CN105231107A - Production method of sweet potato vermicelli - Google Patents
Production method of sweet potato vermicelli Download PDFInfo
- Publication number
- CN105231107A CN105231107A CN201510633561.XA CN201510633561A CN105231107A CN 105231107 A CN105231107 A CN 105231107A CN 201510633561 A CN201510633561 A CN 201510633561A CN 105231107 A CN105231107 A CN 105231107A
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- China
- Prior art keywords
- powder
- sweet potato
- vermicelli
- production method
- freezing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 27
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 27
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 33
- 239000000463 material Substances 0.000 claims abstract description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 238000007710 freezing Methods 0.000 claims abstract description 17
- 230000008014 freezing Effects 0.000 claims abstract description 17
- 238000009835 boiling Methods 0.000 claims abstract description 14
- 238000004945 emulsification Methods 0.000 claims abstract description 13
- 238000003756 stirring Methods 0.000 claims abstract description 10
- 241000512259 Ascophyllum nodosum Species 0.000 claims abstract description 9
- 235000000832 Ayote Nutrition 0.000 claims abstract description 9
- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract description 9
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims abstract description 9
- 108010068370 Glutens Proteins 0.000 claims abstract description 9
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 9
- 206010033546 Pallor Diseases 0.000 claims abstract description 9
- 240000004922 Vigna radiata Species 0.000 claims abstract description 9
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims abstract description 9
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims abstract description 9
- 235000021312 gluten Nutrition 0.000 claims abstract description 9
- 235000015136 pumpkin Nutrition 0.000 claims abstract description 9
- 235000009566 rice Nutrition 0.000 claims abstract description 9
- 238000010008 shearing Methods 0.000 claims abstract description 5
- 240000004244 Cucurbita moschata Species 0.000 claims abstract 3
- 240000007594 Oryza sativa Species 0.000 claims abstract 3
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 18
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 18
- 235000013312 flour Nutrition 0.000 claims description 16
- 238000000034 method Methods 0.000 claims description 10
- 235000012149 noodles Nutrition 0.000 claims description 9
- 241000233866 Fungi Species 0.000 claims description 8
- 229920002472 Starch Polymers 0.000 claims description 8
- 150000001875 compounds Chemical class 0.000 claims description 8
- 235000019698 starch Nutrition 0.000 claims description 8
- 239000008107 starch Substances 0.000 claims description 8
- 238000007605 air drying Methods 0.000 claims description 4
- 230000001804 emulsifying effect Effects 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 235000019991 rice wine Nutrition 0.000 claims description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- 239000000203 mixture Substances 0.000 abstract 2
- 241001506047 Tremella Species 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 239000002932 luster Substances 0.000 abstract 1
- 239000011812 mixed powder Substances 0.000 abstract 1
- 238000000465 moulding Methods 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 229920001592 potato starch Polymers 0.000 abstract 1
- 240000001980 Cucurbita pepo Species 0.000 description 6
- 241000209094 Oryza Species 0.000 description 6
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 108010010803 Gelatin Proteins 0.000 description 1
- 206010033122 Ovarian atrophy Diseases 0.000 description 1
- -1 alum Substances 0.000 description 1
- 229940037003 alum Drugs 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000001587 cholestatic effect Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 208000019423 liver disease Diseases 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000004482 other powder Substances 0.000 description 1
- 231100001043 ovarian atrophy Toxicity 0.000 description 1
- 239000012188 paraffin wax Substances 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
Classifications
-
- 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
Landscapes
- Noodles (AREA)
Abstract
The invention relates to the technical field of food processing, and specifically relates to a production method of sweet potato vermicelli. The production method comprises the following steps: evenly mixing sweet potato starch, gluten powder, mung bean powder, glutinous rice powder, pumpkin powder, kelp powder, and tremella powder, then adding dry wine into the mixed powder, stirring under a constant temperature to obtain a mixture; subjecting the mixture to a high-speed shearing emulsification treatment to obtain an emulsified material, adding water into the emulsified material, processing the emulsified material for 10 minutes under a pressure of 450 MPa at a temperature of 28 to 30 DEG C, then boiling the processed emulsified material under stirring to obtain a gelatinized material, adding the gelatinized material into a powder leaking machine, extruding the gelatinized material to obtain vermicelli, repeatedly blanching and freezing the vermicelli, and finally drying vermicelli by hot wind with a temperature of 42 DEG C until the water content is less than 15%. By adding other powdery raw materials into sweet potato powder, the quality of conventional vermicelli can be effectively improved, the nutritional value can be increased, moreover, the moulding becomes easier, the prepared vermicelli has the advantages of bright and uniform color and luster, unique flavor, and good elasticity, can be boiled and stewed for a long time, and is difficult to break, and the loss rate of dry matter in sweet potato vermicelli is low after cooking.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to a kind of production method of sweet potato noodles.
Background technology
Sweet potato noodles has another name called sweet potato sheet jelly, slip-knot and sweet potato vermicelli.Ancient Han nationality's tradition cuisines.Primary raw material is fresh sweet potatoes, have boil for a long time not rotten, the feature that delicate fragrance is good to eat, food method is various, that the most of China area masses like and common food, tradition bean vermicelli is in processing and making process, chewiness is become in order to make bean vermicelli, improve the resistant to cook performance of bean vermicelli, the harmful additive such as alum, gelatin, paraffin is added in capital, easily indigestion is caused after consumer is edible, excessive use also can cause cholestatic hepatopathy, can cause skeleton softening, also can cause the illnesss such as ovarian atrophy.
Summary of the invention
The object of the present invention is to provide a kind of production method of sweet potato noodles, it does not add harmful additive in manufacturing process, and the sweet potato noodles produced is natural harmless, not easily well-done in boiling water.
The technical solution used in the present invention is, a production method for sweet potato noodles, gets starch from sweet potato 80-90 part, Gluten 20-30 part, mung bean flour 10-15 part, glutinous rice flour 5-8 part, pumpkin powder 6-10 part, Kelp Powder 3-5 part, white fungus powder 10-15 part with parts by weight.
Starch from sweet potato, Gluten, mung bean flour, glutinous rice flour, pumpkin powder, Kelp Powder, white fungus powder are mixed, add the dry yellow rice wine of 300-350 part wherein, insulated and stirred 25-28 minute after being heated to 40 DEG C, stir speed (S.S.) is 500-600r/min, obtains compound;
By shearing rotating speed be 8000rpm, shear time 20-22min, carries out high-shear emulsifying process to compound, obtains emulsification material;
In emulsification material, add 100-150 part water, pressure be 450Mpa, temperature be 28-30 DEG C at process 10 minutes;
The emulsification material handled well heating is boiled after stirring 6-8s, obtain gelatinization material;
Gelatinization material is put into extruding machine, is squeezed into bean vermicelli, in boiling water after blanching 1-2s, freezing processing 2-2.5 hour at-5 ~-2 DEG C;
By the bean vermicelli after freezing processing in boiling water after blanching 4-6s, to continue at-5 ~-2 DEG C freezing 15-18 hour again;
By the bean vermicelli after freezing processing again by the heated-air drying of 42 DEG C to water content lower than 15%.
Beneficial effect of the present invention is, the present invention, by adding all the other powder raw materials in sweet potato powder, effectively can improve the quality of traditional vermicelli, improve its nutritive value, be easy to shaping, obtained bean vermicelli bean vermicelli bright color is even, delicious flavour, unique flavor, through boiling resistance to stewing, good springiness, strip-breaking rate is lower, and after boiling, sweet potato vermicelli loss rate of macaroni is low.
Detailed description of the invention
The production method of embodiment 1, a kind of sweet potato noodles, gets starch from sweet potato 80 parts, Gluten 20 parts, mung bean flour 10 parts, glutinous rice flour 5 parts, pumpkin powder 6 parts, Kelp Powder 3 parts, 10 parts, white fungus powder with parts by weight.
Starch from sweet potato, Gluten, mung bean flour, glutinous rice flour, pumpkin powder, Kelp Powder, white fungus powder are mixed, add 300 parts of dry yellow rice wine wherein, insulated and stirred 25 minutes after being heated to 40 DEG C, stir speed (S.S.) is 500r/min, obtains compound;
By shearing rotating speed be 8000rpm, shear time 20min, carries out high-shear emulsifying process to compound, obtains emulsification material;
In emulsification material, add 100 parts of water, pressure be 450Mpa, temperature be 28 DEG C at process 10 minutes;
The emulsification material handled well heating is boiled after stirring 6s, obtain gelatinization material;
Gelatinization material is put into extruding machine, is squeezed into bean vermicelli, in boiling water after blanching 1s, freezing processing 2 hours at-5 DEG C;
By the bean vermicelli after freezing processing in boiling water after blanching 4s, to continue at-5 DEG C freezing 15 hours again;
By the bean vermicelli after freezing processing again by the heated-air drying of 42 DEG C to water content lower than 15%.
Embodiment 2: a kind of production method of sweet potato noodles, gets starch from sweet potato 90 parts, Gluten 30 parts, mung bean flour 15 parts, glutinous rice flour 8 parts, pumpkin powder 10 parts, Kelp Powder 5 parts, 15 parts, white fungus powder with parts by weight.
Starch from sweet potato, Gluten, mung bean flour, glutinous rice flour, pumpkin powder, Kelp Powder, white fungus powder are mixed, add 350 parts of dry yellow rice wine wherein, insulated and stirred 28 minutes after being heated to 40 DEG C, stir speed (S.S.) is 600r/min, obtains compound;
By shearing rotating speed be 8000rpm, shear time 22min, carries out high-shear emulsifying process to compound, obtains emulsification material;
In emulsification material, add 150 parts of water, pressure be 450Mpa, temperature be 30 DEG C at process 10 minutes;
The emulsification material handled well heating is boiled after stirring 8s, obtain gelatinization material;
Gelatinization material is put into extruding machine, is squeezed into bean vermicelli, in boiling water after blanching 2s, freezing processing 2.5 hours at 2 DEG C;
By the bean vermicelli after freezing processing in boiling water after blanching 4-6s, to continue at-2 DEG C freezing 18 hours again;
By the bean vermicelli after freezing processing again by the heated-air drying of 42 DEG C to water content lower than 15%.
Get 60, the bean vermicelli that the present invention obtains, the long 30cm of every root, put into the medium and small fiery boiling of boiling water 25 minutes, after cooling, press from both sides out one by one, altogether disconnected bar 2, Cuisine loss rate is 5.1%.
Claims (1)
1. a production method for sweet potato noodles, is characterized in that, it comprises the following steps,
1) starch from sweet potato 80-90 part, Gluten 20-30 part, mung bean flour 10-15 part, glutinous rice flour 5-8 part, pumpkin powder 6-10 part, Kelp Powder 3-5 part, white fungus powder 10-15 part is got with parts by weight;
2) starch from sweet potato, Gluten, mung bean flour, glutinous rice flour, pumpkin powder, Kelp Powder, white fungus powder are mixed, add the dry yellow rice wine of 300-350 part wherein, insulated and stirred 25-28 minute after being heated to 40 DEG C, stir speed (S.S.) is 500-600r/min, obtains compound;
3) by shearing rotating speed be 8000rpm, shear time 20-22min, carries out high-shear emulsifying process to compound, obtains emulsification material;
4) in emulsification material, add 100-150 part water, pressure be 450Mpa, temperature be 28-30 DEG C at process 10 minutes;
5), after stirring 6-8s being boiled in the emulsification material handled well heating, gelatinization material is obtained;
6) gelatinization material is put into extruding machine, be squeezed into bean vermicelli, in boiling water after blanching 1-2s, freezing processing 2-2.5 hour at-5 ~-2 DEG C;
7) by the bean vermicelli after freezing processing in boiling water after blanching 4-6s, to continue at-5 ~-2 DEG C freezing 15-18 hour again;
8) by the bean vermicelli after freezing processing again by the heated-air drying of 42 DEG C to water content lower than 15%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510633561.XA CN105231107A (en) | 2015-09-30 | 2015-09-30 | Production method of sweet potato vermicelli |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510633561.XA CN105231107A (en) | 2015-09-30 | 2015-09-30 | Production method of sweet potato vermicelli |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105231107A true CN105231107A (en) | 2016-01-13 |
Family
ID=55029171
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510633561.XA Pending CN105231107A (en) | 2015-09-30 | 2015-09-30 | Production method of sweet potato vermicelli |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105231107A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107156797A (en) * | 2017-05-19 | 2017-09-15 | 安徽兴远红薯淀粉有限公司 | A kind of blood sugar reducing health sweet potato noodles extremely preparation method |
| CN107198223A (en) * | 2017-06-23 | 2017-09-26 | 肥西县金桥红薯专业合作社 | A kind of preparation method of the no added sweet potato noodles of high-quality |
| CN109288033A (en) * | 2018-10-23 | 2019-02-01 | 湖南城头山红薯食品科技有限公司 | A kind of production technology of sweet potato powder |
| 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 |
| CN112568403A (en) * | 2020-12-31 | 2021-03-30 | 湖南炉观食品加工有限公司 | Pumpkin and black bean sweet potato powder and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103750105A (en) * | 2014-01-23 | 2014-04-30 | 元氏县民兴农业专业合作社 | Alums-free sweet potato vermicelli and preparation method thereof |
-
2015
- 2015-09-30 CN CN201510633561.XA patent/CN105231107A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103750105A (en) * | 2014-01-23 | 2014-04-30 | 元氏县民兴农业专业合作社 | Alums-free sweet potato vermicelli and preparation method thereof |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107156797A (en) * | 2017-05-19 | 2017-09-15 | 安徽兴远红薯淀粉有限公司 | A kind of blood sugar reducing health sweet potato noodles extremely preparation method |
| CN107198223A (en) * | 2017-06-23 | 2017-09-26 | 肥西县金桥红薯专业合作社 | A kind of preparation method of the no added sweet potato noodles of high-quality |
| CN109288033A (en) * | 2018-10-23 | 2019-02-01 | 湖南城头山红薯食品科技有限公司 | A kind of production technology of sweet potato powder |
| 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 |
| CN112568403A (en) * | 2020-12-31 | 2021-03-30 | 湖南炉观食品加工有限公司 | Pumpkin and black bean sweet potato powder and preparation method thereof |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160113 |