CN108925826A - Processing method of instant rice noodles made of colorful fresh potatoes and added with wheat flour - Google Patents
Processing method of instant rice noodles made of colorful fresh potatoes and added with wheat flour Download PDFInfo
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- CN108925826A CN108925826A CN201810717008.8A CN201810717008A CN108925826A CN 108925826 A CN108925826 A CN 108925826A CN 201810717008 A CN201810717008 A CN 201810717008A CN 108925826 A CN108925826 A CN 108925826A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 226
- 235000009566 rice Nutrition 0.000 title claims abstract description 226
- 235000013312 flour Nutrition 0.000 title claims abstract description 180
- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 117
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 115
- 241000209140 Triticum Species 0.000 title claims abstract description 41
- 235000021307 Triticum Nutrition 0.000 title claims abstract description 41
- 238000003672 processing method Methods 0.000 title claims abstract description 19
- 235000012015 potatoes Nutrition 0.000 title abstract 5
- 235000012149 noodles Nutrition 0.000 title description 2
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 225
- 235000013575 mashed potatoes Nutrition 0.000 claims abstract description 18
- 238000003825 pressing Methods 0.000 claims abstract description 17
- 238000001035 drying Methods 0.000 claims abstract description 11
- 238000002156 mixing Methods 0.000 claims abstract description 9
- 239000000203 mixture Substances 0.000 claims abstract description 6
- 244000017020 Ipomoea batatas Species 0.000 claims description 45
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 45
- 239000002002 slurry Substances 0.000 claims description 31
- 238000004519 manufacturing process Methods 0.000 claims description 25
- 239000011265 semifinished product Substances 0.000 claims description 25
- 239000000047 product Substances 0.000 claims description 18
- 239000000843 powder Substances 0.000 claims description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 238000000034 method Methods 0.000 claims description 11
- 238000010411 cooking Methods 0.000 claims description 9
- 229920002472 Starch Polymers 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 238000000465 moulding Methods 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- 239000008399 tap water Substances 0.000 claims description 5
- 235000020679 tap water Nutrition 0.000 claims description 5
- 235000019082 Osmanthus Nutrition 0.000 claims description 3
- 241000333181 Osmanthus Species 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 2
- 238000005303 weighing Methods 0.000 claims description 2
- 239000003755 preservative agent Substances 0.000 claims 1
- 230000002335 preservative effect Effects 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 10
- 238000004140 cleaning Methods 0.000 abstract description 5
- 238000002791 soaking Methods 0.000 abstract description 2
- 238000000227 grinding Methods 0.000 abstract 2
- 238000010025 steaming Methods 0.000 abstract 2
- 244000242564 Osmanthus fragrans Species 0.000 abstract 1
- 235000019083 Osmanthus fragrans Nutrition 0.000 abstract 1
- 229930002877 anthocyanin Natural products 0.000 abstract 1
- 235000010208 anthocyanin Nutrition 0.000 abstract 1
- 239000004410 anthocyanin Substances 0.000 abstract 1
- 150000004636 anthocyanins Chemical class 0.000 abstract 1
- 238000011049 filling Methods 0.000 abstract 1
- 238000005360 mashing Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 8
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 8
- 235000020265 peanut milk Nutrition 0.000 description 7
- 235000013305 food Nutrition 0.000 description 6
- 238000003306 harvesting Methods 0.000 description 6
- 239000004615 ingredient Substances 0.000 description 6
- 102000004190 Enzymes Human genes 0.000 description 5
- 108090000790 Enzymes Proteins 0.000 description 5
- 240000003183 Manihot esculenta Species 0.000 description 4
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 4
- 238000002845 discoloration Methods 0.000 description 4
- 238000007789 sealing Methods 0.000 description 4
- 239000000654 additive Substances 0.000 description 3
- 230000000996 additive effect Effects 0.000 description 3
- 235000013409 condiments Nutrition 0.000 description 3
- 238000001125 extrusion Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 235000008446 instant noodles Nutrition 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 230000009466 transformation Effects 0.000 description 3
- 230000008859 change Effects 0.000 description 2
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- ANRHNWWPFJCPAZ-UHFFFAOYSA-M thionine Chemical compound [Cl-].C1=CC(N)=CC2=[S+]C3=CC(N)=CC=C3N=C21 ANRHNWWPFJCPAZ-UHFFFAOYSA-M 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Noodles (AREA)
Abstract
