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Potato dried rice noodles and preparation method thereof

A technology of dried potato and whole potato powder, applied in the field of food processing, can solve the problems of sticky soup, easy sticking, broken strips, etc., and achieves the effects of balanced water distribution, rich nutrition, and reducing the broken strip rate.

Active Publication Date: 2019-07-19
GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] There are also many studies on dried potato rice noodles, but most of the potato rice noodles are prone to sticking, broken strips and serious paste soup due to improper production process or raw material composition.

Method used

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  • Potato dried rice noodles and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] 1. Preparation of whole potato flour

[0048](a) Potato raw material selection: choose fresh potatoes with good color, no rot and mildew, no peculiar smell, no germination, no symptoms of diseases and insect pests, no mechanical damage and green skin;

[0049] (b) cleaning: washing the silt and impurities of the potato skin;

[0050] (c) peeling and rinsing: after removing the potato epidermis with a mechanical friction peeling machine, rinse with clear water immediately;

[0051] (d) Trimming and slicing: After manually inspecting and removing the remaining skin and bud eyes on the surface of the potato, send it into a slicer for slicing to obtain potato slices with a thickness of 2.0 mm;

[0052] (e) Draining for color protection: Soak the potato slices in the color protection solution for 10 minutes, then lay them flat on a hollowed-out stainless steel tray, and drain the moisture on the surface of the potato chips; the color protection solution contains 0.05% of s...

Embodiment 2

[0072] 1. Preparation of whole potato powder

[0073] (a) Potato raw material selection: choose fresh potatoes with good color, no rot and mildew, no peculiar smell, no germination, no symptoms of diseases and insect pests, no mechanical damage and green skin;

[0074] (b) cleaning: washing the silt and impurities of the potato skin;

[0075] (c) peeling and rinsing: after removing the potato epidermis with a mechanical friction peeling machine, rinse with clear water immediately;

[0076] (d) Trimming and slicing: After manually inspecting and removing the remaining skin and bud eyes on the surface of the potato, send it into a slicer for slicing to obtain potato slices with a thickness of 2.5mm;

[0077] (e) Draining for color protection: Soak the potato slices in the color protection solution for 15 minutes, then spread them flat in hollowed-out stainless steel trays, and drain the moisture on the surface of the potato chips; the color protection solution contains 0.08% of...

Embodiment 3

[0097] 1. Preparation of whole potato powder

[0098] (a) Potato raw material selection: choose fresh potatoes with good color, no rot and mildew, no peculiar smell, no germination, no symptoms of diseases and insect pests, no mechanical damage and green skin;

[0099] (b) cleaning: washing the silt and impurities of the potato skin;

[0100] (c) peeling and rinsing: after removing the potato epidermis with a mechanical friction peeling machine, rinse with clear water immediately;

[0101] (d) Trimming and slicing: After manually inspecting and removing the remaining skin and bud eyes on the surface of the potato, send it into a slicer for slicing to obtain potato slices with a thickness of 3.0mm;

[0102] (e) Draining for color protection: Soak the potato slices in the color protection solution for 20 minutes, then lay them flat on a hollowed-out stainless steel tray, and drain the moisture on the surface of the potato chips; the color protection solution contains 0.1% of s...

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Abstract

The invention belongs to the technical field of food processing, and particularly discloses potato dried rice noodles and a preparation method thereof. The preparation method of the potato dried ricenoodles comprises the following steps of (1) preparing rice pulp: soaking rice, and performing grinding to obtain the rice pulp; (2) performing pulp material mixing: mixing the rice pulp with potato whole powder; (3) performing standing with a compounding modifier: mixing the mixed rice pulp with the compounding modifier, and performing standing, wherein the compounding modifier consists of guar gum, xanthogen, low-acyl gellan gum, disodium hydrogen phosphate, distilled glyceryl monostearate, vital wheat gluten and edible corn starch; (4) performing extrusion shaping; (5) performing ageing intwo stages; (6) flushing rice powder and performing compaction; and (7) performing low-temperature middle-humidity 6-stage baking. The invention further provides the potato dried rice noodles. The preparation method of the potato dried rice noodles is simple to operate, industrial production is easy, and the prepared potato dried rice noodles are smooth, complete, low in noodle breaking rate and bending rate, short in rehydration time and high in quality.

Description

[0001] 【Technical field】 [0002] The invention relates to the technical field of food processing, in particular to a dried potato rice flour and a preparation method thereof. [0003] 【Background technique】 [0004] The existing rice flour production process uses a single raw material for rice flour processing, and the nutritional structure is single, which does not meet the concept of multi-structure dietary nutrition in modern nutrition. The rice noodles processed by a single raw material have a single taste and cannot satisfy the public's demand for rice noodles with multiple tastes. [0005] Potatoes, also known as potatoes, yams, etc., are the fourth most important food crops in the world, second only to wheat, rice and corn. Utilize potato and rice to mix as rice flour, not only make the taste diversification of rice flour, but also increase the diversification of potato food processing. [0006] There are also many studies on dried potato rice noodles, but most of the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/30A23L19/15A23L33/00A23L29/238A23L29/269A23L29/00A23L29/281
CPCA23L29/30A23L19/15A23L33/00A23L29/238A23L29/269A23L29/272A23L29/03A23L29/281
Inventor 卫萍游向荣张雅媛孙健李明娟周葵王颖
Owner GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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