CN105639534A - Method for preparing potato staple food raw material powder - Google Patents
Method for preparing potato staple food raw material powder Download PDFInfo
- Publication number
- CN105639534A CN105639534A CN201511028865.XA CN201511028865A CN105639534A CN 105639534 A CN105639534 A CN 105639534A CN 201511028865 A CN201511028865 A CN 201511028865A CN 105639534 A CN105639534 A CN 105639534A
- Authority
- CN
- China
- Prior art keywords
- potato
- gelatinization
- temperature
- pressure
- section
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a method for preparing potato staple food raw material powder, belonging to the technical field of food processing. The method comprises the following steps of making fresh potato material pulp by means of putting thoroughly cleaned potatoes into a pulp making machine; feeding the fresh potato material pulp into a twin-screw extruder, and controlling the rotation speed of screws; enabling the fresh potato material pulp to be sequentially subjected to pre-gelatinization, extrusion and dehydration treatments by utilization of six treatment sections so as to obtain pre-gelatinized dehydrated potato dry material with 8 percent to 14 percent of moisture and different viscosities, wherein the six treatment sections include first to six treatment sections, and control temperature and pressure parameters are set for each treatment section; grinding the pre-gelatinized dehydrated potato dry material so as to obtain the potato raw material powder which meets the potato staple food viscosity requirements, thereby realizing the deep processing of the potatoes. The method disclosed by the invention has the advantages that a cooked potato product is unnecessarily processed in advance, and chemical additives are unnecessarily added; the effects of simplicity in technology, fully mechanized production and significant technical effect are achieved; a mixed powder product, which meets different staple food product requirements, such as steamed bread, noodles and vermicelli, is prepared by means of adding a certain amount of flour and rice flour according to the viscosity condition.
Description
Technical field
The preparation method of a kind of potato staple food of the present invention raw meal, belongs to food processing technology field,Be specifically related to grain processing method.
Background technology
The potato full-powder extensively adopting on the market of food processing at present comprises potato granular powder and Ma LingTwo kinds of products of potato snowflake powder. The manufacture craft of potato granular powder is: the raw material → cleaning of potato fresh goods →Peeling → blanching → precooking → boiling → mixing → cooling → pneumatic conveying drying → fluidized bed drying → screening; HorseThe manufacture craft of bell potato snowflake powder is: potato fresh goods raw material → cleaning → peeling → blanching → precook → steamBoil → roller drying → pulverizing. Make the technique difference of potato granular powder and potato snowflake powderBe its follow-up processing mode difference, therefore cause their product characteristics also not identical. As its name suggests, horseBell potato granular powder finished product is graininess, potato snowflake powder finished product body picture " snowflake "; Make potatoThe common ground of the technique of granular powder and potato snowflake powder is: all require first by former clean potato fresh goodsMaterial is processed ripe product potato through boiling, for obtain color and luster is white, enzymatic browning rate is lower ripe potato orPotato fabricated product, before boiling step, need to be after low pH and more than 95 DEG C hot water be to peelingPotato carry out blanching or do color retention by chemical method, the material of processing through chemical reagent,Having food safety risk, is unallowed as staple food raw material; In potato granular flour producing processWhat adopt is pneumatic conveying drying, fluidized bed drying and backfill mixing route, makes in screening process naturally crackedFor powdery, its cell rupture is few, and viscosity is lower; It is dry that (roller) cylinder is rolled in the employing of potato snowflake powder, canCause a certain amount of cell rupture, apparent viscosity is larger, therefore with the potato full-powder of produced in conventional processes,Applicability as staple food raw meal is not strong, only as the important intermediate raw material of food processing industry, extensiveAs instant food and snack food. The production work of following due to a potato full powder in the marketSkill is: the first slaking of fresh goods, then slaking product are dry and pulverizing, so there is process route complexity, handWork workload is large, and equipment is huge, drop into high, the defect such as product quality is wayward, stability is not good,Cause the production cost of potato full-powder very high, further restricted potato full-powder as staple food raw materialThe progress of powder.
Disclose according to Chinese patent 201310400694.3 disclosed " full nutrition potato rice and preparation method "," adopt mashed potatoes or mealy potato, the raw materials such as grain dust, through premix, banburying slaking, extruding pelletization, dryThe dry product that forms. The preparation method of its mealy potato used is: first potato is made to mashed potatoes, then by potatoPowder is dry with dry drying plant, afterwards through pulverizing the mealy potato obtaining for the production of potato rice ". ShouldScheme is also to follow first the slaking of fresh goods potato, then method dry, that pulverize.
As a kind of method that separately has that solves potato staple food raw material problem be: by extracting potatoStarch, the starch that recycling is extracted, cooks steamed bun noodles etc. with wheat flour or grain dust mixing manufacture. But,The extracting method complexity of farina, the process need that extracts starch adds the chemical reagent such as alkali, from foodProduct security standpoint, the farina extracting is like this raw material that can not serve as staple food product, simultaneously profitWith farina be the staple food such as steamed bun that raw material is made, lost the original local flavor of potato and nutriture valueValue, does not meet the requirement of potato staple food yet.
China's potato planting is extensive, and output is high, is the staple food of the nutritious potato of real performanceBe worth, relevant departments proposed the Development Strategy of " potato staple food " in 2014. Therefore, asWhat overcomes the technological difficulties that potato staple foodization is processed, and exploitation meets the potato staple food of different staple food requirementsThe processing method of changing raw meal reduces production costs simultaneously, is to pay close attention in the industry major issue outward, and be Ma LingThe strategic requirement of potato staple food.
Summary of the invention:
The preparation method who the object of this invention is to provide a kind of potato staple food raw meal, the method is with freshProduct potato is raw material, does not need to be first processed into the ripe product of potato, does not need to introduce any chemical substance additive,Directly fresh goods potato material slurry is sent in twin (double) screw extruder, by controlling extrusion process parameter,After the pre-gelatinization dehydrated potato dry material pulverizing that extrusion process is obtained, become and meet potato staple foodThe raw potatoes powder that different staple food viscosity requires, realizes the deep processing of potato; Meanwhile, solve fresh goodsThe storage problem of potato, avoids fresh goods potato because storing improper and contingent potato resourceWaste.
The object of the invention is to be achieved through the following technical solutions:
The preparation method of a kind of potato staple food of the present invention raw meal, comprises the following steps:
1), by fresh goods potato by supersonic wave cleaning machine, thoroughly clean up;
2), by by step 1) the fresh goods potato material that cleans sends into stirring to pulp in beater,Obtain homodisperse potato slurries;
3), fresh goods potato slurries that step 2 is made, be conveyed into twin-screw by feed pump and squeezeIn press, carry out the processing of pre-gelatinization extrusion dehydration, fresh goods potato material slurry is in twin (double) screw extruderPre-gelatinization degree and pre-gelatinization time, pressure and temperature positive correlation, its pre-gelatinization time is associated with screw rod and turnsSpeed, gelatinization point is no more than 90 DEG C, and generally speaking, pre-gelatinization degree is higher, and the viscosity of material is larger,In pre-gelatinization extrusion dehydration processing procedure, the screw speed of controlling twin (double) screw extruder is 100～500 to turn/ point, these fresh goods potato slurries are subject to screw drive in twin (double) screw extruder, successively by establishing controlling temperatureProcess the pre-gelatinization of six processing sections of whole process of section to the six processing sections pushes with first of pressureAfter processed, obtain the potato material dry product of the different viscosities of moisture content 8%～14%; From the first treatment regionDuan Zhi tetra-process four of section process sections establish controlling temperature and pressure be respectively 60～90 DEG C and5.0～6.5MPa; From the 5th process section to the six process two of sections process sections establish controlling temperature andPressure is respectively 50～65 DEG C and negative pressure state; Process front four processing of section when having passed through first to fourthWhen the material of the pre-gelatinization extrusion dehydration of section enters the 5th, the 6th processing section, because its pressure is by heightPress moment to become negative pressure, its temperature is moment reduction also, so more promote moisture promptly from material knot of tissueIn structure, discharge, finally obtain being full of the pre-gelatinization dehydrated potato dry product material of internal capillary;
4), by by the potato dry material of the pre-gelatinization processed of step 3, send into powder by wind netBroken machine, is ground into 80～120 object staple food raw potatoes powder.
