Process for producing vermicelli from sweet potato

Abstract

A processing method for a full-potato vermicelli includes: washing fresh potatoes or manufacturing the fresh potatoes the impurities of which are removed into peeled or not-peeled potato chips. The processing method is characterized by including the steps of: preparing the slurry of potatoes, preparing the materials with a weight mixture ratio of 100 portions of the slurry of potatoes, 20 to 200 portions of dry potato amylum, 0.1 to 10 portions of modified amylu and 0 to 20 portions of complemented water, feeding the materials into a powder combining machine for uniformly mixing and stirring,curing and shaping, cooling, opening the powder, arranging into a shaping box or a bow for drying and shaping after being measured. The method of the invention is adopted to directly process fresh ordry potato compounds into the vermicelli or powder sheets; more of the nutrition components in the materials are preserved; the technique is simple; the mechanical degree of the production is high; the production cost is low; the additive value of a commodity is high; the quality of a product is good; the product has the characteristics of a natural green food.

Description

technical field [0001] The invention belongs to a method for producing vermicelli from starchy harvests, and relates to a processing method for whole potato vermicelli, which is suitable for using sweet potatoes, potatoes, cassava, burnt taro, arrowroot, lotus root, fern root, pueraria root, shepherd's chestnut and lily , water chestnut, pea, broad bean, mung bean, cowpea, corn, sorghum, shepherd's wheat and other dry or fresh potato harvests to produce vermicelli (powder), and it is also suitable for mixing the above potato harvests with their fresh or dry leaves or stems Production of vermicelli (powder). Background technique [0002] In the prior art, it is produced with agricultural harvests such as sweet potato, potato, cassava, burnt taro, arrowroot, lotus root, fern root, kudzu root, shepherd's, lily, water chestnut, pea, broad bean, mung bean, cowpea, corn, sorghum, and shepherd's wheat. Vermicelli generally go through two processes: firstly prepare starch and then ...

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Problems solved by technology

[0002] In the prior art, it is produced with agricultural harvests such as sweet potato, potato, cassava, burnt taro, arrowroot, lotus root, fern root, kudzu root, shepherd's, lily, water chestnut, pea, broad bean, mung bean, cowpea, corn, sorghum, and shepherd's wheat. Vermicelli generally go through two processes: firstly prepare starch and then process and shape it into vermicelli. In this way, there are more production processes, longer production cycle, higher production cost, more loss of useful nutrients, and poor product quality; China Patent ZL97107757.6 discloses "a processing method of whole potato vermicelli", the processing method includes washing, peeling, soaking or crushing the peeled dried potato, crushing and mixing, aging and forming into vermicelli or powder flakes , cooling, powdering, drying, packaging and other steps; during processing, the cleaned fresh potatoes must be peeled and soaked in an aqueous solution containing chemical substances, which not only increases the production process and energy consumption, lowers production efficiency, but also loses Dietary fiber, β-carotene, VB in raw materials 2 Some nutritional components such as VC, VE, etc., may bring in chemical substances that are not conducive to human health, reduce product quality, and waste potato residues, etc. also cause environmental pollution that is difficult to handle; the product obtained by using the ingredients in this processing method After rehydration, the taste is hard, not soft, and the color is turbid. After rehydration for 12-15 minutes, it becomes soft and has no tendon strength, and short strips are produced. The product quality is not ideal; the drying method in this processing method is used. It is in a straight shape, which is inconvenient to pack into the packaging box (bowl, bag), and is easy to break, affecting product quality and production efficiency, causing poor sensory and visual effects such as clutter to consumers, and affecting the commercial value of the product; Using this processing method, only intermittent production can be carried out, and it is difficult to realize mechanized continuous production. There are still many above-mentioned production processes, long production cycle, high production cost, and unsatisfactory product quality.

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