CN107114678A - The preparation method of sweet potato vermicelli - Google Patents
The preparation method of sweet potato vermicelli Download PDFInfo
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- CN107114678A CN107114678A CN201710374687.9A CN201710374687A CN107114678A CN 107114678 A CN107114678 A CN 107114678A CN 201710374687 A CN201710374687 A CN 201710374687A CN 107114678 A CN107114678 A CN 107114678A
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- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 101
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 101
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 235000013312 flour Nutrition 0.000 claims abstract description 73
- 235000012149 noodles Nutrition 0.000 claims abstract description 40
- 241000209140 Triticum Species 0.000 claims abstract description 26
- 235000021307 Triticum Nutrition 0.000 claims abstract description 26
- 150000003839 salts Chemical class 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 238000001035 drying Methods 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 8
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 30
- 239000000843 powder Substances 0.000 claims description 27
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 15
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 15
- 229930003268 Vitamin C Natural products 0.000 claims description 15
- 239000000661 sodium alginate Substances 0.000 claims description 15
- 235000010413 sodium alginate Nutrition 0.000 claims description 15
- 229940005550 sodium alginate Drugs 0.000 claims description 15
- 235000019154 vitamin C Nutrition 0.000 claims description 15
- 239000011718 vitamin C Substances 0.000 claims description 15
- 238000009837 dry grinding Methods 0.000 claims description 4
- 244000061456 Solanum tuberosum Species 0.000 claims 1
- 235000002595 Solanum tuberosum Nutrition 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 11
- 230000035764 nutrition Effects 0.000 abstract description 11
- 150000001413 amino acids Chemical class 0.000 abstract description 8
- 230000008901 benefit Effects 0.000 abstract description 8
- 239000000463 material Substances 0.000 abstract description 8
- 229930003231 vitamin Natural products 0.000 abstract description 8
- 235000013343 vitamin Nutrition 0.000 abstract description 8
- 239000011782 vitamin Substances 0.000 abstract description 8
- 229940088594 vitamin Drugs 0.000 abstract description 8
- 230000036039 immunity Effects 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 6
- 238000005461 lubrication Methods 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 235000013601 eggs Nutrition 0.000 description 14
- 239000000203 mixture Substances 0.000 description 6
- 235000015111 chews Nutrition 0.000 description 5
- 230000000694 effects Effects 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108010068370 Glutens Proteins 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 235000021312 gluten Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- DWNBOPVKNPVNQG-LURJTMIESA-N (2s)-4-hydroxy-2-(propylamino)butanoic acid Chemical compound CCCN[C@H](C(O)=O)CCO DWNBOPVKNPVNQG-LURJTMIESA-N 0.000 description 1
- 235000006481 Colocasia esculenta Nutrition 0.000 description 1
- 244000205754 Colocasia esculenta Species 0.000 description 1
- 102000004127 Cytokines Human genes 0.000 description 1
- 108090000695 Cytokines Proteins 0.000 description 1
- 206010014561 Emphysema Diseases 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 244000098345 Triticum durum Species 0.000 description 1
- 235000007264 Triticum durum Nutrition 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000005961 cardioprotection Effects 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/105—Sweet potatoes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Noodles (AREA)
Abstract
The present invention relates to the preparation method of sweet potato vermicelli, belong to food technology field.Present invention solves the technical problem that being to provide a kind of preparation method of sweet potato vermicelli.This method comprises the following steps：A and face：Sweet potato noodle wheat flour specially, salt and egg are mixed together, added water and face；Wherein, by weight, sweet potato noodle wheat flour specially:Salt:Egg=1000:5~10:30~50；B, curing：Cured with behind face, the curing time is 30~60min, curing temperature is 40~50 DEG C；C, tabletting, slitting, drying, cut-out, obtain sweet potato vermicelli.The preparation method of sweet potato vermicelli of the present invention is simple, and raw material is easy to get, and cost is relatively low.And this method can substantially reduce fracture rate, the noodles resistant to cook that must beat, resistance to bubble, stick, biceps be not strong, toughness is high, delicate mouthfeel, lubrication, nutty；And containing benefit materials such as abundant amino acid, vitamins, the nutrition of needed by human body can be effectively supplemented, body immunity is improved, promotes cell factor generation.
Description
Technical field
The present invention relates to the preparation method of sweet potato vermicelli, belong to food technology field.
Background technology
Sweet potato, is called also known as sweet potato, red taro, sweet potato, sweet potato, sweet potato etc., and crust is in khaki or aubergine, sweet potato nutrient
It is abundant, rich in protein, starch, pectin, cellulose, amino acid, vitamin and several mineral materials, there is the reputation of " life prolonging food ".
