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Instant semi-dry sweet potato bean vermicelli

A technology of dry sweet potato and sweet potato starch, applied in the fields of food science, food preservation, application, etc., can solve the problem of sourness in cooked fresh and wet noodles, and achieve the effects of fine taste, low strip breaking rate and easy preservation.

Pending Publication Date: 2019-05-17
湖北戴氏食品科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This production process inevitably makes fresh and cooked noodles produce a sour feeling, and at the same time, the starch degrades, which in turn leads to the soft taste of rice noodles and vermicelli.

Method used

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  • Instant semi-dry sweet potato bean vermicelli
  • Instant semi-dry sweet potato bean vermicelli

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] Proportion by weight, take 90 parts of sweet potato starch, 5 parts of acetate starch, 5 parts of high amylose corn starch to form starch mixed powder, add 0.01 part of nisin, 0.3 part of compound phosphate, glycerol based on starch mixed powder 0.13 parts, sodium alginate 0.05 parts. Put the starch raw material and auxiliary materials into the screw dough mixer, adjust to the required concentration, and then form on the forming net. The steam temperature is 115°C during forming, and the aging time is 4 minutes. The matured starch strips are aged at low temperature after being cooled at room temperature. The low-temperature aging temperature is 0-8°C for 10 hours; the aged starch strips are cut into vermicelli with a specified width, and then dried by infrared drying for 5 minutes. , After drying, the moisture content is controlled within the range of 20-25%. Vacuum-pack semi-dry vermicelli that meets the required moisture content, and then sterilize the product by irr...

Embodiment 2

[0011] Proportion by weight, take 80 parts of sweet potato starch, 15 parts of acetate starch, 5 parts of high amylose corn starch to form starch mixed powder, add 0.01 part of nisin, 0.5 part of compound phosphate, glycerol based on starch mixed powder 0.15 parts, sodium alginate 0.2 parts. Put the starch raw material and auxiliary materials into the screw dough mixer, adjust to the required concentration, and then form on the forming net. The steam temperature is 120°C during forming, and the aging time is 3 minutes. The matured starch strips are aged at low temperature after cooling at room temperature. The low-temperature aging temperature is 0-8°C for 8 hours; the aged starch strips are cut into vermicelli with a specified width, and then dried by infrared drying for 4 minutes. , After drying, the moisture content is controlled within the range of 20-25%. Vacuum-pack semi-dry vermicelli that meets the required moisture content, and then sterilize the product by irradiati...

Embodiment 3

[0013] According to the proportioning by weight, take 70 parts of sweet potato starch, 20 parts of acetate starch, and 10 parts of high-amylose corn starch to form a starch mixed powder. Based on the starch mixed powder, add 0.025 parts of nisin, 0.2 parts of compound phosphate, and glycerin 0.1 part, sodium alginate 0.1 part. Put the starch raw material and auxiliary materials into the screw dough mixer, adjust to the required concentration, and then form on the forming net. The steam temperature is 110°C during forming, and the aging time is 5 minutes. The matured starch strips are aged at low temperature after cooling at room temperature, the low temperature aging temperature is 0-8°C, and the time is 10h; the fully aged starch strips are cut into vermicelli with a specified width, and then dried by infrared drying, and the drying time is 3min , After drying, the moisture content is controlled within the range of 20-25%. Vacuum-pack semi-dry vermicelli that meets the requi...

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Abstract

The invention discloses instant semi-dry sweet potato bean vermicelli and a preparation method thereof, and relates to the field of food processing. The instant semi-dry sweet potato bean vermicelli is mainly formed by sweet potato starch, acetate starch and high amylose starch. In addition, nisin, complex phosphate, glycerol, sodium alginate and complex phosphate are added. The instant semi-dry sweet potato bean vermicelli prepared by the processes of beating, slurrying, curing, aging, drying and sterilization has good flexibility, and is convenient to eat. The vermicelli is not required to be soaked for a long time before consumption, and the product has long shelf life by means of control of the aseptic process and irradiation sterilization treatment in the production process.

Description

technical field [0001] The invention relates to the field of agricultural product processing and preservation, in particular to a kind of instant semi-dried sweet potato vermicelli and a preparation method thereof. technical background [0002] Sweet potato is an annual or perennial herbaceous plant with vine habit, which has the characteristics of food crops and economic crops. my country has cultivated sweet potatoes for 400 years. At present, the total area of ​​sweet potatoes planted in my country is about 6.7 million hectares. It is the largest sweet potato producer in the world, with a total output of 120 million tons, accounting for 2 / 3 of the world's output. In my country, extracting starch from sweet potato is the main processing form of sweet potato. Sweet potato vermicelli is a deep-processed product of sweet potato, and it is also a common food on people's tables. my country is not only a big producer of sweet potato vermicelli, but also a big consumer of sweet...

Claims

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Application Information

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IPC IPC(8): A23L29/30A23L3/00A23L3/26A23L3/3409
Inventor 戴北平李朝晖叶楠波
Owner 湖北戴氏食品科技股份有限公司
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