CN103181519A - Method for producing sweet potato vermicelli - Google Patents

Method for producing sweet potato vermicelli Download PDF

Info

Publication number
CN103181519A
CN103181519A CN2013100748910A CN201310074891A CN103181519A CN 103181519 A CN103181519 A CN 103181519A CN 2013100748910 A CN2013100748910 A CN 2013100748910A CN 201310074891 A CN201310074891 A CN 201310074891A CN 103181519 A CN103181519 A CN 103181519A
Authority
CN
China
Prior art keywords
powder
bean vermicelli
starch
basin
sweet potato
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN2013100748910A
Other languages
Chinese (zh)
Inventor
任百浩
柴雄
任伟
黄辉
黄静
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
ANHUI HAODA STARCH PROCESSING Co Ltd
Original Assignee
ANHUI HAODA STARCH PROCESSING Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by ANHUI HAODA STARCH PROCESSING Co Ltd filed Critical ANHUI HAODA STARCH PROCESSING Co Ltd
Priority to CN2013100748910A priority Critical patent/CN103181519A/en
Publication of CN103181519A publication Critical patent/CN103181519A/en
Pending legal-status Critical Current

Links

Abstract

A method for producing sweet potato vermicelli comprises the following steps: starch paste making, powder kneading, air bubble pumping through a vacuum machine, noodle straining and forming, powder cooking and pasting, powder ordering and racking, natural ageing, freezing ageing, defrosting drying, weighing and packaging and warehousing. As sodium alginate serves as a thickening agent, the viscosity and flexibility of sweet potato vermicelli are greatly improved.

