CN107125579A - A kind of sweet potato noodle and preparation method thereof - Google Patents
A kind of sweet potato noodle and preparation method thereof Download PDFInfo
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- CN107125579A CN107125579A CN201710578480.3A CN201710578480A CN107125579A CN 107125579 A CN107125579 A CN 107125579A CN 201710578480 A CN201710578480 A CN 201710578480A CN 107125579 A CN107125579 A CN 107125579A
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- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 192
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 192
- 235000012149 noodles Nutrition 0.000 title claims abstract description 74
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 104
- 235000013312 flour Nutrition 0.000 claims abstract description 49
- 229920002472 Starch Polymers 0.000 claims abstract description 45
- 235000019698 starch Nutrition 0.000 claims abstract description 45
- 239000008107 starch Substances 0.000 claims abstract description 45
- 239000000203 mixture Substances 0.000 claims abstract description 24
- 238000001035 drying Methods 0.000 claims abstract description 23
- 230000005855 radiation Effects 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 244000061456 Solanum tuberosum Species 0.000 claims description 14
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 14
- 244000046146 Pueraria lobata Species 0.000 claims description 11
- 235000010575 Pueraria lobata Nutrition 0.000 claims description 11
- 235000021307 Triticum Nutrition 0.000 claims description 8
- 239000000796 flavoring agent Substances 0.000 claims description 8
- 235000019634 flavors Nutrition 0.000 claims description 8
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 4
- 244000000231 Sesamum indicum Species 0.000 claims description 3
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 3
- 240000002234 Allium sativum Species 0.000 claims description 2
- 235000004611 garlic Nutrition 0.000 claims description 2
- 239000008159 sesame oil Substances 0.000 claims description 2
- 235000011803 sesame oil Nutrition 0.000 claims description 2
- 235000013555 soy sauce Nutrition 0.000 claims description 2
- 235000021419 vinegar Nutrition 0.000 claims description 2
- 239000000052 vinegar Substances 0.000 claims description 2
- 244000088415 Raphanus sativus Species 0.000 claims 2
- 244000098338 Triticum aestivum Species 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 9
- 239000003053 toxin Substances 0.000 abstract description 9
- 231100000765 toxin Toxicity 0.000 abstract description 9
- 230000001079 digestive effect Effects 0.000 abstract description 5
- 238000005516 engineering process Methods 0.000 abstract description 4
- 206010000060 Abdominal distension Diseases 0.000 description 11
- 238000004519 manufacturing process Methods 0.000 description 10
- 230000000694 effects Effects 0.000 description 8
- 241000209140 Triticum Species 0.000 description 7
- 206010016766 flatulence Diseases 0.000 description 6
- 241000220259 Raphanus Species 0.000 description 5
- 238000011835 investigation Methods 0.000 description 5
- 239000002932 luster Substances 0.000 description 5
- 238000011084 recovery Methods 0.000 description 5
- 238000005457 optimization Methods 0.000 description 4
- 230000001590 oxidative effect Effects 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 208000008589 Obesity Diseases 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 description 2
- 230000000977 initiatory effect Effects 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 235000020824 obesity Nutrition 0.000 description 2
- 238000012913 prioritisation Methods 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 230000002087 whitening effect Effects 0.000 description 2
- 206010000087 Abdominal pain upper Diseases 0.000 description 1
- 239000004475 Arginine Substances 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 description 1
- HNDVDQJCIGZPNO-YFKPBYRVSA-N L-histidine Chemical compound OC(=O)[C@@H](N)CC1=CN=CN1 HNDVDQJCIGZPNO-YFKPBYRVSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 241000219780 Pueraria Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- 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
- 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
- A23L19/105—Sweet 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
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Noodles (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to food technology field, more particularly to sweet potato noodle and preparation method thereof, the composition of its sweet potato noodle includes flour, sweet potato whole powder and starch from sweet potato, the sweet potato whole powder is the sweet potato powder that fresh sweet potato is cut into slices after high temperature or infrared radiation drying obtained by crushing, the percentage by weight of the flour is 60% 70%, the percentage by weight of the sweet potato whole powder is 20% 30%, and the percentage by weight of the starch from sweet potato is 5% 15%；Sweet potato noodle of the present invention effectively can prevent eater from digestive discomfort occur, while there is preferable lipid-loweringing and toxin expelling, and fresh and tender, smooth taste matter.
