CN107334056A - Corn potato pasta and the preparation technology for being molded rice - Google Patents
Corn potato pasta and the preparation technology for being molded rice Download PDFInfo
- Publication number
- CN107334056A CN107334056A CN201610428736.8A CN201610428736A CN107334056A CN 107334056 A CN107334056 A CN 107334056A CN 201610428736 A CN201610428736 A CN 201610428736A CN 107334056 A CN107334056 A CN 107334056A
- Authority
- CN
- China
- Prior art keywords
- potato
- bitter buckwheat
- corn
- powder
- rice
- 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
- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 131
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 131
- 240000008042 Zea mays Species 0.000 title claims abstract description 92
- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 92
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 title claims abstract description 82
- 235000005822 corn Nutrition 0.000 title claims abstract description 82
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 70
- 235000009566 rice Nutrition 0.000 title claims abstract description 70
- 235000015927 pasta Nutrition 0.000 title claims abstract description 61
- 238000005516 engineering process Methods 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 69
- 239000000843 powder Substances 0.000 claims abstract description 68
- 235000005493 rutin Nutrition 0.000 claims abstract description 67
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 claims abstract description 66
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 claims abstract description 66
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 claims abstract description 66
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 claims abstract description 66
- 229960004555 rutoside Drugs 0.000 claims abstract description 66
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 53
- 238000001125 extrusion Methods 0.000 claims abstract description 30
- 238000007493 shaping process Methods 0.000 claims abstract description 24
- 239000000463 material Substances 0.000 claims abstract description 19
- 108010068370 Glutens Proteins 0.000 claims abstract description 10
- 235000021312 gluten Nutrition 0.000 claims abstract description 10
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 claims abstract 7
- 241000219051 Fagopyrum Species 0.000 claims description 92
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims description 92
- 238000000605 extraction Methods 0.000 claims description 44
- 238000012545 processing Methods 0.000 claims description 30
- 238000001035 drying Methods 0.000 claims description 26
- 239000012670 alkaline solution Substances 0.000 claims description 21
- 238000002386 leaching Methods 0.000 claims description 20
- 238000000034 method Methods 0.000 claims description 18
- 238000002156 mixing Methods 0.000 claims description 12
- 238000007654 immersion Methods 0.000 claims description 11
- 239000007788 liquid Substances 0.000 claims description 9
- 239000013049 sediment Substances 0.000 claims description 8
- 239000002253 acid Substances 0.000 claims description 7
- 238000007789 sealing Methods 0.000 claims description 6
- 239000000654 additive Substances 0.000 claims description 4
- 230000000996 additive effect Effects 0.000 claims description 4
- 238000000967 suction filtration Methods 0.000 claims description 4
- 235000014676 Phragmites communis Nutrition 0.000 claims description 3
- 230000033228 biological regulation Effects 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 239000000243 solution Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 230000008859 change Effects 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 16
- 230000000050 nutritive effect Effects 0.000 abstract description 14
- 238000003672 processing method Methods 0.000 abstract description 5
- IKGXIBQEEMLURG-NVPNHPEKSA-N rutin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-NVPNHPEKSA-N 0.000 description 60
- 235000013312 flour Nutrition 0.000 description 20
- 229920002472 Starch Polymers 0.000 description 15
- 235000019698 starch Nutrition 0.000 description 15
- 239000008107 starch Substances 0.000 description 15
- 235000018102 proteins Nutrition 0.000 description 12
- 108090000623 proteins and genes Proteins 0.000 description 12
- 102000004169 proteins and genes Human genes 0.000 description 12
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 11
- 239000011782 vitamin Substances 0.000 description 11
- 239000011575 calcium Substances 0.000 description 10
- 229910052791 calcium Inorganic materials 0.000 description 10
- 235000001465 calcium Nutrition 0.000 description 10
- 230000000694 effects Effects 0.000 description 10
- 229920001592 potato starch Polymers 0.000 description 10
- 229940088594 vitamin Drugs 0.000 description 10
- 229930003231 vitamin Natural products 0.000 description 10
- 235000013343 vitamin Nutrition 0.000 description 10
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 9
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 9
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 9
- 235000013339 cereals Nutrition 0.000 description 9
- 235000009973 maize Nutrition 0.000 description 9
- 239000002994 raw material Substances 0.000 description 9
- 150000003722 vitamin derivatives Chemical class 0.000 description 9
- 235000016709 nutrition Nutrition 0.000 description 8
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 7
- 230000006870 function Effects 0.000 description 7
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 6
- 229960003512 nicotinic acid Drugs 0.000 description 6
- 230000008569 process Effects 0.000 description 6
- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 description 6
- 229960003495 thiamine Drugs 0.000 description 6
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 5
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 5
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 5
- 235000021307 Triticum Nutrition 0.000 description 5
- 241000209140 Triticum Species 0.000 description 5
- 238000009835 boiling Methods 0.000 description 5
- 201000011510 cancer Diseases 0.000 description 5
- 239000000835 fiber Substances 0.000 description 5
- 230000036541 health Effects 0.000 description 5
- 239000011777 magnesium Substances 0.000 description 5
- 229910052749 magnesium Inorganic materials 0.000 description 5
- 235000001968 nicotinic acid Nutrition 0.000 description 5
- 239000011664 nicotinic acid Substances 0.000 description 5
- 239000011574 phosphorus Substances 0.000 description 5
- 229910052698 phosphorus Inorganic materials 0.000 description 5
- 239000011669 selenium Substances 0.000 description 5
- 229910052711 selenium Inorganic materials 0.000 description 5
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 206010028980 Neoplasm Diseases 0.000 description 4
- 229930003427 Vitamin E Natural products 0.000 description 4
- 239000002585 base Substances 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 4
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 4
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 238000011160 research Methods 0.000 description 4
- 229960002477 riboflavin Drugs 0.000 description 4
- 235000019165 vitamin E Nutrition 0.000 description 4
- 239000011709 vitamin E Substances 0.000 description 4
- 229940046009 vitamin E Drugs 0.000 description 4
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 3
- 206010020772 Hypertension Diseases 0.000 description 3
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 3
- 239000004472 Lysine Substances 0.000 description 3
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 3
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 3
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 3
- 229930003451 Vitamin B1 Natural products 0.000 description 3
- 230000032683 aging Effects 0.000 description 3
- 239000003513 alkali Substances 0.000 description 3
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 3
- 230000003712 anti-aging effect Effects 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 3
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 3
- 235000005686 eating Nutrition 0.000 description 3
- 239000000284 extract Substances 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 229960003180 glutathione Drugs 0.000 description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 239000011707 mineral Substances 0.000 description 3
- 235000010755 mineral Nutrition 0.000 description 3
- 239000011591 potassium Substances 0.000 description 3
- 229910052700 potassium Inorganic materials 0.000 description 3
- 235000012015 potatoes Nutrition 0.000 description 3
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 238000012216 screening Methods 0.000 description 3
- 235000019157 thiamine Nutrition 0.000 description 3
