CN102349621A - Sweet potato-sticky rice flour - Google Patents
Sweet potato-sticky rice flour Download PDFInfo
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- CN102349621A CN102349621A CN2011103421348A CN201110342134A CN102349621A CN 102349621 A CN102349621 A CN 102349621A CN 2011103421348 A CN2011103421348 A CN 2011103421348A CN 201110342134 A CN201110342134 A CN 201110342134A CN 102349621 A CN102349621 A CN 102349621A
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Abstract
The invention discloses a kind of sweet potato-sticky rice flour and relates to the technical field of food processing. The sweet potato-sticky rice flour is prepared from the following raw materials in percentage by weight: 60-70% of sweet potato starch, 5-15% of sweet potato flakes, 5-15% of coarse rice powder and 5-15% of sticky rice flour. A method for preparing the sweet potato-sticky rice flour comprises the following steps: material preparation, beating, mixing, conveying, blanking by using scrapers, forming, steaming, cooling, ageing at normal temperature, ageing at low temperature, vertical shredding, large-wind-volume stereotyped drying at low temperature, dampening, cross-cutting at a fixed length, sorting, and packing. The sweet potato-sticky rice flour has a health-care effect, and has the characteristics of not containing any additive, and the like; meanwhile, the sweet potato-sticky rice flour also has the characteristic that the appearance is uniform and transparent; in the processes of eating or processing, no phenomenon such as flour-noodle breaking, soup stiffening and adhesion occurs; and the taste is soft and tenacious, and the like; in addition, an operation of soaking is not required to be performed, the cooking time is short, and various physical and chemical indexes meet international standards, therefore, the sweet potato-sticky rice flour is an ideal modern crude fiber green food and is distinctive in the aspect of breakfast cooking and staple food match.
Description
Technical field
The present invention relates to food processing technology field, particularly a kind of Ipomoea batatas glutinous rice flour.
Background technology
Ipomoea batatas (Ipomoea batatas) has another name called sweet potato, pachyrhizus, is a kind of healthy food of dietotherapeutic.Ipomoea batatas has been won the laurel of 13 kinds of best vegetables in the best vegetables that the World Health Organization chooses; Be called the most balanced health food of nutrition by nutritionists, it helps, and anti-cancer, defecation are unimpeded, nutrient slim, anti-senility, prevention of osteoporosis disease and prophylaxis of hypertension, coronary heart disease, artery sclerosis, diabetes and connective tissue disease.Ipomoea batatas both can be eaten raw, but also prepared food, but topmostly still be processed into starch from sweet potato, and then be processed into food such as sweet potato noodles or sweet potato powder sheet.Sweet potato noodles product with starch from sweet potato processing is more; Like Chinese patent " taro vermicelli and preparation method thereof " (application number is 01128563.X); It is a major ingredient with fragrant taro starch; Be equipped with starch from sweet potato or other starch and antitack agent; Gluten fortifier and water etc. are equipped with by certain weight ratio that the back is mixed to be sent into self-cooking type vermicelli machine and can produce taro vermicelli, this kind bean vermicelli and traditional bean vermicelli relatively have soft moist, smooth agreeable to the taste, quality fragrant pure, for a long time boil not dizzy soup, boil the characteristics of unbroken noodles for a long time.And for example Chinese patent " root of kudzu vine Ipomoea batatas instant bean vermicelli and production method thereof " (application number is 200410023119.7) is by 20-30% pueraria starch, 60-70% starch from sweet potato, 10-20% farina; The weight of pea is the 6.5-8% of above raw material weight; Through making wintercherry water with Peas; Join in the mixing starch; Through stirring, filter, precipitating; Get fine white starch; In the gained fine white starch, add Gorgon euryale, edible vegetable oil, Yan Heshui then; Throwing; Again through freezing aging; Silk-loosing and anhydration, drying, packing forms.
Summary of the invention
Technical problem to be solved by this invention provides a kind of sweet-potato starch food that has health-care efficacy and do not use any additives.
