CN111011727A - Purple sweet potato fresh and wet noodles and preparation method thereof - Google Patents
Purple sweet potato fresh and wet noodles and preparation method thereof Download PDFInfo
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- CN111011727A CN111011727A CN201911425041.4A CN201911425041A CN111011727A CN 111011727 A CN111011727 A CN 111011727A CN 201911425041 A CN201911425041 A CN 201911425041A CN 111011727 A CN111011727 A CN 111011727A
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- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 103
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 103
- 235000012149 noodles Nutrition 0.000 title claims abstract description 68
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 31
- 235000013312 flour Nutrition 0.000 claims abstract description 28
- 150000003839 salts Chemical class 0.000 claims abstract description 15
- 239000002002 slurry Substances 0.000 claims abstract description 15
- 235000010378 sodium ascorbate Nutrition 0.000 claims abstract description 12
- 229960005055 sodium ascorbate Drugs 0.000 claims abstract description 12
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims abstract description 12
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 claims abstract description 12
- 238000002156 mixing Methods 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 238000004898 kneading Methods 0.000 claims description 14
- 235000002639 sodium chloride Nutrition 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 8
- 238000004140 cleaning Methods 0.000 claims description 6
- 238000005520 cutting process Methods 0.000 claims description 6
- 230000036285 pathological change Effects 0.000 claims description 6
- 231100000915 pathological change Toxicity 0.000 claims description 6
- 238000010025 steaming Methods 0.000 claims description 6
- 238000010008 shearing Methods 0.000 claims description 4
- 238000000855 fermentation Methods 0.000 claims description 2
- 230000004151 fermentation Effects 0.000 claims description 2
- 238000007873 sieving Methods 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 3
- 238000011156 evaluation Methods 0.000 description 20
- 230000001953 sensory effect Effects 0.000 description 15
- 239000000843 powder Substances 0.000 description 11
- 238000005259 measurement Methods 0.000 description 8
- 239000000523 sample Substances 0.000 description 7
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 6
- 238000009835 boiling Methods 0.000 description 5
- 238000010411 cooking Methods 0.000 description 5
- 238000001816 cooling Methods 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- 239000003755 preservative agent Substances 0.000 description 5
- 230000002335 preservative effect Effects 0.000 description 5
- 238000004806 packaging method and process Methods 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000019587 texture Nutrition 0.000 description 3
- 240000008620 Fagopyrum esculentum Species 0.000 description 2
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 230000006835 compression Effects 0.000 description 2
- 238000007906 compression Methods 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 238000004537 pulping Methods 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 244000144730 Amygdalus persica Species 0.000 description 1
- 244000036905 Benincasa cerifera Species 0.000 description 1
- 235000011274 Benincasa cerifera Nutrition 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 238000005303 weighing 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
- 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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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 purple sweet potato fresh wet noodles are prepared from the following raw materials in parts by weight: 20-60 parts of purple sweet potatoes; 80-100 parts of flour, 0.1-0.3 part of sodium ascorbate, 2-4 parts of salt and 30-60 parts of water. The preparation method comprises the following steps: dissolving sodium ascorbate and salt in water to form a solution, uniformly mixing the solution and the cooked purple sweet potato slurry, homogenizing to obtain slurry, and adding flour into the slurry to knead dough to obtain dough; fermenting; and then slitting. The fresh and wet noodles are prepared by processing the mashed purple sweet potatoes and flour, can keep the flavor and the nutrition of the purple sweet potatoes, and are rich in nutrition, attractive in color and good in taste.
Description
Technical Field
The invention relates to the field of wheaten food processing, and particularly relates to purple sweet potato fresh and wet noodles and a preparation method thereof.
Background
The purple sweet potato can be used for developing noodles suitable for the dietary habits of residents in China.
CN201810215928.X discloses a preparation method of purple sweet potato noodles, which is mainly prepared by mixing purple sweet potato powder with other materials, such as buckwheat powder, purple sweet potato powder, corn starch, wheat gluten, wheat flour, wax gourd powder, peach, egg, starch, five spice powder, salt, monosodium glutamate, edible oil, water and the like. Wherein the buckwheat flour accounts for 70-90 parts, and the purple sweet potato flour accounts for 100-120 parts. The formula has 14 raw materials, the manufacturing process is complex, the manufacturing cost is high, and the obtained product has poor taste.
