CN108576789A - A kind of processing method of sweet potato noodles - Google Patents
A kind of processing method of sweet potato noodles Download PDFInfo
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- CN108576789A CN108576789A CN201810490056.8A CN201810490056A CN108576789A CN 108576789 A CN108576789 A CN 108576789A CN 201810490056 A CN201810490056 A CN 201810490056A CN 108576789 A CN108576789 A CN 108576789A
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- starch
- sweet potato
- water
- stirring
- silk
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- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 29
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 29
- 235000012149 noodles Nutrition 0.000 title claims abstract description 15
- 238000003672 processing method Methods 0.000 title claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 14
- 238000001914 filtration Methods 0.000 claims abstract description 13
- 238000001035 drying Methods 0.000 claims abstract description 12
- 238000004140 cleaning Methods 0.000 claims abstract description 9
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 30
- 229920002472 Starch Polymers 0.000 claims description 28
- 239000008107 starch Substances 0.000 claims description 28
- 235000019698 starch Nutrition 0.000 claims description 28
- 238000003756 stirring Methods 0.000 claims description 16
- 239000000843 powder Substances 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 10
- 229910001651 emery Inorganic materials 0.000 claims description 9
- 239000010977 jade Substances 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 7
- 239000012530 fluid Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 5
- 239000002002 slurry Substances 0.000 claims description 4
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 3
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 3
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 3
- 241000607479 Yersinia pestis Species 0.000 claims description 3
- 229940037003 alum Drugs 0.000 claims description 3
- 239000011425 bamboo Substances 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 201000010099 disease Diseases 0.000 claims description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 3
- 238000001704 evaporation Methods 0.000 claims description 3
- 230000008020 evaporation Effects 0.000 claims description 3
- 238000000605 extraction Methods 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 3
- 235000013312 flour Nutrition 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 239000010410 layer Substances 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 239000002689 soil Substances 0.000 claims description 3
- 239000002344 surface layer Substances 0.000 claims description 3
- 238000003892 spreading Methods 0.000 claims description 2
- 230000007480 spreading Effects 0.000 claims description 2
- 244000082204 Phyllostachys viridis Species 0.000 claims 1
- 238000000227 grinding Methods 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 7
- 230000008569 process Effects 0.000 abstract description 6
- 239000000654 additive Substances 0.000 abstract description 3
- 230000000996 additive effect Effects 0.000 abstract description 3
- 230000008901 benefit Effects 0.000 description 3
- 241001330002 Bambuseae Species 0.000 description 2
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000002994 raw material Substances 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
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
Abstract
The present invention relates to a kind of processing methods of sweet potato noodles, step includes sorting, cleaning, crushing, filtering, exposure, makes paste, leakage silk, drying and packaging, the processing method provided through the invention, during producing sweet potato noodles, not only technological process is simple, but also producing efficiency greatly improves, any additive is not added, excellent taste, and manufacturing cost is cheap, is suitable for processing factory's mass production.
Description
Technical field
The present invention relates to sweet potato noodles processing technique field more particularly to a kind of processing methods of sweet potato noodles.
Background technology
Sweet potato noodles also known as sweet potato sheet jelly, slip-knot and sweet potato vermicelli.It is ancient traditional cuisines.Primary raw material is scarlet
Potato, not rotten with boiling long, faint scent is palatable, eats the characteristics of fado sample, is that the most of China area masses like and common food.
Quality, mouthfeel are superior.
In the prior art, the technological process very complicated for making sweet potato noodles needs to expend effect of high cost, and making
Rate is low, is unfavorable for factory process.
Invention content
Can be simple for process in view of this, it is necessary to provide one kind, and the processing side of the cheap sweet potato noodles of cost of manufacture
Method.
