Sweet potato vermicelli production method and production equipment

Abstract

The present application relates to a kind of sweet potato vermicelli production method and production equipment, equipment includes: steaming bin, steaming bin cover, steam pipe, support, tray;Without adding other auxiliary materials in raw materials, change the characteristics of pure sweet potato powder, solve the problem of pure sweet potato vermicelli processing molding difficult, while solving the problem of serious damage of sweet potato vermicelli in processing, the output sweet potato vermicelli is better preserved the nutrient composition and flavor of fresh potato under the condition of no additive auxiliary.

Description

Technical Field

[0001] This invention relates to the technical field of sweet potato vermicelli preparation methods, specifically to a method and equipment for making sweet potato vermicelli. Background Technology

[0002] Sweet potatoes have been cultivated in my country for over 600 years. Besides being a staple food, according to the *Compendium of Materia Medica*, sweet potatoes also possess certain medicinal properties. my country ranks first in the world in both sweet potato planting area and yield. Deep processing of sweet potatoes is a crucial link in the industrialization of the sweet potato industry, playing a vital role in increasing the added value of sweet potato products, expanding the market, enriching the supply, and rationally utilizing sweet potato resources. Sweet potato vermicelli, also known as sweet potato noodles or rice noodles, is a traditional specialty. However, the processing techniques and equipment used for sweet potato vermicelli (shreds) vary from place to place, and many products on the market contain added ingredients or auxiliary materials, resulting in a loss of the original flavor and nutritional value.

[0003] Pure sweet potato starch, made solely from sweet potatoes, has poor elasticity, is difficult to shape, and is very difficult to process into finished products. Summary of the Invention

[0004] In view of the shortcomings of the existing technology, the purpose of this invention is to provide a sweet potato vermicelli making equipment and a method for making sweet potato vermicelli. It does not require the addition of other raw materials to change the characteristics of pure sweet potato vermicelli, thus solving the problem of difficult processing and shaping of pure sweet potato vermicelli. At the same time, it solves the problem of severe damage to sweet potato vermicelli during processing. The produced sweet potato vermicelli retains the nutritional components and flavor of fresh sweet potato well without the addition of any additives.

[0005] To achieve the above objectives, the present invention adopts the following technical solution:

[0006] A device for making sweet potato vermicelli includes: a steaming chamber, a steaming chamber cover, a steam pipe, a support frame, and a tray;

[0007] The steaming chamber has an opening at the top, and a closable steaming chamber cover is provided at the opening position; the steaming chamber is provided with a steam pipe and a bracket for placing the tray, and the bracket is located above the steam pipe; the steam pipe is provided with multiple air holes; the tray is placed on the bracket and is located inside the steaming chamber.

[0008] The tray is elongated elliptical, and the bottom of the tray is inclined along its length, so that there is a height difference between one end and the other end of the bottom of the tray, so that the gel formed in the tray is sloping.

[0009] Furthermore, it also includes a steam generator, the steam produced by which is connected to the steam pipe via a pipeline.

[0010] Furthermore, there are multiple steaming chambers, and three steam pipes are provided in each steaming chamber. The middle steam pipe has vents at an angle of 45 degrees upward on both sides, and the steam pipes on both sides each have a vent at an angle of 45 degrees upward on the side closest to the middle steam pipe. The spacing between the vents of the steam pipes is 2.5-3cm. The tray is placed directly above the three steam pipes.

[0011] Furthermore, the length of the tray is 55-60 cm, the width is 37-43 cm, and the depth at the center is 3-5 mm; the difference in depth between one end and the other end of the tray is 0.3-0.6 mm.

[0012] Furthermore, the thickness of the tray is 2.8-3.3 mm; the tray is made of copper or aluminum.

[0013] Furthermore, the steaming chamber is also equipped with a drain outlet for draining condensate and residual steam; the four sides of the steaming chamber cover that contact the steaming chamber body are equipped with food-grade sealing silicone gaskets.

[0014] This invention also provides a method for making sweet potato vermicelli, which uses the aforementioned sweet potato vermicelli making equipment and includes the following steps:

[0015] (1) Take fresh sweet potatoes and grind them into flour to obtain pure sweet potato flour;

[0016] (2) Mix the pure sweet potato starch with water and camellia oil at a ratio of 1:4-5:0.1-0.15 and stir thoroughly to obtain sweet potato starch slurry;

[0017] (3) The sweet potato starch slurry is placed in the tray of the sweet potato vermicelli making equipment and steamed to obtain a gel-like substance;

[0018] (4) Take out the gel-like substance, and then stick the thicker end of the gel-like substance to the cylindrical hanging rod, so that it hangs down naturally and is stretched into a thin sheet to obtain a gel-like powder sheet;

[0019] (5) Air dry the gelatinous rice sheets and then cut them into strips or shreds to obtain sweet potato vermicelli.

