CN107751883A - A kind of preparation method of sweet potato powder - Google Patents
A kind of preparation method of sweet potato powder Download PDFInfo
- Publication number
- CN107751883A CN107751883A CN201711137939.2A CN201711137939A CN107751883A CN 107751883 A CN107751883 A CN 107751883A CN 201711137939 A CN201711137939 A CN 201711137939A CN 107751883 A CN107751883 A CN 107751883A
- Authority
- CN
- China
- Prior art keywords
- powder
- sweet potato
- water
- starch
- preparation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 239000000843 powder Substances 0.000 title claims abstract description 61
- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 24
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 31
- 229920002472 Starch Polymers 0.000 claims abstract description 21
- 239000008107 starch Substances 0.000 claims abstract description 21
- 235000019698 starch Nutrition 0.000 claims abstract description 21
- 229940037003 alum Drugs 0.000 claims abstract description 9
- 235000000340 Solanum pseudocapsicum Nutrition 0.000 claims abstract description 7
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000005864 Sulphur Substances 0.000 claims abstract description 7
- 235000001978 Withania somnifera Nutrition 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 238000001035 drying Methods 0.000 claims abstract description 4
- 238000007493 shaping process Methods 0.000 claims abstract description 4
- 230000008719 thickening Effects 0.000 claims abstract description 4
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 8
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 7
- 244000309464 bull Species 0.000 claims description 6
- 238000001556 precipitation Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 235000011837 pasties Nutrition 0.000 claims description 5
- 239000000498 cooling water Substances 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 240000004482 Withania somnifera Species 0.000 claims 2
- 244000268590 Euryale ferox Species 0.000 claims 1
- 244000177154 Solanum pseudocapsicum Species 0.000 abstract description 5
- 235000012149 noodles Nutrition 0.000 abstract description 5
- 239000003205 fragrance Substances 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 2
- 229910052782 aluminium Inorganic materials 0.000 description 2
- 239000004411 aluminium Substances 0.000 description 2
- 210000004556 brain Anatomy 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 208000024827 Alzheimer disease Diseases 0.000 description 1
- 206010039966 Senile dementia Diseases 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000007717 exclusion Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/105—Sweet potatoes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- 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 a kind of preparation method of sweet potato powder, including the steps：(1) each component of following parts by weight is prepared：Sweet potato 1000g, wintercherry 30g, sulphur 80g, alum powder 10g and clear water 100g；(2) starch is processed；(3) thickening and face；(4) powder shaping is leaked：The powder become reconciled is loaded in powder leaking ladle, then pats side in leakage and adds powder.Turn down again on pot after being leaked uniformly under chalk line, while flame enrichment keeps water to open；(5) cooling and drying.The beneficial effects of the invention are as follows：It is to make by hand during the present invention makes sweet potato noodles, has and boil not rotten, the characteristics of delicate fragrance is tasty long, eating mouth feel is good, healthy, is the sweet potato noodles of high quality.
Description
Technical field
The present invention relates to processing of farm products field, and in particular to a kind of preparation method of sweet potato powder.
Background technology
The characteristics of primary raw material of sweet potato noodles is fresh sweet potatoes, not rotten with boiling long, and delicate fragrance is tasty, food fado sample, is me
The state most area masses like and common food.Existing bean vermicelli is most to add alum, and alum contains aluminium, and it has very big poison
Evil property.Aluminium is easy to accumulate in human body in itself, such as in organs such as brain, kidney,liver,spleens all there may be accumulation, if
Deposition is produced in the brain to be easy for causing the symptoms such as senile dementia, failure of memory, intelligence decline.
The content of the invention
In summary, the technical problems to be solved by the invention are to provide a kind of preparation method of sweet potato powder.
The technical scheme that the present invention solves above-mentioned technical problem is as follows：A kind of preparation method of sweet potato powder, including it is following
Step：
(1) each component of following parts by weight is prepared：Sweet potato 1000g, wintercherry 30g, sulphur 80g, alum powder 10g and clear
Water 100g；
(2) starch is processed：Clean sweet potato is crushed into filtering, wintercherry is added and stirs precipitation；The powder juice precipitated is rapid
Exclusion swims to cut out the black powder in upper strata adds a clear water to be stirred evenly with wooden stick again, precipitation, draining, plays powder bull ladle, is caused with increasing viscous force
Starch is pure white, and breaking slabbing with water after bull ladle is placed in that closed container sulphur is smoked to obtain starch；
(3) thickening and face：By 2 extraordinarily 50 DEG C of warm water and alum powder of starch quality in basin, while adding waterside to mix into
Dilute paste mixing, then boiling water is poured into rapidly in the dilute paste mixing mixed up, with wooden stick rapid stirring clockwise, it is to powder clear homogeneous
Into the pasty mixture of starch and water；The pasty mixture of starch and water and starch are mixed to get powder again；
(4) powder shaping is leaked：Powder is loaded in powder leaking ladle, then pats side in leakage and adds powder；After being leaked uniformly under chalk line
Turn down again on pot, while flame enrichment keeps water to open；
(5) cooling and drying：Bean vermicelli Jing Guo boiling is taken the dish out of the pot and immerses cold water；Powder is dragged for, hangs powder；The bean vermicelli pulled out is in powder pole
On dry, dry rear bundling..
The beneficial effects of the invention are as follows：It is to make by hand during the present invention makes sweet potato noodles, sweet potato of the invention
The characteristics of bean vermicelli is not rotten with boiling long, and delicate fragrance is tasty, eating mouth feel is good, healthy, is the sweet potato noodles of high quality.
On the basis of above-mentioned technical proposal, the present invention can also do following improvement：
Further, powder wooden dipper and water surface distance 45cm~55cm in pot in step (4).
