CN104256247A - Non-alum spinach vermicelli and preparation method thereof - Google Patents
Non-alum spinach vermicelli and preparation method thereof Download PDFInfo
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- CN104256247A CN104256247A CN201410368817.4A CN201410368817A CN104256247A CN 104256247 A CN104256247 A CN 104256247A CN 201410368817 A CN201410368817 A CN 201410368817A CN 104256247 A CN104256247 A CN 104256247A
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- 229920001495 poly(sodium acrylate) polymer Polymers 0.000 description 1
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- 150000003839 salts Chemical class 0.000 description 1
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- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
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- 239000007858 starting material Substances 0.000 description 1
- GMMAPXRGRVJYJY-UHFFFAOYSA-J tetrasodium 4-acetamido-5-hydroxy-6-[[7-sulfonato-4-[(4-sulfonatophenyl)diazenyl]naphthalen-1-yl]diazenyl]naphthalene-1,7-disulfonate Chemical compound [Na+].[Na+].[Na+].[Na+].OC1=C2C(NC(=O)C)=CC=C(S([O-])(=O)=O)C2=CC(S([O-])(=O)=O)=C1N=NC(C1=CC(=CC=C11)S([O-])(=O)=O)=CC=C1N=NC1=CC=C(S([O-])(=O)=O)C=C1 GMMAPXRGRVJYJY-UHFFFAOYSA-J 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
-
- 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
-
- 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
- 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
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to a non-alum spinach vermicelli, and a preparation method thereof. The vermicelli comprises the following ingredients in parts by weight: sweet potato starch 69-97.5, pea starch 1.5-30, konjac flour 1-4 and spinach juice 10-30. The sweet potato starch and the pea starch are subjected to sour slurry pretreatment to purify and remove impurities, wherein the sour slurry is formed by fermenting supernatant of the pea starch slurry. The ingredients fully cooperate with each other, and alum, chewiness fortifier and phosphate are not necessary, so as to obtain the high-quality vermicelli which does not easily break and cause mushy state and is highly chewable, boiling-resistant, good in viscous elasticity, compact, delicate in taste and smooth in appearance. Moreover the ingredients are cheap and easily available. The addition of the spinach juice enriches the color and flavor of the vermicelli, and the nutrition value of the vermicelli is improved.
Description
Technical field
The present invention relates to the production of bean vermicelli, be specifically related to a kind of vegetables without alum flour silk and preparation method thereof.
Background technology
Bean vermicelli is a kind of traditional food, and bean vermicelli is the earliest recorded from the Important Arts for the People's Welfare becoming book the Northern Wei Dynasty, has the history of more than 1400 year in China at least.The raw material of tradition glass noodle processing has the bean starch such as mung bean, broad bean, pea, such as famous Longkou bean vermicelli, and it take mung bean as primary raw material, and the bean vermicelli of production is pure white, transparent, toughness strong, and lower pan boiling dozens of minutes also can not stick with paste soup, is loved by the people.
But, bean starch resource is few, price is high, people also produce bean vermicelli with other various lots of Cereal starch (as cornstarch) and potato starch (as sweet potato), because the amylose total amount of these starch is lower, and water-insoluble amylose content is also lower, causes its product to boil loss greatly, tensile strength, resistant to shearing intensity are little, and boiling fastness is poor.Therefore, in the process for raw material production bean vermicelli with Cereal starch and potato starch, alum is usually added as increasing muscle, anti-blocking agent, to strengthen toughness and the boiling fastness of bean vermicelli.But, containing harmful aluminium ion in alum, long-term edible containing aluminum ions bean vermicelli, to human health, the thinking of people and intelligence can be caused to reduce, be losing one's memory, easily cause early ageing, senile dementia, pregnant woman alum is excessive, also can affect Fetal Brain and grow.The World Health Organization has formally been defined as food contaminant aluminium in 1989 and has required to be controlled, and China has also put into effect relevant criterion already.
Chinese patent literature CN102960606 discloses a kind of without alum flour silk and preparation method thereof, this bean vermicelli is made up of compound gluten fortifier, composite phosphate, converted starch, starch, water, and compound gluten fortifier is wherein mixed by dietary alkali, edible salt, sodium carbonate, sodium acid carbonate, konjaku powder, fluffy ash, Sodium Polyacrylate.Although this technical scheme reaches the object of preparation without alum flour silk, still with the addition of the materials such as special gluten fortifier, phosphate, operate more complicated, the kind of starch does not expand to potato starch cheap and easy to get yet.
In addition, filtration, the clean-up effect of existing bean vermicelli production technology are poor, impurity content is higher, the color and luster of bean vermicelli is bad, need to use the secondary colour such as brightening agent or brilliant black, light blue, sunset yellow usually to beautify the outward appearance of bean vermicelli, containing sulfur dioxide in brightening agent, harmful, and synthetic dyestuff forbids the production for bean vermicelli especially.Tradition bean vermicelli taste is single, and trophic component is also more single, gradually can not meet the demand of people.
Summary of the invention
In view of this, the invention provides that a kind of cheaper starting materials is easy to get, quality better without alum spinach vermicelli.
For achieving the above object, technical scheme of the present invention is:
A kind of without alum spinach vermicelli, be made up of the raw material of following weight proportion: starch from sweet potato 69-97.5 part, pea starch 1.5-30 part, konjaku powder 1-4 part, spinach Normal juice 10-30 part; Before powder process silk, described starch from sweet potato and pea starch are through wintercherry pretreatment with clarification, and described wintercherry is obtained through fermentation by the supernatant of pea starch slurries; Described wintercherry pretreatment comprises the following steps: starch from sweet potato and the pea starch of getting described weight proportion, add water, add wintercherry, be stirred into slurries, stratification, and getting bottom sediment layer is starch from sweet potato and pea starch.