[0020] Further, in step (3), the sweet potato starch slurry is placed in the tray, the slurry is smoothed with a brush, and the slurry is steamed with 0.4-0.6MPa steam for 20-30 minutes to obtain a gel-like substance.

[0021] Further, in step (4), a cylinder with a diameter greater than 10cm and a length of 40cm is used to roll up the gel-like substance. The thinner end of the gel-like substance is attached to the cylinder, and the cylinder is gently rotated along both sides of the tray. The gel-like substance is subjected to uniform tension and is wrapped around the cylinder, with the thinner end inside and the thicker end outside. Then, the thicker end of the gel-like substance is attached to the cylindrical hanging rod, allowing it to hang down naturally and be stretched into a thin sheet to obtain a gel-like powder sheet. The diameter of the cylindrical hanging rod is greater than 10cm.

[0022] Furthermore, the cylindrical hanging rod has no burrs on its surface, and the surface roughness Ra is required to be 10-15 μm.

[0023] This invention relates to a method and equipment for producing sweet potato vermicelli. The tray is designed as a rectangular ellipse with a sloping bottom. Because the gelatinous substance is soft, it is easily damaged by pulling when removing it from the tray. Designing the tray as a rectangular ellipse makes it easier to find the center point or line of force on the gelatinous substance by determining its shape. When removing the gelatinous substance, the center point or line of force is attached to a cylinder with a diameter greater than 10cm and pulled. This ensures uniform force distribution across the cross-section of the gelatinous substance, reducing the likelihood of breakage. When the gel-like substance hangs, the thicker end is attached to a 10cm diameter rod. The center force line of the gel-like substance aligns with the center line of gravity. Under its own weight, the gel-like substance extends downwards, allowing it to hang naturally. Through its own weight, it slowly stretches downwards, eventually producing a uniformly thick sheet of powder. The direction of extension is consistent with the center line of gravity, preventing it from spreading outwards and maintaining its original shape. If designed as a rectangle or square, the two corners will extend at different speeds than the midpoint, resulting in irregular shapes and waste during shaping and cutting. The bottom of the tray is designed with a slope, which is necessary to meet the characteristics of the gel-like substance and the requirements of the hanging process. The gel-like substance has limited toughness and can only withstand relatively small weights. To reduce breakage during hanging, its weight must be minimized. Therefore, the end of the gel-like substance attached to the hanging rod should be thick, while the hanging end should be thin, reducing the likelihood of breakage during hanging. The thicker end of the gel-like substance adheres to the rod. If the thicker end is placed below, the weight will cause the substance to break, resulting in a defective product. Secondly, it facilitates production and improves efficiency. Operators need to lift the thicker end from the tray after the gel-like substance has cooled and solidified. When the gel-like substance is in a fluid state at high temperature in the steaming equipment, the slope allows it to flow out at both the thick and thin ends using gravity. This eliminates the need for manual or mechanical scraping or smearing, reducing energy consumption and increasing production efficiency. The hanging rod must be a large-diameter rod without sharp edges, otherwise it will easily puncture the gel-like substance; the diameter of the rod cannot be too small, otherwise the contact area with the gel-like substance will be too small; nor can it be too smooth, otherwise the gel-like substance will not adhere firmly.

[0024] The key technical points of the present invention regarding the production method and equipment for sweet potato vermicelli are as follows:

[0025] 1. A tray mold made based on the characteristics of sweet potato gelatin;

[0026] 2. Solved the processing problems of sweet potato pulp becoming soft, sticky, and unable to withstand force when heated into a gel-like substance;

[0027] 3. The adhesive and extensible properties of sweet potato gelatin were fully utilized to improve the hanging stretching process;

[0028] 4. The mixing ratio of sweet potato starch: water: camellia oil is 1:4-5:0.1-0.15;

[0029] Compared with the prior art, the present invention has the following advantages:

[0030] 1. By setting up a rectangular oval tray device and designing the bottom with a sloping structure, the problem of easy deformation and difficult shaping of pure sweet potato flour in the existing technology is solved;

