CN108260783A - A kind of non-fried sweet potato noodles - Google Patents
A kind of non-fried sweet potato noodles Download PDFInfo
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- CN108260783A CN108260783A CN201711299397.9A CN201711299397A CN108260783A CN 108260783 A CN108260783 A CN 108260783A CN 201711299397 A CN201711299397 A CN 201711299397A CN 108260783 A CN108260783 A CN 108260783A
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- sweet potato
- fried sweet
- potato noodles
- bean vermicelli
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- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 83
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 83
- 235000012149 noodles Nutrition 0.000 title claims abstract description 55
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 46
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 46
- 239000000843 powder Substances 0.000 claims abstract description 45
- 235000013312 flour Nutrition 0.000 claims abstract description 31
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 17
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 17
- 239000011782 vitamin Substances 0.000 claims abstract description 17
- 229940088594 vitamin Drugs 0.000 claims abstract description 17
- 235000013305 food Nutrition 0.000 claims abstract description 16
- 241000209140 Triticum Species 0.000 claims abstract description 15
- 235000021307 Triticum Nutrition 0.000 claims abstract description 15
- 240000008042 Zea mays Species 0.000 claims abstract description 15
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 15
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 15
- 235000005822 corn Nutrition 0.000 claims abstract description 15
- 235000013601 eggs Nutrition 0.000 claims abstract description 15
- 235000013336 milk Nutrition 0.000 claims abstract description 15
- 239000008267 milk Substances 0.000 claims abstract description 15
- 210000004080 milk Anatomy 0.000 claims abstract description 15
- 239000000463 material Substances 0.000 claims abstract description 11
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 8
- 231100000252 nontoxic Toxicity 0.000 claims abstract description 8
- 230000003000 nontoxic effect Effects 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 239000000470 constituent Substances 0.000 claims abstract description 3
- 239000002002 slurry Substances 0.000 claims abstract description 3
- 238000000034 method Methods 0.000 claims abstract 4
- 238000009835 boiling Methods 0.000 claims description 21
- 229920002907 Guar gum Polymers 0.000 claims description 13
- 235000010417 guar gum Nutrition 0.000 claims description 13
- 239000000665 guar gum Substances 0.000 claims description 13
- 229960002154 guar gum Drugs 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 238000009455 aseptic packaging Methods 0.000 claims description 7
- 239000012267 brine Substances 0.000 claims description 7
- 239000011812 mixed powder Substances 0.000 claims description 7
- 238000004321 preservation Methods 0.000 claims description 7
- 238000007789 sealing Methods 0.000 claims description 7
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 7
- 229910003145 α-Fe2O3 Inorganic materials 0.000 claims description 7
- 239000003292 glue Substances 0.000 claims description 2
- 244000241257 Cucumis melo Species 0.000 claims 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims 1
- 238000010025 steaming Methods 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 21
- 235000018102 proteins Nutrition 0.000 abstract description 4
- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
- 230000001473 noxious effect Effects 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 235000013343 vitamin Nutrition 0.000 abstract description 3
- 229930003231 vitamin Natural products 0.000 abstract description 3
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 3
- 235000010987 pectin Nutrition 0.000 abstract description 2
- 239000001814 pectin Substances 0.000 abstract description 2
- 229920001277 pectin Polymers 0.000 abstract description 2
- 238000001035 drying Methods 0.000 abstract 1
- 238000005538 encapsulation Methods 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 description 7
- 239000000243 solution Substances 0.000 description 6
- 239000011268 mixed slurry Substances 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 229920002472 Starch Polymers 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 2
- 239000004472 Lysine Substances 0.000 description 2
- 244000013123 dwarf bean Species 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000205754 Colocasia esculenta Species 0.000 description 1
- 235000006481 Colocasia esculenta Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 240000006677 Vicia faba Species 0.000 description 1
- 235000010749 Vicia faba Nutrition 0.000 description 1
