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Method for producing pure-natural sweet potato glass noodles and vermicelli

A technology of sweet potato vermicelli and a production method, which is applied in the field of food processing, can solve problems such as poor taste, easily broken strips, sweet potato vermicelli, and nutritional value discount of vermicelli, and achieve the effects of short cooking time, soft taste and cost saving.

Inactive Publication Date: 2012-10-10
湖南城头山丝念食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Sweet potato, also known as sweet potato and sweet potato, is a kind of pollution-free green healthy food with both medicine and food. Sweet potato vermicelli and vermicelli are favored by consumers as traditional foods, but most of the sweet potato vermicelli and vermicelli on the market are added with various foods Additives have a strong impact on the health of consumers. In addition, due to the characteristics of sweet potato starch, when existing production methods produce sweet potato vermicelli and vermicelli, additives must be used, and the low-temperature freezing process must be used to make the produced sweet potato vermicelli and vermicelli. Sticky, easy to loose strips
The existing method of producing vermicelli and vermicelli from sweet potato starch first undergoes high-temperature gelatinization, and then undergoes a low-temperature freezing process at minus 10°C. This high-low temperature change seriously affects the nutrition of sweet potato vermicelli and vermicelli. ingredients, and low-temperature frozen vermicelli and vermicelli are easy to break when dry, and the taste is poor when eaten, which greatly reduces the nutritional value of sweet potato vermicelli and vermicelli

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Embodiment one: production method 1 of the present invention comprises the following steps:

[0015] ① Weigh 80 kg of high-quality sweet potato starch, 5 kg of potato starch, and 5 kg of corn starch as raw materials for use;

[0016] ②Put the sweet potato starch, potato starch, and corn starch into the mixer, add water and stir for 15 minutes to make it gelatinize into a ball;

[0017] ③The gelatinized sweet potato starch is lifted to the conveyor belt by a pump, and then sent to the self-cooking extruder through the conveyor belt for extrusion molding. The extruder is equipped with an electric heating tube, which can maintain a temperature of 100°C in the tube after power on. After 20 seconds, under the action of the extruder, output the cured water-containing wet vermicelli or vermicelli;

[0018] ④ Send the extruded water-containing wet vermicelli and vermicelli to the pallet with mesh-like through-holes on the bottom plate through the conveyor belt, and age at ro...

Embodiment 2

[0021] Embodiment two: production side of the present invention: 2 comprises the steps:

[0022] ① Weigh 90 kg of high-quality sweet potato starch sweet potato starch, 15 kg of potato starch, and 10 kg of corn starch as raw materials for use;

[0023] ②Put sweet potato starch, potato starch, and corn starch into a blender, add water and stir for 25 minutes to make it gelatinize into a ball;

[0024] ③The gelatinized sweet potato starch is lifted to the conveyor belt by a pump, and sent to the self-cooking extruder through the conveyor belt for extrusion molding. The extruder is equipped with an electric heating tube, which can maintain a temperature of 110°C in the tube after power on. After 30 seconds, under the action of the extruder, output the cured water-containing wet vermicelli or vermicelli;

[0025] ④ Send the extruded water-containing wet vermicelli and vermicelli to the pallet with mesh-like through-holes on the bottom plate through the conveyor belt, and age fo...

Embodiment 3

[0027] Embodiment three: production side of the present invention: 3 comprises the following steps:

[0028] ① Weigh 85 kg of high-quality sweet potato starch, 10 kg of potato starch, and 7.5 kg of corn starch for use;

[0029] ②Put the sweet potato starch, potato starch and corn starch into the mixer, add water and stir for 15-25 minutes to make it gelatinize into a ball;

[0030] ③The sweet potato starch gelatinized into a ball is lifted to the conveyor belt by a pump, and sent to the self-cooking extruder through the conveyor belt for extrusion molding. The extruder is equipped with an electric heating tube, which can maintain 100- At a temperature of 110°C, after 20-30 seconds, under the action of the extruder, output the cured water-containing wet vermicelli or vermicelli;

[0031] ④ Send the extruded water-containing wet vermicelli and vermicelli to the pallet with mesh-like through-holes on the bottom plate through the conveyor belt, and age at room temperature for 10-...

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Abstract

The invention provides a method for producing pure-natural sweet potato glass noodles and vermicelli. The sweet potato glass noodles and vermicelli are prepared by sweet potato starch, potato starch and corn starch. The production method comprises the steps of first preparing raw materials including, by weight, the sweet potato starch 80-90 parts, the potato starch 5-15 parts and the corn starch 5-10 parts, placing the raw materials into a blender, adding water into the blender to stir so as to enable the raw materials to be pasted in a ball-like mode, using a pump to lift pasted sweet potato starch in the ball-like mode to a conveying belt, delivering the sweet potato starch through the conveying belt to a self-curing extruding machine, extruding and outputting cured moisture-containing wet glass noodles or vermicelli, delivering extruded moisture-containing wet glass noodles and vermicelli through the conveying belt onto a supporting plate with a base plate provided with meshy through holes, performing ageing and drying at normal temperature to enable the glass noodles and vermicelli to be cured and formed, and finally performing finishing and packaging to obtain sweet potato glass noodles and vermicelli. The potato starch and the corn starch for producing the sweet potato glass noodles and vermicelli replace additives, and the sweet potato glass noodles and vermicelli are extruded and formed in a self-curing mode and aged at the normal temperature, do not need low-temperature freezing and is a pure natural green food.

Description

technical field [0001] The invention relates to the field of food processing, in particular to sweet potato vermicelli produced without any additives and freezing. Background technique [0002] Sweet potato, also known as sweet potato and sweet potato, is a kind of pollution-free green healthy food with both medicine and food. Sweet potato vermicelli and vermicelli are favored by consumers as traditional foods, but most of the sweet potato vermicelli and vermicelli on the market are added with various foods Additives have a strong impact on the health of consumers. In addition, due to the characteristics of sweet potato starch, when existing production methods produce sweet potato vermicelli and vermicelli, additives must be used, and the low-temperature freezing process must be used to make the produced sweet potato vermicelli and vermicelli. Sticky, easy to loose strips. The existing method of producing vermicelli and vermicelli from sweet potato starch first undergoes hi...

Claims

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Application Information

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IPC IPC(8): A23L1/216A23L19/12
Inventor 皮远忠
Owner 湖南城头山丝念食品股份有限公司
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