Potato variety screening method for processing potato rice noodles by using fresh potatoes
By screening potato varieties suitable for processing with fresh potatoes and setting screening indicators, the problems of difficulty in transportation and storage of winter potatoes and insufficient processing technology have been solved, the quality and nutritional components of potato rice flour have been improved, the dietary consumption upgrading needs in the new era have been met, and the high-quality development of the potato and rice flour industry has been promoted.
Patent Information
- Application Number
- CN202411664962.7
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-11-20
- Publication Date
- 2025-03-11
AI Technical Summary
Winter-grown potatoes have high moisture content during harvesting during the rainy season, which leads to difficulty in transportation and storage, and insufficient processing technology, resulting in unstable benefits. About 20% of the potato pieces are discarded due to poor quality, resulting in huge losses. At the same time, the potato rice noodles product structure is single and the nutrition is unbalanced, which cannot meet the needs of dietary consumption upgrading in the new era.
By screening potato varieties suitable for using fresh potatoes to process potato rice flour, and clarifying the amount of fresh potatoes, setting screening indicators such as the ratio of amylose to amylose is 0.3-0.4, the activity of polyphenol oxidase is less than 0.8U, the protein content is greater than 2.0%, the vitamin C content is greater than 13.0mg/100gFW, the amino acid content is greater than 1800.0mg/100gFW and the starch content is greater than 14.0%, to improve the quality and nutritional content of potato rice flour.
It improves the quality and nutritional content of potato rice flour, reduces the strip break rate and cooking loss rate, extends the storage period of rice flour, reduces processing costs, meets the dietary consumption upgrading needs in the new era, and promotes the high-quality development of the potato and rice flour industry.
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Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of potato variety screening, and particularly relates to a potato variety screening method for processing potato rice noodles using fresh potatoes. Background Art
[0002] Potato is the fourth largest food crop in my country, with an annual cultivation area of 80 million mu, of which about 5 million mu is winter-sown, both ranking first in the world. Winter-sown potatoes are mainly distributed in Guangxi, Guangdong, Fujian, Sichuan and Yunnan. The main cultivation pattern is early rice-late rice-winter potato, with an average yield of about 1.5 tons per mu. Winter-sown potatoes play an important role in effectively utilizing winter idle fields and ensuring national food security and the effective supply of important agricultural products. However, there are still the following major problems that lead to a downward trend in winter-sown areas: (1) The potato harvest period in winter-sown areas is concentrated in the rainy season in March and April each year, resulting in a high water content in the newly harvested potato tubers, which are difficult to transport and store; (2) Potato processing technology and enterprises are insufficient, and most potatoes are sold in the form of fresh potatoes, with large price fluctuations and unstable benefits. At the same time, about 20% of the potato tubers are discarded as fertilizers due to poor quality, resulting in huge losses.
[0003] Rice noodles are one of the important specialty foods in the potato winter-growing areas. There are many brands, such as Liuzhou snail noodles and Guilin rice noodles in Guangxi, Heyuan rice noodles in Guangdong, Antaiqiao rice noodles and Hakka rice noodles in Fujian, Mianyang rice noodles in Sichuan, and cross-bridge rice noodles in Yunnan, which are widely loved by consumers. Rice noodles have a huge sales volume, with daily sales in Guangxi alone reaching 5 million kilograms, and an annual output value of over 30 billion yuan. However, the single product structure of rice noodles and unbalanced nutrition cannot meet the needs of upgraded food consumption in the new era, which restricts the high-quality development of the rice noodle industry.
[0004] Potatoes are well-known as complete nutritious foods with the reputation of "underground apples". Therefore, the development and application of key technologies for processing potato rice noodles using fresh potatoes can not only solve the problems of difficult potato sales and unstable benefits in winter-growing areas, but also increase the nutritional content of rice noodles, promote the quality and upgrade of rice noodles, and better meet consumer needs. Regarding the use of fresh potatoes to process potato rice noodles, previous studies have found that the high dietary fiber content of potatoes and the mismatch between amylose / amylopectin in potatoes and rice will cause poor adhesion between potatoes and rice, resulting in a high breakage rate of processed potato rice noodles, a high loss rate during cooking, and high viscosity and easy to become mushy when cooked. It can be seen that the quality of potato rice noodles processed from fresh potatoes is closely related to the potato variety. Screening potato varieties suitable for processing potato rice noodles using fresh potatoes and clarifying the amount of fresh potatoes to be added can provide guidance for farmers and potato rice noodle processing companies, and solve the bottleneck problems that restrict the development of the two major industries of potato and rice noodles, such as unstable benefits of winter potatoes and stagnation in rice noodle production and sales, promote the revitalization of the potato winter farming area industry, and achieve high-quality rural development. Summary of the invention
[0005] In view of the above problems, the purpose of the present invention is to provide a method for screening potato varieties for processing potato rice noodles using fresh potatoes. By screening potato varieties suitable for processing potato rice noodles using fresh potatoes and clarifying the amount of fresh potatoes to be added, the bottleneck problems restricting the development of the two major industries of potatoes and rice noodles, such as the unstable benefits of existing winter potatoes and the sluggish production and sales of rice noodles, are solved.
