Processing method of sweet potato sheet jelly

A processing method and technology of sweet potato flour, applied in the field of food or food preparation, can solve the problems of discontinuous production process, loss of nutrients, environmental pollution, etc., and achieve the goal of improving human immunity, reducing vitamin loss, and avoiding by-product pollution. Effect

Active Publication Date: 2009-11-25
SICHUAN GUANGYOU SWEET POTATO & FOOD PROD CO LTD
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Sweet potato vermicelli is a traditional food in my country. In the prior art, the processing of sweet potato vermicelli generally requires fresh sweet potatoes to be cleaned, crushed, precipitated, desanded and impurity removed to prepare starch, and then processed into vermicelli, and the vermicelli produced is a pure starch product. During the production process, almost all nutrients such as dietary cellulose, pectin, sugar, and protein in sweet potatoes are lost, and other useful nutrients are also lost. Therefore, the traditional vermicelli has a single nutrition and taste.
The general production process of vermicelli is: making starch into slurry, mesh belt coating, steaming and forming, cooling and aging, cutting, measuring, packaging and other processes. There are many production processes, long production cycle, high production cost, and sweet potato Nutrients such as dietary fiber and protein,

Method used

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  • Processing method of sweet potato sheet jelly

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0029] Example 1:

[0030] A processing method of sweet potato flour skin includes the following steps:

[0031] a. Washing and crushing: After washing the raw fresh sweet potatoes (with or without peeling) with water, they are continuously transported to the crusher and broken into sweet potato slurry with a particle size of less than 3mm;

[0032] b. Ingredients and pulp: After testing, it is found that the weight percentage of water in the sweet potato slurry is 65%, and the sweet potato slurry is a mixed slurry;

[0033]c. Maturation and molding: send the mixed slurry into a screw extrusion molding machine (this equipment is an existing technology and can be heated by water or steam), and extrude under the conditions of a rotation speed of 600 to 1200r / min and a temperature of 80°C to 140°C Cured and formed into flour skin, the thickness of the flour skin can be 0.5-10 mm, and the width can be 2-50 mm;

[0034] d. Continuous conveying: convey the powder skin through continuous...

Example Embodiment

[0038] Example 2:

[0039] A method for processing sweet potato vermicelli, including:

[0040] In step (b), the blending of ingredients and pulp, the blended pulp is also added with 0.01 to 5% of the weight of the blended pulp, or 0.01 to 20% of esterified modified starch, acetic acid modified starch, hydroxylated modified starch, or phosphorylated modified starch. Modified starch and mix well.

[0041] Others are the same as in Example 1, omitted.

Example Embodiment

[0042] Example 3:

[0043] A method for processing sweet potato vermicelli, including:

[0044] Step (b) In the blending of ingredients, 0.01-20% of dietary fiber, β-carotene or taurine, or edible salt of iron, calcium, zinc, etc. of the weight of the blended pulp are added to the blended pulp, and mixed evenly ; Can be made into nutrient fortified powder skin.

[0045] Others are the same as in Example 1, omitted.

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Abstract

A processing method of sweet potato sheet jelly, comprising the following steps of cleaning raw material sweet potatoes by water, and then continuously conveying the sweet potatoes to a crusher for crushing into sweet potato slurry with the particle size smaller than 3mm, weighing the sweet potato slurry, sweet potato graham flour or/and sweet potato starch in a weight ratio of the sweet potato slurry, the sweet potato graham flour or/and the sweet potato starch, which is 1: 0-100, adding water, mixing uniformly to prepare mixed slurry, wherein the water is added so that the water content in the mixed slurry is 48-65% by weight percentage, sending the mixed slurry to a spiral extrusion molding machine for curing and molding to form the sheet jelly, conveying the sheet jelly by a continuous conveyer, automatically cutting the sheet jelly according to a fixed length, and packing through an automatic packing machine or a vacuum packing machine so as to prepare the sheet jelly product. The invention uses mechanical continuous production and has a simple processing technology. The prepared sweet potato sheet jelly product maintains the nutrient components in the sweet potatoes and the active components capable of improving human immunity, and is excellent green health food.

Description

technical field [0001] The invention belongs to the preparation of food or food material, and relates to a processing method of sweet potato vermicelli. The prepared sweet potato vermicelli can be eaten by cooking, frying, cold salad or hot pot. Background technique [0002] Sweet potato, also known as sweet potato (Ipomoea batatas Lam), is an important low-input, high-yield, drought-resistant, barren-resistant, multi-purpose crop that is food, feed and industrial raw materials in China. my country is a big sweet potato country in the world, with an annual sweet potato planting area of ​​6.16 million hm 2 , with a total output of 117 million tons, accounting for 68.1% and 86.8% of the world's planted area and total output, respectively. Sweet potatoes are rich in nutrients, except for containing a lot of starch, Vc, V B1 , V B2 , V E In addition to carotene, dietary fiber and various amino acids (especially the rare lysine in rice noodles is very rich), it also contains...

Claims

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Application Information

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IPC IPC(8): A23L1/2165A23L1/29A23L19/15A23L33/00
Inventor 邹光友
Owner SICHUAN GUANGYOU SWEET POTATO & FOOD PROD CO LTD
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