Potato vermicelli processing method

Abstract

The invention discloses a processing method of potato vermicelli, which comprises the following steps: by taking potato powder as a main raw material, adding konjaku flour, vital gluten, nut powder, calcium lactate, lemon juice and a nutrient solution, mixing, pulping, thickening, standing, fermenting, leaking and forming, curing, cooling, freezing and drying to obtain the potato vermicelli. Ganoderma lucidum, radix astragali, fructus lycii, red roses with double petals, pericarpium citri reticulatae, black tea, water, cellulase and candida utilis are placed in ultrasonic equipment to be extracted and then filtered to obtain a nutrient solution, the prepared nutrient solution is added into dough, meanwhile, saccharomycetes and lactic acid bacteria are added to conduct standing fermentation on the mixed dough, the taste, flavor and nutritive value of the vermicelli are improved, and the nutritional value of the vermicelli is improved. The vermicelli prepared by the invention is low in breakage rate, good in flexibility and elasticity, long in shelf life, high in nutritional value, simple in production process and easy to popularize, and is prepared by mixing a plurality of raw materials.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a method for processing potato vermicelli. Background Art

[0002] Potatoes are important food crops and cash crops in my country. They are mainly produced in the southwest, northwest, Inner Mongolia and northeast regions. Gansu Province is one of the main potato producing areas in China, providing a large amount of potatoes and their products to various provinces and cities in China every year. In recent years, the development of the entire potato industry chain has been promoted to promote the growth of "small potatoes" into a "big industry". The development of the potato industry is crucial to ensuring national food security. my country's potato planting area is about 70 million mu, and the output is nearly 90 million tons, reaching about 1,290 kilograms per mu, and the output has ranked first in the world for many years.

[0003] Potato vermicelli is a traditional food made from potatoes, which are ground and precipitated into strips and then dried. Vermicelli has become a favorite ingredient because of its ability to fill the stomach, smooth taste, convenience and quickness to eat, and reasonable nutritional value. However, traditional vermicelli is easy to break during daily cooking, and has a hard taste, insufficient toughness, and a single nutritional structure. In order to improve the elasticity and toughness of vermicelli, some food companies add edible alum (potassium aluminum sulfate or ammonium aluminum sulfate) during the processing of vermicelli to improve the strength and toughness of vermicelli. Potassium aluminum sulfate and ammonium aluminum sulfate It is an aluminum-containing compound. Because it contains aluminum ions, long-term consumption of aluminum-containing foods can easily cause aluminum ions to accumulate in the body, causing damage to the nervous system. Aluminum ions can also affect bone health, inhibit bone formation and mineralization, and lead to osteoporosis. After ammonium alum is metabolized in the body, its metabolites need to be excreted from the body through the liver and kidneys. Long-term excessive intake may increase the burden on the liver and kidneys, leading to liver and kidney damage. With the improvement of people's living standards and health awareness, people's requirements for vermicelli foods are no longer limited to the function of filling the stomach, but have put forward higher requirements in terms of deliciousness, convenience, and reasonable nutritional combination.

[0004] Publication No. CN 106722848 A discloses a method for making potato starch noodles, which is carried out according to the following steps: 1. Prepare potato starch and clean water at a weight ratio of 1:0.56-0.80; 2. Pour 1 / 3 of the potato starch into a clean water pot and stir evenly; 3. Turn on the fire and cook until a solidified block appears, then pour in 8-20% of edible oil; continue to cook until it becomes a paste, then turn off the fire; 4. Pour the remaining 2 / 3 of the potato starch on a chopping board, then pour the potato starch cooked into a paste and knead it vigorously until it becomes an elastic dough; then process the dough into noodles according to the usual method. The potato noodles made by the present invention are not easy to break, nor will they be cooked into a paste, and are elastic and have a good taste, which greatly expands the application range of potatoes. However, the present invention only uses a single potato raw material to produce noodles, and its nutritional structure is relatively single, which cannot meet people's needs for diversified and nutritious food.

[0005] As people pay more and more attention to the quality of life and health requirements, the technical problems that the vermicelli industry needs to solve at present are to use green and harmless raw and auxiliary materials to produce vermicelli, improve the nutritional value, elasticity and toughness of vermicelli, reduce the breakage rate of vermicelli, and thus enhance the advantages and competitiveness of the vermicelli industry in the entire food industry. Summary of the invention

[0006] The object of the present invention is to provide a method for processing potato vermicelli to solve the problems of single nutritional structure, hard taste and easy breakage of vermicelli proposed in the above background technology.

[0007] To achieve the above object, the present invention provides the following technical scheme: a method for processing potato vermicelli, which takes potato flour and sweet potato flour as main raw materials, adds konjac flour, gluten flour, nut flour, calcium lactate, lemon juice, and nutrient solution, and obtains potato vermicelli through pulping, starching, fermentation, powder leaking molding, maturation, cooling, freezing, and drying processes, and the specific steps are:

[0008] Step 1. Preparation of lemon juice: Select fresh, ripe lemons and wash them to remove dirt and pesticide residues on the surface. Cut the washed lemons into pieces and put them into a juicer to squeeze the juice and filter to get fresh lemon juice.

