CN102106520B - Purple-potato-containing nutritional rice and preparation method - Google Patents
Purple-potato-containing nutritional rice and preparation method Download PDFInfo
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- CN102106520B CN102106520B CN2011100218898A CN201110021889A CN102106520B CN 102106520 B CN102106520 B CN 102106520B CN 2011100218898 A CN2011100218898 A CN 2011100218898A CN 201110021889 A CN201110021889 A CN 201110021889A CN 102106520 B CN102106520 B CN 102106520B
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Landscapes
- Preparation Of Fruits And Vegetables (AREA)
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Abstract
The invention discloses purple-potato-containing nutritional rice and a preparation method. The nutritional rice is prepared from whole purple potato powder, starch, isolated soy protein, gel, composite vitamin enhancer, composite mineral enhancer and water in a ratio. The method comprises the following steps of: A, selection and treatment of raw materials; B, mixing and stirring: stirring and mixing the isolated soy protein, the gel and the enhancers uniformly, adding the starch, mixing, then adding the whole purple potato powder, stirring and mixing, and adding water; C, extrusion forming: after the raw materials are mixed and stirred uniformly, adding the mixture into an extruder through a feeder, cutting the extruded mixture into rice grains at the tail end of the extruder after the extruded mixture passes through a rice grain template, cooling, screening with a vibrator, separating out dregs, collecting and drying; D, water controlled drying: drying the extruded rice grains in hot air to improve the storage performance; and E, packing: cooling the rice grains to room temperature, quickly and quantitatively filling and sealing. The nutritional rice has reasonable formula, good nutrition, low cost, no pollution and high nutritional value. The method is simple and convenient to operate, and is suitable for large scale and industrialized production of purple potatoes.
Description
Technical field
The present invention relates to food and purple potato processing technique field, more specifically relate to a kind of purple potato nutrient rice, also relate to a kind of preparation method of purple potato nutrient rice simultaneously.
Background technology
Purple potato (Ipomoea Batatas poir) is also claimed purple sweet potato, purple sweet potato, purple sweet potato and black sweet potato, is the special kinds of sweet potato, is meant that potato meat color is the sweet potato of purple, is Convolvulaceae annual herb plant.Purple potato has the wide characteristics in region of suitable planting, all can plant in national most of areas, and wherein ground such as Hubei, Jiangxi, Sichuan, Chongqing, Guangxi, Yunnan, Shandong, Anhui, Zhejiang and Guangdong are the main producing regions of the purple planting potato of China.Sweet potato by universally acknowledged for having the natural food of anticancer health-care effect; Also be one of China's four big staple food crops; List in after wheat, paddy rice and the corn; The plantation in sweet potato year surplus China existing 400 is historical, and China's cultivated area and total output account for 70% and 85% of the world respectively, occupy first place in the world.At present, the purple potato kind of various places cultivations has: No. 6, No. 1, the purple potato in Hubei Province, Rhizoma Dioscoreae esculentae No. 18, purple No. 1 of Chongqing, wide purple 135, peaceful purple No. 4 and capital potato etc., the external kind of introducing mainly contains: mountain, river purple, American Black Ipomoea batatas, the U.S. short climing black mix potato and German black Ipomoea batatas etc.
Purple potato has the output height, purple potato anthocyanidin (Purple-Fleshed Sweet Potato Anthocyanidin generally abbreviates purple potato pigment as) content is high and the nutrition and health care value ratio such as gives prominence at characteristics.But purple potato spring and summer plantation, monolithic heavily is generally 200～800g, per mu yield 1500～4000kg, output is very high, is important crops and staple food substitute, and the crisis in food that possibly exist solution China and even the world has a very important role; Purple potato pigment content is bigger with variety variations, is generally 0.04～1.0% (in fresh weight), and the anthocyanidin content of indivedual purple potato kinds can be up to 2.0%, and purple potato pigment is present in piece root, stem, leaf and the potato skin of purple potato; Purple potato not only amount than nutritional labelings such as higher starch, protein, crude fibre, vitamin and mineral matters; Nutritive value is than higher; But also contain functional components such as organic acids such as having the purple potato anthocyanidin of multiple pharmacological effect and physiologically active, organic selenium, glycoprotein, pectin, chlorogenic acid and isochlorogenic acid, sugar ester and straight chain fatty aldehyde; Research shows that purple potato has anti-oxidant, anti-sudden change, alleviates dyshepatia, treatment angiocardiopathy, enhance immunity power and multiple physiological activity such as anticancer, and health-care effect is more outstanding.
