CN107361353A - A kind of sweet potato noodles with excellent toughness - Google Patents
A kind of sweet potato noodles with excellent toughness Download PDFInfo
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- CN107361353A CN107361353A CN201710578796.2A CN201710578796A CN107361353A CN 107361353 A CN107361353 A CN 107361353A CN 201710578796 A CN201710578796 A CN 201710578796A CN 107361353 A CN107361353 A CN 107361353A
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- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 57
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 57
- 235000012149 noodles Nutrition 0.000 title claims abstract description 28
- 229920002472 Starch Polymers 0.000 claims abstract description 54
- 239000008107 starch Substances 0.000 claims abstract description 54
- 235000019698 starch Nutrition 0.000 claims abstract description 54
- 239000000843 powder Substances 0.000 claims abstract description 51
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 50
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 48
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 48
- 235000020415 coconut juice Nutrition 0.000 claims abstract description 19
- 238000001816 cooling Methods 0.000 claims abstract description 11
- 238000007710 freezing Methods 0.000 claims abstract description 11
- 230000008014 freezing Effects 0.000 claims abstract description 11
- 241001677738 Aleuron Species 0.000 claims abstract description 6
- 244000268590 Euryale ferox Species 0.000 claims abstract description 6
- 235000006487 Euryale ferox Nutrition 0.000 claims abstract description 6
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 240000002853 Nelumbo nucifera Species 0.000 claims description 116
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 116
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 28
- 244000025254 Cannabis sativa Species 0.000 claims description 27
- 241000218228 Humulus Species 0.000 claims description 27
- 239000002893 slag Substances 0.000 claims description 23
- 238000002156 mixing Methods 0.000 claims description 15
- 238000009835 boiling Methods 0.000 claims description 11
- 238000003756 stirring Methods 0.000 claims description 11
- 108010089934 carbohydrase Proteins 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 9
- 108010059892 Cellulase Proteins 0.000 claims description 7
- 229940106157 cellulase Drugs 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 5
- 235000021579 juice concentrates Nutrition 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 239000000155 melt Substances 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000000926 separation method Methods 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 2
- 229930006000 Sucrose Natural products 0.000 claims description 2
- 239000005720 sucrose Substances 0.000 claims description 2
- 230000000052 comparative effect Effects 0.000 description 11
- 230000000694 effects Effects 0.000 description 6
- 238000009413 insulation Methods 0.000 description 4
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- 108090000790 Enzymes Proteins 0.000 description 3
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- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 229940088598 enzyme Drugs 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 210000000952 spleen Anatomy 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 210000003734 kidney Anatomy 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 239000000523 sample Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- IHCCLXNEEPMSIO-UHFFFAOYSA-N 2-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperidin-1-yl]-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C1CCN(CC1)CC(=O)N1CC2=C(CC1)NN=N2 IHCCLXNEEPMSIO-UHFFFAOYSA-N 0.000 description 1
- -1 5-8h Proteins 0.000 description 1
- 239000004072 C09CA03 - Valsartan Substances 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 244000010375 Talinum crassifolium Species 0.000 description 1
- 235000015055 Talinum crassifolium Nutrition 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- SJSNUMAYCRRIOM-QFIPXVFZSA-N valsartan Chemical compound C1=CC(CN(C(=O)CCCC)[C@@H](C(C)C)C(O)=O)=CC=C1C1=CC=CC=C1C1=NN=N[N]1 SJSNUMAYCRRIOM-QFIPXVFZSA-N 0.000 description 1
- 229960004699 valsartan Drugs 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
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; 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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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Noodles (AREA)
Abstract
The invention discloses a kind of sweet potato noodles with excellent toughness, it is related to bean vermicelli technical field,（1）Prepare according to parts by weight；（2）Aleuron：80 parts by weight starch from sweet potato are taken, the water of 50 parts by weight and the coconut juice of 10 parts by weight is added, is sufficiently stirred into paste；（3）Rush Gorgon euryale：Remaining water is heated to 90 DEG C, is then added to step（2）In paste in, high-speed stirred, it is fully gelatinized；（4）And face；（5）Knead dough.（6）Leak powder；（7）Cooling, cleaning：The bean vermicelli to be emerged in pot is reaped in cold water and is cooled down, cleaned；（8）Shady and cool, freezing；（10）Dry, packed products；Sweet potato noodles prepared by the present invention, not only with good toughness, also with good mouthfeel.