Above-mentioned steps 3) six of the processing of the pre-gelatinization extrusion dehydration of twin (double) screw extruder process the control of establishing of sectionsTemperature and pressure is as follows: first processes section: 60～65 DEG C of temperature, pressure 6.0～6.5MPa; SecondProcess section: 75～80 DEG C of temperature, pressure 6.0～6.5MPa; The 3rd processes section: temperature 85～90DEG C, pressure 6.0～6.5MPa; The 4th processes section: 75～80 DEG C of temperature, pressure 5.0～6.0MPa; TheFive process section: 60～65 DEG C of temperature, the negative pressure state that pressure is 0.05～0.1MPa; The 6th treatment regionSection: 50～60 DEG C of temperature, the negative pressure state that pressure is 0.01～0.05MPa.
Above-mentioned steps 1) the fresh goods potato cleaned by supersonic wave cleaning machine, its fresh goods potato materialWith the ratio of water be 1:8～10,40～50 DEG C of cleaning temperatures, each scavenging period 2～3 minutes, at least clearWash twice.
Above-mentioned steps 2) send into the clean fresh goods potato material of stirring to pulp in beater and clean water itThan being 1:3, stirring to pulp temperature is 0～10 DEG C.
The method of the present invention, taking fresh goods potato as raw material, does not need to be first processed into the ripe product of potato, does not need to drawEnter any chemical substance additive, need not be hand-manipulated, garbled fresh goods potato is passed through to ultrasonic waveCleaning machine cleans, and its cleaning efficiency is high, without cleaning dead angle; The potato that process is thoroughly cleaned is at beaterWhile inside making beating, keep its low temperature, quick and airtight, reduce to greatest extent potato browning degree,Homodisperse fresh goods potato material slurry enters after twin (double) screw extruder, controls screw rod revolution, is subject to spiral shellBar drives, and this fresh goods potato material slurry is successively by establishing the first treatment region of controlling temperature and pressure parameterDuan Zhi six processes the whole process pre-gelatinization extrusion dehydration processing of totally six processing sections of section, fresh goods Ma LingThe pre-gelatinization degree of potato material slurry in twin (double) screw extruder and pre-gelatinization time, pressure and temperature positiveClose, its pre-gelatinization time is associated with screw speed, and when gelatinization point exceedes 90 DEG C, material viscosity changes notGreatly, therefore select gelatinization point to be no more than 90 DEG C, generally speaking, pre-gelatinization degree is higher, the viscosity of materialLarger, when having passed through front four materials of pre-gelatinization extrusion dehydration of processing sections, enter the 5th, the 6thWhile processing section, because its pressure becomes negative pressure from high pressure moment, its temperature is moment reduction also, so morePromote moisture promptly from material institutional framework, to discharge, thereby finally obtain being full of the pre-paste of internal capillaryChange dehydrated potato dry product material, after this pre-gelatinization dehydrated potato dry product crushing material, become and meet horseThe raw potatoes powder that bell potato staple food viscosity requires, simple and direct, the Fully-mechanized production of technique of the present invention, becomesThis is low, for the deep processing of potato and the large-scale production of potato staple food raw meal provide green,Method efficiently, its obvious technical effects; The staple food raw potatoes powder of producing by the present invention, according toIts viscosities is added a certain amount of flour, ground rice etc. and is made the mixing that meets different staple food product requirementsPowder product, as steamed bun, noodles, bean vermicelli, compound nutritional rice mixed powder; Meanwhile, the invention solves freshThe storage problem of product potato, has avoided fresh goods potato fresh because storing improper and contingent potatoThe waste of product resource.