[0009] Step 2, preparation of nutrient solution: Ganoderma lucidum and astragalus are crushed into particles with a diameter of 2-6 mm respectively, 20-25 parts by weight of Ganoderma lucidum, 18-22 parts by weight of astragalus, 13-15 parts by weight of wolfberry, 10-12 parts by weight of double red rose, 8-10 parts by weight of tangerine peel, 3-5 parts by weight of black tea, 65-70 parts by weight of water, 0.4-0.6 parts by weight of cellulase, and 0.3-0.5 parts by weight of Candida utilis are weighed and placed in an ultrasonic device for extraction, and the nutrient solution is obtained after filtering. The temperature of the ultrasonic device is set to 33-36° C. and the frequency is 83-88 Hz. The extraction time is 20-25 minutes, and the pH is adjusted to 6-6.5.

[0010] Step 3, preparation of mixed dough: weigh 75-80 parts by weight of potato flour, 15-18 parts by weight of konjac flour, 10-12 parts by weight of gluten, 5-8 parts by weight of nut flour (paper walnut flour and almond flour are composed of a mass ratio of 1.2:1), 0.5-0.7 parts by weight of calcium lactate, 3-5 parts by weight of lemon juice, 7-10 parts by weight of nutrient solution, and 45-50 parts by weight of water, and place them in a slurry mixer for slurry mixing and thickening for 12-15 minutes, then add 1.0-1.2 parts by weight of yeast and 0.8-1.0 parts by weight of lactic acid bacteria (streptococci and lactobacilli are composed of a mass ratio of 1:1.5) for slurry mixing and thickening for 8-10 minutes to obtain a mixed dough, and the speed of the slurry mixer is 45-50 rpm.

[0011] Step 4: Standing and fermenting: Place the mixed dough obtained in step 3 at a constant temperature of 30-32°C and stand and ferment for 25-30 minutes.

[0012] Step 5: Vacuum mixing treatment: Place the mixed dough fermented in step 4 in a vacuum mixer for mixing for 8 to 12 minutes, with a vacuum degree of 0.08 to 0.12 Pa and a rotation speed of 55 to 60 rpm.

[0013] Step 6: Extruding the powder: placing the mixed powder dough obtained by vacuum mixing in step 5 in a powder mold for extrusion molding.

[0014] Step 7: The vermicelli formed in step 6 is ripened in hot water above 95° C. for 32 to 36 seconds, then in a normal temperature water bath for 120 to 130 seconds, and cut into vermicelli with a length of 120 to 150 cm.

[0015] Step 8. Hang the vermicelli cut in step 7 on a stainless steel rod and freeze it in a freezer for 2.5 to 2.8 hours. The freezer temperature is set to -15 to -18°C.

[0016] Step nine, place the frozen vermicelli in a drying room, spray it with tap water at room temperature, and then move it into a drying room to dry it to obtain finished vermicelli. The vermicelli is dried in the drying room at a temperature of 55 to 60°C for 120 to 150 minutes. The moisture content of the vermicelli after drying is 12 to 15%.

[0017] As a preferred technical solution of the present invention, the nut powder is obtained by drying paper-shell walnuts and almonds to a moisture content of 8-10%, and then crushing them into 180-200 meshes respectively and mixing them in proportion.

[0018] As a preferred technical solution of the present invention, the yeast is Saccharomyces cerevisiae.

[0019] As a preferred technical solution of the present invention, the aperture size of the powder leakage mold is 3 to 5 mm.

[0020] As a preferred technical solution of the present invention, the tap water spraying is adopted to spray the vermicelli from top to bottom along the length direction of the vermicelli, the spraying speed is 4 to 5 liters / minute, and the spraying time is 90 to 120 seconds.

[0021] Compared with the prior art, the present invention has the following beneficial effects:

[0022] 1. The present invention adds nutrient solution made of ganoderma lucidum, astragalus, wolfberry, double red rose, tangerine peel, black tea and the like during the production process of potato vermicelli. Through scientific matching, the nutritional value of the vermicelli is improved. Cellulase and Candida utilis are added during the extraction process of the nutrient solution, which can decompose the cellulose macromolecules that are insoluble in water into polysaccharides and monosaccharides, thereby facilitating digestion and absorption. Candida utilis can produce a variety of enzymes and metabolites during the fermentation process, such as amylase, protease, oxidoreductase, lipid, sugar, vitamin and the like. These substances can enhance the flavor, texture and nutritional value of the nutrient solution, promote the conversion and extraction of effective ingredients in the raw materials, and improve the utilization rate of the nutritional components of the product. Ultrasonic extraction is adopted during the preparation of the nutrient solution, and the ultrasonic extraction temperature is controlled at the same time, thereby improving the activity and extraction efficiency of the enzyme and fermentation strains and shortening the extraction time.

