CN107279745A - A kind of preparation method of the special sweet potato noodles of chafing dish - Google Patents
A kind of preparation method of the special sweet potato noodles of chafing dish Download PDFInfo
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- CN107279745A CN107279745A CN201710486548.5A CN201710486548A CN107279745A CN 107279745 A CN107279745 A CN 107279745A CN 201710486548 A CN201710486548 A CN 201710486548A CN 107279745 A CN107279745 A CN 107279745A
- Authority
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- Prior art keywords
- sweet potato
- chafing dish
- powder
- weight
- water
- Prior art date
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- 240000003613 Ipomoea batatas Species 0.000 title claims abstract description 113
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 113
- 235000012149 noodles Nutrition 0.000 title claims abstract description 69
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 239000000843 powder Substances 0.000 claims abstract description 54
- 240000007842 Glycine max Species 0.000 claims abstract description 46
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 46
- 240000005158 Phaseolus vulgaris Species 0.000 claims abstract description 36
- 229920002472 Starch Polymers 0.000 claims abstract description 35
- 235000019698 starch Nutrition 0.000 claims abstract description 35
- 239000008107 starch Substances 0.000 claims abstract description 35
- 238000009835 boiling Methods 0.000 claims abstract description 32
- 238000001035 drying Methods 0.000 claims abstract description 22
- 235000013547 stew Nutrition 0.000 claims abstract description 13
- 239000002689 soil Substances 0.000 claims abstract description 11
- 239000002002 slurry Substances 0.000 claims abstract description 10
- 239000004519 grease Substances 0.000 claims abstract description 8
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances data:image/svg+xml;base64,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 data:image/svg+xml;base64,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 O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 58
- 210000004080 Milk Anatomy 0.000 claims description 13
- 235000013336 milk Nutrition 0.000 claims description 13
- 239000008267 milk Substances 0.000 claims description 13
- 241000894006 Bacteria Species 0.000 claims description 12
- 240000001016 Solanum tuberosum Species 0.000 claims description 11
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 11
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound 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- 239000003292 glue Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 210000002464 Muscle, Smooth, Vascular Anatomy 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 238000010923 batch production Methods 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- 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
- A23L29/065—Microorganisms
-
- 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
Abstract
The invention mainly relates to glass noodle processing technical field, a kind of preparation method of the special sweet potato noodles of chafing dish is disclosed, including：Sweet potato is crushed, soya bean is crushed, soya bean is boiled, go out powder, starch is dried and powder, leakage powder, drying, packaging；Method is simple, can be produced in batches, obtained sweet potato noodles are nutritious, slightly sour delicate fragrance after being stewed through chafing dish, smooth chewiness is not half-cooked, does not stick to one's teeth, enrich the bean vermicelli kind of in the market, meet consumer demand, income is improved 11.4%；Sweet potato removes surface soil, it is ensured that bean vermicelli is without sand tooth sense through supersound washing repeatedly；Soya bean slurry removes surface grease after boiling, and increases the nutrient content of bean vermicelli, adds wet starch and dries together, improves the boiling fastness of sweet potato noodles, make to stew time lengthening to 30 minutes, it is to avoid the shortcoming of traditional soft rotten viscous pot of bean vermicelli, meet the dietary requirements of consumer.
Description
Technical field
The invention mainly relates to the preparation side of glass noodle processing technical field, more particularly to a kind of special sweet potato noodles of chafing dish
Method.
Background technology
Sweet potato noodles, sweet potato sheet jelly, slip-knot and sweet potato vermicelli are the traditional cuisines of ancient Han nationality, primary raw material is scarlet
Potato, with boiling not rotten long, delicate fragrance is tasty, food fado sample the characteristics of, be that the regional masses of most of China like and common food；
Presently commercially available sweet potato noodles brand is various, and price is also uneven, and most of bean vermicelli not resistant to cook, and culinary art in short-term will lose
Chewy mouthfeel is gone, and the bean vermicelli for being only seldom used exclusively for adding in the sweet potato noodles of chafing dish, chafing dish in the market leads to
It is often that high temperature is stewed when long, accordingly, it would be desirable to bean vermicelli has a preferable suppleness, but some illegal businessmans are in order to increase bean vermicelli
Boiling fastness, adds a large amount of additives, seriously endangers the healthy of consumer.
