CN114365818A - Fresh and wet potato noodles and preparation method thereof - Google Patents
Fresh and wet potato noodles and preparation method thereof Download PDFInfo
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- CN114365818A CN114365818A CN202111628236.6A CN202111628236A CN114365818A CN 114365818 A CN114365818 A CN 114365818A CN 202111628236 A CN202111628236 A CN 202111628236A CN 114365818 A CN114365818 A CN 114365818A
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Images
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
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
- A21C11/16—Extruding machines
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C13/00—Provers, i.e. apparatus permitting dough to rise
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
- A21D15/06—Preserving finished, partly finished or par-baked bakery products; Improving by irradiation, e.g. with microbiocidal agents, with protective films
-
- 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
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L3/34—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
- 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)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Toxicology (AREA)
- Noodles (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention belongs to the technical field of food processing, and particularly relates to fresh and wet potato noodles and a preparation method thereof. The fresh and wet potato noodles are prepared from the following raw materials in parts by mass: 6-7 parts of flour, 3-4 parts of potatoes, 0.05-0.07 part of sodium ascorbate and 0.5-1 part of quality improver; the quality improver consists of the following substances in parts by weight: 0.1-0.2 part of salt, 0.1-0.2 part of konjak fine powder, 0.3-0.4 part of wheat gluten and 0.1-0.2 part of flaxseed gum. The method adopts an ultrasonic technology to solve the problems of easy browning, low addition amount of fresh potatoes, short shelf life of finished products and the like in the production process of the products, thereby obtaining the fresh wet noodle product with excellent edible quality.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to fresh and wet potato noodles and a preparation method thereof.
Background
The potato (Solanum tuberosum L) belongs to the solanaceae, is native to Andes mountains of Peru, Boliviana and other countries in south America, has rich yield, and is the fourth major food crop of the world second to wheat, rice and corn at present. The potato is rich in nutrition, not only is rich in components such as starch, protein, dietary fiber, vitamins and mineral elements, but also contains various bioactive components such as mucin, and has auxiliary effects in resisting oxidation, preventing aging, reducing blood lipid, reducing blood sugar and the like, and the potato has extremely high nutritional value. China is a big potato production country, the planting area of potatoes is the top of the world, but the processing proportion is relatively low, the market product form is single, the potatoes are mostly processed into products such as whole flour, starch, potato chips and potato chips, and the staple food strategy of the potatoes is formally started in 2015, so that the research and application of the fine and deep processing production technology of the staple potato food products have important significance for the comprehensive utilization of the potatoes.
Compared with fine dried noodles, the fresh and wet noodles have great advantages in the aspects of taste, texture and the like, are deeply favored by wide consumer groups, are commonly used in the catering industry in China, cannot be circulated as commodities due to the limitation of short shelf life, can be enjoyed only by fixed places, and do not have the characteristic of convenience.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide fresh and wet potato noodles. In the noodles, the fresh potatoes and the noodles are organically combined, the quality guarantee period of the noodles is effectively prolonged while the nutrition of the product is improved, and a fresh wet noodle product circulating in the market is formed, so that customers with demands can enjoy fresh wet noodles at home at any time and any place.
Another object of the present invention is to provide a method for preparing the above fresh and wet potato noodles. In the preparation process, the problems of easy browning, low addition amount of fresh potatoes, short shelf life of finished products and the like in the product preparation process are solved by adopting an ultrasonic technology, so that a fresh and wet noodle product with excellent edible quality is obtained.
In order to solve the technical problems, the specific technical scheme of the invention is as follows:
the fresh wet potato noodles comprise the following raw materials in parts by mass: 6-7 parts of flour, 3-4 parts of potatoes, 0.05-0.07 part of sodium ascorbate and 0.5-1 part of quality improver.
As a preferred embodiment of the present application, the quality improver comprises 0.1-0.2 parts of salt, 0.1-0.2 parts of konjac powder, 0.3-0.4 parts of vital gluten and 0.1-0.2 parts of flaxseed gum.
As a preferred embodiment in the present application, a fresh and wet potato noodle comprises the following raw materials in parts by weight: 6.5 parts of flour, 3.5 parts of potatoes, 0.0125-0.035 part of sodium ascorbate and 0.5 part of quality improver. .
The preparation method of the fresh and wet potato noodles comprises the following steps:
s1, preparing mashed potato
Peeling fresh potato, and cutting into 1cm3Soaking the small pieces in drinking water for 10-15min, washing off excessive starch, adding drinking water and sodium ascorbate, pulping to obtain mashed potato, and filtering.