[0023] 2. In the process of dough preparation, the present invention adds brewer's yeast, lactic acid streptococcus and lactobacillus to ferment the mixed dough. The brewer's yeast ferments the sugar in the mixed dough to produce alcohol and carbon dioxide, which enhances the flavor and texture of the product and improves the taste of the vermicelli. The lactic acid streptococcus produces lactic acid during the dough fermentation process, which gives the vermicelli a unique flavor and aroma and improves the taste and quality of the vermicelli. At the same time, the production of lactic acid can also inhibit the growth of harmful microorganisms and extend the shelf life of the vermicelli. During the fermentation process, the lactobacillus can decompose macromolecular substances such as starch and polysaccharides in the potato mixed dough to produce nutrients such as amino acids and vitamins that are more easily absorbed by the human body.

[0024] 3. The present invention adds gluten to the raw materials. Gluten has strong viscoelasticity and extensibility, as well as good water absorption and emulsification. In the production of vermicelli, the addition of gluten can better combine with potato flour, konjac flour, nut flour and calcium lactate to form a tighter and more stable gluten network structure, thereby improving the toughness and elasticity of the vermicelli. The good water absorption performance of gluten absorbs and retains more water, thereby making the vermicelli less likely to gelatinize or break during the cooking process. At the same time, the protein content of gluten is relatively high, thereby improving the quality of the vermicelli and its nutritional value.

[0025] 4. The present invention performs a vacuum mixing treatment after the mixed dough is allowed to ferment. The vacuum treatment can effectively remove air in the mixed dough, avoid the generation of bubbles, and make the vermicelli denser and more transparent. The vacuum mixing treatment can better mix the ingredients in the dough to form a more uniform and delicate dough, thereby improving the quality of the vermicelli. At the same time, the network structure formed under the vacuum state makes the vermicelli have stronger tensile strength and toughness, and is not easy to break during the cooking process.

[0026] 5. The present invention adds calcium lactate and lemon juice to the raw materials. During the processing of vermicelli, calcium lactate can enhance the gel strength of starch paste in the vermicelli, which helps the vermicelli to form a tighter and more stable structure during the processing, thereby improving the elasticity and toughness of the vermicelli, making the vermicelli more delicate and smooth. The citric acid in the lemon juice can react with certain components in the starch to enhance the water holding capacity, elasticity and toughness of the starch paste. Citric acid has a unique sour taste and fresh aroma, which can give the vermicelli a richer flavor. In addition, citric acid can also inhibit the growth of miscellaneous bacteria to a certain extent, thereby extending the shelf life of the vermicelli. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] Figure 1 The present invention is a process flow chart of vermicelli processing;

[0028] Figure 2 It is a bar graph of comprehensive scoring of vermicelli of the present invention;

[0029] Figure 3 It is a line graph of the quality score of the vermicelli of the present invention during storage. DETAILED DESCRIPTION

[0030] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0031] Ganoderma lucidum is the dried fruiting body of the fungus Ganoderma lucidum or Ganoderma rubrum of the Polyporaceae family. It has the effects of replenishing qi and calming the mind. It is rich in protein, crude fiber, ash, vitamins, trace elements, Ganoderma lucidum polysaccharides, Ganoderma lucidum polypeptides, alkaloids and other substances. It has the effects of enhancing immunity, anti-oxidation, diuresis, antibacterial, and relieving cough and asthma; Astragalus is a plant of the genus Astragalus of the Leguminosae family, also known as Northeast Astragalus, Astragalus membranaceus, etc. It is a perennial herb and mainly contains carbohydrates, protein, fat, dietary fiber, vitamins, minerals, polysaccharides, flavonoids, amino acids, etc. Astragalus has the effects of enhancing immunity, anti-fatigue, anti-aging, and anti-oxidation; Lycium barbarum mainly contains Lycium barbarum polysaccharides, betaine, Lycium barbarum pigments such as carotene, lutein, anthocyanins and other nutrients, and its main functions are nourishing the liver, nourishing the kidneys, moistening the lungs, improving the essence and improving eyesight, and resisting radiation; The main ingredients of double-petal red roses contain vitamins, amino acids, proteins, fats, carbohydrates, alkaloids and other nutrients, which have the effects of beauty, blood circulation, and antibacterial.

[0032] The invention adds nutrient solution made of ganoderma lucidum, astragalus, wolfberry, double red rose, tangerine peel, black tea and the like in the process of preparing potato vermicelli, improves the nutritional value of the vermicelli through scientific matching, adds cellulase and Candida utilis in the process of leaching the nutrient solution, can decompose cellulose of large molecules insoluble in water into polysaccharides and monosaccharides, thereby facilitating human digestion and absorption and improving the utilization rate, Candida utilis can produce a variety of enzymes and metabolites, such as amylase, protease, oxidoreductase, lipid, sugar, vitamin and the like in the fermentation process, these substances can enhance the flavor, texture and nutritional value of the nutrient solution, promote the conversion and extraction of effective components in the raw materials, and improve the utilization rate of the nutrient components of the product, adopts ultrasonic leaching in the process of preparing the nutrient solution, and controls the ultrasonic leaching temperature at the same time, improves the activity and leaching efficiency of the enzyme and fermentation strains, and shortens the leaching time.

