Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

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
View PDF7 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And the addition of potatoes is not high (increasing the addition of potatoes will increase the broken rate of rice noodles)

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Manufacturing method for potato rice noodles made of fresh potatoes and having low breakage rate

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A method for making potato rice flour with a low sliver breakage rate made from fresh potatoes, the components of the potato rice flour in percentage by weight are: 50 kg of freshly washed and peeled potatoes, 40 kg of soaked and drained rice, and 10 kg of cornstarch . The rice is harvested for more than 8 months.

[0029] The method that adopts above-mentioned component to make potato rice flour comprises the steps:

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

[0031] (2) One hour before the end of rice soaking, wash and peel the fresh potatoes and divide them into two parts, one part is 40kg and the other part is 10kg. The 40 kg portion of potatoes was ground into a potato slurry which was held in narrow mouth buckets and sealed with lids. The 10kg portion was steamed in a steamer and mashed into mashed potatoes.

[0032] (3) Mix all the starch with the rice ...

Embodiment 2

[0045] The invention discloses a method for making potato rice flour with a low sliver breaking rate made from fresh potatoes. The components of the potato rice flour are as follows in percentage by weight: 60 kg of freshly washed and peeled potatoes, 35 kg of soaked and drained rice, and 5 kg of sweet potato starch. The rice is harvested for 1-2 years.

[0046] The method that adopts above-mentioned component to make potato rice flour comprises the 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 flour for later use.

[0048] (2) One hour before the end of rice soaking, wash and peel the fresh potatoes and divide them into two parts, one part is 48kg and the other part is 12kg. A 48 kg portion of potatoes was crushed and ground into a potato slurry which was held in narrow mouth buckets and sealed with lids. The 12kg portion was steamed in a steamer and mashed into mashed potatoes.

[0049] (3) Mix al...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
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
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com