S2, mixing dough in vacuum
The raw materials of the components are uniformly stirred in a vacuum dough kneading machine according to the sequence of low parts by mass to high parts by mass, and 25-30% of water is slowly added to prepare dough.
S3 calendering
Placing the dough into a dough standing box for 15-20min, and performing composite rolling for 5-8 times to obtain a noodle belt with thickness of about 0.7-1.0 mm.
S4, molding
And (4) preparing the noodle strips into fresh and wet potato noodles by using fine dried noodle forming equipment.
S5, packaging and sterilizing
Weighing fresh wet potato noodles according to the required weight of each bag, packaging, filling nitrogen, and performing ultrasonic sterilization to obtain the finished product.
As a preferred embodiment of the present application, the drinking water is added in step S1 in an amount of 1-2 times the weight of the potatoes for the first time and 0.5-0.7 times the weight of the potatoes for the second time.
As a better embodiment in the application, the addition amount of the sodium ascorbate is 0.5 to 1 percent of the weight of the potatoes; the grain size of the mashed potatoes is 80-120 meshes.
The vacuum dough kneading of the step S2 is beneficial to fully hydrating the raw materials to form a compact gluten structure with complete network structure.
The package in the step S5 is a food package bag, and the oxygen permeability is less than or equal to 0.5 mL-m-2·d-1The nitrogen is inert gas and cannot react with fresh wet noodle components, so that browning inhibition is facilitated; the ultrasonic treatment is carried out for 5-8min under the conditions of 45-60 ℃ and 45-50kHz, because when ultrasonic waves are transmitted in a medium, sound wave vibration can form micro bubbles, the micro bubbles correspondingly expand and compress in a negative pressure area and a positive pressure area formed in the process of longitudinal wave transmission, and the generated local instantaneous high temperature and temperature alternating change and local instantaneous high pressure and pressure change denature and inactivate the protein of microorganisms, thereby achieving the aim of sterilization and disinfection.
The flour prepared by the method has the wet gluten content of more than or equal to 30.0 (wt%), the dry protein content of more than or equal to 12.2 (wt%) and the dry ash content of less than or equal to 0.70 (wt%).
Compared with the prior art, the positive effects of the invention are as follows:
the potato has rich nutrition, the Vc, protein and sugar contents far exceed those of other grain crops, especially the protein molecular structure is basically consistent with that of a human body, the potato is easy to be absorbed and utilized by the human body, and the utilization rate is as high as 100%. In the existing research, the mode of adding the potatoes into the noodles is mostly in the form of whole flour, and compared with the mode, the method provided by the patent adopts the fresh potatoes to prepare the noodles, so that the cost of raw materials is greatly reduced.
Secondly, the fresh potatoes are easy to react with oxygen in the processing process to cause color change, so that the sensory quality of food is reduced. The method solves the difficult problems of easy browning and the like of the fresh and wet potato noodles in the storage process by optimizing the packaging mode and the air-conditioning technology, and effectively improves the edible sensory quality of the fresh and wet potato noodles.
And (III) the fresh and wet potato noodles are extremely easy to decay and deteriorate during storage due to high moisture content, the existing sterilization method is mostly high-temperature sterilization and is not suitable for the product, and the fresh and wet noodles using the chemical bactericide have short shelf life and have great influence on noodle taste. However, the method adopts the combined application of the ultrasonic technology and the air-conditioning technology to kill microorganisms at a lower temperature, effectively prolongs the shelf life of the fresh and wet potato noodles to 6 months, and has little influence on the sensory flavor of the product.
Drawings
FIG. 1 is a graph showing the total number of colonies of noodles measured every 10 days in the accelerated disintegration test of examples.
The specific implementation mode is as follows:
the fresh wet potato noodles comprise the following raw materials in parts by mass: 6-7 parts of flour, 3-4 parts of potatoes, 0.05-0.07 part of sodium ascorbate and 0.5-1 part of quality improver.
Preferably, the quality improver comprises 0.1-0.2 part of salt, 0.1-0.2 part of konjac powder, 0.3-0.4 part of vital gluten and 0.1-0.2 part of flaxseed gum.
The preparation method of the fresh and wet potato noodles comprises the following steps:
s1, preparing mashed potato
Peeling fresh potato, and cutting into 1cm3Soaking the small pieces in drinking water for 10-15min, washing off excessive starch, adding drinking water and sodium ascorbate, pulping to obtain mashed potato, and filtering. The drinking water addition amount of the step S1 is 1-2 times of the potato mass for the first time and 0.5-0.7 time of the potato mass for the second time. The grain size of the mashed potatoes is 80-120 meshes.
