Instant artificial rice and processing method thereof

Abstract

The invention discloses a method for processing instant artificial rice. The method comprises the following steps of: step 1, obtaining raw materials, wherein a first group of raw materials comprises 30-60 parts of potato whole powder, a second group of raw materials comprises 3-6 parts of rice flour, 10-20 parts of corn flour and 15-25 parts of soybean flour, a third group of raw materials comprises 5-10 parts of chestnut powder, 15-20 parts of Chinese yam flour and 20-30 parts of banana powder, and a fourth group of raw materials comprises 3-5 parts of edible oil, 5-10 parts of potato starch and 80-100 parts of water; step 2, blending the fourth group of raw materials evenly, adding the mixture into the third group of raw materials, and blending the mixture evenly; step 3, blending the first group of raw materials and the second group of raw materials evenly, mixing the mixture evenly with material obtained in step 2, extruding the mixture to obtain primary product of rice-like artificial rice, wherein a single screw extruder is adopted for performing extrusion forming, a first-stage barrel temperature of the single screw is 50-70 DEG C, a second-stage barrel temperature is 60-80 DEG C, a third-stage barrel temperature is 70-100 DEG C, a fourth-stage barrel temperature is 90-120 DEG C, and a fifth-stage barrel temperature is 80-95 DEG C; and step 4, performing puffing-drying to obtain the instant artificial rice.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to instant artificial rice and a processing method thereof. Background technique [0002] There are fewer people who eat potatoes directly, and the eating method is very special. The fresh tubers of potatoes need to be peeled and then cooked for a long time before they can be eaten, which greatly limits their edible range, and their nutritional content is low. Edible nutritive value is relatively low, therefore need to provide a kind of edible convenient, nutritious and healthy food. [0003] One possibility to solve the above problems is to apply potato flour to make artificial rice, but due to the high viscosity and large expansion coefficient of potato starch, its application in the field of artificial rice is greatly limited. Existing artificial rice seldom takes cassava starch as the main raw material, but mostly is based on whole grains, supplemented by other fruits and...

AI Technical Summary

Problems solved by technology

[0002] There are fewer people who eat potatoes directly, and the eating method is very special. The fresh tubers of potatoes need to be peeled and then cooked for a long time before they can be eaten, which greatly limits their edible range, and their nutrient content is low. The nutritional value of food is relatively low, so it is necessary to provide a convenient, nutritious and healthy food

[0003] One possibility to solve the above problems is to apply potato flour to make artificial rice, but due to the high viscosity and large expansion coefficient of potato starch, its application in the field of artificial rice is greatly limited