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Recombined potato rice burger cake and making method thereof

The technology of a rice hamburger cake and a processing method is applied to the processing field of rice cake, and can solve the problems of single taste, high calorie content of hamburger, low nutritional content and the like, and achieve the effects of good taste, bright color and rich nutrition.

Inactive Publication Date: 2015-06-24
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, burgers are high in calories and contain a lot of fat, so they are not suitable for people who lose weight or people with high blood pressure and high blood fat to eat too much
And most of the traditional round bread is made of wheat flour, the mouthfeel is single, and the nutritional content is also low

Method used

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  • Recombined potato rice burger cake and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The invention provides a potato recombined rice hamburger cake, which comprises the following components in parts by mass: 60 parts of broken rice, 25 parts of ordinary potato whole flour, 3 parts of corn flour, 1 part of kudzu root powder, 1 part of soybean protein isolate powder and 10 parts of water share.

[0025] Its processing method comprises the following steps:

[0026] Step 1. Mix 60 parts by mass of broken rice, 25 parts of ordinary potato flour, 3 parts of corn flour, 1 part of kudzu root powder and 1 part of soybean protein isolate powder through a 80-mesh sieve, and then add 10 parts of water , and processed and granulated by a twin-screw extrusion molding machine, processed into rice grain size, the particle size is 2.5mm, and the material is heated and gelatinized during the granulation process, and the gelatinization temperature is 120°C;

[0027] Step 2. Take 40g of the gelatinized material in step 1, and add water and water into a rice cake mold with...

Embodiment 2

[0030] The invention provides a potato recombined rice hamburger cake, which comprises the following components by mass: 65 parts of broken rice, 28 parts of purple potato whole flour, 6 parts of corn flour, 4 parts of kudzu root powder, 2 parts of soybean protein isolate powder and 17 parts of water share.

[0031] Its processing method comprises the following steps:

[0032] Step 1. Mix 65 parts by mass of broken rice, 28 parts of purple potato powder, 6 parts of corn flour, 4 parts of kudzu root powder and 2 parts of soybean protein isolate powder through a 100-mesh sieve, and then add 17 parts of water , and processed and granulated by a twin-screw extrusion molding machine, processed into rice grain size, the particle size is 2.0mm, and the material is heated and gelatinized during the granulation process, and the gelatinization temperature is 130°C;

[0033] Step 2. Take 45g of the gelatinized material in step 1, and add water and water into a rice cake mold with a rati...

Embodiment 3

[0036] The invention provides a potato recombined rice hamburger cake, which comprises the following components in parts by mass: 70 parts of broken rice, 30 parts of ordinary potato flour, 10 parts of corn flour, 5 parts of kudzu powder, 3 parts of soybean protein isolate powder and 25 parts of water share.

[0037] Its processing method comprises the following steps:

[0038] Step 1. Mix 70 parts by mass of broken rice, 30 parts of ordinary potato flour, 10 parts of corn flour, 5 parts of kudzu root powder and 3 parts of isolated soybean protein powder through a 120-mesh sieve, and then add 25 parts of water , and processed and granulated by a twin-screw extruder, and processed into rice grain size, with a particle diameter of 3.0mm. During the granulation process, the material is heated and gelatinized, and the gelatinization temperature is 145°C;

[0039] Step 2. Take 50g of the gelatinized material in step 1, and add water and water into a rice cake mold with a ratio of ...

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Abstract

The invention relates to the field of burger cake making, in particular to a recombined potato rice burger cake. The recombined potato rice burger cake comprises, by mass, 60 -70 parts of broken rice, 25-30 parts of potato powder, 3-10 parts of corn flour, 1-5 parts of pueraria powder, 1-3 parts of isolated soybean protein powder and 10-25 parts of water. The invention further relates to a making method of the recombined potato rice burger cake. The method includes the steps that the above raw materials are mixed and granulated, the granulated materials are heated and gelatinized, and the gelatinization temperature ranges from 120 DEG C to 145 DEG C; the gelatinized materials and the water are steamed for 15 minutes to 30 minutes according to the mass ratio ranging from 1:1 to 1:1.5, and a recombined potato rice burger cake green body is obtained; after baking, secondary cooling and packaging are conducted on the cooled recombined potato rice burger cake green body, the packaged finished product is warehoused and stored. The recombined potato rice burger cake is bright in color, rich in empyreumatique, elastic and glutinous, tasty and refreshing, rich in nutrition and low in energy value. By means of the recombined potato rice burger cake and the making method, quantitative and industrial production of the recombined potato rice burger cake is achieved.

Description

technical field [0001] The invention relates to the processing field of rice cakes, in particular to a potato recombined rice burger cake and a processing method thereof. Background technique [0002] Recently, the Ministry of Agriculture announced at the Potato Staple Food Strategy Seminar that through several years of unremitting efforts, the planting area, per unit yield level, total output and the proportion of potato staple food products in consumption will be significantly increased. Let the potato gradually become my country's fourth largest staple food crop after rice, wheat and corn. The so-called staple food of potatoes refers to processing potatoes into steamed buns, bread, rice noodles, and noodles suitable for the consumption habits of Chinese people, realizing the transformation from non-staple food consumption to staple food consumption, and making potatoes an effective measure to improve my country's food security level. [0003] Hamburger is the main food i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00A23L1/10A23L1/214A23L1/29A23L7/10A23L19/10A23L33/00
Inventor 张春江张泓戴小枫黄峰胡宏海陈文波张雪张荣黄艳杰徐芬刘倩楠
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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