Description
Technical field
The present invention relates to food technology field, more particularly to sweet potato noodle and preparation method thereof.
Background technology
Noodles eat history originating from China, existing more than 4,000 years making.Noodles are that a kind of making is simple, eat side
Just, it is nutritious, you can staple food again can fast food health-care food.Received and liked by the people of the world already.It is existing
Noodles, majority is fabricated by using flour, and the noodles that flour is made are rich in protein, fat, carbohydrate and meals
Fiber is eaten, the primary demand of human body energy consumption is disclosure satisfy that.
However, due to noodles made from whole meal, lysine needed by human, arginine, histidine, egg in its protein
Histidine content is than relatively low, it is necessary to the higher food of above-mentioned amino acid content be supplemented, to reach nutrient balance when edible；In addition,
It is long-term excessive edible because the carbohydrate and protein content of comprehensive flour noodle are higher, it is easily caused obesity；In addition, complete
The mouthfeel of flour noodles is dull, easily gelatinization.
The deficiency existed for above-mentioned comprehensive flour noodle, China has developed a variety of hybrid noodles, such as sweet potato noodle, soil
Bean noodle, vegetable noodles etc.；Wherein, sweet potato noodle, due to micro- sweet tea, delicate fragrance, soft taste matter, and with certain guarantor
Strong effect, obesity can be prevented to a certain degree, is widely liked.
But, the weak point that existing sweet potato noodle is present is：1st, traditional sweet potato noodle is easily caused part and eaten
There is ventosity in person, triggers digestive discomfort；2nd, a kind of health sweet potato noodles and preparation method thereof are disclosed in the prior art（It is public
The number of opening CN103989072A, publication date：2014.08.20）, recorded that " component is made according to following weight proportion in the document：
18-21 parts of fresh sweet potatoes, 70-75 parts of wheat flour, 3.5-5 parts of egg, 1.5-2.5 parts of salt ", in the technology recorded with reference to the document
When scheme prepares sweet potato noodle, there is part eater and the phenomenon of severe stomachache occur；3rd, existing sweet potato noodle is in lipid-loweringing, row
It is smaller in effect of poison, have much room for improvement.
The content of the invention
It is an object of the invention to：A kind of sweet potato noodle and preparation method thereof is provided, the sweet potato noodle can be prevented effectively from food
There is digestive discomfort in user, meanwhile, there is preferable lipid-loweringing and toxin expelling.
To achieve the above object, the invention provides a kind of sweet potato noodle, it is characterised by：Its composition includes：Flour, sweet potato
Full powder and starch from sweet potato, the flour are wheat flour, and the sweet potato whole powder is that fresh sweet potato is cut into slices after high temperature or infrared radiation drying
Sweet potato powder obtained by crushing,
The percentage by weight of the flour is 60%-70%,
The percentage by weight of the sweet potato whole powder is 20%-30%,
The percentage by weight of the starch from sweet potato is 5%-15%.
Further optimize, the composition of the sweet potato noodle is：The percentage by weight of flour is 70%, the weight of sweet potato whole powder
Percentage is 20%, and the percentage by weight of starch from sweet potato is 10%.
Further optimization, the composition of the sweet potato noodle also includes white radish powder, and the percentage by weight of the white radish powder is
1%-5%.Using the sweet potato noodle of this kind of composition, the fragrance with ternip can not only prevent eater from abdominal distension occur, while can also
Strengthen toxin expelling, whitening effect.
Further optimization, the composition of the sweet potato noodle also includes kudzu-vine root powder, and the percentage by weight of kudzu-vine root powder is 1%-
5%.Lipid-loweringing and toxin expelling effect can largely be strengthened using the sweet potato noodle of this kind of composition.
Further optimization, in order to lift the mouthfeel of the sweet potato noodle, the composition of the sweet potato noodle also includes seasoning
Agent, the flavor enhancement includes the one or more in mashed garlic, sesame paste, salt, light soy sauce, vinegar or sesame oil.The flavor enhancement it is total
Percentage by weight is 0.1%-1%.
The preparation method that the present invention still further provides sweet potato noodle, it is characterised in that：Comprise the following steps：
1st, flour and warm water are mixed, kneads into dough；
2nd, sweet potato whole powder and warm water are mixed, kneads into potato powder group；
3rd, starch from sweet potato and warm water are mixed, kneads into starch from sweet potato dough；
4th, dough, potato powder group, starch from sweet potato dough are pressed into 60%-70%：20%-30%：5%-15% ratio mix, is made batch mixing
Dough；
5th, noodles shape is made by either manually or mechanically equipment in batch mixing dough, and dried.
Further illustrate, the preparation method of the sweet potato whole powder is as follows：
1st, sweet potato is cleaned, and peeling, section；
2nd, sweet potato slices are dried by high temperature or infrared radiation, drying temperature is more than 120 DEG C；
3rd, by the sweet potato slices crushed into powder after drying, sweet potato whole powder is made.
Further optimization, the starch from sweet potato is by processing dried powder made from fresh sweet potatoes or dried sweet potato, and to it
Dried powder carries out high-temperature baking.
Effect principle：
Exist for existing sweet potato noodle and be easily caused the problem of ventosity, initiation digestive discomfort occurs in part eater, this
Application is researched and analysed to its reason, is researched and analysed and is learnt：Fresh sweet potatoes are directly milled, and the sweet potato routinely obtained by drying is complete
Powder, it contains substantial amounts of oxidizing ferment, and this kind of oxidizing ferment is decomposed to the sugar and starch in stomach, produces carbon dioxide, and
Trigger abdominal distension, the degree of its abdominal distension has differences in different crowd, and distending pain easily occurs in partial digested bad people；In addition,
Studied through food nutrition, the albumen in egg the phenomenon of flatulence easily occurs, when egg is common with sweet potato noodle easily compared with indigestibility
During intake, abdominal distension situation can be aggravated, cause distending pain.The application is directed to its questions and prospect, and sweet potato whole powder and starch from sweet potato are carried out
High-temperature process, makes the oxidizing ferment in sweet potato whole powder and starch from sweet potato deform inactivation, so as to avoid or mitigate sweet potato noodle initiation intestines
The problem of gaseous distention.
In prioritization scheme, inflatable food stagnation and toxin expelling effect are eliminated because white radish powder has, by adding appropriate white trailing plants
Bu Fen, so that the problem of abdominal distension occurs in eater is further prevented, while toxin expelling, whitening effect can also be strengthened.
In prioritization scheme, because kudzu-vine root powder has stronger hypoglycemic, reducing blood lipid and toxin expelling effect, and its starch is thin
Greasy, the appropriate kudzu-vine root powder by adding can effectively lift lipid-loweringing and toxin expelling effect, and lift its fine and smooth soft mouthfeel.
Beneficial effect：Sweet potato noodle of the present invention, effectively can prevent eater from digestive discomfort occur, at the same have compared with
Good lipid-loweringing and effect of toxin expelling, and fresh and tender, smooth taste matter.
Embodiment
Below in conjunction with present invention, the technical scheme in the embodiment of the present invention is clearly and completely described；It is aobvious
So, described embodiment is only a part of embodiment of the invention, rather than whole embodiments.Based on the reality in the present invention
Example is applied, the every other embodiment that those of ordinary skill in the art are obtained under the premise of creative work is not made all belongs to
In the scope of protection of the invention.
Embodiment one：
A kind of sweet potato noodle, its composition includes：Flour, sweet potato whole powder and starch from sweet potato, the flour are wheat flour, the sweet potato
Full powder is the sweet potato powder that fresh sweet potato is cut into slices after high temperature or infrared radiation drying obtained by crushing；The percentage by weight of the flour is
60%, the percentage by weight of the sweet potato whole powder is 30%, and the percentage by weight of the starch from sweet potato is 10%.
The manufacturing process of its sweet potato noodle is as follows：
1st, flour and warm water are mixed, kneads into dough；
2nd, sweet potato whole powder and warm water are mixed, kneads into potato powder group；
3rd, starch from sweet potato and warm water are mixed, kneads into starch from sweet potato dough；
4th, dough, potato powder group, starch from sweet potato dough are pressed 60%： 30%：10% ratio mix, is made batch mixing dough；
5th, noodles shape is made by flour stranding machine in batch mixing dough, and dried.
The manufacturing process of its sweet potato whole powder is as follows：
1st, sweet potato is cleaned, and peeling, section；
2nd, sweet potato slices are dried by high temperature, drying temperature is 120 DEG C；
3rd, by the sweet potato slices crushed into powder after drying, sweet potato whole powder is made.
By the embodiment products obtained therefrom, color and luster is in light brown, with toughness, delicate mouthfeel.By to a person sponging on an aristocrat（Eat
The guest of sweet potato noodle obtained by the embodiment embodiment）Survey inquiry is carried out, in 200 parts of investigation results of recovery,
191 persons sponging on an aristocrat indicate that no abdominal distension is felt, 9 persons sponging on an aristocrat indicate slight flatulence sense.
Embodiment two：
A kind of sweet potato noodle, its composition includes：Flour, sweet potato whole powder and starch from sweet potato, the flour are wheat flour, the sweet potato
Full powder is the sweet potato powder that fresh sweet potato is cut into slices after high temperature or infrared radiation drying obtained by crushing；The percentage by weight of the flour is
70%, the percentage by weight of the sweet potato whole powder is 20%, and the percentage by weight of the starch from sweet potato is 10%.
The manufacturing process of its sweet potato noodle is as follows：
1st, flour and warm water are mixed, kneads into dough；
2nd, sweet potato whole powder and warm water are mixed, kneads into potato powder group；
3rd, starch from sweet potato and warm water are mixed, kneads into starch from sweet potato dough；
4th, dough, potato powder group, starch from sweet potato dough are pressed 70%： 20%：10% ratio mix, is made batch mixing dough；
5th, noodles shape is made by flour stranding machine in batch mixing dough, and dried.
The manufacturing process of its sweet potato whole powder is as follows：
1st, sweet potato is cleaned, and peeling, section；
2nd, sweet potato slices are dried by high temperature, drying temperature is 150 DEG C；
3rd, by the sweet potato slices crushed into powder after drying, sweet potato whole powder is made.
Pass through the embodiment products obtained therefrom, color and luster khaki, with toughness, delicate mouthfeel.By to a person sponging on an aristocrat（This is eaten
The guest of sweet potato noodle obtained by embodiment embodiment）Carry out survey inquiry, in 200 parts of investigation results of recovery, 194
A name person sponging on an aristocrat indicates that no abdominal distension is felt, 6 persons sponging on an aristocrat indicate slight flatulence sense.
Embodiment three：
A kind of sweet potato noodle, its composition includes：Flour, sweet potato whole powder, starch from sweet potato and white radish powder, the flour are wheat flour,
The sweet potato whole powder is the sweet potato powder that fresh sweet potato is cut into slices after high temperature or infrared radiation drying obtained by crushing；The weight of the flour
Percentage is 70%, and the percentage by weight of the sweet potato whole powder is 20%, and the percentage by weight of the starch from sweet potato is 8%, described white
The percentage by weight of carrot powder is 2%.
The manufacturing process of its sweet potato noodle is as follows：
1st, flour and warm water are mixed, kneads into dough；
2nd, sweet potato whole powder and warm water are mixed, kneads into potato powder group；
3rd, starch from sweet potato and warm water are mixed, kneads into starch from sweet potato dough；
4th, dough, potato powder group, starch from sweet potato dough and white radish powder are pressed 70%： 20%：8%：2% ratio mix, is made mixed
Charge level group；
5th, noodles shape is made by flour stranding machine in batch mixing dough, and dried.
The manufacturing process of its sweet potato whole powder is as follows：
1st, sweet potato is cleaned, and peeling, section；
2nd, sweet potato slices are dried by high temperature, drying temperature is 120 DEG C；
3rd, by the sweet potato slices crushed into powder after drying, sweet potato whole powder is made.
By the embodiment products obtained therefrom, color and luster khaki, with toughness, mouthfeel is fresh and tender.By to a person sponging on an aristocrat（This is eaten
The guest of sweet potato noodle obtained by embodiment embodiment）Carry out survey inquiry, in 200 parts of investigation results of recovery, 199
A name person sponging on an aristocrat indicates that no abdominal distension is felt, 1 person sponging on an aristocrat indicates slight flatulence sense.
Example IV：
A kind of sweet potato noodle, its composition includes：Flour, sweet potato whole powder, starch from sweet potato and kudzu-vine root powder, the flour are wheat flour,
The sweet potato whole powder is the sweet potato powder that fresh sweet potato is cut into slices after high temperature or infrared radiation drying obtained by crushing；The weight of the flour
Percentage is 70%, and the percentage by weight of the sweet potato whole powder is 20%, and the percentage by weight of the starch from sweet potato is 5%, the Pueraria lobota
The percentage by weight of root powder is 5%.
The manufacturing process of its sweet potato noodle is as follows：
1st, flour and warm water are mixed, kneads into dough；
2nd, sweet potato whole powder and warm water are mixed, kneads into potato powder group；
3rd, starch from sweet potato and warm water are mixed, kneads into starch from sweet potato dough；
4th, dough, potato powder group, starch from sweet potato dough and kudzu-vine root powder are pressed 70%： 20%：5%：5% ratio mix, is made batch mixing
Dough；
5th, noodles shape is made by flour stranding machine in batch mixing dough, and dried.
The manufacturing process of its sweet potato whole powder is as follows：
1st, sweet potato is cleaned, and peeling, section；
2nd, sweet potato slices are dried by high temperature, drying temperature is 150 DEG C；
3rd, by the sweet potato slices crushed into powder after drying, sweet potato whole powder is made.
Pass through the embodiment products obtained therefrom, color and luster khaki, with toughness, delicate mouthfeel.By to a person sponging on an aristocrat（This is eaten
The guest of sweet potato noodle obtained by embodiment embodiment）Carry out survey inquiry, in 200 parts of investigation results of recovery, 197
A name person sponging on an aristocrat indicates that no abdominal distension is felt, 3 persons sponging on an aristocrat indicate slight flatulence sense.
Embodiment five：
A kind of sweet potato noodle, its composition includes：Flour, sweet potato whole powder, starch from sweet potato, kudzu-vine root powder and flavor enhancement, the flour is
Wheat flour, the sweet potato whole powder is the sweet potato powder that fresh sweet potato is cut into slices after high temperature or infrared radiation drying obtained by crushing, the tune
Taste agent is the compound of sesame paste and salt；The percentage by weight of the flour is 70%, the percentage by weight of the sweet potato whole powder
For 20%, the percentage by weight of the starch from sweet potato is 5%, and the percentage by weight of the kudzu-vine root powder is 4%, the weight of the flavor enhancement
It is 1% to measure percentage.