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 3
- 239000011721 thiamine Substances 0.000 description 3
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 3
- 235000019155 vitamin A Nutrition 0.000 description 3
- 239000011719 vitamin A Substances 0.000 description 3
- 235000010374 vitamin B1 Nutrition 0.000 description 3
- 239000011691 vitamin B1 Substances 0.000 description 3
- 235000019158 vitamin B6 Nutrition 0.000 description 3
- 239000011726 vitamin B6 Substances 0.000 description 3
- 229940045997 vitamin a Drugs 0.000 description 3
- 229940011671 vitamin b6 Drugs 0.000 description 3
- YBJHBAHKTGYVGT-ZKWXMUAHSA-N (+)-Biotin Chemical compound N1C(=O)N[C@@H]2[C@H](CCCCC(=O)O)SC[C@@H]21 YBJHBAHKTGYVGT-ZKWXMUAHSA-N 0.000 description 2
- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 description 2
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 102000040350 B family Human genes 0.000 description 2
- 108091072128 B family Proteins 0.000 description 2
- 208000003643 Callosities Diseases 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 108010024636 Glutathione Proteins 0.000 description 2
- 206010020649 Hyperkeratosis Diseases 0.000 description 2
- 208000001953 Hypotension Diseases 0.000 description 2
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 2
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 2
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 description 2
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 2
- 241000208292 Solanaceae Species 0.000 description 2
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 description 2
- 229930003471 Vitamin B2 Natural products 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 210000001367 artery Anatomy 0.000 description 2
- 229960005070 ascorbic acid Drugs 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 235000020776 essential amino acid Nutrition 0.000 description 2
- 239000003797 essential amino acid Substances 0.000 description 2
- 230000029142 excretion Effects 0.000 description 2
- 230000002349 favourable effect Effects 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 238000005469 granulation Methods 0.000 description 2
- 230000003179 granulation Effects 0.000 description 2
- 208000021822 hypotensive Diseases 0.000 description 2
- 230000001077 hypotensive effect Effects 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- -1 is granulated Substances 0.000 description 2
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 2
- 235000020778 linoleic acid Nutrition 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 229930182817 methionine Natural products 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 235000019192 riboflavin Nutrition 0.000 description 2
- 239000002151 riboflavin Substances 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- 238000002604 ultrasonography Methods 0.000 description 2
- 235000019164 vitamin B2 Nutrition 0.000 description 2
- 239000011716 vitamin B2 Substances 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 235000020985 whole grains Nutrition 0.000 description 2
- 235000008939 whole milk Nutrition 0.000 description 2
- DWNBOPVKNPVNQG-LURJTMIESA-N (2s)-4-hydroxy-2-(propylamino)butanoic acid Chemical compound CCCN[C@H](C(O)=O)CCO DWNBOPVKNPVNQG-LURJTMIESA-N 0.000 description 1
- JKQXZKUSFCKOGQ-JLGXGRJMSA-N (3R,3'R)-beta,beta-carotene-3,3'-diol Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)C[C@@H](O)CC1(C)C JKQXZKUSFCKOGQ-JLGXGRJMSA-N 0.000 description 1
- WIGIZIANZCJQQY-UHFFFAOYSA-N 4-ethyl-3-methyl-N-[2-[4-[[[(4-methylcyclohexyl)amino]-oxomethyl]sulfamoyl]phenyl]ethyl]-5-oxo-2H-pyrrole-1-carboxamide Chemical compound O=C1C(CC)=C(C)CN1C(=O)NCCC1=CC=C(S(=O)(=O)NC(=O)NC2CCC(C)CC2)C=C1 WIGIZIANZCJQQY-UHFFFAOYSA-N 0.000 description 1
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- 239000004475 Arginine Substances 0.000 description 1
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 206010008111 Cerebral haemorrhage Diseases 0.000 description 1
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 description 1
- 241000392215 Chinavia Species 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- MYMOFIZGZYHOMD-UHFFFAOYSA-N Dioxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 description 1
- 208000004232 Enteritis Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 244000130270 Fagopyrum tataricum Species 0.000 description 1
- 235000014693 Fagopyrum tataricum Nutrition 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 208000032843 Hemorrhage Diseases 0.000 description 1
- 208000002682 Hyperkalemia Diseases 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010021036 Hyponatraemia Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 1
- 208000005016 Intestinal Neoplasms Diseases 0.000 description 1
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 description 1
- HNDVDQJCIGZPNO-YFKPBYRVSA-N L-histidine Chemical compound OC(=O)[C@@H](N)CC1=CN=CN1 HNDVDQJCIGZPNO-YFKPBYRVSA-N 0.000 description 1
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 description 1
- COLNVLDHVKWLRT-QMMMGPOBSA-N L-phenylalanine Chemical compound OC(=O)[C@@H](N)CC1=CC=CC=C1 COLNVLDHVKWLRT-QMMMGPOBSA-N 0.000 description 1
- KZSNJWFQEVHDMF-BYPYZUCNSA-N L-valine Chemical compound CC(C)[C@H](N)C(O)=O KZSNJWFQEVHDMF-BYPYZUCNSA-N 0.000 description 1
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 description 1
- 235000019738 Limestone Nutrition 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 206010033307 Overweight Diseases 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 1
- 101710202013 Protein 1.5 Proteins 0.000 description 1
- 206010037549 Purpura Diseases 0.000 description 1
- 241001672981 Purpura Species 0.000 description 1
- 229920000294 Resistant starch Polymers 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- KZSNJWFQEVHDMF-UHFFFAOYSA-N Valine Natural products CC(C)C(N)C(O)=O KZSNJWFQEVHDMF-UHFFFAOYSA-N 0.000 description 1
- 229930003537 Vitamin B3 Natural products 0.000 description 1
- 206010047623 Vitamin C deficiency Diseases 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- 229930003448 Vitamin K Natural products 0.000 description 1
- JKQXZKUSFCKOGQ-LQFQNGICSA-N Z-zeaxanthin Natural products C([C@H](O)CC=1C)C(C)(C)C=1C=CC(C)=CC=CC(C)=CC=CC=C(C)C=CC=C(C)C=CC1=C(C)C[C@@H](O)CC1(C)C JKQXZKUSFCKOGQ-LQFQNGICSA-N 0.000 description 1
- 241000209149 Zea Species 0.000 description 1
- 235000007244 Zea mays Nutrition 0.000 description 1
- 241000482268 Zea mays subsp. mays Species 0.000 description 1
- QOPRSMDTRDMBNK-RNUUUQFGSA-N Zeaxanthin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCC(O)C1(C)C)C=CC=C(/C)C=CC2=C(C)CC(O)CC2(C)C QOPRSMDTRDMBNK-RNUUUQFGSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 210000001789 adipocyte Anatomy 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- JKQXZKUSFCKOGQ-LOFNIBRQSA-N all-trans-Zeaxanthin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2=C(C)CC(O)CC2(C)C JKQXZKUSFCKOGQ-LOFNIBRQSA-N 0.000 description 1
- 229940037003 alum Drugs 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 229960002685 biotin Drugs 0.000 description 1
- 235000020958 biotin Nutrition 0.000 description 1
- 239000011616 biotin Substances 0.000 description 1
- 208000034158 bleeding Diseases 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 230000003925 brain function Effects 0.000 description 1
- 229960005069 calcium Drugs 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 230000004856 capillary permeability Effects 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 230000035568 catharsis Effects 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 230000011712 cell development Effects 0.000 description 1
- 239000004464 cereal grain Substances 0.000 description 1
- 230000008131 children development Effects 0.000 description 1
- 235000012846 chilled/fresh pasta Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 238000009837 dry grinding Methods 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 235000019261 food antioxidant Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 230000003394 haemopoietic effect Effects 0.000 description 1
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 201000002313 intestinal cancer Diseases 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 235000000396 iron Nutrition 0.000 description 1
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 description 1
- 230000003902 lesion Effects 0.000 description 1
- 239000006028 limestone Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 229940091250 magnesium supplement Drugs 0.000 description 1
- 210000001161 mammalian embryo Anatomy 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 230000013011 mating Effects 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- DFPAKSUCGFBDDF-UHFFFAOYSA-N nicotinic acid amide Natural products NC(=O)C1=CC=CN=C1 DFPAKSUCGFBDDF-UHFFFAOYSA-N 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000021436 nutraceutical agent Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229940055726 pantothenic acid Drugs 0.000 description 1
- 235000019161 pantothenic acid Nutrition 0.000 description 1
- 239000011713 pantothenic acid Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 description 1
- SHUZOJHMOBOZST-UHFFFAOYSA-N phylloquinone Natural products CC(C)CCCCC(C)CCC(C)CCCC(=CCC1=C(C)C(=O)c2ccccc2C1=O)C SHUZOJHMOBOZST-UHFFFAOYSA-N 0.000 description 1
- 235000002949 phytic acid Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000007096 poisonous effect Effects 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 235000013573 potato product Nutrition 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 235000008160 pyridoxine Nutrition 0.000 description 1
- 239000011677 pyridoxine Substances 0.000 description 1
- ZUFQODAHGAHPFQ-UHFFFAOYSA-N pyridoxine hydrochloride Chemical compound Cl.CC1=NC=C(CO)C(CO)=C1O ZUFQODAHGAHPFQ-UHFFFAOYSA-N 0.000 description 1
- 235000021254 resistant starch Nutrition 0.000 description 1
- 210000001525 retina Anatomy 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
- 208000010233 scurvy Diseases 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 229940091258 selenium supplement Drugs 0.000 description 1
- 238000010583 slow cooling Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 201000004647 tinea pedis Diseases 0.000 description 1
- 229930003799 tocopherol Natural products 0.000 description 1
- 229960001295 tocopherol Drugs 0.000 description 1
- 235000010384 tocopherol Nutrition 0.000 description 1
- 239000011732 tocopherol Substances 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- KBPHJBAIARWVSC-XQIHNALSSA-N trans-lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C KBPHJBAIARWVSC-XQIHNALSSA-N 0.000 description 1
- 229960003232 troxerutin Drugs 0.000 description 1
- 239000004474 valine Substances 0.000 description 1
- 230000002792 vascular Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 230000017260 vegetative to reproductive phase transition of meristem Effects 0.000 description 1
- 210000003462 vein Anatomy 0.000 description 1
- 235000019160 vitamin B3 Nutrition 0.000 description 1
- 239000011708 vitamin B3 Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 235000019168 vitamin K Nutrition 0.000 description 1
- 239000011712 vitamin K Substances 0.000 description 1
- 150000003721 vitamin K derivatives Chemical class 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
- 229940046010 vitamin k Drugs 0.000 description 1
- 230000037303 wrinkles Effects 0.000 description 1
- 235000010930 zeaxanthin Nutrition 0.000 description 1
- 239000001775 zeaxanthin Substances 0.000 description 1
- 229940043269 zeaxanthin Drugs 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a kind of preparation technology that the higher corn potato pasta of nutritive value can be made and be molded rice.The preparation technology crushes after fresh potato is dried and obtains potato fecula, then potato extrusion powder is obtained by way of extrusion after adding water with obtained potato fecula, then Gluten is mixed, rutin powder, base-material is made in corn extrusion powder, it can reach 30% using the total content of potato in pasta made from the processing method and shaping rice is minimum, reach as high as 50%, far above the potato content in existing potato pasta and shaping rice, furthermore utilize in pasta made from the processing method and shaping rice made products and contain the higher corn of content and rutin, considerably increase pasta and be molded the nutritive value of rice.It is adapted in field of food popularization and application.
Description
Technical field
The present invention relates to field of food, and in particular to a kind of corn potato pasta and the preparation technology for being molded rice.
Background technology
Pasta, powder of also referred to as anticipating, it is to be easiest to be received closest to Chinese's eating habit in western-style food kind
's.On the origin of pasta, be derived from ancient Roman, saying of also having be by Marco Polo from China via cc
In island reach the wording in whole Europe.The shape of pasta is also different, also has screw-type in addition to common straight body powder
, it is bent tube type, buttferfly-type, shell type numerous hundreds of.
Pasta is divided into dry pasta and raw pasta；It is the most generally to circulate, eat to dry pasta
Pasta.Dry pasta and be by dough molding noodles etc. desired shape after, by making it dry
Dry and manufacture, it is that the mouthfeel with certain hard elastics is made us to cook pasta obtained from drying pasta class
Satisfied food.Raw pasta is without drying steps and the pasta that manufactures, and raw pasta either walks in manufacture
All it is the food different from drying pasta class in rapid or in terms of the outward appearance of product.Cook fresh pasta and obtain
To pasta be the gratifying food that has good wheat taste and fragrance.
Shaping rice is also known as synthetic rice, refers to that starch materials add various fortification materials, is granulated, pastes by artificial means
Change, the particle similar to natural rice is made in drying.Synthetic rice's low manufacture cost, easy processing make, and quality of finished product good, starch contains
Measure low, nutritious, finished product smooth-shaped is attractive in appearance, and color variation, finished product adhesive property is good, and mouthfeel is soft, non-aging, both
It is direct-edible, people also are available for by processing and eating the characteristics of rice.Synthetic rice eats as the substitute of rice for people, no
But it is suitable for general family, and is particularly suitable for the needs of the various special edible colonies such as army, field work person.It is available for difference
People's selection of colony (such as hypertension, obesity, diabetes patient, tinea pedis patient) is edible, particularly particularly suitable to stay for a long time
Keep or operation supplies difficult local personnel selection in plateau, desert, island, field etc. and eaten.
Be molded rice by raw material → mixing → roller sheet → granulation → separation → screening → boiling shaping → drying → cooling →
Finished product；
(1) raw material mixes；Raw material is mixed with vessel by proportioning, appropriate warm water and salt (10.2%) is added, makes dough
Water content is 35%~37%.It can add people's appropriate vitamin B1, calcium and lysine when mixing and face.
(2) roller sheet is pelletized；After dough is become reconciled, wide face band is rolled into pulley type oodle maker, being then sent into has grain of rice cavity plate
Granulator in, suppress granulating.
(3) separation screening；After granulation, the grain of rice and powder are separated with seperator and screening machine, the grain of rice sends to boiling
Shaping, powder send mixing back to.
(4) boiling is molded；The grain of rice of water content 40% is sent into digesting apparatus, the grain of rice is passed through 3~5min of steamed, table
Layer starch paste forms diaphragm, stable rice shape, and boiling is to work continuously.
(5) dry；By the grain of rice of shaping, it is sent into dryer and dries, during Slow cooling, allow moisture to continue to steam
Hair, synthetic rice's moisture is controlled in 11%~11.5%, as finished product.
Corn (Classification system：Zea mays L.) it is grass family Zea annual herb plant.Alias：Maize, rod
Son, maize, corn, maize, maize, maize, luxuriant reed, big sorgo, Chaozhou-Shantou region words claim young meter Ren, and Guangdong language is referred to as maize, the south of Fujian Province language
Referred to as kind wheat.Stalk is upright, and generally branch, base portion do not save tool gas life prop root respectively.Leaf sheath has transverse vein；Tip of a leaf film quality, blade are flat
Roomy, wire lanceolar, basal circular is in ear, and hairless or tool defect pubescence, middle arteries are sturdy.Caryopsis is spherical or oblate spheroid, ripe
After expose outside lepicena and bran piece, its size produces difference with growth conditions is different.The different flower of monoecism, flowering fruit bearing stage autumn.It is beautiful
Cultivation history about more than 470 year of the rice in China.China's sown area is only second to paddy and wheat, in grain at 300,000,000 mu or so at present
The 3rd is occupied in food crop, is only second to the U.S. in the world.The whole world torrid zone and Temperate Region in China are planted extensively, are an important paddy
Thing.Taste is fragrant and sweet, can do various dish, as corn irons.And the primary raw material of industrial alcohol and liquor.
