CN101341961B - Process for producing vermicelli from sweet potato - Google Patents
Process for producing vermicelli from sweet potato Download PDFInfo
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- CN101341961B CN101341961B CN2007100495184A CN200710049518A CN101341961B CN 101341961 B CN101341961 B CN 101341961B CN 2007100495184 A CN2007100495184 A CN 2007100495184A CN 200710049518 A CN200710049518 A CN 200710049518A CN 101341961 B CN101341961 B CN 101341961B
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- potato
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- vermicelli
- powder
- bean vermicelli
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- 238000000034 method Methods 0.000 title claims abstract description 25
- 230000008569 process Effects 0.000 title claims abstract description 10
- 244000017020 Ipomoea batatas Species 0.000 title claims description 51
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims description 51
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 168
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 162
- 239000000843 powder Substances 0.000 claims abstract description 44
- 238000003672 processing method Methods 0.000 claims abstract description 38
- 229920002472 Starch Polymers 0.000 claims abstract description 36
- 239000002002 slurry Substances 0.000 claims abstract description 34
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 33
- 238000001816 cooling Methods 0.000 claims abstract description 22
- 239000000203 mixture Substances 0.000 claims abstract description 19
- 239000000463 material Substances 0.000 claims abstract description 17
- 238000001035 drying Methods 0.000 claims abstract description 11
- 239000012535 impurity Substances 0.000 claims abstract description 11
- 238000002156 mixing Methods 0.000 claims abstract description 10
- 238000007493 shaping process Methods 0.000 claims abstract description 9
- 238000003756 stirring Methods 0.000 claims abstract description 7
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 67
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 67
- 235000019698 starch Nutrition 0.000 claims description 35
- 239000008107 starch Substances 0.000 claims description 34
- 238000000465 moulding Methods 0.000 claims description 18
- 238000002360 preparation method Methods 0.000 claims description 14
- 235000011305 Capsella bursa pastoris Nutrition 0.000 claims description 12
- 240000008867 Capsella bursa-pastoris Species 0.000 claims description 12
- 240000003183 Manihot esculenta Species 0.000 claims description 11
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 11
- 240000001085 Trapa natans Species 0.000 claims description 11
- 235000009165 saligot Nutrition 0.000 claims description 11
- 238000007710 freezing Methods 0.000 claims description 9
- 230000008014 freezing Effects 0.000 claims description 9
- 235000013599 spices Nutrition 0.000 claims description 9
- 235000006481 Colocasia esculenta Nutrition 0.000 claims description 8
- 244000205754 Colocasia esculenta Species 0.000 claims description 8
- 235000010804 Maranta arundinacea Nutrition 0.000 claims description 8
- 244000046146 Pueraria lobata Species 0.000 claims description 8
- 235000010575 Pueraria lobata Nutrition 0.000 claims description 8
- 235000012419 Thalia geniculata Nutrition 0.000 claims description 8
- 238000010411 cooking Methods 0.000 claims description 8
- 229920001592 potato starch Polymers 0.000 claims description 8
- 208000001034 Frostbite Diseases 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 7
- 235000003283 Pachira macrocarpa Nutrition 0.000 claims description 6
- 235000014364 Trapa natans Nutrition 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
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- 241000196324 Embryophyta Species 0.000 claims description 4
- 238000007654 immersion Methods 0.000 claims description 4
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- 239000007921 spray Substances 0.000 claims description 4
- 241000206575 Chondrus crispus Species 0.000 claims description 3
- 244000241257 Cucumis melo Species 0.000 claims description 3
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 3
- 229920002752 Konjac Polymers 0.000 claims description 3
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 3
- 235000013871 bee wax Nutrition 0.000 claims description 3
- 239000012166 beeswax Substances 0.000 claims description 3
- 230000008859 change Effects 0.000 claims description 3
- 239000008157 edible vegetable oil Substances 0.000 claims description 3
- 239000003292 glue Substances 0.000 claims description 3
- 239000000346 nonvolatile oil Substances 0.000 claims description 3
- 229920001285 xanthan gum Polymers 0.000 claims description 3
- 239000000230 xanthan gum Substances 0.000 claims description 3
- 229940082509 xanthan gum Drugs 0.000 claims description 3
- 235000010493 xanthan gum Nutrition 0.000 claims description 3
- GNFTZDOKVXKIBK-UHFFFAOYSA-N 3-(2-methoxyethoxy)benzohydrazide Chemical compound COCCOC1=CC=CC(C(=O)NN)=C1 GNFTZDOKVXKIBK-UHFFFAOYSA-N 0.000 claims description 2
- 244000151018 Maranta arundinacea Species 0.000 claims 3
- 235000014113 dietary fatty acids Nutrition 0.000 claims 1
- 239000000194 fatty acid Substances 0.000 claims 1
- 229930195729 fatty acid Natural products 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 20
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 5
- 235000012015 potatoes Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 4
- 235000019890 Amylum Nutrition 0.000 abstract 1
- 239000000654 additive Substances 0.000 abstract 1
- 230000000996 additive effect Effects 0.000 abstract 1
- 150000001875 compounds Chemical class 0.000 abstract 1
- 238000001723 curing Methods 0.000 abstract 1
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- 238000005406 washing Methods 0.000 abstract 1
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- 240000004713 Pisum sativum Species 0.000 description 6
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- 239000002994 raw material Substances 0.000 description 6
- 241000234435 Lilium Species 0.000 description 5
- 240000002853 Nelumbo nucifera Species 0.000 description 5
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- 244000145580 Thalia geniculata Species 0.000 description 5
- 240000008042 Zea mays Species 0.000 description 5
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 5
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 5
- 235000005822 corn Nutrition 0.000 description 5
- 238000005520 cutting process Methods 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 244000046109 Sorghum vulgare var. nervosum Species 0.000 description 4
- 241000209140 Triticum Species 0.000 description 4
- 235000021307 Triticum Nutrition 0.000 description 4
- 235000010749 Vicia faba Nutrition 0.000 description 4
- 240000006677 Vicia faba Species 0.000 description 4
- 235000002098 Vicia faba var. major Nutrition 0.000 description 4
- 241000219977 Vigna Species 0.000 description 4
- 240000004922 Vigna radiata Species 0.000 description 4
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 4
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 4
- 235000010726 Vigna sinensis Nutrition 0.000 description 4
- 238000004140 cleaning Methods 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 239000003921 oil Substances 0.000 description 4
- 235000019198 oils Nutrition 0.000 description 4
- 230000008901 benefit Effects 0.000 description 3
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- 244000292211 Canna coccinea Species 0.000 description 2
- 235000005273 Canna coccinea Nutrition 0.000 description 2
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
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- 235000013325 dietary fiber Nutrition 0.000 description 2
- 238000005265 energy consumption Methods 0.000 description 2
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- 125000005456 glyceride group Chemical group 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 235000012149 noodles Nutrition 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
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- 238000012545 processing Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
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- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 229920000945 Amylopectin Polymers 0.000 description 1
- 244000176051 Apios tuberosa Species 0.000 description 1
- 235000003276 Apios tuberosa Nutrition 0.000 description 1
- 241000256844 Apis mellifera Species 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 238000010923 batch production Methods 0.000 description 1
- FFBHFFJDDLITSX-UHFFFAOYSA-N benzyl N-[2-hydroxy-4-(3-oxomorpholin-4-yl)phenyl]carbamate Chemical compound OC1=C(NC(=O)OCC2=CC=CC=C2)C=CC(=C1)N1CCOCC1=O FFBHFFJDDLITSX-UHFFFAOYSA-N 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000009837 dry grinding Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 201000001275 rectum cancer Diseases 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000012958 reprocessing Methods 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
Classifications
-
- 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
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- 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
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/20—Extruding
Landscapes
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Manufacturing & Machinery (AREA)
- Dispersion Chemistry (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Noodles (AREA)
Abstract
A processing method for a full-potato vermicelli includes: washing fresh potatoes or manufacturing the fresh potatoes the impurities of which are removed into peeled or not-peeled potato chips. The processing method is characterized by including the steps of: preparing the slurry of potatoes, preparing the materials with a weight mixture ratio of 100 portions of the slurry of potatoes, 20 to 200 portions of dry potato amylum, 0.1 to 10 portions of modified amylu and 0 to 20 portions of complemented water, feeding the materials into a powder combining machine for uniformly mixing and stirring,curing and shaping, cooling, opening the powder, arranging into a shaping box or a bow for drying and shaping after being measured. The method of the invention is adopted to directly process fresh ordry potato compounds into the vermicelli or powder sheets; more of the nutrition components in the materials are preserved; the technique is simple; the mechanical degree of the production is high; the production cost is low; the additive value of a commodity is high; the quality of a product is good; the product has the characteristics of a natural green food.
Description
Technical field
The invention belongs to the method that the starch-containing cutting of a kind of usefulness is produced bean vermicelli, the processing method that relates to a kind of full sweet potato vermicelli, be applicable to do or the fresh potatoes cutting is produced bean vermicelli (powder sheet) with Ipomoea batatas, potato, cassava, burnt taro, arrowroot, lotus rhizome, fern root, the root of kudzu vine, shepherd's purse, lily, water caltrop, pea, broad bean, mung bean, cowpea, corn, Chinese sorghum, shepherd's purse wheat etc., also be applicable to mix production bean vermicelli (powder sheet) with above-mentioned potato type harvesting thing and its bright leaf or cured leaf or stem.