The manufacturing process of its sweet potato noodle is as follows：
1st, flour and warm water are mixed, kneads into dough；
2nd, sweet potato whole powder and warm water are mixed, kneads into potato powder group；
3rd, starch from sweet potato and warm water are mixed, kneads into starch from sweet potato dough；
4th, dough, potato powder group, starch from sweet potato dough, kudzu-vine root powder and flavor enhancement are pressed 70%： 20%：5%：4%：1% ratio is mixed
Close, batch mixing dough is made；
5th, noodles shape is made by flour stranding machine in batch mixing dough, and dried.
The manufacturing process of its sweet potato whole powder is as follows：
1st, sweet potato is cleaned, and peeling, section；
2nd, sweet potato slices are dried by high temperature, drying temperature is 150 DEG C；
3rd, by the sweet potato slices crushed into powder after drying, sweet potato whole powder is made.
By the embodiment products obtained therefrom, color and luster is brown, with toughness, delicate mouthfeel, mellowness.By to a person sponging on an aristocrat（Food
With the guest of sweet potato noodle obtained by the embodiment embodiment）Survey inquiry is carried out, in 200 parts of investigation results of recovery
In, 197 persons sponging on an aristocrat indicate that no abdominal distension is felt, 4 persons sponging on an aristocrat indicate slight flatulence sense.
Claims (9)
1. a kind of sweet potato noodle, is characterised by：Its composition includes flour, sweet potato whole powder and starch from sweet potato, and the flour is wheat
Powder, the sweet potato whole powder is the sweet potato powder that fresh sweet potato is cut into slices after high temperature or infrared radiation drying obtained by crushing, the flour
Percentage by weight is 60%-70%, and the percentage by weight of the sweet potato whole powder is 20%-30%, the weight percent of the starch from sweet potato
Than for 5%-15%.
2. sweet potato noodle according to claim 1, it is characterised in that：The composition of the sweet potato noodle is：The weight of flour
Percentage is 70%, and the percentage by weight of sweet potato whole powder is 20%, and the percentage by weight of starch from sweet potato is 10%.
3. sweet potato noodle according to claim 1, it is characterised in that：The composition of the sweet potato noodle also includes white radish powder,
The percentage by weight of the white radish powder is 1%-5%.
4. sweet potato noodle according to claim 1, it is characterised in that：The composition of the sweet potato noodle also includes kudzu-vine root powder,
The percentage by weight of kudzu-vine root powder is 1%-5%.
5. the sweet potato noodle according to claim 1 or 2 or 3 or 4, it is characterised in that：The composition of the sweet potato noodle is also wrapped
Containing flavor enhancement, the flavor enhancement includes the one or more in mashed garlic, sesame paste, salt, light soy sauce, vinegar or sesame oil.
6. sweet potato noodle according to claim 5, it is characterised in that：The total weight percent of the flavor enhancement is 0.1%-
1%。
7. a kind of preparation method of sweet potato noodle, it is characterised in that：Comprise the following steps：
（1）, flour and warm water mixed, knead into dough；
（2）, sweet potato whole powder and warm water mixed, knead into potato powder group；
（3）, starch from sweet potato and warm water mixed, knead into starch from sweet potato dough；
（4）, by dough, potato powder group, starch from sweet potato dough press 60%-70%：20%-30%：5%-15% ratio mix, is made mixed
Charge level group；
（5）, by either manually or mechanically equipment noodles shape is made in batch mixing dough, and dry.
8. the preparation method of sweet potato noodle according to claim 7, it is characterised in that：The preparation method of the sweet potato whole powder
It is as follows：
（1）, sweet potato cleaned, and peeling, section；
（2）, sweet potato slices are dried by high temperature or infrared radiation, drying temperature is more than 120 DEG C；
（3）, by the sweet potato slices crushed into powder after drying, be made sweet potato whole powder.
9. the preparation method of sweet potato noodle according to claim 7, it is characterised in that：The starch from sweet potato is by processing
Dried powder made from fresh sweet potatoes or dried sweet potato, and high-temperature baking is carried out to its dried powder.
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