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A kind of processing method of alternating α-aging aging instant potato miscellaneous rice flour

A processing method, the technology of potato whole flour, applied in the direction of food science, etc., can solve the problems of rice noodles with different tastes, single taste, single nutritional structure, etc., to achieve quantitative and standardized production, realize taste diversification, and process The effect of process flexibility

Active Publication Date: 2018-04-06
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

[0002] The existing rice noodle production process uses a single raw material for rice noodle processing, and the nutritional structure is single, which does not meet the concept of multi-structural dietary nutrition in modern nutrition.
Rice noodles processed with a single raw material have a single taste and cannot meet the needs of the public for rice noodles with various flavors
In the processing of rice noodles, some manufacturers use a large amount of additives in order to ensure the shelf life of the product, which affects the taste and is not conducive to human health. With the acceleration of people's life rhythm, a healthy and nutritious ready-to-eat rice noodles are provided. more important now

Method used

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  • A kind of processing method of alternating α-aging aging instant potato miscellaneous rice flour

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Experimental program
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Effect test

Embodiment 1

[0029] A processing method of alternate α-aging-aging instant potato miscellaneous grain rice flour, comprising the following steps:

[0030] Step 1, in parts by weight, mix 20 parts of millet and 80 parts of potato whole powder, and grind to make the fineness of the mixed powder less than 120 mesh;

[0031] Step 2, adding water equivalent to 8% of the weight of the mixed powder to the mixed powder described in step 1, followed by alpha steaming, primary steaming and secondary extrusion to obtain the primary powder, wherein, The temperature of the gelatinization steaming is 96°C, and the steaming time is 2 minutes; the temperature of the primary steaming is 80°C, and the steaming time is 10 seconds;

[0032] Step 3, the primary powder obtained in step 2 is subjected to air blowing and loosening until the primary powder is dispersed to obtain semi-finished powder;

[0033] Step 4. After aging and re-steaming the semi-finished powder in step 3, and then aging for the second tim...

Embodiment 2

[0035] A processing method of alternate α-aging-aging instant potato miscellaneous grain rice flour, comprising the following steps:

[0036] Step 1, in parts by weight, mix 20 parts of millet and 80 parts of potato whole powder, and grind to make the fineness of the mixed powder less than 120 mesh;

[0037] Step 2, adding water equivalent to 8-14% of the weight of the mixed powder to the mixed powder described in step 1, followed by alpha steaming, primary steaming and secondary extrusion to obtain the primary powder, Wherein, the temperature of the gelatinization steaming is 106°C, the steaming time is 8 minutes, the temperature of the primary steaming is 90°C, and the steaming time is 30 seconds;

[0038] Step 3, the primary powder obtained in step 2 is subjected to air blowing and loosening until the primary powder is dispersed to obtain semi-finished powder;

[0039] Step 4. After aging and re-steaming the semi-finished powder in step 3, carry out aging and aging for the...

Embodiment 3

[0041] A processing method of alternate α-aging-aging instant potato miscellaneous grain rice flour, comprising the following steps:

[0042] Step 1, in parts by weight, 20 parts of millet and buckwheat are mixed with 80 parts of potato whole flour, and ground, so that the fineness of the mixed powder is less than 120 mesh;

[0043] Step 2, adding water equivalent to 8-14% of the weight of the mixed powder to the mixed powder described in step 1, followed by alpha steaming, primary steaming and secondary extrusion to obtain the primary powder, Wherein, the temperature of the gelatinization steaming is 106°C, the steaming time is 8 minutes, the temperature of the primary steaming is 90°C, and the steaming time is 30 seconds;

[0044] Step 3, the primary powder obtained in step 2 is subjected to air blowing and loosening until the primary powder is dispersed to obtain semi-finished powder;

[0045] Step 4. After aging and re-steaming the semi-finished powder in step 3, carry ou...

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Abstract

The invention discloses a processing method of alternating α-aging-aging instant potato miscellaneous grain rice flour, which comprises the following steps: step 1, by weight parts, mixing 20-85 parts of miscellaneous grains and 15-80 parts of whole potato flour, Grinding, so that the fineness of the mixed powder is less than 120 mesh; step 2, adding water equivalent to 8-14% of the weight of the mixed powder to the mixed powder described in step 1, followed by alpha steaming, Primary steaming and secondary extrusion to obtain primary powder; step 3, the primary powder obtained in step 2 is blown and loosened until the primary powder is dispersed to obtain semi-finished powder; step 4, the semi-finished powder obtained in step 3 After one aging steaming and re-steaming in turn, the second aging steaming is carried out to obtain instant fresh wet rice noodles. The invention provides a production method of instant potato miscellaneous grain rice flour with richer nutrition and diversified taste, which has flexible processing technology, is convenient for mechanical processing, and can realize quantitative and standardized production.

Description

technical field [0001] The technical field of food production of the present invention, more specifically relates to a processing method of alternating α-aging-aging instant potato miscellaneous grains and rice flour. Background technique [0002] The existing rice flour production process uses a single raw material for rice flour processing, and the nutritional structure is single, which does not meet the concept of multi-structure dietary nutrition in modern nutrition. The rice noodles processed by a single raw material have a single taste and cannot satisfy the public's demand for rice noodles with multiple tastes. In the processing of rice noodles, some manufacturers use a large amount of additives in order to ensure the shelf life of the product, which affects the taste and is not conducive to human health. With the acceleration of people's life rhythm, a healthy and nutritious ready-to-eat rice noodles are provided. appears to be particularly important at present. C...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/10A23L29/30A23L19/12A23L11/00A23L19/15
Inventor 张泓胡宏海戴小枫张春江张雪刘倩楠黄峰张荣黄艳杰徐芬陈文波
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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