Instant potato rice flour and processing method thereof

A processing method, the technology of whole potato powder, applied in the field of food processing, can solve the problems of single raw material, complex production process, high technical difficulty, etc., and achieve the effect of simple process, good taste and increased consumption

Active Publication Date: 2016-09-07
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

Compared with the more mature instant noodles in industrialized production, instant rice noodles mainly have two problems: one is that the raw materials are single, and the other is that the production process is complex and technically difficult

Method used

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  • Instant potato rice flour and processing method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] 1) compound powder

[0036] According to parts by weight, the whole potato flour: 35 parts, the early indica rice flour: 25 parts, the potato starch: 25 parts, the isoamylase: 0.2 part, the compound phosphate: 0.3 part are mixed and stirred evenly;

[0037] 2) Kneading

[0038] Add water to the flour prepared in step 1, and stir it into dough at the same time, so that the water content of the prepared dough is not less than 25%;

[0039] 3) The first ripening

[0040] Place the dough prepared in step 2 in a curing machine for curing, the time is 15 minutes, and the temperature is 35°C;

[0041] 4) Extrusion

[0042] The cooked dough is extruded, and the diameter of the extruded rice flour is: 0.6mm;

[0043] 5) Hanging rod

[0044] Hang the extruded rice noodles on the hanging rod;

[0045] 6) The second ripening

[0046] Hang the rice noodles on the rods one by one in the curing room for curing. The curing time is 5 hours and the humidity is 70%;

[0047] 7) Re...

Embodiment 2

[0060] 1) Mixing powder

[0061] According to parts by weight, the whole potato flour: 55 parts, the early indica rice flour: 25 parts, the cornstarch: 35 parts, the isoamylase: 0.4 part, the compound phosphate: 0.5 part are mixed and stirred evenly;

[0062] 2) Kneading

[0063] Add water to the flour prepared in step 1, and stir it into dough at the same time, so that the water content of the prepared dough is not less than 30%;

[0064] 3) The first ripening

[0065] Place the dough prepared in step 2 in a curing machine for curing, the time is 20 minutes, and the temperature is 40°C;

[0066] 4) Extrusion

[0067] The cooked dough is extruded, and the diameter of the extruded rice flour is: 1.0mm;

[0068] 5) Hanging rod

[0069] Hang the extruded rice noodles on the hanging rod;

[0070] 6) The second ripening

[0071] Hang the rice noodles on the hanging rods one by one in the curing room for curing. The curing time is 6 hours and the humidity is 80%;

[0072] 7)...

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Abstract

The invention discloses an instant potato rice flour and a processing method thereof. The instant potato rice flour is prepared from the following materials in parts by weight: 35 to 55 parts of full potato flour, 15 to 35 parts of early indica rice flour, 25 to 35 parts of potato starch or corn starch, 0.2 to 0.4 part of isoamylase and 0.2 to 0.6 part of composite phosphate; the processing method comprises the following steps: flour blending, even mixing, first curing, extrusion forming, hanging on rods, curing, repeated steaming, slivering and drying. The instant potato rice flour and the processing method thereof, provided by the invention, have the advantages that the nutritional ingredients of potatoes are fully used, the processing is simple, the taste is good, the nutrition is rich, the processing method is suitable for large-scale industrial production of instant potato rice flour, the dietary pattern of residents in China is improved, and meanwhile the consumption of potatoes is increased, so that the industry development of potatoes in China is promoted.

Description

technical field [0001] The invention relates to the food processing industry, in particular to instant potato rice noodles and a processing method thereof. Background technique [0002] Potatoes have high nutritional value and are globally recognized as a complete nutritional food, which has attracted extensive attention and research. Generally speaking, fresh potatoes contain about 9-20% starch, 1.5-2.3% protein, 0.1-1.1% fat, and 0.6-0.8% crude fiber. Potato protein has high nutritional value, high digestibility, and is easily absorbed by the human body. Its quality is similar to that of animal protein and comparable to that of eggs. Potato protein contains 18 kinds of amino acids, including arginine, histidine, isoleucine, lysine, methionine, phenylalanine, threonine, tyrosine, valine, etc. essential amino acids. In addition, potatoes are also rich in vitamins, including carotene, vitamin C, thiamine, riboflavin, niacin, etc., as well as minerals such as calcium, phosp...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L19/12
Inventor 张泓胡宏海谌珍戴小枫刘倩楠欧阳玲花张春江黄峰张雪张良张辉徐芬胡小佳黄艳杰张荣毕红霞吴娱陈文波王娴樊月李娜
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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