Background technology
In the prior art, produce bean vermicelli with the agriculture cutting such as Ipomoea batatas, potato, cassava, burnt taro, arrowroot, lotus rhizome, fern root, the root of kudzu vine, shepherd's purse, lily, water caltrop, pea, broad bean, mung bean, cowpea, corn, Chinese sorghum, shepherd's purse wheat, be bean vermicelli two parts operations through preparing first starch, reprocessing moulding generally, adopt this mode, production process is more, and the production cycle is longer, and production cost is higher, useful nutritional labeling loss is more, and product quality is relatively poor; Chinese patent ZL97107757.6 discloses " a kind of processing method of full sweet potato vermicelli ", this processing method comprises cleans bright potato, remove the peel, soak and maybe will remove the peel the potato dry grinding, and broken and spice, slaking are shaped to bean vermicelli or powder sheet, cool off, open powder, drying, packaging and other steps; Must and be soaked in the aqueous solution that contains chemical substance with the bright potato peeling of cleaning in the processing, both increase production process and energy consumption, lower production efficiency, also can lose dietary fiber, β-carrotene, VB in the raw material
2, the part nutritional labelings such as VC and VE, may bring the chemical substance that is unfavorable for health into, reduce product quality, discarded potato slag etc. also causes very unmanageable environmental pollution; Adopt spice in this processing method to form the product that obtains, mouthfeel is just firmly after the rehydration, not soft, color and luster is muddy, rehydration to 12-15 minute, deliquescing without biceps, have billet to produce, product quality is more undesirable; Adopt drying mode in this processing method, dried bean vermicelli is the vertical bar shape, and is inconvenient in the time of in the packing box of packing into (bowl, bag), easily fracture, affect product quality, production efficiency, product causes the relatively poor sense organ visual effects such as mixed and disorderly to the consumer, affects the commercial value of product; Adopt this processing method, can only carry out Batch Process, be difficult to realize that mechanization produces continuously, still exist above-mentioned production process more, the deficiency such as the production cycle is longer, and production cost is higher, product quality is undesirable.
Summary of the invention
The present invention's purpose is intended to overcome above-mentioned deficiency of the prior art, provide a kind of aquatic foods or dried potato type harvesting thing (and aquatic foods or cured leaf, stem) of adopting to be primary raw material, without peeling, directly be processed into bean vermicelli or powder sheet, that nutrition in the raw material keeps is many, good product quality, have the natural green food characteristics, the processing method of the full sweet potato vermicelli that production process is few, mechanization degree is high.
Content of the present invention is: a kind of processing method of full sweet potato vermicelli comprises:
A, with clean water bright potato is cleaned up; Or the bright potato of removal of impurities made peeling or unpeeled potato is done, it is characterized in that also comprising the following steps:
B, preparation potato slurry: bright potato is through tape transport, by artificial or machinery selection, reject frostbite, rot bright potato or bright potato eye and other impurity, bright potato peeling or do not remove the peel again through broken, grind or both in conjunction with making the potato slurry, particle diameter is 1～500 micron in the potato slurries; Or the potato xeromenia is pulverized and to be made potato dry powder and water and be hybridly prepared into potato by the weight ratio of 1:2-5 and starch; Or potato is done to mix to grind after the immersion by the weight ratio of 1:2-5 with water and is made potato and starch;
C, batching and spice: the ratio of adding 0-20 parts in water for 100 parts in potato slurry, 20-200 parts of potato class dried starch, 0.1～10 part of converted starch, in addition by weight ratio is taken amount respectively, drops into and closes mixing and stirring in the powder machine;
D, slaking moulding: the material that mixes is dropped in self-cooking type vermicelli machine or the external heating type vermicelli machine continuously, be shaped to bean vermicelli or powder sheet by friction, slaking, extruded sieve plate, be cut into suitable length; Or cook, be cut into thread or sheet, be cut into suitable length again through rubbing method; Or leak wooden dipper through bean vermicelli and bleed and boil, be cut into again suitable length in the boiling water; Or the process twin-screw Bulking Machine is squeezed into hollow tubular, helical form, animal-shaped, plant shape, thread;
E, cooling: bean vermicelli or the powder sheet of moulding are cooled to room temperature through naturally cooling off or sending in cooling cabinet or the cooler bin, or change rapid cooling in-9 ℃--15 ℃ the freezer over to, make bean vermicelli form fast ice crystal, freezing 2-10 hours;
F, open powder: with the natural bean vermicelli of cooling, manually or machine roll extrusion or shake loose; Maybe will be through freezing bean vermicelli, spray normal-temperature water or be soaked in and make its powder that automatically thaws out become loose shape in the normal-temperature water;
G, drying and moulding: in pack into after the loose bean vermicelli metering shaping box or bowl, dryness finalization in drying machine, the moisture content of dryness finalization bean vermicelli are≤16%, namely make full Hash Browns shape bean vermicelli product.
