Konjak-based processing technology for potato pasta and formed rice

Abstract

The invention discloses a konjak-based processing technology for producing potato pasta and formed rice having high nutrition values. The processing technology is characterized by afresh preparing base materials, that is the potato pasta and formed rice can be formed through mixing potato whole flour, wheat gluten powder, rutin powder, konjak fine powder and wheat flour according to a certain ratio. The total content of potato in the potato pasta and formed rice produced through the processing technology can be 30-50%, and is far higher than that of existing potato pasta and formed rice. The potato pasta and formed rice produced through the processing technology simultaneously contain the potato and konjak, so the nutrition values of the potato pasta and formed rice are greatly increased; and the potato pasta and formed rice produced through the processing technology contain high rutin, so the nutrition values of the potato pasta and formed rice are greatly increased. 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 konjac-based potato pasta and molding rice processing technology. Background technique [0002] Spaghetti, also known as spaghetti, is the closest to Chinese eating habits among Western food varieties, and is the most acceptable. Regarding the origin of spaghetti, some say it originated from ancient Rome, and some say it was spread from China to the whole of Europe by Marco Polo via Sicily. The shapes of spaghetti are also different. In addition to the ordinary straight noodles, there are hundreds of kinds of screw-type, elbow-type, butterfly-type, and shell-type. [0003] Pasta is divided into dry pasta and raw pasta; dry pasta is the most commonly circulated and edible pasta. Dried pasta is produced by molding dough into a desired shape such as noodles and then drying it, and pasta obtained by cooking dried pasta is a satisfactory food with a firm and elastic texture. Raw pasta is past...

AI Technical Summary

Problems solved by technology

[0020] 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. Whole potato flour is mixed with flour to form a base material for flour products. If the content of whole potato flour in the base material exceeds 25%, it is difficult to maintain the original processing characteristics of flour when making cooked flour products.

[0021] 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 potato starch with flour, a kind of noodle product base material is formed. If the content of potato starch in the base material exceeds 25%, when making mature noodle products It is difficult to maintain the original processing characteristics of flour. For example, in the process of using this base material to make pasta and shaped rice, pasta and shaped rice are difficult to shape and difficult to process.

[0022] Potato pasta and shaped rice refer to flour as the main raw material, adding a certain amount of potato flour or potato starch to the flour. At present, there are many processing techniques for potato pasta and shaped rice based on konjac. The existing ones are based on konjac. Most of the potato pasta and molded rice processing technology is to directly mix the whole potato flour directly with the flour for processing. Due to the characteristics of the whole potato flour, the content of the whole potato flour added to the flour is no more than 25%; or the potato flour Starch is mixed with flour separately, and due to the characteristics of potato starch, the content of potato starch added in flour is no more than 25%: thus, the potato pasta and the The potato content in molded rice is not high, and its nutritional value is low

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