The invention belongs to the technical field of rice flour processing, and particularly provides a processing method of instant rice flour made of colored fresh potatoes added with wheat flour, wherein the instant rice flour is prepared from the following components: 35-55% of fresh sweet osmanthus potato, 40-50% of soaked and drained rice and 5-15% of wheat flour; the processing steps comprise: (1) soaking rice, draining, grinding into rice flour, and steaming part of rice flour to obtain rice paste; (2) cleaning and peeling the potatoes, dividing the potatoes into two parts, and grinding one part into potato pulp; steaming the other part and mashing to obtain mashed potato; (3) mixing the above components; (4) pressing the mixture into preliminary pressed rice flour, and repeatedly pressing the rice flour into semi-finished rice flour, (5) putting the semi-finished rice flour into a fully-closed baking room for baking the rice flour; (6) filling the steam into the baking room for 10-15 minutes. (7) Modeling; (8) drying at low temperature; (9) and (6) packaging. The invention adopts the fresh colorful potatoes to prepare the instant rice flour and adds the wheat flour, optimizes the preparation process, and ensures that the rice flour contains anthocyanin, has high nutritional value, good toughness and low broken strip rate.
Description
Technical field
The invention belongs to rice flour processing technique fields, specifically provide a kind of color potato fresh sweet potato system for freshening wheat flour
The instant rice stick processing method of work.
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 rice flour is a potato deep processed product developed in recent years, and nutritive value, mouthfeel etc. are remote super general
Logical rice flour is one of brand-new healthy staple food on dining table.But the additive amount of potato is not in these current potato rice flour
Height, if merely increasing the additive amount of potato by traditional technique, strip-breaking rate can be very high, is unsuitable for promoting and applying.In addition,
Common potato rice flour is free of anthocyanidin, is not able to satisfy diversification of the people to things, health demand.
On the other hand, with the quickening of social life rhythm, people both wish to take in pure natural and complete nutrition food,
It is unwilling to spend the too many time in the culinary art of food again simultaneously, young man more selects instant rice stick, instant face etc.
Instant food.If the majority of consumers can be presented to this nutritive value higher potato rice flour in the form of instant food,
The consumption market of potato rice flour will be expanded, farmers' income is improved, widen the industrial chain of potato.
Summary of the invention
The purpose of the present invention is overcoming drawbacks described above, a kind of fast food of color potato fresh sweet potato production for freshening wheat flour is provided
Rice flour processing method.
Technical solution of the present invention: freshening the instant rice stick processing method of the color potato fresh sweet potato production of wheat flour, described
The component of instant rice stick is by weight percentage are as follows: the osmanthus coloured silk potato potato fresh sweet potato 35-55% that wash clean is peeled, immersion drain rice
40-50%, wheat flour 5-15%；
Method using said components production instant rice stick 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) it weighs after potato fresh sweet potato wash clean being peeled；
(3) mashed potato is smashed into pieces after taking part potato to cook；It takes part rice flour that water is added to cook into rice to paste；Cook the rice of rice paste
Powder and the potato fresh sweet potato for cooking mashed potato add up the 13-18% for accounting for raw material gross weight；
(4) slurries are worn into after crushing remaining potato fresh sweet potato and are sealed installs；
(5) wheat flour is uniformly mixed with the rice flour of step (1) to (4), potato slurries, rice paste, mashed potato；
(6) mixture of step (5) is put into rice flour squeezer silk pressing and first squeezing rice flour is made, the extruding temperature in rice flour squeezer
It is set as 108-112 DEG C；
(7) it is put into rice flour squeezer repetition silk pressing after mixing the first squeezing rice flour in step (6), semi-finished product rice flour is made, repeat to press
The extruding temperature of silk is 110-112 DEG C；
(8) the semi-finished product rice flour of step (7) is put into the baked Fang Nei of closed baked powder 6-10 hours；
(9) steam is filled to step (10-20 minutes in the 8 baked rooms) after completing step (8)；
(10) the processed semi-finished product rice flour of step (9) is subjected to loose powder moulding；
(11) the processed semi-finished product rice flour of step (10) is put into barn drying；
(12) step (11) are processed rice flour to pack, obtains finished product rice flour.
