CN102742850A - Method for processing pumpkin and sweet potato nutrient vermicelli - Google Patents
Method for processing pumpkin and sweet potato nutrient vermicelli Download PDFInfo
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- CN102742850A CN102742850A CN2011101114627A CN201110111462A CN102742850A CN 102742850 A CN102742850 A CN 102742850A CN 2011101114627 A CN2011101114627 A CN 2011101114627A CN 201110111462 A CN201110111462 A CN 201110111462A CN 102742850 A CN102742850 A CN 102742850A
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Abstract
The invention relates to a method for processing pumpkin and sweet potato nutrient vermicelli, belonging to the field of food processing. The method is characterized in that: in the processing process of the pumpkin and sweet potato nutrient vermicelli, the quantity of fresh pumpkin milk added to pure sweet potato starch is between 30-35 %, the content of soluble solids is 44-47 %, the water temperature in a gelatinization pot is 65-98 DEG C, the gelatinization time is 58-60s, the freezing temperature is between -6--8 DEG C, and the time is 6-10 h. The vermicelli produced by the invention has bright and transparent appearance, high stiffness, strong boiling fastness, comprehensive nutrition, and fresh taste.
Description
Technical field
The invention belongs to food processing field, be specially the production and processing method of pumpkin sweet potato nutrient vermicelli.
Background technology
Vermicelli are to receive China common people to like a kind of traditional food deeply, have chewiness, tasty and refreshing, lubricated characteristics.Vermicelli are traditional popular dish, have sweet potato vermicelli, potato vermicelli, mung bean vermicelli, corn vermicelli etc. multiple from starch material classification, and sweet potato vermicelli is most popular a kind of.Contain a large amount of vitamin, linoleic acid and cellulose in the Ipomoea batatas, have the effect that reduces and eliminate cholesterol in human body can prevent and treat hypertension and magical effects such as cranial vascular disease and prevention colon cancer.But most of nutritional labeling is lost in extracting the starch process.Though mouthfeel is graceful, nutritional labeling is single, is rich in trace elements such as iron, calcium, magnesium, zinc, selenium, chromium in the pumpkin; Nutritious, the medicine food has both, and long-term eating can effectively be prevented and treated multiple diseases such as hypertension, high fat of blood, diabetes; It is universally acknowledged nutraceutical; Its system breast is made vermicelli, bean sheet jelly with the starch from sweet potato compatibility, not only improved nutrition and improved taste, particularly remedied the single deficiency of pure sweet potato powder article nutritional labeling.Need not add in the whole process that any gluten fortifiers such as alum are anti-to be boiled agent and can realize graceful taste, can satisfy the demand of people's green, nutrition, healthy living.
Summary of the invention
Goal of the invention: in order to overcome traditional vermicelli hypotrophy face and the stale deficiency of taste, the present invention provides the production and processing method of pumpkin sweet potato nutrient vermicelli, and the vermicelli nutritive value of producing in this way is higher, and taste is purer.
The pumpkin sweet potato nutrient vermicelli processing method that invention provides is following:
(1) raw material is prepared: under-0.06MPa pressure, carry out processed with vacuum filter wash dewaterer after will ready pure starch from sweet potato purifying through removing sand, the starch from sweet potato water content after the vacuum dehydration processing is 38%～41%; Be crushed to pasty state with pulverizer after the pumpkin that cleans up removed the base of a fruit and seed, through the filter press press filtration of 120 order nets, the micro grinder fine grinding press filtration repeatedly of can going forward side by side of the paste after the press filtration, superfine grinds repeatedly, processes the pumpkin full milk of uniform and smooth.
(2) evenly making beating: the pumpkin sweet milk juice with about 35% adds in the ready pure Ipomoea batatas wet starch, pours beater into and fully pulls an oar to uniform and smooth soluble solid content 44%～47%.
(3) boil powder gelatinization, moulding: with slurries extrusion modling after 96 ℃～98 ℃ gelatinizations in the pusher vermicelli machine of water boil.
(4) cooling time: send into freezer after the vermicelli of extrusion modling are incubated cooling at normal temperatures, temperature is controlled at-6 ℃～-8 ℃, and the time is controlled at 6h～10h.
(5) thaw with dry: freezing vermicelli are completely kept flat in 20 ℃～30 ℃ clear water thaw; The vermicelli that thaw out are put on the shelf and are placed open-air seasoning to moisture 10%～13%.
The specific embodiment
In conjunction with embodiment the present invention is done further illustrative embodiment: the making of pumpkin sweet potato nutrient vermicelli, it comprises the following steps:
1, raw material is prepared
Under-0.06MPa pressure, carry out processed with vacuum filter wash dewaterer after ready pure starch from sweet potato purified through removing sand; Starch from sweet potato water content after vacuum dehydration is handled is 38%～41%; Starch from sweet potato after treatment is prevented from caking when making beating, makes gained slurries uniform and smooth more;
2, the preparation of pumpkin sweet milk juice
The pumpkin surface irregularity; Clean surperficial dirt with clean clear water, and the slit is scrubbed clean, be crushed to micro grinder superfine mill with pulverizer after removing pumpkin the base of a fruit and seed with hairbrush; 120 order filter press press filtrations, repeated multiple times is processed the pumpkin full milk of uniform and smooth.
3, evenly making beating
Pumpkin sweet milk juice with about 35% adds in the ready pure Ipomoea batatas wet starch, pours beater into and fully pulls an oar to uniform and smooth, and soluble solid content reaches 44%～47% and is advisable.
4, boil powder gelatinization, moulding
Water temperature in the slurries Pasting machine is controlled at 96 ℃～98 ℃, and gelatinization point is crossed when hanging down, and gained wet-milling bar maturity is not enough whiting to occur, and the drafting phenomenon is serious; Gelatinization point is too high then to be unfavorable for vermicelli, darker in color brown stain.The ripe powder slurry of gelatinization is through being pressed through the dew sheet metal forming that is covered with 1mm left and right sides hole, and intercepted length is rectangular about 150cm, is positioned in the long pallet.
5, cooling naturally
The vermicelli of gelatinization moulding keep flat and hang on the platform, and at room temperature natural thermal insulation is cooled to room temperature.
6, warehouse-in is freezing
The vermicelli that are cooled to room temperature are transported to freezer put on the shelf, according to the moisture situation appropriateness on vermicelli surfaces a little cold water of splashing, to increase humidity.The density of putting according to vermicelli in the freezer is controlled at temperature of ice house-6 ℃～-8 ℃, and the time is controlled at 6h～10h, until the thorough deep colling of vermicelli, be easy to disperse through the vermicelli after freezing, and no drafting phenomenon, and can increase elasticity.
7, clear water thaws
Freezing vermicelli are completely kept flat in 20 ℃～30 ℃ clear water, melt fully with inner ice crystal until the vermicelli surface, vermicelli all are the monofilament shape and scatter.
8, the combing drafting is with dry
The vermicelli that scatter that will thaw are put on the shelf; Do not have the drafting opened of bubble with the combing of canine tooth comb, treat that all draftings scatter fully to be placed on outdoor airing, the airing frame should be placed on the threshing ground of extensive ventilation; Should vermicelli be trembled out gently during airing; Make it even air dry, moisture remains on 10%～13%, can prevent that like this vermicelli from aging or other variations taking place in storage and transport process.
9, classification packing warehouse-in
The pumpkin sweet potato vermicelli of dryness in the sun is carried out classification by quality standard, and fixed length cutting is a segment, packs warehouse-in.
Claims (2)
1. the manufacturing procedure of pumpkin sweet potato nutrient vermicelli mainly comprises: raw material is prepared, is evenly pulled an oar, boils the powder gelatinization, leaks a silk moulding, cooling naturally, warehouse-in is freezing, clear water thaws, combing drafting, air dry, classification are packed and put in storage.
2. according to claim 1, the addition of pumpkin sweet milk juice in the pure starch from sweet potato is controlled at 30%～35%, soluble solid content 44%～47%; 96 ℃～98 ℃ of water temperatures in the adjunce copper, gelatinization time 58s～60s; Cryogenic temperature is controlled at-6 ℃～-8 ℃, and the time is controlled at 6h～10h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101114627A CN102742850A (en) | 2011-04-22 | 2011-04-22 | Method for processing pumpkin and sweet potato nutrient vermicelli |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101114627A CN102742850A (en) | 2011-04-22 | 2011-04-22 | Method for processing pumpkin and sweet potato nutrient vermicelli |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102742850A true CN102742850A (en) | 2012-10-24 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN2011101114627A Pending CN102742850A (en) | 2011-04-22 | 2011-04-22 | Method for processing pumpkin and sweet potato nutrient vermicelli |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103798687A (en) * | 2012-11-29 | 2014-05-21 | 哈尔滨贵迪软件有限公司 | Pumpkin and sweet potato powder |
| CN104920942A (en) * | 2015-06-04 | 2015-09-23 | 蔡道贤 | Selenium-enriched sweet potato vermicelli and production method thereof |
| CN105285941A (en) * | 2015-09-17 | 2016-02-03 | 河北香道食品有限公司 | Processing technology of convenient potato noodles |
| CN109007550A (en) * | 2017-06-12 | 2018-12-18 | 姚光辉 | A kind of production technology of potato food |
| CN110367519A (en) * | 2019-08-27 | 2019-10-25 | 武冈市卤卤香食品有限责任公司 | A kind of pumpkin vermicelli and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1509634A (en) * | 2002-12-23 | 2004-07-07 | 阮明发 | Pumpkin and coarse cereals instant flour |
| CN101023802A (en) * | 2006-01-25 | 2007-08-29 | 张清明 | Series products of all-nutrient green health-care bean vermicellic and instant bean vermicellic and preparing method |
-
2011
- 2011-04-22 CN CN2011101114627A patent/CN102742850A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1509634A (en) * | 2002-12-23 | 2004-07-07 | 阮明发 | Pumpkin and coarse cereals instant flour |
| CN101023802A (en) * | 2006-01-25 | 2007-08-29 | 张清明 | Series products of all-nutrient green health-care bean vermicellic and instant bean vermicellic and preparing method |
Non-Patent Citations (1)
| Title |
|---|
| 王卫等: "红薯营养方便粉丝加工工艺研究", 《成都大学学报(自然科学版)》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103798687A (en) * | 2012-11-29 | 2014-05-21 | 哈尔滨贵迪软件有限公司 | Pumpkin and sweet potato powder |
| CN104920942A (en) * | 2015-06-04 | 2015-09-23 | 蔡道贤 | Selenium-enriched sweet potato vermicelli and production method thereof |
| CN105285941A (en) * | 2015-09-17 | 2016-02-03 | 河北香道食品有限公司 | Processing technology of convenient potato noodles |
| CN109007550A (en) * | 2017-06-12 | 2018-12-18 | 姚光辉 | A kind of production technology of potato food |
| CN110367519A (en) * | 2019-08-27 | 2019-10-25 | 武冈市卤卤香食品有限责任公司 | A kind of pumpkin vermicelli and preparation method thereof |
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Application publication date: 20121024 |