Purple sweet potato dried noodles and production method of purple sweet potato dried noodles

A production method and noodle technology, which is applied in food preparation, food drying, food science, etc., can solve the problems of dry noodles, poor taste, nutrition loss, etc., and achieve the effects of improving smoothness, bright colors, and extending shelf life

Inactive Publication Date: 2015-02-25
ANHUI YANHU FLOUR
View PDF10 Cites 20 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] CN201410034915.4 discloses a purple sweet potato noodle and its production method. The production method uses flour and purple sweet potato liquid as raw materials. In this method, only purple sweet potato and flour are used. The dried noodles made by such a formula are relatively rigid and have a good taste. Not good, and the purple potato liquid will oxidize and deteriorate in the air, discoloring the noodles and losing nutrients

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] A kind of purple sweet potato vermicelli, comprises the raw material of following proportions by weight:

[0049] High gluten flour: 60

[0050] Purple potato powder: 30

[0051] Edible salt: 1.0

[0052] Gluten: 8

[0053] Konjac powder: 0.2

[0054] Improver: 0.04.

[0055] The preparation method of above-mentioned purple sweet potato vermicelli, comprises the following steps:

[0056] a. Soak konjac powder in appropriate amount of water 2 hours in advance, wait until it is completely dissolved, and set aside;

[0057] B, flour, purple sweet potato whole powder, gluten powder are placed in the blender and mix evenly;

[0058] c. Mix edible salt and improver into step a and mix evenly, set aside;

[0059] d. Add the uniformly mixed solution in step c to step b, add a certain amount of water to knead the dough, and the kneading time is about 13 minutes;

[0060] E, put the dough reconciled in step d into a ripening machine for ripening, and set aside;

[0061] ...

Embodiment 2

[0063] A kind of purple sweet potato vermicelli, comprises the raw material of following proportions by weight:

[0064] High gluten flour: 68

[0065] Purple potato powder: 24

[0066] Edible salt: 0.8

[0067] Gluten: 6

[0068] Konjac flour: 0.1

[0069] Improver: 0.03.

[0070] The preparation method of above-mentioned purple sweet potato vermicelli, comprises the following steps:

[0071] a. Soak konjac powder in appropriate amount of water 2 hours in advance, wait until it is completely dissolved, and set aside;

[0072] B, flour, purple sweet potato whole powder, gluten powder are placed in the blender and mix evenly;

[0073] c. Mix edible salt and improver into step a and mix evenly, set aside;

[0074]d. Add the uniformly mixed solution in step c to step b, add a certain amount of water to knead the dough, and the kneading time is about 14 minutes;

[0075] E, put the dough reconciled in step d into a ripening machine for ripening, and set aside;

[0076] f....

Embodiment 3

[0078] A kind of purple sweet potato vermicelli, comprises the raw material of following proportions by weight:

[0079] High gluten flour: 72.5

[0080] Purple potato powder: 18.5

[0081] Edible salt: 0.6

[0082] Gluten: 9

[0083] Konjac powder: 0.2

[0084] Improver: 0.02.

[0085] The preparation method of above-mentioned purple sweet potato vermicelli, comprises the following steps:

[0086] a. Soak konjac powder in appropriate amount of water 2 hours in advance, wait until it is completely dissolved, and set aside;

[0087] B, flour, purple sweet potato whole powder, gluten powder are placed in the blender and mix evenly;

[0088] c. Mix edible salt and improver into step a and mix evenly, set aside;

[0089] d. Add the uniformly mixed solution in step c to step b, add a certain amount of water to knead the dough, and the kneading time is about 15 minutes;

[0090] E, put the dough reconciled in step d into a ripening machine for ripening, and set aside;

[00...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention provides purple sweet potato dried noodles and a production method of the purple sweet potato dried noodles, relating to the field of food processing. The purple sweet potato dried noodles comprise the following raw materials in parts by weight: 60-85 parts of high protein flour, 10-30 parts of whole purple sweet potato flour, 0.5-1.0 part of table salt, 2-10 parts of vital gluten, 0-0.2 part of konjac powder and 0.02-0.04 part of improvers (including carrageenan, acetate starch, propylene glycol alginate and propanediol). The purple sweet potato dried noodles, which are produced from the whole purple sweet potato flour and the flour, preserve the original nutrients and functional components of purple sweet potatoes, are good in taste and bright in color and are nutritional, and the smoothness of the dried noodles is improved; the purple sweet potato dried noodles are rich in anthocyanin, dietary fiber and microelements such as calcium, iron, zinc and selenium which are essential elements of human bodies for resisting fatigue and ageing and enriching blood; the purple sweet potato dried noodles have a good heath function as well as the efficacies of nourishing and protecting the stomach as well as strengthening the kidneys and tonifying the deficiency after being taken for a long time.

Description

Technical field: [0001] The invention relates to the field of food processing, in particular to a purple potato vermicelli and a preparation method thereof. Background technique: [0002] China is the world's largest producer and consumer of dried noodles. The noodle industry has developed into a relatively mature industry. With the improvement of people's living standards and the enhancement of the demand for dietary health, dried noodles have also developed from a single, convenient and low-grade product to a mid-to-high-end product integrating nutrition, function, health care, delicacy and convenience. As a traditional healthy staple food, vermicelli has become an important industry in the food manufacturing industry. [0003] Purple sweet potato not only has the nutrients of ordinary sweet potatoes, but also rich in natural anthocyanins, active trace element selenium and dietary fiber, which has health functions such as scavenging free radicals, anti-cancer and anti-ca...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/30A23L29/00A23L29/30A23L33/105
CPCA23L33/185A23L7/109A23V2002/00A23V2300/10A23V2250/5486
Inventor 黄树军罗映红鲍慧娟牛亚军
Owner ANHUI YANHU FLOUR
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap