CN112869008B - Noodles based on fermented mashed potatoes and preparation method thereof - Google Patents
Noodles based on fermented mashed potatoes and preparation method thereof Download PDFInfo
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 72
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 235000013575 mashed potatoes Nutrition 0.000 title claims abstract description 15
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- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 101
- 238000000855 fermentation Methods 0.000 claims abstract description 54
- 230000004151 fermentation Effects 0.000 claims abstract description 53
- 235000012015 potatoes Nutrition 0.000 claims abstract description 47
- 239000000203 mixture Substances 0.000 claims abstract description 30
- 238000003756 stirring Methods 0.000 claims abstract description 26
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 24
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23L19/13—Mashed potato products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- 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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- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
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- Microbiology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
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Abstract
本发明公开了一种基于发酵马铃薯泥的面条及其制备方法，属于食品加工技术领域；该制备方法包括以下步骤：将马铃薯洗净、去皮；将马铃薯切片，在蒸房中通过蒸汽加热蒸熟；将蒸熟后的马铃薯冷却；将酵母菌添加至马铃薯，边加边搅拌至马铃薯成泥，然后发酵，制得混合料I；向混合料I中添加乳酸菌，混合均匀，继续发酵，制得混合料II；将混合料II和面粉混合，低速搅拌后醒面，制得面团；将面团进行压延成片，切条得到马铃薯面条；将制得的马铃薯面条干燥；本发明提供的方法通过优化微生物添加量、发酵时间等条件，使得面条制作成分简单、不断条、不浑汤、膳食纤维含量高、清香、微酸，激发食欲。The invention discloses a fermented mashed potato-based noodles and a preparation method thereof, belonging to the technical field of food processing; the preparation method comprises the following steps: washing and peeling the potatoes; Cooked; the steamed potato is cooled; yeast is added to the potato, stirs until the potato becomes mashed while adding, and then ferments to obtain the mixture 1; in the mixture 1, add lactic acid bacteria, mix well, continue to ferment, make to obtain mixture II; mix mixture II and flour, stir at low speed and wake up to prepare dough; roll the dough into sheets, cut into strips to obtain potato noodles; dry the prepared potato noodles; Optimize the amount of microorganisms added, fermentation time and other conditions, so that the ingredients of noodles are simple, continuous, not muddy soup, high in dietary fiber, fragrant, slightly sour, and stimulate appetite.
Description
Technical Field
The invention relates to the technical field of food processing, and particularly relates to noodles based on fermented mashed potatoes and a preparation method thereof.
Background
The potato is an annual solanaceae solanaceous herbaceous plant, is edible in a nutritious tuber, is named as yam and potato, and has a long planting and eating history in China. The potato has rich and complete nutrient components, contains rich carbohydrate, balanced amino acid protein, carotenoids, polyphenol, alkaloid, vitamins and minerals, and has biological activities of resisting oxidation, reducing hypertension, preventing cardiovascular diseases and the like. The content of abundant vitamin C (ascorbic acid) far exceeds that of food crops, and the content of higher protein and sugar greatly exceeds that of common vegetables. It has complete nutrients and reasonable structure, and especially the protein molecular structure is basically identical to that of human body, so that it is easy to be absorbed by human body, and its absorption utilization rate is nearly up to 100%. Meanwhile, compared with rice, corn and wheat, the potato contains more dietary fibers and less fat, so the potato is a good low-fat diet product.
The aim of formally starting a potato staple food strategy in 2015 in China is that the fine dried noodles are a healthy food which is simple to prepare, convenient to eat, rich in nutrition, capable of serving as staple food and fast food, and deeply popular with people in China. China makes great progress on the research of the flower and color fine dried noodles, but the overall research is not systematic and deep enough, the method mainly focuses on that specific vegetables are directly added into the fine dried noodles, and the application research of preparing the fine dried noodles by utilizing the fermented potatoes is relatively less. At present, potato fine dried noodles sold in the market of China are mainly prepared by adding potato powder, the potato powder is repeatedly heated and dried to cause certain damage to fibers of potatoes, the post-fermentation adhesion is not facilitated, and the potato fine dried noodles are dissolved by adding water when in use, so that the potato fine dried noodles have the problems of high preparation process requirement, complex preparation process, high cost, rehydration during use and the like, and are not beneficial to popularization and use.
