CN106213476A - A kind of purple sweet potato vermicelli and Anti-tarnishing production method thereof - Google Patents
A kind of purple sweet potato vermicelli and Anti-tarnishing production method thereof Download PDFInfo
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- CN106213476A CN106213476A CN201610607620.0A CN201610607620A CN106213476A CN 106213476 A CN106213476 A CN 106213476A CN 201610607620 A CN201610607620 A CN 201610607620A CN 106213476 A CN106213476 A CN 106213476A
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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 belongs to food production processing technique field, be specifically related to a kind of purple sweet potato vermicelli and Anti-tarnishing production method thereof.This purple sweet potato vermicelli includes each component of following weight portion: purple sweet potato starch 55～65 parts, the full powder of Rhizoma Steudnerae Henryanae 8～12 parts, sweet potato starch 28～32 parts.Its production method comprises the following steps: 1) by each raw material room temperature and be dried under conditions of stir；2) by 8～12 parts of steps 1 in Automatic pulp making equipment) water of the dry blend that obtains and 7～8 parts is stirred mixing；3) by step 2) wet mixed feed that obtains sends into and steams auto-cure all-in-one；4) to step 3) grog that obtains sprays colour-keeping liquid, and grog is sent to vermicelli extruder；5) by step 4) the hot vermicelli that obtains carries out lowering the temperature and drying, and obtains finished product vermicelli.The Anti-tarnishing production method of purple sweet potato vermicelli provided by the present invention is possible to prevent purple sweet potato vermicelli variable color in process of production, produces the purple sweet potato vermicelli full color obtained, fully maintains the original color and luster of Rhizoma Steudnerae Henryanae.
Description
Technical field
The invention belongs to food production processing technique field, be specifically related to a kind of purple sweet potato vermicelli and Anti-tarnishing producer thereof
Method.
Background technology
Vermicelli be a kind of make simple, instant, nutritious, can staple food again can the health-care food of fast food.
After bean noodles, vermicelli starch add water cure, it is crushed to strip or strip food.Along with growth in the living standard, people
It is no longer satisfied with the simple edible function of bean noodles, and wishes that this traditional food of bean noodles can carry more nourishing healthy merit
Energy.Vermicelli, bean noodles are various in style, such as green bean vermicelli, pea starch noodle, broad bean vermicelli, taro vermicelli in the market.It is more
Farinaceous vermicelli is such as: sweet potato noodles, sweet potato vermicelli, potato vermicelli etc..Vermicelli has thick, thin, round, flat and lamellar etc. multiple, its
Main materials have beans, potato class etc..
Rhizoma Steudnerae Henryanae, also known as Ipomoea batatas(L.)Lam, purple sweet potato, black potato, for morning glory.Potato meat is that purple is to darkviolet.It removes
Have outside the nutritional labelings such as the starch of common Radix Ipomoeae, protein, mucopolysaccharide and collagen, also rich in, selenium element and Rhizoma Dioscoreae esculentae color
Element, Ipomoea batatas(L.)Lam is also known as anthocyanidin.Anthocyanidin has preventive and therapeutic action to many kinds of diseases of l00, is described as continue water, albumen
The seventh-largest essential nutrients after matter, fat, carbohydrate, vitamin, mineral.Anthocyanidin is that current scientific circles find
Disease preventing and treating, safeguard human health free radical scavenger the most direct, most effective, safest, its remove free radical ability
It it is ascorbic 20 times, 50 times of vitamin E.Purple sweet potato is by one of primary raw material becoming anthocyanidin.Rhizoma Steudnerae Henryanae is in international, state
Extremely selling well on interior market, development prospect is boundless.Containing rich in protein in Rhizoma Steudnerae Henryanae, 18 kinds easily by human consumption and suction
The hydrogen-based acid received, 8 kinds of vitamin such as vitamin C, B, A and more than the 10 kind of natural minerals prime element such as phosphorus, ferrum.Wherein the containing of ferrum and selenium
Amount is abundant.And selenium and ferrum are human body resisting fatigue, defying age, the essential elements enriched blood, particularly selenium is referred to as " anticancer king ", easily
It is absorbed by the body, can stay in serum, repair cardiac muscle, enhancing human body immunity power, remove interior free yl, in anticancer
The synthesis of DNA and the division of cancerous cell and growth, the generation of the prevention carninomatosis such as gastric cancer, hepatocarcinoma.
Rhizoma Steudnerae Henryanae rich cellulose, can increase faecal volume, promotes enterogastric peristalsis, the mucus being detained in cleaning enteric cavity, pneumatosis
And putrefaction, discharge the noxious substance in feces and carcinogen, keep stool unimpeded, improve digestive tract environment, prevent gastrointestinal
The generation of tract disease.
Rhizoma Steudnerae Henryanae is rich in selenium and anthocyanidin.Selenium is cancer-resisting substance, and anthocyanidin is a kind of organic active polyphenoils, it is possible to anti-
Cancer, anti-aging.
Rhizoma Steudnerae Henryanae is rich in mucopolysaccharide and Collagen material, and glue polysaccharide can improve the immunologic function of human body, strengthens resistance against diseases, and
And keep arterial vascular elasticity, prevent the adesmosis of liver, kidney, prevention heart disease, nephropathy, hypertension, neuropathy,
The generation of the collagen such as rheumatism and arthritis.The genic nucleic acid mucosubstance just such as the sperm of human body and ovum, can
The base substance of the material life just such as mucopolysaccharide and the collagen of seeing Rhizoma Dioscoreae esculentae.Human body digestive system from oral cavity to gastrointestinal, and from
Nasal cavity is all covered by the mucosa of full mucus to trachea, the respiratory system of the lobe of the lung, and genitourinary system, its surface, and one
Denier mucus reduces, and is easy for causing inflammation and the canceration of each organ.Life is played to the glue polysaccharide material of such important function,
It is that rice, face, chicken, duck, fish, meat cannot supply, and Rhizoma Steudnerae Henryanae is the abundantest.
Chinese patent CN 201110290696.2, purple potato noodle and preparation method thereof.Purple potato noodle is with the full powder of Rhizoma Steudnerae Henryanae, little
The raw materials such as wheat high-gluten flour, the fresh hen egg that shells make purple potato noodle through steps such as dough-making powder, ripening, tabletting, cutting, dry, cut-outs, its
The full powder of middle Rhizoma Steudnerae Henryanae, the weight ratio of Semen Tritici aestivi high-gluten flour are 1:0.65～2.35, and the fresh hen egg consumption that shells is the full powder of Rhizoma Steudnerae Henryanae and Semen Tritici aestivi height
The 1.8～2.2% of strength flour gross weight.Purple potato noodle keeps, has accepted the intrinsic nutritive value of Rhizoma Steudnerae Henryanae and health care, fresh hen egg
Add and increase color and luster, local flavor and nutrition further, also make noodles more mouthfeel chewiness, tender smooth, color time edible
It is like nature itself；Production method many employings physical process of the present invention, does not destroy the nutritional labeling that Rhizoma Steudnerae Henryanae itself is contained, can effectively protect
Stay nutritional labeling and the dietary fiber of Rhizoma Steudnerae Henryanae.
Chinese patent CN 201010603129.3, the manufacture method of a kind of purple sweet potato vermicelli instant food.This disclosure of the invention
The manufacture method of a kind of purple sweet potato vermicelli instant food, is to be cleaned up by Rhizoma Steudnerae Henryanae, then cuts into slices, dehydration, dry, then will dry after
Rhizoma Steudnerae Henryanae makes the starch that fineness is more than 120 mesh, adds the water that temperature is about 80 degree Celsius, stirs, at room temperature this time
Lower wire vent, the vermicelli gone out under 90～110 Celsius temperatures, toasts through infrared ray, and the vermicelli of ripening is shaped to spinning cake, by spinning cake
Put paper web into flavor pack, pack with sealing machine.Feature is, color and luster is purplish red, and fragrance is dense, and boiled water soaks, purple after bubble
The smooth chewiness of sweet potato vermicelli, is real high-quality " green " food.The starch such as Semen Maydis, Semen Tritici aestivi, Maninot esculenta crantz. are added at this instant food end, pure
Positive purple sweet potato starch vermicelli, mouthfeel is the finest and the smoothest smooth.