The invention is realized in this way a kind of processing method of sweet potato noodles, procedure of processing are as follows：
Step 1：Sorting；
It is smooth to choose surface, no disease and pests harm, the sweet potato of no blue or green head；
Step 2：Cleaning；
The sweet potato chosen is packed into large bamboo or wicker basket into the water, soil, impurity are washed off, and sweet potato both ends are reamed；
Step 3：It crushes；
Sweet potato after cleaning should be crushed by pulverizer immediately, while crushing, carry out sending water into pulverizer, when crushing
Between be 1~2h, crushing it is more thinner better, to improve flour extraction；
Step 4：Filtering；
It is filtered 2~5 times using slurry cloth is hung, filtered filtered fluid is put into pond, 3~5 days is stood, pool inner water after standing
It drains, measures waterdrainage amount data, the clear water that water drained and then be added above-mentioned side's water 1/3~1/2 is stirred, after stirring
It refilters once, then filtered fluid is put into filtering ponds and is precipitated；
Step 5：Exposure；
After all being clarified in filtering ponds, water is drained, takes out surface layer oil powder, then powder is hung into lower layer's starch taking-up and is cut or polish jade with an emery wheel,
And dried, when powder is cut or polish jade with an emery wheel interior moisture drying evaporation 40~60%, then powder is cut or polish jade with an emery wheel and is cut, is dried to again after cutting
Retain moisture 5~10%；
Step 6：Make paste；
80~120 grams of alum will be added in 400~600 grams of starch, mix 2500~3000 grams of cold water, be put into basin, carries out
Processing is boiled, and during boiling, be stirred continuously, when maturity is up to 80%~90%, after ripe, material is beaten
At paste, then 20 kg of starch faces are inwardly added, are stirred, mixing time is 1~3h；
Step 7：Leak silk；
Stirring mixture in step 6 is heated to 30~42 degrees Celsius, mixture is put into strainer, strainer is passed through
Mixture is leaked into silk, and is simultaneously put into the filiform for leaking silk in the boiling water boiled, after strand emerges, fishing comes up, directly
It connects and is put into cooling in cold water, in cooling procedure, until being in fluffy until leaking silk；
Step 8：Drying；
It after filiform after cooling is salvaged, is dried by baking oven, oven temperature control is taken the photograph 30~50
Family name's degree；
Step 9：Packaging；
Filiform after drying is sealed pack can be at finished product.
Further, it in step 6, when 20 kg of starch face is inwardly added, is put into respectively according to three phases, first
Stage is put into 10 kg of starch faces, after stirring evenly, into second stage, is put into 5 kg of starch faces, after stirring evenly, enters
Phase III is put into 5 kg of starch faces, and whole mixing time is 1~3h, when the phase III is put into starch face, slowly by 5 public affairs
Jin starch face spreading enters, and is put into while stirring.
A kind of the advantages of processing method of sweet potato noodles provided by the invention, is：By sorting, cleaning, crushing, filtering,
Exposure makes paste, leakage silk, drying and packs these steps, and not only technological process is simple, but also producing efficiency carries significantly
Height does not add any additive, excellent taste, and manufacturing cost is cheap, is suitable for processing factory's mass production.
Specific implementation mode
In order to make the purpose , technical scheme and advantage of the present invention be clearer, with reference to embodiments, to the present invention
It is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not used to
Limit the present invention.
A kind of processing method of sweet potato noodles, procedure of processing are as follows：
Step 1：Sorting；
It is smooth to choose surface, no disease and pests harm, the sweet potato of no blue or green head；
Step 2：Cleaning；
The sweet potato chosen is packed into large bamboo or wicker basket into the water, soil, impurity are washed off, and sweet potato both ends are reamed；
Step 3：It crushes；
Sweet potato after cleaning should be crushed by pulverizer immediately, while crushing, carry out sending water into pulverizer, when crushing
Between be 1~2h, crushing it is more thinner better, to improve flour extraction；
Step 4：Filtering；
It is filtered 2~5 times using slurry cloth is hung, filtered filtered fluid is put into pond, 3~5 days is stood, pool inner water after standing
It drains, measures waterdrainage amount data, the clear water that water drained and then be added above-mentioned side's water 1/3~1/2 is stirred, after stirring
It refilters once, then filtered fluid is put into filtering ponds and is precipitated；
Step 5：Exposure；
After all being clarified in filtering ponds, water is drained, takes out surface layer oil powder, then powder is hung into lower layer's starch taking-up and is cut or polish jade with an emery wheel,
And dried, when powder is cut or polish jade with an emery wheel interior moisture drying evaporation 40~60%, then powder is cut or polish jade with an emery wheel and is cut, is dried to again after cutting
Retain moisture 5~10%；
Step 6：Make paste；
80~120 grams of alum will be added in 400~600 grams of starch, mix 2500~3000 grams of cold water, be put into basin, carries out
Processing is boiled, and during boiling, be stirred continuously, when maturity is up to 80%~90%, after ripe, material is beaten
At paste, then 20 kg of starch faces are inwardly added, are stirred, mixing time is 1~3h；
Step 7：Leak silk；
Stirring mixture in step 6 is heated to 30~42 degrees Celsius, mixture is put into strainer, strainer is passed through
Mixture is leaked into silk, and is simultaneously put into the filiform for leaking silk in the boiling water boiled, after strand emerges, fishing comes up, directly
It connects and is put into cooling in cold water, in cooling procedure, until being in fluffy until leaking silk；
Step 8：Drying；
It after filiform after cooling is salvaged, is dried by baking oven, oven temperature control is taken the photograph 30~50
Family name's degree；
Step 9：Packaging；
Filiform after drying is sealed pack can be at finished product.
