CN107212372A - A kind of preparation method of low strip-breaking rate sweet potato vermicelli - Google Patents

A kind of preparation method of low strip-breaking rate sweet potato vermicelli Download PDF

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Publication number
CN107212372A
CN107212372A CN201710578768.0A CN201710578768A CN107212372A CN 107212372 A CN107212372 A CN 107212372A CN 201710578768 A CN201710578768 A CN 201710578768A CN 107212372 A CN107212372 A CN 107212372A
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China
Prior art keywords
vermicelli
sweet potato
standby
pot
processing
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CN201710578768.0A
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Chinese (zh)
Inventor
黄学应
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FEIXI COUNTY JINQIAO SWEET POTATO PROFESSIONAL COOPERATIVES
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FEIXI COUNTY JINQIAO SWEET POTATO PROFESSIONAL COOPERATIVES
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Priority to CN201710578768.0A priority Critical patent/CN107212372A/en
Publication of CN107212372A publication Critical patent/CN107212372A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin

Abstract

The invention discloses a kind of preparation method of low strip-breaking rate sweet potato vermicelli, comprise the following steps:(1)Gorgon euryale processing processed,(2)Face processing processed,(3)Leakage powder enter a pot maturation process,(4)Freeze-drying process,(5)Shaping is packed.Final obtained sweet potato vermicelli color and luster of the invention is in good taste, and boiling adhesion, unbroken noodles, integrated quality are good, and the market competitiveness is strong.

