Processing method of alum-free sweet potato starch noodles

A technology of sweet potato vermicelli and a processing method, which is applied in the preservation of food ingredients as antimicrobials, food ingredients as antioxidants, food science, etc., can solve the problems of easy occurrence of adhesion, caking, poor cohesion of mushy dough, shortened shelf life, etc. , to increase the coagulation effect, improve the adhesiveness, and prevent the viscosity from decreasing.

Inactive Publication Date: 2017-10-13
肥西县金桥红薯专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention is aimed at existing problems: health aspect, adds alum composition in vermicelli, and alum hydrolyzes Al(OH) 3 , will affect the brain cells of the human body, children's growth and development and intelligence; in terms of processing effect, if alum is not added to the vermicelli, it will lead to poor cohesion of the pasty dough, and the vermicelli will be easily broken when the vermicelli is missing; After cooking, vermicelli is prone to sticking and agglomeration, and has poor cooking resistance. It will gelatinize after long-term cooking, which will affect the edible quality; in terms of sterilization, alum has inhibitory effect on a variety of Gram-negative and positive cocci and bacillus, such as without alum ingredients, will shorten the shelf life of vermicelli after processing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A processing method of vanadium-free sweet potato vermicelli, comprising the following steps:

[0017] (1) Screening pretreatment: filter the crushed sweet potato powder through a 100-mesh sieve to remove impurities; place the screened sweet potato powder in a sterilizer, and use pasteurization to sterilize at a temperature of 63°C -65℃, time 30min;

[0018] (2) Thinning: Take 8kg of sterilized sweet potato flour, put it in a thickening container, add water with a weight of 38% of sweet potato flour, and the water temperature is 29°C to make sweet potato flour dough;

[0019] (3) Dough production: Weigh 53 parts of sweet potato powder, 6 parts of aloe vera gel, 3.2 parts of camellia oil, and 0.6 parts of salt according to the mass, add sweet potato powder, aloe vera gel, camellia oil and salt into the dough container, and mix evenly; then , put the sweet potato flour dough into the noodle container, add warm water with 54% of the total weight of sweet potato flour and ...

Embodiment 2

[0022] This embodiment 2 is compared with embodiment 1, changes in the following aspects:

[0023] The sweet potato flour pasty dough described in step (3), the mass count of each prepared ingredient is:

[0024] 58 parts of sweet potato powder, 7 parts of aloe vera gel, 3.8 parts of camellia oil, and 0.8 parts of salt.

[0025] The semi-fermentation method described in step (3) is as follows:

[0026] The semi-fermentation of sweet potato paste dough is divided into three stages: the first stage of high-temperature fermentation, the temperature of the incubator is 20°C, the humidity of 56%, and the time is 7 minutes; the second stage of low-temperature fermentation, the temperature of the incubator is 7°C, the humidity is 52%, and the time is 32 minutes ; The third stage is medium-temperature fermentation, the temperature of the incubator is 13°C, the humidity is 44%, and the time is 8 minutes.

[0027] The water-bath stirring method described in step (3) is as follows:

...

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Abstract

The invention discloses a processing method of alum-free sweet potato starch noodles. The processing method is characterized by comprising the following steps: (1) screening and pre-treating: filtering sweet potato starch with a 100-mesh sieve and putting the sweet potato starch into a sterilization pot at 63 DEG C to 65 DEG C; carrying out pasteurization for 30min; (2) gelatinizing: putting the sweet potato starch into a gelatinizing container and adding 36 percent to 40 percent of water; stirring and mixing to prepare sweet potato starch dough; (3) producing dough: weighing the sweet potato starch, aloe gel, camellia seed oil and salt according to a mass ratio and uniformly mixing; adding the sweet potato starch dough, 53 percent to 56 percent of warm water and 0.5 percent of a fermentation agent; mixing, carrying out semi-fermentation and stirring a mixture in a water bath to prepare sweet potato starch paste dough for later use; (4) dripping starch noodles and airing, wherein the height of a starch noodle dripping machine is 35cm and the pore diameter is 8mm to 10mm; after steaming the starch noodles, immersing the starch noodles into cold water at 6 DEG C to 10 DEG C for 4min; then putting the starch noodles into an airing room with vent holes formed in four sides and airing.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for processing vanadium-free sweet potato vermicelli. Background technique [0002] The production of sweet potato vermicelli has a history of more than 400 years in our country. Substance, with its convenience, various eating methods and rich nutritional labeling, is liked by people. However, alum is added in the production process of traditional sweet potato vermicelli, and alum is hydrolyzed to form Al(OH) 3 , it will damage the brain cells of the human body, especially affecting the growth and intelligence of children. During the processing of vermicelli, if alum is not added, when making sweet potato flour paste dough, the paste dough has poor cohesion, and the vermicelli will easily break when the dough leaks; Sticking and agglomeration, during the eating process, the cooking time is short, and it will gelatinize after prolonged cooking, whic...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/10A23L29/00A23L29/206
CPCA23L19/105A23L29/00A23L29/206A23V2002/00A23V2200/02A23V2200/10A23V2200/218
Inventor 黄学应
Owner 肥西县金桥红薯专业合作社
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