The available energy of corn is high.The metabolic energy of corn is 14.06MJ/kg, and high person is up to 15.06MJ/kg.This is main
Because crude fibre is seldom in corn, only 2%；And NFE is up to 72%, and digestibility is up to 90%；On the other hand, it is beautiful
The crude fat content of rice is high, between 3.5% to 4.5%.Determine according to the study, every 106 kilocalories of 100 grams of corn heat content, fiber
2.9 grams of element, 4.0 grams of protein, 1.2 grams of fat, 22.8 grams of carbohydrate, separately containing mineral matter element and vitamin etc..Corn
In the crude fibre that contains, it is higher 4-10 times than polished rice, smart face.Also contain a large amount of magnesium in corn, magnesium can strengthen intestinal wall wriggling, promote machine
The excretion of body waste.The above-mentioned composition of corn and function, it is highly beneficial for losing weight.Flower spike corn stigma during corn maturation, has
Diuresis, it is also favourable to losing weight.Corn can cooking on behalf of the tea, corn flour, corn cake etc. are fabricated to after can also crushing.It is expanded
Popcorn afterwards is sufficiently bulky, and the hunger of obese people can be eliminated after food, but heat content is very low after food, and the substitute of fat-reducing
One of.
Corn linoleic acid content is higher.The linoleic acid content of corn reaches 2%.Modern study confirms, contains in corn
Abundant unrighted acid, especially linoleic content are up to more than 60%, and it is cooperateed with the vitamin E in maize germ
Effect, can reduce serum cholesterol concentration and prevent it to be deposited on vascular wall.Therefore, corn to coronary heart disease, atherosclerosis,
Hyperlipidemia and hypertension etc. have certain preventive and therapeutic action.
The protein content of corn is relatively low, and insufficient quality.The protein content of corn is about 8.6% or so, and amino
It is sour uneven, the content deficiency of lysine, tryptophan and methionine.
The mineral matter of corn about 80% is present in embryo portion, and calcium content is seldom, and about 0.02%；Phosphorus is containing about 0.25%, but wherein
The phosphorus that there are about 63% exists in the form of phytate phosphorus, and the utilization rate of nonruminant is very low.The content of other mineral elements is relatively low.
The vitamin vitamin E of corn is more, about 20mg/kg, human body cell can be promoted to divide, anti-aging, reduction
Serum cholesterol, the function of preventing cutaneous lesions, moreover it is possible to mitigate artery sclerosis and brain function decline.Containing more in yellow maize
Carrotene, vitamin D and K almost do not have.More containing thiamine in water soluble vitamin, the content of riboflavin and nicotinic acid is less,
And nicotinic acid is present with mating type.
Also contain a kind of longevity factor ----glutathione in corn, it is in the presence of selenium, generation glutathione oxidation
Enzyme, have and renew one's youth, the function of anti-aging.The selenium and magnesium contained in corn has a cancer-resisting effect, mistake in selenium energy acceleration bodies
The decomposition of oxide, malignant tumour is set to cannot get the supply of oxygen molecule and be suppressed.On the one hand magnesium can also suppress cancer cell
Development, on the other hand can promote bodily waste to excrete, and this is also significant to giving protection against cancer.Its glutamic acid contained has necessarily
Brain-invigorating.
One research of German nutrition and health care association shows, in all staple foods, the nutritive value and health-care effect of corn
It is highest.Research also shows that the nutritive value of special corn is higher than conventional corn.Such as protein, the plant of corn
Oil and vitamin content are just higher than conventional corn 1-2 times；The content of " biological element " selenium is then high 8-10 times；17 contained by it
In kind amino acid, there are 13 kinds to be higher than conventional corn.In addition, the various nutritional ingredients such as the moisture of fresh corn, active matter, vitamin
More much higher than aging corn, because in storage process, the nutrition content of corn can rapid decrease.
Corn contains 7 kinds " anatrophics ", and German famous nutritionist professor La Heman for being responsible for this research points out, is working as
In maximally effective more than the 50 kinds of nutraceutical agents that the present is proved, corn contains 7 kinds --- calcium, glutathione, vitamin,
Magnesium, selenium, vitamin E and aliphatic acid.After measured, every 100 grams of corns can provide nearly 300 milligrams of calcium, almost with institute in dairy products
The calcium contained is similar.Abundant calcium can play the effect of hypotensive.If daily intaking 1 gram of calcium, blood pressure can reduce by 9% after 6 weeks.
In addition, carrotene contained in corn, can be converted into vitamin A, it has protective effect on cancer risk after being absorbed by the body；String
Element can accelerate the discharge of carcinogen and other poisonous substances；Researcher points out, lutern that corn contains, zeaxanthin can be right
Anti- eyes aging.
Corn is the health-care good product in coarse food grain, rather favourable to the health of human body：Vitamin B6, nicotinic acid in corn etc. into
Point, there is stimulating gastrointestinal to wriggle, accelerate the characteristic of excrement excretion, can prevent treating constipation, stomach trouble, enteritis, intestinal cancer etc..Corn is rich in dimension
Raw plain C, isomalto-oligosaccharide etc., there is long-lived, beautification function.Nutriment contained by maize point has enhancing human body new old generation
Thank, adjust nervous function.Can play makes skin delicacy smooth, suppresses, delays wrinkle to act.Corn, which has in tune, to whet the appetite
And the effect of reducing blood lipid, reduction serum cholesterol.Central America American Indian, which is not susceptible to suffer from hypertension and their main edible corns, to be had
Close.
Potato, belong to Solanaceae herbaceos perennial, stem tuber can be edible, is the third-largest important cereal crops in the whole world, only
Inferior to wheat and corn.Potato is also known as potato, potato, potato etc., the stem tuber of plant of Solanaceae.With wheat, corn, paddy, height
Fine strain of millet simultaneously turns into five big crop of the world.
Ingredient in general fresh potato：Starch 9~20%, protein 1.5~2.3%, fat 0.1~1.1%, slightly
Fiber 0.6~0.8%.Contained nutritional ingredient in 100g potatoes：The kilojoule of energy 318,5~8mg of calcium, 15~40mg of phosphorus, iron
0.4mg~0.8mg, 200~340mg of potassium, iodine 0.8~1.2,12~30mg of carrotene, 0.03~0.08mg of thiamine, core yellow
Element 0.01~0.04mg, 0.4~1.1mg of niacin.
Potato stem tuber contains substantial amounts of starch.Starch is the main energy sources of edible potato.General early seasonal strain potato contains
There is 11%~14% starch, mid-late mature seed contains 14%~20% starch, and the stem tuber of high starch varieties is up to more than 25%.
Stem tuber is also containing glucose, fructose and sucrose etc..Potato protein nutritive value is high, and potato stem tuber contains 2% or so albumen
Matter, protein content is 8%~9% during potato is dry.It was found that the protein nutritive value of potato is very high, its quality is equivalent to chicken
The protein of egg, easily digestion, absorption, better than the protein of other crops.And the protein of potato contains 18 kinds of amino acid,
The various essential amino acids that can not be synthesized including human body.The nutritive value of potato is spoken highly of, is to contain high-grade with its stem tuber
The protein and lysine of essential amino acid, tryptophan, histidine, arginine, phenylalanine, valine, leucine, different bright
The presence of propylhomoserin and methionine is undivided.Potato stem tuber contains multivitamin and inorganic salts.Edible potato is beneficial to strong
The effect of health and vitamin is undivided.Particularly vitamin C can prevent scurvy, stimulate hematopoietic function etc., eaten daily
Rice, in fine flour be no, and potato can provide substantial amounts of vitamin c.In stem tuber also containing vitamin A (carrotene),
Vitamin B1, (thiamine), vitamin B2 (riboflavin), pellagra preventive factor (nicotinic acid), vitamin E (tocopherol), vitamin B3 are (general
Acid), vitamin B6 (pyridoxol), vitamine M (folic acid) and biotin H etc., be all beneficial to health.In addition, stem tuber
In inorganic salts such as calcium, phosphorus, iron, potassium, sodium, zinc, manganese etc., and the indispensable member of growing up to the health and early children development of people
Element.Containing abundant dietary fiber in potato stem tuber, and containing abundant sylvite, belong to basic food.There is data expression, it contains
Amount and apple are as many.Therefore absorption of the stomach and intestine to potato is slower, and after eating potato, the time rested in enteron aisle is longer than rice
It is more, so having more satiety, while can also help to take away some greases and rubbish, there is certain catharsis and toxin expelling to act on.
In addition, the stem tuber of potato also contains unexistent carrotene and ascorbic acid in cereal grain.Come from nutritional point
See, it has the advantages of more than rice, flour, can supply the substantial amounts of heat energy of human body, can be described as " food perfect in every way ".People
It is enough to sustain life if only leaning on potato and whole milk and healthy.Because the nutritional ingredient of potato is very comprehensive, nutrition knot
Also relatively rationally, simply the amount of protein, calcium and vitamin A is slightly lower for structure；And this is just supplemented with whole milk.Potato stem tuber water
Point more, lean, unit volume heats are at a fairly low, and contained vitamin C is 4 times of apple or so, and B family vitamin is apple
4 times, various mineral matters are several times to tens times of apple, and potato is hypotensive food, and certain nutrition is more in meals
Or lack and can cause a disease.As a same reason, meals are adjusted, also can " eating " falls corresponding disease.Potato has the effect of anti-aging, it
Containing the B family vitamin such as abundant vitamin B1, B2, B6 and pantothenic acid and substantial amounts of good fiber quality element, also containing trace element, ammonia
The nutrients such as base acid, protein, fat and high-quality starch.Potato is carbohydrate, but its content is only equivalent weight
1/4 or so of rice, research shows, the starch in potato is a kind of resistant starch, has the function that to reduce adipocyte.Potato
It is extraordinary hyperkalemia hyponatremia food, is well suited for edema type overweight people and eats, enriched plus its potassium content, almost in vegetables most
High, so also having the effect of thin leg.It follows that potato has very high nutritive value and medical value, therefore, potato
Various products are fabricated to extensively.
The full powder of potato is the one kind being dehydrated in potato product, cleaned, remove the peel, select, cutting using fresh potato as raw material
Piece, rinse, precook, cooling down, boiling, smashing the technical process such as mud, shape or powdered is considered to be worth doing through fine particulate, piece obtained by dehydrating
Product system is referred to as the full powder of potato, and the full powder of potato has cured in process, and therefore, there is the full powder of potato very strong sticking to glue
Property, still, its corresponding ductility is poor, and a kind of Flour product base-material is formed after the full powder of potato is mixed with flour, if should
The content of the full powder of potato is difficult to maintain the original processing characteristics of flour more than 25% when making and curing Flour product in base-material.
Potato starch is with fresh potato, cleans, crushes by raw material, filtering, being dehydrated, drying, at the process such as subpackage
Reason forms, have the characteristics that it is pure white it is sparkling and crystal-clear, quality is fine and smooth, viscosity is high, therefore, potato starch has good ductility, but
It is that the glutinous viscosity of corresponding potato starch is poor, is not easy a kind of agglomerating, Flour product base of formation after potato starch is mixed with flour
Material, if the content of potato starch is more than 25% in the base-material, it is difficult to maintain flour original when making and curing Flour product
Processing characteristics, for example, during pasta and shaping rice is made using the base-material, pasta and shaping rice are difficult into
Type, it is difficult to process.
Potato pasta and shaping rice refer to using flour as primary raw material, and the full powder of a certain amount of potato is added in flour
Or potato starch, at present, have much on corn potato pasta and the preparation technology for being molded rice, existing corn potato meaning
Big sharp face and the preparation technology for being molded rice are processed after directly the full powder of potato is directly individually mixed with flour, due to
The characteristic of the full powder of potato, the full powder content of potato added in flour are no more than 25%；Or by potato starch and flour list
Solely mixing, due to the characteristic of potato starch, the potato starch content added in flour is no more than 25%：Thus, using now
Some corn potato pastas and be molded rice preparation technology made of potato pasta and shaping rice in potato content all
Not high, its nutritive value is relatively low.
The content of the invention
Technical problem solved by the invention be to provide it is a kind of can be made nutritive value it is higher corn potato Italy
Face and the preparation technology for being molded rice.
Technical scheme is used by the present invention solves above-mentioned technical problem：The corn potato pasta and shaping rice
Preparation technology, comprise the following steps：
A, choose fresh potato and cleaned, peeling processing；
B, it is ground into powder after the potato for cleaning peeling is dried and obtains potato fecula；
C, the potato fecula that step B is obtained is added into clear water makes the water content of potato fecula reach 15%-25%, then will
Water content is that 15%-25% potato fecula obtains potato extrusion powder by way of extrusion；
D, prepare base-material, the base-material by Gluten, rutin powder, corn extrusion powder, squeezed by the obtained potatoes of step C
Pressure swelling powder mixes, and the weight proportion of each component is as follows：Potato extrusion powder 30%-50%, rutin powder 0-5%, paddy
Protein powder 2-6%, surplus are corn extrusion powder；
E, dough is prepared, base-material made from step D is added to appropriate additive, after mixing plus water stirs to obtain dough；
F, pasta and shaping rice is conventionally made in the dough for obtaining step E.
It is further that the rutin powder obtains with the following method, and specific method is as described below：
S1, choose complete bitter buckwheat seed and clean up；
S2, the bitter buckwheat seed cleaned up is put into clear water, soaked at 10-50 DEG C 2-24 hours, immersion will after terminating
Bitter buckwheat seed is drained away the water, and the bitter buckwheat seed to drain away the water then is carried out into drying and processing in the environment that temperature is 105-110 DEG C, dried
The dry time is 20-200 minutes；
S3, the bitter buckwheat seed after drying is put into the container for being loaded with alkaline solution, the bitter buckwheat seed and alkaline solution
Weight ratio is 1：(5-20), the pH value of the alkaline solution is 8~9, and temperature is 90 DEG C, and the container of sealing then is put into ultrasound
Carry out ultrasonic constant-temperature extraction in ripple environment, time of ultrasonic constant-temperature extraction is 10-40min, the ultrasonic constant-temperature
The temperature of extraction is 60-90 DEG C, and the container of sealing is taken out and cooled down after terminating by extraction；
S4, suction filtration processing is carried out to the liquid in container, obtain bitter buckwheat leaching liquor and the bitter buckwheat seed after extracted, and will leaching
Processing is dried in bitter buckwheat seed after carrying；
S5, the pH value of acid solution regulation mixing liquid is added in the bitter buckwheat leaching liquor that step S4 is obtained to 3.5-4, so
Stand afterwards and obtain rutin sediment, and rutin sediment is dried to obtain rutin powder.
It is further that in step s 2, the bitter buckwheat seed cleaned up is put into clear water, it is small that 24 is soaked at 37 DEG C
When.
It is further that in step s 2, the bitter buckwheat seed to drain away the water is dried in the environment that temperature is 105 DEG C
Processing.
It is further that in step s3, the alkaline solution is limewash.
It is further that in step s3, the weight ratio of the bitter buckwheat seed and alkaline solution is 1：10.
It is further that in step s3, the temperature of the ultrasonic constant-temperature extraction is 80 DEG C.
It is further that in step s3, time of ultrasonic constant-temperature extraction is 20min, the frequency of the ultrasonic wave
Rate is 100Hz.
