Potato whole flour and staple food prepared by employing same

A technology of potato whole flour and potato starch, which is applied in the field of food processing, can solve the problems of high processing cost of potato whole flour, high cost of potato pasta, low content of potato whole flour, etc., so as to achieve sustainable development of agriculture, good taste and taste. changeable effect

Inactive Publication Date: 2015-09-09
SHANXI SHUYAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The present invention solves the problems of high processing cost and complex procedure of the existing potato flour; however, the existing potato flour has the problems of difficult molding, high hardness, and poor boiling resistance when making steamed bread, noodles and other staple food products, and the content of the potato flour is low. , the cost of making potato pasta is high, and a kind of whole potato flour and a staple food prepared from whole potato flour are provided

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1: a kind of whole potato flour, preparation method comprises the steps:

[0025] (1) Select raw materials: select varieties with shallow bud eyes, good potato shape, white potato flesh, low reducing sugar content, and low solanin content, remove mildew spots and rotten pieces, and send the selected raw materials into water flushing and water loading type-specific library;

[0026] (2) Cleaning, peeling, and selection: The potatoes are carried by water to a drum washing machine for cleaning. Use an emery peeling machine to remove the 0.3mm thick cortex. After peeling, use clean water to spray and rinse. Diseased potatoes, qualified potatoes are washed and sprayed again;

[0027] (3) Slicing: Peeled and cleaned potatoes are sent to a dicing machine to cut into 1.5mm thick slices, and after slicing, enter the edible salt water pool for bathing to remove the starch on the surface;

[0028] (4) Blanching: Put the cleaned potato slices into the steaming machine ...

Embodiment 2

[0031] Embodiment 2: A kind of whole potato powder, in the preparation method: remove the 0.5mm thick cortex from the potatoes, cut into 5mm thick slices with a dicing machine; cook at 97°C for 9min in a cooking machine integrated with blanching, cooking, and conveying; the drying process is : The first stage: drying at 70°C for 2.2 hours, the second stage: drying at 40°C for 1.5 hours, the third stage: drying at 35°C for 1.3 hours, and then cooling to room temperature so that the moisture content of potato grains is ≤8%. All the other steps are with the method described in Example 1.

Embodiment 3

[0032]Embodiment 3: A kind of whole potato powder, in the preparation method: remove the 0.6mm thick cortex from the potatoes, cut into 10mm thick slices with a dicing machine; cook at 100°C for 8min in a cooking machine integrated with blanching, cooking, and conveying; the drying process is : The first stage: drying at 80°C for 2 hours, the second stage: drying at 50°C for 1.3 hours, the third stage: drying at 40°C for 1 hour, then cooling to room temperature, so that the moisture content of potato grains is ≤8%, and the rest of the steps are carried out in the same way The method described in Example 1.

[0033] A kind of potato steamed bread special powder prepared by using the whole potato powder described in the embodiment is prepared from the following raw materials in parts by weight: 50-80 parts of whole potato powder, 20-50 parts of naked noodles; the preparation method is as follows: : Take the whole potato powder and oat noodles according to the proportion, mix the...

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PUM

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Abstract

The invention belongs to the technical field of food processing. In order to solve the problems that the existing potato whole flour is relatively high in processing cost and relatively complex in processing step while the existing potato whole flour which is used for manufacturing staple food products is hard to mold, is great in hardness and is not resistant to cooking, the potato whole flour is low in content, the cost for manufacturing a potato food made of flour is high and the like, the invention provides potato whole flour and staple food prepared by employing the potato whole flour. The preparation method of the potato whole flour comprises the following steps: choosing raw materials; cleaning and peeling the raw materials; selecting the raw materials; cutting the raw materials into slices; blanching the raw materials; cooling and drying the raw materials; and pulverizing the raw materials. The potato whole flour is mixed with oat flour to prepare steam buns; the potato whole flour is mixed with wheat flour and potato starch to prepare noodles; the potato whole flour is mixed with wheat flour to prepare cakes; the potato whole flour is mixed with potato starch to prepare dough and dumpling wrappers; and the potato whole flour is mixed with oat flour and potato starch to prepare Helaomian (a kind of noodles). The staple food preparation process is time-saving, simple and convenient and the prepared food is suitable for the public to eat, the popularization is facilitated, and the potato flour is industrially produced and is stable in quality; the staple food is easy to mold, is tenacious, is complete in nutrition and is good in taste.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a whole potato powder and a staple food prepared from the whole potato powder. Background technique [0002] In recent years, my country's grain production has increased year after year, and the inventory is abundant. The security of rations is absolutely guaranteed. However, considering that my country's grain demand will still be a rigid growth trend for a long period of time in the future, the three major staple foods of wheat, rice, and corn are affected by arable land resources and water resources. However, the space for increasing production is small and the cost is high, while the space for increasing production of potatoes is large and the cost is low. In order to promote the sustainable development of my country's agriculture and ensure food security, this year the Ministry of Agriculture proposed to increase the production of potatoes, which is what we...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/2165A23L1/10A23L19/15A23L7/10
Inventor 柳春柳青柳福和赵美仁
Owner SHANXI SHUYAN FOOD
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