Description
Technical field
The invention belongs to bean vermicelli technical field, and in particular to a kind of sweet potato noodles with excellent toughness.
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 "；The Qing Dynasty
Zhao Wenmin《A Supplement to the Compendium of Materia Medica》In have the record of " sweet taste is nontoxic, cures mainly bowl spares and blood, warm stomach fertilizer the five internal organs ".The present age《China
Book on Chinese herbal medicine》Say sweet potato " sweet, mild-natured, returns spleen, kidney channel, bowl spares and blood, Mi Gu granule, wide stomach, defaecation are secret "；It can cure mainly：Spleen
Empty oedema, sore swollen toxin, dry constipation of intestines.Modern medicine also demonstrates that sweet potato has the effect of disease-resistant that gives protection against cancer.Therefore, sweet potato at present
Based food has turned into the common delicacies of common people's dining table.Sweet potato noodles prepared by existing method are of poor quality, and toughness is low, boiling fastness
Difference, mouthfeel are poor.
The content of the invention
The purpose of the present invention is to be directed to the problem of existing, there is provided a kind of sweet potato noodles with excellent toughness.
The present invention is achieved by the following technical solutions：
A kind of sweet potato noodles with excellent toughness, comprise the following steps：
（1）Prepare according to parts by weight：Starch from sweet potato 300-350 parts, lotus root starch 60-80 parts, humulus grass powder 2-4 parts, salt 0.1-0.5
Part, coconut juice 40-50 parts, water 320-350 parts；
（2）Aleuron：80-100 parts by weight starch from sweet potato is taken, the water of 50-70 parts by weight and the coconut juice of 10-20 parts by weight is added, fills
Divide and stir into paste；
（3）Rush Gorgon euryale：Remaining water is heated to 90-98 DEG C, is then added to step（2）In paste in, high-speed stirred, make it
Fully gelatinization；
（4）And face：Starch from sweet potato, lotus root starch and the humulus grass powder for adding residuals weight part fully mix, and are then incubated, Ran Houzai
Salt and remaining coconut juice are added, is sufficiently mixed uniformly into dough；
（5）Knead dough：The 20min that kneads dough is carried out to dough, is then incubated 15-20min at 40-45 DEG C；Exist again after the 20min that kneads dough
It is incubated at 40-45 DEG C, by increasing capacitance it is possible to increase the toughness of sweet potato noodles internal structure, while the internal hair with following micro degree
Ferment, enable to more uniform, the triple interaction that starch from sweet potato, lotus root starch, humulus grass powder are mutually scattered, the better wind of generation
Taste effect, increase the mouthfeel of sweet potato noodles.
（6）Leak powder：The dough mixed is fitted into extruding machine and goes out powder into boiling water；
（7）Cooling, cleaning：The bean vermicelli to be emerged in pot is reaped in cold water and is cooled down, cleaned；
（8）Shady and cool, freezing：Bean vermicelli after cooling is pulled out to the bean vermicelli come to freeze in refrigerating chamber；
（9）Dredge powder, air dry：The bean vermicelli for being frozen into ice-like is put into water at room temperature, gently rubbed after ice melts, by bean vermicelli into
Wall scroll is pulled out after scattering；
（10）Dry, packed products：Scattered bean vermicelli is placed on normal temperature frame and spontaneously dried, is dried；
（11）Packaging：When the moisture of bean vermicelli is less than 10%, packed.
