CN105747205A - Rose flower and sweet potato noodles and preparation method thereof - Google Patents
Rose flower and sweet potato noodles and preparation method thereof Download PDFInfo
- Publication number
- CN105747205A CN105747205A CN201610259971.7A CN201610259971A CN105747205A CN 105747205 A CN105747205 A CN 105747205A CN 201610259971 A CN201610259971 A CN 201610259971A CN 105747205 A CN105747205 A CN 105747205A
- Authority
- CN
- China
- Prior art keywords
- sweet potato
- flos rosae
- rosae rugosae
- potato vermicelli
- starch
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 69
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 69
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 241000220317 Rosa Species 0.000 title claims abstract description 9
- 235000012149 noodles Nutrition 0.000 title abstract description 42
- 238000000034 method Methods 0.000 claims abstract description 47
- 239000000843 powder Substances 0.000 claims abstract description 10
- 241000628997 Flos Species 0.000 claims description 40
- 229920002472 Starch Polymers 0.000 claims description 37
- 239000008107 starch Substances 0.000 claims description 37
- 235000019698 starch Nutrition 0.000 claims description 37
- 239000002002 slurry Substances 0.000 claims description 29
- 238000007710 freezing Methods 0.000 claims description 21
- 230000008014 freezing Effects 0.000 claims description 21
- 230000001954 sterilising effect Effects 0.000 claims description 17
- 238000004659 sterilization and disinfection Methods 0.000 claims description 17
- 238000002156 mixing Methods 0.000 claims description 16
- 239000000203 mixture Substances 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 230000003068 static effect Effects 0.000 claims description 11
- 238000010257 thawing Methods 0.000 claims description 11
- 238000007654 immersion Methods 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 238000012545 processing Methods 0.000 claims description 9
- 229920002261 Corn starch Polymers 0.000 claims description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 5
- 239000008120 corn starch Substances 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 238000004537 pulping Methods 0.000 claims description 5
- 238000009210 therapy by ultrasound Methods 0.000 claims description 5
- 238000002604 ultrasonography Methods 0.000 claims description 5
- 238000010792 warming Methods 0.000 claims description 5
- 229940100486 rice starch Drugs 0.000 claims description 3
- 230000005855 radiation Effects 0.000 claims description 2
- 235000014347 soups Nutrition 0.000 abstract description 4
- 238000010411 cooking Methods 0.000 abstract description 3
- 238000009775 high-speed stirring Methods 0.000 abstract 2
- 239000007788 liquid Substances 0.000 abstract 2
- 235000021049 nutrient content Nutrition 0.000 abstract 2
- 150000003839 salts Chemical class 0.000 abstract 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 38
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 38
- 235000016709 nutrition Nutrition 0.000 description 7
- 239000000523 sample Substances 0.000 description 6
- 238000002372 labelling Methods 0.000 description 5
- 210000000582 semen Anatomy 0.000 description 4
- 239000012153 distilled water Substances 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 235000015110 jellies Nutrition 0.000 description 3
- 239000008274 jelly Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 229920001592 potato starch Polymers 0.000 description 3
- 244000061456 Solanum tuberosum Species 0.000 description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000006698 induction Effects 0.000 description 2
- 238000009533 lab test Methods 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- 101100117236 Drosophila melanogaster speck gene Proteins 0.000 description 1
- 102000004139 alpha-Amylases Human genes 0.000 description 1
- 108090000637 alpha-Amylases Proteins 0.000 description 1
- 229940024171 alpha-amylase Drugs 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000002478 diastatic effect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000011017 operating method Methods 0.000 description 1
- 238000006213 oxygenation reaction Methods 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
Classifications
-
- 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
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to the technical field of rose flower and sweet potato noodles, in particular to rose flower and sweet potato noodles and a preparation method thereof.The preparation method comprises the steps that sweet potatoes are pulped, the moisture content is adjusted at the low temperature, salt is added, vacuum low-temperature standing is performed, rose flowers are soaked, cleaned and ground into powder, the powder is added into thick sweet potato liquid, the moisture content is lowered, high-speed stirring is performed, tabletting and airing are performed, and the product is cut into shreds, so that the sweet potato noodles are prepared; the nutrient content in sweet potatoes will not be damaged, and loss of the nutrient content in the sweet potatoes is avoided; in addition, the prepared sweet potato noodles are good in toughness and smoothness, the burnt soup phenomenon is not likely to be caused in the cooking process, and the quality of the sweet potato noodles is improved; by means of a high-speed stirring way, the raw thick sweet potato liquid is heated and cooked to the certain degree, and the taste of the prepared sweet potato noodles is improved.
