CN103907811A - Method for processing alum-free sweet potato and purple potato vermicelli - Google Patents
Method for processing alum-free sweet potato and purple potato vermicelli Download PDFInfo
- Publication number
- CN103907811A CN103907811A CN201410147346.4A CN201410147346A CN103907811A CN 103907811 A CN103907811 A CN 103907811A CN 201410147346 A CN201410147346 A CN 201410147346A CN 103907811 A CN103907811 A CN 103907811A
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- China
- Prior art keywords
- powder
- vermicelli
- gorgon euryale
- starch
- sweet potato
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/105—Sweet potatoes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
Abstract
The invention relates to a method for processing alum-free sweet potato and purple potato vermicelli. The method is characterized by comprising the following steps: preparing gorgon euryale paste; mixing and kneading the powder; vacuumizing, cooking and gelatinizing; cooling, freezing, unfreezing, airing, packing and warehousing. The sweet potato and purple potato vermicelli produced by the method is prepared from refined excellent starch of 100% pure sweet potato or purple potato, and the sweet potato and purple potato vermicelli does not contain any pigment, food gum, white alum or additive.
Description
Technical field
The present invention relates to a kind of manufacture craft of vermicelli, particularly relate to that without alum Ipomoea batatas, purple sweet potato powder bar processing method.
Background technology
Vermicelli are traditional foods of China, not only have unique local flavor and mouthfeel, also have the effect greasy, defaecation of deoiling, and are one of food that consumption figure is higher.The feature that tradition vermicelli are made is first to boil aftershaping, and raw material is coarse cereals starch, lower with the requirement on raw material, is to be generally made with coarse cereals starch, additional pigment, alum, additive etc.Alum is aluminum sulfate, adds the vermicelli of alum, can affect the function of brain cell, thus impact and interference people's consciousness and memory function.The vermicelli mouthfeel of past production of machinery is poor, does not possess the high-quality of manual vermicelli.
Summary of the invention
The object of the invention is to realize by following technical proposal: a kind of without alum Ipomoea batatas, purple sweet potato powder bar processing method, concrete steps are as follows:
1, Gorgon euryale processed is stuck with paste: 3.5% ~ 4% Gorgon euryale processed of getting Ipomoea batatas, purple sweet potato starch raw material weight, starch is put into Gorgon euryale machine processed, stir, add normal temperature purified tap water, open Gorgon euryale machine processed, add cold water, then, be ready to 100 ℃ of boiling water of 7 times ~ 8 times of starch weight, once suddenly pour in Gorgon euryale basin processed and rapid stirring, until Gorgon euryale paste is made in gelatinization completely;
2, closing powder carries and rubs: the Gorgon euryale making is stuck with paste to put into and rub powder basin, start mixer, add Ipomoea batatas or purple sweet potato starch raw material, rub when the water content of starch in basin stops adding dried starch, powder mixing machine forward or reverse to carry 46% ~ 50% time;
3, vacuumize: the powder ball of rubbing is put into evacuator, take out the bubble of powder ball the inside; Leak bar moulding: above-mentioned powder is put into Lou bar machine wooden dipper leak test, open and leak bar machine, allow vermicelli fall into and boil in powder pot;
4, boil powder gelatinization: the water temperature of boiling in powder kitchen range pot is controlled to crack degree, more than 98 ℃, and often supplements and keep pot interior water surface consistent, in the time that vermicelli float, pull open in time;
5, cooling: vermicelli in pot are pulled out cooling, then put into the indoor condensation that humidity is larger, the condensation time is more than 12 hours;
6, freezing: vermicelli are placed in freezer freezing, freezing 48 hours, temperature was at-15 ℃;
7, thaw and dry: vermicelli are taken out, allow it thaw, then natural drying to moisture≤14% in airing place;
8, packing warehouse-in: finished product vermicelli require artificial go-on-go packing by weight, dispatch from the factory after the assay was approved.
