CN113854540A - Sweet potato powder production and preparation process with beauty treatment effect - Google Patents
Sweet potato powder production and preparation process with beauty treatment effect Download PDFInfo
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- CN113854540A CN113854540A CN202111066480.8A CN202111066480A CN113854540A CN 113854540 A CN113854540 A CN 113854540A CN 202111066480 A CN202111066480 A CN 202111066480A CN 113854540 A CN113854540 A CN 113854540A
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a sweet potato powder production and preparation process with a beauty effect. According to the invention, 1600-2000 parts of warm water with the temperature of 50 ℃ is added and stirred into thin powder paste, then the boiled water is fiercely poured into the prepared thin powder paste, and the mixture is quickly stirred until the powder paste is transparent and uniform, so that the starch paste is prepared; adding 200 parts of white konjac powder, 200 parts of mung bean starch and 300-400 parts of lotus seed powder into the starch prepared in the step S6, and fully stirring and mixing; the starch and the gorgon euryale are mixed, the amount of the gorgon euryale accounts for 4-5% of the dough kneading proportion, the dough kneading temperature is about 30 ℃, lotus seeds are added into the sweet potato powder, the deficiency of the five internal organs can be supplemented, the oxyphenbutanine contained in the lotus seeds has an inhibiting effect on nasopharyngeal carcinoma, and the raffinose contained in the lotus seeds is a tonic suitable for people of all ages, can effectively prevent and treat constipation, and has the effects of maintaining beauty and keeping young. Thereby increasing the edible effect of the sweet potato powder.
Description
Technical Field
The invention belongs to the technical field of sweet potato powder production, and particularly relates to a sweet potato powder production and preparation process with a beautifying effect.
Background
Sweet potato powder is a vermicelli product of sweet potato, which is also named sweet potato. The sweet potatoes are produced in the places with the main hills, and the sweet potatoes are planted in partial plain areas of China, but the sweet potatoes have the advantages of low mountains, flat land, mild climate, abundant rainfall, long frostless period and clear four seasons, so that the sweet potatoes are more favorable for producing high-quality sweet potatoes. Sweet potatoes are also called sweet potatoes, sweet potatoes and the like. Sweet potato contains various nutrients required by human body. About 635 kcal of heat can be produced by every 500 g of sweet potato, which contains 11.5 g of protein, 14.5 g of sugar, 1 g of fat, 100 mg of phosphorus, 90 mg of calcium, 2 g of iron and 0.5 mg of carotene, and also contains vitamins B1, B2 and C, nicotinic acid, linoleic acid and the like. Wherein the contents of vitamin B1 and B2 are 6 times and 3 times higher than that of rice respectively. Especially, sweet potatoes contain rich lysine, while rice and flour are just lack of lysine. Many people are unaware of it. People can not become fat when eating the sweet potatoes. According to scientific research, people cannot be fattened when eating the sweet potatoes, and on the contrary, the sweet potatoes are ideal weight-losing food. It has very low calorie, and is much lower than common rice, so it is not necessary to worry about fatness after eating, but can play a role of losing weight.
However, the common sweet potato powder can cause people to get inflamed after being eaten for a long time in the eating process, thereby bringing bad eating effect to people.
Disclosure of Invention
The invention aims to: in order to solve the problems, the production and preparation process of sweet potato powder with the beauty effect is provided.