The content of the invention
In order to make up the defect of prior art, it is an object of the invention to provide a kind of preparation side of the special sweet potato noodles of chafing dish
Method.
A kind of preparation method of the special sweet potato noodles of chafing dish, comprises the following steps：
（1）Sweet potato is crushed：Selection substance is 200 ~ 500g, fresh, complete sweet potato, cleans after soil, sweet potato is placed in totally
In water, in 32 ~ 34kHz supersound washings 30 ~ 40 minutes, after taking-up, clear water was rinsed, and removes surface soil, it is ensured that bean vermicelli is without sand tooth
Sense, is crushed to 60 ~ 80 mesh, obtains sweet potato paste；
（2）Soya bean is crushed：Soya bean is cleaned, is placed in the water of 3 ~ 4 times of amounts of soya bean weight and soaks 8 ~ 10 hours, be crushed to 40 ~ 60
Mesh, filtering obtains soya bean slurry；
（3）Soya bean is boiled：Yellow heating soybean milk is boiled 8 ~ 10 minutes, room temperature is naturally cooled to, surface grease is removed, must boil
Soya-bean milk；
（4）Go out powder：Sweet potato paste is filtered, the water of potato slag weight equivalent is added into potato slag, in 30 ~ 35 points of 34 ~ 36kHz ultrasounds
Clock, filtering, the ultrasound that adds water repeatedly 3 times merges all filtrates, 20 ~ 24 hours is stood in 8 ~ 10 DEG C, removes upper strata moisture, obtain wet
Starch；
（5）Starch is dried：Soya-bean milk will be boiled to add in wet starch, be well mixed, be in -38 ~ -36 DEG C of freeze-drying to water content
3 ~ 5%, it is to avoid nutrition leak, increase the nutrient content of bean vermicelli, improve the boiling fastness of sweet potato noodles, it is to avoid traditional bean vermicelli is soft rotten viscous
The shortcoming of pot, meets the dietary requirements of consumer, adds lactic acid bacteria, obtains dried starch；
（6）And powder：Add water, the weight of water is the 60 ~ 65% of dried starch weight, be well mixed into dried starch, it is quiet in 40 ~ 42 DEG C
Put fermentation 5 ~ 7 hours, reduce powder ball pH, slightly sour agreeable to the taste, a large amount of small molecule nutritional ingredients of generation can increase powder ball suppleness,
Sweet potato noodles is kept smooth chewiness after stewing, in 121 DEG C of thermophilic digestions 8 ~ 10 minutes, obtain ripe powder ball；
（7）Leak powder：Ripe powder ball is placed in vermicelli machine, leakage powder is carried out, a diameter of 3 ~ 4mm is placed in -32 ~ -30 DEG C of freezings 13 ~ 15
Hour, take out, obtain agar silk；
（8）Dry：It is that in 60 ~ 65 DEG C of drying room, drying to water content is 36 ~ 38% that agar silk is placed in into temperature, it is cooled to 40 ~
45 DEG C, drying to water content is 24 ~ 26%, is 8 ~ 10% most after 32 ~ 34 DEG C of drying to water content, obtains dry bean vermicelli；
（9）Packaging：Vacuum packaging, radiation sterilization, labelling obtains the special sweet potato noodles of chafing dish.
The step（2）Soya bean, weight be sweet potato weight 12 ~ 14%.
The step（5）Lactic acid bacteria, addition be sweet potato weight 3 ~ 4%, be made up of the bacterial strain of following parts by weight：Moral
Family name's lactobacillus 15 ~ 17, streptococcus thermophilus 12 ~ 14, lactobacillus bulgaricus 6 ~ 8, lactobacillus acidophilus 5 ~ 7, each bacterial strain is lyophilized
Powder.
The preparation method of the special sweet potato noodles of chafing dish, the special sweet potato noodles of chafing dish prepared.
The eating method of the special sweet potato noodles of chafing dish, takes appropriate sweet potato noodles, is placed directly within chafing dish and stews, stew
Time is 7 ~ 30 minutes.
It is an advantage of the invention that：The preparation method for the special sweet potato noodles of chafing dish that the present invention is provided, method is simple, can carry out
Batch production, obtained sweet potato noodles are nutritious, and slightly sour delicate fragrance after being stewed through chafing dish, smooth chewiness is not half-cooked, does not stick to one's teeth,
The bean vermicelli kind of in the market is enriched, consumer demand is met, income is improved 11.4%；Sweet potato is washed through ultrasound repeatedly
Wash, remove surface soil, it is ensured that bean vermicelli is without sand tooth sense；Soya bean slurry removes surface grease after boiling, the nutrition of increase bean vermicelli contains
Amount, adds wet starch and is freeze-dried together, it is to avoid nutrition leak, improve the boiling fastness of sweet potato noodles, make to stew time lengthening extremely
30 minutes, it is to avoid the shortcoming of traditional soft rotten viscous pot of bean vermicelli, meet the dietary requirements of consumer；Starch adds lactic acid bacteria after drying and frozen
Fermented in short-term after dry powder, and powder, reduce powder ball pH, slightly sour agreeable to the taste, a large amount of small molecule nutritional ingredients of generation can increase
Powder ball suppleness, makes sweet potato noodles keep smooth chewiness after stewing；Bean vermicelli is first subjected to cryogenic freezing after leakage powder, then gradually cooled
Drying, makes protein be firmly combined with starch, strip-breaking rate is down to 8%, frangibility when making to dry is easy to eat, stews rear smooth muscle
Road, increases boiling fastness.
Embodiment
Illustrate the present invention with specific embodiment below.
Embodiment 1
A kind of preparation method of the special sweet potato noodles of chafing dish, comprises the following steps：
（1）Sweet potato is crushed：Selection substance is 200 ~ 500g, fresh, complete sweet potato, cleans after soil, sweet potato is placed in totally
In water, in 32kHz supersound washings 30 minutes, after taking-up, clear water was rinsed, and removes surface soil, it is ensured that bean vermicelli is crushed without sand tooth sense
To 60 mesh, sweet potato paste is obtained；
（2）Soya bean is crushed：Soya bean is cleaned, is placed in the water of 3 times of amounts of soya bean weight and soaks 8 hours, be crushed to 40 mesh, is filtered,
Obtain soya bean slurry；
（3）Soya bean is boiled：Yellow heating soybean milk is boiled 8 minutes, room temperature is naturally cooled to, surface grease is removed, beans must be boiled
Slurry；
（4）Go out powder：Sweet potato paste is filtered, the water of potato slag weight equivalent is added into potato slag, filtering ultrasonic 30 minutes in 34kHz,
The ultrasound that adds water repeatedly 3 times, merges all filtrates, and 20 hours are stood in 8 DEG C, removes upper strata moisture, obtains wet starch；
（5）Starch is dried：To boil soya-bean milk add wet starch in, be well mixed, in -38 DEG C freeze-drying to water content be 3 ~
5%, it is to avoid nutrition leak, increase the nutrient content of bean vermicelli, improve the boiling fastness of sweet potato noodles, it is to avoid traditional soft rotten viscous pot of bean vermicelli
Shortcoming, meet the dietary requirements of consumer, add lactic acid bacteria, obtain dried starch；
（6）And powder：Add water, the weight of water is the 60% of dried starch weight, be well mixed into dried starch, 5 are left to ferment in 40 DEG C
Hour, powder ball pH is reduced, slightly sour agreeable to the taste, a large amount of small molecule nutritional ingredients of generation can increase powder ball suppleness, make sweet potato powder
Silk keeps smooth chewiness after stewing, and in 121 DEG C of thermophilic digestions 8 minutes, obtains ripe powder ball；
（7）Leak powder：Ripe powder ball is placed in vermicelli machine, leakage powder is carried out, a diameter of 3 ~ 4mm is placed in -32 DEG C and freezed 13 hours, takes
Go out, obtain agar silk；
（8）Dry：Agar silk is placed in the drying room that temperature is 60 DEG C, drying to water content is 36 ~ 38%, is cooled to 40 DEG C, baking
It is 24 ~ 26% to do to water content, is 8 ~ 10% most after 32 DEG C of drying to water content, obtains dry bean vermicelli；
（9）Packaging：Vacuum packaging, radiation sterilization, labelling obtains the special sweet potato noodles of chafing dish.
The step（2）Soya bean, weight be sweet potato weight 12%.
The step（5）Lactic acid bacteria, addition be sweet potato weight 3 ~ 4%, be made up of the bacterial strain of following parts by weight：Moral
Family name's lactobacillus 15, streptococcus thermophilus 12, lactobacillus bulgaricus 6, lactobacillus acidophilus 5, each bacterial strain is freeze-dried powder.
The preparation method of the special sweet potato noodles of chafing dish, the special sweet potato noodles of chafing dish prepared.
The eating method of the special sweet potato noodles of chafing dish, takes appropriate sweet potato noodles, is placed directly within chafing dish and stews, stew
Time is 7 ~ 30 minutes.
Embodiment 2
A kind of preparation method of the special sweet potato noodles of chafing dish, comprises the following steps：
（1）Sweet potato is crushed：Selection substance is 200 ~ 500g, fresh, complete sweet potato, cleans after soil, sweet potato is placed in totally
In water, in 33kHz supersound washings 35 minutes, after taking-up, clear water was rinsed, and removes surface soil, it is ensured that bean vermicelli is crushed without sand tooth sense
To 60 mesh, sweet potato paste is obtained；
（2）Soya bean is crushed：Soya bean is cleaned, is placed in the water of 3 times of amounts of soya bean weight and soaks 9 hours, be crushed to 40 mesh, is filtered,
Obtain soya bean slurry；
（3）Soya bean is boiled：Yellow heating soybean milk is boiled 9 minutes, room temperature is naturally cooled to, surface grease is removed, beans must be boiled
Slurry；
（4）Go out powder：Sweet potato paste is filtered, the water of potato slag weight equivalent is added into potato slag, filtering ultrasonic 30 minutes in 35kHz,
The ultrasound that adds water repeatedly 3 times, merges all filtrates, and 22 hours are stood in 9 DEG C, removes upper strata moisture, obtains wet starch；
（5）Starch is dried：To boil soya-bean milk add wet starch in, be well mixed, in -37 DEG C freeze-drying to water content be 3 ~
5%, it is to avoid nutrition leak, increase the nutrient content of bean vermicelli, improve the boiling fastness of sweet potato noodles, it is to avoid traditional soft rotten viscous pot of bean vermicelli
Shortcoming, meet the dietary requirements of consumer, add lactic acid bacteria, obtain dried starch；
（6）And powder：Add water, the weight of water is the 62% of dried starch weight, be well mixed into dried starch, 6 are left to ferment in 41 DEG C
Hour, powder ball pH is reduced, slightly sour agreeable to the taste, a large amount of small molecule nutritional ingredients of generation can increase powder ball suppleness, make sweet potato powder
Silk keeps smooth chewiness after stewing, and in 121 DEG C of thermophilic digestions 9 minutes, obtains ripe powder ball；
（7）Leak powder：Ripe powder ball is placed in vermicelli machine, leakage powder is carried out, a diameter of 3 ~ 4mm is placed in -31 DEG C and freezed 14 hours, takes
Go out, obtain agar silk；
（8）Dry：Agar silk is placed in the drying room that temperature is 63 DEG C, drying to water content is 36 ~ 38%, is cooled to 42 DEG C, baking
It is 24 ~ 26% to do to water content, is 8 ~ 10% most after 33 DEG C of drying to water content, obtains dry bean vermicelli；
（9）Packaging：Vacuum packaging, radiation sterilization, labelling obtains the special sweet potato noodles of chafing dish.
The step（2）Soya bean, weight be sweet potato weight 13%.
The step（5）Lactic acid bacteria, addition be sweet potato weight 3 ~ 4%, be made up of the bacterial strain of following parts by weight：Moral
Family name's lactobacillus 16, streptococcus thermophilus 13, lactobacillus bulgaricus 7, lactobacillus acidophilus 6, each bacterial strain is freeze-dried powder.
The preparation method of the special sweet potato noodles of chafing dish, the special sweet potato noodles of chafing dish prepared.
The eating method of the special sweet potato noodles of chafing dish, takes appropriate sweet potato noodles, is placed directly within chafing dish and stews, stew
Time is 7 ~ 30 minutes.
Embodiment 3
A kind of preparation method of the special sweet potato noodles of chafing dish, comprises the following steps：
（1）Sweet potato is crushed：Selection substance is 200 ~ 500g, fresh, complete sweet potato, cleans after soil, sweet potato is placed in totally
In water, in 34kHz supersound washings 40 minutes, after taking-up, clear water was rinsed, and removes surface soil, it is ensured that bean vermicelli is crushed without sand tooth sense
To 80 mesh, sweet potato paste is obtained；
（2）Soya bean is crushed：Soya bean is cleaned, is placed in the water of 4 times of amounts of soya bean weight and soaks 10 hours, be crushed to 60 mesh, is filtered,
Obtain soya bean slurry；
（3）Soya bean is boiled：Yellow heating soybean milk is boiled 10 minutes, room temperature is naturally cooled to, surface grease is removed, beans must be boiled
Slurry；
（4）Go out powder：Sweet potato paste is filtered, the water of potato slag weight equivalent is added into potato slag, filtering ultrasonic 35 minutes in 36kHz,
The ultrasound that adds water repeatedly 3 times, merges all filtrates, and 24 hours are stood in 10 DEG C, removes upper strata moisture, obtains wet starch；
（5）Starch is dried：To boil soya-bean milk add wet starch in, be well mixed, in -36 DEG C freeze-drying to water content be 3 ~
5%, it is to avoid nutrition leak, increase the nutrient content of bean vermicelli, improve the boiling fastness of sweet potato noodles, it is to avoid traditional soft rotten viscous pot of bean vermicelli
Shortcoming, meet the dietary requirements of consumer, add lactic acid bacteria, obtain dried starch；
（6）And powder：Add water, the weight of water is the 65% of dried starch weight, be well mixed into dried starch, 7 are left to ferment in 42 DEG C
Hour, powder ball pH is reduced, slightly sour agreeable to the taste, a large amount of small molecule nutritional ingredients of generation can increase powder ball suppleness, make sweet potato powder
Silk keeps smooth chewiness after stewing, and in 121 DEG C of thermophilic digestions 10 minutes, obtains ripe powder ball；
（7）Leak powder：Ripe powder ball is placed in vermicelli machine, leakage powder is carried out, a diameter of 3 ~ 4mm is placed in -30 DEG C and freezed 15 hours, takes
Go out, obtain agar silk；
（8）Dry：Agar silk is placed in the drying room that temperature is 65 DEG C, drying to water content is 36 ~ 38%, is cooled to 45 DEG C, baking
It is 24 ~ 26% to do to water content, is 8 ~ 10% most after 34 DEG C of drying to water content, obtains dry bean vermicelli；
（9）Packaging：Vacuum packaging, radiation sterilization, labelling obtains the special sweet potato noodles of chafing dish.
The step（2）Soya bean, weight be sweet potato weight 14%.
The step（5）Lactic acid bacteria, addition be sweet potato weight 3 ~ 4%, be made up of the bacterial strain of following parts by weight：Moral
Family name's lactobacillus 17, streptococcus thermophilus 14, lactobacillus bulgaricus 8, lactobacillus acidophilus 7, each bacterial strain is freeze-dried powder.
The preparation method of the special sweet potato noodles of chafing dish, the special sweet potato noodles of chafing dish prepared.
The eating method of the special sweet potato noodles of chafing dish, takes appropriate sweet potato noodles, is placed directly within chafing dish and stews, stew
Time is 7 ~ 30 minutes.
Comparative example 1
Removal step（1）In supersound washing, remaining method, be the same as Example 1.
Comparative example 2
Removal step（2）And step（3）, soya-bean milk is added without, remaining method, be the same as Example 1.
Comparative example 3
Step（3）Middle retention surface grease, remaining method, be the same as Example 1.
Comparative example 4
Step（5）In freeze-drying be changed to dry, remaining method, be the same as Example 1.
Comparative example 5
Removal step（5）In lactic acid bacteria and step（6）In fermentation, remaining method, be the same as Example 1.
Comparative example 6
Removal step（7）In freezing, remaining method, be the same as Example 1.
Comparative example 7
Step（8）In directly in 60 DEG C of drying room, drying to water content is 8 ~ 10%, remaining method, be the same as Example 1.
Comparative example 8
The preparation method of existing traditional sweet potato noodles.
The nutritional ingredient of embodiment and comparative example sweet potato noodles：
Take the sweet potato noodles of appropriate embodiment and comparative example at random respectively, be ground to 80 ~ 100 mesh, add sweet potato noodles weight 10
The distilled water of amount, soak at room temperature 30 minutes, the main nutrient composition in sweet potato noodles is detected according to GBT 23783-2009 again, real
The nutritional ingredient for applying example and comparative example sweet potato noodles is shown in Table 1.
Table 1：The nutritional ingredient of embodiment and comparative example sweet potato noodles
| Project | Protein（%） | Sugar（%） | Fat（%） | Iron（mg/100g） |
| Embodiment 1 | 2.48 | 14.26 | 0.12 | 3.32 |
| Embodiment 2 | 2.43 | 14.39 | 0.15 | 3.43 |
| Embodiment 3 | 2.47 | 14.34 | 0.13 | 3.37 |
| Comparative example 1 | 2.46 | 14.74 | 0.13 | 3.42 |
| Comparative example 2 | 1.93 | 17.57 | 0.10 | 1.07 |
| Comparative example 3 | 2.11 | 15.39 | 0.14 | 2.76 |
| Comparative example 4 | 2.20 | 15.64 | 0.12 | 2.88 |
| Comparative example 5 | 2.04 | 15.82 | 0.13 | 1.97 |
| Comparative example 6 | 2.23 | 14.89 | 0.15 | 2.12 |
| Comparative example 7 | 2.18 | 15.75 | 0.13 | 2.56 |
| Comparative example 8 | 1.87 | 16.43 | 0.09 | 1.02 |
Show from the result of table 1, the special sweet potato noodles of chafing dish of the preparation method preparation of the special sweet potato noodles of embodiment chafing dish, egg
White matter and iron content are substantially high compared with comparative example, and sugared content is substantially few compared with comparative example, and there was no significant difference with comparative example for fat content,
Illustrate that the special sweet potato noodles of chafing dish that the present invention is provided have abundant nutritional ingredient.
Embodiment and the boiling fastness of comparative example sweet potato noodles compare：
The sweet potato noodles of embodiment and comparative example are cut into every length for 20cm respectively, each group takes the sweet potato sheared respectively
100, bean vermicelli, is placed in 3000ml beakers, adds 1500ml water and 5g morals village chafing dish bottom flavorings, and heating after boiling, is put into bean vermicelli,
Continue to boil 20 minutes, hold from burning things which may cause a fire disaster, filtering, bean vermicelli is pressed from both sides out one by one, counts and boils rear total number, calculate strip-breaking rate, and select at random
40 health volunteers are selected, the age is 18 ~ 60 years old, each group sweet potato noodles are carried out with subjective appreciation, before every kind of product sensory evaluation
Need to be gargled with mineral water, in this test case, strip-breaking rate（%）=（Boil rear total number -100）/ 100 × 100%, embodiment and right
The boiling fastness of ratio sweet potato noodles is relatively shown in Table 2.
Table 2：Embodiment and the boiling fastness of comparative example sweet potato noodles compare
| Project | Boil rear bar number（Bar） | Strip-breaking rate（%） | Elasticity | Mouthfeel |
| Embodiment 1 | 108 | 8 | +++ | Smooth chewiness, it is soft |
| Embodiment 2 | 111 | 11 | +++ | Smooth chewiness, it is soft |
| Embodiment 3 | 109 | 9 | +++ | Smooth chewiness, it is soft |
| Comparative example 1 | 110 | 10 | +++ | Smooth chewiness, it is soft |
| Comparative example 2 | 139 | 39 | - | It is smooth, glue soft |
| Comparative example 3 | 118 | 18 | + | It is smooth, glue soft |
| Comparative example 4 | 121 | 21 | ++ | Smooth chewiness, it is soft |
| Comparative example 5 | 128 | 28 | + | It is smooth, glue soft |
| Comparative example 6 | 122 | 22 | ++ | Smooth chewiness, it is soft |
| Comparative example 7 | 131 | 31 | + | Smooth chewiness, it is soft |
| Comparative example 8 | 143 | 43 | - | It is viscous soft |
Note："-" represents nonelastic, and "+" represents flexible, and "+" is more, and elasticity is stronger.
Show from the result of table 2, the special sweet potato powder of chafing dish of the preparation method preparation of the special sweet potato noodles of embodiment chafing dish
Silk, strip-breaking rate is substantially few compared with comparative example, and elasticity is substantially strong compared with comparative example, smooth in taste chewiness, soft, illustrates that the present invention provides
The special sweet potato noodles of chafing dish have stronger boiling fastness.
Claims (5)
1. a kind of preparation method of the special sweet potato noodles of chafing dish, it is characterised in that comprise the following steps：
（1）Sweet potato is crushed：Selection substance is 200 ~ 500g, fresh, complete sweet potato, cleans after soil, sweet potato is placed in totally
In water, in 32 ~ 34kHz supersound washings 30 ~ 40 minutes, after taking-up, clear water was rinsed, and is crushed to 60 ~ 80 mesh, is obtained sweet potato paste；
（2）Soya bean is crushed：Soya bean is cleaned, is placed in the water of 3 ~ 4 times of amounts of soya bean weight and soaks 8 ~ 10 hours, be crushed to 40 ~ 60
Mesh, filtering obtains soya bean slurry；
（3）Soya bean is boiled：Yellow heating soybean milk is boiled 8 ~ 10 minutes, room temperature is naturally cooled to, surface grease is removed, must boil
Soya-bean milk；
（4）Go out powder：Sweet potato paste is filtered, the water of potato slag weight equivalent is added into potato slag, in 30 ~ 35 points of 34 ~ 36kHz ultrasounds
Clock, filtering, the ultrasound that adds water repeatedly 3 times merges all filtrates, 20 ~ 24 hours is stood in 8 ~ 10 DEG C, removes upper strata moisture, obtain wet
Starch；
（5）Starch is dried：Soya-bean milk will be boiled to add in wet starch, be well mixed, be in -38 ~ -36 DEG C of freeze-drying to water content
3 ~ 5%, lactic acid bacteria is added, dried starch is obtained；
（6）And powder：Add water, the weight of water is the 60 ~ 65% of dried starch weight, be well mixed into dried starch, it is quiet in 40 ~ 42 DEG C
Put fermentation 5 ~ 7 hours, in 121 DEG C of thermophilic digestions 8 ~ 10 minutes, obtain ripe powder ball；
（7）Leak powder：Ripe powder ball is placed in vermicelli machine, leakage powder is carried out, a diameter of 3 ~ 4mm is placed in -32 ~ -30 DEG C of freezings 13 ~ 15
Hour, take out, obtain agar silk；
（8）Dry：It is that in 60 ~ 65 DEG C of drying room, drying to water content is 36 ~ 38% that agar silk is placed in into temperature, it is cooled to 40 ~
45 DEG C, drying to water content is 24 ~ 26%, is 8 ~ 10% most after 32 ~ 34 DEG C of drying to water content, obtains dry bean vermicelli；
（9）Packaging：Vacuum packaging, radiation sterilization, labelling obtains the special sweet potato noodles of chafing dish.