The present invention takes above-mentioned process, its advantage is: what Ipomoea batatas, the purple sweet potato powder bar that the present invention produces used is refining 100% pure Ipomoea batatas or purple potato high-quality starch, without any pigment, edible glue, alum, additive, in vermicelli, be rich in the mineral matters such as carbohydrate, dietary fiber, protein, hydrochloric acid and calcium, magnesium, iron, potassium, phosphorus, sodium, adopt the production process of boiling after first moulding, the vermicelli mouthfeel soft and smooth property of producing, unbroken noodles, not agglomerating, be difficult for well-done, holding time can reach more than 2 years, and form is mainly to justify shape shape or wide flat as main.
specific implementation method
Below in conjunction with instantiation, vermicelli processing method provided by the invention is described in detail:
Case study on implementation 1:
A kind of without alum Ipomoea batatas, purple sweet potato powder bar processing method, comprise the following steps:
1, Gorgon euryale processed is stuck with paste: Gorgon euryale is stuck with paste and dried starch particle can be melted well and is adhered rapidly, makes the powder ball of rubbing be formed with the skeleton of regularly arranged combination, strengthens biceps, unbroken noodles.Method is first to get refining starch from sweet potato 12KG Gorgon euryale processed, and starch is put into Gorgon euryale machine processed, stirs, and adds normal temperature purified tap water, open Gorgon euryale machine processed, add cold water, then, be ready to 100 ℃ of boiling water of 7 times of starch weight, once suddenly pour in Gorgon euryale basin processed and rapid stirring, until Gorgon euryale paste is made in gelatinization completely;
2, closing powder carries and rubs: the Gorgon euryale making is stuck with paste to put into and rub powder basin, start mixer, add starch from sweet potato raw material, when the water content of starch in basin stops adding dried starch 46% time, powder mixing machine forward or reverse is carried and is rubbed a period of time, is manually aided with the powder shovel that will hang over powder circumference pelvic to middle.When powder smooth surface is without pimple, tack-free, when temperature reaches 45 ℃ of left and right, pick up a cooking starch material by its free dirty one-tenth line with hand, slightly thinless with strand, lower Flow Velocity is neither fast nor slow is best;
3, vacuumize: the vacuum machine bubble of bleeding, the powder ball of rubbing is put into evacuator, take out the bubble of powder ball the inside, make powder ball structure tightr, the vermicelli produced clean even straight, without pimple, more transparent glossy degree.Leak bar moulding: the powder of rubbing is put into Lou bar machine wooden dipper leak test, open and leak bar machine, the vermicelli of the plucked of leak test being got off with basin are caught, in the time that vermicelli are completely even, basin is taken away, allow vermicelli fall into and boil in powder pot.Powder in basin can be put into rub to continue to carry in powder basin and rub.Adjust and leak bar machine powder wooden dipper, powder wooden dipper is higher, and more carefully, powder wooden dipper is lower for vermicelli, and vermicelli more slightly, make vermicelli diameter reach necessary requirement.Note in the time adding powder, keeping evenly, powder, higher than the edge of powder wooden dipper, does not reduce the vibrations of leaking bar machine as far as possible simultaneously, can keep like this vermicelli shape even straight, and thickness is consistent;
4, boil powder gelatinization: the water temperature of boiling in powder kitchen range pot is controlled to crack degree, more than 98 ℃, and often supplements and keep pot interior water surface consistent, in the time that vermicelli float, pull open in time;
5, cooling: vermicelli in pot are pulled out and spray running water and fructus hordei germinatus water, prevent that vermicelli are adhered together again, vermicelli are manually put on PPR bar after cutting off according to Len req, then vermicelli are sent into the indoor shady and cool condensation that humidity is larger, and the condensation time is more than 12 hours.If indoor humidity is inadequate, can spill on the ground a little cold water increases humidity;
6, freezing: vermicelli are placed in freezer freezing, first precooling, then slow cooling, until freeze completely.Can not abrupt temperature drop, otherwise vermicelli can be by bursting by freezing, and freezing 48 hours, temperature was at-15 ℃.Vermicelli after freezing are easy to disperse, and without drafting phenomenon, and can increase elasticity;
7, thaw and dry: vermicelli are taken out, allow it naturally thaw.Then be manually suspended to airing place natural drying to moisture≤14%.In airing, can gently rub with have gentle hands, the vermicelli of drafting are scattered completely;
8, packing warehouse-in: finished product vermicelli require artificial go-on-go packing by weight, again with sack sewing machine seal sack after weighing according to customer requirement, print the date of manufacture.Being packaged into after the assay was approved case dispatches from the factory.