[0031] 2. By setting a cylindrical hanging rod with a certain roughness, the problem of high loss rate and serious damage in the existing sweet potato vermicelli cutting process is solved, thereby improving production efficiency;

[0032] 3. This invention does not require the addition of any raw or auxiliary materials other than sweet potato starch to the raw materials, and the resulting sweet potato noodles better retain the nutritional components and flavor of fresh sweet potatoes. Attached Figure Description

[0033] The following sections will describe some specific embodiments of this application in detail by way of example and not limitation, with reference to the accompanying drawings. The same reference numerals in the drawings denote the same or similar parts or components. Those skilled in the art should understand that these drawings are not necessarily drawn to scale. In the drawings:

[0034] Figure 1 This is a schematic diagram of the structure of the sweet potato vermicelli making equipment of the present invention;

[0035] Figure 2 This is a schematic diagram of another form of the sweet potato vermicelli making equipment of the present invention;

[0036] Figure 3 This is a schematic diagram of the structure of the tray of the present invention;

[0037] Figure 4 This is a schematic diagram of the structure of the gel-like substance obtained by steaming in step (3) of the present invention;

[0038] Figure 5 The image shows the process of attaching the thicker end of the gelatinous substance to a cylindrical hanging rod in step (4) of this invention, allowing it to hang down naturally to obtain the gelatinous powder sheet.

[0039] Figure 6 This is a schematic diagram of the structure in step (4) of the present invention, in which the thicker end of the gel is attached to the cylindrical hanging rod. Detailed Implementation

[0040] The following embodiments can help those skilled in the art to more fully understand the present invention, but should not be construed as limiting the present invention in any way.

[0041] A sweet potato vermicelli making device includes: a steaming chamber 1, a steaming chamber cover 2, a steam pipe 5, a support 6, and a tray 4;

[0042] The steaming chamber 1 has an opening at the top, and a closable steaming chamber cover 2 is provided at the opening position; the steaming chamber 1 is provided with a steam pipe 5 and a support 6 for placing the tray 4, and the support 6 is located above the steam pipe 5; the steam pipe 5 is provided with multiple air holes; the tray 4 is placed on the support 6 and is located inside the steaming chamber 1.

[0043] The tray 4 is elongated elliptical, and its bottom slopes along its length, creating a height difference between one end and the other. This design causes the gel-like substance formed inside the tray 4 to form a sloping shape, i.e., the gel-like substance formed inside the tray 4... Figure 4 As shown, there is a certain thickness difference between the two ends of the gel-like substance.

[0044] Furthermore, as another embodiment of the present invention, a steam generator is also included. The steam generated by the steam generator is connected to the steam pipe 5 through a pipe. The steam generator is located outside the steaming chamber 1, and the steam pipe 5 is located inside the steaming chamber 1. One end of the steam pipe 5 can penetrate the side wall of the steaming chamber 1 and is connected to the steam delivery pipe of the steam generator through a pipe, so as to deliver steam in the steaming chamber 1 in the past.

[0045] Furthermore, as another embodiment of the present invention, there are multiple steaming chambers 1, and each steaming chamber 1 is equipped with three steam pipes 5. The middle steam pipe 5 has vents at a 45-degree angle on both sides, and the steam pipes on both sides each have a vent at a 45-degree angle on the side closest to the middle steam pipe 5. The spacing between the vents of the steam pipes 5 is 2.5-3 cm. The tray 4 is placed directly above the three steam pipes 5, so that the vents face the bottom of the tray 4, resulting in better steaming effect. It should be noted that the number of steaming chambers 1 is not fixed, and a sufficient number of steaming chambers 1 can be set according to the production volume. The number of steam pipes 5 in the steaming chamber 1 is not fixed, and a sufficient number of steam pipes 5 can be set according to actual needs.

[0046] Furthermore, as another embodiment of the present invention, the length of the tray 4 is 55-60 cm, the width is 37-43 cm, and the depth at the center position is 3-5 mm; the difference in depth between one end and the other end of the tray 4 is 0.3-0.6 mm; based on the characteristics of sweet potato gelatin, a specific tray mold is made, which improves the performance.

[0047] Furthermore, as another embodiment of the present invention, the thickness of the tray is 2.8-3.3 mm; the tray is made of copper or aluminum; the suitable thickness and material result in better steaming of the sweet potato gelatinous substance.

[0048] Furthermore, as another embodiment of the present invention, the steaming chamber is also provided with a drain outlet for draining condensate and residual steam; the four sides of the steaming chamber cover that contact the steaming chamber body are provided with food-grade sealing silicone gaskets; the sweet potato gelatinous substance has a good steaming effect and is more convenient to use.