Wherein, the weight of described starch from sweet potato, pea starch and konjaku powder is in dry powder.In this composition of raw materials without alum spinach vermicelli, use starch from sweet potato is primary raw material, coordinate the use of the konjaku powder of a small amount of pea starch and less amount, under three's synergy, without the need to adding the materials such as alum, gluten fortifier, phosphate, can prepare that unbroken noodles, chewiness, resistant to cook non muddy soup, viscoplasticity are good, the high-quality bean vermicelli of consolidation.Thus, avoid the interpolation of harmful substance, and fill and employ this raw material cheap and easy to get of starch from sweet potato, cost is low, is easy to produce, and has wide market.The wherein interpolation of spinach juice, because spinach contains abundant vitamin (Vc Ve Va), carrotene, protein, and iron, calcium, phosphorus, etc. the trace element of mineral matter and needed by human body, improve the nutritive value of bean vermicelli, but also make bean vermicelli color emerald green and there is the fragrant of spinach, enrich color and the taste of bean vermicelli.
The supernatant fermentation of described pea starch slurries, is sealed by supernatant, and takes the operation preventing miscellaneous bacteria from producing necessary in prior art, at room temperature obtain wintercherry after spontaneous fermentation; Preferably, fermentation time is more than 3 days.In described wintercherry pretreatment, owing to processing the mixed serum of starch from sweet potato and pea starch simultaneously, wintercherry, between starch from sweet potato and pea starch exist synergy, the impurity in starch can be made better to separate in the washing precipitation of wintercherry, the starch that final purification is obtained is finer and smoother, fair and clear, and improves starch viscosity, makes the bean vermicelli mouthfeel finally made finer and smoother, outward appearance is more moist, also more resistant to cook, chewiness.
Further, describedly to make without the raw material of alum spinach vermicelli by following weight proportion: starch from sweet potato 80-90 part, pea starch 10-20 part, konjaku powder 2-3 part, spinach Normal juice 15-20 part.
Further, described wintercherry pretreatment concrete operations are: get the good starch from sweet potato of pretreatment and pea starch by described weight proportion, add water, add wintercherry, be stirred into slurries, leave standstill the little layered of 3-4, layering is followed successively by from top to bottom: supernatant layer, impurity layer, stratum granulosum; Get stratum granulosum to add water again, be stirred into slurries, leave standstill the little layered of 16-18, layering is followed successively by from top to bottom: supernatant layer, impurity layer, stratum granulosum, gets bottom stratum granulosum powder process silk.
Further, before powder process silk, described spinach Normal juice have passed through dezymotize, except puckery process, concrete operations are: be separated in the spinach juice that obtains to squeezing the juice and add the sodium bicarbonate of spinach juice weight 0.5%-2% and the white wine of spinach juice weight 2%-5%, mix, then in 20-50 DEG C of insulation 30-60 minute.
The present invention also provides a kind of above-mentioned preparation method without alum spinach vermicelli, and the method fully eliminates the impurity in starch, and powdery-truit disease is good.
Without a preparation method for alum spinach vermicelli, described spinach vermicelli is made up of the raw material of following weight proportion: starch from sweet potato 69-97.5 part, pea starch 1.5-30 part, konjaku powder 1-4 part, spinach Normal juice 10-30 part; Its preparation comprises the following steps:
A, pretreatment of raw material: get Ipomoea batatas and prepare starch from sweet potato, get pea and prepare pea starch, gets spinach and prepare spinach Normal juice, for subsequent use;
B, wintercherry pretreatment: get the good starch from sweet potato of pretreatment and pea starch by described weight proportion, add water, add wintercherry, be stirred into slurries, stratification, getting bottom sediment layer is starch from sweet potato and pea starch; Described wintercherry is obtained through fermentation by the supernatant of pea starch slurries;
C, glass noodle processing: konjaku powder and the spinach Normal juice of getting formula ratio, mix with the pretreated starch from sweet potato of step B wintercherry and pea starch, be processed into bean vermicelli, obtain spinach vermicelli.
The weight of the starch from sweet potato of above-mentioned use, pea starch and konjaku powder is in dry powder.
In described steps A, the preparation of starch from sweet potato comprises from front to back washes potato, pulverizing, thick mistake, the smart step crossing, remove sand and remove bloom; The described step except bloom is by device processes farinaceous size, to remove the impurity such as protein, fat, crude fibre in slurries.Preferably, the described equipment except bloom is disk centrifuge.Operationally, motion is reached transverse axis by the centrifugal clutch of support to disk centrifuge by motor, reaches driven gear by the travelling gear on transverse axis, and the drive plate through being loaded on vertical shaft lower end makes rotary drum High Rotation Speed together with vertical shaft.In this process, stoste (Crude starch slurry) enters rotary drum by being pumped to feed pipe, distributed by video disc shelf and enter separated region, under the effect of centrifugal force field, make the heavy phase of different specific weight in stoste, gently carry out rapid subsidence, separation mutually, heavy phase component (starch) is wherein discharged from nozzle with liquid stream, and light phase component materials such as () albumen, fat and crude fibres is then upwards discharged by centripetal discharge pump with liquid stream.In order to wash heavy phase component (starch), equipment is also provided with internal type rinse-system, and the washings of the outer low pressure of machine, through delivering to nozzle place through hollow vertical shaft after flushing water pump pressurization in machine, can obtain high displacement washing effect.Further, for making starch from sweet potato finer and smoother, except the farinaceous size after bloom reenters pond cleaning, precipitation, and successively with 80 orders and 200 object screen filtration.
In described steps A, the preparation of pea starch comprises screening impurity elimination from front to back, immersion, blowing draining, screenings are separated, mill screening is from the step of filtering with essence.Described soaking step, not only make pea expand and be easy to making beating, after soaking for a long time, also produce fermentation, lactic acid bacteria wherein makes the protein nethike embrane in pea break, and starch granules can dissociate out fully, thus adds the recovery rate of starch.Soak time environmentally variations in temperature adjusts, and temperature is higher, and soak time is shorter; Preferably, summer is 1-2 days, and winter is 3-4 days.Further, for making pea starch finer and smoother, the farinaceous size obtained reentrant pond cleaning, precipitation, and successively with 80 orders and 200 object screen filtration.
