CN106213475A - A kind of sweet potato noodles and preparation method thereof - Google Patents

A kind of sweet potato noodles and preparation method thereof Download PDF

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Publication number
CN106213475A
CN106213475A CN201610579208.2A CN201610579208A CN106213475A CN 106213475 A CN106213475 A CN 106213475A CN 201610579208 A CN201610579208 A CN 201610579208A CN 106213475 A CN106213475 A CN 106213475A
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CN
China
Prior art keywords
sweet potato
water
tremella
starch
gained
Prior art date
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Application number
CN201610579208.2A
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Chinese (zh)
Inventor
周正红
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Tongling Hongzheng Network Technology Co Ltd
Original Assignee
Tongling Hongzheng Network Technology Co Ltd
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Application filed by Tongling Hongzheng Network Technology Co Ltd filed Critical Tongling Hongzheng Network Technology Co Ltd
Priority to CN201610579208.2A priority Critical patent/CN106213475A/en
Publication of CN106213475A publication Critical patent/CN106213475A/en
Withdrawn legal-status Critical Current

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

A kind of sweet potato noodles and preparation method thereof, it is characterised in that be prepared by the raw materials in: pea starch 400 450, sweet potato powder 40 45, Mel 89, Os Sus domestica 14 15, Herba Cistanches 23, Radix Polygoni Multiflori 56, Semen Pruni 34, Fructus Momordicae 12, Tremella 30 35, carboxymethyl cellulose 0.8 1.Pea starch in the present invention can reduce the degree of branching of amylopectin through micronizing, amylose and amylopectin are degraded by microwave treatment, generate the relatively small dextrin of molecular weight and starch, then through the aging degree of bringing back to life that increases, improve the resistance starch content of the present invention, make glossiness of the present invention good, the tremella gum toughness boiled by Tremella, can increase toughness, reduces strip-breaking rate, carboxymethyl cellulose can avoid the present invention, and during preserving, moisture is to surface migration, and the present invention can intestine moistening.