Summary of the invention
For solving the deficiencies in the prior art, the invention provides a kind of purple sweet potato vermicelli and Anti-tarnishing production method thereof.
A kind of purple sweet potato vermicelli, including each component of following weight portion: purple sweet potato starch 55～65 parts, the full powder of Rhizoma Steudnerae Henryanae 8～12 parts,
Sweet potato starch 28～32 parts.
Preferably, including each component of following weight portion: purple sweet potato starch 60 parts, 10 parts of the full powder of Rhizoma Steudnerae Henryanae, sweet potato starch 30 parts.
Present invention also offers the Anti-tarnishing production method of a kind of purple sweet potato vermicelli, comprise the following steps:
1) by the sweet potato starch of the purple sweet potato starch of 55～65 parts, the full powder of Rhizoma Steudnerae Henryanae of 8～12 parts and 28～32 parts at room temperature and
Stir under conditions of Gan Zaoing, obtain dry blend.
Preferably, by the sweet potato starch of the purple sweet potato starch of 60 parts, the full powder of Rhizoma Steudnerae Henryanae of 10 parts and 30 parts at room temperature and dry
Under the conditions of stir, obtain dry blend.
2) by 8～12 parts of steps 1 in Automatic pulp making equipment) water of the dry blend that obtains and 7～8 parts is stirred mixing
Even, obtain wet mixed feed.
3) by step 2) wet mixed feed that obtains sends into and steams auto-cure all-in-one, obtains grog.
Preferably, step 3) in, steam the operating temperature in auto-cure all-in-one less than 100 DEG C.
4) to step 3) grog that obtains sprays colour-keeping liquid, and grog is sent to vermicelli extruder, and extrusion obtains hot powder
Silk.
Concrete, colour-keeping liquid is the citric acid-sodium citrate buffer added and open powder.
Concrete, colour-keeping liquid is 2～5:100 with the amount ratio of grog.
Preferably, the pH value of colour-keeping liquid is 6.0～6.5.
Technique scheme is possible to prevent purple sweet potato vermicelli variable color in process of production.
5) by step 4) the hot vermicelli that obtains carries out lowering the temperature and drying, and obtains finished product vermicelli.
Preferably, after hot vermicelli extrusion, in 30 seconds, temperature is reduced to less than 60 degrees Celsius, and in temperature-fall period, pressure exists
Below 0.35bar.
Technique scheme is possible to prevent purple sweet potato vermicelli variable color in process of production.
Concrete, use high wind filoselle thin tobacco-making machine to carry out lowering the temperature and drying after molding.
Use high wind filoselle thin tobacco-making machine can be rapidly performed by post-drying of lowering the temperature, prevent purple sweet potato vermicelli from becoming in process of production
Color.
The Anti-tarnishing production method of purple sweet potato vermicelli provided by the present invention produce the purple sweet potato vermicelli nutritional labeling obtained comprehensively,
Full color, steaming and decocting constantly, elastic nutrition big, high, unique flavor, mouthfeel tender smooth.It coordinates the one-tenth distribution of purple sweet potato vermicelli
Ratio, can effectively prevent purple sweet potato vermicelli variable color in process of production, fully keeps the original color and luster of Rhizoma Steudnerae Henryanae.
Detailed description of the invention
Principle and feature to the present invention are described below, and example is served only for explaining the present invention, is not intended to limit
Determine the scope of the present invention.
Embodiment 1
1) by the sweet potato starch of the purple sweet potato starch of 60 parts, the full powder of Rhizoma Steudnerae Henryanae of 10 parts and 30 parts room temperature and be dried under conditions of
Stir, obtain dry blend.
