CN107252085A - A kind of potato vermicelli - Google Patents
A kind of potato vermicelli Download PDFInfo
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- CN107252085A CN107252085A CN201710645458.6A CN201710645458A CN107252085A CN 107252085 A CN107252085 A CN 107252085A CN 201710645458 A CN201710645458 A CN 201710645458A CN 107252085 A CN107252085 A CN 107252085A
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- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 56
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 56
- 235000016709 nutrition Nutrition 0.000 claims abstract description 22
- 239000003651 drinking water Substances 0.000 claims abstract description 18
- 235000020188 drinking water Nutrition 0.000 claims abstract description 18
- 230000035764 nutrition Effects 0.000 claims abstract description 18
- 235000013373 food additive Nutrition 0.000 claims abstract description 16
- 239000002778 food additive Substances 0.000 claims abstract description 16
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- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 15
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- 244000046146 Pueraria lobata Species 0.000 claims abstract description 14
- 235000010575 Pueraria lobata Nutrition 0.000 claims abstract description 14
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 13
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 13
- 238000012545 processing Methods 0.000 claims abstract description 13
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 11
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 11
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- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 claims description 5
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- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 claims description 5
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- 229940046240 glucomannan Drugs 0.000 claims description 5
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- 239000000252 konjac Substances 0.000 claims description 5
- 235000010485 konjac Nutrition 0.000 claims description 5
- 238000005360 mashing Methods 0.000 claims description 5
- 229920001542 oligosaccharide Polymers 0.000 claims description 5
- 150000002482 oligosaccharides Chemical class 0.000 claims description 5
- 239000001814 pectin Substances 0.000 claims description 5
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- 235000010987 pectin Nutrition 0.000 claims description 5
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 claims description 5
- 229920001495 poly(sodium acrylate) polymer Polymers 0.000 claims description 5
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- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 5
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- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 7
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- 239000002994 raw material Substances 0.000 description 3
- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 description 2
- 102000040350 B family Human genes 0.000 description 2
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- 240000007594 Oryza sativa Species 0.000 description 2
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- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 description 1
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- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
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- 230000035568 catharsis Effects 0.000 description 1
- 239000004464 cereal grain Substances 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
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- 208000021822 hypotensive Diseases 0.000 description 1
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- 210000000936 intestine Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
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- 235000015097 nutrients Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 229940055726 pantothenic acid Drugs 0.000 description 1
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- 239000011713 pantothenic acid Substances 0.000 description 1
- 238000011056 performance test Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 description 1
- ZUFQODAHGAHPFQ-UHFFFAOYSA-N pyridoxine hydrochloride Chemical compound Cl.CC1=NC=C(CO)C(CO)=C1O ZUFQODAHGAHPFQ-UHFFFAOYSA-N 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods 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
-
- 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
-
- 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
- A23L19/11—Cassava, manioc, tapioca, or fermented products thereof, e.g. gari
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
Abstract
The present invention relates to glass noodle processing technical field, a kind of potato vermicelli is disclosed, is made up of following component：Potato, cassava, Chinese yam, purslane, the root of kudzu vine, the stem of noble dendrobium, root of Chinese trichosanthes, lemon juice, food additives, natural antiseptic agent, nutrition fortifier, drinking water, the mucopolysaccharide that the low aging and Chinese yam that make use of tapioca contain, it can solve the problem that the coctolabile problem of potato vermicelli, the elastic and smooth mouthfeel of enhancing, Chinese yam, purslane, the root of kudzu vine, the stem of noble dendrobium, root of Chinese trichosanthes has strengthening the spleen and replenishing qi effect, the sense of discomfort produced after edible bean vermicelli, immunity can also be improved, the additive used can further improve the quality of potato vermicelli, improve boiling fastness, and human body is free from side effects, the relation of fracture rate and process time and temperature has also been taken into full account in processing technology, reduce the strip-breaking rate of bean vermicelli.
Description
Technical field
The invention belongs to glass noodle processing technical field, and in particular to a kind of potato vermicelli.
