CN101341961B - Process for producing vermicelli from sweet potato - Google Patents
Process for producing vermicelli from sweet potato Download PDFInfo
- Publication number
- 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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- CN
- China
- Prior art keywords
- potato
- bright
- 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
- 239000013078 crystal Substances 0.000 claims description 5
- 241000196324 Embryophyta Species 0.000 claims description 4
- 238000007654 immersion Methods 0.000 claims description 4
- 239000002245 particle Substances 0.000 claims description 4
- 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
- 235000013606 potato chips Nutrition 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 238000007789 sealing Methods 0.000 description 9
- 240000004713 Pisum sativum Species 0.000 description 6
- 235000010582 Pisum sativum Nutrition 0.000 description 6
- 239000002994 raw material Substances 0.000 description 6
- 241000234435 Lilium Species 0.000 description 5
- 240000002853 Nelumbo nucifera Species 0.000 description 5
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 5
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 5
- 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
- 238000001125 extrusion Methods 0.000 description 3
- 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
- 230000007812 deficiency Effects 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 238000005265 energy consumption Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000003912 environmental pollution Methods 0.000 description 2
- 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
- 238000007254 oxidation reaction Methods 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 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
Description
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. |
Claims (7)
Priority Applications (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
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 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN2007100495184A CN101341961B (en) | 2007-07-13 | 2007-07-13 | Process for producing vermicelli from sweet potato |
Publications (2)
Publication Number | Publication Date |
---|---|
CN101341961A CN101341961A (en) | 2009-01-14 |
CN101341961B true CN101341961B (en) | 2013-01-02 |
Family
ID=40244167
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN2007100495184A Active CN101341961B (en) | 2007-07-13 | 2007-07-13 | Process for producing vermicelli from sweet potato |
Country Status (3)
Country | Link |
---|---|
JP (1) | JP2010533002A (en) |
CN (1) | CN101341961B (en) |
WO (1) | WO2009009988A1 (en) |
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Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1178080A (en) * | 1997-11-03 | 1998-04-08 | 邹光友 | Process for producing vermicelli from sweet potato |
CN1237367A (en) * | 1999-07-08 | 1999-12-08 | 黄久全 | Production method of whole sweet potato white vermicelli |
CN1379998A (en) * | 2002-05-27 | 2002-11-20 | 山西省农业科学院农产品综合利用研究所 | Starch vermicelli and its production method |
CN1899097A (en) * | 2005-07-22 | 2007-01-24 | 沈阳工业大学 | Aluminum-free vermicelli toughness reinforcing composition |
Family Cites Families (2)
Publication number | Priority date | Publication date | Assignee | Title |
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JP3969512B2 (en) * | 1999-05-17 | 2007-09-05 | 松谷化学工業株式会社 | Dietary fiber reinforced noodles |
CN1119943C (en) * | 2000-05-23 | 2003-09-03 | 邹光友 | Production process of instant vermicelli |
-
2007
- 2007-07-13 CN CN2007100495184A patent/CN101341961B/en active Active
-
2008
- 2008-07-04 JP JP2010516353A patent/JP2010533002A/en active Pending
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Patent Citations (4)
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CN1178080A (en) * | 1997-11-03 | 1998-04-08 | 邹光友 | Process for producing vermicelli from sweet potato |
CN1237367A (en) * | 1999-07-08 | 1999-12-08 | 黄久全 | Production method of whole sweet potato white vermicelli |
CN1379998A (en) * | 2002-05-27 | 2002-11-20 | 山西省农业科学院农产品综合利用研究所 | Starch vermicelli and its production method |
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CN101341961A (en) | 2009-01-14 |
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