Technique for processing sweet potato rice

A processing technology, the technology of sweet potato rice, is applied in the field of grain processing to achieve the effects of unique fragrance, enriching the cultural connotation of food and enhancing health quality.

Inactive Publication Date: 2009-04-22
叶邦兴
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to overcome the deficiency of the single eating method of sweet potato, the object of the present invention is to use sweet potato as the main material, supplemented

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1: get the weight ratio and be 70% paste cooked sweet potato, 10% sesame powder, 10% mung bean powder and 10% broken rice powder, add appropriate amount of vitamin B 1 , calcium and lysine, fully and evenly stirred with broken rice powder to reconcile the dry humidity, and its water content is 32%; the mixture is sent into a rice grain molding machine to make oval white sweet potato rice with a length of 6mm and a width of 2mm with an aspect ratio of 3; The white sweet potato rice was dried in a room temperature of 95° C. for 40 minutes, then taken out and cooled naturally, and the water content was 12%. Finally, the finished product of white sweet potato rice is obtained.

Embodiment 2

[0021] Embodiment 2: get the weight ratio and be 75% paste ripe yellow potato, 10% sesame powder, 10% crushed rice flour and 5% flour, add appropriate amount of calcium, lysine and salt again, after fully evenly stirring, reconcile and dry with flour Humidity, its water content is 35%; The mixture is sent into the rice grain forming machine, makes long 6.5mm, wide 2.5mm the slender shape orange-yellow sweet potato rice of aspect ratio 2.6; With orange-yellow sweet potato rice at room temperature is the drying of 90 ℃ After drying for 45 minutes in the baking room, take it out and cool naturally, and the water content is 12%. Finally, the finished product of orange-yellow sweet potato rice is obtained.

Embodiment 3

[0022] Embodiment 3: get the weight ratio and be 80% paste cooked black potato, 5% sesame powder, 5% mung bean powder, 8% broken rice flour and 2% sweet potato starch, add appropriate amount of vitamin B 1 , calcium, lysine and salt, after fully and evenly stirring, use broken rice flour to reconcile the dry humidity, and its water content is 35%; send the mixture into a rice grain molding machine to make oval red sweet potatoes with a length of 7mm and a width of 3mm and an aspect ratio of 2.5 Rice: Dry the red sweet potato rice in a baking room at a room temperature of 95°C for 40 minutes, then take it out and let it cool naturally, with a water content of 12%. Finally, the finished product of red sweet potato rice is obtained.

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PUM

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Abstract

The invention relates to sweet-potato rice, which is prepared by the following methods: sweet potatoes are taken as main materials; sesame powder, mung bean powder, broken rice powder, flour or sweet potato starch and so on are taken as auxiliary materials; vitamin B1, calcium, lysine, edible slat and so on are taken as enhancers; and after the steps of selecting materials, mixing, stirring, granulating, drying are performed, white, orange yellow or purple sweet-potato rice is obtained. The sweet-potato rice is mixed with rice for eating, thereby supplementing nutrient elements of which the rice lacks, possessing special flavor of cooked sweet potato, and breaking through the season contradiction and consumer mode of sweet potato supply.

Description

technical field [0001] The invention belongs to grain processing technology, in particular to the processing technology of sweet potato rice. Background technique [0002] Rice and flour produced by processing rice, barley and wheat are traditional staple foods in my country, and sweet potatoes, corn, sorghum and other miscellaneous grains are supplementary foods. The production of sweet potatoes in my country is relatively large, and generally there are varieties such as white potatoes, yellow potatoes, and black (red) potatoes, but people usually eat them raw or cooked, and the taste is single. Contents of the invention [0003] In order to overcome the deficiency of the single eating method of sweet potato, the object of the present invention is to use sweet potato as the main ingredient, supplemented with related auxiliary materials and nutritional enhancers, and process it into rice-shaped sweet potato rice with special equipment, and enter people's daily life as a st...

Claims

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Application Information

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IPC IPC(8): A23L1/2165A23L1/29A23L1/30A23L1/302A23L1/304A23L1/305A23L1/36A23L1/20A23L1/10A23L1/48A23L33/15A23L33/16A23L33/175
Inventor 叶邦兴
Owner 叶邦兴
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