CN108813353A - With the fresh sweet potato containing anthocyanidin and add glutinous rice flour production potato rice flour method - Google Patents

With the fresh sweet potato containing anthocyanidin and add glutinous rice flour production potato rice flour method Download PDF

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Publication number
CN108813353A
CN108813353A CN201810481067.XA CN201810481067A CN108813353A CN 108813353 A CN108813353 A CN 108813353A CN 201810481067 A CN201810481067 A CN 201810481067A CN 108813353 A CN108813353 A CN 108813353A
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China
Prior art keywords
rice flour
potato
fresh sweet
rice
anthocyanidin
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Pending
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CN201810481067.XA
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Chinese (zh)
Inventor
郑虚
邓英毅
覃维治
刘国敏
屈啸
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Institute Of Economic Crops Guangxi Academy Of Agricultural Sciences
Guangxi University
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Institute Of Economic Crops Guangxi Academy Of Agricultural Sciences
Guangxi University
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Priority to CN201810481067.XA priority Critical patent/CN108813353A/en
Publication of CN108813353A publication Critical patent/CN108813353A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/117Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/13Mashed potato products
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10General methods of cooking foods, e.g. by roasting or frying
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23PSHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20Extruding

Abstract

The invention belongs to rice flour processing technique fields, specifically provide it is a kind of with the fresh sweet potato containing anthocyanidin and add the method for glutinous rice flour production potato rice flour, potato rice flour finished product is made of following component:Osmanthus coloured silk potato potato fresh sweet potato 35-55%, immersion drain rice 40-50%, glutinous rice flour 5-15%;Procedure of processing includes:(1)Rice flour is worn into after rice in steep is drained;(2)Potato clean peel after be divided into two parts, portion wears into potato slurries;Another cooks and smashs into mashed potato to pieces;(3)Glutinous rice flour, rice flour, potato slurries, mashed potato are mixed;(4)Mixture is pressed into semi-finished product rice flour, squeezing temperature is 105-115 DEG C;(5)Semi-finished product rice flour is put into the baked powder of totally-enclosed Baked Fang;(6)Moulding;(7)Low temperature drying.The present invention makes potato rice flour using osmanthus coloured silk potato potato fresh sweet potato and freshens glutinous rice, optimization manufacture craft, and the nutritive value that rice flour can be improved the toughness for increasing rice flour, reduces strip-breaking rate, and extends the shelf-life of rice flour.

Description

With the fresh sweet potato containing anthocyanidin and add glutinous rice flour production potato rice flour method
Technical field
The invention belongs to rice flour processing technique fields, specifically provide and a kind of with the fresh sweet potato containing anthocyanidin and add glutinous rice flour The method for making potato rice flour.
Background technique
Osmanthus coloured silk potato is the Potato Cultivars in the area south China Dong Zuo, compared with common Potato Cultivars, is rich in cyanine Element, nutritional ingredient are higher.Its harvest season is generally annual 3-5 month, at this time exactly season of high temperature and rainy, the horse of harvest Bell potato fresh sweet potato water content is larger, it is easy to rot, be also unsuitable for long-distance outward transport, it is easy to occur unsalable, influence peasant's Income, influences the stability of Development of Potato Industry.If can process on the spot, it will well solve this problem.
Potato deep processing is mainly potato starch processing, and added value is not high.Potato fresh sweet potato is needed by washing Wash, grind, sieving, protein isolate matter, cleaning, the processes such as dehydration and drying can just be processed into potato starch, process is tedious, and In process, it will cause the loss of nutritional ingredient, also will increase pollution sources.Potato rice flour is a horse developed in recent years The far super common pure rice flour of bell potato deep processed product, nutritive value and mouthfeel.Potato rice flour on the market is typically all to use Potato starch and rice are mixed, rather than are directly prepared by potato fresh sweet potato.And the tret of potato is not high(Ma Ling The tret of potato improves the strip-breaking rate that can improve rice flour).In addition, common potato rice flour is free of anthocyanidin, it is not able to satisfy people Diversification, health demand to things.
Summary of the invention
The purpose of the present invention is overcoming drawbacks described above, provides and a kind of with the fresh sweet potato containing anthocyanidin and add glutinous rice flour production Ma Ling The method of potato rice flour.
Technical solution of the present invention:With the fresh sweet potato containing anthocyanidin and add glutinous rice flour production potato rice flour method, it is described The component of potato rice flour is by weight percentage:Osmanthus coloured silk potato potato fresh sweet potato 35-55% that wash clean is peeled, impregnate drain it is big Rice 40-50%, glutinous rice flour 5-15%;
Method using said components production potato rice flour includes the following steps:
(1)Weighing will be impregnated and drained after rice wash clean, it is stand-by to wear into rice flour;
(2)After potato fresh sweet potato wash clean is peeled by weight(8-9):(1-2)It is divided into two parts, after that part of weight weight crushes It wears into slurries and seals and install;That light-weight part smashs into mashed potato to pieces after cooking;
(3)By glutinous rice flour and step(1)With(2)Rice flour, potato slurries, mashed potato be mixed and stirred for uniformly;
(4)By step(3)Mixture be put into rice flour squeezer silk pressing semi-finished product rice flour, the extruding temperature in rice flour squeezer be made Degree is set as 105-115 DEG C;
(5)By step(4)Semi-finished product rice flour be put into the baked Fang Nei of closed baked powder 4-10 hours;
(6)By step(5)Processed semi-finished product rice flour carries out loose powder moulding;
(7)By step(6)Processed semi-finished product rice flour is put into barn drying;
(8)By step(7)Processed rice flour is packed to arrive finished product rice flour.
Further, the full powder of the glutinous rice flour glutinous rice or glutinous rice starch.
Further, step(1)In, it is impregnated 4-6 hours after rice wash clean with tap water at normal temperature.It, can if temperature is lower Soaking time is appropriately extended or is impregnated using warm water.
Further, step(2)In, the potato fresh sweet potato is held after wearing into slurries with slot bucket, then with bung or guarantor Fresh film sealing, avoids and the big and easy to oxidize discoloration in air contact surfaces.
Further, step(3)In, closed container is placed on after glutinous rice flour, rice flour, potato slurries, mashed potato mixing In, reduce oxidation.
Further, step(4)In, the extruding temperature setting in the rice flour squeezer is 110 DEG C.Be conducive to be passivated fresh Enzyme in potato.
Further, step(5)In, baked room totally-enclosed is not light-exposed.
Further, step(5)In, Chang Wen fills in steam Dao baked room 10-20 minutes after baked powder 4-6 hours.
Further, step(6)In, rice flour loose powder moulding in pond.
Further, step(7)In, the barn temperature is 25-35 degree, and drying time is 10-12 hours.
Advantage of the present invention:1, the present invention is made potato rice flour of potato fresh sweet potato, and adds glutinous rice flour and optimization system Make technique, compared with using potato starch production potato rice flour, adding for rice flour can be carried out after potato fresh sweet potato harvest Work is processed into the processing such as glutinous rice flour without being dried, can reduce manufacturing procedure and pollution, reduce cost, and can be reduced nutrition Loss(In potato slag and molten nutriment in water), improve the nutritive value of rice flour;And local farmers can be solved on the spot and sold The problem of potato hardly possible.
