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Alternating-type pregelatinization-retrogradation instant potato rice noodle processing method

A processing method and technology of potato whole powder, which is applied in food preparation, food science, application, etc., can solve the problems of eating, lack of staple food, etc., and achieve the effect of smooth taste, rich nutrition, and improvement of residents' dietary structure and nutritional health

Active Publication Date: 2015-08-26
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

But in our country, potatoes are only eaten as a vegetable at this stage, not as a staple food.

Method used

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  • Alternating-type pregelatinization-retrogradation instant potato rice noodle processing method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] The invention provides an instant potato rice flour. The dosage of each raw material is: 60g of early indica rice, 20g of late indica rice and 85g of whole potato flour.

[0052] The production process includes the following steps:

[0053] (1) Wash 60g of early indica rice and 20g of late indica rice in water for 2-3 times, soak in clear water for 8 hours, drain the soaked rice, and mix with 85g of potato powder mix. Then add 13.2g water equivalent to the weight of all solid materials, and grind to make the fineness of the mixed powder less than 120 mesh;

[0054] (2) Add 23.1 g of water to the mixed flour, followed by alpha steaming, primary steaming and secondary extrusion to obtain primary rice flour, wherein the temperature of alpha steaming is 106°C, The steaming time is 8 minutes, the temperature of the primary steaming is 95°C, and the steaming time is 30 seconds;

[0055] (3) The primary rice noodles are blown and loosened until the primary rice noodles are ...

Embodiment 2

[0059] The invention provides an instant potato rice flour. The dosage of each raw material is: 15g of early indica rice and 20g of whole potato flour.

[0060] The production process includes the following steps:

[0061] (1) Wash 15g of early indica rice in water for 2-3 times, soak in clear water for 5 hours, drain the soaked early indica rice, and mix it with 20g of potato powder. Then add 1.4g of water and grind the powder so that the fineness of the mixed powder is less than 120 mesh;

[0062] (2) Add 2.8g of water to the mixed flour, followed by alpha steaming, primary steaming and secondary extrusion to obtain primary rice flour, wherein the temperature of alpha steaming is 96°C, The steaming time is 2 minutes, the temperature of the primary steaming is 80°C, and the steaming time is 10 seconds;

[0063] (3) The primary rice flour is blown and loosened until the primary rice flour is dispersed. The temperature for loosening is 15° C. and the wind speed is 0.6 m / sec. ...

Embodiment 3

[0071] The invention provides an instant potato rice flour. The dosage of each raw material is: 35g of early indica rice, 10g of late indica rice, and 55g of whole potato powder.

[0072] The production process includes the following steps:

[0073] (1) Wash 35g of early indica rice and 10g of late indica rice in water for 2-3 times, soak in clear water for 7 hours, drain the soaked rice, and mix with 55g of potato powder. Then add 6g of water and grind the powder so that the fineness of the mixed powder is less than 120 mesh;

[0074] (2) Add 11g of water to the mixed flour, and then carry out alpha steaming, primary steaming and secondary extrusion in sequence to obtain primary rice noodles, wherein the temperature of the alpha steaming is 101°C, and the steaming temperature is 101°C. The cooking time is 5 minutes, the temperature of the primary steaming is 88°C, and the steaming time is 20 seconds;

[0075] (3) The primary rice flour is blown and loosened until the primar...

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Abstract

The present invention discloses an alternating-type pregelatinization-retrogradation instant potato rice noodle processing method. The processing method comprises the following steps: step 1, mixing and grinding 15-85 parts of rice and 20-85 parts of potato whole powder; step 2, adding water (equivalent to 8-14% of the mixed powder by weight) into the mixed powder and successively conducting pregelatinization steaming, primary steaming and secondary extruding to obtain primary rice noodles, wherein a temperature of pregelatinization steaming is 96-106 DEG C and a steaming time is 2-8 minutes; step 3, conducting blowing and fluffing treatment on the primary rice noodles until the primary rice noodles are dispersed to obtain the semi-finished rice noodle products; and step 4, successively conducting primary retrogradation steaming and re-steaming and then conducting secondary retrogradation steaming on the semi-finished rice noodle products to obtain the instant fresh and wet rice noodles, wherein the primary retrogradation steaming temperature is 18-30 DEG C and the time is 6-14 hours, and the secondary retrogradation steaming temperature is 18-30 DEG C and the time is 2-6 hours. The technique enhances the instantiability, convenience and safety of potato products as staple food.

Description

technical field [0001] The invention belongs to the field of agricultural product processing, and in particular relates to a processing method of alternating α-aging-aging instant potato rice flour, and also relates to an instant potato rice flour. Background technique [0002] Rice noodles refer to strip-shaped and silk-shaped rice products made from rice as raw material through processes such as soaking, refining, cooking, and layering. Southerners eat more. Potato has high nutritional value, strong adaptability and large yield, and is the third most important food crop in the world, second only to wheat and corn. From a nutritional point of view, it has more advantages than rice and flour, and can supply a large amount of heat energy to the human body, so it can be called a perfect food. But in our country, potatoes are only eaten as a vegetable at this stage, not as a staple food. As such a perfect food, in order to ensure food security, sustainable development of agr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/2165A23L7/10A23L19/15
Inventor 张泓戴小枫胡宏海刘倩楠张春江黄峰张雪张荣徐芬黄艳杰陈文波
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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