Processing technology of multi-flavored and high-nutrition sweet potato vermicelli
A kind of processing technology, high nutrition technology, applied in the direction of food science, can solve the problems of single taste, irregular processing technology, single material, etc., to achieve the effect of excellent taste
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Embodiment 1
[0019] A kind of multi-taste high-nutrition sweet potato powder processing technology comprises the following steps:
[0020] 1) mixing and stirring, wherein, by weight, 100 parts of sweet potato starch, 3 parts of daylily powder, 5 parts of sweet potato powder, 3 parts of walnut powder, 0.5 part of table salt, and 0.3 part of compound thickener;
[0021] 2) adding water and mixing to obtain mixed wet starch with a moisture content of 50%;
[0022] 3) extruding and curing the mixed wet starch in step 2) at 130° C. to obtain vermicelli;
[0023] 4) Cut to length;
[0024] 5) Naturally cool the vermicelli to room temperature, and freeze in a freezer at -12°C for 12 hours;
[0025] 6) Take out the vermicelli from step 5) and thaw naturally, then roll into shape;
[0026] 7) Dry at 65°C for 1 hour;
[0027] 8) Dry at a low temperature of 35°C for 1 hour;
[0028] 9) Forming.
[0029] Step 4) also includes a vacuum step, so that the air pressure in the cold storage is 100Pa. ...
Embodiment 2
[0031] A kind of multi-taste high-nutrition sweet potato powder processing technology comprises the following steps:
[0032] 1) Mixing and stirring, wherein, by weight, 100 parts of sweet potato starch, 4 parts of day lily powder, 8 parts of sweet potato powder, 4 parts of walnut powder, 0.8 part of table salt, and 0.5 part of compound thickener;
[0033] 2) adding water and mixing to obtain mixed wet starch with a water content of 45%;
[0034] 3) extruding and curing the mixed wet starch in step 2) at 150° C. to obtain vermicelli;
[0035] 4) Cut to length;
[0036] 5) Naturally cool the vermicelli to room temperature, and freeze in a freezer at -12°C for 12 hours;
[0037] 6) Take out the vermicelli from step 5) and thaw naturally, then roll into shape;
[0038] 7) Dry at 65°C for 1 hour;
[0039] 8) Dry at a low temperature of 35°C for 1 hour;
[0040] 9) Forming.
[0041] Step 4) also includes a vacuum step, so that the air pressure in the cold storage is 300Pa.
Embodiment 3
[0043] A kind of multi-taste high-nutrition sweet potato powder processing technology comprises the following steps:
[0044] 1) Mixing and stirring, wherein, by weight, 100 parts of sweet potato starch, 5 parts of daylily powder, 10 parts of sweet potato powder, 5 parts of walnut powder, 1.2 parts of table salt, and 0.6 part of compound thickener;
[0045] 2) adding water and mixing to obtain mixed wet starch with a water content of 40%;
[0046] 3) extruding and curing the mixed wet starch in step 2) at 170° C. to obtain vermicelli;
[0047] 4) Cut to length;
[0048] 5) Naturally cool the vermicelli to room temperature, and freeze in a freezer at -12°C for 12 hours;
[0049] 6) Take out the vermicelli from step 5) and thaw naturally, then roll into shape;
[0050] 7) Dry at 65°C for 1 hour;
[0051] 8) Dry at a low temperature of 35°C for 1 hour;
[0052] 9) Forming.
[0053] Step 4) also includes a vacuum step, so that the air pressure in the cold storage is 500Pa. ...
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