Further, the lotus root starch preparation method is：
（1）After fresh lotus root washing, peeling, crushed in pulverizer, cross 80 mesh sieves, the fresh lotus root after being crushed；
（2）The water of 5 times of its quality is added into the fresh lotus root after crushing, mixed liquor is obtained after stirring, by the pH value of mixed liquor
4.0 are adjusted to, temperature is increased to 40-50 DEG C, then adds pectase, cellulase and carbohydrase, 5-8h is digested after mixing, then
Normal temperature is cooled to, the mixed liquor after must digesting；The quality dosage of the pectase is the 0.02- of the fresh lotus root quality after crushing
0.04%, the quality dosage of cellulase is the 0.3-0.5% of the fresh lotus root quality after crushing, and the quality dosage of carbohydrase is after crushing
Fresh lotus root quality 0.02-0.04%；
（3）Mixed liquor after enzymolysis is subjected to separation of solid and liquid using centrifuge, obtains lotus root juice and lotus root slag；
（4）Lotus root juice be concentrated in vacuo to the 3-5% of former lotus root juice quality, lotus root juice concentrate is obtained, then adds its quality 1.2%
Sucrose, vacuum freeze drying obtains lotus root juice powder under 10Pa vacuum after being well mixed；
（5）Lotus root slag drying to water content is less than 8%, then crushed, 1200 mesh is crossed, obtains lotus root ground-slag；
（6）Lotus root juice powder and lotus root ground-slag are pressed 1:3-5 mass ratios uniformly mix, and produce lotus root starch.
Further, the humulus grass powder, preparation method thereof is：After humulus grass is cleaned up, Freezing smashing is carried out, crosses 1000 mesh
Afterwards, water content is dried to less than 10%, is produced.
Further, the step（3）High speed stirs, mixing speed 1500r/min, mixing time 30min.
Further, the step（4）Middle insulation is to be incubated 10min at 50-60 DEG C.
The present invention has advantages below compared with prior art：The present invention is enabled to by adding a certain amount of humulus grass powder
Starch from sweet potato has more preferable cold paste, heat paste stability, and manufactured sweet potato noodles boil loss and are substantially reduced, in good taste, meanwhile,
The easy aging retrogradation of starch from sweet potato is enabled to, the larger gel of generation intensity, possesses larger tensile strength, is not susceptible to break
Bar, the synergy of the lotus root starch prepared by adding the present invention, can promote the retrogradation of sweet potato noodles, more easily be formed stronger
Gel entity, make it have larger tensile strength, when bean vermicelli picks up after boiling, strip-breaking rate is relatively low, by being made in the present invention
The collocation of the certain mass ratio of lotus root juice powder and lotus root ground-slag in standby lotus root starch, can slow down the gelatinization of starch from sweet potato, so that
Obtain it and keep higher mobility so that manufactured bean vermicelli elasticity and draftability obtain good guarantee so that manufactured dough
Good fluidity, surface is smooth, tack-free, and manufactured bean vermicelli even thickness, quality is significantly improved, by using a certain amount of
Coconut juice can improve the mobility of paste, improve viscosity so that manufactured bean vermicelli is from sense organ：It is sparkling and crystal-clear it is bright, have crystal
Color and luster, elasticity are good；From mouthfeel：Without gritty, smooth chewy.
Embodiment
Embodiment 1
A kind of sweet potato noodles with excellent toughness, comprise the following steps：
（1）Prepare according to parts by weight：300 parts of starch from sweet potato, 60 parts of lotus root starch, 2 parts of humulus grass powder, 0.1 part of salt, 40 parts of coconut juice, water
320 parts；
（2）Aleuron：80 parts by weight starch from sweet potato are taken, the water of 50 parts by weight and the coconut juice of 10 parts by weight is added, is sufficiently stirred into slurry
Paste；
（3）Rush Gorgon euryale：Remaining water is heated to 90 DEG C, is then added to step（2）In paste in, high-speed stirred, fill it
Divide gelatinization；
（4）And face：Starch from sweet potato, lotus root starch and the humulus grass powder for adding residuals weight part fully mix, and are then incubated, Ran Houzai
Salt and remaining coconut juice are added, is sufficiently mixed uniformly into dough；
（5）Knead dough：The 20min that kneads dough is carried out to dough, is then incubated 15min at 40 DEG C；After the 20min that kneads dough again at 40 DEG C
It is incubated, by increasing capacitance it is possible to increase the toughness of sweet potato noodles internal structure, while the internal fermentation with following micro degree, can make
Mutually scattered more uniform, the triple interaction of starch from sweet potato, lotus root starch, humulus grass powder is obtained, produces better flavor effect, increasing
Add the mouthfeel of sweet potato noodles.