Description
Technical field
The present invention relates to Flos Rosae Rugosae sweet potato vermicelli technical field, especially a kind of Flos Rosae Rugosae sweet potato vermicelli and preparation method thereof.
Background technology
Sweet potato vermicelli processing technique is first producing starch, then at processing bean noodles.The shortcoming of this bean noodles is that bean noodles nutrition is single, because other nutritional labeling in Radix Ipomoeae being weeded out completely in producing starch process；Being exactly that technical process is long a shortcoming, cost is high.Therefore, study a kind of method that will directly process bean noodles after new fresh sweet potatoes slurrying, be presently required to solve the technical problem that.
nullGiven this，Prior art occurs in that the substantial amounts of method preparing sweet potato vermicelli about Radix Ipomoeae oleo stock，Production method such as open a kind of Radix Ipomoeae oleo stock bean noodles that the patent No. is 201110357022.X，Comprise the following steps: 1. select without rotting、New fresh sweet potatoes without black speck，2. by clean for the fresh sweet potato washing selected，3. the Radix Ipomoeae cleaned up is made the starch milk by 120 eye mesh screens，4. in starch milk, add the α-amylase of 300～400ppm，5. diastatic for addition starch milk is placed in vacuum-0.096Mpa、In the double-countercurrent evaporation device of temperature 50 C，It is concentrated into the potato slurry that Baume degrees is about 30，6. again by potato slurry be placed on conveyer belt formed 1.1～1.2mm pulp layer，7. the bean sheet jelly predry 4～5min at 80～90 DEG C of temperature formed will be steamed through gas，8. by the aging 2～3h of bean sheet jelly through predry，9. by the bean sheet jelly cutting after aging，10. finally the bean noodles cut are dried 8h at 35～55 DEG C of temperature.The bean noodles produced both glittering and translucent, chewy is soft, remains again the natural juice of Radix Ipomoeae, original flavor, former perfume (or spice).
But the quality of sweet potato vermicelli of the prior art, taste, mouthfeel etc., still can not meet the demand of people.
Summary of the invention
In order to solve the above-mentioned technical problem existed in prior art, the present invention provides a kind of Flos Rosae Rugosae sweet potato vermicelli and preparation method thereof.
It is achieved particular by techniques below scheme:
A kind of Flos Rosae Rugosae sweet potato vermicelli preparation method, comprises the following steps:
1) after Radix Ipomoeae being peeled, it is placed in fiberizer, grinds pulping；
2) by step 1) in slurry be placed in the environment that temperature is 15-25 DEG C to process to moisture content by quality ratio for 35-60%；
3) to step 2) slurry that obtains adds account for slurry by percentage to the quality for the Sal of 2-5%；
4) by step 3) in the serosity that processed to be placed in vacuum be under 0.02-0.08MPa, temperature is static at being 3-8 DEG C places 1-3h；After the saline solution immersion treatment 20-40min that Flos Rosae Rugosae adopts mass concentration be 1-3%, filtered again, and after adopting clear water to rinse well Flos Rosae Rugosae, it is placed in baking box and dries, and it is ground into the powder of 130-150 order, the serosity completed according still further to above-mentioned static placement and the mass ratio of rose flower be 1: 0.01～0.3 mix after, stir, obtain mixing slurry；
5) will after in mixing slurry, moisture in mass is adjusted to 15-20%, being sent in blender, adopting mixing speed be after 1000-8000r/min stir process 20-30min, tabletting, airing, shredding, it is thus achieved that Flos Rosae Rugosae sweet potato vermicelli.
Described Radix Ipomoeae, it is after peeling, and adopts starch solution immersion treatment 10-40min.
Described starch solution, its be adopt starch and water according to mass ratio be 1: 3～7 mix after, after it is processed 1-3min in the environment that temperature is 35-47 DEG C, be under 0.02-0.08MPa, place 20-30min by it in vacuum, and adopt ultrasonic Treatment 3-7min, it is thus achieved that.
Described ultrasound wave, its frequency is 20-50Hz.
Described starch solution, what starch therein adopted is at least one in corn starch, wheaten starch, rice starch.
Described step, is additionally included in the freezing after shredding and defrosting processes step.
Described freezing, its temperature is to carry out freezing processing 10-30min at-20～-1 DEG C.
Described defrosting, is that at 10-20s, the temperature in freezing stage is warming up to 50-70 DEG C.
Described step, it also includes sterilization process steps after shredding；Described sterilization process steps is the sterilization treatment 1-3s at vapor (steam) temperature is 80-120 DEG C of the material after shredding step being completed, or is adopted ultraviolet radiation to process 1-3s.
The present invention also provides for Flos Rosae Rugosae sweet potato vermicelli prepared by above-mentioned Flos Rosae Rugosae sweet potato vermicelli preparation method.
The evaluation methodology of bean noodles quality:
The hot strength adopting bean noodles hardness, strip-breaking rate and bean noodles investigates the fine or not situation of bean noodles quality.Bean noodles boil after the boiling fastness of hardness number reflection bean noodles, hardness number is more high, more resistant to cook, is an important indicator of bean noodles texture quality.The height of strip-breaking rate directly reflects good time of bean noodles quality, and strip-breaking rate is more low, illustrates that bean noodles resistant to cook does not stick with paste soup, is evaluate the most important index of bean noodles cooking quality.The measurement result of bean noodles hot strength can be reflected the chewiness sense in subjective appreciation by instrument.The hot strength of bean noodles is more big, illustrates that the malleable of bean noodles is more good.
Strip-breaking rate: by 50, the bean noodles sample of long 10cm, boils 40min respectively in 1000mL distilled water, records broken strip number, calculates strip-breaking rate (%).
Bean noodles hardness: take 50, the sample bean noodles of 5cm length, boil 20min in 1000mL distilled water, pull out, cooling, standby.Bean noodles diameter is measured, with A/LKB-F probe by the measurement of following condition (induction force: 20g tests deformation: 100%) on Texture instrument with slide gauge.Take 3 bean noodles every time and lie in a horizontal plane on object stage, between bean noodles, have certain interval.Each trying out is done 6 parallel laboratory tests.Instrument parameter processes employing and removes maximum and minima, averages.
Hot strength: take 20, the sample bean noodles of 10cm length, boil 10min in 500mL distilled water, pull out, cooling, standby.With A/SPR probe by following condition measurement (induction force 5g, measuring distance: 50.0mm) on Texture instrument.Bean noodles are fastened between two parallel friction pulleys (bean noodles can not loosen in the process drawn) every time, wheel above at the uniform velocity be pulled up bean noodles, until bean noodles fracture.Each sample is done 6 parallel laboratory tests.Instrument parameter processes employing and removes maximum and minima, averages.
Adopting above-mentioned evaluation methodology that the corresponding evaluation index of the bean noodles in embodiments of the invention 1, embodiment 2, embodiment 3 is evaluated, its strip-breaking rate, hardness, hot strength are as shown in table 1:
Table 1
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Semen phaseoli radiati powder on existing market | |
| Strip-breaking rate (%) | 2 | 3 | 1 | 1 |
| Bean noodles hardness (g) | 3315.64～3321.56 | 3359.26～3412.53 | 3512.13～3516.21 | 3597.23～3786.15 |
| Hot strength (g) | 161.11～165.13 | 151.25～157.84 | 161.13～162.15 | 143.16～159.31 |
Show that by data in table even part index number is also advantageous over the Semen phaseoli radiati powder on existing market it can be seen that the quality of its sweet potato vermicelli prepared is close to the Semen phaseoli radiati powder on existing market.
Adopt the sweet potato vermicelli that this method produces to have that tensile property is good, hardness is moderate, malleable good, resistance to chew, adhesion, resistant to cook do not stick with paste soup, the feature that strip-breaking rate is low, and its bean noodles quality is close to the quality of Semen phaseoli radiati bean noodles.
By Radix Ipomoeae is pulled an oar, low temperature adjusts moisture, to add Sal, vacuum and low temperature static, after Flos Rosae Rugosae soaking and washing, after pulverizing, add in Radix Ipomoeae serosity, reduce moisture again, high-speed stirred, sweet potato vermicelli is prepared in tabletting airing, shredding, the nutritional labeling in Radix Ipomoeae is made to be not exposed to destroy, it is to avoid the loss of Radix Ipomoeae Middle nutrition composition；And make the toughness of sweet potato vermicelli of preparation, soft and smooth degree all more excellent, and in the process of cooking, it is not susceptible to stick with paste soup phenomenon, improves the quality of sweet potato vermicelli；And by high-speed stirred mode so that the raw slurry of Radix Ipomoeae in the process, obtains certain intensification, ripening so that its mouthfeel preparing into sweet potato vermicelli is improved.
Guaranteeing that sweet potato vermicelli nutritional labeling is scattered and disappeared under less premise, improving the toughness of sweet potato vermicelli, mouthfeel, reducing the strip-breaking rate cooked in process, improving the quality of sweet potato vermicelli；And shorten sweet potato vermicelli processing process, it is to avoid and the energy consumption in heat temperature raising processing procedure, reduce the production cost of sweet potato vermicelli.
The operating procedure of the present invention is simple, it is easy to operation, it is possible to realize industrialization.
In addition, this researcher, also after Radix Ipomoeae is peeled, adopts starch solution to soak, sweet potato starch is acted on the composition in starch solution, improves the quality of Radix Ipomoeae, improve sweet potato paste and prepare the ratio of briquetting of sweet potato vermicelli, reduce the oxygenation efficiency of starch, improve the quality of sweet potato starch.
Through freezing and defrosting step process so that the sharp and clear degree of sweet potato vermicelli is improved.And the shelf-life of the sweet potato vermicelli of the present invention is longer, avoid tradition to boil the nutritional labeling that sweet potato paste, sweet potato starch etc. cause and wreck, and prepare sweet potato vermicelli by raw slurry so that it compares the extended shelf-life time of 1/3rd of sweet potato vermicelli prepared by traditional sweet potato vermicelli preparation technology.After contrast test in the shelf-life herein mainly forms product from production, it is deposited under identical environmental condition, and the change to nutritional labeling therein, color and luster changes, the change etc. of degree pliable and tough, smooth carries out observing and detecting, and contrasts the statistics of the shortest cycle of its These parameters change and draw.
There is synergism in each raw material of the present invention, strengthens the toughness of Radix Ipomoeae so that the performance preparing into the toughness after Flos Rosae Rugosae sweet potato vermicelli, elasticity and resistant to cook is all improved, and improves the quality of Flos Rosae Rugosae sweet potato vermicelli each other；So that the health-care effect of Flos Rosae Rugosae sweet potato vermicelli strengthens, life-time service contributes to improving digestion power, strengthens body immunity.
Detailed description of the invention
Below in conjunction with specific embodiment technical scheme done further restriction, but the scope claimed is not only limited to the description made.
Embodiment 1
A kind of Flos Rosae Rugosae sweet potato vermicelli preparation method, comprises the following steps:
1) after Radix Ipomoeae being peeled, it is placed in fiberizer, grinds pulping；
2) by step 1) in slurry be placed in the environment that temperature is 15 DEG C to process to moisture content be 35% by quality ratio；
3) to step 2) slurry that obtains adds to account for slurry be the Sal of 2% by percentage to the quality；
4) by step 3) in the serosity that processed to be placed in vacuum be under 0.02MPa, temperature is static at 3 DEG C place 1h；After the saline solution immersion treatment 20min that Flos Rosae Rugosae adopts mass concentration be 1%, filtered again, and after adopting clear water to rinse well Flos Rosae Rugosae, it is placed in baking box and dries, and it is ground into the powder of 130 orders, the serosity completed according still further to above-mentioned static placement and the mass ratio of rose flower be 1: 0.01 mix after, stir, obtain mixing slurry；
5) will after in mixing slurry, moisture in mass is adjusted to 15%, being sent in blender, adopting mixing speed be after 1000r/min stir process 20min, tabletting, airing, shredding, it is thus achieved that Flos Rosae Rugosae sweet potato vermicelli.