In step 6, when 20 kg of starch face is inwardly added, it is put into respectively according to three phases, the first stage is put into 10
Kg of starch face after stirring evenly, into second stage, is put into 5 kg of starch faces, after stirring evenly, into the phase III, puts
Enter 5 kg of starch faces, whole mixing time is 1~3h, when the phase III is put into starch face, is slowly spread 5 kg of starch faces
Spread entrance, be put into while stirring, starch face can be made not only full and uniform in this way, and can enhance the later stage leakage silk after, silk
The elasticity and chewy of shape object improve mouthfeel.
A kind of the advantages of processing method of sweet potato noodles provided by the invention, is：By sorting, cleaning, crushing, filtering,
Exposure makes paste, leakage silk, drying and packs these steps, and not only technological process is simple, but also producing efficiency carries significantly
Height does not add any additive, excellent taste, and manufacturing cost is cheap, is suitable for processing factory's mass production.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
All any modification, equivalent and improvement etc., should all be included in the protection scope of the present invention made by within refreshing and principle.
Claims (2)
1. a kind of processing method of sweet potato noodles, it is characterised in that：Procedure of processing is as follows：
Step 1：Sorting；
It is smooth to choose surface, no disease and pests harm, the sweet potato of no blue or green head；
Step 2：Cleaning；
The sweet potato chosen is packed into large bamboo or wicker basket into the water, soil, impurity are washed off, and sweet potato both ends are reamed；
Step 3：It crushes；
Sweet potato after cleaning should be crushed by pulverizer immediately, while crushing, carry out sending the water, grinding time are into pulverizer
1~2h, crushing it is more thinner better, to improve flour extraction；
Step 4：Filtering；
It is filtered 2~5 times using slurry cloth is hung, filtered filtered fluid is put into pond, stands 3~5 days, pool inner water is put after standing
To the greatest extent, waterdrainage amount data are measured, the clear water that water drained and then be added above-mentioned side's water 1/3~1/2 is stirred, after stirring again
Filtering is primary, then filtered fluid is put into filtering ponds and is precipitated；
Step 5：Exposure；
After all being clarified in filtering ponds, water is drained, surface layer oil powder is taken out, then powder is hung into lower layer's starch taking-up and is cut or polish jade with an emery wheel, goes forward side by side
Row is dried, and when powder is cut or polish jade with an emery wheel interior moisture drying evaporation 40~60%, then powder is cut or polish jade with an emery wheel and is cut, carry out being dried to reservation again after cutting
Moisture 5~10%；
Step 6：Make paste；
80~120 grams of alum will be added in 400~600 grams of starch, mixes 2500~3000 grams of cold water, be put into basin, boiled
Processing, and during boiling, be stirred continuously, when maturity is up to 80%~90%, after ripe, material is broken into slurry
Paste, then 20 kg of starch faces are inwardly added, it is stirred, mixing time is 1~3h；
Step 7：Leak silk；
Stirring mixture in step 6 is heated to 30~42 degrees Celsius, mixture is put into strainer, will be mixed by strainer
It closes object and leaks silk, and be simultaneously put into the filiform for leaking silk in the boiling water boiled, after strand emerges, fishing comes up, and directly puts
Enter in cold water and cool down, in cooling procedure, until being in fluffy until leaking silk；
Step 8：Drying；
It after filiform after cooling is salvaged, is dried by baking oven, oven temperature is controlled at 30~50 degrees Celsius；
Step 9：Packaging；
Filiform after drying is sealed pack can be at finished product.
