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Boiling-resistant sweet potato vermicelli

A technology of potato starch and vermicelli, which is applied in the field of potato vermicelli, which can solve the problems of poor quality of vermicelli, poor cooking resistance, and insufficient chewiness, and achieve the effects of improving the branched chain structure, improving the taste, and increasing the hygroscopicity of the serous film

Inactive Publication Date: 2017-10-20
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

[0002] At present, the raw materials of vermicelli produced in China include mung bean, broad bean, pea, sweet potato, corn, etc. Among them, the quality of vermicelli made from mung bean, broad bean, and pea is relatively good. However, these beans have fewer sources and higher cost, while sweet potato However, the quality of the vermicelli prepared from raw materials such as corn and corn is very poor, with poor cooking resistance, insufficient chewiness, and poor taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A kind of boiled sweet potato vermicelli. Weigh the sweet potato starch and water according to the mass ratio of 1:1.5. After taking a quarter of the sweet potato starch for low-temperature plasma treatment, add one-sixth of the room temperature water and mix thoroughly to obtain The yam starch slurry, and then the remaining water temperature is adjusted to 80 ℃, add 10% of its mass red adzuki bean porous starch, stir at 500r / min for 40 minutes, and then add 18% red adzuki bean mass guar gum, after stirring evenly, get Red adzuki bean starch paste, add adzuki bean starch paste to the sweet potato starch slurry, stir well, gelatinize in a water bath at 80°C, after gelatinization, add the remaining sweet potato starch, quickly stir evenly, add it to the vermicelli forming machine to make vermicelli. Then add the made vermicelli to the boiled coconut water, take it out after the vermicelli rises, soak in cold water for 20 minutes, and then air dry.

[0017] Further, the low-t...

Embodiment 2

[0026] A kind of boiled sweet potato vermicelli. Weigh the sweet potato starch and water according to the mass ratio of 1:1.7, take one-fourth of the sweet potato starch for low-temperature plasma treatment, add one-sixth of the room temperature water and mix thoroughly to obtain The sweet potato starch slurry, and then the remaining water temperature is adjusted to 80 ℃, 12% of the mass of red adzuki bean porous starch is added, and the mixture is stirred at 500r / min for 50 minutes, and then 20% of the red adzuki bean mass is added, and the result is obtained after stirring. Red adzuki bean starch paste, add red adzuki bean starch paste to the sweet potato starch slurry, stir evenly, gelatinize in a water bath at 90℃, after gelatinization, add the remaining sweet potato starch, quickly stir evenly, add it to the vermicelli forming machine to make vermicelli, Then add the made vermicelli to the boiling coconut water, remove the vermicelli after it floats, soak in cold water for ...

Embodiment 3

[0036] A kind of boiled sweet potato vermicelli. Weigh the sweet potato starch and water according to the mass ratio of 1:1.6, take one-fourth of the sweet potato starch for low-temperature plasma treatment, add one-sixth of the room temperature water and mix thoroughly to obtain The sweet potato starch slurry, and then the remaining water temperature is adjusted to 80 ℃, adding 11% of its mass of red adzuki bean porous starch, stirring at 500r / min for 45 minutes, and then adding 19% of red adzuki bean guar gum, after stirring evenly, obtain Red adzuki bean starch paste, add red adzuki bean starch paste to the sweet potato starch slurry, stir evenly, gelatinize in a water bath at 88℃, after gelatinization, add the remaining sweet potato starch, quickly stir evenly, add it to the vermicelli forming machine to make vermicelli. Then add the made vermicelli to the boiling coconut water, remove the vermicelli after it floats, soak in cold water for 25 minutes, and then air dry.

[003...

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PUM

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Abstract

The invention discloses boiling-resistant sweet potato vermicelli, and relates to the technical field of vermicelli. Sweet potato starch and water are taken, respectively; one quarter of sweet potato starch is subjected to low-temperature plasma treatment, and one-sixth water with the room temperature is added for uniform adjustment to obtain a thick sweet potato starch liquid; red bean porous starch is added, stirring is carried out, guar gum is added, and uniform stirring is performed to obtain red bean porous starch paste; the red bean porous starch paste is added to the thick sweet potato starch liquid, uniform stirring is performed, the obtained product is put in a water bath for gelatinization; after gelatinization, the residual sweet potato starch is added, and uniform stirring is quickly performed; the obtained product is added in a vermicelli forming machine to prepare vermicelli; the prepared vermicelli is added in boiling coconut milk water; the vermicelli is fished out till the vermicelli floats; the fished vermicelli is soaked in cold water; and air-drying is performed to obtain the boiling-resistant sweet potato vermicelli. The vermicelli is excellent in boiling resistance and tastes good.

Description

Technical field [0001] The invention belongs to the technical field of vermicelli, and specifically relates to a boil-resistant yam vermicelli. Background technique [0002] At present, the raw materials of domestically produced vermicelli include mung beans, broad beans, peas, yam, corn, etc. Among them, the quality of vermicelli prepared from mung beans, broad beans, peas, etc. is relatively good. However, these beans have fewer sources and higher costs. The quality of vermicelli prepared from raw materials such as corn and corn is poor, with poor boiling resistance, insufficient gluten, and poor taste. Summary of the invention [0003] The purpose of the present invention is to provide a boil-resistant yam vermicelli in view of the existing problems. [0004] The present invention is realized through the following technical solutions: [0005] A kind of boiled sweet potato vermicelli. Weigh the sweet potato starch and water according to the mass ratio of 1:1.5-1.7, take one-fourt...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/30
CPCA23L29/35
Inventor 黄学应
Owner 肥西县金桥红薯专业合作社
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