阅读说明：本技术 一种即食红薯粉的加工方法 (Processing method of instant sweet potato powder ) 是由 秦碧虎 于 2020-12-01 设计创作，主要内容包括：本发明提供一种即食红薯粉加工方法,在加工过程中选用的原料红薯与芥菜,在制备过程中加入酵母、淀粉酶、果胶酶,使得红薯与芥菜充分发酵,且将其内部营养成分互相促进融合,使得制备的红薯粉丝不仅具备红薯的口感,且具有芥菜的药用价值。同时,在制备过程中,所有原材料简单易得、降低了加工成本,改善了红薯粉丝口味,满足现代人养生健康的需求。(The invention provides a processing method of instant sweet potato vermicelli, which is characterized in that yeast, amylase and pectinase are added in the preparation process of raw materials of sweet potato and mustard to ensure that the sweet potato and the mustard are fully fermented and the internal nutrient components are mutually promoted and fused, so that the prepared sweet potato vermicelli not only has the taste of the sweet potato, but also has the medicinal value of the mustard. Meanwhile, in the preparation process, all raw materials are simple and easy to obtain, the processing cost is reduced, the taste of the sweet potato vermicelli is improved, and the health-preserving requirement of modern people is met.)

1. A processing method of instant sweet potato powder comprises the following steps:

step 1, selecting fresh sweet potatoes and mustard, cleaning the fresh sweet potatoes and mustard in a cleaning machine, removing impurities, adding salt into the sweet potatoes and the mustard after cleaning, soaking for 10-30 min, and then spraying with clear water;

step 2, adding the cleaned sweet potatoes into a stirrer for crushing, selecting a 1-3mm screen for filtering, adding edible salt, yeast and amylase, fermenting for 12-13 hours, standing, and pouring out the upper clear water to obtain wet starch;

step 3, putting the cleaned leaf mustard into water with the temperature of 85-100 ℃, blanching for 3-6 min, taking out, adding cold water for cooling, draining, crushing and screening to obtain mustard powder;

step 4, mixing and stirring the wet starch obtained in the step 2 and the shepherd's purse powder obtained in the step 3 uniformly, adding pectinase, and standing for 4-5 hours; pouring edible oil into the frying pan, and pouring the edible oil into the frying pan when the temperature of the edible oil in the frying pan rises to 50-60 ℃ for stir-frying until the edible oil is in a ball shape;

and 5, rolling the dough obtained in the step 4, cutting the dough into vermicelli with different shapes and specifications, naturally airing the vermicelli on an airing rack, and packaging the vermicelli.

2. The processing method of the instant sweet potato powder as claimed in claim 1, wherein the mass ratio of the sweet potatoes to the edible salt in the step 2 is 1: 0.01-0.02;

the mass ratio of the sweet potatoes to the yeast in the step 2 is 1: 0.01-0.05;

the mass ratio of the sweet potato powder to the amylase in the step 2 is 1: 0.2-0.3.

3. The processing method of instant sweet potato powder as claimed in claim 1, wherein the mass ratio of the wet starch to the mustard powder in step 4 is 1: 0.5-0.8.

4. The processing method of instant sweet potato powder as claimed in claim 1, wherein the mass ratio of the total mass of the wet starch and the mustard powder to the pectinase in the step 4 is 1: 0.3-0.4.

Technical Field

The invention belongs to the technical field of food processing, and relates to a processing method of instant sweet potato powder.

Background

The sweet potatoes, also called sweet potatoes, sweet potatoes and sweet potatoes, are rich in vitamin C, carotene, important vitamins and mineral substances such as calcium, phosphorus, iron and the like which are necessary for human bodies, also contain high-quality dietary fibers, and have the physiological effects of reducing the cholesterol content in blood, preventing heart diseases, controlling blood sugar, preventing diabetes, promoting gastrointestinal motility, preventing constipation, removing harmful substances in human bodies and the like. The fresh sweet potatoes have high preservation condition requirements and are easy to rot, so that the preservation cost is high. With the increasing of scientific research and development, the deep processing of sweet potatoes is widely used, wherein the processing of sweet potato powder in the three provinces is 95 percent of the whole country, mainly including Shandong, Henan and Anhui. The deep processing of the sweet potatoes comprises modes of sweet potato starch, sweet potato vermicelli, sweet potato sheet jelly and the like, the instant sweet potato powder is convenient for people to carry and is widely accepted by people, and the existing instant sweet potato powder has too many additives added in the production process, has single taste and is not suitable for the requirements of modern people.