- 235000002098 Vicia faba var. major Nutrition 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229940037003 alum Drugs 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000003579 anti-obesity Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- 235000018977 lysine Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 238000001238 wet grinding 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
- 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
- A23L15/00—Egg products; Preparation or treatment thereof
-
- 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
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/113—Parboiled or instant pasta
-
- 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 non-fried sweet potato noodles, the constituent and parts by weight of the non-fried sweet potato noodles are：5~15 parts of 50~70 parts of sweet potato powder, 15~20 parts of corn flour, 20~25 parts of wheat flour, 5~10 parts of mealy potato, 8~15 parts of egg, 6~12 parts of milk and iodized salt, the production method of the non-fried sweet potato noodles include the following steps：Dough mixing machine first will be transferred to after dispensing mixed salt and slurry and carry out knead dough, it is transferred to Vapor extruders again and squeezes out bean vermicelli, bean vermicelli is coiled in the food steamer that improves again and is steamed in advance, after drying pack encapsulation process is carried out in sterile nontoxic environment again, the non-fried sweet potato noodles of the present invention are in good taste, nutrition is relatively abundant, it makes simple, faint scent is tasty, it looks good, smell good and taste good, it is more conducive to improve the health of eater when edible, bean vermicelli obtained contains abundant pectin, protein and vitamin, elastic foot, bean vermicelli taste sweetness obtained is tasty and refreshing, noxious material is excluded to generate, safety is good.
Description
Technical field
The present invention relates to bean vermicelli manufacture technology fields, and in particular to a kind of non-fried sweet potato noodles.
Background technology
Bean vermicelli is various in style, is more farinaceous powder such as green bean vermicelli, pea starch noodle, broad bean vermicelli, taro vermicelli
Silk, such as sweet potato noodles, sweet potato vermicelli, potato vermicelli etc..Bean vermicelli has thick, thin, round, flat and sheet etc. a variety of by its open union, by it
Main materials have beans, potato, the difference of sweet potato class again.According to the different call of the preparation method difference politician of various regions, some is powder
Silk, some vermicelli, also be the titles such as bean jelly, Green bean noodle, be similar in fact, preparation method is not much different.Except soybean with
Outer bean starch can make bean vermicelli, but be best using green starch product.Bean vermicelli is the linear product of starch, is divided to dry and wet two
Kind.In local marketing fresh, dry powder silk is eaten wet-milling silk after water is sent out, and multi-purpose to make cold and dressed with sauce or cook soup, meat and vegetables is all suitable, bean vermicelli and vermicelli
Taste is identical, is exactly that thickness is not.
Sweet potato contain there are many human body need nutriment, every 500 grams of sweet potato about can heat production can 635 kilocalories, containing protein
11.5 grams, 14.5 grams of sugar, 1 gram of fat, 100 milligrams of phosphorus, 90 milligrams of calcium, 2 grams of iron, 0.5 milligram of carrotene is another to contain dimension life
B1.B2.C and niacin, linoleic acid etc..Wherein 6 times higher than rice and 3 times respectively of the content of vitamin B1, B2.Particularly sweet potato
Containing abundant lysine, and rice, flour exactly lack lysine, but but there are no recognize by many people.According to science
Research, eating sweet potato will not make one to get fat, opposite sweet potato or a kind of ideal diet food.Its heat content is very low,
It is more much lower than general rice, so not had to concern after having eaten can get fat, antiobesity action can be played instead.Also contain one in sweet potato
The substance of the similar female hormone of kind, to protecting human skin, anti-aging has certain effect.Therefore, external many women handles
Sweet potato is as conditioning skin and losing food.What sale was most currently on the market is sweet potato noodles, obtains the accreditation of many people.
The instant vermicelli of instant edible all adds to improve the brightness on surface and aesthetics in bean vermicelli currently on the market
There is alum, be inedibility for the children for being in growth and development stage.
Invention content
To solve the above problems, a kind of the present invention is intended to provide non-fried sweet potato noodles.
