CN104770657A - Preparation method of alternative gelatinization-aging instant potato and corn vermicelli - Google Patents
Preparation method of alternative gelatinization-aging instant potato and corn vermicelli Download PDFInfo
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Abstract
The invention provides a preparation method of alternative gelatinization-aging instant potato and corn vermicelli. The preparation method comprises the following steps: mixing raw materials, steaming and gelatinizing, steaming and refining primarily, extruding bars/filaments secondarily, blowing air and loosening the filaments primarily, dispersing, hanging wet vermicelli on poles and cutting off, carrying out primary aging treatment, steaming again, carrying out secondary aging treatment, and unloading from poles so as to prepare instant fresh vermicelli to be eaten directly; or unloading from poles, metering, shaping, carrying out far-infrared heating, and drying at different temperature intervals so as to prepare instant vermicelli cakes/pieces; or dispersing, carrying out far-infrared heating, drying at different temperature intervals, unloading from the poles, slicing, quantifying and packaging so as to prepare straight instant vermicelli. The invention provides the alternative gelatinization-aging instant potato and corn vermicelli, and the prepared instant potato and corn vermicelli is good in mouthfeel, is difficult to break, is rich in nutrition, is edible after being soaked well by boiled water, is good to eat, and has great significance to the food safety, agricultural sustainable development, improvement of the dietary structure of people and nutritional health.
Description
Technical field
The invention belongs to processing of farm products field, the preparation method of the convenient and instant potato corn flour of particularly a kind of alternative expression αization-aging.
Background technology
Potato is one of China's five large staple foods, and it is of high nutritive value, adaptive faculty is strong, output is large, is the third-largest important cereal crops in the whole world, is only second to wheat and maize.From nutritional point, it has more advantage than rice, flour, can supply the heat energy that human body is a large amount of, can be described as out of this world food.For ensureing grain security, Agricultural Sustainable Development, improving resident's dietary structure and nutrient health, present stage development potato staple food grain product becomes particularly important, therefore need to improve potato accounting to greatest extent, promote instant, the convenience of potato staple food grain product, security.
Summary of the invention
An object of the present invention is to solve at least the problems referred to above and/or defect, and the advantage will illustrated at least is below provided.
A further object of the invention is to provide the preparation method of the convenient and instant potato corn flour of a kind of alternative expression αization-aging.Promotion and application in above-mentioned field of the present invention, have the following advantages and can address the problem:
In order to realize these objects of the present invention and other advantage, provide the preparation method of the convenient and instant potato corn flour of a kind of alternative expression αization-aging, it comprises:
Get soaked corn quarrel son and potato full-powder according to 1: 2-6 ratio mix, after add 4-8 part by weight water carry out the obtained mixture one of abrasive dust mixing, ground rice moisture content 18-24% after abrasive dust, wherein potato full-powder refers to that potato is through the dry powder-shaped thing cleaning, peel, steam, drying obtains, and water content is generally at about 6-7%;
The water adding 8-14 part by weight in mixture one carries out steaming αization under temperature is 96 DEG C of-104 DEG C of conditions, the described time steaming αization is 2-8 minute, carries out elementary steaming, secondary extrusion or wire squeeze, elementary blowing loose wire, dispersion and peg afterwards successively and cuts off obtained wet-milling; Wherein, elementary steaming is that limit steaming is tentatively squeezed into rough form over there, so that next step is squeezed into meticulousr shape, αization (i.e. pre-gelatinized) occurs swelling phenomenon to starch or after heating in water containing high starchy material, original crystal region micella all to smash, starch molecule is made to form unimolecule, and surrounded (Hydrogenbond) by water, become the pasty solutions or water and state with stickiness, make it be in this state and be called αization, the starch formed is called alphalise starch;
Described wet-milling is carried out a burin-in process, the temperature of a described burin-in process is 18 DEG C-30 DEG C, and the time is 4-8 hour;
After steaming again through the wet-milling of a burin-in process, carry out secondary burin-in process, get product, the temperature of described secondary burin-in process is 18 DEG C-30 DEG C, and the time is 4-10 hour.For corn flour, without burin-in process, easy billet, mouthfeel is poor, and after once aging, corn flour becomes tortuous, must enter multiple steaming, and what make straightens.But after multiple steaming, corn flour has water suction, so aging through secondary again.
Preferably, in the preparation method of the convenient and instant potato corn flour of described alternative expression αization-aging, described finished product divides temperature section drying to make instant muffin or block through lower beam, metering, sizing and Far-infrared Heating, and instant powder agglomates is that class is in the shape of instant noodles.
Preferably, in the preparation method of the convenient and instant potato corn flour of described alternative expression αization-aging, described Far-infrared Heating divides temperature section drying to comprise:
First stage: temperature 25-35 DEG C, relative humidity 85-80%, time 60-80 minute;
Second stage: temperature 35-45 DEG C, relative humidity 80-90%, time 120-200 minute;
Phase III: temperature 40-30 DEG C, relative humidity 80-70%, time 120-240 minute;
Fourth stage: temperature 30-25 DEG C, relative humidity 50-70%, time 60-100 minute.
During common heated-air drying, a heated material surface temperature, material can make environment temperature decline rapidly after entering, and drying time is long, and internal batch moisture not easily distributes, material mutability or occur crackle.Far-infrared heater dry heat conducts heat energy by electromagnetic wave, and dewater in surface and the inside of material simultaneously, material is not yielding, flawless, and dewatering efficiency is high.
Preferably, in the preparation method of the convenient and instant potato corn flour of described alternative expression αization-aging, directly eat as instant powder of eating raw after described finished product lower beam;
Preferably, in the preparation method of the convenient and instant potato corn flour of described alternative expression αization-aging, described finished product through evacuating, far-infrared heater divides temperature section drying, lower beam, cut, quantitatively and pack, make instant straight vermicelli, instant dry straight vermicelli is the bean vermicelli or the vermicelli that are similar to vermicelli shape.Owing to being slaking (αization), brewing after boiling water just can deliquescing and direct-edible.Wherein after thread ground rice drying, diameter is 0.6-3.4mm, and after the drying of sheet ground rice, thickness is 0.5-1.2mm, ground rice finished product moisture content 9-13%, water activity Aw0.52-0.60.With boiling water bubble 5-10 minute time edible, add soup stock or halogen material and edible.Various informative, add edible interest.
Preferably, in the preparation method of the convenient and instant potato corn flour of described alternative expression αization-aging, described corn quarrel and potato full-powder by weight ratio are 60-15 part: 40-85 part.
Preferably, in the preparation method of the convenient and instant potato corn flour of described alternative expression αization-aging, the powder fineness of described abrasive dust step is less than 120 orders.
Preferably, in the preparation method of the convenient and instant potato corn flour of described alternative expression αization-aging, the temperature 15-28 DEG C of described loose wire step, wind speed 0.6-2.2m/ second.
Preferably, in the preparation method of the convenient and instant potato corn flour of described alternative expression αization-aging, described to steam temperature be again 72 DEG C-85 DEG C, and the time is 6-15 minute.
Adopt the convenient and instant potato corn flour that the preparation method of the convenient and instant potato corn flour of described alternative expression αization-aging makes, it comprises following component by weight:
Corn is cut sub-15-60 part, potato full-powder 40-85 part.
The invention provides the preparation method of the convenient and instant potato corn flour of a kind of alternative expression αization-aging, the convenient and instant potato corn flour mouthfeel of making is good, does not allow easily broken bar, and nutritious, bubbles open i.e. edible with boiling water, very well instant.For ensureing grain security, Agricultural Sustainable Development, improving resident's dietary structure and nutrient health is very helpful.
Part is embodied by explanation below by other advantage of the present invention, target and feature, part also will by research and practice of the present invention by those skilled in the art is understood.
Accompanying drawing explanation
Fig. 1 is the flow chart of the preparation method of the convenient and instant potato corn flour of a kind of alternative expression αization provided by the invention-aging.
Detailed description of the invention
Below in conjunction with drawings and Examples, the present invention is described in further detail, can implement according to this with reference to description word to make those skilled in the art.
Should be appreciated that used hereinly such as " to have ", other element one or more do not allotted in " comprising " and " comprising " term or the existence of its combination or interpolation.
Embodiment 1, as shown in Figure 1, the invention provides the preparation method of the convenient and instant potato corn flour providing a kind of alternative expression αization-aging, it comprises:
Get corn quarrel and potato full-powder mixing, after add 4-8 part by weight water carry out the obtained mixture one of abrasive dust mixing, ground rice moisture content 18-24% after abrasive dust, wherein potato full-powder refers to that potato is through the dry powder-shaped thing cleaning, peel, steam, drying obtains, and water content is generally at about 6-7%;
The water adding 8-14 part by weight in mixture one carries out steaming αization under temperature is 96 DEG C of-104 DEG C of conditions, the described time steaming αization is 2-8 minute, carries out elementary steaming, secondary extrusion or wire squeeze, elementary blowing loose wire, dispersion and peg afterwards successively and cuts off obtained wet-milling; Wherein, elementary steaming is that limit steaming is tentatively squeezed into rough form over there, so that next step is squeezed into meticulousr shape, αization (i.e. pre-gelatinized) occurs swelling phenomenon to starch or after heating in water containing high starchy material, original crystal region micella all to smash, starch molecule is made to form unimolecule, and surrounded (Hydrogenbond) by water, become the pasty solutions or water and state with stickiness, make it be in this state and be called αization, the starch formed is called alphalise starch;
Described wet-milling is carried out a burin-in process, the temperature of a described burin-in process is 18 DEG C-30 DEG C, and the time is 4-8 hour;
After steaming again through the wet-milling of a burin-in process, carry out secondary burin-in process, get product, the temperature of described secondary burin-in process is 18 DEG C-30 DEG C, and the time is 4-10 hour.For corn flour, without burin-in process, easy billet, mouthfeel is poor, and after once aging, corn flour becomes tortuous, must enter multiple steaming, and what make straightens.But after multiple steaming, corn flour has water suction, so aging through secondary again.
In the preparation method of the convenient and instant potato corn flour of described alternative expression αization-aging, described finished product divides temperature section drying to make instant muffin or block through lower beam, metering, sizing and Far-infrared Heating, instant powder agglomates be the shape of class in instant noodles owing to being slaking (αization), brewing after boiling water just can deliquescing and direct-edible.Wherein after thread ground rice drying, diameter is 0.6-3.4mm, and after the drying of sheet ground rice, thickness is 0.5-1.2mm, ground rice finished product moisture content 9-13%, water activity Aw0.52-0.60.With boiling water bubble 5-10 minute time edible, add soup stock or halogen material and edible.Various informative, add edible interest.
In the preparation method of the convenient and instant potato corn flour of described alternative expression αization-aging, described Far-infrared Heating divides temperature section drying to comprise:
First stage: temperature 25-35 DEG C, relative humidity 85-80%, time 60-80 minute;
Second stage: temperature 35-45 DEG C, relative humidity 80-90%, time 120-200 minute;
Phase III: temperature 40-30 DEG C, relative humidity 80-70%, time 120-240 minute;
Fourth stage: temperature 30-25 DEG C, relative humidity 70%, time 60-100 minute.
During common heated-air drying, a heated material surface temperature, material can make environment temperature decline rapidly after entering, and drying time is long, and internal batch moisture not easily distributes, material mutability or occur crackle.Far-infrared heater dry heat conducts heat energy by electromagnetic wave, and dewater in surface and the inside of material simultaneously, material is not yielding, flawless, and dewatering efficiency is high.
In the preparation method of the convenient and instant potato corn flour of described alternative expression αization-aging, described corn quarrel and potato full-powder by weight ratio are 60-15 part: 40-85 part.
In the preparation method of the convenient and instant potato corn flour of described alternative expression αization-aging, the powder fineness of described abrasive dust step is less than 120 orders.
In the preparation method of the convenient and instant potato corn flour of described alternative expression αization-aging, the temperature 15-28 DEG C of described loose wire step, wind speed 0.6-2.2m/ second.
In the preparation method of the convenient and instant potato corn flour of described alternative expression αization-aging, described to steam temperature be again 72 DEG C-85 DEG C, and the time is 6-15 minute.
Adopt the convenient and instant potato corn flour that the preparation method of the convenient and instant potato corn flour of described alternative expression αization-aging makes, it comprises following component by weight:
Corn is cut sub-15-60 part, potato full-powder 40-85 part.
Embodiment 2, as shown in Figure 1, the invention provides the preparation method of the convenient and instant potato corn flour providing a kind of alternative expression αization-aging, it comprises:
Get corn quarrel and potato full-powder mixing, after add 4-8 part by weight water carry out the obtained mixture one of abrasive dust mixing, ground rice moisture content 18-24% after abrasive dust, wherein potato full-powder refers to that potato is through the dry powder-shaped thing cleaning, peel, steam, drying obtains, and water content is generally at about 6-7%;
The water adding 8-14 part by weight in mixture one carries out steaming αization under temperature is 96 DEG C of-104 DEG C of conditions, the described time steaming αization is 2-8 minute, carries out elementary steaming, secondary extrusion or wire squeeze, elementary blowing loose wire, dispersion and peg afterwards successively and cuts off obtained wet-milling; Wherein, elementary steaming is that limit steaming is tentatively squeezed into rough form over there, so that next step is squeezed into meticulousr shape, αization (i.e. pre-gelatinized) occurs swelling phenomenon to starch or after heating in water containing high starchy material, original crystal region micella all to smash, starch molecule is made to form unimolecule, and surrounded (Hydrogenbond) by water, become the pasty solutions or water and state with stickiness, make it be in this state and be called αization, the starch formed is called alphalise starch;
Described wet-milling is carried out a burin-in process, the temperature of a described burin-in process is 18 DEG C-30 DEG C, and the time is 4-8 hour;
After steaming again through the wet-milling of a burin-in process, carry out secondary burin-in process, get product, the temperature of described secondary burin-in process is 18 DEG C-30 DEG C, and the time is 4-10 hour.For corn flour, without burin-in process, easy billet, mouthfeel is poor, and after once aging, corn flour becomes tortuous, must enter multiple steaming, and what make straightens.But after multiple steaming, corn flour has water suction, so aging through secondary again.
In the preparation method of the convenient and instant potato corn flour of described alternative expression αization-aging, directly eat as instant powder of eating raw after described finished product lower beam.
In the preparation method of the convenient and instant potato corn flour of described alternative expression αization-aging, described corn quarrel and potato full-powder by weight ratio are 60-15 part: 40-85 part.
In the preparation method of the convenient and instant potato corn flour of described alternative expression αization-aging, the powder fineness of described abrasive dust step is less than 120 orders.
In the preparation method of the convenient and instant potato corn flour of described alternative expression αization-aging, the temperature 15-28 DEG C of described loose wire step, wind speed 0.6-2.2m/ second.
In the preparation method of the convenient and instant potato corn flour of described alternative expression αization-aging, described to steam temperature be again 72 DEG C-85 DEG C, and the time is 6-15 minute.
Adopt the convenient and instant potato corn flour that the preparation method of the convenient and instant potato corn flour of described alternative expression αization-aging makes, it comprises following component by weight:
Corn is cut sub-15-60 part, potato full-powder 40-85 part.
Embodiment 3, as shown in Figure 1, the invention provides the preparation method of the convenient and instant potato corn flour providing a kind of alternative expression αization-aging, it comprises:
Get corn quarrel and potato full-powder mixing, after add 4-8 part by weight water carry out the obtained mixture one of abrasive dust mixing, ground rice moisture content 18-24% after abrasive dust, wherein potato full-powder refers to that potato is through the dry powder-shaped thing cleaning, peel, steam, drying obtains, and water content is generally at about 6-7%;
The water adding 8-14 part by weight in mixture one carries out steaming αization under temperature is 96 DEG C of-104 DEG C of conditions, the described time steaming αization is 2-8 minute, carries out elementary steaming, secondary extrusion or wire squeeze, elementary blowing loose wire, dispersion and peg afterwards successively and cuts off obtained wet-milling; Wherein, elementary steaming is that limit steaming is tentatively squeezed into rough form over there, so that next step is squeezed into meticulousr shape, αization (i.e. pre-gelatinized) occurs swelling phenomenon to starch or after heating in water containing high starchy material, original crystal region micella all to smash, starch molecule is made to form unimolecule, and surrounded (Hydrogenbond) by water, become the pasty solutions or water and state with stickiness, make it be in this state and be called αization, the starch formed is called alphalise starch;
Described wet-milling is carried out a burin-in process, the temperature of a described burin-in process is 18 DEG C-30 DEG C, and the time is 4-8 hour;
After steaming again through the wet-milling of a burin-in process, carry out secondary burin-in process, get product, the temperature of described secondary burin-in process is 18 DEG C-30 DEG C, and the time is 4-10 hour.For corn flour, without burin-in process, easy billet, mouthfeel is poor, and after once aging, corn flour becomes tortuous, must enter multiple steaming, and what make straightens.But after multiple steaming, corn flour has water suction, so aging through secondary again.
In the preparation method of the convenient and instant potato corn flour of described alternative expression αization-aging, described finished product through evacuating, point temperature section drying, lower beam, to cut, quantitatively and pack, make instant straight vermicelli, instant dry straight vermicelli is the bean vermicelli or the vermicelli that are similar to vermicelli shape.Owing to being slaking (αization), brewing after boiling water just can deliquescing and direct-edible.Wherein after thread ground rice drying, diameter is 0.6-3.4mm, and after the drying of sheet ground rice, thickness is 0.5-1.2mm, ground rice finished product moisture content 9-13%, water activity Aw0.52-0.60.With boiling water bubble 5-10 minute time edible, add soup stock or halogen material and edible.Various informative, add edible interest.
In the preparation method of the convenient and instant potato corn flour of described alternative expression αization-aging, described corn quarrel and potato full-powder by weight ratio are 60-15 part: 40-85 part.
In the preparation method of the convenient and instant potato corn flour of described alternative expression αization-aging, the powder fineness of described abrasive dust step is less than 120 orders.
In the preparation method of the convenient and instant potato corn flour of described alternative expression αization-aging, the temperature 15-28 DEG C of described loose wire step, wind speed 0.6-2.2m/ second.
In the preparation method of the convenient and instant potato corn flour of described alternative expression αization-aging, described to steam temperature be again 72 DEG C-85 DEG C, and the time is 6-15 minute.
Adopt the convenient and instant potato corn flour that the preparation method of the convenient and instant potato corn flour of described alternative expression αization-aging makes, it comprises following component by weight:
Corn is cut sub-15-60 part, potato full-powder 40-85 part.
The invention provides the preparation method of the convenient and instant potato corn flour of a kind of alternative expression αization-aging, the convenient and instant potato corn flour mouthfeel of making is good, does not allow easily broken bar, and nutritious, bubbles open i.e. edible with boiling water, very well instant.For ensureing grain security, Agricultural Sustainable Development, improving resident's dietary structure and nutrient health is very helpful.
Although embodiment of the present invention are open as above, it is not restricted to listed in description and embodiment utilization.It can be applied to various applicable the field of the invention completely.For those skilled in the art, can easily realize other amendment.Therefore do not deviating under the universal that claim and equivalency range limit, the present invention is not limited to specific details and illustrates here and the legend described.
Claims (10)
1. a preparation method for the convenient and instant potato corn flour of alternative expression αization-aging, is characterized in that, comprising:
Get corn quarrel that soaked and potato full-powder according to 1: 2-6 ratio mixing, after add 4-8 part by weight water carry out abrasive dust mixing and obtain mixture one;
The water adding 8-14 part by weight in mixture one carries out steaming αization under temperature is 96 DEG C of-104 DEG C of conditions, the described time steaming αization is 2-8 minute, carries out elementary steaming, secondary extrusion or wire squeeze, elementary blowing loose wire, dispersion and peg afterwards successively and cuts off obtained wet-milling;
Described wet-milling is carried out a burin-in process, the temperature of a described burin-in process is 18 DEG C-30 DEG C, and the time is 4-8 hour;
After steaming again through the wet-milling of a burin-in process, carry out secondary burin-in process, get product, the temperature of described secondary burin-in process is 18 DEG C-30 DEG C, and the time is 4-10 hour.
2. the preparation method of the convenient and instant potato corn flour of alternative expression αization as claimed in claim 1-aging, it is characterized in that, described finished product divides temperature section drying to make instant muffin or block through lower beam, metering, sizing and Far-infrared Heating.
3. the preparation method of the convenient and instant potato corn flour of alternative expression αization as claimed in claim 2-aging, it is characterized in that, described Far-infrared Heating divides temperature section drying to comprise:
First stage: temperature 25-35 DEG C, relative humidity 85-80%, time 60-80 minute;
Second stage: temperature 35-45 DEG C, relative humidity 80-90%, time 120-200 minute;
Phase III: temperature 40-30 DEG C, relative humidity 80-70%, time 120-240 minute;
Fourth stage: temperature 30-25 DEG C, relative humidity 50-70%, time 60-100 minute.
4. the preparation method of the convenient and instant potato corn flour of alternative expression αization as claimed in claim 1-aging, is characterized in that, directly eat after described finished product lower beam as instant powder of eating raw.
5. the preparation method of the convenient and instant potato corn flour of alternative expression αization as claimed in claim 1-aging, is characterized in that, described finished product through evacuating, Far-infrared Heating divides temperature section drying, lower beam, cut, quantitative and pack, make instant straight vermicelli.
6. the preparation method of the convenient and instant potato corn flour of alternative expression αization as claimed in claim 1-aging, is characterized in that, the sub and potato full-powder of described corn quarrel by weight ratio is 60-15 part: 40-85 part.
7. the preparation method of the convenient and instant potato corn flour of alternative expression αization as claimed in claim 6-aging, it is characterized in that, the powder fineness of described abrasive dust step is less than 120 orders.
8. the preparation method of the convenient and instant potato corn flour of alternative expression αization as claimed in claim 7-aging, is characterized in that, the temperature 15-28 DEG C of described loose wire step, wind speed 0.6-2.2m/ second.
9. the preparation method of the convenient and instant potato corn flour of alternative expression αization as claimed in claim 8-aging, it is characterized in that, the described temperature of steaming is again 72 DEG C-85 DEG C, and the time is 6-15 minute.
10. adopt a convenient and instant potato corn flour for the preparation method making of the convenient and instant potato corn flour of alternative expression αization as described in any one of claim 1-9-aging, it is characterized in that, comprise following component by weight:
Corn is cut sub-15-60 part, potato full-powder 40-85 part.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106689829A (en) * | 2015-07-31 | 2017-05-24 | 益海嘉里（南昌）粮油食品有限公司 | Straight rice noodle aging process |
| CN109259065A (en) * | 2018-09-28 | 2019-01-25 | 广西螺霸王食品有限公司 | A kind of production technology of low mould river snails rice noodle dry powder |
| CN111264767A (en) * | 2020-03-25 | 2020-06-12 | 青海新丁香粮油有限责任公司 | Preparation process of highland barley instant noodles |
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| CN103005299A (en) * | 2012-12-18 | 2013-04-03 | 湖南金健米业股份有限公司 | Preparation method of rice noodles |
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| CN101214017A (en) * | 2007-12-29 | 2008-07-09 | 江西省春丝食品有限公司 | Straight strap rice flour manufacturing method and rice flour produced thereby |
| CN103005299A (en) * | 2012-12-18 | 2013-04-03 | 湖南金健米业股份有限公司 | Preparation method of rice noodles |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106689829A (en) * | 2015-07-31 | 2017-05-24 | 益海嘉里（南昌）粮油食品有限公司 | Straight rice noodle aging process |
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| CN109259065A (en) * | 2018-09-28 | 2019-01-25 | 广西螺霸王食品有限公司 | A kind of production technology of low mould river snails rice noodle dry powder |
| CN111264767A (en) * | 2020-03-25 | 2020-06-12 | 青海新丁香粮油有限责任公司 | Preparation process of highland barley instant noodles |
| CN111264767B (en) * | 2020-03-25 | 2023-08-29 | 青海新丁香粮油有限责任公司 | Making process of highland barley instant noodles |
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Application publication date: 20150715 |