CN102499355A - 一种红薯原浆粉条的生产方法 - Google Patents

一种红薯原浆粉条的生产方法 Download PDF

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CN102499355A
CN102499355A CN201110357022XA CN201110357022A CN102499355A CN 102499355 A CN102499355 A CN 102499355A CN 201110357022X A CN201110357022X A CN 201110357022XA CN 201110357022 A CN201110357022 A CN 201110357022A CN 102499355 A CN102499355 A CN 102499355A
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vermicelli
starch milk
sheet jelly
ipomoea batatas
temperature
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CN102499355B (zh
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宋贵民
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HEBEI SUNWAY FOODS CO.,LTD.
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Abstract

本发明公开一种红薯原浆粉条的生产方法，包括以下步骤：①挑选无腐烂、无黑斑的新鲜红薯，②将挑选的新鲜红薯清洗干净，③将清洗干净的红薯制成通过120目筛网的淀粉乳，④在淀粉乳中加入300～400ppm的α-淀粉酶，⑤将加入淀粉酶的淀粉乳置于真空-0.096Mpa、温度50℃的双效逆流蒸发器中，浓缩至波美度为30左右的薯浆，⑥再将薯浆置于输送带上形成1.1～1.2㎜的浆层，⑦将经过气蒸形成的粉皮在80～90℃温度下预干4～5min，⑧将经预干的粉皮老化2～3h，⑨将老化后的粉皮切条，⑩最后将切好的粉条在35～55℃温度下烘干8h。生产出的粉条既晶莹剔透、劲道柔软，又保留了红薯的原汁、原味、原香。

Description

一种红薯原浆粉条的生产方法
技术领域
 本发明涉及一种粉条加工方法，尤其是一种用真空酶法制作红薯原浆粉条的生产方法。
背景技术
目前，红薯粉条加工工艺是先加工淀粉，然后在加工粉条。这种粉条的缺点是粉条营养单一，因为在加工淀粉过程中已经将红薯中的其它营养成分完全剔除掉了；在一个缺点就是工艺过程长，成本高。因此，研究一种将新鲜红薯制浆后直接加工粉条的方法，是目前需要解决的技术问题。
发明内容
本发明所要解决的技术问题是提供一种用真空酶法制作红薯原浆粉条的生产方法。
本发明解决其技术问题的技术方案是：
一种红薯原浆粉条的生产方法，包括以下步骤：①挑选无腐烂、无黑斑的新鲜红薯，②将挑选的新鲜红薯清洗干净，③将清洗干净的红薯制成通过120目筛网的淀粉乳，④在淀粉乳中加入300～400ppm的α-淀粉酶，⑤将加入淀粉酶的淀粉乳置于真空-0.096 Mpa、温度50℃的双效逆流蒸发器中，浓缩至波美度为30左右的薯浆，⑥再将薯浆置于输送带上形成1.1～1.2㎜的浆层，⑦将经过气蒸形成的粉皮在80～90℃温度下预干4～5min，⑧将经预干的粉皮老化2～3h，⑨将老化后的粉皮切条，⑩最后将切好的粉条在35～55℃温度下烘干8h。
与现有技术相比，本发明能够保证红薯的营养成分一点也不流失，并且工艺过程短，从红薯到粉条仅用15h左右，粉条中真正保证了红薯的原汁、原味、原香，同时粉条晶莹剔透、劲道柔软。
具体实施方式
一种红薯原浆粉条的生产方法，包括以下步骤：①挑选无腐烂、无黑斑的新鲜红薯，②将挑选的新鲜红薯清洗干净，③将清洗干净的红薯制成通过120目筛网的淀粉乳，④在淀粉乳中加入300～400ppm的α-淀粉酶，⑤将加入淀粉酶的淀粉乳置于真空-0.096 Mpa、温度50℃的双效逆流蒸发器中，浓缩至波美度为30左右的薯浆，⑥再将薯浆置于输送带上形成1.1～1.2㎜的浆层，⑦将经过气蒸形成的粉皮在80～90℃温度下预干4～5min，⑧将经预干的粉皮老化2～3h，⑨将老化后的粉皮切条，⑩最后将切好的粉条在35～55℃温度下烘干8h。

Claims (1)

1. 一种红薯原浆粉条的生产方法，包括以下步骤：①挑选无腐烂、无黑斑的新鲜红薯，②将挑选的新鲜红薯清洗干净，③将清洗干净的红薯制成通过120目筛网的淀粉乳，④在淀粉乳中加入300～400ppm的α-淀粉酶，⑤将加入淀粉酶的淀粉乳置于真空-0.096 Mpa、温度50℃的双效逆流蒸发器中，浓缩至波美度为30左右的薯浆，⑥再将薯浆置于输送带上形成1.1～1.2㎜的浆层，⑦将经过气蒸形成的粉皮在80～90℃温度下预干4～5min，⑧将经预干的粉皮老化2～3h，⑨将老化后的粉皮切条，⑩最后将切好的粉条在35～55℃温度下烘干8h。
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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103284041A (zh) * 2013-06-02 2013-09-11 河北香道食品有限公司 红薯芝麻粉条的生产方法
CN105285941A (zh) * 2015-09-17 2016-02-03 河北香道食品有限公司 一种方便土豆粉的加工工艺
CN105559037A (zh) * 2016-01-04 2016-05-11 马瑞瑞 一种原浆方便粉条的生产方法

Citations (2)

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Publication number Priority date Publication date Assignee Title
CN101156667A (zh) * 2007-10-15 2008-04-09 中国农业大学 酶法玉米粉条生产方法
CN102048096A (zh) * 2010-12-19 2011-05-11 邢小兰 一种紫薯粉丝方便食品的制作方法

Patent Citations (2)

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Publication number Priority date Publication date Assignee Title
CN101156667A (zh) * 2007-10-15 2008-04-09 中国农业大学 酶法玉米粉条生产方法
CN102048096A (zh) * 2010-12-19 2011-05-11 邢小兰 一种紫薯粉丝方便食品的制作方法

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103284041A (zh) * 2013-06-02 2013-09-11 河北香道食品有限公司 红薯芝麻粉条的生产方法
CN105285941A (zh) * 2015-09-17 2016-02-03 河北香道食品有限公司 一种方便土豆粉的加工工艺
CN105559037A (zh) * 2016-01-04 2016-05-11 马瑞瑞 一种原浆方便粉条的生产方法

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