At present, it is main that purple potato is eaten raw with aquatic foods product marketing fresh, and working research and development product are fewer.The working research of relevant purple potato is mainly reflected in four aspects: the one, and extracting purple potato anthocyanidin is purple potato pigment; Purple potato pigment not only can be used as natural edible coloring agent but also can be used as the health active composition and had been used for industries such as food, cosmetics and medicine; The domestic and international market demand is bigger, and patent 2003131605.0,200610005525.X, 200710192250.X and 200810020364.0 etc. have related to distinct methods and extracted purple potato pigment; The 2nd, process the full powder of purple potato, the full powder of purple potato both can eat separately, also was fabulous raw materials for food industry, can be used as the major ingredient or the batching of various cakes or other food; The 3rd, processing tourism and leisure food hangs down purple sweet potato chips etc. like purple French fries, purple potato dried meat, purple potato sauce and grease; The 4th, be processed into products such as purple potato wine and purple potato vinegar through fermentation.
Purple potato rice is a primary raw material, suitably allocates other food materials into, strengthens multiple nutritional components and adds the small amount of gel agent, the graininess rice made products of processing through operations such as mixing, extruder grain and dryings similar with natural rice.Patent 2000120584.6 and 200410040346.0 relates to the synthetic rice and the preparation method of the moisture raw material of gourd, fruit and vegetable, coarse cereals class raw material, rice and converted starch or konjaku flour, and these two kinds of synthetic rice's nutritive values are relatively poor; Patent 200610131657.7 relates to the synthetic rice of corn, beans, rice and the combination of bitter buckwheat; Patent 200710044124.X relates to the synthetic rice of cereal and beans combination; Patent 200710156500.4 relates to the synthetic rice with the pigment extract surface colour.The described synthetic rice of these patents does not all relate to purple potato on the one hand, is of low nutritive value on the other hand, and health care does not have or be little, so the new meter that nutritive value and health care are laid equal stress on remains further to be researched and developed.
Summary of the invention
The objective of the invention is to be to provide a kind of purple potato nutrient rice, prescription is reasonable, and nutrition is good, and is safe, and purple potato raw material is utilized fully, and the storage rate of purple potato anthocyanidin is high, and the anthocyanidin content of product is 0.06～2%; The integrated cost of product is low, and environmentally safe, and nutritional labeling relatively full nutrition is worth high.
Another object of the present invention is the preparation method who has been to provide a kind of purple potato nutrient rice, and raw material sources are wide and raw material availability is high, and integrated cost is lower, and is easy and simple to handle, and non-environmental-pollution is applicable to the scale and the industrialization production of purple potato.
In order to realize above-mentioned purpose, the present invention adopts following technical measures: a kind of purple potato nutrient rice, and it processes (weight portion with the full powder of purple potato is a benchmark) by the raw material of following weight parts:
Parts by weight of raw materials
The full powder 60-90 of purple potato
Starch 1～30;
Soybean protein isolate 1～10;
Gel 0.1～10;
B B-complex hardening agent 0.01～1;
Composite mineral matter hardening agent 0.1～5;
Water 5～15.
Described gel is a kind of or combination in any (as follows) wherein such as carragheen, konjac glucomannan (perhaps konjaku powder), xanthans, guar gum, sodium alginate, sodium carboxymethylcellulose and (sex change) starch that meet the food additives sanitary standard.
Described B B-complex hardening agent is vitamin A, vitamin D, vitamin E, vitamin K, Cobastab
1, Cobastab
2, vitamin C, niacinamide, folic acid and choline a kind of or combination in any wherein, and by the pattern of human body daily requirement be composited (as follows).
Described composite mineral matter hardening agent is a kind of or combination in any wherein such as Creta Preparata, ferrous-fortifier, zinc enhancer, iodine hardening agent, selenium hardening agent and manganese strengthened dose, and by the pattern of human body daily requirement be composited (as follows).
