CN105919054A - Processing method of raw pulp sweet potato vermicelli - Google Patents
Processing method of raw pulp sweet potato vermicelli Download PDFInfo
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- CN105919054A CN105919054A CN201610260115.3A CN201610260115A CN105919054A CN 105919054 A CN105919054 A CN 105919054A CN 201610260115 A CN201610260115 A CN 201610260115A CN 105919054 A CN105919054 A CN 105919054A
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- sweet potato
- potato vermicelli
- processing method
- slurry
- raw slurry
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- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 63
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 63
- 238000003672 processing method Methods 0.000 title claims abstract description 19
- 238000000034 method Methods 0.000 claims abstract description 44
- 230000008569 process Effects 0.000 claims abstract description 21
- 238000004537 pulping Methods 0.000 claims abstract description 6
- 239000002002 slurry Substances 0.000 claims description 51
- 229920002472 Starch Polymers 0.000 claims description 36
- 235000019698 starch Nutrition 0.000 claims description 36
- 239000008107 starch Substances 0.000 claims description 36
- 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
- 238000010257 thawing Methods 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 9
- 238000012545 processing Methods 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 6
- 230000003068 static effect Effects 0.000 claims description 6
- 229920002261 Corn starch Polymers 0.000 claims description 5
- 239000008120 corn starch Substances 0.000 claims description 5
- 238000007654 immersion Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 238000003756 stirring 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
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 229940100486 rice starch Drugs 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 2
- 238000010411 cooking Methods 0.000 abstract description 3
- 235000014347 soups Nutrition 0.000 abstract description 2
- 238000009775 high-speed stirring Methods 0.000 abstract 2
- 235000012041 food component Nutrition 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 10
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 10
- 235000012149 noodles Nutrition 0.000 description 8
- 235000016709 nutrition Nutrition 0.000 description 8
- 238000002372 labelling Methods 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 244000061456 Solanum tuberosum Species 0.000 description 3
- 235000002595 Solanum tuberosum Nutrition 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 235000015110 jellies Nutrition 0.000 description 3
- 239000008274 jelly Substances 0.000 description 3
- 229920001592 potato starch Polymers 0.000 description 3
- 230000032683 aging Effects 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 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
- 235000019418 amylase Nutrition 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000005520 cutting process Methods 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
- 230000008020 evaporation Effects 0.000 description 1
- 238000001704 evaporation Methods 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
- 238000010438 heat treatment Methods 0.000 description 1
- 230000002977 hyperthermial effect Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 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
- 238000011160 research Methods 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000005406 washing Methods 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 present invention relates to the technical field of sweet potato vermicelli and particularly relates to a processing method of raw pulp sweet potato vermicelli. Sweet potato pulping, low temperature moisture content adjusting, edible salt adding, vacuum low temperature putting still, moisture content reducing, high speed stirring, tableting and air-spreading to cool, and shredding are carried out to prepare the sweet potato vermicelli. The nutritional components of the sweet potatoes are not destroyed and the nutrient loss of the sweet potatoes is avoided. Besides, the prepared sweet potato vermicelli is both excellent in toughness and smoothness. In the cooking process, soup burnt phenomenon is not easy to happen, and the quality of the raw pulp sweet potato vermicelli is improved. By the high-speed stirring method, the sweet potato raw pulp is subjected to a certain temperature increasing and curing during the process, so that the mouthfeel of the prepared sweet potato vermicelli is improved.
Description
Technical field
The present invention relates to sweet potato vermicelli technical field, especially a kind of raw slurry sweet potato vermicelli processing side
Method.
Background technology
Sweet potato vermicelli processing technique is first producing starch, then at processing bean noodles.This bean noodles
Shortcoming is that bean noodles nutrition is single, because by other battalion in Radix Ipomoeae during producing starch
Form and point weed out completely；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, solution is presently required
Technical problem.