（6）Leak powder：The dough mixed is fitted into extruding machine and goes out powder into boiling water；
（7）Cooling, cleaning：The bean vermicelli to be emerged in pot is reaped in cold water and is cooled down, cleaned；
（8）Shady and cool, freezing：Bean vermicelli after cooling is pulled out to the bean vermicelli come to freeze in refrigerating chamber；
（9）Dredge powder, air dry：The bean vermicelli for being frozen into ice-like is put into water at room temperature, gently rubbed after ice melts, by bean vermicelli into
Wall scroll is pulled out after scattering；
（10）Dry, packed products：Scattered bean vermicelli is placed on normal temperature frame and spontaneously dried, is dried；
（11）Packaging：When the moisture of bean vermicelli is less than 10%, packed.
Further, the lotus root starch preparation method is：
（1）After fresh lotus root washing, peeling, crushed in pulverizer, cross 80 mesh sieves, the fresh lotus root after being crushed；
（2）The water of 5 times of its quality is added into the fresh lotus root after crushing, mixed liquor is obtained after stirring, by the pH value of mixed liquor
4.0 are adjusted to, temperature is increased to 40 DEG C, then adds pectase, cellulase and carbohydrase, 5h is digested after mixing, is then cooled down
To normal temperature, the mixed liquor after must digesting；The quality dosage of the pectase is 0.02% of the fresh lotus root quality after crushing, cellulose
The quality dosage of enzyme is 0.3% of the fresh lotus root quality after crushing, and the quality dosage of carbohydrase is the fresh lotus root quality after crushing
0.02%；
（3）Mixed liquor after enzymolysis is subjected to separation of solid and liquid using centrifuge, obtains lotus root juice and lotus root slag；
（4）Lotus root juice is carried out to be concentrated in vacuo to the 3% of former lotus root juice quality, lotus root juice concentrate is obtained, then adds the sugarcane of its quality 1.2%
Sugar, vacuum freeze drying obtains lotus root juice powder under 10Pa vacuum after being well mixed；
（5）Lotus root slag drying to water content is less than 8%, then crushed, 1200 mesh is crossed, obtains lotus root ground-slag；
（6）Lotus root juice powder and lotus root ground-slag are pressed 1:3 mass ratios uniformly mix, and produce lotus root starch.
Further, the humulus grass powder, preparation method thereof is：After humulus grass is cleaned up, Freezing smashing is carried out, crosses 1000 mesh
Afterwards, water content is dried to less than 10%, is produced.
Further, the step（3）High speed stirs, mixing speed 1500r/min, mixing time 30min.
Further, the step（4）Middle insulation is to be incubated 10min at 50 DEG C.
Embodiment 2
A kind of sweet potato noodles with excellent toughness, comprise the following steps：
（1）Prepare according to parts by weight：350 parts of starch from sweet potato, 80 parts of lotus root starch, 4 parts of humulus grass powder, 0.5 part of salt, 50 parts of coconut juice, water
350 parts；
（2）Aleuron：100 parts by weight starch from sweet potato are taken, the water of 70 parts by weight and the coconut juice of 20 parts by weight is added, is sufficiently stirred into
Paste；
（3）Rush Gorgon euryale：Remaining water is heated to 98 DEG C, is then added to step（2）In paste in, high-speed stirred, fill it
Divide gelatinization；
（4）And face：Starch from sweet potato, lotus root starch and the humulus grass powder for adding residuals weight part fully mix, and are then incubated, Ran Houzai
Salt and remaining coconut juice are added, is sufficiently mixed uniformly into dough；
（5）Knead dough：The 20min that kneads dough is carried out to dough, is then incubated 20min at 45 DEG C；After the 20min that kneads dough again at 45 DEG C
It is incubated, by increasing capacitance it is possible to increase the toughness of sweet potato noodles internal structure, while the internal fermentation with following micro degree, can make
Mutually scattered more uniform, the triple interaction of starch from sweet potato, lotus root starch, humulus grass powder is obtained, produces better flavor effect, increasing
Add the mouthfeel of sweet potato noodles.
（6）Leak powder：The dough mixed is fitted into extruding machine and goes out powder into boiling water；
（7）Cooling, cleaning：The bean vermicelli to be emerged in pot is reaped in cold water and is cooled down, cleaned；
（8）Shady and cool, freezing：Bean vermicelli after cooling is pulled out to the bean vermicelli come to freeze in refrigerating chamber；
（9）Dredge powder, air dry：The bean vermicelli for being frozen into ice-like is put into water at room temperature, gently rubbed after ice melts, by bean vermicelli into
Wall scroll is pulled out after scattering；
（10）Dry, packed products：Scattered bean vermicelli is placed on normal temperature frame and spontaneously dried, is dried；
（11）Packaging：When the moisture of bean vermicelli is less than 10%, packed.
Further, the lotus root starch preparation method is：
（1）After fresh lotus root washing, peeling, crushed in pulverizer, cross 80 mesh sieves, the fresh lotus root after being crushed；
（2）The water of 5 times of its quality is added into the fresh lotus root after crushing, mixed liquor is obtained after stirring, by the pH value of mixed liquor
4.0 are adjusted to, temperature is increased to 50 DEG C, then adds pectase, cellulase and carbohydrase, 5-8h, Ran Houleng are digested after mixing
But to normal temperature, the mixed liquor after must digesting；The quality dosage of the pectase is 0.04% of the fresh lotus root quality after crushing, fiber
The quality dosage of plain enzyme is 0.5% of the fresh lotus root quality after crushing, and the quality dosage of carbohydrase is the fresh lotus root quality after crushing
0.04%；
（3）Mixed liquor after enzymolysis is subjected to separation of solid and liquid using centrifuge, obtains lotus root juice and lotus root slag；
（4）Lotus root juice is carried out to be concentrated in vacuo to the 5% of former lotus root juice quality, lotus root juice concentrate is obtained, then adds the sugarcane of its quality 1.2%
Sugar, vacuum freeze drying obtains lotus root juice powder under 10Pa vacuum after being well mixed；
（5）Lotus root slag drying to water content is less than 8%, then crushed, 1200 mesh is crossed, obtains lotus root ground-slag；
（6）Lotus root juice powder and lotus root ground-slag are pressed 1:5 mass ratios uniformly mix, and produce lotus root starch.
Further, the humulus grass powder, preparation method thereof is：After humulus grass is cleaned up, Freezing smashing is carried out, crosses 1000 mesh
Afterwards, water content is dried to less than 10%, is produced.
Further, the step（3）High speed stirs, mixing speed 1500r/min, mixing time 30min.
Further, the step（4）Middle insulation is to be incubated 10min at 50-60 DEG C.
Embodiment 3
A kind of sweet potato noodles with excellent toughness, comprise the following steps：
（1）Prepare according to parts by weight：320 parts of starch from sweet potato, 70 parts of lotus root starch, 3 parts of humulus grass powder, 0.3 part of salt, 45 parts of coconut juice, water
340 parts；
（2）Aleuron：80-100 parts by weight starch from sweet potato is taken, the water of 60 parts by weight and the coconut juice of 15 parts by weight is added, is sufficiently stirred
Into paste；
（3）Rush Gorgon euryale：Remaining water is heated to 92 DEG C, is then added to step（2）In paste in, high-speed stirred, fill it
Divide gelatinization；
（4）And face：Starch from sweet potato, lotus root starch and the humulus grass powder for adding residuals weight part fully mix, and are then incubated, Ran Houzai
Salt and remaining coconut juice are added, is sufficiently mixed uniformly into dough；
（5）Knead dough：The 20min that kneads dough is carried out to dough, is then incubated 18min at 42 DEG C；After the 20min that kneads dough again at 42 DEG C
It is incubated, by increasing capacitance it is possible to increase the toughness of sweet potato noodles internal structure, while the internal fermentation with following micro degree, can make
Mutually scattered more uniform, the triple interaction of starch from sweet potato, lotus root starch, humulus grass powder is obtained, produces better flavor effect, increasing
Add the mouthfeel of sweet potato noodles.
（6）Leak powder：The dough mixed is fitted into extruding machine and goes out powder into boiling water；
（7）Cooling, cleaning：The bean vermicelli to be emerged in pot is reaped in cold water and is cooled down, cleaned；
（8）Shady and cool, freezing：Bean vermicelli after cooling is pulled out to the bean vermicelli come to freeze in refrigerating chamber；
（9）Dredge powder, air dry：The bean vermicelli for being frozen into ice-like is put into water at room temperature, gently rubbed after ice melts, by bean vermicelli into
Wall scroll is pulled out after scattering；
（10）Dry, packed products：Scattered bean vermicelli is placed on normal temperature frame and spontaneously dried, is dried；
（11）Packaging：When the moisture of bean vermicelli is less than 10%, packed.