[0049] A method for making sweet potato vermicelli, comprising the following steps:

[0050] (1) Take fresh sweet potatoes and grind them into flour to obtain pure sweet potato flour;

[0051] (2) Mix the pure sweet potato starch with water and camellia oil at a ratio of 1:4-5:0.1-0.15 and stir thoroughly to obtain sweet potato starch slurry;

[0052] (3) Place the sweet potato starch slurry into the tray 4 of the sweet potato vermicelli making equipment, smooth the slurry with a brush, and steam the slurry with 0.4-0.6MPa steam for 20-30 minutes to obtain a gel-like substance.

[0053] (4) Use a cylinder with a diameter greater than 10cm and a length of 40cm to roll up the gel-like substance. Attach the thinner end of the gel-like substance to the cylinder. Gently rotate the cylinder along both sides of the tray. The gel-like substance will be subjected to uniform tension and wrapped around the cylinder, with the thinner end inside and the thicker end outside. Remove the gel-like substance. Then attach the thicker end of the gel-like substance to the cylindrical hanging rod, allowing it to hang naturally and stretch into a thin sheet to obtain a gel-like powder sheet. The diameter of the cylindrical hanging rod is greater than 10cm. The surface of the cylindrical hanging rod is burr-free, and the surface roughness Ra is required to be 10-15µm.

[0054] (5) The gelatinous starch sheet is air-dried and then cut into strips or shreds to obtain sweet potato starch noodles. Before packaging the sweet potato starch noodles, the sweet potato starch noodles are sent to a low-temperature drying room at 40-50℃ to dry. After the moisture inside and outside the sweet potato starch noodles reaches equilibrium, the color of the sweet potato starch noodles turns dark brown and can be packaged into finished products.

[0055] Example 1

[0056] A method for making sweet potato vermicelli, comprising the following steps:

[0057] (1) Take fresh sweet potatoes and grind them into flour to obtain pure sweet potato flour;

[0058] Specifically, fresh, unblemished sweet potatoes are selected and initially rinsed with a high-pressure water gun. They are then poured into a brush machine for further cleaning to remove surface impurities, dust, and sand. The washed sweet potatoes are crushed and ground in a colloid mill to obtain a fine slurry. This slurry is then initially filtered through an 80-mesh screen. The residue is then re-grinded in the colloid mill. The initially filtered slurry is then filtered a second time through a 100-mesh screen. The starch slurry, after coarse filtration, washing, and sand removal, is then washed again through 7 to 8 cyclone purifiers to separate and remove impurities, pigments, and phenolic substances, thus improving the purity of the sweet potato starch. The resulting slurry is then left to stand in a cold storage at below 5°C for 24 hours. After the water and slurry separate, the upper layer of water is extracted, and the remaining slurry is dried or air-dried to obtain sweet potato starch.

[0059] (2) Mix the pure sweet potato starch with water and camellia oil at a ratio of 1:4:0.1 and stir thoroughly. Insert a wooden stick into the slurry. The slurry will flow down the wooden stick without interruption. This will give you sweet potato starch slurry. Adding a certain proportion of camellia oil to the prepared slurry can improve the gloss, elasticity and palatability of the product and enhance its quality.

[0060] (3) Place the sweet potato starch slurry into the tray 4 of the sweet potato vermicelli making equipment, smooth the slurry with a brush, cover the steaming chamber 2, and steam the slurry with 0.4MPa steam for 20 minutes. The slurry changes from liquid to gel (hereinafter referred to as gel), sticks tightly to the tray 4, and has a soft texture and poor toughness. The gel is obtained by steaming.

[0061] The tray 4 is elongated elliptical in shape, with a length of 58 cm, a width of 40 cm, and a depth of 4 mm at its center. The difference in depth between one end and the other end of the tray 4 is 0.3 mm, that is, the depth of one end of the tray 4 is 4.15 mm and the depth of the other end is 3.85 mm.

