CN110292144A - A kind of potato noodles and preparation method thereof - Google Patents
A kind of potato noodles and preparation method thereof Download PDFInfo
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- CN110292144A CN110292144A CN201910715812.7A CN201910715812A CN110292144A CN 110292144 A CN110292144 A CN 110292144A CN 201910715812 A CN201910715812 A CN 201910715812A CN 110292144 A CN110292144 A CN 110292144A
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- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 60
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 60
- 235000012149 noodles Nutrition 0.000 title claims abstract description 55
- 238000002360 preparation method Methods 0.000 title claims description 11
- 235000013312 flour Nutrition 0.000 claims abstract description 86
- 235000015192 vegetable juice Nutrition 0.000 claims abstract description 85
- 239000002994 raw material Substances 0.000 claims abstract description 52
- 239000000203 mixture Substances 0.000 claims abstract description 46
- 239000000843 powder Substances 0.000 claims abstract description 37
- 240000008042 Zea mays Species 0.000 claims abstract description 32
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 32
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 32
- 235000005822 corn Nutrition 0.000 claims abstract description 32
- 241000209140 Triticum Species 0.000 claims abstract description 28
- 235000021307 Triticum Nutrition 0.000 claims abstract description 28
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 26
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 26
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 26
- 235000014103 egg white Nutrition 0.000 claims abstract description 26
- 210000000969 egg white Anatomy 0.000 claims abstract description 26
- 235000015220 hamburgers Nutrition 0.000 claims abstract description 26
- 108010010803 Gelatin Proteins 0.000 claims abstract description 20
- 229920000159 gelatin Polymers 0.000 claims abstract description 20
- 239000008273 gelatin Substances 0.000 claims abstract description 20
- 235000019322 gelatine Nutrition 0.000 claims abstract description 20
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 20
- 235000015278 beef Nutrition 0.000 claims abstract description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 82
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims description 28
- 240000007087 Apium graveolens Species 0.000 claims description 14
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims description 14
- 235000010591 Appio Nutrition 0.000 claims description 14
- 235000000832 Ayote Nutrition 0.000 claims description 14
- 235000006008 Brassica napus var napus Nutrition 0.000 claims description 14
- 240000007124 Brassica oleracea Species 0.000 claims description 14
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims description 14
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims description 14
- 241001674939 Caulanthus Species 0.000 claims description 14
- 235000009854 Cucurbita moschata Nutrition 0.000 claims description 14
- 240000001980 Cucurbita pepo Species 0.000 claims description 14
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims description 14
- 235000015190 carrot juice Nutrition 0.000 claims description 14
- 235000020379 cucumber juice Nutrition 0.000 claims description 14
- 235000015136 pumpkin Nutrition 0.000 claims description 14
- 235000015193 tomato juice Nutrition 0.000 claims description 14
- 244000068988 Glycine max Species 0.000 claims description 12
- 235000010469 Glycine max Nutrition 0.000 claims description 12
- 238000001035 drying Methods 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000000855 fermentation Methods 0.000 claims description 5
- 230000004151 fermentation Effects 0.000 claims description 5
- 239000000047 product Substances 0.000 claims description 5
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 3
- 239000011265 semifinished product Substances 0.000 claims description 3
- 239000000126 substance Substances 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 10
- 102000004169 proteins and genes Human genes 0.000 abstract description 9
- 108090000623 proteins and genes Proteins 0.000 abstract description 9
- 150000001413 amino acids Chemical class 0.000 abstract description 6
- 150000001720 carbohydrates Chemical class 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 235000013861 fat-free Nutrition 0.000 abstract description 3
- 235000012054 meals Nutrition 0.000 abstract description 3
- 235000003132 food thickener Nutrition 0.000 abstract 1
- 239000003292 glue Substances 0.000 description 6
- 235000013311 vegetables Nutrition 0.000 description 4
- 235000014633 carbohydrates Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 238000001816 cooling Methods 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 208000008589 Obesity Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- -1 carbon water Compound Chemical class 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- VUZPPFZMUPKLLV-UHFFFAOYSA-N methane;hydrate Chemical compound C.O VUZPPFZMUPKLLV-UHFFFAOYSA-N 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
Classifications
-
- 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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/366—Tubers, roots
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
- A23L29/281—Proteins, e.g. gelatin or collagen
- A23L29/284—Gelatin; Collagen
-
- 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
-
- 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
-
- 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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Zoology (AREA)
- Dispersion Chemistry (AREA)
- Noodles (AREA)
Abstract
The invention discloses a kind of potato noodles, the raw material including following composition by weight: 30-40 parts of wheat flour, 10-20 parts of corn flour, 15-25 parts of potato full-powder, 4-8 parts of high-strength flour, 5-10 parts of egg white, 6-12 parts of hamburger, 16-32 parts of vegetable juice, 2-4 parts of edible gelatin.The present invention is added in wheat flour and potato full-powder rich in the foodstuff crushing Cheng Fenhou of amino acid as slender raw material using corn flour, so that noodles are rich in amino acid, and protein abundant is then rich in beef and egg white, noodles are generally carbohydrate, and add the food for being rich in protein, reduce the content of the carbohydrate of a meal, increase protein content, has the effect of fat reducing weight reducing, and traditional water is substituted using vegetable juice, so that noodles nutrition is more rich and varied, also make Noodle color various, edible gelatin is then a kind of fat-free high protein, and it is cholesterol-free, it is a kind of food thickening agent of native trophism, the viscosity of noodles can be enhanced.