Further, the lotus root starch preparation method is：
（1）After fresh lotus root washing, peeling, crushed in pulverizer, cross 80 mesh sieves, the fresh lotus root after being crushed；
（2）The water of 5 times of its quality is added into the fresh lotus root after crushing, mixed liquor is obtained after stirring, by the pH value of mixed liquor
4.0 are adjusted to, temperature is increased to 40-50 DEG C, then adds pectase, cellulase and carbohydrase, 5-8h is digested after mixing, then
Normal temperature is cooled to, the mixed liquor after must digesting；The quality dosage of the pectase is 0.03% of the fresh lotus root quality after crushing, fine
The quality dosage for tieing up plain enzyme is 0.4% of the fresh lotus root quality after crushing, and the quality dosage of carbohydrase is the fresh lotus root quality after crushing
0.03%；
（3）Mixed liquor after enzymolysis is subjected to separation of solid and liquid using centrifuge, obtains lotus root juice and lotus root slag；
（4）Lotus root juice is carried out to be concentrated in vacuo to the 4% of former lotus root juice quality, lotus root juice concentrate is obtained, then adds the sugarcane of its quality 1.2%
Sugar, vacuum freeze drying obtains lotus root juice powder under 10Pa vacuum after being well mixed；
（5）Lotus root slag drying to water content is less than 8%, then crushed, 1200 mesh is crossed, obtains lotus root ground-slag；
（6）Lotus root juice powder and lotus root ground-slag are pressed 1:4 mass ratios uniformly mix, and produce lotus root starch.
Further, the humulus grass powder, preparation method thereof is：After humulus grass is cleaned up, Freezing smashing is carried out, crosses 1000 mesh
Afterwards, water content is dried to less than 10%, is produced.
Further, the step（3）High speed stirs, mixing speed 1500r/min, mixing time 30min.
Further, the step（4）Middle insulation is to be incubated 10min at 55 DEG C.
Comparative example 1：Differed only in embodiment 1 and do not add lotus root starch.
Comparative example 2：Differed only in embodiment 1 and do not add coconut juice.
Comparative example 3：Differed only in embodiment 1 and do not add humulus grass powder.
Comparative example 4：Differed only in embodiment 1 and lotus root starch equivalent is replaced with into lotus root juice powder.
Comparative example 5：The lotus root ground-slag that lotus root starch is replaced with to equivalent is differed only in embodiment 1.
Experiment
The bean vermicelli prepared to embodiment with comparative example boils mass loss, boiling fastness contrasts（50 root long degree identicals are tried
After testing bean vermicelli cold water soak 20min, then boiling water is cooked, and boils 15min, counts broken strip number）：
Bean vermicelli mechanical stretch performance measurement
The tensile property of usual bean vermicelli is reflected with tensile strength, stretching distance, manufactured bean vermicelli is cut into 20cm length, determines it
Tensile property, each sample is parallel to be surveyed 4 times.The physical property measurement instrument arrange parameter for measuring tensile property is as follows：The mode option, TPA；
Probe model, A/SPR；Speed before experiment, 1.00mm/sec；Test speed, 3.00mm/sec；Speed after experiment, 10.00mm/
sec：
Table 1
| Boiling fastness（Broken strip number） | Tensile strength（g） | |
| Embodiment 1 | 1 | 70.6 |
| Embodiment 2 | 0 | 70.9 |
| Embodiment 3 | 1 | 70.2 |
| Comparative example 1 | 7 | 52.8 |
| Comparative example 2 | 3 | 63.7 |
| Comparative example 3 | 4 | 60.2 |
| Comparative example 4 | 3 | 61.5 |
| Comparative example 5 | 5 | 58.4 |
| Control group | 30 | 30.5 |
Control group is directly prepared into bean vermicelli using simple starch from sweet potato；
As can be seen from Table 1, the lotus root starch that the present invention is mixed into by adding the lotus root juice powder that certain mass matches with lotus root ground-slag, can
The tensile strength of sweet potato noodles is significantly improved, also humulus grass powder can also improve the drawing of sweet potato noodles to a certain extent by adding coconut juice
Stretch intensity and boiling fastness.
