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Fresh and wet purple-sweet-potato noodles and preparation method thereof

A purple sweet potato, fresh and wet technology, applied in the direction of food science, food ingredients as a taste improver, etc., can solve the problems of poor taste, high manufacturing cost, complicated manufacturing process, etc., and achieve beautiful color, low cost and good taste Effect

Pending Publication Date: 2020-04-17
长沙南泥湾食品厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are as many as 14 ingredients in the formula, the manufacturing process is complicated, the manufacturing cost is high, and the taste of the resulting product is not good

Method used

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  • Fresh and wet purple-sweet-potato noodles and preparation method thereof
  • Fresh and wet purple-sweet-potato noodles and preparation method thereof
  • Fresh and wet purple-sweet-potato noodles and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] (1) Take 20kg of purple sweet potatoes and wash them with running water to remove surface dirt, remove bud eyes and diseased parts; steam them in a cooking pot until they are fully cooked, drain and cool them; remove the skin of purple sweet potatoes, and mash them into purple sweet potato puree; (2) Add 100g of sodium ascorbate and 2kg of table salt into 40kg of water to form a brine solution; add this brine solution into the purple potato mash, and after mixing evenly, homogenize. min, the pressure is 30MPa, homogenize 2 times, each time is 15min, to get the slurry; then add 100kg flour (over 80 mesh sieve) to the slurry to mix and knead the flour, make the flour become flocculent, and It can be held into a ball, and it can still become a loose flocculent dough when kneaded. The flocculent dough is kneaded into a ball and wrapped in plastic wrap; (3) then put it in a 35°C incubator to proof for 40 minutes; (4) use a noodle press machine After the proofed dough is pres...

Embodiment 2

[0043] Take 30kg of purple sweet potatoes and wash them with running water to remove surface dirt, remove bud eyes and diseased parts; steam them in a cooking pot until they are fully cooked, drain and cool them; remove the skin of purple sweet potatoes and mash them into purple sweet potato puree; (2) mix 150g of ascorbic acid Sodium and 3kg of salt are added to 50kg of water to form a saline solution, and this saline solution is added to the purple potato mash, and after mixing evenly, the homogenization temperature is 75°C, the speed of the shearing machine is 9000r / min, and the pressure is 30MPa, homogenize 2 times, each time is 15min, to obtain a slurry; then add 80kg flour (passing through an 80 mesh sieve) to the purple sweet potato slurry to mix and knead the dough, so that the flour becomes flocculent and can be held by hand. After kneading, it can still become a loose flocculent dough. The flocculent dough is kneaded into a ball and wrapped with plastic wrap; (3) then...

Embodiment 3

[0051](1) Take 40kg of purple sweet potatoes and wash them with running water to remove surface dirt, remove bud eyes and diseased parts; steam them in a cooking pot until they are fully cooked, drain and cool them; remove the skin of purple sweet potatoes, and mash them into purple sweet potato puree; (2) Add 200g of sodium ascorbate and 4kg of table salt into 50kg of water to form a brine solution; add this brine solution into the purple sweet potato mash and beat it to make a homogeneous, homogeneous temperature of 75°C, the speed of the shearing machine is 9000r / min, and the pressure is 30MPa , homogenized 2 times, each time is 15min, to obtain a slurry; then add 90kg flour (passing through an 80 mesh sieve) to the purple sweet potato slurry to mix and knead the flour, making the flour flocculent and can be held into a ball by hand , kneading can still become a loose flocculent dough, and the flocculent dough is kneaded into a ball and wrapped in plastic wrap; (3) then put ...

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Abstract

The invention discloses fresh and wet purple-sweet-potato noodles and a preparation method thereof. The fresh and wet purple-sweet-potato noodles comprise the following raw materials, by weight: 20-60parts of purple sweet potatoes, 80-100 parts of flour, 0.1-0.3 part of sodium ascorbate, 2-4 parts of edible salt and 30-60 parts of water. The preparation method comprises the following steps: dissolving sodium ascorbate and edible salt in water to form a solution; uniformly mixing the solution with a cooked purple sweet potato slurry and performing homogenizing to obtain a slurry; adding flourinto the slurry and performing kneading to obtain dough; performing fermentation; and then performing slitting. The fresh and wet noodles are processed by using mashed purple sweet potatoes and flour,so that the flavor and nutrition of the purple sweet potatoes are kept; and the noodles are rich in nutrition and attractive in color and luster and has the good taste.

Description

technical field [0001] The invention relates to the field of pasta processing, in particular to a purple sweet potato fresh wet noodle and a preparation method thereof. Background technique [0002] Purple sweet potato can be used to develop noodles suitable for the eating habits of Chinese residents. [0003] CN201810215928.X discloses a method for making purple sweet potato noodles, mainly made of purple sweet potato flour mixed with other materials, such as buckwheat flour, purple sweet potato flour, corn starch, gluten powder, wheat flour, wax gourd powder, peaches, eggs, Starch, five-spice powder, salt, monosodium glutamate, edible oil, water, etc. Among them, 70-90 parts of buckwheat flour and 100-120 parts of purple potato flour. There are as many as 14 kinds of formula raw materials, the manufacturing process is complicated, the manufacturing cost is high, and the taste of the obtained product is not good. Contents of the invention [0004] The technical problem...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L19/10A23L5/41
CPCA23L7/109A23L19/105A23L5/41A23V2002/00A23V2200/14
Inventor 张建春周文化熊立新
Owner 长沙南泥湾食品厂
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