Background technology
Potato tubers contains the unexistent carrotene of cereal grain and ascorbic acid, from the point of view of nutritional point, and it compares
Rice, flour have more advantages, can supply the substantial amounts of heat energy of human body, can be described as " food perfect in every way ".People only leans on horse
Bell potato and whole milk are just enough to sustain life and health.Because the nutritional ingredient of potato is very comprehensive, trophic structure also compared with
Rationally, simply the amount of protein, calcium and vitamin A is slightly lower；And this just handy whole milk is supplemented.Potato tubers moisture
Many, lean, unit volume heat is at a fairly low, and contained vitamin C is 4 times of apple or so, and B family vitamin is apple
4 times, various mineral matters are several times to tens times of apple, and potato is that certain nutrition is more in hypotensive food, meals
Or lacked and can cause a disease.As a same reason, meals are adjusted, also " can just eat " and fall corresponding disease.Potato has effects that anti-aging,
It contains the B family vitamin such as abundant vitamin B1, B2, B6 and pantothenic acid and substantial amounts of good fiber quality element, also containing trace element,
The nutrients such as amino acid, protein, fat and high-quality starch.Potato contains abundant dietary fiber, has data to represent, its
Content and apple are as many.Therefore absorption of the stomach and intestine to potato is slower, eats after potato, the time rested in enteron aisle compares rice
Long is more, so with more satiety, while can also help to take away some greases and rubbish, making with certain catharsis and toxin expelling
With.
Using potato processing and fabricating bean vermicelli, abundant raw material is in good taste, but existing potato vermicelli nutritional ingredient list
One, it can produce the diseases such as flatulence after the crowd of gastrointestinal function difference is edible, and pole not resistant to cook, waste is very much not said, causes edible difficulty.
The content of the invention
The purpose of the present invention is there is provided a kind of potato vermicelli, by allocating raw material and processing the problem of being directed to existing
Technique, elasticity is strong, under long period boiling also will not broken strip, gelatinization, and with health value.
The present invention is achieved by the following technical solutions：
A kind of potato vermicelli, is made up of following component in parts by weight：160-180 parts of potato, 40-50 parts of cassava, mountain
20-30 parts of medicine, 15-20 parts of purslane, 12-15 parts of the root of kudzu vine, 10-12 parts of the stem of noble dendrobium, 8-10 parts of root of Chinese trichosanthes, 1.3-1.5 parts of lemon juice,
1.0-1.2 parts of food additives, 0.15-0.20 parts of natural antiseptic agent, 0.10-0.12 parts of nutrition fortifier, its processing technology bag
Include following steps：
（1）Stripping and slicing will be removed the peel after fresh potato cleaning, be put into subzero 3 DEG C-it is subzero 5 DEG C at freeze 10-12 hours, will freeze
Potato ball afterwards recovers to normal temperature under 40-50 DEG C of heating water bath, and the potato ball that will then revert to normal temperature is put into mixer
Mashing, obtains slurries stratification at 0-5 DEG C, removes supernatant, obtains sediment, is done by drying removing moisture
Farina；
（2）Cassava, Chinese yam are removed the peel, are 3-5%, mixed powder with clean purslane, the root of kudzu vine system of being shone together with the stem of noble dendrobium to water content
280-300 mesh sizes are broken to, take pot that drinking water is heated into 60-70 DEG C, mixed powder minces is added in hot water under agitation,
It is 1 to add mass ratio：500, be heated to it is thick, after cooling add lemon juice, food additives, natural antiseptic agent and nutrition it is strong
Agent；
（3）By step（2）In obtained mixing viscous fluid drinking water dilute 5-10 times, with adding after farina mixing
It is added in dough mixing machine, adds drinking water according to the dough moisture of modulation for 30-35% amount, obtained dough is put at normal temperatures
Put after 2-3 hours, be put into forming machine for noodles, go out after powder using steam heating 10-15 seconds, be cooled to after 5-10 DEG C, put immediately
Enter at 3-5 DEG C precooling 1-2 hours, then be placed in freezing 5-8 hours at subzero 8 DEG C of subzero 10-, take out and recover to room temperature, in 50-
Dried in 55 DEG C of baking ovens to constant weight, you can packed.
Further described as to such scheme, the food additives according to mass percent meter contain it is following into
Point：Sodium Polyacrylate, which accounts for 20-30%, sodium carboxymethylcellulose and accounts for 30-40%, xanthans, accounts for 10-20%, remaining as konjac glucomannan.
