CN109156705A - A kind of potato full-powder ripple rice flour processing tailored flour and preparation method thereof - Google Patents
A kind of potato full-powder ripple rice flour processing tailored flour and preparation method thereof Download PDFInfo
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- CN109156705A CN109156705A CN201810706887.4A CN201810706887A CN109156705A CN 109156705 A CN109156705 A CN 109156705A CN 201810706887 A CN201810706887 A CN 201810706887A CN 109156705 A CN109156705 A CN 109156705A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
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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
- 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
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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
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Abstract
The first purpose of this invention is to provide a kind of potato full-powder ripple rice flour processing tailored flour, includes following components: 51~70% potato starch；30~49% potato full-powder ripple quality of rice noodles modifying agents；The potato full-powder ripple quality of rice noodles modifying agent includes: 25~35% red bean starch；The rice meal that 65~75% amylose contents are 22~25%.Preparing potato full-powder ripple rice flour using potato full-powder ripple rice flour processing tailored flour can effectively improve strip-breaking rate and cooking loss rate.Second object of the present invention is to provide the preparation method of the potato full-powder ripple rice flour processing tailored flour.
Description
Technical field
The invention belongs to field of food, and in particular to a kind of potato full-powder ripple rice flour processing tailored flour and its preparation side
Method.
Background technique
China is potato planting area and the maximum country of yield in the world, and China starts potato staple food grain within 2015
Change strategy, production, processing and the consumption of China potato are provided with very important strategic position.It is regional in south China, horse
Bell potato is eaten as vegetables all the time, is rarely used in staple food, is highly detrimental to potato staple food grain implementation.Wave
Line rice flour is traditional cuisines of southern region of China, because convenient, delicious and cheap and very popular.Develop potato full-powder wave
Line rice flour, meets southern region of China people's consumption habit, and market potential is huge.
Currently, the good potato full-powder ripple rice flour of processing quality can be used directly to by also lacking on domestic and international market
Raw material.According to existing research, can be used for the processing of potato full-powder ripple rice flour raw potatoes include fresh potato potato slurry,
The ripe full powder of potato starch, potato, mashed potato, but due in potato amylose content it is lower, amylose water
Dissolubility is bigger, also containing substances such as a large amount of fiber, protein, fat, minerals, directly prepares potato with above-mentioned raw materials
It is poor that full powder ripple rice flour then will lead to product quality, is easy broken strip and paste soup, it is difficult to be esthetically acceptable to the consumers.Therefore, it is necessary to grind
The potato full-powder ripple rice flour processing tailored flour for sending out a kind of containing appropriate quality of rice noodles modifying agent, this can be southern region of China
Solid foundation is established in the industrialization development of potato staple food grain, greatly facilitates southern region of China potato staple food grainization strategy
Implement.
Summary of the invention
The first purpose of this invention is to provide a kind of potato full-powder ripple rice flour processing tailored flour, uses the horse
The full powder ripple rice flour processing tailored flour of bell potato prepares potato full-powder ripple rice flour and can effectively improve strip-breaking rate and cooking loss rate.
Second object of the present invention is to provide the preparation method of the potato full-powder ripple rice flour processing tailored flour.
The first purpose of this invention is achieved through the following technical solutions:
A kind of potato full-powder ripple rice flour processing tailored flour, is calculated by mass percentage, includes following components:
51~70% potato starch；
30~49% potato full-powder ripple quality of rice noodles modifying agents；
The potato full-powder ripple quality of rice noodles modifying agent includes:
25~35% red bean starch；
The rice meal that 65~75% amylose contents are 22~25%.
Preferably, the granularity of the potato starch and the potato full-powder ripple quality of rice noodles modifying agent is 100
~120 mesh.When granularity is 100~120 mesh, Ma Ling obtained by potato full-powder ripple rice flour processing tailored flour is used
The full powder ripple quality of rice noodles raising of potato becomes apparent.
Potato full-powder ripple rice flour of the present invention processes tailored flour, in addition to containing potato starch, also contains
The potato full-powder ripple quality of rice noodles modifying agent being made of red bean starch, rice meal.Wherein, the insoluble straight chain of red bean starch forms sediment
Powder content is high, facilitates the cooking loss rate for reducing potato full-powder ripple rice flour, and potato full-powder ripple rice flour can be improved
Hardness and chewiness；And the amylose content of the rice meal is 22~25%, can reduce potato full-powder ripple rice flour
Strip-breaking rate, improve potato full-powder ripple rice flour elasticity.
Second object of the present invention is achieved through the following technical solutions:
A kind of preparation method using potato full-powder ripple rice flour processing tailored flour comprising the steps of:
(1) choose fresh potato, cleaned, removed the peel, is sliced and color protection treatment after, be lower than 55 DEG C under conditions of into
Row drying, is then milled and sieves to obtain potato starch；
(2) using 25~35% red bean starch, 65~75% amylose content be 22~25% rice meal into
Row allotment, the percentage are calculated by mass percentage, and obtain the improvement of potato full-powder ripple quality of rice noodles after screening
Agent；
(3) potato starch made from step (1) is poured into batch mixer, and potato made from step (2) is added
Full powder ripple quality of rice noodles modifying agent, so that potato starch accounts for the 51~70% of mixed powder gross mass, potato full-powder
Ripple quality of rice noodles modifying agent accounts for the 30~49% of mixed powder gross mass, and is stirred until homogeneous；
(4) powder being uniformly mixed in step (3) is put into microwave drying sterilization machine and sterilization is dried, it is dry to powder
Expect moisture content≤13.5%, obtains potato full-powder ripple rice flour processing tailored flour.
Preferably, step (1) screening obtains the potato starch that granularity is 100~120 mesh, and step (2) screening obtains
Granularity is the potato full-powder ripple quality of rice noodles modifying agent of 100~120 mesh.
Preferably, step (4) it is described be put into be dried in microwave drying sterilization machine the microwave power of sterilization be 12~
36kW, microwave frequency 2450MHz, conveyer belt transmission speed are 0.1~5m/min.
Compared with the prior art, the invention has the following beneficial effects:
Potato full-powder ripple rice flour made by potato full-powder ripple rice flour processing tailored flour of the present invention, product
Matter uses horse made by fresh potato potato slurry, potato starch, the ripe full powder of potato, mashed potato compared to existing
The full powder ripple rice flour of bell potato, has lower strip-breaking rate and cooking loss rate, and hardness, chewiness, elasticity are also obviously improved.
Detailed description of the invention
Below by way of attached drawing, the present invention is further illustrated.
Fig. 1 ripple rice flour compression test curve figure.
The potato full-powder ripple rice flour strip-breaking rate test result histogram of Fig. 2 variety classes raw potatoes preparation.
The potato full-powder ripple rice flour cooking loss rate test result column of Fig. 3 variety classes raw potatoes preparation
Figure.
The potato full-powder ripple rice flour hardness test result histogram of Fig. 4 variety classes raw potatoes preparation.
The potato full-powder ripple rice flour chewiness test result histogram of Fig. 5 variety classes raw potatoes preparation.
The potato full-powder ripple rice flour flexibility test result histogram of Fig. 6 variety classes raw potatoes preparation.
The canonical plotting of Fig. 7 amylose.
The canonical plotting of Fig. 8 amylopectin.
The canonical plotting of Fig. 9 protein.
The processing effect scoring histogram of the full powder ripple rice flour of Figure 10 difference rice varieties rice raw material processing potato.
The outside drawing of the viscous ripple rice flour being process of Figure 11 jade silk perfume (or spice).
The outside drawing of the ancient wide viscous ripple rice flour being process of Figure 12.
The outside drawing of the viscous ripple rice flour being process of the Guangdong Figure 13 perfume (or spice).
Specific embodiment
Below by way of specific embodiment, the present invention is further illustrated.Embodiment is fresh to wish gloomy No. 6 potatos
Potato is as raw material.
It is as follows to the specific mensuration mode of potato full-powder ripple quality of rice noodles:
1. the measurement of strip-breaking rate
Using the measuring method of strip-breaking rate in National Standard of the People's Republic of China's " vermicelli " (GB/T 23587-2009) as base
Plinth, specifically:
The ripple rice flour of length 20cm or more is weighed, every part of 10g is respectively placed in identical vessel, by 1:30 weight ratio
It impregnates and disperses in example (sample: water) investment boiling water, after slightly boiled holding 10min, filter off moisture, add cold water cold filtration, by length
Ripple rice flour less than 10cm and greater than 10cm separates, and weighs respectively.
