CN106261638A - A kind of compound potato class noodles and preparation method thereof - Google Patents
A kind of compound potato class noodles and preparation method thereof Download PDFInfo
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- CN106261638A CN106261638A CN201610820736.2A CN201610820736A CN106261638A CN 106261638 A CN106261638 A CN 106261638A CN 201610820736 A CN201610820736 A CN 201610820736A CN 106261638 A CN106261638 A CN 106261638A
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Abstract
The present invention provides a kind of compound potato class noodles and preparation method thereof, these compound potato class noodles are prepared by the raw material including following parts by weight: wheat flour 100 200 parts, potato whole flour 30 60 parts, black rice flour 10 20 parts, 10 20 parts of purple rice powder, 10 20 parts of red rice powder, 10 50 parts of water, edible salt 0.1 1 parts.Compound potato class noodles of the present invention are rich in vitamin, mineral and the dietary fiber of needed by human body, can maintain and regulation organism homergy, and the addition of black rice flour, purple rice powder and red rice powder can the nutrient substance such as Supplement of folic acid, irony, phosphorus, pantothenic acid, the food materials features good taste added in noodles, make processing after noodles delicious, mouthfeel is good, stimulate eater appetite.
Description
Technical field
The invention belongs to noodles Technology field, especially relate to a kind of compound potato class noodles and preparation method thereof.
Background technology
Tuber crops, also known as root crop, mainly include Rhizoma Dioscoreae esculentae, Rhizoma Solani tuber osi, Rhizoma Dioscoreae, Fructus Colocasiae Esculentae etc., are human body Dietary ingredient
The important sources of carbohydrate, potato class is possibly together with abundant dietary fiber, vitamin C and mineral.Potato class in diet
Can supplement nutrient lacking in the staple foods such as corn, therefore potato class be combined noodles can the more abundant battalion that must supplement needed by human body
Support element.
Summary of the invention
In view of this, the present invention proposes a kind of compound potato class noodles and preparation method thereof, to solve existing noodles nutrient
The problems such as matter is single, and taste is not good enough.
The technical scheme is that and be achieved in that:
A kind of compound potato class noodles, these compound potato class noodles are prepared by the raw material including following parts by weight: Semen Tritici aestivi
Powder 100-200 part, potato whole flour 30-60 part, black rice flour 10-20 part, purple rice powder 10-20 part, red rice powder 10-20 part, water 10-50
Part, edible salt 0.1-1 part.
Preferably, described potato whole flour includes dehydrated potato powder, purple sweet potato powder, sweet potato powder, Rhizoma Dioscoreae powder, Rhizoma Dioscoreae Semen Glycines powder, taro meal
In one or more.
Preferably, described potato whole flour includes the raw material of following parts by weight: dehydrated potato powder 1-10 part, purple sweet potato powder 1-10
Part, sweet potato powder 1-10 part, Rhizoma Dioscoreae powder 1-10 part, Rhizoma Dioscoreae Semen Glycines powder 1-10 part, taro meal 1-10 part.
Preferably, one or more during described wheat flour is gluten flour, Plain flour or Self-raising flour.
The present invention proposes the preparation method of compound potato class noodles, comprises the steps:
A potato whole flour, wheat flour, black rice flour, purple rice powder, the mixing of red rice powder are put in dough mixing machine and are stirred by ()；
B () puts in dough mixing machine after edible salt and water mix homogeneously, start dough mixing machine, 20-30 minute prepared face of dough-making powder
Base；
C face base is stood by () after, opposite base carries out rolling, cutting, dry and pack.
Preferably, the time of described base standing is 10-15 minute.
Relative to prior art, the present invention is had the advantages that
(1) present invention mainly have chosen the potato classes such as Rhizoma Solani tuber osi, Rhizoma Steudnerae Henryanae, Radix Ipomoeae, Rhizoma Dioscoreae, Chinese yam beans, Fructus Colocasiae Esculentae, nutritious,
Containing nutritional labelings such as protein and vitamin c, vitamin B1, vitamin Bies, calcium, phosphorus, magnesium, potassium content are the highest, these people
Vitamin needed for body and mineral, can maintain and regulate organism homergy, booster immunization system, maintain the health of people
Acid-base balance.
(2) potato apoplexy due to endogenous wind contains the dietary fiber of be known as in a large number " the 7th nutrient ", can be effectively promoted the health of people
Metabolism, control the absorption of fat, lower cholesterol, the most also have and urge into health, the effectiveness of preventing some disease.
(3) in diet potato class and corn be all staple food can complement auxotrophic element, therefore potato class composite surface bar is as master
Eat more useful health.
(4) addition of coarse food grain black rice flour, purple rice powder and red rice powder can supplement lysine, riboflavin, sulfur peace element, folic acid,
The nutrient substance such as irony, phosphorus, pantothenic acid.
