Process of producing dried pachyrhizus dumpling powder

Abstract

The invention discloses a method for preparing a kind of sweet potato dumpling flour. The detailed procedures are that: 1, crashing the dried sweet potato powder over 10 mesh; 2, puffing processing the crashed dried sweet potato powder through a bulking machine with the temperature of 100 to 120 DEG C.; 3, crashing the sweet potato flour swelled again over 80 mesh; 4, mixing the puffing sweet potato flour crashed with the sweet potato flour over 80 mesh but non-swelled with the 1: 1 to 1.5. The invention can be used independently and can be mixed with flour for cooking dumplings and noodles.

Description

technical field [0001] The invention relates to a preparation method of dumpling powder. Background technique [0002] At present, sweet potatoes have been paid attention to because of their dietary effects such as lowering blood fat, laxative, and preventing arthritis. The current eating method is only limited to adding to flour for use, because the sweet potato noodles are gluten-free and non-viscosity, generally adding less. Dumplings and noodles cannot be made from pure sweet potato noodles. Contents of the invention [0003] The invention provides a preparation method of sweet potato dumpling powder, which solves the problems that sweet potato noodles cannot be directly wrapped in dumplings and made into noodles, and cannot be mixed into flour in any proportion to make dumplings and noodles. [0004] Technical scheme of the present invention: [0005] ①Crush the dried sweet potato to more than 10 mesh; [0006] ②Puff the crushed sweet potato dry powder through an ...

AI Technical Summary

Problems solved by technology

[0003] The invention provides a preparation method of sweet potato dumpling powder, which solves the problem that sweet potato noodles cannot be directly wrapped in dumplings and made into noodles, and cannot be mixed into flour in any proportion to make dumplings and noodles