CN105146422A - Potato spaghetti and processing method thereof - Google Patents

Abstract

The invention discloses a processing method for potato spaghetti. The processing method comprises the following steps: step I, raw material preparation: taking 10-40 parts of potato whole flour or mashed potatoes, 60-90 parts of durum wheat flour, 5-15 parts of gluten powder, 1-3 parts of table salt and 25-50 parts of water, uniformly mixing the durum wheat flour, potato whole flour or mashed potatoes and gluten powder, so as to obtain mixed flour, and dissolving table salt into water to obtain salt water; step II, vacuum dough kneading: adding mixed flour into a dough maker, pouring the salt water into mixed flour, mixing for 4-8 min at a first rotating speed under the vacuum degree of 0.03-0.08 MPa, and then mixing for 5-15 min at a second rotating speed so as to obtain dough; step III, extruding: extruding the dough into spaghetti in an extruding machine. The invention further discloses the potato spaghetti. The potato spaghetti disclosed by the invention is good in gluten, cooking-resistant, nutritious and healthy and is very suitable for being eaten by diabetics.

Description

Potato spaghetti and processing method thereof

technical field

The invention relates to a potato spaghetti, and in particular to a processing method of the potato spaghetti.

Background technique

Potatoes have high nutritional value and are globally recognized as a complete nutritional food. Fresh potatoes contain about 9-20% starch, 1.5-2.3% protein, 0.1-1.1% fat, and 0.6-0.8% crude fiber. Potato protein contains 18 kinds of amino acids, including arginine, histidine, isoleucine, lysine, methionine, phenylalanine, threonine, tyrosine, valine, etc. essential amino acids. In addition, potatoes are also rich in vitamins (carotene, vitamin C, thiamine, riboflavin, niacin, etc.) and minerals (such as calcium, phosphorus, iron, etc.) and other nutrients. Among them, carotene and vitamin C are not found in cereal grains. From a nutritional point of view, potatoes have more advantages than rice and flour, and can be called "perfect food".

Pasta is made of high-density, high-protein durum wheat. It is yellow in color throughout and has the characteristics of cooking resistance, high gluten, and good taste. Clinical trials have proved that it is an ideal food for diabetics.

However, there is no similar patent publication on the method or product of producing nutritional and functional spaghetti using whole potato flour or mashed potato and durum wheat flour as raw materials.

Contents of the invention

An object of the present invention is to solve at least the above problems and/or disadvantages and to provide at least the advantages as will be described hereinafter.

Still another object of the present invention is to provide a processing method for potato spaghetti. The present invention adopts durum wheat flour, whole potato flour or potato mash as main raw materials, and through processes such as vacuum kneading and high-temperature drying, the texture of the noodles is processed. The potato spaghetti with good quality, good gluten, cooking resistance and not easy to break solves the problem of no potato spaghetti in the market at present.

Yet another object of the present invention is to provide a kind of potato spaghetti, which is processed by durum wheat flour, whole potato flour or mashed potato. Rich in nutrition, especially suitable for people with diabetes.

For this reason, the technical scheme provided by the invention is:

A processing method for potato spaghetti, comprising the steps of:

Step 1. Raw material preparation: in parts by weight, take 10-40 parts of whole potato flour or mashed potato, 60-90 parts of durum wheat flour, 5-15 parts of gluten powder, 1-3 parts of salt and 25 parts of water. -50 parts, mixing durum wheat flour, whole potato flour or mashed potato and gluten powder to obtain mixed flour, preferably, the mixed flour is a dough, and salt is dissolved in water to obtain brine;

Step 2. Vacuum kneading: add the mixed flour obtained in step 1 into the kneader, then pour salt water into the mixed flour, and then mix at the first speed for 4-8min under a vacuum of 0.03-0.08MPa , and then mixed with the second rotational speed for 5-15min to obtain the dough; and,

Step 3, extruding: the dough obtained in step 2 is extruded into noodles in an extruder.