S2, mixing dough in vacuum
Uniformly stirring the raw materials of the components in a vacuum dough kneading machine according to the sequence of low parts by mass to high parts by mass, and slowly adding 25-30% of water to prepare dough; vacuum dough kneading is beneficial to full hydration among raw materials, and a compact gluten structure with a complete network structure is formed.
S3 calendering
Placing the dough into a dough standing box for 15-20min, and performing composite rolling for 5-8 times to obtain a noodle belt with thickness of about 0.7-1.0 mm.
S4, molding
And (4) preparing the noodle strips into fresh and wet potato noodles by using fine dried noodle forming equipment.
S5, packaging and sterilizing
Weighing fresh wet potato noodles according to the required weight of each bag, packaging, filling nitrogen, and performing ultrasonic sterilization to obtain the finished product. Step S5, packaging the food in a food packaging bag, wherein the oxygen permeability is less than or equal to 0.5mL m-2·d-1The nitrogen is inert gas and cannot react with fresh wet noodle components, so that browning inhibition is facilitated; the ultrasonic treatment is carried out at 45-60 deg.C and 45-50kHz for 5-8 min.
In order to make the objects, technical solutions and advantageous effects of the present invention more clear, the present invention is further described in detail with reference to the following embodiments. It should be understood that the detailed description and specific examples, while indicating the preferred embodiment of the invention, are intended for purposes of illustration only and are not intended to limit the scope of the invention.
In the present application, the% mentioned means the mass percentage, i.e. wt%, unless otherwise specified.
Example 1:
the fresh wet potato noodles comprise the following raw materials in parts by mass: 6 parts of flour, 3 parts of potatoes, 0.05 part of sodium ascorbate and 0.5 part of quality improver (each part can be used as 1 kg).
The quality modifier is prepared from salt 0.1 part, refined rhizoma Amorphophalli powder 0.1 part, wheat gluten 0.3 part, and flaxseed gum 0.1 part.
The preparation method of the fresh and wet potato noodles comprises the following steps:
s1, preparing mashed potato
Peeling fresh potato, and cutting into 1cm3Soaking the small pieces in drinking water for 10min, washing off excessive starch, adding drinking water and sodium ascorbate, pulping to obtain mashed potato, and filtering. Step S1, adding drinking water for the first time, wherein the adding amount of the drinking water is 1 time of the weight of the potatoes, and the adding amount of the drinking water for the second time is 0.5 time of the weight of the potatoes; the grain size of the mashed potato is 80-120 meshes.
S2, mixing dough in vacuum
Uniformly stirring the raw materials of the components in a vacuum dough kneading machine according to the sequence of low parts by mass to high parts by mass, and slowly adding 25% of water to prepare dough; vacuum dough kneading is beneficial to full hydration among raw materials, and a compact gluten structure with a complete network structure is formed.
S3 calendering
And (3) placing the dough into a dough standing box for 15min, and performing compound rolling for 5 times to obtain a flour belt with the thickness of about 0.7 mm.
S4, molding
And (4) preparing the noodle strips into fresh and wet potato noodles by using fine dried noodle forming equipment.
S5, packaging and sterilizing
Weighing fresh wet potato noodles according to the required weight of each bag, packaging, introducing nitrogen, and performing ultrasonic sterilization to obtain a finished product No. 1. Step S5, packaging the food in a food packaging bag, wherein the oxygen permeability is less than or equal to 0.5mL m-2·d-1The nitrogen is inert gas and cannot react with fresh wet noodle components, so that browning inhibition is facilitated; the ultrasonic treatment is carried out for 5min at 45 deg.C and 45 kHz.
Example 2:
the fresh wet potato noodles comprise the following raw materials in parts by mass: 6.5 parts of flour, 3.5 parts of potatoes, 0.06 part of sodium ascorbate and 0.6 part of quality improver.
The quality modifier is prepared from salt 0.15 parts, refined konjaku flour 0.15 parts, wheat gluten 0.35 parts, and flaxseed gum 0.15 parts.
The preparation method of the fresh and wet potato noodles comprises the following steps:
s1, preparing mashed potato
Peeling fresh potato, and cutting into 1cm3Soaking the small pieces in drinking water for 12min, washing off excessive starch, adding drinking water and sodium ascorbate, pulping to obtain mashed potato, and filtering. Step S1, adding drinking water for the first time, wherein the adding amount of the drinking water is 1.5 times of the weight of the potatoes, and for the second time, the adding amount of the drinking water is 0.6 times of the weight of the potatoes; the grain size of the mashed potatoes is 80-120 meshes.