The technical scheme adopted by the invention is as follows: a sweet potato powder production and preparation process with a beauty effect comprises the following steps:
s1: selecting fresh sweet potatoes with low soluble sugar content and high starch content as starch extraction raw materials, removing diseased potatoes and rotten potatoes, and then removing silt and other impurities with clear water for later use;
s2: crushing the sweet potatoes cleaned and treated in the step S1, and performing secondary crushing on the slag after primary crushing and filtering, wherein the secondary crushing yield is higher than that of the primary crushing yield;
s3: adding a proper amount of acid pulp water into the starch milk, stirring and precipitating, wherein the acidity of the acid pulp can enable colloids such as starch, protein and the like to reach isoelectric points and solidify;
s4: quickly discharging floating water from the settled powder, removing the black powder on the upper layer, adding clear water, stirring uniformly, settling, discharging water, lifting the powder, and bagging to enhance the bonding force; then standing for waiting for the sweet potato powder to be dried into blocks, and taking 800-1000 parts of sweet potato powder for later use;
s5: adding 1600-2000 parts of warm water with the temperature of 50 ℃, stirring while adding to form thin powder paste, then pouring boiling water into the prepared thin powder paste, and stirring quickly until the powder paste is transparent and uniform to form the powder starchy sauce;
s6: adding 200 parts of white konjac powder, 200 parts of mung bean starch and 300-400 parts of lotus seed powder into the starch paste prepared in the step S6, and fully stirring and mixing;
s7: mixing starch with gordon euryale seed, wherein the amount of the gordon euryale seed accounts for 4-5% of the dough kneading proportion, and the dough kneading temperature is about 30 ℃;
s8: the blended sweet potato flour is filled into a flour ladle, the flour ladle is filled firstly, then the flour ladle is added while leaking, the flour ladle is transferred to a pot after the vermicelli is leaked uniformly, the flour ladle and the flour are kept for 30cm, and meanwhile, slow fire is added to keep water at 80-90 ℃ or keep water slightly boiled;
s9: the cooked sweet potato powder fresh vermicelli is taken out of the pot and immersed into cold water, so that the chilling shrinkage and the strength increase are realized, and the good chewing feeling is kept; the cold water needs to be changed frequently, the vermicelli fishing needs to be light, and the vermicelli hanging needs to be tidy; particularly, quick cooling is required, and if the gelatinized and shaped sweet potato powder is cooled slowly, starch can be subjected to retrogradation, and starch molecules are recombined through hydrogen bonds to generate particles larger than colloid to be retrograded, so that the toughness is greatly reduced, the brittle fracture is easy, and good taste is lost after the sweet potato powder is cooked;
s10: the fished sweet potato powder is hung on a powder airing rod to be aired, so that the moisture content is lower than 10 percent, and then the aired sweet potato powder vermicelli is stored and preserved.
In a preferred embodiment, in step S2, the starch milk obtained by filtering may be sieved with an 80-mesh sieve, and during the crushing process, if the protein brings adverse effects to the subsequent process, and the starch is too concentrated to bring difficulties to the filtering, a proper amount of clear lime water may be uniformly mixed to dilute the starch milk on one hand and dissolve the alkali-soluble protein to remove the protein on the other hand.
In a preferred embodiment, in step S3, the pH of the pickled Chinese cabbage is adjusted to 5.5 to 6.0 when the air temperature is about 10 ℃ and to 6.0 to 6.5 when the air temperature is about 20 ℃.
In a preferred embodiment, in step S3, since starch has a higher specific gravity than protein and a faster sinking rate than protein, the bottom of the container is starch, the upper layer is coagulated protein, and the uppermost layer is cloudy juice.
In a preferred embodiment, in step S4, in order to whiten the starch, the suspended starch can be broken into pieces by hand and then put into a sealed container to be smoked with sulfur; the crude starch may also be washed counter-currently with a cyclone to remove small amounts of soluble protein and other inorganic salts remaining in the crude starch.
In a preferred embodiment, in step S5, the quality of the used water is ensured; distilled water or water obtained by boiling and precipitating to remove impurities can be used; 4% of alum can be added during boiling to better adsorb impurities for precipitation.
In a preferred embodiment, in the step S5, when the gorgon euryale is prepared, 4% of alum is further added into the water to prepare the prepared gorgon euryale; proper amount of white konjac powder, mung bean starch or corn starch is added into the sweet potato starch used for making the starch paste, so that the color of the vermicelli can be changed, and the toughness of the vermicelli can be increased.
In a preferred embodiment, in step S7, the dough has a moisture content of 48% to 50%, has a soft hand feel and no particles, and is lifted by hand into a threadlike shape, preferably a continuous filament flowing downward.