Description

A kind of preparation method of low strip-breaking rate sweet potato vermicelli
Technical field
The invention belongs to vermicelli processing and manufacturing field, and in particular to a kind of preparation method of low strip-breaking rate sweet potato vermicelli.
Background technology
Sweet potato contains multiple nutritional components, is commonly called as " Talinum crassifolium ", often edible, there is body-building and diseases prevention.《Herbal guiding principle Mesh》Left Valsartan offers record, and sweet potato has the effect of " qi-restoratives is weary, benefiting energy, strengthening the spleen and stomach, strong kidney yin ", makes one " the few disease of longevity ".It is modern Medical science also demonstrates that sweet potato has the effect of giving protection against cancer disease-resistant.Therefore, current sweet potato based food turns into common good of common people's dining table Meat and fish dishes.Because the protein content of sweet potato is high, the nutritional deficiency in rice fine flour can be made up, therefore frequent eat can improve human body pair The mesotrophic utilization rate of staple food.
Current sweet potato product has potato to do, French fries, bean-noodle etc..And sweet potato vermicelli is even more traditional dish of huge numbers of families Good merchantable brand.And current vermicelli production technology, due to lacking relevant criterion and compulsive requirement, there are different sides in different manufacturers Method, the product quality produced is uneven.The problem of existing most of sweet potato vermicellis have poor taste, easy fracture.
The content of the invention
The purpose of the present invention is that there is provided a kind of preparation method of low strip-breaking rate sweet potato vermicelli the problem of being directed to existing.
The present invention is achieved by the following technical solutions:
A kind of preparation method of low strip-breaking rate sweet potato vermicelli, comprises the following steps:
(1)Gorgon euryale processing processed:
First the warm water of 2.5 ~ 3 times of starch from sweet potato and its gross mass is mixed jointly, after stirring mixed liquor A is standby, then The hot water of 2.5 ~ 3 times of mixed liquor A and its gross mass is mixed jointly again, be cooled to after stirring 65 ~ 70 DEG C Gorgon euryale paste is standby;
(2)Face processing processed:
By step(1)Obtained Gorgon euryale paste, starch from sweet potato, warm water are according to mass ratio 1:3~3.5:2 ~ 2.5 are mixed, and are stirred After put into dough mixing machine, carried out with 90 ~ 100 revs/min of rotating speed and face, question handler, which is stirred, is kneaded into no particle and can wire drawing After soft dough, then be drawn off putting into vacuum and face carried out in vacuum dough mixing machine, after the completion of finished product dough is standby;
(3)Leakage powder enters a pot maturation process:
A. in advance will be standby for the curing of vermicelli after boiled to 100 DEG C of the clear water in pot;
B. by step(2)Obtained finished product dough is put into the powder wooden dipper of extruding machine, is then leaked powder and is entered pot, is prepared in operation a Pot in stop 40 ~ 50s after vermicelli are pulled out, be then placed under room temperature condition naturally cool to 55 ~ 60 DEG C it is standby;Pulled out after curing The temperature control of cooling can not be too high or too low, otherwise can influence the tissue characteristics of vermicelli, and then influence the effect of processing;
C. the vermicelli after b processing will be operated to put into again in the pot that operation a prepares, drags for vermicelli after stopping 60 ~ 70s of processing Go out, then put into the clear water that temperature is 10 ~ 15 DEG C and taken out after 6 ~ 8min of cooling, divided after finally being combed to vermicelli Hang over standby on bamboo pole;
(4)Freeze-drying process:
By step(3)It is 6 ~ 8h of freezing processing under conditions of -2 ~ -5 DEG C that the vermicelli of gained, which are put into temperature, then take out be placed in it is dry Dry indoor seasoning handles 10 ~ 12h;
(5)Shaping is packed:
To step(4)Vermicelli after processing carry out cut-out shaping, metering packing.
Further, step(1)And step(2)Described in warm water temperature be 42 ~ 46 DEG C.
Further, step(1)Described in hot water temperature be 73 ~ 78 DEG C.
Further, step(2)Described in vacuum dough mixing machine in vacuum degree control be -0.085 ~ -0.095MPa, very Rotating speed control during empty and face is 40 ~ 45 revs/min.
The present invention has advantages below compared with prior art:
The present invention has carried out improvement processing to existing sweet potato vermicelli preparation method, using first warm water, the hook of rear hot water during Gorgon euryale processed Convert mode, it is ensured that the total quality of Gorgon euryale paste, and Gorgon euryale paste is the first working procedure that vermicelli make, with the color and luster of vermicelli, mouthfeel, food Closely bound up with characteristics such as processing, Gorgon euryale made from this method pastes corresponding vermicelli bright, better than existing common vermicelli;Then When being handled in face processed, conventional and carried out vacuum and face process again after the process of face, the air in dough is effectively eliminated, is carried The toughness and mouthfeel of vermicelli are risen;In leakage powder enters pot maturation process, vermicelli are carried out with maturation process twice, wherein first to powder Bar carries out the curing of a short time, then cools, is finally once cured for a long time, this mode of operation is in the prior art Do not see, and the processing of the post cure of this method can be effectively promoted rearranging for starch molecule, improve structural molecule Density, improve its mechanical characteristic, reduce its strip-breaking rate;Finally carry out freeze-drying process and promote the old of starch molecule Change, enhance it and transport preservation characteristics.Final obtained sweet potato vermicelli color and luster of the invention is in good taste, boiling adhesion, unbroken noodles, Integrated quality is good, and the market competitiveness is strong.
Embodiment
Embodiment 1
A kind of preparation method of low strip-breaking rate sweet potato vermicelli, comprises the following steps:
(1)Gorgon euryale processing processed:
First the warm water of 2.5 times of starch from sweet potato and its gross mass is mixed jointly, after stirring mixed liquor A is standby, Ran Houzai 2.5 times of hot water of mixed liquor A and its gross mass is mixed jointly, be cooled to after stirring 65 DEG C Gorgon euryale paste it is standby;
(2)Face processing processed:
By step(1)Obtained Gorgon euryale paste, starch from sweet potato, warm water are according to mass ratio 1:3:2 are mixed, and are put into after stirring In dough mixing machine, carried out with 90 revs/min of rotating speed and face, question handler, which is stirred, to be kneaded into after the soft dough of no particle and energy wire drawing, then Be drawn off putting into and vacuum and face carried out in vacuum dough mixing machine, after the completion of finished product dough is standby;
(3)Leakage powder enters a pot maturation process:
A. in advance will be standby for the curing of vermicelli after boiled to 100 DEG C of the clear water in pot;
B. by step(2)Obtained finished product dough is put into the powder wooden dipper of extruding machine, is then leaked powder and is entered pot, is prepared in operation a Pot in stop 40s after vermicelli are pulled out, be then placed under room temperature condition naturally cool to 55 DEG C it is standby;
C. the vermicelli after b processing will be operated to put into again in the pot that operation a prepares, pulled vermicelli out after stopping processing 60s, so Put into the clear water that temperature is 10 DEG C and taken out after cooling 6min afterwards, divided after finally being combed to vermicelli and hang on bamboo pole It is standby;
(4)Freeze-drying process:
By step(3)It is freezing processing 6h under conditions of -2 DEG C that the vermicelli of gained, which are put into temperature, then takes out and is placed in hothouse Interior drying process 10h;
(5)Shaping is packed:
To step(4)Vermicelli after processing carry out cut-out shaping, metering packing.
Further, step(1)And step(2)Described in warm water temperature be 42 DEG C.
Further, step(1)Described in hot water temperature be 73 DEG C.
Further, step(2)Described in vacuum dough mixing machine in vacuum degree control be -0.085MPa, vacuum and face When rotating speed control be 40 revs/min.
Embodiment 2
A kind of preparation method of low strip-breaking rate sweet potato vermicelli, comprises the following steps:
(1)Gorgon euryale processing processed:
First the warm water of 2.8 times of starch from sweet potato and its gross mass is mixed jointly, after stirring mixed liquor A is standby, Ran Houzai 2.8 times of hot water of mixed liquor A and its gross mass is mixed jointly, be cooled to after stirring 67 DEG C Gorgon euryale paste it is standby;
(2)Face processing processed:
By step(1)Obtained Gorgon euryale paste, starch from sweet potato, warm water are according to mass ratio 1:3.3:2.2 are mixed, and are thrown after stirring Enter into dough mixing machine, carried out with 95 revs/min of rotating speed and face, question handler stirs the soft dough for being kneaded into no particle and energy wire drawing Afterwards, then be drawn off putting into vacuum and face carried out in vacuum dough mixing machine, after the completion of finished product dough is standby;
(3)Leakage powder enters a pot maturation process:
A. in advance will be standby for the curing of vermicelli after boiled to 100 DEG C of the clear water in pot;
B. by step(2)Obtained finished product dough is put into the powder wooden dipper of extruding machine, is then leaked powder and is entered pot, is prepared in operation a Pot in stop 45s after vermicelli are pulled out, be then placed under room temperature condition naturally cool to 58 DEG C it is standby;
C. the vermicelli after b processing will be operated to put into again in the pot that operation a prepares, pulled vermicelli out after stopping processing 65s, so Put into the clear water that temperature is 13 DEG C and taken out after cooling 7min afterwards, divided after finally being combed to vermicelli and hang on bamboo pole It is standby;
(4)Freeze-drying process:
By step(3)It is freezing processing 7h under conditions of -4 DEG C that the vermicelli of gained, which are put into temperature, then takes out and is placed in hothouse Interior drying process 11h;
(5)Shaping is packed:
To step(4)Vermicelli after processing carry out cut-out shaping, metering packing.
Further, step(1)And step(2)Described in warm water temperature be 45 DEG C.
Further, step(1)Described in hot water temperature be 75 DEG C.
Further, step(2)Described in vacuum dough mixing machine in vacuum degree control be -0.090MPa, vacuum and face When rotating speed control be 42 revs/min.
Embodiment 3
A kind of preparation method of low strip-breaking rate sweet potato vermicelli, comprises the following steps:
(1)Gorgon euryale processing processed:
First the warm water of 3 times of starch from sweet potato and its gross mass is mixed jointly, after stirring mixed liquor A is standby, then again will The hot water of 3 times of mixed liquor A and its gross mass is mixed jointly, be cooled to after stirring 70 DEG C Gorgon euryale paste is standby;
(2)Face processing processed:
By step(1)Obtained Gorgon euryale paste, starch from sweet potato, warm water are according to mass ratio 1:3.5:2.5 are mixed, and are thrown after stirring Enter into dough mixing machine, carried out with 100 revs/min of rotating speed and face, question handler stirs the soft dough for being kneaded into no particle and energy wire drawing Afterwards, then be drawn off putting into vacuum and face carried out in vacuum dough mixing machine, after the completion of finished product dough is standby;
(3)Leakage powder enters a pot maturation process:
A. in advance will be standby for the curing of vermicelli after boiled to 100 DEG C of the clear water in pot;
B. by step(2)Obtained finished product dough is put into the powder wooden dipper of extruding machine, is then leaked powder and is entered pot, is prepared in operation a Pot in stop 50s after vermicelli are pulled out, be then placed under room temperature condition naturally cool to 60 DEG C it is standby;
C. the vermicelli after b processing will be operated to put into again in the pot that operation a prepares, pulled vermicelli out after stopping processing 70s, so Put into the clear water that temperature is 15 DEG C and taken out after cooling 8min afterwards, divided after finally being combed to vermicelli and hang on bamboo pole It is standby;
(4)Freeze-drying process:
By step(3)It is freezing processing 8h under conditions of -5 DEG C that the vermicelli of gained, which are put into temperature, then takes out and is placed in hothouse Interior drying process 12h;
(5)Shaping is packed:
To step(4)Vermicelli after processing carry out cut-out shaping, metering packing.
Further, step(1)And step(2)Described in warm water temperature be 46 DEG C.
Further, step(1)Described in hot water temperature be 78 DEG C.
Further, step(2)Described in vacuum dough mixing machine in vacuum degree control be -0.095MPa, vacuum and face When rotating speed control be 45 revs/min.
Comparative example 1
This comparative example 1 compared with Example 2, by step(3)Leakage powder enters vermicelli in pot maturation process operation b and cooled down after pulling out Temperature control be 45 DEG C, method and step all same in addition.
Comparative example 2
This comparative example 2 compared with Example 2, by step(3)The operation b and operation c that leakage powder enters in pot maturation process are carried out Merge, concrete modification into:By step(2)Obtained finished product dough is put into the powder wooden dipper of extruding machine, is then leaked powder and is entered pot, in behaviour Make to pull vermicelli out after stopping 110s in the pot of a preparations, then put into the clear water that temperature is 13 DEG C after cooling 7min Take out, after finally being combed to vermicelli divide hang over it is standby on bamboo pole;Vermicelli are not carried out with post cure processing, but is ensured ripe The total duration for changing processing is identical, method and step all same in addition.
In order to contrast effect of the present invention, to above-described embodiment 2, comparative example 1, the methods described of comparative example 2 correspondence Obtained vermicelli carry out strip-breaking rate test, are specifically:Vermicelli are cut into the sample that length is 10cm, every group of setting 50, in 1L Processing 1h is boiled in boiling respectively in distilled water, records broken strip number, and correspondence calculates strip-breaking rate(%), specific correction data is as shown in table 1 below:
Table 1
Strip-breaking rate(%)
Embodiment 2 6
Comparative example 1 12
Comparative example 2 40
Preparation method of the present invention can effectively improve the mechanical characteristic of vermicelli it can be seen from upper table 1, reduce the disconnected of its boiling Bar rate, ensure that edible processing quality well, with good promotional value.