Preferably, the processing method of the potato spaghetti also includes after the step 3:

Step 4, drying: drying the noodles obtained in the step 3 for a certain period of time at a temperature of 60°C-100°C and a relative humidity of 60%-80%.

More preferably, in the processing method of the potato spaghetti, in the step 4, the dried noodles are dried for 2-3 hours.

Preferably, the processing method of the potato spaghetti also includes after the step 4:

Step five, cutting: cutting the dried noodles in step four into noodle sections of 20cm-40cm.

Preferably, in the processing method of potato spaghetti, in the second step, the first rotating speed is 280-320rpm.

Preferably, in the processing method of potato spaghetti, in the second step, the second rotation speed is 110-130rpm.

Preferably, in the method for processing potato spaghetti, in the second step, the diameter of the dough obtained is 1.5-2.5mm.

Preferably, in the method for processing potato spaghetti, in step 3, the diameter of the dried noodles is less than 1mm.

A kind of potato spaghetti, said potato spaghetti is made by any one of said methods.

The present invention at least includes the following beneficial effects:

The invention adopts durum wheat flour, whole potato flour or mashed potato as main raw materials, and has good gluten, cooking resistance and healthy nutrition. Very suitable for diabetics. The invention has a smooth processing technology, is suitable for mechanized operation, and can realize quantitative and standardized production. It uses durum wheat flour, whole potato flour or potato mash for processing, and the formed noodles are dried at high temperature, and is suitable for large, medium and small food processing enterprises. Carry out industrial production.

Other advantages, objectives and features of the present invention will partly be embodied through the following descriptions, and partly will be understood by those skilled in the art through the study and practice of the present invention.

Detailed ways

The present invention will be further described in detail below in conjunction with the embodiments, so that those skilled in the art can implement it with reference to the description.

It should be understood that terms such as "having", "comprising" and "including" as used herein do not entail the presence or addition of one or more other elements or combinations thereof.

The invention provides a processing method for producing potato spaghetti by extrusion. The whole potato flour and durum wheat flour are used as main raw materials to process a new type of pasta with nutritional and health care functions which is convenient for storage and suitable for industrial production. Including the following steps:

A processing method for potato spaghetti, comprising the steps of:

Step 1. Raw material preparation: in parts by weight, take 10-40 parts of whole potato flour or mashed potato, 60-90 parts of durum wheat flour, 5-15 parts of gluten powder, 1-3 parts of salt and 25 parts of water. -50 parts, mixing durum wheat flour, whole potato flour or mashed potato and gluten powder to obtain mixed flour, preferably, the mixed flour is a dough, and salt is dissolved in water to obtain brine;

Step 2. Vacuum kneading: add the mixed flour obtained in step 1 into the kneader, then pour salt water into the mixed flour, and then mix at the first speed for 4-8min under a vacuum of 0.03-0.08MPa , and then mixed at the second speed for 5-15 minutes to obtain dough; vacuum kneading can improve the brightness and cooking performance of noodles, reduce the cooking loss of products, improve the texture and taste of noodles after cooking, and at the same time enhance the moisture in fresh noodles The interaction with non-water components promotes the structure of water and inhibits its flow and migration. as well as,

Step 3, extruding: the dough obtained in step 2 is extruded into noodles in an extruder.

The raw material of the present invention adopts Italian durum wheat flour and whole potato flour or potato mash as main raw materials, which is rich in nutrition and is especially suitable for people with diabetes to eat. Since whole potato flour or potato mash itself does not contain gluten protein, it is difficult to shape and easily break during the noodle making process. Therefore the present invention has not only increased the salt of a certain proportion and gluten powder on formula, and has also done corresponding adjustment on technology, as with vacuum kneading face, temperature control extruding molding etc., to make potato spaghetti have mouthfeel good, It has the characteristics of chewiness, cooking resistance, and not easy to break.

As preferably, after said step 3, also include:

Step 4, drying: drying the noodles obtained in the step 3 for a certain period of time at a temperature of 60°C-100°C and a relative humidity of 60%-80%. High-temperature drying is mainly because it can gelatinize most of the starch at high temperature and partially denature the protein, making the noodles more chewy and resistant to cooking, and the color is translucent. Different from the general drying temperature of domestically produced noodles not higher than 50°C, the present invention adopts high-temperature and humidity-controlled drying, which makes the final product noodles taste better, more chewy, more resistant to cooking, and less likely to break.

Preferably, in the above scheme, in the step 4, the dried noodles are dried for 2-3 hours.

As preferably, after said step 4, also include:

Step five, cutting: cutting the dried noodles in step four into noodle sections of 20cm-40cm.

As a preference, in the second step, the first rotation speed is 280-320rpm.

As a preference, in the second step, the second rotation speed is 110-130rpm.

As a preference, in the second step, the obtained dough has a diameter of 1.5-2.5mm.

As a preference, in the third step, the diameter of the noodles is less than 1mm.

A kind of potato spaghetti, said potato spaghetti is made by any one of said methods.

Example 1

The processing method of potato pasta, comprises the steps:

1) Raw material preparation: take 10Kg of raw potato whole flour, 60Kg of durum wheat flour, 5Kg of gluten powder, 1Kg of salt and 25Kg of water, mix durum wheat flour, whole potato flour and gluten powder to obtain mixed flour, add salt dissolved in water to obtain brine;

2) Vacuum kneading: add the mixed flour obtained in step 1) into the kneader, then pour salt water into the mixed flour, and then mix at the first speed (high speed) 280rpm for 4min under a vacuum degree of 0.03MPa. Then mix with the second rotating speed (low speed) 110rpm for 5min to obtain a uniform granular dough with a diameter of 1.5mm; and,

3) Extruding: extruding the dough obtained in step 2) into noodles with a diameter less than 1 mm in an extruder.

4) drying: drying the noodles obtained in the step 3) at a temperature of 60° C. and a relative humidity of 60% for 3 hours.

5) Slicing: the dried noodles in step 4) are cut into 20cm long noodles with a special cutter to obtain potato spaghetti.

Example 2

The processing method of potato spaghetti, comprises the steps:

1) Preparation of raw materials: take 40Kg of raw potato whole flour, 90Kg of durum wheat flour, 15Kg of gluten, 3Kg of salt and 50Kg of water, mix durum wheat flour, whole potato and gluten to obtain mixed flour, and mix the salt with dissolved in water to obtain brine;

2) Vacuum kneading: add the mixed flour obtained in step 1) into the kneader, then pour salt water into the mixed flour, and then mix at the first speed (high speed) 320rpm for 8min under a vacuum degree of 0.08MPa. Then mix 15min with the second rotating speed (low speed) 130rpm to obtain a diameter of 2.5mm uniform granular dough; and,

3) Extruding: extruding the dough obtained in step 2) into dried noodles with a diameter less than 1 mm in an extruder.

4) drying: drying the noodles obtained in the step 3) at a temperature of 100° C. and a relative humidity of 80% for 2 hours.

5) Slicing: the dried noodles in the step 4) are cut into 40cm long noodles with a special cutter to obtain potato spaghetti.

Example 3

The processing method of potato spaghetti, comprises the steps:

1) raw material preparation: get raw material potato whole powder 25Kg, durum wheat flour 75Kg, gluten 10Kg, salt 2Kg and water 37.5Kg, durum wheat flour, potato whole powder and gluten powder are mixed to obtain mixed flour, will Salt dissolved in water to obtain brine;

2) Vacuum kneading: add the mixed flour obtained in step 1) into the kneader, then pour salt water into the mixed flour, and then mix at the first speed (high speed) 300rpm for 6min under a vacuum degree of 0.055MPa. Then mix 10min with the second rotation speed (low speed) 120rpm to obtain a diameter of 2mm uniform granular dough; and,

3) Extruding: extruding the dough obtained in step 2) into noodles with a diameter less than 1 mm in an extruder.

4) drying: drying the noodles obtained in the step 3) at a temperature of 80° C. and a relative humidity of 70% for 2.5 hours.

5) Slicing: the dried noodles in the step 4) are cut into 30cm long noodles with a special cutter to obtain potato spaghetti.

