Selenium-enriched purple sweet potato vermicelli processing technology

A technology of purple potato vermicelli and processing technology, which is applied in the field of food processing to achieve the effects of retaining nutrients and flavor, rich in nutrition and beautiful in color and luster.

Inactive Publication Date: 2012-11-21
谢伟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to overcome the deficiencies in the existing vermicelli processing method, the invention provides a kind of selenium-enriched purple potato vermicelli processing method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Selenium-enriched purple sweet potato vermicelli processing technology of the present invention comprises the following steps:

[0021] 1. Wash the purple sweet potato and drain;

[0022] 2. Make the drained purple sweet potato into noodle sauce, first filter the water with coarse radish, then filter the water with fine radish, and then filter it twice with clear water to form purple potato starch;

[0023] 3. After the purple potato starch is precipitated, take it out, and dry it with an air dryer to become dried purple potato starch;

[0024] 4. For every 50kg of dried purple potato starch, add 0.25kg of edible alum, add some water and make dough;

[0025] 5. At the same time, boil the water to 100°C, use a machine to press the dough-like purple sweet potato into filaments and put it in the water at 100°C, and take it out when the vermicelli floats;

[0026] 6. Soak the vermicelli in cold water and send it to the cold storage for freezing. After all the vermicelli a...

Embodiment 2

[0029] Selenium-enriched purple sweet potato vermicelli processing technology of the present invention comprises the following steps:

[0030] 1. Wash the purple sweet potato and drain;

[0031] 2. Make the drained purple sweet potato into noodle sauce, first filter the water with coarse radish, then filter the water with fine radish, and then filter it twice with clear water to form purple potato starch;

[0032] 3. After the purple potato starch is precipitated, take it out, and dry it with an air dryer to become dried purple potato starch;

[0033] 4. For every 50kg of dried purple potato starch, add 0.25kg of edible alum, add some water and make dough;

[0034] 5. At the same time, boil the water to 100°C, use a machine to press the dough-like purple sweet potato into filaments and put it in 100°C water, and remove it when the vermicelli floats;

[0035] 6. Soak the vermicelli in cold water and send it to the cold storage for freezing. After all the vermicelli are frozen...

Embodiment 3

[0038] Selenium-enriched purple sweet potato vermicelli processing technology of the present invention comprises the following steps:

[0039] 1. Wash the purple sweet potato and drain;

[0040] 2. Make the drained purple sweet potato into noodle sauce, first filter the water with coarse radish, then filter the water with fine radish, and then filter it twice with clear water to form purple potato starch;

[0041] 3. After the purple potato starch is precipitated, take it out, and dry it with an air dryer to become dried purple potato starch;

[0042] 4. For every 50kg of dried purple potato starch, add 0.25kg of edible alum, add some water and make dough;

[0043] 5. At the same time, boil the water to 100°C, use a machine to press the dough-like purple sweet potato into filaments and put it in 100°C water, and remove it when the vermicelli floats;

[0044] 6. Soak the vermicelli in cold water and send it to the cold storage for freezing. After all the vermicelli are frozen...

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PUM

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Abstract

The invention discloses a selenium-enriched purple sweet potato vermicelli processing technology. The selenium-enriched purple sweet potato vermicelli processing technology comprises the following steps of cleaning up purple sweet potatoes, draining, beating the drained purple sweet potatoes into purple sweet potato paste, carrying out clear water leaching orderly by a coarse bamboo basket and a fine bamboo basket to obtain purple sweet potato starch, collecting purple sweet potato starch precipitates after the purple sweet potato starch is precipitated, drying by an air dryer to obtain dry purple sweet potato starch, adding 0.25kg of edible alum into each 50kg of the dry purple sweet potato starch, mixing water and the dry purple sweet potato starch with edible alum, kneading the mixture into a purple sweet potato starch dough, heating water to a temperature of 100 DEG C, pressing the purple sweet potato starch dough into a fine wire which is the selenium-enriched purple sweet potato vermicelli by a machine, putting the selenium-enriched purple sweet potato vermicelli into water having a temperature of 100 DEG C, taking out the selenium-enriched purple sweet potato vermicelli after the selenium-enriched purple sweet potato vermicelli floats, immersing the selenium-enriched purple sweet potato vermicelli in cold water, refrigerating the selenium-enriched purple sweet potato vermicelli by a refrigeratory, immersing the selenium-enriched purple sweet potato vermicelli which is refrigerated completely and freezes into warm water, taking out the thawy selenium-enriched purple sweet potato vermicelli, drying in air, and packaging the selenium-enriched purple sweet potato vermicelli dried in air. The selenium-enriched purple sweet potato vermicelli processing technology well retains nutrients and a flavor of purple sweet potatoes.

Description

technical field [0001] The invention relates to a processing method of selenium-enriched purple potato vermicelli, which belongs to the technical field of food processing. Background technique [0002] Purple potato is also called black potato, and the potato flesh is purple to dark purple. In addition to the nutrients of ordinary sweet potatoes, it is also rich in selenium and anthocyanins. Purple sweet potato is rich in nutrition and has special health functions. It contains about 20% protein, including 18 kinds of amino acids, which are easily digested and absorbed by the human body, including 8 kinds of vitamins such as vitamin C, B, and A, and more than 10 kinds of vitamins such as phosphorus and iron. Mineral elements, the anthocyanins rich in it have significant antioxidant properties and anti-aging functions; French scientist Dr. Masquelle discovered that anthocyanins are natural and powerful free radical scavengers. Anthocyanins have preventive and therapeutic eff...

Claims

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Application Information

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IPC IPC(8): A23L1/216A23L19/12
Inventor 谢伟
Owner 谢伟
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