[0062] (4) When the steaming chamber lid 2 is opened, the gelatinous substance is in an expanded state due to the high temperature of steam cooking and sticks tightly to the tray. When it cools down, the gelatinous substance shrinks rapidly and detaches from the tray. However, the substance is relatively soft and is easily damaged if it is pulled by uneven external force. The surface of the gelatinous substance has strong adhesiveness. Use a cylinder with a diameter greater than 10cm and a length of 40cm to roll up the gelatinous substance. Stick the thinner end of the gelatinous substance to the cylinder. Gently rotate the cylinder along both sides of the tray. The gelatinous substance is subjected to uniform tension and is wrapped around the cylinder and removed. The thinner end is inside and the thicker end is outside. Then stick the thicker end of the gelatinous substance to the cylindrical hanging rod and let it hang down naturally. The hanging end is stretched into a thin sheet to obtain gelatinous powder sheet. The diameter of the cylindrical hanging rod is greater than 10cm. The surface of the cylindrical hanging rod is free of burrs and the surface roughness Ra is required to be 10-15um.

[0063] More specifically, use lightweight bamboo or wooden sticks with a slightly rough surface. This step serves two purposes: drying and stretching. The main purpose is stretching: the gelatinous substance is light, soft, and has low toughness, but under the heat of steam, the slurry turns into a gelatinous sheet, which expands and has a certain thickness, needing to be turned into a thin sheet. Attach the thicker end of the gelatinous substance to a bamboo or wooden stick with a diameter greater than 10cm and let it hang naturally. The sheet stretches under gravity, and the thicker end is stretched into a thin sheet.

[0064] (5) When the gelatinous starch sheet is air-dried to 70-80% dryness, its toughness increases. Then it is cut into strips or shreds to obtain sweet potato starch noodles. Before packaging the sweet potato starch noodles, the sweet potato starch noodles are sent to a low-temperature drying room at 40°C to dry. After the moisture inside and outside the sweet potato starch noodles reaches equilibrium, the color of the noodles turns dark brown. At this time, the sweet potato starch noodles can be packaged into finished products. The loss rate is 4.5% and the yield rate is 91%.

[0065] Because the tray shapes the gelatinous rice sheet into a rounded shape with rounded corners on both sides, and the center of the gelatinous rice sheet is located in the middle, it will extend downwards from the middle when stretched. This shape of sheet produces less waste and loss when it is cut into shape, because the rice sheet will extend to both sides when naturally stretched. If the rice sheet is rectangular, the two bottom corners will extend into a trumpet shape, resulting in a lot of scrap material during shaping and cutting.

[0066] Example 2

[0067] A method for making sweet potato vermicelli, comprising the following steps:

[0068] (1) Take fresh sweet potatoes and grind them into flour to obtain pure sweet potato flour;

[0069] Specifically, fresh, unblemished sweet potatoes are selected and initially rinsed with a high-pressure water gun. They are then poured into a brush machine for further surface cleaning, ensuring no dust or sand remains. The washed sweet potatoes are crushed and ground in a colloid mill to obtain a fine slurry. This slurry is then initially filtered through an 80-mesh screen. The residue is then re-grinded in the colloid mill. The initially filtered slurry undergoes a second 100-mesh filtration. The starch slurry, after coarse filtration, washing, and sand removal, is then washed again through 7 to 8 cyclone purifiers to separate and remove impurities, pigments, and phenolic substances, improving the purity of the sweet potato starch. The resulting slurry is then left to stand in a cold storage chamber below 5°C for 24 hours. After the water and slurry separate, the upper layer of water is removed, and the remaining slurry is dried or air-dried to obtain sweet potato starch.

[0070] (2) After thoroughly mixing the pure sweet potato starch with water and camellia oil at a ratio of 1:5:0.15, insert a wooden stick into the slurry. The slurry will flow down the wooden stick without interruption. This will give you sweet potato starch slurry. Adding a certain proportion of self-pressed camellia oil to the prepared slurry can improve the gloss, elasticity and palatability of the product and enhance its quality.

[0071] (3) Place the sweet potato starch slurry into the tray 4 of the sweet potato vermicelli making equipment, smooth the slurry with a brush, cover the steaming chamber 2, and steam the slurry with 0.6MPa steam for 30 minutes. The slurry changes from liquid to gel (hereinafter referred to as gel), and sticks tightly to the tray 4. It is soft and has low toughness. The gel is obtained by steaming.

[0072] The tray 4 is elongated elliptical in shape, with a length of 58 cm, a width of 40 cm, and a depth of 4 mm at its center. The depth difference between one end and the other end of the tray 4 is 0.3 mm, that is, the depth of one end of the tray 4 is 4.15 mm and the depth of the other end is 3.85 mm.

