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Common yam rhizome silk noodles and preparation method thereof

A vermicelli and starch technology, applied in the food field, can solve the problems of miscellaneous materials and poor color of vermicelli, and achieve the effect of good elasticity, good taste, white and translucent color

Inactive Publication Date: 2012-08-22
陈天荣
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Some of the above-mentioned vermicelli are made of too complicated materials, some of which are too little Chinese yam, and the color of the vermicelli is poor.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A method for preparing yam vermicelli with fresh yam as main raw material, comprising the following steps:

[0030] (1) Peel and wash the fresh yam;

[0031] (2) Cut the yam into two halves, put it in an oven for dehydration, and bake it at 60-80°C for 3-5 hours to make the dehydration rate 55-65%;

[0032] (3) beat with a beater;

[0033] (4) Add cornstarch to the Chinese yam pulp, and fully stir in the flour blender;

[0034] (5) Squeeze into vermicelli with a powder extractor;

[0035] (6) cut off;

[0036] (7) Retting: hang the vermicelli cut off in step (6) on a bamboo pole, and retting in a closed retting room for 12 hours, with the temperature controlled at 25-30°C;

[0037] (8) Dried and packaged to obtain finished products.

Embodiment 2

[0039] A method for preparing yam vermicelli with dried yam as main raw material, comprising the following steps:

[0040] (1) Powder the dried yam slices;

[0041] (2) Add 10% water of dry powder weight to Huaishan dry powder, stir evenly to form a slurry;

[0042] (3) Add tapioca starch to the Chinese yam pulp, and fully stir in the flour blender;

[0043] (4) Squeeze into vermicelli with a powder machine;

[0044] (5) cut off;

[0045] (6) Retting: hang the vermicelli cut off in step (5) on a bamboo pole, and retting in a closed retting room for 11 hours, with the temperature controlled at 25-30°C;

[0046] (7) Dried and packaged to obtain finished products.

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PUM

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Abstract

The invention discloses common yam rhizome silk noodles and a preparation method thereof. The common yam rhizome noodles are prepared by performing pulping, powder squeezing, cutting, power retting and sun drying on raw materials which include common yam rhizome pulp and starch with the ratio of parts by weight of 7-8:2-3. The common yam rhizome noodles utilize common yam rhizome as main raw materials, effectively concentrate nutritional ingredients of original common yam rhizome, and are high in dietary therapy value, free of any pigment and preservatives, good in taste, resistant to boiling, free of turbid soup, good in elasticity and pure white and translucent in color and luster. In addition, the common yam rhizome silk noodles are not burnt or broken.

Description

technical field [0001] The invention relates to food, in particular to Chinese yam vermicelli and a preparation method thereof. Background technique [0002] Vermicelli is a kind of food that people like. The raw materials for preparing vermicelli are various, and the vermicelli made has mung bean vermicelli, sweet potato vermicelli, Huaishan vermicelli and so on. Yuxin Potato Products Factory in Qinyang City, Henan Province has produced a kind of Chinese yam vermicelli, which is made of Chinese yam, mung beans, potatoes, wheat starch, and a small amount of eggs. Chinese patent CN02115027.3 discloses a kind of preparation method of dietotherapy type rice vermicelli, and its used raw material also has Chinese yam, kudzu root, lotus seed, Gorgon fruit, lily etc. except rice. Some of the above-mentioned vermicelli have too many ingredients, some have too little Chinese yam, and the vermicelli have poor color. Contents of the invention [0003] The purpose of the present inv...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L1/214A23L33/00A23L19/10
CPCY02A40/90
Inventor 陈天荣
Owner 陈天荣
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