2, the method for the present invention mixes after rice and potato are worn into rice flour and potato slurries, and potato is further absorbed and utilized Moisture in slurries improves the nutritional ingredient of finished product rice flour;Meanwhile part potato being cooked mixed with glutinous rice flour etc. again after pressure mud Conjunction powder can increase the toughness of finished product rice flour, reduce strip-breaking rate, while the tret of potato fresh sweet potato also can be improved, and improve finished product The nutrient content of rice flour.Semi-finished product rice flour is suppressed using high temperature, the enzymatic activity that can be passivated in potato, is guaranteeing quality of rice noodles in this way Meanwhile the shelf-life of finished product rice flour can be extended.
Specific embodiment
Present invention will be further explained below with reference to specific examples.
Embodiment 1
A method of with the fresh sweet potato containing anthocyanidin and adding glutinous rice flour production potato rice flour, the component of the potato rice flour is pressed Weight percent is:Potato fresh sweet potato 50kg that wash clean is peeled, the rice 42kg, 8 kg of glutinous rice flour drained is impregnated.The horse Bell potato fresh sweet potato is osmanthus coloured silk potato potato fresh sweet potato, and the glutinous rice flour is the full powder of glutinous rice.
Method using said components production potato rice flour includes the following steps:
(1)It will be impregnated 6 hours after rice wash clean with tap water, weigh after draining the water, it is stand-by then to wear into powdery rice flour.
(2)Rice in steep terminates first 1 hour, is divided into two parts after potato fresh sweet potato wash clean is peeled, and 1 part of 40kg is another Part 10kg.That part of potato of 40kg wears into potato slurries, and the potato slurries are held with slot bucket, and close with bung Envelope.That part of 10kg is cooked with steamer, then smashs into mashed potato to pieces.
(3)By whole glutinous rice flours and step(1)With(2)Rice flour, potato slurries, mashed potato in closed container mix Merging stirs evenly, and rice flour is made to fully absorb potato slurries.
(4)By step(3)Mixture be put into rice flour squeezer silk pressing semi-finished product rice flour, the extruding of rice flour squeezer be made Temperature setting is 105-115 DEG C.High temperature extrusion can be passivated the enzyme in potato fresh sweet potato, prevent discoloration and nutriment from decomposing transformation To improve the shelf-life of finished product rice flour.Using the higher rice flour squeezer of the degree of automation, suppresses the rice flour come and directly hang It is sheared on quarter butt and by certain length.
(5)By step(4)Semi-finished product rice flour be put into the baked Fang Nei of totally-enclosed baked powder 6 hours.
(6)Complete step(5)Afterwards, steam is charged to by step using air energy heat pump(5)15 minutes in the baked room, make bean vermicelli It is not easy adhesion.
(7)By step(6)Processed semi-finished product rice flour is put into progress loose powder moulding in pond;
(8)By step(7)Processed semi-finished product rice flour is put into barn drying;Barn temperature is 30 °, and drying time is 10 small When.
(9)By step(7)Processed rice flour is packed to arrive finished product rice flour.
Comparative example 1
According to the ratio of embodiment 1, water mill will be added at Rice & peanut milk after rice in steep respectively, by whole potato cleanings, peeling, crushing After wear into potato slurries(Without adding again after cooking potato).Semi-finished product are pressed into after Rice & peanut milk is mixed with potato slurries Rice flour(Glutinous rice flour is not added), press temperature is 80-85 DEG C of routine.Subsequent operation and step(5)-(9)It is identical.
Comparative example 2
According to the ratio of embodiment 1, water mill will be added at Rice & peanut milk after rice in steep respectively, by whole potato cleanings, peeling, crushing After wear into potato slurries(Without adding again after cooking potato).It is suppressed after glutinous rice flour is mixed with Rice & peanut milk and potato slurries At semi-finished product rice flour, press temperature is 80-85 DEG C of routine.Subsequent operation and step(5)-(9)It is identical.
The comparison of finished product rice flour:The smooth exquisiteness of rice flour mouthfeel of embodiment 1, the fresh fragrance containing potato, strip-breaking rate are 0.5%, bean vermicelli color is atropurpureus, and glossiness is good.The rice flour mouthfeel of comparative example 1 is a bit coarse, strip-breaking rate 80%, bean vermicelli Color is dark brown, and glossiness is poor.The rice flour mouthfeel of comparative example 2 implements 1 cunning than comparison, but without embodiment 1 Smooth, strip-breaking rate 36%, bean vermicelli color is dark brown, and glossiness does not have the good of embodiment 1.
Embodiment 2
