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Sweet potato vermicelli having good tenacity

A technology of sweet potato vermicelli and sweet potato starch, which is applied in the direction of food ingredients as a taste improver, food science, application, etc., can solve the problems of poor quality, poor cooking resistance and poor taste of sweet potato vermicelli, and achieve good fluidity, smooth surface, The effect of good flavor effect

Inactive Publication Date: 2017-11-21
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

The sweet potato vermicelli prepared by the existing method has poor quality, low toughness, poor cooking resistance and poor taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A kind of sweet potato vermicelli with good toughness, comprises the following steps:

[0030] (1) Prepare by weight: 300 parts of sweet potato starch, 60 parts of lotus root powder, 2 parts of humulus powder, 0.1 part of table salt, 40 parts of coconut milk, and 320 parts of water;

[0031] (2) Aleurone: Take 80 parts by weight of sweet potato starch, add 50 parts by weight of water and 10 parts by weight of coconut milk, and fully stir to form a paste;

[0032] (3) Thickening: heat the remaining water to 90°C, then add it to the paste in step (2), stir at high speed to make it fully gelatinized;

[0033] (4) Knead the dough: add the remaining weight of sweet potato starch, lotus root powder and humulus powder and mix well, then keep warm, then add salt and the remaining coconut milk, mix well and form a dough;

[0034] (5) Knead the dough: knead the dough for 20 minutes, and then keep it warm at 40°C for 15 minutes; after kneading the dough for 20 minutes and then ke...

Embodiment 2

[0052] A kind of sweet potato vermicelli with good toughness, comprises the following steps:

[0053] (1) Prepare by weight: 350 parts of sweet potato starch, 80 parts of lotus root powder, 4 parts of humulus powder, 0.5 parts of salt, 50 parts of coconut milk, and 350 parts of water;

[0054](2) Aleurone: Take 100 parts by weight of sweet potato starch, add 70 parts by weight of water and 20 parts by weight of coconut milk, and fully stir to form a paste;

[0055] (3) Thickening: heat the remaining water to 98°C, then add it to the paste in step (2), stir at high speed to make it fully gelatinized;

[0056] (4) Knead the dough: add the remaining weight of sweet potato starch, lotus root powder and humulus powder and mix well, then keep warm, then add salt and the remaining coconut milk, mix well and form a dough;

[0057] (5) Knead the dough: Knead the dough for 20 minutes, and then keep it warm at 45°C for 20 minutes; after kneading the dough for 20 minutes, then keep it wa...

Embodiment 3

[0075] A kind of sweet potato vermicelli with good toughness, comprises the following steps:

[0076] (1) Prepare by weight: 320 parts of sweet potato starch, 70 parts of lotus root powder, 3 parts of humulus powder, 0.3 part of salt, 45 parts of coconut milk, 340 parts of water;

[0077] (2) Aleurone: Take 80-100 parts by weight of sweet potato starch, add 60 parts by weight of water and 15 parts by weight of coconut milk, and fully stir to form a paste;

[0078] (3) Thickening: heat the remaining water to 92°C, then add it to the paste in step (2), stir at high speed to make it fully gelatinized;

[0079] (4) Knead the dough: add the remaining weight of sweet potato starch, lotus root powder and humulus powder and mix well, then keep warm, then add salt and the remaining coconut milk, mix well and form a dough;

[0080] (5) Kneading: Knead the dough for 20 minutes, and then keep it warm at 42°C for 18 minutes; after kneading the dough for 20 minutes, keep it warm at 42°C, w...

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PUM

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Abstract

The invention discloses sweet potato vermicelli having good tenacity, and relates to the technical field of vermicelli. The sweet potato vermicelli is prepared through the following steps of (1) preparing materials in parts by weight; (2) preparing starch paste: taking 80 parts by weight of sweet potato starch, adding 50 parts by weight of water and 10 parts by weight of coconut milk, and performing sufficient stirring to obtain starch paste; (3) preparing thickened soup: heating the remaining water to 90 DEG C, then adding the heated water to the starch paste obtained in the step (2), and performing high-speed stirring so that the starch paste is sufficiently gelatinized; (4) performing dough mixing; (5) performing dough kneading; (6) enabling made dough to form vermicelli in a leaking manner; (7) performing cooling and cleaning: fishing out the vermicelli floating on the water surface in a pot, putting the fished-out vermicelli into cold water, performing cooling and performing cleaning; (8) performing cooling in a shady and cool manner and performing refrigerating; and (10) performing drying, and performing packing to obtain finished products. The made sweet potato vermicelli disclosed by the invention not only has good tenacity but also has good mouth feel.

Description

technical field [0001] The invention belongs to the technical field of vermicelli, and in particular relates to sweet potato vermicelli with good toughness. Background technique [0002] Sweet potatoes contain a variety of nutrients, commonly known as "earth ginseng", often eaten, have the effects of fitness and disease prevention. "Compendium of Materia Medica" records in the left generation of literature that sweet potatoes have the effects of "tonifying deficiency, benefiting energy, strengthening spleen and stomach, and strengthening kidney yin", making people "longevity and less disease"; Ganping is non-toxic, and it is mainly used to nourish the middle and blood, warm the stomach and fatten the five internal organs". Contemporary "Chinese Materia Medica" says that sweet potatoes are "sweet in taste, calm in nature, return to the spleen, kidney meridian, nourish the middle and harmonize the blood, benefit qi and generate essence, widen the stomach, and relieve constipa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/30A23L19/10A23L19/00A23L29/00
CPCA23L29/30A23L19/09A23L19/10A23L29/00A23V2002/00A23V2200/14A23V2250/5118A23V2250/628
Inventor 黄学应
Owner 肥西县金桥红薯专业合作社
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