Fresh sweet potato vermicelli and processing technology thereof

Abstract

The fresh sweet potato vermicelli is prepared from the following components in parts by weight: 53.0 to 53.4 parts of cassava starch, 6.6 to 6.9 parts of sweet potato starch, 6.6 to 6.9 parts of corn starch, 32.6 to 33.4 parts of drinking water and 0.1 to 0.5 part of food additive auxiliary materials. The invention also discloses a processing technology of the fresh sweet potato vermicelli. The processing technology comprises the steps of stirring, dough kneading, dough kneading, extrusion forming, pre-cooling, freezing, thawing, vermicelli cutting, bagging and the like. According to the fresh sweet potato powder prepared by the process method disclosed by the invention, the proportions of the cassava starch, the sweet potato starch, the corn starch, the drinking water and the food additive auxiliary materials are strictly controlled, and the working procedures of dough kneading, dough kneading, extrusion forming, pre-cooling, freezing, thawing and the like are performed, so that the prepared fresh sweet potato powder is good in gluten power, and the problems of powder breakage and adhesion are not easy to occur.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to fresh sweet potato vermicelli and a processing technology thereof. Background Art

[0002] Vermicelli is a filamentous or strip-shaped dry starch product made from rice, beans, potatoes and grains. Vermicelli processing has a history of more than a thousand years in my country. The problem with traditional vermicelli is that "vermicelli cannot be made without alum", but alum is extremely harmful to the human body and can be used as a preservative to make vermicelli chewy. In recent years, people's consumption of fresh vermicelli is often used as a side dish for hot pot, and it is deeply loved by the masses. Existing fresh vermicelli does not need to be dried. After the vermicelli is made, it can be directly frozen and vacuum-packed and refrigerated. However, because fresh vermicelli is not chewy enough, it is easy to break and stick when cooked in high-temperature soup in a hot pot. Summary of the invention

[0003] In view of the above-mentioned deficiencies, the purpose of the present invention is to provide a fresh sweet potato vermicelli and a processing technology thereof, which solves the problem in the prior art that fresh vermicelli is easy to break and stick together during boiling.

[0004] To achieve the above purpose, the technical solution provided by the present invention is:

[0005] A fresh sweet potato vermicelli comprises 53.0-53.4 parts of cassava starch, 6.6-6.9 parts of sweet potato starch, 6.6-6.9 parts of corn starch, 32.6-33.4 parts of drinking water and 0.1-0.5 parts of food additives in proportion by weight.

[0006] Preferably, the ingredients include 53.2 parts of cassava starch, 6.7 parts of sweet potato starch, 6.7 parts of corn starch, 33.1 parts of drinking water and 0.3 parts of food additives.

[0007] Preferably, the food additive auxiliary materials include ammonium aluminum sulfate, sodium dehydroacetate and citric acid, and the weight ratio thereof is 1:1:1 respectively.

[0008] Preferably, every 100 grams of the fresh sweet potato vermicelli contains 787 kilojoules of energy, 46.3g of carbohydrates, 0.1g of fat, 21mg of sodium, 0.5g of protein, 0.6g of cellulose, 11mg of calcium, 35mg of iron, 5.2mg of zinc, 0.16mg of potassium, and 9.6mg of selenium.

[0009] The present invention also provides a processing technology for fresh sweet potato vermicelli, comprising the following steps:

[0010] S1, stirring, mixing and stirring the raw materials of 53.0-53.4 parts of tapioca starch and 6.6-6.9 parts of corn starch in weight proportion;

[0011] S2, kneading dough, mixing 6.6-6.9 parts of sweet potato starch and 32.6-33.4 parts of drinking water at 100 degrees Celsius, adding the mixture to the raw materials stirred in step S1, and continuing to stir until there are no particles in the raw materials;

[0012] S3, kneading the dough, kneading the raw materials in step S2 in a dough kneading machine, adding food additives such as ammonium aluminum sulfate, sodium dehydroacetate, and 0.1 to 0.5 parts of citric acid, in a weight ratio of 1:1:1 respectively

[0013] S4, extrusion molding, feeding the raw materials into an extrusion cylinder for extrusion, and feeding the extruded vermicelli into a cooking device for cooking;

[0014] S5, precooling, precooling the formed vermicelli in cold water;

[0015] S6, freezing, putting the pre-cooled vermicelli into a freezer to freeze;

[0016] S7, thawing, thawing the frozen vermicelli by spraying cold water;

[0017] S8, cutting powder and bagging, cutting the spray-thawed vermicelli into sections and bagging them.