Description

A kind of production method of sweet potato noodles
Technical field
The present invention relates generally to a kind of production method of sweet potato noodles, belongs to food processing field.
Background technology
The viscosity of the sweet potato noodles of traditional mode of production is not strong, influences the taste of food.
Summary of the invention
The object of the invention is exactly in order to remedy the defective of prior art, a kind of production method of sweet potato noodles to be provided.
The present invention is achieved by the following technical solutions:
A kind of production method of sweet potato noodles may further comprise the steps:
(1) Gorgon euryale processed is stuck with paste: starch is put into Gorgon euryale basin processed, add 0.5 ~ 0.6 times of heavy hot water of starch, temperature is opened Gorgon euryale machine processed and is stirred into pasty state between 50~60 ℃, and starch granules is melted fully; Then, be ready to the boiling water of 7~8 times of starch weight, once pour into suddenly in the Gorgon euryale basin processed and fast and stir, until complete gelatinization;
(2) closing powder carries and rubs: the Gorgon euryale that makes is stuck with paste put into powder mixing machine, add the starch from sweet potato, the Gorgon euryale that do and stick with paste the sodium alginate of quality 2 ~ 3 ‰, stir, when the water content of starch stops to add starch from sweet potato 46~50% the time, the powder mixing machine forward or reverse is carried and is rubbed, when the powder smooth surface does not have pimple, tack-free, when temperature drops to 25 ℃ of left and right sides, pick up a cooking starch material by its free dirty one-tenth silk with hand, if strand is slightly thinless, dirty speed is neither fast nor slow to be best;
(3) the vacuum machine bubble of bleeding: the powder ball that will rub is put into the vacuum machine, takes out the bubble of powder ball the inside, makes the powder ball structure tightr, and the bean vermicelli bar of producing is done evener straight, no pimple, and is more transparent and glossy;
(4) leak the powder moulding: the powder that will rub is put into Lou silk machine wooden dipper leak test, open and leak the silk machine, the strand of the plucked of leak test being got off with basin is caught, when treating that strand fully evenly basin is taken away, allow strand fall into and boil the powder pot, powder in the basin can be put into to rub to continue to carry in the powder basin and rub, adjust and leak silk machine powder wooden dipper, the powder wooden dipper improves, and it is thin that bean vermicelli is wanted, the powder wooden dipper is turned down, it is thick that bean vermicelli is wanted, and makes the bean vermicelli diameter reach necessary requirement, reduces the vibration of leaking the silk machine as far as possible, can keep the bean vermicelli bar shaped even straight like this, the thickness unanimity;
(5) boil the powder gelatinization: the water temperature that will boil in the powder pot is controlled at 92 ~ 98 ℃, and boiling the powder time is 1 ~ 2 hour;
(6) neat powder is put on the shelf: will boil in the powder pot bean vermicelli and pull out and use the running water cryostat, and dial in cryostat in-5 ~-10 ℃ of water cooling ponds again, the bean vermicelli after the cryostat cuts off according to Len req, puts on the shelf again;
(7) natural aging: it is that indoor the moon of 60~80% dried in the air 12 ~ 14 hours that bean vermicelli is put into humidity;
(8) freezing aging: bean vermicelli is placed in the freezer freezing, cryogenic temperature be-12 ℃~-15 ℃, first precooling, and slowly cooling then until freezing fully, is easy to dispersion by the bean vermicelli after freezing, no drafting phenomenon, and can increase elasticity;
(9) drying of thawing: bean vermicelli taken out from freezer allow it thaw naturally, when thawing, available have gentle hands is gently rubbed, the bean vermicelli of drafting is all scattered, if the temperature contrast is too big, can be placed in 20~30 ℃ the clear water and thaw, rub with the hands thereupon and open, enter tunnel type shaping drying drying, baking temperature is 50 ~ 60 ℃;
(10) the heavy packing of meter: treat that the bean vermicelli water content took off from frame at 20 ~ 25% o'clock, allow its air dry be 10 ~ 15% to water content, cut off, pack;
(11) warehouse-in: in accordance with regulations the parcel bean vermicelli is packed in the carton, seal, be the finished product bean vermicelli.
Advantage of the present invention is:
The present invention utilizes sodium alginate as thickener, can improve viscosity and the pliability of sweet potato noodles greatly.
The specific embodiment
Embodiment 1
A kind of production method of sweet potato noodles may further comprise the steps:
(1) Gorgon euryale processed is stuck with paste: starch is put into Gorgon euryale basin processed, add 0.6 times of heavy hot water of starch, temperature is opened Gorgon euryale machine processed and is stirred into pasty state between 60 ℃, and starch granules is melted fully; Then, be ready to the boiling water of 8 times of starch weight, once pour into suddenly in the Gorgon euryale basin processed and fast and stir, until complete gelatinization;
(2) closing powder carries and rubs: the Gorgon euryale that makes is stuck with paste put into powder mixing machine, add the starch from sweet potato, the Gorgon euryale that do and stick with paste the sodium alginate of quality 3 ‰, stir, when the water content of starch stops to add starch from sweet potato 50% the time, the powder mixing machine forward or reverse is carried and is rubbed, when the powder smooth surface does not have pimple, tack-free, when temperature drops to 25 ℃ of left and right sides, pick up a cooking starch material by its free dirty one-tenth silk with hand, if strand is slightly thinless, dirty speed is neither fast nor slow to be best;
(3) the vacuum machine bubble of bleeding: the powder ball that will rub is put into the vacuum machine, takes out the bubble of powder ball the inside, makes the powder ball structure tightr, and the bean vermicelli bar of producing is done evener straight, no pimple, and is more transparent and glossy;
(4) leak the powder moulding: the powder that will rub is put into Lou silk machine wooden dipper leak test, open and leak the silk machine, the strand of the plucked of leak test being got off with basin is caught, when treating that strand fully evenly basin is taken away, allow strand fall into and boil the powder pot, powder in the basin can be put into to rub to continue to carry in the powder basin and rub, adjust and leak silk machine powder wooden dipper, the powder wooden dipper improves, and it is thin that bean vermicelli is wanted, the powder wooden dipper is turned down, it is thick that bean vermicelli is wanted, and makes the bean vermicelli diameter reach necessary requirement, reduces the vibration of leaking the silk machine as far as possible, can keep the bean vermicelli bar shaped even straight like this, the thickness unanimity;
(5) boil the powder gelatinization: the water temperature that will boil in the powder pot is controlled at 98 ℃, and boiling the powder time is 2 hours;
(6) neat powder is put on the shelf: will boil in the powder pot bean vermicelli and pull out and use the running water cryostat, and dial in cryostat in 10 ℃ of water cooling ponds again, the bean vermicelli after the cryostat cuts off according to Len req, puts on the shelf again;
(7) natural aging: it is that indoor the moon of 80% dried in the air 14 hours that bean vermicelli is put into humidity;
(8) freezing aging: bean vermicelli is placed in the freezer freezing, cryogenic temperature be-15 ℃, first precooling, and slowly cooling then until freezing fully, is easy to dispersion by the bean vermicelli after freezing, no drafting phenomenon, and can increase elasticity;
(9) drying of thawing: bean vermicelli taken out from freezer allow it thaw naturally, when thawing, available have gentle hands is gently rubbed, the bean vermicelli of drafting is all scattered, if the temperature contrast is too big, can be placed in 30 ℃ the clear water and thaw, rub with the hands thereupon and open, enter tunnel type shaping drying drying, baking temperature is 60 ℃;
(10) the heavy packing of meter: treat that the bean vermicelli water content took off from frame at 25% o'clock, allow its air dry be 15% to water content, cut off, pack;
(11) warehouse-in: in accordance with regulations the parcel bean vermicelli is packed in the carton, seal, be the finished product bean vermicelli.