A kind of purple potato nutrient rice, it processes (weight portion with the full powder of purple potato is a benchmark) (preferable range) by the raw material of following weight parts:
Parts by weight of raw materials
The full powder 65-85 of purple potato
Starch 2～28;
Soybean protein isolate 2～8;
Gel 0.5～9;
B B-complex hardening agent 0.09～0.9;
Composite mineral matter hardening agent 0.3～4;
Water 7～14.
A kind of purple potato nutrient rice, it processes (weight portion with the full powder of purple potato is a benchmark) (preferable preferable range) by the raw material of following weight parts:
Parts by weight of raw materials
The full powder 70-80 of purple potato
Starch 4～26;
Soybean protein isolate 3～7;
Gel 0.9～8;
B B-complex hardening agent 0.1～0.8;
Composite mineral matter hardening agent 0.5～3;
Water 8～13.
A kind of purple potato nutrient rice, it processes (weight portion with the full powder of purple potato is a benchmark) (preferable preferable range) by the raw material of following weight parts:
Parts by weight of raw materials
The full powder 72-88 of purple potato
Starch 5～24;
Soybean protein isolate 4～6;
Gel 1.4～7;
B B-complex hardening agent 0.2～0.7;
Composite mineral matter hardening agent 0.7～2;
Water 9～12.
A kind of purple potato nutrient rice, it processes (weight portion with the full powder of purple potato is a benchmark) (preferable preferable range) by the raw material of following weight parts:
Parts by weight of raw materials
The full powder 80-86 of purple potato
Starch 7-10;
Gel 1.8-5;
Water 10-11.
A kind of purple potato nutrient rice, it processes (weight portion with the full powder of purple potato is a benchmark) (preferable preferable range) by the raw material of following weight parts:
Parts by weight of raw materials
The full powder 76-84 of purple potato
Gel 2～6;
B B-complex hardening agent 0.3～0.6;
Composite mineral matter hardening agent 0.8～1.8;
Water 10～11.
A kind of purple potato nutrient rice, it processes (weight portion with the full powder of purple potato is a benchmark) (preferable preferable range) by the raw material of following weight parts:
Parts by weight of raw materials
The full powder 88 of purple potato
Gel 8;
Water 10.
A kind of preparation method of purple potato nutrient rice the steps include:
A. the selection of raw material and processing:
1. the full powder of purple potato: the light violet potato that select that big of fresh full, body is heavy for use, no disease and pest and anthocyanidin content is high is through boiling, defibrination, glue mill, homogeneous and roller drying (pulverizing), the full powder of purple potato that perhaps light violet potato obtains through operations such as drying, abrasive dusts;
2. starch: the starch of National standard is corn, wheat, cassava etc.;
3. soybean protein isolate: adopt quality standard to meet GB/T22493-2008 and protein content greater than 90% soybean protein isolate;
4. gel: adopt carragheen, konjac glucomannan (perhaps konjaku powder), xanthans, guar gum, sodium carboxymethylcellulose and (sex change) starch or its combination of meeting the food additives sanitary standard;
5. hardening agent: adopt the minerals and vitamins class hardening agent that meets the food enrichment sanitary standard;
6. the water that meets drinking water standard.
B. mixing:
1. take by weighing each batching that is prepared as follows: the full powder of purple potato, starch, soybean protein isolate, gel, B B-complex hardening agent, composite mineral matter hardening agent, water.
2. earlier soybean protein isolate, gel and hardening agent were mixed 10～30 minutes, make it to mix; Add flour and rice meal again, mixed 10～30 minutes, make it to mix; Add the full powder of purple potato then, mixed 10～30 minutes, make it to mix; Add entry at last, mixed 10～30 minutes, make it to mix.
C. extrusion modling:
Material after mixing is even joins in the extruder through feeder with the speed of 5～50kg/h; Extruder endsocket temperature is set at 40～100 ℃; Other sleeve temperature are 10～40 ℃, and screw speed is 50～500r/min, after material is through special grain of rice shape template, cut into rice kernel shape; After the screening of cooling bobbing machine is slagged tap, collect, carry out subsequent drying.