Sugar content reaches 15%-20%.There is the effects such as anticancer, cardioprotection, prevention pulmonary emphysema, diabetes, fat-reducing.It can be seen that, sweet potato
Nutrient content is very high, with vast potential for future development.
Noodles be it is a kind of make simple, instant is nutritious, you can staple food again can fast food health-care food.
Received and liked by the people of the world already.Noodles are to be added water to wear into dough with the flour of cereal or beans, afterwards or pressure or
The system of rolling is stretched and cuts or press again in flakes, or using rubbing with the hands, the means such as draw, pinch, strip (or narrow or width, flat or round) or small pieces are made
Shape, a kind of food most afterwards through boiling, frying, braised, fried.Lack lysine in long patent flour, and sweet potato relies containing abundant
Propylhomoserin, therefore, the nutrition of sweet potato is added in noodles, can improve the nutrition of noodles, strengthens mouthfeel.
Existing sweet potato noodle is directly made by mixing using flour and sweet potato dry powder mostly, crisp due to sweet potato dry powder
Property, the defects such as difficult, easy scattered, fracture rate height are molded when there are making noodles.Therefore, it is badly in need of a kind of preparation side of sweet potato vermicelli
Method, to reduce the fracture rate of sweet potato noodle, increases its chewy texture.
The content of the invention
For disadvantages described above, present invention solves the technical problem that being to provide a kind of preparation method of sweet potato vermicelli.
The preparation method of sweet potato vermicelli of the present invention, comprises the following steps：
A and face：Sweet potato noodle wheat flour specially, salt and egg are mixed together, added water and face；Wherein, by weight,
Sweet potato noodle wheat flour specially:Salt:Egg=1000:5~10:30~50；The sweet potato noodle wheat flour specially is by following parts by weight
Component composition：20~40 parts of Self- raising flour, 10~30 parts of Strong flour, 20~30 parts of sweet potato dry powder, sodium alginate 0.8~
1.2 parts, 2~4 parts of vitamin C；
B, curing：Cured with behind face, the curing time is 30~60min, curing temperature is 40~50 DEG C；
C, tabletting, slitting, drying, cut-out, obtain sweet potato vermicelli.
It is preferred that, in a steps, sweet potato noodle wheat flour specially:Salt:Egg=1000:6~8:36~43.
Preferably, in a steps, sweet potato noodle wheat flour specially:Salt:Egg=1000:7:40.
It is further preferred that sweet potato dry powder is prepared using following method：
A, from new fresh sweet potatoes, clean, be cut into sheet or thread, dry naturally, dried sweet potato is made；
B, by sweet potato dry grinding, cross 500 mesh sieves, obtain sweet potato dry powder.
It is preferred that, in a steps, institute's sweet potato noodle wheat flour specially is made up of the component of following parts by weight：Self- raising flour 25~35
Part, 14~26 parts of Strong flour, 22~27 parts of sweet potato dry powder, 0.8~1.2 part of sodium alginate, 2.3~3.5 parts of vitamin C.
Preferably, in a steps, institute's sweet potato noodle wheat flour specially is made up of the component of following parts by weight：Self- raising flour
30 parts, 20 parts of Strong flour, 25 parts of sweet potato dry powder, 1.1 parts of sodium alginate, 3 parts of vitamin C.
It is further preferred that the protein content of the Self- raising flour is 6.5~8.5wt%, the protein of Strong flour
Content is in more than 10wt%.
Compared with prior art, the present invention has the advantages that：
The preparation method of sweet potato vermicelli of the present invention is simple, and raw material is easy to get, and cost is relatively low.And this method can substantially reduce disconnected
Rate is split, the noodles resistant to cook that must beat, resistance to bubble, stick, biceps be not strong, toughness is high, it is delicate mouthfeel, lubrication, nutty；And containing rich
The benefit materials such as rich amino acid, vitamin, can effectively supplement the nutrition of needed by human body, improve body immunity, promote thin
Intracellular cytokine is generated.
Embodiment
The preparation method of sweet potato vermicelli of the present invention, comprises the following steps：
A and face：Sweet potato noodle wheat flour specially, salt and egg are mixed together, added water and face；Wherein, by weight,
Sweet potato noodle wheat flour specially:Salt:Egg=1000:5~10:30~50；The sweet potato noodle wheat flour specially is by following parts by weight
Component be made：20~40 parts of Self- raising flour, 10~30 parts of Strong flour, 20~30 parts of sweet potato dry powder, sodium alginate 0.8~
1.2 parts, 2~4 parts of vitamin C；
B, curing：Cured with behind face, the curing time is 30~60min, curing temperature is 40~50 DEG C；
C, tabletting, slitting, drying, cut-out, obtain sweet potato vermicelli.
The inventive method, with a little salt is added in face, can strengthen the elasticity and extensibility of gluten, improve dough
Processing performance, it is ensured that the quality of vermicelli.Egg is added, can not only make noodles finer and smoother, moreover it is possible to strengthen the extension of noodles
Performance, reduces fracture rate.
It is preferred that, in a steps, sweet potato noodle wheat flour specially:Salt:Egg=1000:6~8:36~43.
Preferably, in a steps, sweet potato noodle wheat flour specially:Salt:Egg=1000:7:40.
It is preferred that, the sweet potato dry powder is prepared using following method：A, from new fresh sweet potatoes, clean, be cut into sheet
Or it is thread, dry naturally, dried sweet potato is made；B, by sweet potato dry grinding, cross 500 mesh sieves, obtain sweet potato dry powder.It is natural by the sun
Dry, it is best that the nutrition of such sweet potato is preserved.Can be using conventional method by sweet potato dry grinding, such as：Using pulverizer powder
It is broken.
Making of the sweet potato noodle wheat flour specially of the present invention to vermicelli plays key effect, wherein, vitamin C can play reinforcing
The effect of gluten, and sodium alginate plays a part of stabilizer and gel, can significantly increase the viscosity of noodles, ties simultaneously
Self- raising flour, Strong flour is closed to be used in mixed way, along with sweet potato dry powder, after mixing, the flour prepared, not only containing abundant
Nutrition, moreover it is possible to effectively solve existing sweet potato flour make noodles when be molded it is difficult, easily dissipate etc. defect.It is preferred that, a steps
In, institute's sweet potato noodle wheat flour specially is made up of the component of following parts by weight：25~35 parts of Self- raising flour, 14~26 parts of Strong flour,
22~27 parts of sweet potato dry powder, 0.8~1.2 part of sodium alginate, 2.3~3.5 parts of vitamin C..
It is further preferred that in a steps, institute's sweet potato noodle wheat flour specially is made up of the component of following parts by weight：Self- raising flour
30 parts, 20 parts of Strong flour, 25 parts of sweet potato dry powder, 1.1 parts of sodium alginate, 3 parts of vitamin C.
It is further preferred that the protein content of the Self- raising flour is 6.5~8.5wt%, the protein of Strong flour
Content is in more than 10wt%.Self- raising flour can be using soft wheat production, and Strong flour can be obtained using hard wheat production.
The embodiment of the present invention is further described with reference to embodiment, not therefore by present invention limit
System is among described scope of embodiments.
Embodiment 1
Using Self- raising flour 200g, Strong flour 100g, sweet potato dry powder 300g, sodium alginate 8g, vitamin C 20g, mix
Close uniform, be prepared into sweet potato noodle wheat flour specially.Flour 500g is taken, 2.5g salt is added and 15g eggs is mixed together, add water
And face；Cured with behind face, the curing time is 30min, curing temperature is 50 DEG C；Tabletting, slitting, drying, cut-out after curing,
Obtain sweet potato vermicelli.The vermicelli fracture rate is low, resistant to cook, resistance to bubble, stick, biceps be not strong, toughness is high, delicate mouthfeel, lubricates, chews
Head；And containing benefit materials such as abundant amino acid, vitamins, the nutrition of needed by human body can be effectively supplemented, improve human body
Immunity, promotes cell factor generation.
Embodiment 2
Using Self- raising flour 400g, Strong flour 300g, sweet potato dry powder 200g, sodium alginate 12g, vitamin C 40g, mix
Close uniform, be prepared into sweet potato noodle wheat flour specially.Take flour 500g, add 5g salt and 25g eggs are mixed together, add water and
Face；Cured with behind face, the curing time is 40min, curing temperature is 50 DEG C；Tabletting, slitting, drying, cut-out, are obtained after curing
To sweet potato vermicelli.The vermicelli fracture rate is low, resistant to cook, resistance to bubble, stick, biceps be not strong, toughness is high, delicate mouthfeel, lubricates, chews
Head；And containing benefit materials such as abundant amino acid, vitamins, the nutrition of needed by human body can be effectively supplemented, improve human body
Immunity, promotes cell factor generation.
Embodiment 3
Using Self- raising flour 300g, Strong flour 200g, sweet potato dry powder 250g, sodium alginate 11g, vitamin C 30g, mix
Close uniform, be prepared into sweet potato noodle wheat flour specially.Take flour 500g, add 3g salt and 18g eggs are mixed together, add water and
Face；Cured with behind face, the curing time is 50min, curing temperature is 40 DEG C；Tabletting, slitting, drying, cut-out, are obtained after curing
To sweet potato vermicelli.The vermicelli fracture rate is low, resistant to cook, resistance to bubble, stick, biceps be not strong, toughness is high, delicate mouthfeel, lubricates, chews
Head；And containing benefit materials such as abundant amino acid, vitamins, the nutrition of needed by human body can be effectively supplemented, improve human body
Immunity, promotes cell factor generation.
