Preparation method of sweet potato vermicelli with low breaking rate and cooking loss rate
A production method and a technology of breaking rate, which are applied in the directions of food ultrasonic treatment, food heat treatment, food drying, etc., can solve problems such as cooking performance to be optimized, and achieve the problem of food safety, smooth food taste, and improved nutritional value. Effect
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Embodiment 1
[0056] (1) Stir 1500g potato starch, 100g oat starch and 800g water at a rotating speed of 800r / min for 15min to obtain a slurry;
[0057] (2) adding a small amount of potato starch of total amount 500g in batches to the prepared slurry under stirring to obtain non-sticky noodles;
[0058] (3) Add the prepared flour into the powder leakage tray, and squeeze out vermicelli from the bottom hole of the powder leakage tray;
[0059] (4) The extruded vermicelli falls into the powder cooking pot, and the powder is boiled in boiling water for 2 minutes;
[0060] (5) Cool the cooked vermicelli in 20°C cold water for 2 minutes, drain and transfer to -12°C freezer until frozen;
[0061] (6) Take out the vermicelli and thaw naturally at 25°C for 5 hours;
[0062] (7) Dry naturally at 25°C to reduce the water content of vermicelli to 10-12%;
[0063] (8) Cut off and pack.
Embodiment 2
[0065] The difference between embodiment 2 and embodiment 1 is that oat starch has been centrifuged and ultrasonically treated, and the rest are the same as embodiment 1.
[0066] (1) Stir 1500g potato starch, 100g oat starch and 800g water at a rotating speed of 800r / min for 15min to obtain a slurry;
[0067] (2) After heating the above slurry to 80°C, centrifuge at a high speed of 20,000r / min for 10min, and then ultrasonicate for 30min at an ultrasonic frequency of 40KHz and an ultrasonic frequency of 500W;
[0068] (3) adding a small amount of potato starch of a total amount of 500g in batches to the slurry after the above-mentioned treatment under stirring, to obtain non-sticky noodles;
[0069] (4) Add the prepared flour into the powder leakage tray, and extrude vermicelli from the bottom hole of the powder leakage disk;
[0070] (5) The extruded vermicelli falls into the powder cooking pot, and boils the powder for 2 minutes;
[0071] (6) Cool the cooked vermicelli in ...
Embodiment 3
[0076] The difference between embodiment 3 and embodiment 1 is that oat starch has been modified, and the rest are the same as embodiment 1.
[0077] (1) Disperse 100g of oat starch in 200g of ethanol, add 20g of adienedioic acid and 0.8g of 98% concentrated sulfuric acid after heating to 60°C, continue to heat to reflux and keep warm for 5h, after the reaction, distill and recover the ethanol, and distill the remaining The mixture was dried under vacuum at 70°C for 5 hours and then crushed into powder to obtain modified oat starch;
[0078] (2) Stir 1500g potato starch, 100g modified oat starch and 800g water at a rotating speed of 800r / min for 15min to obtain a slurry;
[0079] (3) adding a small amount of potato starch of total amount 500g in batches to the prepared slurry under stirring to obtain non-sticky noodles;
[0080] (4) Add the prepared flour into the powder leakage tray, and extrude vermicelli from the bottom hole of the powder leakage disk;
[0081] (5) The ex...
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