CN104012840A - Sweet potato vermicelli and production process thereof - Google Patents
Sweet potato vermicelli and production process thereof Download PDFInfo
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- CN104012840A CN104012840A CN201410230372.3A CN201410230372A CN104012840A CN 104012840 A CN104012840 A CN 104012840A CN 201410230372 A CN201410230372 A CN 201410230372A CN 104012840 A CN104012840 A CN 104012840A
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- sweet potato
- potato powder
- thickening agent
- starch
- ratio
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- MDZKJHQSJHYOHJ-LLICELPBSA-N maslinic acid Chemical compound C1[C@@H](O)[C@H](O)C(C)(C)[C@@H]2CC[C@@]3(C)[C@]4(C)CC[C@@]5(C(O)=O)CCC(C)(C)C[C@H]5C4=CC[C@@H]3[C@]21C MDZKJHQSJHYOHJ-LLICELPBSA-N 0.000 description 1
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- 210000004400 mucous membrane Anatomy 0.000 description 1
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- 235000001968 nicotinic acid Nutrition 0.000 description 1
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- 239000011664 nicotinic acid Substances 0.000 description 1
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- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- MBWXNTAXLNYFJB-NKFFZRIASA-N phylloquinone Chemical compound C1=CC=C2C(=O)C(C/C=C(C)/CCC[C@H](C)CCC[C@H](C)CCCC(C)C)=C(C)C(=O)C2=C1 MBWXNTAXLNYFJB-NKFFZRIASA-N 0.000 description 1
- SHUZOJHMOBOZST-UHFFFAOYSA-N phylloquinone Natural products CC(C)CCCCC(C)CCC(C)CCCC(=CCC1=C(C)C(=O)c2ccccc2C1=O)C SHUZOJHMOBOZST-UHFFFAOYSA-N 0.000 description 1
- 235000019175 phylloquinone Nutrition 0.000 description 1
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Classifications
-
- 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
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention discloses a sweet potato vermicelli and a production process thereof. The sweet potato vermicelli is made from sweet potato starch, herbal extracts, salt and a composite thickening agent. Wherein the composite thickening agent comprises konjac mannan, pullulan polysaccharide and hydroxypropyl distarch phosphate; and the herbal extracts are mixed aqueous extracts of cabbage, hawthorn, red date, common yam rhizome and poria. The production process is as follows: all raw materials are uniformly mixed, added with water and mixed into a composite wet starch with a water content of 40 to 60%; then the composite wet starch is subjected to extruding, ripening, naturally cooling, aging, freezing and drying to obtain the sweet potato vermicelli. The sweet potato vermicelli in the present invention is very rich in nutrients such as dietary fiber, amino acids and vitamins, and also has functions of regulating gastric acid secretion, enhancing gastrointestinal motility and enhancing gastrointestinal digestive function.
Description
Technical field
The invention belongs to food processing technology field, relate generally to a kind of sweet potato powder and manufacture craft thereof.
Background technology
Ipomoea batatas, be rich in the needed by human nutrition such as five cereals and fruit and vegetable, that grain, fruit dual-purpose are mended food, through scientific research, learn, its every 500 grams can heat production can approximately contain protein 11 .5 gram by 635 cards, separately containing niacin, and linoleic acid, contain 0.5 milligram of carrotene and vitamin C, B1, B2 etc., wherein the high rice of vitamin is several times.These nutrition are beneficial to treatment heart and lung diseases.Ipomoea batatas is also containing enriching lysine and dietary fiber, and its dietary fiber stimulates intestines peristalsis, is beneficial to and alleviates the dry constipation of intestines.It,, from being alkalescence, can make acid-base neutralization with the acid food such as meat albumen with eating, and it is fatty only 0.2%, is 1/4 of rice, wheat, is again the diet food of preserving youthful looks.Expert also finds that Ipomoea batatas contains emasculation ketone material, is beneficial to cancer preventing and treating.The health care that Ancient Chinese doctor firmly believes Ipomoea batatas is worth, < < Compendium of Materia Medica > > carries: Ipomoea batatas has " qi-restoratives gas, beneficial strength, strengthening the spleen and stomach, strong kidney yin " function, and that eats makes the few disease of people long-lived.Because Ipomoea batatas moisture is high, not resistance to storage, therefore, is processed into sweet potato powder and not only can extends its shelf-life, and can also greatly improve its added value.Existing sweet potato powder taste is single, and does not possess health-care efficacy.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of sweet potato powder and manufacture craft thereof that regulates functions of intestines and stomach that have.
