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Potato-vegetable rice and preparation method thereof

A potato and potato powder technology, which is applied in food heat treatment, food drying, food forming, etc., can solve the problems of long processing distance and inconvenient consumption of products, so as to promote human health, improve dietary structure, and nutritional balance full effect

Inactive Publication Date: 2018-02-23
西昌市正中食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Publication No. CN106722529 discloses potato nutrition powder. The potato nutrition powder mixes potato powder, vegetable powder, rice flour and other seasonings to prepare nutrition powder. The formula is mainly based on potatoes and supplemented by rice flour. As a supplementary food in daily life, and its products are not convenient to eat, its processing technology is far from the processing requirements of the staple food of miscellaneous grains

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A kind of potato and vegetable rice, comprising the following components, by weight percentage: 20% of whole potato powder, 10% of rice flour, 50% of broken rice flour, 10% of whole tartary buckwheat powder, 5% of vegetable fiber powder, 2% of AD vegetable powder , Plant dietary fiber powder 3%.

[0026] Vegetable fiber powder includes spinach powder and asparagus powder; plant fiber is a plant containing a large amount of insoluble dietary fiber and a small amount of soluble dietary fiber and the basic nutrients of vitamins and minerals; AD vegetable powder includes asparagus powder and cucumber powder;

[0027] The preparation method of potato vegetable rice comprises the steps:

[0028] (1) After fully mixing the whole potato flour, rice flour and tartary buckwheat flour according to the ratio, mixture I is obtained and set aside;

[0029] (2) Mixture I is prepared by adding water, wherein the mass ratio of mixture I to water is 100:3-5. After preparation, it is ful...

Embodiment 2

[0032] Potato and vegetable rice comprises the following components by weight percentage: 15% of whole potato powder, 50% of broken rice flour, 20% of whole tartary buckwheat powder, 5% of vegetable fiber powder, 5% of AD vegetable powder, and 5% of vegetable dietary fiber powder .

[0033] Vegetable fiber powder includes winter vegetable powder, spinach, and asparagus powder; plant fiber is a plant containing a large amount of insoluble dietary fiber and a small amount of soluble dietary fiber and basic nutrients of vitamins and minerals; AD vegetable powder includes celery powder , spinach powder and asparagus powder;

[0034] The preparation method of potato vegetable rice is identical with embodiment 1.

Embodiment 3

[0036] Potato and vegetable rice, comprising the following components, by weight percentage: 30% of whole potato flour, 10% of rice flour, 30% of bright rice flour, 10% of tartary buckwheat flour, 10% of vegetable fiber powder, 5% of AD vegetable powder, Dietary Fiber Powder 5%.

[0037] Vegetable fiber powder includes winter vegetable powder, celery powder, and asparagus powder; plant fiber is a plant that contains a large amount of insoluble dietary fiber and a small amount of soluble dietary fiber and the basic nutrients of vitamins and minerals; AD vegetable powder includes celery powder, spinach powder and cucumber powder;

[0038] The preparation method of potato vegetable rice is identical with embodiment 1.

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Abstract

The invention discloses potato-vegetable rice and a preparation method thereof, wherein the potato-vegetable rice comprises potato whole-powder, rice powder, tartary buckwheat whole-powder, vegetablefiber powder, AD vegetable powder and plant dietary fiber powder. According to the present invention, various shapes of common rice, japonica rice or polished long-grained nonglutinous rice are processed through limited gelatinization and extrusion molding, wherein the obtained product has advantages of good molding, good cooking performance, good taste, nature property, safety and convenience; and by adding the vegetable powder, the contents of vitamins and dietary fibers are increased, the nutrition is balanced, the human health and the growth and development of children can be promoted, theutilization rate of potato is substantially improved, and the grain structure is effectively improved.

Description

technical field [0001] The invention relates to the field of food, in particular to a potato vegetable rice and a preparation method thereof. Background technique [0002] Rice is the staple food of most people in China. Because of its large quantity and convenience, it is the main source of nutrition to ensure people's health. However, due to long-term dietary habits, economic conditions, rice processing industry conditions, and lack of scientific dietary knowledge, the nutritional structure of the diet is seriously unbalanced, and people's health is relatively low. Potatoes have been planted in my country for more than 400 years, but in terms of consumption methods, they are still mainly used as rations in poor areas, relief food during famines, and daily fresh vegetables. The staple food of potatoes is mainly steamed, boiled, and roasted. The raw materials are not easy to preserve, and it is inconvenient to cook, so it is not suitable for mass consumption; the price of po...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/143A23L19/12A23L19/00A23L5/00A23P30/00A23P30/25
CPCA23L5/00A23L7/143A23L19/01A23L19/12A23P30/00A23P30/25A23V2002/00A23V2300/10A23V2300/24
Inventor 邓正中代竞
Owner 西昌市正中食品有限公司
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