In summary, due to the adoption of the technical scheme, the invention has the beneficial effects that:
according to the invention, lotus seeds are added into the sweet potato powder, so that the five internal organs can be supplemented, the oxycetanine contained in the lotus seeds has an inhibiting effect on nasopharyngeal carcinoma, and the raffinose contained in the lotus seeds is a nourishing product suitable for people of all ages, can effectively prevent and treat constipation, and has the effects of maintaining beauty and keeping young. Thereby increasing the edible effect of the sweet potato powder.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are some embodiments of the present invention, but not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The first embodiment is as follows:
a sweet potato powder production and preparation process with a beauty effect comprises the following steps:
s1: selecting fresh sweet potatoes with low soluble sugar content and high starch content as starch extraction raw materials, removing diseased potatoes and rotten potatoes, and then removing silt and other impurities with clear water for later use;
s2: crushing the sweet potatoes cleaned and treated in the step S1, and performing secondary crushing on the slag after primary crushing and filtering, wherein the secondary crushing yield is higher than that of the primary crushing yield; in step S2, the starch milk obtained by filtering can be screened by a 80-mesh sieve, and if the adverse effect of protein on subsequent processes is considered, and meanwhile, because the starch is too concentrated and the difficulty is brought to the filtering, a proper amount of clear lime water can be uniformly mixed, so that the starch slurry can be diluted on one hand, and the alkali-soluble protein can be dissolved to remove the protein on the other hand;
s3: adding a proper amount of acid pulp water into the starch milk, stirring and precipitating, wherein the acidity of the acid pulp can enable colloids such as starch, protein and the like to reach isoelectric points and solidify; in step S3, if the temperature is about 10 ℃, the pH value of the acid pulp is adjusted to 5.5-6.0, and if the temperature is about 20 ℃, the pH value of the acid pulp is adjusted to 6.0-6.5; in step S3, since starch has a higher specific gravity than protein and a faster sinking speed than protein, the bottom of the container is starch, the upper layer is coagulated protein, and the uppermost layer is turbid juice;
s4: quickly discharging floating water from the settled powder, removing the black powder on the upper layer, adding clear water, stirring uniformly, settling, discharging water, lifting the powder, and bagging to enhance the bonding force; then standing for waiting for drying the sweet potato powder into blocks, and taking 800 parts of sweet potato powder for later use; in step S4, in order to make starch white, the starch can be broken into pieces by hands after being hung and packed, and then the pieces are put in a closed container and smoked by sulfur; or washing with a cyclone in counter current to remove a small amount of soluble protein and other inorganic salts remained in the crude starch;
s5: adding 1600 parts of warm water of 50 ℃, stirring while adding to form a thin powder paste, then pouring boiling water into the prepared thin powder paste vigorously, and stirring rapidly until the powder paste is transparent and uniform to obtain the starch paste; in step S5, the quality of the used water is ensured; distilled water or water obtained by boiling and precipitating to remove impurities can be used; 4 percent of alum can be added in the boiling process so as to better adsorb impurities and precipitate; in step S5, when starching, 4% of alum can be added into the water to make the starched gordon euryale white; proper amount of white konjac powder, mung bean starch or corn starch is added into the sweet potato starch used for making the starch paste, so that the color of the vermicelli can be changed, and the toughness of the vermicelli can be increased;
s6: adding 200 parts of white konjac powder, 200 parts of mung bean starch and 300 parts of lotus seed powder into the starch prepared in the step S6, and fully stirring and mixing;
s7: mixing starch with gordon euryale seed, wherein the amount of the gordon euryale seed accounts for 4-5% of the dough kneading proportion, and the dough kneading temperature is about 30 ℃; in the step S7, the water content of the kneaded dough is between 48 and 50 percent, the hand feeling is soft, no particles exist, and the kneaded dough is lifted by hands into threads which are suitable for being continuously formed by flowing downwards;
s8: the blended sweet potato flour is filled into a flour ladle, the flour ladle is filled firstly, then the flour ladle is added while leaking, the flour ladle is transferred to a pot after the vermicelli is leaked uniformly, the flour ladle and the flour are kept for 30cm, and meanwhile, slow fire is added to keep water at 80-90 ℃ or keep water slightly boiled;
s9: the cooked sweet potato powder fresh vermicelli is taken out of the pot and immersed into cold water, so that the chilling shrinkage and the strength increase are realized, and the good chewing feeling is kept; the cold water needs to be changed frequently, the vermicelli fishing needs to be light, and the vermicelli hanging needs to be tidy; particularly, quick cooling is required, and if the gelatinized and shaped sweet potato powder is cooled slowly, starch can be subjected to retrogradation, and starch molecules are recombined through hydrogen bonds to generate particles larger than colloid to be retrograded, so that the toughness is greatly reduced, the brittle fracture is easy, and good taste is lost after the sweet potato powder is cooked;
s10: the fished sweet potato powder is hung on a powder airing rod to be aired, so that the moisture content is lower than 10 percent, and then the aired sweet potato powder vermicelli is stored and preserved.
