CN101032307A - Noodles with fresh sweet potato and its production process - Google Patents
Noodles with fresh sweet potato and its production process Download PDFInfo
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- CN101032307A CN101032307A CNA200710067833XA CN200710067833A CN101032307A CN 101032307 A CN101032307 A CN 101032307A CN A200710067833X A CNA200710067833X A CN A200710067833XA CN 200710067833 A CN200710067833 A CN 200710067833A CN 101032307 A CN101032307 A CN 101032307A
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Abstract
The present invention discloses one kind of sweet potato noodle and its making process, and belongs to the field of food producing technology. The sweet potato noodle is produced with fresh sweet potato 500-700 weight portions, fine konjaku powder 2-6 weight portions, flour 1000-1200 weight portions, salt 50-150 weight portions and water 0-50 weight portions, and through the steps of preparing composite color protecting liquid, processing fresh sweet potato via color protection and steaming, adding the other ingredients, rolling to shape, stoving, etc. The sweet potato noodle is tough, bright in color, smooth in mouth feeling, rich in nutrients, and low in cost.
Description
Technical field
The invention belongs to food processing technology field, especially belong to the prescription and the processing technique field thereof of noodles with fresh sweet potato.
Background technology
Sweet potato is a kind of coarse food grain that is rich in the multiple nutrients composition.It is compared with wheat, rice, corn, Chinese sorghum, and its protein, sugar, cellulose, inorganic salts, calcium, carrotene, thiamine, riboflavin, ascorbic acid, anthocyanidin rank first, and contains rich in amino acid.The necessary amino acid of human body particularly, than wheat, rice height, sweet potato also is rich in mucus protein, can keep the lubrication in the articular cavity, keep the elasticity of human body painstaking effort tube wall, stop atherosclerotic, reduce subcutaneous fat, prevent adesmosis in the liver kidney, improve body immunity, thereby have significant antimutagenic effect and tangible effect for reducing blood fat.Nineteen ninety-five U.S. biologist finds that sweet potato contains dehydrobenzene (DEHA), can be used for preventing colon cancer and breast cancer; Japanese state-run illness Prevention Research institute in 1996, selecting 20 kinds has the vegetables of remarkable depression effect to cancer, wherein, first is ripe sweet potato (98.7%), second sweet potato of making a living (94.7%), asparagus ranked third position (93.7%), more than shallot (16.3%), garlic (15.9%) by force; In addition, sweet potato still is a kind of physiological alkalinity food, can regulate the human acid-base balance, and therefore, sweet potato is a kind of comparatively desirable health food.
Konjaku is by the rehabilitation class dietotherapy articles for use of the traditional Chinese medical science as diabetes and high fat of blood; Konjaku powder is used in the food processings such as jelly, dessert, the smooth preferably swelling effect of tool.Konjaku powder has strong water imbibition, and the concentration as 0.50% just can form thicker thick mucus, but only remains just can demonstrate its stronger adhesion strength after its abundant slowly suction.Therefore, must be according to the characteristics requirement of different food products, the konjaku powder of selecting different size is as auxiliary material, and the effect of selecting for use process matched therewith just can obtain.
Vermicelli are one of staple foods of China people, and the enhancing along with growth in the living standard and health of people consciousness in recent years, more and more is subjected to people's welcome as functional form, health vermicelli such as egg noodle, jet rice vermicelli, kelp vermicelli, fine-dried vegetable noodles.Wherein, also have with sweet potato (application number: 921029187,03135115.8) or konjaku (200510020832.0) be the vermicelli that raw material is made; In addition, the nineties in last century, once there was report to do cladding (95 years people such as Chinese sweet potato Feng Ji) with sweet potato whole powder.But they or adopt sweet potato starch, or adopt sweet potato whole powder to make vermicelli, and directly be not processed into vermicelli with fresh sweet potato, can make bright nutrient sweet potato ingredients from lossing like this, reduce its nutritive value.This main cause is to be rich in polyphenolic substance in the fresh sweet potato, under the normal condition, redox reaction is that coupling is carried out in the sweet potato tissue, clean, peel, in the process such as incision, and be under the situation of enduring cold, impel redox reaction unbalance, so under oxidasic effect, cause enzymatic browning; In addition, also be rich in sugar and amino acid in the sweet potato, in process, carbonyl in the sugar and the amino generation carbonyl ammonia condensation reaction (claiming Maillard reaction again) in the amino acid generate class melanin, have just caused non-enzymatic browning; Based on enzymatic browning, enzymatic browning is oxidasic catalytic reaction in this two classes brown stain, and abnormal reaction is rapid, makes the very fast blackout of the fresh sweet potato surface of a wound, also produces mashed stink smell when serious.These brown stains make the outward appearance of converted products and mouthfeel all relatively poor, and the consumer is difficult to accept.For above-mentioned reasons, the difficulty that makes the fresh sweet potato of utilization prepare vermicelli strengthens, therefore, and unmanned so far the employing.In addition, no matter adopting sweet potato whole powder or sweet potato starch is the feedstock production vermicelli, exists also that noodles toughness is relatively poor, the section rate is higher, fine and smooth inadequately, and mouthfeel is relatively poor, so their occupation rates in vermicelli market just can only be lower.
