CN103637070A - Making method for potato synthetic rice - Google Patents
Making method for potato synthetic rice Download PDFInfo
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- CN103637070A CN103637070A CN201310621422.6A CN201310621422A CN103637070A CN 103637070 A CN103637070 A CN 103637070A CN 201310621422 A CN201310621422 A CN 201310621422A CN 103637070 A CN103637070 A CN 103637070A
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- Prior art keywords
- rice
- making method
- potato
- synthetic rice
- cooling
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 21
- 235000009566 rice Nutrition 0.000 title claims abstract description 21
- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 19
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 19
- 238000000034 method Methods 0.000 title claims abstract description 9
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 238000001816 cooling Methods 0.000 claims abstract description 10
- 238000012216 screening Methods 0.000 claims abstract description 7
- 238000000926 separation method Methods 0.000 claims abstract description 7
- 235000013339 cereals Nutrition 0.000 claims abstract description 6
- 238000012545 processing Methods 0.000 claims abstract description 4
- 238000012856 packing Methods 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 6
- 238000005469 granulation Methods 0.000 claims description 6
- 230000003179 granulation Effects 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 238000000465 moulding Methods 0.000 claims description 3
- 235000012149 noodles Nutrition 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 230000001681 protective effect Effects 0.000 claims description 3
- 238000005096 rolling process Methods 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract description 6
- 230000009286 beneficial effect Effects 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract description 3
- 206010061218 Inflammation Diseases 0.000 abstract description 3
- 229920002472 Starch Polymers 0.000 abstract description 3
- 229930003268 Vitamin C Natural products 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 230000004054 inflammatory process Effects 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 235000019698 starch Nutrition 0.000 abstract description 3
- 229930003231 vitamin Natural products 0.000 abstract description 3
- 235000013343 vitamin Nutrition 0.000 abstract description 3
- 239000011782 vitamin Substances 0.000 abstract description 3
- 229940088594 vitamin Drugs 0.000 abstract description 3
- 235000019154 vitamin C Nutrition 0.000 abstract description 3
- 239000011718 vitamin C Substances 0.000 abstract description 3
- 235000013312 flour Nutrition 0.000 abstract description 2
- 230000032683 aging Effects 0.000 abstract 1
- 230000003467 diminishing effect Effects 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000003825 pressing Methods 0.000 abstract 1
- 230000035943 smell Effects 0.000 abstract 1
- 238000005303 weighing Methods 0.000 abstract 1
- 102000040350 B family Human genes 0.000 description 2
- 108091072128 B family Proteins 0.000 description 2
- 244000205754 Colocasia esculenta Species 0.000 description 2
- 235000006481 Colocasia esculenta Nutrition 0.000 description 2
- 230000003712 anti-aging effect Effects 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 206010000087 Abdominal pain upper Diseases 0.000 description 1
- 201000004624 Dermatitis Diseases 0.000 description 1
- 240000005717 Dioscorea alata Species 0.000 description 1
- 235000002723 Dioscorea alata Nutrition 0.000 description 1
- 235000008532 Dioscorea bulbifera Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 240000004713 Pisum sativum Species 0.000 description 1
- 238000003723 Smelting Methods 0.000 description 1
- 241000207763 Solanum Species 0.000 description 1
- 208000005392 Spasm Diseases 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- RXVGBQCEAQZMLW-UHFFFAOYSA-N alpha-solanine Natural products CC1CCC2C(C)C3C(CC4C5CC=C6CC(CCC6(C)C5CCC34C)OC7OC(CO)C(O)C(OC8OC(CO)C(O)C(O)C8O)C7OC9OC(CO)C(O)C(O)C9O)N2C1 RXVGBQCEAQZMLW-UHFFFAOYSA-N 0.000 description 1
- 208000010668 atopic eczema Diseases 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 235000011950 custard Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 210000003608 fece Anatomy 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000010871 livestock manure Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000000116 mitigating effect Effects 0.000 description 1
- 238000012805 post-processing Methods 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- ZGVSETXHNHBTRK-OTYSSXIJSA-N solanine Chemical compound O([C@H]1[C@@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@@H]1[C@@H]([C@H](O)[C@@H](O)[C@H](C)O1)O)O[C@@H]1CC2=CC[C@H]3[C@@H]4C[C@@H]5N6C[C@@H](C)CC[C@@H]6[C@H]([C@@H]5[C@@]4(C)CC[C@@H]3[C@@]2(C)CC1)C)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O ZGVSETXHNHBTRK-OTYSSXIJSA-N 0.000 description 1
- 229940031352 solanine Drugs 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 208000004371 toothache Diseases 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Cereal-Derived Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a making method for potato synthetic rice and belongs to the technical field of food processing. The making method is characterized by comprising the following technical processes: weighing raw materials, mixing the raw materials to form balls, performing flour pressing, granulating, performing separation screening, stewing, drying, cooling and packaging. The making method has the beneficial effects that the product made by the making method contains a large amount of nutrient components such as starches, proteins, B-class vitamins and vitamin C and can serve as coarse grains for beautifying the features, resisting aging, detoxifying, diminishing inflammation, tonifying qi and improving health; the taste of the potato synthetic rice is similar to that of rice, and the potato synthetic rice smells fragrant and sweet.
Description
Technical field
The present invention relates to a kind of food-processing method, especially relate to a kind of potato synthetic rice's preparation method.
Background technology
Potato is Solanaceae Solanum annual herb.Original name sun taro, head is loaded in < < Illustrated Book on Plants > >, cloud: Yunnan, Guizhou Province has it.Green stem leafiness, leaf size, density, oblong shape differ, root many in vain must, lower knot circle is real, root is real numerous as sweet potato to press its stem, stem is long weak as climing, lid be air potato also.Stay one's hunger and send relief to a famine area, poor people's storage, during the autumn, root manure joins together, and seemingly taro is and sweet for taste, and like potato, and light, custard Er simmers and burns, without shoulding not it.Leaf taste is as pea seedlings, and meat dishes to go with liquor press food, slides clearly meaningful.Bloom five jiaos, purple cylinder, with blue or green line, in hold up red, green stamen one thread, also multiple tidy.Zhong Zhiwei field, Shanxi, is commonly called as potato, especially very large, floral white.Its stem tuber can be edible, is important grain, vegetables dual-purpose crop.Potato contains much starch and protein, B family vitamin, vitamin C etc., can promote the digestive function of taste.The contained a small amount of solanine of potato, can reduce gastric secretion, alleviates spasm, and stomachache is had to certain smelting treatment effect.
Research shows: during potato has and adjusts with stomach, invigorating spleen to remove dampness, wide intestines defaecation, gastropyretic toothache, insufficiency of the spleen receive few; Hypoglycemic lipopenicillinase, fat-reducing, beauty treatment, anti-ageing, spiritlessness and weakness; Energy detoxicating, relieving inflammation, activating blood circulation and reducing swelling, beneficial gas is kept fit, skin eczema; Potato also has mitigation to indigestion, dry and hard excrement simultaneously.
People's diet is food potato starch seldom, and southern people are edible rice traditionally.The output of farina is high, and storage capacity is large, and nutritional labeling is high, has improved its economic worth after being processed into potato synthetic rice, can help peasant programme.
Summary of the invention
The object of the invention has been to provide a kind of potato synthetic rice's preparation method, has realized the comprehensive utilization of farina raw material, improves its added value.
The present invention solves the technical scheme that its technical problem takes:
Potato synthetic rice's a preparation method, is characterized in that: adopt following steps: adopt and take raw material, mix that agglomerating, pressure surface band, granulation, separation screening, boiling are dried, the processing process of cooling, packing, concrete operation step is:
Potato synthetic rice's a preparation method, is characterized in that: adopt following steps: adopt and take raw material, mix that agglomerating, pressure surface band, granulation, separation screening, boiling are dried, the processing process of cooling, packing, concrete operation step is:
A, take raw material: various raw materials are taken by formula quantity;
B, mix agglomerating: raw material is inserted in mixer fully and is mixed, add appropriate warm water and the salt of 0.5-1%, more fully stir into dried noodle bulk;
C, pressure surface band: dough is moved into drum-type oodle maker dough is pressed into wide wearing;
D, granulation: by wide, wear the particle rolling machine moulding of making a gift to someone;
E, separation screening: on vibratory sieve, carry out bolter except powder;
F, boiling are dried: through used for conveyer belt steam treatment 25-30min, make the abundant gelatinization in grain of rice top layer, form and have being touched of protective effect.Finally by oven dry, the near 13-14% of synthetic rice's moisture;
G, cooling, packing: at room temperature cooling that moisture is near 11% ~ 12.5%, after packing, be finished product.
