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Method for processing pure sweet potato starch noodles

A processing method and technology of sweet potato vermicelli, applied in application, food preparation, food science, etc., can solve the problems of difficult uniformity of quality and shape, high cost, low yield rate, etc., and achieve easy process operation, high production efficiency, and high product quality Effect

Active Publication Date: 2012-07-04
贵州省印江县依仁食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional processing method is handmade, which has low work efficiency and cannot form large-scale production, so the cost is high. At the same time, due to the uneven level of processors, it is difficult to unify the quality and appearance.
[0004] However, the existing mechanized production has the following main problems: one, because the viscosity of sweet potato starch after ripening is very large, it will cause sticking problems, so the forming rate of vermicelli is not good or even can not be formed.
At present, there are two main ways to solve this problem: 1. Add other types of less viscous starch (such as corn starch, etc.) It is not pure red potato vermicelli, the taste is not as fine and smooth as pure sweet potato vermicelli, and it has low cooking resistance and is easy to break; 2. Add a dispersant (or called powder agent) during the mixing process. It is made by mixing, although it can make vermicelli hard to stick after ripening, but this process does not comply with the national regulations on the use of food additives, which poses a safety hazard to human health, and at the same time affects the taste and cooking resistance of vermicelli
2. The existing mechanized production adopts the powder-extrusion process of screw extrusion. Because it is a one-time curing molding, adding too much water to the sweet potato starch in the pulping process will cause the vermicelli to be easily broken after ripening, and the molding effect is not good. Low yield; adding too little water will cause the vermicelli to turn white after ripening, dry and astringent, and poor in taste. Therefore, the control of the amount of water added during kneading is more demanding
3. The blending process is complex: the blending process uses a vacuum blender and requires a beating process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A preparation method of a processing method of pure sweet potato vermicelli, comprising the steps of:

[0020] (1) Blending: based on 100 catties of dry sweet potato starch, add 60 catties of water and stir;

[0021] (2) Primary curing: add the sweet potato starch after blending into the vermicelli machine, use the screw extrusion method, adjust the motor speed to 600 rpm, and the curing temperature to 90°C, extrude and mature to make the vermicelli reach 6 -7 mature;

[0022] (3) Secondary aging: Put the 6-7 mature vermicelli into water with a water temperature of 90°C immediately to fully mature the vermicelli;

[0023] (4) Spread the cured vermicelli in the air, place it at room temperature for aging (hardening), and the aging is completed after the hands are not sticky to the touch. The aged vermicelli is cut into the required width with a knife, and the cut vermicelli is dried or baked Just do it.

Embodiment 2

[0025] A preparation method of a processing method of pure sweet potato vermicelli, comprising the steps of:

[0026] (1) Blending: based on 100 catties of dry sweet potato starch, add 65 catties of water and stir;

[0027] (2) Primary curing: add the sweet potato starch after blending into the vermicelli machine, use the screw extrusion method, adjust the motor speed to 800 rpm, and the curing temperature to 80°C, extrude and mature to make the vermicelli reach 6 -7 mature;

[0028] (3) Secondary aging: Put the 6-7 mature vermicelli into water with a water temperature of 95°C immediately to fully mature the vermicelli;

[0029] (4) Spread the cured vermicelli in the air, place it at room temperature for aging (hardening), and the aging is completed after the hands are not sticky to the touch. The aged vermicelli is cut into the required width with a knife, and the cut vermicelli is dried or baked Just do it.

Embodiment 3

[0031] A preparation method of a processing method of pure sweet potato vermicelli, comprising the steps of:

[0032] (1) Blending: based on 100 catties of dry sweet potato starch, add 70 catties of water and stir;

[0033] (2) Primary curing: add the sweet potato starch after blending into the vermicelli machine, use the screw extrusion method, adjust the motor speed to 900 rpm, and the curing temperature to 70°C, extrude and mature to make the vermicelli reach 6 -7 mature;

[0034] (3) Secondary aging: Put the 6-7 mature vermicelli into water with a water temperature of 100°C immediately to fully mature the vermicelli;

[0035] (4) Spread the cured vermicelli in the air, place it at room temperature for aging (hardening), and the aging is completed after the hands are not sticky to the touch. The aged vermicelli is cut into the required width with a knife, and the cut vermicelli is dried or baked Just do it.

[0036]

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PUM

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Abstract

The invention discloses a method for processing pure sweet potato starch noodles. The method comprises the following steps of: blending pulp, namely based on 50 kilograms of dry sweet potato starch, adding 30 to 35 kilograms of water and stirring; performing primary curing, namely adding the sweet potato starch subjected to pulp blending into a starch noodle machine, and extruding, curing and molding in a screw extrusion mode at the curing temperature of between 70 and 90DEG C and at the rotation speed of a motor of 600-900 rpm, so that starch sheets are cured by 60 to 70 percent; performing secondary curing, namely immediately putting the 60 to 70 percent cured starch sheets into water at the temperature of between 90 and 100DEG C, so that the starch sheets are completely cured; and spreading to air and age the cured starch sheets until the starch sheets are not sticky to hands, cutting the aged starch sheets, and airing or drying the cut starch noodles. According to the method, the molding rate of the starch noodles is high due to mechanical production, and the starch noodles are fine and smooth in mouthfeel, high in fastness to boiling, difficult to break; and the process is simple, the cost is low and the production efficiency is high.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a processing method of pure sweet potato vermicelli. [0002] Background technique [0003] Pure sweet potato vermicelli is a vermicelli processed from a single sweet potato starch. It has a delicate and smooth taste, high cooking resistance, and is not easy to break. It has become a green food popular among consumers. The traditional processing method is handmade, which has low work efficiency and cannot be mass-produced, so the cost is high. At the same time, due to the uneven level of processing personnel, it is difficult to unify the quality and appearance. [0004] And existing mechanized production then has the following main problems: one, because the viscosity of sweet potato starch after ripening is very big can cause sticking problem, thereby vermicelli molding rate is bad even can't moulding. At present, there are two main ways to solve this problem: 1. Add other types ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/216A23L19/12
Inventor 马贵成
Owner 贵州省印江县依仁食品有限公司
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