Purpose to realize the present invention, the technical solution adopted is that：A kind of non-fried sweet potato noodles, the non-fried sweet potato powder
Silk constituent and parts by weight be：50~70 parts of sweet potato powder, 15~20 parts of corn flour, 20~25 parts of wheat flour, mealy potato 5
5~15 parts of~10 parts, 8~15 parts of egg, 6~12 parts of milk and iodized salt.
Preferably, 4~10 parts of guar gum is also added in the dispensing.
Preferably, 3~6 parts of multi-vitamins are also added in the dispensing.
Preferably, the production method of the non-fried sweet potato noodles includes the following steps：
1) and material：According to weight fraction than accurately weigh sweet potato powder, corn flour, wheat flour, mealy potato, egg, ox
Milk, guar gum and multi-vitamins are uniformly mixed, and salt is dissolved in 20~35 parts of temperature is in 40~70 DEG C of hot water,
Warm-served food brine and mixed powder carried out and starched again and 10~20min of slurry is placed in extruding machine the shape of setting leakage powder and big
Leakage powder is carried out after small, the fine powder silk of leakage is cut into the length for 50~80cm；
2) boilings：It is the spindle-type α-Fe2O3 that length is 20~40cm, width is 5~10cm by the coiling of obtained bean vermicelli, puts
It is cooled to 30~50 DEG C in being taken out after 2~5min of boiling under 90~100 DEG C of boiling temperature in food steamer and is placed in baking oven；
3) is baked：It is 40~70 DEG C to set the baked temperature in baking oven, and bean vermicelli is baked 2~5h, keeps bean vermicelli internal water
It is divided into 8~15%, then is transferred in freezer 2~3h of preservation at 15~25 DEG C, bean vermicelli is subjected to nontoxic aseptic packaging sealing, makes
Obtain non-fried sweet potato noodles.
Preferably, the rotating speed of production method step 1 dough mixing machine of the non-fried sweet potato noodles is 500~800r/min.
Preferably, the effective aperture of the leakage dressing sieve of production method step 1 extruding machine of the non-fried sweet potato noodles for 2~
8mm。
Beneficial effects of the present invention are：The non-fried sweet potato noodles of the present invention are in good taste, nutrition is relatively abundant, make simply, clearly
It is fragrant tasty, it looks good, smell good and taste good, is more conducive to improve the health of eater when edible, bean vermicelli obtained contains abundant fruit
Glue, protein and vitamin, elasticity foot, bean vermicelli taste sweetness obtained is tasty and refreshing, excludes noxious material and generates, safety is good.
Specific embodiment
Below in conjunction with the embodiment of the present invention, technical scheme of the present invention is clearly and completely described, it is clear that
Described embodiment is only part of the embodiment of the present invention, instead of all the embodiments.Based on the implementation in the present invention
Example, those of ordinary skill in the art's all other embodiments obtained without making creative work, belongs to
The scope of protection of the invention.
Embodiment 1
The technical solution adopted by the present invention is：A kind of non-fried sweet potato noodles, the compositions of the non-fried sweet potato noodles into
Divide and parts by weight are：70 parts of sweet potato powder, 20 parts of corn flour, 25 parts of wheat flour, 10 parts of mealy potato, 15 parts of egg, 12 parts of milk
With 15 parts of iodized salt.
Further, 10 parts of guar gum is also added in the dispensing.
Further, 6 parts of multi-vitamins are also added in the dispensing.
Further, the production method of the non-fried sweet potato noodles includes the following steps：
1) and material：According to weight fraction than accurately weigh sweet potato powder, corn flour, wheat flour, mealy potato, egg, ox
Milk, guar gum and multi-vitamins are uniformly mixed, and salt is dissolved in 35 parts of temperature is in 70 DEG C of hot water, then by warm-served food
Brine is carried out and is starched with mixed powder and slurry 20min is placed in extruding machine after the shape and size of setting leakage powder and carries out leakage powder,
The fine powder silk of leakage is cut into the length for 80cm；
2) boilings：It is the spindle-type α-Fe2O3 that length is 40cm, width is 10cm by the coiling of obtained bean vermicelli, is placed in food steamer
Interior taken out after boiling 3min under 100 DEG C of boiling temperature is cooled to 50 DEG C and is placed in baking oven；
3) is baked：It is 70 DEG C to set the baked temperature in baking oven, bean vermicelli is baked 2h, holding bean vermicelli internal moisture is
15%, then the preservation 3h at 25 DEG C is transferred in freezer, bean vermicelli is subjected to nontoxic aseptic packaging sealing, non-fried sweet potato powder is made
Silk.
Further, the rotating speed of production method step 1 dough mixing machine of the non-fried sweet potato noodles is 800r/min.
Further, the effective aperture of the leakage dressing sieve of production method step 1 extruding machine of the non-fried sweet potato noodles is
8mm。
Embodiment 2
The technical solution adopted by the present invention is：A kind of non-fried sweet potato noodles, the compositions of the non-fried sweet potato noodles into
Divide and parts by weight are：50 parts of sweet potato powder, 15 parts of corn flour, 20 parts of wheat flour, 5 parts of mealy potato, 8 parts of egg, 6 parts of milk and add
5 parts of iodine common salt.
Further, 4 parts of guar gum is also added in the dispensing.
Further, 3 parts of multi-vitamins are also added in the dispensing.
Further, the production method of the non-fried sweet potato noodles includes the following steps：
1) and material：According to weight fraction than accurately weigh sweet potato powder, corn flour, wheat flour, mealy potato, egg, ox
Milk, guar gum and multi-vitamins are uniformly mixed, and salt is dissolved in 20 parts of temperature is in 40 DEG C of hot water, then by warm-served food
Brine is carried out and is starched with mixed powder and slurry 20min is placed in extruding machine after the shape and size of setting leakage powder and carries out leakage powder,
The fine powder silk of leakage is cut into the length for 50cm；
2) boilings：It is the spindle-type α-Fe2O3 that length is 20cm, width is 5cm by the coiling of obtained bean vermicelli, is placed in food steamer
It is taken out after boiling 5min under 90 DEG C of boiling temperature and is cooled to 30 DEG C and is placed in baking oven；
3) is baked：It is 40 DEG C to set the baked temperature in baking oven, bean vermicelli is baked 5h, holding bean vermicelli internal moisture is
8%, then the preservation 2h at 15 DEG C is transferred in freezer, bean vermicelli is subjected to nontoxic aseptic packaging sealing, non-fried sweet potato powder is made
Silk.
Further, the rotating speed of production method step 1 dough mixing machine of the non-fried sweet potato noodles is 500r/min.
Further, the effective aperture of the leakage dressing sieve of production method step 1 extruding machine of the non-fried sweet potato noodles is
2mm。
Embodiment 3
The technical solution adopted by the present invention is：A kind of non-fried sweet potato noodles, the compositions of the non-fried sweet potato noodles into
Divide and parts by weight are：70 parts of sweet potato powder, 15 parts of corn flour, 25 parts of wheat flour, 5 parts of mealy potato, 15 parts of egg, 6 parts of milk and
15 parts of iodized salt.
Further, 4 parts of guar gum is also added in the dispensing.
Further, 6 parts of multi-vitamins are also added in the dispensing.