[0033] In the dough preparation process, the present invention adds brewer's yeast, lactic acid streptococcus and lactobacillus to ferment the mixed dough. The brewer's yeast ferments sugar in the mixed dough to produce alcohol and carbon dioxide, thereby enhancing the flavor and texture of the product and improving the taste of the vermicelli. The lactic acid streptococcus produces lactic acid in the dough fermentation process, thereby giving the vermicelli a unique flavor and aroma and improving the taste and quality of the vermicelli. Meanwhile, the generation of lactic acid not only helps to regulate the acidity of the fermented food, but also inhibits the growth of harmful microorganisms and prolongs the shelf life of the vermicelli. In the fermentation process, the lactobacillus can decompose macromolecular substances such as starch and polysaccharides in the potato mixed dough to produce nutrients such as amino acids and vitamins that are more easily absorbed by the human body.

[0034] The invention adds gluten, calcium lactate and lemon juice to the raw materials. The gluten contains 75-85% of protein, mainly gliadin and glutenin. The two proteins together form a network structure of gluten, which has strong viscoelasticity and extensibility, and also has good water absorption and emulsification. In the production of vermicelli, the addition of gluten can better combine with potato flour, konjac flour, nut flour and calcium lactate to form a more compact and stable gluten network structure, improve the toughness and elasticity of the vermicelli, and the good water absorption performance of the gluten absorbs and retains more water, so that the vermicelli is not easy to gelatinize during the cooking process. Or break, at the same time, gluten has a high protein content, which improves the quality of vermicelli and improves its nutritional value. Calcium lactate can enhance the gel strength of the starch paste in vermicelli, which helps the vermicelli to form a tighter and more stable structure during the processing, thereby improving the elasticity and toughness of the vermicelli, making the vermicelli more delicate and smooth. The citric acid in lemon juice can react with certain components in starch to enhance the water holding capacity, elasticity and toughness of the starch paste. Citric acid has a unique sour taste and fresh aroma, which can give vermicelli a richer flavor. In addition, citric acid can also inhibit the growth of miscellaneous bacteria to a certain extent and extend the shelf life of vermicelli.

[0035] The present invention performs vacuum mixing treatment after the mixed dough is allowed to ferment statically. The vacuum treatment can effectively remove air in the mixed dough, avoid the generation of bubbles, and make the vermicelli more compact and transparent. The vacuum mixing treatment can better mix the components in the dough to form a more uniform and delicate dough, thereby improving the quality of the vermicelli. At the same time, the network structure formed in the vacuum state makes the vermicelli have stronger tensile force and toughness, and is not easy to break during the cooking process.

[0036] The raw materials used in the present invention are all commercially available raw materials.

[0037] Embodiment 1:

[0038] A potato vermicelli processing method uses potato flour and sweet potato flour as main raw materials, adds konjac flour, gluten flour, nut flour, calcium lactate, lemon juice, and nutrient solution, and obtains the potato vermicelli through pulping, starching, fermentation, powder forming, maturation, cooling, freezing, and drying processes. The specific steps are:

[0039] Step 1. Preparation of lemon juice: Select fresh, ripe lemons and wash them to remove dirt and pesticide residues on the surface. Cut the washed lemons into pieces and put them into a juicer to squeeze the juice and filter to get fresh lemon juice.

[0040] Step 2, preparation of nutrient solution: Ganoderma lucidum and Astragalus membranaceus are crushed into particles with a diameter of 2 to 6 mm, respectively. 20 parts by weight of Ganoderma lucidum, 18 parts by weight of Astragalus membranaceus, 13 parts by weight of Lycium barbarum, 10 parts by weight of double red rose, 8 parts by weight of dried tangerine peel, 3 parts by weight of black tea, 65 parts by weight of water, 0.4 parts by weight of cellulase, and 0.3 parts by weight of Candida utilis are placed in an ultrasonic device for extraction, and the nutrient solution is obtained after filtering. The temperature of the ultrasonic device is set to 33° C. and the frequency is 83 Hz. The extraction time is 25 minutes, and the pH is adjusted to 6.

[0041] Step 3, preparation of mixed dough: weigh 75 parts by weight of potato flour, 15 parts by weight of konjac flour, 10 parts by weight of gluten, 5 parts by weight of nut flour (paper walnut flour and almond flour are composed of a mass ratio of 1.2:1), 0.5 parts by weight of calcium lactate, 3 parts by weight of lemon juice, 7 parts by weight of nutrient solution, and 45 parts by weight of water, and place them in a slurry mixer for slurry mixing and thickening for 12 minutes, then add 1.0 parts by weight of brewer's yeast and 0.8 parts by weight of lactic acid bacteria (streptococci and lactobacilli are composed of a mass ratio of 1:1.5) for slurry mixing and thickening for 8 minutes to obtain a mixed dough, and the speed of the slurry mixer is 45 rpm.

[0042] Step 4: Standing and fermenting: Place the mixed dough obtained in step 3 at a constant temperature of 30°C and stand and ferment for 30 minutes.

[0043] Step 5: Vacuum mixing treatment: Place the mixed dough fermented in step 4 in a vacuum mixer for mixing for 8 minutes, with a vacuum degree of 0.08 Pa and a rotation speed of 60 rpm.

[0044] Step 6, extruding powder: placing the mixed powder dough obtained by vacuum mixing in step 5 in a powder mold for extrusion molding, wherein the aperture of the powder mold is 3 to 5 mm.

[0045] Step 7: The vermicelli formed in step 6 is matured in hot water above 95°C for 32 seconds, then in a normal temperature water bath for 120 seconds, and cut into vermicelli with a length of 120 to 150 cm.

[0046] Step 8. Hang the vermicelli cut in step 7 on a stainless steel rod and freeze it in the freezer for 2.5 hours. The freezer temperature is set to -18°C.

[0047] Step nine, place the frozen vermicelli under room temperature tap water spray, and then move it into a drying room to dry to obtain finished vermicelli. The tap water is sprayed from top to bottom along the length of the vermicelli. The spraying speed is 4 liters / minute, and the spraying time is 120 seconds. The drying temperature of the vermicelli in the drying room is 55°C, and the drying time is 120 minutes. The moisture content of the vermicelli after drying is 12%.

[0048] Embodiment 2:

[0049] A potato vermicelli processing method uses potato flour and sweet potato flour as main raw materials, adds konjac flour, gluten flour, nut flour, calcium lactate, lemon juice, and nutrient solution, and obtains the potato vermicelli through pulping, starching, fermentation, powder forming, maturation, cooling, freezing, and drying processes. The specific steps are:

[0050] Step 1. Preparation of lemon juice: Select fresh, ripe lemons and wash them to remove dirt and pesticide residues on the surface. Cut the washed lemons into pieces and put them into a juicer to squeeze the juice and filter to get fresh lemon juice.

[0051] Step 2, preparation of nutrient solution: Ganoderma lucidum and Astragalus membranaceus are crushed into particles with a diameter of 6 mm, respectively. 25 parts by weight of Ganoderma lucidum, 22 parts by weight of Astragalus membranaceus, 15 parts by weight of Lycium barbarum, 12 parts by weight of double red rose, 10 parts by weight of dried tangerine peel, 5 parts by weight of black tea, 70 parts by weight of water, 0.6 parts by weight of cellulase, and 0.5 parts by weight of Candida utilis are placed in an ultrasonic device for extraction, and the nutrient solution is obtained after filtering. The temperature of the ultrasonic device is set to 36°C and the frequency is 88 Hz. The extraction time is 20 minutes, and the pH is adjusted to 6.5.

[0052] Step 3, preparation of mixed dough: Weigh 80 parts by weight of potato flour, 18 parts by weight of konjac flour, 12 parts by weight of gluten, 8 parts by weight of nut flour (paper walnut flour and almond flour are composed of a mass ratio of 1.2:1), 0.7 parts by weight of calcium lactate, 5 parts by weight of lemon juice, 10 parts by weight of nutrient solution, and 50 parts by weight of water, and place them in a slurry mixer for slurry mixing and thickening for 15 minutes, then add 1.2 parts by weight of brewer's yeast and 1.0 parts by weight of lactic acid bacteria (streptococci and lactobacilli are composed of a mass ratio of 1:1.5) for slurry mixing and thickening for 10 minutes to obtain a mixed dough, and the speed of the slurry mixer is 50 rpm.

[0053] Step 4: Standing and fermenting: Place the mixed dough obtained in step 3 at a constant temperature of 32°C and stand and ferment for 25 minutes.

[0054] Step 5: Vacuum mixing treatment: Place the mixed dough fermented in step 4 in a vacuum mixer for mixing for 12 minutes, with a vacuum degree of 0.12 Pa and a rotation speed of 55 rpm.

[0055] Step 6, extruding powder: placing the mixed powder dough obtained by vacuum mixing in step 5 in a powder mold for extrusion molding, wherein the aperture of the powder mold is 3 to 5 mm.

[0056] Step 7: The vermicelli formed in step 6 is matured in hot water above 95°C for 36 seconds, then in a normal temperature water bath for 130 seconds, and cut into vermicelli with a length of 120 to 150 cm.

[0057] Step 8. Hang the vermicelli cut in step 7 on a stainless steel rod and freeze it in the freezer for 2.8 hours. The freezer temperature is set to -15°C.

[0058] Step nine, place the frozen vermicelli under room temperature tap water spray, and then move it into a drying room to dry to obtain finished vermicelli. The tap water is sprayed from top to bottom along the length of the vermicelli. The spraying speed is 5 liters / minute, and the spraying time is 90 seconds. The drying temperature of the vermicelli in the drying room is 60°C, the drying time is 150 minutes, and the moisture content of the vermicelli after drying is 15%.

[0059] Embodiment three:

[0060] A potato vermicelli processing method uses potato flour and sweet potato flour as main raw materials, adds konjac flour, gluten flour, nut flour, calcium lactate, lemon juice, and nutrient solution, and obtains the potato vermicelli through pulping, starching, fermentation, powder forming, maturation, cooling, freezing, and drying processes. The specific steps are:

[0061] Step 1. Preparation of lemon juice: Select fresh, ripe lemons and wash them to remove dirt and pesticide residues on the surface. Cut the washed lemons into pieces and put them into a juicer to squeeze the juice and filter to get fresh lemon juice.

[0062] Step 2, preparation of nutrient solution: Ganoderma lucidum and Astragalus membranaceus are crushed into particles with a diameter of 2 to 6 mm, respectively. 22 parts by weight of Ganoderma lucidum, 20 parts by weight of Astragalus membranaceus, 14 parts by weight of Lycium barbarum, 11 parts by weight of double red rose, 9 parts by weight of dried tangerine peel, 4 parts by weight of black tea, 68 parts by weight of water, 0.5 parts by weight of cellulase, and 0.4 parts by weight of Candida utilis are weighed and placed in an ultrasonic device for extraction. After filtering, a nutrient solution is obtained. The temperature of the ultrasonic device is set to 35° C. and the frequency is 85 Hz. The extraction time is 22 minutes, and the pH is adjusted to 6.5.

[0063] Step 3, preparation of mixed dough: weigh 77 parts by weight of potato flour, 202 parts by weight of sweet potato flour, 16 parts by weight of konjac flour, 11 parts by weight of gluten powder, 6 parts by weight of nut powder (paper walnut powder and almond powder are composed of 1.2:1 by mass ratio), 0.6 parts by weight of calcium lactate, 4 parts by weight of lemon juice, 8 parts by weight of nutrient solution, and 48 parts by weight of water, and place them in a slurry mixer for slurry mixing and thickening for 13 minutes, then add 1.1 parts by weight of brewer's yeast and 0.9 parts by weight of lactic acid bacteria (streptococci and lactobacilli are composed of 1:1.5 by mass ratio) for slurry mixing and thickening for 9 minutes to obtain a mixed dough, and the speed of the slurry mixer is 48 rpm.

[0064] Step 4: Standing and fermenting: Place the mixed dough obtained in step 3 at a constant temperature of 31°C and stand and ferment for 28 minutes.

[0065] Step 5: Vacuum mixing treatment: Place the mixed dough fermented in step 4 in a vacuum mixer for mixing for 10 minutes, with a vacuum degree of 0.1 Pa and a rotation speed of 58 rpm.

[0066] Step 6, extruding powder: placing the mixed powder dough obtained by vacuum mixing in step 5 in a powder mold for extrusion molding, wherein the aperture of the powder mold is 3 to 5 mm.

[0067] Step 7: The vermicelli formed in step 6 is matured in hot water above 95°C for 33 seconds, then in a normal temperature water bath for 125 seconds, and cut into vermicelli with a length of 130 cm.

[0068] Step 8. Hang the vermicelli cut in step 7 on a stainless steel rod and freeze it in the freezer for 2.6 hours. The freezer temperature is set to -16°C.

[0069] Step nine, place the frozen vermicelli on a room temperature tap water spray, and then move it into a drying room to dry to obtain the finished vermicelli. The tap water is sprayed from top to bottom along the length of the vermicelli. The spraying rate is 4.5 liters / minute, and the spraying time is 100 seconds. The drying temperature of the vermicelli in the drying room is 58°C, the drying time is 130 minutes, and the moisture content of the vermicelli after drying is 13%.

[0070] Comparative Example 1:

[0071] The nutrient solution in Example 2 is removed, and the other steps are the same as in Example 2. (Flavor and taste)

[0072] Comparative Example 2:

[0073] Remove the brewer's yeast and lactic acid bacteria (streptococci and lactobacilli) in Example 2, and the other steps are the same as in Example 2. (Flavor and taste, shelf life)

[0074] Comparative Example 3:

[0075] Remove the gluten powder in Example 2, and the other steps are the same as in Example 2. (Toughness, elasticity, not easy to break)

[0076] Comparative Example 4:

[0077] The calcium lactate in Example 2 is removed, and the other steps are the same as in Example 2. (Toughness, elasticity)

[0078] Comparative Example 5:

[0079] Remove the lemon juice in Example 2, and the other steps are the same as in Example 2. (Elasticity, flavor, shelf life)

[0080] Comparative Example 6:

[0081] Remove the vacuum mixing process in step 5 of Example 2, and the other steps are the same as those of Example 2. (Toughness, not easy to break)

[0082] The vermicelli prepared in Examples 1, 2, 3 and Comparative Examples 1, 2, 3, 4, 5 and 6 were placed in boiling water and boiled for 6 to 7 minutes, and then taken out. An appropriate amount of the sample was placed in a white porcelain dish, and the color and shape were observed under natural light, and the odor was smelled. After rinsing the mouth with warm water, the taste was tasted, and the average value was taken as the final score after evaluation. The comprehensive scoring standard of the vermicelli is shown in Table 1, and the scoring results are shown in Table 1. Figure 2 The sensory scores and taste scores of the vermicelli in Examples 1, 2 and 3 are all above 95 points. The vermicelli is uniform in thickness, has no strands or broken strips, has a strong aroma, and has a chewy and smooth taste. The sensory scores of Comparative Examples 3 and 6 are 81.5 and 83.2 points respectively. The vermicelli has broken strands and poor elasticity. The addition of gluten can better combine with potato flour, konjac flour, nut flour and calcium lactate to form a more compact and stable gluten network structure, improve the toughness and elasticity of the vermicelli, and the good water absorption performance of gluten absorbs and retains more water, so that the vermicelli is not easy to gelatinize or break during the cooking process. The vacuum treatment can effectively remove the air in the mixed flour mass to avoid the generation of bubbles, making the vermicelli more dense and transparent. The results show that the net structure formed under vacuum makes the vermicelli have stronger tensile strength and toughness, and is not easy to break during cooking. The taste scores of the vermicelli in comparison examples 1, 2 and 5 are 85.6, 82.7 and 86.9 respectively, and the taste and flavor are relatively poor. A nutrient solution made of ganoderma lucidum, astragalus, wolfberry, double red rose, tangerine peel and black tea is added, and the nutrient solution is fermented at the same time to enhance the flavor, texture and nutritional value of the nutrient solution. Starters such as brewer's yeast, lactic streptococcus and lactobacillus are added to the mixed dough to ferment the mixed dough, giving the vermicelli a unique flavor and aroma. Lemon juice is added to give the vermicelli a unique sour taste and fresh aroma, which can give the vermicelli a richer flavor.

[0083] Table 1 Comprehensive scoring standard table of vermicelli

[0084]

[0085] The vermicelli prepared in Examples 1, 2, 3 and Comparative Examples 3 and 6 were tested for their breaking rates according to GB / T 23587-2009 Vermicelli. The results are shown in Table 2. The breaking rates of the vermicelli in Examples 1, 2 and 3 were relatively low, while the breaking rates of the vermicelli in Comparative Examples 3 and 6 reached 16.67% and 13.33%, both exceeding the national standard value of 10%. The addition of gluten can better combine with potato flour, konjac flour, nut flour and calcium lactate to form a tighter and more stable gluten network structure. At the same time, the good water absorption performance of gluten can absorb and retain more water, so that the vermicelli is not easy to break during the cooking process. The vacuum mixing treatment of the dough can form a network structure between the various components of the dough, so that the vermicelli has stronger tensile strength and toughness and is not easy to break during the cooking process.

[0086] Table 2 Breakage rate of vermicelli

[0087] Embodiment 1 Embodiment 2 Embodiment 3 Comparative Example 3 Comparative Example 6 Strip breaking rate (%) 0 0 3.33 16.67 13.33

[0088] The vermicelli prepared in Example 2, Comparative Example 2 and Comparative Example 5 were packaged in polypropylene composite packaging bags, each bag weighing 200 g, and stored at a temperature of (35±2)°C and a relative humidity of (80±5)%RH. Samples were taken out every 30 days, boiled in boiling water for 6 to 7 minutes, and then fished out. An appropriate amount of the test sample was placed in a white porcelain dish, and its color and shape were observed under natural light, its odor was smelled, and its taste was tasted after rinsing the mouth with warm boiled water. The vermicelli was scored for quality according to Table 3. The results are shown in Table 3. Figure 3 As shown, with the extension of storage time, the quality score of vermicelli shows a downward trend. After storage for 60 days, the sensory scores of the vermicelli of Example 2 and Example 5 dropped to 86.4 and 87.2 points, respectively. After storage for 180 days, the score of Example 2 was 82.8 points, and the sensory scores of the vermicelli of Example 2 and Example 5 dropped to below 70 points. The vermicelli had no fragrance, poor taste, and a rancid smell. During the fermentation process of the mixed dough, the production of lactic acid inhibited the growth of harmful microorganisms and extended the shelf life of the vermicelli. Adding citric acid in lemon juice can inhibit the growth of miscellaneous bacteria to a certain extent and extend the shelf life of the vermicelli.

[0089] Table 3 Vermicelli quality scoring standard

[0090]

[0091] In summary, the vermicelli prepared by the present invention has a low breakage rate, good flexibility and elasticity, a long shelf life, is composed of a variety of raw materials, has high nutritional value, and has a simple production process and is easy to promote.