Claims (1)

1. the production method of a sweet potato noodles is characterized in that may further comprise the steps:
(1) Gorgon euryale processed is stuck with paste: starch is put into Gorgon euryale basin processed, add 0.5 ~ 0.6 times of hot water of starch quality, temperature is opened Gorgon euryale machine processed and is stirred into pasty state between 50~60 ℃, and starch granules is melted fully; Then, be ready to the boiling water of 7~8 times of starch qualities, once pour into suddenly in the Gorgon euryale basin processed and fast and stir, until complete gelatinization;
(2) closing powder carries and rubs: the Gorgon euryale that makes is stuck with paste put into powder mixing machine, add the starch from sweet potato, the Gorgon euryale that do and stick with paste the sodium alginate of quality 2 ~ 3 ‰, stir, when the water content of starch stops to add starch from sweet potato 46~50% the time, the powder mixing machine forward or reverse is carried and is rubbed, when the powder smooth surface does not have pimple, tack-free, when temperature drops to 25 ℃ of left and right sides, pick up a cooking starch material by its free dirty one-tenth silk with hand, if strand is slightly thinless, dirty speed is neither fast nor slow to be best;
(3) the vacuum machine bubble of bleeding: the powder ball that will rub is put into the vacuum machine, takes out the bubble of powder ball the inside, makes the powder ball structure tightr, and the bean vermicelli bar of producing is done evener straight, no pimple, and is more transparent and glossy;
(4) leak the powder moulding: the powder that will rub is put into Lou silk machine wooden dipper leak test, open and leak the silk machine, the strand of the plucked of leak test being got off with basin is caught, when treating that strand fully evenly basin is taken away, allow strand fall into and boil the powder pot, powder in the basin can be put into to rub to continue to carry in the powder basin and rub, adjust and leak silk machine powder wooden dipper, the powder wooden dipper improves, and it is thin that bean vermicelli is wanted, the powder wooden dipper is turned down, it is thick that bean vermicelli is wanted, and makes the bean vermicelli diameter reach necessary requirement, reduces the vibration of leaking the silk machine as far as possible, can keep the bean vermicelli bar shaped even straight like this, the thickness unanimity;
(5) boil the powder gelatinization: the water temperature that will boil in the powder pot is controlled at 92 ~ 98 ℃, and boiling the powder time is 1 ~ 2 hour;
(6) neat powder is put on the shelf: will boil in the powder pot bean vermicelli and pull out and use the running water cryostat, and dial in cryostat in-5 ~-10 ℃ of water cooling ponds again, the bean vermicelli after the cryostat cuts off according to Len req, puts on the shelf again;
(7) natural aging: it is that indoor the moon of 60~80% dried in the air 12 ~ 14 hours that bean vermicelli is put into humidity;
(8) freezing aging: bean vermicelli is placed in the freezer freezing, cryogenic temperature be-12 ℃~-15 ℃, first precooling, and slowly cooling then until freezing fully, is easy to dispersion by the bean vermicelli after freezing, no drafting phenomenon, and can increase elasticity;
(9) drying of thawing: bean vermicelli taken out from freezer allow it thaw naturally, when thawing, available have gentle hands is gently rubbed, the bean vermicelli of drafting is all scattered, if the temperature contrast is too big, can be placed in 20~30 ℃ the clear water and thaw, rub with the hands thereupon and open, enter tunnel type shaping drying drying, baking temperature is 50 ~ 60 ℃;
(10) the heavy packing of meter: treat that the bean vermicelli water content took off from frame at 20 ~ 25% o'clock, allow its air dry be 10 ~ 15% to water content, cut off, pack;
(11) warehouse-in: in accordance with regulations the parcel bean vermicelli is packed in the carton, seal, be the finished product bean vermicelli.
CN2013100748910A 2013-03-11 2013-03-11 Method for producing sweet potato vermicelli Pending CN103181519A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN2013100748910A CN103181519A (en) 2013-03-11 2013-03-11 Method for producing sweet potato vermicelli