[0073] (4) When the steaming chamber lid 2 is opened, the gelatinous substance is steamed and expands. It shrinks rapidly after cooling. At this time, the gelatinous substance is separated from the tray, but it is still soft and cannot withstand force, and is easily damaged. According to its characteristics, a cylinder with a diameter greater than 10cm and a length of 40cm is used to roll up the gelatinous substance. The thinner end of the gelatinous substance is attached to the cylinder. The cylinder is gently rotated along both sides of the tray. The gelatinous substance is subjected to uniform tension and is wrapped around the cylinder with the thinner end inside and the thicker end outside. The gelatinous substance is then removed. The thicker end of the gelatinous substance is then attached to the cylindrical hanging rod and allowed to hang down naturally and be stretched into a thin sheet to obtain gelatinous powder sheet. The diameter of the cylindrical hanging rod is greater than 10cm. The surface of the cylindrical hanging rod is free of burrs, and the surface roughness Ra is required to be 10-15um.

[0074] More specifically, use lightweight bamboo or wooden sticks with surfaces that are not too smooth. This step serves two purposes: drying and stretching. The main purpose is stretching: the gelatinous substance is light and soft with poor toughness, but under the action of steam, the slurry turns into a gelatinous sheet, which is in an expanded state. It needs to be turned into a thin sheet. The thicker end of the gelatinous sheet is attached to a bamboo or wooden stick with a diameter greater than 10cm. The weight of the gelatinous substance itself causes it to hang down naturally, stretching the thick end into a thin sheet.

[0075] (5) When the gelatinous starch sheet is air-dried to 70-80% dryness, its toughness increases. Then it is cut into strips or shreds to obtain sweet potato starch noodles. Before packaging the sweet potato starch noodles, the sweet potato starch noodles are sent to a low-temperature drying room at 50°C to dry. After the moisture inside and outside the sweet potato starch noodles reaches equilibrium, the color of the sweet potato starch noodles turns dark brown. At this time, the sweet potato starch noodles can be packaged into finished products. The loss rate is 3.8% and the yield rate is 95%.

[0076] Because the tray shapes the gelatinous rice sheet into a rounded shape with rounded corners on both sides, the center of the gelatinous rice sheet is right in the middle. When the gelatinous material is stretched, it will extend downwards from the center. When the gelatinous rice sheet is naturally stretched, it will extend to both sides. Therefore, this type of thin sheet produces less waste when cutting. If the rice sheet is rectangular, the bottom two corners will extend into a trumpet shape, which will generate a lot of scraps when forming and cutting.

[0077] Example 3

[0078] A method for making sweet potato vermicelli, comprising the following steps:

[0079] (1) Take fresh sweet potatoes and grind them into flour to obtain pure sweet potato flour;

[0080] Specifically, fresh, unblemished sweet potatoes are selected and initially rinsed with a high-pressure water gun. They are then poured into a brush machine for further surface cleaning, ensuring no dust or sand remains. The washed sweet potatoes are crushed and ground in a colloid mill to obtain a fine slurry. This slurry is then initially filtered through an 80-mesh screen. The residue is then re-grinded in the colloid mill. The initially filtered slurry undergoes a second 100-mesh filtration. The starch slurry, after coarse filtration, washing, and sand removal, is then washed again through 7 to 8 cyclone purifiers to separate and remove impurities, pigments, and phenolic substances, improving the purity of the sweet potato starch. The resulting slurry is placed in a cold storage at below 5°C and left to stand for 24 hours. After the water and slurry separate, the upper water layer is removed, and the remaining slurry is dried or air-dried to obtain pure sweet potato starch.

[0081] (2) Mix the pure sweet potato starch with water and camellia oil at a ratio of 1:4.5:0.12 and stir thoroughly. Insert a wooden stick into the slurry. The slurry will flow down the wooden stick without interruption. This will give you sweet potato starch slurry. Adding a certain proportion of self-pressed camellia oil to the prepared slurry can improve the gloss, elasticity and palatability of the product and enhance its quality.

[0082] (3) Place the sweet potato starch slurry into the tray 4 of the sweet potato vermicelli making equipment, smooth the slurry with a brush, cover the steaming chamber 2, and steam the slurry with 0.5MPa steam for 25 minutes. The slurry changes from liquid to gel (hereinafter referred to as gel), sticks tightly to the tray 4, and has a soft texture and poor toughness; the gel is obtained by steaming.

[0083] The tray 4 is elongated elliptical in shape, with a length of 58 cm, a width of 40 cm, and a depth of 4 mm at its center. The depth difference between one end and the other end of the tray 4 is 0.3 mm, that is, the depth of one end of the tray 4 is 4.15 mm and the depth of the other end is 3.85 mm.