Further described as to such scheme, the natural antiseptic agent according to mass percent meter contain it is following into
Point：Pectin decomposer, which accounts for 50-60%, agar oligosaccharide and accounts for 15-20%, Tea Polyphenols and account for 5-8%, polylysine, accounts for 3-5%, remaining as honeybee
Glue.
Further described as to such scheme, the nutrition fortifier according to mass percent meter contain it is following into
Point：Lysine, which accounts for 10-15%, threonine and accounts for 15-20%, phenylalanine and account for 18-20%, tryptophan and account for 20-25%, vitamin A, accounts for 5-
8%th, vitamin C, which accounts for 4-7%, vitamin D and accounts for 3-5%, DHA and account for 0.5-1.0%, AA, accounts for 0.3-0.5%, remaining as calcium.
The present invention has advantages below compared with prior art：It is single in order to solve existing potato vermicelli nutritional ingredient,
It can produce the diseases such as flatulence after the crowd of gastrointestinal function difference is edible, and pole not resistant to cook, waste is very much not said, causes asking for edible difficulty
Topic, can the invention provides the mucopolysaccharide that a kind of potato vermicelli, the low aging and Chinese yam that make use of tapioca contain
The coctolabile problem of potato vermicelli is solved, strengthens elastic and smooth mouthfeel, Chinese yam, purslane, the root of kudzu vine, the stem of noble dendrobium, root of Chinese trichosanthes tool
There is strengthening the spleen and replenishing qi effect, the sense of discomfort produced after edible bean vermicelli, additionally it is possible to improve immunity, the additive used can be further
The quality of potato vermicelli is improved, boiling fastness is improved, and human body is free from side effects, also takes into full account and resolves in processing technology
The relation of rate and process time and temperature is split, the strip-breaking rate of bean vermicelli is reduced.
Embodiment
With reference to specific embodiment, the present invention will be further described.
Embodiment 1
A kind of potato vermicelli, is made up of following component in parts by weight：160 parts of potato, 40 parts of cassava, 20 parts of Chinese yam,
15 parts of purslane, 12 parts of the root of kudzu vine, 10 parts of the stem of noble dendrobium, 8 parts of root of Chinese trichosanthes, 1.3 parts of lemon juice, 1.0 parts of food additives, natural antiseptic agent
0.15 part, 0.10 part of nutrition fortifier, drinking water several pieces, its processing technology comprises the following steps：
（1）Stripping and slicing will be removed the peel after fresh potato cleaning, be put at subzero 3 DEG C and freeze 10 hours, by the potato after frost
Block recovers to normal temperature under 40 DEG C of heating water baths, and the potato ball that will then revert to normal temperature is put into mashing in mixer, obtains slurries
The stratification at 0 DEG C, removes supernatant, obtains sediment, and dried potato starch is obtained by drying removing moisture；
（2）Cassava, Chinese yam are removed the peel, are 3%, co-grinding with clean purslane, the root of kudzu vine system of being shone together with the stem of noble dendrobium to water content
To 280 mesh sizes, take pot that drinking water is heated into 60 DEG C, mixed powder minces is added in hot water under agitation, add quality
Than for 1：500, it is heated to thick, addition lemon juice, food additives, natural antiseptic agent and nutrition fortifier after cooling；
（3）By step（2）In obtained mixing viscous fluid drinking water dilute 5 times, added after being mixed with farina
Into dough mixing machine, drinking water is added for 30% amount according to the dough moisture of modulation, it is small that obtained dough places 2 at normal temperatures
Shi Hou, is put into forming machine for noodles, goes out after powder using steam heating 10 seconds, is cooled to immediately after 5 DEG C, is put into precooling 1 at 3 DEG C small
When, then freezing 5 hours at subzero 10 DEG C are placed in, take out and recover to room temperature, dried in 50 DEG C of baking ovens to constant weight, you can carried out
Packaging.
Further described as to such scheme, the food additives according to mass percent meter contain it is following into
Point：Sodium Polyacrylate, which accounts for 20%, sodium carboxymethylcellulose and accounts for 30%, xanthans, accounts for 10%, remaining as konjac glucomannan.