Detailed description of the invention
How now further illustrate the inventive method implements in conjunction with the embodiments:
The preparation method of a kind of staple food raw potatoes of the present invention powder, comprises the following steps:
1), fresh goods potato is cleaned by supersonic wave cleaning machine, thoroughly clean up;
2), by by step 1) the fresh goods potato material that cleans sends into stirring to pulp in beater, obtainHomodisperse potato slurries;
3), by step 2) the fresh goods potato slurries that make, be delivered to twin-screw extruding by feed pumpIn machine, the screw speed of controlling twin (double) screw extruder is 100～500, and these fresh goods potato slurries are at two spiral shellsIn bar extruder, be subject to screw drive, this fresh goods potato material slurry, successively by having set temperature and pressureFirst of force parameter is processed the pre-gelatinization extruding of six processing sections of whole process of section to the six processing sectionsAfter processed, obtain the potato material dry product of the different viscosities of moisture content 8%～14%; Described twin-screw squeezesSix processing section temperature and pressure parameters of press are as follows: first processes section: 60～65 DEG C of temperature,Pressure 6.0～6.5MPa; Second processes section: 75～80 DEG C of temperature, pressure 6.0～6.5MPa; TheThree process section: 85～90 DEG C of temperature, pressure 6.0～6.5MPa; The 4th processes section: temperature 75～80DEG C, pressure 5.0～6.0MPa; The 5th processes section: temperature is 60～65 DEG C, and pressure is 0.05～0.1MPaNegative pressure state; The 6th processes section: 50～60 DEG C of temperature, the negative pressure shape that pressure is 0.01～0.05MPaState; Process front four materials of processing the pre-gelatinization extrusion dehydration of sections of section when having passed through first to fourthWhile entering the 5th, the 6th processing section, because its pressure becomes negative pressure from high pressure moment, also wink of its temperatureBetween reduce, so more promote moisture promptly to discharge, finally obtain being full of inside from material institutional frameworkThe pre-gelatinization dehydrated potato dry product material of micropore;
4), will be by step 3) the pre-gelatinization dehydrated potato dry material of twin (double) screw extruder processing, logicalCross wind net and send into pulverizer, be ground into 80～120 object staple food raw potatoes powder.
The fresh goods potato that above-mentioned steps one is cleaned by supersonic wave cleaning machine, its fresh goods potato material withThe ratio of water is 1:8～10,40～50 DEG C of cleaning temperatures, and each scavenging period 2～3 minutes, at least cleansTwice.
Described in above-mentioned steps two, send into the clean fresh goods potato material of stirring to pulp in beater with cleanThe ratio of water is 1:3, and stirring to pulp temperature is 0～10 DEG C.
Embodiment 1:
The potato slurries that make are delivered to twin (double) screw extruder by feed pump and carry out pre-gelatinization dehydrationProcess, establish six processing section temperature and pressures of control extruder as follows: first processes section: temperature 60DEG C, pressure 6.2MPa, second processes section: 77 DEG C of temperature, pressure 6.2MPa, the 3rd processes section:85 DEG C of temperature, pressure 6.5MPa, the 4th processes section: 80 DEG C of temperature, pressure 6.0MPa, the 5th placeReason section: temperature is 58 DEG C, pressure 0.08MPa (negative pressure), the 6th processes section: 51 DEG C of temperature,Pressure 0.02MPa (negative pressure), controls 120 revs/min of twin (double) screw extruder rotating speeds, enters twin-screw extrudingThe potato slurries of machine, process section to the six by first of said temperature and pressure parameter successively and processSix of the whole process of section are processed after the pre-gelatinization extrusion dehydration processing of section, and going out machine material moisture content is 9%, willThis crushing material to 120 order, finished product gelatinization degree reaches 80%～90%, can be used as potato staple food bean vermicelli formerMaterial powder.
Embodiment 2:
The potato slurries that make are delivered to twin (double) screw extruder by feed pump and carry out pre-gelatinization dehydrationProcess, establish control six zone temperatures of extruder and pressure as follows: first processes section: 62 DEG C of temperature, pressPower 6.5MPa, second processes section: 75 DEG C of temperature, pressure 6.5MPa, the 3rd processes section: temperature 83DEG C, pressure 6.3MPa, the 4th processes section: 80 DEG C of temperature, pressure 6.4MPa, the 5th processes section:Temperature 60 C, pressure 0.05MPa (negative pressure), the 6th processes section: temperature 50 C, pressure 0.01MPa(negative pressure), controls 200 revs/min of twin (double) screw extruder rotating speeds, enters the potato pulp of twin (double) screw extruderLiquid, is processed section to the six and is processed the whole process six of sections successively by first of said temperature and pressure parameterAfter the pre-gelatinization extrusion dehydration of individual processing section is processed, going out machine material moisture content is 10%, by this crushing materialTo 100 orders, gelatinization degree reaches 70%～80%, can be used as potato staple food compound nutritional rice raw meal.
