CN117717162A - Sweet potato vermicelli processing method - Google Patents
Sweet potato vermicelli processing method Download PDFInfo
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- CN117717162A CN117717162A CN202410059448.4A CN202410059448A CN117717162A CN 117717162 A CN117717162 A CN 117717162A CN 202410059448 A CN202410059448 A CN 202410059448A CN 117717162 A CN117717162 A CN 117717162A
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- sweet potato
- vermicelli
- strip
- crushing
- powder
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- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 110
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 110
- 238000003672 processing method Methods 0.000 title claims abstract description 17
- 239000000843 powder Substances 0.000 claims abstract description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 31
- 238000009835 boiling Methods 0.000 claims abstract description 21
- 239000002002 slurry Substances 0.000 claims abstract description 19
- 238000000034 method Methods 0.000 claims abstract description 18
- 229920002472 Starch Polymers 0.000 claims abstract description 17
- 239000008107 starch Substances 0.000 claims abstract description 17
- 235000019698 starch Nutrition 0.000 claims abstract description 17
- 229920001592 potato starch Polymers 0.000 claims abstract description 16
- 239000012535 impurity Substances 0.000 claims abstract description 13
- 238000003756 stirring Methods 0.000 claims abstract description 11
- 239000008213 purified water Substances 0.000 claims abstract description 10
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 239000000203 mixture Substances 0.000 claims abstract description 4
- 238000010257 thawing Methods 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 11
- 238000001514 detection method Methods 0.000 claims description 9
- 238000007710 freezing Methods 0.000 claims description 9
- 230000008014 freezing Effects 0.000 claims description 9
- 238000004806 packaging method and process Methods 0.000 claims description 9
- 239000003381 stabilizer Substances 0.000 claims description 8
- 108010010803 Gelatin Proteins 0.000 claims description 6
- 239000003086 colorant Substances 0.000 claims description 6
- 229920000159 gelatin Polymers 0.000 claims description 6
- 239000008273 gelatin Substances 0.000 claims description 6
- 235000019322 gelatine Nutrition 0.000 claims description 6
- 235000011852 gelatine desserts Nutrition 0.000 claims description 6
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims description 3
- 235000005979 Citrus limon Nutrition 0.000 claims description 3
- 244000131522 Citrus pyriformis Species 0.000 claims description 3
- 241000238631 Hexapoda Species 0.000 claims description 3
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 3
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims description 3
- 239000008112 carboxymethyl-cellulose Substances 0.000 claims description 3
- 239000000679 carrageenan Substances 0.000 claims description 3
- 235000010418 carrageenan Nutrition 0.000 claims description 3
- 229920001525 carrageenan Polymers 0.000 claims description 3
- 229940113118 carrageenan Drugs 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
- 238000001035 drying Methods 0.000 claims description 3
- 238000000605 extraction Methods 0.000 claims description 3
- 238000005057 refrigeration Methods 0.000 claims description 3
- 239000000230 xanthan gum Substances 0.000 claims description 3
- 229920001285 xanthan gum Polymers 0.000 claims description 3
- 235000010493 xanthan gum Nutrition 0.000 claims description 3
- 229940082509 xanthan gum Drugs 0.000 claims description 3
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 3
- 235000012041 food component Nutrition 0.000 claims description 2
- 239000005417 food ingredient Substances 0.000 claims description 2
- 241001391944 Commicarpus scandens Species 0.000 abstract description 3
- 239000006227 byproduct Substances 0.000 description 4
- 235000014347 soups Nutrition 0.000 description 3
- 239000002699 waste material Substances 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 241000607479 Yersinia pestis Species 0.000 description 2
- 235000021186 dishes Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- VNWKTOKETHGBQD-UHFFFAOYSA-N methane Chemical compound C VNWKTOKETHGBQD-UHFFFAOYSA-N 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000013049 sediment Substances 0.000 description 2
- 239000002351 wastewater Substances 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000005452 bending Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000003895 organic fertilizer Substances 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a processing method of sweet potato vermicelli, and relates to the technical field of sweet potato vermicelli processing. Selecting 50KG of sweet potatoes, removing impurities, cleaning, naturally airing moisture to obtain the treated sweet potatoes; extracting starch, crushing the treated sweet potato, adding purified water and starch in the crushing process, and standing for 2 hours after crushing to obtain sweet potato starch slurry; further stirring the sweet potato starch slurry for 12-15 min at a stirring speed of 120rpm/min to obtain a sweet potato slurry mixture; pouring the sweet potato starch slurry in a mixed state into a powder leakage machine, forming a strip-shaped object through the powder leakage machine, keeping the diameter of the strip-shaped object to be 0.5-0.6mm, boiling water, and putting the strip-shaped sweet potato powder into the boiling water for boiling. The processing method disclosed by the invention is convenient and fast to operate, the processing cost is controllable, the processed sweet potato vermicelli is bright and attractive in color, strong in vermicelli viscosity and ductility, not easy to break, good in edible mouthfeel and texture and sufficient in elasticity, and can be used for being eaten by people of all ages.
Description
Technical Field
The invention relates to the technical field of sweet potato vermicelli processing, in particular to a sweet potato vermicelli processing method.
Background
Sweet potato vermicelli is an ancient traditional delicious food, and is prepared from fresh sweet potato, has the characteristics of no rotten after long-term boiling, faint scent, delicious taste and various eating methods, and is a favorite and common food for people in partial areas;
the traditional sweet potato vermicelli processing process has high manual participation, different processing cost and single link in vermicelli processing, is difficult to meet personalized requirements, and in addition, the traditional processing mode can cause waste of byproducts; therefore, the scheme provides a processing method of sweet potato vermicelli.
Disclosure of Invention
The invention aims to provide a sweet potato vermicelli processing method which solves the problems in the background technology by improving the processing technology.
The invention is realized by the following technical scheme:
the invention relates to a processing method of sweet potato vermicelli, which comprises the following steps:
s1: selecting 50KG of sweet potatoes, removing impurities, cleaning, and naturally airing moisture to obtain the treated sweet potatoes;
s2: extracting starch, crushing the clean sweet potato, adding purified water and starch in the crushing process, and standing for 2 hours after crushing to obtain sweet potato starch slurry;
s3: further stirring the sweet potato starch slurry for 12-15 min at a stirring speed of 120rpm/min to obtain a sweet potato slurry mixture;
s4: pouring sweet potato starch slurry in a mixed state into a powder leakage machine, forming a strip-shaped object through the powder leakage machine, keeping the diameter of the strip-shaped object to be 0.5-0.6mm, boiling water, and putting the strip-shaped sweet potato powder into the boiling water for boiling;
s5: taking out the cooked strip sweet potato powder, naturally airing for 1.5-1.8 h, then putting the cooked strip sweet potato powder into a refrigeration house for freezing treatment, keeping the freezing temperature between minus 8 ℃ and minus 10 ℃ for 4h, and taking out the cooked strip sweet potato powder after freezing;
s6: the frozen sweet potato vermicelli is taken out and placed at room temperature for thawing, water at 20 ℃ is poured during thawing, the thawing efficiency is improved, and drying treatment is carried out after thawing, so that the water content of the sweet potato vermicelli is not higher than 10%, and the required sweet potato vermicelli is obtained;
s7: and finally, carrying out quality detection and packaging, wherein the operation is carried out in a sterile environment during packaging, the environment temperature is kept at 24-26 ℃, and the packaging specification of the sweet potato vermicelli comprises 500g, 1000g and 2500g, so that the processing of the sweet potato vermicelli is completed.
Preferably, the sweet potato selected in S1 has no plant diseases and insect pests and no rot on the surface, and removes surface sediment and other impurities in the impurity removal operation.
Preferably, in the step S2, sweet potatoes are crushed, the crushing time is kept for 8-12 min, the equipment crushing rotating speed is kept for 180-220 rpm/min, purified water and starch are added in the crushing process, wherein the adding amount of the purified water is 80L, and the adding amount of the starch is 2.5KG.
Preferably, the starch extraction in S2 is performed, and sweet potato residue is produced during the crushing operation, which is used for fermenting feed or further processing into food ingredients.
