Purple sweet potato noodles and manufacturing method thereof

A manufacturing method and technology of dried noodles, applied in the field of purple potato dried noodles and its manufacturing, can solve problems such as difficulty in extruding into strips, poor viscosity, undiscovered manufacturing method, etc., and achieve the effect of simple process, multi-functionality and rich nutrition

Inactive Publication Date: 2012-06-27
赵凤花
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] Chinese patent application number: 200910036356X, discloses purple sweet potato noodles and production technology thereof, and its each raw material weight ratio is: wheat flour: purple sweet potato fine powder is 70: 30-90: 10, and discloses production technology accordingly, but, this High-quality purple sweet potato vermicelli can not be obtained because of the high cellulose content of purple sweet potato. When the r

Method used

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  • Purple sweet potato noodles and manufacturing method thereof
  • Purple sweet potato noodles and manufacturing method thereof
  • Purple sweet potato noodles and manufacturing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0073] like figure 1 as shown, figure 1 It is the manufacturing flowchart of Embodiment 1 of the present invention. The manufacturing method is:

[0074] a. Material selection, choose high-quality purple sweet potatoes, wash the purple sweet potatoes and cut them into filaments with a shredder, then dry and dehydrate the filaments at 80-120 degrees Celsius for 1-1.5 hours, and put the dried filaments into ultra-micro Grinder pulverizes, pulverizes and becomes 80-120 order, makes purple sweet potato powder, stand-by;

[0075] b. Configure the raw material noodles: wheat flour is the basis, add any one or more of soybean flour rice flour, wheat flour, oat flour, corn flour, and sorghum rice flour to the wheat flour according to the weight fraction ratio. The raw material noodles are: 60 parts of wheat flour , 5 parts of bean flour, 5 parts of oat flour, 4 parts of rice flour, 2 parts of corn flour, 2 parts of sorghum rice;

[0076] Or, 70 parts of wheat flour, 10 parts of be...

Embodiment 2

[0091] like figure 2 as shown, figure 2 It is the manufacturing flowchart of Embodiment 2 of the present invention. The manufacturing method is:

[0092] a. Material selection, choose high-quality purple sweet potatoes, wash the purple sweet potatoes and cut them into filaments with a shredder, then dry and dehydrate the filaments at 80-120 degrees Celsius for 1-1.5 hours, and put the dried filaments into ultra-micro Grinder pulverizes, pulverizes and becomes 80-120 order, makes purple sweet potato powder, stand-by;

[0093] b. Configure the raw material noodles: wheat flour is the basis, add any one or more of soybean flour rice flour, wheat flour, oat flour, corn flour, and sorghum rice flour to the wheat flour according to the weight fraction ratio. The raw material noodles are: 60 parts of wheat flour , 5 parts of bean flour, 5 parts of oat flour, 4 parts of rice flour, 2 parts of corn flour, 2 parts of sorghum rice;

[0094] Or, 70 parts of wheat flour, 10 parts of ...

Embodiment 3

[0110] like image 3 as shown, image 3 It is the manufacturing flowchart of Embodiment 3 of the present invention. The manufacturing method is:

[0111] a. Material selection, choose high-quality purple sweet potatoes, wash the purple sweet potatoes and cut them into filaments with a shredder, then dry and dehydrate the filaments at 80-120 degrees Celsius for 1-1.5 hours, and put the dried filaments into ultra-micro Grinder pulverizes, pulverizes and becomes 80-120 order, makes purple sweet potato powder, stand-by;

[0112] b. Configure the raw material noodles: wheat flour is the basis, add any one or more of soybean flour rice flour, wheat flour, oat flour, corn flour, and sorghum rice flour to the wheat flour according to the weight fraction ratio. The raw material noodles are: 60 parts of wheat flour , 5 parts of bean flour, 5 parts of oat flour, 4 parts of rice flour, 2 parts of corn flour, 2 parts of sorghum rice;

[0113] Or, 70 parts of wheat flour, 10 parts of be...

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Abstract

The invention discloses purple sweet potato noodles. The noodles comprises components of, by weight: 78-84 parts of raw material flour, 16-24 parts of purple sweet potato powder, 1.5-3 parts of salt, and 10-15 parts of water. Further, 0.2-0.8 parts of chitin by weight can be added, and 0.05-0.1 parts of trace elements by weight can be added, and also 5-10 parts of vegetable juice by weight can be added. The noodles provided by the invention are advantaged in simple manufacturing technology and abundant nutrients. The noodles are beneficial for human health. Other nutrients can be added to the noodles. The purple sweet potato noodles are a functional food satisfying diet requirement of people.

Description

Technical field: [0001] The invention relates to a dried noodle eaten in people's daily life and a manufacturing process thereof, in particular to a purple sweet potato dried noodle and a manufacturing method thereof. Background technique: [0002] Vermicelli is one of the foods that people often eat at home, and plays an important role in daily dietary life. At present, vermicelli on the market is mainly flour products processed from wheat flour and wheat flour, and its color is usually white or milky white. With the improvement of people's living standards, people's requirements for dried noodles are also increasing day by day. Not only should they pay attention to the taste and taste of the noodles, but also consider the nutritional combination. [0003] In order to solve the above problems, there are various dried noodles on the market, such as purple potato noodles. Chinese patent application number: 2010105591832, discloses a kind of purple sweet potato noodle, its ea...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/30A23L7/109
Inventor 赵凤花
Owner 赵凤花
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