Method for manufacturing vermicelli with sweet potato puree
A production method and technology for sweet potatoes, which are applied in the fields of application, food preparation, food science, etc., can solve the problems of long process, high cost, and single nutrition of vermicelli, and achieve the effect of short process and soft texture.
Active Publication Date: 2013-08-14
河北香道食品有限公司
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Problems solved by technology
The disadvantage of this vermicelli is that the vermicelli has a single nutrition, because other nutrients in the sweet potato have been completely removed during the starch processing process; the other disadvantage is that the process is long and the cost is high
Method used
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Experimental program
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Embodiment Construction
[0007] A method for producing sweet potato puree vermicelli, comprising the following steps: ① selecting fresh sweet potatoes without rot and black spots; ② cleaning the selected fresh sweet potatoes; Milk, ④ add 300~400ppm of α-amylase to starch milk, ⑤ put the starch milk added with amylase in a double-effect countercurrent evaporator with vacuum -0.096 Mpa and temperature of 50 ℃, and concentrate to Baume degree of 30 left and right potato pulp, ⑥ put the potato pulp on the conveyor belt to form a pulp layer of 1.1-1.2 mm, ⑦ pre-dry the steamed vermicelli at 80-90 ℃ for 4-5 minutes, ⑧ The aged vermicelli is aged for 2 to 3 hours, ⑨ cut the aged vermicelli into strips, ⑩ finally dry the cut vermicelli at a temperature of 35 to 55 ℃ for 8 hours.
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The invention discloses a method for manufacturing vermicelli with sweet potato puree. The method comprises the following steps: 1, selecting fresh sweet potatoes that are not rotten and have no black spots; 2, washing the selected fresh sweet potatoes; 3, manufacturing the clean sweet potatoes into starch milk through a 120-mesh screen stencil; 4, adding 300 to 400 ppm of Alpha-amylase in the starch milk; 5, placing the starch milk added with amylase in a dual-purpose counter-flow evaporator under the conditions of vacuum, minus 0.096 Mpa and 50 DEC C to concentrate the starch milk into sweet potato puree with the Baume density of about 30; 6, placing the sweet potato puree on a conveying belt to form a puree layer of 1.1 to 1.2 mm in thickness; 7, pre-drying sheet jelly formed through steaming for 4 to 5 min under the temperature of 80 to 90 DEG C; 8, ageing the pre-dried sheet jelly for 2 to 3 hours; 9, slicing the aged sheet jelly; and 10, drying the sliced vermicelli for 8 hours under the temperature of 35 to 55 DEG C. The produced vermicelli not only is glittering, translucent, chewy and soft but also retains the original taste, flavour and smell of sweet potatoes.
Description
technical field [0001] The invention relates to a method for processing vermicelli, in particular to a production method for preparing sweet potato puree vermicelli by a vacuum enzymatic method. Background technique [0002] At present, the processing technology of sweet potato vermicelli is to process starch first, and then process the vermicelli. The disadvantage of this kind of vermicelli is that the vermicelli has a single nutritional value, because other nutrients in the sweet potato have been completely removed during the starch processing process; one disadvantage is that the process is long and the cost is high. Therefore, researching a method for directly processing vermicelli after pulping fresh sweet potatoes is a technical problem that needs to be solved at present. SUMMARY OF THE INVENTION [0003] The technical problem to be solved by the present invention is to provide a production method for making sweet potato puree vermicelli by vacuum enzymatic method....
Claims
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IPC IPC(8): A23L1/216A23L19/12
Inventor 宋贵民
Owner 河北香道食品有限公司
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