A kind of dried potato rice flour and preparation method thereof

A technology of dried potato and potato powder, which is applied in the field of food processing, can solve the problems of paste soup, easy sticking, broken strips, etc., achieve the effect of smooth and complete vermicelli, rich in nutrition, and reduce the rate of broken strips

Active Publication Date: 2022-02-11
GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
View PDF10 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] 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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • A kind of dried potato rice flour and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] 1. Preparation of whole potato powder

[0044] (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;

[0045](b) cleaning: washing the silt and impurities of the potato skin;

[0046] (c) peeling and rinsing: after removing the potato epidermis with a mechanical friction peeling machine, rinse with clear water immediately;

[0047] (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;

[0048] (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 ...

Embodiment 2

[0068] 1. Preparation of whole potato powder

[0069] (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;

[0070] (b) cleaning: washing the silt and impurities of the potato skin;

[0071] (c) peeling and rinsing: after removing the potato epidermis with a mechanical friction peeling machine, rinse with clear water immediately;

[0072] (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;

[0073] (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

[0093] 1. Preparation of whole potato powder

[0094] (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;

[0095] (b) cleaning: washing the silt and impurities of the potato skin;

[0096] (c) peeling and rinsing: after removing the potato epidermis with a mechanical friction peeling machine, rinse with clear water immediately;

[0097] (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 3.0 mm;

[0098] (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 ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention belongs to the technical field of food processing, and specifically discloses a dried potato rice flour and a preparation method thereof. The preparation method of potato dry rice flour of the present invention comprises the following steps: (1) preparation of rice milk: rice soaking and refining; (2) slurry mixing: mixing rice milk and whole potato flour; (3) improving standing: mixing rice The pulp and compound improver are mixed and left standing, and the compound improver is composed of guar gum, xanthan, low acyl gellan gum, disodium hydrogen phosphate, distilled glyceryl monostearate, gluten and edible corn Starch composition; (4) extrusion molding; (5) aging in two stages; (6) powder washing and compaction; (7) drying in six stages at low temperature and medium humidity. The invention also provides a kind of dried potato rice flour. The preparation method of the dried potato rice flour of the present invention is simple in operation and easy for industrialized production, and the prepared dried potato rice flour is smooth and complete, has low strip breaking rate and bending rate, fast rehydration time and high quality.

Description

【Technical field】 [0001] The invention relates to the technical field of food processing, in particular to a dried potato rice flour and a preparation method thereof. 【Background technique】 [0002] 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. [0003] 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. [0004] There are also many studies on dried potato rice noodles, but most of the potato rice no...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Patents(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
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap