CN1065417C - Process for producing vermicelli from sweet potato - Google Patents
Process for producing vermicelli from sweet potato Download PDFInfo
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- CN1065417C CN1065417C CN97107757A CN97107757A CN1065417C CN 1065417 C CN1065417 C CN 1065417C CN 97107757 A CN97107757 A CN 97107757A CN 97107757 A CN97107757 A CN 97107757A CN 1065417 C CN1065417 C CN 1065417C
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- potato
- vermicelli
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- edible
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Classifications
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- Y02A40/948—
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to a processing method of full sweet potato vermicellis, which comprises: fresh sweet potatoes are cleaned, peeled and soaked, or peeled and dried potatoes are pulverized. The present invention is characterized in that the present invention also comprises: crushing, material agitation, vermicellis or particulate blocks by slaking and molding, cooling, vermicelli formation, drying, packaging, etc. The method of the present invention has the advantages of direct processing of the vermicellis or the particulate blocks without starch preparation, little investment, simple process, low production cost and high added value of commodity; the produced vermicellis or the particulate blocks have specific fragrance and taste of the raw materials, and particularly the vermicellis or the particulate blocks made from fresh materials almost safely reserve nutritional ingredients in the raw materials.
Description
The invention belongs to the method that the starch-containing cutting of a kind of usefulness is produced bean vermicelli, the processing method that relates to a kind of full sweet potato vermicelli, be applicable to Ipomoea batatas, potato, cassava, edible canna, arrowroot, lotus rhizome, fern root, the root of kudzu vine, shepherd's purse water chestnut, lily, water caltrop, Peas, broad bean, mung bean, cowpea, corn, jowar, buckwheat etc. and do or fresh potatoes cutting production bean vermicelli (powder sheet), also be applicable to above-mentioned potato type harvesting thing and mix production bean vermicelli (powder sheet) with its bright leaf or cured leaf.
In the prior art, produce bean vermicelli with agriculture cutting such as Ipomoea batatas, potato, cassava, edible canna, arrowroot, lotus rhizome, fern root, the root of kudzu vine, shepherd's purse water chestnut, lily, water caltrop, Peas, broad bean, mung bean, cowpea, corn, jowar, buckwheat, must be bean vermicelli two big operations through preparation starch, machine-shaping generally, the bean vermicelli of production be pure starch-based product; In the production process, nutritions such as the dietary cellulosic in the cutting, pectin, vitamin are total loss almost, and it is more that other useful nutrition is also lost, and the product that makes is difficult to keep the characteristics of wholefood; Because the characteristics of cutting self (toughness low, be difficult to moulding etc.), produce bean vermicelli preparation starch earlier, be reprocessed into bean vermicelli, production process is more, the production cycle is longer, in the cutting useful composition loss more, production cost is higher.Chinese patent ZL93115405.7 provides a kind of " processing method of fine and white vermicelli made from sweet potato ", still has above-mentioned deficiency.
The present invention's purpose is intended to overcome above-mentioned deficiency of the prior art, provide that a kind of to adopt aquatic foods or dried cutting (and aquatic foods or cured leaf) be primary raw material, without preparation starch, directly be processed into bean vermicelli or powder sheet, nutrition almost all keeps in the cutting, has the processing method of the full sweet potato vermicelli of natural green food characteristics.