A method of with the fresh sweet potato containing anthocyanidin and adding glutinous rice flour production potato rice flour, the component of the potato rice flour is pressed Weight percent is:Potato fresh sweet potato 55kg that wash clean is peeled, the rice 35kg, glutinous rice flour 10kg drained is impregnated.The horse Bell potato fresh sweet potato is osmanthus coloured silk potato potato fresh sweet potato, and the glutinous rice flour is glutinous rice starch.
Method using said components production potato rice flour includes the following steps:
(1)It will be impregnated 5 hours after rice wash clean with tap water, weigh after draining the water, it is stand-by then to wear into rice flour.The perpendicular mill Machine is leaned on can just make slurry outflow mill outer dilute without Jia Shuichong to the direction of grind materials self gravity and mill, make the rice flour later period can Make full use of the moisture of potato fresh sweet potato.
(2)Rice in steep terminates first 1 hour, is divided into two parts after potato fresh sweet potato wash clean is peeled, and 1 part of 10kg is another Part 45kg.That part of potato of 45kg is crushed, and wears into potato slurries, the potato slurries are held with slot bucket, are used in combination Bung sealing.That part of 10kg is cooked with steamer, then smashs into mashed potato to pieces.
(3)By whole glutinous rice starch and step(1)With(2)Rice flour, potato slurries, mashed potato is in closed container It is mixed and stirred for uniformly, rice flour being made to fully absorb potato slurries.
(4)By step(3)Mixture be put into rice flour squeezer silk pressing semi-finished product rice flour, the extruding of rice flour squeezer be made Temperature setting is 110 DEG C.High temperature extrusion can be passivated the enzyme in potato fresh sweet potato, prevent discoloration and nutriment decompose transformation to Improve the shelf-life of finished product rice flour.Using the higher rice flour squeezer of the degree of automation, the rice flour suppressed directly hangs over short It is sheared on bar and by certain length.
(5)By step(4)Semi-finished product rice flour be put into the baked Fang Nei of totally-enclosed baked powder 8 hours.
(6)Steam is charged to by step using air energy heat pump(5)15 minutes in the baked room, bean vermicelli is made to be not easy adhesion.
(7)By step(6)Processed semi-finished product rice flour is put into progress loose powder moulding in pond;
(8)By step(7)Processed semi-finished product rice flour is put into barn drying;Barn temperature is 35, and drying time is 10 hours.
(9)By step(7)Processed rice flour is packed to arrive finished product rice flour.
Comparative example 3
According to the ratio of embodiment 2, water mill will be added at Rice & peanut milk after rice in steep respectively, by part potato cleaning, peeling, crushing After wear into potato slurries, another part potato is cooked into rear mashed into paste.By glutinous rice starch, Rice & peanut milk, potato slurries, horse Bell mashed potatoes are uniformly mixed, and are held with common stand.It is then pressed into semi-finished product rice flour, press temperature is conventional 80-85 ℃.Subsequent operation and step(5)-(9)It is identical.
Finished product comparison:The smooth exquisiteness of rice flour mouthfeel of embodiment 2, the fresh fragrance containing potato, strip-breaking rate 0.4%, bean vermicelli Color is atropurpureus, and glossiness is good, and the shelf-life is 18 months.The rice flour mouthfeel of comparative example 3 is a bit coarse, and strip-breaking rate is 18%, bean vermicelli color is dark brown, and the shelf-life is 13 months.
As it can be seen that, in the potato fresh sweet potato for adding high level, adding a certain amount of glutinous rice to improve the nutritional ingredient of rice flour Powder simultaneously remixes powder processed after part potato is cooked mud processed, and optimizes flouring technology, can effectively reduce the strip-breaking rate of rice flour, and Extend the shelf-life of rice flour.
Comparative example 4
Potato fresh sweet potato 25kg that wash clean is peeled, the rice 75kg drained is impregnated.Water mill will be added at rice after rice in steep respectively Slurry, will wear into potato slurries after potato cleaning, peeling, crushing.Rice & peanut milk, potato slurries, mashed potato are uniformly mixed, It is held with common stand.It is then pressed into semi-finished product rice flour, press temperature is 80-85 DEG C of routine.Subsequent operation and step Suddenly(5)-(9)It is identical.
Embodiment 2 and the finished product rice flour nutritional ingredient of comparative example 4 see the table below.
As seen from the above table, the content of potato fresh sweet potato improves, and cooperates the improvement of technique, the nutritional ingredient of finished product rice flour It is corresponding to be promoted.
It should be understood that these examples are only for illustrating the present invention and are not intended to limit the scope of the present invention.In addition, it should also be understood that, After reading the content taught by the present invention, those skilled in the art can various modifications may be made or change to the present invention, these Equivalent form is also fallen within the scope of the appended claims of the present application.

Claims (10)

1. with the fresh sweet potato containing anthocyanidin and adding the method for glutinous rice flour production potato rice flour, which is characterized in that potato rice The component of powder is by weight percentage:The osmanthus coloured silk potato potato fresh sweet potato 35-55% that wash clean is peeled, immersion drain rice 40-50%, Glutinous rice flour 5-15%;
Method using said components production potato rice flour includes the following steps:
(1)Weighing will be impregnated and drained after rice wash clean, it is stand-by to wear into rice flour;
(2)Potato fresh sweet potato wash clean is peeled by weight(8-9):(1-2)It is divided into two parts, that part of weight weight is ground after crushing It is installed at slurries and sealing;That light-weight part smashs into mashed potato to pieces after cooking;
(3)By glutinous rice flour and step(1)With(2)Rice flour, potato slurries, mashed potato be mixed and stirred for uniformly;
(4)By step(3)Mixture be put into rice flour squeezer silk pressing semi-finished product rice flour, the extruding temperature in rice flour squeezer be made Degree is set as 105-115 DEG C;
(5)By step(4)Semi-finished product rice flour be put into the baked Fang Nei of closed baked powder 4-10 hours;
(6)By step(5)Processed semi-finished product rice flour carries out loose powder moulding;
(7)By step(6)Processed semi-finished product rice flour is put into barn drying;
(8)By step(7)Processed rice flour is packed, and finished product rice flour is obtained.
2. as described in claim 1 with the fresh sweet potato containing anthocyanidin and add glutinous rice flour production potato rice flour method, feature It is:The glutinous rice flour is the full powder of glutinous rice or glutinous rice starch.
3. as described in claim 1 with the fresh sweet potato containing anthocyanidin and add glutinous rice flour production potato rice flour method, feature It is:Step(1)In, it is impregnated 4-6 hours after rice wash clean with tap water at normal temperature.
4. as described in claim 1 with the fresh sweet potato containing anthocyanidin and add glutinous rice flour production potato rice flour method, feature It is:Step(2)In, the potato fresh sweet potato is worn into slurries and is held with slot bucket, then is sealed with bung or preservative film.
5. as described in claim 1 with the fresh sweet potato containing anthocyanidin and add glutinous rice flour production potato rice flour method, feature It is:Step(3)In, it is placed in closed container after glutinous rice flour, rice flour, potato slurries, mashed potato mixing.
6. as described in claim 1 with the fresh sweet potato containing anthocyanidin and add glutinous rice flour production potato rice flour method, feature It is:Step(4)In, the extruding temperature setting in the rice flour squeezer is 110 DEG C.
7. as described in claim 1 with the fresh sweet potato containing anthocyanidin and add glutinous rice flour production potato rice flour method, feature It is:Step(5)In, baked room totally-enclosed is not light-exposed.
8. as described in claim 1 with the fresh sweet potato containing anthocyanidin and add glutinous rice flour production potato rice flour method, feature It is:Step(5)In, Chang Wen fills in steam Dao baked room 10-20 minutes after baked powder 4-6 hours.
9. making as described in claim 1 of fresh sweet potato and the potato making method of rice noodle of low strip-breaking rate, it is characterised in that:Step (6)In, rice flour loose powder moulding in pond.
10. as described in claim 1 with the fresh sweet potato containing anthocyanidin and add glutinous rice flour production potato rice flour method, feature It is:Step(7)In, the barn temperature is 25-35 degree, and drying time is 10-12 hours.
CN201810481067.XA 2018-05-18 2018-05-18 With the fresh sweet potato containing anthocyanidin and add glutinous rice flour production potato rice flour method Pending CN108813353A (en)

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100917054B1 (en) * 2008-11-27 2009-09-10 이병태 Rice noodles and its a manufacturing process
CN104642892A (en) * 2015-02-02 2015-05-27 广西贵港市港九粮食制品有限公司 Preparation method of red rice vermicelli
CN105851976A (en) * 2016-04-22 2016-08-17 杨连发 Potato health-care rice noodle and preparation method thereof
CN106063545A (en) * 2016-05-31 2016-11-02 中国农业科学院农产品加工研究所 A kind of processing method of fresh-cut potato ground rice
CN106562401A (en) * 2016-11-04 2017-04-19 尚万振 Sweet potato vermicelli, and production method thereof

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100917054B1 (en) * 2008-11-27 2009-09-10 이병태 Rice noodles and its a manufacturing process
CN104642892A (en) * 2015-02-02 2015-05-27 广西贵港市港九粮食制品有限公司 Preparation method of red rice vermicelli
CN105851976A (en) * 2016-04-22 2016-08-17 杨连发 Potato health-care rice noodle and preparation method thereof
CN106063545A (en) * 2016-05-31 2016-11-02 中国农业科学院农产品加工研究所 A kind of processing method of fresh-cut potato ground rice
CN106562401A (en) * 2016-11-04 2017-04-19 尚万振 Sweet potato vermicelli, and production method thereof

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