CN108125219A - A kind of production method of potato vermicelli - Google Patents
A kind of production method of potato vermicelli Download PDFInfo
- Publication number
- CN108125219A CN108125219A CN201711142977.7A CN201711142977A CN108125219A CN 108125219 A CN108125219 A CN 108125219A CN 201711142977 A CN201711142977 A CN 201711142977A CN 108125219 A CN108125219 A CN 108125219A
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- CN
- China
- Prior art keywords
- water
- potato
- starch
- vermicelli
- wintercherry
- 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.)
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- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 27
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 27
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 52
- 229920002472 Starch Polymers 0.000 claims abstract description 19
- 239000000843 powder Substances 0.000 claims abstract description 16
- 235000019698 starch Nutrition 0.000 claims abstract description 15
- 239000008107 starch Substances 0.000 claims abstract description 15
- 235000000340 Solanum pseudocapsicum Nutrition 0.000 claims abstract description 14
- 235000001978 Withania somnifera Nutrition 0.000 claims abstract description 14
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 12
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 12
- 238000000855 fermentation Methods 0.000 claims abstract description 8
- 230000004151 fermentation Effects 0.000 claims abstract description 8
- 238000009835 boiling Methods 0.000 claims abstract description 7
- 238000007598 dipping method Methods 0.000 claims abstract description 7
- 230000003760 hair shine Effects 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 235000019890 Amylum Nutrition 0.000 claims abstract description 4
- 229920002261 Corn starch Polymers 0.000 claims abstract description 4
- 239000000084 colloidal system Substances 0.000 claims abstract description 4
- 239000008120 corn starch Substances 0.000 claims abstract description 4
- 239000000428 dust Substances 0.000 claims abstract description 4
- 239000012535 impurity Substances 0.000 claims abstract description 4
- 239000002245 particle Substances 0.000 claims abstract description 4
- 238000001556 precipitation Methods 0.000 claims abstract description 4
- 230000002797 proteolythic effect Effects 0.000 claims abstract description 4
- 239000002002 slurry Substances 0.000 claims abstract description 4
- 230000008961 swelling Effects 0.000 claims abstract description 4
- 240000004482 Withania somnifera Species 0.000 claims description 12
- 229920001592 potato starch Polymers 0.000 claims description 11
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 8
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 8
- 241001330002 Bambuseae Species 0.000 claims description 8
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 8
- 239000011425 bamboo Substances 0.000 claims description 8
- JEGUKCSWCFPDGT-UHFFFAOYSA-N h2o hydrate Chemical compound O.O JEGUKCSWCFPDGT-UHFFFAOYSA-N 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 238000004062 sedimentation Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 244000177154 Solanum pseudocapsicum Species 0.000 abstract 2
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 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
- 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
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
- C08B30/02—Preparatory treatment, e.g. crushing of raw materials or steeping process
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
- C08B30/04—Extraction or purification
- C08B30/048—Extraction or purification from potatoes
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Materials Engineering (AREA)
- Medicinal Chemistry (AREA)
- Biochemistry (AREA)
- Organic Chemistry (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Noodles (AREA)
Abstract
The present invention relates to a kind of production method of potato vermicelli, including the steps：(1) raw material is obtained；(2) as processing raw material, potato is washed with water the potato for selecting content of starch higher, removes silt particle, impurity, dust, is immersed in the water dipping, makes its rapid water swelling, be easily dispersed the colloid of amylum body；(3) slurry is worn into after potato dipping, after defibrination, addition wintercherry water makes its fermentation；Fermentation time is 24 hours, and after fermented, proteolytic is in water, and starch Precipitation, removes upper strata wintercherry water, refilters and remove a layer starch, shines to half-dried；(4) bean vermicelli is produced；(5) there are many aperture, semifluid gelatinized corn starch is to be leaked down by aperture into threadiness, is fallen into boiling water pot for powder funnel spoon bottom surface, is cooked swims in the water surface immediately；(6) it dries.The potato vermicelli is full of nutrition, unique flavor, green and healthy；This method is convenient and efficient, is very suitable for processing on a small scale and makees bean vermicelli, and the bean vermicelli even thickness produced certainly, in good taste.
Description
Technical field
The present invention relates to field of agricultural products processing, and in particular to a kind of production method of potato vermicelli.
Background technology
Bean vermicelli is food that people often eat, and rapid and convenient obtains the accreditation of many people and likes, consumption is
It is very big, so for general producer or individual, can be made by comparing convenient manufacture craft, still
Its manufacturing process still has certain difficulty, needs to be grasped key operation process therein, then the bean vermicelli ability made
Beauty, nutrition and in good taste.
Invention content
In conclusion the technical problems to be solved by the invention are to provide a kind of production method of potato vermicelli.
