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Method for processing cereal potato powder into rice grain products by using konjak flavor powder to prevent starch gelatinization

A technology of konjac powder and starch gelatinization, which is applied in application, food preparation, food science, etc., can solve problems such as unsatisfactory product appearance and eating quality, inability to effectively control starch gelatinization degree, rough product sensory, etc., to achieve Good thermal solubility, excellent gelling property, effect of changing pasting properties

Inactive Publication Date: 2011-09-21
湖北富程魔芋产业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are many studies on artificial rice, but there is a common problem - the starch gelatinization degree cannot be effectively controlled during the extrusion process, and the excessive ripening and puffing of the starch will make the appearance and eating quality of the product unsatisfactory.
, the traditional twin-screw counter-rotating extrusion, due to the high rotational speed and high extrusion speed, high temperature is generated at the moment of extrusion, which makes the starch excessively gelatinized rapidly, and at the same time, due to the instantaneous huge pressure difference generated by the rapid extrusion, the product will be in the Instant puffing, the resulting product structure is crisp and loose, and uneven bubbles will be generated inside the granules, excessive gelatinization of starch and rough product sensory, which seriously affect the quality of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Weigh the amount of raw materials respectively as follows: 30kg of 80-purpose corn flour, 30kg of buckwheat flour, and 30kg of sorghum flour are put into the dough mixer and stirred for 3 to 5 minutes; 20kg of warm water with a temperature of 55-60°C, and stir for 20-30min to make it fully dissolved, then add the prepared special-grade konjac powder slurry into the noodle machine, fully stir and knead the dough, so that the particles are loose and uniform Wet granules, then stand at 55-60°C for 30 minutes to mature, and then feed the cured wet granules into the extruder through the feeding device, the screw speed of the twin-screw extruder is 50-60r / min respectively , 100~110r / min. The material is extruded to form a strip-shaped colloid, and then cut and processed by a special rotary blade into a full-grained rice-shaped product, and then dried with hot air to control the moisture content to ≤14.0%, and then classified and magnetically separated , and finally pack the ...

Embodiment 2

[0025] Weigh the raw materials as follows: 30kg of 80-mesh wheat flour, 30kg of potato flour, and 33kg of sweet potato flour, put them into the dough mixer and stir for 3-5 minutes; weigh 7kg of 120-mesh super fine konjac flour, add it to 25kg Stir in warm water at a temperature of 55-60°C for 20-30 minutes to make it fully dissolve, add the adjusted super-grade konjac powder slurry into the noodle machine, fully stir and knead the dough, so that the particles are loose and uniform. After that, let it stand for 30 minutes under the condition of 55-60°C for curing, and then send the cured wet pellets into the extruder through the feeding device. The screw speed of the twin-screw extruder is 50-60r / min, respectively. 100~110r / min. The material is extruded to form a strip-shaped colloid, and then cut and processed by a special rotary blade into a full-grained rice-shaped product, and then dried with hot air to control the moisture content to ≤14.0%, and then classified and magnet...

Embodiment 3

[0027] Weigh the raw materials as follows: 20kg of 80-mesh corn flour, 40kg of sweet potato flour, and 35kg of yam powder, put them into the dough mixer and stir for 3-5 minutes; weigh 5kg of 120-mesh super fine konjac powder, add them to 28kg of warm water with a temperature of 55-60°C, and stir for 20-30min to make it fully dissolved, then add the adjusted super fine konjac powder slurry into the noodle machine, fully stir and knead the dough, so that the particles are loose and uniform Wet granules, then stand at 55-60°C for 30 minutes to mature, and then feed the cured wet granules into the extruder through the feeding device, the screw speed of the twin-screw extruder is 50-60r / min respectively , 100~110r / min. The material is extruded to form a strip-shaped colloid, and then cut and processed by a special rotary blade into a full-grained rice-shaped product, and then dried with hot air to control the moisture content to ≤14.0%, and then classified and magnetically separat...

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Abstract

The invention relates to a method for processing cereal potato powder into rice grain products by using konjak flavor powder to prevent starch gelatinization, in particular to a processing method for cereal products. In the method, the cereal potato powder is used as a major ingredient which consists of one or more of cereal powder or / and potato powder; and special-grade konjak flavor powder is used as a critical ingredient, wherein the used amount of the special-grade konjak flavor powder accounts for 1 to 10 percent of the total amount of raw materials, and the water consumption accounts for 18 to 30 percent of the total weight of the raw materials. The method comprises the following steps of: preparing the special-grade konjak flavor powder, the cereal potato powder raw materials and the water respectively according to a ratio; dissolving the special-grade konjak flavor powder in hot water at the temperature of between 55 and 60 DEG C to prepare serous fluid; mixing and stirring the serious fluid and the cereal potato powder fully to form uniform dough wet grains, and curing; processing the cured materials in the same direction at different speeds by adopting a double screw extruder, and wrapping by glucomannan serving as a special-grade konjak flavor powder aid, so that the gelatinization degree of cereal potato starch is limited within the range of between 75 and 78 percent effectively, and forming strip colloid to be extruded; and cutting the colloid to form the rice grain products with full grains.

Description

technical field [0001] The invention discloses a method for restricting the gelatinization of starch by using konjac fine powder to process grain and potato flour into rice-shaped products, belongs to the field of food processing, and specifically relates to a processing method of grain products. Background technique [0002] With the development of the economy and the improvement of living standards, people's eating habits and dietary structure have changed significantly, paying more attention to the status and role of miscellaneous grains, and pursuing more diversification, nutrition, convenience and functionalization of food. People habitually refer to grains other than rice and flour as miscellaneous grains, so miscellaneous grains also generally refer to grain crops, including cereals and potatoes. A large number of studies have shown that corn, buckwheat, oats, millet and other cereal crops and potato crops all have Unique nutrition and health care functions, but direc...

Claims

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Application Information

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IPC IPC(8): A23L1/18A23L1/2165A23L19/15
Inventor 李庆龙曾士祥
Owner 湖北富程魔芋产业发展有限公司
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