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Instant sweet potato vermicelli and making method thereof

A technology of sweet potato vermicelli and sweet potato starch, which is applied in the direction of food science, etc., can solve the problems of low nutritional value, unhealthy health, high oil content, etc., and achieve the effects of adding nutritional value, improving flavor, and improving gel performance

Inactive Publication Date: 2016-02-17
YINGSHANG TIANHAO FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the continuous development and progress of my country's economy and society, people's diet concepts have changed accordingly. Due to the greatly accelerated pace of work and life, convenience foods, especially non-fermented foods made of grain crops as raw materials, are increasingly popular, but the speed of sales on the market 90% of food is fried food, such as instant noodles, etc., which have a high oil content, and these convenience foods have low nutritional value, and long-term consumption is extremely harmful to health. , regular consumption is conducive to nutritional balance, promote intestinal peristalsis, and facilitate laxative. At present, sweet potato flour on the market needs to be boiled before eating. Unlike other convenience foods, it can be eaten simply by brewing.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] Embodiment 1, a kind of instant sweet potato vermicelli and preparation method thereof,

[0009] The instant sweet potato vermicelli is made of 80 parts by weight of sweet potato starch, 2 parts of bee chrysalis powder, 2 parts of locust powder, 10 parts of agaric cauliflower powder, and 0.1 part of gellan gum, and is prepared through the following process steps become;

[0010] Steam the sweet potato starch under steam at 100°C for 20 minutes, mix it evenly with bee pupae powder, locust powder, agaric cauliflower powder, and cold gelatin, add 50 parts of water and stir to make a paste, heat to 38°C, and inoculate natto Bacteria fermentation for 20 minutes, heat at 120°C to inactivate enzymes for 3 minutes, pour into powder leaking machine for powder leakage, after powder leakage, dry and form at 50°C, dry until the water content is less than 15%, after sterilization, put Put it in a bag and pack it.

Embodiment 2

[0011] Embodiment 2, a kind of instant sweet potato vermicelli and preparation method thereof,

[0012] The instant sweet potato vermicelli is made of 90 parts by weight of sweet potato starch, 3 parts of bee chrysalis powder, 5 parts of locust powder, 15 parts of agaric cauliflower powder, and 0.15 part of gellan gum, and is prepared through the following process steps become;

[0013] Steam the sweet potato starch under steam at 105°C for 30 minutes, mix it evenly with bee pupa powder, locust powder, agaric cauliflower powder, and cold gelatin, add 60 parts of water and stir to make a paste, heat to 40°C, and inoculate natto Bacteria fermented for 25 minutes, heated under steam at 130°C for 5 minutes to inactivate enzymes, poured into a powder leaking machine for powder leakage, dried at 60°C after powder leakage, and dried until the water content was less than 15%. After sterilization, put Put it in a bag and pack it.

Embodiment 3

[0014] Embodiment 3, a kind of instant sweet potato vermicelli and preparation method thereof,

[0015] The instant sweet potato vermicelli is made of 86 parts by weight of sweet potato starch, 2.4 parts of bee pupa powder, 3 parts of locust powder, 12 parts of agaric cauliflower powder, and 0.13 part of gellan gum, and is prepared through the following process steps become;

[0016] Steam sweet potato starch for 26 minutes under steam at 102°C, mix evenly with bee chrysalis powder, locust powder, agaric cauliflower powder, and cold gelatin, add 55 parts of water and stir to make a paste, heat to 39°C, and inoculate natto Bacteria fermented for 23 minutes, heated under steam at 126°C for 4 minutes to inactivate enzymes, poured into a powder leaking machine for powder leakage, dried at 55°C after powder leakage, and dried until the water content was less than 15%. After sterilization, put Put it in a bag and pack it.

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PUM

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Abstract

The invention relates to instant food and a production method thereof, in particular to instant sweet potato vermicelli and a making method thereof. The method comprises the steps that sweet potato starch is steamed for 20-30 min under the steam with the temperature ranging from 100 DEG C to 105 DEG C, honeybee pupae powder, locust powder, agar weed powder and gellan gum are evenly mixed with the steamed sweet potato starch, 50-60 parts of water is added, the mixture is stirred to be pasty and heated to 38 DEG C-40 DEG C, bacillus subtilis natto is inoculated, fermenting is conducted for 20-25 min, enzyme deactivation is conducted by heating for 3-5 min under the steam with the temperature ranging from 120 DEG C to 130 DEG C, the mixture is poured into a powder leakage machine for powder leakage, drying and forming are conducted at the temperature ranging from 50 DEG C to 60 DEG C after powder leakage is conducted, drying is conducted till the water content is lower than 15%, and after sterilization is conducted, the instant sweet potato vermicelli is put into packing bags to be packed.

Description

technical field [0001] The invention relates to an instant food and a production method thereof, in particular to an instant sweet potato vermicelli and a production method thereof. Background technique [0002] With the continuous development and progress of my country's economy and society, people's diet concepts have changed accordingly. Due to the greatly accelerated pace of work and life, convenience foods, especially non-fermented foods made of grain crops as raw materials, are increasingly popular, but the speed of sales on the market 90% of food is fried food, such as instant noodles, etc., which have a high oil content, and these convenience foods have low nutritional value, and long-term consumption is extremely harmful to health. , Regular consumption is beneficial to nutritional balance, promotes intestinal peristalsis, and is beneficial to laxative. At present, sweet potato flour on the market needs to be cooked before eating, unlike other convenience foods that c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/30
Inventor 孙友亮
Owner YINGSHANG TIANHAO FOOD
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