CN108112972A - A kind of sweet potato noodles processing method - Google Patents
A kind of sweet potato noodles processing method Download PDFInfo
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- CN108112972A CN108112972A CN201611088995.7A CN201611088995A CN108112972A CN 108112972 A CN108112972 A CN 108112972A CN 201611088995 A CN201611088995 A CN 201611088995A CN 108112972 A CN108112972 A CN 108112972A
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- sweet potato
- sheet jelly
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Abstract
The invention discloses a kind of sweet potato noodles processing methods, include the following steps：A, powder is adjusted：It is 25e that a certain amount of starch from sweet potato is tuned into concentration with hot water, is sufficiently stirred and sweet potato paste is made；B, powder processed：A certain amount of sweet potato paste mixed up is scooped as in bar shaped disk, is uniformly shaken in water temperature is 95~100 DEG C of stainless steel steamer, then fixed-type bean sheet jelly in steamer is heated boiling one minute and pulled out by fixed-type formation sweet potato sheet jelly；C, cool down：By molding bean sheet jelly on stainless steel bean sheet jelly frame naturally dry；D, chopping：The bean vermicelli of different shape, specification is cut into after bean sheet jelly on bean sheet jelly drying frame is removed with noodle cutter, is then put into naturally dry on drying frame；E, drying, packing：The bean vermicelli of chopping is dried to dry, and is packaged；Bean vermicelli produced by the invention have color and luster it is pure white, free from admixture, good toughness and it is not easily broken the advantages of.
Description
Technical field
The present invention relates to food processing fields, and in particular to a kind of sweet potato noodles processing method.
Background technology
Sweet potato is one of Chinese five big staple foods, and nutritive value is high, adaptive faculty is strong, yield is big, is that the whole world is the third-largest important
Cereal crops, be only second to wheat and corn.Sweet potato contains abundant dietary fiber, documents suggest that its content and apple one
Sample is more, therefore stomach and intestine are slower to the absorption of sweet potato, after eating sweet potato, rests on time in enteron aisle much longer than rice, so
It with more satiety, while can also help to take away some greases and rubbish, there is certain catharsis and toxin expelling effect.Sweet potato is a kind of
Alkaline vegetable dish is conducive to internal acid-base balance, adjusts constitution, and long-term consumption can be with the easy lean body mass of variable body alkalescence.In addition, sweet potato is also
Containing multivitamin and oxidation resistant polyphenol components, weight loss can be helped.Sweet potato is carbohydrate, but it contains
Amount is only 1/4 or so of equivalent weight rice.Research shows that the starch in sweet potato is a kind of resistant starch, has and reduces fat
The effect of cell, meanwhile, sweet potato is practically free of fat, and 100g sweet potato fat contents are only 0.2g.Sweet potato is extraordinary high potassium
Low-sodium diet is well suited for edema type overweight people and eats, in addition its potassium content enriches, it is almost highest in vegetables, so also having
There is the effect of thin leg.
The content of the invention
Against the above deficiency, it is clean with color and luster it is an object of the present invention to provide a kind of sweet potato noodles processing method
In vain, free from admixture, good toughness and it is not easily broken the advantages of.
To achieve the above object, technical solution provided by the present invention is：A kind of sweet potato noodles processing method, including as follows
Step：
A, powder is adjusted：It is 25e that a certain amount of starch from sweet potato is tuned into concentration with hot water, is sufficiently stirred and sweet potato paste is made；
B, powder processed：A certain amount of sweet potato paste mixed up is scooped as being 95~100 DEG C of stainless steel steamers in water temperature in bar shaped disk
In uniformly shake, then fixed-type bean sheet jelly is heated boiling one minute simultaneously by fixed-type formation sweet potato sheet jelly in steamer
It pulls out；
C, cool down：By molding bean sheet jelly on stainless steel bean sheet jelly frame naturally dry；
D, chopping：The bean vermicelli of different shape, specification is cut into after bean sheet jelly on bean sheet jelly drying frame is removed with noodle cutter, so
After be put into naturally dry on drying frame；
E, drying, packing：The bean vermicelli of chopping is dried to dry, and is packaged；
Preferably, the moisture of bean vermicelli dry in the step c contains for 25%.
Beneficial effects of the present invention are：It is clean with color and luster for a kind of bean vermicelli of present invention sweet potato noodles processing method production
In vain, free from admixture, good toughness and it is not easily broken the advantages of.
Specific embodiment
The present invention is further described With reference to embodiment：
Embodiment 1
A kind of sweet potato noodles processing method, includes the following steps：
A, powder is adjusted：It is 25e that a certain amount of starch from sweet potato is tuned into concentration with hot water, is sufficiently stirred and sweet potato paste is made；
B, powder processed：A certain amount of sweet potato paste mixed up is scooped as being 95~100 DEG C of stainless steel steamers in water temperature in bar shaped disk
In uniformly shake, then fixed-type bean sheet jelly is heated boiling one minute simultaneously by fixed-type formation sweet potato sheet jelly in steamer
It pulls out；
C, cool down：By molding bean sheet jelly on stainless steel bean sheet jelly frame naturally dry；
D, chopping：The bean vermicelli of different shape, specification is cut into after bean sheet jelly on bean sheet jelly drying frame is removed with noodle cutter, so
After be put into naturally dry on drying frame；
E, drying, packing：The bean vermicelli of chopping is dried to dry, and is packaged；
In the present embodiment, the moisture of bean vermicelli dry in the step c contains for 25%.
According to the disclosure and teachings of the above specification, those skilled in the art in the invention can also be to above-mentioned embodiment party
Formula is changed and changed.Therefore, the invention is not limited in specific embodiment disclosed and described above, to the present invention's
Some modifications and changes should also be as falling into the scope of the claims of the present invention.In addition, it although is used in this specification
Some specific terms, but these terms are merely for convenience of description, do not limit the present invention in any way, using with its
The same or similar processing method, all falls in the scope of protection of the present invention.
Claims (2)
1. a kind of sweet potato noodles processing method, which is characterized in that include the following steps：
A, powder is adjusted：It is 25e that a certain amount of starch from sweet potato is tuned into concentration with hot water, is sufficiently stirred and sweet potato paste is made；
B, powder processed：A certain amount of sweet potato paste mixed up is scooped as in bar shaped disk, in water temperature is 95~100 DEG C of stainless steel steamer
Then fixed-type bean sheet jelly in steamer is heated boiling one minute and pulled out by even vibrations, fixed-type formation sweet potato sheet jelly；
C, cool down：By molding bean sheet jelly on stainless steel bean sheet jelly frame naturally dry；
D, chopping：The bean vermicelli of different shape, specification, Ran Houfang are cut into after bean sheet jelly on bean sheet jelly drying frame is removed with noodle cutter
Naturally dry on to drying frame；
E, drying, packing：The bean vermicelli of chopping is dried to dry, and is packaged.
2. a kind of sweet potato noodles processing method as described in claim 1, it is characterised in that：Dry bean vermicelli in the step c
Moisture contain for 25%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611088995.7A CN108112972A (en) | 2016-11-30 | 2016-11-30 | A kind of sweet potato noodles processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611088995.7A CN108112972A (en) | 2016-11-30 | 2016-11-30 | A kind of sweet potato noodles processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108112972A true CN108112972A (en) | 2018-06-05 |
Family
ID=62226463
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611088995.7A Pending CN108112972A (en) | 2016-11-30 | 2016-11-30 | A kind of sweet potato noodles processing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108112972A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS55104869A (en) * | 1979-02-07 | 1980-08-11 | Seiichi Uozumi | Preparation of sweet potato vermicelli |
| CN101084783A (en) * | 2006-06-09 | 2007-12-12 | 四川白家食品有限公司 | Method for preparing vermicelli convenient food and vermicelli convenient food |
| CN104431689A (en) * | 2014-12-19 | 2015-03-25 | 重庆市纯署农业综合开发有限公司 | Method for processing sweet potato vermicelli |
-
2016
- 2016-11-30 CN CN201611088995.7A patent/CN108112972A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS55104869A (en) * | 1979-02-07 | 1980-08-11 | Seiichi Uozumi | Preparation of sweet potato vermicelli |
| CN101084783A (en) * | 2006-06-09 | 2007-12-12 | 四川白家食品有限公司 | Method for preparing vermicelli convenient food and vermicelli convenient food |
| CN104431689A (en) * | 2014-12-19 | 2015-03-25 | 重庆市纯署农业综合开发有限公司 | Method for processing sweet potato vermicelli |
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Application publication date: 20180605 |
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| RJ01 | Rejection of invention patent application after publication |