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Instant potato and psyllium rice noodles and preparation method thereof

The technology of psyllium and potato is applied in the field of ready-to-eat potato psyllium rice flour and its preparation, which can solve problems such as shortage, and achieve the effects of increasing satiety, rich nutrition and increasing consumption.

Inactive Publication Date: 2020-02-28
曾四清
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, due to various factors, the processing and utilization of potatoes and psyllium in my country is still far behind developed countries at present, and the product form, processing key technology and equipment are mainly copied from foreign countries, especially the lack of potato and psyllium. Compound rice noodles as raw materials and other traditional staple food products loved by Chinese consumers

Method used

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  • Instant potato and psyllium rice noodles and preparation method thereof
  • Instant potato and psyllium rice noodles and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Composition of raw materials: 50 parts of fresh potatoes, 70 parts of rice, 15 parts of psyllium powder, 10 parts of nutritional additives and 20 parts of water.

[0020] The psyllium seed powder is that the psyllium seed husk is crushed for the first time and passed through a 100-mesh sieve, and the fine powder continues to be pulverized through an ultra-powder pulverizer until the average particle diameter is below 2 microns to obtain the psyllium seed powder.

[0021] The nutritional additives include tryptophan, vitamin A, vitamin C, soybean protein, pea protein and milk, and the mass ratio is 1:1:4:10:12:50.

[0022] After mixing the raw materials in proportion, use a screw extruder to grind and extrude to obtain primary processed rice noodles. The extrusion temperature is 70°C, the screw speed is 100rpm, the feeding speed is 50rpm, and the feeding speed is 70rpm; The optimized rice noodles were obtained by placing them at a temperature of 10°C for 5 hours; the opt...

Embodiment 2

[0024] Ingredients: 100 parts of fresh potato, 120 parts of rice, 25 parts of psyllium powder, 15 parts of nutritional additives, 50 parts of water, 2 parts of Chinese medicine extract, 1 part of soybean isoflavone, 1 part of tremella polysaccharide, 0.5 part of nattokinase .

[0025] The psyllium seed powder is that the psyllium seed husk is crushed for the first time and passed through a 200-mesh sieve, and the fine powder continues to be pulverized through a super-powder pulverizer until the average particle diameter is below 2 microns to obtain the psyllium seed powder.

[0026] The nutritional additives include taurine, lysine, vitamin C, and pea protein, and the mass ratio is 1:1:5:20.

[0027] The traditional Chinese medicine extract is prepared from the following raw materials in parts by weight: 5 parts of dandelion, 5 parts of honeysuckle, 5 parts of bellflower and 2 parts of licorice.

[0028] The Chinese medicine extract is prepared by the following method: each r...

Embodiment 3

[0031] Ingredients: 70 parts of fresh potato, 100 parts of rice, 20 parts of psyllium powder, 12 parts of nutritional additives, 35 parts of water, 5 parts of Chinese medicine extract, 2 parts of soybean isoflavones, 2 parts of tremella polysaccharide, 1 part of nattokinase .

[0032] The psyllium seed powder is that the psyllium seed husk is pulverized for the first time, and passed through a 150 mesh sieve, and the fine powder continues to be pulverized through a super-powder pulverizer until the average particle diameter is below 2 microns, so as to obtain the psyllium seed powder.

[0033] The nutritional additives include one or more of taurine, vitamins, vegetable protein, and animal protein.

[0034] The traditional Chinese medicine extract is prepared from the following raw materials in parts by weight: 15 parts of dandelion, 10 parts of honeysuckle, 15 parts of bellflower and 5 parts of licorice.

[0035] The Chinese medicine extract is prepared by the following meth...

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Abstract

The invention provides instant potato and psyllium rice noodles. The instant potato and psyllium rice noodles are prepared from the following raw materials in parts by weight: 50-100 parts of fresh potatoes, 70-120 parts of rice, 15-25 parts of psyllium powder, 10-15 parts of a nutritional additives and 20-50 parts of water. The nutritional ingredients of the potatoes are fully maintained, the instant potato and psyllium rice noodles have the advantages of simplicity in process, good taste and rich nutrition, and the added psyllium has an effect of increasing satiety, so that weight loss can be realized.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to an instant potato psyllium rice flour and a preparation method thereof. Background technique [0002] Potatoes have high nutritional value and are globally recognized as a complete nutritional food, which has attracted extensive attention and research. Generally speaking, fresh potatoes contain about 9-20% starch, 1.5-2.3% protein, 0.1-1.1% fat, and 0.6-0.8% crude fiber. Potato protein has high nutritional value, high digestibility, and is easily absorbed by the human body. Its quality is similar to that of animal protein and comparable to that of eggs. Potato protein contains 18 kinds of amino acids, including arginine, histidine, isoleucine, lysine, methionine, phenylalanine, threonine, tyrosine, valine, etc. essential amino acids. In addition, potatoes are also rich in vitamins, including carotene, vitamin C, thiamine, riboflavin, niacin, etc., as well as minerals s...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L19/12A23P30/25A23L33/175A23L33/15A23L33/155A23L33/185A23L33/10A23L33/105A23L33/125A23L33/195A23L33/17
CPCA23L7/101A23L19/12A23P30/25A23L33/175A23L33/15A23L33/155A23L33/185A23L33/10A23L33/105A23L33/125A23L33/195A23L33/17A23V2002/00A23V2200/332A23V2250/065A23V2250/702A23V2250/708A23V2250/5488A23V2250/548A23V2250/21A23V2250/21172A23V2250/51A23V2250/546A23V2250/0644A23V2250/063A23V2250/542
Inventor 曾四清
Owner 曾四清
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