Claims (5)
1. a kind of sweet potato noodles with excellent toughness, it is characterised in that comprise the following steps：
（1）Prepare according to parts by weight：Starch from sweet potato 300-350 parts, lotus root starch 60-80 parts, humulus grass powder 2-4 parts, salt 0.1-0.5
Part, coconut juice 40-50 parts, water 320-350 parts；
（2）Aleuron：80-100 parts by weight starch from sweet potato is taken, the water of 50-70 parts by weight and the coconut juice of 10-20 parts by weight is added, fills
Divide and stir into paste；
（3）Rush Gorgon euryale：Remaining water is heated to 90-98 DEG C, is then added to step（2）In paste in, high-speed stirred, make it
Fully gelatinization；
（4）And face：Starch from sweet potato, lotus root starch and the humulus grass powder for adding residuals weight part fully mix, and are then incubated, Ran Houzai
Salt and remaining coconut juice are added, is sufficiently mixed uniformly into dough；
（5）Knead dough：The 20min that kneads dough is carried out to dough, is then incubated 15-20min at 40-45 DEG C；
（6）Leak powder：The dough mixed is fitted into extruding machine and goes out powder into boiling water；
（7）Cooling, cleaning：The bean vermicelli to be emerged in pot is reaped in cold water and is cooled down, cleaned；
（8）Shady and cool, freezing：Bean vermicelli after cooling is pulled out to the bean vermicelli come to freeze in refrigerating chamber；
（9）Dredge powder, air dry：The bean vermicelli for being frozen into ice-like is put into water at room temperature, gently rubbed after ice melts, by bean vermicelli into
Wall scroll is pulled out after scattering；
（10）Dry, packed products：Scattered bean vermicelli is placed on normal temperature frame and spontaneously dried, is dried；
（11）Packaging：When the moisture of bean vermicelli is less than 10%, packed.
A kind of 2. sweet potato noodles with excellent toughness according to claim 1, it is characterised in that the lotus root starch preparation side
Method is：
（1）After fresh lotus root washing, peeling, crushed in pulverizer, cross 80 mesh sieves, the fresh lotus root after being crushed；
（2）The water of 5 times of its quality is added into the fresh lotus root after crushing, mixed liquor is obtained after stirring, by the pH value of mixed liquor
4.0 are adjusted to, temperature is increased to 40-50 DEG C, then adds pectase, cellulase and carbohydrase, 5-8h is digested after mixing, then
Normal temperature is cooled to, the mixed liquor after must digesting；The quality dosage of the pectase is the 0.02- of the fresh lotus root quality after crushing
0.04%, the quality dosage of cellulase is the 0.3-0.5% of the fresh lotus root quality after crushing, and the quality dosage of carbohydrase is after crushing
Fresh lotus root quality 0.02-0.04%；
（3）Mixed liquor after enzymolysis is subjected to separation of solid and liquid using centrifuge, obtains lotus root juice and lotus root slag；
（4）Lotus root juice be concentrated in vacuo to the 3-5% of former lotus root juice quality, lotus root juice concentrate is obtained, then adds its quality 1.2%
Sucrose, vacuum freeze drying obtains lotus root juice powder under 10Pa vacuum after being well mixed；
（5）Lotus root slag drying to water content is less than 8%, then crushed, 1200 mesh is crossed, obtains lotus root ground-slag；
（6）Lotus root juice powder and lotus root ground-slag are pressed 1:3-5 mass ratios uniformly mix, and produce lotus root starch.
3. a kind of sweet potato noodles with excellent toughness according to claim 1, it is characterised in that prepared by the humulus grass powder
Method is：After humulus grass is cleaned up, Freezing smashing is carried out, after crossing 1000 mesh, water content is dried to less than 10%, produces.
A kind of 4. sweet potato noodles with excellent toughness according to claim 1, it is characterised in that the step（3）In
High-speed stirred, mixing speed 1500r/min, mixing time 30min.
A kind of 5. sweet potato noodles with excellent toughness according to claim 1, it is characterised in that the step（4）In
It is incubated to be incubated 10min at 50-60 DEG C.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112401223A (en) * | 2020-12-01 | 2021-02-26 | 陕西天秦农产品开发有限公司 | Processing method of instant sweet potato powder |
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