Claims (4)

1. a kind of preparation method of low strip-breaking rate sweet potato vermicelli, it is characterised in that comprise the following steps:
(1)Gorgon euryale processing processed:
First the warm water of 2.5 ~ 3 times of starch from sweet potato and its gross mass is mixed jointly, after stirring mixed liquor A is standby, then The hot water of 2.5 ~ 3 times of mixed liquor A and its gross mass is mixed jointly again, be cooled to after stirring 65 ~ 70 DEG C Gorgon euryale paste is standby;
(2)Face processing processed:
By step(1)Obtained Gorgon euryale paste, starch from sweet potato, warm water are according to mass ratio 1:3~3.5:2 ~ 2.5 are mixed, and are stirred After put into dough mixing machine, carried out with 90 ~ 100 revs/min of rotating speed and face, question handler, which is stirred, is kneaded into no particle and can wire drawing After soft dough, then be drawn off putting into vacuum and face carried out in vacuum dough mixing machine, after the completion of finished product dough is standby;
(3)Leakage powder enters a pot maturation process:
A. in advance will be standby for the curing of vermicelli after boiled to 100 DEG C of the clear water in pot;
B. by step(2)Obtained finished product dough is put into the powder wooden dipper of extruding machine, is then leaked powder and is entered pot, is prepared in operation a Pot in stop 40 ~ 50s after vermicelli are pulled out, be then placed under room temperature condition naturally cool to 55 ~ 60 DEG C it is standby;
C. the vermicelli after b processing will be operated to put into again in the pot that operation a prepares, drags for vermicelli after stopping 60 ~ 70s of processing Go out, then put into the clear water that temperature is 10 ~ 15 DEG C and taken out after 6 ~ 8min of cooling, divided after finally being combed to vermicelli Hang over standby on bamboo pole;
(4)Freeze-drying process:
By step(3)It is 6 ~ 8h of freezing processing under conditions of -2 ~ -5 DEG C that the vermicelli of gained, which are put into temperature, then take out be placed in it is dry Dry indoor seasoning handles 10 ~ 12h;
(5)Shaping is packed:
To step(4)Vermicelli after processing carry out cut-out shaping, metering packing.
2. a kind of preparation method of low strip-breaking rate sweet potato vermicelli according to claim 1, it is characterised in that step(1)With Step(2)Described in warm water temperature be 42 ~ 46 DEG C.
3. a kind of preparation method of low strip-breaking rate sweet potato vermicelli according to claim 1, it is characterised in that step(1)In Described hot water temperature is 73 ~ 78 DEG C.
4. a kind of preparation method of low strip-breaking rate sweet potato vermicelli according to claim 1, it is characterised in that step(2)In Rotating speed control when vacuum degree control in described vacuum dough mixing machine is -0.085 ~ -0.095MPa, vacuum and face is 40 ~ 45 Rev/min.
CN201710578768.0A 2017-07-17 2017-07-17 A kind of preparation method of low strip-breaking rate sweet potato vermicelli Pending CN107212372A (en)

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103734580A (en) * 2013-12-26 2014-04-23 河南天豫薯业股份有限公司 Production technology of sweet potato vermicelli
CN103750105A (en) * 2014-01-23 2014-04-30 元氏县民兴农业专业合作社 Alums-free sweet potato vermicelli and preparation method thereof
CN105285958A (en) * 2015-11-26 2016-02-03 四川旅游学院 Black fungus and sweet potato noodle and making method thereof
CN106107933A (en) * 2016-06-24 2016-11-16 王浩霖 A kind of sweet potato vermicelli and preparation method thereof
CN106858560A (en) * 2017-01-09 2017-06-20 四川昌凌生物科技有限公司 A kind of production technology of sweet potato vermicelli

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103734580A (en) * 2013-12-26 2014-04-23 河南天豫薯业股份有限公司 Production technology of sweet potato vermicelli
CN103750105A (en) * 2014-01-23 2014-04-30 元氏县民兴农业专业合作社 Alums-free sweet potato vermicelli and preparation method thereof
CN105285958A (en) * 2015-11-26 2016-02-03 四川旅游学院 Black fungus and sweet potato noodle and making method thereof
CN106107933A (en) * 2016-06-24 2016-11-16 王浩霖 A kind of sweet potato vermicelli and preparation method thereof
CN106858560A (en) * 2017-01-09 2017-06-20 四川昌凌生物科技有限公司 A kind of production technology of sweet potato vermicelli

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