[0084] (4) When the steaming chamber lid 2 is opened, the gelatinous substance is being steamed and is in an expanded state. After cooling, the gelatinous substance shrinks rapidly. At this time, the gelatinous substance is separated from the tray, but the texture is still soft and cannot withstand force, and it is easily damaged. According to its characteristics, a cylinder with a diameter greater than 10cm and a length of 40cm is used to roll up the gelatinous substance. The thinner end of the gelatinous substance is attached to the cylinder. The cylinder is gently rotated along both sides of the tray. The gelatinous substance is subjected to uniform tension and is wrapped around the cylinder, with the thinner end inside and the thicker end outside. The gelatinous substance is then removed. The thicker end of the gelatinous substance is then attached to the cylindrical hanging rod and allowed to hang down naturally and be stretched into a thin sheet to obtain gelatinous powder sheet. The diameter of the cylindrical hanging rod is greater than 10cm. The surface of the cylindrical hanging rod is free of burrs, and the surface roughness Ra is required to be 10-15um.

[0085] More specifically, use lightweight bamboo or wooden sticks with surfaces that are not too smooth. This step serves two purposes: drying and stretching. The main purpose is stretching: the gelatinous substance is lightweight, soft, and has low toughness. Under steaming, the slurry turns into a gelatinous sheet, which expands and has a certain thickness. It needs to be turned into a thin sheet. In this case, the weight of the gelatinous sheet itself is the only way to achieve this. Attach the thicker end of the gelatinous sheet to a bamboo or wooden stick with a diameter greater than 10cm, allowing it to hang naturally. The sheet, relying on its own weight, flows from the thicker end to the thinner end, naturally stretching the gelatinous sheet into a thin sheet.

[0086] (5) When the gelatinous starch sheet is air-dried to 70-80% dryness, it becomes very tough. Then it is cut into strips or shreds to obtain sweet potato starch noodles. Before packaging the sweet potato starch noodles, the sweet potato starch noodles are sent to a low-temperature drying room at 45°C to dry. When the moisture inside and outside the sweet potato starch noodles reaches equilibrium, the color of the sweet potato starch noodles turns dark brown. At this time, the sweet potato starch noodles can be packaged into finished products. The loss rate is 4.0% and the yield rate is 92%.

[0087] Because the tray shapes the gelatinous sheet into a rounded shape with the center of the sheet in the middle, the sheet will stretch downwards from the center when stretched. This shape produces very little waste when cutting the sheet, because the gelatinous material will stretch to both sides when naturally stretched. If the gelatinous sheet is rectangular, the two bottom corners will extend into a trumpet shape, resulting in a lot of scrap material during the forming and cutting process.

[0088] Comparative Example 1

[0089] Compared with Example 3, the difference is that the tray 4 is rectangular, with a length of 58 cm, a width of 40 cm, and a depth of 4 mm; therefore, the thickness of the produced gel is consistent in the length direction; in this case, the sweet potato vermicelli is severely damaged during processing, with a loss rate of 12.8% and a yield of 78%, and a large amount of waste is generated, making it basically impossible to obtain a finished product.

[0090] To compare the quality of sweet potato noodles produced using the method and equipment developed in this invention, the loss rate and yield of noodles obtained through several different operations were statistically analyzed and compared. Methods for measuring the indicators:

[0091] 1. First, determine the loss rate of sweet potato vermicelli. Record the mass of the whole sheet of gelatinous material before cutting after steaming as _____. m 1 The mass after cutting and before drying is recorded as follows: m 2 According to formula (1)

[0092] L / %= 100% (1)

[0093] In the formula, L —Vermicelli loss rate (%); m 1 —The mass (g) of the gelatinous substance before cutting after steaming or boiling. m 2 —The mass (g) of the gelatinous substance before drying after cutting.

[0094] 2. Next, determine the yield of the sweet potato vermicelli. Record the total mass of the cut and dried sweet potato vermicelli as follows: m 3After drying, remove any broken pieces and residue. The quality of the finished vermicelli, suitable for packaging, is recorded as follows: m 4 According to formula (2)

[0095] W= ×100% (2)

[0096] In the formula, W —Vermicelli yield (%) m 3 —Weight of sweet potato vermicelli after cutting and drying (g); m 4 —Qualified vermicelli weight (g) suitable for packaging.

[0097] Sweet potato vermicelli was produced using four methods: Examples 1, 2, 3, and Comparative Example 1. The loss rate and yield were measured, and the results are shown in Table 1.

