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发明公开
CN106616648A 一种紫薯全粉面及使用其制作紫薯全粉面条的工艺 审中-实审

  • 专利标题： 一种紫薯全粉面及使用其制作紫薯全粉面条的工艺
  • 专利标题（英）： Purple sweet potato full flour dough and process of preparing purple sweet potato full flour noodles by using purple sweet potato full flour dough
  • 申请号： CN201610882090.0
    申请日： 2016-10-10
  • 公开(公告)号： CN106616648A
    公开(公告)日： 2017-05-10
  • 发明人: 范会平 , 艾志录 , 王娜 , 李真 , 吴丹
  • 申请人： 河南农业大学
  • 申请人地址： 河南省郑州市金水区文化路95号
  • 专利权人： 河南农业大学
  • 当前专利权人： 河南农业大学
  • 当前专利权人地址： 河南省郑州市金水区文化路95号
  • 代理机构： 长沙星耀专利事务所
  • 代理商 许伯严
  • 主分类号： A23L19/12
  • IPC分类号： A23L19/12 ;  A23L29/30
一种紫薯全粉面及使用其制作紫薯全粉面条的工艺
摘要：
本发明公开了一种紫薯全粉面及使用其制作紫薯全粉面条的工艺，其中一种紫薯全粉面，包括下述质量份的原料：甘薯淀粉10‑30份、紫薯全粉70‑90份。制作紫薯全粉面的工艺包括以下步骤：（1）备料；（2）糊化；（3）和粉；（4）熟化并挤压成型；（5）老化；（6）冷冻；（7）干燥；（8）包装；本发明的制备方法简洁，操作方便，紫薯全粉面不仅能最大限度的保留紫薯的营养价值，口感丰富，通过紫薯全粉与淀粉的混合，并经过制芡工艺技术、蒸制工艺和老化过程、冷冻过程对紫薯全粉面的处理，减少了由紫薯全粉面生产的面条断条率高，易糊汤现象，提高了紫薯全粉的附加价值，增加其营养价值和其保健功能。
摘要（英）：

The invention discloses purple sweet potato full flour dough and a process of preparing purple sweet potato full flour noodles by using the purple sweet potato full flour dough. The purple sweet potato full flour dough is prepared from the following raw materials in parts by mass: 10 to 30 parts of sweet potato starch and 70 to 90 parts of purple sweet potato full flour. A process of preparing the purple sweet potato full flour dough comprises the following steps: (1) material preparation; (2) gelatinization; (3) flour mixing; (4) curing and extrusion forming; (5) aging; (6) freezing; (7) drying; (8) packaging. The preparation method disclosed by the invention is simple and convenient to operate; the purple sweet potato full flour dough can retain the nutritional value of purple sweet potatoes to the maximum extent, and has a rich taste; by the mixing of the purple sweet potato full flour and the starch and through a thickening process technology, a steaming process, an aging process and a freezing process for treatment of the purple sweet potato full flour dough, the phenomena of high noodle breakage rate and easiness in generation of muddy soup of noodles prepared from the purple sweet potato full flour dough are reduced, the additional value of the purple sweet potato full flour is increased, and the nutritional value and the health care function of the purple sweet potato full flour are increased.

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