Embodiment 2
A kind of Flos Rosae Rugosae sweet potato vermicelli preparation method, comprises the following steps:
1) after Radix Ipomoeae being peeled, it is placed in fiberizer, grinds pulping；
2) by step 1) in slurry be placed in the environment that temperature is 25 DEG C to process to moisture content be 60% by quality ratio；
3) to step 2) slurry that obtains adds to account for slurry be the Sal of 5% by percentage to the quality；
4) by step 3) in the serosity that processed to be placed in vacuum be under 0.08MPa, temperature is static at 8 DEG C place 3h；After the saline solution immersion treatment 40min that Flos Rosae Rugosae adopts mass concentration be 3%, filtered again, and after adopting clear water to rinse well Flos Rosae Rugosae, it is placed in baking box and dries, and it is ground into the powder of 150 orders, the serosity completed according still further to above-mentioned static placement and the mass ratio of rose flower be 1: 0.3 mix after, stir, obtain mixing slurry；
5) will after in mixing slurry, moisture in mass is adjusted to 20%, being sent in blender, adopting mixing speed be after 8000r/min stir process 30min, tabletting, airing, shredding, it is thus achieved that Flos Rosae Rugosae sweet potato vermicelli.
Described Radix Ipomoeae, it is after peeling, and adopts starch solution immersion treatment 10min.
Described starch solution, its be adopt starch and water according to mass ratio be 1: 3 mix after, after it is processed 1min in the environment that temperature is 35 DEG C, be under 0.02MPa, place 20min by it in vacuum, and adopt ultrasonic Treatment 3min, it is thus achieved that.
Described ultrasound wave, its frequency is 20Hz.
Described starch solution, what starch therein adopted is corn starch.
Embodiment 3
A kind of Flos Rosae Rugosae sweet potato vermicelli preparation method, comprises the following steps:
1) after Radix Ipomoeae being peeled, it is placed in fiberizer, grinds pulping；
2) by step 1) in slurry be placed in the environment that temperature is 20 DEG C to process to moisture content be 50% by quality ratio；
3) to step 2) slurry that obtains adds to account for slurry be the Sal of 3% by percentage to the quality；
4) by step 3) in the serosity that processed to be placed in vacuum be under 0.05MPa, temperature is static at 7 DEG C place 2h；After the saline solution immersion treatment 30min that Flos Rosae Rugosae adopts mass concentration be 2%, filtered again, and after adopting clear water to rinse well Flos Rosae Rugosae, it is placed in baking box and dries, and it is ground into the powder of 140 orders, the serosity completed according still further to above-mentioned static placement and the mass ratio of rose flower be 1: 0.2 mix after, stir, obtain mixing slurry；
5) will after in mixing slurry, moisture in mass is adjusted to 17%, being sent in blender, adopting mixing speed be after 5000r/min stir process 25min, tabletting, airing, shredding, it is thus achieved that Flos Rosae Rugosae sweet potato vermicelli.
Described Radix Ipomoeae, it is after peeling, and adopts starch solution immersion treatment 40min.
Described starch solution, its be adopt starch and water according to mass ratio be 1: 7 mix after, after it is processed 3min in the environment that temperature is 47 DEG C, be under 0.08MPa, place 30min by it in vacuum, and adopt ultrasonic Treatment 7min, it is thus achieved that.
Described ultrasound wave, its frequency is 50Hz.
Described starch solution, what starch therein adopted is that corn starch, wheaten starch are arbitrarily than mixing.
Described step, is additionally included in the freezing after shredding and defrosting processes step.
Described freezing, its temperature is to carry out freezing processing 10min at-20 DEG C.
Described defrosting, is that at 10s, the temperature in freezing stage is warming up to 50 DEG C.
Described step, it also includes sterilization process steps after shredding；Described sterilization process steps is the material after shredding step being completed is sterilization treatment 1s at 80 DEG C in vapor (steam) temperature.
Embodiment 4
On the basis of embodiment 1, other are all with embodiment 1, described Radix Ipomoeae, and it is after peeling, and adopt starch solution immersion treatment 30min.
Described starch solution, its be adopt starch and water according to mass ratio be 1: 5 mix after, after it is processed 2min in the environment that temperature is 40 DEG C, be under 0.06MPa, place 25min by it in vacuum, and adopt ultrasonic Treatment 5min, it is thus achieved that.
Described ultrasound wave, its frequency is 40Hz.
Described starch solution, starch therein adopt be corn starch, wheaten starch, rice starch arbitrarily than mixture.
Described step, is additionally included in the freezing after shredding and defrosting processes step.
Described freezing, its temperature is to carry out freezing processing 30min at-1 DEG C.
