Extruded-puffed potato full-powder food and its processing method

A technology of potato powder and extrusion puffing, which is applied in food preparation, food science, application, etc. It can solve the problems of unrefined product structure, difficult product quality control, and increased difficulty in product color protection, so as to achieve uniform product structure , Product quality is easy to control, and the effect of strong potato flavor

Inactive Publication Date: 2007-01-10
HUNAN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the production process of potato granule powder can be divided into two methods: backfill method and freeze-thaw method. The advantages of the backfill method are: suitable for large-scale industrial production, high production continuity, large output, and low energy consumption. The disadvantages are: equipment Relatively large, high investment, strict requirements on raw materials, difficult to control product quality
The freeze-thaw method is suitable for small-scale production, the equipment is relatively simple, the investment is small, and the product quality is easy to control, but the energy consumption is high and the output is low
The processing technology of

Method used

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  • Extruded-puffed potato full-powder food and its processing method

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Experimental program
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Effect test

Embodiment 1

[0026] Embodiment 1, get potato whole powder 395kg, rice flour 280kg, corn flour 120kg, potato starch 120kg, white granulated sugar 20kg, whole milk powder 10kg, oat dietary fiber 30kg, calcium carbonate 3kg, soybean lecithin 2kg and mix, add palm Oil 20kg, continue to stir, then add 45kg of water, and stir again; the above mixture is sent to a twin-screw extruder for puffing, and the extruder operating parameters are: the cavity temperature is controlled as: T 1 50℃, T 2 110℃, T 3 160℃, T 4 180℃, the feeding speed is 100kg / h, and the screw speed is 700rpm; after extrusion, it is cut with a high-speed cutter, and the cutter speed is 750rpm; it is dried and baked into a billet, and the baking temperature is 180℃ and the time is After 20 minutes, the formed billet was cooled to 70°C; the billet was sprayed with 60°C palm oil and onion, pepper, salt, and salt seasoning powder, and the finished product was finished after packaging.

Embodiment 2

[0027] Embodiment 2, get potato whole powder 675kg, rice flour 100kg, corn flour 60kg, corn starch 60kg, white granulated sugar 40kg, whole milk powder 10kg, wheat dietary fiber 20kg, calcium carbonate 2.5kg, soybean lecithin 2.5kg and mix and stir, Add 30kg of shortening, continue stirring, add 60kg of water, and stir again; the above mixture is sent to a twin-screw extruder for puffing, and the extruder operating parameters are: the cavity temperature is controlled as: T 1 30℃, T 2 100℃, T 3 150℃, T 4 170℃, the feeding speed is 80kg / h, and the screw speed is 700rpm; after extrusion, it is cut with a high-speed cutter, and the cutter speed is 750rpm; and then dried and baked into a billet, the baking temperature is 160℃, and the time is After 30 minutes, the formed billet was cooled to 78°C; 80°C palm oil and spicy beef flavor seasoning powder were sprayed on the billet, and the finished product was finished after packaging.

[0028] The whole potato powder is boiled for 1...

Embodiment 3

[0029] Embodiment 3, get potato whole powder 500kg, rice flour 180kg, corn flour 90kg, potato starch 90kg, white granulated sugar 60kg, whole milk powder 15kg, wheat dietary fiber 30kg, calcium carbonate 3.5kg, soybean lecithin 1.5kg and mix, Add 30kg of palm oil, continue to stir, then add 50kg of water, and stir again; the above mixture is sent to a twin-screw extruder for puffing, and the extruder operating parameters are: the cavity temperature is controlled as: T 1 50℃, T 2 120℃, T 3 170℃, T 4180°C, the feeding speed is 120kg / h, and the screw speed is 800rpm; after extrusion, it is cut with a high-speed cutter, and the cutter speed is 800rpm; and then dried and baked into a billet, the baking temperature is 180°C, and the time is After 20 minutes, the formed blank was cooled to 65°C; palm oil and tomato-flavored seasoning powder was sprayed on the blank at 70°C, and the finished product was finished after packaging.

[0030] The whole potato powder is boiled in a water...

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Abstract

The present invention discloses a kind of extrusion-puffed potato powder food and its production method. It is made up by using (by wt%) 30-70% of potato powder, 0-30% of rice flour, 0-15% of corn meal, 0-15% of starch, 1-8% of white granulated sugar, 0-2% of full-fat milk powder, 1-4% of dietary fibre. 0.2-0.4% of calcium carbonate, 0.1-0.3% of soya lecithin and proper quantity of water through the processes of mixing them, extrusion-puffing, cutting, roasting to obtain blank material, spraying cream and flavouring powder so as to obtain the invented product.

Description

Technical field: [0001] The invention relates to the field of food, in particular to an extruded puffed potato whole powder food, and at the same time the invention also relates to a processing method of the extruded puffed potato whole powder food. Background technique: [0002] Existing extruded and puffed potato whole flour food is a series of food which is processed by extrusion and puffing process with potato whole flour as the main raw material and grain raw materials such as rice, flour and corn as auxiliary materials. Whole potato powder is a powdery granule whole powder or flaky snowflake whole powder obtained by peeling, cooking, crushing, protecting the color and drying the potato. At present, the production process of potato granule whole powder can be divided into two methods: backfill method and freeze-thaw method. The advantages of backfill method are: suitable for large-scale industrial production, high production continuity, large output and low energy consu...

Claims

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Application Information

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IPC IPC(8): A23L1/2165A23L19/15
Inventor 吴卫国熊兴耀谭兴和张喻刘明月
Owner HUNAN AGRICULTURAL UNIV
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