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Processing technology of high-quality sweet potato noodles

A technology of sweet potato vermicelli and processing technology, applied in the direction of food science, etc., can solve the problems of uneven product quality, low strength, easy to break, etc., and achieve the effect of ensuring the quality of use, high strength, and not easy to stick

Inactive Publication Date: 2017-11-10
肥西县金桥红薯专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the lack of relevant standards and mandatory requirements for the current vermicelli production process, different manufacturers have different methods, and the quality of the products produced is uneven.
Most of the existing sweet potato vermicelli have problems such as poor taste, easy breakage, and low strength.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of processing technology of high-quality sweet potato vermicelli, comprises the steps:

[0023] (1) Preparation of Gorgon paste:

[0024] First mix the sweet potato starch with warm water at 48°C twice its mass, stir evenly, then add hot water at 76°C at 76°C equal to three times the mass of sweet potato starch, stir and mix evenly to prepare Gorgon paste for later use;

[0025] (2) and flour flour:

[0026] Put the gorgon paste obtained in step (1) into the vacuum dough mixing machine for vacuum dough mixing. During this period, control the vacuum degree in the vacuum dough mixing machine to -0.08MPa. After completion, take out the dough, and then put the dough into the Put it into the powder leakage machine for powder leakage treatment, and take out the semi-finished sweet potato vermicelli after completion for subsequent use;

[0027] (3) Curing treatment:

[0028] a. Boil the water in the pot to 100°C in advance for the ripening of vermicelli;

[0029] b....

Embodiment 2

[0036] A kind of processing technology of high-quality sweet potato vermicelli, comprises the steps:

[0037] (1) Preparation of Gorgon paste:

[0038] First mix the sweet potato starch with warm water at 50°C that is 3 times the mass of the sweet potato starch, stir evenly, then add hot water at 78°C that is 4 times the mass of the sweet potato starch, stir and mix evenly to prepare a thick paste for use;

[0039] (2) and flour flour:

[0040] Put the gorgon paste obtained in step (1) into the vacuum dough mixing machine for vacuum dough mixing. During this period, control the vacuum degree in the vacuum dough mixing machine to -0.085MPa. After completion, take out the dough, and then put the dough into the Put it into the powder leakage machine for powder leakage treatment, and take out the semi-finished sweet potato vermicelli after completion for subsequent use;

[0041] (3) Curing treatment:

[0042] a. Boil the water in the pot to 100°C in advance for the ripening of ...

Embodiment 3

[0050] A kind of processing technology of high-quality sweet potato vermicelli, comprises the steps:

[0051] (1) Preparation of Gorgon paste:

[0052] First mix the sweet potato starch with 4 times the mass of warm water at 52°C, stir evenly, then add hot water with 5 times the mass of sweet potato starch at 80°C, stir and mix evenly to prepare Gorgon paste for later use;

[0053] (2) and flour flour:

[0054] Put the gorgon paste obtained in step (1) into the vacuum dough mixing machine for vacuum dough mixing. During this period, control the vacuum degree in the vacuum dough mixing machine to -0.09MPa. After completion, take out the dough, and then put the dough into the Put it into the powder leakage machine for powder leakage treatment, and take out the semi-finished sweet potato vermicelli after completion for subsequent use;

[0055] (3) Curing treatment:

[0056] a. Boil the water in the pot to 100°C in advance for the ripening of vermicelli;

[0057] b. Put the se...

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PUM

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Abstract

The invention discloses a processing technology of high-quality sweet potato noodles. The processing technology is characterized by comprising the following steps of (1) preparing a starchy sauce; (2) performing dough mixing, making noodles; (3) performing ageing treatment; and (4) performing ageing post-treatment. The sweet potato noodles finally made by the processing technology disclosed by the invention are bright in color, good in mouth feel, high in intensity and high in chewiness, phenomena of adhesion and breaking after the high-quality sweet potato noodles are cooked are not liable to generate, and good economic benefits can be generated.

Description

technical field [0001] The invention belongs to the field of vermicelli processing and manufacturing, and in particular relates to a processing technology of high-quality sweet potato vermicelli. Background technique [0002] Sweet potatoes contain a variety of nutrients, commonly known as "earth ginseng", often eaten, have the effects of fitness and disease prevention. "Compendium of Materia Medica" records in the left generation of literature that sweet potatoes have the effects of "tonifying deficiency, benefiting energy, strengthening spleen and stomach, and strengthening kidney yin", making people "longevity and less disease". Modern medicine has also proved that sweet potatoes have anti-cancer and disease-resistant effects. Therefore, sweet potato food has become a common delicacy on the dining table of the common people at present. Because the protein content of sweet potatoes is high, it can make up for the lack of nutrition in rice and white noodles, so regular co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/30
CPCA23L29/30
Inventor 黄学应
Owner 肥西县金桥红薯专业合作社
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