Method for manufacturing vermicelli with sweet potato puree
A production method and technology of sweet potato, applied in the application, food preparation, food science and other directions, can solve the problems of high cost, long process, single nutrition of vermicelli, etc., and achieve the effect of softness and short process.
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Embodiment Construction
[0007] A production method of sweet potato puree vermicelli, comprising the following steps: ① selecting fresh sweet potatoes without rot and black spots, ② cleaning the selected fresh sweet potatoes, and ③ making the cleaned sweet potatoes starch through a 120-mesh screen Milk, ④Add 300-400ppm α-amylase to the starch milk, ⑤Put the starch milk added with amylase in a double-effect countercurrent evaporator with a vacuum of -0.096 Mpa and a temperature of 50°C, and concentrate until the Baume degree is 30 About potato pulp, ⑥Put the potato pulp on the conveyor belt to form a slurry layer of 1.1-1.2mm, ⑦Pre-dry the steamed vermicelli at 80-90℃ for 4-5 minutes, ⑧Put the pre-dried Aged vermicelli for 2-3 hours, ⑨cut the aged vermicelli into strips, and ⑩finally dry the cut vermicelli at 35-55°C for 8 hours.
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com