CN112617154A - Sweet potato vermicelli and preparation method thereof - Google Patents
Sweet potato vermicelli and preparation method thereof Download PDFInfo
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- CN112617154A CN112617154A CN202110043119.7A CN202110043119A CN112617154A CN 112617154 A CN112617154 A CN 112617154A CN 202110043119 A CN202110043119 A CN 202110043119A CN 112617154 A CN112617154 A CN 112617154A
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- vermicelli
- sweet potato
- starch
- powder
- water
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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
-
- 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
- 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
- A23L19/11—Cassava, manioc, tapioca, or fermented products thereof, e.g. gari
-
- 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
- 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
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to sweet potato vermicelli and a preparation method thereof, and the sweet potato vermicelli is prepared from the following raw materials in parts by weight: 200-300 parts of fresh sweet potatoes, 20-30 parts of cassava powder and 20-30 parts of white yam powder. The preparation method of the sweet potato vermicelli comprises nine steps of cleaning, crushing, filtering and separating residue slurry, precipitating starch, dehydrating and drying the starch, curing and molding the starch, freezing and unfreezing the vermicelli, drying the vermicelli, cutting and packaging. The sweet potato vermicelli disclosed by the invention is prepared by processing pure natural raw materials, does not contain chemical additives, is safe and healthy, has good toughness and rich nutritional value, is simple in preparation method and mature in process route, and has a wide industrial application prospect.
Description
Technical Field
The invention belongs to the technical field of food processing production, and particularly relates to sweet potato vermicelli and a preparation method thereof.
Background
The sweet potato is a natural nourishing food with complete and rich nutrition, is rich in protein, fat, polysaccharide, phosphorus, calcium, potassium, carotene, vitamin A, vitamin C, vitamin E, vitamin B1, vitamin B2 and eight amino acids, and has important effects of enhancing the disease resistance of a human body, improving the immune function, delaying the decline of intelligence, delaying the aging of the body and the like. The sweet potato can be eaten by a wide range of methods, namely, the sweet potato can be directly steamed and baked, and can also be deeply processed to prepare sweet potato starch, sweet potato vermicelli and the like. The sweet potato vermicelli is soft, smooth, various in eating method and good in seasoning property, can absorb the tastes of various delicious soup bases, is matched with a plurality of foods to eat, and can be used for cooking cold and hot meat, frying and steaming various dishes.
At present, in the processing process of sweet potato vermicelli, in order to improve the strength of the vermicelli, enhance the boiling resistance of the vermicelli and reduce the problems of broken vermicelli, paste soup and the like in the cooking process of the vermicelli, additives such as alum, sodium boride, vegetable gum and the like are often added to improve the toughness of the vermicelli and improve the taste of the vermicelli. However, the excessive additives can not be discharged by human body after entering human body, and the health of human body is seriously harmed. Therefore, the development of green, healthy and strong-boiling-resistance sweet potato vermicelli with rich nutritional value is urgently needed.
Disclosure of Invention
The invention aims to provide sweet potato vermicelli and a preparation method thereof, which are used for solving the technical problem that the health of a human body is harmed because chemical additives are added into the sweet potato vermicelli in the prior art.
The invention provides sweet potato vermicelli which is prepared from the following raw materials in parts by weight: 200-300 parts of fresh sweet potatoes, 20-30 parts of cassava powder and 20-30 parts of white yam powder.
Preferably, the raw materials also comprise any one of sophora flower bud juice, gorgon fruit juice and purple sweet potato powder, and the parts by weight of the sophora flower bud juice, the gorgon fruit juice and the purple sweet potato powder are 10-15 parts.