In described steps A, the preparation of spinach Normal juice comprise from front to back pluck dish, (immersion makes spinach more easy cleaning in immersion, and destroy some organized enzymes, soak time is as 10-15 minute), elutriation, drainage, separation of squeezing the juice (comprise the operation of coarse filtration after squeezing the juice, as cross 140 mesh sieves), heating and the step of filtering.Described heating adds the sodium bicarbonate (sodium acid carbonate) of spinach juice weight 0.5%-2% and the white wine (ethanol) of spinach juice weight 2%-5% in the spinach juice being first separated obtaining to squeezing the juice, and mixes, then in 20-50 DEG C of insulation 30-60 minute.Conventionally prepare in the process of spinach vermicelli, found such Railway Project: first, spinach juice directly mixes with starch, because the distinctive one-tenth of spinach is grouped into, is often difficult to mix; Secondly, the enzyme containing various active in spinach juice, after directly mixing with starch, the green of script can deepen gradually, dimmed, and mouthfeel is not good enough; Again, spinach contains a kind of distinctive astringent taste, and its main component is oxalic acid, directly uses spinach juice, can astringent taste be taken in bean vermicelli, becomes the principal element destroying bean vermicelli mouthfeel.In general culinary art, people adopt the mode slightly boiling and add in water sodium bicarbonate to remove astringent taste, but it is dimmed that high temperature can make the green of spinach juice deepen, also can make a large amount of nutrient loss, and the object fully removing astringent taste will be reached, the consumption of sodium bicarbonate is very large, although the spinach juice be disposed eliminates astringent taste, turn increases a kind of tart flavour.After conbined usage sodium bicarbonate of the present invention and white wine, greatly reduce the use amount of sodium bicarbonate, do not need high temperature to boil, the object removing astringent taste and enzyme can be reached simultaneously, and still maintain the green of spinach juice.While hot the spinach juice after heating is added in starch and carry out conjunction powder, can mix easily, starch is painted evenly, and possesses the fragrant of spinach, without other peculiar smell.Further, for making the bean vermicelli of preparation finer and smoother, spinach juice is successively with 200 orders and 250 object screen filtration.
In described step B, the supernatant fermentation of described pea starch slurries, is sealed by supernatant, and takes the operation preventing miscellaneous bacteria from producing necessary in prior art, at room temperature obtain wintercherry after spontaneous fermentation; Preferably, fermentation time is more than 3 days.In the pretreated operation of described wintercherry, owing to carrying out the mixed serum of starch from sweet potato and pea starch simultaneously, wintercherry, between starch from sweet potato and pea starch exist synergy, the impurity in starch can be made better to separate in the washing precipitation of wintercherry, the starch that final purification is obtained is finer and smoother, fair and clear, and improves starch viscosity, makes the bean vermicelli mouthfeel finally made finer and smoother, outward appearance is more moist, also more resistant to cook, chewiness.
Further, in described step B, wintercherry pretreatment concrete operations are preferably: get the good starch from sweet potato of pretreatment and pea starch by described weight proportion, add water, add wintercherry, be stirred into slurries, leave standstill the little layered of 3-4, layering is followed successively by from top to bottom: supernatant layer, impurity layer, stratum granulosum; Get stratum granulosum to add water again, be stirred into slurries, leave standstill the little layered of 16-18, layering is followed successively by from top to bottom: supernatant layer, impurity layer, stratum granulosum, gets bottom stratum granulosum, for subsequent use.Described impurity layer is mainly the impurity such as protein, fat, crude fibre residual in starch material, and these impurity combined influences the outward appearance, toughness, viscoplasticity, mouthfeel, boiling fastness etc. of finally preparing bean vermicelli.When point getting bottom stratum granulosum, first extraction supernatant layer is for subsequent use, then skims impurity layer and discard, and last extraction stratum granulosum is for subsequent use.Owing to containing wintercherry in the supernatant layer of extraction, then carry out certain sealing placement fermentation, can be used as again wintercherry and be cycled to used in the wintercherry pre-treatment step of next round.And due to supernatant be the supernatant of starch from sweet potato and pea starch simultaneously, under synergy, the wintercherry recycled like this shows better effect in the separation of impurity.Therefore, preferably, in described wintercherry preprocessing process, the supernatant of layering extraction is cycled to used in the wintercherry pretreatment operation in lower whorl production as wintercherry.
Further, in described step B, when environment temperature is lower than 10 DEG C, wintercherry consumption is 3-5 times of starch from sweet potato and pea starch gross weight; When environment temperature is 10-30 DEG C, wintercherry consumption is 2-3 times of starch from sweet potato and pea starch gross weight; When environment temperature is greater than 30 DEG C, wintercherry consumption is 0.5-2 times of starch from sweet potato and pea starch gross weight.About starch consumption, wintercherry consumption and environment temperature, general principle is: temperature is higher, and wintercherry consumption is fewer.The consumption of water in described step B, is advisable with the uniform slurries of Starch formation, when wintercherry consumption is many, and the corresponding minimizing of consumption of water.
After getting out bean vermicelli raw material according to the method described above, according to step from front to back, through and powder stirs, vacuumizes, bean vermicelli (bar) is shaping, slaking, cooling, slitting, freezing, open powder whole piece, low temperature drying (temperature 10-35 DEG C, humidity 50%-90%), receive powder, cut powder, select powder, pack, go out the steps such as finished product, namely obtain finished product without alum spinach vermicelli.
