Potato nutritive rice and preparation method thereof

A potato and nutritious rice technology, applied in the field of food processing, can solve the problems of sensory quality degradation, easy gelatinization of individuals, and loss of nutrients, so as to improve the taste and viscoelasticity, keep the shape intact and not broken, and ensure the original ecological production Effect

Inactive Publication Date: 2015-06-17
NINGXIA WANQI RICE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

There are many disadvantages in this method: firstly, when fresh potatoes are directly cooked, due to different varieties of potatoes and large differences in individual sizes, it is difficult to have a standard cooking method to cook different potato individuals at the same time; secondly, due to the different heat resistance characteristics of individual potatoes During the cooking process, some individuals are prone to gelatinization and starch granules are precipitated, resulting in a decrease in sensory quality and poor quality; third, during the cooking process, the potatoes are prone to cracking, causing the loss of nutrients; fourth, this cooking method cannot It is difficult to expand the market of potatoes by putting the staple food of potatoes on the market, which seriously restricts the healthy development of the potato industry

Method used

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Embodiment Construction

[0022] The invention provides a potato nutrient rice and a preparation method of the potato nutrient rice. The potato nutritious rice includes the following raw materials: potato, wolfberry, and rice flour; the mass parts of the potato, wolfberry, and rice flour are: 1-100 potatoes, 1-60 wolfberry, and 1-100 rice flour. Further, the above-mentioned potato nutritious rice also includes corn starch, vegetable powder, rice germ powder, nut powder, soybean powder, and the mass parts of the above-mentioned rice germ powder and corn starch are: rice germ powder 8-20, corn starch 5-15 ;The amount of vegetable powder, nut powder, and soybean powder is determined according to the taste and nutritional content of the potato nutritional rice. For example, the amount of vegetable powder, nut powder, and soybean powder is: 1-10 vegetable powder, 1-10 nut powder, Powder 1-10. Further, the above nutritional potato rice also includes edible oil, gluconolactone, edible salt, and edible flavor...

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Abstract

Potato nutritive rice comprises the following raw materials in parts by weight: 1-100 parts of potatoes, 1-60 parts of medlar and 1-100 parts of rice flour. The invention further provides a preparation method for the potato nutritive rice.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a potato nutritious rice and a preparation method thereof. Background technique [0002] Potatoes are rich in nutrition and are known as the perfect food. For a long time, many countries have utilized potatoes as a staple food resource. [0003] However, one of the ways to process staple food with rice and potatoes is to cook the rice separately. Only use rice in this method, do not use potato, can not make potato rice, to drive the consumption of potato. Two of the way of processing as staple food is potato boils method separately, the fresh potato after washing is about to be peeled or not peeled, and then the whole potato is directly steamed (boiled) cooked and eaten. There are many disadvantages in this method: one is that when fresh potatoes are directly cooked, it is difficult to have a standard cooking method to cook different potato individuals at the same time...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L1/168A23L1/217A23L7/143
Inventor 万立军
Owner NINGXIA WANQI RICE
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