For solving the problems of the technologies described above, the technical scheme that the present invention adopted is a kind of Ipomoea batatas glutinous rice flour of invention, is to be formed by following feedstock production by weight percentage:
Starch from sweet potato 60-70 sweet potato whole powder 5-15 coarse rice powder 5-15 glutinous rice flour 5-15;
Its preparation method is: batching, making beating, mix stirring, conveying, scraper plate blanking, moulding, cook, cooling, normal temperature are aging, low temperature aging, perpendicular chopping, the big air quantity typing of low temperature drying, moisture regain, fixed length crosscut, arrangement, packing.
The technical scheme one of its optimization is to be formed by following feedstock production by weight percentage:
Starch from sweet potato 60 sweet potato whole powders 15 coarse rice powders 15 glutinous rice flours 10.
The technical scheme two of its optimization is to be formed by following feedstock production by weight percentage:
Starch from sweet potato 60 sweet potato whole powders 10 coarse rice powders 15 glutinous rice flours 15.
The technical scheme three of its optimization is to be formed by following feedstock production by weight percentage:
Starch from sweet potato 70 sweet potato whole powders 5 coarse rice powders 15 glutinous rice flours 10.
The technical scheme four of its optimization is to be formed by following feedstock production by weight percentage:
Starch from sweet potato 70 sweet potato whole powders 15 coarse rice powders 10 glutinous rice flours 5.
The technical scheme five of its optimization is to be formed by following feedstock production by weight percentage:
Starch from sweet potato 70 sweet potato whole powders 10 coarse rice powders 5 glutinous rice flours 15.
The technical scheme six of its optimization is to be formed by following feedstock production by weight percentage:
Starch from sweet potato 65 sweet potato whole powders 15 coarse rice powders 10 glutinous rice flours 10.
The present invention adopts starch from sweet potato as primary raw material, has added sweet potato whole powder, coarse rice powder and glutinous rice flour.The sweet potato whole powder that adds is keeping the Ipomoea batatas original flavor, has kept distinctive nutrition of Ipomoea batatas and local flavor.Rice bran and plumule in the coarse rice powder that adds partly contain abundant Cobastab and vitamin E, can improve immune function of human body, stimulate circulation, and can also help people to eliminate the mood of dejected agitation, make the people dynamic; In addition, micronutrient levels such as potassium, magnesium, zinc, iron, manganese are higher in the brown rice, help angiocardiopathy preventing and anemia; It has also kept a large amount of dietary fibers, can promote intestinal beneficial bacterium propagation, quickens intestines peristalsis, softening ight soil, prevention constipation and intestinal cancer; Dietary fiber can also combine with bile cholesterol, promotes the discharge of cholesterol, thereby helps hyperlipemia to reduce blood fat.The glutinous rice flour that adds has tonifying middle-Jiao and Qi, invigorating the spleen to arrest diarrhea, an effect of the urine that contracts, arrest sweating, detoxifcation.Thereby Ipomoea batatas glutinous rice flour of the present invention contains the nutrition than horn of plenty, so have health-care effect preferably.Simultaneously, owing to added glutinous rice flour and coarse rice powder and sweet potato whole powder, the viscosity of the starch from sweet potato that neutralized; Also strengthened its toughness, thus no longer need add food additives such as alum, gluten fortifier, thereby; The bean vermicelli of processing can boil for a long time and not stick with paste, unbroken noodles, and delicious flavour.
The specific embodiment
Below in conjunction with embodiment, the present invention is further illustrated.
Feedstock production:
Starch from sweet potato preparation: the Ipomoea batatas of the high-content of starch that select smooth surface, anosis worm, is of moderate size; Go a series of cleanings such as stone, desilt after being delivered to the workshop through ribbon conveyer; Get promptly with its pulverizing, screenings separation, rinsing and decolouring, after dehydrating, cooling off that color and luster is bright and white, no silt, no thin slag starch from sweet potato, subsequent use;
Sweet potato whole powder preparation: select the Ipomoea batatas of smooth surface, anosis worm, its epidermis is removed, clean, chopping, oven dry, pulverizing (fineness is more than 80 orders), make sweet potato whole powder, subsequent use;
The glutinous rice flour preparation: get the first-class glutinous rice of quality, clean, dry, pulverize (fineness is more than 80 orders), make glutinous rice flour, subsequent use;
The coarse rice powder preparation: get the first-class brown rice of quality, clean, dry, pulverize (fineness is more than 80 orders), make coarse rice powder, subsequent use.
Embodiment one:
Get 60 kilograms of subsequent use starch from sweet potato, 15 kilograms of sweet potato whole powders, 15 kilograms of coarse rice powders, 10 kilograms of glutinous rice flours; And suitable quantity of water is prepared burden; Then; Through making beating, mix to stir, pump is proposed conveyings, scraper plate blanking, moulding, steam cook, cooling, normal temperature are aging, cold degree low temperature aging, perpendicular chopping, the big air quantity typing of low temperature drying, advance cold wind moisture regain, fixed length crosscut, arrangement, packing, makes the Ipomoea batatas glutinous rice flour.
Embodiment two:
Get 60 kilograms of subsequent use starch from sweet potato, 10 kilograms of sweet potato whole powders, 15 kilograms of coarse rice powders, 15 kilograms of glutinous rice flours; And suitable quantity of water is prepared burden; Then; Through making beating, mix to stir, pump is proposed conveyings, scraper plate blanking, moulding, steam cook, cooling, normal temperature are aging, cold degree low temperature aging, perpendicular chopping, the big air quantity typing of low temperature drying, advance cold wind moisture regain, fixed length crosscut, arrangement, packing, makes the Ipomoea batatas glutinous rice flour.
Embodiment three:
Get 70 kilograms of subsequent use starch from sweet potato, 5 kilograms of sweet potato whole powders, 15 kilograms of coarse rice powders, 10 kilograms of glutinous rice flours; And suitable quantity of water is prepared burden; Then; Through making beating, mix to stir, pump is proposed conveyings, scraper plate blanking, moulding, steam cook, cooling, normal temperature are aging, cold degree low temperature aging, perpendicular chopping, the big air quantity typing of low temperature drying, advance cold wind moisture regain, fixed length crosscut, arrangement, packing, makes the Ipomoea batatas glutinous rice flour.
Embodiment four:
Get 70 kilograms of subsequent use starch from sweet potato, 15 kilograms of sweet potato whole powders, 10 kilograms of coarse rice powders, 5 kilograms of glutinous rice flours; And suitable quantity of water is prepared burden; Then; Through making beating, mix to stir, pump is proposed conveyings, scraper plate blanking, moulding, steam cook, cooling, normal temperature are aging, cold degree low temperature aging, perpendicular chopping, the big air quantity typing of low temperature drying, advance cold wind moisture regain, fixed length crosscut, arrangement, packing, makes the Ipomoea batatas glutinous rice flour.
Embodiment five:
Get 70 kilograms of subsequent use starch from sweet potato, 10 kilograms of sweet potato whole powders, 5 kilograms of coarse rice powders, 15 kilograms of glutinous rice flours; And suitable quantity of water is prepared burden; Then; Through making beating, mix to stir, pump is proposed conveyings, scraper plate blanking, moulding, steam cook, cooling, normal temperature are aging, cold degree low temperature aging, perpendicular chopping, the big air quantity typing of low temperature drying, advance cold wind moisture regain, fixed length crosscut, arrangement, packing, makes the Ipomoea batatas glutinous rice flour.
Embodiment six:
Get 65 kilograms of subsequent use starch from sweet potato, 15 kilograms of sweet potato whole powders, 10 kilograms of coarse rice powders, 10 kilograms of glutinous rice flours; And suitable quantity of water is prepared burden; Then; Through making beating, mix to stir, pump is proposed conveyings, scraper plate blanking, moulding, steam cook, cooling, normal temperature are aging, cold degree low temperature aging, perpendicular chopping, the big air quantity typing of low temperature drying, advance cold wind moisture regain, fixed length crosscut, arrangement, packing, makes the Ipomoea batatas glutinous rice flour.
Ipomoea batatas glutinous rice flour of the present invention; Has the outward appearance homogeneous transparent; Edible add the unbroken noodles in man-hour, do not stick with paste soup, adhesion; Characteristics such as the soft muscle of mouthfeel is tough; And soaking-free, the cooking time is short, and each item physical and chemical index meets international standards; Being the crude fibre pollution-free food of best modern appearance, is that breakfast culinary art or staple food collocation are all very characteristic.
Claims (7)
1. Ipomoea batatas glutinous rice flour is characterized in that being formed by following feedstock production by weight percentage:
Starch from sweet potato 60-70 sweet potato whole powder 5-15 coarse rice powder 5-15 glutinous rice flour 5-15;
Its preparation method is: batching, making beating, mix stirring, conveying, scraper plate blanking, moulding, cook, cooling, normal temperature are aging, low temperature aging, perpendicular chopping, the big air quantity typing of low temperature drying, moisture regain, fixed length crosscut, arrangement, packing.
2. Ipomoea batatas glutinous rice flour according to claim 1 is characterized in that being formed by following feedstock production by weight percentage:
Starch from sweet potato 60 sweet potato whole powders 15 coarse rice powders 15 glutinous rice flours 10.
3. Ipomoea batatas glutinous rice flour according to claim 1 is characterized in that being formed by following feedstock production by weight percentage:
Starch from sweet potato 60 sweet potato whole powders 10 coarse rice powders 15 glutinous rice flours 15.
4. Ipomoea batatas glutinous rice flour according to claim 1 is characterized in that being formed by following feedstock production by weight percentage:
Starch from sweet potato 70 sweet potato whole powders 5 coarse rice powders 15 glutinous rice flours 10.
5. Ipomoea batatas glutinous rice flour according to claim 1 is characterized in that being formed by following feedstock production by weight percentage:
Starch from sweet potato 70 sweet potato whole powders 15 coarse rice powders 10 glutinous rice flours 5.
6. Ipomoea batatas glutinous rice flour according to claim 1 is characterized in that being formed by following feedstock production by weight percentage:
Starch from sweet potato 70 sweet potato whole powders 10 coarse rice powders 5 glutinous rice flours 15.
7. Ipomoea batatas glutinous rice flour according to claim 1 is characterized in that being formed by following feedstock production by weight percentage:
Starch from sweet potato 65 sweet potato whole powders 15 coarse rice powders 10 glutinous rice flours 10.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2011103421348A CN102349621B (en) | 2011-11-01 | 2011-11-01 | Sweet potato-sticky rice flour |
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| CN2011103421348A CN102349621B (en) | 2011-11-01 | 2011-11-01 | Sweet potato-sticky rice flour |
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| CN102349621A true CN102349621A (en) | 2012-02-15 |
| CN102349621B CN102349621B (en) | 2013-01-02 |
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Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103462001A (en) * | 2013-08-13 | 2013-12-25 | 当涂县瑞龙果树种植专业合作社 | Middle warmer strengthening and qi tonifying vegetable glutinous rice powder and preparation method thereof |
| CN103461801A (en) * | 2013-08-15 | 2013-12-25 | 当涂县瑞龙果树种植专业合作社 | High nutrition sweet rice flour and production method thereof |
| CN103519057A (en) * | 2013-10-19 | 2014-01-22 | 周太平 | Nutrient water-milled glutinous rice flour |
| CN103535584A (en) * | 2013-09-17 | 2014-01-29 | 安徽省池州九华冷冻食品有限责任公司 | High-nutrition glutinous rice flour and preparation method thereof |
| CN103689315A (en) * | 2013-12-03 | 2014-04-02 | 桂林梁华生物科技有限公司 | Camellia oleifera stomach-invigorating health purple sweet potato silk noodles and preparation method thereof |
| CN103798609A (en) * | 2014-01-24 | 2014-05-21 | 五河童师傅食品有限公司 | Sweet potato glutinous rice flour and preparation method thereof |