Case study on implementation 2:
A kind of without alum Ipomoea batatas, purple sweet potato powder bar processing method, comprise the following steps:
1, Gorgon euryale processed is stuck with paste: Gorgon euryale is stuck with paste and dried starch particle can be melted well and is adhered rapidly, makes the powder ball of rubbing be formed with the skeleton of regularly arranged combination, strengthens biceps, unbroken noodles.Method is first to get refining purple sweet potato starch 10KG Gorgon euryale processed, starch is put into Gorgon euryale machine processed, stir, add normal temperature purified tap water, open Gorgon euryale machine processed, add cold water, then, be ready to 100 ℃ of boiling water of 7.5 times of starch weight, once suddenly pour in Gorgon euryale basin processed and rapid stirring, until Gorgon euryale paste is made in gelatinization completely;
2, closing powder carries and rubs: the Gorgon euryale making is stuck with paste to put into and rub powder basin, start mixer, add purple sweet potato starch raw material, when the water content of starch in basin stops adding dried starch 48% time, powder mixing machine forward or reverse is carried and is rubbed a period of time, is manually aided with the powder shovel that will hang over powder circumference pelvic to middle.When powder smooth surface is without pimple, tack-free, when temperature reaches 45 ℃ of left and right, pick up a cooking starch material by its free dirty one-tenth line with hand, slightly thinless with strand, lower Flow Velocity is neither fast nor slow is best;
3, vacuumize: the vacuum machine bubble of bleeding, the powder ball of rubbing is put into evacuator, take out the bubble of powder ball the inside, make powder ball structure tightr, the vermicelli produced clean even straight, without pimple, more transparent glossy degree.Leak bar moulding: the powder of rubbing is put into Lou bar machine wooden dipper leak test, open and leak bar machine, the vermicelli of the plucked of leak test being got off with basin are caught, in the time that vermicelli are completely even, basin is taken away, allow vermicelli fall into and boil in powder pot.Powder in basin can be put into rub to continue to carry in powder basin and rub.Adjust and leak bar machine powder wooden dipper, powder wooden dipper is higher, and more carefully, powder wooden dipper is lower for vermicelli, and vermicelli more slightly, make vermicelli diameter reach necessary requirement.Note in the time adding powder, keeping evenly, powder, higher than the edge of powder wooden dipper, does not reduce the vibrations of leaking bar machine as far as possible simultaneously, can keep like this vermicelli shape even straight, and thickness is consistent;
4, boil powder gelatinization: the water temperature of boiling in powder kitchen range pot is controlled to crack degree, more than 98 ℃, and often supplements and keep pot interior water surface consistent, in the time that vermicelli float, pull open in time;
5, cooling: vermicelli in pot are pulled out and spray running water and fructus hordei germinatus water, prevent that vermicelli are adhered together again, vermicelli are manually put on PPR bar after cutting off according to Len req, then vermicelli are sent into the indoor shady and cool condensation that humidity is larger, and the condensation time is more than 12 hours.If indoor humidity is inadequate, can spill on the ground a little cold water increases humidity;
6, freezing: vermicelli are placed in freezer freezing, first precooling, then slow cooling, until freeze completely.Can not abrupt temperature drop, otherwise vermicelli can be by bursting by freezing, and freezing 48 hours, temperature was at-15 ℃.Vermicelli after freezing are easy to disperse, and without drafting phenomenon, and can increase elasticity;
7, thaw and dry: vermicelli are taken out, allow it naturally thaw.Then be manually suspended to airing place natural drying to moisture≤14%.In airing, can gently rub with have gentle hands, the vermicelli of drafting are scattered completely;
8, packing warehouse-in: finished product vermicelli require artificial go-on-go packing by weight, again with sack sewing machine seal sack after weighing according to customer requirement, print the date of manufacture.Being packaged into after the assay was approved case dispatches from the factory.
