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Mixed rice and processing method thereof

A processing method and technology of eight-treasure rice, which are applied in the functions of food ingredients, oil-containing food ingredients, food science and other directions, can solve the problems of high viscosity of potato starch, low content of nutrients, and limited edible range, so as to achieve a delicate taste, The effect of increasing amino acids and improving dietary conditions

Inactive Publication Date: 2017-08-29
钟静涛
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] There are fewer people who eat potatoes directly, and the eating method is very special. The fresh tubers of potatoes need to be peeled and then cooked for a long time before they can be eaten, which greatly limits their edible range, and their nutrient content is low. The nutritional value of food is relatively low, so it is necessary to provide a convenient, nutritious and healthy food
[0003] One possibility to solve the above problems is to apply potato flour to make artificial rice, but due to the high viscosity and large expansion coefficient of potato starch, its application in the field of artificial rice is greatly limited

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] A processing method of eight-treasure rice, comprising the steps of:

[0043] Step 1. Take the raw materials according to the following parts by weight. The first group of raw materials includes 30 parts of whole potato powder, peanut powder, walnut powder, red bean powder and barley powder, and the second group of raw materials includes 3 parts of rice flour, 10 parts of corn flour and soybean 15 parts of flour, the third group of raw materials includes 5 parts of chestnut powder, 15 parts of yam powder and 20 parts of banana powder, the fourth group of raw materials includes 3 parts of edible oil, 5 parts of potato starch and 80 parts of water, of which, whole potato powder, peanut The mass ratio of rice flour, walnut powder, red bean powder and barley powder is 10:3:2:1:1:1;

[0044] Step 2. After mixing the fourth group of raw materials, add them to the third group of raw materials and mix evenly;

[0045] Step 3. Mix the first group of raw materials and the second...

Embodiment 2

[0048] A processing method of eight-treasure rice, comprising the steps of:

[0049] Step 1. Take the raw materials according to the following parts by weight. The first group of raw materials includes 60 parts of whole potato powder, peanut powder, walnut powder, red bean powder and barley powder (raw material for eight-treasure porridge), and the second group of raw materials includes 6 parts of rice flour, corn flour 20 parts and 25 parts of soybean powder, the third group of raw materials includes 10 parts of chestnut powder, 20 parts of yam powder and 30 parts of banana powder, the fourth group of raw materials includes 5 parts of edible oil, 10 parts of potato starch and 100 parts of water, wherein, potato The mass ratio of whole powder, peanut powder, walnut powder, red bean powder and barley powder is 10:3:2:1:1:1;

[0050]Step 2. After mixing the fourth group of raw materials, add them to the third group of raw materials and mix evenly;

[0051] Step 3. Mix the first...

Embodiment 3

[0054] A processing method of eight-treasure rice, comprising the steps of:

[0055] Step 1. Take the raw materials according to the following parts by weight. The first group of raw materials includes 40 parts of whole potato powder, peanut powder, walnut powder, red bean powder and barley powder, and the second group of raw materials includes 4 parts of rice flour, 12 parts of corn flour, small 4 parts of rice flour, 4 parts of mung bean powder, 4 parts of fungus powder, 3 parts of maca powder, 6 parts of lotus seed powder and 20 parts of soybean powder. The third group of raw materials includes 6 parts of chestnut powder, 16 parts of yam powder and 22 parts of banana powder. The fourth group of raw materials includes 4 parts of edible oil, 6 parts of potato starch, 4 parts of potato starch, 3 parts of sweet potato flour and 85 parts of water; the edible oil is corn oil, wherein, whole potato powder, peanut powder, walnut powder, red bean powder and The mass ratio of barley ...

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Abstract

The invention discloses a processing method of mixed rice. The processing method comprises the following steps: step I, collecting raw materials, wherein a first group of raw materials comprises potato powder, peanut powder, walnut powder, red beans powder and coix seed powder, a second group of raw materials comprises rice powder, corn powder and soybean powder, a third group of raw materials comprises Chinese chestnut powder, Chinese yam powder and banana powder, and a fourth group of raw materials comprises edible oil, potato starch and water; step II, uniformly mixing the fourth group of raw materials, adding into the third group of raw materials, and uniformly mixing; step III, uniformly mixing the first group and the second group of raw materials, uniformly mixing substances obtained in the step II, extruding to obtain a rice-shaped mixed-rice primary product, extruding and molding by adopting a single-screw extruder, wherein the temperature of a primary cylinder of the single-screw extruder is 50 to 70 DEG C, the temperature of a secondary cylinder is 60 to 80 DEG C, the temperature of a tertiary cylinder is 70 to 100 DEG C, the temperature of a quaternary cylinder is 90 to 120 DEG C, and the temperature of a quintuple cylinder is 80 to 95 DEG C; and step IV, drying to obtain mixed rice.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to eight-treasure rice and a processing method thereof. Background technique [0002] There are fewer people who eat potatoes directly, and the eating method is very special. The fresh tubers of potatoes need to be peeled and then cooked for a long time before they can be eaten, which greatly limits their edible range, and their nutritional content is low. Edible nutritive value is relatively low, therefore need to provide a kind of edible convenient, nutritious and healthy food. [0003] One possibility to solve the above problems is to apply potato flour to make artificial rice, but due to the high viscosity and large expansion coefficient of potato starch, its application in the field of artificial rice is greatly limited. Existing artificial rice seldom takes cassava starch as the main raw material, but mostly is based on whole grains, supplemented by other fruits and veg...

Claims

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Application Information

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IPC IPC(8): A23L7/143A23L11/00A23L19/00A23L19/10A23L19/12A23L25/00A23L29/30A23L29/00A23L31/00A23L33/00
CPCA23L7/143A23L11/05A23L11/07A23L19/01A23L19/10A23L19/105A23L19/12A23L25/30A23L29/03A23L29/30A23L31/00A23L33/00A23V2002/00A23V2200/30A23V2250/18A23V2250/5118
Inventor 钟静涛
Owner 钟静涛
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