In addition, the present invention also provides a kind of wintercherry preparing without the application in alum spinach vermicelli: described spinach vermicelli is made up of the raw material of following weight proportion: starch from sweet potato 69-97.5 part, pea starch 1.5-30 part, konjaku powder 1-4 part, spinach Normal juice 10-30 part; Described wintercherry is obtained through fermentation by the supernatant of pea starch slurries, before preparing bean vermicelli, carries out rinsing, to remove impurity with the mixed serum of wintercherry to starch from sweet potato and pea starch.Described rinsing i.e. farinaceous size mix postprecipitation with wintercherry, then remove the operation of impurity and supernatant.This application has given full play to the removal of impurities effect of wintercherry in starch process, uses the starch after its process, and according to the spinach vermicelli that the proportioning of aforementioned base materials obtains, unbroken noodles, smooth chewiness, resistant to cook non muddy soup, viscoplasticity is good, consolidation, delicate mouthfeel, appearance luster is gentle, fine and smooth.Therefore, when the starch from sweet potato that main use is cheap and easy to get, achieve the object preparing bean vermicelli without alum, and bean vermicelli indices is all excellent.
advantageous Effects of the present invention is:
The composition of raw materials composition of the comprehensive bean vermicelli of the present invention, and special wintercherry treatment process in bean vermicelli preparation, fully play the synergy between raw material, without the need to adding the materials such as alum, gluten fortifier, phosphate, unbroken noodles, chewiness, resistant to cook non muddy soup, viscoplasticity are good, consolidation, delicate mouthfeel, outward appearance are moist high-quality bean vermicelli can be prepared.Thus, avoid the interpolation of harmful substance, and fully employ this raw material cheap and easy to get of starch from sweet potato, cost is low, is easy to produce, and has wide market.And the wherein interpolation of spinach juice and treatment process thereof, effectively eliminate the astringent taste of spinach and the interference of enzyme, make last obtained bean vermicelli color emerald green and there is the fragrant of spinach, enriched color and the taste of bean vermicelli, also improved the nutritive value of bean vermicelli.
Detailed description of the invention
Below will be described in detail the preferred embodiments of the present invention, the experimental technique of unreceipted actual conditions in embodiment, conveniently the preparation method of bean vermicelli carries out; Following examples completed in summer.
embodiment 1
(1) preparation of starch from sweet potato
Get Ipomoea batatas, carry out successively by following processing step: wash potato → pulverizing → thick mistake → smart mistake → remove sand → except bloom is (with disk centrifuge process farinaceous size, collect heavy phase component (starch), discard light phase component materials such as () albumen, fat and crude fibres) → filter that (first 80 mesh sieves, 200 mesh screen again) → entering pond precipitates to obtain starch from sweet potato, for subsequent use.
(2) preparation of pea starch
Get pea, carry out successively by following processing step: screening impurity elimination → immersions (1.5 days) → blowing draining → screenings is separated → mill screening from → (first 80 mesh sieves 200 mesh screen again) → entering pond precipitates to obtain pea starch, for subsequent use in essence filter.
(3) preparation of spinach Normal juice
Get spinach, carry out successively by following processing step: pluck dish → immersion (10-15 minute) → elutriation → drainage → separation (coarse filtration of squeezing the juice, cross 140 mesh sieves) (elder generation adds the sodium bicarbonate (sodium acid carbonate) of spinach juice weight 0.5% and the white wine (ethanol) of spinach juice weight 5% in spinach juice in → heating, mix, again in 20-50 DEG C of insulation 45 minutes) → filter (first 200 mesh sieves, 250 mesh screen again) → spinach Normal juice, for subsequent use.
(4) preparation of wintercherry
Get the supernatant of pea starch slurries in step (2), sterilization, sealing, at room temperature spontaneous fermentation 3.5 days, obtains wintercherry.
(5) wintercherry pretreatment
Get starch from sweet potato 97.5 parts and pea starch 1.5 parts (in dry powder), add water 100 parts, add wintercherry 200 parts, be stirred into slurries, leave standstill 3.5 little layereds, layering is followed successively by from top to bottom: supernatant layer, impurity layer, stratum granulosum; Get stratum granulosum to add water again, be stirred into slurries, leave standstill 16.5 little layereds, layering is followed successively by from top to bottom: supernatant layer, impurity layer, stratum granulosum, gets bottom stratum granulosum, obtains the starch from sweet potato of purifying and the mixture of pea starch, for subsequent use.
(6) glass noodle processing
Get 99 parts, the mixture of the starch from sweet potato after wintercherry process and pea starch (in dry powder, starch from sweet potato is 97.5 parts, pea starch is 1.5 parts), konjaku powder 4 parts, spinach Normal juice 25 parts, carry out successively by following processing step: stir with powder → vacuumize → bean vermicelli (bar) shaping → slaking → cooling → slitting → freezing → open powder whole piece → low temperature drying (temperature 10-35 DEG C, humidity 50%-90%) → receipts powder → cut powder (U-shaped powder (chieftain's powder) length 10-20cm, mark powder length 30cm, odd amount in addition to the round number powder length 30-40cm) → select powder → pack → go out finished product, get product without alum spinach vermicelli.
embodiment 2
(1) preparation of starch from sweet potato: with embodiment 1 step (1).
(2) preparation of pea starch: with embodiment 1 step (2).
(3) preparation of spinach Normal juice
Get spinach, carry out successively by following processing step: pluck dish → immersion (10-15 minute) → elutriation → drainage → separation (coarse filtration of squeezing the juice, cross 140 mesh sieves) (elder generation adds the sodium bicarbonate (sodium acid carbonate) of spinach juice weight 2% and the white wine (ethanol) of spinach juice weight 2% in spinach juice in → heating, mix, again in 20-50 DEG C of insulation 45 minutes) → filter (first 200 mesh sieves, 250 mesh screen again) → spinach Normal juice, for subsequent use.
(4) preparation of wintercherry: with embodiment 1 step (4).
(5) wintercherry pretreatment
Get starch from sweet potato 69 parts and pea starch 30 parts (in dry powder), add water 250 parts, add wintercherry 50 parts, be stirred into slurries, leave standstill 4 little layereds, layering is followed successively by from top to bottom: supernatant layer, impurity layer, stratum granulosum; Get stratum granulosum to add water again, be stirred into slurries, leave standstill 18 little layereds, layering is followed successively by from top to bottom: supernatant layer, impurity layer, stratum granulosum, gets bottom stratum granulosum, obtains the starch from sweet potato of purifying and the mixture of pea starch, for subsequent use.
