Processing technology of multi-flavored and high-nutrition sweet potato vermicelli

A kind of processing technology, high nutrition technology, applied in the direction of food science, can solve the problems of single taste, irregular processing technology, single material, etc., to achieve the effect of excellent taste

Inactive Publication Date: 2018-06-15
湖南有吉食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing sweet potato flour has a poor taste due to its non-standard processing technology; and the current sweet potato flour has a single material, resulting in a single taste and limited nutritional value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of multi-taste high-nutrition sweet potato powder processing technology comprises the following steps:

[0020] 1) mixing and stirring, wherein, by weight, 100 parts of sweet potato starch, 3 parts of daylily powder, 5 parts of sweet potato powder, 3 parts of walnut powder, 0.5 part of table salt, and 0.3 part of compound thickener;

[0021] 2) adding water and mixing to obtain mixed wet starch with a moisture content of 50%;

[0022] 3) extruding and curing the mixed wet starch in step 2) at 130° C. to obtain vermicelli;

[0023] 4) Cut to length;

[0024] 5) Naturally cool the vermicelli to room temperature, and freeze in a freezer at -12°C for 12 hours;

[0025] 6) Take out the vermicelli from step 5) and thaw naturally, then roll into shape;

[0026] 7) Dry at 65°C for 1 hour;

[0027] 8) Dry at a low temperature of 35°C for 1 hour;

[0028] 9) Forming.

[0029] Step 4) also includes a vacuum step, so that the air pressure in the cold storage is 100Pa. ...

Embodiment 2

[0031] A kind of multi-taste high-nutrition sweet potato powder processing technology comprises the following steps:

[0032] 1) Mixing and stirring, wherein, by weight, 100 parts of sweet potato starch, 4 parts of day lily powder, 8 parts of sweet potato powder, 4 parts of walnut powder, 0.8 part of table salt, and 0.5 part of compound thickener;

[0033] 2) adding water and mixing to obtain mixed wet starch with a water content of 45%;

[0034] 3) extruding and curing the mixed wet starch in step 2) at 150° C. to obtain vermicelli;

[0035] 4) Cut to length;

[0036] 5) Naturally cool the vermicelli to room temperature, and freeze in a freezer at -12°C for 12 hours;

[0037] 6) Take out the vermicelli from step 5) and thaw naturally, then roll into shape;

[0038] 7) Dry at 65°C for 1 hour;

[0039] 8) Dry at a low temperature of 35°C for 1 hour;

[0040] 9) Forming.

[0041] Step 4) also includes a vacuum step, so that the air pressure in the cold storage is 300Pa.

Embodiment 3

[0043] A kind of multi-taste high-nutrition sweet potato powder processing technology comprises the following steps:

[0044] 1) Mixing and stirring, wherein, by weight, 100 parts of sweet potato starch, 5 parts of daylily powder, 10 parts of sweet potato powder, 5 parts of walnut powder, 1.2 parts of table salt, and 0.6 part of compound thickener;

[0045] 2) adding water and mixing to obtain mixed wet starch with a water content of 40%;

[0046] 3) extruding and curing the mixed wet starch in step 2) at 170° C. to obtain vermicelli;

[0047] 4) Cut to length;

[0048] 5) Naturally cool the vermicelli to room temperature, and freeze in a freezer at -12°C for 12 hours;

[0049] 6) Take out the vermicelli from step 5) and thaw naturally, then roll into shape;

[0050] 7) Dry at 65°C for 1 hour;

[0051] 8) Dry at a low temperature of 35°C for 1 hour;

[0052] 9) Forming.

[0053] Step 4) also includes a vacuum step, so that the air pressure in the cold storage is 500Pa. ...

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PUM

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Abstract

The present invention discloses a processing technology of multi-flavored and high-nutrition sweet potato vermicelli. The processing technology comprises the following steps: 1) materials are mixed and stirred, wherein the materials are as follows in parts by weight: 100 parts of sweet potato starch, 3-5 parts of day lily powder, 5-10 parts of henry steudnera tuber powder, 3-5 parts of walnut powder, 0.5-1.2 parts of edible salt, and 0.3-0.6 part of a compound thickener; 2) water is added to conduct mixing to obtain mixed wet starch at a moisture content of 40-50%; 3) the mixed wet starch in the step 2) is extruded and cured at temperature of 130-170 DEG C to obtain the vermicelli; (4) fixed length cutting is conducted; (5) the vermicelli is naturally cooled to room temperature and the cooled vermicelli is frozen in a cold storage at -12 DEG C for 12 h; 6) the vermicelli in the step 5) is taken out to be naturally thawed and then the thawed vermicelli is rolled and shaped; 7) the shaped vermicelli is dried at high temperature of 65 DEG C for 1 h; 8) the dried vermicelli is dried at low temperature of 35 DEG C for 1 h; and 9) shaping is conducted.

Description

technical field [0001] The invention relates to the field of processing sweet potato vermicelli, in particular to a processing technology for sweet potato flour with multiple tastes and high nutrition. Background technique [0002] Sweet potatoes are rich in essential nutrients such as grains, fruits and vegetables. It is a supplementary food for both grain and fruit. According to scientific research, it can produce 635 calories per 500 grams and contains about 11.5 grams of protein. It also contains niacin, linoleic acid, Contains 0.5 mg of carotene and vitamins C, B1, B2, etc., among which vitamins are several times higher than rice. These nutrients are conducive to the treatment of heart and lung diseases. Sweet potatoes are also rich in lysine and dietary fiber, and its dietary fiber stimulates intestinal peristalsis, which is beneficial to relieve intestinal dryness and constipation. It is self-alkaline, and it can neutralize acid and alkali when eaten with acidic foo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/30A23L33/10A23L29/20
CPCA23L29/20A23L29/30A23L33/10
Inventor 蒋友吉
Owner 湖南有吉食品有限公司
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