Disclosure of Invention

The invention aims to provide a processing method of instant sweet potato powder, which does not need to add any additive in the preparation process and is green and safe.

The technical scheme adopted by the invention is as follows: a processing method of instant sweet potato powder comprises the following steps:

step 1, selecting fresh sweet potatoes and mustard, cleaning the fresh sweet potatoes and mustard in a cleaning machine, removing impurities, adding salt into the sweet potatoes and the mustard after cleaning, soaking for 10-30 min, and then spraying with clear water;

step 2, adding the cleaned sweet potatoes into a stirrer for crushing, selecting a 1-3mm screen for filtering, adding edible salt, yeast and amylase, fermenting for 12-13 hours, standing, and pouring out the upper clear water to obtain wet starch;

step 3, putting the cleaned leaf mustard into water with the temperature of 85-100 ℃, blanching for 3-6 min, taking out, adding cold water for cooling, draining, crushing and screening to obtain mustard powder;

step 4, mixing and stirring the wet starch obtained in the step 2 and the shepherd's purse powder obtained in the step 3 uniformly, adding pectinase, and standing for 4-5 hours; pouring edible oil into the frying pan, and pouring the edible oil into the frying pan when the temperature of the edible oil in the frying pan rises to 50-60 ℃ for stir-frying until the edible oil is in a ball shape;

and 5, rolling the dough obtained in the step 4, cutting the dough into vermicelli with different shapes and specifications, naturally airing the vermicelli on an airing rack, and packaging the vermicelli.

The present invention is also characterized in that,

in the step 2, the mass ratio of the sweet potatoes to the edible salt is 1: 0.01-0.02; in the step 2, the mass ratio of the sweet potatoes to the yeast is 1: 0.01-0.05; in the step 2, the mass ratio of the sweet potato powder to the amylase is 1: 0.2-0.3.

In the step 4, the mass ratio of the wet starch to the mustard powder is 1: 0.5-0.8.

In the step 4, the mass ratio of the total mass of the wet starch and the mustard powder to the mass of the pectinase is 1: 0.3-0.4.

The invention has the beneficial effects that: according to the processing method of the instant sweet potato powder, the raw materials of the sweet potato and the mustard are selected in the processing process, and the yeast, the amylase and the pectinase are added in the preparation process, so that the sweet potato and the mustard are fully fermented, and the internal nutritional ingredients are mutually promoted and fused, so that the prepared sweet potato powder has the taste of the sweet potato and the medicinal value of the mustard. Meanwhile, in the preparation process, all raw materials are simple and easy to obtain, the processing cost is reduced, the taste of the sweet potato vermicelli is improved, and the health-preserving requirement of modern people is met.

Detailed Description

The present invention will be described in detail with reference to the following embodiments.

The invention provides a processing method of instant sweet potato powder, which comprises the following steps:

step 1, selecting fresh sweet potatoes and mustard, cleaning the fresh sweet potatoes and mustard in a cleaning machine, removing impurities, adding salt into the sweet potatoes and the mustard after cleaning, soaking for 10-30 min, and then spraying with clear water;

step 2, adding the cleaned sweet potatoes into a stirrer for crushing, selecting a 1-3mm screen for filtering, adding edible salt, yeast and amylase, fermenting for 12-13 hours, standing, and pouring out the upper clear water to obtain wet starch;

step 3, putting the cleaned leaf mustard into water with the temperature of 85-100 ℃, blanching for 3-6 min, taking out, adding cold water for cooling, draining, crushing and screening to obtain mustard powder;

step 4, mixing and stirring the wet starch obtained in the step 2 and the shepherd's purse powder obtained in the step 3 uniformly, adding pectinase, and standing for 4-5 hours; pouring edible oil into the frying pan, and pouring the edible oil into the frying pan when the temperature of the edible oil in the frying pan rises to 50-60 ℃ for stir-frying until the edible oil is in a ball shape;

and 5, rolling the dough obtained in the step 4, cutting the dough into vermicelli with different shapes and specifications, naturally airing the vermicelli on an airing rack, and packaging the vermicelli.

In the step 2, the mass ratio of the sweet potatoes to the edible salt is 1: 0.01-0.02; the mass ratio of the sweet potatoes to the yeast is 1: 0.01-0.05; the mass ratio of the sweet potato powder to the amylase is 1: 0.2-0.3.

In the step 4, the mass ratio of the wet starch to the mustard powder is 1: 0.5-0.8.

In the step 4, the mass ratio of the total mass of the wet starch and the mustard powder to the mass of the pectinase is 1: 0.3-0.4.

