CN1470183A - Sweet potato noodles and production process thereof - Google Patents
Sweet potato noodles and production process thereof Download PDFInfo
- Publication number
- CN1470183A CN1470183A CNA031351158A CN03135115A CN1470183A CN 1470183 A CN1470183 A CN 1470183A CN A031351158 A CNA031351158 A CN A031351158A CN 03135115 A CN03135115 A CN 03135115A CN 1470183 A CN1470183 A CN 1470183A
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- CN
- China
- Prior art keywords
- sweet potato
- raw material
- noodles
- ipomoea batatas
- weight
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 56
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 56
- 235000012149 noodles Nutrition 0.000 title claims abstract description 38
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 241000209140 Triticum Species 0.000 claims abstract description 11
- 235000021307 Triticum Nutrition 0.000 claims abstract description 11
- 235000013312 flour Nutrition 0.000 claims abstract description 11
- 229920001817 Agar Polymers 0.000 claims abstract description 10
- 239000008272 agar Substances 0.000 claims abstract description 10
- 108010068370 Glutens Proteins 0.000 claims abstract description 9
- 235000021312 gluten Nutrition 0.000 claims abstract description 9
- 239000000463 material Substances 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 239000002671 adjuvant Substances 0.000 claims abstract description 3
- 238000003756 stirring Methods 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 238000005516 engineering process Methods 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 8
- 244000061456 Solanum tuberosum Species 0.000 claims description 3
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 2
- 238000001035 drying Methods 0.000 claims 1
- 235000014347 soups Nutrition 0.000 abstract description 5
- 235000008446 instant noodles Nutrition 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 238000009835 boiling Methods 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract 1
- 239000000203 mixture Substances 0.000 description 6
- 235000019629 palatability Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 230000001932 seasonal effect Effects 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 1
- 241001428166 Eucheuma Species 0.000 description 1
- 208000005016 Intestinal Neoplasms Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 201000002313 intestinal cancer Diseases 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000009910 sargent gloryvine Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
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- Noodles (AREA)
Abstract
The invention discloses sweet potato noodles and a production process thereof. The raw material ratio is as follows: 40-55 parts of sweet potato fine powder and 60-45 parts of strong gluten wheat flour; the auxiliary materials are proportioned as follows: the weight of the agar is 0.5-3% of the raw material, the weight of the instant fluffy ash is 0.5-1% of the raw material, and the weight of the salt is 0.3-1% of the raw material. The production process comprises mixing sweet potato fine powder, strong gluten wheat flour and adjuvants, stirring, and making into noodles with common noodle production process. The sweet potato of the invention has high utilization rate, high nutritional ingredients and medicinal value, low price, good elasticity and transparency, boiling resistance, no soup mixing, no segment, and delicate taste, can meet various taste requirements of people, and can be widely used as noodles, fine dried noodles, instant noodles and the like required in daily life of people.
Description
Technical field
The present invention relates to a kind of noodles and production technology thereof, particularly relate to a kind of sweet potato noodle and production technology thereof.
Background technology
By wheaten noodles is the daily bread that people like always, accounts for 30% of Chinese people democracy food, and for this reason, China will satisfy China people's consumer need every year from a large amount of wheat of external import.For many years, the expert of China and foreign countries finds that Ipomoea batatas is a kind of " physiological alkalinity food ", the rice that can neutralize, face, meat, etc. the acidic materials that produced, keep acid-base balance in the body, can prevent that constipation and intestinal cancer from taking place, it is that the health body-building effect is arranged, and is a kind of natural health care.China is the big country that produces Ipomoea batatas, but the Ipomoea batatas value is not high, its output be used for feed more than 80%, so people are " explore, expectation find a way of making raw material, production sweet potato noodle with Ipomoea batatas ".
" a kind of method of processing sweet potato noodle ", number of patent application are that 921029187 document discloses a kind of method of processing sweet potato noodle.This method is processed into sauce powder grog with Ipomoea batatas earlier, adds flour again, makes noodles, vermicelli, instant noodles etc.The noodle color that this method processes is constant, and the mouthfeel free from extraneous odour has the Ipomoea batatas fragrant, has improved the nutritive value of noodles.But the ratio of Ipomoea batatas is the 10-15% that only accounts for the noodles gross weight in this sweet potato noodle, and the Ipomoea batatas utilization rate is low, moreover Ipomoea batatas sauce must be made by scarlet potato, is subjected to seasonal effect big, the composition instability.
Summary of the invention
The technical problem to be solved in the present invention provides a kind of Ipomoea batatas utilization rate, is not subjected to seasonal effect, has high nutrition and value medical health care, and mouthfeel is good, aboundresources, cheap sweet potato noodles.
The present invention includes the raw material proportioning is: the 1. smart powder 40-55 of Ipomoea batatas weight portion; 2. strong gluten wheat flour is the 60-45 weight portion.
Ratio of adjuvant is: 1. agar, and weight is the 0.5-3% of raw material; 2. instant fluffy ash, weight are the 0.5-1% of raw material; 3. salt, weight is the 0.3-1% of raw material; 4. water is an amount of.
Production technology of the present invention is: the 1. processing of the smart powder of Ipomoea batatas, earlier scarlet potato washed, cut into slices, dry, to pulverize, grind, sieve, distribute fineness be the smart powder of Ipomoea batatas more than 100 orders; 2. the preparation of auxiliary material:, agar high temperature is dissolved dilute with water with instant fluffy grey dilute with water; 3. production technology: the smart powder of Ipomoea batatas is put together with strong gluten wheat flour, and adding auxiliary material and water stir, and use the procedure of common noodles again, promptly make sweet potato noodle.
Because the present invention has adopted technique scheme, the smart powder of Ipomoea batatas accounts for the 40-55% of whole noodles, has improved the utilization rate of Ipomoea batatas, because the smart powder of Ipomoea batatas has utilized the whole of Ipomoea batatas, comprises skin, root, its Cobastab
1, B
2Abundant with crude fibre, increased the nutrition and the medical value of sweet potato noodle, make the price of sweet potato noodle be lower than common noodles 20-30%, be the sweet potato vermicelli that makes after from Ipomoea batatas, refining price 30%, and the smart powder of Ipomoea batatas is easy to preserve, just with transportation; The auxiliary material agar that the present invention adopts is the Sargent gloryvine dish class of selecting China's rare preciousness in the South Sea for use, is raw material as different branch, Eucheuma, agar, makes with extra care to form, and makes the gel strength height of sweet potato noodle, and viscosity, elasticity, transparency are good, and agreeable to the taste performance is good; The instant fluffy ash that adopts is the new product of Lanzhou University's development, can make the not easily broken joint of sweet potato noodle, anti-boiling, do not mix soup, face matter biceps is good, delicate mouthfeel, and proportioning former by modulation, auxiliary material, the mouthfeel of sweet potato noodle is changed,, can be made into noodles, vermicelli, instant noodles etc. to adapt to people's various demands.
The specific embodiment
The following stated embodiment understands the present invention in detail.In these embodiments, all compositions all by weight.
Embodiment 1
Prescription
The smart powder 400 gram strong gluten wheat flour of Ipomoea batatas 600 grams
Instant fluffy grey 5 grams of agar 5 grams
Salt 3 gram water 200 grams
This kind sweet potato noodle delicate mouthfeel, little sweet, constantly joint does not mix soup, and color is similar to common noodles, and palatability is strong.
Embodiment 2
Prescription
The smart powder 500 gram strong gluten wheat flour of Ipomoea batatas 500 grams
Instant fluffy grey 8 grams of agar 10 grams
Salt 5 gram water 200 grams
This kind sweet potato noodle delicate mouthfeel, the Ipomoea batatas flavor is denseer, sweeter, and constantly joint does not mix soup, and palatability is strong.
Embodiment 3
Prescription
The smart powder 550 gram strong gluten wheat flour of Ipomoea batatas 450 grams
Instant fluffy grey 10 grams of agar 20 grams
Salt 6 gram water 200 grams
This kind sweet potato noodle delicate mouthfeel, the Ipomoea batatas flavor is dense, and sweet taste is dense, and constantly joint does not mix soup, and palatability is strong.
