CN118020893A - Production process of purple sweet potato hot dry noodles - Google Patents
Production process of purple sweet potato hot dry noodles Download PDFInfo
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- CN118020893A CN118020893A CN202410323874.4A CN202410323874A CN118020893A CN 118020893 A CN118020893 A CN 118020893A CN 202410323874 A CN202410323874 A CN 202410323874A CN 118020893 A CN118020893 A CN 118020893A
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- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 97
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 97
- 235000012149 noodles Nutrition 0.000 title claims abstract description 78
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 239000011812 mixed powder Substances 0.000 claims abstract description 21
- 239000000843 powder Substances 0.000 claims abstract description 17
- 238000009835 boiling Methods 0.000 claims abstract description 14
- 241000209140 Triticum Species 0.000 claims abstract description 12
- 235000021307 Triticum Nutrition 0.000 claims abstract description 12
- 235000013312 flour Nutrition 0.000 claims abstract description 12
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims abstract description 12
- 229940035436 maltitol Drugs 0.000 claims abstract description 12
- 235000010449 maltitol Nutrition 0.000 claims abstract description 12
- 239000000845 maltitol Substances 0.000 claims abstract description 12
- 238000002156 mixing Methods 0.000 claims abstract description 12
- 238000004898 kneading Methods 0.000 claims abstract description 10
- 239000003513 alkali Substances 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 238000003756 stirring Methods 0.000 claims abstract description 7
- 208000032544 Cicatrix Diseases 0.000 claims abstract description 6
- 206010033546 Pallor Diseases 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 239000008213 purified water Substances 0.000 claims abstract description 6
- 231100000241 scar Toxicity 0.000 claims abstract description 6
- 230000037387 scars Effects 0.000 claims abstract description 6
- 238000007790 scraping Methods 0.000 claims abstract description 6
- 238000005406 washing Methods 0.000 claims abstract description 6
- 238000005520 cutting process Methods 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 6
- 239000000047 product Substances 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 241000519995 Stachys sylvatica Species 0.000 claims description 4
- 238000007664 blowing Methods 0.000 claims description 4
- 238000005507 spraying Methods 0.000 claims description 4
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 4
- 239000008158 vegetable oil Substances 0.000 claims description 4
- 239000012467 final product Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 238000004537 pulping Methods 0.000 claims description 3
- 210000004872 soft tissue Anatomy 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 230000035764 nutrition Effects 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 4
- 235000013339 cereals Nutrition 0.000 abstract description 2
- 238000003672 processing method Methods 0.000 abstract description 2
- 238000010009 beating Methods 0.000 abstract 1
- 239000000853 adhesive Substances 0.000 description 2
- 230000001070 adhesive effect Effects 0.000 description 2
- 229930002877 anthocyanin Natural products 0.000 description 2
- 235000010208 anthocyanin Nutrition 0.000 description 2
- 239000004410 anthocyanin Substances 0.000 description 2
- 150000004636 anthocyanins Chemical class 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 238000003825 pressing Methods 0.000 description 2
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 241000207782 Convolvulaceae Species 0.000 description 1
- 229940123457 Free radical scavenger Drugs 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 235000021506 Ipomoea Nutrition 0.000 description 1
- 241000207783 Ipomoea Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 235000010676 Ocimum basilicum Nutrition 0.000 description 1
- 240000007926 Ocimum gratissimum Species 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
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- 238000010411 cooking Methods 0.000 description 1
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- 239000011707 mineral Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000002516 radical scavenger Substances 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Noodles (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a purple sweet potato hot dry noodle production process, which relates to the technical field of grain processing methods and comprises the following steps: selecting healthy and mature purple sweet potatoes, placing the purple sweet potatoes in flowing water for washing, scraping mechanical scars and spots on the surfaces of the sweet potatoes, quickly immersing the purple sweet potatoes in boiling water for blanching, cooling, putting the cooled purple sweet potatoes into a beating machine for crushing to 0.5-1 mm to form purple sweet potato powder, then putting the purple sweet potato powder into a stirring machine, adding wheat flour and maltitol for mixing and stirring, standing at a low temperature to obtain purple sweet potato mixed powder, mixing the purple sweet potato mixed powder, edible salt and edible alkali, adding the mixed powder into a dough kneading machine, adding purified water, kneading, fermenting for 20-30 min at room temperature after dough is formed, repeatedly tabletting the dough through a noodle machine, naturally airing, and curing. The production process of the hot dried purple sweet potato noodles can retain most of nutritional ingredients in the purple sweet potato, and endow the hot dried purple sweet potato noodles with more flavor and nutrition, and is convenient to eat and easy to digest.
Description
Technical Field
The invention relates to the technical field of grain processing methods, in particular to a production process of hot dry noodles of purple sweet potatoes.