Further, cooling water half an hour changes once in step (5).
Embodiment
The principle and feature of the present invention are described below in conjunction with concrete example, the given examples are served only to explain the present invention,
It is not intended to limit the scope of the present invention.
A kind of preparation method of sweet potato powder, including the steps：
(1) each component of following parts by weight is prepared：Sweet potato 1000g, wintercherry 30g, sulphur 80g, alum powder 10g and clear
Water 100g；
(2) starch is processed：Clean sweet potato is crushed into filtering, appropriate wintercherry is added and stirs precipitation；The powder juice precipitated
It is rapid exclude to swim to cut out the black powder in upper strata add a clear water to be stirred evenly with wooden stick again, precipitation, draining, a powder bull ladle, to increase viscous force
So that starch is pure white, slabbing can be broken after bull ladle with water and is placed in that closed container sulphur is smoked to obtain starch；
(3) thickening and face：By 2 extraordinarily 50 DEG C of warm water and alum powder of starch quality in basin, while adding waterside to mix into
Dilute paste mixing, then boiling water is poured into rapidly in the dilute paste mixing mixed up, with wooden stick rapid stirring clockwise, it is to powder clear homogeneous
Into the pasty mixture of starch and water；The pasty mixture of starch and water is mixed with starch again；
(4) powder shaping is leaked：The powder become reconciled is loaded in powder leaking ladle, then pats side in leakage and adds powder；Treat to leak under chalk line
Turn down again on pot after uniformly, powder wooden dipper and water surface distance 45cm~55cm in pot, while flame enrichment keeps water to open；
(5) cooling and drying：Bean vermicelli through over-cooking is taken the dish out of the pot and immerses cold water, cooling water will change once half an hour；Drag for powder,
Hang powder；The bean vermicelli pulled out dries on powder pole, dries rear bundling and sells.
The foregoing is only presently preferred embodiments of the present invention, be not intended to limit the invention, it is all the present invention spirit and
Within principle, any modification, equivalent substitution and improvements made etc., it should be included in the scope of the protection.
Claims (3)
1. a kind of preparation method of sweet potato powder, it is characterised in that including the steps：
(1) each component of following parts by weight is prepared：Sweet potato 1000g, wintercherry 30g, sulphur 80g, alum powder 10g and clear water
100g；
(2) starch is processed：Clean sweet potato is crushed into filtering, wintercherry is added and stirs precipitation；The powder juice precipitated excludes rapidly
Swim to cut out the black powder in upper strata and add a clear water to be stirred evenly with wooden stick again, precipitation, draining, play powder bull ladle, cause starch to increase viscous force
It is pure white, break slabbing with water after bull ladle and be placed in that closed container sulphur is smoked to obtain starch；
(3) thickening and face：By 2 extraordinarily 50 DEG C of warm water and alum powder of starch quality in basin, while adding waterside to mix into dilute powder
Paste, then boiling water is poured into rapidly in the dilute paste mixing mixed up, with wooden stick rapid stirring clockwise, to powder clear homogeneous powder
Gorgon euryale；The pasty mixture of starch and water and starch are mixed to get powder again；
(4) powder shaping is leaked：Powder is loaded in powder leaking ladle, then pats side in leakage and adds powder；Turn again after being leaked uniformly under chalk line
On pot, while flame enrichment keeps water to open；
(5) cooling and drying：Bean vermicelli Jing Guo boiling is taken the dish out of the pot and immerses cold water；Powder is dragged for, hangs powder；The bean vermicelli pulled out dries in the air on powder pole
It is dry, dry rear bundling.
2. the preparation method of sweet potato powder according to claim 1, it is characterised in that powder wooden dipper and the water surface in pot in step (4)
Distance 45cm~55cm.
3. the preparation method of sweet potato powder according to claim 1, it is characterised in that cooling water half an hour in step (5)
Change once.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711137939.2A CN107751883A (en) | 2017-11-16 | 2017-11-16 | A kind of preparation method of sweet potato powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711137939.2A CN107751883A (en) | 2017-11-16 | 2017-11-16 | A kind of preparation method of sweet potato powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107751883A true CN107751883A (en) | 2018-03-06 |
Family
ID=61279636
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711137939.2A Withdrawn CN107751883A (en) | 2017-11-16 | 2017-11-16 | A kind of preparation method of sweet potato powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107751883A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN106616908A (en) * | 2015-10-27 | 2017-05-10 | 荣昌县盘龙镇合心食品厂 | Boilproof alum-free gentrin knotweed and sweet potato vermicelli and preparation method thereof |
| CN106690276A (en) * | 2016-12-26 | 2017-05-24 | 重庆市潼南区豪迈粉丝厂 | Alum-free sweet potato vermicelli and preparation method thereof |
| CN107212371A (en) * | 2017-06-14 | 2017-09-29 | 周幼龙 | A kind of processing method of sweet potato noodles |
-
2017
- 2017-11-16 CN CN201711137939.2A patent/CN107751883A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN106616908A (en) * | 2015-10-27 | 2017-05-10 | 荣昌县盘龙镇合心食品厂 | Boilproof alum-free gentrin knotweed and sweet potato vermicelli and preparation method thereof |
| CN106690276A (en) * | 2016-12-26 | 2017-05-24 | 重庆市潼南区豪迈粉丝厂 | Alum-free sweet potato vermicelli and preparation method thereof |
| CN107212371A (en) * | 2017-06-14 | 2017-09-29 | 周幼龙 | A kind of processing method of sweet potato noodles |
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| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180306 |
|
| WW01 | Invention patent application withdrawn after publication |