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Method for preparing pure sweet potato starch noodle

A production method and potato starch technology are applied in the field of food processing, which can solve the problems of laboriousness, human insecurity, low efficiency, etc., and achieve the effects of improving production and processing efficiency, uniform operating standards and consistent taste.

Active Publication Date: 2012-04-11
黄山市华鑫英粉丝有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method is time-consuming, laborious, inefficient, and unsafe for people, and the finished vermicelli products have different lengths and different tastes; and CN101288453 discloses a new process for making mung bean vermicelli, and discloses Physalis recycling technology, which belongs to pulp The claims also mention "powder leakage", and its production process is as primitive as the previous patent document. In addition, the description simply mentions "centrifuge dehydration, drying in the box", and does not explain mung bean The detailed production process of fans, the production process is not disclosed enough

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of preparation method of pure sweet potato starch vermicelli, comprises the following steps:

[0025] (1) Preparation of sweet potato starch: first wash the prepared sweet potato, grind and filter, and then precipitate the starch solution for 10 hours to obtain starch;

[0026] (2) Starch dehydration: the starch prepared in (1) is dehydrated in the air, and the sloughed water accounts for 10% of the total weight;

[0027] (3) stirring: get the dehydrated starch and put it into a stirrer, add water accounting for 28% of the starch weight, and carry out mechanical stirring. After stirring for 30 minutes, the starch is thick;

[0028] (4) Cooking starch: Spoon the thick starch after (3) stirring into the steamer, put a layer of 0.3cm thick at the bottom of each steamer, close the steamer, turn on the steam, and cook for 8 minutes; then open the steamer, Spoon a layer of thick starch with a thickness of 0.3cm on top, and steam for 8 minutes; repeat the operation unt...

Embodiment 2

[0032] A kind of preparation method of pure sweet potato starch vermicelli, comprises the following steps:

[0033] (1) Preparation of sweet potato starch: first wash the prepared sweet potato, grind and filter, and then precipitate the starch solution for 12 hours to obtain starch;

[0034] (2) Starch dehydration: the starch prepared in (1) is air-dried and dehydrated, and the sloughed water accounts for 12% of the total weight;

[0035] (3) Stir: get the dehydrated starch and put it into a stirrer, add 25% water of starch weight, carry out mechanical stirring, after stirring for 35 minutes, the starch is thick;

[0036] (4) Cooking starch: Spoon the thick starch after (3) stirring into the steamer, put a layer of 0.5cm thick at the bottom of each steamer, close the steamer, turn on the steam, and cook for 10 minutes; then open the steamer, Spoon a layer of thick starch with a thickness of 0.5 cm on top, and steam for 10 minutes; repeat the operation until the steamer is ful...

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PUM

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Abstract

The invention relates to a method for preparing pure sweet potato starch noodle, comprising the following steps: preparing the raw material; refining, depositing; extracting the starch; de-watering; stirring; boiling; cooling; shaping; and drying. The method for preparing the pure sweet potato noodle provided by the invention has simple preparation method, can be mechanically operated, and reduces the labor. The noodle has yellow and crystal clear appearance, smooth taste, and toughness while being bitten. The noodle has high nutrition value, and the noodle is not rotten after being boiled and not broken while being evaporated, so it is welcomed by the people.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a production process of pure potato starch vermicelli. Background technique [0002] Sweet potato, also known as sweet potato, is one of the high-yield crops in my country, with an annual output of 120 million tons, ranking first in the world. Sweet potato is rich in starch, dietary fiber, vitamins, more than 10 kinds of trace elements such as iron, potassium, calcium, and linoleic acid, and has high nutritional value. Processing sweet potato into starch and then making it into vermicelli not only enriches people's table, but also increases nutrition. Pure sweet potato vermicelli is bright yellow in appearance, crystal clear, smooth in taste and full of toughness. It is one of the must-have foods for ordinary people. [0003] Most of the existing processed vermicelli are not made of pure potato starch. Due to the influence of technology, the appearance and mouthfeel of vermicelli...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/216A23L19/12
Inventor 黄华领王春风黄海龙黄金英程春桃
Owner 黄山市华鑫英粉丝有限公司
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