[0092] The above are only specific embodiments of the present invention, but the technical features of the present invention are not limited thereto. Any simple changes, equivalent replacements or modifications made based on the present invention to solve basically the same technical problems and achieve basically the same technical effects are all included in the protection scope of the present invention.

Claims

1. A method for processing potato vermicelli, characterized in that: Potato flour is used as the main raw material, konjac flour, gluten flour, nut flour, calcium lactate, lemon juice, and nutrient solution are added, and the potato vermicelli is prepared through mixing, slurry mixing, fermentation, powder forming, maturation, cooling, freezing, and drying processes. The specific steps are as follows: Step 1: lemon juice preparation: select fresh, ripe lemons, wash them, remove dirt and pesticide residues on the surface, cut the washed lemons into pieces, put them into a juicer, squeeze the juice, and filter to obtain fresh lemon juice; Step 2, preparing nutrient solution: Ganoderma lucidum and Astragalus membranaceus are crushed into particles with a diameter of 2-6 mm, respectively, 20-25 parts by weight of Ganoderma lucidum, 18-22 parts by weight of Astragalus membranaceus, 13-15 parts by weight of Lycium barbarum, 10-12 parts by weight of double red rose, 8-10 parts by weight of dried orange peel, 3-5 parts by weight of black tea, 65-70 parts by weight of water, 0.4-0.6 parts by weight of cellulase, and 0.3-0.5 parts by weight of Candida utilis are weighed and placed in an ultrasonic device for extraction, and filtered to obtain a nutrient solution; Step 3, preparing a mixed dough: weigh 75-80 parts by weight of potato flour, 15-18 parts by weight of konjac flour, 10-12 parts by weight of gluten, 5-8 parts by weight of nut flour, 0.5-0.7 parts by weight of calcium lactate, 3-5 parts by weight of lemon juice, 7-10 parts by weight of nutrient solution, and 45-50 parts by weight of water, place them in a mixing and stirring machine for mixing and thickening for 12-15 minutes, then add 1.0-1.2 parts by weight of yeast and 0.8-1.0 parts by weight of lactic acid bacteria for mixing and thickening for 8-10 minutes to obtain a mixed dough; Step 4: Standing and fermenting: placing the mixed dough obtained in step 3 at a constant temperature of 30-32°C and standing and fermenting for 25-30 minutes; Step 5: vacuum mixing treatment: the mixed dough from step 4 is placed in a vacuum mixer for mixing for 8 to 12 minutes, with a vacuum degree of 0.08 to 0.12 Pa; Step 6: Extruding powder: placing the mixed powder mass obtained by vacuum mixing in step 5 into a powder extrusion mold for extrusion molding; Step 7, the vermicelli formed in step 6 is ripened in hot water above 95°C for 32-36 seconds, then in a normal temperature water bath for 120-130 seconds, and cut into vermicelli with a length of 120-150 cm; Step 8: Hang the vermicelli cut in step 7 on a stainless steel rod and freeze it in a freezer for 2.5 to 2.8 hours; Step nine, place the frozen vermicelli under room temperature tap water for spraying, and then move it into a drying room for drying to obtain finished vermicelli.

2. A potato vermicelli processing method according to claim 1, characterized in that: The temperature of the ultrasonic equipment is set at 33-36°C, the frequency is 83-88 Hz, the extraction time is 20-25 minutes, and the pH is adjusted to 6-6.

5.

3. A potato vermicelli processing method according to claim 1, characterized in that: The nut powder is prepared by drying paper-shell walnuts and almonds to a moisture content of 8-10%, crushing them into 180-200 meshes respectively, and mixing them in a mass ratio of 1.2:

1.

4. A potato vermicelli processing method according to claim 1, characterized in that: The yeast is Saccharomyces cerevisiae, and the lactic acid bacteria are Streptococcus lactis and Lactobacillus lactis mixed in a mass ratio of 1:1.

5.

5. A potato vermicelli processing method according to claim 1, characterized in that: The aperture size of the powder leakage mold is 3 to 5 mm.

6. A method for processing potato vermicelli according to claim 1, characterized in that: The rotation speed of the slurry mixing stirrer is 45 to 50 rpm, and the rotation speed of the vacuum mixer is 55 to 60 rpm.

7. A potato vermicelli processing method according to claim 1, characterized in that: The freezer temperature is set to -15 to -18°C.

8. The method for processing potato vermicelli according to claim 1, characterized in that: The tap water spray is used to spray the vermicelli from top to bottom along the length direction of the vermicelli, the spraying speed is 4 to 5 liters / minute, and the spraying time is 90 to 120 seconds.

9. A method for processing potato vermicelli according to claim 1, characterized in that: The vermicelli is dried in a drying room at a temperature of 55 to 60° C. for 120 to 150 minutes, and the moisture content of the vermicelli after drying is 12 to 15%.

Images