CN107410982A - The preparation technology of corn potato quality control of fried instant food - Google Patents
The preparation technology of corn potato quality control of fried instant food Download PDFInfo
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- CN107410982A CN107410982A CN201610432079.4A CN201610432079A CN107410982A CN 107410982 A CN107410982 A CN 107410982A CN 201610432079 A CN201610432079 A CN 201610432079A CN 107410982 A CN107410982 A CN 107410982A
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- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The higher quality control of fried instant food of nutritive value can be made and production efficiency and the preparation technology of the higher corn potato quality control of fried instant food of qualification rate the invention discloses a kind of.The preparation technology crushes after fresh potato is dried and obtains potato fecula, then corn extrusion powder is mixed, Gluten, rutin powder, base-material is made in flour, the soft glutinous viscosity of potato fecula is made up using the strong glutinous viscosity of corn extrusion powder, the weak ductility of corn extrusion powder is made up using the strong ductility of potato fecula, the situation generation for individually adding that the full powder of potato or independent addition potato starch cause original flour characteristic to be changed in flour can be overcome, and using containing potato simultaneously in quality control of fried instant food made from the processing method, corn and rutin, considerably increase the nutritive value of quality control of fried instant food, whole process is very easy to simultaneously, the production efficiency and qualification rate of quality control of fried instant food can be greatly improved.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 preparation technology of corn potato quality control of fried instant food.
Background technology
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, example more than 25% when making and curing Flour product in base-material
Such as, it is poor in the quality control of fried instant food bulkiness being fabricated to using the base-material, there is very big shadow to the mouthfeel of quality control of fried instant food
Ring.
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 quality control of fried instant food is made using the base-material, quality control of fried instant food is difficult to be molded, it is difficult to
Processing.
Fried food is one of traditional food in China, fried fried dough twist either on New Year's Day or other festivals, fried spring roll, Deep-fried meatballs, is gone back
It is deep-fried twisted dough sticks, oil cake, the face nest that daily breakfast is eaten；Children like chips, fried bread and zero in edible foreign fast food
Chrips, fried biscuit in food etc., none is not fried food.Fried food can be promoted because of its palatable crisp, with fragrance striking the nose
Appetite, so deep liked by many adults and children.
Potato quality control of fried instant food refers to using flour as primary raw material, and the full powder of a certain amount of potato or ocean are added in flour
Taro starch, by sorting → dispensing → mixing → stirring → shaping → boiling → frying → cooling → packaging → finished product, at present, close
Have much in the processing method of potato quality control of fried instant food, the processing method of existing potato quality control of fried instant food is mostly direct
It is processed after the full powder of potato is directly individually mixed with flour, due to the characteristic of the full powder of potato, the potato added in flour
Full powder content is no more than 25%；Or individually mix potato starch with flour, due to the characteristic of potato starch, in flour
The potato starch content of addition is no more than 25%：Thus, it is made using the processing method of existing potato quality control of fried instant food
Potato quality control of fried instant food in potato content it is not high, moreover, the content of the potato contained in potato quality control of fried instant food is got over
Height, more it is difficult to maintain the original processing characteristics of flour in processing, its processing characteristics is poor, causes potato quality control of fried instant food
Production efficiency is relatively low, and product qualification rate 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 the higher quality control of fried instant food of nutritive value and
The preparation technology of production efficiency and the higher corn potato quality control of fried instant food of qualification rate.
Technical scheme is used by the present invention solves above-mentioned technical problem：The preparation of the corn potato quality control of fried instant food
Technique, 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, prepare base-material, the base-material by Gluten, rutin powder, flour, corn extrusion powder, obtained by step B
Potato fecula mixes, and the weight proportion of each component is as follows：Corn extrusion powder and the total content of potato fecula are 30%-
60%, the ratio of the corn extrusion powder and potato fecula is 1：(1.8~4.8), rutin powder 0-5%, Gluten 0-
2%；
D, dough is prepared, base-material made from step C is added to appropriate additive, after mixing plus water stirs to obtain dough；
E, quality control of fried instant food is conventionally made in the obtained doughs of step D.