Claims (2)
1, a kind of sweet potato noodle comprises wheat flour, Ipomoea batatas mud, salt, it is characterized in that:
1. the raw material proportioning is: the smart powder of Ipomoea batatas is the 40-55 weight portion
Strong gluten wheat flour is the 60-45 weight portion
2. ratio of adjuvant is: agar, its weight are the 0.5-3% of raw material;
Instant fluffy ash, its weight are the 0.5-1% of raw material;
Salt, its weight are the 0.3-1% of raw material.
Water, an amount of.
2, the technology of the described sweet potato noodle of a kind of production claim 1 is characterized in that:
1. the processing technology of the smart powder of Ipomoea batatas is, earlier scarlet potato is washed, and section again, drying is pulverized, and grinds, and sieves, and obtaining fineness is the smart powder of the above Ipomoea batatas of 100 orders;
2. the preparation of auxiliary material
Instant fluffy grey dilute with water is stand-by; Before the production sweet potato noodle, dilute with water again after agar high temperature dissolved;
3. production technology
Smart powder of Ipomoea batatas and strong gluten wheat flour are put together, add auxiliary material and water and stir, use common noodles procedure again, can make sweet potato noodle.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA031351158A CN1470183A (en) | 2003-06-03 | 2003-06-03 | Sweet potato noodles and production process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA031351158A CN1470183A (en) | 2003-06-03 | 2003-06-03 | Sweet potato noodles and production process thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1470183A true CN1470183A (en) | 2004-01-28 |
Family
ID=34154520
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA031351158A Pending CN1470183A (en) | 2003-06-03 | 2003-06-03 | Sweet potato noodles and production process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1470183A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101843315A (en) * | 2009-03-24 | 2010-09-29 | 张宗贤 | Noodles made of sweet potatoes and minor cereals and preparation method thereof |
| CN103284068A (en) * | 2013-06-26 | 2013-09-11 | 贵州兴苗苗农业科技开发有限公司 | Sweet potato noodle and preparation method thereof |
| CN103932046A (en) * | 2014-03-19 | 2014-07-23 | 王永帮 | Three-melon and purple sweet potato noodles and preparation method thereof |
| CN104222798A (en) * | 2013-06-07 | 2014-12-24 | 潘振路 | Leavened dough noodle and making method thereof |
| CN104664249A (en) * | 2015-02-25 | 2015-06-03 | 中国农业科学院农产品加工研究所 | Potato ramen and preparation method thereof |
| CN107114680A (en) * | 2017-05-31 | 2017-09-01 | 成都鲜美诚食品有限公司 | Superlastic alimentary paste |
| CN110583992A (en) * | 2019-09-09 | 2019-12-20 | 杭州万向职业技术学院 | Processing technology of bean nutritional sandwich noodles |
-
2003
- 2003-06-03 CN CNA031351158A patent/CN1470183A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101843315A (en) * | 2009-03-24 | 2010-09-29 | 张宗贤 | Noodles made of sweet potatoes and minor cereals and preparation method thereof |
| CN104222798A (en) * | 2013-06-07 | 2014-12-24 | 潘振路 | Leavened dough noodle and making method thereof |
| CN103284068A (en) * | 2013-06-26 | 2013-09-11 | 贵州兴苗苗农业科技开发有限公司 | Sweet potato noodle and preparation method thereof |
| CN103932046A (en) * | 2014-03-19 | 2014-07-23 | 王永帮 | Three-melon and purple sweet potato noodles and preparation method thereof |
| CN103932046B (en) * | 2014-03-19 | 2015-10-28 | 王永帮 | Three-melon and purple sweet potato noodles and preparation method thereof |
| CN104664249A (en) * | 2015-02-25 | 2015-06-03 | 中国农业科学院农产品加工研究所 | Potato ramen and preparation method thereof |
| CN107114680A (en) * | 2017-05-31 | 2017-09-01 | 成都鲜美诚食品有限公司 | Superlastic alimentary paste |
| CN110583992A (en) * | 2019-09-09 | 2019-12-20 | 杭州万向职业技术学院 | Processing technology of bean nutritional sandwich noodles |
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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 |