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN2013100748910A CN103181519A (en) 2013-03-11 2013-03-11 Method for producing sweet potato vermicelli

Publications (1)

Publication Number Publication Date
CN103181519A true CN103181519A (en) 2013-07-03

Family

ID=48673179

Family Applications (1)

Application Number Title Priority Date Filing Date
CN2013100748910A Pending CN103181519A (en) 2013-03-11 2013-03-11 Method for producing sweet potato vermicelli

Country Status (1)

Country Link
CN (1) CN103181519A (en)

Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103431338A (en) * 2013-08-30 2013-12-11 欧阳景茂 Method for processing sweet potato vermicelli
CN104171804A (en) * 2014-08-25 2014-12-03 祁东县吉祥食品有限公司 Sweet potato vermicelli processing method and processing unit thereof
CN104222740A (en) * 2014-09-28 2014-12-24 广元市帆舟食品有限责任公司 Method for making vermicelli
CN104522570A (en) * 2014-12-04 2015-04-22 陈文斌 Nutrient vermicelli capable of soothing nerves and enriching brains and preparation method thereof
CN105285941A (en) * 2015-09-17 2016-02-03 河北香道食品有限公司 Processing technology of convenient potato noodles
CN105380239A (en) * 2015-11-13 2016-03-09 陈启芬 Processing and preparation method of fresh sweet potato vermicelli
CN106036797A (en) * 2016-06-15 2016-10-26 曾坤亮 Orange-flavored vermicelli
CN108056459A (en) * 2017-12-22 2018-05-22 张家界丝丝湘食品有限公司 A kind of production method of konjaku sweet potato noodles
CN108294293A (en) * 2017-12-08 2018-07-20 安徽三兄弟薯业有限责任公司 A kind of non-oil chip potato white powder silk and preparation method thereof
CN110506932A (en) * 2019-08-28 2019-11-29 中国农业大学 A kind of high-resistance starch bean vermicelli and preparation method
CN114176186A (en) * 2022-02-14 2022-03-15 北京荟科柘生物科技有限公司 Low-temperature vermicelli drying and sterilizing system with low vermicelli breakage rate and processing technology thereof

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1561810A (en) * 2004-04-12 2005-01-12 覃彦 Kudzu vine root potato convenient vermicelli and its producing method
CN101433302A (en) * 2008-12-17 2009-05-20 合肥工业大学 Vermicelli or bean vermicelli produced from non-alum arrow root/potato powder and method of processing the same
CN102669606A (en) * 2011-03-15 2012-09-19 梁永 Production method for sweet potato vermicelli

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1561810A (en) * 2004-04-12 2005-01-12 覃彦 Kudzu vine root potato convenient vermicelli and its producing method
CN101433302A (en) * 2008-12-17 2009-05-20 合肥工业大学 Vermicelli or bean vermicelli produced from non-alum arrow root/potato powder and method of processing the same
CN102669606A (en) * 2011-03-15 2012-09-19 梁永 Production method for sweet potato vermicelli

Non-Patent Citations (6)