Summary of the invention
The present invention seeks to, at adopting bright sweet potato is the brown stain that exists in preparation vermicelli process of raw material and finished product face toughness is relatively poor, frangibility and adopt the defective that the sweet potato starch energy consumption is big, nutriment easily runs off, cost is high, proposing a kind of is raw material with bright sweet potato, flour, be aided with konjaku powder etc., the vermicelli that the lovely luster that processes, good toughness, non-frangibility, mouthfeel be good, be rich in nutriment, favourable health;
Another object of the present invention is the preparation method who proposes these vermicelli.
The object of the invention is achieved through the following technical solutions.
A kind of noodles with fresh sweet potato, the component of these vermicelli and the weight portion of each component are:
Bright sweet potato 500-700 part konjaku powder 2-6 part
Flour 1000-1200 part salt 50-150 part
With water 0-50 part.
Described noodles with fresh sweet potato prescription can further be optimized, and the weight portion of its component and each component is:
6 parts of 700 parts of konjaku powders of bright sweet potato
150 parts of 1200 portions of salt of flour
With 50 parts in water.
Described konjaku powder is a fineness 200-300 order, the konjaku flour that color and luster is pure white.
The preparation method of described noodles with fresh sweet potato, carry out according to the following steps:
(1) preparation of compound colour protecting liquid: the component of this colour protecting liquid and the percentage by weight of each component are that sodium sulfite 0.05-0.06%, calgon 0.025-0.035%, salt 4.0-7.0%, citric acid 0.15-0.25%, water complement to 100%, pH value＜4.5, standby;
(2) bright sweet potato is selected, washes, peels, removes behind the scar immediately by weight 1: 1, drop in step (1) colour protecting liquid, soaked 20-40 minute, through the clear water flushing, remove raffinate, the cooking disinfection enzyme that goes out is extremely ripe immediately;
(3) step (2) is cooked sweet potato and pulverize into mashed potatoes, press prescription and add konjaku powder, mix thoroughly, beat with two moving double speed dough mixing machines and wiped 4-8 minute, place 30-40 minute one-tenth sweet potato konjaku walk again;
(4) in step (3) sweet potato konjaku walk, behind prescription adding flour and salt or flour, salt and water, mix thoroughly with the noodles served with soy sauce, sesame butter, etc. machine, through repeatedly rolling, make face embryo sheet;
(5) with step (4) face embryo sheet through rolling the type of being rolled into, oven dry, fixed length, packing, quality inspection, make vermicelli.The prescription of described compound colour protecting liquid can further be optimized, and the weight percent content of its component and each component is: sodium sulfite 0.055%, calgon 0.03%, salt 5.5%, citric acid 0.20%, water 94.215%, pH value＜4.5.
Salt of the present invention is sodium chloride (chemical formula is NaCl).