In consideration of it, prior art occurs in that and substantial amounts of prepares sweet potato vermicelli about Radix Ipomoeae oleo stock
Method, such as the producer disclosing a kind of vermicelli with sweet potato puree of Patent No. 201110357022.X
Method, comprises the following steps: 1. select without rotting, without the new fresh sweet potatoes of black speck, 2. will select
Fresh sweet potato washing is clean, 3. the Radix Ipomoeae cleaned up is made the starch by 120 eye mesh screens
Breast, 4. adds the α-amylase of 300～400ppm in starch milk, 5. will add amylase
Starch milk be placed in the double-countercurrent evaporation device of vacuum-0.096Mpa, temperature 50 C, concentrate
To the potato slurry that Baume degrees is about 30, the most again potato slurry is placed on conveyer belt formation 1.1～1.2mm
Pulp layer, 7. will through gas steam formed bean sheet jelly predry 4～5min at a temperature of 80～90 DEG C,
8. by the bean sheet jelly aging 2～3h through predry, 9. by the bean sheet jelly cutting after aging, 10. finally will cut
Good bean noodles dry 8h at a temperature of 35～55 DEG C.The bean noodles produced are the most glittering and translucent, chewy
Softness, remains again the natural juice of Radix Ipomoeae, original flavor, former perfume (or spice).
Based on this, this researcher on the basis of existing technology, in conjunction with the nutrition to sweet potato vermicelli
The improvement of the improvement of structure and mouthfeel etc. carries out research and discovery, and then uses Radix Ipomoeae raw slurry system
Standby raw slurry sweet potato powder, and combine the adjustment of step of preparation process, parameter so that the Radix Ipomoeae of preparation
The comprehensive nutrition of bean noodles, loses relatively low, and mouthfeel is pliable and tough, smooth, prepares for sweet potato vermicelli
Field brings a kind of new approaches.
Summary of the invention
In order to solve above-mentioned technical problem present in prior art, the present invention provides a kind of raw slurry
Sweet potato vermicelli processing method.
It is achieved particular by techniques below scheme:
A kind of raw slurry sweet potato vermicelli processing 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 and process to moisture content
It is 35-60% by quality ratio；
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 placement 1-3h at being 3-8 DEG C；
5) by step 4) moisture in mass is adjusted to 15-20% in the slurry that processed
After, it is sent in blender, using mixing speed is 1000-8000r/min stir process
After 20-30min, tabletting, airing, shredding, it is thus achieved that raw slurry sweet potato vermicelli.
Described Radix Ipomoeae, it is after peeling, and uses starch solution immersion treatment 10-40min.
Described starch solution, its be use 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, by it in vacuum it is
Place 20-30min under 0.02-0.08MPa, and use ultrasonic Treatment 3-7min, it is thus achieved that.
Described ultrasound wave, its frequency is 20-50Hz.
Described starch solution, starch therein uses corn starch, wheaten starch, big
At least one in 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-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 that the material after shredding step being completed is in vapor (steam) temperature
Sterilization treatment 1-3s at 80-120 DEG C, or used ultraviolet treatment with irradiation 1-3s.
Compared with prior art, the technique effect of the present invention is embodied in:
By Radix Ipomoeae is pulled an oar, low temperature adjust moisture, add Sal, vacuum and low temperature static,
Reducing moisture, high-speed stirred, tabletting airing, shredding are prepared as sweet potato vermicelli so that red
Nutritional labeling in potato is 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, smooth degree the most excellent, and during cooking, its
It is not susceptible to stick with paste soup phenomenon, improves the quality of raw slurry sweet potato noodles；And pass through high-speed stirred
Mode so that the raw slurry of Radix Ipomoeae in the process, obtains certain intensification, ripening so that its system
The mouthfeel of standby one-tenth sweet potato vermicelli is improved.
The present invention is a major advantage that and can guarantee that sweet potato vermicelli nutritional labeling is scattered and disappeared less
Under premise, improve the toughness of sweet potato vermicelli, mouthfeel, reduce the strip-breaking rate during cooking, carry
The quality of high sweet potato vermicelli；And shorten sweet potato vermicelli processing process, it is to avoid heating
Energy consumption during hyperthermic treatment, reduces 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, uses starch solution to soak so that
Sweet potato starch acts on the composition in starch solution, improves the quality of Radix Ipomoeae, improves Radix Ipomoeae
The ratio of briquetting of sweet potato vermicelli prepared by slurry, reduces the oxygenation efficiency of starch, improves the quality of sweet potato starch.
Through the freezing and process of defrosting step so that the sharp and clear degree of sweet potato vermicelli is changed
Kind.And the shelf-life of the sweet potato vermicelli of the present invention is longer, it is to avoid tradition boil sweet potato paste,
The nutritional labeling that sweet potato starch etc. cause wrecks, and prepares sweet potato vermicelli by raw slurry,
It is made to compare the extended shelf-life of sweet potato vermicelli prepared by traditional sweet potato vermicelli preparation technology
Time of 1/3rd.