Further described as to such scheme, the natural antiseptic agent according to mass percent meter contain it is following into
Point：Pectin decomposer, which accounts for 50%, agar oligosaccharide and accounts for 15%, Tea Polyphenols and account for 5%, polylysine, accounts for 3%, remaining as propolis.
Further described as to such scheme, the nutrition fortifier according to mass percent meter contain it is following into
Point：Lysine account for 10%, threonine account for 15%, phenylalanine account for 18%, tryptophan account for 20%, vitamin A account for 5%, vitamin C account for 4%,
Vitamin D, which accounts for 3%, DHA and accounts for 0.5%, AA, accounts for 0.3%, remaining as calcium.
Embodiment 2
A kind of potato vermicelli, is made up of following component in parts by weight：170 parts of potato, 45 parts of cassava, 25 parts of Chinese yam,
18 parts of purslane, 13 parts of the root of kudzu vine, 11 parts of the stem of noble dendrobium, 9 parts of root of Chinese trichosanthes, 1.4 parts of lemon juice, 1.1 parts of food additives, natural antiseptic agent
0.18 part, 0.11 part of nutrition fortifier, its processing technology comprises the following steps：
（1）Stripping and slicing will be removed the peel after fresh potato cleaning, be put at subzero 4 DEG C and freeze 11 hours, by the potato after frost
Block recovers to normal temperature under 45 DEG C of heating water baths, and the potato ball that will then revert to normal temperature is put into mashing in mixer, obtains slurries
The stratification at 2 DEG C, removes supernatant, obtains sediment, and dried potato starch is obtained by drying removing moisture；
（2）Cassava, Chinese yam are removed the peel, are 4%, co-grinding with clean purslane, the root of kudzu vine system of being shone together with the stem of noble dendrobium to water content
To 290 mesh sizes, take pot that drinking water is heated into 65 DEG C, mixed powder minces is added in hot water under agitation, add quality
Than for 1：500, it is heated to thick, addition lemon juice, food additives, natural antiseptic agent and nutrition fortifier after cooling；
（3）By step（2）In obtained mixing viscous fluid drinking water dilute 8 times, added after being mixed with farina
Into dough mixing machine, drinking water is added for 32% amount according to the dough moisture of modulation, obtained dough places 2.5 at normal temperatures
After hour, it is put into forming machine for noodles, goes out after powder using steam heating 12 seconds, be cooled to immediately after 8 DEG C, be put into precooling at 4 DEG C
1.5 hours, then freezing 6 hours at subzero 9 DEG C are placed in, take out and recover to room temperature, dried in 53 DEG C of baking ovens to constant weight, you can
Packed.
Further described as to such scheme, the food additives according to mass percent meter contain it is following into
Point：Sodium Polyacrylate, which accounts for 25%, sodium carboxymethylcellulose and accounts for 35%, xanthans, accounts for 15%, remaining as konjac glucomannan.
As further improvement of these options, the natural antiseptic agent according to mass percent meter contain it is following into
Point：Pectin decomposer, which accounts for 55%, agar oligosaccharide and accounts for 18%, Tea Polyphenols and account for 6%, polylysine, accounts for 4%, remaining as propolis.
As further improvement of these options, the nutrition fortifier according to mass percent meter contain it is following into
Point：Lysine account for 12%, threonine account for 17%, phenylalanine account for 19%, tryptophan account for 22%, vitamin A account for 6%, vitamin C account for 5%,
Vitamin D, which accounts for 4%, DHA and accounts for 0.8%, AA, accounts for 0.4%, remaining as calcium.