| CN103815243A (en) * | 2014-01-24 | 2014-05-28 | 五河童师傅食品有限公司 | Tea-flavor glutinous rice flour and preparation method thereof |
| CN103815239A (en) * | 2014-01-24 | 2014-05-28 | 五河童师傅食品有限公司 | Yolk glutinous rice flour and preparation method thereof |
| CN103919014A (en) * | 2014-04-29 | 2014-07-16 | 桂林全州米兰香食品有限公司 | Yam rice flour with healthcare effect |
| CN104642872A (en) * | 2015-02-11 | 2015-05-27 | 北京德润通农业科技发展有限公司 | Production method of fresh powder |
| CN106579152A (en) * | 2016-12-19 | 2017-04-26 | 潜山县思迈农业科技有限公司 | Green and original ecological sweet potato starch noodles and processing process thereof |
| CN107279694A (en) * | 2017-05-27 | 2017-10-24 | 许昌学院 | A kind of sweet potato Ma Rice-cakes and preparation method thereof |
| CN107535829A (en) * | 2017-09-30 | 2018-01-05 | 广西鑫粮粮食集团有限公司 | A kind of brown rice exempts to soak the method that fresh wet method prepares fine and smooth vermicelli |
| CN107751785A (en) * | 2016-08-18 | 2018-03-06 | 陈丽 | A kind of sweet potato ground rice |
| CN110122760A (en) * | 2019-07-03 | 2019-08-16 | 武穴市嘉发食品有限公司 | A kind of dedicated glutinous rice flour of extruding and preparation method |
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Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103462001A (en) * | 2013-08-13 | 2013-12-25 | 当涂县瑞龙果树种植专业合作社 | Middle warmer strengthening and qi tonifying vegetable glutinous rice powder and preparation method thereof |
| CN103461801A (en) * | 2013-08-15 | 2013-12-25 | 当涂县瑞龙果树种植专业合作社 | High nutrition sweet rice flour and production method thereof |
| CN103535584B (en) * | 2013-09-17 | 2016-01-20 | 安徽省池州九华冷冻食品有限责任公司 | A kind of high nutrition glutinous rice flour and preparation method thereof |
| CN103535584A (en) * | 2013-09-17 | 2014-01-29 | 安徽省池州九华冷冻食品有限责任公司 | High-nutrition glutinous rice flour and preparation method thereof |
| CN103519057A (en) * | 2013-10-19 | 2014-01-22 | 周太平 | Nutrient water-milled glutinous rice flour |
| CN103689315A (en) * | 2013-12-03 | 2014-04-02 | 桂林梁华生物科技有限公司 | Camellia oleifera stomach-invigorating health purple sweet potato silk noodles and preparation method thereof |
| CN103689315B (en) * | 2013-12-03 | 2016-08-17 | 桂林梁华生物科技有限公司 | A kind of camellia oleifera stomach-invigoratinghealth health purple sweet potato silk noodles and preparation method thereof |
| CN103798609A (en) * | 2014-01-24 | 2014-05-21 | 五河童师傅食品有限公司 | Sweet potato glutinous rice flour and preparation method thereof |
| CN103815243A (en) * | 2014-01-24 | 2014-05-28 | 五河童师傅食品有限公司 | Tea-flavor glutinous rice flour and preparation method thereof |
| CN103815239A (en) * | 2014-01-24 | 2014-05-28 | 五河童师傅食品有限公司 | Yolk glutinous rice flour and preparation method thereof |
| CN103919014A (en) * | 2014-04-29 | 2014-07-16 | 桂林全州米兰香食品有限公司 | Yam rice flour with healthcare effect |
| CN104642872A (en) * | 2015-02-11 | 2015-05-27 | 北京德润通农业科技发展有限公司 | Production method of fresh powder |
| CN107751785A (en) * | 2016-08-18 | 2018-03-06 | 陈丽 | A kind of sweet potato ground rice |
| CN106579152A (en) * | 2016-12-19 | 2017-04-26 | 潜山县思迈农业科技有限公司 | Green and original ecological sweet potato starch noodles and processing process thereof |
| CN107279694A (en) * | 2017-05-27 | 2017-10-24 | 许昌学院 | A kind of sweet potato Ma Rice-cakes and preparation method thereof |
| CN107535829A (en) * | 2017-09-30 | 2018-01-05 | 广西鑫粮粮食集团有限公司 | A kind of brown rice exempts to soak the method that fresh wet method prepares fine and smooth vermicelli |
| CN110122760A (en) * | 2019-07-03 | 2019-08-16 | 武穴市嘉发食品有限公司 | A kind of dedicated glutinous rice flour of extruding and preparation method |
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