Extruded-puffed potato full-powder food and its processing method

A potato whole flour, extrusion puffing technology, applied in food preparation, food science, application and other directions, can solve the problems of non-fine product structure, difficult product quality control, increase the difficulty of product color protection, etc., and achieve uniform product structure. , The product quality is easy to control, and the color is golden.

Inactive Publication Date: 2009-06-10
HUNAN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the production process of potato granule powder can be divided into two methods: backfill method and freeze-thaw method. The advantages of the backfill method are: suitable for large-scale industrial production, high production continuity, large output, and low energy consumption. The disadvantages are: equipment Relatively large, high investment, strict requirements on raw materials, difficult to control product quality
The freeze-thaw method is suitable for small-scale production, the equipment is relatively simple, the investment is small, and the product quality is easy to control, but the energy consumption is high and the output is low
The processing technology of potato snowflake powder mainly adopts the drum drying technology in the drying process. The mechanical damage of the products processed by this method is very large, which affects the quality of the products.
The above three processes for producing potato flour all adopt the process of slicing first and then cooking, which increases the difficulty of color protection of the product, and at the same time requires special mashing or beating mud making equipment
In addition, the current formula for producing extruded and puffed potato whole flour food only includes whole potato flour and some grain raw materials, and some quality improvers for extruded and puffed food are rarely used.

Method used

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  • Extruded-puffed potato full-powder food and its processing method

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Experimental program
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Effect test

Embodiment 1

[0022] Embodiment 1, get potato whole powder 395kg, rice flour 280kg, corn flour 120kg, potato starch 120kg, white granulated sugar powder 20kg, whole milk powder 10kg, oat dietary fiber 30kg, calcium carbonate 3kg, soybean lecithin 2kg mix and stir, add palm 20kg of oil, continue to stir, then add 45kg of water, and stir again; send the above mixture into a twin-screw extrusion extruder for expansion, the operating parameters of the extruder are: cavity temperature control: T150°C, T2110°C, T3160°C, T4180 ℃, the feeding speed is 100kg / h, and the screw speed is 700rpm; after extrusion, it is cut off with a high-speed cutter, and the cutter speed is 750rpm; then it is dried and baked into billets, the baking temperature is 180℃, and the time is 20 Minutes, cool the formed billet to 70°C; spray 60°C palm oil and green onion, pepper, salt and seasoning powder on the billet, and pack it to complete the finished product.

Embodiment 2

[0023] Embodiment 2, get whole potato powder 675kg, rice flour 100kg, corn flour 60kg, cornstarch 60kg, white granulated sugar powder 40kg, whole milk powder 10kg, wheat dietary fiber 20kg, calcium carbonate 2.5kg, soybean lecithin 2.5kg mix and stir, Add 30kg of shortening, continue to stir, add 60kg of water, and stir again; send the above mixture into a twin-screw extrusion extruder for expansion. T4170℃, the feeding speed is 80kg / h, the screw speed is 700rpm; after extrusion, it is cut off with a high-speed cutter, and the cutter speed is 750rpm; then dried and baked into billets, the baking temperature is 160℃, and the time is After 30 minutes, cool the formed billet to 78°C; spray 80°C palm oil and spicy beef-flavored seasoning powder on the billet, and the finished product is packaged.

[0024] The whole potato powder is prepared by steaming the cleaned and peeled potatoes for 15 minutes, cooling with wind for 10 minutes, then slicing, drying at 60° C. for 11 hours, and...

Embodiment 3

[0025] Embodiment 3, get potato whole flour 500kg, rice flour 180kg, corn flour 90kg, potato starch 90kg, white granulated sugar powder 60kg, whole milk powder 15kg, wheat dietary fiber 30kg, calcium carbonate 3.5kg, soybean lecithin 1.5kg mix and stir, Add 30kg of palm oil, continue to stir, then add 50kg of water, and stir again; send the above mixture into a twin-screw extruder for extruder, and the operating parameters of the extruder are: cavity temperature control: T150°C, T2120°C, T3170°C , T4180°C, the feeding speed is 120kg / h, the screw speed is 800rpm; after extrusion, it is cut off with a high-speed cutter, and the cutting speed is 800rpm; then it is dried and baked into a billet, the baking temperature is 180°C, the time It takes 20 minutes to cool the formed billet to 65°C; spray 70°C palm oil and tomato-flavored seasoning powder on the billet, and the finished product is packaged.

[0026] The whole potato powder is prepared by steaming washed and peeled potatoes...

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PUM

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Abstract

The present invention discloses a kind of extrusion-puffed potato powder food and its production method. It is made up by using (by wt%) 30-70% of potato powder, 0-30% of rice flour, 0-15% of corn meal, 0-15% of starch, 1-8% of white granulated sugar, 0-2% of full-fat milk powder, 1-4% of dietary fibre. 0.2-0.4% of calcium carbonate, 0.1-0.3% of soya lecithin and proper quantity of water through the processes of mixing them, extrusion-puffing, cutting, roasting to obtain blank material, spraying cream and flavouring powder so as to obtain the invented product.

Description

Technical field: [0001] The invention relates to the field of food, in particular to an extruded puffed potato whole powder food. Background technique: [0002] Existing extruded and puffed potato whole powder food is a series of foods processed by processes such as extrusion and puffing, with whole potato powder as the main raw material and grain raw materials such as rice, flour, and corn as auxiliary materials. Whole potato flour is a powdery granule or flake snowflake whole flour obtained from potatoes after peeling, steaming, crushing, color protection and drying. At present, the production process of potato granule powder can be divided into two methods: backfill method and freeze-thaw method. The advantages of the backfill method are: suitable for large-scale industrial production, high production continuity, large output, and low energy consumption. The disadvantages are: equipment Larger, high investment, strict requirements on raw materials, and difficult to contr...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/2165A23L19/15
Inventor 吴卫国熊兴耀谭兴和张喻刘明月
Owner HUNAN AGRICULTURAL UNIV
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