Described defrosting, is that at 20s, the temperature in freezing stage is warming up to 70 DEG C.
Described step, it also includes sterilization process steps after shredding；Described sterilization process steps is the material after shredding step being completed is sterilization treatment 3s at 120 DEG C in vapor (steam) temperature.
Embodiment 5
On the basis of embodiment 2, other are all with embodiment 2, described step, be additionally included in the freezing after shredding and defrosting processes step.Described freezing, its temperature is to carry out freezing processing 20min at-11 DEG C.Described defrosting, is that at 15s, the temperature in freezing stage is warming up to 60 DEG C.Described step, it also includes sterilization process steps after shredding；Described sterilization process steps is the material after shredding step being completed is sterilization treatment 2s at 100 DEG C in vapor (steam) temperature.
In addition, the present invention in the above-described embodiment, when it is carried out sterilization treatment, it is also possible to be adopt ultraviolet be irradiated sterilization treatment 1-3s.
Claims (10)
1. a Flos Rosae Rugosae sweet potato vermicelli preparation method, it is characterised in that comprise the following steps:
1) after Radix Ipomoeae being peeled, it is placed in fiberizer, grinds pulping；
2) by step 1) in slurry be placed in the environment that temperature is 15-25 DEG C to process to moisture content by quality ratio for 35-60%；
3) to step 2) slurry that obtains adds account for slurry by percentage to the quality for the Sal of 2-5%；
4) by step 3) in the serosity that processed to be placed in vacuum be under 0.02-0.08MPa, temperature is static at being 3-8 DEG C places 1-3h；After the saline solution immersion treatment 20-40min that Flos Rosae Rugosae adopts mass concentration be 1-3%, filtered again, and after adopting clear water to rinse well Flos Rosae Rugosae, it is placed in baking box and dries, and it is ground into the powder of 130-150 order, the serosity completed according still further to above-mentioned static placement and the mass ratio of rose flower be 1: 0.01～0.3 mix after, stir, obtain mixing slurry；
5) will after in mixing slurry, moisture in mass is adjusted to 15-20%, being sent in blender, adopting mixing speed be after 1000-8000r/min stir process 20-30min, tabletting, airing, shredding, it is thus achieved that Flos Rosae Rugosae sweet potato vermicelli.
2. Flos Rosae Rugosae sweet potato vermicelli preparation method as claimed in claim 1, it is characterised in that described Radix Ipomoeae, it is after peeling, and adopts starch solution immersion treatment 10-40min.
3. Flos Rosae Rugosae sweet potato vermicelli preparation method as claimed in claim 2, it is characterized in that, described starch solution, its be adopt starch and water according to mass ratio be 1: 3～7 mix after, after it is processed 1-3min in the environment that temperature is 35-47 DEG C, it is placement 20-30min under 0.02-0.08MPa by it in vacuum, and adopts ultrasonic Treatment 3-7min, it is thus achieved that.
4. Flos Rosae Rugosae sweet potato vermicelli preparation method as claimed in claim 3, it is characterised in that described ultrasound wave, its frequency is 20-50Hz.
5. Flos Rosae Rugosae sweet potato vermicelli preparation method as claimed in claim 2 or claim 3, it is characterised in that described starch solution, what starch therein adopted is at least one in corn starch, wheaten starch, rice starch.
6. Flos Rosae Rugosae sweet potato vermicelli preparation method as claimed in claim 1, it is characterised in that described step, is additionally included in the freezing after shredding and defrosting processes step.
7. Flos Rosae Rugosae sweet potato vermicelli preparation method as claimed in claim 6, it is characterised in that described freezing, its temperature is to carry out freezing processing 10-30min at-20～-1 DEG C.
8. Flos Rosae Rugosae sweet potato vermicelli preparation method as claimed in claim 6, it is characterised in that described defrosting, is that at 10-20s, the temperature in freezing stage is warming up to 50-70 DEG C.
9. Flos Rosae Rugosae sweet potato vermicelli preparation method as claimed in claim 1, it is characterised in that described step, it also includes sterilization process steps after shredding；Described sterilization process steps is the sterilization treatment 1-3s at vapor (steam) temperature is 80-120 DEG C of the material after shredding step being completed, or is adopted ultraviolet radiation to process 1-3s.
10. the Flos Rosae Rugosae sweet potato vermicelli that prepared by the Flos Rosae Rugosae sweet potato vermicelli preparation method as described in any one of claim 1-9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610259971.7A CN105747205A (en) | 2016-04-25 | 2016-04-25 | Rose flower and sweet potato noodles and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610259971.7A CN105747205A (en) | 2016-04-25 | 2016-04-25 | Rose flower and sweet potato noodles and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105747205A true CN105747205A (en) | 2016-07-13 |
Family
ID=56325658
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610259971.7A Pending CN105747205A (en) | 2016-04-25 | 2016-04-25 | Rose flower and sweet potato noodles and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105747205A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106666749A (en) * | 2017-01-19 | 2017-05-17 | 邓勇 | Sweet potato nutritional silk noodles and preparation method thereof |
| CN107334143A (en) * | 2017-07-17 | 2017-11-10 | 肥西县金桥红薯专业合作社 | A kind of processing technology of high-quality sweet potato vermicelli |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102100358A (en) * | 2009-12-17 | 2011-06-22 | 孟凡忠 | Flower poria sheet jelly and vermicelli |
-
2016
- 2016-04-25 CN CN201610259971.7A patent/CN105747205A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102100358A (en) * | 2009-12-17 | 2011-06-22 | 孟凡忠 | Flower poria sheet jelly and vermicelli |
Non-Patent Citations (4)
| Title |
|---|
| 张慜: "《生鲜食品加工品质调控技术》", 30 September 2013, 中国轻工业出版社 * |
| 王启才: "《喝对茶酒治百病》", 30 November 2013, 西安交通大学出版社 * |
| 葛会贤、张万国: "《农畜产品开发指南》", 30 June 2000, 中国农业出版社 * |
| 邹卫平等: "《新农村致富宝典》", 31 January 2008, 湖南人民出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106666749A (en) * | 2017-01-19 | 2017-05-17 | 邓勇 | Sweet potato nutritional silk noodles and preparation method thereof |
| CN107334143A (en) * | 2017-07-17 | 2017-11-10 | 肥西县金桥红薯专业合作社 | A kind of processing technology of high-quality sweet potato vermicelli |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102972611A (en) | Method for preparing hawthorn conserve | |
| CN104026518A (en) | Chinese yam chip baked at low temperature | |
| CN104222890A (en) | Preparation method of crispy wolfberry | |
| CN105586214A (en) | Purple rice-purple sweet potato sweet baijiu and preparation method thereof | |
| CN108013353A (en) | Production method of fresh wet Guilin rice noodles | |
| CN107927294B (en) | Preparation method of preserved celery and sweet potatoes | |
| CN104323100A (en) | Seafood fruit porridge and preparation method thereof | |
| CN105747205A (en) | Rose flower and sweet potato noodles and preparation method thereof | |
| CN105029282A (en) | Pure-natural steamed sweet potato food and production method thereof | |
| CN103416661A (en) | Nutrient couscous suitable for steamed vegetable and instant rice, as well as production method and application of nutrient couscous | |
| CN104082424B (en) | The preparation method of instant nutrient vegetable with bean curd | |
| CN106879930A (en) | A kind of processing method of stone mill fermented glutinous rice steamed sponge cake | |
| CN109619415A (en) | Noodles and preparation method thereof containing resistant starch | |
| KR101927990B1 (en) | Hamd-made sauce made of potato and marine product and manufacturing method of the same | |
| CN108783367A (en) | A kind of processing method of bifidobacterium fermentation melon seeds | |
| CN111972602B (en) | Red rice with cooked rice and processing method thereof | |
| CN104012597A (en) | A shrimp glutinous rice pie | |
| CN103689443A (en) | Making method of twice puffing and peeling corn | |
| CN105919054A (en) | Processing method of raw pulp sweet potato vermicelli | |
| CN106616923A (en) | Preparation method of beef and corn vermicelli | |
| CN107594412B (en) | Coconut crisp chips and preparation method thereof | |
| CN104041774A (en) | Low-temperature-baked Chinese yam crispy slice | |
| CN110140854A (en) | A kind of compound nectar and preparation method thereof | |
| CN108740908A (en) | A kind of passion fruit pericarp slurry and preparation method thereof for jam | |
| CN108477570A (en) | A kind of processing technology of crock rib soup |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160713 |