S2, mixing dough in vacuum
Uniformly stirring the raw materials of the components in a vacuum dough kneading machine according to the sequence of low parts by mass to high parts by mass, and slowly adding 28% of water to prepare dough; vacuum dough kneading is beneficial to full hydration among raw materials, and a compact gluten structure with a complete network structure is formed.
S3 calendering
And (3) placing the dough into a dough standing box for 18min, and performing compound rolling for 6 times to obtain a flour belt with the thickness of about 0.8 mm.
S4, molding
And (4) preparing the noodle strips into fresh and wet potato noodles by using fine dried noodle forming equipment.
S5, packaging and sterilizing
Weighing fresh wet potato noodles according to the required weight of each bag, packaging, introducing nitrogen, and performing ultrasonic sterilization to obtain a finished product No. 2. Step S5, packaging the food in a food packaging bag, wherein the oxygen permeability is less than or equal to 0.5mL m-2·d-1The nitrogen is inert gas and cannot react with fresh wet noodle components, so that browning inhibition is facilitated; the ultrasonic treatment is carried out for 6min at 50 ℃ and 48 kHz.
Example 3:
the fresh wet potato noodles comprise the following raw materials in parts by mass: 7 parts of flour, 4 parts of potatoes, 0.07 part of sodium ascorbate and 1 part of quality improver.
The quality modifier comprises 0.2 part of salt, 0.2 part of konjak fine powder, 0.4 part of wheat gluten and 0.2 part of flaxseed gum.
The preparation method of the fresh and wet potato noodles comprises the following steps:
s1, preparing mashed potato
Peeling fresh potato, and cutting into 1cm3Soaking the small pieces in drinking water for 15min, washing off excessive starch, adding drinking water and sodium ascorbate, pulping to obtain mashed potato, and filtering. Step S1, adding drinking water for the first time, wherein the adding amount of the drinking water is 2 times of the weight of the potatoes, and the adding amount of the drinking water for the second time is 0.7 time of the weight of the potatoes; the grain size of the mashed potatoes is 80-120 meshes.
S2, mixing dough in vacuum
Uniformly stirring the raw materials of the components in a vacuum dough kneading machine according to the sequence of low parts by mass to high parts by mass, and slowly adding 30% of water to prepare dough; vacuum dough kneading is beneficial to full hydration among raw materials, and a compact gluten structure with a complete network structure is formed.
S3 calendering
And (3) placing the dough into a dough standing box for 20min, and performing compound rolling for 8 times to obtain a flour belt with the thickness of about 1.0 mm.
S4, molding
And (4) preparing the noodle strips into fresh and wet potato noodles by using fine dried noodle forming equipment.
S5, packaging and sterilizing
Weighing fresh wet potato noodles according to the required weight of each bag, packaging, introducing nitrogen, and performing ultrasonic sterilization to obtain a finished product No. 3. Step S5, packaging the food in a food packaging bag, wherein the oxygen permeability is less than or equal to 0.5mL m-2·d-1The nitrogen is inert gas and cannot react with fresh wet noodle components, so that browning inhibition is facilitated; the ultrasonic treatment is carried out for 8min at 60 deg.C and 50 kHz.
Experiment 1:
1. experimental materials
Five types of general commercially available fresh wet noodles, namely commercially available samples 4 to 8, were selected as samples 1 to 3 of the finished products 1 to 3 prepared in examples 1 to 3, respectively.
2. Experimental methods
The finished products 1 to 3# prepared in examples 1 to 3 were used as samples 1 to 3, respectively, and compared with commercially available samples. Selecting more than 20 food professionals to perform sensory evaluation on the experimental samples, wherein the evaluation standards are shown in the following table, the results are repeatedly measured for three times, and the average value is the final result:
2. results of the experiment
| Sample name | Sensory score |
| Sample 1 | 95±1.32 |
| Sample 2 | 94±2.12 |
| Sample 3 | 97±1.67 |
| Commercial sample No. 4 | 93±2.23 |
| |
90±1.79 |
| Commercial sample No. 6 | 97±1.62 |
| Commercial sample 7 | 96±2.34 |
| Commercial sample 8 | 94±1.96 |
According to the data, the sample prepared by the method has better performances in taste, color and forming effect, and the final sensory score is higher than that of a sample sold in the market.
Experiment 2:
1. experimental materials
Five types of general commercially available fresh wet noodles were selected as samples 1 to 3 of the finished products 1 to 3 prepared in examples 1 to 3, respectively, and were numbered, i.e., commercially available samples (4 to 8).
