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Sweet potato vermicelli and preparation method thereof

A technology of sweet potato vermicelli and sweet potato starch, which is applied in the field of food processing, can solve the problems of affecting product production capacity and long freezing process time, and achieve the effect of easy spreading, reducing freezing and drying time, and not easy to stick

Active Publication Date: 2021-07-13
湖北中坪葛业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the technical solution of this application, the freezing process includes four stages. The storage temperature in the cooling stage is from 5°C to 0°C, which takes 6 to 8 hours; the control stage takes 3 to 5 hours from 0°C to -2°C; the slow freezing stage -2 ℃~-6℃, it takes 7~8h; quick freezing stage -6℃~-15℃, it takes 7~8h; the whole freezing process takes 16-21h in total, and the freezing process takes a long time, which affects the product capacity

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A preparation method of sweet potato vermicelli, comprising the following steps:

[0028] S1. Mix sweet potato starch, 0.05% arginine, 0.2% chitosan with hot water at 50°C to 60°C, knead the dough with a kneading machine, and extrude the kneaded dough in a mixer to form vermicelli Put it in a steamer to steam and gelatinize;

[0029] S2, the steamed vermicelli falls onto the conveyor belt, is cooled by cooling water, and then cut off in the vermicelli cutting machine;

[0030] S3. Put the sheared vermicelli into the cold storage for freezing. The vermicelli obtained in step S2 is first placed in a cold storage at 1°C to 4°C for pre-aging for 20 to 60 minutes, and then frozen in a cyclic freezing method. During the cyclic freezing process, each The highest temperature in a freezing cycle is 1°C, and the lowest temperature in adjacent freezing cycles decreases gradually. After the vermicelli cools down to the lowest temperature in a freezing cycle, the temperature is adj...

Embodiment 2

[0033] A preparation method of sweet potato vermicelli, comprising the following steps:

[0034] S1. Mix sweet potato starch, 0.1% arginine, 0.1% chitosan with hot water at 50°C to 60°C, knead the dough with a kneading machine, and extrude the kneaded dough in a mixer to form vermicelli Put it in a steamer to steam and gelatinize;

[0035] S2, the steamed vermicelli falls onto the conveyor belt, is cooled by cooling water, and then cut off in the vermicelli cutting machine;

[0036] S3. Put the sheared vermicelli into the cold storage for freezing. The vermicelli obtained in step S2 is first placed in a cold storage at 1°C to 4°C for pre-aging for 20 to 60 minutes, and then frozen in a cyclic freezing method. During the cyclic freezing process, each The highest temperature in a freezing cycle is 1°C, and the lowest temperature in adjacent freezing cycles decreases gradually. After the vermicelli cools down to the lowest temperature in a freezing cycle, the temperature is adju...

Embodiment 3

[0039] A preparation method of sweet potato vermicelli, comprising the following steps:

[0040] S1. Mix sweet potato starch, 0.1% chitosan and hot water at 50°C to 60°C, knead the dough with a kneading machine, extrude the kneaded dough in the mixer, put the formed vermicelli into the steamer and steam cooked gelatinization;

[0041] S2, the steamed vermicelli falls onto the conveyor belt, is cooled by cooling water, and then cut off in the vermicelli cutting machine;

[0042] S3. Put the sheared vermicelli into the cold storage for freezing. The vermicelli obtained in step S2 is first placed in a cold storage at 1°C to 4°C for pre-aging for 20 to 60 minutes, and then frozen in a cyclic freezing method. During the cyclic freezing process, each The highest temperature in a freezing cycle is 1°C, and the lowest temperature in adjacent freezing cycles decreases gradually. After the vermicelli cools down to the lowest temperature in a freezing cycle, the temperature is adjusted ...

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PUM

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Abstract

The invention belongs to the technical field of food processing, and discloses sweet potato vermicelli and a preparation method thereof. The preparation method comprises the following steps that S1, sweet potato starch is mixed with hot water of 50-60 DEG C, kneading dough is conducted, and extrusion forming, steaming and gelatinizing are conducted; S2, the steamed vermicelli falls onto a conveyor belt, is cooled by cooling water, and then is cut off in a vermicelli cutting machine; S3, the cut vermicelli is put into a refrigeration house to be frozen, then a circulating freezing mode is adopted for freezing, the highest temperature in each freezing period is 2 DEG C to -1 DEG C, the lowest temperature in adjacent freezing periods is gradually reduced, the temperature is adjusted back to 2 DEG C to -1 DEG C, and the next freezing period is started; and S4, the frozen vermicelli is unfreezed. The sweet potato vermicelli is repeatedly and circularly softened and frozen, and in the process, starch microcrystal beams in sweet potatoes are repeatedly rearranged and are mutually connected to form a three-dimensional network gel structure, so that the gel strength of the vermicelli is enhanced, the strength of the vermicelli is enhanced, and the toughness of the vermicelli is enhanced.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to sweet potato vermicelli and a preparation method thereof. Background technique [0002] Sweet potato vermicelli is mainly made of sweet potato starch, which is rich in carbohydrates, vitamins and amino acids. Directly using sweet potato starch to make vermicelli is prone to problems such as easy breaking and sticking. In order to solve the problem of insufficient toughness of sweet potatoes, traditional The method is to add alum, but as a harmful food additive, alum will deposit in the human body after long-term consumption, causing a series of problems such as dementia, memory loss, premature aging, etc., seriously affecting health. [0003] The Chinese invention patent with the authorized notification number CN103734580B discloses a production process of sweet potato vermicelli. The sweet potato vermicelli is vacuumized in a vacuum machine during the noodle ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/30A23L29/00A23L33/175A23L5/10A23L5/00
CPCA23L29/30A23L29/03A23L33/175A23L5/00A23L5/13A23V2002/00A23V2250/0606A23V2250/511A23V2300/20A23V2300/10A23V2250/5118
Inventor 赵礼敏
Owner 湖北中坪葛业开发有限公司