Therefore, a preparation method of noodles based on fermented mashed potatoes, which enables the prepared noodles not to be broken into strips and muddy soup easily and has good taste, needs to be researched.
Disclosure of Invention
The invention aims to solve the problems that potato fine dried noodles sold in the market of China mainly contain added whole potato powder, but have high preparation process requirements, high cost, rehydration requirement during use and the like, and the prepared noodles are easy to break and make soup, and have poor taste.
The invention provides a preparation method of noodles based on fermented mashed potatoes, which comprises the following steps:
s1: sequentially cleaning, peeling and slicing the potatoes, and heating and steaming the potatoes by steam;
s2: cooling the steamed potatoes, adding yeast, stirring while adding until the potatoes are mashed, and fermenting to obtain a mixture I;
s3: adding lactobacillus into the mixture I, uniformly mixing, and continuing to ferment to prepare a mixture II;
s4: mixing the mixture II with flour, stirring at low speed, and standing to obtain dough;
s5: rolling the dough into sheets, and cutting the sheets into strips to obtain potato noodles;
s6: drying the potato noodles.
Preferably, in S1, the steam temperature is 90-110 ℃. The steaming time is adjusted adaptively according to the weight of the processed potatoes.
Further, in S2, the temperature of the cooled potato is 20-45 deg.C.
Further, in S2, the mass ratio of yeast to steamed potatoes is 0.5-2:100, the fermentation temperature is 25-35 ℃, and the fermentation time is 3-5 h.
Further, in S3, the mass ratio of lactobacillus to steamed potato is 0.5-2:100, the fermentation temperature is 30-35 deg.C, the fermentation time is 1-3h, and the lactobacillus is fully stirred once every 15-30min during the fermentation process.
Further, in S4, the mass ratio of the flour to the steamed potatoes is 100:30-60, the rotation number of low-speed stirring is 50-100r/min, the stirring time is 15-30min, the dough standing temperature is 25-30 ℃, and the dough standing time is 20-60 min.
Further, in S6, the drying step specifically includes: drying the potato noodles for 40-45min at the temperature of 25-30 ℃ and the ambient humidity of 80-90%, then drying for 100-105min at the temperature of 30-40 ℃ and the ambient humidity of 70-80%, and finally drying for 60-65min at the temperature of 20-30 ℃ and the ambient humidity of 50-60%. The potato noodles are dried under three environmental conditions in sequence, and the temperature and the humidity refer to the environmental temperature and the environmental humidity.
Compared with the prior art, the potato noodles are prepared by steaming potatoes, but potato whole powder is used in potato noodles in the prior art, and even if the existing potato whole powder is not used, fresh potatoes are prepared into the potato whole powder, and then the potato whole powder is prepared into the noodles; even if noodles are prepared by using fresh potatoes, the potatoes are firstly pulped and then mixed with wheat flour, because the potatoes contain a large amount of cellulose in addition to a large amount of starch, the prepared noodles have the technical defects of high noodle breakage rate, difficult molding and the like. Therefore, according to the scheme, the fermentation step and the fermentation condition are changed, two-step fermentation is carried out, and the fermentation condition and parameters are strictly controlled, so that even if the step of filtering the cellulose in the potatoes is not carried out on the noodles prepared by the scheme, the breaking rate is still very low, the noodles are not mixed with soup after being cooked, the cellulose content is high, the noodles are healthier, the acidity is suitable, the taste is better, the complex pretreatment step of preparing the whole potato powder is not carried out, the economic benefit is higher, and the noodles are more suitable for popularization and application.
The invention has the beneficial effects that:
1) the potato noodles and the production method thereof provided by the invention make full use of potatoes, do not add other ingredients additionally, and have the advantages of simple preparation process, green and safe product.
