Preparation method of new-flavor purple potato bean vermicelli

Abstract

The invention discloses a preparation method of new-flavor purple potato bean vermicelli. The preparation method comprises the following steps: (A) cleaning materials; (B) crushing the materials and filtering; (C) extracting purple potato powder and collecting; (D) airing the purple potato powder; (E) mixing and stirring the materials, namely adding 10% of water into 30% of purple potato powder, stirring for 15-25 minutes, then adding 10% of water and 50% of sweet potato powder, stirring for 25-30 minutes to obtain a mixed materials; (F) cooking, namely feeding the mixed materials into a steaming device, carrying out steaming, firstly brushing each steaming pot by using rapeseed oil, and then putting the materials into the pots; (G) pressing purple potato powder covers, namely stacking the purple potato powder covers by 30cm by layers, then putting a layer of pressing plate on the top layer of the powder covers and pressing for 15-25 minutes; (H) weaving into shreds and drying; and (I) carrying out indoor air drying and package. The preparation method disclosed by the invention has the beneficial effects that the steps are scientific and reasonable, the preparation is simple; no loss of anthocyanin and selenium element in the bean vermicelli with purple potatoes is caused in the hand-making process, and the anthocyanin and the selenium element are almost close to be completely retained; and the obtained bean vermicelli is fresh, fragrant, strong in boiling resistant, free of viscous and thick performances, and unique in taste.

Description

technical field [0001] The present invention relates to a preparation method of new flavor purple potato vermicelli. Background technique [0002] In addition to the nutrients of ordinary sweet potatoes, purple potatoes are also rich in selenium and anthocyanins. As a deep-processed product of purple potato, purple potato vermicelli has been recognized by the industry and people for its nutritional value. Especially now, people who pay attention to environmental protection and health care will pay more attention to dietary health; purple potato is rich in selenium and anthocyanins, which have preventive and High blood pressure, relieve liver dysfunction and other functions, as well as a good anti-cancer function. Generally, traditional technology is used for physical production without destroying the nutrients contained in the purple potato itself, and the taste is more flexible than the vermicelli made from ordinary sweet potatoes; however, there are still some imperfec...

AI Technical Summary

Problems solved by technology

Generally, the traditional process of physical production does not destroy the nutrients contained in the purple potato itself, and the taste is more flexible than the vermicelli made from ordinary sweet potatoes; but the current production process still has some imperfections, and the processed purple potato starch There will be a certain sour taste, and the drying time is not well controlled, which will affect the taste and work efficiency of purple potato vermicelli.

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