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 quality control of fried instant food of the present invention is by fresh ocean
Taro crushes after drying and obtains potato fecula, then with obtained potato fecula mixing corn extrusion powder, Gluten, rutin
Base-material is made in powder, flour, makes up the soft glutinous viscosity of potato fecula using the strong glutinous viscosity of corn extrusion powder, is given birth to using potato
The strong ductility of powder makes up the weak ductility of corn extrusion powder, and the two makes up mutually interaction, can overcome and individually exist
The full powder of potato is added in flour or individually adds the situation generation that potato starch causes original flour characteristic to be changed, utilizes this
Contain potato and corn in quality control of fried instant food made from processing method simultaneously, considerably increase the nutriture value of quality control of fried instant food
Value, furthermore utilize in quality control of fried instant food made from the processing method containing the higher rutin of content, considerably increase frying side
Just nutritive value of food, while the preparation technology of the corn potato quality control of fried instant food is in process, due to base-material
Processing characteristics are close with the processing characteristics of flour, are not in that the more high more unmanageable situation of potato and corn content occurs, whole
Individual process is very easy to, and can greatly improve the production efficiency of quality control of fried instant food, while quality control of fried instant food is qualified
Rate is also higher, in addition, dry grinding is shone after fresh potato is cleaned up obtains potato fecula, not only remains potato whole
Nutriment, and procedure of processing is simple, and cost is very low, greatly reduces processing cost.
Embodiment
The preparation technology of the corn potato quality control of fried instant food, comprises 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, prepare base-material, the base-material by Gluten, rutin powder, flour, corn extrusion powder, obtained by step B
Potato fecula mixes, and the weight proportion of each component is as follows：Corn extrusion powder and the total content of potato fecula are 30%-
60%, the ratio of the corn extrusion powder and potato fecula is 1：(1.8~4.8), rutin powder 0-5%, Gluten 0-
2%；
D, dough is prepared, base-material made from step C is added to appropriate additive, after mixing plus water stirs to obtain dough；
E, quality control of fried instant food is conventionally made in the obtained doughs of step D.
The preparation technology of corn potato quality control of fried instant food of the present invention is crushed after fresh potato is dried and obtained
Potato fecula, base-material, profit then is made with obtained potato fecula mixing corn extrusion powder, Gluten, rutin powder, flour
The soft glutinous viscosity of potato fecula is made up with the strong glutinous viscosity of corn extrusion powder, jade is made up using the strong ductility of potato fecula
The weak ductility of rice extrusion powder, the two makes up mutually interaction, can overcome and the full powder of potato is individually added in flour
Or individually addition potato starch causes the situation generation that original flour characteristic is changed, utilize fried made from the processing method
Contain potato and corn in instant food simultaneously, considerably increase the nutritive value of quality control of fried instant food, furthermore utilize the processing
Containing the rutin that content is higher in quality control of fried instant food made from method, the nutritive value of quality control of fried instant food is considerably increased,
While the preparation technology of the corn potato quality control of fried instant food is in process, due to the processing characteristics of base-material and adding for flour
Work characteristic close, be not in that the more high more unmanageable situation of potato and corn content occurs, whole process is very easy to,
The production efficiency of quality control of fried instant food can be greatly improved, while the qualification rate of quality control of fried instant food is also higher, in addition, will be fresh
Potato clean up after shine dry grinding and obtain potato fecula, not only remain the whole nutriment of potato, and process step
Rapid simple, cost is very low, greatly reduces processing cost.
Embodiment
By corn extrusion powder, potato fecula, Gluten, rutin powder, flour content according to the ratio described in table 1 below
Processing characteristics situation after mixing when making quality control of fried instant food, table 2 for individually in flour add the full powder of potato and individually
The control group experimental result of potato starch is added in flour：
Table 1
Table 2
From table 2 it is known that the individually full powder of potato of addition 25% or the individually addition 25% in flour in flour
The situation that potato starch can all cause original flour characteristic to be changed occurs, and can not be set according to quality control of fried instant food conventional machining
Standby to produce original product, when making quality control of fried instant food, processing characteristics are also deteriorated.When the potato of addition 15% in flour
It can be molded during full powder, toughness becomes strong compared with conventional flour and face are molded, and ductility dies down.15% is individually added in flour
Potato starch when and can be molded during face, toughness is died down compared with conventional flour and face are molded, and deformation rate is increased slightly.Only
When the full powder of potato of addition 10% in flour or the individually potato starch of addition 10% in flour, Flour product is cured making
When, its processing characteristics is just close to the original processing characteristics of flour.
As it can be seen from table 1 when the total content of corn extrusion powder and potato fecula is 30%-60%, Gluten
When content is 0.6%, the content of rutin powder is 4.4%, surplus is flour, in the process of quality control of fried instant food, it adds
Work characteristic is all little with the processing characteristics difference of flour.
From embodiment 1 to embodiment 16 it is known that in corn extrusion powder and the total content determination of potato fecula
In the case of, its processing characteristics illustrates to obtain by the ratio of adjusting corn extrusion powder and potato fecula and flour processing
The base-material of characteristic close, so as to go the frying for processing high content potato convenient according to conventional quality control of fried instant food production technology
Food.