Technical scheme provided by the invention is a kind of sweet potato powder, and it comprises the component of following weight portion: 90～96 parts of starch from sweet potato, 3～5 parts of Chinese medical extracts, 0.5～1.2 part of salt, 0.3～0.6 part of composite thickening agent;
Described composite thickening agent is comprised of konjacmannan, pulullan polysaccharide, hydroxypropyl PASELLI EASYGEL, and its weight ratio is 1～3:1～3:6～10.
The preparation method of described Chinese medical extract is as follows: by wild cabbage, hawthorn, red date, Chinese yam and Poria cocos, being that 3～5:1～3:1～3:1～3:1～3 are mixed by weight pulverizes, the ratio that is 1:5～15 in solid-liquid ratio is toward boiling 1～3h in mixture, filter, filtrate is Chinese medical extract.
As preferably, the weight ratio of wild cabbage, hawthorn, red date, Chinese yam and Poria cocos is 4:1:1:2:1.
As preferably, the weight ratio of konjacmannan, pulullan polysaccharide, hydroxypropyl PASELLI EASYGEL is 3:3:8.
The present invention also provides the manufacture craft of above-mentioned sweet potato powder, comprises the following steps:
1) each raw material of formula ratio is mixed, Jia Shui is 40～60% mixing wet starch with becoming moisture content;
2) will mix wet starch squeezing, maturing at 130～170 ℃, obtain bean vermicelli;
3) bean vermicelli is naturally cooled to room temperature, aging 8～10h at 0～4 ℃, then be cooled at-2～-10 ℃ and freeze 8～10h, at 40～60 ℃, dry, be sweet potato powder.
Step 1) in, and the temperature of face institute water is 40～50 ℃.
Step 3), in, the moisture content of sweet potato powder is 10～20%.
In hawthorn, contain multivitamin, tartaric acid, citric acid, crataegolic acid, malic acid, also contain the mineral matters such as abundant carbohydrate, the tired material of flavones and calcium, phosphorus, iron, contained lipolytic enzyme can promote the digestion of fat food, in addition, hawthorn also has the function that promotes gastric secretion stomach endoenzyme element.
Red date contains the several mineral materials such as protein, fat, carbohydrate, organic acid, vitamin A, vitamin C and calcium, iron, has the effect of good strengthening spleen and nourishing stomach.
Poria cocos, contains the nutritional labelings such as pachymaran, glucose, protein, amino acid, organic acid, fat, lecithin, adenine, choline, ergosterol, plurality of enzymes and sylvite, has bowl spares invigorating the spleen effect.
Wild cabbage, is the annual of Cruciferae Btassica or 2 years raw herbaceous plant, and the phytomenadione that it is contained and vitamin can not only resist stomach ulcer, protection renovating tummy mucous membrane tissue, can also keep stomach cell to enliven vigorous, reduce the probability of pathology.
Chinese yam, claims again Chinese yam, contains the materials such as amylase, polyphenol oxidase, is conducive to taste digestion and absorption function, is the product of the medicine-food two-purpose of flat tonifying spleen and stomach simply.
Sweet potato powder of the present invention is Ipomoea batatas and hawthorn, wild cabbage, Chinese yam, red date and hawthorn compatibility, can play the secretion that regulates hydrochloric acid in gastric juice, and strengthening gastrointestinal peristalsis strengthens the digestive function of stomach, has the effect of fine adjusting functions of intestines and stomach.This product is rich in dietary fiber, amino acid, vitamin and mineral matter simultaneously, and nutrition is extremely abundant, and mouthfeel is good, chews strength, boils for a long time not rotten.
The specific embodiment
The present invention is further elaborated for following specific embodiment, but not as a limitation of the invention.
Embodiment 1
1) by wild cabbage, hawthorn, red date, Chinese yam and Poria cocos by weight pulverizing for 3:1:1:1:1 is mixed, the ratio that is 1:5 in solid-liquid ratio is toward boiling 1h in mixture, filtration, filtrate is Chinese medical extract.
2) by weight for 1:1:6 takes konjacmannan, pulullan polysaccharide, hydroxypropyl PASELLI EASYGEL, mix, be composite thickening agent.
3) take starch from sweet potato 90kg, Chinese medical extract 3kg, salt 0.5kg, composite thickening agent 0.3kg, mix, the warm water that adds 40 ℃ is 40% mixing wet starch with becoming moisture content.