[0006] The specific technical solutions are as follows:
[0007] A potato variety screening method for processing potato rice noodles using fresh potatoes, according to the screening index, the variety suitable for processing potato rice noodles using fresh potatoes is screened out from known potato varieties, the screening index is: the ratio of amylose to amylopectin is 0.3-0.4.
[0008] Preferably, the screening index also includes that the polyphenol oxidase activity in the potato tubers is less than 0.8U.
[0009] Preferably, the screening indicators also include a protein content greater than 2.0%, a vitamin C content greater than 13.0 mg / 100 gFW and an amino acid content greater than 1800.0 mg / 100 gFW.
[0010] Preferably, the screening indicators also include a winter yield per mu greater than 2000 kg and a starch content greater than 14.0%.
[0011] The present invention also provides an application of the above-screened potato variety suitable for processing potato rice noodles using fresh potatoes in rice noodles processing.
[0012] The invention also provides a method for processing potato rice noodles, which uses the potato varieties selected as the raw material varieties for processing potato rice noodles using fresh potatoes.
[0013] Preferably, the amount of fresh potato as the potato raw material variety added to the rice noodles is 20-45%.
[0014] The potato varieties selected above that are suitable for processing potato rice noodles using fresh potatoes are: Guicaishu No. 1 or Guinongshu No. 1; the amount of Guicaishu No. 1 fresh potato added to the rice noodles is 35-45%; the amount of Guinongshu No. 1 fresh potato added to the rice noodles is 25-40%.
[0015] The Guicaishu No. 1 in the present invention is a variety bred by the Energy Crops Research Institute of Guangxi Academy of Agricultural Sciences, and its approval number is Guishenshu No. 2013003.
[0016] The Guinongshu No. 1 in the present invention is an edible early-maturing fresh potato variety bred by the Energy Crops Research Institute of Guangxi Academy of Agricultural Sciences, and its approval number is Guishenshu No. 2013001.
[0017] Compared with the existing technology, the present invention has the following beneficial effects:
[0018] 1. The present invention sets potato variety screening indexes for processing potato rice noodles with fresh potatoes, wherein the ratio of amylose to amylopectin is 0.3-0.4, which can solve the problem of high breaking rate and high cooking loss rate caused by mismatch of the ratio of amylose to amylopectin in potatoes and rice during the processing of potato rice noodles, thereby increasing the addition amount of fresh potatoes; the setting of polyphenol oxidase activity less than 0.8U can prevent the problem of unstable quality and short storage period of potato rice noodles caused by easy browning of potato paddles during the processing; the setting of protein content greater than 2.0%, vitamin C content greater than 13.0mg / 100gFW and amino acid content greater than 1800.0mg / 100gFW can increase the nutritional components of potato rice noodles and improve the taste; the setting of winter planting per mu yield greater than 2000kg and starch content greater than 14.0% can reduce the sales price of fresh potatoes, improve the flour yield, thereby reducing the processing cost of rice noodles.
[0019] 2. The present invention clarifies the amount of fresh potato to be added, provides a theoretical basis for the selection of varieties and addition amounts during the processing of potato rice noodles, and provides guidance for farmers to choose to plant potato rice noodles processing varieties. From the perspective of nutritional ingredients, potato rice noodles with "Guicaishu No. 1" fresh potatoes > "Guinongshu No. 1" > "Feureta"; when the addition amount of "Guinongshu No. 1" fresh potatoes is 25-30%, the potato rice noodles have the richest nutritional ingredients, and the sensory evaluation is the best when the addition ratio is 40%; when the addition ratio of "Guicaishu No. 1" fresh potatoes is 40%, both the nutritional ingredients and sensory evaluation are the best.
[0020] 3. The present invention screens the best varieties and the best addition amount of fresh potatoes for processing potato rice noodles using fresh potatoes, solves the technical bottlenecks of high breaking rate and high cooking loss rate of processed potato rice noodles, high viscosity and easy soup formation during cooking of potato rice noodles, and solves the difficult problem of improving the comprehensive quality of potato rice noodles, which is caused by the high dietary fiber content of potatoes and the poor adhesion of potatoes and rice caused by the mismatch of amylose / amylopectin in potatoes and rice. DETAILED DESCRIPTION
[0021] The technical solution of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.
