accounting for 30%, 66% and 4% of potato, wheat flour and wheat gluten according to dry matter content, putting the mashed potato in the step (3) into a dough kneading machine, slowly scattering 349g of wheat flour and 21g of wheat flour which are mixed in advance, and kneading for 14min to obtain flour batting;
(5) Curing: placing the mixed flour batting for 30min for curing;
(6) And (5) calendaring and forming: calendering the cured flour wadding in the step (5) for a plurality of times, gradually reducing the roller spacing, and pressing into a thin flour belt with the thickness of 1.2 mm;
(7) Cutting: cutting Bao Miandai of the step (6) into strips with a strip width of 2.2mm;
(8) And (3) drying: drying the strip in the step (7) in a drying room until the moisture content of the dried noodles is less than or equal to 13%;
(9) And (3) packaging: cutting the dried noodle strips obtained in the step (8) into strips with the length of 22cm, metering and packaging to obtain the potato dried noodles.
Example 4 preparation of Potato Fine dried noodles Using Potato Whole powder as raw Material
(1) Adjusting the particle size of the whole powder
Pulverizing potato powder in pulverizer, and adjusting average particle diameter to 120 μm;
(2) Weighing raw materials
287g of potato whole flour, 673g of wheat flour and 40g of wheat gluten are weighed respectively. The potato, wheat flour and gluten were present in 30%, 66% and 4% respectively, calculated on dry matter content, i.e. the dry matter content was exactly the same as in example 3.
(3) Premixing raw materials
Pouring the weighed raw materials and auxiliary materials into a mixer, and uniformly mixing for 10min.
(4) Dough kneading
Putting the mixed powder into a dough mixer, adding 454g of water, and kneading for 14min to obtain a dough;
(5) Subsequent aging, calendaring, slitting, drying and packaging were performed as in example 3.
EXAMPLE 5 removal of mashed potato moisture without electroosmosis
The difference compared to example 3 is that the step (2) of adjusting the moisture content is: wrapping the unfrozen mashed potato with gauze, and extruding 185g of water;
the rest of the procedure is the same as in example 3.
EXAMPLE 6 full milling without ultra-Fine Wet milling machine
The difference compared to example 3 is that step (3) is eliminated.
Example 7 comparison of quality of Potato Fine dried noodles made from different raw materials and Processes
Compared with the embodiment 3, the embodiment 4, 5 and 6 are different in that the potato whole powder is used as a raw material, electro-osmotic dehydration is not adopted and superfine wet grinding is not adopted, and the quality of the dried noodles in the four embodiments is compared, so that the beneficial effects of the invention are illustrated.
Table 1 comparison of cooking quality of potato fine dried noodles
Note that: the different letters represent significant differences between the same columns (p < 0.05).
As can be seen from Table 1, the fine dried noodles made from the frozen mashed potato after superfine wet grinding have the characteristics of longer optimal cooking time, higher water absorption rate and lower cooking loss, and the cooking quality of the fine dried noodles can be improved by taking the frozen mashed potato as the raw material and matching with the superfine wet grinding technology.
Table 2 comparison of eating quality of potato fine dried noodles
Note that: the different letters represent significant differences between the same columns (p < 0.05).
As can be seen from Table 2, the hardness of the cooked fine dried noodles increased significantly and the adhesiveness increased at the same time when the potato flakes were replaced with frozen mashed potato.
Table 3 comparison of potato vermicelli bending resistance
Note that: the different letters represent significant differences between the same columns (p < 0.05).
As can be seen from table 3, when the frozen mashed potato is used instead of the whole potato flour, the elastic modulus and the breaking stress of the dried noodles are both remarkably improved, i.e. the toughness of the dried noodles is improved, and the dried noodles are not easy to break in the transportation process.
Table 4 comparison of characteristic nutritional ingredients of potato noodles
Note that: the different letters represent significant differences between the same columns (p < 0.05).
As can be seen from Table 4, the electro-osmotic dehydration technology of the present invention not only can accurately and controllably remove the excessive water according to the requirements of different fine dried noodles, but also is more conducive to the maintenance of water-soluble nutrients in potatoes.
The above list of detailed descriptions is only specific to practical embodiments of the present invention, and they are not intended to limit the scope of the present invention, and all equivalent embodiments or modifications that do not depart from the spirit of the present invention should be included in the scope of the present invention.
Claims (5)
1. A method for producing potato fine dried noodles by taking frozen mashed potato as raw material is characterized in that,
the potato fine dried noodles with frozen mashed potato as the raw material comprise the following raw materials in parts by weight:
freezing mashed potato: 370-815 parts;
wheat flour: 650-349 parts;
wheat gluten: 0-21 parts;
the method comprises the following steps:
step S1, thawing frozen mashed potato: naturally thawing the frozen mashed potato, wherein the environment temperature for naturally thawing the frozen mashed potato is 20-30 ℃;
step S2, adjusting the moisture content: placing the unfrozen mashed potato into an electroosmosis dehydrator to remove water with preset content, wherein the voltage of the electroosmosis dehydrator is 40V-60V, and the pressure is as follows: 0.008-0.012 MPa, the thickness of the mashed potato is 4-6 cm, and the moisture content of the unfrozen mashed potato is regulated to 78-82%;
step S3, adjusting the particle size of mashed potato: placing the mashed potato obtained in the step S2 into a superfine wet grinder, and grinding the mashed potato into the average particle size of 100-120 mu m by the superfine wet grinder;
step S4, dough mixing: putting the mashed potato ground in the step S3 into a dough mixer, adding wheat flour and wheat gluten mixed according to a preset proportion in the stirring process, and kneading to obtain dough, wherein the dough kneading time is 10-14 min;
step S5, curing: placing the dough which is well neutralized in the step S4 for a set time to be cured to obtain cured dough, wherein the curing is performed in a dough standing mode, and the curing time is 20-30 min;
step S6, calendaring and molding: calendering the cured flour wadding in the step S5 to obtain a thin flour band;
s7, slitting: cutting the thin strip obtained in the step S6 into strip-shaped sheet bodies;
step S8, drying: drying the strip obtained in the step S7 to obtain dried noodle strips;
step S9, packaging: cutting the dried noodle strips in the step S8, metering and packaging to obtain potato dried noodles.
2. The method according to claim 1, wherein in the step S6, the final thin dough belt after the rolling has a thickness of 0.8mm to 1.2mm.
3. The method for producing potato fine dried noodles from frozen mashed potato according to claim 1, wherein in step S7, the width of the cut strips is 1.8mm to 2.2mm.
4. The method according to claim 1, wherein in step S8, the potato fine dried noodles are dried until the moisture content of the fine dried noodles is less than or equal to 13%.
5. A potato fine dried noodle produced by the method according to any one of claims 1 to 4 and using frozen mashed potato as a raw material, comprising the following raw materials in parts by weight:
freezing mashed potato: 370-815 parts;
wheat flour: 650-349 parts;
wheat gluten: 0 to 21 parts.
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