CN1481705A - Sweet potato stripes and the process for production thereof - Google Patents

Abstract

The present invention is sweet potato vermicelli and its production process. The material consists of dry sweet potato powder 40-60 wt% and rice 40-60 wt%. The production process includes rinsing sweet potato and obtaining juice, stoving and crushing, soaking rice, mixing and crushing, squeezing vermicelli and shaping, separating and stoving to obtain product. The production process has all the nutritious components and flavor of sweet potato maintained and the sweet potato vermicelli product is yellowish, boilproof, soft and delicious. The vermicelli product has the health functions of resisting cancer, beautifying, clearing heat, moisturizing the intestine, etc. and is suitable for all people of different ages.

Description

Sweet potato noodles and production method thereof

Technical field:

The invention belongs to bean vermicelli, especially a kind of is the bean vermicelli of main material production with the Ipomoea batatas.

Background technology:

Chinese patent application number: 00114676.9 provides a kind of technology for prducing dried long-thread vermicelli with potato starch, and the method with the magma fermentation method is produced potato dry powder silk comprises the starch producing technology flow process and the bean vermicelli technological process of production.Its production process is more, and the loss of nutritions such as the contained cellulose of Ipomoea batatas, pectin, vitamin is more, and the product that makes is difficult to keep the characteristics of wholefood, and the production cost height.

Summary of the invention:

The objective of the invention is to overcome above-mentioned deficiency of the prior art, it is raw material that scarlet potato of a kind of employing and rice are provided, and without preparation starch, directly is processed into bean vermicelli, has kept whole nutritions, has the sweet potato noodles of natural green food characteristics.

Technical solution of the present invention is such.

Composition of raw materials of the present invention (weight % meter): Ipomoea batatas dry powder 60～40, rice 40～60.

Production method of the present invention comprises:

1., the rinsing of Ipomoea batatas: with the flesh-coloured potato peeling of new cadmium yellow, put into the clear water rinsing 30 minutes, pull out and dig into the potato silk, again the potato silk was put into the clear water reserviors rinsing 0.5～1 hour, water level soaked the potato face and got final product for 10 centimeters, the purpose of rinsing is to remove the potato juice of Ipomoea batatas secretion, thereby the protection Ipomoea batatas is organized not oxidated brown stain;

2., oven dry, pulverize: the baking oven that sweet potato shred is dried or puts into 60～70 ℃ is dried, after put into pulverizer and pulverized 28～32 mesh sieves and draw yellow Ipomoea batatas dry powder;

3., the immersion of rice: take by weighing the rice of the prescription 40～60 (weight %) of above-mentioned raw materials, water cleans, after put into the aqueous solution that contains food additives 0.1～0.2% calcium chloride, 0.2～0.3% sodium pyrosulfite, soaked 2～4 hours, after pull out and drain; The purpose of adding is the enhanced products quality and keeps the stability of product quality;

4., mix to pulverize: the Ipomoea batatas dry powder of the rice after the 3. rinsing, stir and put into pulverizer and pulverize, draw flaxen mixed powder by above-mentioned composition of raw materials adding 60～40 (weight %);

5., press bean vermicelli, typing: 4. mixed powder is added 20% water and stirs, after put into self-cooked powder machine and press into bean vermicelli, erect the greenhouse of putting into 28 ℃ with bamboo bar or rod and finalized the design 16～18 hours;

6., separate, the oven dry finished product: the bean vermicelli of typing is put into clear water reserviors cleans and separate, after put into 60～70 ℃ baking oven and dried 3～4 hours, cut at last, finished product.

The present invention compared with prior art has following characteristics:

A, technology are simple, production cost is low, and good product quality has kept the contained nutrition of Ipomoea batatas and the local flavor of primary colors;

B, have the gloss transparent faint yellow, prolongedly anti-ly boil, non muddy soup, advantage such as soft good to eat;

C, often edible effects such as anticancer, beauty treatment, heat-clearing, sharp stomach are arranged;

D, suitable old man, adult, child eat;

E, small investment, risk be little, be easy to promote.

The specific embodiment:

Most preferred embodiment of the present invention is such.

Composition of raw materials of the present invention (weight % meter): Ipomoea batatas dry powder 60～40, rice 40～60.Best composition of raw materials (weight % meter): Ipomoea batatas dry powder 50, rice 50.

Production method of the present invention comprises:

1., the rinsing of Ipomoea batatas: with the flesh-coloured potato peeling of new cadmium yellow, put into the clear water rinsing 30 minutes, pull out and dig into the potato silk, again the potato silk was put into the clear water reserviors rinsing 0.5～1 hour, water level soaked the potato face and got final product for 10 centimeters, the purpose of rinsing is to remove the potato juice of Ipomoea batatas secretion, thereby the protection Ipomoea batatas is organized not oxidated brown stain;

2., oven dry, pulverize: the baking oven of sweet potato shred being put into 60～70 ℃ is dried, after put into pulverizer and pulverized 28～32 mesh sieves and draw yellow Ipomoea batatas dry powder;

3., the immersion of rice: take by weighing the rice of the prescription 40～60 (weight %) of above-mentioned raw materials, water cleans, after put into the aqueous solution that contains food additives 0.1～0.2% calcium chloride, 0.2～0.3% sodium pyrosulfite, soaked 2～4 hours, after pull out and drain; The purpose of adding is the enhanced products quality and keeps the stability of product quality;

4., mix to pulverize: the Ipomoea batatas dry powder of the rice after the 3. rinsing, stir and put into pulverizer and pulverize, draw flaxen mixed powder by above-mentioned composition of raw materials adding 60～40 (weight %);

5., press bean vermicelli, typing: 4. mixed powder is added 20% water and stirs, after put into self-cooked powder machine and press into bean vermicelli, erect the greenhouse of putting into 28 ℃ with bamboo bar or rod and finalized the design 16～18 hours;

6., separate, the oven dry finished product: the bean vermicelli of typing is put into clear water reserviors cleans and separate, after put into 60～70 ℃ baking oven and dried 3～4 hours, cut at last, finished product.

Claims (3)

1, a kind of sweet potato noodles, it is characterized in that, the composition of raw materials of sweet potato noodles (weight % meter): Ipomoea batatas dry powder 60～40, rice 40～60, its production method: rinsing → oven dry of Ipomoea batatas, the immersion of pulverizing → rice → mixing pulverizing → press for extracting juice bean vermicelli, typing → separation, oven dry finished product.

2, sweet potato noodles as claimed in claim 1 is characterized in that, its composition of raw materials (weight % meter): Ipomoea batatas dry powder 50, rice 50.

3, sweet potato noodles as claimed in claim 1 is characterized in that its production method, comprising:

1., the rinsing of Ipomoea batatas: with the flesh-coloured potato peeling of new cadmium yellow, put into the clear water rinsing 30 minutes, pull out and dig into the potato silk, again the potato silk was put into the clear water reserviors rinsing 0.5～1 hour, water level soaked the potato face and got final product for 10 centimeters;

2., oven dry, pulverize: the baking oven that sweet potato shred is dried or puts into 60～70 ℃ is dried, after put into pulverizer and pulverized 28～32 mesh sieves and draw yellow Ipomoea batatas dry powder;

3., the immersion of rice: take by weighing the rice of the prescription 40～60 (weight %) of above-mentioned raw materials, water cleans, after put into the aqueous solution that contains food additives 0.1～0.2% calcium chloride, 0.2～0.3% sodium pyrosulfite, soaked 2～4 hours, after pull out and drain;

4., mix to pulverize: the Ipomoea batatas dry powder of the rice after the 3. rinsing, stir and put into pulverizer and pulverize, draw flaxen mixed powder by above-mentioned composition of raw materials adding 60～40 (weight %);

5., press bean vermicelli, typing: 4. mixed powder is added 20% water and stirs, after put into self-cooked powder machine and press into bean vermicelli, erect the greenhouse of putting into 28 ℃ with bamboo bar or rod and finalized the design 16～18 hours;

6., separate, the oven dry finished product: the bean vermicelli of typing is put into clear water reserviors cleans and separate, after put into 60～70 ℃ baking oven and dried 3～4 hours, cut at last, finished product.