Full Hash Browns shape bean vermicelli also can be packed into flavored oils's pouch, chopsticks or the fork etc. of the flavoring pouch of sealing, sealing, and sealing forms the instant bean vermicelli product in bowl, box or the bag.
In the content of the present invention: described step c batching and spice can replace with and be by weight ratio 100 parts in potato slurry, in in edible oil, fixed oil, beeswax, the Monofatty glyceride one or both or two or more 0.05-0.3 part in mixture, 20-200 parts of potato class dried starch, edible xanthan gum, carragheen, melon glue, the konjaku powder one or both or two or more mixture 0.1-0.5 part, the ratio taken amount respectively of adding 0-20 parts in water in addition, input is closed mixing and stirring in the powder machine, the material that obtains mixing;
In the content of the present invention: shaping box described in the step g or bowl can be convenient to splendid attire bean vermicelli, perisporium or bottom for upper end open and be distributed with the passage container.
In the content of the present invention: described bright potato can be one or both or the two or more mixture in Ipomoea batatas, potato, cassava, burnt taro, arrowroot, lotus rhizome, fern root, the root of kudzu vine, shepherd's purse water chestnut, lily, the water caltrop.
In the content of the present invention: it can be bright Ipomoea batatas, potato, cassava, burnt taro, arrowroot, lotus rhizome, fern root, the root of kudzu vine, shepherd's purse water chestnut, lily, water caltrop that described potato is done, through clean, peeling or do not remove the peel, cut into slices, dry products therefrom, also can be one or both or the two or more mixtures in corn, Chinese sorghum, shepherd's purse wheat, pea, broad bean, mung bean, the cowpea.
In the content of the present invention: described potato class dried starch can be one or both or the two or more mixtures in Ipomoea batatas, potato, cassava, burnt taro, arrowroot, lotus rhizome, fern root, the root of kudzu vine, shepherd's purse water chestnut, lily, water caltrop, corn, Chinese sorghum, shepherd's purse wheat, pea, broad bean, mung bean, the cowpea starch.
In the content of the present invention: it can be that 80%-100% bright potato or potato are done and the bright leaf of the bright potato plant of 0-20% or stem or cured leaf or the stem pulverized form by weight percent that described bright potato or potato are done.
In the content of the present invention; Described potato slurry can be that bright potato is through cleaning, choose, reject frostbite, rotten bright potato or bright potato eye and other impurity, peeling, the potato slurry that makes through cooking or boil, smash into the mud shape again.
In the content of the present invention: described converted starch can be that modified potato starch is or/and crosslinked starch etc.
Compared with prior art, the present invention has following characteristics and beneficial effect:
(1) adopts the present invention, without decortication process, the cutting of doing with 100% bright potato or potato directly is processed into bean vermicelli (sheet), and product has the distinctive fragrance of raw material and taste, particularly the bean vermicelli (sheet) made of bright material has kept the nutrition in the raw material to greatest extent; The present invention compares with the patent of invention (claiming former patent in the table) of patent No. ZL97107757.6, and its technique, product and Contrast on effect see the following form:
(2) adopted converted starch in the present invention's batching, such as: crosslinked starch, modified potato starch etc.; Viscosity increased when crosslinked starch itself was heated, maximum viscosity honeybee value does not appear, viscosity is higher after the cooling, can remedy in the Ipomoea batatas and reduce because containing the viscosity that causes than multifilament and other compositions, the while crosslinked starch, stability of viscidity improves after the modified potato starch gelatinization, to heat, acid and shearing force impact have higher stability, filming performance is good after the crosslinked starch gelatinization, and intensity is higher, heating can not present the intensity downward trend over time in boiling water, and in boiling water heating process, crosslinked starch can keep the globality of starch granule in the material, do not cause amylopectin to be swum out of, both made between the bean vermicelli bean vermicelli and to have crossed glutinous and be difficult to scattering problem and solved, avoided again muddy soup simultaneously, and replaced and added vegetable oil or emulsifying agent in the prior art, avoided the easy oxidation of grease, and short problem of the shelf-life of causing; Add crosslinked starch, modified potato starch among the present invention, also make the material gelatinization point that obvious reduction is arranged, saved energy consumption, simultaneously because of modified potato starch aging after, the lenticular Stability Analysis of Structures makes full sweet potato vermicelli glossiness better, thereby greatly improves commodity value; Product Contrast on effect such as following table:
(3) the present invention's employing rapid cooling in freezer makes bean vermicelli form fast ice crystal to-9--15 ℃, and during freezing 2-10 hour this process for cooling, technique, product and Contrast on effect see the following form:
(4) this patent is because reducing decortication process, remove the operation of color preservation technology and the productive manpower and reduce, and not only reduced cost, reduced the residual of sulfur dioxide but also improved product quality;
