Fagopyrum tataricum-potato extrusion puffing powder processing method
A processing method, potato technology, applied in the direction of food science, etc., can solve the problems of large loss of nutrients, complicated processing technology, and reduced nutritional value, and achieve the effect of increasing nutritional value, simple processing process, and low processing cost
Inactive Publication Date: 2017-04-12
李静
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[0005] At present, there are two kinds of potato flour used most, one is potato flour and the other is potato starch, potato starch is raw flour, potato flour is cooked flour, the processing technology of potato flour is complicated, the cost is high, and its nutrition Substances are greatly lost during processing, and their nutritional value is greatly reduced
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[0028] The processing method of the tartary buckwheat potato extruded powder comprises the following steps:
[0029] A, select fresh potatoes and clean and peel them;
[0030] B. Putting the cleaned and peeled potatoes into clear water and mashing them into potato slurry, the weight ratio of the potatoes to clear water is 1: (0.2-05);
[0031] C. Add pectinase and sodium sulfite to the potato slurry obtained in step B, and react for 1-2 hours at a temperature of 45-55° C. and a pH value of 3-4. The weight of the potato slurry and pectinase Ratio is 1: (0.0001~0.0002), the weight ratio of described potato slurry and pectinase sodium sulfate is 1: (0.00015~0.00025);
[0032] D. Solid-liquid separation is performed on the potato slurry obtained through step C to obtain potato juice and potato particle precipitation;
[0033] E, adding tartary buckwheat powder to the potato granule precipitation to obtain a mixed material, the moisture content of the mixed material is 15%-25%; ...
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The invention discloses a processing method of fagopyrum tataricum-potato extrusion puffing powder with characteristics of low cost and high nutrition value. The processing method comprises: washing fresh potato, peeling, adding water, mashing into a potato slurry, adding pectinase, carrying out solid-liquid separation on the potato slurry to obtain a potato juice and potato particle precipitate, adding a small amount of fagopyrum tataricum powder to the potato particle precipitate, carrying out extrusion puffing on the mixture to obtain puffed powder, adding a certain amount of rutin powder to the puffed powder, and uniformly mixing to obtain the fagopyrum tataricum-potato extrusion puffing powder. According to the present invention, the fresh potato and the fagopyrum tataricum powder are adopted as the raw materials to process the fagopyrum tataricum-potato extrusion puffing powder, wherein the processing process is simple, and the processing cost is low; and the fagopyrum tataricum-potato extrusion puffing powder has the high rutin content so as to substantially increase the nutrition value of the fagopyrum tataricum-potato extrusion puffing powder; and the fagopyrum tataricum-potato extrusion puffing powder is suitable for promotion and application in the food field.
Description
technical field [0001] The invention relates to the field of food, in particular to a processing method of tartary buckwheat potato extruded puffed powder. Background technique [0002] Potato, a perennial herb belonging to the family Solanaceae, has edible tubers and is the third most important food crop in the world, second only to wheat and corn. Potatoes are also called ground eggs, potatoes, potatos, etc., the tubers of Solanaceae plants. Together with wheat, corn, rice, and sorghum, it has become the world's top five crops. [0003] The ingredients contained in general fresh potatoes: starch 9-20%, protein 1.5-2.3%, fat 0.1-1.1%, crude fiber 0.6-0.8%. Nutrients contained in 100g potato: energy 318 kJ, calcium 5-8mg, phosphorus 15-40mg, iron 0.4mg-0.8mg, potassium 200-340mg, iodine 0.8-1.2, carotene 12-30mg, thiamine 0.03~0.08mg, riboflavin 0.01~0.04mg, nicotinic acid 0.4~1.1mg. [0004] Potato tubers contain a lot of starch. Starch is the main source of energy for...
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IPC IPC(8): A23L19/15A23L33/10A23L33/105
Inventor 巩发永李静
Owner 李静