Further, the wheat flour is wheat flour or wheaten starch.Preferably wheat starch.
Further, it in step (1), is impregnated 6-8 hours after rice wash clean with tap water at normal temperature.When temperature is low, impregnate
Time choosing is long, and when temperature is high, soaking time is optional shorter.
Further, in step (3), the rice flour for cooking rice paste accounts for the 5-8% of raw material gross weight.
Further, in step (3), the potato fresh sweet potato for cooking mashed potato accounts for the 8-10% of raw material gross weight.
Further, in step (4), the potato fresh sweet potato is worn into slurries and is held with slot bucket, then with bung or guarantor
Fresh film sealing.It avoids and the big and easy to oxidize discoloration in air contact surfaces.
Further, in step (5), closed container is placed on after wheat flour, rice flour, potato slurries, mashed potato mixing
In, reduce oxidation.Meanwhile being without the use of antioxidant, cost can be reduced again and can guarantee the natural sex of rice flour.
Further, in step (6) and (7), the extruding temperature setting in the rice flour squeezer is 110 DEG C.Be conducive to
The enzyme being passivated in fresh sweet potato.
Further, in step (7), the diameter of semi-finished product rice flour is 0.8mm.Not only be easy will be cooked inside rice flour but also
It can control strip-breaking rate.
Further, in step (11), the barn temperature is 25-35 degree, and drying time is 10-12 hours.Low temperature dries
It is dry, reduce the loss of nutritional ingredient.
Further, the rice is old rice.Both using the rice of non-this season harvest.Rice placement is brought again after a certain period of time
Make rice flour, it is ensured that the stability of product reduces strip-breaking rate.
The invention has the advantages that the 1, present invention is made instant rice stick of potato fresh sweet potato, and add a small amount of wheat flour and excellent
Change manufacture craft, compared with using potato wheat flour or full powder production potato rice flour, after potato fresh sweet potato harvest
The processing for carrying out rice flour is processed into the processing such as wheat flour or full powder without being dried, can reduce manufacturing procedure and pollution, reduce
Cost, and can be reduced the loss (in potato slag and molten nutriment in water) of nutrition, improve the nutritive value of instant rice stick；Both
It is able to satisfy the demand of people's instant food complete to nutrition, and can solve the problems, such as that local farmers sell potato hardly possible on the spot.
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 again with wheat flour etc. after part rice, potato are cooked
Powder processed is mixed, the toughness of finished product rice flour can be increased, strip-breaking rate is reduced, while being conducive to the curing of rice flour, potato also can be improved
The additive amount of fresh sweet potato improves the nutrient content of finished product rice flour.Silk pressing is suppressed and repeated to semi-finished product rice flour using high temperature, pre- with early period
Curing raw material and later period, which cook etc., to be compared, and manufacturing procedure can be simplified, and improves processing efficiency, while being conducive to the enzyme activity being passivated in potato
Property, in this way while guaranteeing quality of rice noodles, 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 kind of instant rice stick processing method for the color potato fresh sweet potato production freshening wheat flour, the component of the potato rice flour are pressed
Weight percent are as follows: potato fresh sweet potato 50kg that wash clean is peeled, impregnate the rice 44kg, wheaten starch 6kg drained.It is described big
Rice is 10 months rice of harvest.
Method using said components production instant rice stick 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 42kg is another
Part 8kg.
(3) that part of potato of 42kg is worn into potato slurries, the potato slurries are held with slot bucket, and use bucket
Lid sealing.That part of 10kg is cooked with steamer, then smashs into mashed potato to pieces.
(4) rice is cooked into after taking the rice flour of 8 kg that water is added to mix to paste.
