CN105360961A - Nutritional grain prepared from potato whole flour and preparation method thereof - Google Patents
Nutritional grain prepared from potato whole flour and preparation method thereof Download PDFInfo
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- CN105360961A CN105360961A CN201510794184.8A CN201510794184A CN105360961A CN 105360961 A CN105360961 A CN 105360961A CN 201510794184 A CN201510794184 A CN 201510794184A CN 105360961 A CN105360961 A CN 105360961A
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Abstract
The present invention relates to a potato whole flour nutritional grain. Potatoes are rich in carbohydrates, cellulose, vitamins and trace elements, by compatibility of the potato whole flour and other nutrients, the contained nutrition is more complete, and by pasting, granulation and drying and other processes, the recombinant health grain is prepared from the potato whole flour, the potato whole flour nutritional grain overcome the shortcomings of loose internal structure and easy deformation of cooking of the grain, the recombinant grain with a net-like internal structure is provided, and the recombinant grain does not disintegrate by cooking, is fragrant glutinous in taste, complete in nutrition ingredients, high in carbohydrate, protein and vitamin content, and low in fat content, and can meet the requirements of a healthy diet.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of nutrition grain of rice utilizing potato full-powder to prepare and preparation method thereof.
Background technology
Potato is the third-largest important cereal crops in the whole world inferior to wheat and maize, and potato is wide in China's cultivated area, and output is high, starts potato staple food grainization strategy, advances and become the staple foods such as steamed bun, noodles, ground rice to have great importance Potato ring rot bacteria.
Containing abundant nutritional labeling in potato, starch-containing 9 ~ 20% in generally fresh potato, protein 1.5 ~ 2.3%, fat 0.1 ~ 1.1%, crude fibre 0.6 ~ 0.8%.Energy content 318kJ in every 100g potato, calcium 5 ~ 8mg, phosphorus 15 ~ 40mg, iron 0.4 ~ 0.8mg, potassium 200 ~ 340mg, iodine 0.8 ~ 1.2mg, carrotene 12 ~ 30mg, thiamine 0.03 ~ 0.08mg, riboflavin 0.01 ~ 0.04mg, niacin 0.4 ~ 1.1mg.Potato protein quality is high, can match in excellence or beauty with egg, because of its Amino Acids in Proteins composition comprises abundant human body can not eight kinds of essential amino acids (lysine, tryptophan, histidine, arginine, phenylalanine, valine, leucine, isoleucine and methionine) of Synthesis.
As staple food, horse tinkling of pieces of jade administration provides energy containing sufficient carbohydrate for human body, is mixed by potato, improves the nutritional labeling of potato, be prepared into the grain of rice of instant edible as rice with other fortification materials.Prior art utilizes restructuring crop to prepare the maximum shortcoming of synthetic rice's technology and is that the artificial grain of rice is through crop powder combinations, it is adhesive that regrouping process adds water, outer power is extruded, through synthetic rice prepared by such step, granularity under drying regime, hardness is better, but can not add water steamed wheaten foods as rice, because its internal starch granule content is high, water sorption is strong, is natural disintegrant, the restructuring grain of rice is recombinated in water content, under hot conditions, very fast disintegration, loose, the unstable cooking property of its quality and mouthfeel poor.As the preparation method of a kind of potato synthetic rice that CN103637070A announces, the steps such as employing takes raw material, it is agglomerating to mix, granulation, boiling oven dry, be processed into the artificial grain of rice of surface through pre-gelatinized process, this kind of method defect is still that internal starch particle can not form network structure, once the words that surperficial sticky layer breaks, the grain of rice still absorbs water and from inner disintegration, affects food sense organ and mouthfeel.
Therefore the invention provides a kind of potato full-powder nutrition grain of rice, its preparation process is direct-connected and amylopectin gelatinization by potato, forms network structure, boiling not disintegration from inside, not yielding, edible fragrant glutinous, nutritional labeling is perfect, its carbohydrate, protein, vitamin content is high, and fat content is low, meets the requirement of health diet.
Summary of the invention
The object of the invention is to utilize potato full-powder, corn flour, glutinous rice flour to prepare the nutrition grain of rice, adopt starch gelatinization, overcome restructuring rice boiling easy disintegrating, yielding shortcoming, provide a kind of edible fragrant glutinous, nutritional labeling is perfect, carbohydrate, protein, vitamin content is high, fat content is low, meets the potato full-powder nutrition grain of rice of the requirement of diet.
For achieving the above object, the concrete technical scheme taked of the present invention is as follows:
One, the raw material composition of the potato full-powder nutrition grain of rice, its component ratio is:
Potato full-powder 25 ~ 30 parts of protein supplements 1 ~ 3 part
Corn flour 3 ~ 10 parts of glutinous rice flours 1 ~ 5 part
13 ~ 17 parts, water
Described protein supplements is peanut protein, milk protein, one or more in soybean protein or lactalbumin.
Two, the preparation method of the potato full-powder nutrition grain of rice
1, mixed with the ratio of water in 2:1 by potato full-powder, stir, to nothing caking, heating, make wherein Starch Hydrolysis gelatinization, then add corn flour, protein supplements and glutinous rice flour mix and are prepared into dough, and its water content is 25 ~ 35%.
2, screw rod squash type comminutor is used will to become reconciled dough granulation; gained particle is similar to grain of rice size; in granulation process Steam Heating; make the further gelatinization of particle surface; the restructuring grain of rice of gained; under 60 DEG C ~ 70 DEG C conditions, dry 30min ~ 40min, make its moisture be reduced to 13% ~ 14%.
3, gained to be recombinated the grain of rice, carry out cool drying, by it as lower than 10 ~ 15min under room temperature 5 ~ 8 DEG C of conditions, make its moisture be reduced to 11 ~ 12.5%
4, after drying completes, restructuring rice grain is carried out polishing 3 ~ 7min, smooth surface, outer likeness in form rice grain, golden yellow translucent a kind of potato full-powder restructuring nutrition grain of rice.
Described preparation method be by potato full-powder gelatinization after add auxiliary material again, hydrolyzed starch and additive are fully merged, and restructuring grain of rice inside forms network structure, not easily loose, the glutinous rice flour added, its natural amylopectin content is high, makes to combine between molecule tightr.In granulation process, Steam Heating makes the further gelatinization of particle surface starch again, prevents particle from ftractureing in dry run, also makes rice grain structure surface consolidation, smooth.
Described potato nutritional grain of rice interiors of products forms network structure, and boiling not disintegration is not yielding, and edible fragrant glutinous, nutritional labeling is perfect, its carbohydrate, protein, and vitamin content is high, and fat content is low, meets the requirement of health diet.
The potato full-powder nutrition grain of rice obtained by the present invention and rice are compared as follows:
Known through Experimental Comparison, the potato full-powder nutrition grain of rice prepared by the present invention, carbohydrate content comparatively general rice is low, but its protein content is high, micronutrient levels is abundanter, fat content is low, can meet the various nutriments of needed by human body, and its nutritional labeling comparatively general rice is more comprehensive.
Beneficial effect of the present invention is: the obtained potato nutritional grain of rice, nutritional labeling is perfect.The present invention utilizes potato carbohydrate content high, the advantage that fat content is low, be developed as healthy staple food, and add protein supplements, make up the defect that potato protein content is low, because a kind of cereal can not contain all trace elements of needed by human body, therefore add cornstarch and glutinous rice flour.The natural colouring matter of cornstarch improves the outward appearance of the restructuring grain of rice, and the natural amylopectin content of glutinous rice flour is high, makes granulation more easy-formation.
Detailed description of the invention
Embodiment 1, the nutrition grain of rice and preparation method thereof the concrete steps utilizing potato full-powder to prepare are as follows:
1) the raw material composition of the potato full-powder nutrition grain of rice, component ratio is: potato full-powder 30kg, PURE WHEY 1kg, corn flour 5kg, glutinous rice flour 3kg, water 15kg
2) dough making: by potato full-powder 30kg and water 15kg, stir, to nothing caking, 130 DEG C of heating, make Starch Hydrolysis gelatinization wherein, add corn flour again by above-mentioned amount, PURE WHEY and glutinous rice flour mix, and are prepared into dough, and its water content is 27.8%.
3) granulation: use screw rod squash type comminutor will to become reconciled dough granulation, gained particle is similar to grain of rice size, in granulation process Steam Heating; make the further gelatinization of particle surface; the restructuring grain of rice of gained, dries 30min under 65 DEG C of conditions, makes its moisture be reduced to 13.5%.
4) dry: the grain of rice of again gained being recombinated, carry out cool drying, be placed on lower than 10min under room temperature 5 DEG C of conditions, make its moisture be reduced to 12.0%
5) polishing: after drying completes, carries out polishing 3min by restructuring rice grain, smooth surface, outer likeness in form rice grain, golden yellow translucent a kind of potato full-powder nutrition grain of rice.
Embodiment 2, the nutrition grain of rice pulp furnish utilizing potato full-powder to prepare are as follows:
Potato full-powder 28kg soyabean protein powder 1kg
Corn flour 7kg glutinous rice flour 3kg
Water 14kg
The specific operation process of its preparation method dough making, granulation, drying, polishing is identical with embodiment 1.
Embodiment 3
The nutrition grain of rice pulp furnish utilizing potato full-powder to prepare is as follows:
Potato full-powder 30kg peanut protein powder 1kg
Corn flour 4kg glutinous rice flour 4kg
Water 15kg
The specific operation process of its preparation method dough making, granulation, drying, polishing is identical with embodiment 1.
Claims (3)
1. a potato full-powder nutrition grain of rice, is characterized in that component proportion is as follows:
Potato full-powder 25 ~ 30 parts
Protein supplements 1 ~ 3 part
Corn flour 3 ~ 10 parts
Glutinous rice flour 1 ~ 5 part
13 ~ 17 parts, water.
2. a preparation method for the potato full-powder nutrition grain of rice, its concrete steps are as follows:
1) mixed with the ratio of water in 2:1 by potato full-powder, stir, to nothing caking, heating, make wherein Starch Hydrolysis gelatinization, then add corn flour, protein supplements and glutinous rice flour mix and are prepared into dough, and its water content is 25 ~ 35%.
2) screw rod squash type comminutor is used will to become reconciled dough granulation; gained particle is similar to grain of rice size; in granulation process Steam Heating; make the further gelatinization of particle surface; the restructuring grain of rice of gained; under 60 DEG C ~ 70 DEG C conditions, dry 30min ~ 40min, make its moisture be reduced to 13% ~ 14%.
3) by the gained nutrition grain of rice, carry out cool drying, by it as lower than 10 ~ 15min under room temperature 5 ~ 8 DEG C of conditions, make its moisture be reduced to 11 ~ 12.5%
4), after drying completes, Nutritive Rice particle is carried out polishing 3 ~ 7min, smooth surface, outer likeness in form rice grain, golden yellow translucent a kind of potato full-powder nutrition grain of rice.
3. a kind of potato full-powder Nutritive Rice as claimed in claim 1, is characterized in that described protein supplements is peanut protein, milk protein, one or more in soybean protein or lactalbumin.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510794184.8A CN105360961A (en) | 2015-11-18 | 2015-11-18 | Nutritional grain prepared from potato whole flour and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510794184.8A CN105360961A (en) | 2015-11-18 | 2015-11-18 | Nutritional grain prepared from potato whole flour and preparation method thereof |
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| CN105360961A true CN105360961A (en) | 2016-03-02 |
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| CN201510794184.8A Pending CN105360961A (en) | 2015-11-18 | 2015-11-18 | Nutritional grain prepared from potato whole flour and preparation method thereof |
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Cited By (5)
| 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 |
| CN106360347A (en) * | 2016-09-23 | 2017-02-01 | 浙江农林大学 | Making method of golden texture rice containing whole potato flour and gardenia fruits |
| CN108576628A (en) * | 2018-05-03 | 2018-09-28 | 四川东方主食产业技术研究院 | A kind of nutrition recombination red yeast rice and processing method |
| CN109315691A (en) * | 2018-09-14 | 2019-02-12 | 合肥工业大学 | A kind of coarse cereals recombination rice of hypoglycemia patient and preparation method thereof |
| WO2019233336A1 (en) * | 2018-06-06 | 2019-12-12 | 沈阳师范大学 | Potato-based nutritional recombinant rice formula and preparation method therefor |
-
2015
- 2015-11-18 CN CN201510794184.8A patent/CN105360961A/en active Pending
Cited By (5)
| 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 |
| CN106360347A (en) * | 2016-09-23 | 2017-02-01 | 浙江农林大学 | Making method of golden texture rice containing whole potato flour and gardenia fruits |
| CN108576628A (en) * | 2018-05-03 | 2018-09-28 | 四川东方主食产业技术研究院 | A kind of nutrition recombination red yeast rice and processing method |
| WO2019233336A1 (en) * | 2018-06-06 | 2019-12-12 | 沈阳师范大学 | Potato-based nutritional recombinant rice formula and preparation method therefor |
| CN109315691A (en) * | 2018-09-14 | 2019-02-12 | 合肥工业大学 | A kind of coarse cereals recombination rice of hypoglycemia patient and preparation method thereof |
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Application publication date: 20160302 |
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