(6) glass noodle processing
Get 99 parts, the mixture of the starch from sweet potato after wintercherry process and pea starch (in dry powder, starch from sweet potato is 69 parts, pea starch is 30 parts), konjaku powder 1 part, spinach Normal juice 25 parts, carry out successively by following processing step: stir with powder → vacuumize → bean vermicelli (bar) shaping → slaking → cooling → slitting → freezing → open powder whole piece → low temperature drying (temperature 10-35 DEG C, humidity 50%-90%) → receipts powder → cut powder (U-shaped powder (chieftain's powder) length 10-20cm, mark powder length 30cm, odd amount in addition to the round number powder length 30-40cm) → select powder → pack → go out finished product, get product without alum spinach vermicelli.
embodiment 3
(1) preparation of starch from sweet potato: with embodiment 1 step (1).
(2) preparation of pea starch: with embodiment 1 step (2).
(3) preparation of spinach Normal juice
Get spinach, carry out successively by following processing step: pluck dish → immersion (10-15 minute) → elutriation → drainage → separation (coarse filtration of squeezing the juice, cross 140 mesh sieves) (elder generation adds the sodium bicarbonate (sodium acid carbonate) of spinach juice weight 1.5% and the white wine (ethanol) of spinach juice weight 3% in spinach juice in → heating, mix, again in 20-50 DEG C of insulation 45 minutes) → filter (first 200 mesh sieves, 250 mesh screen again) → spinach Normal juice, for subsequent use.
(4) preparation of wintercherry: with embodiment 1 step (4).
(5) wintercherry pretreatment
Get starch from sweet potato 90 parts and pea starch 9 parts (in dry powder), add water 150 parts, add wintercherry 150 parts, be stirred into slurries, leave standstill 3.5 little layereds, layering is followed successively by from top to bottom: supernatant layer, impurity layer, stratum granulosum; Get stratum granulosum to add water again, be stirred into slurries, leave standstill 17 little layereds, layering is followed successively by from top to bottom: supernatant layer, impurity layer, stratum granulosum, gets bottom stratum granulosum, obtains the starch from sweet potato of purifying and the mixture of pea starch, for subsequent use.
(6) glass noodle processing
Get 99 parts, the mixture of the starch from sweet potato after wintercherry process and pea starch (in dry powder, starch from sweet potato is 90 parts, pea starch is 9 parts), konjaku powder 2.5 parts, spinach Normal juice 25 parts, carry out successively by following processing step: stir with powder → vacuumize → bean vermicelli (bar) shaping → slaking → cooling → slitting → freezing → open powder whole piece → low temperature drying (temperature 10-35 DEG C, humidity 50%-90%) → receipts powder → cut powder (U-shaped powder (chieftain's powder) length 10-20cm, mark powder length 30cm, odd amount in addition to the round number powder length 30-40cm) → select powder → pack → go out finished product, get product without alum spinach vermicelli.
embodiment 4
(1) preparation of starch from sweet potato: with embodiment 1 step (1).
(2) preparation of pea starch: with embodiment 1 step (2)
(3) preparation of spinach Normal juice
Get spinach, carry out successively by following processing step: pluck dish → immersion (10-15 minute) → elutriation → drainage → separation (coarse filtration of squeezing the juice, cross 140 mesh sieves) (elder generation adds the sodium bicarbonate (sodium acid carbonate) of spinach juice weight 1.5% and the white wine (ethanol) of spinach juice weight 3% in spinach juice in → heating, mix, again in 20-50 DEG C of insulation 45 minutes) → filter (first 200 mesh sieves, 250 mesh screen again) → spinach Normal juice, for subsequent use.
(4) preparation of wintercherry
Twice supernatant in Example 3 step (5) wintercherry pretreatment merges, sterilization, and sealing, at room temperature spontaneous fermentation 3.5 days, obtains wintercherry.
(5) wintercherry pretreatment
Get starch from sweet potato 90 parts and pea starch 9 parts (in dry powder), add water 150 parts, add wintercherry 150 parts, be stirred into slurries, leave standstill 3.5 little layereds, layering is followed successively by from top to bottom: supernatant layer, impurity layer, stratum granulosum; Get stratum granulosum to add water again, be stirred into slurries, leave standstill 17 little layereds, layering is followed successively by from top to bottom: supernatant layer, impurity layer, stratum granulosum, gets bottom stratum granulosum, obtains the starch from sweet potato of purifying and the mixture of pea starch, for subsequent use.
(6) glass noodle processing
Get 99 parts, the mixture of the starch from sweet potato after wintercherry process and pea starch (in dry powder, starch from sweet potato is 90 parts, pea starch is 9 parts), konjaku powder 2.5 parts, spinach Normal juice 25 parts, carry out successively by following processing step: stir with powder → vacuumize → bean vermicelli (bar) shaping → slaking → cooling → slitting → freezing → open powder whole piece → low temperature drying (temperature 10-35 DEG C, humidity 50%-90%) → receipts powder → cut powder (U-shaped powder (chieftain's powder) length 10-20cm, mark powder length 30cm, odd amount in addition to the round number powder length 30-40cm) → select powder → pack → go out finished product, get product without alum spinach vermicelli.
embodiment 5
(1) preparation of starch from sweet potato: with embodiment 1 step (1).
(2) preparation of pea starch: with embodiment 1 step (2)
(3) preparation of spinach Normal juice
Get spinach, carry out successively by following processing step: pluck dish → immersion (10-15 minute) → elutriation → drainage → separation (coarse filtration of squeezing the juice, cross 140 mesh sieves) (elder generation adds the sodium bicarbonate (sodium acid carbonate) of spinach juice weight 1.5% and the white wine (ethanol) of spinach juice weight 3% in spinach juice in → heating, mix, again in 20-50 DEG C of insulation 45 minutes) → filter (first 200 mesh sieves, 250 mesh screen again) → spinach Normal juice, for subsequent use.
(4) preparation of wintercherry
Twice supernatant in Example 4 step (5) wintercherry pretreatment merges, sterilization, and sealing, at room temperature spontaneous fermentation 3.5 days, obtains wintercherry.
(5) wintercherry pretreatment
Get starch from sweet potato 80 parts and pea starch 19 parts (in dry powder), add water 200 parts, add wintercherry 100 parts, be stirred into slurries, leave standstill 3.5 little layereds, layering is followed successively by from top to bottom: supernatant layer, impurity layer, stratum granulosum; Get stratum granulosum to add water again, be stirred into slurries, leave standstill 17 little layereds, layering is followed successively by from top to bottom: supernatant layer, impurity layer, stratum granulosum, gets bottom stratum granulosum, obtains the starch from sweet potato of purifying and the mixture of pea starch, for subsequent use.
(6) glass noodle processing
Get 99 parts, the mixture of the starch from sweet potato after wintercherry process and pea starch (in dry powder, starch from sweet potato is 80 parts, pea starch is 19 parts), konjaku powder 2.5 parts, spinach Normal juice 25 parts, carry out successively by following processing step: stir with powder → vacuumize → bean vermicelli (bar) shaping → slaking → cooling → slitting → freezing → open powder whole piece → low temperature drying (temperature 10-35 DEG C, humidity 50%-90%) → receipts powder → cut powder (U-shaped powder (chieftain's powder) length 10-20cm, mark powder length 30cm, odd amount in addition to the round number powder length 30-40cm) → select powder → pack → go out finished product, get product without alum spinach vermicelli.
embodiment 6
(1) preparation of starch from sweet potato: with embodiment 1 step (1).
(2) preparation of pea starch: with embodiment 1 step (2)
(3) preparation of spinach Normal juice
Get spinach, carry out successively by following processing step: pluck dish → immersion (10-15 minute) → elutriation → drainage → separation (coarse filtration of squeezing the juice, cross 140 mesh sieves) (elder generation adds the sodium bicarbonate (sodium acid carbonate) of spinach juice weight 1.5% and the white wine (ethanol) of spinach juice weight 3% in spinach juice in → heating, mix, again in 20-50 DEG C of insulation 45 minutes) → filter (first 200 mesh sieves, 250 mesh screen again) → spinach Normal juice, for subsequent use.
(4) preparation of wintercherry
Twice supernatant in Example 5 step (5) wintercherry pretreatment merges, sterilization, and sealing, at room temperature spontaneous fermentation 3.5 days, obtains wintercherry.
(5) wintercherry pretreatment
Get starch from sweet potato 85 parts and pea starch 14 parts (in dry powder), add water 200 parts, add wintercherry 100 parts, be stirred into slurries, leave standstill 3.5 little layereds, layering is followed successively by from top to bottom: supernatant layer, impurity layer, stratum granulosum; Get stratum granulosum to add water again, be stirred into slurries, leave standstill 17 little layereds, layering is followed successively by from top to bottom: supernatant layer, impurity layer, stratum granulosum, gets bottom stratum granulosum, obtains the starch from sweet potato of purifying and the mixture of pea starch, for subsequent use.
(6) glass noodle processing
Get 99 parts, the mixture of the starch from sweet potato after wintercherry process and pea starch (in dry powder, starch from sweet potato is 85 parts, pea starch is 14 parts), konjaku powder 3 parts, spinach Normal juice 25 parts, carry out successively by following processing step: stir with powder → vacuumize → bean vermicelli (bar) shaping → slaking → cooling → slitting → freezing → open powder whole piece → low temperature drying (temperature 10-35 DEG C, humidity 50%-90%) → receipts powder → cut powder (U-shaped powder (chieftain's powder) length 10-20cm, mark powder length 30cm, odd amount in addition to the round number powder length 30-40cm) → select powder → pack → go out finished product, get product without alum spinach vermicelli.
comparative example 1
(1) preparation of starch from sweet potato: with embodiment 1 step (1).
(2) preparation of pea starch: with embodiment 1 step (2).
(3) preparation of spinach Normal juice: with embodiment 3 step (3).
(4) preparation of wintercherry: with embodiment 1 step (4).
(5) wintercherry pretreatment
Get starch from sweet potato 90 parts (in dry powder), add water 135 parts, add wintercherry 135 parts, be stirred into slurries, leave standstill 3.5 little layereds, layering is followed successively by from top to bottom: supernatant layer, impurity layer, stratum granulosum; Get stratum granulosum to add water again, be stirred into slurries, leave standstill 17 little layereds, layering is followed successively by from top to bottom: supernatant layer, impurity layer, stratum granulosum, gets bottom stratum granulosum, obtains the starch from sweet potato of purifying, for subsequent use.
Get pea starch 9 parts (in dry powder), add water 15 parts, add wintercherry 15 parts, be stirred into slurries, leave standstill 3.5 little layereds, layering is followed successively by from top to bottom: supernatant layer, impurity layer, stratum granulosum; Get stratum granulosum to add water again, be stirred into slurries, leave standstill 17 little layereds, layering is followed successively by from top to bottom: supernatant layer, impurity layer, stratum granulosum, gets bottom stratum granulosum, obtains the pea starch of purifying, for subsequent use.
(6) glass noodle processing
Get the starch from sweet potato 90 parts after wintercherry process and pea starch 9 parts, konjaku powder 2.5 parts, spinach Normal juice 25 parts, carry out successively by following processing step: stir with powder → vacuumize → bean vermicelli (bar) shaping → slaking → cooling → slitting → freezing → open powder whole piece → low temperature drying (temperature 10-35 DEG C, humidity 50%-90%) → receipts powder → cut powder (U-shaped powder (chieftain's powder) length 10-20cm, mark powder length 30cm, odd amount in addition to the round number powder length 30-40cm) → select powder → pack → go out finished product, get product without alum spinach vermicelli.
comparative example 2-6
(1) preparation of starch from sweet potato: with embodiment 1 step (1).
(2) preparation of pea starch: with embodiment 1 step (2).
(3) preparation of spinach Normal juice
Comparative example 2: get spinach, carries out successively by following processing step: pluck dish → immersion (10-15 minute) → elutriation → drainage → separation of squeezing the juice (coarse filtration crosses 140 mesh sieves) → filtration (first 200 mesh sieves, 250 mesh screen again) → spinach Normal juice, for subsequent use.
Comparative example 3: get spinach, carry out successively by following processing step: pluck dish → immersion (10-15 minute) → elutriation → drainage → separation (coarse filtration of squeezing the juice, cross 140 mesh sieves) → heating (in 20-50 DEG C of insulation 45 minutes) → filter (first 200 mesh sieves, 250 mesh screen again) → spinach Normal juice, for subsequent use.
Comparative example 4: get spinach, carry out successively by following processing step: pluck dish → immersion (10-15 minute) → elutriation → drainage → separation (coarse filtration of squeezing the juice, cross 140 mesh sieves) → heating (the first sodium bicarbonate adding spinach juice weight 2% in spinach juice, mix, again in 20-50 DEG C of insulation 45 minutes) → filter (first 200 mesh sieves, 250 mesh screen again) → spinach Normal juice, for subsequent use.
Comparative example 5: get spinach, carry out successively by following processing step: pluck dish → immersion (10-15 minute) → elutriation → drainage → separation (coarse filtration of squeezing the juice, cross 140 mesh sieves) → heating (the first white wine (ethanol) adding spinach juice weight 5% in spinach juice, mix, again in 20-50 DEG C of insulation 45 minutes) → filter (first 200 mesh sieves, 250 mesh screen again) → spinach Normal juice, for subsequent use.
Comparative example 6: get spinach, carry out successively by following processing step: pluck dish → immersion (10-15 minute) → elutriation → drainage → separation (coarse filtration of squeezing the juice, cross 140 mesh sieves) → heating (the first sodium bicarbonate adding spinach juice weight 20% in spinach juice, mix, again in 20-50 DEG C of insulation 45 minutes) → filter (first 200 mesh sieves, 250 mesh screen again) → spinach Normal juice, for subsequent use.
(4) preparation of wintercherry: with embodiment 1 step (4).
(5) wintercherry pretreatment: with embodiment 3 step (5).
(6) glass noodle processing: with embodiment 3 step (6).
comparative example 7
(1) preparation of starch from sweet potato: with embodiment 1 step (1).
(2) preparation of pea starch: with embodiment 1 step (2).
(3) preparation of spinach Normal juice: with embodiment 3 step (3).
(4) preparation of wintercherry: with embodiment 1 step (4).
(5) wintercherry pretreatment: with embodiment 3 step (5).
(6) glass noodle processing
Get 99 parts, the mixture of the starch from sweet potato after wintercherry process and pea starch (in dry powder, starch from sweet potato is 90 parts, pea starch is 9 parts), spinach Normal juice 25 parts, carry out successively by following processing step: stir with powder → vacuumize → bean vermicelli (bar) shaping → slaking → cooling → slitting → freezing → open powder whole piece → low temperature drying (temperature 10-35 DEG C, humidity 50%-90%) → receipts powder → cut powder (U-shaped powder (chieftain's powder) length 10-20cm, mark powder length 30cm, odd amount in addition to the round number powder length 30-40cm) → select powder → pack → go out finished product, get product without alum spinach vermicelli.
experimental example powdery-truit disease is evaluated
(1) subjective appreciation
8 experienced personnel form evaluation group, carry out outward appearance respectively, smell taste and mouthfeel evaluation, the mean value to obtain point to ripe bean vermicelli.Evaluation criteria is in table 1.Experimental result is in table 2.
Table 1 subjective appreciation standard
(2) bean vermicelli strip-breaking rate measures
Get finished product bean vermicelli mark powder (length 30cm), in boiling water, boiling was pulled out after 20 minutes, calculated strip-breaking rate: strip-breaking rate=disconnected number × 100/ adds bean vermicelli sum × 100%.Parallel laboratory test 3 times, get average, experimental result is in table 2.
(3) bean vermicelli loss ratio of boiling (sticking with paste soup situation) measures
Take a certain amount of bean vermicelli (m
1), in boiling water, boiling pulled filtration out after 20 minutes, and filtrate filters beaker (beaker quality, m into constant weight
2), after filtrate evaporate to dryness in beaker, be placed in air dry oven and dry to constant weight (m in 105 DEG C
3).Calculate bean vermicelli loss ratio of boiling: loss ratio of boiling=(m
3-m
2) × 100/ m
1× 100%.Parallel laboratory test 3 times, get average, experimental result is in table 2.
Table 2 powdery-truit disease evaluation result
From above flavor evaluation result, the bean vermicelli prepared according to technical solution of the present invention in outward appearance, to smell equal score in taste, mouthfeel higher, section bar rate and loss ratio of boiling are then lower, namely show unbroken noodles, chewiness, resistant to cook non muddy soup, viscoplasticity are good, consolidation, delicate mouthfeel, outward appearance are moist high-quality.
From the result of comparative example, comparative example 1 is when wintercherry pretreatment, and be not process the mixed serum of starch from sweet potato and pea starch, therefore the bean vermicelli outward appearance obtained is more coarse, matt, mouthfeel is also coarse, and more easily break bar and cooking loss; Comparative example 2 pairs of spinach juices are without heating with except puckery process, thus aberration, uneven color on the bean vermicelli obtained, astringent taste in addition of tasting; Although comparative example 3-5 has the heating of spinach juice, the bean vermicelli obtained has certain improvement in colouring, but does not remove the astringent taste of spinach, and mouthfeel is poor; Comparative example 6 have employed a large amount of sodium bicarbonate, although the bean vermicelli obtained eliminates the astringent taste of spinach, brings tart flavour, and mouthfeel is also poor; Comparative example 7 does not use konjaku powder, bean vermicelli preparation process shaping just more difficult, not easily dry, and often cracked, and in bean vermicelli boiling, just show as great strip-breaking rate and loss ratio of boiling, mouthfeel is also bad.