4) will mix wet starch squeezing, maturing at 130 ℃, obtain bean vermicelli.
5) bean vermicelli is naturally cooled to room temperature, aging 8h at 0 ℃, then be cooled at-2 ℃ and freeze 8h, at 40 ℃, dry to moisture content be 10%, be sweet potato powder.
Embodiment 2
1) by wild cabbage, hawthorn, red date, Chinese yam and Poria cocos by weight pulverizing for 5:3:3:3:3 is mixed, the ratio that is 1:15 in solid-liquid ratio is toward boiling 3h in mixture, filtration, filtrate is Chinese medical extract;
2) by weight for 3:3:10 takes konjacmannan, pulullan polysaccharide, hydroxypropyl PASELLI EASYGEL, mix, be composite thickening agent.
3) take starch from sweet potato 96kg, Chinese medical extract 5kg, salt 1.2kg, composite thickening agent 0.6kg, mix, the warm water that adds 40 ℃ is 40% mixing wet starch with becoming moisture content.
4) will mix wet starch squeezing, maturing at 170 ℃, obtain bean vermicelli.
5) bean vermicelli is naturally cooled to room temperature, aging 10h at 4 ℃, then be cooled at-10 ℃ and freeze 10h, at 60 ℃, dry to moisture content be 20%, be sweet potato powder.
Embodiment 3
1) by wild cabbage, hawthorn, red date, Chinese yam and Poria cocos by weight pulverizing for 4:1:1:2:1 is mixed, the ratio that is 1:10 in solid-liquid ratio is toward boiling 2h in mixture, filtration, filtrate is Chinese medical extract.
2) by weight for 3:3:8 takes konjacmannan, pulullan polysaccharide, hydroxypropyl PASELLI EASYGEL, mix, be composite thickening agent.
3) take starch from sweet potato 92kg, Chinese medical extract 4kg, salt 0.8kg, composite thickening agent 0.5kg, mix, the warm water that adds 45 ℃ is 40～60% mixing wet starch with becoming moisture content.
4) will mix wet starch squeezing, maturing at 150 ℃, obtain bean vermicelli.
5) bean vermicelli is naturally cooled to room temperature, aging 9h at 4 ℃, then be cooled at-8 ℃ and freeze 9h, at 50 ℃, dry to moisture content be 15%, be sweet potato powder.
Embodiment 4
1) by wild cabbage, hawthorn, red date, Chinese yam and Poria cocos by weight pulverizing for 5:1:3:1:3 is mixed, the ratio that is 1:10 in solid-liquid ratio is toward boiling 2h in mixture, filtration, filtrate is Chinese medical extract.
2) by weight for 1:3:6 takes konjacmannan, pulullan polysaccharide, hydroxypropyl PASELLI EASYGEL, mix, be composite thickening agent.
3) take starch from sweet potato 90kg, Chinese medical extract 5kg, salt 0.5kg, composite thickening agent 0.6kg, mix, the warm water that adds 40 ℃ is 60% mixing wet starch with becoming moisture content.
4) will mix wet starch squeezing, maturing at 130 ℃, obtain bean vermicelli;
5) bean vermicelli is naturally cooled to room temperature, aging 8h at 4 ℃, then be cooled at-10 ℃ and freeze 8h, at 60 ℃, dry to moisture content be 10%, be sweet potato powder.
Claims (6)
1. a sweet potato powder, is characterized in that: it comprises the component of following weight portion: 90～96 parts of starch from sweet potato, 3～5 parts of Chinese medical extracts, 0.5～1.2 part of salt, 0.3～0.6 part of composite thickening agent;
Described composite thickening agent is comprised of konjacmannan, pulullan polysaccharide, hydroxypropyl PASELLI EASYGEL, and its weight ratio is 1～3:1～3:6～10.
The preparation method of described Chinese medical extract is as follows: by wild cabbage, hawthorn, red date, Chinese yam and Poria cocos, being that 3～5:1～3:1～3:1～3:1～3 are mixed by weight pulverizes, the ratio that is 1:5～15 in solid-liquid ratio is toward boiling 1～3h in mixture, filter, filtrate is Chinese medical extract.
2. sweet potato powder according to claim 1, is characterized in that: the weight ratio of wild cabbage, hawthorn, red date, Chinese yam and Poria cocos is 4:1:1:2:1.
