CN102084966A - Production method of kudzu root and sweet potato instant noodles - Google Patents
Production method of kudzu root and sweet potato instant noodles Download PDFInfo
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- CN102084966A CN102084966A CN2009102164950A CN200910216495A CN102084966A CN 102084966 A CN102084966 A CN 102084966A CN 2009102164950 A CN2009102164950 A CN 2009102164950A CN 200910216495 A CN200910216495 A CN 200910216495A CN 102084966 A CN102084966 A CN 102084966A
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- ipomoea batatas
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Abstract
The invention provides a production method of kudzu root and sweet potato instant noodles. The frying-free kudzu root and sweet potato instant noodles are processed through the working procedures of tissue restructuring, shaping, hot-air drying, and the like with fresh sweet potatoes and kudzu roots as main raw materials and wheat flour and a proper amount of seasoners as accessories. The kudzu root and sweet potato instant noodles provided by the invention mainly adopt the kudzu roots and the sweet potatoes as main raw materials, have a certain effects of improving the blood circulation of the human body, reinforcing the memory and promoting the digestion, have no any chemical additives and no any toxic and side effects, and are health-care and health green nutritional foods.
Description
Technical field
The present invention relates to a kind of is the production method of the instant food of primary raw material with the root of kudzu vine and Ipomoea batatas, particularly a kind of production method of root of kudzu vine sweet potato instant noodle.
Background technology
The root of kudzu vine is the traditional Chinese medicine material, and the laudatory title of south of the River genseng is arranged, and except that being rich in starch, also contains multiple compounds such as isoflavones components Puerarin, root of kudzu vine glucoside, alkaloid.Modern medicine proves that the root of kudzu vine extracts the CBF that product can increase brain and crown blood vessel, can be used for coronary heart disease treatment; Also have spasmolysis, analgesic, hypoglycemic, reduce alcohol to effects such as hepar damnifications.Sweet potato has another name called pachyrhizus, Ipomoea batatas, is rich in trace element and linoleic acid such as protein, starch, pectin, cellulose, amino acid, vitamin and magnesium, phosphorus, calcium, has anticancer, as to keep blood vessel elasticity effect.The heat of sweet potato is low, and cellulose that it is rich in and pectin have the function that the prevention sugar is converted into fat, are a kind of desirable diet food.
At present, commercially available sweet potato instant noodle mostly is single sweet potato whole powder again greatly and makes, and does not have special health-care effect.And the root of kudzu vine Ipomoea batatas of having developed makes things convenient for based food to be instant bean vermicelli, is produced by starch from sweet potato and pueraria starch.Pueraria starch and starch from sweet potato are the carbohydrate that extracts in the root of kudzu vine, the Ipomoea batatas, do not contain other and have medicinal and composition health care, also lose the root of kudzu vine, the distinctive local flavor of Ipomoea batatas itself simultaneously.
Summary of the invention
The present invention is according to the deficiencies in the prior art, providing a kind of is the method that primary raw material prepares root of kudzu vine sweet potato instant noodle with the fresh root of kudzu vine, Ipomoea batatas, the beneficial element of the root of kudzu vine and Ipomoea batatas self is not damaged, keeps the natural flavour mountaineous of the root of kudzu vine and Ipomoea batatas, and certain health-care effect is arranged.
The present invention adopts following technical scheme to realize:
A. fresh Ipomoea batatas is cleaned, crust is removed in the boiling slaking, is broken into pasty state through pulverizer;
B. with root of kudzu vine peeling, clean, the boiling slaking is broken into pasty state through pulverizer;
C. the ripe root of kudzu vine is stuck with paste with the Ipomoea batatas paste and mixed;
D. in root of kudzu vine Ipomoea batatas is stuck with paste, add the wheat flour mix and become dough;
E. dough is inserted in 20 ℃-30 ℃ the container and proof 5-50 minute;
F. the dough after proofing is inserted and is made musculus cutaneus in the oodle maker, cuts off, folds, divides and drain into the face box, forms the face cake;
The face cake that G. will be shaped is inserted in the heat-wind circulate drying equipment, and 90 ℃-100 ℃ kept drying and moulding 40-60 minute;
H. after treating that the face cake cools completely, the go-on-go packing.
The inventive method can specific as followsly be operated:
1. fresh Ipomoea batatas is cleaned, crust is removed in the boiling slaking, is broken into pasty state through pulverizer;
2. with root of kudzu vine peeling, clean, the boiling slaking is broken into pasty state through pulverizer;
3. the ripe root of kudzu vine is stuck with paste with the Ipomoea batatas paste and mixed with 1: 2 ratio;
4. in root of kudzu vine Ipomoea batatas is stuck with paste, add 15% wheat flour mix and become dough;
5. dough is inserted in 20 ℃-30 ℃ the container and proof 5-50 minute;
6. the dough after proofing is inserted and is made musculus cutaneus in the oodle maker, cuts off, folds, divides and drain into the face box, forms the face cake;
7. the face cake that will be shaped is inserted in the heat-wind circulate drying equipment, and 90 ℃-100 ℃ kept drying and moulding 40-60 minute;
8. after treating that the face cake cools completely, the go-on-go packing.