Example two:
a sweet potato powder production and preparation process with a beauty effect comprises the following steps:
s1: selecting fresh sweet potatoes with low soluble sugar content and high starch content as starch extraction raw materials, removing diseased potatoes and rotten potatoes, and then removing silt and other impurities with clear water for later use;
s2: crushing the sweet potatoes cleaned and treated in the step S1, and performing secondary crushing on the slag after primary crushing and filtering, wherein the secondary crushing yield is higher than that of the primary crushing yield; in step S2, the starch milk obtained by filtering can be screened by a 80-mesh sieve, and if the adverse effect of protein on subsequent processes is considered, and meanwhile, because the starch is too concentrated and the difficulty is brought to the filtering, a proper amount of clear lime water can be uniformly mixed, so that the starch slurry can be diluted on one hand, and the alkali-soluble protein can be dissolved to remove the protein on the other hand;
s3: adding a proper amount of acid pulp water into the starch milk, stirring and precipitating, wherein the acidity of the acid pulp can enable colloids such as starch, protein and the like to reach isoelectric points and solidify; in step S3, if the temperature is about 10 ℃, the pH value of the acid pulp is adjusted to 5.5-6.0, and if the temperature is about 20 ℃, the pH value of the acid pulp is adjusted to 6.0-6.5; in step S3, since starch has a higher specific gravity than protein and a faster sinking speed than protein, the bottom of the container is starch, the upper layer is coagulated protein, and the uppermost layer is turbid juice;
s4: quickly discharging floating water from the settled powder, removing the black powder on the upper layer, adding clear water, stirring uniformly, settling, discharging water, lifting the powder, and bagging to enhance the bonding force; then standing for waiting for the sweet potato powder to be dried into blocks, and taking 1000 parts of sweet potato powder for later use; in step S4, in order to make starch white, the starch can be broken into pieces by hands after being hung and packed, and then the pieces are put in a closed container and smoked by sulfur; or washing with a cyclone in counter current to remove a small amount of soluble protein and other inorganic salts remained in the crude starch;
s5: adding 2000 parts of warm water of 50 ℃, stirring while adding to form thin powder paste, then pouring boiling water into the prepared thin powder paste vigorously, and stirring rapidly until the powder paste is transparent and uniform to obtain the starch paste; in step S5, the quality of the used water is ensured; distilled water or water obtained by boiling and precipitating to remove impurities can be used; 4 percent of alum can be added in the boiling process so as to better adsorb impurities and precipitate; in step S5, when starching, 4% of alum can be added into the water to make the starched gordon euryale white; proper amount of white konjac powder, mung bean starch or corn starch is added into the sweet potato starch used for making the starch paste, so that the color of the vermicelli can be changed, and the toughness of the vermicelli can be increased;
s6: adding 200 parts of white konjac powder, 200 parts of mung bean starch and 400 parts of lotus seed powder into the starch prepared in the step S6, and fully stirring and mixing;
s7: mixing starch with gordon euryale seed, wherein the amount of the gordon euryale seed accounts for 4-5% of the dough kneading proportion, and the dough kneading temperature is about 30 ℃; in the step S7, the water content of the kneaded dough is between 48 and 50 percent, the hand feeling is soft, no particles exist, and the kneaded dough is lifted by hands into threads which are suitable for being continuously formed by flowing downwards;
s8: the blended sweet potato flour is filled into a flour ladle, the flour ladle is filled firstly, then the flour ladle is added while leaking, the flour ladle is transferred to a pot after the vermicelli is leaked uniformly, the flour ladle and the flour are kept for 30cm, and meanwhile, slow fire is added to keep water at 80-90 ℃ or keep water slightly boiled;
