CN107319295A - A kind of potato ground rice and its processing method - Google Patents
A kind of potato ground rice and its processing method Download PDFInfo
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- CN107319295A CN107319295A CN201710604365.9A CN201710604365A CN107319295A CN 107319295 A CN107319295 A CN 107319295A CN 201710604365 A CN201710604365 A CN 201710604365A CN 107319295 A CN107319295 A CN 107319295A
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- 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
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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/105—Sweet potatoes
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a kind of potato ground rice, component and content are：Rice 48~55%, potato 25~35%, sweet potato 10~18% and glutinous rice 5~10%.Relative to prior art, the advantageous effects that the present invention is obtained are：The potato ground rice contains multiple nutritional components, and nutrient enriches, and taste high-quality greatly meets demand of the people to potato ground rice.
Description
Technical field
The present invention relates to food processing technology field, more particularly to a kind of potato ground rice and its processing method.
Background technology
With China's rapid development of economy, living standards of the people are greatly improved, and the life of people be unable to do without breakfast, early
Meal is also that health of people is lived essential link, and ground rice is relatively conventional one kind in numerous breakfast foods, particularly south
Wind area is more to have ground rice as breakfast, therefore the consumption of ground rice is also very large.Ground rice refers to using rice as raw material, through leaching
Strip, thread rice made products that the process such as bubble, boiling and press strip is made, rather than understand on the meaning of a word by raw material of rice to grind
The granular material being made.Ground rice, is China's characteristic snack, particularly the popular cuisines in south China area.Ground rice quality
Flexible, high resilience, water boils and does not paste soup, and dry stir-fry is not easily broken, be equipped with respectively plant vegetables code or soup stock carry out soup boil or it is dry fry, it is smooth enter
Taste, it is deep to be liked by consumers in general.Ground rice kind is numerous, can be divided into row ground rice, square ground rice, ripple ground rice, dried thin rice stick,
Wet rice flour noodles and dry rice flour etc..To adapt to different taste demand, and increase Different Nutrition composition, the raw material of ground rice is also gradually polynary
Change.Wherein, potato is added in powder material turns into potato ground rice, is quite liked by people, potato ground rice makes in ground rice
Containing the various nutrient elements contained by a large amount of potatos, people's nutrition intake channel is enriched.Exactly people are to potato ground rice
Wilderness demand, also cause potato ground rice production and processing technology be rapidly developed.At present, potato powder material is mainly
Potato is mainly fabricated to dried starch by rice and potato, its procedure of processing, and rice is fabricated to Rice ＆ peanut milk, then mixes both
Afterwards, paste boiling is stirred, rear extrusion forming completes processing.Although its nutritional ingredient increased, potato rice can be also processed into substantially
Powder.But, its taste is not good enough, and nutritional ingredient is relatively single, it is impossible to meet popular demand.Also, in its processing method
Potato dried starch is not high with Rice ＆ peanut milk degrees of fusion, and gelatinization is difficult in place so that gas often occurs in the potato ground rice processed
Bubble, is also easily broken off, have impact on potato ground rice quality, also have impact on the normal demand to potato ground rice of people.
The content of the invention
In order to solve the above technical problems, the invention discloses a kind of rich in nutrition content, there is provided potato ground rice quality
Potato ground rice and its processing method.
A kind of potato ground rice, component and content are：Rice 48~55%, potato 25~35%, sweet potato 10~18% and glutinous
Rice 5~10%.
Further, the potato ground rice, component and content are：Rice 48%, potato 28%, sweet potato 14% and glutinous rice 10%.
Further, the potato ground rice, component and content are：Rice 50%, potato 30%, sweet potato 12% and glutinous rice 8%.
Further, the potato ground rice, component and content are：Rice 55%, potato 25%, sweet potato 10% and glutinous rice 10%.
Further, the potato ground rice, component and content are：Rice 52%, potato 32%, sweet potato 11% and glutinous rice 5%.
A kind of processing method of potato ground rice, comprises the following steps：（1）Raw material prepares：Take said components and contain
The potato and sweet potato of amount remove the peel respectively cut into slices and clean up, take said components and content rice and glutinous rice eluriate respectively it is dry
Only；（2）Immersion：Potato slices are put into pure water and soaked 15~20 minutes, and sweet potato section is put into pure water and soaks 20~30 points
Clock, rice is put into pure water and soaked 2~3 hours, and glutinous rice is put into pure water and soaked 8~12 hours；（3）Slurrying：Will be soaked
Potato slices, sweet potato section, rice and glutinous rice are put into fiberizer and carry out slurrying simultaneously, and precipitation turns into bulk in 12~15 hours；
（4）Crush：Carry out being crushed into flour material by pulverizer is put into after the block drying after precipitation；（5）Modulation：Toward what is crushed
Flour material adds pure water and is modulated to pasty state raw material；（6）Boiling：The starchiness raw material modulated is steamed, boiling is extremely
It is medium well；（7）Extrusion forming：By well-done raw material by extruder extrusion molding be ground rice；（8）Drying：By extrusion forming
Ground rice carry out drying and processing；（9）Packaging：The ground rice dried is vacuum-packed.
Relative to prior art, the advantageous effects that the present invention is obtained are：The potato ground rice contain a variety of nutrition into
Point, nutrient enriches, and taste high-quality greatly meets demand of the people to potato ground rice.The potato ground rice plus
The characteristics of work preparation method combines each raw material, makes raw material fully merge, and processing uniformity is high, preferably avoids potato ground rice
Situations such as bubble of appearance is broken, improves the quality of potato ground rice.And the processing and fabricating side of the potato ground rice
Method step is simple, it is easy to grasp, and improves potato ground rice processing efficiency.
Embodiment
The principle and feature of the present invention are described below in conjunction with example, example is served only for explaining invention, not
For limiting the scope of the present invention.
Embodiment 1
Potato ground rice, component and content are：Rice 48%, potato 28%, sweet potato 14% and glutinous rice 10%.
The processing method of the potato ground rice, comprises the following steps：（1）Raw material prepares：Take said components and content
Potato and sweet potato remove the peel respectively cut into slices and clean up, take said components and content rice and glutinous rice eluriate respectively it is dry
Only；（2）Immersion：Potato slices are put into pure water and soaked 15~20 minutes, and sweet potato section is put into pure water and soaks 20~30 points
Clock, rice is put into pure water and soaked 2~3 hours, and glutinous rice is put into pure water and soaked 8~12 hours；（3）Slurrying：Will be soaked
Potato slices, sweet potato section, rice and glutinous rice are put into fiberizer and carry out slurrying simultaneously, and precipitation turns into bulk in 12~15 hours；
（4）Crush：Carry out being crushed into flour material by pulverizer is put into after the block drying after precipitation；（5）Modulation：Toward what is crushed
Flour material adds pure water and is modulated to pasty state raw material；（6）Boiling：The starchiness raw material modulated is steamed, boiling is extremely
It is medium well；（7）Extrusion forming：By well-done raw material by extruder extrusion molding be ground rice；（8）Drying：By extrusion forming
Ground rice carry out drying and processing；（9）Packaging：The ground rice dried is vacuum-packed.
Embodiment 2
Potato ground rice, component and content are：Rice 50%, potato 30%, sweet potato 12% and glutinous rice 8%.
The processing method of the potato ground rice, comprises the following steps：（1）Raw material prepares：Take said components and content
Potato and sweet potato remove the peel respectively cut into slices and clean up, take said components and content rice and glutinous rice eluriate respectively it is dry
Only；（2）Immersion：Potato slices are put into pure water and soaked 15~20 minutes, and sweet potato section is put into pure water and soaks 20~30 points
Clock, rice is put into pure water and soaked 2~3 hours, and glutinous rice is put into pure water and soaked 8~12 hours；（3）Slurrying：Will be soaked
Potato slices, sweet potato section, rice and glutinous rice are put into fiberizer and carry out slurrying simultaneously, and precipitation turns into bulk in 12~15 hours；
（4）Crush：Carry out being crushed into flour material by pulverizer is put into after the block drying after precipitation；（5）Modulation：Toward what is crushed
Flour material adds pure water and is modulated to pasty state raw material；（6）Boiling：The starchiness raw material modulated is steamed, boiling is extremely
It is medium well；（7）Extrusion forming：By well-done raw material by extruder extrusion molding be ground rice；（8）Drying：By extrusion forming
Ground rice carry out drying and processing；（9）Packaging：The ground rice dried is vacuum-packed.
Embodiment 3
Potato ground rice, component and content are：Rice 55%, potato 25%, sweet potato 10% and glutinous rice 10%.
The processing method of the potato ground rice, comprises the following steps：（1）Raw material prepares：Take said components and content
Potato and sweet potato remove the peel respectively cut into slices and clean up, take said components and content rice and glutinous rice eluriate respectively it is dry
Only；（2）Immersion：Potato slices are put into pure water and soaked 15~20 minutes, and sweet potato section is put into pure water and soaks 20~30 points
Clock, rice is put into pure water and soaked 2~3 hours, and glutinous rice is put into pure water and soaked 8~12 hours；（3）Slurrying：Will be soaked
Potato slices, sweet potato section, rice and glutinous rice are put into fiberizer and carry out slurrying simultaneously, and precipitation turns into bulk in 12~15 hours；
（4）Crush：Carry out being crushed into flour material by pulverizer is put into after the block drying after precipitation；（5）Modulation：Toward what is crushed
Flour material adds pure water and is modulated to pasty state raw material；（6）Boiling：The starchiness raw material modulated is steamed, boiling is extremely
It is medium well；（7）Extrusion forming：By well-done raw material by extruder extrusion molding be ground rice；（8）Drying：By extrusion forming
Ground rice carry out drying and processing；（9）Packaging：The ground rice dried is vacuum-packed.
Embodiment 4
Potato ground rice, component and content are：Rice 52%, potato 32%, sweet potato 11% and glutinous rice 5%.
The processing method of the potato ground rice, comprises the following steps：（1）Raw material prepares：Take said components and content
Potato and sweet potato remove the peel respectively cut into slices and clean up, take said components and content rice and glutinous rice eluriate respectively it is dry
Only；（2）Immersion：Potato slices are put into pure water and soaked 15~20 minutes, and sweet potato section is put into pure water and soaks 20~30 points
Clock, rice is put into pure water and soaked 2~3 hours, and glutinous rice is put into pure water and soaked 8~12 hours；（3）Slurrying：Will be soaked
Potato slices, sweet potato section, rice and glutinous rice are put into fiberizer and carry out slurrying simultaneously, and precipitation turns into bulk in 12~15 hours；
（4）Crush：Carry out being crushed into flour material by pulverizer is put into after the block drying after precipitation；（5）Modulation：Toward what is crushed
Flour material adds pure water and is modulated to pasty state raw material；（6）Boiling：The starchiness raw material modulated is steamed, boiling is extremely
It is medium well；（7）Extrusion forming：By well-done raw material by extruder extrusion molding be ground rice；（8）Drying：By extrusion forming
Ground rice carry out drying and processing；（9）Packaging：The ground rice dried is vacuum-packed.
The foregoing is only presently preferred embodiments of the present invention, be not intended to limit the invention, it is all the present invention spirit and
Within principle, any modification, equivalent substitution and improvements made etc. should be included in the scope of the protection.
Claims (6)
1. a kind of potato ground rice, it is characterised in that：The potato ground rice component and content are：Rice 48~55%, potato
25~35%, sweet potato 10~18% and glutinous rice 5~10%.
2. potato ground rice according to claim 1, it is characterised in that：The potato ground rice component and content are：Greatly
Rice 48%, potato 28%, sweet potato 14% and glutinous rice 10%.
3. potato ground rice according to claim 1, it is characterised in that：The potato ground rice component and content are：Greatly
Rice 50%, potato 30%, sweet potato 12% and glutinous rice 8%.
4. potato ground rice according to claim 1, it is characterised in that：The potato ground rice component and content are：Greatly
Rice 55%, potato 25%, sweet potato 10% and glutinous rice 10%.
5. potato ground rice according to claim 1, it is characterised in that：The potato ground rice component and content are：Greatly
Rice 52%, potato 32%, sweet potato 11% and glutinous rice 5%.
6. according to the processing method of any described potato ground rice of claim 2 to 6, it is characterised in that：Including following
Step：
（1）Raw material prepares：Take the potato and sweet potato of said components and content to remove the peel respectively to cut into slices and clean up, take above-mentioned group
Divide and the rice and glutinous rice of content are eluriated totally respectively；
（2）Immersion：Potato slices are put into pure water and soaked 15~20 minutes, and sweet potato section is put into pure water and soaks 20~30 points
Clock, rice is put into pure water and soaked 2~3 hours, and glutinous rice is put into pure water and soaked 8~12 hours；
（3）Slurrying：Soaked potato slices, sweet potato section, rice and glutinous rice are put into fiberizer simultaneously and carry out slurrying, is sunk
Forming sediment 12~15 hours turns into bulk；
（4）Crush：Carry out being crushed into flour material by pulverizer is put into after the block drying after precipitation；
（5）Modulation：Pure water, which is added, toward the flour material crushed is modulated to pasty state raw material；
（6）Boiling：The starchiness raw material modulated is steamed, boiling is to medium well；
（7）Extrusion forming：By well-done raw material by extruder extrusion molding be ground rice；
（8）Drying：The ground rice of extrusion forming is subjected to drying and processing；
（9）Packaging：The ground rice dried is vacuum-packed.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710604365.9A CN107319295A (en) | 2017-07-24 | 2017-07-24 | A kind of potato ground rice and its processing method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710604365.9A CN107319295A (en) | 2017-07-24 | 2017-07-24 | A kind of potato ground rice and its processing method |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108967855A (en) * | 2018-07-03 | 2018-12-11 | 广西壮族自治区农业科学院 | Processing method of instant rice noodles made of colored fresh potatoes and added with corn flour |
| WO2019218579A1 (en) * | 2018-05-18 | 2019-11-21 | 广西大学 | Method for preparing anthocyanidin-containing potato rice noodle from raw potato |
| JP2022505683A (en) * | 2018-07-03 | 2022-01-14 | ▲広▼西壮族自治区▲農▼▲業▼科学院 | How to process instant rice noodles made from fresh potatoes |
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| CN1640302A (en) * | 2004-01-02 | 2005-07-20 | 林志刚 | Pumpkin ric-flour noodles and its production method |
| CN1692807A (en) * | 2005-05-31 | 2005-11-09 | 汪俭芬 | Sheet jelly made from buckwheat, and its prodn. method |
| CN102038140A (en) * | 2010-11-16 | 2011-05-04 | 刘泉 | Pearl rice flour and making method thereof |
| CN104304959A (en) * | 2014-10-24 | 2015-01-28 | 中国农业科学院农产品加工研究所 | Processing method of potato nutritional rice flour |
| CN105360894A (en) * | 2015-10-15 | 2016-03-02 | 遵义市杨老大食品有限责任公司 | Potato rice noodles |
| CN106721988A (en) * | 2016-11-25 | 2017-05-31 | 河池市农业科学研究所 | A kind of preparation method of corn flour |
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| CN1640302A (en) * | 2004-01-02 | 2005-07-20 | 林志刚 | Pumpkin ric-flour noodles and its production method |
| CN1692807A (en) * | 2005-05-31 | 2005-11-09 | 汪俭芬 | Sheet jelly made from buckwheat, and its prodn. method |
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| WO2019218579A1 (en) * | 2018-05-18 | 2019-11-21 | 广西大学 | Method for preparing anthocyanidin-containing potato rice noodle from raw potato |
| JP2021519606A (en) * | 2018-05-18 | 2021-08-12 | 广西大学Ｇｕａｎｇｘｉ Ｕｎｉｖｅｒｓｉｔｙ | How to make potato noodles from fresh potatoes containing anthocyanins |
| JP7171758B2 (en) | 2018-05-18 | 2022-11-15 | 広西大学 | Method for making potato noodles from fresh potatoes containing anthocyanins |
| CN108967855A (en) * | 2018-07-03 | 2018-12-11 | 广西壮族自治区农业科学院 | Processing method of instant rice noodles made of colored fresh potatoes and added with corn flour |
| JP2022505683A (en) * | 2018-07-03 | 2022-01-14 | ▲広▼西壮族自治区▲農▼▲業▼科学院 | How to process instant rice noodles made from fresh potatoes |
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Application publication date: 20171107 |
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