2) According to the invention, through sequential continuous fermentation of two microorganisms, the product has high added value, good noodles strength, good flavor, no breakage of noodles, no turbid soup and small cooking loss; adding lactobacillus for fermentation to make the product have slightly sour flavor and stimulate appetite; aiming at the difference of fermentation conditions of the yeast and the lactic acid bacteria in the preparation of the potato noodles, the product acidity is prevented from being too high if the lactic acid bacteria are fermented for too long time; conditions such as the addition amount of microorganisms and the fermentation time are optimized, so that the quality of the noodles prepared by the scheme is higher;
3) the invention optimizes the adding proportion and the fermentation time of the saccharomycetes, the adding proportion and the fermentation time of the lactic acid bacteria, the dough kneading time, the proofing time and the proofing temperature of dough; the noodle breaking rate and the cooking loss are reduced.
Detailed Description
The technical effects of the present invention will be specifically described below by way of examples. It should be noted that the following examples are given solely for the purpose of illustration and are not to be construed as limitations on the scope of the invention, as many insubstantial modifications and variations of the invention may be made by those skilled in the art without departing from the spirit and scope of the invention.
Example 1
A preparation method of noodles based on fermented mashed potatoes comprises the following steps:
s1: cleaning potato, peeling, slicing, and steaming in a steaming room by steam at 90 deg.C;
s2: cooling the steamed potatoes to 20 ℃, adding yeast into the potatoes while stirring until the potatoes are mashed, and then fermenting to obtain a mixture I; the mass ratio of the potato to the yeast is 100:0.5, the fermentation temperature is 25-35 ℃, and the fermentation time is 5 h;
s3: adding lactobacillus into the mixture I, uniformly mixing, and continuing to ferment to prepare a mixture II; the mass ratio of the lactic acid bacteria to the potatoes is 0.5:100, the fermentation temperature is 30 ℃, the fermentation time is 3 hours, and the fermentation raw material of S3 is fully stirred every 15min in the fermentation process;
s4: mixing the mixture II with flour, stirring at low speed, and standing to obtain dough; the mass ratio of the flour to the potatoes is 100:30, the low-speed stirring speed is 50r/min, the stirring time is 15min, the dough standing temperature is 25 ℃, and the dough standing time is 20 min;
s5: rolling the dough into sheets, and cutting the sheets into strips to obtain potato noodles;
s6: drying the prepared potato noodles, sequentially drying at 25 deg.C and 80% humidity for 42min, at 30 deg.C and 70% humidity for 105min, and at 20 deg.C and 50% humidity for 63 min.
Example 2
A preparation method of noodles based on fermented mashed potatoes comprises the following steps:
s1: cleaning potato, peeling, slicing, and steaming in a steaming room with steam at 100 deg.C;
s2: cooling the steamed potatoes to 30 ℃, adding yeast into the potatoes while stirring until the potatoes are mashed, and then fermenting to obtain a mixture I; the mass ratio of the potatoes to the yeast is 100:1, the fermentation temperature is 30 ℃, and the fermentation time is 4 hours;
s3: adding lactobacillus into the mixture I, uniformly mixing, and continuing to ferment to prepare a mixture II; the mass ratio of the lactic acid bacteria to the potatoes is 1:100, the fermentation temperature is 32 ℃, the fermentation time is 2 hours, and the fermentation raw material of S3 is fully stirred every 20min in the fermentation process;
s4: mixing the mixture II with flour, stirring at low speed, and standing to obtain dough; the mass ratio of the flour to the potatoes is 100:40, the low-speed stirring speed is 75r/min, the stirring time is 20min, the dough standing temperature is 28 ℃, and the dough standing time is 40 min;
s5: rolling the dough into sheets, and cutting the sheets into strips to obtain potato noodles;
s6: drying the prepared potato noodles, and sequentially drying at 30 deg.C and 85% humidity for 42min, at 40 deg.C and 75% humidity for 105min, and at 30 deg.C and 55% humidity for 63 min.
Example 3
A preparation method of noodles based on fermented mashed potatoes comprises the following steps:
s1: cleaning potato, peeling, slicing, and steaming in a steaming room with steam at 110 deg.C;
s2: cooling the steamed potatoes to 45 ℃, adding yeast into the potatoes while stirring until the potatoes are mashed, and then fermenting to obtain a mixture I; the mass ratio of the potatoes to the yeast is 100:2, the fermentation temperature is 35 ℃, and the fermentation time is 3 hours;
s3: adding lactobacillus into the mixture I, uniformly mixing, and continuing to ferment to prepare a mixture II; the mass ratio of the lactic acid bacteria to the potatoes is 2:100, the fermentation temperature is 35 ℃, the fermentation time is 1h, and the fermentation raw material of S3 is fully stirred every 30min in the fermentation process;
s4: mixing the mixture II with flour, stirring at low speed, and standing to obtain dough; the mass ratio of the flour to the potatoes is 100:60, the low-speed stirring speed is 100r/min, the stirring time is 30min, the dough standing temperature is 30 ℃, and the dough standing time is 60 min;
s5: rolling the dough into sheets, and cutting the sheets into strips to obtain potato noodles;
s6: drying the prepared potato noodles, and sequentially drying at 27 deg.C and 90% humidity for 42min, at 35 deg.C and 80% humidity for 105min, and at 25 deg.C and 60% humidity for 63 min.
Comparative example 1
This scheme does not have S2 compared to example 2, and the remaining steps are identical to example 2.
Comparative example 2
This scheme does not have S3 compared to example 2, and the remaining steps are identical to example 2.
Comparative example 3
This scheme does not have S2 and 3 compared to example 2, and the remaining steps are identical to example 2.
Comparative example 4
Compared with the embodiment 2, the scheme is that after the yeast and the lactic acid bacteria are mixed, the fermentation is carried out for 4 hours in one step, the fermentation parameters are consistent with the embodiment S2, and the other steps are consistent with the embodiment 2.
Comparative example 5
A preparation method of noodles based on fermented mashed potatoes comprises the following steps:
s1: cleaning potato, peeling, slicing, and steaming in a steaming room with steam at 110 deg.C;
s2: cooling the steamed potatoes to 45 ℃, adding yeast into the potatoes while stirring until the potatoes are mashed, and then fermenting to obtain a mixture I; the mass ratio of the potatoes to the yeast is 100:0.3, the fermentation temperature is 35 ℃, and the fermentation time is 3 hours;
s3: adding lactobacillus into the mixture I, uniformly mixing, and continuing to ferment to prepare a mixture II; the mass ratio of the lactic acid bacteria to the potatoes is 0.2:100, the fermentation temperature is 35 ℃, the fermentation time is 1h, and the fermentation raw material of S3 is fully stirred every 30min in the fermentation process;
s4: mixing the mixture II with flour, stirring at low speed, and standing to obtain dough; the mass ratio of the flour to the potatoes is 100:20, the low-speed stirring speed is 100r/min, the stirring time is 30min, the dough standing temperature is 31 ℃, and the dough standing time is 65 min;
s5: rolling the dough into sheets, and cutting the sheets into strips to obtain potato noodles;
s6: drying the prepared potato noodles, and sequentially drying the prepared potato noodles at 24 deg.C and 77% humidity for 50min, at 28 deg.C and 65% humidity for 95min, and at 18 deg.C and 45% humidity for 55 min.
The color, appearance, taste, toughness, smoothness and muddy water of the noodles were evaluated by a sensory panel consisting of 20 panelists trained in advance, respectively, and the evaluation criteria were as follows:
color: full score is 10 min; the noodles are slightly yellow and bright: 8.5-10 min; the brightness is general: 6-8.4 min; dark color and gray brightness difference: 1-5.9 min:
appearance characteristics: the full score is 25 points; the surface structure is fine and smooth, and the expansion degree is good: 21-25 min: the fineness and the expansion degree are general: 15-20.9 min: rough surface, severe noodle breakage and deformation: 1-14.9 min;
the mouthfeel is as follows: the full score is 25 points; when tasted, it had the fresh flavor of potato: 21-25 min; generally 15-20.9 minutes; faint scent and light taste: 1-14.9 min;
toughness: the full score is 25 points; the noodles have chewy chewing effect and good elasticity when being chewed: 21-25 min; chewy and elastic: 15-20.9 min; poor chewing strength and insufficient elasticity: 1-14.9 min;
smoothness: full score is 15 points; smooth noodles when tasted: 10-15 minutes; and (3) coarseness: 7-9.9 min; poor smoothness, roughness: 1-6.9 points.
The specific evaluation results are shown in Table 1. Meanwhile, the cooking loss and the crude fiber content are detected.
As can be seen from table 1 and comparative examples 1-3, the two-step fermentation of the present solution optimizes the yeast addition ratio and fermentation time, the lactic acid bacteria addition ratio and fermentation time, dough kneading time, proofing time, and proofing temperature, as compared to one-step fermentation or no fermentation or single strain fermentation; the noodle breaking rate and the cooking loss of the noodles are reduced, the dietary fiber content is high, the noodles are not turbid, the acidity is proper, the comprehensive performance is better, links such as rehydration are not needed, the energy is saved, the cost is reduced, and the noodle steaming and boiling noodle making method is suitable for popularization and use.
The above embodiments are merely preferred embodiments of the present invention, which are provided for illustrating the technical solutions of the present invention and not for limiting the same, and it should be understood by those skilled in the art that modifications or equivalent substitutions may be made to the technical solutions of the present invention without departing from the spirit and scope of the present invention, and all of them should be covered by the protection scope of the present invention.
Claims (5)
1. A preparation method of noodles based on fermented mashed potatoes is characterized by comprising the following steps:
s1: cleaning potato, peeling, slicing, and steaming with steam;
s2: cooling the steamed potatoes, adding yeast, stirring while adding until the potatoes are mashed, and fermenting to obtain a mixture I;
s3: adding lactobacillus into the mixture I, uniformly mixing, and continuing to ferment to prepare a mixture II;
s4: mixing the mixture II with flour, stirring at low speed, and standing to obtain dough;
s5: rolling the dough into sheets, and cutting the sheets into strips to obtain potato noodles;
s6: drying the potato noodles to obtain the potato noodles;
in the S2, the mass ratio of the yeast to the steamed potatoes is 0.5-2:100, the fermentation temperature is 25-35 ℃, and the fermentation time is 3-5 h;
in the S3, the mass ratio of the lactic acid bacteria to the steamed potatoes is 0.5-2:100, the fermentation temperature is 30-35 ℃, the fermentation time is 1-3h, and the lactic acid bacteria and the steamed potatoes are stirred once every 15-30min in the fermentation process;
in the S4, the mass ratio of flour to steamed potatoes is 100:30-60, the low-speed stirring speed is 50-100r/min, the stirring time is 15-30min, the dough standing temperature is 25-30 ℃, and the dough standing time is 20-60 min.
2. The method for preparing fermented mashed potato-based noodles according to claim 1, wherein the steam temperature in S1 is 90-110 ℃.
3. The method for preparing fermented mashed potato-based noodles according to claim 1, wherein the temperature of the potatoes after cooling is 20 to 45 ℃ in S2.
4. The method for preparing fermented mashed potato-based noodles according to claim 1, wherein in S6, the drying step is specifically: drying the potato noodles for 40-45min at the temperature of 25-30 ℃ and the ambient humidity of 80-90%, then drying for 100-105min at the temperature of 30-40 ℃ and the ambient humidity of 70-80%, and finally drying for 60-65min at the temperature of 20-30 ℃ and the ambient humidity of 50-60%.
5. Potato noodles made by the method of preparation of fermented mashed potato based noodles according to any one of claims 1-4.
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