s9: the cooked sweet potato powder fresh vermicelli is taken out of the pot and immersed into cold water, so that the chilling shrinkage and the strength increase are realized, and the good chewing feeling is kept; the cold water needs to be changed frequently, the vermicelli fishing needs to be light, and the vermicelli hanging needs to be tidy; particularly, quick cooling is required, and if the gelatinized and shaped sweet potato powder is cooled slowly, starch can be subjected to retrogradation, and starch molecules are recombined through hydrogen bonds to generate particles larger than colloid to be retrograded, so that the toughness is greatly reduced, the brittle fracture is easy, and good taste is lost after the sweet potato powder is cooked;
s10: the fished sweet potato powder is hung on a powder airing rod to be aired, so that the moisture content is lower than 10 percent, and then the aired sweet potato powder vermicelli is stored and preserved.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other identical elements in a process, method, article, or apparatus that comprises the element.
The above examples are only intended to illustrate the technical solution of the present invention, but not to limit it; although the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; and such modifications or substitutions do not depart from the spirit and scope of the corresponding technical solutions of the embodiments of the present invention.
Claims (8)
1. A production and preparation process of sweet potato powder with a beauty effect is characterized in that: the production and preparation process of the sweet potato powder with the beauty effect comprises the following steps:
s1: selecting fresh sweet potatoes with low soluble sugar content and high starch content as starch extraction raw materials, removing diseased potatoes and rotten potatoes, and then removing silt and other impurities with clear water for later use;
s2: crushing the sweet potatoes cleaned and treated in the step S1, and performing secondary crushing on the slag after primary crushing and filtering, wherein the secondary crushing yield is higher than that of the primary crushing yield;
s3: adding a proper amount of acid pulp water into the starch milk, stirring and precipitating, wherein the acidity of the acid pulp can enable colloids such as starch, protein and the like to reach isoelectric points and solidify;
s4: quickly discharging floating water from the settled powder, removing the black powder on the upper layer, adding clear water, stirring uniformly, settling, discharging water, lifting the powder, and bagging to enhance the bonding force; then standing for waiting for the sweet potato powder to be dried into blocks, and taking 800-1000 parts of sweet potato powder for later use;
s5: adding 1600-2000 parts of warm water with the temperature of 50 ℃, stirring while adding to form thin powder paste, then pouring boiling water into the prepared thin powder paste, and stirring quickly until the powder paste is transparent and uniform to form the powder starchy sauce;
s6: adding 200 parts of white konjac powder, 200 parts of mung bean starch and 300-400 parts of lotus seed powder into the starch paste prepared in the step S6, and fully stirring and mixing;
s7: mixing starch with gordon euryale seed, wherein the amount of the gordon euryale seed accounts for 4-5% of the dough kneading proportion, and the dough kneading temperature is about 30 ℃;
s8: the blended sweet potato flour is filled into a flour ladle, the flour ladle is filled firstly, then the flour ladle is added while leaking, the flour ladle is transferred to a pot after the vermicelli is leaked uniformly, the flour ladle and the flour are kept for 30cm, and meanwhile, slow fire is added to keep water at 80-90 ℃ or keep water slightly boiled;
s9: the cooked sweet potato powder fresh vermicelli is taken out of the pot and immersed into cold water, so that the chilling shrinkage and the strength increase are realized, and the good chewing feeling is kept; the cold water needs to be changed frequently, the vermicelli fishing needs to be light, and the vermicelli hanging needs to be tidy; particularly, quick cooling is required, and if the gelatinized and shaped sweet potato powder is cooled slowly, starch can be subjected to retrogradation, and starch molecules are recombined through hydrogen bonds to generate particles larger than colloid to be retrograded, so that the toughness is greatly reduced, the brittle fracture is easy, and good taste is lost after the sweet potato powder is cooked;
s10: the fished sweet potato powder is hung on a powder airing rod to be aired, so that the moisture content is lower than 10 percent, and then the aired sweet potato powder vermicelli is stored and preserved.
2. The process for producing and preparing sweet potato powder with beauty effect of claim 1, is characterized in that: in the step S2, the starch milk obtained by filtering may be sieved with a 80-mesh sieve, and in the process of crushing, if the adverse effect of protein on subsequent processes is considered, and at the same time, because the starch is too concentrated and the filtration is difficult, a proper amount of clear lime water may be uniformly mixed, so that the starch slurry is diluted, and on the other hand, the alkali-soluble protein is dissolved to remove the protein.
3. The process for producing and preparing sweet potato powder with beauty effect of claim 1, is characterized in that: in the step S3, if the temperature is about 10 ℃, the pH value of the acid pulp is adjusted to 5.5-6.0, and if the temperature is about 20 ℃, the pH value of the acid pulp is adjusted to 6.0-6.5.
4. The process for producing and preparing sweet potato powder with beauty effect of claim 1, is characterized in that: in step S3, since starch has a higher specific gravity than protein and a higher sinking rate than protein, the bottom of the container is starch, the upper layer is coagulated protein, and the uppermost layer is cloudy juice.
5. The process for producing and preparing sweet potato powder with beauty effect of claim 1, is characterized in that: in the step S4, in order to make the starch white, the starch can be broken into pieces by hands after being hung and wrapped, and then the pieces are put in a closed container to be smoked by sulfur; the crude starch may also be washed counter-currently with a cyclone to remove small amounts of soluble protein and other inorganic salts remaining in the crude starch.
6. The process for producing and preparing sweet potato powder with beauty effect of claim 1, is characterized in that: in the step S5, the quality of the used water is ensured; distilled water or water obtained by boiling and precipitating to remove impurities can be used; 4% of alum can be added during boiling to better adsorb impurities for precipitation.
7. The process for producing and preparing sweet potato powder with beauty effect of claim 1, is characterized in that: in the step S5, when the gorgon euryale is beaten, 4% of alum can be added into the water to make the beaten gorgon euryale white; proper amount of white konjac powder, mung bean starch or corn starch is added into the sweet potato starch used for making the starch paste, so that the color of the vermicelli can be changed, and the toughness of the vermicelli can be increased.
8. The process for producing and preparing sweet potato powder with beauty effect of claim 1, is characterized in that: in the step S7, the water content of the dough obtained by the neutralization is between 48 and 50 percent, the dough has soft hand feeling and no particles, and the dough is lifted by hands into threads which are suitable for being continuously formed by flowing downwards.
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| CN103931989A (en) * | 2014-03-11 | 2014-07-23 | 郎溪县天子粉丝厂 | Purple sweet potato vermicelli for blood pressure and blood sugar reduction, and its making method |
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- 2021-09-13 CN CN202111066480.8A patent/CN113854540A/en active Pending
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| CN103931989A (en) * | 2014-03-11 | 2014-07-23 | 郎溪县天子粉丝厂 | Purple sweet potato vermicelli for blood pressure and blood sugar reduction, and its making method |
| 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 |
| CN112772904A (en) * | 2020-12-31 | 2021-05-11 | 十堰市郧阳区鄂鲁淀粉制品有限公司 | Alum-free sweet potato vermicelli and preparation method thereof |
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