Case study on implementation 3:
A kind of without alum Ipomoea batatas, purple sweet potato powder bar processing method, comprise the following steps:
1, Gorgon euryale processed is stuck with paste: Gorgon euryale is stuck with paste and dried starch particle can be melted well and is adhered rapidly, makes the powder ball of rubbing be formed with the skeleton of regularly arranged combination, strengthens biceps, unbroken noodles.Method is first to get Ipomoea batatas or purple sweet potato starch: 20KG Gorgon euryale processed, starch is put into Gorgon euryale machine processed, stir, add normal temperature purified tap water, open Gorgon euryale machine processed, add cold water, then, be ready to 100 ℃ of boiling water of 8 times of starch weight, once suddenly pour in Gorgon euryale basin processed and rapid stirring, until Gorgon euryale paste is made in gelatinization completely;
2, closing powder carries and rubs: the Gorgon euryale making is stuck with paste to put into and rub powder basin, start mixer, add Ipomoea batatas or purple sweet potato starch raw material, when the water content of starch in basin stops adding dried starch 50% time, powder mixing machine forward or reverse is carried and is rubbed a period of time, is manually aided with the powder shovel that will hang over powder circumference pelvic to middle.When powder smooth surface is without pimple, tack-free, when temperature reaches 45 ℃ of left and right, pick up a cooking starch material by its free dirty one-tenth line with hand, slightly thinless with strand, lower Flow Velocity is neither fast nor slow is best;
3, vacuumize: the vacuum machine bubble of bleeding, the powder ball of rubbing is put into evacuator, take out the bubble of powder ball the inside, make powder ball structure tightr, the vermicelli produced clean even straight, without pimple, more transparent glossy degree.Leak bar moulding: the powder of rubbing is put into Lou bar machine wooden dipper leak test, open and leak bar machine, the vermicelli of the plucked of leak test being got off with basin are caught, in the time that vermicelli are completely even, basin is taken away, allow vermicelli fall into and boil in powder pot.Powder in basin can be put into rub to continue to carry in powder basin and rub.Adjust and leak bar machine powder wooden dipper, powder wooden dipper is higher, and more carefully, powder wooden dipper is lower for vermicelli, and vermicelli more slightly, make vermicelli diameter reach necessary requirement.Note in the time adding powder, keeping evenly, powder, higher than the edge of powder wooden dipper, does not reduce the vibrations of leaking bar machine as far as possible simultaneously, can keep like this vermicelli shape even straight, and thickness is consistent;
4, boil powder gelatinization: the water temperature of boiling in powder kitchen range pot is controlled to crack degree, more than 98 ℃, and often supplements and keep pot interior water surface consistent, in the time that vermicelli float, pull open in time;
5, cooling: vermicelli in pot are pulled out and spray running water and fructus hordei germinatus water, prevent that vermicelli are adhered together again, vermicelli are manually put on PPR bar after cutting off according to Len req, then vermicelli are sent into the indoor shady and cool condensation that humidity is larger, and the condensation time is more than 12 hours.If indoor humidity is inadequate, can spill on the ground a little cold water increases humidity;
6, freezing: vermicelli are placed in freezer freezing, first precooling, then slow cooling, until freeze completely.Can not abrupt temperature drop, otherwise vermicelli can be by bursting by freezing, and freezing 48 hours, temperature was at-15 ℃.Vermicelli after freezing are easy to disperse, and without drafting phenomenon, and can increase elasticity;
7, thaw and dry: vermicelli are taken out, allow it naturally thaw.Then be manually suspended to airing place natural drying to moisture≤14%.In airing, can gently rub with have gentle hands, the vermicelli of drafting are scattered completely;
8, packing warehouse-in: finished product vermicelli require artificial go-on-go packing by weight, again with sack sewing machine seal sack after weighing according to customer requirement, print the date of manufacture.Being packaged into after the assay was approved case dispatches from the factory.
