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Production method of sweet potato vermicelli

A production method and technology of vermicelli, applied in the functions of food ingredients, food ingredients as taste improvers, food science, etc., can solve the problems of incomplete aging of vermicelli skin, increase steaming time, unfavorable aging, etc., and achieve mechanized assembly line operation , The production and processing process is simple, and the effect of reducing vitamin loss

Inactive Publication Date: 2016-12-21
湖北楚丰泉源农业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing processing method has the following defects: in the powder slurry step, some starches processed from sweet potatoes are directly mixed into powder slurry for processing, and some are processed with ready-made dry sweet potato starch. The granules are not fully moistened and purified, and contain slag fibers, yellow powder or silt. The processed sweet potato vermicelli has a rough taste, is not smooth, has no chewiness, is not resistant to cooking, and has a dark and dull appearance; The concentration is adjusted very high, reaching above 25 degrees, it is difficult to steam the skin, which will increase the steaming time, increase the cost, reduce the efficiency, and reduce the strength and toughness of the skin, affecting the quality. The vermicelli steamed from the concentrated powder slurry is also not conducive to aging; in the cooking process, high-temperature steaming is generally used, and the vermicelli is steamed before it is formed. The surface of the vermicelli is not smooth, the thickness is uneven, and the taste is different, which affects the quality; , after stripping, it is sent to the cold storage for freezing and aging through the conveyor belt. Due to the limitation of processing time, continuous low-temperature freezing and aging requires equipment to have a long conveyor belt and high-power refrigeration equipment facilities. The long conveyor belt requires a large space in the cold storage , the equipment investment is large, the power consumption is also large, and the cost is high
But because the freezing time is too short, the aging of the vermicelli is not complete
Generally speaking, although the production of sweet potato vermicelli has a certain scale at present, there are still limitations, and further technological progress for product expansion is needed

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] 1) Stir and mix 10 parts of refined sweet potato starch and 8 parts of water in an automatic pulping equipment for 15 minutes to obtain a wet mix.

[0029] The preparation method of refined sweet potato starch adopts the following steps:

[0030] a) crushing fresh sweet potatoes to obtain sweet potato pulp;

[0031] b) mixing and stirring the sweet potato pulp obtained in step 1) with water, and filtering to obtain a filtrate, wherein the weight ratio of the sweet potato pulp to water is 1:3;

[0032] b) Add 4 parts of raw gypsum powder, 18 parts of sweet potato whole powder and 3 parts of edible oil to every 100 parts of the filtrate obtained in step 2), stir evenly, let stand to settle, take the middle layer and dry it under reduced pressure to obtain refined sweet potato starch.

[0033] 2) Send the wet mixture obtained in step 1) into the integrated steaming and aging machine, the working temperature in the integrated steaming and aging machine is less than 95° C....

Embodiment 2

[0039] 1) Stir and mix 12 parts of refined sweet potato starch and 8 parts of water in an automatic pulping equipment for 20 minutes to obtain a wet mix.

[0040] The preparation method of refined sweet potato starch adopts the following steps:

[0041] a) crushing fresh sweet potatoes to obtain sweet potato pulp;

[0042] b) mixing and stirring the sweet potato pulp obtained in step 1) with water, and filtering to obtain a filtrate, wherein the weight ratio of the sweet potato pulp to water is 1:2;

[0043] b) Add 5 parts of raw gypsum powder, 15 parts of sweet potato whole powder and 4 parts of edible oil to every 100 parts of the filtrate obtained in step 2), stir evenly, let stand to settle, take the middle layer and dry it under reduced pressure to obtain refined sweet potato starch.

[0044] 2) Send the wet mixture obtained in step 1) into the integrated steaming and aging machine, the working temperature in the integrated steaming and aging machine is less than 90° C....

Embodiment 3

[0050] 1) Stir and mix 10 parts of refined sweet potato starch and 10 parts of water in an automatic pulping equipment for 100 minutes to obtain a wet mix.

[0051] The preparation method of refined sweet potato starch adopts the following steps:

[0052] a) crushing fresh sweet potatoes to obtain sweet potato pulp;

[0053] b) mixing and stirring the sweet potato slurry obtained in step 1) with water, and filtering to obtain a filtrate, wherein the weight ratio of the sweet potato slurry to water is 1:4;

[0054] b) Add 2 parts of raw gypsum powder, 20 parts of sweet potato whole powder and 2 parts of edible oil to every 100 parts of the filtrate obtained in step 2), stir evenly, let stand to settle, take the middle layer and dry it under reduced pressure to obtain refined sweet potato starch.

[0055] 2) Send the wet mixture obtained in step 1) into the integrated steaming and aging machine, the working temperature in the integrated steaming and aging machine is less than ...

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Abstract

The invention belongs to the technical field of food production and processing and particularly relates to a production method of sweet potato vermicelli. The method comprises the steps that 1, 10-12 parts of refined sweet potato starch and 8-10 parts of water are stirred and mixed to be uniform in automatic pulping equipment, and a wet mixture is obtained; 2, the wet mixture is conveyed into a steaming and self-curing all-in-one machine, and a cooked material is obtained; 3, the cooked material is taken out of the steaming and self-curing all-in-one machine and then conveyed into an automatic slicing machine to be cut into slices, and sweet potato slices are obtained; 4, the sweet potato slices are conveyed into a cooling box for cooling and aging, and aged sweet potato slices are obtained; 5, the aged sweet potato slices are conveyed into an automatic shredding machine to be cut into shreds, and sweet potato shreds are obtained; 6, the sweet potato shreds are dried, and the sweet potato vermicelli is obtained. By the adoption of the method for producing the sweet potato vermicelli, mechanical line production can be realized, efficiency is high, cost is low, and operation is simple and convenient.

Description

technical field [0001] The invention belongs to the technical field of food production and processing, and in particular relates to a production method of sweet potato vermicelli. Background technique [0002] Sweet potato, also known as sweet potato or sweet potato, is an important low-input, high-yield, drought-resistant, multi-purpose food, feed and industrially refined sweet potato starch crop in China. my country is a big sweet potato country in the world, with an annual sweet potato planting area of ​​6.16 million hm 2 , with a total output of 117 million tons, accounting for 68.0% and 86.5% of the world's planted area and total output, respectively. Sweet potatoes are rich in nutrients, except for containing a lot of starch, VC, V B1 , V B2 , V E In addition to carotene, dietary fiber and a variety of amino acids, it also contains calcium, phosphorus, iron, potassium and other minerals, as well as substances such as mucus protein, dehydroepiandrosterone, quasi-fem...

Claims

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Application Information

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IPC IPC(8): A23L29/30A23L33/00
CPCA23V2002/00A23V2200/14A23V2200/324A23V2250/1578A23V2250/5118
Inventor 高红波
Owner 湖北楚丰泉源农业股份有限公司