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Processing method of potato nutritional rice flour

A technology of nutritious rice flour and a processing method, applied in the field of food processing, can solve problems such as shortage, and achieve the effects of increasing consumption, good taste, and promoting industrial development.

Active Publication Date: 2015-01-28
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Abstract
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  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, due to various factors, the processing and utilization of potatoes in my country is still far behind developed countries, and the product form, key processing technology and equipment are mainly copied from foreign countries, especially the lack of compound rice with potatoes as raw materials in our country. Traditional staple food products favored by consumers

Method used

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  • Processing method of potato nutritional rice flour

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Effect test

Embodiment 1

[0026] Step 1. Soak the early indica rice for 6-14 hours to make the early indica rice fully absorb water; wash and peel the fresh potatoes, and cut them into pieces the size of rice grains.

[0027] Step 2. Mix the pretreated rice and potato pieces and add them to the feeding hopper of the grinding and extrusion molding equipment, add water until the potato and rice mixture is covered by 3-5cm, control the temperature at 80-85°C for grinding and extrusion Obtain the first processed rice noodles.

[0028] Step 3: Place the pre-processed rice noodles at 20-30° C. for 10-16 hours for optimization to obtain optimized rice noodles.

[0029] Step 4. Dry the optimized rice noodles in multiple stages at medium temperature and high humidity. The method is: dry the optimized rice noodles according to the following seven stages: first stage: temperature 25°C, humidity 85%, drying time 60 minutes; second Stage: temperature 30°C, humidity 85%, drying time 2h; third stage: temperature 35°...

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Abstract

The invention discloses a processing method of potato nutritional rice flour. According to the processing method, fresh potatoes and rice are used as main raw materials and a grinding and extruding process is combined with a middle-temperature and high-humidity multi-phase drying method; the ratio of the fresh potatoes to the rice to water is controlled, and temperatures, optimization conditions and the like in the grinding and extruding process are controlled, so that nutritional components of the potatoes are sufficiently kept; and the processing method of the potato nutritional rice flour has the advantages of simple process, good taste and abundant nutrients, and is suitable for large-scale industrial production of the potato nutritional rice flour.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a processing method of potato nutritious rice flour. Background technique [0002] Potatoes have high nutritional value and are globally recognized as a complete nutritional food, which has attracted extensive attention and research. Generally speaking, fresh potatoes contain about 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 digestibility, and is easily absorbed by the human body. Its quality is similar to that of animal protein and comparable to that of eggs. Potato protein contains 18 kinds of amino acids, including arginine, histidine, isoleucine, lysine, methionine, phenylalanine, threonine, tyrosine, valine, etc. essential amino acids. In addition, potatoes are also rich in vitamins, including carotene, vitamin C, thiamine, riboflavin, niacin, etc., as well as minerals such as calcium, phosphorus, a...

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L1/216A23L1/29A23L7/10A23L19/12A23L33/00
CPCA23L7/10A23L19/19A23L33/00A23P30/20
Inventor 张泓胡宏海徐芬陈文波刘倩楠黄峰张春江张雪张荣
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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