2. the preparation method of the special sweet potato noodles of chafing dish according to claim 1, it is characterised in that the step（2）Huang
Beans, weight is the 12 ~ 14% of sweet potato weight.
3. the preparation method of the special sweet potato noodles of chafing dish according to claim 1, it is characterised in that the step（5）Breast
Sour bacterium, addition is the 3 ~ 4% of sweet potato weight, is made up of the bacterial strain of following parts by weight：Lactobacillus delbrueckii 15 ~ 17, streptococcus thermophilus
12 ~ 14, lactobacillus bulgaricus 6 ~ 8, lactobacillus acidophilus 5 ~ 7, each bacterial strain is freeze-dried powder.
4. the chafing dish that a kind of preparation method of any one of claim 1 ~ 3 special sweet potato noodles of chafing dish is prepared is special red
Sweet potato vermicelli.
5. the eating method of the special sweet potato noodles of chafing dish according to claim 4, it is characterised in that take appropriate sweet potato noodles,
It is placed directly within chafing dish and stews, stews the time for 7 ~ 30 minutes.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110367519A (en) * | 2019-08-27 | 2019-10-25 | 武冈市卤卤香食品有限责任公司 | A kind of pumpkin vermicelli and preparation method thereof |
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| CN105341888A (en) * | 2015-10-22 | 2016-02-24 | 颍上县皖奇食品有限公司 | Preparation method of sweet potato vermicelli |
| CN105380239A (en) * | 2015-11-13 | 2016-03-09 | 陈启芬 | Processing and preparation method of fresh sweet potato vermicelli |
| CN105394736A (en) * | 2015-11-24 | 2016-03-16 | 安徽先知缘食品有限公司 | Delicious silk noodles and processing method thereof |
| CN106107936A (en) * | 2016-06-24 | 2016-11-16 | 安徽三兄弟薯业有限责任公司 | A kind of multi-flavor purple sweet potato vermicelli processing method |
| CN106616921A (en) * | 2016-12-23 | 2017-05-10 | 邓勇 | Preparation method of spiced sweet potato vermicelli |
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| CN105341888A (en) * | 2015-10-22 | 2016-02-24 | 颍上县皖奇食品有限公司 | Preparation method of sweet potato vermicelli |
| CN105380239A (en) * | 2015-11-13 | 2016-03-09 | 陈启芬 | Processing and preparation method of fresh sweet potato vermicelli |
| CN105394736A (en) * | 2015-11-24 | 2016-03-16 | 安徽先知缘食品有限公司 | Delicious silk noodles and processing method thereof |
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| CN110367519A (en) * | 2019-08-27 | 2019-10-25 | 武冈市卤卤香食品有限责任公司 | A kind of pumpkin vermicelli and preparation method thereof |
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Application publication date: 20171024 |