Beneficial effects of the present invention：The preparation technology of corn potato pasta of the present invention and shaping rice will be fresh
Potato dry after crush and obtain potato fecula, then added with obtained potato fecula after water and obtained by way of extrusion
Potato extrusion powder, then it is made with obtained potato extrusion powder mixing Gluten, rutin powder, corn extrusion powder
Base-material, 30% can be reached using the total content of potato in pasta made from the processing method and shaping rice is minimum, most
It is high by reachable 50%, far above the potato content in existing potato pasta and shaping rice, furthermore utilize the processing method system
Containing the higher corn of content and rutin in the pasta and shaping rice that obtain, considerably increase pasta and be molded the battalion of rice
Value is supported, while potato liquid is added when dough is made, further increases pasta and the potato being molded in rice
Content, further increase pasta and be molded the nutritive value of rice.In addition, shine dry powder after fresh potato is cleaned up
It is broken to obtain potato fecula, the whole nutriment of potato is not only remained, and also procedure of processing is simple, and cost is very low, significantly
Reduce processing cost.
Embodiment
The corn potato pasta and the preparation technology for being molded rice, comprise the following steps：
A, choose fresh potato and cleaned, peeling processing；
B, it is ground into powder after the potato for cleaning peeling is dried and obtains potato fecula；
C, the potato fecula that step B is obtained is added into clear water makes the water content of potato fecula reach 15%-25%, then will
Water content is that 15%-25% potato fecula obtains potato extrusion powder by way of extrusion；
D, prepare base-material, the base-material by Gluten, rutin powder, corn extrusion powder, squeezed by the obtained potatoes of step C
Pressure swelling powder mixes, and the weight proportion of each component is as follows：Potato extrusion powder 30%-50%, rutin powder 0-5%, paddy
Protein powder 2-6%, surplus are corn extrusion powder；
E, dough is prepared, base-material made from step D is added to appropriate additive, after mixing plus water stirs to obtain dough；
F, pasta and shaping rice is conventionally made in the dough for obtaining step E.
The preparation technology of corn potato pasta of the present invention and shaping rice crushes after fresh potato is dried
Potato fecula is obtained, potato extrusion powder is obtained by way of extrusion after then adding water with obtained potato fecula,
Then base-material is made with obtained potato extrusion powder mixing Gluten, rutin powder, corn extrusion powder, utilizes the processing
The total content of potato is minimum in pasta made from method and shaping rice can reach 30%, reach as high as 50%, remote high
Potato content in existing potato pasta and shaping rice, furthermore using pasta made from the processing method and into
Containing the higher corn of content and rutin in type rice, considerably increase pasta and be molded the nutritive value of rice, while making
Make to add potato liquid when dough, further increase pasta and the potato content being molded in rice, further improve
Pasta and the nutritive value for being molded rice.In addition, dry grinding is shone after fresh potato is cleaned up obtains potato fecula,
The whole nutriment of potato is not only remained, and procedure of processing is simple, and cost is very low, greatly reduces processing cost.
The content of the potato extrusion powder is added according to actual conditions, can add 30%, 32%, 35%,
37%th, 40%, 42%, 45%, 47%, 50%, concrete content is depending on actual conditions, and preferable 40%.
The content of the Gluten is added according to actual conditions, can add 2.0%, 2.1%, 2.2%, 2.3%,
2.4%th, 2.5%, 2.7%, 3%, 3.5%, 4%, 4.5%, 5%, 6%, the purpose for adding Gluten is to strengthen potato
Pasta and the toughness for being molded rice, so that the potato pasta and shaping rice finally produced have preferable strength
Road, the mouthfeel of food is lifted, the content of Gluten is preferably 3.6%.
Rutin powder is added primarily to improving pasta and being molded the nutritive value of rice, rutin category vitamins
Medicine, having reduces capillary permeability and brittle effect, keeps and recover the normal elasticity of capillary.For preventing and treating high blood
Press cerebral hemorrhage；Diabetic retina bleeding and purpura haemorrhagica etc., also serve as food antioxidant and pigment.Rutin still synthesizes song
The primary raw material of gram rutin, Troxerutin is cardiovascular and cerebrovascular medication, can effectively suppress hematoblastic aggregation, prevent thrombosis
Effect.The addition of rutin powder can be 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%,
0.9%th, 1.0%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, rutin
The content of powder is the higher the better, but in order to control shaping meter Cheng Ben, the addition of the rutin powder is preferably 4.4%,
Rutin powder can not be added.
The corn extrusion powder obtains with the following method：Reach the water content of corn flour corn flour addition clear water
To 15%-25%, the corn flour that water content is 15%-25% is then obtained into corn extrusion by way of extrusion
Powder, the above method is simple to operate, and processing cost is low.
The rutin powder obtains with the following method, and specific method is as described below：
S1, choose complete bitter buckwheat seed and clean up；
S2, the bitter buckwheat seed cleaned up is put into clear water, soaked at 10-50 DEG C 2-24 hours, immersion will after terminating
Bitter buckwheat seed is drained away the water, and the bitter buckwheat seed to drain away the water then is carried out into drying and processing in the environment that temperature is 105-110 DEG C, dried
The dry time is 20-200 minutes；
S3, the bitter buckwheat seed after drying is put into the container for being loaded with alkaline solution, the bitter buckwheat seed and alkaline solution
Weight ratio is 1：(5-20), the pH value of the alkaline solution is 8~9, and temperature is 90 DEG C, and the container of sealing then is put into ultrasound
Carry out ultrasonic constant-temperature extraction in ripple environment, time of ultrasonic constant-temperature extraction is 10-40min, the ultrasonic constant-temperature
The temperature of extraction is 60-90 DEG C, and the container of sealing is taken out and cooled down after terminating by extraction；
S4, suction filtration processing is carried out to the liquid in container, obtain bitter buckwheat leaching liquor and the bitter buckwheat seed after extracted, and will leaching
Processing is dried in bitter buckwheat seed after carrying；
S5, the pH value of acid solution regulation mixing liquid is added in the bitter buckwheat leaching liquor that step S4 is obtained to 3.5-4, so
Stand afterwards and obtain rutin sediment, and rutin sediment is dried to obtain rutin powder.
The rutin powder, preparation method thereof, as raw material, clear water is first put into after bitter buckwheat seed is cleaned up using the bitter buckwheat seed of whole grain
In at 10-50 DEG C soak 2-24 hours, immersion terminate after bitter buckwheat seed is drained away the water, then the bitter buckwheat seed to drain away the water is existed
Temperature is to carry out drying and processing in 105-110 DEG C of environment, then is put into the container for be loaded with alkaline solution by bitter buckwheat seed
Row ultrasonic constant-temperature extracts the rutin diffusion for making to contain in the kind skin of bitter buckwheat seed, the rutin contained in bitter buckwheat seed kind skin and meanwhile to
It is interior, to extend out calculate, spread outward in alkaline solution, inwardly diffuse in bitter buckwheat core, then carry out suction filtration and handle to obtain bitter buckwheat
Leaching liquor and the bitter buckwheat seed after extracted, finally stand bitter buckwheat leaching liquor to obtain rutin sediment, and enter rutin sediment
Row is dried to obtain rutin powder, and due to being wrapped up by kind of skin and tartary buckwheat shell, bitter buckwheat can be avoided when being extracted using bitter buckwheat whole grain alkali lye
Starch in core enters and starch gelatinization is caused in leaching liquor, meanwhile, first it is put into clear water in 10- after bitter buckwheat seed is cleaned up
Soaked at 50 DEG C 2-24 hours, immersion drains away the water bitter buckwheat seed after terminating, and is then in temperature by the bitter buckwheat seed to drain away the water
Drying and processing is carried out in 105-110 DEG C of environment, can so make bitter buckwheat core outer layer or whole gelatinization, so as to further avoid hardship
Starch in buckwheat core enters and starch gelatinization is caused in leaching liquor, after so only bitter buckwheat leaching liquor need to being stood to one end time
Easily to separate bitter buckwheat rutin, cost is very low, meanwhile, this method is the extraction bitter buckwheat reed from bitter buckwheat kind skin
Fourth, and the rutin content contained in bitter buckwheat kind skin is highest, can so extract more bitter buckwheat rutins, improves efficiency
With yield.