In formula (1):
M is ripple rice flour gross mass/g after impregnating；
m1For quality/g of the ripple rice flour after immersion less than 10cm.
2. the measurement of cooking loss rate
With People's Republic of China's inspection and quarantining for import/export professional standard " inlet and outlet bean vermicelli (item) inspection procedure " (SNT
In 0927-2000) based on the measuring method of " boiling is weightless " index, specifically:
100g ripple rice flour is weighed, is put into the boiled water that 750mL has boiled, slightly boiled holding 3min is fished out with stainless steel strainer
Whole ripple rice flour are played, soup is stirred evenly with glass bar, measures the 1/10 of soup total amount, be put into the weigher of constant weight, Yu Shui
It is put into after being evaporated in bath in 105 ± 2 DEG C of baking oven until constant weight, weighs dry biomass.
In formula (2):
M is ripple rice flour initial mass/g；
m1For gross mass/g of ripple rice flour and weighing disk after drying；
m2For initial mass/g of weighing disk；
X is original water content/% of ripple rice flour.
3. the measurement of hardness, chewiness, elasticity
Appropriate ripple rice flour is taken, measures 700ml boiling to boiling, adjusting heating power is 800w, 120 DEG C, is put into ripple
Rice flour all gently stirs scattered, constant temperature boiling after submergence.After 8min, ripple rice flour is poured into sieve, boshing water cools down rapidly,
It is repeated 2 times, ripple rice flour is dipped in cold water, it is to be measured.
When measurement, take 2 without physical damnification, even thickness ripple rice flour and be emitted on the fixed bit of Texture instrument platform
It sets.P0.5 probe is selected, test speed 1.00mms is set-1, strain 75%, residence time 1s, trigger force 5g.
Hardness calculation: as shown in Figure 1, the corresponding power F in first peak highest point, unit g in Fig. 1；
Chewiness calculate: as shown in Figure 1, in Fig. 1 F, A34, T45/T12 three product, unit kg2·s；
Elastic calculation: as shown in Figure 1, the corresponding lenth ratio of T12 and T23 in Fig. 1, unit k.
Each sample measures 10 times, is averaged after removing maximum and minimum value.
4. the measurement of apparent starch contents
The measurement of apparent amylose and amylopectin content uses dual wavelength colorimetric method, referring to the method for Lin Meijuan etc.:
Lin Meijuan, Song Jiangfeng, Li great Jing wait amylose and amylopectin in Dual-Wavelength Spectrophotometric Determination fresh edible maize to contain
Measure [J] Agriculture in Jiangxi journal, 2010,22 (12): 117~119.
The total starch content is the sum of amylose and amylopectin content.
Detailed process are as follows:
1) preparation of starch standard working solution: amylose standard product 0.1g (accurate 100mg) is weighed in 100mL beaker
In, add 1mol/L potassium hydroxide solution 10mL, place the beaker and 15min is sufficiently stirred in 85 ± 1 DEG C of water-bath, then with distillation
Water is settled to 50mL, shakes up and stands, as the standard working solution of 2mg/mL；The preparation process of amylopectin standard working solution with
The preparation process of amylose standard working solution is similar；
2) drafting of starch standard curve: take respectively amylose standard working solution 0.3,0.5,0.7,0.9,1.1,
1.3mL adds distilled water 25mL in 100mL beaker, using the hydrochloric acid solution tune pH to 3.0 of 0.1mol/L, 0.5mL iodine is added to try
Agent is settled to 50mL with distilled water, measures after standing 25min at room temperature；Separately take amylopectin standard working solution 2.0,2.5,
3.0,3.5,4.0,4.5,5.0mL is in 100mL beaker, then the step of be same as above；
3) processing of rice sample and content of starch measure: the rice meal sample for smashing it through 100 mesh sieve is placed in 60
It is dried in ± 1 DEG C of air dry oven, measures the moisture content W of rice1(%).The drying sample for weighing 1g or so is put into Soxhlet
In fat extractor, 30mL petroleum ether is added, is heated to reflux degreasing 4h, is then placed in drying box that drying to constant weight, measures thick
Fat content W2(%).Degreasing sample 0.1000g is weighed, the potassium hydroxide solution that 10mL concentration is 1mol/L is added, by beaker
It is placed in 85 ± 1 DEG C of water-bath and 20min is sufficiently stirred, be settled to 50mL with distilled water after cooling, shake up mistake after standing 15min
Filter precisely measures filtrate 5mL in 100mL beaker, adds 25mL distilled water, with 2mol/L hydrochloric acid and 0.1mol/L hydrochloric acid solution tune
PH to 3.0, adds 0.5mL iodine reagent, is settled to 50mL with distilled water, after standing 25min under 25 ± 1 DEG C of environment, with distilled water
Make blank, measure light absorption value, finds out containing for amylose and amylopectin in fresh edible maize seed respectively further according to regression equation
Amount；
4) drafting of amylose standard curve: using distilled water as blank, using dual-wavelength spectrophotometry in measurement wave
Light absorption value is measured respectively under long 629nm, reference wavelength 463nm, using amylose content as abscissa , Yi ⊿ ADirectly=A629-A463
Standard curve is drawn for ordinate, as shown in Figure 7；
5) drafting of amylopectin standard curve: using distilled water as blank, using dual-wavelength spectrophotometry in measurement wave
Light absorption value is measured respectively under long 553nm, reference wavelength 738nm.Using amylopectin content as abscissa, with △ ABranch=A553-A738
Standard curve is drawn for ordinate, as shown in Figure 8.
In formula (3), (4):
Two 50 in molecule be respectively constant volume twice volume (mL)；
5 in denominator be the filtrate volume (mL) washed away；
M is the quality (g) of the weighed sample of degreasing；
Y1And Y2The content for measuring Rice Amylose and amylopectin in liquid respectively found out according to regression equation.
5. the measurement of protein content
Using dying method with coomassie brilliant blue: Bradford M M.A rapid and sensitive method for
the quantitation of microgram quantities of protein utilizing the principle
Of protein-dye binding [J] .Analytical Biochemistry, 1976,72:248~254.
Detailed process are as follows:
(1) production of standard curve: taking 6 10ml scale test tubes, number, prepares bovine serum albumin(BSA) standard solution, quasi-
Above-mentioned each pipe standards solution 0.1ml is really drawn, correspondence is put in other 6 10ml scale test tubes, and 5ml Coomassie brilliant blue G- is added
Solution in test tube is given to reversing mixing, after placing 2 minutes, with the cuvette of 10mm optical path in 595nm wave by 250 solution, Gai Sai
Long lower colorimetric, using protein compression angle value as abscissa, produces standard curve using OD value as ordinate；
(2) Protein Extraction in sample: accurately weighing rice flour 0.5g, be put into mortar, and adding 2ml concentration is 0.1mol/L
NaOH solution, be ground into homogenate, be transferred in 10ml centrifuge tube, then the NaOH solution points three for being 0.1mol/L with 6ml concentration
Secondary washing mortar, washing lotion are transferred in 10ml centrifuge tube together, are stirred with glass rod, place 30min, placement process interruption agitation number
It is secondary, 15min is centrifuged under conditions of 3500rpm, supernatant is transferred in 50ml volumetric flask, with distilled water constant volume to scale, shakes up,
Alkali solubility albumen is obtained, above-mentioned precipitating is repeated to extract with 70% ethyl alcohol, operating procedure is same as above, and obtains protein,alcohol-soluble matter；
(3) it measures: drawing protein,alcohol-soluble matter extracting solution 0.1ml, be put into 10ml band plug scale test tube, 5ml is added to examine horse
This bright orchid G-250 reagent mixes, and places 2min, and with the cuvette of 10mm optical path, colorimetric (use by colorimetric blank under 595nm wavelength
0.1ml distilled water replaces extracting solution to mix with 5ml Coomassie brilliant blue G-250 reagent), record OD value, then according to being surveyed
OD595nm finds corresponding alkaline protein concentration C on standard curve1With protein,alcohol-soluble matter concentration C2, as shown in Figure 9.
In formula (5):
5 in molecule be color solution volume；
500 be conversion multiple；
0.5 in denominator is sample quality.
6. the measurement of crude fat content
Using soxhlet extraction methods, referring in particular in National Standard of the People's Republic of China (GB/T 5009.6,2003) food
The measurement of fat.
7. the scoring of ripple rice flour processing effect
With reference to Wu Weiguo etc., (Wu Weiguo, Zhang Yu, Xiao Haiqiu wait grinding for Raw Materials Rice characteristic and rice flour product quality relationship
Study carefully [J] grain and feed industries, 2005 (9): method 21~24.).
Method particularly includes:
The processing effect of ripple rice flour is evaluated as 10 professional's evaluation criterions according to shown in table -1, highest
It is divided into 5 points.
Table -1
| Ripple rice flour appearance | Score value |
| Wire vent even thickness；Easily dispersion；Rice flour surface is smooth；It is white without pressing from both sides | 3~5 |
| Wire vent is more uniform；Rice flour is dispersible；Rice flour surface is more smooth；It slightly presss from both sides white | 2~3 |
| Thickness is uneven；Adhesion is serious, it is difficult to disperse；Rough surface；It presss from both sides white more | 0~2 |
Embodiment 1
(1) choose fresh potato, cleaned, removed the peel, is sliced and color protection treatment after, be lower than 55 DEG C under conditions of into
Then row drying is milled and sieves to obtain the potato starch that granularity is 100~120 mesh；
(2) it is deployed using 25% red bean starch, the rice meal that 75% amylose content is 22~25%, institute
The percentage stated is calculated by mass percentage, and obtains the potato full-powder ripple rice flour that granularity is 100~120 mesh after screening
Quality improver；
(3) potato starch made from step (1) is poured into batch mixer, and potato made from step (2) is added
Full powder ripple quality of rice noodles modifying agent, so that potato starch accounts for the 70% of mixed powder gross mass, potato full-powder ripple
Quality of rice noodles modifying agent accounts for the 30% of mixed powder gross mass, and is stirred until homogeneous；
(4) powder being uniformly mixed in step (3) is put into microwave drying sterilization machine and sterilization is dried, microwave power
For 12kW, microwave frequency 2450MHz, conveyer belt transmission speed is 0.1m/min, is dried to powder moisture content≤13.5%,
Obtain potato full-powder ripple rice flour processing tailored flour.
Embodiment 2
(1) choose fresh potato, cleaned, removed the peel, is sliced and color protection treatment after, be lower than 55 DEG C under conditions of into
Then row drying is milled and sieves to obtain the potato starch that granularity is 100~120 mesh；
(2) it is deployed using 35% red bean starch, the rice meal that 65% amylose content is 22~25%, institute
The percentage stated is calculated by mass percentage, and obtains the potato full-powder ripple rice flour that granularity is 100~120 mesh after screening
Quality improver；
(3) potato starch made from step (1) is poured into batch mixer, and potato made from step (2) is added
Full powder ripple quality of rice noodles modifying agent, so that potato starch accounts for the 51% of mixed powder gross mass, potato full-powder ripple
Quality of rice noodles modifying agent accounts for the 49% of mixed powder gross mass, and is stirred until homogeneous；
(4) powder being uniformly mixed in step (3) is put into microwave drying sterilization machine and sterilization is dried, microwave power
For 36kW, microwave frequency 2450MHz, conveyer belt transmission speed is 5m/min, dry to powder moisture content≤13.5%, is obtained
Tailored flour is processed to potato full-powder ripple rice flour.
Embodiment 3
(1) choose fresh potato, cleaned, removed the peel, is sliced and color protection treatment after, be lower than 55 DEG C under conditions of into
Then row drying is milled and sieves to obtain the potato starch that granularity is 100~120 mesh；
(2) it is deployed using 30% red bean starch, the rice meal that 70% amylose content is 22~25%, institute
The percentage stated is calculated by mass percentage, and obtains the potato full-powder ripple rice flour that granularity is 100~120 mesh after screening
Quality improver；
(3) potato starch made from step (1) is poured into batch mixer, and potato made from step (2) is added
Full powder ripple quality of rice noodles modifying agent, so that potato starch accounts for the 55% of mixed powder gross mass, potato full-powder ripple
Quality of rice noodles modifying agent accounts for the 45% of mixed powder gross mass, and is stirred until homogeneous；
(4) powder being uniformly mixed in step (3) is put into microwave drying sterilization machine and sterilization is dried, microwave power
For 24kW, microwave frequency 2450MHz, conveyer belt transmission speed is 3m/min, dry to powder moisture content≤13.5%, is obtained
Tailored flour is processed to potato full-powder ripple rice flour.
Comparative example 1
Influence of the different raw potatoes to potato ripple quality of rice noodles
Prepare the ripe full powder of potato starch, potato, mashed potatoes and potato slurry respectively by the following method:
1) potato starch choose fresh potato, cleaned, removed the peel, is sliced and color protection treatment after, be lower than 55
It is dried under conditions of DEG C, be then milled and sieve to obtain the potato starch that granularity is 100~120 mesh；
2) the ripe full powder of potato: fresh potato is chosen, boiling is carried out after being cleaned, removed the peel, being sliced, is milled after drying
And it sieves and obtains the ripe full powder of potato that granularity is 100~120 mesh；
3) mashed potatoes: choosing fresh potato, cleaned, removed the peel, carrying out boiling after stripping and slicing, then smashes mud and screening obtains
Granularity is the potato mashed potatoes of 100~120 mesh；
4) potato is starched: choose fresh potato, cleaned, removed the peel, is sliced and color protection treatment after, by defibrination, fine grinding, de-
Water simultaneously sieves the potato slurry for obtaining granularity as 100~120 mesh.
Ripe full powder/mashed potatoes of potato starch/potato/potato slurry is poured into batch mixer, and be added granularity be 100~
The rice meal of 120 mesh makes rice meal account for the 45% of mixed powder gross mass, is stirred until homogeneous；Add into uniformly mixed powder
The drinking water for entering powder gross mass 40%, is stirred until homogeneous, and 80 DEG C of preheating rice-flour noodles machines are arranged, and makes powder channel and wire squeeze screw rod
Temperature reaches the gelatinization point of powder, opens rice-flour noodles machine, and start to feed intake into hopper, and charging rate is set as 60r/min,
Screw speed is 15r/s, shuts down heating after powder is full of wire squeeze channel, after initial powder is sufficiently gelatinized, turns back on crowded
Silk, and the length by the rice flour of extrusion every 20cm is cut off, and is hung on rice flour frame, breeze dries in the air, and rubs adhesion after its aging
Part makes its dispersion, and hangs at room temperature, obtains potato ripple rice flour.
Broken strip is carried out to the potato ripple rice flour for using the ripe full powder/mashed potatoes of potato starch/potato/potato slurry to prepare
The test of rate, cooking loss rate, hardness, chewiness and elasticity, and as a control group with common pure rice meal, as a result such as Fig. 2
Shown in~6.
As shown in Fig. 2, in the result of strip-breaking rate test, the ripe full powder ripple rice flour > potato of mashed potatoes ripple rice flour > potato
Starch ripple rice flour > potato starch ripple rice flour；As shown in figure 3, in the result of cooking loss rate test, mashed potatoes ripple
The ripe full powder ripple rice flour > potato of rice flour > potato starches ripple rice flour > potato starch ripple rice flour；As shown in figure 4, hard
It spends in the result of test, potato starch ripple rice flour > potato starches the ripe full powder ripple rice flour > mashed potatoes of ripple rice flour > potato
Ripple rice flour；As shown in figure 5, potato starch ripple rice flour > potato starches ripple rice flour > in the result of chewiness test
The ripe full powder ripple rice flour > mashed potatoes ripple rice flour of potato；As shown in fig. 6, in the result of flexibility test, potato starch
Ripple rice flour > potato starches the ripe full powder ripple rice flour > mashed potatoes ripple rice flour of ripple rice flour > potato.As can be seen from the above results making
The ripple rice flour integrated quality made from potato starch is best in the potato ripple rice flour of four kinds of raw materials, and better than normal
The pure rice meal seen.
Potato full-powder ripple rice flour described in the ripe full powder/mashed potatoes of potato starch/potato/potato slurry and embodiment 3
The attribute test data of ripple rice flour prepared by tailored flour are processed as shown in following table -2.