Embodiment 3:
The potato slurries that make are delivered to twin (double) screw extruder by feed pump and carry out pre-gelatinization dehydrationProcess, establish control six zone temperatures of extruder and pressure as follows: first processes section: 63 DEG C of temperature, pressPower 6.1MPa, second processes section: 78 DEG C of temperature, pressure is 6.3MPa, the 3rd processes section: temperatureSpend 81 DEG C, pressure is 6.2MPa, and the 4th processes section: 75 DEG C of temperature, and pressure is 6.2MPa, the 5thProcess section: temperature is 57 DEG C, pressure 0.06MPa (negative pressure), the 6th processes section: 53 DEG C of temperature,Pressure 0.05MPa (negative pressure), controls 300 revs/min of twin (double) screw extruder rotating speeds, enters twin-screw extrudingThe potato slurries of machine, process section to the six by first of said temperature and pressure parameter successively and processSix of the whole process of section are processed after the pre-gelatinization extrusion dehydration processing of section, and going out machine material moisture content is 12%,By crushing material to 80 order, gelatinization degree reaches 50%～60%, can be used as potato staple food steamed bun raw meal.
Claims (4)
1. a preparation method for staple food raw potatoes powder, is characterized in that, comprises the following steps:
1), by fresh goods potato by supersonic wave cleaning machine, thoroughly clean up;
2), by by step 1) the fresh goods potato material that cleans sends into stirring to pulp in beater,Obtain homodisperse potato slurries;
3), fresh goods potato slurries that step 2 is made, be conveyed into twin-screw by feed pump and squeezeIn press, carry out the processing of pre-gelatinization extrusion dehydration, fresh goods potato material slurry is in twin (double) screw extruderPre-gelatinization degree and pre-gelatinization time, pressure and temperature positive correlation, its pre-gelatinization time is associated with screw rod and turnsSpeed, gelatinization point is no more than 90 DEG C, and generally speaking, pre-gelatinization degree is higher, and the viscosity of material is larger,In pre-gelatinization extrusion dehydration processing procedure, the screw speed of controlling twin (double) screw extruder is 100～500 to turn/ point, these fresh goods potato slurries are subject to screw drive in twin (double) screw extruder, successively by establishing controlling temperatureProcess the pre-gelatinization of six processing sections of whole process of section to the six processing sections pushes with first of pressureAfter processed, obtain the potato material dry product of the different viscosities of moisture content 8%～14%; From the first treatment regionDuan Zhi tetra-process four of section process sections establish controlling temperature and pressure be respectively 60～90 DEG C and5.0～6.5MPa; From the 5th process section to the six process two of sections process sections establish controlling temperature andPressure is respectively 50～65 DEG C and negative pressure state; Process front four processing of section when having passed through first to fourthWhen the material of the pre-gelatinization extrusion dehydration of section enters the 5th, the 6th processing section, because its pressure is by heightPress moment to become negative pressure, its temperature is moment reduction also, so more promote moisture promptly from material knot of tissueIn structure, discharge, finally obtain being full of the pre-gelatinization dehydrated potato dry product material of internal capillary;
4), by by the potato dry material of the pre-gelatinization processed of step 3, send into by wind netPulverizer, is ground into 80～120 object staple food raw potatoes powder.
2. the preparation method of a kind of staple food raw potatoes powder according to claim 1, its spyLevy and be, step 3) six of the processing of the pre-gelatinization extrusion dehydration of twin (double) screw extruder process the control of establishing of sectionsTemperature and pressure is as follows: first processes section: 60～65 DEG C of temperature, pressure 6.0～6.5MPa; SecondProcess section: 75～80 DEG C of temperature, pressure 6.0～6.5MPa; The 3rd processes section: temperature 85～90DEG C, pressure 6.0～6.5MPa; The 4th processes section: 75～80 DEG C of temperature, pressure 5.0～6.0MPa; TheFive process section: 60～65 DEG C of temperature, the negative pressure state that pressure is 0.05～0.1MPa; The 6th treatment regionSection: 50～60 DEG C of temperature, the negative pressure state that pressure is 0.01～0.05MPa.
3. the preparation method of a kind of staple food raw potatoes powder according to claim 1, its spyLevy and be, step 1) the fresh goods potato cleaned by supersonic wave cleaning machine, its fresh goods potato materialWith the ratio of water be 1:8～10,40～50 DEG C of cleaning temperatures, each scavenging period 2～3 minutes, at least clearWash twice.
4. the preparation method of a kind of staple food raw potatoes powder according to claim 1, its spyLevy and be, step 2) send into the clean fresh goods potato material of stirring to pulp in beater and clean water itThan being 1:3, stirring to pulp temperature is 0～10 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201511028865.XA CN105639534A (en) | 2015-12-31 | 2015-12-31 | Method for preparing potato staple food raw material powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201511028865.XA CN105639534A (en) | 2015-12-31 | 2015-12-31 | Method for preparing potato staple food raw material powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105639534A true CN105639534A (en) | 2016-06-08 |
Family
ID=56491183
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201511028865.XA Pending CN105639534A (en) | 2015-12-31 | 2015-12-31 | Method for preparing potato staple food raw material powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105639534A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106235130A (en) * | 2016-07-29 | 2016-12-21 | 河南省农业科学院 | A kind of processing method of room temperature storing mashed potato |
| CN107019180A (en) * | 2017-04-22 | 2017-08-08 | 河南工业大学 | A kind of preparation method of potato starch |
| CN108850929A (en) * | 2017-05-16 | 2018-11-23 | 戚正武 | A kind of processing method of dehydrated potato powder |
| CN108936255A (en) * | 2018-07-24 | 2018-12-07 | 中国农业大学 | A kind of preparation method of low-viscosity potato recombination rice raw material |
| CN109007600A (en) * | 2018-07-24 | 2018-12-18 | 中国农业大学 | A kind of preparation method of high rehydration type recombination rice |
| CN109717429A (en) * | 2019-03-07 | 2019-05-07 | 广西壮族自治区农业科学院 | A method of fast rehydrating rice flour is processed using potato full-powder |
| CN109846003A (en) * | 2018-11-07 | 2019-06-07 | 中国农业科学院农产品加工研究所 | A kind of potato staple food processing tailored flour and its production method |
| CN110013025A (en) * | 2018-01-10 | 2019-07-16 | 丰益(上海)生物技术研发中心有限公司 | Starch gelatinization method and its product |
| CN110786483A (en) * | 2019-11-06 | 2020-02-14 | 武汉轻工大学 | Preparation method of potato extruded rice |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101816397A (en) * | 2010-04-02 | 2010-09-01 | 中国农业科学院作物科学研究所 | Cassava leaf puffed food and preparation method thereof |
| CN102356846A (en) * | 2011-09-16 | 2012-02-22 | 国家粮食局科学研究院 | Processing method of whole grain vermicelli |
| CN103766735A (en) * | 2014-01-17 | 2014-05-07 | 武汉轻工大学 | Low-gelatinization-degree staple food regenerated rice and processing technology thereof |
| CN104082660A (en) * | 2014-06-25 | 2014-10-08 | 四川光友薯业有限公司 | Processing method of whole tuber crop powder |
-
2015
- 2015-12-31 CN CN201511028865.XA patent/CN105639534A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101816397A (en) * | 2010-04-02 | 2010-09-01 | 中国农业科学院作物科学研究所 | Cassava leaf puffed food and preparation method thereof |
| CN102356846A (en) * | 2011-09-16 | 2012-02-22 | 国家粮食局科学研究院 | Processing method of whole grain vermicelli |
| CN103766735A (en) * | 2014-01-17 | 2014-05-07 | 武汉轻工大学 | Low-gelatinization-degree staple food regenerated rice and processing technology thereof |
| CN104082660A (en) * | 2014-06-25 | 2014-10-08 | 四川光友薯业有限公司 | Processing method of whole tuber crop powder |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106235130A (en) * | 2016-07-29 | 2016-12-21 | 河南省农业科学院 | A kind of processing method of room temperature storing mashed potato |
| CN107019180A (en) * | 2017-04-22 | 2017-08-08 | 河南工业大学 | A kind of preparation method of potato starch |
| CN108850929A (en) * | 2017-05-16 | 2018-11-23 | 戚正武 | A kind of processing method of dehydrated potato powder |
| CN110013025A (en) * | 2018-01-10 | 2019-07-16 | 丰益(上海)生物技术研发中心有限公司 | Starch gelatinization method and its product |
| CN110013025B (en) * | 2018-01-10 | 2022-05-31 | 丰益(上海)生物技术研发中心有限公司 | Starch gelatinization method and product thereof |
| CN108936255B (en) * | 2018-07-24 | 2021-09-07 | 中国农业大学 | Preparation method of low-viscosity potato recombinant rice raw material |
| CN109007600A (en) * | 2018-07-24 | 2018-12-18 | 中国农业大学 | A kind of preparation method of high rehydration type recombination rice |
| CN109007600B (en) * | 2018-07-24 | 2021-12-03 | 中国农业大学 | Preparation method of high-rehydration recombinant rice |
| CN108936255A (en) * | 2018-07-24 | 2018-12-07 | 中国农业大学 | A kind of preparation method of low-viscosity potato recombination rice raw material |
| CN109846003A (en) * | 2018-11-07 | 2019-06-07 | 中国农业科学院农产品加工研究所 | A kind of potato staple food processing tailored flour and its production method |
| CN109717429A (en) * | 2019-03-07 | 2019-05-07 | 广西壮族自治区农业科学院 | A method of fast rehydrating rice flour is processed using potato full-powder |
| CN109717429B (en) * | 2019-03-07 | 2022-03-15 | 广西壮族自治区农业科学院 | Method for processing quick rehydrating rice noodles by using potato whole flour |
| CN110786483A (en) * | 2019-11-06 | 2020-02-14 | 武汉轻工大学 | Preparation method of potato extruded rice |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105639534A (en) | Method for preparing potato staple food raw material powder | |
| CN104938913A (en) | Preparation method for highland barley dissolving powders | |
| CN103271292B (en) | Preparation method for coarse grain rice noodles | |
| CN101548761A (en) | Processing method of whole sweet potato flour | |
| CN102349622B (en) | Preparation method of nutrition coarse rice powder | |
| CN103564298B (en) | A kind of nutrient vermicelli and preparation method thereof | |
| CN101288446A (en) | Processing method of coarse grain non-fried instant noodle | |
| CN105124433B (en) | A kind of sprouted unpolished rice recombination rice instant-rice and preparation method thereof | |
| CN102396664A (en) | Preparation method of instant rice with recombinant rice as raw material | |
| CN1685931A (en) | Production method of nutritive rice flour | |
| CN103637061A (en) | Method used for preparing fresh rice noodles via rice dry milling method | |
| CN104082660A (en) | Processing method of whole tuber crop powder | |
| CN107259342A (en) | Coarse cereal noodles production method and its equipment | |
| CN104543706A (en) | Miniaturization production method suitable for fresh squeezed wet rice noodles in shopfront | |
| CN104705644B (en) | Potato nutritional rice and its manufacture method | |
| CN106509626A (en) | Potato fully utilized noodles and preparation method thereof | |
| CN102038149A (en) | Mung bean high-fiber solid drink and preparation method thereof | |
| CN113229437A (en) | Semidry process for preparing rice flour | |
| CN103340347A (en) | Dry-process rice noodle production method | |
| CN103564316A (en) | Method for preparing potato food by taking purple sweet potatoes as main raw materials | |
| CN103039843A (en) | Method for preparing breakfast containing fruits, vegetables and grains | |
| CN103704637B (en) | Constipation-clearinpersimmon persimmon fruit and preparation method thereof | |
| CN104839281A (en) | High-fiber fruit and vegetable crisp biscuit flour and making method thereof | |
| CN101057629B (en) | Wheat protein powder and its processing method and gluten crusher | |
| CN102524652A (en) | Formula of natural nourishing artificial black rice and processing method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160608 |
|
| WD01 | Invention patent application deemed withdrawn after publication |