2) by 10 parts of steps 1 in Automatic pulp making equipment) water of the dry blend that obtains and 7.5 parts is stirred mixing,
To wet mixed feed.
3) by step 2) wet mixed feed that obtains sends into and steams auto-cure all-in-one, obtains grog.Steam in auto-cure all-in-one
Operating temperature is 95 DEG C.
4) to step 3) grog that obtains sprays colour-keeping liquid, and grog is sent to vermicelli extruder, and extrusion obtains hot powder
Silk.Colour-keeping liquid is the citric acid-sodium citrate buffer added and open powder, and pH value is 6.2, and it is 3 with the amount ratio of grog:
100。
5) by step 4) the hot vermicelli of molding that obtains uses high wind filoselle thin tobacco-making machine to carry out lowering the temperature and drying, and obtains finished powder
Silk.After hot vermicelli extrusion, in 28 seconds, temperature is reduced to 55 degrees Celsius, and in temperature-fall period, pressure is 0.30bar.
This process produces the purple sweet potato vermicelli full color obtained, and fully maintains the original color and luster of Rhizoma Steudnerae Henryanae.
Embodiment 2
1) by the sweet potato starch of the purple sweet potato starch of 65 parts, the full powder of Rhizoma Steudnerae Henryanae of 8 parts and 32 parts room temperature and be dried under conditions of
Stir, obtain dry blend.
2) by 8 parts of steps 1 in Automatic pulp making equipment) water of the dry blend that obtains and 8 parts is stirred mixing, obtains wet
Batch mixing.
3) by step 2) wet mixed feed that obtains sends into and steams auto-cure all-in-one, obtains grog.Steam in auto-cure all-in-one
Operating temperature is less than 90 DEG C.
4) to step 3) grog that obtains sprays colour-keeping liquid, and grog is sent to vermicelli extruder, and extrusion obtains hot powder
Silk.Colour-keeping liquid is the citric acid-sodium citrate buffer added and open powder, and pH value is 6.5, and it is 2 with the amount ratio of grog:
100。
5) by step 4) the hot vermicelli of molding that obtains uses high wind filoselle thin tobacco-making machine to carry out lowering the temperature and drying, and obtains finished powder
Silk.After hot vermicelli extrusion, in 30 seconds, temperature is reduced to 50 degrees Celsius, and in temperature-fall period, pressure is 0.35bar.
This process produces the purple sweet potato vermicelli full color obtained, and fully maintains the original color and luster of Rhizoma Steudnerae Henryanae.
Embodiment 3
1) by the sweet potato starch of the purple sweet potato starch of 55 parts, the full powder of Rhizoma Steudnerae Henryanae of 12 parts and 28 parts room temperature and be dried under conditions of
Stir, obtain dry blend.
2) by 12 parts of steps 1 in Automatic pulp making equipment) water of the dry blend that obtains and 7 parts is stirred mixing, obtains
Wet mixed feed.
3) by step 2) wet mixed feed that obtains sends into and steams auto-cure all-in-one, obtains grog.Steam in auto-cure all-in-one
Operating temperature is less than 90 DEG C.
4) to step 3) grog that obtains sprays colour-keeping liquid, and grog is sent to vermicelli extruder, and extrusion obtains hot powder
Silk.Colour-keeping liquid is the citric acid-sodium citrate buffer added and open powder, and pH value is 6.0, and it is 5 with the amount ratio of grog:
100。
5) by step 4) the hot vermicelli of molding that obtains uses high wind filoselle thin tobacco-making machine to carry out lowering the temperature and drying, and obtains finished powder
Silk.After hot vermicelli extrusion, in 28 seconds, temperature is reduced to 60 degrees Celsius, and in temperature-fall period, pressure is 0.33bar.
This process produces the purple sweet potato vermicelli full color obtained, and fully maintains the original color and luster of Rhizoma Steudnerae Henryanae.
The foregoing is only the better embodiment of the present invention, not in order to limit the present invention, all spirit in the present invention
Within principle, any modification, equivalent substitution and improvement etc. made, should be included within the scope of the present invention.
Claims (9)
1. a purple sweet potato vermicelli, it is characterised in that include each component of following weight portion: purple sweet potato starch 55～65 parts, Rhizoma Steudnerae Henryanae is complete
Powder 8～12 parts, sweet potato starch 28～32 parts.
Purple sweet potato vermicelli the most according to claim 1, it is characterised in that include each component of following weight portion: purple sweet potato starch
60 parts, 10 parts of the full powder of Rhizoma Steudnerae Henryanae, sweet potato starch 30 parts.
3. the Anti-tarnishing production method of a purple sweet potato vermicelli, it is characterised in that comprise the following steps:
1) sweet potato starch of the purple sweet potato starch of 55～65 parts, the full powder of Rhizoma Steudnerae Henryanae of 8～12 parts and 28～32 parts at room temperature and is dried
Under conditions of stir, obtain dry blend；
2) by 8～12 parts of steps 1 in Automatic pulp making equipment) water of the dry blend that obtains and 7～8 parts is stirred mixing,
To wet mixed feed；
3) by step 2) wet mixed feed that obtains sends into and steams auto-cure all-in-one, obtains grog；
4) to step 3) grog that obtains sprays colour-keeping liquid, and grog is sent to vermicelli extruder, and extrusion obtains hot vermicelli；
5) by step 4) the hot vermicelli that obtains carries out lowering the temperature and drying, and obtains finished product vermicelli.
The Anti-tarnishing production method of purple sweet potato vermicelli the most according to claim 3, it is characterised in that: step 3) in, steam self heating
Change the operating temperature in all-in-one less than 100 DEG C.
The Anti-tarnishing production method of purple sweet potato vermicelli the most according to claim 3, it is characterised in that: step 4) in, colour-keeping liquid
For adding the citric acid-sodium citrate buffer opening powder.
The Anti-tarnishing production method of purple sweet potato vermicelli the most according to claim 5, it is characterised in that: the pH value of colour-keeping liquid is
6.0～6.5.
The Anti-tarnishing production method of purple sweet potato vermicelli the most according to claim 5, it is characterised in that: colour-keeping liquid and the use of grog
Amount ratio is 2～5:100.
The Anti-tarnishing production method of purple sweet potato vermicelli the most according to claim 3, it is characterised in that: step 5) in, hot vermicelli
After extrusion, in 30 seconds, temperature is reduced to less than 60 degrees Celsius, and in temperature-fall period, pressure is at below 0.35bar.
The Anti-tarnishing production method of purple sweet potato vermicelli the most according to claim 3, it is characterised in that: step 5) in, after molding
High wind filoselle thin tobacco-making machine is used to carry out lowering the temperature and drying.
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| CN107467634A (en) * | 2017-07-19 | 2017-12-15 | 颍上县皖奇食品有限公司 | The preparation method of purple sweet potato vermicelli |
| CN109275892A (en) * | 2017-07-21 | 2019-01-29 | 湖南国饼世家食品有限公司 | A kind of method of comprehensive utilization of purple sweet potato |
| CN112244273A (en) * | 2020-09-09 | 2021-01-22 | 中国农业科学院农产品加工研究所 | High-tensile-strength purple sweet potato nutritional fresh wet vermicelli and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107467634A (en) * | 2017-07-19 | 2017-12-15 | 颍上县皖奇食品有限公司 | The preparation method of purple sweet potato vermicelli |
| CN109275892A (en) * | 2017-07-21 | 2019-01-29 | 湖南国饼世家食品有限公司 | A kind of method of comprehensive utilization of purple sweet potato |
| CN112244273A (en) * | 2020-09-09 | 2021-01-22 | 中国农业科学院农产品加工研究所 | High-tensile-strength purple sweet potato nutritional fresh wet vermicelli and preparation method thereof |
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