Processing method of convenient instant fresh-cut potato rice noodles

A fresh-cut potato and processing method technology, applied in the functions of food ingredients, food science, food ingredients, etc., can solve the problem that potato nutritious rice noodles do not have the characteristics of instant brewing in boiling water, cannot meet the processing needs of fresh-cut potato rice noodles, fresh potato rice noodles Low content and other problems, to achieve the effect of promoting the development of potato industry, normal color and smooth appearance

Active Publication Date: 2016-09-28
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, since the moisture content of fresh potatoes is as high as about 80%, while the moisture content of traditional rice flour is about 45%, and compared with rice starch, the amylopectin content in potato starch is high and the viscosity is large, so the existing rice flour extrusion molding process is adopted. Can not meet the processing needs of fresh-cut potato rice flour; application number is 201410578960.6 A kind of processing method of potato nutritious rice flour has reported a kind of processing method that adopts fresh potato and rice to produce potato nutritious rice flour through grinding and extruding molding equipment, but this processing method The content of fresh potatoes is low, at most 1 / 3 of the content of dry rice, and the prepared potato nutritious rice noodles do not have the characteristics of instant boiling water brewing

Method used

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  • Processing method of convenient instant fresh-cut potato rice noodles

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Comparison scheme
Effect test

Embodiment 1

[0055] A kind of processing method of convenient instant fresh-cut potato rice flour, comprises:

[0056] Step 1. Soak the rice in the soaking solution at 7°C for 24 hours, remove it, drain the surface water, and soak the rice;

[0057] Step 2: Wash and peel the fresh potatoes, cut them into rice grain-sized granules, soak them in the color protection solution for 15 minutes, remove them and put them into a net bag, and centrifuge to make the water content 70%. potato pellets;

[0058] Step 3: mix the potato granules and the soaked rice uniformly in a ratio of 1:1.5, then add 2% oxidation-resistant starch accounting for the weight of the potato granules and the soaked rice and mix evenly to obtain a mixture;

[0059] Step 4, adding the compound into the twin-screw extrusion equipment for extrusion molding to obtain initial rice noodles, wherein the feeding speed of the twin-screw extrusion equipment is: 50r / min, and the temperature in the middle zone of the extrusion cylinder...

Embodiment 2

[0076] A kind of processing method of convenient instant fresh-cut potato rice flour, comprises:

[0077] Step 1. Soak the rice in the soaking solution at 8°C for 21 hours, remove it, drain the surface water, and soak the rice;

[0078] Step 2: Wash and peel the fresh potatoes, cut them into rice grain-sized granules, soak them in the color protection solution for 20 minutes, remove them and put them into a mesh bag, and centrifuge to make the water content 68%. potato pellets;

[0079] Step 3, mix the potato granules and the soaked rice uniformly according to the ratio of 1:1.2, then add 3% oxidation-resistant starch accounting for the weight of the potato granules and the soaked rice and mix evenly to obtain a mixture;

[0080] Step 4, adding the compound into the twin-screw extrusion equipment for extrusion molding to obtain initial rice noodles, wherein the feeding speed of the twin-screw extrusion equipment is: 70r / min, and the temperature in the middle zone of the extru...

Embodiment 3

[0097] A kind of processing method of convenient instant fresh-cut potato rice flour, comprises:

[0098] Step 1. Soak the rice in the soaking solution at 5°C for 18 hours, remove it, drain the surface water, and soak the rice;

[0099] Step 2: Wash and peel the fresh potatoes, cut them into rice grain-sized granules, soak them in the color protection solution for 25 minutes, remove them and put them into a net bag, and centrifuge them to make the water content 65%. potato granules;

[0100] Step 3, mixing the potato granules and the soaked rice uniformly according to the ratio of 1:0.9, and then adding oxidation-resistant starch accounting for 4% of the weight of the potato granules and the soaked rice and mixing evenly to obtain a mixture;

[0101] Step 4, adding the compound into the twin-screw extrusion equipment for extrusion molding to obtain initial rice noodles, wherein the feeding speed of the twin-screw extrusion equipment is: 80r / min, and the temperature in the mid...

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Abstract

The invention discloses a processing method of convenient instant fresh-cut potato rice noodles. The processing method comprises the steps that potatoes are directly washed to be clean, peeled, diced and color-protected, partial water of the fresh-cut potatoes is removed through a centrifugal dewatering method, the treated potatoes are mixed with soaked rice and oxidation resistant starch, and a mixture of the fresh-cut potatoes, the soaked rice and the oxidation resistant starch is directly processed into instant and convenient rice noodles by regulating the feeding speed, forming temperature, rotating speed and noodle outlet plate aperture of double screw extrusion equipment. According to the processing method of the convenient instant fresh-cut potato rice noodles, nutritional ingredients and flavor in the potatoes can be reserved to the maximum extent, the technological process is simple, the preparation cost is low, and the method is suitable for large-scale industrial production, the rice noodles made through the processing method are high in potato content, rich in nutrition, normal in color and luster and smooth in appearance, the brewed rice noodle is neither too hard nor too soft, tough and chewy and has unique fragrance of the potatoes.

Description

technical field [0001] The present invention relates to the field of potato processing. More specifically, the present invention relates to a kind of processing method of convenient instant fresh-cut potato rice flour. Background technique [0002] Potatoes are famous for their rich nutrition, especially rich in vitamins, minerals, dietary fiber and other ingredients, which meet the needs of consumption structure upgrading and staple food culture development. With the strategy of turning potatoes into a staple food in China, by 2020, the potato planting area will expand to more than 100 million mu, and the staple food consumption will account for 30% of the total potato consumption. To adapt to this change and trend in food development, it is necessary to develop diversified potato staple food products suitable for different regions, different consumer groups, and different nutritional functions, such as steamed buns, noodles, rice noodles, bread and pastries. Convenience ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/117A23L19/12A23L5/42
CPCA23V2002/00A23V2200/048
Inventor 张泓欧阳玲花戴小枫胡宏海张雪刘倩楠张春江黄峰张良黄艳杰徐芬胡小佳张荣毕红霞吴娱陈文波樊月李娜王娴
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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