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CN-121986929-A - Processing method of rhizoma polygonati vermicelli

CN121986929ACN 121986929 ACN121986929 ACN 121986929ACN-121986929-A

Abstract

The invention provides a processing method of rhizoma polygonati vermicelli, which relates to the technical field of food processing and comprises the following steps of rhizoma polygonati pretreatment, sweet potato pretreatment, raw material mixing, pulping, silk leakage, curing, cooling, drying and finished product packaging in sequence, wherein the raw materials comprise sweet potatoes and rhizoma polygonati, the rhizoma polygonati pretreatment adopts a step drying process of steaming, rolling and cooling by a rolling machine and natural drying for eight times, and the method specifically comprises the following steps of S1 rhizoma polygonati cleaning, namely selecting fresh rhizoma polygonati, removing fibrous roots, washing with cleaning water to remove soil and impurities on the surface, and draining water.

Inventors

  • Xia Tiegang
  • XIA HUILING

Assignees

  • 安化湘蛮生态农业科技有限公司

Dates

Publication Date
20260508
Application Date
20260318

Claims (9)

  1. 1. A processing method of rhizoma polygonati vermicelli is characterized by comprising the following processing steps of rhizoma polygonati pretreatment, sweet potato pretreatment, raw material mixing, pulping, silk leakage, curing, cooling, drying and finished product packaging in sequence, wherein the raw materials comprise sweet potatoes and rhizoma polygonati, and the rhizoma polygonati pretreatment adopts eight-cycle step drying process of steaming, rolling cooling by a rolling machine and natural airing, and the specific operation is as follows: S1, cleaning, namely selecting fresh rhizoma polygonati, removing fibrous roots, washing with cleaning water to remove soil and impurities on the surface, and draining water; S2, step steaming, drying and rolling treatment, namely steaming the drained rhizoma polygonati for 30 minutes at the temperature of 100 ℃, transferring the rhizoma polygonati into a rolling machine for rolling for 20 minutes for cooling, naturally drying in the sun until the rhizoma polygonati is dried (evaporating water vapor for 30 percent), and carrying out the second to eighth treatments, namely repeating the operation of steaming the rhizoma polygonati for 30 minutes at the temperature of 100 ℃ and rolling by a rolling machine for 20 minutes for cooling each time, naturally drying after cooling, and independently evaporating water vapor for 10 percent each time, and sequentially drying the rhizoma polygonati until the rhizoma polygonati is dried to four, five, six, seven, eight and nine (accumulating evaporation water vapor for 100 percent); s3, cutting the rhizoma polygonati into pieces, and cutting the dried rhizoma polygonati into fine yellow powder for standby.
  2. 2. The method of claim 1, wherein in step S2, the rolling speed of the rolling machine is 30-50r/min.
  3. 3. The method for processing vermicelli according to claim 1, wherein the rhizoma Polygonati is uniformly spread in the natural airing process in step S2, the spreading thickness is 2-3cm, and sunny and ventilated environment is selected for airing.
  4. 4. The method for processing rhizoma polygonati vermicelli according to claim 1, wherein the sweet potato pretreatment is specifically carried out by selecting fresh sweet potato, cleaning, peeling, steaming until completely cooked, and cooling to room temperature.
  5. 5. The processing method of rhizoma polygonati vermicelli according to claim 1, wherein the mass ratio of cooked sweet potato to fine yellow powder is (6-8): 1 when the raw materials are mixed.
  6. 6. The processing method of rhizoma polygonati vermicelli according to claim 1, wherein the mass ratio of cooked sweet potatoes to fine yellow powder is 7:1.
  7. 7. The method of claim 1, wherein in the step of beating, 30% -50% of clear water is added into the mixed raw materials, and the mixture is beaten for 10-15 minutes at a rotation speed of 2000-3000r/min to obtain fine slurry.
  8. 8. The method of claim 1, wherein in the step of vermicelli leaking, the diameter of the vermicelli leaking plate is 0.8-1.2mm, and the water temperature of the boiling water pot is maintained at 98-100 ℃.
  9. 9. The processing method of rhizoma polygonati vermicelli according to claim 1, wherein the curing step is that the primary vermicelli is cooked in a boiling water boiler for 2-3 minutes, and the drying step is that the primary vermicelli is dried at 50-60 ℃ until the moisture content is 12% -15%.