Description
Technical field
The present invention relates to the production related fields of food, specially a kind of potato noodles and preparation method thereof.
Background technique
For noodles originating from China, the production for having more than 4,000 years eats history.Noodles are that a kind of production is simple, eat side
Just, full of nutrition, can staple food again can fast food health-care food, received and liked by the people of the world already.Noodles one
Kind of cereal or the flour of beans add water mill at dough, perhaps press or roll later system or stretch cut or press again in flakes or using rub with the hands,
It the means such as draws, pinch, strip (narrow or wide flat or round) or strip is made, a kind of food made of most being boiled, fried afterwards, is braised, being fried
Product.It is of all shapes and colors, it is numerous in variety.
Noodles are received due to its colourful eating method and convenience by many people, however, noodles are contained due to starch
Amount is more, and carbon water content is more, and more foods will lead to obesity, and general noodles are with single nutrient component.
Summary of the invention
The purpose of the present invention is to provide a kind of potato noodles and preparation method thereof, to solve to mention in above-mentioned background technique
Out the problem of.
To achieve the above object, the invention provides the following technical scheme:
A kind of potato noodles, the raw material including following composition by weight: 30-40 parts of wheat flour, 10-20 parts of corn flour, potato
Full 15-25 parts of powder, 4-8 parts of high-strength flour, 5-10 parts of egg white, 6-12 parts of hamburger, 16-32 parts of vegetable juice, 2-4 parts of edible gelatin；
The vegetable juice is carrot juice, tomato juice, Fresh Cucumber Juice, Celery Juice, cabbage juice, Pumpkin Juice, Bitter Melon Juice, wild cabbage juice, big
One of fermented bean drink is several.
Preferably, the raw material including following composition by weight: 35 parts of wheat flour, 15 parts of corn flour, 20 parts of potato full-powder,
6 parts of high-strength flour, 7.5 parts of egg white, 9 parts of hamburger, 24 parts of vegetable juice, 3 parts of edible gelatin.
Preferably, the vegetable juice includes the raw material of following composition by weight: the vegetable juice includes several vegetable juice groups
It closes, the first vegetable juice combination includes the raw material of following composition by weight: 10 parts of carrot juice, 8 parts of tomato juice, 6 parts of Fresh Cucumber Juice,
The second vegetable juice combination includes the raw material of following composition by weight: 8 parts of Celery Juice, 5 parts of cabbage juice, 11 parts of Pumpkin Juice, third
The vegetable juice combination includes the raw material of following composition by weight: 4 parts of Bitter Melon Juice, 8 parts of wild cabbage juice, 12 parts of soybean juice.
A kind of preparation method of potato noodles, comprises the following steps that:
Step 1: according to wheat flour, corn flour, potato full-powder, high-strength flour, egg white, hamburger, vegetable juice group, edible gelatin
Related proportion prepare raw material, be respectively placed in different clean containers；
Step 2: part corn flour and potato full-powder are mixed into the container at the place of wheat flour, hamburger is added, takes one
Secondary property gloves, stir evenly, and high-strength flour is added, continues to stir, the vegetable juice being stirring evenly and then adding into vegetable juice group will mix
Object is made into the semi-finished product of dough, adds egg white, edible gelatin and remaining corn flour and potato full-powder, is mixed into dough
Group, obtains ripe dough after the fermentation of certain time；
Step 3: rectangular or round noodles are made using machine or by hand by above-mentioned ripe dough, manufactured noodles are dried
Or drying is finished product noodles.
Preferably, the potato full-powder is to select fresh potato for raw material, through over cleaning, peeling, slice, drift
It washes, precook, cooling down, boiling, smashing the substance obtained after mud by dehydration and drying, using obtaining powder after the crushing of pulverizer
Matter.
Preferably, the vegetable juice group in the step 1 and in step 2 is the first vegetable juice group, the second vegetable juice
One of group or third vegetable juice group.
Preferably, it is raw material that the hamburger in the step 1 and in step 2, which selects fresh lean beef, is passed through
Boiling culinary art is carried out after cleaning, and ripe beef is broken into powdered by crusher, is mixed into wheat flour, corn flour and potato
In full powder.
Preferably, the fermentation time in the step 2 is 4-8h.
Preferably, the sunning time in the step 3 determines according to the ruler diameter of noodles, subject to without moisture, this
When, the temperature for feeling and having stiff feeling, and dry is 70-80 DEG C, and the time of drying is 8-12h.
Compared with prior art, the beneficial effects of the present invention are:
The present invention is added to wheat flour and horse as slender raw material rich in the foodstuff crushing Cheng Fenhou of amino acid using corn flour
In the full powder of bell potato, so that noodles are rich in amino acid, and protein abundant is then rich in beef and egg white, noodles are generally carbon water
Compound, and the food for being rich in protein is added, the content of the carbohydrate of a meal is reduced, increases protein content, has
The effect of fat reducing weight reducing, and traditional water is substituted using vegetable juice, so that noodles nutrition is more rich and varied, also make noodles
Color multiplicity, edible gelatin are then a kind of fat-free high protein, and cholesterol-free, are that a kind of food of native trophism increases
Thick dose, the viscosity of noodles can be enhanced, will not both make one to get fat after edible, physically-draining will not be caused.
Specific embodiment
The following is a clear and complete description of the technical scheme in the embodiments of the invention, it is clear that described embodiment
Only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, the common skill in this field
Art personnel every other embodiment obtained without making creative work belongs to the model that the present invention protects
It encloses.
Embodiment one:
The present invention provides a kind of potato noodles, the raw material including following composition by weight: 30-40 parts of wheat flour, corn flour 10-20
Part, 15-25 parts of potato full-powder, 4-8 parts of high-strength flour, 5-10 parts of egg white, 6-12 parts of hamburger, 16-32 parts of vegetable juice, eat it is bright
2-4 parts of glue；
Vegetable juice is carrot juice, tomato juice, Fresh Cucumber Juice, Celery Juice, cabbage juice, Pumpkin Juice, Bitter Melon Juice, wild cabbage juice, soybean juice
One of or it is several.
Further, the raw material including following composition by weight: 30 parts of wheat flour, 10 parts of corn flour, 15 parts of potato full-powder,
4 parts of high-strength flour, 5 parts of egg white, 6 parts of hamburger, 16 parts of vegetable juice, 2 parts of edible gelatin.
Further, vegetable juice includes the raw material of following composition by weight: vegetable juice includes several vegetable juice combinations, the first vegetable
Vegetable juice combination includes the raw material of following composition by weight: 6.7 parts of carrot juice, 5.3 parts of tomato juice, 4 parts of Fresh Cucumber Juice, the second vegetable juice
Combination includes the raw material of following composition by weight: 5.3 parts of Celery Juice, 3.3 parts of cabbage juice, 7.4 parts of Pumpkin Juice, the combination of third vegetable juice
Raw material including following composition by weight: 2.7 parts of Bitter Melon Juice, 5.3 parts of wild cabbage juice, 8 parts of soybean juice.
Embodiment two:
The present invention provides a kind of potato noodles, the raw material including following composition by weight: 30-40 parts of wheat flour, corn flour 10-20
Part, 15-25 parts of potato full-powder, 4-8 parts of high-strength flour, 5-10 parts of egg white, 6-12 parts of hamburger, 16-32 parts of vegetable juice, eat it is bright
2-4 parts of glue；
Vegetable juice is carrot juice, tomato juice, Fresh Cucumber Juice, Celery Juice, cabbage juice, Pumpkin Juice, Bitter Melon Juice, wild cabbage juice, soybean juice
One of or it is several.
Further, the raw material including following composition by weight: 40 parts of wheat flour, 20 parts of corn flour, 25 parts of potato full-powder,
8 parts of high-strength flour, 10 parts of egg white, 12 parts of hamburger, 32 parts of vegetable juice, 4 parts of edible gelatin.
Further, vegetable juice includes the raw material of following composition by weight: vegetable juice includes several vegetable juice combinations, the first vegetable
Vegetable juice combination includes the raw material of following composition by weight: 15 parts of carrot juice, 12 parts of tomato juice, 9 parts of Fresh Cucumber Juice, the second vegetable juice group
Close the raw material including following composition by weight: 12 parts of Celery Juice, 7.5 parts of cabbage juice, 16.5 parts of Pumpkin Juice, third vegetable juice combination packet
Include the raw material of following composition by weight: 6 parts of Bitter Melon Juice, 12 parts of wild cabbage juice, 18 parts of soybean juice.
Embodiment three:
The present invention provides a kind of potato noodles, the raw material including following composition by weight: 30-40 parts of wheat flour, corn flour 10-20
Part, 15-25 parts of potato full-powder, 4-8 parts of high-strength flour, 5-10 parts of egg white, 6-12 parts of hamburger, 16-32 parts of vegetable juice, eat it is bright
2-4 parts of glue；
Vegetable juice is carrot juice, tomato juice, Fresh Cucumber Juice, Celery Juice, cabbage juice, Pumpkin Juice, Bitter Melon Juice, wild cabbage juice, soybean juice
One of or it is several.
Further, the raw material including following composition by weight: 35 parts of wheat flour, 15 parts of corn flour, 20 parts of potato full-powder,
6 parts of high-strength flour, 7.5 parts of egg white, 9 parts of hamburger, 24 parts of vegetable juice, 3 parts of edible gelatin.
Further, vegetable juice includes the raw material of following composition by weight: vegetable juice includes several vegetable juice combinations, the first vegetable
Vegetable juice combination includes the raw material of following composition by weight: 10 parts of carrot juice, 8 parts of tomato juice, 6 parts of Fresh Cucumber Juice, the second vegetable juice group
The raw material including following composition by weight: 8 parts of Celery Juice, 5 parts of cabbage juice, 11 parts of Pumpkin Juice is closed, the combination of third vegetable juice includes such as
The raw material of lower composition by weight: 4 parts of Bitter Melon Juice, 8 parts of wild cabbage juice, 12 parts of soybean juice.
Example IV:
The present invention provides a kind of potato noodles, the raw material including following composition by weight: 30-40 parts of wheat flour, corn flour 10-20
Part, 15-25 parts of potato full-powder, 4-8 parts of high-strength flour, 5-10 parts of egg white, 6-12 parts of hamburger, 16-32 parts of vegetable juice, eat it is bright
2-4 parts of glue；
Vegetable juice is carrot juice, tomato juice, Fresh Cucumber Juice, Celery Juice, cabbage juice, Pumpkin Juice, Bitter Melon Juice, wild cabbage juice, soybean juice
One of or it is several.
Further, the raw material including following composition by weight: 35 parts of wheat flour, 15 parts of corn flour, 20 parts of potato full-powder,
6 parts of high-strength flour, 7.5 parts of egg white, 9 parts of hamburger, 24 parts of vegetable juice, 3 parts of edible gelatin.
Further, vegetable juice includes the raw material of following composition by weight: vegetable juice combination includes the original of following composition by weight
Material: 10 parts of carrot juice, 8 parts of tomato juice, 6 parts of Fresh Cucumber Juice.
Embodiment five:
The present invention provides a kind of potato noodles, the raw material including following composition by weight: 30-40 parts of wheat flour, corn flour 10-20
Part, 15-25 parts of potato full-powder, 4-8 parts of high-strength flour, 5-10 parts of egg white, 6-12 parts of hamburger, 16-32 parts of vegetable juice, eat it is bright
2-4 parts of glue；
Vegetable juice is carrot juice, tomato juice, Fresh Cucumber Juice, Celery Juice, cabbage juice, Pumpkin Juice, Bitter Melon Juice, wild cabbage juice, soybean juice
One of or it is several.