Background
Purple sweet potato (Ipomoea of Convolvulaceae) is purple to dark purple, and contains abundant nutrients such as protein, amino acids, vitamins, minerals and dietary fiber, and has effects of lowering blood pressure, resisting cancer, and preventing arteriosclerosis. The anthocyanin content in the purple sweet potato is higher than that of the common sweet potato variety. Anthocyanin has the functions of scavenging free radicals in vivo and delaying aging, and is the most effective and safer free radical scavenger for preventing and treating diseases and maintaining human health.
The hot dry noodles are special snack of Wuhan in Hubei province, and are commonly called five-name noodles in China together with the mixed sauce noodles, the Henan stewed noodles, the Shanxi sliced noodles and the Sichuan basil noodles of Beijing. The hot dry noodles are fine, but have strong gluten, yellow and oily color, delicious taste and good color, smell and taste, and are mixed with various ingredients such as sesame oil, sesame paste and the like when being eaten.
Therefore, it is necessary to provide a process for producing hot dry noodles of purple sweet potato, and develop various eating methods of purple sweet potato.
Disclosure of Invention
The invention aims to provide a production process of a hot dried purple sweet potato noodle, which can retain most of nutritional ingredients in the purple sweet potato, and endow the hot dried purple sweet potato noodle with more flavor and nutrition, and is convenient to eat and easy to digest.
In order to achieve the above purpose, the invention provides a purple sweet potato hot dry noodle production process, which comprises the following steps:
S1, selecting healthy and mature purple sweet potatoes, placing the purple sweet potatoes in flowing water for washing, scraping mechanical scars and spots on the surfaces of the sweet potatoes, quickly immersing the purple sweet potatoes in boiling water for blanching for 20-40S, and taking out and cooling for later use;
s2, putting the purple sweet potato cooled in the step S1 for standby into a pulping machine for crushing to 0.5-1 mm to form purple sweet potato powder, then putting the purple sweet potato powder into a stirrer, adding wheat flour and maltitol for mixing and stirring, and standing at a low temperature to obtain purple sweet potato mixed powder;
S3, mixing the purple sweet potato mixed powder, the edible salt and the edible alkali, adding the mixture into a dough kneading machine, kneading dough after adding purified water, and proofing for 20-30 min at room temperature after forming dough;
S4, sheeting the proofed dough at the position with the interval of 3mm by a noodle machine, gradually thinning the folded sheet from 3mm to 1mm, sheeting for 6 times, and finally sheeting at the position of 1mm and cutting into slender noodle bundles with the thickness of 2.0mm, wherein the slender noodle bundles are smooth, uniform in color and free of adhesion.
S5, hanging the cut noodles on a round stick, naturally airing, cutting the dried noodles into finished products with the length of 25cm for later use, placing the dried noodles in boiling water for boiling for 4-6 min until the faults of the noodles have no white spots, and then fishing out the noodles; or steaming at 98-102 deg.c for 8-10 min to obtain cured hot dry noodles;
S6, blowing the obtained cured hot dry noodles in cold air to form strips, and spraying vegetable oil; packaging in a bag, vacuum packaging, and sterilizing with 120-130deg.C high temperature steam for 10-15 min to obtain the final product.
Preferably, in the step S2, the purple sweet potato mixed powder comprises the following raw materials in parts by weight: 30-40 parts of purple sweet potato powder, 60-80 parts of wheat flour and 1-5 parts of maltitol.
Preferably, in the step S3, the adding weight ratio of the purple sweet potato mixed powder to the edible salt to the edible alkali is 100:2 to 5:3 to 5.
Preferably, in the step S3, the dough is a dough with uniform, fine and soft tissue, and can be held by hands to form a dough and be lightly rubbed to form a loose small-particle structure.
Therefore, the production process of the purple sweet potato hot dry noodles has the following beneficial effects:
(1) Besides fresh purple sweet potato, wheat flour and maltitol are added into the raw materials, so that the nutrition ingredients in the purple sweet potato are completely reserved, more flavor and nutrition are given to the purple sweet potato hot-dried noodles, and the strength of the hot-dried noodles is increased;
(2) Compared with the common hot dry noodles, the hot dry noodles of the purple sweet potato prepared by the process can be kept for a longer time, and a foundation is provided for the wide spread of the hot dry noodles.
The technical scheme of the invention is further described in detail through examples.
Detailed Description
The technical scheme of the invention is further described below by examples.
Unless defined otherwise, technical or scientific terms used herein should be given the ordinary meaning as understood by one of ordinary skill in the art to which this invention belongs.