The technical solution that the present invention solves above-mentioned technical problem is as follows：A kind of production method of potato vermicelli, including as follows
The step of：
(1) prepare each component of following parts by weight：Potato 2000g, wintercherry water 30g；
(2) as processing raw material, potato is washed with water the potato for selecting content of starch higher, removes silt particle, impurity, dust,
Dipping is immersed in the water, makes its rapid water swelling, is easily dispersed the colloid of amylum body；
(3) slurry is worn into after potato dipping, after defibrination, addition wintercherry water makes its fermentation；Fermentation time is 24 hours, fermented
Afterwards, proteolytic is in water, and starch Precipitation, removes upper strata wintercherry water, refilters and remove a layer starch, shines to half-dried；
(4) it is half-dried potato starch is finely ground into powder, 1.5 times of cold water is added to be tuned into powder water；Powder water falls in filling boiling water
Water gruel is stirred into radius sleeker, liquid/paste thin in spoon is poured into remaining half-dried potato starch, is fully mixed and stirred, is placed in powder funnel
In spoon；
(5) there are many aperture, semifluid gelatinized corn starch is to be leaked down by aperture into threadiness, falls into boiling water pot for powder funnel spoon bottom surface
In, it is cooked swims in the water surface immediately；
(6) bean vermicelli is taken out with long bamboo chopsticks, with cold water soak, places into the upper strata wintercherry water wash-in poured out during sedimentation starch
It washs, to slough yellow, finally hangs on bamboo pole and dry.
The beneficial effects of the invention are as follows：The potato vermicelli is full of nutrition, unique flavor, green and healthy；This method facilitates fast
Victory is very suitable for processing on a small scale and makees bean vermicelli, and the bean vermicelli even thickness produced certainly, in good taste.
Based on the above technical solution, the present invention can also be improved as follows：
Further, potato starch solarization obtains half-dried potato starch in 1 day in step (3).
Further, it after bamboo chopsticks take out bean vermicelli in step (6), is impregnated 5 minutes in cold water.
Specific embodiment
The principle of the present invention and feature 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 production method of potato vermicelli, including the steps：
(1) prepare each component of following parts by weight：Potato 2000g, wintercherry water 30g；
(2) as processing raw material, potato is washed with water the potato for selecting content of starch higher, removes silt particle, impurity, dust,
Dipping is immersed in the water, makes its rapid water swelling, is easily dispersed the colloid of amylum body；
(3) slurry is worn into after potato dipping, after defibrination, addition wintercherry water makes its fermentation；Fermentation time is 24 hours, fermented
Afterwards, proteolytic is in water, and starch Precipitation, removes upper strata wintercherry water, refilters and remove a layer starch, shines 1 day and obtains
Half-dried potato starch；
(4) it is half-dried potato starch is finely ground into powder, 1.5 times of cold water is added to be tuned into powder water；Powder water falls in filling boiling water
Water gruel is stirred into radius sleeker, liquid/paste thin in spoon is poured into remaining half-dried potato starch, is fully mixed and stirred, is placed in powder funnel
In spoon；
(5) there are many aperture, semifluid gelatinized corn starch is to be leaked down by aperture into threadiness, falls into boiling water pot for powder funnel spoon bottom surface
In, it is cooked swims in the water surface immediately；
(6) bean vermicelli is taken out with long bamboo chopsticks, is impregnated 5 minutes in cold water, place into the upper strata wintercherry poured out during sedimentation starch
It is washed in water, to slough yellow, finally hangs on bamboo pole and dry.
The foregoing is merely presently preferred embodiments of the present invention, is not intended to limit the invention, it is all the present invention spirit and
Within principle, any modification, equivalent replacement, improvement and so on should all be included in the protection scope of the present invention.
Claims (3)
1. a kind of production method of potato vermicelli, which is characterized in that including the steps：
(1) prepare each component of following parts by weight：Potato 2000g, wintercherry water 30g；
(2) as processing raw material, potato is washed with water the potato for selecting content of starch higher, removes silt particle, impurity, dust, immerses
It is impregnated in water, makes its rapid water swelling, be easily dispersed the colloid of amylum body；
(3) slurry is worn into after potato dipping, after defibrination, addition wintercherry water makes its fermentation；Fermentation time is 24 hours, after fermented,
Proteolytic is in water, and starch Precipitation, removes upper strata wintercherry water, refilters and remove a layer starch, shines to half-dried；
(4) it is half-dried potato starch is finely ground into powder, 1.5 times of cold water is added to be tuned into powder water；Powder water falls in the radius sleeker for filling boiling water
Water gruel is inside stirred into, liquid/paste thin in spoon is poured into remaining half-dried potato starch, is fully mixed and stirred, is placed in powder funnel spoon
In；
(5) there are many aperture, semifluid gelatinized corn starch is to be leaked down by aperture into threadiness, is fallen into boiling water pot for powder funnel spoon bottom surface,
It is cooked immediately and swims in the water surface；
(6) bean vermicelli is taken out with long bamboo chopsticks, with cold water soak, places into the upper strata wintercherry water poured out during sedimentation starch and wash, with
Yellow is sloughed, finally hangs over and is dried on bamboo pole.
2. the production method of potato vermicelli according to claim 1, which is characterized in that potato starch shines 1 day in step (3)
Obtain half-dried potato starch.
3. the production method of potato vermicelli according to claim 1, which is characterized in that bamboo chopsticks take out bean vermicelli in step (6)
Afterwards, it is impregnated 5 minutes in cold water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711142977.7A CN108125219A (en) | 2017-11-17 | 2017-11-17 | A kind of production method of potato vermicelli |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711142977.7A CN108125219A (en) | 2017-11-17 | 2017-11-17 | A kind of production method of potato vermicelli |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108125219A true CN108125219A (en) | 2018-06-08 |
Family
ID=62388658
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711142977.7A Withdrawn CN108125219A (en) | 2017-11-17 | 2017-11-17 | A kind of production method of potato vermicelli |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108125219A (en) |
-
2017
- 2017-11-17 CN CN201711142977.7A patent/CN108125219A/en not_active Withdrawn
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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 | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180608 |