Compared with prior art, the present invention has following comparatively outstanding advantage:
1. be primary raw material with the fresh root of kudzu vine and fresh Ipomoea batatas, rather than pueraria starch, starch from sweet potato, kept the composition of tool medical value in the root of kudzu vine and the Ipomoea batatas, kept the natural flavour mountaineous of the root of kudzu vine and Ipomoea batatas.
2. the present invention adopts and exempts from frying technological process, greatly reduces production cost, has shortened the production time, has improved production output, is convenient to form large-scale production.
3. the root of kudzu vine and Ipomoea batatas all have higher preventive effect to alimentary canal, angiocardiopathy, the energy hypoglycemic, and beautifying face and moistering lotion has function in delaying senility, and has good anti-cancer, anticancer function.The present invention is a primary raw material with the natural root of kudzu vine, Ipomoea batatas, meets the consumption new trend of health of people.
The specific embodiment
Embodiment 1
After fresh Ipomoea batatas 50kg cleaned up, put into digester boiling slaking, put into pulverizer after the peeling and break into Ipomoea batatas mud.After fresh root of kudzu vine 25kg cleaned up, put into digester boiling slaking, put into powder bang machine after the peeling and break into root of kudzu vine mud.Ipomoea batatas mud and root of kudzu vine mud are mixed, and add 11.25kg flour, drop into abundant stirring and evenly mixing in the mixer, make dough.Place 25 ℃ to proof 15 minutes in dough, the dough after proofing is inserted make musculus cutaneus in the oodle maker, its musculus cutaneus thickness is 0.7mm.By cutting off, fold and dividing row, dough sheet is put into the face box, send in the hot air circulation drying oven.Earlier adopt 110 ℃ and carried out hot air circulation 15 minutes, temperature adjustment to 90 ℃ was carried out heat-wind circulate drying 50 minutes again, made the moisture of face piece be controlled at 6%.Air-cooled then to room temperature, at last dry face cake and seasoning powder material, sauce and green vegetable bun are packaged together in the bag, promptly obtain root of kudzu vine Ipomoea batatas convenient bag face.
Embodiment 2
Fresh Ipomoea batatas is cleaned up back 60kg, put into digester boiling slaking, put into pulverizer after the peeling and break into Ipomoea batatas mud.With fresh root of kudzu vine 30kg, put into digester boiling slaking, put into pulverizer after the peeling and break into root of kudzu vine mud.Ipomoea batatas mud and root of kudzu vine mud are mixed, and add 11.25kg flour, drop into abundant stirring and evenly mixing in the mixer, make dough.Place 25 ℃ to proof 15 minutes in dough, the dough after proofing is inserted make musculus cutaneus in the oodle maker, its musculus cutaneus thickness is 0.7mm.By cutting off, fold and dividing row, dough sheet is put into the face box, send in the hot air circulation drying oven.Earlier adopt 110 ℃ and carried out hot air circulation 15 minutes, temperature adjustment to 90 ℃ was carried out heat-wind circulate drying 50 minutes again, made the moisture of face piece be controlled at 6%.Air-cooled then to room temperature, at last dry face cake and seasoning powder material, sauce and green vegetable bun are packaged together in the bowl, promptly obtain the convenient bowl of root of kudzu vine Ipomoea batatas face.
Claims (4)
1. the production method of a root of kudzu vine sweet potato instant noodle is characterized in that being made up of above step:
A. fresh Ipomoea batatas is cleaned, crust is removed in the boiling slaking, is broken into pasty state through pulverizer;
B. with root of kudzu vine peeling, clean, the boiling slaking is broken into pasty state through pulverizer;
C. the ripe root of kudzu vine is stuck with paste with the Ipomoea batatas paste and mixed;
D. in root of kudzu vine Ipomoea batatas is stuck with paste, add the wheat flour mix and become dough;
E. dough is inserted in 20 ℃-30 ℃ the container and proof 5-50 minute;
F. the dough after proofing is inserted and is made musculus cutaneus in the oodle maker, cuts off, folds, divides and drain into the face box, forms the face cake;
The face cake that G. will be shaped is inserted in the heat-wind circulate drying equipment, and 90 ℃-100 ℃ kept drying and moulding 40-60 minute;
H. after treating that the face cake cools completely, the go-on-go packing.
2. root of kudzu vine sweet potato instant noodle production method according to claim 1 is characterized in that it is 1: 2 that the root of kudzu vine is stuck with paste the mixed proportion of sticking with paste with Ipomoea batatas.