Preferably, the S3 adds an auxiliary material in the stirring process, including a stabilizer, a colorant and an edible gum, the stabilizer includes carrageenan, gelatin or carboxymethyl cellulose, the colorant includes lemon yellow, and the edible gum includes gelatin or xanthan gum, wherein the use and the use amount of the auxiliary material are determined according to the processing and eating requirements of the vermicelli so as to meet different eating requirements and standards, and the auxiliary material can be omitted.
Preferably, in the operation of S4, boiling water is placed below the output of the powder leaking machine, so that strip-shaped sweet potato powder is directly extruded into the boiling water after being molded and extruded, wherein the temperature of the boiling water is kept between 95 and 100 ℃.
Preferably, in the step S4, the sweet potato starch slurry is extruded into strips by a powder leakage machine, wherein the strips comprise round shapes and flat shapes, the diameter of the round shapes is kept to be 0.5-0.6mm, the diameter of the flat shapes is kept to be 0.4-0.6mm, and the thickness of the flat shapes is kept to be 0.2mm.
Preferably, in the step S7, quality detection is performed on the produced sweet potato vermicelli, and the detection content includes appearance, edible mouthfeel and moisture content.
The invention has the following beneficial effects:
the processing method of the sweet potato vermicelli is convenient to operate, high in automation degree, controllable in processing cost, bright and attractive in color, strong in vermicelli viscosity and ductility, not prone to breakage, good in edible taste and texture, and sufficient in elasticity, and auxiliary materials can be customized and added specifically, so that the sweet potato vermicelli can be eaten by people of all ages.
The processing method of the sweet potato vermicelli is safe and sanitary in processing process, effectively utilizes the produced byproducts, reduces resource waste, increases detection links and ensures product quality.
Of course, it is not necessary for any one product to practice the invention to achieve all of the advantages set forth above at the same time.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings that are needed for the description of the embodiments will be briefly described below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and that other drawings may be obtained according to these drawings without inventive effort for a person skilled in the art.
Fig. 1 is a flow chart of a processing method of sweet potato vermicelli.
Detailed Description
The following description of the embodiments of the present invention will be made clearly and completely with reference to the accompanying drawings, in which it is apparent that the embodiments described are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Referring to fig. 1, the invention discloses a processing method of sweet potato vermicelli, which comprises the following steps:
selecting 50KG of sweet potatoes, removing impurities, cleaning, naturally airing moisture to obtain the sweet potatoes which are clean to be treated, wherein the surfaces of the selected sweet potatoes are free from plant diseases and insect pests and rot, and removing surface sediment and other impurities in the impurity removing operation;
extracting starch, namely crushing the clean sweet potatoes, adding purified water and starch in the crushing process, and standing for 2 hours after crushing to obtain sweet potato starch slurry, wherein the crushing time is kept for 8-12 min, the crushing rotating speed of equipment is kept at 180-220 rpm/min, the purified water and the starch are added in the crushing process, the adding amount of the purified water is 80L, and the adding amount of the starch is 2.5KG;
the sweet potato starch slurry is further stirred for 12-15 min at the stirring speed of 120rpm/min, and auxiliary materials are added in the stirring process to obtain a sweet potato slurry mixture, wherein the auxiliary materials comprise a stabilizer, a colorant and edible gum, the stabilizer comprises carrageenan or gelatin or carboxymethyl cellulose, the stabilizer is used for increasing the viscosity and ductility of the vermicelli so as to ensure that the vermicelli is not easy to break, the adding proportion of the stabilizer is 3-4g for every 1000g of vermicelli, the colorant comprises lemon yellow so that the color of the sweet potato vermicelli is more bright and beautiful, and the edible gum comprises gelatin or xanthan gum so as to improve the taste and texture of the sweet potato vermicelli and ensure that the vermicelli is more elastic;
pouring sweet potato starch slurry in a mixed state into a powder leakage machine, forming a strip-shaped object through the powder leakage machine, boiling the strip-shaped object with the diameter kept between 0.5 and 0.6mm, putting the strip-shaped sweet potato powder into boiling water for boiling, wherein in operation, the boiling water is placed below the powder output of the powder leakage machine, so that the strip-shaped sweet potato powder directly reaches the boiling water after being molded and extruded, and in addition, the sweet potato starch slurry is extruded into the strip-shaped object through the powder leakage machine, wherein the strip-shaped object comprises a round shape and a flat shape, the diameter of the round shape is kept between 0.5 and 0.6mm, the diameter of the flat shape is kept between 0.4 and 0.6mm, and the thickness is kept between 0.2mm;
taking out the cooked strip sweet potato powder, naturally airing for 1.5-1.8 h, then putting the cooked strip sweet potato powder into a refrigeration house for freezing treatment, keeping the freezing temperature between minus 8 ℃ and minus 10 ℃ for 4h, and taking out the cooked strip sweet potato powder after freezing;
the frozen sweet potato vermicelli is taken out and placed at room temperature for thawing, water at 20 ℃ is poured during thawing, the thawing efficiency is improved, and drying treatment is carried out after thawing, so that the water content of the sweet potato vermicelli is not higher than 10%, and the required sweet potato vermicelli is obtained;
finally, quality detection and packaging are carried out, wherein the operation is carried out in an aseptic environment during packaging, the environment temperature is kept at 24-26 ℃, the packaging specification of the sweet potato vermicelli comprises 500g, 1000g and 2500g, and the processing of the sweet potato vermicelli is finished, wherein the quality detection is carried out on the produced sweet potato vermicelli, and the detection content comprises appearance, edible taste and moisture content;
wherein the appearance detection includes color: the color of the sweet potato vermicelli should be uniformly white or light yellow, and no obvious color difference or impurities exist; gloss: the gloss of the sweet potato vermicelli should be natural and soft, have good transparency, and give people a crystal clear feel; shape: the shape of the sweet potato vermicelli should be uniform, and the sweet potato vermicelli has no bending, deformation or fracture phenomenon, which indicates that the quality of sweet potato starch is better, and the produced vermicelli is also more uniform; impurity: the sweet potato vermicelli should not contain impurities such as sand grains, grass sticks, etc.; dryness: the sweet potato vermicelli has moderate dryness, which can not only lead to the fragility of the vermicelli due to excessive dryness, but also lead to the adhesion of the vermicelli due to excessive humidity, and the moderate dryness can ensure the taste and the storage stability of the vermicelli;
the edible mouthfeel includes smoothness: the sweet potato vermicelli should have smooth taste, not stick to teeth, easy to chew and swallow, and if the vermicelli is too thick or rough, the taste and eating experience can be affected; elasticity: the sweet potato vermicelli has certain elasticity, is not easy to break and is chewy, and if the vermicelli is too soft or lacks elasticity, the taste and quality can be affected; taste: the sweet potato vermicelli has pure taste, no peculiar smell and good matching with seasonings, and if the taste of the vermicelli is poor or not pure, the eating taste and quality can be affected; and (3) soup absorption: the sweet potato vermicelli can fully absorb the soup in the cooking process, so that the cooked dishes are rich and delicious, and if the vermicelli cannot fully absorb the soup or the cooked dishes have insufficient taste, the eating taste and quality can be affected.
In the starch extraction process, sweet potato residues are generated in the crushing operation, in the residue treatment step, the generated byproducts are mainly residues and waste water, the residues and the waste water can be subjected to fermentation treatment to generate methane, organic fertilizer and other resources, the resource utilization of wastes is realized, meanwhile, small scraps or fine powder can be generated in the processing process, and the byproducts can be further utilized or treated.
In the description of the present specification, the descriptions of the terms "one embodiment," "example," "specific example," and the like, mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the present invention. In this specification, schematic representations of the above terms do not necessarily refer to the same embodiments or examples. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.
The preferred embodiments of the invention disclosed above are intended only to assist in the explanation of the invention. The preferred embodiments are not intended to be exhaustive or to limit the invention to the precise form disclosed. Obviously, many modifications and variations are possible in light of the above teaching. The embodiments were chosen and described in order to best explain the principles of the invention and the practical application, to thereby enable others skilled in the art to best understand and utilize the invention. The invention is limited only by the claims and the full scope and equivalents thereof.
Claims (8)
1. The processing method of the sweet potato vermicelli is characterized by comprising the following steps of:
s1: selecting 50KG of sweet potatoes, removing impurities, cleaning, and naturally airing moisture to obtain the treated sweet potatoes;
s2: extracting starch, crushing the clean sweet potato, adding purified water and starch in the crushing process, and standing for 2 hours after crushing to obtain sweet potato starch slurry;
s3: further stirring the sweet potato starch slurry for 12-15 min at a stirring speed of 120rpm/min, and adding auxiliary materials in the stirring process to obtain a sweet potato slurry mixture;
s4: pouring sweet potato starch slurry in a mixed state into a powder leakage machine, forming a strip-shaped object through the powder leakage machine, keeping the diameter of the strip-shaped object to be 0.5-0.6mm, boiling water, and putting the strip-shaped sweet potato powder into the boiling water for boiling;
s5: taking out the cooked strip sweet potato powder, naturally airing for 1.5-1.8 h, then putting the cooked strip sweet potato powder into a refrigeration house for freezing treatment, keeping the freezing temperature between minus 8 ℃ and minus 10 ℃ for 4h, and taking out the cooked strip sweet potato powder after freezing;
s6: the frozen sweet potato vermicelli is taken out and placed at room temperature for thawing, water at 20 ℃ is poured during thawing, the thawing efficiency is improved, and drying treatment is carried out after thawing, so that the water content of the sweet potato vermicelli is not higher than 10%, and the required sweet potato vermicelli is obtained;
s7: and finally, carrying out quality detection and packaging, wherein the operation is carried out in a sterile environment during packaging, the environment temperature is kept at 24-26 ℃, and the packaging specification of the sweet potato vermicelli comprises 500g, 1000g and 2500g, so that the processing of the sweet potato vermicelli is completed.
2. The processing method of sweet potato vermicelli according to claim 1, wherein the sweet potato vermicelli S1 is selected from sweet potato vermicelli S1 has no insect disease or rot on the surface, and has silt and other impurities removed during impurity removal operation.
3. The processing method of sweet potato vermicelli according to claim 1, wherein in the step S2, sweet potato is crushed, the crushing time is kept at 8-12 min, the equipment crushing rotation speed is kept at 180-220 rpm/min, purified water and starch are added in the crushing process, wherein the adding amount of the purified water is 80L, and the adding amount of the starch is 2.5KG.
4. The processing method of sweet potato vermicelli according to claim 1, wherein the S3 is added with auxiliary materials during stirring, and the auxiliary materials comprise a stabilizer, a coloring agent and edible gum, wherein the stabilizer comprises carrageenan, gelatin or carboxymethyl cellulose, the coloring agent comprises lemon yellow, and the edible gum comprises gelatin or xanthan gum.
5. The method according to claim 1, wherein in the step S4, boiling water is placed under the output of the powder leaking machine, so that the strip-shaped sweet potato powder is directly extruded into the boiling water, and the temperature of the boiling water is kept between 95 ℃ and 100 ℃.
6. The processing method of sweet potato vermicelli according to claim 1, wherein the step S4 is to extrude the sweet potato starch slurry into strips by a vermicelli leakage machine, and the strips comprise round shapes and flat shapes, wherein the diameter of the round shapes is kept between 0.5 and 0.6mm, the diameter of the flat shapes is kept between 0.4 and 0.6mm, and the thickness of the flat shapes is kept between 0.2mm.
7. The method according to claim 1, wherein the starch extraction is performed in S2, and sweet potato residue is produced during the crushing operation, and is used for fermenting feed or further processing into food ingredients.
8. The method according to claim 1, wherein the quality of the sweet potato vermicelli produced in S6 is detected, and the detected content includes appearance, taste and moisture content.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202410059448.4A CN117717162A (en) | 2024-01-16 | 2024-01-16 | Sweet potato vermicelli processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202410059448.4A CN117717162A (en) | 2024-01-16 | 2024-01-16 | Sweet potato vermicelli processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN117717162A true CN117717162A (en) | 2024-03-19 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202410059448.4A Pending CN117717162A (en) | 2024-01-16 | 2024-01-16 | Sweet potato vermicelli processing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN117717162A (en) |
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2024
- 2024-01-16 CN CN202410059448.4A patent/CN117717162A/en active Pending
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