* Cited by examiner, † Cited by third party
Title
《粮食加工》 20080201 赵振玲 "海藻酸钠对面条质构影响的研究" 第78-80页 1 第33卷, 第1期 *
《食品商务网http://www.21food.cn/offerdetail/3202596.html》 20120905 荣兴精制粉条 "红薯粉条" 1 , *
《食品招商网 http://zs.21food.cn/zxzs/pro3202596.htm》 20120905 汝州市荣兴淀粉食品厂 "漏粉式加工粉条的工艺" 1 , *
汝州市荣兴淀粉食品厂: ""漏粉式加工粉条的工艺"", 《食品招商网 HTTP://ZS.21FOOD.CN/ZXZS/PRO3202596.HTM》, 5 September 2012 (2012-09-05) *
荣兴精制粉条: ""红薯粉条"", 《食品商务网HTTP://WWW.21FOOD.CN/OFFERDETAIL/3202596.HTML》, 5 September 2012 (2012-09-05) *
赵振玲: ""海藻酸钠对面条质构影响的研究"", 《粮食加工》, vol. 33, no. 1, 1 February 2008 (2008-02-01), pages 78 - 80 *

Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103431338A (en) * 2013-08-30 2013-12-11 欧阳景茂 Method for processing sweet potato vermicelli
CN104171804A (en) * 2014-08-25 2014-12-03 祁东县吉祥食品有限公司 Sweet potato vermicelli processing method and processing unit thereof
CN104171804B (en) * 2014-08-25 2016-05-04 祁东县吉祥食品有限公司 A kind of sweet potato noodles processing method and processing unit thereof
CN104222740A (en) * 2014-09-28 2014-12-24 广元市帆舟食品有限责任公司 Method for making vermicelli
CN104522570A (en) * 2014-12-04 2015-04-22 陈文斌 Nutrient vermicelli capable of soothing nerves and enriching brains and preparation method thereof
CN105285941A (en) * 2015-09-17 2016-02-03 河北香道食品有限公司 Processing technology of convenient potato noodles
CN105380239A (en) * 2015-11-13 2016-03-09 陈启芬 Processing and preparation method of fresh sweet potato vermicelli
CN106036797A (en) * 2016-06-15 2016-10-26 曾坤亮 Orange-flavored vermicelli
CN108294293A (en) * 2017-12-08 2018-07-20 安徽三兄弟薯业有限责任公司 A kind of non-oil chip potato white powder silk and preparation method thereof
CN108056459A (en) * 2017-12-22 2018-05-22 张家界丝丝湘食品有限公司 A kind of production method of konjaku sweet potato noodles
CN110506932A (en) * 2019-08-28 2019-11-29 中国农业大学 A kind of high-resistance starch bean vermicelli and preparation method
CN114176186A (en) * 2022-02-14 2022-03-15 北京荟科柘生物科技有限公司 Low-temperature vermicelli drying and sterilizing system with low vermicelli breakage rate and processing technology thereof

Similar Documents

Publication Publication Date Title
CN103181519A (en) Method for producing sweet potato vermicelli
CN103141737A (en) Method for producing sweet potato vermicelli
CN102763811B (en) Without the pyramid-shaped dumpling processing method of rice-pudding leaf parcel
CN104222903A (en) Instant refreshing wet water vermicelli and processing method thereof
CN102972718A (en) Deep processing method of alum-free sweet potato vermicelli or purple sweet potato vermicelli
CN102860459B (en) High-quality minced fillet wrapper and preparation method thereof
CN102499402A (en) Production method of sweet potato noodles
CN102715478A (en) Method for producing pure-natural sweet potato glass noodles and vermicelli
CN103168986A (en) Production method of mungbean vermicelli
CN102246925A (en) Method for producing natural nutritious rice-flour noodles
CN103168985A (en) Production method of lotus root vermicelli
CN101412953A (en) Method convenient for brewing sweet wine
CN103141738A (en) Production method of potato noodles
CN103168987A (en) Production method of grape vermicelli
CN103300319A (en) Production method of sweet potato vermicelli
CN103907811A (en) Method for processing alum-free sweet potato and purple potato vermicelli
CN103168988A (en) Kudzu vine root vermicelli production method
CN105380239A (en) Processing and preparation method of fresh sweet potato vermicelli
CN107232492A (en) A kind of hollow palace face and preparation method thereof
CN111134302A (en) Instant konjak noodles and dehydration manufacturing process thereof
CN103181518A (en) Production method of lentinus edodes silk noodle
CN103099104A (en) Instant noodle piece production by using semidry method
CN104509775A (en) Processing method of corn vermicelli
CN103416680A (en) Production process of fresh rice
CN103919062A (en) Processing method for jujube sheets

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
C12 Rejection of a patent application after its publication
RJ01 Rejection of invention patent application after publication

Application publication date: 20130703