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Purple sweet potato sheet jelly and manufacture technology thereof

A production process and technology of purple sweet potato flour, applied in climate change adaptation, food drying, food science, etc., can solve the problems of poor toughness and poor taste of purple sweet potato flour skin

Inactive Publication Date: 2016-11-16
叙永县鸿艺粉业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] The object of the present invention is to provide a purple sweet potato vermicelli and its production process, which can solve the problem of poor taste caused by the poor toughness of the existing purple sweet potato vermicelli

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The purple sweet potato vermicelli skin is composed of raw materials in weight percent: 70 percent of purple sweet potato starch, 15 percent of corn starch and 15 percent of cassava starch.

[0023] The manufacturing process includes the following steps: blending, ripening and forming, spreading and aging, slicing, sterilizing and bagging.

[0024] Wherein, the method of blending is: adding purple potato starch, corn starch, tapioca starch and water into a beater in batches for mixing and stirring, and controlling the concentration of the slurry at 24-26°Be.

[0025] The aging forming method is as follows: pouring the kneaded slurry into a mould, and curing by high-temperature steam to obtain an aging block.

[0026] The method of spreading and aging is as follows: put the cured block into the drying cart in summer, push it to the drying dam to air dry, and push it into the drying room in winter for drying.

[0027] The method of slicing is: using a slicer or manually ...

Embodiment 2

[0029] A purple sweet potato vermicelli skin, the weight percentage of raw materials is: 85% of purple sweet potato starch, 5% of corn starch and 10% of cassava starch.

[0030] The manufacturing process includes the following steps: blending, ripening and forming, spreading and aging, slicing, sterilizing and bagging.

[0031] Wherein, the method of blending is: adding purple potato starch, corn starch, tapioca starch and water into a beater in batches for mixing and stirring, and controlling the concentration of the slurry at 24-26°Be.

[0032] The aging forming method is as follows: pouring the kneaded slurry into a mould, and curing by high-temperature steam to obtain an aging block.

[0033] The method of spreading and aging is as follows: put the cured block into the drying cart in summer, push it to the drying dam to air dry, and push it into the drying room in winter for drying.

[0034] The method of slicing is: using a slicer or manually slicing according to size. ...

Embodiment 3

[0036] The purple sweet potato vermicelli skin is composed of raw materials by weight percentage: 78 percent of purple sweet potato starch, 8 percent of corn starch and 14 percent of cassava starch.

[0037] The manufacturing process includes the following steps: blending, ripening and forming, spreading and aging, slicing, sterilizing and bagging.

[0038] Wherein, the method of blending is: adding purple potato starch, corn starch, tapioca starch and water into a beater in batches for mixing and stirring, and controlling the concentration of the slurry at 24-26°Be.

[0039] The aging forming method is as follows: pouring the kneaded slurry into a mould, and curing by high-temperature steam to obtain an aging block.

[0040] The method of spreading and aging is as follows: put the cured block into the drying cart in summer, push it to the drying dam to air dry, and push it into the drying room in winter for drying.

[0041] The method of slicing is: using a slicer or manuall...

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PUM

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Abstract

The present invention discloses purple sweet potato sheet jelly and a manufacture technology thereof. The purple sweet potato sheet jelly comprises the following raw materials in weight percentages: 70-85% of purple sweet potato starch, 5-15% of corn starch and 5-15% of tapioca starch. By adding the corn starch and the tapioca starch into the purple sweet potato starch, the manufacture technology can increase the toughness of the sheet jelly and enhance the taste. The purple sweet potato sheet jelly is strong in the cooking resistance, not stick or thick and chewy and tasty. But the addition of the corn starch and tapioca starch cannot be added too much, which leads to the too hard sheet jelly and affects the taste.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a purple potato vermicelli and a production process thereof. Background technique [0002] Purple sweet potato is rich in protein, starch, pectin, cellulose, amino acids, vitamins and various minerals, as well as selenium and anthocyanins. Purple sweet potato is rich in nutrients and has special health care functions. The protein and amino acids in it are easily digested and absorbed by the human body. The vitamin A rich in it can improve vision and the mucosal epithelial cells of the skin. Vitamin C can make collagen protein synthesize normally and prevent the occurrence of scurvy. Anthocyanins are natural and powerful free radical scavengers. [0003] Selenium and iron in purple sweet potato are essential elements for human body to resist fatigue, anti-aging, and nourish blood. Especially selenium is called "the king of anti-cancer", which is easily absorbed by the b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/30
CPCA23V2002/00A23V2250/5118A23V2300/10Y02A40/90
Inventor 曾小平
Owner 叙永县鸿艺粉业有限公司
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