Contrast test in the shelf-life herein is mainly after producing formation product, is deposited into
Under identical environmental condition, and the change to nutritional labeling therein, color and luster changes, pliable and tough,
The change etc. of smooth degree is observed and is detected, and contrasts the shortest cycle of its These parameters change
Add up and draw.
Detailed description of the invention
Below in conjunction with specific embodiment, technical scheme is further limited
Fixed, but claimed scope is not only limited to description.
Embodiment 1
A kind of raw slurry sweet potato vermicelli processing 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 and process to moisture content with matter
Amount ratio is calculated as 35%；
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
It is static placement 1h at 3 DEG C；
5) by step 4) after moisture in mass is adjusted to 15% in the slurry that processed,
It is sent in blender, after using mixing speed to be 1000r/min stir process 20min, pressure
Sheet, airing, shredding, it is thus achieved that raw slurry sweet potato vermicelli.
Embodiment 2
A kind of raw slurry sweet potato vermicelli processing 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 and process to moisture content with matter
Amount ratio is calculated as 60%；
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
It is static placement 3h at 8 DEG C；
5) by step 5) after moisture in mass is adjusted to 20% in the slurry that processed,
It is sent in blender, after using mixing speed to be 8000r/min stir process 30min, pressure
Sheet, airing, shredding, it is thus achieved that raw slurry sweet potato vermicelli.
Described Radix Ipomoeae, it is after peeling, and uses starch solution immersion treatment 10min.
Described starch solution, its be use 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, by it under vacuum is 0.02MPa
Place 20min, and use ultrasonic Treatment 3min, it is thus achieved that.Described ultrasound wave, its frequency
For 20Hz.Described starch solution, starch therein uses corn starch.
Embodiment 3
A kind of raw slurry sweet potato vermicelli processing 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 and process to moisture content with matter
Amount ratio is calculated as 50%；
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 0.06MPa, temperature
It is static placement 2h at 5 DEG C；
5) by step 4) after moisture in mass is adjusted to 17% in the slurry that processed,
It is sent in blender, after using mixing speed to be 5000r/min stir process 25min, pressure
Sheet, airing, shredding, it is thus achieved that raw slurry sweet potato vermicelli.
Described Radix Ipomoeae, it is after peeling, and uses starch solution immersion treatment 40min.
Described starch solution, its be use 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, by it under vacuum is 0.08MPa
Place 30min, and use ultrasonic Treatment 7min, it is thus achieved that.
Described ultrasound wave, its frequency is 50Hz.
Described starch solution, it is any that starch therein uses corn starch, wheaten starch
Compare mixture.
Embodiment 4
On the basis of embodiment 1, other are all with embodiment 1, a kind of raw slurry sweet potato vermicelli processing
Method, described Radix Ipomoeae, it is after peeling, and uses starch solution immersion treatment 30min.
Described starch solution, its be use starch and water according to mass ratio be 1: 5 mix after,
After it is processed 2min in the environment that temperature is 43 DEG C, by it under vacuum is 0.05MPa
Place 25min, and use ultrasonic Treatment 5min, it is thus achieved that.Described ultrasound wave, its frequency
For 40Hz.Described starch solution, starch therein use corn starch, wheaten starch,
Rice starch is arbitrarily than mixture.
Described step, is additionally included in the freezing after shredding and defrosting processes step.Described is cold
Freezing, its temperature is to carry out freezing processing 10min at-20 DEG C.Described defrosting, is by freezing rank
The temperature of section is warming up to 50 DEG C at 10s.
Embodiment 5
On the basis of embodiment 2, other all with embodiment 2, described step, are additionally included in
Freezing and defrosting after shredding process step.Described freezing, its temperature is to carry out cold at-1 DEG C
Freeze process 30min.Described defrosting, is that at 20s, the temperature in freezing stage is warming up to 70 DEG C.
Embodiment 6
On the basis of embodiment 3, other all with embodiment 3, described step, are additionally included in
Freezing and defrosting after shredding process step.Described freezing, its temperature is to carry out at-10 DEG C
Freezing processing 20min.Described defrosting, is that at 15s, the temperature in freezing stage is warming up to 60 DEG C.
