White sweet potato vermicelli production technology

Sweet white sweet potato vermicelli, using refined white sweet potato starch as a raw material, is produced using scientific, efficient, and advanced methods without adding alum and other Food Additives. The new production process introduced here is successfully applied to the “Clamming Technology”, “Non-Alum Production Technology”, “Vacuum Extraction Technology” and the condensing and freezing technology. The produced vermicelli has a neat appearance with straight, white and delicate lines. Tongliang is transparent and maintains the unique flavor of traditional sweet potato vermicelli, and the product meets the standards of the Ministry of Commerce's SB79~80 beans. The process is widely used in small and medium sized fan processing plants. Its products won the silver award at the Beijing International Agricultural Fair and won the gold prize at the third and fourth agricultural fairs in Hunan Province. Some of the products were sent to Zhongnanhai and became the national banquet products. The broad prospect of development is an excellent project for small and medium investors to make a fortune and increase the income of the farmers in the potato area. The technology is introduced as follows: First, equipment investment The equipment required for the production process includes: tamping machine, kneading machine, vacuum machine, drain wire machine, briquetting machine, packaging sealing machine. Ancillary facilities include: boilers, cooking stoves, cooking pots, freezing units, drying racks, drying rooms, small wooden sticks and so on. A full set of equipment investment of about 90,000 yuan. Second, the process of starch raw materials → paste → make a paste → powder kneading → bubble extraction → drain wire forming → boiled gelatinization → cooling powder → hanging on the hanging → condensation → freezing → thaw drying → (block) packaging → finished Fans. Third, the operating points 1. The paste paste paste can be a good dry starch granules and quickly stick together, so that the knead powder group formed a regular arrangement of the skeleton, enhance gluten, and constantly. The method is to take 3.5% to 4% of the starch raw material to make the wolfberry, put the wolfberry powder into the brewing basin, add 0.6 times the weight of hot water in the starch, the temperature is between 50 °C ~ 60 °C, open the tamping machine and stir into a paste The starch granules are completely opened; then, a boiled water having a starch weight of 7 to 8 times is prepared, once poured into a mash pan and rapidly stirred until it is completely gelatinized. 2. Mix flour and knead the prepared paste into the kneading powder pot, start the mixer according to the operating rules, add sweet potato starch raw materials, when the water content of the starch in the pot is 46% to 50%, stop adding dry starch. The kneader rotates or reverses and kneads for a period of time, artificially assisting with shoveling the powder material hung around the powder pot to the middle. When the surface of the powder is smooth, flawless, and not sticky, when the temperature reaches 25°C or so, grab a mass of powder to allow it to flow freely into a line. The silk is not thick or thin, and the downstream speed is not fast or not. . 3. The vacuum machine extracts air bubbles and puts the kneaded powder into the vacuum machine. The air bubbles in the powder group are pulled out to make the structure of the powder group more compact. The dried and dried fans are more even and transparent. Glossiness. 4. Leaking wire forming Put the kneaded powder into the leak of the draining machine scoop. Open the draining machine and use the pot to catch the thread with uneven thickness. After the thread is completely even, remove the pot and allow the thread to fall into the cooking pot. The powder in the bowl can be placed in a kneading bowl and kneading. Adjust the drain wire powder scoop. The powder scoop was raised, the fans were finer, the powder scoop was lowered, and the fans were coarser, so that the diameter of the fans reached the required requirements. At the same time should pay attention to when adding the powder to maintain uniformity, the powder is not higher than the edge of the powder scoop, as far as possible to reduce the vibration of the drain wire machine, so that you can maintain the fans straight strip, uniform thickness. To produce vermicelli, replace the template with a different specification. 