Embodiment 3
A kind of potato vermicelli, is made up of following component in parts by weight：180 parts of potato, 50 parts of cassava, 30 parts of Chinese yam,
20 parts of purslane, 15 parts of the root of kudzu vine, 12 parts of the stem of noble dendrobium, 10 parts of root of Chinese trichosanthes, 1.5 parts of lemon juice, 1.2 parts of food additives, natural anticorrosion
0.20 part of agent, 0.12 part of nutrition fortifier, drinking water several pieces, its processing technology comprise the following steps：
（1）Stripping and slicing will be removed the peel after fresh potato cleaning, be put at subzero 5 DEG C and freeze 12 hours, by the potato after frost
Block recovers to normal temperature under 50 DEG C of heating water baths, and the potato ball that will then revert to normal temperature is put into mashing in mixer, obtains slurries
Stratification, removes supernatant, obtains sediment at 5 DEG C, and dried potato starch is obtained by drying removing moisture；
（2）Cassava, Chinese yam are removed the peel, are 5%, co-grinding with clean purslane, the root of kudzu vine system of being shone together with the stem of noble dendrobium to water content
To 300 mesh sizes, take pot that drinking water is heated into 70 DEG C, mixed powder minces is added in hot water under agitation, add quality
Than for 1：500, it is heated to thick, addition lemon juice, food additives, natural antiseptic agent and nutrition fortifier after cooling；
（3）By step（2）In obtained mixing viscous fluid drinking water dilute 10 times, added after being mixed with farina
Into dough mixing machine, drinking water is added for 35% amount according to the dough moisture of modulation, it is small that obtained dough places 3 at normal temperatures
Shi Hou, is put into forming machine for noodles, goes out after powder using steam heating 10-15 seconds, is cooled to immediately after 10 DEG C, is put at 5 DEG C pre-
Cold 2 hours, then freezing 8 hours at subzero 8 DEG C are placed in, take out and recover to room temperature, dried in 55 DEG C of baking ovens to constant weight, you can
Packed.
Further described as to such scheme, the food additives according to mass percent meter contain it is following into
Point：Sodium Polyacrylate, which accounts for 30%, sodium carboxymethylcellulose and accounts for 40%, xanthans, accounts for 20%, remaining as konjac glucomannan.
As further improvement of these options, the natural antiseptic agent according to mass percent meter contain it is following into
Point：Pectin decomposer, which accounts for 60%, agar oligosaccharide and accounts for 20%, Tea Polyphenols and account for 8%, polylysine, accounts for 5%, remaining as propolis.
As further improvement of these options, the nutrition fortifier according to mass percent meter contain it is following into
Point：Lysine account for 15%, threonine account for 20%, phenylalanine account for 20%, tryptophan account for 25%, vitamin A account for 8%, vitamin C account for 7%,
Vitamin D, which accounts for 5%, DHA and accounts for 1.0%, AA, accounts for 0.5%, remaining as calcium.
Comparative example 1
With differing only in for embodiment 1, the tapioca in embodiment and Chinese yam are replaced using green starch, remaining keeps not
Become.
Comparative example 2
With differing only in for embodiment 2, purslane in raw material, the root of kudzu vine, the stem of noble dendrobium, root of Chinese trichosanthes are omitted, remaining holding is constant.
Comparative example 3
With differing only in for embodiment 3, step（2）Middle to mix composition used, the amount for taking mass fraction to be 5% is sized mixing
With remainder and face, remaining holding is constant.
Contrast test
Embodiment 1-3 and comparative example 1-3 method processing and fabricating potato vermicelli is used respectively, while with pure farina
The product that each group is prepared is added in boiling water by processing and fabricating potato vermicelli as control by the way of addition alum
Cook, carry out performance test, and randomly select 100 citizen that sense organ marking is carried out to it（100 points of full marks）, evaluation criteria bag
Include：Color and luster（30 points of full marks）, transparency（10 points of full marks）, smoothness（15 points of full marks）, elasticity（15 points of full marks）, taste（Full marks
15 points）, nutrition（15 points of full marks）Six aspects, record as shown in the table by result：
By comparing：The dehydrated potato powder that the present invention is prepared, boiling fastness is good, reasonable mixture ratio, and with health value,
Solve the not enough problem of existing potato vermicelli.