3. sweet potato powder according to claim 1, is characterized in that: the weight ratio of konjacmannan, pulullan polysaccharide, hydroxypropyl PASELLI EASYGEL is 3:3:8.
4. the manufacture craft of sweet potato powder described in any one in claim 1～3, is characterized in that: comprise the following steps:
1) each raw material of formula ratio is mixed, Jia Shui is 40～60% mixing wet starch with becoming moisture content;
2) will mix wet starch squeezing, maturing at 130～170 ℃, obtain bean vermicelli;
3) bean vermicelli is naturally cooled to room temperature, aging 8～10h at 0～4 ℃, then be cooled at-2～-10 ℃ and freeze 8～10h, at 40～60 ℃, dry, be sweet potato powder.
5. the manufacture craft of sweet potato powder according to claim 4, is characterized in that: the moisture content of described sweet potato powder is 10～20%.
6. the manufacture craft of sweet potato powder according to claim 4, is characterized in that: the temperature of water is 40～50 ℃.
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| CN201410230372.3A CN104012840A (en) | 2014-05-28 | 2014-05-28 | Sweet potato vermicelli and production process thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104397627A (en) * | 2014-12-25 | 2015-03-11 | 吴凰 | Digestion-improving healthcare sweet potato slices rich in sweet potato leaves and processing method thereof |
| CN104431884A (en) * | 2014-12-25 | 2015-03-25 | 吴凰 | Dried sweet potatoes for helping digestion and protecting health and preparation method of dried sweet potatoes |
| CN105146266A (en) * | 2015-08-17 | 2015-12-16 | 高锋 | Liver tonifying and alcoholism relieving bean vermicelli and preparation method thereof |
| CN105919053A (en) * | 2016-04-25 | 2016-09-07 | 贵州省印江县依仁食品有限公司 | Health-care sweet potato vermicelli and preparation method thereof |
| CN107951001A (en) * | 2017-12-20 | 2018-04-24 | 湖南有吉食品有限公司 | A kind of sweet potato flour producing process of raciness mouthfeel |
| CN108094971A (en) * | 2017-12-20 | 2018-06-01 | 湖南有吉食品有限公司 | A kind of sweet potato flour producing process |
| CN108157936A (en) * | 2017-12-20 | 2018-06-15 | 湖南有吉食品有限公司 | A kind of sweet potato flour producing process of more taste high nutritions |
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| CN102640910A (en) * | 2012-05-21 | 2012-08-22 | 张家界丝丝湘食品有限公司 | Eucommia sweet potato powder and preparation method thereof |
| CN103445070A (en) * | 2013-07-17 | 2013-12-18 | 当涂县黄池蔬菜产销专业合作社 | Ormosia noodle containing red date |
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| CN101011169A (en) * | 2007-02-13 | 2007-08-08 | 黄绍敏 | Making method of noodle made of vegetable and sweet potato |
| CN102342408A (en) * | 2011-10-07 | 2012-02-08 | 徐慧敏 | Rhizoma smilacis glabrae vermicelli |
| CN102640910A (en) * | 2012-05-21 | 2012-08-22 | 张家界丝丝湘食品有限公司 | Eucommia sweet potato powder and preparation method thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104397627A (en) * | 2014-12-25 | 2015-03-11 | 吴凰 | Digestion-improving healthcare sweet potato slices rich in sweet potato leaves and processing method thereof |
| CN104431884A (en) * | 2014-12-25 | 2015-03-25 | 吴凰 | Dried sweet potatoes for helping digestion and protecting health and preparation method of dried sweet potatoes |
| CN105146266A (en) * | 2015-08-17 | 2015-12-16 | 高锋 | Liver tonifying and alcoholism relieving bean vermicelli and preparation method thereof |
| CN105919053A (en) * | 2016-04-25 | 2016-09-07 | 贵州省印江县依仁食品有限公司 | Health-care sweet potato vermicelli and preparation method thereof |
| CN107951001A (en) * | 2017-12-20 | 2018-04-24 | 湖南有吉食品有限公司 | A kind of sweet potato flour producing process of raciness mouthfeel |
| CN108094971A (en) * | 2017-12-20 | 2018-06-01 | 湖南有吉食品有限公司 | A kind of sweet potato flour producing process |
| CN108157936A (en) * | 2017-12-20 | 2018-06-15 | 湖南有吉食品有限公司 | A kind of sweet potato flour producing process of more taste high nutritions |
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Application publication date: 20140903 |