[0018] Preferably, the cooking time is 20 to 32 seconds, and the cooking temperature is 98 to 100 degrees Celsius.

[0019] Preferably, the freezing step in step S6 is:

[0020] S61, freezing at zero degrees for two hours;

[0021] S62. Freeze at -7 to -8 degrees Celsius for 8 to 12 hours.

[0022] Preferably, the spray thawing time in step S7 is 30 to 50 minutes until the vermicelli is completely thawed.

[0023] Compared with the prior art, the beneficial effects of the present invention are:

[0024] The fresh sweet potato flour prepared by the process method of the present invention is prepared by strictly controlling the proportions of cassava starch, sweet potato starch, corn starch, drinking water and food additives, and by going through the processes of dough mixing, kneading, extrusion molding, precooling, freezing and thawing. Therefore, the prepared fresh sweet potato flour has good gluten strength and is not prone to problems of powder breakage and adhesion. DETAILED DESCRIPTION

[0025] Example 1

[0026] A fresh sweet potato vermicelli comprises 53.0 parts of cassava starch, 6.9 parts of sweet potato starch, 6.6 parts of corn starch, 33.4 parts of drinking water and 0.1 parts of food additives, wherein the food additives include ammonium aluminum sulfate, sodium dehydroacetate and citric acid, and the weight ratios thereof are 1:1:1 respectively.

[0027] Every 100 grams of the fresh sweet potato vermicelli contains 787 kilojoules of energy, 46.3g of carbohydrates, 0.1g of fat, 21mg of sodium, 0.5g of protein, 0.6g of cellulose, 11mg of calcium, 35mg of iron, 5.2mg of zinc, 0.16mg of potassium, and 9.6mg of selenium.

[0028] A processing technology for fresh sweet potato vermicelli comprises the following steps:

[0029] S1, stirring, mixing 53.0 parts of tapioca starch and 6.6 parts of corn starch by weight;

[0030] S2, kneading dough, mixing 6.9 parts of sweet potato starch and 33.4 parts of 100 degrees Celsius drinking water, adding the mixture to the raw materials stirred in step S1, and continuing to stir until there are no particles in the raw materials;

[0031] S3, kneading the dough, kneading the raw materials in step S2 in a dough kneading machine, adding food additives such as ammonium aluminum sulfate, sodium dehydroacetate, and 0.1 parts of citric acid, with a weight ratio of 1:1:1 respectively

[0032] S4, extrusion molding, feeding the raw materials into an extrusion cylinder for extrusion, and feeding the extruded vermicelli into a cooking device for cooking, wherein the cooking time is 20 to 32 seconds and the cooking temperature is 98 to 100 degrees Celsius;

[0033] S5, precooling, precooling the formed vermicelli in cold water;

[0034] S6, freezing, putting the pre-cooled vermicelli into a freezer to freeze;

[0035] The specific freezing steps are:

[0036] S61, freezing at zero degrees for two hours;

[0037] S62, Freeze at -7 to -8 degrees Celsius for 8 to 12 hours

[0038] S7, thawing, thawing the frozen vermicelli by spraying cold water; the spraying thawing time is 30 to 50 minutes until the vermicelli is completely thawed.

[0039] S8, cutting powder and bagging, cutting the spray-thawed vermicelli into sections and bagging them.

[0040] Example 2

[0041] A fresh sweet potato vermicelli comprises 53.4 parts of cassava starch, 6.6 parts of sweet potato starch, 6.9 parts of corn starch, 32.6 parts of drinking water and 0.5 parts of food additives, wherein the food additives include ammonium aluminum sulfate, sodium dehydroacetate and citric acid, and the weight ratios thereof are 1:1:1 respectively.

[0042] Among them, adding ammonium aluminum sulfate can increase the toughness of vermicelli and make it less likely to break; adding sodium dehydroacetate can increase the shelf life of vermicelli and play a preservative role; adding citric acid can adjust the pH value of vermicelli to keep it within an appropriate pH range.

[0043] Every 100 grams of the fresh sweet potato vermicelli contains 787 kilojoules of energy, 46.3g of carbohydrates, 0.1g of fat, 21mg of sodium, 0.5g of protein, 0.6g of cellulose, 11mg of calcium, 35mg of iron, 5.2mg of zinc, 0.16mg of potassium, and 9.6mg of selenium.

[0044] A processing technology for fresh sweet potato vermicelli comprises the following steps:

[0045] S1, stirring, mixing 53.4 parts of tapioca starch and 6.9 parts of corn starch by weight;

[0046] S2, kneading dough, mixing 6.6 parts of sweet potato starch and 32.6 parts of 100 degrees Celsius drinking water, adding the mixture to the raw materials stirred in step S1, and continuing to stir until there are no particles in the raw materials;

[0047] S3, kneading the dough. The raw materials in step S2 are kneaded in a dough kneading machine. At this time, 0.5 parts of food additives such as ammonium aluminum sulfate, sodium dehydroacetate, and citric acid are added in a weight ratio of 1:1:1 respectively.

[0048] S4, extrusion molding, feeding the raw materials into an extrusion cylinder for extrusion, and feeding the extruded vermicelli into a cooking device for cooking, wherein the cooking time is 20 to 32 seconds and the cooking temperature is 98 to 100 degrees Celsius;

[0049] S5, precooling, precooling the formed vermicelli in cold water;

[0050] S6, freezing, putting the pre-cooled vermicelli into a freezer to freeze;

[0051] The specific freezing steps are:

[0052] S61, freezing at zero degrees for two hours;

[0053] S62, Freeze at -7 to -8 degrees Celsius for 8 to 12 hours

[0054] S7, thawing, thawing the frozen vermicelli by spraying cold water; the spraying thawing time is 30 to 50 minutes until the vermicelli is completely thawed.

[0055] S8, cutting powder and bagging, cutting the spray-thawed vermicelli into sections and bagging them.

[0056] Example 3

[0057] A fresh sweet potato vermicelli comprises 53.2 parts of cassava starch, 6.7 parts of sweet potato starch, 6.7 parts of corn starch, 33.1 parts of drinking water and 0.5 parts of food additives, wherein the food additives include ammonium aluminum sulfate, sodium dehydroacetate and citric acid, and the weight ratios thereof are 1:1:1 respectively.

[0058] Every 100 grams of the fresh sweet potato vermicelli contains 787 kilojoules of energy, 46.3g of carbohydrates, 0.1g of fat, 21mg of sodium, 0.5g of protein, 0.6g of cellulose, 11mg of calcium, 35mg of iron, 5.2mg of zinc, 0.16mg of potassium, and 9.6mg of selenium.

[0059] A processing technology for fresh sweet potato vermicelli comprises the following steps:

[0060] S1, stirring, mixing 53.4 parts of tapioca starch and 6.9 parts of corn starch by weight;

[0061] S2, kneading dough, mixing 6.6 parts of sweet potato starch and 32.6 parts of 100 degrees Celsius drinking water, adding the mixture to the raw materials stirred in step S1, and continuing to stir until there are no particles in the raw materials;

[0062] S3, kneading the dough. The raw materials in step S2 are kneaded in a dough kneading machine. At this time, 0.5 parts of food additives such as ammonium aluminum sulfate, sodium dehydroacetate, and citric acid are added in a weight ratio of 1:1:1 respectively.

[0063] S4, extrusion molding, feeding the raw materials into an extrusion cylinder for extrusion, and feeding the extruded vermicelli into a cooking device for cooking, wherein the cooking time is 20 to 32 seconds and the cooking temperature is 98 to 100 degrees Celsius;

[0064] S5, precooling, precooling the formed vermicelli in cold water;

[0065] S6, freezing, putting the pre-cooled vermicelli into a freezer to freeze;

[0066] The specific freezing steps are:

[0067] S61, freezing at zero degrees for two hours;

[0068] S62, Freeze at -7 to -8 degrees Celsius for 8 to 12 hours

[0069] S7, thawing, thawing the frozen vermicelli by spraying cold water; the spraying thawing time is 30 to 50 minutes until the vermicelli is completely thawed.

[0070] S8, cutting powder and bagging, cutting the spray-thawed vermicelli into sections and bagging them.

[0071] Comparative Example 1

[0072] The raw material ratios of the fresh sweet potato vermicelli in this embodiment are: 52.4 parts of cassava starch, 6 parts of sweet potato starch, 6 parts of corn starch, 35 parts of drinking water and 0.6 parts of food additives.

[0073] At the same time, the processing method in this embodiment is different from that in Embodiment 1, Embodiment 2 and Embodiment 3 in that the freezing at different temperatures is not performed in the freezer, but a water cooling method is directly adopted.

