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Production method of instant potato rice noodles

A production method, the technology of potato whole flour, is applied in the production field of instant potato rice flour, which can solve the problems of affecting consumers' favor, lack of toughness and smoothness, long rehydration time, etc., and achieve rich variety, low bar breakage rate, The effect of short rehydration time

Inactive Publication Date: 2017-09-29
贵州省生物技术研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current quality of rice noodles still has problems such as lack of toughness and smooth taste, long rehydration time, and easy to break, which in turn affects consumers' favor for it.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1 of the present invention: the production method of potato instant rice flour, comprises the steps:

[0018] 1) Pretreatment of raw materials: soak the indica rice with ordinary drinking water for 30 minutes, drain the soaked indica rice and then pulverize it with a particle size of 80-100 mesh; pulverize the whole potato powder with a particle size of 80-100 mesh;

[0019] 2) Mixing: mixing the pulverized indica rice and potato whole powder with water, so that the water content of the mixed dough is 37%;

[0020] 3) Gelatinization: the mixed dough is sent to the extruder for gelatinization and ripening, and the degree of gelatinization is 90%;

[0021] 4) Extrusion molding: the gelatinized raw material is extruded into a long strip with a width of 0.4 cm and a thickness of 0.1 cm, and the formed rice noodles are cooled to 20 ° C under natural wind conditions;

[0022] 5) Aging: aging the cooled rice noodles, the aging temperature is 27°C, and the aging tim...

Embodiment 2

[0028] Embodiment 2 of the present invention: the production method of potato instant rice flour, comprises the steps:

[0029] 1) Pretreatment of raw materials: soak the indica rice in ordinary drinking water for 40 minutes, drain the soaked indica rice and then pulverize it with a crushing particle size of 60-80 mesh; pulverize the whole potato powder with a crushing particle size of 60-80 mesh;

[0030] 2) Mixing: mixing the pulverized indica rice and potato whole powder with water, so that the water content of the mixed dough is 35%;

[0031] 3) Gelatinization: the mixed dough is sent to the extruder for gelatinization and ripening, and the degree of gelatinization is 85%;

[0032] 4) Extrusion molding: the gelatinized raw material is extruded into long strips with a width of 0.6 cm and a thickness of 0.2 cm, and the formed rice noodles are cooled to 25° C. with cold air under natural air conditions;

[0033] 5) Aging: aging the cooled rice noodles, the aging temperature ...

Embodiment 3

[0039] Embodiment 3 of the present invention: the production method of potato instant rice flour, comprises the steps:

[0040] 1) Pretreatment of raw materials: soak the indica rice in ordinary drinking water for 45 minutes, drain the soaked indica rice and then pulverize it, with a pulverizing particle size of 80-100 mesh; pulverize the whole potato powder, with a pulverizing particle size of 80-100 mesh;

[0041] 2) Mixing: mixing the pulverized indica rice and potato whole powder with water, so that the water content of the mixed dough is 40%;

[0042] 3) Gelatinization: the mixed dough is sent to the extruder for gelatinization and ripening, and the degree of gelatinization is 80%;

[0043] 4) Extrusion molding: extrude the gelatinized raw materials into filaments with a diameter of 0.4 cm, and cool the formed rice noodles to 20° C. with cold air under natural air conditions;

[0044] 5) Aging: aging the cooled rice noodles, the aging temperature is 25°C, and the aging t...

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PUM

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Abstract

The invention discloses a production method of instant potato rice noodles. According to the invention, whole potato flour is added into rice as a raw material for preparation. Prepared by a specific method, the instant potato rice noodles have rich nutrients, good toughness, fast rehydration, a low broken rate, and higher contents of protein, total sugar, insoluble dietary fibers and minerals of K and Ca than those of common instant rice noodles. The production method enriches nutrients of the instant rice noodles, and improves a sensual quality of the instant rice noodles at the same time. The instant potato rice noodles can not only enrich varieties of instant foods, but also increase varieties of potato staple food production so as to meet demands of modern metropolitan fast-paced people for health and fast food. The instant potato rice noodles prepared by the invention have better toughness, short time of rehydration and a low cooked broken rate. The production method enriches the nutrients of the instant rice noodles, and improves the sensual quality of the instant rice noodles at the same time.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a production method of potato instant rice flour. Background technique [0002] Rice noodles are one of the traditional rice foods in my country with a long history. In southern my country and Southeast Asian countries, it is deeply loved by consumers. After thousands of years of continuous development, rice noodles have a wide variety. Potato rice noodles are rice noodles made from rice and potato whole flour. Whole potato flour is rich in dietary fiber, vitamins and minerals, and has high nutritional value. Adding a certain proportion of whole potato flour to rice flour, and processing it into a new type of full-nutrition potato rice flour not only conforms to the dietary habits of Chinese residents, but also meets people's requirements for nutritious staple food to a large extent, and has a lot of room for development. [0003] With the acceleration of the pace of life and the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23P30/20A23L3/44A23L5/10
CPCA23L7/10A23L3/44A23L5/13A23P30/20
Inventor 刘嘉吕都王辉刘永翔雷尊国董楠唐健波李俊陈朝军陈中爱刘辉关郁芳陈超
Owner 贵州省生物技术研究所
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