(5) by wheaten starch and the rice flour of step (1) to (4), potato slurries, rice paste, mashed potato in closed container
Interior be uniformly mixed makes rice flour fully absorb potato slurries.
(6) mixture of step (5) is put into rice flour squeezer silk pressing and first squeezing rice flour, the extruding temperature of rice flour squeezer is made
Degree is set as 108 DEG C.High temperature extrusion can be passivated the enzyme in potato fresh sweet potato, prevent discoloration and nutriment from decomposing transformation to prolong
The shelf-life of long finished product rice flour.
(7) it is put into rice flour squeezer repetition silk pressing after mixing the first squeezing rice flour in step (6), semi-finished product rice flour is made, weight
The extruding temperature of multiple silk pressing is 110 DEG C.
(8) the semi-finished product rice flour of step (7) is put into the baked Fang Nei of totally-enclosed baked powder 6 hours.
(9) after completing step (8), steam, which is charged to step, using air energy heat pump (15 minutes in the 8 baked rooms), makes bean vermicelli
It is not easy adhesion.
(10) the processed semi-finished product rice flour of step (9) is subjected to loose powder moulding.
(11) the processed semi-finished product rice flour of step (10) is put into barn drying；Barn temperature is 30 °, and drying time is
10 hours.
(12) step (11) processed rice flour is packed together with flavor pack to get finished product rice flour is arrived.The tune
Condiment for instant noodles packet on the market can be used in material packet.
Comparative example 1
Take rice and potato (not adding wheaten starch) according to the ratio of embodiment 1, respectively will after rice in steep plus water mill at
Rice & peanut milk will wear into potato slurries after whole potato cleanings, peeling, crushing (without being added again after cooking potato).It will
Rice & peanut milk is pressed into first squeezing rice flour after mixing with potato slurries, press temperature is 80-85 DEG C of routine.After first squeezing rice flour is steamed again
Obtain semi-finished product rice flour.Subsequent operation is identical as step (8)-(12).
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 being added again after cooking potato).It is pressed after wheat flour is mixed with Rice & peanut milk and potato slurries
Semi-finished product rice flour is made, press temperature is 80-85 DEG C of routine.Subsequent operation is identical as step (8)-(12).
The comparison of finished product rice flour: the rice flour of embodiment 1 with boiled water brews 4-5 minutes, and it can be served, the rice flour mouthfeel of embodiment 1
Smooth, the fresh fragrance containing potato simultaneously has light wheat fragrance, and strip-breaking rate 0.6%, bean vermicelli color is atropurpureus, gloss
It spends.The rice flour mouthfeel of comparative example 1 is a bit coarse, strip-breaking rate 80%, and bean vermicelli color is dark brown, and glossiness is poor.It is right
Cunning than the rice flour mouthfeel of embodiment 2 than comparing implementation 1, but there is no smooth, the strip-breaking rate 40% of embodiment 1, bean vermicelli color is
Dark brown, glossiness do not have the good of embodiment 1.
Embodiment 2
A kind of instant rice stick processing method for the color potato fresh sweet potato production freshening wheat flour, the component of the potato rice flour are pressed
Weight percent are as follows: potato fresh sweet potato 45kg that wash clean is peeled, impregnate the rice 43kg, cassava wheat flour 12kg drained.
Method using said components production instant rice stick 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 35kg is another
Part 10kg.
(3) that part of potato of 35kg is worn into potato slurries, the potato slurries are held with slot bucket, and use bucket
Lid sealing.That part of 10kg is cooked with steamer, then smashs into mashed potato to pieces.
(4) rice is cooked into after taking the rice flour of 6 kg that water is added to mix to paste.
(5) by cassava wheat flour and the rice flour of step (1) to (4), potato slurries, rice paste, mashed potato in closed appearance
Being uniformly mixed in device makes rice flour fully absorb potato slurries.
(6) mixture of step (5) is put into rice flour squeezer silk pressing and first squeezing rice flour, the extruding temperature of rice flour squeezer is made
Degree is set as 108 DEG C.High temperature extrusion can be passivated the enzyme in potato fresh sweet potato, prevent discoloration and nutriment from decomposing transformation to prolong
The shelf-life of long finished product rice flour.