(5) the food materials features good taste added in noodles so that the noodles after processing are delicious, mouthfeel is good, stimulates eater's
Appetite.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is elaborated.
Embodiment 1
A kind of compound potato class noodles, these compound potato class noodles are prepared by the raw material including following parts by weight: Semen Tritici aestivi
200 parts of powder, dehydrated potato powder 10 parts, purple sweet potato powder 10 parts, sweet potato powder 10 parts, Rhizoma Dioscoreae powder 10 parts, Rhizoma Dioscoreae Semen Glycines powder 10 parts, taro meal 10
Part, black rice flour 20 parts, 20 parts of purple rice powder, 20 parts of red rice powder, 50 parts of water, edible salt 1 part.
Its preparation method comprises the steps:
A () is by dehydrated potato powder, purple sweet potato powder, sweet potato powder, Rhizoma Dioscoreae powder, Rhizoma Dioscoreae Semen Glycines powder, taro meal, wheat flour, black rice flour, purple rice
The mixing of powder, red rice powder is put in dough mixing machine and is stirred；
B () puts in dough mixing machine after edible salt and water mix homogeneously, start dough mixing machine, 30 minutes prepared face bases of dough-making powder；
C face base is stood after 15 minutes by (), opposite base carries out rolling, cutting, dry and pack.
Embodiment 2
A kind of compound potato class noodles, these compound potato class noodles are prepared by the raw material including following parts by weight: Semen Tritici aestivi
150 parts of powder, dehydrated potato powder 7 parts, purple sweet potato powder 8 parts, sweet potato powder 6 parts, Rhizoma Dioscoreae powder 8 parts, Rhizoma Dioscoreae Semen Glycines powder 6 parts, taro meal 8 parts, fructus zizaniae caduciflorae
16 parts of powder, 15 parts of purple rice powder, 18 parts of red rice powder, 30 parts of water, edible salt 0.5 part.
Its preparation method comprises the steps:
A () is by dehydrated potato powder, purple sweet potato powder, sweet potato powder, Rhizoma Dioscoreae powder, Rhizoma Dioscoreae Semen Glycines powder, taro meal, wheat flour, black rice flour, purple rice
The mixing of powder, red rice powder is put in dough mixing machine and is stirred；
B () puts in dough mixing machine after edible salt and water mix homogeneously, start dough mixing machine, 27 minutes prepared face bases of dough-making powder；
C face base is stood after 10 minutes by (), opposite base carries out rolling, cutting, dry and pack.
Embodiment 3
A kind of compound potato class noodles, these compound potato class noodles are prepared by the raw material including following parts by weight: Semen Tritici aestivi
100 parts of powder, dehydrated potato powder 6 parts, purple sweet potato powder 5 parts, sweet potato powder 5 parts, Rhizoma Dioscoreae powder 7 parts, Rhizoma Dioscoreae Semen Glycines powder 6 parts, taro meal 5 parts, fructus zizaniae caduciflorae
10 parts of powder, 12 parts of purple rice powder, 10 parts of red rice powder, 11 parts of water, edible salt 0.1 part.
Its preparation method comprises the steps:
A () is by dehydrated potato powder, purple sweet potato powder, sweet potato powder, Rhizoma Dioscoreae powder, Rhizoma Dioscoreae Semen Glycines powder, taro meal, wheat flour, black rice flour, purple rice
The mixing of powder, red rice powder is put in dough mixing machine and is stirred；
B () puts in dough mixing machine after edible salt and water mix homogeneously, start dough mixing machine, 25 minutes prepared face bases of dough-making powder；
C face base is stood after 12 minutes by (), opposite base carries out rolling, cutting, dry and pack.
Embodiment 4
A kind of compound potato class noodles, these compound potato class noodles are prepared by the raw material including following parts by weight: Semen Tritici aestivi
150 parts of powder, dehydrated potato powder 40 parts, black rice flour 16 parts, 15 parts of purple rice powder, 18 parts of red rice powder, 30 parts of water, edible salt 0.5 part.
Its preparation method comprises the steps:
A dehydrated potato powder, wheat flour, black rice flour, purple rice powder, the mixing of red rice powder are put in dough mixing machine and are stirred by ()；
B () puts in dough mixing machine after edible salt and water mix homogeneously, start dough mixing machine, 23 minutes prepared face bases of dough-making powder；
C face base is stood after 15 minutes by (), opposite base carries out rolling, cutting, dry and pack.
Embodiment 5
A kind of compound potato class face, these compound potato class noodles are prepared by the raw material including following parts by weight: wheat flour
150 parts, dehydrated potato powder 20 parts, purple sweet potato powder 20 parts, black rice flour 16 parts, 15 parts of purple rice powder, 18 parts of red rice powder, 30 parts of water, edible salt
0.5 part.
Its preparation method comprises the steps:
A dehydrated potato powder, purple sweet potato powder, wheat flour, black rice flour, purple rice powder, the mixing of red rice powder are put in dough mixing machine and are stirred by ()
Uniformly；
B () puts in dough mixing machine after edible salt and water mix homogeneously, start dough mixing machine, 20 minutes prepared face bases of dough-making powder；
C face base is stood after 14 minutes by (), opposite base carries out rolling, cutting, dry and pack.
The foregoing is only presently preferred embodiments of the present invention, not in order to limit the present invention, all essences in the present invention
Within god and principle, any modification, equivalent substitution and improvement etc. made, should be included within the scope of the present invention.
Claims (6)
1. compound potato class noodles, it is characterised in that these compound potato class noodles are prepared by the raw material including following parts by weight
Obtain: wheat flour 100-200 part, potato whole flour 30-60 part, black rice flour 10-20 part, purple rice powder 10-20 part, red rice powder 10-20
Part, water 10-50 part, edible salt 0.1-1 part.
Compound potato class noodles the most according to claim 1, it is characterised in that: described potato whole flour includes dehydrated potato powder, purple
One or more in potato starch, sweet potato powder, Rhizoma Dioscoreae powder, Rhizoma Dioscoreae Semen Glycines powder, taro meal.
Compound potato class noodles the most according to claim 2, it is characterised in that described potato whole flour includes following parts by weight
Raw material: dehydrated potato powder 1-10 part, purple sweet potato powder 1-10 part, sweet potato powder 1-10 part, Rhizoma Dioscoreae powder 1-10 part, Rhizoma Dioscoreae Semen Glycines powder 1-10 part,
Taro meal 1-10 part.
Compound potato class noodles the most according to claim 1, it is characterised in that: described wheat flour is gluten flour, middle muscle face
One or more in powder or Self-raising flour.
5. the preparation method of the compound potato class noodles described in any one of claim 1-4, it is characterised in that comprise the steps:
A potato whole flour, wheat flour, black rice flour, purple rice powder, the mixing of red rice powder are put in dough mixing machine and are stirred by ()；
B () puts in dough mixing machine after edible salt and water mix homogeneously, start dough mixing machine, 20-30 minute prepared face base of dough-making powder；
C face base is stood by () after, opposite base carries out rolling, cutting, dry and pack.
The preparation method of compound potato class noodles the most according to claim 5, it is characterised in that: the time that described base stands
For 10-15 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201610820736.2A CN106261638A (en) | 2016-09-13 | 2016-09-13 | A kind of compound potato class noodles and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610820736.2A CN106261638A (en) | 2016-09-13 | 2016-09-13 | A kind of compound potato class noodles and preparation method thereof |
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| CN106261638A true CN106261638A (en) | 2017-01-04 |
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| CN201610820736.2A Pending CN106261638A (en) | 2016-09-13 | 2016-09-13 | A kind of compound potato class noodles and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107006767A (en) * | 2017-03-09 | 2017-08-04 | 南昌大学 | A kind of production method of potato class health-care steamed bread |
| CN107114668A (en) * | 2017-05-24 | 2017-09-01 | 成都鲜美诚食品有限公司 | Sweet potato noodle wheat flour specially |
| CN107853579A (en) * | 2017-12-06 | 2018-03-30 | 王康学 | A kind of spirulina noodles and preparation method thereof |
| CN108740752A (en) * | 2018-04-10 | 2018-11-06 | 益家元品实业（厦门）有限公司 | Noodles and its production method |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103829146A (en) * | 2012-11-22 | 2014-06-04 | 唐声星 | Multi-nutrient health care noodle |
| CN105360929A (en) * | 2015-11-11 | 2016-03-02 | 宜垦(天津)农业制品有限公司 | Noodles with effects of nourishing stomach and invigorating spleen and preparation method thereof |
-
2016
- 2016-09-13 CN CN201610820736.2A patent/CN106261638A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103829146A (en) * | 2012-11-22 | 2014-06-04 | 唐声星 | Multi-nutrient health care noodle |
| CN105360929A (en) * | 2015-11-11 | 2016-03-02 | 宜垦(天津)农业制品有限公司 | Noodles with effects of nourishing stomach and invigorating spleen and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107006767A (en) * | 2017-03-09 | 2017-08-04 | 南昌大学 | A kind of production method of potato class health-care steamed bread |
| CN107114668A (en) * | 2017-05-24 | 2017-09-01 | 成都鲜美诚食品有限公司 | Sweet potato noodle wheat flour specially |
| CN107853579A (en) * | 2017-12-06 | 2018-03-30 | 王康学 | A kind of spirulina noodles and preparation method thereof |
| CN108740752A (en) * | 2018-04-10 | 2018-11-06 | 益家元品实业（厦门）有限公司 | Noodles and its production method |
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Application publication date: 20170104 |