(5) bean vermicelli that adopts the inventive method to produce contains more than 3 times dietary fiber and multifilament than the full sweet potato vermicelli of reason and gives birth to element, and normal food can Constipation, make stool unimpeded, prevents that the carcinoma of the rectum from occuring, and is conducive to the eater healthy; Particularly be added with the bean vermicelli (sheet) of bright leaf, not only nutrition is abundanter, and color is more natural;
(6) adopt the present invention to produce bean vermicelli (sheet), technique is simple, the more original technique of production cost reduces more than 20%, good product quality, Additional Value of Commodities is high: the present invention can process 1 kilogram of dry powder silk with 2 kilograms of fresh sweet potatoes or fresh potato, and prior art is processed 1 kilogram of dry powder silk with 2.5 kilograms of fresh sweet potatoes or fresh potato; Adopt the present invention produce 1 kilogram of Ipomoea batatas or potato flour silk only 2 yuan of costs, only reach 6 yuan/kilogram in 8.0 yuan/kilogram of common bean vermicelli prices, net income, and full sweet potato vermicelli nutritive value is higher than the common flour silk, its price should be far above common bean vermicelli; Invest 20000 yuan and purchase the existing self-cooked type bean vermicelli process equipment of a cover, can produce 100 tons of dry powder silks in 1 year, have a net gain more than 600,000 yuan, commercial effect is obvious; In " batching and spice " step of production method, add converted starch (crosslinked starch, modified potato starch etc.), can improve product appearance, improve biceps, reduce the wastage and effectively prevent the bean vermicelli adhesion, be easy to moulding, be beneficial to out powder etc., and avoiding in the existing product adding vegetable fat, to make product be prone to Oxidation of Fat and Oils within the shelf-life rotten, affect product quality, the Effective Raise product quality makes processing method of the present invention be able to successful implementation;
(7) small investment of the present invention, risk little, adapt to wide.Because described raw material spreads all over China four corners of the world, particularly south and abounds with Ipomoea batatas, cassava, the north abounds with potato, corn etc., aboundresources, but development and use not, and the peasant does not usually sell for bright potato and worries, and suffers to can not find a kind of processing method little, instant effect of investing; The present invention both had been specially adapted to interchangeable manufacturing and had produced continuously, be applicable to again the individual investment and production of peasant household, namely only need self-cooking type vermicelli machine, a disintegrating machine and close the powder machine, just can process the bean vermicelli (or powder sheet) of several different material, different thicknesses, with short production cycle, benefit is high, can solve the problem that bright potato is difficult to preserve again simultaneously, for China potato district peasant has found a shortcut of getting rich; Economic benefit and social benefit are remarkable;
(8) the present invention has not only opened up a new processing approach to cuttings such as potato classes, and is also for preventing from now on environmental pollution that a kind of important means of dealing with problems is provided and inspiring thinking, practical.
The specific embodiment
The invention will be further described below by embodiment:
Embodiment 1:
A kind of processing method of full sweet potato vermicelli mainly is comprised of the following step:
A, with clean water bright potato (Ipomoea batatas, potato, cassava or described other bright potato) is cleaned up;
B, preparation potato slurry: bright potato is through the chute tape transport, by artificial or machinery selection, reject frostbite, rot bright potato or bright potato eye and other impurity, bright potato do not remove the peel again through broken, grind or both in conjunction with making the potato slurry, particle diameter is 1～500 micron in the potato slurries;
C, batching and spice: the ratio of adding 0-20 parts in water for 100 parts in potato slurry, 20-200 parts of potato class dried starch, 0.1～10 part of converted starch, in addition by weight ratio is taken amount respectively, drops into and closes mixing and stirring in the powder machine;
D, slaking moulding: the material that mixes is dropped in self-cooking type vermicelli machine or the external heating type vermicelli machine continuously, be shaped to bean vermicelli or powder sheet by friction, slaking, extruded sieve plate, be cut into suitable length;
E, cooling: rapid cooling in the freezer that changes bean vermicelli or the powder sheet of moulding over to-9 ℃--15 ℃, make bean vermicelli form fast ice crystal, freezing 2-10 hours;
F, open powder: with the natural bean vermicelli of cooling, manually or machine roll extrusion or shake loose; Maybe will be through freezing bean vermicelli, spray normal-temperature water or be soaked in and make its powder that automatically thaws out become loose shape in the normal-temperature water;
G, drying and moulding: in pack into after the loose bean vermicelli metering shaping box or bowl, dryness finalization in drying machine, the moisture content of dryness finalization bean vermicelli are≤16%, namely make full Hash Browns shape bean vermicelli product, and after testing, product meets sanitary standard.
