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Preparation method of purple sweet potato whole wheat flour and noodle prepared by utilizing purple sweet potato whole wheat flour

A technology of purple sweet potato powder and production method, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of affecting the quality of purple sweet potato powder, the purple sweet potato powder is easy to deteriorate, and the purple sweet potato powder has large particles, so as to achieve powder Small size, long shelf life, and less loss of nutrients

Inactive Publication Date: 2013-03-27
ZHUCHENG CHANGJIANG MACHINERY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, South Korea imports about 5,000 tons of purple sweet potato powder from China every year. The market prospect is good, but the existing purple sweet potato production method is not thorough in drying, and it is easy to deteriorate during the preservation of purple sweet potato powder, which seriously affects the quality of purple sweet potato powder. quality, and the obtained purple sweet potato powder has larger grains and poor taste
In addition, at present, there are few finished products made from purple sweet potato, which cannot meet the needs of the market.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] In the present embodiment, the time of the steam blanching is set to 4 minutes, and the temperature of the steam blanching is set to 110° C., so that the purple potato chips reach 7 maturity; and the drying temperature in the microwave dryer is 80 DEG C, drying time is 20 minutes; The temperature of described hot air drying is controlled at 120 DEG C, and drying time is 40 minutes. The whole powder of purple sweet potato prepared in this example has a good taste after rehydration, and its nutritional content is close to that of fresh purple sweet potato.

Embodiment 2

[0036] In this embodiment, the steam blanching time is set to 4 minutes, and the steam blanching temperature is set to 120° C., so that the purple potato chips reach 7 maturity; the drying temperature in the microwave dryer is 85° C. C, the drying time is 20 minutes; the temperature of the hot-air drying is controlled at 120°C, and the drying time is 35 minutes. The whole powder of purple sweet potato powder obtained in the present embodiment is fine and smooth, and has a long storage time.

[0037] In this embodiment, the whole purple sweet potato powder can also be made into noodles, which mainly include the following raw materials in proportions by weight: 20-30 parts of whole purple sweet potato flour, 60-70 parts of wheat flour, and 10-30 parts of water.

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Abstract

The invention discloses a preparation method of purple sweet potato whole wheat flour, and the preparation method comprises the following steps of: screening, cleaning, peeling, protecting color, cutting into slices, fixing color, blanching by steam, carrying out microwave drying, carrying out superfine grinding, packaging, dividing bags and the like. The purple sweet potato whole wheat flour prepared by the method is good in color and luster, less in nutritional ingredient loss, long in storage life, fine in particles, and good in mouth feel. The invention further discloses a noodle prepared by utilizing the purple sweet potato whole wheat flour, wherein the noodle is high in nutritional ingredients, good in mouth feel and convenient to eat.

Description

technical field [0001] The invention relates to a method for producing whole purple sweet potato powder, and also relates to noodles made from the whole purple sweet potato powder. Background technique [0002] Purple potato is also called black potato, and its English name is Purple Potato. Green pigment, high nutritional content, so in recent years, purple sweet potato is very popular in domestic and foreign markets, and the development prospect is very broad. [0003] The anthocyanin in purple sweet potato is a kind of natural purple pigment additive, it is safe and has no side effects, although its price is higher than that of synthetic pigment, it is still sold well in the international market, but the shelf life of purple sweet potato is short, so it is inconvenient to eat. In order to prolong the shelf life of purple sweet potatoes, the traditional processing method is to peel the purple sweet potatoes, slice them, protect the color, ripen them, mash them, dry them a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/2165A23L1/16A23L19/15A23L7/109
Inventor 王世清浦传奋孙潇孙长江孟庆军
Owner ZHUCHENG CHANGJIANG MACHINERY
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