Processing method of instant sweet potato rice noodles

A processing method and technology of sweet potato, applied in the fields of food science, food hydrolysis, food ingredients, etc., can solve the problems of poor taste, easy to stick rice noodles, etc., and achieve the effect of sweet taste

Inactive Publication Date: 2016-11-16
ANHUI SANXIONGDI POTATO IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the traditional rice noodle processing is purely made of rice flour, which has a poor taste and the rice noodles are easy to get mushy

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A kind of processing method of instant sweet potato rice noodle, comprises the steps:

[0018] (1) Initial treatment of sweet potatoes: collect 10kg of sweet potatoes with no disease and good quality in the field, cut off the upper stems, vines, branches and leaves, spread the sweet potatoes evenly with wet distiller's grains, then wrap them with non-woven fabrics, bury them in sandy soil, and use 1-2 hours in the sun;

[0019] (2) Sweet potato cleaning: take out the sweet potato and wash it, peel off the sweet potato skin, and cut the sweet potato meat into small pieces;

[0020] (3) Sweet potato skin treatment: squeeze the sweet potato skin, collect the juice, add pullulanase to the juice, and enzymolyze it at 102°C for 40 minutes, then add glutinous rice flour to obtain a slurry, the amount of pullulanase added is 1g, The amount of glutinous rice flour added is 1.5kg;

[0021] (4) Sweet potato meat powdering treatment: extrude the sweet potato meat to get slag, dry...

Embodiment 2

[0029] A kind of processing method of instant sweet potato rice noodle, comprises the steps:

[0030] (1) Initial treatment of sweet potatoes: collect 20kg of sweet potatoes with no disease and good quality in the field, cut off the upper stems, vines, branches and leaves, spread the sweet potatoes with wet distiller's grains and then wrap them with non-woven fabrics, bury them in sandy soil, and use 1-2 hours in the sun;

[0031] (2) Sweet potato cleaning: take out the sweet potato and wash it, peel off the sweet potato skin, and cut the sweet potato meat into small pieces;

[0032] (3) Sweet potato skin treatment: squeeze the sweet potato skin, collect the juice, add pullulanase to the juice, enzymolyze it at 102°C for 40 minutes, then add glutinous rice flour to obtain a slurry, the amount of pullulanase added is 2g, The amount of glutinous rice flour added is 4kg;

[0033] (4) Sweet potato meat powdering treatment: extrude the sweet potato meat to get slag, dry and grind...

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PUM

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Abstract

A processing method of instant sweet potato rice noodles comprises the following steps: initial treatment of sweet potato; cleaning treatment of the sweet potato; treatment of sweet potato peel; pulverization treatment of sweet potato fresh; blending and starch formation of sweet potato powder; manufacturing of rice noodles; and treatment of the rice noodles. The sweet potato powder is adopted as a main raw material; after the sweet potato is buried into soil and dried, the tenacity of cellulose can be kept, and starch and certain glucoside can be fully retained; sweet potato peel juice subjected to enzymolysis is utilized as blending liquid, so that the rice noodles contain abundant pectin, protein and vitamins, and the manufactured rice noodles are good in elasticity; the rice noodles cannot deform and bind together under the effect of squeeze; the rice noodles are not liable to breakage after being cooked; and the flavor of the rice noodles is fresh and sweet, and the rice noodles taste delicious.

Description

technical field [0001] The invention relates to the technical field of making rice noodles, in particular to a processing method for instant sweet potato rice noodles. Background technique [0002] Sweet potatoes contain a variety of nutrients and are a real green food. Sweet potatoes are processed into starch, and then made into vermicelli, strips, slices, and threads. They are traditional foods that people in rural and urban areas like to eat. . The processing of sweet potato vermicelli, strips, slices, and wires is a traditional industry with a history of hundreds of years. Most of the traditional rice noodle processing is purely made of rice flour, which has poor mouthfeel, and the rice noodles are easy to get stuck. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a processing method for instant sweet potato and rice noodle. [0004] The technical problem to be solved by the present invention adopts the fo...

Claims

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Application Information

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IPC IPC(8): A23L19/10A23L33/10A23L29/00
CPCA23V2002/00A23V2200/30A23V2200/16A23V2200/14A23V2300/28Y02A40/90
Inventor 刘正文
Owner ANHUI SANXIONGDI POTATO IND
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