Full Hash Browns shape bean vermicelli also can be packed into flavored oils's pouch, chopsticks or the fork etc. of the flavoring pouch of sealing, sealing, and sealing forms the instant bean vermicelli product in bowl, box or the bag.
Embodiment 29:
A kind of processing method of full sweet potato vermicelli, composition wherein (unit: weight portion) see the following form:
Other technique, step, parameter are equal to embodiment 1, slightly.
Embodiment 10:
A kind of processing method of full sweet potato vermicelli, step (a) adopt potato to do, and in the step (b) of preparation potato slurry, adopt the potato xeromenia to pulverize to make potato dry powder and water to be hybridly prepared into potato by the weight ratio of 1:2-5 and starch; The other the same as in Example 1,2,3,4,5,6,7,8 or 9, slightly.
Embodiment 11:
A kind of processing method of full sweet potato vermicelli, step (a) adopt potato to do, and in the step (b) of preparation potato slurry, adopt potato to do to mix to grind after the immersion by the weight ratio of 1:2-5 with water and make potato and starch; The other the same as in Example 1,2,3,4,5,6,7,8 or 9, slightly.
Embodiment 12:
A kind of processing method of full sweet potato vermicelli in the step (d) of slaking moulding, adopts the material that will mix to cook, be cut into thread through rubbing method or sheet, is cut into suitable length again; The other the same as in Example 1,2,3,4,5,6,7,8 or 9, slightly.
Embodiment 13:
A kind of processing method of full sweet potato vermicelli in the step (d) of slaking moulding, adopts the material that will mix to leak wooden dipper through bean vermicelli and bleeds and boil, be cut into suitable length in the boiling water; The other the same as in Example 1,2,3,4,5,6,7,8 or 9, slightly.
Embodiment 14:
A kind of processing method of full sweet potato vermicelli in the step (d) of slaking moulding, adopts the material that will mix to be squeezed into hollow tubular, helical form, animal-shaped, plant shape or thread through twin-screw Bulking Machine; The other the same as in Example 1,2,3,4,5,6,7,8 or 9, slightly.
Embodiment 15:
A kind of processing method of full sweet potato vermicelli in the step (e) of cooling, adopts the bean vermicelli of moulding or powder sheet through naturally cooling off or sending into the mode that is cooled to room temperature in cooling cabinet or the cooler bin; The other the same as in Example 1,2,3,4,5,6,7,8 or 9, slightly.
Embodiment 16:
A kind of processing method of full sweet potato vermicelli, in the step (b) that the preparation potato is starched, the potato slurry is that bright potato is through cleaning, choose, reject frostbite, rotten bright potato or bright potato eye and other impurity, peeling, the potato slurry that makes through cooking or boil, smash into the mud shape again; The other the same as in Example 1,2,3,4,5,6,7,8 or 9, slightly.
Embodiment 17:
A kind of processing method of full sweet potato vermicelli mainly is comprised of the following step:
A, with clean water bright potato is cleaned up; Or the bright potato of removal of impurities made peeling or unpeeled potato is done;
B, preparation potato slurry: bright potato is through tape transport, by artificial or machinery selection, rejects frostbite, rot bright potato or bright potato eye and other impurity, bright potato do not remove the peel again through broken, grind or both in conjunction with making the potato slurry, particle diameter is 1～500 micron in the potato slurries;
C, batching and spice: be by weight ratio 100 parts in potato slurry, in in edible oil, fixed oil, beeswax, the Monofatty glyceride one or both or two or more 0.05-0.3 part in mixture, 20-200 parts of potato class dried starch, edible xanthan gum, carragheen, melon glue, the konjaku powder one or both or two or more 0.1-0.5 part in mixture, the ratio taken amount respectively of adding 0-20 parts in water in addition, input is closed mixing and stirring in the powder machine, the material that obtains mixing;
D, slaking moulding: the material that mixes is dropped in self-cooking type vermicelli machine or the external heating type vermicelli machine continuously, be shaped to bean vermicelli or powder sheet by friction, slaking, extruded sieve plate, be cut into suitable length; Or cook, be cut into thread or sheet, be cut into suitable length again through rubbing method; Or leak wooden dipper through bean vermicelli and bleed and boil, be cut into again suitable length in the boiling water; Or the process twin-screw Bulking Machine is squeezed into hollow tubular, helical form, animal-shaped, plant shape, thread;
E, cooling: bean vermicelli or the powder sheet of moulding are cooled to room temperature through naturally cooling off or sending in cooling cabinet or the cooler bin, or change rapid cooling in-9 ℃--15 ℃ the freezer over to, make bean vermicelli form fast ice crystal, freezing 2-10 hours;
F, open powder: with the natural bean vermicelli of cooling, manually or machine roll extrusion or shake loose; Maybe will be through freezing bean vermicelli, spray normal-temperature water or be soaked in and make its powder that automatically thaws out become loose shape in the normal-temperature water;
G, drying and moulding: in pack into after the loose bean vermicelli metering shaping box or bowl, dryness finalization in drying machine, the moisture content of dryness finalization bean vermicelli are≤16%, namely make full Hash Browns shape bean vermicelli product, and after testing, product meets sanitary standard.