Table -2
Comparative example 2
Influence of the different rice raw materials to ripple quality of rice noodles
The rice of different cultivars, amylose, amylopectin, protein content have differences.To variety classes rice
Amylose content, amylopectin content, total starch content, protein content, crude fat content be measured, measurement result
As shown in following table -3.Letter different in same column indicates that Differences reach the level of signifiance (p < 0.05, n=in table -3
3)。
Table -3
The rice for taking different cultivars respectively wears into rice meal with flour mill, and sieving takes the rice of wherein 100~120 mesh
The drinking water of rice meal gross mass 40% is added into uniformly mixed powder, is stirred until homogeneous, 90 DEG C of preheating rice flour is arranged for powder
Machine makes the temperature of powder channel and wire squeeze screw rod reach the gelatinization point of powder, opens rice-flour noodles machine, and start to throw into hopper
Material, charging rate are set as 60r/min, screw speed 15r/s, heating are shut down after powder is full of wire squeeze channel, to initial
After powder is sufficiently gelatinized, wire squeeze is turned back on, and the length by the rice flour of extrusion every 20cm is cut off, and is hung on rice flour frame, it is micro-
Wind is dried in the air, and adhesion part is rubbed after its aging, makes its dispersion, and hang at room temperature, obtains ripple rice flour.
It is scored as 10 professionals the processing effect of ripple rice flour made from different cultivars rice, and is averaged
Value, the results are shown in Figure 10.
As can be seen from Figure 10, the rice raw material of different cultivars is processed into the effect of rice flour there are larger differences.Wherein, beautiful silk is fragrant
Viscous, U.S. it is fragrant it is viscous, glue between rice, the effect of the kinds processing rice flour such as it is excellent 138, Boyou 998 it is poor, the rice flour adhesion of processing is serious,
It is difficult to disperse.It excellent 86, in it is soft it is viscous, green select No. 1 and the ancient effect for extensively accounting for 4 kinds processing rice flour significantly better than other kinds,
The effect that its middle ancient times extensively accounts for processing rice flour is best, and the rice flour smooth in appearance of processing is easily dispersed.Beautiful silk perfume, ancient wide viscous, Guangdong perfume (or spice) glue and add
The appearance of ripple rice flour is as shown in Figure 11~13 made of work.
The measurement of strip-breaking rate and cooking loss rate is carried out to ripple rice flour made from different cultivars rice, as a result such as following table -4
It is shown.Letter different in same column indicates that Differences reach the level of signifiance (p < 0.05, n=3) in table -4.
Table -4
| Rice variety | Strip-breaking rate/% | Cooking loss rate/% |
| Beautiful decimillimeter is viscous | 36.1±1.6h | 31.1±2.6i |
| It is U.S. fragrant viscous | 18.8±1.5g | 24.2±2.1h |
| It is glued between rice | 18.0±1.2g | 18.7±2.1g |
| It excellent 138 | 15.6±0.9f | 14.5±2.2f |
| Boyou 998 | 11.3±0.9e | 12.0±2.3e |
| It is miscellaneous excellent | 9.0±0.9d | 10.2±2.1d |
| Red shell is fragrant | 5.6±0.9c | 8.8±2.4b |
| It excellent 86 | 3.4±0.8ab | 8.7±1.5b |
| In it is soft viscous | 4.7±1.1abc | 9.6±1.0c |
| Blueness selects No. 1 | 3.3±1.7ab | 9.5±1.3c |
| Gu Guangzhan | 2.6±1.3a | 9.0±1.4b |
| Kind blueness accounts for | 4.8±1.9bc | 8.1±2.0a |
| Seven osmanthus are early | 3.3±1.6ab | 8.2±1.1a |
| Guangdong perfume (or spice) is viscous | 5.3±1.2abc | 8.0±1.6a |
From table -4 as it can be seen that day it is excellent 86, in soft viscous, green select No. 1, the rice flour strip-breaking rate that Gu Guangzhan, kind blueness accounts for, seven osmanthus early process
And loss late is lower, is relatively suitble to processing ripple rice flour.
After the result to table -3 compares, it is known that shown in 14 kinds Rice Amylose content luffing compared with
Greatly, luffing range is 16.45~29.64%, and amylopectin, total starch, protein and crude fat content luffing are smaller, luffing
Range is respectively 54.08~63.04%, 77.19~84.35%, 4.94~8.17% and 0.42~0.72%, and 14 kinds are big
The difference of rice main component is mainly on amylose content, therefore the main reason for causing processed quality of rice noodles to change is
Amylose content.Consolidated statement -4, Figure 10 test result after it is found that day it is excellent 86, in soft viscous, blueness select No. 1 and ancient extensively account for processing
Made of ripple quality of rice noodles it is higher, amylose content is between 22~25%.
Comparative example 3
Influence of the potato full-powder ripple quality of rice noodles modifying agent to potato full-powder ripple quality of rice noodles
(1) choose fresh potato, cleaned, removed the peel, is sliced and color protection treatment after, be lower than 55 DEG C under conditions of into
Then row drying is milled and sieves to obtain the potato starch that granularity is 100~120 mesh；
(2) by proportion allotment potato full-powder ripple quality of rice noodles modifying agent shown in table -5；
(3) potato starch made from step (1) is poured into batch mixer, and is added according to additive amount shown in table -5
Potato full-powder ripple quality of rice noodles modifying agent made from step (2), this additive amount are that potato full-powder ripple quality of rice noodles changes
Good dose account for mixing after total material amount percentage；
(4) powder being uniformly mixed in step (3) is put into microwave drying sterilization machine and sterilization is dried, microwave power
For 24kW, microwave frequency 2450MHz, conveyer belt transmission speed is 3m/min, dry to powder moisture content≤13.5%, is obtained
Tailored flour is processed to potato full-powder ripple rice flour.
To the potato full-powder ripple rice flour obtained processing strip-breaking rate of tailored flour, cooking loss rate, hardness, chewiness,
Elasticity is measured, as a result as shown in table -5.Rice meal shown in table -5 is the rice of amylose content 22~25%
Powder；Shown in general rice powder be the rice meal not limited amylose content.
Table -5
From the test result of table -5 it is found that when use it is of the present invention by red bean starch and amylose content 22~
When the potato full-powder ripple quality of rice noodles modifying agent of 25% rice meal composition prepares potato full-powder ripple rice flour, Ke Yixian
The strip-breaking rate and cooking loss rate for reducing potato full-powder ripple rice flour are write, hardness, the nozzle of potato full-powder ripple rice flour are improved
Chewing property and elasticity.
It should be pointed out that the above embodiments are merely intended to illustrate the present invention rather than to limit it, therefore
Any change in the comparable meaning and scope with technical solution of the present invention is all considered as including in protection of the invention
In range.
Claims (5)
1. a kind of potato full-powder ripple rice flour processes tailored flour, which is characterized in that be calculated by mass percentage, comprising with the following group
Point:
51~70% potato starch；
30~49% potato full-powder ripple quality of rice noodles modifying agents；
The potato full-powder ripple quality of rice noodles modifying agent includes:
25~35% red bean starch；
The rice meal that 65~75% amylose contents are 22~25%.
2. potato full-powder ripple rice flour according to claim 1 processes tailored flour, which is characterized in that the potato raw
The granularity of full powder and the potato full-powder ripple quality of rice noodles modifying agent is 100~120 mesh.
3. the preparation method of potato full-powder ripple rice flour processing tailored flour of any of claims 1 or 2, which is characterized in that packet
Containing following steps:
(1) choose fresh potato, cleaned, removed the peel, is sliced and color protection treatment after, be lower than 55 DEG C under conditions of dried
It is dry, it is then milled and sieves to obtain potato starch；
(2) it is deployed using 25~35% red bean starch, the rice meal that 65~75% amylose content is 22~25%,
The percentage is calculated by mass percentage, and obtains potato full-powder ripple quality of rice noodles modifying agent after screening；
(3) potato starch made from step (1) is poured into batch mixer, and potato full-powder made from step (2) is added
Ripple quality of rice noodles modifying agent, so that potato starch accounts for the 51~70% of mixed powder gross mass, potato full-powder ripple rice
Powder quality improver accounts for the 30~49% of mixed powder gross mass, and is stirred until homogeneous；
(4) powder being uniformly mixed in step (3) is put into microwave drying sterilization machine and sterilization is dried, it is dry to powder water
Divide content≤13.5%, obtains potato full-powder ripple rice flour processing tailored flour.
4. the preparation method of potato full-powder ripple rice flour processing tailored flour according to claim 3, which is characterized in that step
Suddenly (1) screening obtains the potato starch that granularity is 100~120 mesh, and it is 100~120 purposes that step (2) screening, which obtains granularity,
Potato full-powder ripple quality of rice noodles modifying agent.
5. the preparation method of potato full-powder ripple rice flour processing tailored flour according to claim 3 or 4, feature exist
In being put into described in step (4) and the microwave power of sterilization is dried in microwave drying sterilization machine is 12~36kW, and microwave frequency is
2450MHz, conveyer belt transmission speed are 0.1~5m/min.
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