2. a kind of processing method of sweet potato noodles according to claim 1, which is characterized in that in step 6, be inwardly added
It when 20 kg of starch face, is put into respectively according to three phases, the first stage is put into 10 kg of starch faces, after stirring evenly, enters
Second stage is put into 5 kg of starch faces, after stirring evenly, into the phase III, is put into 5 kg of starch faces, when whole stirring
Between be 1~3h, when the phase III are put into starch face, slowly 5 kg of starch face spreadings are entered, are put into while stirring.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810490056.8A CN108576789A (en) | 2018-05-21 | 2018-05-21 | A kind of processing method of sweet potato noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810490056.8A CN108576789A (en) | 2018-05-21 | 2018-05-21 | A kind of processing method of sweet potato noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108576789A true CN108576789A (en) | 2018-09-28 |
Family
ID=63632399
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810490056.8A Withdrawn CN108576789A (en) | 2018-05-21 | 2018-05-21 | A kind of processing method of sweet potato noodles |
Country Status (1)
| Country | Link |
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| CN (1) | CN108576789A (en) |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102266023A (en) * | 2011-08-05 | 2011-12-07 | 张欣 | Processing method of traditional sweet potato starch noodles |
| CN102669606A (en) * | 2011-03-15 | 2012-09-19 | 梁永 | Production method for sweet potato vermicelli |
| CN103404761A (en) * | 2013-07-24 | 2013-11-27 | 姜丽丽 | Sweet potato vermicelli processing method |
| CN103689318A (en) * | 2013-12-22 | 2014-04-02 | 夏家志 | Method for making sweet potato vermicelli |
| CN103976309A (en) * | 2014-04-29 | 2014-08-13 | 郎溪县天子粉丝厂 | Preparation method of sweet potato vermicelli |
| CN105076941A (en) * | 2015-06-29 | 2015-11-25 | 杜翔宇 | Sweet potato vermicelli processing method |
| CN106805202A (en) * | 2017-01-10 | 2017-06-09 | 安徽凤阳德诚科技有限公司 | The preparation method of sweet potato noodles |
| CN107212371A (en) * | 2017-06-14 | 2017-09-29 | 周幼龙 | A kind of processing method of sweet potato noodles |
| CN107440082A (en) * | 2017-07-14 | 2017-12-08 | 安徽众意愿食品有限公司 | A kind of processing method of sweet potato noodles |
| CN107751976A (en) * | 2017-10-24 | 2018-03-06 | 灵川县龙达种植专业合作社 | A kind of preparation method of the special sweet potato noodles of spicy soup |
-
2018
- 2018-05-21 CN CN201810490056.8A patent/CN108576789A/en not_active Withdrawn
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669606A (en) * | 2011-03-15 | 2012-09-19 | 梁永 | Production method for sweet potato vermicelli |
| CN102266023A (en) * | 2011-08-05 | 2011-12-07 | 张欣 | Processing method of traditional sweet potato starch noodles |
| CN103404761A (en) * | 2013-07-24 | 2013-11-27 | 姜丽丽 | Sweet potato vermicelli processing method |
| CN103689318A (en) * | 2013-12-22 | 2014-04-02 | 夏家志 | Method for making sweet potato vermicelli |
| CN103976309A (en) * | 2014-04-29 | 2014-08-13 | 郎溪县天子粉丝厂 | Preparation method of sweet potato vermicelli |
| CN105076941A (en) * | 2015-06-29 | 2015-11-25 | 杜翔宇 | Sweet potato vermicelli processing method |
| CN106805202A (en) * | 2017-01-10 | 2017-06-09 | 安徽凤阳德诚科技有限公司 | The preparation method of sweet potato noodles |
| CN107212371A (en) * | 2017-06-14 | 2017-09-29 | 周幼龙 | A kind of processing method of sweet potato noodles |
| CN107440082A (en) * | 2017-07-14 | 2017-12-08 | 安徽众意愿食品有限公司 | A kind of processing method of sweet potato noodles |
| CN107751976A (en) * | 2017-10-24 | 2018-03-06 | 灵川县龙达种植专业合作社 | A kind of preparation method of the special sweet potato noodles of spicy soup |
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180928 |
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| WW01 | Invention patent application withdrawn after publication |