Full Hash Browns shape bean vermicelli also can be packed into flavored oils's pouch, chopsticks or the fork etc. of the flavoring pouch of sealing, sealing, and sealing forms the instant bean vermicelli product in bowl, box or the bag.
Implement 18-25:
A kind of processing method of full sweet potato vermicelli, composition wherein (unit: weight portion) see the following form:
Other technique, step, parameter are equal to embodiment 17, slightly.
Embodiment 26:
A kind of processing method of full sweet potato vermicelli, in the step (b) that the preparation potato is starched, the potato slurry is that bright potato is through cleaning, choose, reject frostbite, rotten bright potato or bright potato eye and other impurity, peeling, the potato slurry that makes through cooking or boil, smash into the mud shape again; The other the same as in Example 17,18,19,20,21,22,23,24 or 25, slightly.
Embodiment 27:
A kind of processing method of full sweet potato vermicelli, step (a) adopt potato to do, and in the step (b) of preparation potato slurry, adopt the potato xeromenia to pulverize to make potato dry powder and water to be hybridly prepared into potato by the weight ratio of 1:2-5 and starch; The other the same as in Example 17,18,19,20,21,22,23,24 or 25, slightly.
Embodiment 28:
A kind of processing method of full sweet potato vermicelli, step (a) adopt potato to do, and in the step (b) of preparation potato slurry, adopt potato to do to mix to grind after the immersion by the weight ratio of 1:2-5 with water and make potato and starch; The other the same as in Example 17,18,19,20,21,22,23,24 or 25, slightly.
Embodiment 29:
A kind of processing method of full sweet potato vermicelli, in the step (b) of preparation potato slurry, it is that 80% bright potato or potato are done and the bright leaf of 20% bright potato plant or stem or cured leaf or the stem pulverized form that bright potato or potato are done by weight percent, the arbitrary example of the other the same as in Example 1-28, slightly.
Embodiment 30:
A kind of processing method of full sweet potato vermicelli, in the step (b) of preparation potato slurry, it is that 90% bright potato or potato are done and the bright leaf of 10% bright potato plant or stem or cured leaf or the stem pulverized form that bright potato or potato are done by weight percent, the arbitrary example of the other the same as in Example 1-28, slightly.
Embodiment 31:
A kind of processing method of full sweet potato vermicelli, in the step (b) of preparation potato slurry, it is that 98% bright potato or potato are done and the bright leaf of 2% bright potato plant or stem or cured leaf or the stem pulverized form that bright potato or potato are done by weight percent, the arbitrary example of the other the same as in Example 1-28, slightly.
Embodiment 32:
A kind of processing method of full sweet potato vermicelli, in the step (b) of preparation potato slurry, it is that 85% bright potato or potato are done and the bright leaf of 15% bright potato plant or stem or cured leaf or the stem pulverized form that bright potato or potato are done by weight percent, the arbitrary example of the other the same as in Example 1-28, slightly.
Following table is to adopt the characteristics of the full sweet potato vermicelli of part of the inventive method production:
| Color and luster | Profile | Boiling fastness | Mouthfeel | |
| Full sweet potato noodles (containing skin) | Milky white, yellowish or golden yellow or, decide on different cultivars | The even thickness smooth surface | Good | Soft moisten good to eat, to have an Ipomoea batatas distinctive fragrant and sweet. |
| Full potato bean vermicelli | Pure white, milky white or yellowish, decide on different cultivars | The same | Good | Soft moisten good to eat, have the peculiar pleasant fragrance of potato. |
| Full cassava bean vermicelli | Pure white or milky white | The same | Better | Mouthfeel is more crisp. |
| Full edible canna bean vermicelli | Pure white | Even thickness is smooth transparent | Good | Soft moisten good to eat, have the peculiar pleasant fragrance of edible canna. |
| Full pea starch noodle | Pure white, milky white or yellowish | The same | Best | Hard crisp resistant to cook has the peculiar pleasant fragrance of pea. |
The invention is not restricted to above-described embodiment, content of the present invention is described all can be implemented, and has described good result.
Claims (7)
1. the processing method of a full sweet potato vermicelli comprises:
A, with clean water bright potato is cleaned up; Or the bright potato of removal of impurities is made unpeeled potato do, it is characterized in that also comprising the following steps:
B, preparation potato slurry: bright potato is through tape transport, by artificial or machinery selection, rejects frostbite, rot bright potato or bright potato eye and other impurity, bright potato do not remove the peel again through broken, grind and make the potato slurry, particle diameter is 1～500 micron in the potato slurries; Or the potato xeromenia is pulverized and to be made potato dry powder and water by 1: the weight ratio of 2-5 is hybridly prepared into potato and starches; Or potato is done with water by 1: the weight ratio of 2-5 is mixed to grind after the immersion and is made potato and starch;
C, batching and spice: the ratio of adding water 0-20 part for 100 parts in potato slurry, potato class dried starch 20-200 part, 0.1～10 part of modified potato starch, in addition by weight ratio is taken amount respectively, drops into and closes mixing and stirring in the powder machine;
D, slaking moulding; The material that mixes is dropped in self-cooking type vermicelli machine or the external heating type vermicelli machine continuously, be shaped to bean vermicelli or powder sheet by friction, slaking, extruded sieve plate, be cut into suitable length; Or cook, be cut into thread or sheet, be cut into suitable length again through rubbing method; Or leak wooden dipper through bean vermicelli and bleed and boil, be cut into again suitable length in the boiling water; Or the process twin-screw Bulking Machine is squeezed into hollow tubular, helical form, animal-shaped, plant shape, thread;
E, cooling: change bean vermicelli or the powder sheet of moulding over to-9 ℃--rapid cooling in 15 ℃ the freezer makes bean vermicelli form fast ice crystal, freezing 2-10 hour;
F, open powder: will be through freezing bean vermicelli, spray normal-temperature water or be soaked in and make its powder that automatically thaws out become loose shape in the normal-temperature water;
G, drying and moulding: in pack into after the loose bean vermicelli metering shaping box or bowl, dryness finalization in drying machine, the moisture content of dryness finalization bean vermicelli are≤16%, namely make full Hash Browns shape bean vermicelli product.
2. press the processing method of the described full sweet potato vermicelli of claim 1, it is characterized in that: described step c batching and spice replace with and are by weight ratio 100 parts in potato slurry, edible oil, fixed oil, beeswax, in the mono fatty acid glyceride one or both or two or more mixture 0.05-0.3 parts, potato class dried starch 20-200 part, edible xanthan gum, carragheen, melon glue, in the konjaku powder one or both or two or more mixture 0.1-0.5 parts, other adds the ratio difference taken amount of water 0-20 part, input is closed mixing and stirring in the powder machine, the material that obtains mixing.
3. by the processing method of claim 1 or 2 described full sweet potato vermicellis, it is characterized in that: shaping box described in the step g or bowl are convenient to splendid attire bean vermicelli, perisporium or bottom for upper end open and are distributed with the passage container.
4. by the processing method of claim 1 or 2 described full sweet potato vermicellis, it is characterized in that: described bright potato is one or more the mixture in Ipomoea batatas, potato, cassava, burnt taro, arrowroot, fern root, the root of kudzu vine, the shepherd's purse water chestnut.
5. press the processing method of claim 1 or 2 described full sweet potato vermicellis, it is characterized in that: described potato is dried to be bright Ipomoea batatas, potato, cassava, burnt taro, arrowroot, fern root, the root of kudzu vine, shepherd's purse water chestnut, through clean, do not remove the peel, cut into slices, one or more mixture in the dry products therefrom.
6. by the processing method of claim 1 or 2 described full sweet potato vermicellis, it is characterized in that: described potato class dried starch is one or more the mixture in Ipomoea batatas, potato, cassava, burnt taro, arrowroot, fern root, the root of kudzu vine, the shepherd's purse water chestnut starch.
7. by the processing method of claim 1 or 2 described full sweet potato vermicellis, it is characterized in that: it is the bright potato of 80%-100% or potato is done and the bright leaf of the bright potato plant of 0-20% or stem or cured leaf or the stem pulverized form that described bright potato or potato are done by weight percent.
Priority Applications (3)
| Application Number | Priority Date | Filing Date | Title |
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| CN2007100495184A CN101341961B (en) | 2007-07-13 | 2007-07-13 | Process for producing vermicelli from sweet potato |
| PCT/CN2008/071551 WO2009009988A1 (en) | 2007-07-13 | 2008-07-04 | A process for producing vermicelli from potato |
| JP2010516353A JP2010533002A (en) | 2007-07-13 | 2008-07-04 | All potato vermicelli production methods |
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| CN2007100495184A CN101341961B (en) | 2007-07-13 | 2007-07-13 | Process for producing vermicelli from sweet potato |
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| CN101341961B true CN101341961B (en) | 2013-01-02 |
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