Potato rice and processing method thereof

Abstract

The invention discloses a processing method of potato rice. The method comprises the following steps of 1, taking the raw materials in parts by weight (the first group of raw materials comprise 30 to 60 parts of potato powder; the second group of raw materials comprise 3 to 6 parts of rice powder, 10 to 20 parts of corn powder and 15 to 25 parts of soybean powder; the third group of raw materials comprise 5 to 10 parts of Chinese chestnut powder, 15 to 20 parts of yam powder and 20 to 30 parts of banana powder; the fourth group of raw materials comprise 3 to 5 parts of edible oil, 5 to 10 parts of potato starch and 80 to 100 parts of water); 2, after uniformly mixing the four groups of raw materials, adding the raw materials into the third group of raw materials; performing the uniform mixing; 3, uniformly mixing the first group and second group of raw materials; uniformly mixing the raw materials with substances obtained in the second step; extruding the materials into rice-shaped potato rice primary products; performing extrusion forming by a single-screw-rod extruding machine, wherein the first stage machine tube temperature of a single screw rod is 50 to 70 DEG C; the temperature of the second stage machine tube is 60 to 80 DEG C; the temperature of the third stage machine tube is 70 to 100 DEG C; the machine tube temperature of the fourth stage machine tube is 90 to 120 DEG C; the temperature of the fifth stage machine tube is 80 to 95 DEG C; 4, performing drying to obtain the potato rice.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a potato 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 vegetable...

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