Further, the production method of the non-fried sweet potato noodles includes the following steps：
1) and material：According to weight fraction than accurately weigh sweet potato powder, corn flour, wheat flour, mealy potato, egg, ox
Milk, guar gum and multi-vitamins are uniformly mixed, and salt is dissolved in 20 parts of temperature is in 70 DEG C of hot water, then by warm-served food
Brine is carried out and is starched with mixed powder and slurry 10min is placed in extruding machine after the shape and size of setting leakage powder and carries out leakage powder,
The fine powder silk of leakage is cut into the length for 80cm；
2) boilings：It is the spindle-type α-Fe2O3 that length is 20cm, width is 10cm by the coiling of obtained bean vermicelli, is placed in food steamer
Interior taken out after boiling 5min under 90 DEG C of boiling temperature is cooled to 30 DEG C and is placed in baking oven；
3) is baked：It is 70 DEG C to set the baked temperature in baking oven, bean vermicelli is baked 2h, holding bean vermicelli internal moisture is
15%, then the preservation 3h at 15 DEG C is transferred in freezer, bean vermicelli is subjected to nontoxic aseptic packaging sealing, non-fried sweet potato powder is made
Silk.
Further, the rotating speed of production method step 1 dough mixing machine of the non-fried sweet potato noodles is 500r/min.
Further, the effective aperture of the leakage dressing sieve of production method step 1 extruding machine of the non-fried sweet potato noodles is
8mm。
Embodiment 4
The technical solution adopted by the present invention is：A kind of non-fried sweet potato noodles, the compositions of the non-fried sweet potato noodles into
Divide and parts by weight are：50 parts of sweet potato powder, 20 parts of corn flour, 20 parts of wheat flour, 10 parts of mealy potato, 8 parts of egg, 12 parts of milk and
5 parts of iodized salt.
Further, 10 parts of guar gum is also added in the dispensing.
Further, 3 parts of multi-vitamins are also added in the dispensing.
Further, the production method of the non-fried sweet potato noodles includes the following steps：
1) and material：According to weight fraction than accurately weigh sweet potato powder, corn flour, wheat flour, mealy potato, egg, ox
Milk, guar gum and multi-vitamins are uniformly mixed, and salt is dissolved in 35 parts of temperature is in 40 DEG C of hot water, then by warm-served food
Brine is carried out and is starched with mixed powder and slurry 20min is placed in extruding machine after the shape and size of setting leakage powder and carries out leakage powder,
The fine powder silk of leakage is cut into the length for 50cm；
2) boilings：It is the spindle-type α-Fe2O3 that length is 40cm, width is 5cm by the coiling of obtained bean vermicelli, is placed in food steamer
It is taken out after boiling 2min under 100 DEG C of boiling temperature and is cooled to 50 DEG C and is placed in baking oven；
3) is baked：It is 40 DEG C to set the baked temperature in baking oven, bean vermicelli is baked 5h, holding bean vermicelli internal moisture is
8%, then the preservation 2h at 25 DEG C is transferred in freezer, bean vermicelli is subjected to nontoxic aseptic packaging sealing, non-fried sweet potato powder is made
Silk.
Further, the rotating speed of production method step 1 dough mixing machine of the non-fried sweet potato noodles is 800r/min.
Further, the effective aperture of the leakage dressing sieve of production method step 1 extruding machine of the non-fried sweet potato noodles is
2mm。
Embodiment 5
The technical solution adopted by the present invention is：A kind of non-fried sweet potato noodles, the compositions of the non-fried sweet potato noodles into
Divide and parts by weight are：60 parts of sweet potato powder, 15 parts of corn flour, 20 parts of wheat flour, 10 parts of mealy potato, 15 parts of egg, 6 parts of milk and
10 parts of iodized salt.
Further, 5 parts of guar gum is also added in the dispensing.
Further, 5 parts of multi-vitamins are also added in the dispensing.