In the above-described embodiment, in order that bitter buckwheat core is entirely gelatinized to form an entirety, whole bitter buckwheat must just be caused
Core is soaked by clear water, in order to achieve the above object, in step s 2, the bitter buckwheat seed cleaned up is put into clear water, at 37 DEG C
Lower immersion 24 hours.Further, in order that bitter buckwheat core is entirely by rapid gelatinisation, in step s 2, the bitter buckwheat that will be drained away the water
Seed carries out drying and processing in the environment that temperature is 105 DEG C.The alkali lye can be existing various alkaline solutions, in order to reduce
Cost, in step s3, the alkaline solution are preferably limewash, cheap because lime stone obtains easily, are thus made
Limewash cost it is very low, can further reduce the cost of bitter buckwheat Extraction of rutin.
Choose complete bitter buckwheat seed and clean up, then the bitter buckwheat seed cleaned up is put into clear water, at 10-50 DEG C
Lower immersion 2-24 hours, immersion drain away the water bitter buckwheat seed after terminating, and are then 105 DEG C in temperature by the bitter buckwheat seed to drain away the water
Environment in carry out drying and processing, drying time is 20-200 minutes, the bitter buckwheat seed of drying then is divided into 16 groups, every group of bitter buckwheat
The weight of seed is 100g, and the pH value that different weight is separately added into in every group is 8~9 limewash, ultrasonic under conditions of 80 DEG C
Filtered after ripple extracting at constant temperature different time, measure rutin extraction yield, the rutin extraction yield refers to the rutin in leaching liquor
Content accounts for the percentage of the total rutin content of bitter buckwheat seed, and the reaction condition and measurement result of each group are as shown in table 3 below：
Table 3
Choose complete bitter buckwheat seed and clean up, then the bitter buckwheat seed cleaned up is put into clear water, at 10-50 DEG C
Lower immersion 2-24 hours will soak terminate after bitter buckwheat seed is drained away the water, then by the bitter buckwheat seed to drain away the water temperature be 105 DEG C
Environment in carry out drying and processing, drying time is 20-200 minutes, the bitter buckwheat seed of drying then is divided into 16 groups, every group of bitter buckwheat
The weight of seed is 100g, and the pH value that different weight is separately added into in every group is 8~9 limewash, under different temperature conditionss
Filtered after ultrasonic constant-temperature extraction 20min, measure rutin extraction yield, the rutin extraction yield refers to the rutin in leaching liquor
Content accounts for the percentage of the total rutin content of bitter buckwheat seed, and the reaction condition and measurement result of each group are as shown in table 4 below：
Table 4
From table 3 it can be seen that when extraction temperature is 80 DEG C, with the increase of extraction alkaline solution addition, rutin leaching
The rate of raising is continuously increased, and when alkaline solution is 500-1000g, rutin extraction yield increase is obvious, more than 1000g, rutin leaching
The rate increase of raising slows down；From table 4, it can be seen that when the ultrasonic-leaching time is 20 minutes, with extraction alkali lye addition
Increase, rutin extraction yield is continuously increased, and during 500-1000g, rutin extraction yield increase is obvious, more than 1000g, rutin extraction
Yield increase slows down；Therefore, it is cost-effective in order to improve efficiency, while the extracting efficiency of bitter buckwheat rutin is improved to greatest extent,
In step s3, the weight ratio preferably 1 of the bitter buckwheat seed and alkaline solution：10.
Choose complete bitter buckwheat seed and clean up, then the bitter buckwheat seed cleaned up is put into clear water, at 10-50 DEG C
Lower immersion 2-24 hours, immersion drain away the water bitter buckwheat seed after terminating, and are then 105 DEG C in temperature by the bitter buckwheat seed to drain away the water
Environment in carry out drying and processing, drying time is 20-200 minutes, the bitter buckwheat seed of drying then is divided into 16 groups, every group of bitter buckwheat
The weight of seed is 100g, and the pH value that 1000g is separately added into in every group is 8~9 limewash, under the conditions of different extraction temperatures
Filtered after carrying out the ultrasonic constant-temperature extraction of different time, measure rutin extraction yield, the rutin extraction yield refers to extract
Rutin content in liquid accounts for the percentage of the total rutin content of bitter buckwheat seed, reaction condition and the measurement result such as table 5 below institute of each group
Show：
Table 5
| Extraction temperature | The ultrasonic-leaching time | Rutin extraction yield (%) | |
| Experimental group 1 | 60℃ | 10min | 6.3 |
| Experimental group 2 | 60℃ | 20min | 8.1 |
| Experimental group 3 | 60℃ | 30min | 8.7 |
| Experimental group 4 | 60℃ | 40min | 8.8 |
| Experimental group 5 | 70℃ | 10min | 20.6 |
| Experimental group 6 | 70℃ | 20min | 21.9 |
| Experimental group 7 | 70℃ | 30min | 21.9 |
| Experimental group 8 | 70℃ | 40min | 22.3 |
| Experimental group 9 | 80℃ | 10min | 33.8 |
| Experimental group 10 | 80℃ | 20min | 35.7 |
| Experimental group 11 | 80℃ | 30min | 37.3 |
| Experimental group 12 | 80℃ | 40min | 37.5 |
| Experimental group 13 | 90℃ | 10min | 34.7 |
| Experimental group 14 | 90℃ | 20min | 36.1 |
| Experimental group 15 | 90℃ | 30min | 38.3 |
| Experimental group 16 | 90℃ | 40min | 38.5 |
As can be seen from Table 5, when the weight of bitter buckwheat seed and alkaline solution ratio is 1：When 10, with the rise of extraction temperature,
Rutin extraction yield is continuously increased, and at 60-80 DEG C, rutin extraction yield increase is obvious, more than 80 DEG C, without obvious increase；With
The extension of ultrasonic-leaching time, rutin extraction yield is constantly slowly increased, therefore, cost-effective in order to improve efficiency, simultaneously
The extracting efficiency of bitter buckwheat rutin is improved to greatest extent, and in step s3, the temperature of the ultrasonic constant-temperature extraction is preferably 80
℃；Meanwhile as can be seen from Table 5, after extraction time was more than 20 minutes, rutin extracts yield almost without increase, therefore, is
Raising efficiency, the cost-effective and time, while the extracting efficiency of bitter buckwheat rutin, in step s3, institute are improved to greatest extent
The time for stating ultrasonic constant-temperature extraction is preferably 20min.
In addition, in order to improve the efficiency of ultrasonic constant-temperature extraction, the frequency of the ultrasonic wave is preferably 100Hz.
In pasta and it is molded in the process of rice, conventional additive has calcium chloride, alum, bases and dry ferment
Deng.
Claims (8)
1. corn potato pasta and the preparation technology for being molded rice, it is characterised in that comprise the following steps：
A, choose fresh potato and cleaned, peeling processing；
B, it is ground into powder after the potato for cleaning peeling is dried and obtains potato fecula；
C, the potato fecula that step B is obtained is added into clear water makes the water content of potato fecula reach 15%-25%, then will be aqueous
The potato fecula measured as 15%-25% obtains potato extrusion powder by way of extrusion；
D, base-material is prepared, the base-material is swollen by Gluten, rutin powder, corn extrusion powder, the potato extruding that is obtained by step C
Change powder to mix, the weight proportion of each component is as follows：Potato extrusion powder 30%-50%, rutin powder 0-5%, Gluten
2-6%, surplus are corn extrusion powder；
E, dough is prepared, base-material made from step D is added to appropriate additive, after mixing plus water stirs to obtain dough；
F, pasta and shaping rice is conventionally made in the dough for obtaining step E.
