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Rolled purple sweet potato dough sheets and preparation method thereof

The technology of dough skin and purple potato is applied in the field of food processing, which can solve the problems that consumers cannot meet the diverse needs of consumers for the taste, color, nutrition, etc. , Increase the effect of beautiful and beautiful color

Inactive Publication Date: 2018-11-13
三原兴邦油品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The existing noodle skins have a single variety and low nutritional value, which cannot meet the diverse needs of consumers for the taste, color, and nutrition of the noodle skins.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A preparation method for rolling purple sweet potato noodles, comprising the following preparation steps:

[0027] Step 1: Take 0.9kg of wheat flour, add 0.54kg of water to knead the dough to obtain dough, add 8.46kg of water to the dough to wash the dough, completely separate starch and gluten protein, and obtain gluten and flour slurry.

[0028] Step 2: Precipitate the surface slurry for 5.5 hours to remove the water on the surface of the surface slurry to obtain starch.

[0029] Step 3, fermenting the starch at 32.5° C. for 7 hours to obtain a fermented product.

[0030] Step 4: Add 0.1 kg of purple sweet potato juice to the fermented product, stir evenly, transfer to a cooking machine and cook at 245° C. for 2 seconds to obtain a cooked product.

[0031] Step 5, put the cooked product into a molding machine and process it into a sheet of uniform size, requiring uniform thickness, size, and weight for molding, add 50g of rapeseed oil, pack, vacuumize and seal with a...

Embodiment 2

[0033] A preparation method for rolling purple sweet potato noodles, comprising the following preparation steps:

[0034] Step 1: Take 0.5kg of wheat flour, add 0.35kg of water to knead the dough to obtain dough, add 4.65kg of water to the dough to wash the dough, completely separate starch and gluten protein, and obtain gluten and flour slurry.

[0035] Step 2: Precipitate the surface slurry for 5 hours to remove the water on the surface of the surface slurry to obtain starch.

[0036] Step 3, fermenting the starch at 30°C for 6 hours to obtain a fermented product.

[0037] Step 4: Add 80 g of purple sweet potato juice to the fermented product, stir evenly, transfer to a cooking machine and cook at 260°C for 3 seconds to obtain a cooked product.

[0038] Step 5, put the cooked product into a molding machine and process it into a sheet of uniform size, requiring uniform thickness, size, and weight for molding, add 50g of rapeseed oil, pack, vacuumize and seal with a vacuum ma...

Embodiment 3

[0040] A preparation method for rolling purple sweet potato noodles, comprising the following preparation steps:

[0041] Step 1: Take 1.3kg of wheat flour, add 0.91kg of water to knead the dough to obtain dough, add 12.09kg of water to the dough to wash the dough, completely separate starch and gluten protein, and obtain gluten and flour slurry.

[0042] Step 2: Precipitate the surface slurry for 6 hours to remove the water on the surface of the surface slurry to obtain starch.

[0043] Step 3, fermenting the starch at 35°C for 8 hours to obtain a fermented product.

[0044] Step 4: Add 120 g of purple sweet potato juice to the fermented product, stir evenly, transfer to a cooking machine and cook at 230° C. for 1 second to obtain a cooked product.

[0045] Step 5, put the cooked product into a molding machine and process it into a sheet of uniform size, requiring uniform thickness, size, and weight for molding, add 30g of rapeseed oil, pack, vacuumize and seal with a vacuum...

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PUM

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Abstract

The invention discloses rolled purple sweet potato dough sheets and a preparation method thereof. The preparation method of the rolled purple sweet potato dough sheets comprises the following steps: step 1, taking wheat flour, adding water, carrying out kneading so as to obtain dough, adding water into the dough so as to be subjected to washing of gluten to obtain gluten and flour pulp; step 2, precipitating the flour pulp, and removing water from surface of the precipitated flour pulp so as to obtain starch; step 3, fermenting the starch so as to obtain a fermented product; step 4, adding purple sweet potato juice into the fermented product, carrying out uniform stirring, and carrying out curing so as to obtain a cured product; and step 5, molding the cured product, and carrying out packaging and sterilizing so as to obtain the rolled purple sweet potato dough sheets. The rolled purple sweet potato dough sheets preserve original characteristics of rolled dough sheets with health-caring functions and appearance improved as a result of addition of the purple sweet potato juice. The rolled purple sweet potato dough sheets are relatively hard in taste, high in tenacity, chewy and capable of meeting demands of different consumers; moreover, the rolled purple sweet potato dough sheets are suitable for people of all ages, as well as comprehensive in nutrients. In addition, the preparation method of the rolled purple sweet potato dough sheets is simple, low in cost and suitable for large-scale production of enterprises.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a purple sweet potato noodle and a preparation method thereof. Background technique [0002] Rolling noodles evolved from Lengtao noodles in Tang Dynasty. It has the characteristics of somersault, softness, cool fragrance, hot and sour taste, and is suitable for all seasons. It is one of the more ethnic foods in Northwest China. Its noodles are well-selected, rigorously crafted, and seasoned carefully. It is famous for its "white, thin, light, soft, gluten, and fragrant", and it is cool and delicious. [0003] Rolling noodles is a famous snack in Xifu (Baoji), Shaanxi, which originated in Qishan County, Baoji City. Baoji Qishan Rolled Noodles was recognized as a famous Chinese snack in 2011. Baoji rolled noodle skin has the characteristics of somersault, softness, cool fragrance, hot and sour taste, and is suitable for all seasons. It can be seen in the streets and all...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/30A23L19/10A23L33/00
CPCA23L19/105A23L29/30A23L33/00
Inventor 张安
Owner 三原兴邦油品有限公司
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