[0074] The fresh vermicelli prepared by the above embodiment and the comparative embodiment are compared, and the experimental results are shown in the following table:

[0075] Serial number 10 minutes 20 minutes 30 minutes 40 minutes Example 1 Not easy to break, not sticky Not easy to break, not sticky Not easy to break, not sticky Easy to break, sticky Example 2 Not easy to break, not sticky Not easy to break, not sticky Not easy to break, not sticky Easy to break, sticky Example 3 Not easy to break, not sticky Not easy to break, not sticky Not easy to break, not sticky Easy to break, sticky Comparative Example 1 Not easy to break, not sticky Easy to break, sticky Easy to break, sticky Easy to break, sticky

[0076] It can be seen from the above table that the use of the ratio and preparation method in this application can improve the strength of the vermicelli, and it is not easy to break or stick.

[0077] According to the disclosure and teaching of the above description, those skilled in the art to which the present invention belongs may also make changes and modifications to the above embodiments. Therefore, the present invention is not limited to the specific embodiments disclosed and described above, and some modifications and changes to the present invention should also fall within the scope of protection of the claims of the present invention. In addition, although some specific terms are used in this specification, these terms are only for the convenience of description and do not constitute any limitation to the present invention.

Claims

1. A fresh sweet potato vermicelli, characterized in that: The invention comprises 53.0-53.4 parts of cassava starch, 6.6-6.9 parts of sweet potato starch, 6.6-6.9 parts of corn starch, 32.6-33.4 parts of drinking water and 0.1-0.5 parts of food additives in proportion by weight.

2. A fresh sweet potato vermicelli as claimed in claim 1, characterized in that: The ingredients include 53.2 parts of cassava starch, 6.7 parts of sweet potato starch, 6.7 parts of corn starch, 33.1 parts of drinking water and 0.3 parts of food additives.

3. A fresh sweet potato vermicelli as claimed in claim 1 or 2, characterized in that: The food additive auxiliary materials include ammonium aluminum sulfate, sodium dehydroacetate and citric acid, and the weight ratio thereof is 1:1:1 respectively.

4. A fresh sweet potato vermicelli as described in any one of claims 1 to 3, characterized in that: Every 100 grams of the fresh sweet potato vermicelli contains 787 kilojoules of energy, 46.3g of carbohydrates, 0.1g of fat, 21mg of sodium, 0.5g of protein, 0.6g of cellulose, 11mg of calcium, 35mg of iron, 5.2mg of zinc, 0.16mg of potassium, and 9.6mg of selenium.

5. A processing technology for fresh sweet potato vermicelli as described in any one of claims 1 to 3, characterized in that: The steps include: S1, stirring, mixing and stirring the raw materials of 53.0-53.4 parts of tapioca starch and 6.6-6.9 parts of corn starch in weight proportion; S2, kneading dough, mixing 6.6-6.9 parts of sweet potato starch and 32.6-33.4 parts of drinking water at 100 degrees Celsius, adding the mixture to the raw materials stirred in step S1, and continuing to stir until there are no particles in the raw materials; S3, kneading dough, kneading the raw materials in step S2 in a dough kneading machine, adding food additives such as ammonium aluminum sulfate, sodium dehydroacetate, and 0.1 to 0.5 parts of citric acid, with a weight ratio of 1:1:1 respectively; S4, extrusion molding, feeding the raw materials into an extrusion cylinder for extrusion, and feeding the extruded vermicelli into a cooking device for cooking; S5, precooling, precooling the formed vermicelli in cold water; S6, freezing, putting the pre-cooled vermicelli into a freezer to freeze; S7, thawing, thawing the frozen vermicelli by spraying cold water; S8, cutting powder and bagging, cutting the spray-thawed vermicelli into sections and bagging them.

6. The processing technology of a fresh sweet potato vermicelli as claimed in claim 5, characterized in that: The cooking time is 20 to 32 seconds, and the cooking temperature is 98 to 100 degrees Celsius.

7. The processing technology of a fresh sweet potato vermicelli as claimed in claim 5, characterized in that: The freezing step in step S6 is: S61, freezing at zero degrees for two hours; S62. Freeze at -7 to -8 degrees Celsius for 8 to 12 hours.

8. The processing technology of a fresh sweet potato vermicelli as claimed in claim 5, characterized in that: The time for spraying and thawing in step S7 is 30 to 50 minutes until the vermicelli is completely thawed.