[0022] Example 1
[0023] In this embodiment, potato rice noodles are made from Gui Nongshu No. 1 potatoes, and the amount of fresh potatoes added to the rice noodles is 40%. Among them, the ratio of straight chain starch to amylopectin of Gui Nongshu No. 1 is 0.356, the polyphenol oxidase activity is 0.62U, the protein content is 2.28%, the vitamin C content is 14.1mg / 100gFW, the amino acid content is 1966.0mg / 100gFW and the starch content is 14.2%.
[0024] The production method of potato rice noodles is as follows: first, fresh potatoes are ground into slurry, and rice is ground into rice flour. The potato slurry, rice flour and water are mixed into a paste according to a proportion. The paste is then pressed into threads by a rice flour press to form semi-finished rice noodles at an extrusion temperature of 100°C. Subsequently, the semi-finished rice noodles are placed in a fully enclosed baking room and baked for 9 hours. An air energy heat pump is used to fill the baking room with steam for 15 minutes to prevent the vermicelli from sticking together. The powder is then loosened and shaped. Finally, the shaped rice noodles are placed in a baking room and dried at 30°C for 10 hours to obtain potato rice noodles.
[0025] Example 2
[0026] In this embodiment, potato rice noodles are made from Gui Nongshu No. 1 potatoes, and the amount of fresh potatoes added to the rice noodles is 30%. The method for making potato rice noodles in this embodiment is the same as that in embodiment 1.
[0027] Example 3
[0028] In this embodiment, Guicai potato No. 1 is used to make potato rice noodles, and the amount of fresh potato added to the rice noodles is 40%. Among them, Guicai potato No. 1 has a straight chain starch to amylopectin ratio of 0.367, a polyphenol oxidase activity of 0.66U, a protein content of 2.45%, a vitamin C content of 13.7mg / 100gFW, an amino acid content of 2050.0mg / 100gFW and a starch content of 15.4%.
[0029] The method for preparing potato rice flour in this embodiment is the same as that in Example 1.
[0030] Comparative Example 1
[0031] In this comparative example, potato rice noodles are made from Gui Nongshu No. 1 potatoes, and the amount of fresh potatoes added to the rice noodles is 50%. The method for making potato rice noodles in this comparative example is the same as that in Example 1.
[0032] Comparative Example 2
[0033] In this comparative example, potato rice noodles were prepared using Gui Nongshu No. 1 potatoes, and the amount of fresh potatoes added to the rice noodles was 10%. The preparation method of potato rice noodles in this comparative example was the same as that in Example 1.
[0034] Comparative Example 3
[0035] This comparative example uses Guicai potato No. 1 to make potato rice noodles, and the amount of fresh potato added to the rice noodles is 45%. The preparation method of potato rice noodles in this comparative example is the same as that in Example 1.
[0036] Comparative Example 4
[0037] In this comparative example, the potato variety Favorita (the main potato variety in winter crop areas and the variety with the largest annual planting area in my country) is used to make potato rice noodles. The amount of fresh potatoes added to the rice noodles is 40%. The Favorita potato has a ratio of amylose to amylopectin of 0.219, a polyphenol oxidase activity of 0.88U, a protein content of 1.67%, a vitamin C content of 13.0mg / 100gFW, an amino acid content of 1704.0mg / 100gFW and a starch content of 11.2%.
[0038] The preparation method of potato rice flour in this comparative example is the same as that in Example 1.
[0039] Comparative Example 5
[0040] This comparative example is pure rice flour, i.e., no potato rice flour is added, and rice flour is used entirely to make rice flour. The method for making rice flour in this comparative example is the same as that in Example 1.
[0041] The nutritional components of the rice noodles prepared in each embodiment and comparative example were tested, and the results are shown in Table 1; the breaking rate, taste and spitting amount of the rice noodles prepared in each embodiment and comparative example were compared. The breaking rate and spitting amount were evaluated according to the "Inspection Procedure for Import and Export Rice Noodles SNT0395-2018"; the breaking rate refers to the rice noodles less than 10 cm picked out from the soaked sample as broken noodles, and its content is expressed in mass percentage; the spitting amount is the dry matter of the rice noodles that can be dissolved in water after the rice noodles are boiled in boiling water, and its content is expressed in mass percentage. The results are shown in Table 2.
[0042] Table 1 Comparison of nutritional components of rice flour in each group
[0043]
[0044] In the above table, the data of Example 1, Example 2, Comparative Example 1, and Comparative Example 2 show that when the addition amount of fresh potato of "Guinongshu No. 1" is 30%, the nutritional component of potato rice flour is better than that of 40%, and when the addition amount is 40%, the nutritional component of potato rice flour is better than that of 50% and 10%, indicating that when the addition amount of fresh potato of "Guinongshu No. 1" is 30%, the nutritional component of potato rice flour is the most abundant. The data of Example 3 and Comparative Example 3 show that when the addition amount of fresh potato of "Guicaishu No. 1" is 40%, the nutritional component of potato rice flour is better than that of 45%, indicating that when the addition ratio of fresh potato of "Guicaishu No. 1" is 40%, the nutritional component is the best. The data of Example 1, Example 3, Comparative Example 4, and Comparative Example 5 illustrate that the "Guinongshu No. 1" and "Guicaishu No. 1" selected by the present invention are high in nutritional component for preparing rice flour.
[0045] Table 2 Comparison of rice noodle breaking rate, taste and spitting amount in each group
[0046]
[0047] The above table shows that when the proportion of fresh potatoes added to "Guinong Potato No. 1" and "Guicai Potato No. 1" is 40%, the breakage rate and the amount of pulp spitting are relatively low, they are not easy to break, have low viscosity, are not easy to become mushy, and have the best sensory evaluation, which are also better than pure rice noodles and "Feureta" potato rice noodles.
[0048] In summary, the present invention sets potato variety screening indicators for processing potato rice noodles using fresh potatoes, wherein the ratio of amylose to amylopectin is 0.3-0.4, which can solve the problems of high breaking rate and high cooking loss rate caused by the mismatch of the ratio of amylose to amylopectin in potatoes and rice during the processing of potato rice noodles, thereby increasing the amount of fresh potatoes added; the settings of protein content greater than 2.0%, vitamin C content greater than 13.0 mg / 100 gFW, amino acid content greater than 1800.0 mg / 100 gFW and starch content greater than 14.0% can increase the nutritional components of potato rice noodles and improve the taste; and the setting of polyphenol oxidase activity less than 0.8 U can prevent the problem of unstable quality of potato rice noodles caused by easy browning of potato paddle during processing. The invention screens the best varieties of potato rice noodles processed with fresh potatoes and the best addition amount of fresh potatoes, solves the technical bottlenecks of high breakage rate and high cooking loss rate of processed potato rice noodles, high viscosity and easy soup formation during cooking of potato rice noodles, which are caused by high potato dietary fiber content and poor adhesion between potato and rice due to mismatch of amylose / amylopectin in potato and rice, and solves the difficult problem of improving the comprehensive quality of potato rice noodles.
[0049] The foregoing descriptions of specific exemplary embodiments of the present invention are for the purpose of explanation and illustration. These descriptions are not intended to limit the present invention to the precise form disclosed, and it is obvious that many changes and variations can be made based on the above teachings. Although an embodiment of the present invention has been shown and described, this specific embodiment is only an explanation of the present invention and is not a limitation of the invention. The specific features, structures, materials or characteristics described may be combined in a suitable manner in any one or more embodiments or examples. The purpose of selecting and describing the exemplary embodiments is to explain the specific principles of the present invention and its practical application, so that those skilled in the art can make modifications, substitutions, variations and various selections and changes to the embodiments without creative contribution as needed without departing from the principles and purpose of the present invention after reading this specification, but they are protected by patent law as long as they are within the scope of the claims of the present invention.
Claims
1. A method for screening potato varieties for processing potato rice noodles using fresh potatoes, characterized in that: According to the screening index, the varieties suitable for processing potato rice noodles using fresh potatoes are screened out from known potato varieties, and the screening index is: the ratio of amylose to amylopectin is 0.3-0.
4.
2. A method for screening potato varieties for processing potato rice noodles using fresh potatoes according to claim 1, characterized in that: The screening index also includes that the polyphenol oxidase activity in the potato tubers is less than 0.8U.
3. A potato variety screening method for processing potato rice noodles using fresh potatoes according to claim 1, characterized in that: The screening indicators also include a protein content greater than 2.0%, a vitamin C content greater than 13.0 mg / 100 gFW, an amino acid content greater than 1800.0 mg / 100 gFW and a starch content greater than 14.0%.
4. A method for screening potato varieties for processing potato rice noodles using fresh potatoes according to claim 1, characterized in that: The screening index also includes a winter crop yield of more than 2000 kg per mu.
5. Use of the variety selected as claimed in any one of claims 1 to 4 suitable for processing potato rice noodles using fresh potatoes in rice noodle processing.
6. A method for processing potato rice flour, characterized in that: The variety suitable for processing potato rice noodles using fresh potatoes selected according to any one of claims 1 to 4 is used as the raw material variety for processing potato rice noodles.
7. The method for processing potato rice flour according to claim 6, characterized in that: The amount of fresh potato as the potato raw material variety added to the rice flour is 20-45%.