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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.

Active Publication Date: 2012-06-20
河北香道食品有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantage of this vermicelli is that the vermicelli has a single nutrition, because other nutrients in the sweet potato have been completely removed during the starch processing process; the other disadvantage is that the process is long and the cost is high

Method used

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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.

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Abstract

The invention discloses a method for manufacturing vermicelli with sweet potato puree. The method comprises the following steps: 1, selecting fresh sweet potatoes that are not rotten and have no black spots; 2, washing the selected fresh sweet potatoes; 3, manufacturing the clean sweet potatoes into starch milk through a 120-mesh screen stencil; 4, adding 300 to 400 ppm of Alpha-amylase in the starch milk; 5, placing the starch milk added with amylase in a dual-purpose counter-flow evaporator under the conditions of vacuum, minus 0.096 Mpa and 50 DEC C to concentrate the starch milk into sweet potato puree with the Baume density of about 30; 6, placing the sweet potato puree on a conveying belt to form a puree layer of 1.1 to 1.2 mm in thickness; 7, pre-drying sheet jelly formed through steaming for 4 to 5 min under the temperature of 80 to 90 DEG C; 8, ageing the pre-dried sheet jelly for 2 to 3 hours; 9, slicing the aged sheet jelly; and 10, drying the sliced vermicelli for 8 hours under the temperature of 35 to 55 DEG C. The produced vermicelli not only is glittering, translucent, chewy and soft but also retains the original taste, flavour and smell of sweet potatoes.

Description

technical field [0001] The invention relates to a method for processing vermicelli, in particular to a production method for making sweet potato puree vermicelli by a vacuum enzymatic method. Background technique [0002] At present, the processing technology of sweet potato vermicelli is to process starch first, and then process vermicelli. The shortcoming of this vermicelli is that the vermicelli has single nutrition, because other nutrients in the sweet potato have been completely removed during the starch processing process; the disadvantage is that the process is long and the cost is high. Therefore, it is a technical problem to be solved at present to study a method of directly processing vermicelli after fresh sweet potatoes are pulped. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a production method for making sweet potato puree vermicelli by vacuum enzymatic method. [0004] The technical scheme th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/216A23L19/12
Inventor 宋贵民
Owner 河北香道食品有限公司
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