3. root of kudzu vine sweet potato instant noodle production method according to claim 1, the additional proportion that it is characterized in that wheat flour is 15%.
4. root of kudzu vine sweet potato instant noodle production method according to claim 1 is characterized in that containing 10% flavoring.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102164950A CN102084966A (en) | 2009-12-02 | 2009-12-02 | Production method of kudzu root and sweet potato instant noodles |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102164950A CN102084966A (en) | 2009-12-02 | 2009-12-02 | Production method of kudzu root and sweet potato instant noodles |
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| CN102084966A true CN102084966A (en) | 2011-06-08 |
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| CN2009102164950A Pending CN102084966A (en) | 2009-12-02 | 2009-12-02 | Production method of kudzu root and sweet potato instant noodles |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102342459A (en) * | 2011-09-26 | 2012-02-08 | 李时令 | Pueraria root powder instant noodles with rich nutrition |
| CN103598525A (en) * | 2013-10-29 | 2014-02-26 | 定远县云龙面粉有限公司 | Preparation method of sweet potato-flavored noodle for reducing blood pressure |
| CN103637085A (en) * | 2013-11-29 | 2014-03-19 | 叶韶 | Production method of pueraria powder instant noodle |
| CN103875763A (en) * | 2014-04-16 | 2014-06-25 | 罗英明 | Deep-fry food |
| CN104770661A (en) * | 2014-01-10 | 2015-07-15 | 成都鑫瑞现代农业开发有限公司 | Health-care nutritional noodle |
| CN107136414A (en) * | 2017-06-07 | 2017-09-08 | 广西贵港市华宇葛业有限公司 | A kind of heated-air drying kudzuvine root starch instant noodle formula and preparation technology |
| CN108771208A (en) * | 2018-07-02 | 2018-11-09 | 西华大学 | A kind of vermicelli snack food and preparation method thereof |
| CN109170700A (en) * | 2018-10-17 | 2019-01-11 | 中南大学 | A kind of hypoglycemia patient kudzu root nutrient formula powder and its preparation method and application |
| CN109315689A (en) * | 2018-11-13 | 2019-02-12 | 邹训斌 | A kind of kudzuvine root noodle preparation method |
-
2009
- 2009-12-02 CN CN2009102164950A patent/CN102084966A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102342459A (en) * | 2011-09-26 | 2012-02-08 | 李时令 | Pueraria root powder instant noodles with rich nutrition |
| CN103598525A (en) * | 2013-10-29 | 2014-02-26 | 定远县云龙面粉有限公司 | Preparation method of sweet potato-flavored noodle for reducing blood pressure |
| CN103598525B (en) * | 2013-10-29 | 2016-03-09 | 定远县云龙面粉有限公司 | A kind of preparation method of Ipomoea batatas taste blood pressure reducing noodle |
| CN103637085A (en) * | 2013-11-29 | 2014-03-19 | 叶韶 | Production method of pueraria powder instant noodle |
| CN104770661A (en) * | 2014-01-10 | 2015-07-15 | 成都鑫瑞现代农业开发有限公司 | Health-care nutritional noodle |
| CN103875763A (en) * | 2014-04-16 | 2014-06-25 | 罗英明 | Deep-fry food |
| CN107136414A (en) * | 2017-06-07 | 2017-09-08 | 广西贵港市华宇葛业有限公司 | A kind of heated-air drying kudzuvine root starch instant noodle formula and preparation technology |
| CN108771208A (en) * | 2018-07-02 | 2018-11-09 | 西华大学 | A kind of vermicelli snack food and preparation method thereof |
| CN108771208B (en) * | 2018-07-02 | 2022-02-01 | 西华大学 | Vermicelli leisure food and preparation method thereof |
| CN109170700A (en) * | 2018-10-17 | 2019-01-11 | 中南大学 | A kind of hypoglycemia patient kudzu root nutrient formula powder and its preparation method and application |
| CN109315689A (en) * | 2018-11-13 | 2019-02-12 | 邹训斌 | A kind of kudzuvine root noodle preparation method |
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Application publication date: 20110608 |