Sweet potato vermicelli processing method and production line thereof

A technology of sweet potato vermicelli and a processing method, applied in the field of food processing, can solve the problems of affecting air-drying and baking processes, increasing production costs, wasting water resources, etc. Effect

Inactive Publication Date: 2015-01-07
HUNAN YUXIANG FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the three processes of accumulating vermicelli in the powder washing machine, adding water to the water pipe, and machine washing powder took a lot of time, which affected the production efficiency
At the same time, if the temperature of the water added for powder washing is low, the vermicelli drawing phenomenon will be serious; and when the temperature of the added water is high, the vermicelli will absorb water and expand, which will affect the subsequent air-drying and baking processes
Moreover, every time the powder washing machine is cleaned, the water needs to be changed again, which wastes water resources and increases production costs

Method used

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  • Sweet potato vermicelli processing method and production line thereof
  • Sweet potato vermicelli processing method and production line thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] a. Make emulsion: make emulsion with prepared oil and boiling water for brewing at a ratio of 1:2, and keep the temperature of emulsion at 80°C;

[0040] B, and material: sweet potato starch, cornstarch, potato starch, tapioca starch are mixed, and the parts by weight of its each component are 30,5,1,4.5; Add normal temperature clean water accounting for 45% of the total weight of raw materials, and alternately stir counterclockwise and clockwise for 15 minutes to form a powder-free particle slurry;

[0041] c. Ripening: input the slurry raw material into a twin-screw extruder for high-pressure ripening and extruding into silk, and the high-pressure steam pressure used is 0.4MPa;

[0042] d. Air cooling: Blow the ripened sweet potato vermicelli to make the moisture on the surface evaporate faster and prevent the vermicelli from sticking and drawing;

[0043]e, Aging: Cut the formed vermicelli into a length of 180 cm and lay it flat on the aging car board, after 1 hour ...

Embodiment 2

[0061] a. Make emulsion: make emulsion with prepared oil and boiling water for brewing at a ratio of 1:2, and keep the temperature of emulsion at 80°C;

[0062] B, and material: sweet potato starch, cornstarch, potato starch, cassava starch are mixed, and the parts by weight of its each component are 32.5, 7.5, 2.5, 7.5, pour above-mentioned emulsion and mixed starch into mixer and mix, then Add normal temperature clean water accounting for 50% of the total weight of raw materials, and alternately stir counterclockwise and clockwise for 20 minutes to form a raw powder-free particle slurry;

[0063] c. Ripening: input the slurry raw material into a twin-screw extruder for high-pressure ripening and extruding into silk, and the high-pressure steam pressure used is 0.4MPa;

[0064] d. Air cooling: Blow the ripened sweet potato vermicelli to make the moisture on the surface evaporate faster and prevent the vermicelli from sticking and drawing;

[0065] e, Aging: Cut the formed ve...

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PUM

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Abstract

The invention discloses a sweet potato vermicelli processing method which comprises the following steps: preparing emulsion, mixing, curing, air cooling, ageing, freezing, shearing, loosening the vermicelli, dehydrating, pre-drying, molding, roasting and finally packaging. The invention also discloses a sweet potato vermicelli production line which comprises a starch stirring device, a self-curing and extruding device, an aging device, a vermicelli freezing device, a vermicelli shearing device, a vermicelli washing and loosening device, a pre-drying device, a quantitative molding device, a vermicelli cake drying device and a packaging and conveying device which are sequentially arranged according to the material delivery direction. The production cost is reduced, and the requirements of the production and processing technology are fully met. Moreover, the production efficiency is improved, the production conditions are improved, and the product quality is improved.

Description

technical field [0001] The invention relates to a food processing method, especially a processing method of sweet potato vermicelli, and also relates to a production line for realizing the method. Background technique [0002] The industrialized production of existing vermicelli mainly adopts two kinds of modes, and a kind of is extrusion forming method, and another kind is coating forming method. The diameter of vermicelli produced by the coating molding method is relatively thick (in the range of 1.5mm to 4mm), and its rehydration property as a convenient vermicelli cannot meet the requirements. The extrusion molding method has the following disadvantages. The one is that the extruded vermicelli has a high viscosity. In order to prevent adhesion, chemical additives need to be added, which will destroy the flavor and nutrition of the vermicelli, which is not conducive to human health; After aging, it is manually put into the immersion pool for immersion. The labor intensit...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/216A23L19/12
CPCA23L29/30
Inventor 陈伟李先银罗慧芳李瑞义罗兴旺陈洁霞
Owner HUNAN YUXIANG FOODS
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