Multi-flavor purple sweet potato crystal noodles processing method

Abstract

A multi-flavor purple sweet potato crystal noodles processing method comprises the following steps: pretreatment of purple sweet potato; cleaning treatment of the purple sweet potato; treatment of purple sweet potato peel; pulverization treatment of purple sweet potato fresh; blending and starch formation of purple sweet potato powder; manufacturing of crystal noodles; and treatment of the crystal noodles. The purple sweet potato is adopted as a main raw material; multiple flavors are obtained when the purple sweet potato crystal noodles are eaten; the crystal noodles cannot gelatinize when being cooked in water for 3-5 hours; the crystal noodles are slightly sour due to the fermentation effect of lactobacillus to promote appetite; and purple sweet potato cellulose can promote the digestive system.

Description

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AI Technical Summary

Benefits of technology

This inventor has found that adding pure pigeon pepper root instead of white sugar makes it taste better than regular breads made from wheat floured with corn starch or other gluten-based binder material. It also increases their palatability by reducing bitterness while still having good nutritional value due to its high content of lanthanum cocolate (LcC).

Problems solved by technology

This patented technical problem addressed in this patent relates to making pure red or white tasting tomatoes that have specific benefits such as being good sources of selenium, antioxidants like flavonoids, reducing inflammation caused by oxygen exposure, improving immunity against diseases, promoting better blood flow through arteries, enhancing visual sensitivity during eye examination, providing anti-inflammatory effects on joints with osteoarthritis, protective properties from UV ray damage, etc., which could lead to improved overall quality life outcomes compared to traditional methods used today (such as sugar).