2. corn potato pasta according to claim 1 and the preparation technology for being molded rice, it is characterised in that：The reed
Fourth powder obtains with the following method, and specific method is as described below：
S1, choose complete bitter buckwheat seed and clean up；
S2, the bitter buckwheat seed cleaned up is put into clear water, soaked at 10-50 DEG C 2-24 hours, immersion terminate after by bitter buckwheat
Seed is drained away the water, and the bitter buckwheat seed to drain away the water then carried out into drying and processing in temperature is 105-110 DEG C of environment, during drying
Between be 20-200 minutes；
S3, the bitter buckwheat seed after drying is put into the container for being loaded with alkaline solution, the weight of the bitter buckwheat seed and alkaline solution
Than for 1：(5-20), the pH value of the alkaline solution is 8~9, and temperature is 90 DEG C, and the container of sealing then is put into ultrasonic wave ring
Ultrasonic constant-temperature extraction is carried out in border, the time of the ultrasonic constant-temperature extraction is 10-40min, the ultrasonic constant-temperature extraction
Temperature be 60-90 DEG C, extraction terminate after the container of sealing is taken out and cooled down；
S4, suction filtration processing is carried out to the liquid in container, obtain the bitter buckwheat seed after bitter buckwheat leaching liquor and extracted, and by extracted
Processing is dried in bitter buckwheat seed afterwards；
S5, the pH value of acid solution regulation mixing liquid is added to 3.5-4, Ran Houjing in the bitter buckwheat leaching liquor that step S4 is obtained
Put to obtain rutin sediment, and rutin sediment is dried to obtain rutin powder.
3. corn potato pasta according to claim 2 and the preparation technology for being molded rice, it is characterised in that：In step
In S2, the bitter buckwheat seed cleaned up is put into clear water, soaked 24 hours at 37 DEG C.
4. corn potato pasta according to claim 2 and the preparation technology for being molded rice, it is characterised in that：In step
In S2, the bitter buckwheat seed to drain away the water is subjected to drying and processing in the environment that temperature is 105 DEG C.
5. corn potato pasta according to claim 2 and the preparation technology for being molded rice, it is characterised in that：In step
In S3, the alkaline solution is limewash.
6. corn potato pasta according to claim 2 and the preparation technology for being molded rice, it is characterised in that：In step
In S3, the weight ratio of the bitter buckwheat seed and alkaline solution is 1：10.
7. corn potato pasta according to claim 2 and the preparation technology for being molded rice, it is characterised in that：In step
In S3, the temperature of the ultrasonic constant-temperature extraction is 80 DEG C.
8. corn potato pasta according to claim 2 and the preparation technology for being molded rice, it is characterised in that：In step
In S3, the time of the ultrasonic constant-temperature extraction is 20min, and the frequency of the ultrasonic wave is 100Hz.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610428736.8A CN107334056A (en) | 2016-06-16 | 2016-06-16 | Corn potato pasta and the preparation technology for being molded rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610428736.8A CN107334056A (en) | 2016-06-16 | 2016-06-16 | Corn potato pasta and the preparation technology for being molded rice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107334056A true CN107334056A (en) | 2017-11-10 |
Family
ID=60222151
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610428736.8A Pending CN107334056A (en) | 2016-06-16 | 2016-06-16 | Corn potato pasta and the preparation technology for being molded rice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107334056A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1561756A (en) * | 2004-03-24 | 2005-01-12 | 刘志国 | Convenient puffing powder |
| CN102718820A (en) * | 2012-07-10 | 2012-10-10 | 刘志强 | Method for extracting and refining rutin |
| CN103330145A (en) * | 2013-07-26 | 2013-10-02 | 调兵山市奥娃食品集团有限责任公司 | Nutritional composite corn granule preparation technology |
| CN103385409A (en) * | 2013-07-26 | 2013-11-13 | 调兵山市奥娃食品集团有限责任公司 | Corn dumpling flour preparation technology and product thereof |
| CN105192629A (en) * | 2015-08-08 | 2015-12-30 | 周松茂 | Environment-friendly processing method for potato staple food |
| CN105266021A (en) * | 2015-11-08 | 2016-01-27 | 朱娜娜 | Making method of yam bean nutrition instant noodles |
-
2016
- 2016-06-16 CN CN201610428736.8A patent/CN107334056A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1561756A (en) * | 2004-03-24 | 2005-01-12 | 刘志国 | Convenient puffing powder |
| CN102718820A (en) * | 2012-07-10 | 2012-10-10 | 刘志强 | Method for extracting and refining rutin |
| CN103330145A (en) * | 2013-07-26 | 2013-10-02 | 调兵山市奥娃食品集团有限责任公司 | Nutritional composite corn granule preparation technology |
| CN103385409A (en) * | 2013-07-26 | 2013-11-13 | 调兵山市奥娃食品集团有限责任公司 | Corn dumpling flour preparation technology and product thereof |
| CN105192629A (en) * | 2015-08-08 | 2015-12-30 | 周松茂 | Environment-friendly processing method for potato staple food |
| CN105266021A (en) * | 2015-11-08 | 2016-01-27 | 朱娜娜 | Making method of yam bean nutrition instant noodles |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101129176B (en) | Method for manufacturing fresh-keeping wet noodle of various grains | |
| CN103392758B (en) | Flour for steamed buns for hypertension patients and preparing method thereof | |
| CN102389078A (en) | Manufacture process of compound grain | |
| CN102885256B (en) | Stone-milled black corn health-maintaining dried noodles | |
| CN107509918A (en) | The processing technology of potato ground rice | |
| CN101878909A (en) | Maize food for effectively regulating and reducing blood fat and processing method thereof | |
| CN101028076B (en) | Production of Ginseng bean nutrient dried rice vermicelli | |
| CN104719774A (en) | Preparation method for instant health germinated brown rice porridge | |
| KR100890398B1 (en) | Manufacturing method for making wet-cut noodles using pre-gelatinized chinese yam powder and dextrinized soybean powder | |
| CN101040685B (en) | Method for preparing corn food by using enzyme and the application thereof | |
| CN107509781A (en) | A kind of processing method of potato cake | |
| CN106616317A (en) | Cinnamon and lotus root noodles and preparation method thereof | |
| CN106490470A (en) | A kind of Radix Et Rhizoma Fagopyri Tatarici cocoa perfume noodles and preparation method thereof | |
| CN107334056A (en) | Corn potato pasta and the preparation technology for being molded rice | |
| KR100904193B1 (en) | Functional mixing cereal composition and the producing method thereof | |
| CN107509765A (en) | The preparation technology of corn potato biscuit | |
| CN107509846A (en) | The preparation technology of corn potato saqima | |
| CN107410983A (en) | A kind of processing method of potato quality control of fried instant food | |
| CN107509766A (en) | The preparation technology of corn potato cake | |
| CN107410982A (en) | The preparation technology of corn potato quality control of fried instant food | |
| CN107594314A (en) | Beef ground rice | |
| CN106616318A (en) | Moringa oleifera tea flavored noodles and preparation method thereof | |
| CN107568577A (en) | Eighth day of the twelfth lunar month ground rice | |
| CN107343525A (en) | Potato biscuit processing technology based on pumpkin | |
| CN107509942A (en) | Buckwheat potato pasta and the processing method for being molded rice |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |