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A kind of processing method of fresh-cut potato rice flour

The technology of a fresh-cut potato and a processing method, which is applied in the field of food processing, can solve the problems of high content of amylopectin, difficult to achieve, high viscosity, etc., and achieves the effects of good color, simple process and good quality.

Active Publication Date: 2019-05-14
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, the moisture content of rice flour is about 45% when it is formed, because the moisture content of fresh potatoes is as high as about 80%; in addition, the amylopectin content in potato starch is high, and the viscosity is large
Therefore, in the prior art, it is difficult to realize the direct processing of fresh potatoes into rice flour.

Method used

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  • A kind of processing method of fresh-cut potato rice flour

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] (1) Soaking rice: Soak the rice for 20 hours, and gently grind the rice grains by hand. If it can be powdered and there is no obvious grain feeling, it means that the soaking has met the requirements; remove the rice, drain the surface moisture, and the moisture content of the rice after soaking is 35%. .

[0033] (2) Preparation of fresh-cut potato granules: fresh potatoes are washed, peeled, and cut into rice grain-sized granules; soaked in color-protecting solution for 20 minutes; Put the mesh bag into the centrifuge dehydrator and centrifuge for 6 minutes until the moisture content of the potatoes reaches 75%. Wherein the color protection solution contains the following substances: 0.4% of sodium chloride, 0.2% of calcium chloride, 0.2% of ascorbic acid and 0.2% of citric acid.

[0034](3) Combination of fresh-cut potato granules and rice: Mix fresh-cut potato granules and 3 times the mass of soaked rice evenly.

[0035] (4) Setting of twin-screw extrusion equipme...

Embodiment 2

[0045] (1) Soaking rice: Soak the rice for 18 hours, and gently grind the rice grains by hand. If it can be powdered and there is no obvious grain feeling, it means that the soaking has met the requirements; remove the rice, drain the surface moisture, and the moisture content of the rice after soaking is 33%. .

[0046] (2) Preparation of fresh-cut potato granules: fresh potatoes are washed, peeled, and cut into rice-sized granules; soaked in color-protecting solution for 25 minutes; Put the mesh bag into a centrifugal dehydrator or dehydrator, and centrifuge for 8 minutes until the moisture content of the potato is 72%. The color-protecting solution contains the following substances: 0.5% sodium chloride, 0.25% calcium chloride, 0.25% ascorbic acid, 0.15% malic acid and 0.1% citric acid.

[0047] (3) Combination of fresh-cut potato granules and rice: mix fresh-cut potato granules with twice the mass of soaked rice evenly.

[0048] (4) Setting of twin-screw extrusion equipm...

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Abstract

The invention discloses a processing method of fresh-cut potato rice-flour. The method mainly contains the following steps: Step 1, soaking rice to obtain soaked rice; dicing fresh potatoes, and carrying out centrifugal dehydration until water content is 65-75% to obtain fresh-cut potato granules; Step 2, extrusion forming: mixing the soaked rice and the fresh-cut potato granules according to the mass ratio of 1-3:1, and carrying out extrusion forming to obtain primarily-processed rice flour, wherein technological conditions of the extrusion forming are as follows: bore diameter of a rice-noodle producing board is set as 1.5-2.0 mm; feed speed is 54-70 r / min; twin-screw speed is 130-170 r / min; and middle area temperature of an extrusion cylinder is 95-110 DEG C; Step 3, curing, letting the primarily-processed rice flour stand at the temperature of 18-20 DEG C at the relative humidity of 75-85% for 13-18h so as to obtain cured rice flour; and Step 4, drying: drying the cured rice flour by a gradient temperature-control and humidity-control oven drying method so as to obtain the rice flour.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing method for fresh-cut potato rice flour. Background technique [0002] Potatoes are known as a perfect nutritional product. They are rich in dietary fiber and low in fat, which is beneficial to control weight gain, prevent high blood pressure, high cholesterol and diabetes. With the strategy of turning potatoes into a staple food in China, we are promoting the processing of potatoes into staple foods such as steamed buns, noodles, and rice noodles. It is estimated that more than 30% of potatoes will be consumed as staple foods in 2020. [0003] At present, rice noodles are a rectangular or circular thin strip rice product with rice as the main raw material. In Guangdong, Guangxi, Jiangxi, Hunan, Hubei and other southern provinces, rice noodles are generally used as breakfast or dinner food. From the south to the north, many northerners also like to eat this k...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/10A23L19/12
Inventor 欧阳玲花张泓戴小枫张春江张良黄峰张雪刘倩楠胡宏海黄艳杰徐芬胡小佳张荣毕红霞吴娱陈文波李娜王娴樊月
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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