2. Experimental methods
A1000W adjustable electric furnace is used for heating a beaker filled with boiling water with the mass 50 times that of the sample, and the micro-boiling state of the water is kept. Randomly taking 40 samples, putting the samples into boiling water, boiling until the white hearts disappear, lightly picking out the noodles by using bamboo chopsticks, counting the complete number of the noodles, calculating the broken rate according to the following formula, and repeatedly testing each sample for three times:
in the formula:
s-broken strip rate,%;
n is the number of complete noodle roots;
40-number of sample noodles.
3. Results of the experiment
As can be seen from the above table, the product prepared by the method has low breaking rate.
Experiment 3:
1. experimental materials
The product # 1 prepared in example 1 was used as a sample to be tested.
2. Experimental methods
The total number of colonies of the noodle is determined every 10 days by using an accelerated destruction test, and the determination method refers to the determination of the total number of colonies of the national standard food microbiology inspection for food safety GB 4789.2-2016.
3. The results are shown in FIG. 1
As shown in FIG. 1, the total number of colonies was 5.63X 10 at 60 days of accelerated destruction storage4CFU/g, still at a low level, and the total number of colonies increased exponentially after 60 days, so that the shelf life of the sample could reach 6 months.
The embodiments described above are some, but not all embodiments of the invention. The detailed description of the embodiments of the present invention is not intended to limit the scope of the invention as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Claims (9)
1. The fresh wet potato noodles are characterized by comprising the following raw materials in parts by mass: 6-7 parts of flour, 3-4 parts of potatoes, 0.05-0.07 part of sodium ascorbate and 0.5-1 part of quality improver.
2. The fresh wet potato noodles as claimed in claim 1, wherein the fresh wet potato noodles are composed of the following raw materials in parts by mass: 6.5 parts of flour, 3.5 parts of potatoes, 0.0125-0.035 part of sodium ascorbate and 0.5 part of quality improver.
3. Fresh and wet potato noodles according to claim 1 or 2, wherein the quality-improving agent consists of the following substances in parts by weight: 0.1-0.2 part of salt, 0.1-0.2 part of konjak fine powder, 0.3-0.4 part of wheat gluten and 0.1-0.2 part of flaxseed gum.
4. A process for preparing fresh wet potato noodles according to any one of claims 1 to 3 comprising the steps of:
s1, preparing mashed potato
Peeling fresh potato, and cutting into 1-2cm3Adding drinking water for soaking for 10-15min, washing off excessive starch, adding drinking water and sodium ascorbate, making into potato paste with pulping machine, and filtering;
s2, mixing dough in vacuum
Uniformly stirring the raw materials of the components in a vacuum dough kneading machine according to the sequence of low parts by mass to high parts by mass, and slowly adding 25-30% of water to prepare dough;
s3 calendering
Placing the dough into a dough standing box for 15-20min, and performing compound rolling for 5-8 times to obtain a noodle belt with thickness of 0.7-1.0 mm;
s4, molding
Preparing the flour strip into fresh and wet potato noodles by using fine dried noodle forming equipment;
s5, packaging and sterilizing
Weighing fresh wet potato noodles according to the required weight of each bag, packaging, filling nitrogen, and performing ultrasonic sterilization to obtain the finished product.
5. The method of preparing fresh wet potato noodles according to claim 4, wherein the potato noodles are prepared by: step S1, the adding amount of the first drinking water is 1-2 times of the weight of the potatoes, and the adding amount of the first drinking water is 0.5-0.7 time of the weight of the potatoes.
6. The method of preparing fresh wet potato noodles according to claim 4, wherein the potato noodles are prepared by: the addition amount of the sodium ascorbate is 0.5 to 1 percent of the weight of the potatoes; the grain size of the mashed potatoes is 80-120 meshes.
7. The method of claim 4The preparation method of the fresh and wet potato noodles is characterized by comprising the following steps: the package in the step S5 is a food package bag, and the oxygen permeability is less than or equal to 0.5 mL-m-2·d-1。
8. The method of preparing fresh wet potato noodles according to claim 4, wherein the potato noodles are prepared by: the ultrasonic sterilization in step S5 is carried out at 45-60 deg.C and 45-50kHz for 5-8 min.
9. A process for preparing fresh wet potato noodles according to any one of claims 4 to 8, wherein: the flour prepared by the method has the wet-based gluten quality of more than or equal to 30.0 wt%, the dry-based protein content of more than or equal to 12.2 wt% and the dry-based ash content of less than or equal to 0.70 wt%.
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| CN105124714A (en) * | 2015-07-20 | 2015-12-09 | 青岛农业大学 | Preservation technology for prolonging normal-temperature shelf life of fresh noodles through low-temperature pre-refrigeration |
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