The invention provides a purple sweet potato hot dry noodle production process, which comprises the following steps:
S1, selecting healthy and mature purple sweet potatoes, placing the purple sweet potatoes in flowing water for washing, scraping mechanical scars and spots on the surfaces of the sweet potatoes, quickly immersing the purple sweet potatoes in boiling water for blanching for 20-40S, and taking out and cooling for later use;
s2, putting the purple sweet potato cooled in the step S1 for standby into a pulping machine for crushing to 0.5-1 mm to form purple sweet potato powder, then putting the purple sweet potato powder into a stirrer, adding wheat flour and maltitol for mixing and stirring, and standing at a low temperature to obtain purple sweet potato mixed powder;
S3, mixing the purple sweet potato mixed powder, the edible salt and the edible alkali, adding the mixture into a dough kneading machine, kneading dough after adding purified water, and proofing for 20-30 min at room temperature after forming dough;
S4, sheeting the proofed dough at the position with the interval of 3mm by a noodle machine, gradually thinning the folded sheet from 3mm to 1mm, sheeting for 6 times, and finally sheeting at the position of 1mm and cutting into slender noodle bundles with the thickness of 2.0mm, wherein the slender noodle bundles are smooth, uniform in color and free of adhesion.
S5, hanging the cut noodles on a round stick, naturally airing, cutting the dried noodles into finished products with the length of 25cm for later use, placing the dried noodles in boiling water for boiling for 4-6 min until the faults of the noodles have no white spots, and then fishing out the noodles; or steaming at 98-102 deg.c for 8-10 min to obtain cured hot dry noodles;
S6, blowing the obtained cured hot dry noodles in cold air to form strips, and spraying vegetable oil; packaging in a bag, vacuum packaging, and sterilizing with 120-130deg.C high temperature steam for 10-15 min to obtain the final product.
In the step S2, the purple sweet potato mixed powder comprises the following raw materials in parts by weight: 30-40 parts of purple sweet potato powder, 60-80 parts of wheat flour and 1-5 parts of maltitol.
In the step S3, the adding weight ratio of the purple sweet potato mixed powder to the edible salt to the edible alkali is 100:2 to 5:3 to 5.
In the step S3, the dough is a dough with uniform, fine and soft tissue, and can be held by hands to form a dough and can be lightly rubbed to form a loose small-particle structure.
Example 1
Selecting healthy and mature purple sweet potato, placing the purple sweet potato in flowing water for washing, scraping mechanical scars and spots on the surface of the sweet potato, quickly immersing the sweet potato in boiling water for blanching treatment for 30 seconds, taking out and cooling, putting the sweet potato into a beater for crushing to 0.5-1 mm to form purple sweet potato powder, then putting the purple sweet potato powder into a stirrer, adding wheat flour and maltitol for mixing and stirring, and standing at a low temperature to obtain purple sweet potato mixed powder, wherein the weight input ratio of each raw material in the purple sweet potato mixed powder is 35 parts of the purple sweet potato powder, 62 parts of the wheat flour and 3 parts of the maltitol
Mixing 100 parts of purple sweet potato mixed powder, 3 parts of edible salt and 3 parts of edible alkali, adding purified water, kneading, forming dough, and proofing at room temperature for 20-30 min; sheeting the proofed dough at the position with 3mm of the distance between the pressing rollers by a noodle machine, gradually thinning the folded sheet from 3mm to 1mm, sheeting for 6 times, sheeting at the position of 1mm, and cutting into slender noodle bundles with 2.0mm thickness, wherein the slender noodle bundles are smooth, uniform in color and non-adhesive. Hanging the cut noodles on a round stick, naturally airing, cutting the dried noodles into a finished product with the length of 25cm for later use, placing in boiling water, boiling for 5min until the noodles have no white spots in a fault, and then fishing out the noodles; packaging in bag, vacuum packaging, and sterilizing with 130 deg.C high temperature steam for 12min to obtain hot dry noodles.
Example 2
Selecting healthy and mature purple sweet potato, placing the purple sweet potato in flowing water for washing, scraping mechanical scars and spots on the surface of the sweet potato, quickly immersing the sweet potato in boiling water for blanching treatment for 30 seconds, taking out and cooling, putting the sweet potato into a beater for crushing to 0.5-1 mm to form purple sweet potato powder, then putting the purple sweet potato powder into a stirrer, adding wheat flour and maltitol for mixing and stirring, and standing at a low temperature to obtain purple sweet potato mixed powder, wherein the weight input ratio of each raw material in the purple sweet potato mixed powder is 40 parts of the purple sweet potato powder, 70 parts of the wheat flour and 3 parts of the maltitol
Mixing 100 parts of purple sweet potato mixed powder, 3 parts of edible salt and 3 parts of edible alkali, adding purified water, kneading, forming dough, and proofing at room temperature for 20-30 min; sheeting the proofed dough at the position with 3mm of the distance between the pressing rollers by a noodle machine, gradually thinning the folded sheet from 3mm to 1mm, sheeting for 6 times, sheeting at the position of 1mm, and cutting into slender noodle bundles with 2.0mm thickness, wherein the slender noodle bundles are smooth, uniform in color and non-adhesive. Hanging the cut noodles on a round stick, naturally airing, cutting the dried noodles into a finished product with the length of 25cm, putting the finished product into steam with the temperature of 100 ℃ for cooking for 8-10 min to obtain cured hot dried noodles, blowing the cured hot dried noodles into strips in cold air, and spraying vegetable oil; packaging in bag, vacuum packaging, and sterilizing with 130 deg.C high temperature steam for 12min to obtain hot dry noodles.
