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Sweet potato noodles and making method thereof

The technology of sweet potato vermicelli and sweet potato flour is applied in the field of food processing, which can solve the problems of damage to brain cells, gelatinization, and influence on edibility, etc., and achieve the effects of improving toughness, cohesion, and taste.

Inactive Publication Date: 2019-02-15
贵州省印江县依仁食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, alum is added during the preparation 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 preparing sweet potato flour paste dough, the paste dough has poor cohesiveness, 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 long-term cooking, which will affect the edible property

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of sweet potato vermicelli, prepared through the following steps:

[0022] (1) Weigh raw materials: 400g of sweet potato flour, 80g of apple, 40g of peach gum, 32.5g of wheat flour, 9g of butter, 4g of salt, 9g of olive oil, 19g of agarose cauliflower, 8g of kelp;

[0023] (2) mashing the apples, mixing sweet potato flour, apples, peach gum, wheat flour, butter, salt, and olive oil, then adding 23% water by weight of the sweet potato flour, and stirring evenly to make a dough;

[0024] (3) Stir and knead the dough repeatedly for 20 minutes, and let stand for 40 minutes;

[0025] (4) Add 30% of its weight of water to the dough after standing, stir into a paste, beat the cauliflower and kelp into a slurry and add it to the batter, and stir evenly;

[0026] (5) Drain the batter evenly stirred in step (4) to make vermicelli with a diameter of 9 mm, specifically using a drainer with an aperture of 9 mm; immerse the leaked vermicelli in a boiling water pot for 1.5 min...

Embodiment 2

[0029] A kind of sweet potato vermicelli, prepared through the following steps:

[0030] (1) Weigh raw materials: 350g of sweet potato powder, 95g of apple, 50g of peach gum, 35g of wheat flour, 11g of butter, 5g of salt, 13g of olive oil, 22g of cauliflower, 10g of kelp;

[0031] (2) pulping the apples, mixing sweet potato flour, apples, peach gum, wheat flour, butter, salt, and olive oil, then adding 20% ​​water by weight of the sweet potato flour, and stirring evenly to make a dough;

[0032] (3) Stir and knead the dough repeatedly for 25 minutes, and let stand for 50 minutes;

[0033] (4) Add 25% water by weight to the dough after standing, stir to form a paste, beat the cauliflower and kelp into slurry and add to the batter, stir evenly;

[0034] (5) drain the batter evenly stirred in step (4) to make vermicelli with a diameter of 12 mm, specifically use a drainer with an aperture of 12 mm; immerse the leaked vermicelli in a boiling water pot for 2 minutes, then remove ...

Embodiment 3

[0037] A kind of sweet potato vermicelli, prepared through the following steps:

[0038] (1) Weigh raw materials: 450g of sweet potato powder, 65g of apple, 30g of peach gum, 30g of wheat flour, 7g of butter, 3g of salt, 7g of olive oil, 16g of cauliflower, 6g of kelp;

[0039] (2) mashing the apples, mixing sweet potato flour, apples, peach gum, wheat flour, butter, salt, and olive oil, then adding 26% water by weight of the sweet potato flour, and stirring evenly to make a dough;

[0040] (3) Stir and knead the dough repeatedly for 15 minutes, and let stand for 30 minutes;

[0041] (4) Add 35% of its weight of water to the dough after standing, stir into a paste, beat the cauliflower and kelp into a slurry and add it to the batter, and stir evenly;

[0042] (5) Drain the batter evenly stirred in step (4) to make vermicelli with a diameter of 6 mm, specifically using a drainer with an aperture size of 6 mm; immerse the leaked vermicelli in a boiling water pot for 1 min, then...

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Abstract

The invention relates to the field of food processing, in particular to sweet potato noodles and a making method thereof. The sweet potato noodles are made from raw materials of sweet potato powder, in the making course of the sweet potato noodles, apples, peach gum, wheat flour, butter, table salt, olive oil, agar and kelp are added to be used as auxiliary materials, and all the auxiliary materials are in combined action, so that the problem of poor cohesion of pasty dough can be solved, the cohesion of the dough is promoted, the made noodles are not liable to crack, the mouth feel of the sweet potato noodles is promoted, the tenacity of the sweet potato noodles is promoted, and the phenomenon that the soup is pasty is avoided; and when the sweet potato noodles made by the method are cooked, adhesion and agglomeration between the noodles cannot be generated, and the sweet potato noodles cannot gelatinize after long-time cooking.

Description

technical field [0001] The invention relates to the field of food processing, in particular to sweet potato vermicelli and a preparation method thereof. Background technique [0002] Sweet potatoes are rich in protein, starch, pectin, cellulose, amino acids, vitamins and various minerals, and are known as "longevity food". The sugar content reaches 15%-20%. It has anti-cancer, heart protection, prevention of emphysema, diabetes, weight loss and other effects. Li Shizhen's "Compendium of Materia Medica" in the Ming Dynasty records that "sweet potatoes tonic, invigorate the spleen and appetizers, strengthen the kidney yin", and said that people in the sea eat them for longevity. Chinese medicine regards sweet potatoes as a good medicine. [0003] The preparation 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 dur...

Claims

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Application Information

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IPC IPC(8): A23L19/10A23L19/00A23L7/10A23L33/00
CPCA23L19/105A23L7/10A23L19/09A23L33/00
Inventor 马贵成
Owner 贵州省印江县依仁食品有限公司