What finally illustrate is, above embodiment is only in order to illustrate technical scheme of the present invention and unrestricted, although with reference to preferred embodiment to invention has been detailed description, those of ordinary skill in the art is to be understood that, can modify to technical scheme of the present invention or equivalent replacement, and not departing from aim and the scope of technical solution of the present invention, it all should be encompassed in the middle of right of the present invention.
Claims (10)
1. without an alum spinach vermicelli, it is characterized in that, be made up of the raw material of following weight proportion: starch from sweet potato 69-97.5 part, pea starch 1.5-30 part, konjaku powder 1-4 part, spinach Normal juice 10-30 part;
Before powder process silk, described starch from sweet potato and pea starch are through wintercherry pretreatment with clarification, and described wintercherry is obtained through fermentation by the supernatant of pea starch slurries; Described wintercherry pretreatment comprises the following steps: starch from sweet potato and the pea starch of getting described weight proportion, add water, add wintercherry, be stirred into slurries, stratification, and getting bottom sediment layer is starch from sweet potato and pea starch.
2. according to claim 1 without alum spinach vermicelli, it is characterized in that, described wintercherry pretreatment concrete operations are: get the good starch from sweet potato of pretreatment and pea starch by described weight proportion, add water, add wintercherry, be stirred into slurries, leave standstill the little layered of 3-4, layering is followed successively by from top to bottom: supernatant layer, impurity layer, stratum granulosum; Get stratum granulosum to add water again, be stirred into slurries, leave standstill the little layered of 16-18, layering is followed successively by from top to bottom: supernatant layer, impurity layer, stratum granulosum, gets bottom stratum granulosum powder process silk.
3. without a preparation method for alum spinach vermicelli, it is characterized in that, described spinach vermicelli is made up of the raw material of following weight proportion: starch from sweet potato 69-97.5 part, pea starch 1.5-30 part, konjaku powder 1-4 part, spinach Normal juice 10-30 part; Its preparation comprises the following steps:
A, pretreatment of raw material: get Ipomoea batatas and prepare starch from sweet potato, get pea and prepare pea starch, gets spinach and prepare spinach Normal juice, for subsequent use;
B, wintercherry pretreatment: get the good starch from sweet potato of pretreatment and pea starch by described weight proportion, add water, add wintercherry, be stirred into slurries, stratification, getting bottom sediment layer is starch from sweet potato and pea starch; Described wintercherry is obtained through fermentation by the supernatant of pea starch slurries;
C, glass noodle processing: konjaku powder and the spinach Normal juice of getting formula ratio, mix with the pretreated starch from sweet potato of step B wintercherry and pea starch, be processed into bean vermicelli, obtain spinach vermicelli.
4. the preparation method without alum spinach vermicelli according to claim 3, it is characterized in that: in described step B, wintercherry pretreatment concrete operations are: get the good starch from sweet potato of pretreatment and pea starch by described weight proportion, add water, add wintercherry, be stirred into slurries, leave standstill the little layered of 3-4, layering is followed successively by from top to bottom: supernatant layer, impurity layer, stratum granulosum; Get stratum granulosum to add water again, be stirred into slurries, leave standstill the little layered of 16-18, layering is followed successively by from top to bottom: supernatant layer, impurity layer, stratum granulosum, gets bottom stratum granulosum, for subsequent use.
5. the preparation method without alum spinach vermicelli according to claim 4, is characterized in that: in described step B, and when environment temperature is lower than 10 DEG C, wintercherry consumption is 3-5 times of starch from sweet potato and pea starch gross weight; When environment temperature is 10-30 DEG C, wintercherry consumption is 2-3 times of starch from sweet potato and pea starch gross weight; When environment temperature is greater than 30 DEG C, wintercherry consumption is 0.5-2 times of starch from sweet potato and pea starch gross weight.
6. the preparation method without alum spinach vermicelli according to claim 4, is characterized in that: in described wintercherry preprocessing process, and the supernatant of layering extraction is cycled to used in the wintercherry pretreatment operation in lower whorl production as wintercherry.
7. the preparation method without alum spinach vermicelli according to any one of claim 3 to 6, is characterized in that: in described steps A, and the preparation of starch from sweet potato comprises from front to back washes potato, pulverizing, thick mistake, the smart step crossing, remove sand and remove bloom; The described step except bloom is by device processes farinaceous size, to remove protein, fat and the crude fibre in slurries.
8. the preparation method without alum spinach vermicelli according to any one of claim 3 to 6, it is characterized in that: in described steps A, the preparation of pea starch comprises screening impurity elimination from front to back, immersion, blowing draining, screenings are separated, mill screening is from the step of filtering with essence.
9. the preparation method without alum spinach vermicelli according to any one of claim 3 to 6, is characterized in that: in described steps A, and the preparation of spinach Normal juice comprises the step of plucking dish, immersion, elutriation, drainage, separation of squeezing the juice, heating and filtering from front to back; Described heating adds the sodium bicarbonate of spinach juice weight 0.5%-2% and the white wine of spinach juice weight 2%-5% in the spinach juice being first separated obtaining to squeezing the juice, and mixes, then in 20-50 DEG C of insulation 30-60 minute.
10. wintercherry is in preparation without the application in alum spinach vermicelli, it is characterized in that: described spinach vermicelli is made up of the raw material of following weight proportion: starch from sweet potato 69-97.5 part, pea starch 1.5-30 part, konjaku powder 1-4 part, spinach Normal juice 10-30 part; Described wintercherry is obtained through fermentation by the supernatant of pea starch slurries, before preparing bean vermicelli, carries out rinsing, to remove impurity with the mixed serum of wintercherry to starch from sweet potato and pea starch.
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| CN1103644A (en) * | 1993-12-06 | 1995-06-14 | 邹光友 | Biological purifying and decolorizing process for potatoes starch |
| CN1631220A (en) * | 2004-12-31 | 2005-06-29 | 张云堂 | Vegetable soaking powder and its preparation method |
| CN103340372A (en) * | 2013-06-20 | 2013-10-09 | 湖南省永吉农业开发有限公司 | Processing method for sweet potato sheet jelly, and apparatus thereof |
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Application publication date: 20150107 |