Embodiment 7
On the basis of embodiment 1, other are all with embodiment 1, and described step, it is in shredding
After also include sterilization process steps.After shredding step is completed by described sterilization process steps
Material uses ultraviolet treatment with irradiation 2s.
Embodiment 8
On the basis of embodiment 2, other are all with embodiment 2, and described step, it is in shredding
After also include sterilization process steps.After shredding step is completed by described sterilization process steps
Material is sterilization treatment 3s at vapor (steam) temperature is 120 DEG C, or is used ultraviolet treatment with irradiation
1-3s。
Embodiment 9
On the basis of embodiment 3, other are all with embodiment 3, and described step, it is in shredding
After also include sterilization process steps.After shredding step is completed by described sterilization process steps
Material is sterilization treatment 1s at vapor (steam) temperature is 80 DEG C.
Embodiment 10
On the basis of embodiment 5, other all with embodiment 5, process step in freezing and defrosting
After, it also includes sterilization process steps.Described sterilization process steps is shredding step to be completed
After material sterilization treatment 2s at vapor (steam) temperature is 100 DEG C.
Be necessary explanation at this, above-described embodiment is only to do technical scheme
Further explanation and explanation, be not defined technical scheme, this area skill
Prominent essential characteristics that what art personnel made on this basis do not have and non-significant progress
Improve, belong to the protection category of the present invention.
Claims (10)
1. a raw slurry sweet potato vermicelli processing 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 and process to moisture content
It is 35-60% by quality ratio；
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 placement 1-3h at being 3-8 DEG C；
5) by step 4) moisture in mass is adjusted to 15-20% in the slurry that processed
After, it is sent in blender, using mixing speed is 1000-8000r/min stir process
After 20-30min, tabletting, airing, shredding, it is thus achieved that raw slurry sweet potato vermicelli.
2. raw slurry sweet potato vermicelli processing method as claimed in claim 1, it is characterised in that institute
The Radix Ipomoeae stated, it is after peeling, and uses starch solution immersion treatment 10-40min.
3. raw slurry sweet potato vermicelli processing method as claimed in claim 2, it is characterised in that institute
The starch solution stated, its be use starch and water according to mass ratio be 1: 3～7 mix after, by it
After processing 1-3min in the environment that temperature is 35-47 DEG C, by it in vacuum it is
Place 20-30min under 0.02-0.08MPa, and use ultrasonic Treatment 3-7min, it is thus achieved that.
4. raw slurry sweet potato vermicelli processing method as claimed in claim 3, it is characterised in that institute
The ultrasound wave stated, its frequency is 20-50Hz.
5. the most raw slurry sweet potato vermicelli processing method, it is characterised in that
Described starch solution, starch therein uses corn starch, wheaten starch, rice shallow lake
At least one in powder.
6. raw slurry sweet potato vermicelli processing method as claimed in claim 1, it is characterised in that institute
The step stated, is additionally included in the freezing after shredding and defrosting processes step.
7. raw slurry sweet potato vermicelli processing method as claimed in claim 6, it is characterised in that institute
The freezing stated, its temperature is to carry out freezing processing 10-30min-20～-1 DEG C.
8. raw slurry sweet potato vermicelli processing method as claimed in claim 6, it is characterised in that institute
The defrosting stated, is that at 10-20s, the temperature in freezing stage is warming up to 50-70 DEG C.
9. raw slurry sweet potato vermicelli processing method as claimed in claim 1, it is characterised in that institute
The step stated, it also includes sterilization process steps after shredding.
10. raw slurry sweet potato vermicelli processing method as claimed in claim 9, it is characterised in that
Described sterilization process steps is that the material after shredding step being completed is in vapor (steam) temperature
Sterilization treatment 1-3s at 80-120 DEG C, or used ultraviolet treatment with irradiation 1-3s.
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| CN201610260115.3A CN105919054A (en) | 2016-04-25 | 2016-04-25 | Processing method of raw pulp sweet potato vermicelli |
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| CN201610260115.3A CN105919054A (en) | 2016-04-25 | 2016-04-25 | Processing method of raw pulp sweet potato vermicelli |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
-
2016
- 2016-04-25 CN CN201610260115.3A patent/CN105919054A/en active Pending
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 * |
| 徐怀德: "《食品杀菌新技术》", 31 July 2005, 科学技术文献出版社 * |
| 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 (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
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