CN102178163A - Purple potato noodles - Google Patents
Purple potato noodles Download PDFInfo
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- CN102178163A CN102178163A CN2010105591832A CN201010559183A CN102178163A CN 102178163 A CN102178163 A CN 102178163A CN 2010105591832 A CN2010105591832 A CN 2010105591832A CN 201010559183 A CN201010559183 A CN 201010559183A CN 102178163 A CN102178163 A CN 102178163A
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Abstract
The invention relates to purple potato noodles which are prepared from wheat flour and purple potato paste, wherein the mass ratio of the wheat flour to the purple potato paste is (65-85):(15-35). Nutritional ingredients such as proteins, starch and the like in the prepared purple potato noodles comply with relevant standards, and through adding purple potatoes in noodles, the contents of various vitamins such as vitamin C, vitamin B, vitamin A and the like and various mineral elements such as phosphorus, iron and the like (especially iron and selenium) in the prepared purple potato noodles are significantly increased. In the invention, through adding ground purple potato paste into noodles, the dietary fiber content of the prepared purple potato noodles is significantly increased, therefore, on one hand, the mouthfeel of the prepared purple potato noodles is increased; and on the other hand, the gastrointestinal function can be promoted. In case of taking the purple potato noodles for a long time, the gastrointestinal environment can be improved, and the occurrence of gastrointestinal diseases can be prevented. In addition, by adding the purple potato paste into noodles instead of adding any pigment, the prepared purple potato noodles are bright and attractive in color.
Description
Technical field
The present invention relates to a kind of noodles, particularly relate to a kind of purple potato noodles.
Background technology
Traditional noodles mainly are to be made to reprocess behind the flour by large and small wheat to make, for other food, the cleanest through the noodles that boil, can reduce the generation of gastrointestinal disease, be one of modal food of China, in daily life food, occupy critical role.Along with the raising of people's living standard, to the also raising thereupon of requirement of food, not only to say to look good, smell good and taste good, also require nutrition arrangement.
Purple potato has another name called black potato, and the Latin formal name used at school is Solanum tuberdsm, and potato meat is purple to darkviolet.Purple potato contains rich in protein, and 18 kinds easily by the amino acid of human consumption and absorption, 8 kinds of vitamins such as vitamin C, B, A and more than 10 kind of natural minerals prime element such as phosphorus, iron, and wherein iron and Se content are abundant.Anthocyanidin has prevention and therapeutic action to more than 100 kinds of diseases, is described as the seventh-largest essential nutrients after water, protein, fat, carbohydrate, vitamin, mineral matter.Anthocyanidin is the disease preventing and treating found of present scientific circles, safeguards the most direct, the most effective, the safest free radical scavenger of human health, and its ability of removing free radical is ascorbic 20 times, 50 times of vitamin E.And selenium and iron are human body antifatigue, anti-ageing, the essential elements of enriching blood, particularly selenium is called as " anticancer king ", easily be absorbed by the body, can stay in the serum, repair cardiac muscle, strengthen immunity of organisms, remove interior free yl, suppress the division and the growth of the synthetic and cancer cell of DNA in the cancer cell, the generation of carninomatosis such as prevention cancer of the stomach, liver cancer.Purple potato is rich in cellulose, can increase faecal volume, promotes enterogastric peristalsis, the mucus, pneumatosis and the putrefaction that are detained in the cleaning enteric cavity, and noxious material in the defecate and carcinogen keep stool unimpeded, improve digestive tract environment, prevent the generation of enterogastric diseases.
Summary of the invention
The objective of the invention is by noodle formula is suitably improved, a kind of purple potato noodles with Dietotherapy health function are provided.
Concrete scheme of the present invention is: a kind of purple potato noodles, and the shared mass ratio of each raw material is in the product: flour 65 ~ 85, purple potato slurry 15 ~ 35; Wherein, described purple potato slurry is made by purple potato defibrination.Also can add an amount of toppings in the product of the present invention.
Purple potato noodle preparation method: at first that purple potato defibrination is standby, get the purple potato slurry of 15 ~ 35 mass parts then and add in 65 ~ 85 mass parts flour, mix and make dough, then dough is pressed into noodles, at last 40 ~ 50 ℃ the oven dry, through being packaged to be purple potato noodles.In the dough making process, also can add an amount of toppings; According to demand difference in pressing process can make the noodles of different thicknesses specification.