The content of the Gluten is added according to actual conditions, can add 0.1%, 0.2%, 0.3%, 0.4%,
0.5%th, 0.6%, 0.7%, 0.8%, 0.9%, 1.0%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, 2%, add paddy
The purpose of protein powder is in order to strengthen the toughness of potato quality control of fried instant food, so that the potato quality control of fried instant food finally produced
With preferable chewy, the mouthfeel of food is lifted, the content of Gluten is preferably 0.6%.
Rutin powder is added primarily to improving the nutritive value of quality control of fried instant food, rutin category vitamin drug, there is drop
Low capillary vasopermeability and brittle effect, keep and recover the normal elasticity of capillary.Overflow for preventing and treating hypertensive cerebral
Blood；Diabetic retina bleeding and purpura haemorrhagica etc., also serve as food antioxidant and pigment.Rutin still synthesizes Troxerutin
Primary raw material, Troxerutin is cardiovascular and cerebrovascular medication, can effectively suppress hematoblastic aggregation, prevent thrombotic work
With.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%,
1.0%th, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, rutin powder contains
Measure the higher the better, but in order to control quality control of fried instant food cost, 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
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 the process of quality control of fried instant food, the additive can be sugar, grease, egg, milk powder, salt, perfume (or spice)
Pungent material, fillings, essence, sodium acid carbonate and ammonium hydrogen carbonate etc..
Claims (8)
1. the preparation technology of corn potato quality control of fried instant food, 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, base-material is prepared, the base-material is by Gluten, rutin powder, flour, corn extrusion powder, the potato obtained by step B
Fecula mixes, and the weight proportion of each component is as follows：Corn extrusion powder and the total content of potato fecula are 30%-
60%, the ratio of the corn extrusion powder and potato fecula is 1：(1.8~4.8), rutin powder 0-5%, Gluten 0-
2%；
D, dough is prepared, base-material made from step C is added to appropriate additive, after mixing plus water stirs to obtain dough；
E, quality control of fried instant food is conventionally made in the obtained doughs of step D.
2. the preparation technology of corn potato quality control of fried instant food according to claim 1, it is characterised in that：The rutin powder
Obtain with the following method, 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. the preparation technology of corn potato quality control of fried instant food according to claim 2, it is characterised in that：In step S2
In, the bitter buckwheat seed cleaned up is put into clear water, soaked 24 hours at 37 DEG C.
4. the preparation technology of corn potato quality control of fried instant food according to claim 2, it is characterised in that：In step S2
In, 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. the preparation technology of corn potato quality control of fried instant food according to claim 2, it is characterised in that：In step S3
In, the alkaline solution is limewash.
6. the preparation technology of corn potato quality control of fried instant food according to claim 2, it is characterised in that：In step S3
In, the weight ratio of the bitter buckwheat seed and alkaline solution is 1：10.
7. the preparation technology of corn potato quality control of fried instant food according to claim 2, it is characterised in that：In step S3
In, the temperature of the ultrasonic constant-temperature extraction is 80 DEG C.
8. the preparation technology of corn potato quality control of fried instant food according to claim 2, it is characterised in that：In step S3
In, the time of the ultrasonic constant-temperature extraction is 20min, and the frequency of the ultrasonic wave is 100Hz.
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|---|---|---|---|---|
| CN1561756A (en) * | 2004-03-24 | 2005-01-12 | 刘志国 | Convenient puffing powder |
| CN102687828A (en) * | 2012-06-12 | 2012-09-26 | 郑鉴忠 | Production method of buckwheat rutin instant noodles |
| CN102718820A (en) * | 2012-07-10 | 2012-10-10 | 刘志强 | Method for extracting and refining rutin |
| CN103719853A (en) * | 2013-12-30 | 2014-04-16 | 泰州市众旺食品有限公司 | Low-fat, low-cholesterol and high-nutrition food and producing method thereof |
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2016
- 2016-06-16 CN CN201610432079.4A patent/CN107410982A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1561756A (en) * | 2004-03-24 | 2005-01-12 | 刘志国 | Convenient puffing powder |
| CN102687828A (en) * | 2012-06-12 | 2012-09-26 | 郑鉴忠 | Production method of buckwheat rutin instant noodles |
| CN102718820A (en) * | 2012-07-10 | 2012-10-10 | 刘志强 | Method for extracting and refining rutin |
| CN103719853A (en) * | 2013-12-30 | 2014-04-16 | 泰州市众旺食品有限公司 | Low-fat, low-cholesterol and high-nutrition food and producing method thereof |
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