Disclosure of Invention
The invention aims to solve the technical problem of overcoming the defects in the prior art and providing the fresh and wet purple sweet potato noodles which are low in manufacturing cost, good in taste and free of purple sweet potato powder.
The invention further aims to solve the technical problem of overcoming the defects and providing the preparation method of the purple sweet potato fresh and wet noodles with simple process.
The technical scheme adopted by the invention for solving the technical problems is as follows: a purple sweet potato fresh and wet noodle is mainly prepared from the following raw materials: mashed purple sweet potato, flour, sodium ascorbate, salt and water.
Preferably, the purple sweet potato fresh and wet noodles are prepared from the following raw materials in parts by weight: 20-60 parts of mashed purple sweet potato, 80-100 parts of flour, 0.1-0.3 part of sodium ascorbate, 2-4 parts of salt and 30-60 parts of water.
The technical scheme for further solving the technical problems of the invention is as follows: a preparation method of purple sweet potato fresh and wet noodles comprises the following steps:
1) kneading:
dissolving sodium ascorbate and salt in water to form a solution, uniformly mixing the solution and the purple sweet potato paste, and then homogenizing to obtain a slurry, and then adding flour into the slurry to knead dough to obtain dough;
2) and (3) proofing:
placing the dough obtained in the step 1) in a thermostat for proofing;
3) slitting:
and (3) tabletting the dough proofed in the step 2) by using a noodle press, and cutting into strips.
Further, in the step 1), the mashed purple sweet potatoes are prepared according to the following method: cleaning the purple sweet potatoes; removing bud eyes and pathological changes on the purple sweet potatoes; steaming; removing the purple sweet potato peel; pounding into mashed purple sweet potato.
Further, in the step 1), the temperature for homogenizing is 70-80 ℃.
Further, in the step 1), the rotation speed of the shearing machine for homogenizing treatment is 8000-10000r/min, and the pressure is 25-35 MPa.
Further, in the step 1), the number of times of the homogenization treatment is more than two, and each time is 10-20 min.
Further, in the step 1), the flour is sieved flour, and the mesh number of the sieving is 70-80 meshes.
Further, in the step 2), the temperature of the constant temperature box is 33-38 ℃.
Further, in the step 2), the time for the fermentation is 30-50 min.
Research shows that the quality characteristics of the dough, such as hardness, viscosity, adhesiveness, mouth resistance, resilience and the like, are closely related to the addition amount of the purple sweet potato powder when the purple sweet potato powder is added into the flour in a certain proportion.
The quality of the purple sweet potato noodles is in a descending trend along with the increase of the adding amount of the purple sweet potato powder, the color and the fragrance of the purple sweet potato noodles are enhanced, the bulkiness and the taste of the purple sweet potato noodles are reduced, the moisture content and the specific volume of the purple sweet potato noodles are gradually reduced, and the hardness and the viscosity of the purple sweet potato noodles are increased.
The invention has the following beneficial effects: the purple sweet potato noodles are prepared by processing the fresh purple sweet potatoes to obtain mashed purple sweet potatoes, and mixing the mashed purple sweet potatoes and flour to prepare fresh wet noodles, so that the flavor of the purple sweet potatoes is fully maintained, the anthocyanin of the good purple sweet potatoes is maintained, the product is rich in nutrition, the appearance is purple, the color and luster are attractive, and the taste is good;
the preparation method of the invention has simple process and low cost and is suitable for industrial production.
Detailed Description
The present invention will be further described with reference to the following examples.
The method for measuring the color of the fresh wet purple sweet potato noodles in the following embodiments comprises the following steps:
10 groups of purple sweet potato fresh wet noodles are made into dough sheets, and the dough sheets are all made into 6 round dough sheets with the diameter of 8cm, and then the dough sheets are boiled for 5 min. Using a color difference meter at L*a*b*In the system, L of cooked dough sheet is measured*、a*And b*Three indexes, of each group of boiled dough piecesContinuously measuring different positions of the front side and the back side for 8 times, and taking an average value.
The sensory evaluation method of the fresh wet noodles in the following examples is as follows:
weighing 50g of dry noodle sample, putting the sample into boiling water until the noodle is boiled to the best noodle boiling time, fishing out the sample, putting the sample into purified water (about 4 ℃) for cooling for 10s, fishing out the sample by a strainer, draining water, putting the sample into a bowl for sensory evaluation, carrying out identification by 20 persons (half of men and women, age 18-60 years), and carrying out comprehensive evaluation on the appearance, color, texture, flavor and taste of the noodle. The scoring criteria are referenced in table 1.
TABLE 1 sensory evaluation criteria for fresh and wet noodles
The following is a method for measuring the texture of fresh wet noodles in examples:
putting 20 pieces of fresh and wet purple sweet potato noodles into an aluminum pot filled with boiling water, immediately timing, keeping the boiling state of the water, boiling for the optimal cooking time, fishing out, washing with distilled water for 30s, and draining. Taking 3 fresh wet purple sweet potato powder noodles with the length of 2cm, arranging the fresh wet purple sweet potato powder noodles at fixed positions on a test bench, keeping a certain distance between the noodles, performing parallel experiments for 10 times, selecting 6 groups of data, and taking an average value. Selecting a P/36R probe of a texture analyzer to measure TPA parameters of the fresh and wet noodles; setting parameters: the speed before the test is 2.0mm/s, the test speed is 0.8mm/s, the speed after the test is 0.8mm/s, the compression rate is 65 percent, the starting point induced stress is 5g, and the time interval between two times of compression is 5 s.
Example 1
(1) Taking 20kg of purple sweet potatoes, cleaning with flowing water to remove surface dirt, and removing bud eyes and pathological change parts; steaming on a cooking pot until the materials are completely cooked, draining water and cooling; removing the purple sweet potato peel, and smashing into purple sweet potato paste; (2) adding 100g sodium ascorbate and 2kg common salt into 40kg water to form a salt water solution; adding the saline solution into the mashed purple sweet potato, uniformly mixing, and homogenizing at 75 deg.C for 15min at 30MPa for 2 times at 9000r/min to obtain slurry; adding 100kg of flour (sieved by a 80-mesh sieve) into the slurry, mixing and kneading to enable the flour to be flocculent, kneading the flour into loose flocculent dough by hands, kneading the flocculent dough into clusters, and wrapping the clusters by preservative films; (3) then placing in a constant temperature box at 35 ℃ for proofing for 40 min; (4) and (3) tabletting the proofed dough by using a noodle press, cutting into strips, metering and packaging under the sealed and sterile conditions. The color L value of the produced purple sweet potato fresh wet noodles is 76.91; a is 0.94; b value 0.96, sensory score 93.25, hardness 5.094 kg; a cohesiveness of 134.982g sec; the recoverability was 33.940 g; cohesion 0.634 g; the elasticity is 88.088%; the viscosity is 3.263 kg; the chewiness was 2.966 kg.
The color evaluation of the purple sweet potato fresh wet noodles is shown in table 1, and the sensory evaluation and TPA characteristic measurement results of the purple sweet potato fresh wet noodles are shown in table 2.
Table 1 purple sweet potato fresh and wet noodle color evaluation result
TABLE 2 sensory evaluation and TPA characteristic measurement results of fresh and wet purple sweet potato noodles
Example 2
Taking 30kg of purple sweet potatoes, cleaning with flowing water to remove surface dirt, and removing bud eyes and pathological change parts; steaming on a cooking pot until the materials are completely cooked, draining water and cooling; removing the purple sweet potato peel, and smashing into purple sweet potato paste; (2) adding 150g of sodium ascorbate and 3kg of salt into 50kg of water to form a salt water solution, adding the salt water solution into the mashed purple sweet potatoes, uniformly mixing, homogenizing at 75 ℃ for 2 times (15 min each time) at 9000r/min and 30MPa to obtain a slurry; adding 80kg of flour (sieved by a 80-mesh sieve) into the purple sweet potato slurry, mixing and kneading to enable the flour to be flocculent, kneading the flour into loose flocculent dough by hands, kneading the flocculent dough into clusters, and wrapping the clusters by preservative films; (3) then placing in a constant temperature box at 35 ℃ for proofing for 40 min; (4) and tabletting the proofed dough by using a noodle press, cutting into strips, and metering and packaging under sealed and aseptic conditions.
The color L value of the produced purple sweet potato fresh wet noodles is 77.88; a is 0.94; b value 1.04, sensory score 94.53, hardness 5.357 kg; a cohesiveness of 139.887g sec; the recoverability is 33.401 g; the cohesive force is 0.601 g; the elasticity is 88.906%; the viscosity is 3.715 kg; the chewiness is 3.161 kg.
The color evaluation of the purple sweet potato fresh wet noodles is shown in table 3, and the sensory evaluation and TPA characteristic measurement results of the purple sweet potato fresh wet noodles are shown in table 4.
Table 3 color evaluation results of purple sweet potato fresh and wet noodles
TABLE 4 sensory evaluation and TPA characteristic measurement results of fresh and wet purple sweet potato noodles
Example 3
(1) Taking 40kg of purple sweet potatoes, cleaning with flowing water to remove surface dirt, and removing bud eyes and pathological change parts; steaming on a cooking pot until the materials are completely cooked, draining water and cooling; removing the purple sweet potato peel, and smashing into purple sweet potato paste; (2) adding 200g sodium ascorbate and 4kg salt to 50kg water to form a salt water solution; adding the saline solution into mashed purple sweet potato, pulping, homogenizing at 75 deg.C at 9000r/min with 30MPa shearing machine for 2 times, each time for 15min to obtain slurry; adding 90kg of flour (sieved by a 80-mesh sieve) into the purple sweet potato slurry, mixing and kneading to enable the flour to be flocculent, kneading the flour into loose flocculent dough by hands, kneading the flocculent dough into a cluster preservative film, and wrapping the cluster preservative film; (3) then placing in a constant temperature box at 35 ℃ for proofing for 40 min; (4) and tabletting the proofed dough by using a noodle press, cutting into strips, and metering and packaging under sealed and aseptic conditions.
The color L value of the produced purple sweet potato fresh wet noodles is 78.23; a is 1.02; b value 0.98, sensory score 94.12, hardness 5.464 kg; a cohesiveness of 134.982g sec; the recoverability was 31.973 g; the cohesion is 0.644 g; the elasticity is 85.355%; the viscosity is 3.233 kg; the chewiness was 2.767 kg.
The color evaluation of the purple sweet potato fresh wet noodles is shown in table 5, and the sensory evaluation and TPA characteristic measurement results of the purple sweet potato fresh wet noodles are shown in table 6.
TABLE 5 color evaluation results of fresh and wet purple sweet potato noodles
TABLE 6 sensory evaluation and TPA characteristic measurement results of fresh and wet purple sweet potato noodles
Example 4
Taking 50kg of purple sweet potatoes, cleaning with flowing water to remove surface dirt, and removing bud eyes and pathological change parts; steaming on a cooking pot until the materials are completely cooked, draining water and cooling; removing the purple sweet potato peel, and smashing into purple sweet potato paste; (2) adding 200g of sodium ascorbate and 3kg of table salt into 60kg of water to form a saline solution, adding the saline solution into cooked and peeled purple sweet potato pulp, pulping, homogenizing at 80 ℃, wherein the rotation speed of a shearing machine is 8000r/min, the pressure is 40MPa, homogenizing is carried out for 3 times, the time of each time is 20min to obtain a slurry, adding 100kg of flour (passing through an 80-mesh sieve) into the purple sweet potato slurry, mixing and kneading to enable the flour to be flocculent, kneading into a group by hands, and forming a loose flocculent dough, wherein the flocculent dough is kneaded into a group and wrapped by a preservative film; (3) then placing in a constant temperature box at 35 ℃ for proofing for 40 min; (4) and (4) sheeting the proofed dough by a dough press, cutting into strips, and metering and packaging under sealed and aseptic conditions.
The color L value of the produced purple sweet potato fresh wet noodles is 77.91; a is 1.05; b value 0.98, sensory score 92.81, hardness 5.398 kg; a cohesiveness of 139.888g sec; the recoverability is 33.401 g; the cohesive force is 0.601 g; the elasticity is 88.906%; the viscosity is 3.715 kg; the chewiness is 3.161 kg.
The color evaluation of the purple sweet potato fresh wet noodles is shown in table 7, and the sensory evaluation and TPA characteristic measurement results of the purple sweet potato fresh wet noodles are shown in table 8.
TABLE 5 color evaluation results of fresh and wet purple sweet potato noodles
TABLE 6 sensory evaluation and TPA characteristic measurement results of fresh and wet purple sweet potato noodles
Claims (10)
1. The purple sweet potato fresh and wet noodles are characterized in that: the feed is prepared from the following raw materials: mashed purple sweet potato, flour, sodium ascorbate, salt and water.
2. The making method of purple sweet potato fresh wet noodles according to claim 1, characterized by comprising the following steps: the weight parts of the raw materials are as follows: 20-60 parts of mashed purple sweet potato, 80-100 parts of flour, 0.1-0.3 part of sodium ascorbate, 2-4 parts of salt and 30-60 parts of water.
3. A preparation method of the purple sweet potato fresh and wet noodles as claimed in claim 1 or 2, which is characterized by comprising the following steps: the method comprises the following steps:
1) kneading:
dissolving sodium ascorbate and salt in water to form a solution, uniformly mixing the solution and the cooked purple sweet potato slurry, homogenizing to obtain slurry, adding flour, and kneading to obtain dough;
2) and (3) proofing:
placing the dough obtained in the step 1) in a thermostat for proofing;
3) slitting:
and (3) tabletting the dough proofed in the step 2) by using a noodle press, and cutting into strips.
4. The preparation method of purple sweet potato fresh wet noodles according to claim 3, which is characterized by comprising the following steps: in the step 1), the mashed purple sweet potato is prepared by the following method: cleaning the purple sweet potatoes; removing bud eyes and pathological changes on the purple sweet potatoes; steaming; removing the purple sweet potato peel; smashing into mashed purple sweet potatoes.
5. The preparation method of purple sweet potato fresh and wet noodles according to claim 3 or 4, which is characterized by comprising the following steps: in the step 1), the homogenizing temperature is 70-80 ℃.
6. The preparation method of purple sweet potato fresh and wet noodles according to any one of claims 3-5, characterized by comprising the following steps: in the step 1), the rotation speed of the shearing machine for homogenizing treatment is 8000-10000r/min, and the pressure is 25-35 MPa.
7. The preparation method of purple sweet potato fresh and wet noodles according to any one of claims 3-6, characterized in that: in the step 1), the homogenizing treatment is carried out at least twice, and the time of each time is 10-20 min.
8. The preparation method of purple sweet potato fresh and wet noodles according to any one of claims 3-7, characterized in that: in the step 1), the flour is sieved flour, and the mesh number of the sieving is 70-80 meshes.
9. The preparation method of purple sweet potato fresh and wet noodles according to any one of claims 3-8, characterized in that: in the step 2), the temperature of the constant temperature box is 33-38 ℃.
10. The preparation method of purple sweet potato fresh and wet noodles according to any one of claims 3-9, characterized in that: in the step 2), the time for fermentation is 30-50 min.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07313084A (en) * | 1992-05-14 | 1995-12-05 | Porushie:Kk | Preparation of noodle containing purple taro and purple yam containing anthocyanin pigment and prepared noodle |
| CN102308955A (en) * | 2011-09-29 | 2012-01-11 | 王相军 | Purple sweet potato noodles and preparation method thereof |
| CN105053839A (en) * | 2015-07-20 | 2015-11-18 | 钟平 | Purple grape flavored purple sweet potato noodle and preparation method thereof |
| CN105053830A (en) * | 2015-07-03 | 2015-11-18 | 云南农业大学 | Composite purple sweet potato noodle and making method thereof |
-
2019
- 2019-12-31 CN CN201911425041.4A patent/CN111011727A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07313084A (en) * | 1992-05-14 | 1995-12-05 | Porushie:Kk | Preparation of noodle containing purple taro and purple yam containing anthocyanin pigment and prepared noodle |
| CN102308955A (en) * | 2011-09-29 | 2012-01-11 | 王相军 | Purple sweet potato noodles and preparation method thereof |
| CN105053830A (en) * | 2015-07-03 | 2015-11-18 | 云南农业大学 | Composite purple sweet potato noodle and making method thereof |
| CN105053839A (en) * | 2015-07-20 | 2015-11-18 | 钟平 | Purple grape flavored purple sweet potato noodle and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 单珊等: "紫薯-小麦混合粉的性质及在面条上的应用", 《食品工业科技》 * |
| 潘冬梅等: "生鲜紫薯面条加工工艺研究", 《食品科技》 * |
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Application publication date: 20200417 |