Embodiment 4
Using Self- raising flour 250g, Strong flour 140g, sweet potato dry powder 270g, sodium alginate 8g, vitamin C 23g, mix
Close uniform, be prepared into sweet potato noodle wheat flour specially.Take flour 500g, add 4g salt and 22g eggs are mixed together, add water and
Face；Cured with behind face, the curing time is 60min, curing temperature is 40 DEG C；Tabletting, slitting, drying, cut-out, are obtained after curing
To sweet potato vermicelli.The vermicelli fracture rate is low, resistant to cook, resistance to bubble, stick, biceps be not strong, toughness is high, delicate mouthfeel, lubricates, chews
Head；And containing benefit materials such as abundant amino acid, vitamins, the nutrition of needed by human body can be effectively supplemented, improve human body
Immunity, promotes cell factor generation.
Embodiment 5
Using Self- raising flour 350g, Strong flour 260g, sweet potato dry powder 220g, sodium alginate 10g, vitamin C 35g, mix
Close uniform, be prepared into sweet potato noodle wheat flour specially.Flour 500g is taken, 3.5g salt is added and 20g eggs is mixed together, add water
And face；Cured with behind face, the curing time is 50min, curing temperature is 50 DEG C；Tabletting, slitting, drying, cut-out after curing,
Obtain sweet potato vermicelli.The vermicelli fracture rate is low, resistant to cook, resistance to bubble, stick, biceps be not strong, toughness is high, delicate mouthfeel, lubricates, chews
Head；And containing benefit materials such as abundant amino acid, vitamins, the nutrition of needed by human body can be effectively supplemented, improve human body
Immunity, promotes cell factor generation.
Claims (7)
1. the preparation method of sweet potato vermicelli, it is characterised in that comprise the following steps：
A and face：Sweet potato noodle wheat flour specially, salt and egg are mixed together, added water and face；Wherein, by weight, sweet potato
Face wheat flour specially:Salt:Egg=1000:5~10:30~50；The sweet potato noodle wheat flour specially by following parts by weight group
It is grouped into：20~40 parts of Self- raising flour, 10~30 parts of Strong flour, 20~30 parts of sweet potato dry powder, 0.8~1.2 part of sodium alginate,
2~4 parts of vitamin C；
B, curing：Cured with behind face, the curing time is 30~60min, curing temperature is 40~50 DEG C；
C, tabletting, slitting, drying, cut-out, obtain sweet potato vermicelli.
2. the preparation method of sweet potato vermicelli according to claim 1, it is characterised in that：In a steps, sweet potato noodle specific side
Powder:Salt:Egg=1000:6~8:36~43.
3. the preparation method of sweet potato vermicelli according to claim 1, it is characterised in that：In a steps, sweet potato noodle specific side
Powder:Salt:Egg=1000:7:40.
4. the preparation method of the sweet potato vermicelli according to any one of claims 1 to 3, it is characterised in that：Sweet potato dry powder is used
Following method is prepared：
A, from new fresh sweet potatoes, clean, be cut into sheet or thread, dry naturally, dried sweet potato is made；
B, by sweet potato dry grinding, cross 500 mesh sieves, obtain sweet potato dry powder.
5. the preparation method of the sweet potato vermicelli according to any one of claims 1 to 3, it is characterised in that：In a steps, institute is red
Potato face wheat flour specially is made up of the component of following parts by weight：25~35 parts of Self- raising flour, 14~26 parts of Strong flour, sweet potato dry powder
22~27 parts, 0.8~1.2 part of sodium alginate, 2.3~3.5 parts of vitamin C.
6. the preparation method of sweet potato vermicelli according to claim 4, it is characterised in that：In a steps, institute's sweet potato noodle specific side
Powder is made up of the component of following parts by weight：30 parts of Self- raising flour, 20 parts of Strong flour, 25 parts of sweet potato dry powder, sodium alginate 1.1
Part, 3 parts of vitamin C.
7. the preparation method of the sweet potato vermicelli according to any one of claim 1~6, it is characterised in that：The Self- raising flour
Protein content be 6.5~8.5wt%, the protein content of Strong flour is in more than 10wt%.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108813335A (en) * | 2018-05-17 | 2018-11-16 | 上海京元食品有限公司 | A kind of novel producing technology for fine dried noodles process |
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|---|---|---|---|---|
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