Content of the present invention is: a kind of processing method of full sweet potato vermicelli comprises:
A, bright potato cleaned (adopting craft or potato washer, the bright potato epidermis of water flush away silt etc.), peeling (shell) (can adopt modes such as manual peeling, abrasive peeler peeling, Chemopeel agent peeling), be soaked in and contain in 0.1-0.3% (weight %) sodium pyrosulfite or sodium sulfite or sulfurous acid and 0.1-0.3% citric acid or the aqueous solution of hydrochloric acid (to avoid brown stain after the bright potato peeling); Or
The potato that to remove the peel (shell), removal of impurities is done (being bright potato gets through cleaning, peeling or shell, drying), makes potato dry powder through pulverizing;
Its feature part is also to comprise the following steps:
B, fragmentation and spice: with described bright potato from the aqueous solution, pull out, (with existing disintegrating machine) be broken for the big particle of 10-50mm, or the described bright potato of pulling out cooked or steam to half a lifetime ripe; By 100 parts of (weight of bright potato, the back with), edible oil (edible vegetable oil or animal oil) or fixed oil or beeswax or mono fatty acid glyceride 0.0 5-0.3 part, potato class (described in the content of the present invention) dried starch or potato dry powder 20-40 part, edible xanthan gum or/and the ratio of the konjaku powder 0.05-0.4 part amount of getting respectively drop into and close mixing and stirring in the powder machine; Or
Set by step (a) 100 parts in the potato dry powder, edible oil or the fixed oil that make or beeswax or mono fatty acid glyceride 0.1-0.2 part, edible xanthan gum or/and the ratio of konjaku powder 0.1-0.4 part, the water 25-35 part amount of getting respectively drop into and close mixing and stirring in the powder machine;
C, slaking moulding: the material that mixes is dropped in existing single-screw or the double helix self-cooking type vermicelli machine continuously, be shaped to bean vermicelli or powder sheet, be cut into suitable length by frictional heat, slaking, extruded sieve plate; Change the different sieve plate of pore size, can produce the bean vermicelli (sheet) of different thicknesses;
D, cooling: the bean vermicelli (being spread out on plank or the bamboo clappers) of moulding cooled off naturally or send in the cooling cabinet (case) be cooled to room temperature, bean vermicelli changes software strategy into software-hardware strategy;
E, open powder: the bean vermicelli of cooling becomes loose shape through rubbing or mechanical oscillation;
F, drying, packing: will open bean vermicelli behind the powder and place to dry or send under the sunlight and dry in the dryer, and again through cutting, pack, sealing, promptly make finished product-full sweet potato vermicelli, finished product vanning warehouse-in to moisture content≤16%.
In the content of the present invention: described bright potato can be one or both or the two or more mixture in Ipomoea batatas, potato, cassava, edible canna, arrowroot, lotus rhizome, fern root, the root of kudzu vine, shepherd's purse water chestnut, lily, the water caltrop.
In the content of the present invention: described potato do can be bright Ipomoea batatas, potato, cassava, edible canna, arrowroot, lotus rhizome, the root of kudzu vine, shepherd's purse water chestnut, lily or water caltrop through cleaning, peeling, section, dry products therefrom, also can be one or both or the two or more mixtures in corn, jowar, buckwheat, Peas, broad bean, mung bean, the cowpea.
In the content of the present invention: described bright potato or potato are done and can be done and the described bright potato of 0-20% or the bright leaf of the dried plant of potato or the cured leaf of pulverizing are formed by described bright potato of 80%-100% (weight %) or potato.
Compared with prior art, the present invention has following characteristics:
(1) directly be processed into bean vermicelli (sheet) with described cutting bright or that do, product has distinctive fragrance of raw material and taste, and the bean vermicelli (sheet) that particularly bright material is made has almost completely kept the nutrition in the raw material, is natural green food.
(2) bean vermicelli that adopts the inventive method to produce is rich in dietary fiber and multivitamin especially, and normal food can prevent constipation, make stool unimpeded, prevents that the carcinoma of the rectum from taking place, and it is healthy to help the eater; Particularly be added with the bean vermicelli (sheet) of bright leaf, not only nutrition is abundanter, and color is more natural;
(3) adopt the present invention to produce bean vermicelli (sheet), technology is simple, and production cost is low, good product quality, the Additional Value of Commodities height: prior art can be processed 1 kilogram of dry powder silk with 6 kilograms of scarlet potatos or fresh potato, and the present invention can process 1 kilogram of dry powder silk with 2.5 kilograms of scarlet potatos or fresh potato; Prior art can be processed 1 kilogram of dry powder silk with 3 kilograms of dried peas, and the present invention can process 1 kilogram of dry powder silk with 1.2 kilograms of dried peas; The cost that adopts prior art to produce 1 kilogram of Ipomoea batatas or potato dry powder silk is 4.4 yuan, 5.2 yuan/kilogram of prices, 0.8 yuan/kilogram of net income, and adopts the present invention to produce only 2.0 yuan of costs, 4.0 yuan/kilogram of prices, 2.0 yuan/kilogram of the net incomes of 1 kilogram of Ipomoea batatas or potato dry powder silk; Invest 5000 yuan and purchase an existing self-cooking type vermicelli machine, can produce 100 tons of dry powder silks in 1 year, have a net gain 400,000 yuan, commercial effect is obvious; In " spice " step of production method, add edible xanthan gum, konjaku powder, can strengthen the viscosity of raw material, make bean vermicelli form gel strands, forming, and effectively improve the product boiling fastness, add edible oil or fixed oil or beeswax or mono fatty acid glyceride, can effectively prevent the bean vermicelli adhesion, be easy to moulding, open powder etc., effectively improve the quality of products, make processing method of the present invention be able to successful implementation;