Further, the production method of the non-fried sweet potato noodles includes the following steps：
1) and material：According to weight fraction than accurately weigh sweet potato powder, corn flour, wheat flour, mealy potato, egg, ox
Milk, guar gum and multi-vitamins are uniformly mixed, and salt is dissolved in 35 parts of temperature is in 70 DEG C of hot water, then by warm-served food
Brine is carried out and is starched with mixed powder and slurry 20min is placed in extruding machine after the shape and size of setting leakage powder and carries out leakage powder,
The fine powder silk of leakage is cut into the length for 80cm；
2) boilings：It is the spindle-type α-Fe2O3 that length is 40cm, width is 10cm by the coiling of obtained bean vermicelli, is placed in food steamer
Interior taken out after boiling 2min under 100 DEG C of boiling temperature is cooled to 30 DEG C and is placed in baking oven；
3) is baked：It is 70 DEG C to set the baked temperature in baking oven, bean vermicelli is baked 2h, holding bean vermicelli internal moisture is
15%, then the preservation 2h at 15 DEG C is transferred in freezer, bean vermicelli is subjected to nontoxic aseptic packaging sealing, non-fried sweet potato powder is made
Silk.
Further, the rotating speed of production method step 1 dough mixing machine of the non-fried sweet potato noodles is 600r/min.
Further, the effective aperture of the leakage dressing sieve of production method step 1 extruding machine of the non-fried sweet potato noodles is
5mm。
In the present invention, the non-fried sweet potato noodles of the present invention are in good taste, nutrition is relatively abundant, make simply, faint scent is tasty, color
Fragrance is various, be more conducive to when edible improve eater health, bean vermicelli obtained contain abundant pectin, protein and
Vitamin, elasticity foot, bean vermicelli taste sweetness obtained is tasty and refreshing, excludes noxious material and generates, safety is good.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
Understanding without departing from the principles and spirit of the present invention can carry out these embodiments a variety of variations, modification, replace
And modification, the scope of the present invention is defined by the appended.
Claims (6)
1. a kind of non-fried sweet potato noodles, it is characterised in that：The constituent and parts by weight of the non-fried sweet potato noodles be：
50~70 parts of sweet potato powder, 15~20 parts of corn flour, 20~25 parts of wheat flour, 5~10 parts of mealy potato, 8~15 parts of egg, milk 6
~12 parts and 5~15 parts of iodized salt.
2. a kind of non-fried sweet potato noodles according to claim 1, it is characterised in that：In the dispensing also added with 4~
10 parts of guar gum.
3. a kind of non-fried sweet potato noodles according to claim 1, it is characterised in that：3~6 are also added in the dispensing
The multi-vitamins of part.
4. a kind of non-fried sweet potato noodles according to claim 1, it is characterised in that：The system of the non-fried sweet potato noodles
Include the following steps as method：
1) and material：According to weight fraction than accurately weigh sweet potato powder, corn flour, wheat flour, mealy potato, egg, milk, melon
Your glue and multi-vitamins are uniformly mixed, and salt is dissolved in 20~35 parts of temperature is in 40~70 DEG C of hot water, then will
Warm-served food brine is carried out and is starched with mixed powder and 10~20min of slurry is placed in extruding machine after the shape and size of setting leakage powder
Leakage powder is carried out, the fine powder silk of leakage is cut into the length for 50~80cm；
2) boilings：It is the spindle-type α-Fe2O3 that length is 20~40cm, width is 5~10cm by the coiling of obtained bean vermicelli, is placed in steaming
It is taken out after 2~5min of boiling under 90~100 DEG C of boiling temperature in cage and is cooled to 30~50 DEG C and is placed in baking oven；
3) is baked：It is 40~70 DEG C to set the baked temperature in baking oven, bean vermicelli is baked 2~5h, holding bean vermicelli internal moisture is
8~15%, then 2~3h of preservation at 15~25 DEG C is transferred in freezer, bean vermicelli is subjected to nontoxic aseptic packaging sealing, is made non-
Fried sweet potato noodles.
5. a kind of non-fried sweet potato noodles according to claim 4, it is characterised in that：The system of the non-fried sweet potato noodles
The rotating speed for making 1 dough mixing machine of method and step is 500~800r/min.
6. a kind of non-fried sweet potato noodles according to claim 4, it is characterised in that：The system of the non-fried sweet potato noodles
The effective aperture for making the leakage dressing sieve of 1 extruding machine of method and step is 2~8mm.
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Application publication date: 20180710 |