Beneficial effect: product of the present invention contains the nutritional labelings such as much starch and protein, B family vitamin, vitamin C.As coarse food grain, can improve looks, anti-ageing, detoxicating, relieving inflammation, beneficial gas is kept fit.Its mouthfeel is similar to rice with profile, and smell is fragrant and sweet.
The specific embodiment
Embodiment 1:
Potato synthetic rice's a preparation method, concrete making step is:
A, take raw material: take farina 70g, flour 30g;
B, mix agglomerating: raw material is inserted in mixer fully and is mixed, add warm water 20g and 0.2% salt, more fully stir into dried noodle bulk;
C, pressure surface band: dough is moved into drum-type oodle maker dough is pressed into wide wearing;
D, granulation: by wide, wear the particle rolling machine moulding of making a gift to someone;
E, separation screening: on vibratory sieve, carry out bolter except powder;
F, boiling are dried: through used for conveyer belt steam treatment 20min, make the gelatinization of grain of rice top layer, form and have being touched of protective effect.Finally by oven dry, synthetic rice's moisture is down to below 13.5%;
G, cooling: at room temperature cooling moisture is down to 11.5%;
H, post processing: packing
The part that the present invention does not relate to all prior art that maybe can adopt same as the prior art is realized.
Claims (1)
1. potato synthetic rice's a preparation method, is characterized in that: adopt following steps: adopt and take raw material, mix that agglomerating, pressure surface band, granulation, separation screening, boiling are dried, the processing process of cooling, packing, concrete operation step is:
A, take raw material: various raw materials are taken by formula quantity;
B, mix agglomerating: raw material is inserted in mixer fully and is mixed, add appropriate warm water and the salt of 0.5-1%, more fully stir into dried noodle bulk;
C, pressure surface band: dough is moved into drum-type oodle maker dough is pressed into wide wearing;
D, granulation: by wide, wear the particle rolling machine moulding of making a gift to someone;
E, separation screening: on vibratory sieve, carry out bolter except powder;
F, boiling are dried: through used for conveyer belt steam treatment 25-30min, make the abundant gelatinization in grain of rice top layer, form and there is being touched of protective effect, and finally by oven dry, the near 13-14% of synthetic rice's moisture;
G, cooling, packing: at room temperature cooling that moisture is near 11% ~ 12.5%, after packing, be finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310621422.6A CN103637070A (en) | 2013-11-29 | 2013-11-29 | Making method for potato synthetic rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310621422.6A CN103637070A (en) | 2013-11-29 | 2013-11-29 | Making method for potato synthetic rice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103637070A true CN103637070A (en) | 2014-03-19 |
Family
ID=50242478
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310621422.6A Pending CN103637070A (en) | 2013-11-29 | 2013-11-29 | Making method for potato synthetic rice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103637070A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106071837A (en) * | 2016-06-22 | 2016-11-09 | 贵州凤冈县神农米业有限公司 | Low sugar regeneration rice production technology and products thereof |
| CN107041511A (en) * | 2017-03-14 | 2017-08-15 | 钟静涛 | Synthetic rice and its processing method suitable for diabetes patient |
| CN107048342A (en) * | 2017-03-14 | 2017-08-18 | 钟静涛 | Instant synthetic rice and its processing method |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103027238A (en) * | 2012-08-03 | 2013-04-10 | 李同庚 | Potato composite nutritional rice and preparation method thereof |
-
2013
- 2013-11-29 CN CN201310621422.6A patent/CN103637070A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103027238A (en) * | 2012-08-03 | 2013-04-10 | 李同庚 | Potato composite nutritional rice and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 杜连起: "《甘薯食品加工技术》", 31 March 2004, 化学工业出版社，三农读物出版中心 * |
| 杜连起: "可与大米媲美的人造米", 《农产品加工》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106071837A (en) * | 2016-06-22 | 2016-11-09 | 贵州凤冈县神农米业有限公司 | Low sugar regeneration rice production technology and products thereof |
| CN107041511A (en) * | 2017-03-14 | 2017-08-15 | 钟静涛 | Synthetic rice and its processing method suitable for diabetes patient |
| CN107048342A (en) * | 2017-03-14 | 2017-08-18 | 钟静涛 | Instant synthetic rice and its processing method |
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| PB01 | Publication | ||
| PB01 | Publication | ||
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| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140319 |