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Potato health preserving rice and preparation method thereof

A potato and health-preserving rice technology, which is applied to the functions of food ingredients, food shaping, food science, etc., can solve the problems that potatoes cannot be used as staple food, poor taste and cooking performance, and no health care function, so as to improve food structure, Effects of solving food problems and promoting human health

Inactive Publication Date: 2018-02-13
西昌市正中食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention proposes a potato health-preserving rice and a preparation method thereof. The problem to be solved is that the existing potato cannot be used as a staple food, or it is not easy to form in the process of making potato rice as an additive, the taste and cooking performance are poor, and the nutrition is unbalanced. Problems that do not have a health function

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A potato health-preserving rice, comprising the following components in percent by weight: 20% of whole potato flour, 20% of rice flour, 30% of broken rice flour, 8% of tartary buckwheat flour, 5% of lotus seed powder, 2% of coix seed powder, purple Potato powder 7%, kudzu root powder 8%.

[0025] The preparation method of potato-preserved rice comprises the steps:

[0026] (1) Whole potato flour, rice flour, whole tartary buckwheat flour, lotus seed flour, barley flour, purple sweet potato flour and kudzu root flour are fully mixed in proportion to obtain mixture I, which is set aside;

[0027] (2) Mixture I is prepared by adding water. The mass ratio of mixture I to water is 100:3-5. After preparation, it is fully gelatinized. The gelatinization includes four stages of gelatinization. The temperature of the first stage of gelatinization is 80°C, and the gelatinization time The gelatinization temperature of the second stage is 90°C, and the gelatinization time is 30mi...

Embodiment 2

[0029] A potato health-preserving rice, comprising the following components in percent by weight: 30% of whole potato powder, 10% of rice flour, 40% of bright rice flour, 5% of whole tartary buckwheat powder, 2% of lotus seed powder, 3% of barley powder, purple Potato powder 5%, kudzu root powder 5%.

[0030] The preparation method of the potato-preserved rice is the same as that in Example 1.

Embodiment 3

[0032] A potato health-preserving rice, comprising the following components in percent by weight: 20% of whole potato flour, 20% of rice flour, 30% of bright rice flour, 5% of tartary buckwheat flour, 5% of lotus seed powder, 5% of coix seed powder, purple 10% potato powder and 5% pueraria powder.

[0033] The preparation method of the potato-preserved rice is the same as that in Example 1.

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PUM

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Abstract

The invention discloses a potato health preserving rice and a preparation method thereof. The potato health preserving rice is prepared from 15 to 30 percent of mashed potato, 30 to 55 percent of riceflour, 5 to 10 percent of tartary buckwheat whole wheat flour, 1 to 10 percent of lotus seed powder, 1 to 5 percent of pearl barley powder, 5 to 15 percent of purple potato whole wheat flour and 5 to15 percent of radix puerariae whole wheat flour. The preparation method of the potato health preserving rice comprises the following steps: firstly, carrying out controlled gelatinization on all thecomponents; then carrying out shock cooling to 10 DEG C; extruding the components into the shape of rice or polished round-grained rice or long-sharped rice through an extruder, thus obtaining a finished product. The potato health preserving rice disclosed by the invention has the advantages of balanced nutrition, good extrusion molding effect and no difference in taste and cooking performance with rice; in addition, the utilization rate of potatoes can be improved, human health is promoted, a grain structure is improved and the food problems are solved.

Description

technical field [0001] The invention relates to the field of food, in particular to a potato-preserved rice and a preparation method thereof. Background technique [0002] Rice is the staple food of most people in China. Because of its large quantity and convenience, it is the main source of nutrition to ensure people's health. However, due to long-term dietary habits, economic conditions, rice processing industry conditions, and lack of scientific dietary knowledge, the nutritional structure of the diet is seriously unbalanced, and people's health is relatively low. Potatoes have been planted in my country for more than 400 years, but in terms of consumption methods, they are still mainly used as rations in poor areas, relief food during famines, and daily fresh vegetables. The staple food of potatoes is mainly steamed, boiled, and roasted. The raw materials are not easy to preserve, and it is inconvenient to cook, so it is not suitable for mass consumption; the price of po...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/143A23L33/10A23P10/25A23L19/12
CPCA23L7/143A23L19/12A23L33/10A23P10/25A23V2002/00A23V2200/30A23V2300/16
Inventor 邓正中代竞
Owner 西昌市正中食品有限公司
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