5. Boil powder gelatinization The temperature of the water in the boiler pot is controlled to a slightly open degree (about 98°C). When the water temperature is low, fans will “stick pot” in the pan and cause the broken bar to hang up; the water will turn too much and the fans will float in a pan. Always replenish and keep the water in the pot consistent. When the fan floats, pull it open. 6. Put the powder on the shelves and pull the fans out of the pot to cool the bath with tap water, and then put it into the cold water bath. The lower the water temperature in the pool, the more elasticity of the fans. The fans after the cold bath cut off according to the required length and put it on a wooden stick. You can also soak the whole fan in sour milk for about 10 minutes to increase the surface finish of the fan. 7. Condensation Put the fans in a cool, dark room and condense. The condensing time is more than 12 hours. As long as the surface of the fan is not hard, it is not dehydrated, and the cool-down time is relatively longer. The quality of the fans is better. If the humidity in the room is not enough, put some cold water on the floor to increase the humidity. 8. Freeze Keep your fans frozen in a cold room. Pre-cool it first, then slowly lower it until it is completely frozen. Do not suddenly cool down, otherwise fans will be cracked, frozen temperature control at -5 °C ~ -7 °C is appropriate. After being frozen, the fans are easy to disperse, have no slivers, and can increase their elasticity. 9. Thaw and dry the fans and place them on the drying tar to allow them to thaw naturally. While thawing, rub gently with your hands to spread all the fans. If the temperature contrast is too large, it can be thawed in fresh water at 20°C to 30°C and then opened. Drying can use outdoor natural sunlight, but also artificial drying, artificial drying temperature should not exceed 60 °C. 10. Packing and storage until the fans do not dry (moisture content of about 20%) when removed from the rack, let it naturally dry to a moisture content of 15%, cut off the packaging, or pressed into a uniform specifications Square shaped packaging. After weighing, seal the mouth with a sealing machine and print the production date. Then according to the provisions of the small fans into the carton box, seal the mouth, that is, finished fans. IV. Precautions 1. The starch content of sweet potato varieties must be known before processing, and sweet potato varieties with high starch content should be selected. 2. Fresh potatoes should be washed and thoroughly removed fibrous roots, vines and handles. 3. The correct use of the refiner separator: First, pay attention to the hourly output problem, do not exceed its specified standard; second, the feed water ratio must be controlled at 1:5; third, after processing is completed every day, it must be removed and adhered to the screen. The colloid, fine slag, potato tendons and other impurities, to prevent blocking mesh, such as the discovery of holes in the screen to promptly make up; Fourth, regularly check the separation effect. The inspection method is: Hold up a few pieces of separated potato residue, put it into clear water and knead it repeatedly, and then use mesh cloth to filter. After a few hours, see if the filtered liquid still contains starch. If there is starch, it indicates that the refining slurry is not clean, and remedial measures must be taken; the fifth is to select the mesh number of the screen. In general, the primary filter must not be less than 60 mesh. 4. The sweet potato starch precipitated by the flow-groove method must be cleared of yellow powder, oil powder and residue powder in time to obtain high-quality white starch. The method is to put the sediment powder in the flow tank into a square pool, add fresh water, and stir the starch with a starch processor to allow it to precipitate, then remove the waste water, and then remove the yellow powder according to the level. Oil powder and residual powder. Usually two or three times cleaning and purification. 5. To clear the sediment. Under normal circumstances, sediment settles at the bottom of the starch pool. During the process of starch extraction and purification, the bottom adhering fine sand must be removed until it is completely clean. 6. To remove the fine residue again. After the 60-mesh refiner separates the starch emulsion, there are fine slags. After purification and desanding, a further filtration and removal are required. The method is to completely stir the starch after adding fresh water, and turn on the filter. Miniature pumps pump the slurry to a filter over 120 mesh. 7. There are a large number of bacteria, microbes, etc. in the milky white liquid of starch, and it is very easy to reproduce. It must be killed to achieve the purpose of sterilization, preservation, and whitening. The method is to gradually add the alkali solution bactericide in the milky white liquid, stir it with a mixer for 15 minutes, and then clean it twice again to obtain pure white sweet jade starch. 8. The dried fans should be dried in time.

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