The invention has the beneficial effects as follows:
1, is the vermicelli that body material is produced the tool health-care effect with fresh sweet potato, once becomes face, kept natural nutrient component, local flavor and the color and luster of fresh sweet potato; Avoided preparing the loss of recruitment, energy consumption and nutritional labeling in sweet potato starch or the sweet potato whole powder, thereby the health care that has improved product is worth, and has obviously reduced production cost again in the past;
2, the colour protecting liquid of the present invention's preparation possesses compound function of protecting look, reaches and better protects chromatic effect.Wherein, sodium sulfite is the stronger reducing agent of reducing power, has stronger discoloration, activity to phenol oxidase has very strong destruction again, effectively prevent enzymatic browning, can stop the condensation reaction of carbonyl ammonia after the sodium sulfite acidifying again, thereby also can block non-enzymatic browning; Salt can reduce the oxygen that is dissolved in the water, thereby suppresses oxidasic activity, also can suppress enzymatic browning to a certain extent, and in addition, salt has high osmosis, can make enzyme cell dehydration inactivation; Calgon belongs to the heavy metal ion complexing agent, contain many heavy metal ion in the soil, as being rich in iron ion in the red soil, bright sweet potato belt has surflaes, pollute the sweet potato of peeling unavoidably, these heavy metal ion can oxidation the sodium sulfite of acidifying, make the sweet potato variable color again of being protected look, the effect of calgon is exactly that these heavy metal ion are removed in complexing; Citric acid at first is that the sodium sulfite acidifying is become sulfurous acid in colour protecting liquid, and it is played one's part to the full, and secondly is to reduce pH value, and the activity (the phenolase activity optimum PH is 6-7) of restraining enzyme is chelating phenolase Cu prothetic group once more, reduces its activity; The multiple action of above-mentioned compound colour protecting liquid, the enzymatic browning of bright sweet potato existence and the problem of non-enzymatic browning have been solved preferably, if in sweet potato food processing, only single utilization sodium sulfite, though extremely maximum use amount can not reach the requirement of protecting look, (＞0.03 gram/kg) second causes fading of anthocyanidin in the bright sweet potato, and this all is a difficult problem that prevents the sweet potato brown stain if excess is used that SO2 is residual first and exceeded standard.
3, the selected konjaku powder of the present invention, its grain fineness must reach the 200-300 order, and the pure white high-quality konjaku powder of color and luster; Simultaneously, big, slow according to the konjaku water absorption, and fully just have the characteristics of adhesion strength by force after the imbibition again, on technology, konjaku powder is added when mixing thoroughly in the Rhizoma Dioscoreae esculentae mud, adopt two moving double speed dough mixing machines to beat and wiped 4-8 minute, placed 30-40 minute again, mat external force makes konjaku powder grain acceleration suction reach balance, demonstrate very strong adhesion strength, really reached and added the effect that konjaku powder strengthens vermicelli toughness and quality.
4, the present invention has comprehensively adopted above-mentioned improvement technology, made noodles with fresh sweet potato has good toughness, anti-ly cannot not boil mashedly, the section rate is low, bright in colour, mouthfeel is smooth, fine and smooth and maintain that original color and taste, the nutrition of sweet potato is good, cost is low again, increased the new varieties of a high-quality, health care for vermicelli market.
The specific embodiment
To be described in more detail the present invention by the following examples.
The konjaku powder that the present invention is used: fineness is the 200-300 order, and color and luster is pure white, and all happy konjak products in Mianyang, Sichuan Co., Ltd produces;
Flour: require gluten content＞32%.
Embodiment 1:(noodles with fresh sweet potato preparation 1)
A kind of noodles with fresh sweet potato, the component of these vermicelli and the weight portion of each component are:
2 parts of 500 parts of konjaku powders of bright sweet potato
50 parts of 1050 portions of salt of flour.
The preparation method of described noodles with fresh sweet potato, carry out according to the following steps:
(1) preparation of compound colour protecting liquid: the component of this colour protecting liquid and the percentage by weight of each component are: sodium sulfite 0.05%, calgon 0.035%, salt 4.0%, citric acid 0.15%, water 95.765%, pH value＜4.5;
(2) selected, the washing of bright sweet potato, peel behind the scar with stainless steel knife, dropped in step (1) colour protecting liquid by weight 1: 1 immediately, soaked 20 minutes, through the clear water flushing, remove raffinate, the cooking disinfection enzyme that goes out is extremely ripe immediately;
(3) step (2) is cooked sweet potato and pulverize into mashed potatoes, add konjaku powder, mix thoroughly, play wiping after 4 minutes, placed 30-40 minute, form the sweet potato konjaku walk that is rich in adhesion strength through two moving double speed dough mixing machines by prescription;
(4) in step (3) sweet potato konjaku walk, add flour and salt by prescription after, with the noodles served with soy sauce, sesame butter, etc. machine mix thoroughly, through repeatedly rolling, form smooth, the face embryo sheet of toughness;
(5) with step (4) face embryo sheet through rolling the type of being rolled into, oven dry, fixed length, packing, quality inspection, vermicelli.