Further, the raw material including following composition by weight: 35 parts of wheat flour, 15 parts of corn flour, 20 parts of potato full-powder,
6 parts of high-strength flour, 7.5 parts of egg white, 9 parts of hamburger, 24 parts of vegetable juice, 3 parts of edible gelatin.
Further, vegetable juice includes the raw material of following composition by weight: vegetable juice combination includes the original of following composition by weight
Material: 8 parts of Celery Juice, 5 parts of cabbage juice, 11 parts of Pumpkin Juice.
Embodiment six:
The present invention provides a kind of potato noodles, the raw material including following composition by weight: 30-40 parts of wheat flour, corn flour 10-20
Part, 15-25 parts of potato full-powder, 4-8 parts of high-strength flour, 5-10 parts of egg white, 6-12 parts of hamburger, 16-32 parts of vegetable juice, eat it is bright
2-4 parts of glue；
Vegetable juice is carrot juice, tomato juice, Fresh Cucumber Juice, Celery Juice, cabbage juice, Pumpkin Juice, Bitter Melon Juice, wild cabbage juice, soybean juice
One of or it is several.
Further, the raw material including following composition by weight: 35 parts of wheat flour, 15 parts of corn flour, 20 parts of potato full-powder,
6 parts of high-strength flour, 7.5 parts of egg white, 9 parts of hamburger, 24 parts of vegetable juice, 3 parts of edible gelatin.
Further, vegetable juice includes the raw material of following composition by weight: vegetable juice combination includes the original of following composition by weight
Material: 4 parts of Bitter Melon Juice, 8 parts of wild cabbage juice, 12 parts of soybean juice.
Principle steps comprise the following steps that:
Step 1: according to wheat flour, corn flour, potato full-powder, high-strength flour, egg white, hamburger, vegetable juice group, edible gelatin
Related proportion prepare raw material, be respectively placed in different clean containers；
Step 2: part corn flour and potato full-powder are mixed into the container at the place of wheat flour, hamburger is added, takes one
Secondary property gloves, stir evenly, and high-strength flour is added, continues to stir, the vegetable juice being stirring evenly and then adding into vegetable juice group will mix
Object is made into the semi-finished product of dough, adds egg white, edible gelatin and remaining corn flour and potato full-powder, is mixed into dough
Group, obtains ripe dough after the fermentation of certain time；
Step 3: rectangular or round noodles are made using machine or by hand by above-mentioned ripe dough, manufactured noodles are dried
Or drying is finished product noodles.
Further, in above-mentioned principle steps, the potato full-powder is to select fresh potato for raw material, by clear
It washes, remove the peel, being sliced, rinsing, precooking, cooling down, boiling, smashing the substance obtained after mud by dehydration and drying, using pulverizer
Flour is obtained after crushing.
Further, in above-mentioned principle steps, the vegetable juice group in the step 1 and in step 2 is the first vegetables
One of juice group, the second vegetable juice group or third vegetable juice group.
Further, in above-mentioned principle steps, the hamburger in the step 1 and in step 2 is selected fresh thin
Beef is raw material, and boiling culinary art is carried out after over cleaning, is broken into powdered by crusher by ripe beef, is mixed into wheat
In powder, corn flour and potato full-powder.
Further, in above-mentioned principle steps, the fermentation time in the step 2 is 4-8h.
Further, in above-mentioned principle steps, the sunning time in the step 3 determines according to the ruler diameter of noodles, for not
The temperature for subject to moisture, having stiff feeling at this point, feeling, and drying is 70-80 DEG C, and the time of drying is 8-
12h。
The present invention is added to wheat flour as slender raw material rich in the foodstuff crushing Cheng Fenhou of amino acid using corn flour
In potato full-powder, so that noodles are rich in amino acid, and protein abundant is then rich in beef and egg white, noodles are generally
Carbohydrate, and the food for being rich in protein is added, the content of the carbohydrate of a meal is reduced, protein content is increased,
Have the effect of fat reducing weight reducing, and traditional water is substituted using vegetable juice, so that noodles nutrition is more rich and varied, also make
Noodle color multiplicity, edible gelatin are then a kind of fat-free high protein, and cholesterol-free, are a kind of foods of native trophism
Product thickener can enhance the viscosity of noodles, will not both make one to get fat after edible, will not lead to physically-draining.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
A variety of variations, modification, replacement can be carried out to these embodiments without departing from the principles and spirit of the present invention by understanding
And modification, the scope of the present invention is defined by the appended.