The invention also provides a preparation process of the sweet potato vermicelli, which comprises the following steps:
cleaning in step (1): selecting sweet potato varieties with high starch yield, removing rotten products and sweet potatoes which do not meet the feeding requirement before cleaning, removing sweet potato varieties with low starch content mixed in the sweet potatoes, weighing the selected sweet potatoes, firstly carrying out primary washing, uniformly spraying cleaning water on the sweet potatoes to soften soil attached to the sweet potatoes, conveying the softened soil to a first spiral feeding machine, carrying out water spraying washing in the first spiral feeding machine, then feeding the softened soil to a washing machine, carrying out rinsing and stirring in the washing machine, outputting the sweet potatoes from the washing machine, feeding the sweet potatoes to a second spiral feeding machine, carrying out secondary water spraying washing in the second spiral feeding machine, and then feeding the sweet potatoes to a crusher;
step (2), crushing: conveying the sweet potatoes cleaned in the step (1) to a crusher for crushing, adding a proper amount of water in the crushing process, and crushing the sweet potatoes into slurry with the weight ratio of sweet potatoes being 3: 1;
filtering and separating slag slurry in the step (3): extracting the slurry obtained in the step (2) into first residue-slurry separation equipment for primary filtration, wherein the mesh number of a filter screen in the first residue-slurry separation equipment is 60 meshes, the rotating speed is 800 revolutions per hour, filtering to remove sweet potato residues, desanding the powder slurry by a desander, extracting into second residue-slurry separation equipment for secondary filtration, wherein the mesh number of the filter screen in the second residue-slurry separation equipment is 80 meshes, and the rotating speed is 1000 revolutions per hour;
and (4) starch precipitation: conveying the slurry obtained in the step (3) into a sedimentation tank for primary sedimentation, wherein the primary sedimentation time is 6-8 hours, when the starch is completely sedimentated to the bottom of the tank body and the water on the upper layer of the sedimentation tank becomes a clear state, completely pumping out the water on the upper layer of the sedimentation tank, then injecting clean water into the water again for diluting the starch, the water-powder ratio is 3:1, mixing and stirring the starch by using a mixing pump, uniformly stirring and mixing the starch, conveying the mixed solution into a filter for filtering, removing solid particles, wherein the mesh number of the filter is 400 meshes, conveying the mixed solution into the sedimentation tank again for secondary sedimentation after the filtering is finished, wherein the secondary sedimentation time is 6-8 hours, and after the sedimentation is finished, completely pumping out the clean water on the upper part of the sedimentation tank to finish the sedimentation of the starch;
and (5) dehydrating and drying starch: transferring the starch obtained by secondary precipitation in the step (4) to a plurality of 1mX1m filter cloths, hanging four corners of the filter cloths on a hanging frame of a dewatering area for dewatering and drying treatment, and obtaining sweet potato starch after dewatering and drying;
and (6) starch curing and forming: adding the sweet potato starch obtained in the step (5) into a stirrer, weighing a certain amount of cassava powder and white yam powder according to the weight part ratio, adding clear water into the stirrer, uniformly mixing to prepare starch slurry, wherein the weight part ratio of the total weight of the sweet potato starch, the cassava powder and the white yam powder to the clear water is 100:86, starting an extrusion molding machine, preheating the extrusion molding machine, raising the temperature to 100 ℃ and maintaining for 2min, extracting the prepared starch slurry into the extrusion molding machine, rotating the starch slurry into a molding grinding tool at the speed of 800 revolutions per hour, and preparing the heated and cured starch slurry into vermicelli with uniform thickness by utilizing rotary extrusion force;
step (7), freezing and unfreezing vermicelli: carrying out primary cooling on the vermicelli obtained in the step (6) by using a fan, conveying the vermicelli to a shearing area by using a conveying belt with the rotating speed of 30 revolutions per hour, cutting the vermicelli into a long section of 90cm by a shearing worker, naturally cooling the long section on a net-shaped cooling disc, hanging the long section on a freezing rack in a freezing room by using a bamboo rod after cooling to room temperature, freezing the vermicelli, taking the vermicelli out of the freezing room after the vermicelli is frozen, soaking the vermicelli in clear water at 20 ℃, and unfreezing the vermicelli;
step (8), drying the vermicelli: hanging the unfrozen vermicelli in a drying area by using a wood stick or a bamboo pole with the length of 60cm for drying;
step (9), cutting and packaging: bundling the dried vermicelli, cutting into vermicelli sections with the length of 20-25cm, packaging according to different weight specifications after cutting, and sealing.
Preferably, in the step (6), before adding the clear water into the mixer, a certain amount of the purple sweet potato powder is added according to the weight part ratio, and is uniformly mixed with the sweet potato starch, the cassava powder and the white yam powder.
Preferably, in the step (6), before adding the clear water into the mixer, a certain amount of sophora flower bud juice is added according to the weight part ratio, and is uniformly mixed with the sweet potato starch, the cassava powder and the white yam powder.
Preferably, in the step (6), before adding the clear water into the mixer, a certain amount of the chicken head ginseng juice is added according to the weight part ratio, and is uniformly mixed with the sweet potato starch, the cassava powder and the white yam powder.
Preferably, the sweet potato variety in step (1) is any one of Ji potato 15, Yu potato 7, Xu potato 22 and Shang potato 19.
Preferably, the rotating speeds of the first spiral feeding machine, the second spiral feeding machine and the washing machine in the step (1) are 1440 rpm, the power is 3kw, and the rotating speed of the crusher in the step (2) is 3000 rpm, and the power is 22 kw.
Preferably, in the step (5), the filter cloth is shaken regularly during dewatering, and the dewatering time is 3 hours.
Preferably, the temperature in the freezing chamber in the step (7) adopts a cooling mode of stepwise temperature reduction, the vermicelli is frozen at 0 ℃ for 3 hours at first, then frozen at-5 ℃ for 3 hours, and finally frozen at-12 ℃ for 4 hours, and water mist spraying is carried out according to the moisture condition of the vermicelli in the freezing process so as to ensure that no water is lack in the freezing period.
The invention has the beneficial effects that: (1) according to the invention, the cassava powder and the white yam powder are added into the sweet potato starch, the mixture ratio of the raw materials is reasonable, and the ratio of amylopectin to amylose in the cassava powder is as high as 4: the invention relates to vermicelli, which is prepared by the steps of 1, because amylopectin has high viscosity after being cured, the toughness and boiling resistance of the vermicelli are enhanced, and the white yam contains a large amount of polysaccharide substances which can rapidly expand in water to form viscous mucilage, so that the toughness of the vermicelli is further enhanced; (2) the sophora flower bud juice or the gorgon fruit juice or the purple sweet potato powder can be added into the vermicelli, so that the vermicelli has unique color and taste, is rich in nutrition and has a certain health-care effect; (3) the invention adopts a stepped cooling mode to cool the vermicelli, which is beneficial to the aging of starch, is convenient to form a micelle structure and enhances the toughness of the vermicelli.
Detailed Description
The following examples are given for the detailed implementation and specific operation of the present invention, but the scope of the present invention is not limited to the following examples.
The invention provides sweet potato vermicelli which is prepared from the following raw materials in parts by weight: 200-300 parts of fresh sweet potatoes, 20-30 parts of cassava powder and 20-30 parts of white yam powder.
Preferably, the raw materials also comprise any one of sophora flower bud juice, gorgon fruit juice and purple sweet potato powder, and the parts by weight of the sophora flower bud juice, the gorgon fruit juice and the purple sweet potato powder are 10-15 parts.
The cassava flour has low fat content and high calcium and potassium content, contains phytic acid and a small amount of vitamin C, vitamin A, vitamin B1, vitamin B2 and the like, is transparent after being boiled by adding water and has elastic mouthfeel. Because the amylopectin to amylose ratio in tapioca starch is as high as 4:1, it has a very high peak viscosity.
The white yam contains rich components such as protein, sugar, vitamin, fat, choline, amylase and the like, and also contains inorganic salt and trace elements which are indispensable to human bodies such as iodine, calcium, iron, phosphorus and the like, and has various efficacies of strengthening spleen, tonifying lung, reinforcing kidney, replenishing vital essence and the like. The rhizoma Dioscoreae also contains soluble fiber, and can delay food emptying in stomach and control blood sugar rise after meal.
Sophora flower bud is slightly cold in nature and bitter in taste. Cool blood to stop bleeding, clear liver heat and purge fire. Can be used for treating hematochezia, hemorrhoidal bleeding, bloody dysentery, metrorrhagia, hematemesis, epistaxis, liver heat with conjunctival congestion, headache, and vertigo.
The radix aconiti agrestis has sweet and mild nature and flavor. It enters spleen, lung and kidney meridians. Tonify qi and yin, invigorate spleen, moisten lung and tonify kidney. Can be used for treating deficiency of spleen-stomach qi, asthenia, stomach yin deficiency, xerostomia, cough with little appetite, lung deficiency, cough with excessive consumption, hemoptysis, essence and blood deficiency, soreness of waist and knees, premature gray hair, and internal heat with thirst quenching effect.
The purple sweet potato pulp is purple to deep purple. The sweet potato vermicelli not only has the nutrient components of common sweet potatoes, but also is rich in selenium element and anthocyanin which is a natural powerful free radical scavenger, is rich in nutrition and has a special health-care function.
The cassava flour is starch extracted from cassava roots; the white yam powder and the purple sweet potato powder are respectively powdery substances obtained by slicing, drying and crushing fresh white yams and fresh purple sweet potatoes in sequence; the sophora flower bud juice and the gorgon fruit and ginseng juice are respectively filtrate obtained by decocting sophora flower bud and gorgon fruit and ginseng in water and filtering.
The cassava powder and the Chinese yam powder are added to replace chemical additives, so that the prepared vermicelli is safe and healthy, and has good toughness and rich nutritional value; the sophora flower bud juice is added in the invention, which not only has the efficacy of clearing heat and purging fire, but also endows the vermicelli with unique color as the sophora flower bud is a natural plant dye and can dye the vermicelli into yellow; the purple sweet potato powder is added, and because the purple sweet potatoes are rich in selenium element and anthocyanin, the vermicelli is rich in nutrition and has a special health-care function, the vermicelli can be dyed to be purple, and the unique color of the vermicelli is also endowed; according to the invention, the chicken head ginseng juice is added, so that the immunity of a human body is improved, and the health care effect is achieved.
The invention also provides a preparation process of the sweet potato vermicelli, which comprises the following steps:
cleaning in step (1): selecting sweet potato varieties with high starch yield, removing rotten products and sweet potatoes which do not meet the feeding requirement before cleaning, removing sweet potato varieties with low starch content mixed in the sweet potatoes, weighing the selected sweet potatoes, firstly carrying out primary washing, uniformly spraying cleaning water on the sweet potatoes to soften soil attached to the sweet potatoes, conveying the softened soil to a first spiral feeding machine, carrying out water spraying washing in the first spiral feeding machine, then feeding the softened soil to a washing machine, carrying out rinsing and stirring in the washing machine, washing off soil attached to the surfaces of the sweet potatoes, outputting the sweet potatoes from the washing machine, feeding the sweet potatoes to a second spiral feeding machine, carrying out secondary water spraying washing in the second spiral feeding machine, and then feeding the sweet potatoes to a crusher;
step (2), crushing: conveying the sweet potatoes cleaned in the step (1) to a crusher for crushing, adding a proper amount of water in the crushing process, and crushing the sweet potatoes into slurry with the weight ratio of sweet potatoes being 3: 1;
filtering and separating slag slurry in the step (3): extracting the slurry obtained in the step (2) into first residue-slurry separation equipment for primary filtration, wherein the mesh number of a filter screen in the first residue-slurry separation equipment is 60 meshes, the rotating speed is 800 revolutions per hour, filtering to remove sweet potato residues, desanding the powder slurry by a desander, extracting into second residue-slurry separation equipment for secondary filtration, wherein the mesh number of the filter screen in the second residue-slurry separation equipment is 80 meshes, and the rotating speed is 1000 revolutions per hour; after secondary filtration and separation, the powder slurry is desanded by a desander, so that the purity of the powder slurry is improved, and the quality of the product is improved;
and (4) starch precipitation: conveying the slurry obtained in the step (3) into a sedimentation tank for primary sedimentation, wherein the primary sedimentation time is 6-8 hours, when the starch is completely sedimentated to the bottom of the tank body and the water on the upper layer of the sedimentation tank becomes a clear state, completely pumping out the water on the upper layer of the sedimentation tank, then injecting clean water into the water again for diluting the starch, the water-powder ratio is 3:1, mixing and stirring the starch by using a mixing pump, uniformly stirring and mixing the starch, conveying the mixed solution into a filter for filtering, removing solid particles, wherein the mesh number of the filter is 400 meshes, conveying the mixed solution into the sedimentation tank again for secondary sedimentation after the filtering is finished, wherein the secondary sedimentation time is 6-8 hours, and after the sedimentation is finished, completely pumping out the clean water on the upper part of the sedimentation tank to finish the sedimentation of the starch; through twice sedimentation, some pigments mixed in the starch are dissolved in the water on the upper layer so as to be separated, and the color of the starch is improved; the powder slurry is filtered through a 400-mesh filter, so that small-particle impurities are further removed, the purity of the powder slurry is improved, and the quality of the product is improved;
and (5) dehydrating and drying starch: transferring the starch obtained by secondary precipitation in the step (4) to a plurality of 1mX1m filter cloths, hanging four corners of the filter cloths on a hanging frame of a dewatering area for dewatering and drying treatment, and obtaining sweet potato starch after dewatering and drying;
and (6) starch curing and forming: adding the sweet potato starch obtained in the step (5) into a stirrer, weighing a certain amount of cassava powder and white yam powder according to the weight part ratio, adding clear water into the stirrer, uniformly mixing to prepare starch slurry, wherein the weight part ratio of the total weight of the sweet potato starch, the cassava powder and the white yam powder to the clear water is 100:86, starting an extrusion molding machine, preheating the extrusion molding machine, raising the temperature to 100 ℃ and maintaining for 2min, extracting the prepared starch slurry into the extrusion molding machine, rotating the starch slurry into a molding grinding tool at the speed of 800 revolutions per hour, and preparing the heated and cured starch slurry into vermicelli with uniform thickness by utilizing rotary extrusion force;
step (7), freezing and unfreezing vermicelli: carrying out primary cooling on the vermicelli obtained in the step (6) by using a fan to prevent the vermicelli from being adhered, conveying the vermicelli to a shearing area by using a conveying belt with the rotating speed of 30 revolutions per hour, cutting the vermicelli into a 90cm long section by a shearing worker, naturally cooling the vermicelli on a mesh-shaped cooling disc, hanging the vermicelli on a freezing rack in a freezing room by using a bamboo rod after cooling to room temperature, freezing the vermicelli, taking the vermicelli out of the freezing room after the vermicelli is frozen, soaking the vermicelli in clear water at 20 ℃, and unfreezing the vermicelli; the vermicelli can be manually kneaded in the soaking process, so that the vermicelli and the ice cubes can be conveniently separated, and the unfreezing efficiency is improved;
step (8), drying the vermicelli: hanging the unfrozen vermicelli in a drying area by using a wood stick or a bamboo pole with the length of 60cm for drying; the good ventilation is kept in the airing process without shielding, and the vermicelli is properly turned over during the airing process to ensure the even airing;
step (9), cutting and packaging: bundling the dried vermicelli, cutting the vermicelli into vermicelli sections with the length of 20-25cm, facilitating packaging, packaging the vermicelli sections according to different weight specifications after cutting, and sealing.
Preferably, in the step (6), before adding the clear water into the mixer, a certain amount of the purple sweet potato powder is added according to the weight part ratio, and is uniformly mixed with the sweet potato starch, the cassava powder and the white yam powder.
Preferably, in the step (6), before adding the clear water into the mixer, a certain amount of sophora flower bud juice is added according to the weight part ratio, and is uniformly mixed with the sweet potato starch, the cassava powder and the white yam powder.
Preferably, in the step (6), before adding the clear water into the mixer, a certain amount of the chicken head ginseng juice is added according to the weight part ratio, and is uniformly mixed with the sweet potato starch, the cassava powder and the white yam powder.
Preferably, the sweet potato variety in step (1) is any one of Ji potato 15, Yu potato 7, Xu potato 22 and Shang potato 19.
Preferably, the rotating speeds of the first spiral feeding machine, the second spiral feeding machine and the washing machine in the step (1) are 1440 rpm, the power is 3kw, and the rotating speed of the crusher in the step (2) is 3000 rpm, and the power is 22 kw.
Preferably, in the step (5), the filter cloth needs to be shaken regularly during dehydration, so that rapid dehydration is conveniently realized, and the dehydration time is 3 hours.
Preferably, the temperature in the freezing chamber in the step (7) adopts a cooling mode of stepwise temperature reduction, the vermicelli is frozen at 0 ℃ for 3 hours at first, then frozen at-5 ℃ for 3 hours, and finally frozen at-12 ℃ for 4 hours, and water mist spraying is carried out according to the moisture condition of the vermicelli in the freezing process so as to ensure that no water is lack in the freezing period. The vermicelli is cooled by adopting a stepped cooling mode, so that the ageing of starch is facilitated, a micelle-shaped structure is convenient to form, and the toughness of the vermicelli is enhanced.
Example 1
The sweet potato vermicelli is prepared from the following raw materials in parts by weight: 200 parts of fresh sweet potatoes, 20 parts of cassava powder and 20 parts of white yam powder.
The preparation method of the sweet potato vermicelli comprises the following steps:
cleaning in step (1): selecting sweet potato varieties with high starch yield, such as Jishu potato 15, Yushu potato 7, Xushu potato 22 and Shanshu potato 19, removing rotten products and sweet potatoes which can not meet the feeding requirement before cleaning, removing sweet potato varieties with low starch content mixed in the sweet potatoes, weighing the selected sweet potatoes, firstly carrying out initial cleaning, uniformly spraying cleaning water on the sweet potatoes to soften soil attached to the sweet potatoes, conveying the sweet potatoes to a first spiral feeding machine, carrying out water spraying washing in the first spiral feeding machine, then feeding the sweet potatoes into a washing machine, carrying out rinsing and stirring in the washing machine, washing off soil attached to the surfaces of the sweet potatoes, outputting the sweet potatoes from the washing machine, feeding the sweet potatoes into a second spiral feeding machine, carrying out secondary water spraying washing in the second spiral feeding machine, and then feeding the sweet potatoes into a crusher; the rotating speeds of the first spiral feeding machine, the second spiral feeding machine and the material washing machine are all 1440 revolutions per hour, and the power is 3 kw;
step (2), crushing: conveying the sweet potatoes cleaned in the step (1) to a crusher for crushing, adding a proper amount of water in the crushing process, and crushing the sweet potatoes into slurry with the weight ratio of sweet potatoes being 3: 1; the rotating speed of the crusher is 3000 r/h, and the power is 22 kw;
filtering and separating slag slurry in the step (3): extracting the slurry obtained in the step (2) into first residue-slurry separation equipment for primary filtration, wherein the mesh number of a filter screen in the first residue-slurry separation equipment is 60 meshes, the rotating speed is 800 revolutions per hour, filtering to remove sweet potato residues, desanding the powder slurry by a desander, extracting into second residue-slurry separation equipment for secondary filtration, wherein the mesh number of the filter screen in the second residue-slurry separation equipment is 80 meshes, and the rotating speed is 1000 revolutions per hour; after secondary filtration and separation, the powder slurry is desanded by a desander, so that the purity of the powder slurry is improved, and the quality of the product is improved;
and (4) starch precipitation: conveying the slurry obtained in the step (3) into a sedimentation tank for primary sedimentation, wherein the primary sedimentation time is 6-8 hours, when the starch is completely sedimentated to the bottom of the tank body and the water on the upper layer of the sedimentation tank becomes a clear state, completely pumping out the water on the upper layer of the sedimentation tank, then injecting clean water into the water again for diluting the starch, the water-powder ratio is 3:1, mixing and stirring the starch by using a mixing pump, uniformly stirring and mixing the starch, conveying the mixed solution into a filter for filtering, removing solid particles, wherein the mesh number of the filter is 400 meshes, conveying the mixed solution into the sedimentation tank again for secondary sedimentation after the filtering is finished, wherein the secondary sedimentation time is 6-8 hours, and after the sedimentation is finished, completely pumping out the clean water on the upper part of the sedimentation tank to finish the sedimentation of the starch; through twice sedimentation, some pigments mixed in the starch are dissolved in the water on the upper layer so as to be separated, and the color of the starch is improved; the powder slurry is filtered through a 400-mesh filter, so that small-particle impurities are further removed, the purity of the powder slurry is improved, and the quality of the product is improved;
and (5) dehydrating and drying starch: transferring the starch obtained by secondary precipitation in the step (4) to a plurality of 1mX1m filter cloths, hanging four corners of the filter cloths on a hanging frame of a dewatering area for dewatering and drying treatment, and obtaining sweet potato starch after dewatering and drying; when the dehydration is carried out, the filter cloth needs to be shaken regularly, so that the rapid dehydration is conveniently realized, and the dehydration time is 3 hours;
and (6) starch curing and forming: adding the sweet potato starch obtained in the step (5) into a stirrer, weighing a certain amount of cassava powder and white yam powder according to the weight part ratio, adding clear water into the stirrer, uniformly mixing to prepare starch slurry, wherein the weight part ratio of the total weight of the sweet potato starch, the cassava powder and the white yam powder to the clear water is 100:86, starting an extrusion molding machine, preheating the extrusion molding machine, raising the temperature to 100 ℃ and maintaining for 2min, extracting the prepared starch slurry into the extrusion molding machine, rotating the starch slurry into a molding grinding tool at the speed of 800 revolutions per hour, and preparing the heated and cured starch slurry into vermicelli with uniform thickness by utilizing rotary extrusion force;
step (7), freezing and unfreezing vermicelli: carrying out primary cooling on the vermicelli obtained in the step (6) by using a fan to prevent the vermicelli from being adhered, conveying the vermicelli to a shearing area by using a conveying belt with the rotating speed of 30 revolutions per hour, cutting the vermicelli into a 90cm long section by a shearing worker, naturally cooling the vermicelli on a mesh-shaped cooling disc, hanging the vermicelli on a freezing rack in a freezing room by using a bamboo rod after cooling to room temperature, freezing the vermicelli, taking the vermicelli out of the freezing room after the vermicelli is frozen, soaking the vermicelli in clear water at 20 ℃, and unfreezing the vermicelli; the vermicelli can be manually kneaded in the soaking process, so that the vermicelli and the ice cubes can be conveniently separated, and the unfreezing efficiency is improved; the temperature in the freezing chamber adopts a stepped cooling mode, vermicelli is frozen for 3 hours at 0 ℃, then frozen for 3 hours at-5 ℃, and finally frozen for 4 hours at-12 ℃, water mist spraying is carried out according to the water content of the vermicelli in the freezing process so as to ensure that no water is lacked in the freezing period, and the vermicelli is cooled by adopting the stepped cooling mode, so that the starch is aged, the micelle structure is formed conveniently, and the toughness of the vermicelli is enhanced;
step (8), drying the vermicelli: hanging the unfrozen vermicelli in a drying area by using a wood stick or a bamboo pole with the length of 60cm for drying; the good ventilation is kept in the airing process without shielding, and the vermicelli is properly turned over during the airing process to ensure the even airing;
step (9), cutting and packaging: bundling the dried vermicelli, cutting the vermicelli into vermicelli sections with the length of 20-25cm, facilitating packaging, packaging the vermicelli sections according to different weight specifications after cutting, and sealing.
Example 2
The sweet potato vermicelli is prepared from the following raw materials in parts by weight: 200 parts of fresh sweet potatoes, 20 parts of cassava powder, 20 parts of white yam powder and 10 parts of sophora flower bud juice.
The preparation method of the sweet potato vermicelli comprises the following steps:
steps (1) to (5) and steps (7) to (9) are the same as those in embodiment 1, and are not described herein again, and step (6) differs from embodiment 1 in that: before adding clear water into the stirrer, 10 parts by weight of sophora flower bud juice is added and uniformly mixed with sweet potato starch, cassava powder and white yam powder.
Example 3
The sweet potato vermicelli is prepared from the following raw materials in parts by weight: 200 parts of fresh sweet potatoes, 20 parts of cassava powder, 20 parts of white yam powder and 10 parts of chicken head and ginseng juice.
The preparation method of the sweet potato vermicelli comprises the following steps:
steps (1) to (5) and steps (7) to (9) are the same as those in embodiment 1, and are not described herein again, and step (6) differs from embodiment 1 in that: before adding clear water into the stirrer, adding 10 parts by weight of the gorgon fruit and ginseng juice, and uniformly mixing with sweet potato starch, cassava powder and white yam powder.
Example 4
The sweet potato vermicelli is prepared from the following raw materials in parts by weight: 200 parts of fresh sweet potatoes, 20 parts of cassava powder, 20 parts of white yam powder and 10 parts of purple sweet potato powder.
The preparation method of the sweet potato vermicelli comprises the following steps:
steps (1) to (5) and steps (7) to (9) are the same as those in embodiment 1, and are not described herein again, and step (6) differs from embodiment 1 in that: before adding clear water into the stirrer, adding 10 parts by weight of purple sweet potato powder, and uniformly mixing with the sweet potato starch, the cassava powder and the white yam powder.
Example 5
The sweet potato vermicelli is prepared from the following raw materials in parts by weight: 300 parts of fresh sweet potatoes, 30 parts of cassava powder and 30 parts of white yam powder.
The preparation method of the sweet potato vermicelli is the same as that of the embodiment 1, and is not repeated.
Example 6
The sweet potato vermicelli is prepared from the following raw materials in parts by weight: 300 parts of fresh sweet potatoes, 30 parts of cassava powder, 30 parts of white yam powder and 15 parts of purple sweet potato powder.
The preparation method of the sweet potato vermicelli comprises the following steps:
steps (1) to (5) and steps (7) to (9) are the same as those in embodiment 1, and are not described herein again, and step (6) differs from embodiment 1 in that: adding 15 parts by weight of purple sweet potato powder before adding clear water into the stirrer, and uniformly mixing with the sweet potato starch, the cassava powder and the white yam powder.
Example 7
The sweet potato vermicelli is prepared from the following raw materials in parts by weight: 300 parts of fresh sweet potatoes, 30 parts of cassava powder, 30 parts of white yam powder and 15 parts of sophora flower bud juice.
The preparation method of the sweet potato vermicelli comprises the following steps:
steps (1) to (5) and steps (7) to (9) are the same as those in embodiment 1, and are not described herein again, and step (6) differs from embodiment 1 in that: adding 15 parts by weight of sophora flower bud juice before adding clear water into the stirrer, and uniformly mixing with sweet potato starch, cassava powder and Chinese yam powder.
Example 8
The sweet potato vermicelli is prepared from the following raw materials in parts by weight: 300 parts of fresh sweet potatoes, 30 parts of cassava powder, 30 parts of white yam powder and 15 parts of chicken head and ginseng juice.
The preparation method of the sweet potato vermicelli comprises the following steps:
steps (1) to (5) and steps (7) to (9) are the same as those in embodiment 1, and are not described herein again, and step (6) differs from embodiment 1 in that: adding 15 parts by weight of the gorgon fruit and ginseng juice before adding clear water into the stirrer, and uniformly mixing with sweet potato starch, cassava powder and white yam powder.
Example 9
The sweet potato vermicelli is prepared from the following raw materials in parts by weight: 260 parts of fresh sweet potatoes, 25 parts of cassava powder and 28 parts of white yam powder.
The preparation method of the sweet potato vermicelli is the same as that of the embodiment 1, and is not repeated.
Example 10
The sweet potato vermicelli is prepared from the following raw materials in parts by weight: 230 parts of fresh sweet potatoes, 23 parts of cassava powder, 26 parts of white yam powder and 13 parts of chicken head and ginseng juice.
The preparation method of the sweet potato vermicelli comprises the following steps:
steps (1) to (5) and steps (7) to (9) are the same as those in embodiment 1, and are not described herein again, and step (6) differs from embodiment 1 in that: adding 13 parts by weight of the gorgon fruit and ginseng juice before adding clear water into the stirrer, and uniformly mixing with sweet potato starch, cassava powder and white yam powder.
What has been described above are merely some embodiments of the present invention. It will be apparent to those skilled in the art that various changes and modifications can be made without departing from the inventive concept thereof, and these changes and modifications can be made without departing from the spirit and scope of the invention.
Claims (10)
1. A sweet potato vermicelli is characterized in that: the composition is characterized by comprising the following raw materials in parts by weight: 200-300 parts of fresh sweet potatoes, 20-30 parts of cassava powder and 20-30 parts of white yam powder.
2. The sweet potato vermicelli as claimed in claim 1, which is characterized in that: the raw materials also comprise any one of sophora flower bud juice, gorgon fruit and ginseng juice and purple sweet potato powder, and the parts by weight of the sophora flower bud juice, the gorgon fruit and ginseng juice and the purple sweet potato powder are 10-15 parts.
3. The preparation method of sweet potato vermicelli as claimed in claim 1, which is characterized in that: the method comprises the following steps:
cleaning in step (1): selecting sweet potato varieties with high starch yield, removing rotten products and sweet potatoes which do not meet the feeding requirement before cleaning, removing sweet potato varieties with low starch content mixed in the sweet potatoes, weighing the selected sweet potatoes, firstly carrying out primary washing, uniformly spraying cleaning water on the sweet potatoes to soften soil attached to the sweet potatoes, conveying the softened soil to a first spiral feeding machine, carrying out water spraying washing in the first spiral feeding machine, then feeding the softened soil to a washing machine, carrying out rinsing and stirring in the washing machine, outputting the sweet potatoes from the washing machine, feeding the sweet potatoes to a second spiral feeding machine, carrying out secondary water spraying washing in the second spiral feeding machine, and then feeding the sweet potatoes to a crusher;
step (2), crushing: conveying the sweet potatoes cleaned in the step (1) to a crusher for crushing, adding a proper amount of water in the crushing process, and crushing the sweet potatoes into slurry with the weight ratio of sweet potatoes being 3: 1;
filtering and separating slag slurry in the step (3): extracting the slurry obtained in the step (2) into first residue-slurry separation equipment for primary filtration, wherein the mesh number of a filter screen in the first residue-slurry separation equipment is 60 meshes, the rotating speed is 800 revolutions per hour, filtering to remove sweet potato residues, desanding the powder slurry by a desander, extracting into second residue-slurry separation equipment for secondary filtration, wherein the mesh number of the filter screen in the second residue-slurry separation equipment is 80 meshes, and the rotating speed is 1000 revolutions per hour;
and (4) starch precipitation: conveying the slurry obtained in the step (3) into a sedimentation tank for primary sedimentation, wherein the primary sedimentation time is 6-8 hours, when the starch is completely sedimentated to the bottom of the tank body and the water on the upper layer of the sedimentation tank becomes a clear state, completely pumping out the water on the upper layer of the sedimentation tank, then injecting clean water into the water again for diluting the starch, the water-powder ratio is 3:1, mixing and stirring the starch by using a mixing pump, uniformly stirring and mixing the starch, conveying the mixed solution into a filter for filtering, removing solid particles, wherein the mesh number of the filter is 400 meshes, conveying the mixed solution into the sedimentation tank again for secondary sedimentation after the filtering is finished, wherein the secondary sedimentation time is 6-8 hours, and after the sedimentation is finished, completely pumping out the clean water on the upper part of the sedimentation tank to finish the sedimentation of the starch;
and (5) dehydrating and drying starch: transferring the starch obtained by secondary precipitation in the step (4) to a plurality of 1mX1m filter cloths, hanging four corners of the filter cloths on a hanging frame of a dewatering area for dewatering and drying treatment, and obtaining sweet potato starch after dewatering and drying;
and (6) starch curing and forming: adding the sweet potato starch obtained in the step (5) into a stirrer, weighing a certain amount of cassava powder and white yam powder according to the weight part ratio, adding clear water into the stirrer, uniformly mixing to prepare starch slurry, wherein the weight part ratio of the total weight of the sweet potato starch, the cassava powder and the white yam powder to the clear water is 100:86, starting an extrusion molding machine, preheating the extrusion molding machine, raising the temperature to 100 ℃ and maintaining for 2min, extracting the prepared starch slurry into the extrusion molding machine, rotating the starch slurry into a molding grinding tool at the speed of 800 revolutions per hour, and preparing the heated and cured starch slurry into vermicelli with uniform thickness by utilizing rotary extrusion force;
step (7), freezing and unfreezing vermicelli: carrying out primary cooling on the vermicelli obtained in the step (6) by using a fan, conveying the vermicelli to a shearing area by using a conveying belt with the rotating speed of 30 revolutions per hour, cutting the vermicelli into a long section of 90cm by a shearing worker, naturally cooling the long section on a net-shaped cooling disc, hanging the long section on a freezing rack in a freezing room by using a bamboo rod after cooling to room temperature, freezing the vermicelli, taking the vermicelli out of the freezing room after the vermicelli is frozen, soaking the vermicelli in clear water at 20 ℃, and unfreezing the vermicelli;
step (8), drying the vermicelli: hanging the unfrozen vermicelli in a drying area by using a wood stick or a bamboo pole with the length of 60cm for drying;
step (9), cutting and packaging: bundling the dried vermicelli, cutting into vermicelli sections with the length of 20-25cm, packaging according to different weight specifications after cutting, and sealing.
4. The preparation method of sweet potato vermicelli as claimed in claim 3, which is characterized in that: and (6) adding a certain amount of purple sweet potato powder according to the weight part ratio before adding clear water into the stirrer, and uniformly mixing the purple sweet potato powder, the purple sweet potato starch, the cassava powder and the white yam powder.
5. The preparation method of sweet potato vermicelli as claimed in claim 3, which is characterized in that: and (6) before adding clear water into the stirrer, adding a certain amount of sophora flower bud juice according to the weight part ratio, and uniformly mixing with sweet potato starch, cassava powder and Chinese yam powder.
6. The preparation method of sweet potato vermicelli as claimed in claim 3, which is characterized in that: and (6) before adding clear water into the stirrer, adding a certain amount of the gorgon fruit and ginseng juice according to the weight part ratio, and uniformly mixing the gorgon fruit and ginseng juice with the sweet potato starch, the cassava powder and the white yam powder.
7. The preparation method of sweet potato vermicelli as claimed in claim 3, which is characterized in that: the sweet potato variety in the step (1) is any one of Ji potato 15, Yu potato 7, Xu potato 22 and Shang potato 19.
8. The preparation method of sweet potato vermicelli as claimed in claim 3, which is characterized in that: the rotating speeds of the first spiral feeding machine, the second spiral feeding machine and the material washing machine in the step (1) are 1440 revolutions per hour, the power is 3kw, and the rotating speed of the crusher in the step (2) is 3000 revolutions per hour and the power is 22 kw.
9. The preparation method of sweet potato vermicelli as claimed in claim 3, which is characterized in that: and (5) when dewatering, periodically shaking the filter cloth, wherein the dewatering time is 3 hours.
10. The preparation method of sweet potato vermicelli as claimed in claim 3, which is characterized in that: and (4) adopting a stepped cooling mode for the temperature in the freezing chamber in the step (7), firstly freezing the vermicelli at 0 ℃ for 3 hours, then freezing at-5 ℃ for 3 hours, and finally freezing at-12 ℃ for 4 hours, and carrying out water mist spraying according to the water content of the vermicelli in the freezing process so as to ensure that no water is lacked in the freezing period.
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