Embodiment 2:(noodles with fresh sweet potato preparation 2)
A kind of noodles with fresh sweet potato, the component of these vermicelli and the weight portion of each component are:
4 parts of 600 parts of konjaku powders of bright sweet potato
100 parts of 1100 portions of salt of flour
With 25 parts in water.
The preparation method of described noodles with fresh sweet potato, carry out according to the following steps:
(1) preparation of compound colour protecting liquid: the component of this colour protecting liquid and the percentage by weight of each component are: sodium sulfite 0.06%, calgon 0.025%, salt 7.0%, citric acid 0.25% and water 92.665%, pH value＜4.5;
(2) selected, the washing of bright sweet potato, peel behind the scar with stainless steel knife, dropped in step (1) colour protecting liquid by weight 1: 1 immediately, soaked 30 minutes, through the clear water flushing, remove raffinate, the cooking disinfection enzyme that goes out is extremely ripe immediately;
(3) step (2) is cooked sweet potato and pulverize into mashed potatoes, add konjaku powder, mix thoroughly, play wiping after 6 minutes, placed 30-40 minute, form the sweet potato konjaku walk that is rich in adhesion strength through two moving double speed dough mixing machines by prescription;
(4) by the prescription in step (3) sweet potato konjaku walk, add flour, salt and water after, with the noodles served with soy sauce, sesame butter, etc. machine mix thoroughly, through repeatedly rolling, form smooth, the face embryo sheet of toughness;
(5) with step (4) face embryo sheet through rolling the type of being rolled into, oven dry, fixed length, packing, quality inspection, vermicelli.
Embodiment 3:(noodles with fresh sweet potato preparation 3)
A kind of noodles with fresh sweet potato, the component of these vermicelli and the weight portion of each component are:
6 parts of 700 parts of konjaku powders of bright sweet potato
150 parts of 1200 portions of salt of flour
With 50 parts in water.
The preparation method of described noodles with fresh sweet potato, carry out according to the following steps:
(1) preparation of compound colour protecting liquid: the component of this colour protecting liquid and the percentage by weight of each component are: sodium sulfite 0.055%, calgon 0.03%, salt 5.5%, citric acid 0.20% and water 94.215%, pH value＜4.5;
(2) selected, the washing of bright sweet potato, peel behind the scar with stainless steel knife, dropped in step (1) colour protecting liquid by weight 1: 1 immediately, soaked 40 minutes, through the clear water flushing, remove raffinate, the cooking disinfection enzyme that goes out is extremely ripe immediately;
(3) step (2) is cooked sweet potato and pulverize into mashed potatoes, add konjaku powder, mix thoroughly, play wiping after 8 minutes, placed 30-40 minute, form the sweet potato konjaku walk that is rich in adhesion strength through two moving double speed dough mixing machines by prescription;
(4) by the prescription in step (3) sweet potato konjaku walk, add flour, salt and water after, with the noodles served with soy sauce, sesame butter, etc. machine mix thoroughly, through repeatedly rolling, form smooth, the face embryo sheet of toughness;
(5) with step (4) face embryo sheet through rolling the type of being rolled into, oven dry, fixed length, packing, quality inspection, vermicelli.
Claims (5)
1, a kind of noodles with fresh sweet potato is characterized in that the component of these vermicelli and the weight portion of each component are:
Bright sweet potato 500-700 part konjaku powder 2-6 part
Flour 1000-1200 part salt 50-150 part
With water 0-50 part.
2, noodles with fresh sweet potato according to claim 1 is characterized in that the component of these vermicelli and the weight portion of each component are:
6 parts of 700 parts of konjaku powders of bright sweet potato
150 parts of 1200 portions of salt of flour
With 50 parts in water.
3, noodles with fresh sweet potato according to claim 1 and 2 is characterized in that described konjaku powder is a fineness 200-300 order, the konjaku flour that color and luster is pure white.
4, a kind of method for preparing the described noodles with fresh sweet potato of claim 1 is characterized in that carrying out according to the following steps:
(1) preparation of compound colour protecting liquid: the component of this colour protecting liquid and the percentage by weight of each component are that sodium sulfite 0.05-0.06%, calgon 0.025-0.035%, salt 4.0-7.0%, citric acid 0.15-0.25%, water complement to 100%, pH value＜4.5, standby;
(2) bright sweet potato is selected, washes, peels, removes behind the scar immediately by weight 1: 1, drop in step (1) colour protecting liquid, soaked 20-40 minute, through the clear water flushing, remove raffinate, the cooking disinfection enzyme that goes out is extremely ripe immediately;
(3) step (2) is cooked sweet potato and pulverize into mashed potatoes, press prescription and add konjaku powder, mix thoroughly, beat with two moving double speed dough mixing machines and wiped 4-8 minute, place 30-40 minute one-tenth sweet potato konjaku walk again;
(4) in step (3) sweet potato konjaku walk, behind prescription adding flour and salt or flour, salt and water, mix thoroughly with the noodles served with soy sauce, sesame butter, etc. machine, through repeatedly rolling, make face embryo sheet;
(5) with step (4) face embryo sheet through rolling the type of being rolled into, oven dry, fixed length, packing, quality inspection, make vermicelli.
5, method according to claim 3 is characterized in that the weight percent content of described its component of compound colour protecting liquid and each component is: sodium sulfite 0.055%, calgon 0.03%, salt 5.5%, citric acid 0.20%, water 94.215%, pH value＜4.5.
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| CNB200710067833XA CN100553482C (en) | 2007-04-04 | 2007-04-04 | A kind of noodles with fresh sweet potato and preparation method thereof |
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| CNB200710067833XA CN100553482C (en) | 2007-04-04 | 2007-04-04 | A kind of noodles with fresh sweet potato and preparation method thereof |
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| CN100553482C CN100553482C (en) | 2009-10-28 |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102258169A (en) * | 2011-07-18 | 2011-11-30 | 江南大学 | Fresh purple sweet potato noodles and processing method thereof |
| CN101744173B (en) * | 2009-12-28 | 2012-02-08 | 宜垦(天津)农业制品有限公司 | Taro and buckwheat noodle |
| CN103519063A (en) * | 2013-11-05 | 2014-01-22 | 贵州大学 | Carex baccans composite nutritious noodles and processing method thereof |
| CN103652626A (en) * | 2013-12-25 | 2014-03-26 | 厦门兴盛食品有限公司 | Noodles with liver nourishing function and preparation method thereof |
| CN104839563A (en) * | 2015-04-20 | 2015-08-19 | 山东省农业科学院农产品研究所 | Processing method of cold fresh sorghum noodles |
| CN107691965A (en) * | 2017-10-19 | 2018-02-16 | 四川森态源生物科技有限公司 | A kind of konjaku fermented bean drink face and preparation method thereof |
| CN109805271A (en) * | 2019-01-21 | 2019-05-28 | 湖北省戴氏食品科技有限公司 | A kind of vermicelli and preparation method thereof rich in pectin oligosaccharide |
-
2007
- 2007-04-04 CN CNB200710067833XA patent/CN100553482C/en not_active Expired - Fee Related
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101744173B (en) * | 2009-12-28 | 2012-02-08 | 宜垦(天津)农业制品有限公司 | Taro and buckwheat noodle |
| CN102258169A (en) * | 2011-07-18 | 2011-11-30 | 江南大学 | Fresh purple sweet potato noodles and processing method thereof |
| CN102258169B (en) * | 2011-07-18 | 2015-12-02 | 江南大学 | A kind of purple sweetpotato fresh flour and processing method thereof |
| CN103519063A (en) * | 2013-11-05 | 2014-01-22 | 贵州大学 | Carex baccans composite nutritious noodles and processing method thereof |
| CN103519063B (en) * | 2013-11-05 | 2015-07-15 | 贵州大学 | Carex baccans composite nutritious noodles and processing method thereof |
| CN103652626A (en) * | 2013-12-25 | 2014-03-26 | 厦门兴盛食品有限公司 | Noodles with liver nourishing function and preparation method thereof |
| CN104839563A (en) * | 2015-04-20 | 2015-08-19 | 山东省农业科学院农产品研究所 | Processing method of cold fresh sorghum noodles |
| CN104839563B (en) * | 2015-04-20 | 2017-10-24 | 山东省农业科学院农产品研究所 | A kind of processing method of sorghum cold and fresh noodles |
| CN107691965A (en) * | 2017-10-19 | 2018-02-16 | 四川森态源生物科技有限公司 | A kind of konjaku fermented bean drink face and preparation method thereof |
| CN109805271A (en) * | 2019-01-21 | 2019-05-28 | 湖北省戴氏食品科技有限公司 | A kind of vermicelli and preparation method thereof rich in pectin oligosaccharide |
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| CN100553482C (en) | 2009-10-28 |
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