Preparation method for dry lotus root-sweet potato vermicelli

A technology of sweet potato vermicelli and sweet potato flour, which is applied in the field of food processing, can solve the problems of high viscosity of dry lotus root flour and the like, and achieve the effects of moderate toughness, guaranteed production and high output.

Inactive Publication Date: 2014-02-05
杨舒翔
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, only pure dry lotus root flour or sweet potato flour is sold in the market, and there is no vermicelli product that combines the two. The dry lotus root flour has a high viscosity, while the sweet potato flour has a low viscosity, and the combination of the two can Complementary in terms of quality, at the same time the nutritional content and health effects are enhanced, and the taste of the two raw materials is combined to make the taste better, and it is very popular among the public.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A preparation method of dry lotus root sweet potato vermicelli, it comprises the steps:

[0021] (1) Raw material processing: crush the washed 50kg dry lotus root stems, add 500kg water to grind, filter through a 100 mesh sieve to obtain dry lotus root powder slurry; crush the washed 50kg sweet potatoes, add 250kg water to grind, and pass through 100 mesh Obtain sweet potato flour slurry after sieve filtering;

[0022] (2) Ingredients: Stir and mix 300kg of dry lotus root powder and 100kg of sweet potato powder to obtain a mixed powder slurry. Under stirring, add water to the mixed powder slurry to control the concentration at 10-12 degrees Baume; the stirring speed is 20~50r / min;

[0023] (3) Steaming of vermicelli: transfer the mixed powder slurry into the steaming powder coating system for steaming and curing into vermicelli. The coating thickness is controlled below 5mm, the steam temperature is controlled at about 100°C, and the time is 3 to 5 minutes. can;

[0...

Embodiment 2

[0030] A preparation method of dry lotus root sweet potato vermicelli, it comprises the steps:

[0031] (1) Raw material processing: crush the washed 50kg dry lotus root stems, add 250kg water to grind, pass through an 80-mesh sieve to obtain dry lotus root powder; Obtain sweet potato flour slurry after sieve filtering;

[0032] (2) Ingredients: Stir and mix 200 kg of lotus root powder and 100 kg of sweet potato powder to obtain a mixed powder slurry. Under stirring, add water to the mixed powder slurry to control the concentration at 13 to 15 degrees Baume; the stirring speed is 50~80r / min;

[0033] (3) Steaming of vermicelli: transfer the mixed powder slurry into the steaming powder coating system to steam and mature into vermicelli. The coating thickness is controlled below 5mm, the steam temperature is controlled at about 105°C, and the time is 3 to 5 minutes. can;

[0034] (4) Pre-drying: transport the vermicelli into the dryer and dry at 75-80°C for 5-8 minutes, then ...

Embodiment 3

[0039] A preparation method of dry lotus root sweet potato vermicelli, it comprises the steps:

[0040] (1) Raw material processing: crush the washed 50kg dry lotus root stems, add 400kg water to grind, pass through a 100-mesh sieve to obtain dry lotus root powder; Obtain sweet potato flour slurry after sieve filtering;

[0041] (2) Ingredients: Stir and mix 250 kg of lotus root powder and 100 kg of sweet potato powder to obtain a mixed powder slurry. Under stirring, add water to the mixed powder slurry to control the concentration at 12 to 14 degrees Baume; the stirring speed is 50~100r / min;

[0042] (3) Steaming of vermicelli: transfer the mixed powder slurry with the ingredients into the steaming powder coating system for steaming and aging into vermicelli. The coating thickness is controlled below 5mm, the steam temperature is controlled at about 95°C, and the time is 3 to 5 minutes. can;

[0043] (4) Pre-drying: transfer the vermicelli into the dryer and dry at 70-80°C...

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PUM

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Abstract

The invention discloses a preparation method for dry lotus root-sweet potato vermicelli. The preparation method comprises the steps of: processing raw materials-batching-steaming sheet jelly-pre-drying-cutting into slices-drying and packaging. Natural dry lotus root and sweet potatoes are used as raw materials. The raw materials are safe and no chemical substance is added during a production process, thereby guaranteeing the product quality. The product combines nutrition ingredients of the dry lotus root and the sweet potatoes; the vermicelli is transparent and flat; and the product is moderate in toughness, can be cooked easily without being broken and has a good taste.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of vermicelli. Background technique [0002] Dry lotus root, also known as ginger taro and plantain taro, is a perennial plant of the family Araceae. Dry lotus roots are rich in nutritious starch, crude fiber, crude protein, reducing sugar, various trace elements and amino acids. The selenium contained in it is good for preventing senile cardiovascular diseases, osteoporosis, cataracts, diabetes, and has anti-inflammatory effects. Colon cancer, help digestion, clear heat and detoxify, strengthen spleen and stomach, nourish nutrition and other functions. [0003] Sweet potato, also known as sweet potato, sweet potato, sweet potato, etc., is rich in protein, starch, pectin, cellulose, amino acids, vitamins and various minerals, and has the reputation of "longevity food". It has anti-cancer, heart protection, prevention of emphysema, diabet...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/214A23L19/10
CPCA23L33/00A23L19/10A23V2002/00
Inventor 杨舒翔
Owner 杨舒翔
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