Processing technology of potato-containing rice flour

Abstract

The invention discloses a processing technology for producing potato-containing rice flour having high nutrition values. The processing technology is characterized by afresh preparing base materials, that is the potato-containing rice flour can be formed through mixing cooked potato flour, rutin powder and rice flour according to a certain ratio. The total content of potato in the rice flour produced through the processing technology can be 20-35%, and is far higher than that of existing potato-containing rice flour. The rice flour produced through the processing technology contains high rutin, so the nutrition values of the rice flour are greatly increased; and a potato liquid added during the production of rice balls further increases the potato content of the rice flour, so the nutrition values of the rice flour are further improved. The processing technology is suitable for being promoted and applied in the field of foods.

Description

technical field [0001] The invention relates to the field of food, in particular to a processing technology of potato rice flour. Background technique [0002] Rice noodles, a special snack of the Han nationality, are a very popular delicacy in southern China. Rice noodles are strip-shaped and silky rice products made from rice through processes such as soaking, cooking, and layering, rather than powdery materials that are made from rice as raw material and ground in the sense of the word. The texture of rice noodles is flexible and elastic. It will not become mushy when boiled in water, and it will not break easily when fried. It is served with various vegetables or soup ingredients for soup or fried. It is smooth and tasty, and is deeply loved by consumers (especially southern consumers). favorite. There are many varieties of rice noodles, which can be divided into row rice noodles, square rice noodles, corrugated rice noodles, silver silk rice noodles, wet rice noodles ...

AI Technical Summary

Problems solved by technology

[0006] Potato powder is a kind of dehydrated potato products. It is made from fresh potatoes, which are dehydrated and dried after cleaning, peeling, selection, slicing, rinsing, precooking, cooling, steaming, mashing and other processes. Granular, flaky or powdery products are collectively referred to as whole potato flour. The whole potato flour has been ripened during processing. Therefore, the whole potato flour has strong stickiness, but its ductility is relatively poor. Potato flour is mixed with flour to form a base material for flour products. If the content of potato flour exceeds 25% in the base material, it will be difficult to maintain the original processing characteristics of flour when making cooked flour products. For example, when using the base material The rice noodles made of raw materials have poor bulkiness, which has a great influence on the taste of rice noodles

[0007] Potato starch is made from fresh potatoes through raw material cleaning, crushing, filtering, dehydration, drying, subpackaging and other processes. It has the characteristics of white and crystal clear, fine texture and high viscosity. Therefore, potato starch has good ductility. However, the corresponding potato starch has poor viscosity and is not easy to form agglomerates. After mixing pot

Images