Therefore, by adopting the production process of the hot dry noodles of the purple sweet potatoes, most of nutrient components in the purple sweet potatoes can be reserved, and the hot dry noodles of the purple sweet potatoes are endowed with more flavor and nutrition, so that the hot dry noodles of the purple sweet potatoes are convenient to eat and easy to digest.
Finally, it should be noted that: the above embodiments are only for illustrating the technical solution of the present invention and not for limiting it, and although the present invention has been described in detail with reference to the preferred embodiments, it will be understood by those skilled in the art that: the technical scheme of the invention can be modified or replaced by the same, and the modified technical scheme cannot deviate from the spirit and scope of the technical scheme of the invention.
Claims (4)
1. The production process of the purple sweet potato hot dry noodles is characterized by comprising the following steps of:
S1, selecting healthy and mature purple sweet potatoes, placing the purple sweet potatoes in flowing water for washing, scraping mechanical scars and spots on the surfaces of the sweet potatoes, quickly immersing the purple sweet potatoes in boiling water for blanching for 20-40S, and taking out and cooling for later use;
s2, putting the purple sweet potato cooled in the step S1 for standby into a pulping machine for crushing to 0.5-1 mm to form purple sweet potato powder, then putting the purple sweet potato powder into a stirrer, adding wheat flour and maltitol for mixing and stirring, and standing at a low temperature to obtain purple sweet potato mixed powder;
S3, mixing the purple sweet potato mixed powder, the edible salt and the edible alkali, adding the mixture into a dough kneading machine, kneading dough after adding purified water, and proofing for 20-30 min at room temperature after forming dough;
S4, sheeting the proofed dough at the position with the interval of 3mm by a noodle machine, gradually thinning the folded sheet from 3mm to 1mm, sheeting for 6 times, and finally sheeting at the position of 1mm and cutting into slender noodle bundles with the thickness of 2.0mm, wherein the slender noodle bundles are smooth, uniform in color and free of adhesion.
S5, hanging the cut noodles on a round stick, naturally airing, cutting the dried noodles into finished products with the length of 25cm for later use, placing the dried noodles in boiling water for boiling for 4-6 min until the faults of the noodles have no white spots, and then fishing out the noodles; or steaming at 98-102 deg.c for 8-10 min to obtain cured hot dry noodles;
S6, blowing the obtained cured hot dry noodles in cold air to form strips, and spraying vegetable oil; packaging in a bag, vacuum packaging, and sterilizing with 120-130deg.C high temperature steam for 10-15 min to obtain the final product.
2. The process for producing the hot dry noodles with purple sweet potatoes according to claim 1, wherein in the step S2, the purple sweet potato mixed powder comprises the following raw materials in parts by weight: 30-40 parts of purple sweet potato powder, 60-80 parts of wheat flour and 1-5 parts of maltitol.
3. The process for producing the hot dry noodles with purple sweet potatoes according to claim 1, wherein in the step S3, the adding weight ratio of the purple sweet potato mixed powder to the edible salt to the edible alkali is 100:2 to 5:3 to 5.
4. The process for producing hot dry noodles with purple sweet potato as claimed in claim 3, wherein the dough in the step S3 is a dough blank with uniform, fine and soft tissue, which can be formed into a dough by holding with hands and can be formed into a loose small particle structure by light rubbing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202410323874.4A CN118020893A (en) | 2024-03-20 | 2024-03-20 | Production process of purple sweet potato hot dry noodles |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202410323874.4A CN118020893A (en) | 2024-03-20 | 2024-03-20 | Production process of purple sweet potato hot dry noodles |
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| Publication Number | Publication Date |
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| CN118020893A true CN118020893A (en) | 2024-05-14 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202410323874.4A Pending CN118020893A (en) | 2024-03-20 | 2024-03-20 | Production process of purple sweet potato hot dry noodles |
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| Country | Link |
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| CN (1) | CN118020893A (en) |
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- 2024-03-20 CN CN202410323874.4A patent/CN118020893A/en active Pending
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