D. control the water oven dry:
The higher grain of rice of moisture after the extrusion modling adopts heated-air drying to reduce moisture, improves the keeping property of goods.Hot blast temperature is controlled at 30～70 ℃, and the relative humidity of hot blast is controlled at 5～90%, and the hot blast flow velocity is controlled at 0.1～10m/s, is controlled at drying time 0.1～10 hour, and dried grain of rice moisture is controlled at 3～13%.
E. pack:
Dried product is cooled to room temperature (20-25 ℃, below identical) fully in relative humidity is 10～90% environment after, be fast quantification filling and sealing in 10～90% the clean environment in relative humidity.
The present invention compared with prior art has the following advantages and effect:
1, purple potato raw material is utilized fully, and the storage rate of purple potato anthocyanidin is high, and the anthocyanidin content of product is 0.5～2%; The integrated cost of product is low, and environmentally safe;
2, product is formed by the nutrition mode combinations that human body needs by multiple foodstuff and nutrition fortifier, nutrient with strong complementarity, and the proportionate relationship of each nutritional labeling conforms with the human body needs, and nutritive value is than higher;
3, the anthocyanidin content of product is than higher, and health care is outstanding;
4, owing to be used gel and soybean protein isolate, the quality of product, structure and edible quality are more near natural rice, and edibility is good;
5, technical process is easier, invests less;
6, security of products is high.
The specific embodiment
Embodiment 1:
A kind of purple potato nutrient rice, it is processed by the raw material of following weight parts:
A kind of preparation method of purple potato Nutritive Rice the steps include:
1. select that big of fresh full, body is heavy for use, no disease and pest and the high light violet potato of anthocyanidin content, through boiling, defibrination, perhaps light violet potato waits to operate through dry, abrasive dust and sieve (120 order) and prepares the full powder of purple potato;
2. starch: the starch of National standard is corn, wheat, cassava etc.;
3. soybean protein isolate: adopt protein content greater than 90% soybean protein isolate;
4. adopt meet that the food additives sanitary standard requires and granularity less than 120 purpose konjac glucomannans;
5. B B-complex hardening agent, composite mineral matter hardening agent: accurately take by weighing the minerals and vitamins class hardening agent that meets the food enrichment sanitary standard respectively, mix, grind in case of necessity and sieve through 120 orders;
6. take by weighing the water that meets drinking water standard.
7. earlier soybean protein isolate, gel and hardening agent were mixed 5 minutes, make it to mix; Add starch again, mixed 2 or 4 or 6 or 8 or 10 minutes, make it to mix; Add the full powder of purple potato then, mixed 1 or 3 or 5 or 8 or 10 or 12 or 15 minute, make it to mix; Add entry at last, mixed 1 or 4 or 7 or 9 or 13 or 1720 minute, make it to mix.
8. extrusion modling: the material after mixing is even joins in the extruder through feeder with the speed of 5～50kg/h; Extruder endsocket temperature is set at 40 or 48 or 57 or 61 or 70 or 78 or 86 or 94 or 100 ℃; Other sleeve temperature are 10 or 20 or 27 or 32 or 36 or 40 ℃, and screw speed is 50～500r/min, after material is through special template, cuts into rice kernel shape; After the screening of cooling bobbing machine is slagged tap, collect, carry out subsequent drying.
9. control water oven dry: the higher grain of rice of the moisture after the extrusion modling adopts heated-air drying to reduce moisture, improves the keeping property of goods.Hot blast temperature is controlled at 10 or 20 or 30 or 40 or 50 or 60 or 70 ℃; The relative humidity of hot blast is controlled at 5～90%; The hot blast flow velocity is controlled at 0.1～2m/s, is controlled at drying time 0.1 or 1 or 3 or 5 or 7 or 8 or 10 hour, and dried grain of rice moisture is controlled at 13 following %.
10. packing: dried product thoroughly is cooled to room temperature in relative humidity is 10～90% environment after, be fast quantification filling and sealing in 10～90% the clean environment in relative humidity.
Embodiment 2～7:
Six kinds of purple potato nutrient rices, it is processed by the raw material of following weight parts:
The preparation process of above-mentioned six kinds of purple potato nutrient rices is identical with embodiment 1.