Description

A kind of sweet potato noodles and preparation method thereof
Technical field
The invention belongs to food processing technology field, particularly relate to a kind of sweet potato noodles and preparation method thereof.
Background technology
Along with growth in the living standard, the dietary structure of people also there occurs change, and the high-protein high-fat such as meat and egg is high The " three high " food of heat occupies the principal status of public economy of diet structure, the dietary structure of low-fat and high cellulose is replaced, research It has been shown that " three high " diet is unfavorable for the health of health, human body can be caused to suffer from the chronic diseases such as hypertension, hyperlipidemia, hyperglycemia Disease, therefore, the heat of meals controls to have become as the key of regulation diet structure.Nowadays, the publicity of all kinds of health care knowledge Making people take for polyphagia starch and can increase to obtain the risk of chronic disease, people are also the most careful to the selection of starchy food. And vermicelli is as the food of a kind of high starch, people are more and more higher to the requirement of its quality.Resistant starch forms sediment also known as resistance to enzymolysis Powder and indigestibility starch, by enzymolysis, but can not rise with volatile fatty acid in small intestinal in the intestines and stomach colon of people Ferment reacts, and its character is similar to disappearing fibre.The resistance starch content improved in vermicelli can improve vermicelli surface gloss, i.e. The relation that the quality of the resistance starch content in vermicelli and vermicelli is proportionate, therefore, develops a kind of high resistant starch content Vermicelli is significant.
Summary of the invention
It is an object of the invention to provide a kind of sweet potato noodles and preparation method thereof, the present invention has in good taste, nutrient health Feature.
The technical solution adopted in the present invention is:
A kind of sweet potato noodles, it is characterised in that be prepared by the raw materials in:
Pea starch 400-450, sweet potato powder 40-45, Mel 8-9, Os Sus domestica 14-15, Herba Cistanches 2-3, Radix Polygoni Multiflori 5-6, Semen Pruni 3-4, Fructus Momordicae 1-2, Tremella 30-35, carboxymethyl cellulose 0.8-1.
The preparation method of described sweet potato noodles, it is characterised in that comprise the following steps:
(1) Herba Cistanches, Radix Polygoni Multiflori, Semen Pruni, Fructus Momordicae are added water slow fire boiling 40-50 minute of 5-6 times, filter cleaner, Being slowly added into carboxymethyl cellulose in gained filtrate, stirring is to dissolving;
(2) add water after 20 minutes the starch milk that furnishing starch concentration is 10% by pea starch micronizing, then carries out at microwave Reason, microwave power is 668W, is dried, powder during the microwave time is 4 minutes, then cold preservation is placed on 80 DEG C of baking ovens for 24 hours at 4 DEG C Broken, sieve;
(3) by little for the clear water that adds 3-4 times after Tremella clear water maceration fire infusion 60-70 minute, filter, obtain tremella gum;
(4) by step (2) gained material and sweet potato powder mixing and water adding furnishing pasty state, then add proper amount of boiling water and rush thickener, stir 15-20 Minute, it is subsequently adding step (1), (3) gained material is mixed thoroughly, sends in filamentation equipment, send in the water of 85-90 DEG C after filamentation, Pull out after floating, after tedding 4-8 hour at shady and cool, open powder, cutting;
(5) raw material that above-mentioned technique is not used is mixed into pot, adds the water of 4-5 times, little fire infusion 40-50 minute, filter, gained The spray-dried powder of making of filtrate, packs with step (4) gained material after subpackage, to obtain final product.
The invention have the benefit that
Raw material pea starch in the present invention can reduce the degree of branching of amylopectin through micronizing, and straight chain is formed sediment by microwave treatment Powder and amylopectin degraded, generate the relatively small dextrin of molecular weight and starch, then through the aging degree of bringing back to life that increases, thus carry The high resistance starch content of the present invention so that the glossiness of the present invention is good, meanwhile, the Tremella that the present invention adds adds water and endures out Tremella gum has viscosity, adds the toughness of the present invention, reduces strip-breaking rate, and carboxymethyl cellulose can improve the water holding of the present invention Capacity, it is to avoid moisture is to surface migration during preserving, additionally, the present invention is possibly together with plurality of Chinese composition, has the merit of intestine moistening Effect.
Detailed description of the invention
A kind of sweet potato noodles, it is characterised in that be made up of the raw material of following weight portion (kilogram):
Pea starch 400, sweet potato powder 40, Mel 8, Os Sus domestica 14, Herba Cistanches 2, Radix Polygoni Multiflori 5, Semen Pruni 3, Fructus Momordicae 1, Tremella 30, Carboxymethyl cellulose 0.8.
The preparation method of described sweet potato noodles, comprises the following steps:
(1) Herba Cistanches, Radix Polygoni Multiflori, Semen Pruni, Fructus Momordicae are added water slow fire boiling 40-50 minute of 5-6 times, filter cleaner, Being slowly added into carboxymethyl cellulose in gained filtrate, stirring is to dissolving;
(2) add water after 20 minutes the starch milk that furnishing starch concentration is 10% by pea starch micronizing, then carries out at microwave Reason, microwave power is 668W, is dried, powder during the microwave time is 4 minutes, then cold preservation is placed on 80 DEG C of baking ovens for 24 hours at 4 DEG C Broken, sieve;
(3) by little for the clear water that adds 3-4 times after Tremella clear water maceration fire infusion 60-70 minute, filter, obtain tremella gum;
(4) by step (2) gained material and sweet potato powder mixing and water adding furnishing pasty state, then add proper amount of boiling water and rush thickener, stir 15-20 Minute, it is subsequently adding step (1), (3) gained material is mixed thoroughly, sends in filamentation equipment, send in the water of 85-90 DEG C after filamentation, Pull out after floating, after tedding 4-8 hour at shady and cool, open powder, cutting;
(5) raw material that above-mentioned technique is not used is mixed into pot, adds the water of 4-5 times, little fire infusion 40-50 minute, filter, gained The spray-dried powder of making of filtrate, packs with step (4) gained material after subpackage, to obtain final product.

Claims (2)

1. a sweet potato noodles, it is characterised in that be prepared by the raw materials in:
Pea starch 400-450, sweet potato powder 40-45, Mel 8-9, Os Sus domestica 14-15, Herba Cistanches 2-3, Radix Polygoni Multiflori 5-6, Semen Pruni 3-4, Fructus Momordicae 1-2, Tremella 30-35, carboxymethyl cellulose 0.8-1.
The preparation method of sweet potato noodles the most according to claim 1, it is characterised in that comprise the following steps:
(1) Herba Cistanches, Radix Polygoni Multiflori, Semen Pruni, Fructus Momordicae are added water slow fire boiling 40-50 minute of 5-6 times, filter cleaner, Being slowly added into carboxymethyl cellulose in gained filtrate, stirring is to dissolving;
(2) add water after 20 minutes the starch milk that furnishing starch concentration is 10% by pea starch micronizing, then carries out at microwave Reason, microwave power is 668W, is dried, powder during the microwave time is 4 minutes, then cold preservation is placed on 80 DEG C of baking ovens for 24 hours at 4 DEG C Broken, sieve;
(3) by little for the clear water that adds 3-4 times after Tremella clear water maceration fire infusion 60-70 minute, filter, obtain tremella gum;
(4) by step (2) gained material and sweet potato powder mixing and water adding furnishing pasty state, then add proper amount of boiling water and rush thickener, stir 15-20 Minute, it is subsequently adding step (1), (3) gained material is mixed thoroughly, sends in filamentation equipment, send in the water of 85-90 DEG C after filamentation, Pull out after floating, after tedding 4-8 hour at shady and cool, open powder, cutting;
(5) raw material that above-mentioned technique is not used is mixed into pot, adds the water of 4-5 times, little fire infusion 40-50 minute, filter, gained The spray-dried powder of making of filtrate, packs with step (4) gained material after subpackage, to obtain final product.
CN201610579208.2A 2016-07-22 2016-07-22 A kind of sweet potato noodles and preparation method thereof Withdrawn CN106213475A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201610579208.2A CN106213475A (en) 2016-07-22 2016-07-22 A kind of sweet potato noodles and preparation method thereof

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Application Number Priority Date Filing Date Title
CN201610579208.2A CN106213475A (en) 2016-07-22 2016-07-22 A kind of sweet potato noodles and preparation method thereof

Publications (1)

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CN106213475A true CN106213475A (en) 2016-12-14

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108497464A (en) * 2018-04-16 2018-09-07 淮南宜生食品有限公司 Fresh fragrant Hot and Sour Rice Noodles of one kind and preparation method thereof

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104172024A (en) * 2014-07-30 2014-12-03 巫山县黛溪老磨坊食品有限公司 Boil-resisting alums-free sweet potato vermicelli and making method thereof
CN104957471A (en) * 2015-06-19 2015-10-07 安徽顶大食品有限公司 Sour and hot vermicelli and preparation method thereof
CN105410883A (en) * 2015-11-25 2016-03-23 安徽好咏乐食品有限公司 Celery vermicelli and preparation method of the celery vermicelli
CN105433364A (en) * 2015-11-25 2016-03-30 安徽好咏乐食品有限公司 Tomato vermicelli and preparation method thereof
CN105433363A (en) * 2015-11-25 2016-03-30 安徽好咏乐食品有限公司 Purple potato vermicelli and preparation method thereof

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104172024A (en) * 2014-07-30 2014-12-03 巫山县黛溪老磨坊食品有限公司 Boil-resisting alums-free sweet potato vermicelli and making method thereof
CN104957471A (en) * 2015-06-19 2015-10-07 安徽顶大食品有限公司 Sour and hot vermicelli and preparation method thereof
CN105410883A (en) * 2015-11-25 2016-03-23 安徽好咏乐食品有限公司 Celery vermicelli and preparation method of the celery vermicelli
CN105433364A (en) * 2015-11-25 2016-03-30 安徽好咏乐食品有限公司 Tomato vermicelli and preparation method thereof
CN105433363A (en) * 2015-11-25 2016-03-30 安徽好咏乐食品有限公司 Purple potato vermicelli and preparation method thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108497464A (en) * 2018-04-16 2018-09-07 淮南宜生食品有限公司 Fresh fragrant Hot and Sour Rice Noodles of one kind and preparation method thereof

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Application publication date: 20161214