Example one

Step 1, selecting fresh sweet potatoes and mustard, cleaning the fresh sweet potatoes and mustard in a cleaning machine, removing impurities, adding salt into the sweet potatoes and the mustard after cleaning, soaking for 10min, and then spraying clear water; step 2, adding 1Kg of cleaned sweet potatoes into a stirrer for crushing, selecting a 1mm screen for filtering, adding 0.01Kg of edible salt, 0.05Kg of yeast and 0.2Kg of amylase, fermenting for 13 hours, standing, pouring out the upper clear water to obtain wet starch; step 3, putting the cleaned leaf mustard into water with the temperature of 85 ℃, blanching for 6min, taking out, adding cold water for cooling, draining, crushing and screening to obtain mustard powder; step 4, mixing and stirring 1Kg of wet starch in the step 2 and 0.5Kg of capsella bursa-pastoris powder in the step 3 uniformly, adding 0.3Kg of pectinase, and standing for 5 hours; pouring edible oil into the frying pan, and pouring the edible oil into the frying pan when the temperature of the edible oil in the frying pan rises to 60 ℃ for stir-frying until the edible oil is in a ball shape; and 5, rolling the dough obtained in the step 4, cutting the dough into vermicelli with different shapes and specifications, naturally airing the vermicelli on an airing rack, and packaging the vermicelli.

Example two

Step 1, selecting fresh sweet potatoes and mustard, cleaning the fresh sweet potatoes and mustard in a cleaning machine, removing impurities, adding salt into the sweet potatoes and the mustard after cleaning, soaking for 30min, and then spraying with clear water; 2, adding 2Kg of cleaned sweet potatoes into a stirrer for crushing, selecting a 3mm screen for filtering, adding 0.02Kg of edible salt, 0.01Kg of yeast and 0.3Kg of amylase, fermenting for 13 hours, standing, pouring out the upper clear water to obtain wet starch; step 3, putting the cleaned leaf mustard into water with the temperature of 100 ℃, blanching for 3min, taking out, adding cold water for cooling, draining, crushing and screening to obtain mustard powder; step 4, mixing and stirring 2Kg of wet starch in the step 2 and 0.8Kg of capsella bursa-pastoris powder in the step 3 uniformly, adding 0.4Kg of pectinase, and standing for 5 hours; pouring edible oil into the frying pan, and pouring the edible oil into the frying pan when the temperature of the edible oil in the frying pan rises to 60 ℃ for stir-frying until the edible oil is in a ball shape; and 5, rolling the dough obtained in the step 4, cutting the dough into vermicelli with different shapes and specifications, naturally airing the vermicelli on an airing rack, and packaging the vermicelli.

EXAMPLE III

Step 1, selecting fresh sweet potatoes and mustard, cleaning the fresh sweet potatoes and mustard in a cleaning machine, removing impurities, adding salt into the sweet potatoes and the mustard after cleaning, soaking for 25min, and then spraying with clear water; step 2, adding 1Kg of cleaned sweet potatoes into a stirrer for crushing, selecting a 1mm screen for filtering, adding 0.05Kg of edible salt, 0.05Kg of yeast and 0.2Kg of amylase, fermenting for 12 hours, standing, pouring out the upper clear water to obtain wet starch; step 3, putting the cleaned leaf mustard into water with the temperature of 90 ℃, blanching for 5min, taking out, adding cold water for cooling, draining, crushing and screening to obtain mustard powder; step 4, mixing and stirring 1Kg of wet starch in the step 2 and 0.5Kg of capsella bursa-pastoris powder in the step 3 uniformly, adding 0.4Kg of pectinase, and standing for 4 hours; pouring edible oil into the frying pan, and pouring the edible oil into the frying pan when the temperature of the edible oil in the frying pan rises to 55 ℃ for stir-frying until the edible oil is in a ball shape; and 5, rolling the dough obtained in the step 4, cutting the dough into vermicelli with different shapes and specifications, naturally airing the vermicelli on an airing rack, and packaging the vermicelli.

By the mode, according to the processing method of the instant sweet potato powder, the raw materials of the sweet potato and the mustard are selected in the processing process, and the yeast, the amylase and the pectinase are added in the preparation process, so that the sweet potato and the mustard are fully fermented, and the internal nutritional ingredients are mutually promoted and fused, so that the prepared sweet potato vermicelli not only has the taste of the sweet potato, but also has the medicinal value of the mustard. Meanwhile, in the preparation process, all raw materials are simple and easy to obtain, the processing cost is reduced, the taste of the sweet potato vermicelli is improved, and the health-preserving requirement of modern people is met.