Claims (5)
1. purple potato nutrient rice, it is processed by the raw material of following weight parts:
Described gel is carragheen, konjaku powder, xanthans, guar gum, sodium alginate and the sodium carboxymethylcellulose a kind of or combination in any wherein that meets the food additives sanitary standard;
Described B B-complex hardening agent is vitamin A, vitamin D, vitamin E, vitamin K, Cobastab
1, Cobastab
2, vitamin C, niacinamide, folic acid and choline a kind of or combination in any wherein, and be composited by the pattern of human body daily requirement;
Described composite mineral matter hardening agent is Creta Preparata, ferrous-fortifier, zinc enhancer, iodine hardening agent, selenium hardening agent and manganese strengthened dose of a kind of or combination in any wherein, and is composited by the pattern of human body daily requirement.
2. a kind of purple potato nutrient rice according to claim 1 is characterized in that:
3. a kind of purple potato nutrient rice according to claim 1 is characterized in that:
4. a kind of purple potato nutrient rice according to claim 1 is characterized in that:
5. a kind of purple potato nutrient rice according to claim 1 is characterized in that:
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| CN102648751B (en) * | 2012-05-02 | 2013-10-23 | 中国食品发酵工业研究院 | Engineering rice with functions of alleviating hangover and protecting liver and preparation method of engineering rice |
| CN103156141B (en) * | 2013-04-09 | 2014-10-08 | 中国热带农业科学院农产品加工研究所 | Cassava rice and processing method thereof |
| CN103250999A (en) * | 2013-05-29 | 2013-08-21 | 江西省鸽鸽食品有限公司 | Production process of dry long bean |
| CN103392977B (en) * | 2013-07-01 | 2015-05-13 | 天津北融米业有限公司 | High-protein nutrition enrichment composite rice and preparation method thereof |
| CN103392978B (en) * | 2013-07-01 | 2015-05-20 | 天津科技大学 | Nutritive and instant breakfast composite rice and processing method thereof |
| CN103393008B (en) * | 2013-07-01 | 2015-05-20 | 天津北融米业有限公司 | Nutrition-equalized purple crystal composite rice and preparation method thereof |
| CN103652890B (en) * | 2013-11-30 | 2015-10-28 | 广西桂林天然食品有限公司 | A kind of high protein selenium-rich, Fu Xin, rich calcium cassava coarse cereals composite nutritional healthcare rice |
| CN104397551A (en) * | 2014-11-11 | 2015-03-11 | 中南林业科技大学 | Method for preparing iron nutrition enhanced texturized rice |
| CN106509911A (en) * | 2015-09-09 | 2017-03-22 | 计立平 | Nutritional rice supplement, nutritional rice and preparation method thereof |
| CN108065287A (en) * | 2016-11-16 | 2018-05-25 | 江南大学 | A kind of preparation method of purple sweet potato dilated food rich in anthocyanin and products thereof |
| CN106805095A (en) * | 2017-01-25 | 2017-06-09 | 江苏省农业科学院 | A kind of function nutrition rice and preparation method |
| CN109198394A (en) * | 2018-05-24 | 2019-01-15 | 益阳市福华米业有限公司 | A kind of purple sweet potato rice and its processing method |
| CN110269192A (en) * | 2019-07-12 | 2019-09-24 | 苏州硒谷科技有限公司 | A kind of nutrition synthetic rice and preparation method thereof |
| CN112841531A (en) * | 2019-11-26 | 2021-05-28 | 桃源县爱来米业有限公司 | Production method of purple sweet potato rice |
| CN112137048B (en) * | 2020-08-03 | 2023-09-05 | 河南农业大学 | Processing technology for double-screw extrusion of purple sweet potato rice flour |
| CN114847438B (en) * | 2022-06-02 | 2023-06-20 | 安庆师范大学 | Preparation method of soybean protein composite gel food and product thereof |
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| CN101411443A (en) * | 2007-10-18 | 2009-04-22 | 叶邦兴 | Technique for processing sweet potato rice |
| CN101543274A (en) * | 2009-04-16 | 2009-09-30 | 张昌才 | Crop rice and its preparation method |
| CN101564136B (en) * | 2009-05-27 | 2011-10-19 | 湖南农业大学 | Flavored mashed sweet potato and processing method thereof |
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