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Preparation method of purple sweet potato rice flour

A technology of purple sweet potato and rice noodles, which is applied in the field of food processing, can solve the problems of poor taste and short shelf life of rice noodles, and achieve the effects of chewy taste, soft and smooth taste, and prolonged storage time

Inactive Publication Date: 2016-11-23
黔东南佳味源食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The rice noodles produced by the traditional rice noodle preparation process have a poor taste and a short shelf life

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A preparation method of purple sweet potato rice flour, comprising the following steps:

[0030] (1) Wash and drain the purple sweet potatoes, and beat the drained purple sweet potatoes into a noodle sauce;

[0031] (2) Add 5 times of water to the rice and soak for 2 hours at a temperature of 10°C. Drain and add purple sweet potato with a weight ratio of 1:9 and mix it with 40% water and grind it into a slurry through a stone mill;

[0032] (3) After adding 1% peanut oil to the mixed slurry, let it flow into the face plate of the steamed flour machine and use the temperature of 100°C steam to carry out aging molding, and the moisture content of the rice flour is controlled at 30%;

[0033] (4) Carry out strip cutting after forming;

[0034] (5) The rice noodles cut into strips are dried at a temperature of 40°C in a dryer at a humidity of 50% until the moisture content of the rice noodles is controlled at 3% for packaging.

Embodiment 2

[0036] A preparation method of purple sweet potato rice flour, comprising the following steps:

[0037] (1) Wash and drain the purple sweet potatoes, and beat the drained purple sweet potatoes into a noodle sauce;

[0038] (2) Add 8 times of water to the rice and soak for 3 hours at a temperature of 30°C. Drain and add purple sweet potato with a weight ratio of 3:7 and mix it with 50% water and grind it into a slurry through a stone mill;

[0039] (3) After adding 2% peanut oil to the mixed slurry, let it flow into the face plate of the steamed flour machine and use the temperature of 120°C steam to carry out aging molding, and the moisture content of the rice noodles is controlled at 40%;

[0040] (4) Carry out strip cutting after forming;

[0041] (5) The rice noodles cut into strips are dried with a drying machine at a temperature of 50° C. and in an environment with a humidity of 60% until the moisture content of the rice noodles is controlled at 6% for packaging.

Embodiment 3

[0043] A preparation method of purple sweet potato rice flour, comprising the following steps:

[0044] (1) Wash and drain the purple sweet potatoes, and beat the drained purple sweet potatoes into a noodle sauce;

[0045] (2) Add 10 times of water to the rice and soak for 5 hours at a temperature of 40°C. Drain and add purple sweet potato with a weight ratio of 5:5 and mix it with 60% water and grind it into a slurry through a stone mill;

[0046] (3) After adding 3% peanut oil to the mixed slurry, let it flow into the face plate of the steamed flour machine and use the temperature of 140°C steam to carry out aging molding, and the moisture content of the rice noodles is controlled at 50%;

[0047] (4) Carry out strip cutting after forming;

[0048] (5) The rice noodles cut into strips are dried with a drying machine at a temperature of 60° C. under an environment with a humidity of 65% until the moisture content of the rice noodles is controlled at 9% for packaging.

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PUM

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Abstract

The invention discloses a preparation method of purple sweet potato rice flour and belongs to the field of food processing. A preparation process of the purple sweet potato rice flour comprises the following steps: (1) immersing raw materials; (2) mixing and grinding; (3) steaming flour and molding; (4) slitting; and (5) drying and packaging. The raw materials of the rice flour comprise purple sweet potatoes and rice; the original flavor of the purple sweet potatoes is kept, and no pigment, edible glue, white alum and additive are added; the purple sweet potato rice flour prepared by the method has a chewy mouth feel; the produced rice flour has a soft and smooth mouth feel, is not broken and not clustered and has no sand dust; and the preservation time is prolonged.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a preparation method of purple potato and rice flour. Background technique [0002] Purple potato is also called black potato, and the potato flesh is purple to dark purple. In addition to the nutrients of ordinary purple potatoes, it is also rich in selenium and anthocyanins. Anthocyanins have preventive and therapeutic effects on more than 100 diseases, and are known as the seventh essential nutrient after water, protein, fat, carbohydrates, vitamins, and minerals. Anthocyanins are the most direct, effective and safe free radical scavenger discovered by the scientific community to prevent and treat diseases and maintain human health. Its ability to scavenge free radicals is 20 times that of vitamin C and 50 times that of vitamin E. Purple sweet potato will become one of the main raw materials of anthocyanins. [0003] Vermicelli is a kind of health care food that i...

Claims

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Application Information

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IPC IPC(8): A23L7/117A23L19/10A23L5/10
Inventor 杨承锦
Owner 黔东南佳味源食品有限公司
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