Description

Processing method of rhizoma polygonati vermicelli Technical Field The invention relates to the technical field of food processing, in particular to a processing method of rhizoma polygonati vermicelli. Background The vermicelli is one of traditional special foods in China, has smooth taste and convenient eating, and is deeply favored by consumers. The traditional vermicelli is mainly prepared from sweet potatoes, mung beans, peas and the like serving as raw materials, and has single nutritional ingredients. The rhizoma polygonati is used as a food material with homology of medicine and food, is rich in a plurality of active ingredients such as polysaccharide, saponin and the like, has the effects of tonifying qi and nourishing yin, strengthening spleen and moistening lung and the like, and can be combined with sweet potatoes to be processed into vermicelli, so that the nutrition connotation of the vermicelli can be enriched, and the added value of the product is improved. At present, in the existing sealwort vermicelli processing technology, the sealwort is processed by adopting a simple sun-drying or single steaming and sun-drying mode, so that the problems of insufficient retention of active ingredients of sealwort, harsh taste, poor fusion with sweet potato raw materials, easy fracture, insufficient toughness and the like of finished vermicelli are solved. Meanwhile, in the processing process of part of rhizoma polygonati vermicelli, additives such as alum, edible gum and the like are added to improve the taste and stability, so that the requirements of modern consumers on natural and healthy foods are not met. Therefore, a natural sealwort vermicelli processing method which can realize perfect fusion of sealwort and sweet potato and fully reserve active ingredients of sealwort by optimizing sealwort processing technology without adding any additive is developed, and has important market value and application prospect. Disclosure of Invention The invention aims to solve the defects in the prior art and provides a processing method of rhizoma polygonati vermicelli. The processing method of the rhizoma polygonati vermicelli comprises the following steps of rhizoma polygonati pretreatment, sweet potato pretreatment, raw material mixing, pulping, silk leakage, curing, cooling, drying and finished product packaging, wherein the raw materials comprise sweet potatoes and rhizoma polygonati, and the rhizoma polygonati pretreatment adopts eight-cycle step drying process of steaming, rolling cooling by a rolling machine and natural airing, and the specific operation is as follows: S1, cleaning, namely selecting fresh rhizoma polygonati, removing fibrous roots, washing with cleaning water to remove soil and impurities on the surface, and draining water; S2, step steaming, drying and rolling treatment, namely steaming the drained rhizoma polygonati for 30 minutes at the temperature of 100 ℃, transferring the rhizoma polygonati into a rolling machine for rolling for 20 minutes for cooling, naturally drying in the sun until the rhizoma polygonati is dried (evaporating water vapor for 30 percent), and carrying out the second to eighth treatments, namely repeating the operation of steaming the rhizoma polygonati for 30 minutes at the temperature of 100 ℃ and rolling by a rolling machine for 20 minutes for cooling each time, naturally drying after cooling, and independently evaporating water vapor for 10 percent each time, and sequentially drying the rhizoma polygonati until the rhizoma polygonati is dried to four, five, six, seven, eight and nine (accumulating evaporation water vapor for 100 percent); s3, cutting the rhizoma polygonati into pieces, and cutting the dried rhizoma polygonati into fine yellow powder for standby. Preferably, in step S2, the rolling rotation speed of the rolling machine is 30-50r/min. Preferably, in the natural airing process of the step S2, the rhizoma polygonati is evenly spread, the spreading thickness is 2-3cm, and sunny and ventilated environments are selected for airing. Preferably, the sweet potato pretreatment is specifically to select fresh sweet potatoes, clean the sweet potatoes, peel the sweet potatoes, steam the sweet potatoes until the sweet potatoes are completely cooked, and cool the sweet potatoes to room temperature. 5. The processing method of rhizoma polygonati vermicelli according to claim 1, wherein the mass ratio of cooked sweet potato to fine yellow powder is (6-8): 1 when the raw materials are mixed. Preferably, the mass ratio of cooked sweet potato to yellow fine powder is 7:1. Preferably, in the pulping step, 30-50% of clear water by mass is added into the mixed raw materials, and the mixture is pulped for 10-15 minutes at a rotating speed of 2000-3000r/min to obtain fine pulp. Preferably, in the silk leaking step, the aperture of the silk leaking plate is 0.8-1.2mm, and the water temperature of the boiling water pot is kept between 98 and 100 ℃. Preferably, the cu