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Method for processing sweet potato vermicelli

A technology of sweet potato vermicelli and processing methods, applied in the fields of application, food preparation, food science, etc., can solve the problems of poor taste, single variety, and low protein, and achieve the effect of easy chewing, good taste, and increased sweetness

Inactive Publication Date: 2013-12-11
欧阳景茂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among the existing sweet potatoes are developed into a variety of foods to eat, such as dried sweet potatoes, sweet potato chips, sweet potato vermicelli, etc., wherein when eating sweet potato vermicelli, because of its single variety, not only the amount of protein intake is small, but also the taste is not good

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A processing method of sweet potato vermicelli, comprising the following steps:

[0023] 1) Chop freshly picked sweet potatoes and place them indoors for 20 days, then peel and grind the sweet potatoes.

[0024] 2) Add 10% lotus root starch, 15% barley flour and 2% yeast to the sweet potato slurry prepared in step 1), and fully stir and mix to obtain sweet potato dough. During the stirring process, The sweet potato slurry is heated, and the temperature of the sweet potato slurry is controlled to be 40°C.

[0025] 3) Drain the sweet potato flour into sweet potato vermicelli through the powder leakage device, and then pass the sweet potato vermicelli through an electric heater with a temperature of 80°C. The residence time of the sweet potato vermicelli in the electric heater is 60s.

[0026] 4) Put the sweet potato vermicelli into a drying box for low-temperature drying at 30°C.

[0027] 5) Sterilize the dried sweet potato vermicelli, and finally pack it.

Embodiment 2

[0029] A processing method of sweet potato vermicelli, comprising the following steps:

[0030] 1) Chop freshly picked sweet potatoes and place them indoors for 40 days, then peel and grind the sweet potatoes.

[0031] 2) Add 15% lotus root starch, 20% barley flour and 3% yeast to the sweet potato slurry prepared in step 1), stir and mix thoroughly to obtain sweet potato dough; after mixing, let stand 3h, during the standing process, control the temperature of the material to 40°C. During the stirring process, the sweet potato slurry is heated, and the temperature of the sweet potato slurry is controlled to be 35°C.

[0032] 3) Leak the sweet potato dough into sweet potato vermicelli through the powder leakage device, and then pass the sweet potato vermicelli through an electric heater with a temperature of 85°C. The residence time of the sweet potato vermicelli in the electric heater is 50s; The sweet potato vermicelli is pasteurized.

[0033] 4) Let the sweet potato vermi...

Embodiment 3

[0036] A processing method of sweet potato vermicelli, comprising the following steps:

[0037] 1) Chop freshly picked sweet potatoes and place them indoors for 60 days, then peel and grind the sweet potatoes.

[0038] 2) Add 20% lotus root starch, 25% barley flour and 5% yeast to the sweet potato slurry prepared in step 1), stir and mix thoroughly to obtain sweet potato dough; after mixing, let stand 8h, during the standing process, control the temperature of the material to 30°C. During the stirring process, the sweet potato slurry is heated, and the temperature of the sweet potato slurry is controlled to be 40°C.

[0039] 3) Leak the sweet potato dough into sweet potato vermicelli through the powder leakage device, and then pass the sweet potato vermicelli through an electric heater with a temperature of 90°C. The residence time of the sweet potato vermicelli in the electric heater is 40s; The sweet potato vermicelli is pasteurized.

[0040] 4) Let the sweet potato vermi...

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Abstract

The invention discloses a method for processing sweet potato vermicelli, comprising the following steps: 1) placing harvested sweet potatoes indoors for 20-60 days, and then, peeling the sweet potatoes and grinding the sweet potatoes into pulp; 2) adding lotus root starch accounting for 10-20% of the weight of sweet potato pulp, barley flour accounting for 15-25% of the weight of sweet potato pulp and yeast accounting for 2-5% of the weight of sweet potato pulp into the sweet potato pulp, and fully stirring and mixing the ingredients to prepare sweet potato dough; 3) leaking the sweet potato dough into sweet potato vermicelli through a vermicelli leaking device, and heating the sweet potato vermicelli through an electric heater with a temperature of 80-90 DEG C; 4) drying the sweet potato vermicelli; and 5) sterilizing and packaging the sweet potato vermicelli. According to the method disclosed by the invention, the lotus root is added into the sweet potato vermicelli, the protein of the lotus root can not only compensate the defect of lacking protein in the sweet potato vermicelli, and the lotus root is smooth to increase the smoothness of the sweet potato vermicelli so as to ensure better taste.

Description

technical field [0001] The invention relates to the technical field of edible vermicelli processing, in particular to a processing method of sweet potato vermicelli. Background technique [0002] Sweet potatoes are rich in sugar, cellulose and a variety of vitamins, especially β-carotene, vitamin E and vitamin C, especially sweet potatoes are rich in lysine. It has anti-cancer, heart protection, prevention of emphysema, diabetes, weight loss and other effects. But the disadvantage of sweet potatoes is the lack of protein and lipids. Sweet potato is developed into multiple food among existing and eats, as dried sweet potato, sweet potato crisp, sweet potato vermicelli etc., wherein when edible sweet potato vermicelli, because its kind is single, not only the amount of intake protein is few, and mouthfeel is not good. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a processing method of sweet potato vermicelli. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/216A23L19/12
Inventor 欧阳景茂
Owner 欧阳景茂
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