Production process of colored sweet potato noodles

A production process, sweet potato noodle technology, applied in dough processing, baking, food preparation, etc., can solve the problems of not having the color and fragrance of fresh sweet potatoes, not having the color of fresh sweet potatoes, waste of nutrients, etc., to achieve good elasticity, Delicate taste and quality-enhancing effects

Inactive Publication Date: 2010-10-06
CHENZHOU YUXIANG NOODLE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The main defects of this sweet potato noodle processing technology are: first, when processing sweet potato starch, most of the nutrients such as vitamins, trace elements, proteins, sugars will be destroyed and separated, resulting in waste of nutrients
Second, the color of sweet potato noodles processed by adding sweet potato starch also becomes a single white color, which does not have the color and fragrance of fresh sweet potatoes
However, due to the low gel strength, low viscosity and poor elasticity of the sweet potato sauce powder clinker in this sweet potato noodle, the sweet potato noodle produced should be high in strength, not easy to break, boil-resistant, not mixed with soup, and have good gluten and mouthfeel. Delicate; the proportion of sweet potatoes should not exceed 10-20% of the total weight of noodles at most, resulting in a low utilization rate of sweet potatoes
Also does not have the color of fresh sweet potatoes

Method used

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  • Production process of colored sweet potato noodles
  • Production process of colored sweet potato noodles

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A method for blending red sweet potato noodles and a production process thereof, comprising the following steps:

[0040] 1. After steaming and cooling the sweet potatoes with red hearts, add edible salt water with a weight ratio of 3% of sweet potatoes to grind mature sweet potato puree in a refiner; wherein, the concentration of salt in the edible salt water is 2% by weight;

[0041] ②Mix the cooked sweet potato mash, gluten and high-gluten wheat flour in the dough mixer and stir evenly, among which:

[0042] Sweet potato puree weight percentage is: 40.5%;

[0043] The weight percentage of gluten powder is: 1.5%;

[0044] The weight percent of high-gluten wheat flour is: 58%;

[0045] ③ ripening

[0046] Let the ingredients reconciled in step 2 stand and mature at room temperature for 30 minutes, so that the flour can further absorb water and swell the flour grains and grain dough, so as to form a gluten network structure with uniform texture and good viscoelastici...

Embodiment 2

[0054] A method for blending red sweet potato noodles and a production process thereof, comprising the following steps:

[0055] 1. After steaming and cooling the sweet potatoes with red hearts, add edible salt water with a weight ratio of 6% of sweet potatoes to grind mature sweet potato puree in a refiner; wherein, the concentration of salt in the edible salt water is 2% by weight;

[0056] ②Mix the cooked sweet potato mash, gluten and high-gluten wheat flour in the dough mixer and stir evenly, among which:

[0057] The weight percentage of mashed sweet potato is: 30%;

[0058] The weight percentage of gluten powder is: 2%;

[0059] The weight percent of high-gluten wheat flour is: 68%;

[0060] ③ ripening

[0061] Let the ingredients reconciled in step ② stand and mature at room temperature for 25 minutes, so that the flour can further absorb water and swell the flour grains and grain dough, so as to form a gluten network structure with uniform texture and good viscoelasti...

Embodiment 3

[0069] A method for mixing ingredients of purple sweet potato noodles and a production process thereof, comprising the following steps:

[0070] 1. After steaming and cooling purple sweet potatoes, add edible salt water with a weight ratio of 6% of sweet potatoes to grind mature sweet potato puree in a refiner; wherein, the concentration of salt in edible salt water is 2% by weight;

[0071] ②Mix the cooked sweet potato mash, gluten and high-gluten wheat flour in the dough mixer and stir evenly, among which:

[0072] Sweet potato puree weight percentage is: 9%;

[0073] The weight percentage of gluten powder is: 2%;

[0074] The weight percent of high-gluten wheat flour is: 89%;

[0075] ③ ripening

[0076] Let the ingredients reconciled in step ② stand and mature at room temperature for 10 minutes, so that the flour can further absorb water and swell the flour grains and grain dough, so as to form a gluten network structure with uniform texture and good viscoelasticity;

...

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Abstract

The invention relates to a production process of colored sweet potato noodles, which belongs to the technical field of noodle processing. The production process comprises the following steps: 1 selecting sweet potatoes with a single type of color in colored sweet potatoes, and adding edible salt water into the sweet potatoes to be ground into cooked and mashed sweet potatoes after being steamed and cooled; 2 mixing the cooked and mashed sweet potatoes, wheat gluten and high-strength wheat flour into a dough kneading machine to be sufficiently and uniformly stirred; 3 curing the materials for 10 to 30 minutes; 4 carrying out composite rolling and noodle cutting; 5 baking the noodles for 6 hours to obtain fine dried noodles; and 6 carrying out cutting and package to obtain finished products of colored sweet potato noodles. When the method of the invention is used for production, most nutrient substances in the sweet potatoes and special fragrance and color of the colored sweet potatoes can be maintained, and the invention has the characteristics of high intensity of the noodles, difficult fracture, boiling resistance, clear soup, high flour intensity and exquisite mouth feeling.

Description

technical field [0001] The invention relates to a production process of colored sweet potato noodles, belonging to the technical field of noodle processing. Background technique [0002] Noodles made of wheat have always been a daily food that people like, accounting for 30% of the staple food of the Chinese people. For this reason, my country will import a large amount of wheat from abroad to meet the consumption needs of the Chinese people every year. Over the years, Chinese and foreign experts have found that sweet potato is a "physiologically alkaline food", which can neutralize the acidic substances produced by rice, noodles, meat, etc., and maintain the acid-base balance in the body. It is a natural health food. Sweet potatoes contain a lot of dietary fiber. Long-term consumption can promote gastrointestinal motility, help smooth stool, prevent constipation, and reduce the occurrence of digestive system diseases. It is called an indispensable green scavenger for people...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A21D2/36A23L7/109
Inventor 李步凡唐冬生罗慧芳
Owner CHENZHOU YUXIANG NOODLE
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