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Method for processing potato and corn composite nutritional rice flour

A technology of nutritious rice noodles and processing methods, applied in the fields of application, food preparation, food science, etc., can solve the problems of lack of traditional staple food products, etc., achieve the effects of simple process, good taste, and improvement of residents' dietary structure

Active Publication Date: 2015-01-14
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, due to various factors, the processing and utilization of potatoes and corn in my country is still far behind developed countries, and the product forms, key processing technologies and equipment are mainly copied from foreign countries, especially the lack of complex production using potatoes and corn as raw materials. Pairing rice and other traditional staple food products popular with Chinese consumers

Method used

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  • Method for processing potato and corn composite nutritional rice flour

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Step 1. Soak the early indica rice for 6-14h to make the early indica rice fully absorb water; soak the corn ballast for 8-16h; wash and peel the fresh potatoes and cut them into rice-sized pieces.

[0029] Step 2. Mix the pretreated rice, corn dregs and potato pieces and add them to the feeding hopper of the grinding and extrusion molding equipment, add water to cover the potato, rice, and corn dregs mixture by 3-5cm, and control the temperature to 80- Grinding and extruding at 85°C to obtain primary processed rice noodles.

[0030] Step 3: Put the preliminary processed rice noodles at 20-30°C for 10-16 hours for optimization, and obtain optimized rice noodles.

[0031] Step 4. The optimized rice noodles are dried in a medium temperature and high humidity multi-stage process. The method is: the optimized rice noodles are dried according to the following seven stages: the first stage: temperature 25°C, humidity 85%, drying time 60min; Stage: Temperature 30℃, humidity 85%, dry...

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Abstract

The invention discloses a method for processing potato and corn composite nutritional rice flour. According to the method, fresh potatoes, corn dregs and rice are taken as raw materials, a grinding and extruding process and a medium-temperature high-humidity multistage drying method are combined, and the ratio of the fresh potatoes, the corn dregs and the rice and the temperature, optimized conditions and the like in the grinding and extruding process are controlled, so that not only can the nutritional ingredients of the potatoes and corns be fully maintained, and also the composite nutritional rice flour has the advantages of simple process, good taste and rich nutrition, and the method is suitable for large-scale industrial production of the potato and corn composite nutritional rice flour.

Description

Technical field [0001] The invention relates to the field of food processing, in particular to a processing method of potato and corn compound nutritional rice noodles. Background technique [0002] Potatoes have high nutritional value and are universally recognized as complete nutritious foods, which have attracted widespread attention and research. Generally speaking, fresh potatoes contain 9-20% starch, 1.5-2.3% protein, 0.1-1.1% fat, and 0.6-0.8% crude fiber. Potato protein has high nutritional value, high digestible components, and is easily absorbed by the human body. Its quality is similar to animal protein and comparable to eggs. Potato protein contains 18 kinds of amino acids, including arginine, histidine, isoleucine, lysine, methionine, phenylalanine, threonine, tyrosine, valine, etc. which cannot be synthesized by the human body. Essential amino acids. In addition, potatoes are also rich in vitamins, including carotene, vitamin C, thiamine, riboflavin, niacin, etc....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/2165A23L1/212A23L1/168A23L1/29A23L7/143
CPCA23L7/143A23L19/15A23L33/00
Inventor 胡宏海张泓刘倩楠徐芬陈文波张荣张春江黄峰张雪
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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