Manufacturing method for potato rice noodles made of fresh potatoes and having low breakage rate

A production method and potato technology, which are applied in the fields of application, food science, food preservation, etc., can solve the problems of low addition of potatoes, improve the rate of rice noodle breakage, etc., so as to reduce processing procedures and pollution, ensure the quality of rice noodle, and increase toughness. Effect

Pending Publication Date: 2018-10-30
广西壮族自治区农业科学院经济作物研究所 +1
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Problems solved by technology

And the addition of potatoes is not high (increasing the addit

Method used

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  • Manufacturing method for potato rice noodles made of fresh potatoes and having low breakage rate

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[0027] Example 1

[0028] A method for making potato rice noodles with a low stripping rate made of fresh potatoes. The components of the potato rice noodles are as follows by weight percentage: washed and peeled fresh potatoes 50 kg, soaked and drained rice 40 kg, and corn starch 10 kg . The rice is rice harvested for more than 8 months.

[0029] The method for preparing potato rice noodles using the above components includes the following steps:

[0030] (1) Wash the rice and soak it in tap water for 6 hours, drain the water, weigh it, and grind it into powdered rice noodles for later use.

[0031] (2) One hour before the end of the soaking of the rice, wash and peel the fresh potatoes and divide them into two portions, one portion is 40kg and the other portion is 10kg. The 40 kg portion of potato was ground into potato slurry, which was placed in a narrow-mouthed bucket and sealed with a bucket lid. The 10kg portion is steamed in a steamer and then mashed into mashed potatoes.

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Example Embodiment

[0044] Example 2

[0045] A method for preparing potato rice noodles with fresh potatoes and low strip rate. The components of the potato rice noodles are as follows by weight percentage: 60 kg of clean and peeled fresh potatoes, 35 kg of soaked and drained rice, and 5 kg of sweet potato starch. The rice is rice harvested for 1-2 years.

[0046] The method for preparing potato rice noodles using the above components includes the following steps:

[0047] (1) Wash the rice and soak it in tap water for 5 hours, drain the water, weigh it, and grind it into rice noodles for later use.

[0048] (2) One hour before the end of the soaking of the rice, wash and peel the fresh potatoes and divide them into two portions, one portion is 48kg and the other portion is 12kg. The 48 kg portion of potato was crushed and ground into potato slurry, which was placed in a narrow-mouthed bucket and sealed with a bucket lid. The 12kg portion is steamed in a steamer and then mashed into mashed potatoes.

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Abstract

The invention belongs to the technical field of rice noodle processing, and particularly provides a manufacturing method for potato rice noodles made of fresh potatoes and having low breakage rate. The finished product of the potato rice noodles is prepared from the following components: 45 to 60 percent of fresh potatoes, 35 to 40 percent of soaked and drained rice and 5 to 10 percent of starch;the processing steps are as follows: (1), grinding the soaked and drained rice into rice flour; (2), cleaning and peeling potatoes, and then dividing the potatoes into two parts, wherein one part is used for preparing potato slurry, and the other part is steamed and mashed to be mashed potatoes; (3), mixing starch, the rice flour, the potato slurry and the mashed potatoes; (4), pressing the mixture to be semi-finished product rice noodles, wherein the extrusion temperature is 105 to 115 DEG C; (5), putting the semi-finished product rice noodles into a totally-enclosed baking room for baking; (6), molding; (7), drying at a low temperature; (8), packaging. The manufacturing method provided by the invention adopts the fresh potatoes to make potato rice noodles, the manufacturing process is optimized, the nutritional value of the rice noodles is increased, the toughness of the rice noodles is enhanced, the breakage rate is lowered, and the guarantee period of the rice noodles is prolonged.

Description

technical field [0001] The invention belongs to the technical field of rice flour processing, and specifically provides a method for preparing potato rice flour made from fresh potatoes and having a low breaking rate. Background technique [0002] Potatoes contain a lot of carbohydrates, and are also rich in protein, amino acids, minerals (phosphorus, calcium, etc.), vitamins, etc. They can be used as staple food, vegetables, or supplementary foods such as French fries, potato chips, and rice noodles. As food, its storage period should not be too long, and it must be stored at low temperature, dry, and airtight. The potato harvest season in winter cropping areas in southern my country is generally from March to May every year. At this time, it is the season of high temperature and rain. The fresh potatoes harvested have a high water content and are easy to rot and deteriorate. It is prone to slow sales, affects farmers' income, and affects the stability of potato industry de...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L19/12A23L29/30A23L3/16
CPCA23L3/165A23L7/10A23L19/12A23L29/30
Inventor 郑虚邓英毅覃维治刘国敏屈啸
Owner 广西壮族自治区农业科学院经济作物研究所
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