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Potato rice flour without adding exogenous moisture and preparation method thereof

A production method and potato technology, which are applied in the field of food processing, can solve the problems of high water content of fresh potatoes and difficulty in increasing the addition ratio, and achieve the effects of increasing consumption, improving production efficiency and uniform quality

Active Publication Date: 2020-03-06
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

Potato and rice are mixed to make potato nutritious rice flour, which has a broad market prospect, but due to the high water content of fresh potatoes, it is difficult to increase the addition ratio

Method used

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  • Potato rice flour without adding exogenous moisture and preparation method thereof

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Comparison scheme
Effect test

Embodiment 1

[0053] A kind of preparation method of the potato rice flour that does not add exogenous moisture, it is characterized in that, comprises the following steps:

[0054] Step 1. Cut the peeled and washed 50-80 parts of potatoes into small pieces by weight fraction, add 0.05-0.30 parts of ascorbic acid color-protecting agent, mix evenly, and beat to obtain fresh potato slurry;

[0055] Step 2: Take 100 parts of indica rice after removing impurities and cleaning it into fresh potato slurry, stir evenly, soak at 6°C for 8 hours, and pulverize to obtain a mixed material according to the weight fraction;

[0056] Step 3, the mixed material is made into rice flour, and the extrusion temperature of the rice flour machine for making rice flour is set to 70°C;

[0057] Step 4, put the extruded rice flour into the optimization box and optimize it for 5 hours at a certain temperature and humidity;

[0058] Step 5, drying the optimized rice flour to obtain the finished potato rice flour.

...

Embodiment 2

[0068] A kind of preparation method of the potato rice flour that does not add exogenous moisture, it is characterized in that, comprises the following steps:

[0069] Step 1. Cut 60 parts of peeled and washed potatoes into small pieces by weight fraction, add 0.05-0.30 parts of ascorbic acid color-protecting agent, mix well, and beat to obtain fresh potato slurry;

[0070] Step 2: Take 100 parts of indica rice after cleaning by weight and put it into the fresh potato slurry, stir evenly, soak at 12°C for 10 hours, and pulverize to obtain the mixed material;

[0071] Step 3, the mixed material is made into rice flour, and the extrusion temperature of the rice flour machine for making rice flour is set to 85°C;

[0072] Step 4, put the extruded rice flour into the optimization box and optimize it for 8 hours at a certain temperature and humidity;

[0073] Step 5, drying the optimized rice flour to obtain the finished potato rice flour.

[0074] In a preferred version, in the ...

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Abstract

The invention discloses a preparation method of potato-rice noodles without addition of extraneous moisture. The preparation method of the potato-rice noodles without addition of extraneous moisture comprises the following steps: in parts by weight, cutting 50-80 parts of peeled and washed potatoes into small dices, adding 0.05-0.30 part of ascorbic acid, and pulping the mixture so as to obtain fresh potato pulp; in parts by weight, mixing 100 parts of long-shaped rice with the fresh potato pulp, uniformly stirring the mixture, and carrying out pulverizing treatment on the mixture for a certain period so as to obtain a mixed material; preparing the mixed material into rice powder; and carrying out optimizing and drying on the extruded rice noodles, so that final products of the potato-rice noodles are prepared. The invention further discloses potato-rice noodles without addition of extraneous moisture. According to the preparation method of the potato-rice noodles without addition of extraneous moisture provided by the invention, no extraneous moisture is added during the preparation processes of the potato-rice noodles, so that raw-material utilization rate is improved, energy consumption is reduced, production cost is effectively lowered and benefits are increased. The prepared potato-rice noodles are rich in nutrition and very small in fat content, so that the potato-rice noodles are especially suitable for people with weight-losing demands as well as the general people to eat. Moreover, the potato-rice noodles contain a large amount of high-quality cellulose, so that the potato-rice noodles have the effects of preventing constipation, preventing cancer and so on.

Description

technical field [0001] The invention relates to the technical field of food processing. More specifically, the present invention relates to a kind of potato rice flour without adding exogenous moisture and its preparation method. Background technique [0002] my country is the world's largest rice producer and consumer. In 2012, the country's rice output exceeded 200 million tons, accounting for 42% of the total grain output, of which indica rice accounted for about 70% of rice output, and early indica rice accounted for 25% of indica rice. Rice noodles processed from early indica rice are a rice-based staple food product with Chinese characteristics. In southern my country, Guangdong, Guangxi, Hunan, Hubei, Yunnan, Guizhou, Jiangxi and other provinces have a tradition of eating rice noodles for breakfast. my country's traditional rice noodles can be divided into fresh rice noodles, dry rice noodles, quick-frozen rice noodles and instant rice noodles according to processing...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/10A23L19/12
Inventor 张泓高明张春江戴小枫李月明尹红力姜雪晶姚晓静许月李鹏飞霍达邹琳琳王婷关晴
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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