(7) it is put into rice flour squeezer repetition silk pressing after mixing the first squeezing rice flour in step (6), semi-finished product rice flour is made, weight
The extruding temperature of multiple silk pressing is 110 DEG C.
(8) the semi-finished product rice flour of step (7) is put into the baked Fang Nei of totally-enclosed baked powder 10 hours.
(9) after completing step (8), steam, which is charged to step, using air energy heat pump (15 minutes in the 8 baked rooms), makes bean vermicelli
It is not easy adhesion.
(10) the processed semi-finished product rice flour of step (9) is subjected to loose powder moulding.
(11) the processed semi-finished product rice flour of step (10) is put into barn drying；Barn temperature is 30 °, and drying time is
8 hours.
(12) step (11) processed rice flour is packed together with flavor pack to get finished product rice flour is arrived.The tune
Condiment for instant noodles packet on the market can be used in material packet.
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 wheaten starch, Rice & peanut milk, potato slurries, horse
Bell mashed potatoes are uniformly mixed, and are held with common stand.It is then pressed into first squeezing rice flour, press temperature is 80-85 DEG C of routine.
High temperature is not used to repeat silk pressing, but using cooking, subsequent operation are identical as step (8)-(12) again.
Finished product comparison: the rice flour of embodiment 2 with boiled water brews 4-5 minutes, and it can be served.The rice flour mouthfeel of embodiment 2 is suitable
Sliding, the fresh fragrance containing potato, strip-breaking rate 0.5%, bean vermicelli color is atropurpureus, and glossiness is preferable, and the shelf-life is 18 months.
The rice flour mouthfeel of comparative example 3 is a bit coarse, strip-breaking rate 20%, and 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 wheat 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.
Embodiment 3
A kind of instant rice stick processing method for the color potato fresh sweet potato production freshening wheat flour, the component of the potato rice flour are pressed
Weight percent are as follows: potato fresh sweet potato 55kg that wash clean is peeled, impregnate the rice 37kg, 8 kg of cassava wheat flour drained.Institute
Stating rice is the rice for harvesting 1.5 years.
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 43kg is another
Part 12kg.
(3) that part of potato of 43kg is worn into potato slurries, the potato slurries are held with slot bucket, and use bucket
Lid sealing.That part of 12kg is cooked with steamer, then smashs into mashed potato to pieces.
(4) rice is cooked into after taking the rice flour of 6 kg that water is added to mix to paste.
(5) by cassava wheat flour and the rice flour of step (1) to (4), potato slurries, rice paste, mashed potato in closed appearance
Being uniformly mixed in device makes rice flour fully absorb potato slurries.
(6) mixture of step (5) is put into rice flour squeezer silk pressing and first squeezing rice flour, the extruding temperature of rice flour squeezer is made
Degree is set as 110 DEG C.High temperature extrusion can be passivated the enzyme in potato fresh sweet potato, prevent discoloration and nutriment from decomposing transformation to prolong
The shelf-life of long finished product rice flour.
(7) it is put into rice flour squeezer repetition silk pressing after mixing the first squeezing rice flour in step (6), semi-finished product rice flour is made, weight
The extruding temperature of multiple silk pressing is 110 DEG C.
(8) the semi-finished product rice flour of step (7) is put into the baked Fang Nei of totally-enclosed baked powder 9 hours.
(9) after completing step (8), steam, which is charged to step, using air energy heat pump (20 minutes in the 8 baked rooms), makes bean vermicelli
It is not easy adhesion.
(10) the processed semi-finished product rice flour of step (9) is subjected to loose powder moulding；
(11) the processed semi-finished product rice flour of step (10) is put into barn drying；Barn temperature is 32 °, and drying time is 10 small
When.
(12) step (11) processed rice flour is packed together with flavor pack to get finished product rice flour is arrived.The tune
Condiment for instant noodles packet on the market can be used in material packet.
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 first squeezing rice flour, press temperature is that 80-85 DEG C of routine does not use high temperature to repeat to press
Silk, but using cooking, subsequent operation are identical as step (8)-(12) again.
Embodiment 3 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, and the nutritional ingredient of finished product rice flour is also corresponding
It is promoted.In addition, the rice flour flexibility of comparative example 4 is poor, when brewing time is slightly longer, it is easy to broken strip phenomenon occur.
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. freshening the instant rice stick processing method of the color potato fresh sweet potato production of wheat flour, which is characterized in that the instant rice stick
Component by weight percentage are as follows: the osmanthus coloured silk potato potato fresh sweet potato 35-55% that wash clean is peeled, immersion drain rice 40-50%, it is small
Flour 5-15%；
Method using said components production instant rice stick 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) it weighs after potato fresh sweet potato wash clean being peeled；
(3) mashed potato is smashed into pieces after taking part potato to cook；It takes part rice flour that water is added to cook into rice to paste；Cook the rice of rice paste
Powder and the potato fresh sweet potato for cooking mashed potato add up the 13-18% for accounting for raw material gross weight；
(4) slurries are worn into after crushing remaining potato fresh sweet potato and are sealed installs；
(5) wheat flour is uniformly mixed with the rice flour of step (1) to (4), potato slurries, rice paste, mashed potato；
(6) mixture of step (5) is put into rice flour squeezer silk pressing and first squeezing rice flour is made, the extruding temperature in rice flour squeezer
It is set as 108-112 DEG C；
(7) it is put into rice flour squeezer repetition silk pressing after mixing the first squeezing rice flour in step (6), semi-finished product rice flour is made, repeat to press
The extruding temperature of silk is 110-112 DEG C；
(8) the semi-finished product rice flour of step (7) is put into the baked Fang Nei of closed baked powder 6-10 hours；
(9) steam is filled to step (10-20 minutes in the 8 baked rooms) after completing step (8)；
(10) the processed semi-finished product rice flour of step (9) is subjected to loose powder moulding；
(11) the processed semi-finished product rice flour of step (10) is put into barn drying；
(12) step (11) are processed rice flour to pack, obtains finished product rice flour.
2. freshening the instant rice stick processing method of the color potato fresh sweet potato production of wheat flour, feature as described in claim 1
Be: the wheat flour is wheat flour or wheaten starch.
3. freshening the instant rice stick processing method of the color potato fresh sweet potato production of wheat flour, feature as described in claim 1
It is: in step (1), is impregnated 6-8 hours after rice wash clean with tap water at normal temperature.
4. freshening the instant rice stick processing method of the color potato fresh sweet potato production of wheat flour, feature as described in claim 1
Be: in step (3), the rice flour for cooking rice paste accounts for the 5-8% of raw material gross weight.
5. freshening the instant rice stick processing method of the color potato fresh sweet potato production of wheat flour, feature as described in claim 1
Be: in step (4), the potato fresh sweet potato is worn into slurries and is held with slot bucket, then is sealed with bung or preservative film.
6. freshening the instant rice stick processing method of the color potato fresh sweet potato production of wheat flour, feature as described in claim 1
It is: in step (5), is placed in closed container after wheat flour, rice flour, potato slurries, mashed potato mixing.
7. freshening the instant rice stick processing method of the color potato fresh sweet potato production of wheat flour, feature as described in claim 1
Be: in step (6) and (7), the extruding temperature setting in the rice flour squeezer is 110 DEG C.
8. freshening the instant rice stick processing method of the color potato fresh sweet potato production of wheat flour, feature as described in claim 1
Be: in step (7), the diameter of semi-finished product rice flour is 0.8mm.
9. freshening the instant rice stick processing method of the color potato fresh sweet potato production of wheat flour, feature as described in claim 1
Be: in step (11), the barn temperature is 25-35 degree, and drying time is 10-12 hours.
10. freshening the instant rice stick processing method of the color potato fresh sweet potato production of wheat flour, feature as described in claim 1
Be: the rice is old rice.
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| CN101278714A (en) * | 2008-05-15 | 2008-10-08 | 周明华 | Oak seed, various grains cutting powder |
| 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 |
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