Production method of sweet potato noodles

A production method and technology of sweet potato noodles, which are applied to the functions of food ingredients, food ingredients as taste improvers, food science, etc., can solve the problems of noodles being difficult to form, easy to loose, and high fracture rate, so as to reduce the fracture rate and promote cell regeneration. The effect of factor generation and low cost

Inactive Publication Date: 2017-08-22
成都鲜美诚食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Most of the existing sweet potato noodles are made by directly mixing flour and sweet potato powder. Due to the brittleness of sweet potato powder, there are defects such as difficulty in forming noodles, easy loosening, and high breakage rate when making noodles.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Adopt the following method to produce sweet potato noodles:

[0032] a. Preparation of sweet potato juice: peel the sweet potatoes, then place them in 0.3MPa saturated steam and heat them for 20 minutes, after cooling, add water to make juice to obtain sweet potato juice;

[0033] B, kneading dough: mix high-gluten flour, low-gluten flour, salt, egg white and sweet potato juice, add water and knead the dough, wherein, by weight, high-gluten flour: low-gluten flour: salt: egg white: sweet potato juice=29: 21:0.07:3.8:10, wherein the weight of sweet potato juice is calculated by the weight of sweet potato;

[0034] c. Curing: Curing is carried out after kneading, the curing time is 40min, and the curing temperature is 50°C;

[0035] d, pressing into slices, cutting into strips, drying, and cutting to obtain sweet potato noodles.

[0036] The dried noodle has low fracture rate, boiling resistance, foam resistance, non-sticky strips, strong gluten, high toughness, delicat...

Embodiment 2

[0038] Adopt the following method to produce sweet potato noodles:

[0039] a. Preparation of sweet potato juice: peel the sweet potatoes, then place them in 0.2 MPa saturated steam and heat them for 30 minutes, after cooling, add water to make juice to obtain sweet potato juice;

[0040] B, kneading dough: mix high-gluten flour, low-gluten flour, salt, egg white and sweet potato juice, add water and knead the dough, wherein, by weight, high-gluten flour: low-gluten flour: salt: egg white: sweet potato juice=20: 10:0.05:3:10, wherein the weight of sweet potato juice is calculated by the weight of sweet potato;

[0041] c. Curing: Curing is carried out after kneading, the curing time is 30min, and the curing temperature is 50°C;

[0042] d, pressing into slices, cutting into strips, drying, and cutting to obtain sweet potato noodles.

[0043] The dried noodle has low fracture rate, boiling resistance, foam resistance, non-sticky strips, strong gluten, high toughness, delicate...

Embodiment 3

[0045] Adopt the following method to produce sweet potato noodles:

[0046] a. Preparation of sweet potato juice: peel the sweet potatoes, then place them in 0.4MPa saturated steam and heat them for 15 minutes, after cooling, add water to make juice to obtain sweet potato juice;

[0047] B, kneading dough: mix high-gluten flour, low-gluten flour, salt, egg white and sweet potato juice, add water and knead the dough, wherein, by weight, high-gluten flour: low-gluten flour: salt: egg white: sweet potato juice=40: 30:0.1:5:10, wherein the weight of sweet potato juice is calculated by the weight of sweet potato;

[0048] c. Curing: Curing is carried out after kneading, the curing time is 60min, and the curing temperature is 40°C;

[0049] d, pressing into slices, cutting into strips, drying, and cutting to obtain sweet potato noodles.

[0050] The dried noodle has low fracture rate, boiling resistance, foam resistance, non-sticky strips, strong gluten, high toughness, delicate, ...

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PUM

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Abstract

The present invention relates to a production method of sweet potato noodles, belongs to the technical field of food, and solves a technical problem of providing the production method of the sweet potato noodles. The method comprises the following steps: a, sweet potatoes are peeled, the peeled sweet potatoes are then placed in saturated steam at 0.2-0.4 MPa to be heated for 15-30 min, the heated sweet potatoes are cooled, water is added, and the potatoes are beat into juice; b, high gluten flour, low gluten flour, edible salt, egg white and the sweet potato juice are mixed, water is added, and dough kneading is conducted; c, after the dough kneading, the dough is cured for a curing time of 30-60 min at a curing temperature of 40-50 DEG C; and d, tableting, strip cutting, drying and cutting off are conducted to obtain the sweet potato noodles. The fine dried sweet potato noodles are simple in preparation method, easily obtainable in the raw materials, and relatively low in costs. Besides, the method can significantly reduce fracture rates and the obtained noodles are resistant to boiling and brewing, not sticky together, strong and high in toughness, delicate in mouthfeel, lubricating, and chewy. Besides, the noodles are rich in amino acids, vitamins and other beneficial substances, can effectively supplement human body needed nutrition, improve human body immunity, and promote cytokine productions.

Description

technical field [0001] The invention relates to a production method of sweet potato noodles, belonging to the technical field of food. Background technique [0002] Sweet potato, also known as sweet potato, sweet potato, sweet potato, sweet potato, sweet potato, etc., has a khaki or purple skin. Sweet potato is rich in nutrients, rich in protein, starch, pectin, cellulose, amino acids, vitamins and various minerals. It has the reputation of "longevity food". The sugar content reaches 15%-20%. It has anti-cancer, heart protection, prevention of emphysema, diabetes, weight loss and other effects. It can be seen that the nutritional content of sweet potatoes is very high and has broad development prospects. [0003] Noodles are a kind of health care food that is simple to make, convenient to eat, rich in nutrition, can be staple food and fast food. It has long been accepted and loved by people all over the world. Noodles are made from grain or bean flour and water and grou...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L19/10A23L15/00
CPCA23V2002/00A23V2200/14A23V2200/324
Inventor 李祖军
Owner 成都鲜美诚食品有限公司
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