Example 4

The processing method of potato spaghetti, comprises the steps:

1) Raw material preparation: take 40Kg of raw material potato mash, 75Kg of durum wheat flour, 10Kg of gluten, 2Kg of salt and 50Kg of water, mix durum wheat flour, whole potato powder and gluten to obtain mixed flour, and mix the salt dissolved in water to obtain brine;

2) Vacuum kneading: add the mixed flour obtained in step 1) into the kneader, then pour salt water into the mixed flour, and then mix at the first speed (high speed) 300rpm for 6min under a vacuum degree of 0.055MPa. Then mix 10min with the second rotation speed (low speed) 120rpm to obtain a diameter of 2mm uniform granular dough; and,

3) Extruding: extruding the dough obtained in step 2) into noodles with a diameter less than 1 mm in an extruder.

4) drying: drying the noodles obtained in the step 3) at a temperature of 80° C. and a relative humidity of 70% for 2.5 hours.

5) Slicing: the dried noodles in the step 4) are cut into 30cm long noodles with a special cutter to obtain potato spaghetti.

As mentioned above, according to the present invention, Italian durum wheat flour and whole potato flour or potato mash are used as main raw materials, and through processes such as vacuum kneading and high-temperature drying, potato spaghetti is obtained, which has good gluten content and cooking resistance. system, nutrition and health. Very suitable for diabetics. And the processing technology is smooth, suitable for mechanized operation, can realize quantitative and standardized production, and is suitable for large, medium and small food processing enterprises to carry out industrial production.

Although the embodiment of the present invention has been disclosed as above, it is not limited to the use listed in the specification and implementation, it can be applied to various fields suitable for the present invention, and it can be easily understood by those skilled in the art Therefore, the invention is not limited to the specific details and embodiments shown and described herein without departing from the general concept defined by the claims and their equivalents.

Claims (9)

1. a processing method for potato pasta, is characterized in that, comprises the steps:

Step one, raw material prepare: with parts by weight, get raw material potato full-powder or potato mashed potatoes 10-40 part, durham wheat flour 60-90 part, Gluten 5-15 part, salt 1-3 part and water 25-50 part, durham wheat flour, potato full-powder or potato mashed potatoes and Gluten mixing are obtained mixed flour, obtains salt solution by soluble in water for salt;

Step 2, vacuum dough mixing: the mixed flour obtained in step one is added in dough mixing machine, afterwards salt solution is poured in this mixed flour, then under vacuum 0.03-0.08MPa, first with the first rotating speed mixing 4-8min, again with the second rotating speed mixing 5-15min to obtain dough; And,

Step 3, extruding: the dough obtained in step 2 is squeezed into noodles in extruder.

2. the processing method of potato pasta as claimed in claim 1, is characterized in that, also comprise after described step 3:

Step 4, drying: by the noodles that obtain in described step 3 in temperature 60 C-100 DEG C, dry certain hour under relative humidity 60%-80%.

3. the processing method of potato pasta as claimed in claim 2, is characterized in that, in described step 4, by described noodles drying 2 ~ 3 hours.

4. the processing method of the potato pasta as described in as arbitrary in Claims 2 or 3, is characterized in that, also comprise after described step 4:

Step 5, cutting: the noodles through super-dry in described step 4 are cut the face section of growing into 20cm-40cm.

5. the processing method of potato pasta as claimed in claim 1, it is characterized in that, in described step 2, described first rotating speed is 280-320rpm.

6. the processing method of potato pasta as claimed in claim 1, is characterized in that, in described step 2, and described second rotating speed 110-130rpm.

7. the processing method of potato pasta as claimed in claim 1, it is characterized in that, in described step 2, the diameter of the described dough obtained is 1.5-2.5mm.

8. the processing method of potato pasta as claimed in claim 1, it is characterized in that, in described step 3, the diameter of described noodles is less than 1mm.

9. a potato pasta, is characterized in that, described potato pasta is obtained by the method as described in as arbitrary in claim 1 to 8.