Studies On Preparation Process Of Potato Noodles

Taken fresh potato as the material for powdering after drying and granulating,this research mainly controlled and studied the brown stain caused by polyphenol oxidase in the powdering.It obtained two different full potato powders from different powdering processes: one was the ―cooked powder‖ of full potato powder after cooking;and another was the ―raw powder‖ of full potato powder without cooking.When using cooked powder to make potato noodles in 20% additive proportion,the potato noodles suffered serious sticking phenomenon.So,the research was intended to improve this phenomenon.After comparison and discussion of these two powders’ different influences on the noodle,it finally determined to use the raw powder to make potato noodles.Besides,it produced the mashed potatoes through mixing and crushing the potato and water without drying,and added the mashed potato into the wheatmeal as the water to produce the potato noodles.Then,it compared them with the common noodles,saw result as below:There was the brown stain in powdering process,and it conducted the signal factor experiment after selecting rinse times,drying temperature,ascorbic acid solution concentration,citric acid solution concentration and sodium sulfite solution concentration.Then,it designed the orthogonal experiment,which obtained the optimal solution: sodium sulfite solution concentration was 400mg/L,and soak time was 3 mins.and blanching time was 20 secs.It made potato noodles by adding cooked powder and raw powder respectively.By comparison,it found out that as the cooked powder’s adding amount increasing,the optimal cooking time of noodles and noodle hardness both decreased,and the loss and noodle’s broken rate in cooking both increased,and the noodle thickness increased obviously after cooking.Compared with cooked powder,the proper adding of raw powder could make much tightened combination of the noodles and water,which increased the noodle optimal cooking time,reduced noodle broken rate,and improved noodle hardness but decreased the noodle brightness.It used fuzzy mathematics evaluation in the research of potato noodle processing.At first,it conducted the signal factor experiment with four factors of raw powder dosage,salt dosage,water addition and cooking time.Then,it designed the orthogonal test that obtained the optimal process: 25% raw powder,0.8% salt,40% water,and 30 mins cooking time.And compared the amino acid compositions in the noodle made by the optimal combination with these made by common wheatmeal,it found out that adding the raw powder to the needles was good for complementation of the protein and amino acid.By mixing of cooked mashed potatoes with raw potatoes to make the mashed potatoes,it could effectively avoid the uneven crushing and layer phenomenon due to direct crushing the pure raw potatoes.Through factorial design experiment,it inferred that the mashed potato noodles made by 41 g mashed potato,0.8g salt and 100 g wheatmeal had better quality.