[0098] Table 1. Loss rate and yield of sweet potato vermicelli production under four different methods.

[0099]

[0100] As can be seen from the experimental results of Examples 1-3 and Comparative Example 1 above, the sweet potato vermicelli production equipment of the present invention does not require the addition of other raw materials to change the characteristics of pure sweet potato vermicelli, thus solving the problem of difficult processing and shaping of pure sweet potato vermicelli. At the same time, it solves the problem of severe damage to sweet potato vermicelli during processing, producing pure sweet potato products and ensuring that the nutritional components and flavor of the produced sweet potato vermicelli remain unchanged.

[0101] Although the present invention has been described in detail above with general descriptions and specific embodiments, modifications or improvements can be made to it, which will be obvious to those skilled in the art. Therefore, all such modifications or improvements made without departing from the spirit of the present invention fall within the scope of protection claimed by the present invention.

Claims

1. A device for making sweet potato vermicelli, characterized in that, include: Steaming chamber, steaming chamber cover, steam pipe, support frame, tray; The steaming chamber has an opening at the top, and an openable and closable steaming chamber cover is provided at the opening position. The steaming chamber is equipped with a steam pipe and a support for placing the tray, with the support located above the steam pipe; the steam pipe has multiple air holes; the tray is placed on the support and is located inside the steaming chamber. The tray is elongated elliptical, and its bottom slopes along its length, creating a height difference between one end and the other, which causes the gel-like substance formed inside the tray to form a sloping shape. The length of the tray is 55-60cm, the width is 37-43cm, and the depth at the center is 3-5mm; the difference in depth between one end and the other end of the tray is 0.3-0.6mm.

2. The sweet potato vermicelli making equipment according to claim 1, characterized in that, It also includes a steam generator, the steam produced by which is connected to the steam pipe via a pipeline.

3. The sweet potato vermicelli making equipment according to claim 1, characterized in that, The steaming chamber has multiple compartments, and each compartment is equipped with three steam pipes. The middle steam pipe has vents at a 45-degree angle on both sides, and the two side steam pipes each have a vent at a 45-degree angle on the side closest to the middle steam pipe. The spacing between the vents of the steam pipes is 2.5-3 cm. The tray is placed directly above the three steam pipes.

4. The sweet potato vermicelli making equipment according to claim 1, characterized in that, The thickness of the tray is 2.8-3.3 mm; the tray is made of copper or aluminum.

5. The sweet potato vermicelli making equipment according to claim 1, characterized in that, The steaming chamber is also equipped with a drain outlet for draining condensate and residual steam; the four sides of the steaming chamber cover that come into contact with the steaming chamber body are equipped with food-grade sealing silicone gaskets.

6. A method for making sweet potato vermicelli, characterized in that, This method uses the sweet potato vermicelli making equipment according to any one of claims 1-5, and the method includes the following steps: (1) Take fresh sweet potatoes and make them into flour to obtain pure sweet potato flour; (2) Mix the pure sweet potato starch, water and camellia oil in a ratio of 1:4-5:0.1-0.15 and stir thoroughly to obtain sweet potato starch slurry; (3) The sweet potato starch slurry is placed in the tray of the sweet potato vermicelli making equipment and steamed to obtain a gel-like substance; (4) Take out the gel-like substance, and then stick the thicker end of the gel-like substance to the cylindrical hanging rod, so that it hangs down naturally and is stretched into a thin sheet to obtain a gel-like powder sheet; wherein, a cylinder with a diameter greater than 10cm and a length of 40cm is used to roll up the gel-like substance, and stick the thinner end of the gel-like substance to the cylinder, and gently rotate the cylinder along both sides of the tray, so that the gel-like substance is subjected to uniform tension and wrapped around the cylinder, with the thin end inside and the thick end outside; then stick the thicker end of the gel-like substance to the cylindrical hanging rod, so that it hangs down naturally and is stretched into a thin sheet to obtain a gel-like powder sheet; the diameter of the cylindrical hanging rod is greater than 10cm; the surface of the cylindrical hanging rod is free of burrs, and the surface roughness Ra is required to be 10-15um; (5) The gelatinous rice sheets are air-dried and then cut into strips or shreds to obtain sweet potato noodles.

7. The method for producing sweet potato vermicelli according to claim 6, characterized in that, In step (3), the sweet potato starch slurry is placed in the tray, the slurry is smoothed with a brush, and the slurry is steamed with 0.4-0.6MPa steam for 20-30 minutes to obtain a gel-like substance.

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