Claims (9)
1. a kind of potato noodles, which is characterized in that the raw material including following composition by weight: 30-40 parts of wheat flour, corn flour
10-20 parts, 15-25 parts of potato full-powder, 4-8 parts of high-strength flour, 5-10 parts of egg white, 6-12 parts of hamburger, 16-32 parts of vegetable juice,
2-4 parts of edible gelatin；
The vegetable juice is carrot juice, tomato juice, Fresh Cucumber Juice, Celery Juice, cabbage juice, Pumpkin Juice, Bitter Melon Juice, wild cabbage juice, big
One of fermented bean drink is several.
2. a kind of potato noodles according to claim 1, which is characterized in that the raw material including following composition by weight: small
35 parts of flour, 15 parts of corn flour, 20 parts of potato full-powder, 6 parts of high-strength flour, 7.5 parts of egg white, 9 parts of hamburger, 24 parts of vegetable juice,
3 parts of edible gelatin.
3. a kind of potato noodles according to claim 1, which is characterized in that the vegetable juice includes following composition by weight
Raw material: the vegetable juice includes the combination of several vegetable juice, and the first vegetable juice combination includes the raw material of following composition by weight:
10 parts of carrot juice, 8 parts of tomato juice, 6 parts of Fresh Cucumber Juice, the second vegetable juice combination include the raw material of following composition by weight: celery
8 parts of vegetable juice, 5 parts of cabbage juice, 11 parts of Pumpkin Juice, the combination of vegetable juice described in third include the raw material of following composition by weight: Bitter Melon Juice 4
Part, 8 parts of wild cabbage juice, 12 parts of soybean juice.
4. a kind of preparation method of potato noodles according to claim 1 to 3, which is characterized in that including following system
Make step:
Step 1: according to wheat flour, corn flour, potato full-powder, high-strength flour, egg white, hamburger, vegetable juice group, edible gelatin
Related proportion prepare raw material, be respectively placed in different clean containers；
Step 2: part corn flour and potato full-powder are mixed into the container at the place of wheat flour, hamburger is added, takes one
Secondary property gloves, stir evenly, and high-strength flour is added, continues to stir, the vegetable juice being stirring evenly and then adding into vegetable juice group will mix
Object is made into the semi-finished product of dough, adds egg white, edible gelatin and remaining corn flour and potato full-powder, is mixed into dough
Group, obtains ripe dough after the fermentation of certain time；
Step 3: rectangular or round noodles are made using machine or by hand by above-mentioned ripe dough, manufactured noodles are dried
Or drying is finished product noodles.
5. a kind of preparation method of potato noodles according to claim 4, which is characterized in that the potato full-powder is
Selecting fresh potato is raw material, through over cleaning, peeling, slice, rinse, precook, cool down, boiling, smash mud after it is dry by being dehydrated
Dry obtained substance, using obtaining flour after the crushing of pulverizer.
6. a kind of preparation method of potato noodles according to claim 4, which is characterized in that in the step 1 and
Vegetable juice group in step 2 is one of the first vegetable juice group, the second vegetable juice group or third vegetable juice group.
7. a kind of preparation method of potato noodles according to claim 4, which is characterized in that in the step 1 and
It is raw material that hamburger in step 2, which selects fresh lean beef, and boiling culinary art is carried out after over cleaning, and ripe beef is passed through
Crusher is broken into powdered, is mixed into wheat flour, corn flour and potato full-powder.
8. a kind of preparation method of potato noodles according to claim 4, which is characterized in that the hair in the step 2
The ferment time is 4-8h.
9. a kind of preparation method of potato noodles according to claim 4, which is characterized in that drying in the air in the step 3
The time is shone according to the decision of the ruler diameter of noodles, subject to without moisture, has stiff feeling at this point, feeling, and dry
Temperature is 70-80 DEG C, and the time of drying is 8-12h.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111418769A (en) * | 2020-03-24 | 2020-07-17 | 福州昌盛食品有限公司 | Novel potato noodles and preparation process thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111418769A (en) * | 2020-03-24 | 2020-07-17 | 福州昌盛食品有限公司 | Novel potato noodles and preparation process thereof |
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Application publication date: 20191001 |