Claims (1)
1. without alum Ipomoea batatas, a purple sweet potato powder bar processing method, concrete steps are as follows:
1) Gorgon euryale processed is stuck with paste: 3.5% ~ 4% Gorgon euryale processed of getting Ipomoea batatas, purple sweet potato starch raw material weight, starch is put into Gorgon euryale machine processed, stir, add normal temperature purified tap water, open Gorgon euryale machine processed, add cold water, then, be ready to 100 ℃ of boiling water of 7 times ~ 8 times of starch weight, once suddenly pour in Gorgon euryale basin processed and rapid stirring, until Gorgon euryale paste is made in gelatinization completely;
2) closing powder carries and rubs: the Gorgon euryale making is stuck with paste to put into and rub powder basin, start mixer, add Ipomoea batatas or purple sweet potato starch raw material, rub when the water content of starch in basin stops adding dried starch, powder mixing machine forward or reverse to carry 46% ~ 50% time;
3) vacuumize: the powder ball of rubbing is put into evacuator, take out the bubble of powder ball the inside; Leak bar moulding: above-mentioned powder is put into Lou bar machine wooden dipper leak test, open and leak bar machine, allow vermicelli fall into and boil in powder pot;
4) boil powder gelatinization: the water temperature of boiling in powder kitchen range pot is controlled to crack degree, more than 98 ℃, and often supplements and keep pot interior water surface consistent, in the time that vermicelli float, pull open in time;
5) cooling: vermicelli in pot are pulled out cooling, then put into the indoor condensation that humidity is larger, the condensation time is more than 12 hours;
6) freezing: vermicelli are placed in freezer freezing, freezing 48 hours, temperature was at-15 ℃;
7) thaw and dry: vermicelli are taken out, allow it thaw, then natural drying to moisture≤14% in airing place;
8) packing warehouse-in: finished product vermicelli require artificial go-on-go packing by weight, dispatch from the factory after the assay was approved.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410147346.4A CN103907811A (en) | 2014-04-14 | 2014-04-14 | Method for processing alum-free sweet potato and purple potato vermicelli |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410147346.4A CN103907811A (en) | 2014-04-14 | 2014-04-14 | Method for processing alum-free sweet potato and purple potato vermicelli |
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| CN103907811A true CN103907811A (en) | 2014-07-09 |
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| CN201410147346.4A Pending CN103907811A (en) | 2014-04-14 | 2014-04-14 | Method for processing alum-free sweet potato and purple potato vermicelli |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104738382A (en) * | 2015-02-27 | 2015-07-01 | 河北中薯食品有限公司 | Preparation method for alum-free vermicelli |
| CN104905176A (en) * | 2015-05-15 | 2015-09-16 | 河南农业大学 | A full sweet potato noodle and a production technology thereof |
| CN106036797A (en) * | 2016-06-15 | 2016-10-26 | 曾坤亮 | Orange-flavored vermicelli |
| CN107259570A (en) * | 2017-05-25 | 2017-10-20 | 湖南小潭众康农业发展有限公司 | A kind of purple sweet potato vermicelli and preparation method thereof |
| CN109846001A (en) * | 2018-12-13 | 2019-06-07 | 张方兴 | The old starch production technology of iron rod yam |
| CN109864293A (en) * | 2017-12-01 | 2019-06-11 | 南充光友薯业有限公司 | A kind of purple sweet potato powder, preparation method thereof |
-
2014
- 2014-04-14 CN CN201410147346.4A patent/CN103907811A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104738382A (en) * | 2015-02-27 | 2015-07-01 | 河北中薯食品有限公司 | Preparation method for alum-free vermicelli |
| CN104905176A (en) * | 2015-05-15 | 2015-09-16 | 河南农业大学 | A full sweet potato noodle and a production technology thereof |
| CN104905176B (en) * | 2015-05-15 | 2018-05-25 | 河南农业大学 | A kind of full potato face of sweet potato and its production technology |
| CN106036797A (en) * | 2016-06-15 | 2016-10-26 | 曾坤亮 | Orange-flavored vermicelli |
| CN107259570A (en) * | 2017-05-25 | 2017-10-20 | 湖南小潭众康农业发展有限公司 | A kind of purple sweet potato vermicelli and preparation method thereof |
| CN109864293A (en) * | 2017-12-01 | 2019-06-11 | 南充光友薯业有限公司 | A kind of purple sweet potato powder, preparation method thereof |
| CN109846001A (en) * | 2018-12-13 | 2019-06-07 | 张方兴 | The old starch production technology of iron rod yam |
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Application publication date: 20140709 |
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