(4) small investment of the present invention, risk is little, adaptation is wide.Because described raw material spreads all over China four corners of the world, particularly south and abounds with Ipomoea batatas, cassava, the north abounds with potato, corn etc., aboundresources, but development and use are not enough, and the peasant does not usually sell for bright potato and worries, and suffers to can not find a kind of processing method little, instant effect of investing; The present invention only needs a self-cooking type vermicelli machine, just can process the bean vermicelli (or powder sheet) of some kinds of different materials, different thicknesses, with short production cycle, benefit is high, simultaneously can solve the problem that bright potato is difficult to preserve again, for China potato district peasant has found a shortcut of getting rich; The present invention is if be generalized to each raw material producing region, the whole nation, but estimates new output value more than 1,000 hundred million yuan, economic benefit and obvious social benefit;
(5) the present invention has not only opened up a new processing, edible approach to cuttings such as potato classes, also causes the grain important means that a kind of solution is provided in short supply as if natural calamity from now on for prevention.
Embodiment 1: a kind of processing method of full sweet potato vermicelli, mainly form by the following step:
A, bright potato (Ipomoea batatas, potato, cassava or described other bright potato) is cleaned, removes the peel, is soaked in and contains in 0.1% (weight %) sodium pyrosulfite or sodium sulfite or sulfurous acid and 0.3% citric acid or the aqueous solution of hydrochloric acid, with the bright potato brown stain after avoiding removing the peel;
B, fragmentation and spice: from the aqueous solution, pull, be broken for bright potato out 10-50mm big particle, by 100 parts of (weight of bright potato, the back with), edible oil (edible vegetable oil or animal oil) or fixed oil or beeswax or 0.05 part of mono fatty acid glyceride, 40 parts of potato class dried starch, edible xanthan gum or/and the ratio of 0.05 part of the konjaku powder amount of getting respectively drop into and close mixing and stirring in the powder machine;
C, slaking moulding: the material that mixes is dropped in existing single-screw or the double helix self-cooking type vermicelli machine continuously, be shaped to bean vermicelli (or powder sheet), be cut into suitable length by frictional heat, slaking, extruded sieve plate;
D, cooling: the bean vermicelli of moulding cooled off naturally or send in the cooling cabinet (case) be cooled to room temperature;
E, open powder: the bean vermicelli of cooling becomes loose shape through rubbing or mechanical oscillation;
F, drying, packing: will open bean vermicelli behind the powder and place to dry or send under the sunlight and dry in the dryer, and again through cutting, pack, sealing, promptly make finished product-full sweet potato vermicelli, finished product vanning warehouse-in to moisture content≤16%.After testing, product meets sanitary standard.
Embodiment 2: a kind of processing method of full sweet potato vermicelli, mainly form by the following step:
A, bright potato (Ipomoea batatas, potato, cassava or described other bright potato) is cleaned, removes the peel, is soaked in and contains in 0.3% (weight %) sodium pyrosulfite or sodium sulfite or sulfurous acid and 0.1% citric acid or the aqueous solution of hydrochloric acid, with the bright potato brown stain after preventing to remove the peel;
B, fragmentation and spice: from the aqueous solution, pull, be broken for bright potato out 10-50mm big particle, by 100 parts of (weight of bright potato, the back with), edible oil (edible vegetable oil or animal oil) or fixed oil or beeswax or 0.3 part of mono fatty acid glyceride, 20 parts of potato class dried starch, edible xanthan gum or/and the ratio of 0.4 part of the konjaku powder amount of getting respectively drop into and close mixing and stirring in the powder machine;
C, slaking moulding: the material that mixes is dropped in existing single-screw or the double helix self-cooking type vermicelli machine continuously, be shaped to bean vermicelli (or powder sheet), be cut into suitable length by frictional heat, slaking, extruded sieve plate;
D, cooling: the bean vermicelli of moulding cooled off naturally or send in the cooling cabinet (case) be cooled to room temperature;
E, open powder: the bean vermicelli of cooling becomes loose shape through rubbing or mechanical oscillation;
F, drying, packing: will open bean vermicelli behind the powder and place to dry or send under the sunlight and dry in the dryer, and again through cutting, pack, sealing, promptly make finished product-full sweet potato vermicelli, finished product vanning warehouse-in to moisture content≤16%.After testing, product meets sanitary standard.
Embodiment 3: a kind of processing method of full sweet potato vermicelli, mainly form by the following step:
A, bright potato (Ipomoea batatas, potato, cassava or other bright potato) is cleaned, removes the peel, is soaked in and contains in 0.2% (weight %) sodium pyrosulfite or sodium sulfite or sulfurous acid and 0.2% citric acid or the aqueous solution of hydrochloric acid, with the bright potato brown stain after preventing to remove the peel;
B, fragmentation and spice: from the aqueous solution, pull, be broken for bright potato out 10-50mm big particle, by 100 parts of (weight of bright potato, the back with), edible oil (edible vegetable oil or animal oil) or fixed oil or beeswax or 0.15 part of mono fatty acid glyceride, 30 parts of potato class dried starch, edible xanthan gum or/and the ratio of 0.2 part of the konjaku powder amount of getting respectively drop into and close mixing and stirring in the powder machine;
C, slaking moulding: the material that mixes is dropped in existing single-screw or the double helix self-cooking type vermicelli machine continuously, be shaped to bean vermicelli (or powder sheet), be cut into suitable length by frictional heat, slaking, extruded sieve plate;
D, cooling: the bean vermicelli of moulding cooled off naturally or send in the cooling cabinet (case) be cooled to room temperature;
E, open powder: the bean vermicelli of cooling becomes loose shape through rubbing or mechanical oscillation;
F, drying, packing: will open bean vermicelli behind the powder and place to dry or send under the sunlight and dry in the dryer, and again through cutting, pack, sealing, promptly make finished product-full sweet potato vermicelli, finished product vanning warehouse-in to moisture content≤16%.After testing, product meets sanitary standard.
Embodiment 4: a kind of processing method of full sweet potato vermicelli, mainly form by the following step:
A, the potato that will remove the peel (shell), removal of impurities are done (Ipomoea batatas, cassava, potato, pea, corn, broad bean, mung bean or described other potato are done), make potato dry powder through pulverizing;
B, fragmentation and spice: set by step (a) 100 parts in the potato dry powder, edible oil or the fixed oil that make or beeswax or 0.1 part of mono fatty acid glyceride, edible xanthan gum or/and the ratio of 0.4 part of konjaku powder, 35 parts in the water amount of getting respectively drop into and close mixing and stirring in the powder machine;
C, slaking moulding: the material that mixes is dropped into existing single-screw or double helix continuously in ripe vermicelli machine, be shaped to bean vermicelli (or powder sheet), be cut into suitable length by frictional heat, slaking, extruded sieve plate;
D, cooling: the bean vermicelli of moulding cooled off naturally or send in the cooling cabinet (case) be cooled to room temperature;
E, open powder: the bean vermicelli of cooling becomes loose shape through rubbing or mechanical oscillation;
F, drying, packing: will open bean vermicelli behind the powder and place to dry or send under the sunlight and dry in the dryer, and again through cutting, pack, sealing, promptly make finished product-full sweet potato vermicelli, finished product vanning warehouse-in to moisture content≤16%; After testing, product meets sanitary standard.
Embodiment 5: a kind of processing method of full sweet potato vermicelli, mainly form by the following step:
A, the potato that will remove the peel (shell), removal of impurities are done (Ipomoea batatas, cassava, potato, pea, corn, broad bean, mung bean or described other potato are done), make potato dry powder through pulverizing;
B, fragmentation and spice: set by step (a) 100 parts in the potato dry powder, edible oil or the fixed oil that make or beeswax or 0.2 part of mono fatty acid glyceride, edible xanthan gum or/and the ratio of 0.1 part of konjaku powder, 25 parts in the water amount of getting respectively drop into and close mixing and stirring in the powder machine;
C, slaking moulding: the material that mixes is dropped in existing single-screw or the double helix self-cooking type vermicelli machine continuously, be shaped to bean vermicelli (or powder sheet), be cut into suitable length by frictional heat, slaking, extruded sieve plate;
D, cooling: the bean vermicelli of moulding cooled off naturally or send in the cooling cabinet (case) be cooled to room temperature;
E, open powder: the bean vermicelli of cooling becomes loose shape through rubbing or mechanical oscillation;
F, drying, packing: will open bean vermicelli behind the powder and place to dry or send under the sunlight and dry in the dryer, and again through cutting, pack, sealing, promptly make finished product-full sweet potato vermicelli, finished product vanning warehouse-in to moisture content≤16%; After testing, product meets sanitary standard.
Embodiment 6: a kind of processing method of full sweet potato vermicelli, mainly form by the following step:
A, the potato that will remove the peel (shell), removal of impurities are done (Ipomoea batatas, cassava, potato, pea, corn, broad bean, mung bean or described other potato are done), make potato dry powder through pulverizing;
B, fragmentation and spice: set by step (a) potato of making in 100 parts in powder, edible oil or fixed oil or beeswax or 0.15 part of mono fatty acid glyceride, edible xanthan gum or/and the ratio of 0.2 part of konjaku powder, 30 parts in the water amount of getting respectively drop into and close mixing and stirring in the powder machine;
C, slaking moulding: the material that mixes is dropped in existing single-screw or the double helix self-cooking type vermicelli machine continuously, be shaped to bean vermicelli (or powder sheet), be cut into suitable length by frictional heat, slaking, extruded sieve plate;
D, cooling: the bean vermicelli of moulding cooled off naturally or send in the cooling cabinet (case) be cooled to room temperature;
E, open powder: the bean vermicelli of cooling becomes loose shape through rubbing or mechanical oscillation;
F, drying, packing: will open bean vermicelli behind the powder and place to dry or send under the sunlight and dry in the dryer, and again through cutting, pack, sealing, promptly make finished product-full sweet potato vermicelli, finished product vanning warehouse-in to moisture content≤16%; After testing, product meets sanitary standard.
Embodiment 7: a kind of processing method of full sweet potato vermicelli, at (b) in the broken and spice step, the bright potato of pulling out through cook or steam to half a lifetime ripe after, the amount of getting input is closed in the powder machine and other material mixing again; Other is with embodiment 1,2 or 3, slightly.
Embodiment 8: a kind of processing method of full sweet potato vermicelli in (b) fragmentation and spice step, also is added with 5 portions of described bright potatos or the bright leaf of the dried plant of potato or the cured leaf of pulverizing, together mixing in closing the powder machine; Other is with embodiment 1,2,3,4,5 or 6, slightly.
Embodiment 9: a kind of processing method of full sweet potato vermicelli in (b) fragmentation and spice step, also is added with 20 portions of described bright potatos or the bright leaf of the dried plant of potato or the cured leaf of pulverizing, together mixing in closing the powder machine; Other is with embodiment 1,2,3,4,5 or 6, slightly.
Following table is to adopt the characteristics of the full sweet potato vermicelli of part of the inventive method production:
| Color and luster | Profile | Boiling fastness | Mouthfeel | |
| Full sweet potato noodles | Milky white, yellowish or golden yellow, decide on different cultivars | The even thickness smooth surface | Good | Soft moisten good to eat, to have an Ipomoea batatas distinctive fragrant and sweet. |
| Full potato bean vermicelli | Pure white, milky white or yellowish, decide on different cultivars | The same | Good | Soft moisten good to eat, have the peculiar pleasant fragrance of potato. |
| Full cassava bean vermicelli | Pure white or milky white | The same | Better | Mouthfeel is more crisp. |
| Full edible canna bean vermicelli | Pure white | Even thickness is smooth transparent | Good | Soft moistening has the distinctive fragrance of edible canna. |
| Full pea bean vermicelli | Pure white, milky white or yellowish | The same | Best | Hard crisp anti-boiling has the peculiar pleasant fragrance of pea. |
| Full corn bean vermicelli | Pure white, milky white or golden yellow | The same | Better | Hard crisp boiling fastness is relatively poor, has the distinctive fragrance of corn. |
The invention is not restricted to the foregoing description, content of the present invention is described all can be implemented, and has good result.
Claims (4)
1, a kind of processing method of full sweet potato vermicelli comprises:
A, bright potato is cleaned, peeling (shell), is soaked in and contains in 0.1-0.3% (weight %) sodium pyrosulfite or sodium sulfite or sulfurous acid and 0.1-0.3% citric acid or the aqueous solution of hydrochloric acid; Or
To remove the peel the potato of (shell), removal of impurities and do, make potato dry powder through pulverizing;
It is characterized in that also comprising the following steps:
B, fragmentation and spice: from the aqueous solution, pull, be broken for described bright potato out 10-50mm big particle, or the described bright potato of pulling out cooked or steam to half a lifetime ripe; By 100 parts of (weight of bright potato, the back with), edible oil or fixed oil or beeswax or mono fatty acid glyceride 0.05-0.3 part, potato class dried starch 20-40 part, edible xanthan gum or/and the ratio of the konjaku powder 0.05-0.4 part amount of getting respectively drop into and close mixing and stirring in the powder machine; Or
Set by step (a) 100 parts in the potato dry powder, edible oil or the fixed oil that make or beeswax or mono fatty acid glyceride 0.1-0.2 part, edible xanthan gum or/and the ratio of konjaku powder 0.1-0.4 part, the water 25-35 part amount of getting respectively drop into and close mixing and stirring in the powder machine;
C, slaking moulding: the material that mixes is dropped in existing single-screw or the double helix self-cooking type vermicelli machine continuously, be shaped to bean vermicelli (or powder sheet), be cut into suitable length by frictional heat, slaking, extruded sieve plate;
D, cooling: the bean vermicelli of moulding cooled off naturally or send in the cooling cabinet (case) be cooled to room temperature;
E, open powder: the bean vermicelli of cooling becomes loose shape through rubbing or mechanical oscillation;
F, drying, packing: will open bean vermicelli behind the powder and place to dry or send under the sunlight and dry in the dryer, and, promptly make finished product-full sweet potato vermicelli again through cutting, pack, sealing to moisture content≤16%.
2, by the processing method of the described a kind of full sweet potato vermicelli of claim 1, it is characterized in that: described bright potato can be one or both or the two or more mixture in Ipomoea batatas, potato, cassava, edible canna, arrowroot, lotus rhizome, fern root, the root of kudzu vine, shepherd's purse water chestnut, lily, the water caltrop.
3, press the processing method of the described a kind of full sweet potato vermicelli of claim 1, it is characterized in that: described potato do can be bright Ipomoea batatas, potato, cassava, edible canna, arrowroot, lotus rhizome, fern root, the root of kudzu vine, shepherd's purse water chestnut, lily or water caltrop through cleaning, peeling, section, dry products therefrom, also can be one or both or the two or more mixtures in corn, jowar, buckwheat, Peas, broad bean, mung bean, the cowpea.
4, by the processing method of claim 1,2 or 3 described a kind of full sweet potato vermicellis, it is characterized in that: described bright potato or potato are done and can be done and the bright potato of 0-20% or the bright leaf of the dried plant of potato or the cured leaf of pulverizing are formed by bright potato of 80%-100% (weight %) or potato.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97107757A CN1065417C (en) | 1997-11-03 | 1997-11-03 | Process for producing vermicelli from sweet potato |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97107757A CN1065417C (en) | 1997-11-03 | 1997-11-03 | Process for producing vermicelli from sweet potato |
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| CN1178080A CN1178080A (en) | 1998-04-08 |
| CN1065417C true CN1065417C (en) | 2001-05-09 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN97107757A Expired - Fee Related CN1065417C (en) | 1997-11-03 | 1997-11-03 | Process for producing vermicelli from sweet potato |
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| CN1178080A (en) | 1998-04-08 |
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