Claims (4)
1. a kind of potato vermicelli, it is characterised in that be made up in parts by weight of following component：160-180 parts of potato, wood
40-50 parts of potato, 20-30 parts of Chinese yam, 15-20 parts of purslane, 12-15 parts of the root of kudzu vine, 10-12 parts of the stem of noble dendrobium, 8-10 parts of root of Chinese trichosanthes, lemon
1.3-1.5 parts of juice, 1.0-1.2 parts of food additives, 0.15-0.20 parts of natural antiseptic agent, 0.10-0.12 parts of nutrition fortifier,
Its processing technology comprises the following steps：
（1）Stripping and slicing will be removed the peel after fresh potato cleaning, be put into subzero 3 DEG C-it is subzero 5 DEG C at freeze 10-12 hours, will freeze
Potato ball afterwards recovers to normal temperature under 40-50 DEG C of heating water bath, and the potato ball that will then revert to normal temperature is put into mixer
Mashing, obtains slurries stratification at 0-5 DEG C, removes supernatant, obtains sediment, is done by drying removing moisture
Farina；
（2）Cassava, Chinese yam are removed the peel, are 3-5%, mixed powder with clean purslane, the root of kudzu vine system of being shone together with the stem of noble dendrobium to water content
280-300 mesh sizes are broken to, take pot that drinking water is heated into 60-70 DEG C, mixed powder minces is added in hot water under agitation,
It is 1 to add mass ratio：500, be heated to it is thick, after cooling add lemon juice, food additives, natural antiseptic agent and nutrition it is strong
Agent；
（3）By step（2）In obtained mixing viscous fluid drinking water dilute 5-10 times, with adding after farina mixing
It is added in dough mixing machine, adds drinking water according to the dough moisture of modulation for 30-35% amount, obtained dough is put at normal temperatures
Put after 2-3 hours, be put into forming machine for noodles, go out after powder using steam heating 10-15 seconds, be cooled to after 5-10 DEG C, put immediately
Enter at 3-5 DEG C precooling 1-2 hours, then be placed in freezing 5-8 hours at subzero 8 DEG C of subzero 10-, take out and recover to room temperature, in 50-
Dried in 55 DEG C of baking ovens to constant weight, you can packed.
2. a kind of potato vermicelli as claimed in claim 1, it is characterised in that the food additives are according to mass percent meter
Contain following component：Sodium Polyacrylate account for 20-30%, sodium carboxymethylcellulose account for 30-40%, xanthans account for 10-20%, remaining as
Konjac glucomannan.
3. a kind of potato vermicelli as claimed in claim 1, it is characterised in that the natural antiseptic agent is according to mass percent meter
Contain following component：Pectin decomposer, which accounts for 50-60%, agar oligosaccharide and accounts for 15-20%, Tea Polyphenols and account for 5-8%, polylysine, accounts for 3-
5%th, remaining as propolis.
4. a kind of potato vermicelli as claimed in claim 1, it is characterised in that the nutrition fortifier is according to mass percent
Meter contains following component：Lysine account for 10-15%, threonine account for 15-20%, phenylalanine account for 18-20%, tryptophan account for 20-25%,
Vitamin A account for 5-8%, vitamin C account for 4-7%, vitamin D account for 3-5%, DHA account for 0.5-1.0%, AA account for 0.3-0.5%, remaining as
Calcium.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112690444A (en) * | 2020-12-24 | 2021-04-23 | 资阳市尤特薯品开发有限公司 | Processing method of sweet potato vermicelli |
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| CN1245026A (en) * | 1999-07-21 | 2000-02-23 | 董春明 | Technology for producing high-nutrition long-thread vermicelli made from potato starch |
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| CN103222571A (en) * | 2013-04-28 | 2013-07-31 | 王惠莹 | Potato vermicelli and processing method thereof |
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| CN104920936A (en) * | 2015-06-04 | 2015-09-23 | 蔡道贤 | Fruity nutrient vermicelli and production method thereof |
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| CN1245026A (en) * | 1999-07-21 | 2000-02-23 | 董春明 | Technology for producing high-nutrition long-thread vermicelli made from potato starch |
| CN102132849A (en) * | 2011-02-24 | 2011-07-27 | 浙江晨云实业有限公司 | Chinese yam starch noodles and preparation method thereof |
| CN103222571A (en) * | 2013-04-28 | 2013-07-31 | 王惠莹 | Potato vermicelli and processing method thereof |
| CN103355580A (en) * | 2013-06-25 | 2013-10-23 | 庄浪县宏达淀粉加工有限公司 | Preparation method of flavor vermicelli |
| CN104920936A (en) * | 2015-06-04 | 2015-09-23 | 蔡道贤 | Fruity nutrient vermicelli and production method thereof |
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| CN112690444A (en) * | 2020-12-24 | 2021-04-23 | 资阳市尤特薯品开发有限公司 | Processing method of sweet potato vermicelli |
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