Nutritional labelings such as the protein of product of the present invention, starch meet relevant criterion, and by adding purple potato in noodles, multi mineral prime element, especially iron such as multivitamin such as vitamin C, B, A and phosphorus, iron and Se content increase substantially in the noodles; In preparation process,, farthest prevented the loss of the loss of nutritional labeling, particularly vitamin with directly joining in the flour behind the purple potato defibrination and the mode of later stage process using low temperature long time drying.The present invention adds in the noodles after with purple potato defibrination, and the content of dietary fiber significantly improves in the noodles, increases mouthfeel on the one hand, promotes functions of intestines and stomach on the other hand, and is long-term edible, can improve digestive tract environment, prevents the generation of enterogastric diseases.In addition, what this product added is crushed pumpkin, does not add any pigment, and lovely luster is tempting.
The specific embodiment
Embodiment 1
The purple potato defibrination that at first will clean up is standby, gets the purple potato slurry of 15 mass parts then and adds in the 85 mass parts flour, mixes and makes dough, then dough is pressed into noodles, 40 ℃ of oven dry down, presses the different size batch wrapping at last, makes purple potato noodles.
Embodiment 2
The purple potato defibrination that at first will clean up is standby, gets the purple potato slurry of 35 mass parts then and adds in the 65 mass parts flour, mixes and makes dough, then dough is pressed into noodles, 50 ℃ of oven dry down, presses the different size batch wrapping at last, makes purple potato noodles.
Claims (1)
1. purple potato noodles is characterized in that the shared mass ratio of each raw material is in the product: flour 65 ~ 85, purple potato slurry 15 ~ 35; Wherein, described purple potato slurry is made by purple potato defibrination.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105591832A CN102178163A (en) | 2010-11-25 | 2010-11-25 | Purple potato noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105591832A CN102178163A (en) | 2010-11-25 | 2010-11-25 | Purple potato noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102178163A true CN102178163A (en) | 2011-09-14 |
Family
ID=44564579
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010105591832A Pending CN102178163A (en) | 2010-11-25 | 2010-11-25 | Purple potato noodles |
Country Status (1)
| Country | Link |
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| CN (1) | CN102178163A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102389081A (en) * | 2011-11-02 | 2012-03-28 | 崔海滨 | Purple sweet potato noodles and processing method thereof |
| CN102511728A (en) * | 2011-11-28 | 2012-06-27 | 赵凤花 | Purple sweet potato noodles and manufacturing method thereof |
| CN103766753A (en) * | 2014-01-24 | 2014-05-07 | 遵义市桐梓县宇强农产品开发有限公司 | Purple potato noodles and preparation method thereof |
| CN106261622A (en) * | 2016-08-18 | 2017-01-04 | 汤兴华 | A kind of Rhizoma Steudnerae Henryanae cranberry fruit and vegetable noodles and preparation method thereof |
| CN106983074A (en) * | 2017-04-10 | 2017-07-28 | 重庆三峡农业科学院 | Full nutrition fine dried noodles of purple potato magma and preparation method thereof |
-
2010
- 2010-11-25 CN CN2010105591832A patent/CN102178163A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102389081A (en) * | 2011-11-02 | 2012-03-28 | 崔海滨 | Purple sweet potato noodles and processing method thereof |
| CN102511728A (en) * | 2011-11-28 | 2012-06-27 | 赵凤花 | Purple sweet potato noodles and manufacturing method thereof |
| CN103766753A (en) * | 2014-01-24 | 2014-05-07 | 遵义市桐梓县宇强农产品开发有限公司 | Purple potato noodles and preparation method thereof |
| CN106261622A (en) * | 2016-08-18 | 2017-01-04 | 汤兴华 | A kind of Rhizoma Steudnerae Henryanae cranberry fruit and vegetable noodles and preparation method thereof |
| CN106983074A (en) * | 2017-04-10 | 2017-07-28 | 重庆三峡农业科学院 | Full nutrition fine dried noodles of purple potato magma and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20110914 |