CN110583984A - Potato rice and preparation process thereof - Google Patents
Potato rice and preparation process thereof Download PDFInfo
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- CN110583984A CN110583984A CN201910978332.XA CN201910978332A CN110583984A CN 110583984 A CN110583984 A CN 110583984A CN 201910978332 A CN201910978332 A CN 201910978332A CN 110583984 A CN110583984 A CN 110583984A
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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
- A23L19/13—Mashed potato products
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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
-
- 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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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses potato rice and a preparation process thereof, relates to the technical field of food processing, and provides potato rice with a simple preparation process, a long shelf life and good color. The invention comprises the following components, by weight, 46-60 parts of rice flour, 45-48 parts of fresh potatoes, 1.3-16 parts of vegetable oil, 2.2-2.5 parts of a modifier, 0.8-1 part of white sugar, 0.1-0.2 part of edible salt and 0.05-0.1 part of alum. The preparation method is simple and easy to operate, the prepared potato rice adopts fresh potatoes, the problem of potato browning is avoided by adding the raw materials, the quality problem of the potato rice is guaranteed, and the appearance of the potato rice is guaranteed.
Description
Technical Field
The invention relates to the technical field of food processing, and in particular relates to potato rice and a preparation method thereof.
Background
The potatoes are also named potatoes, are originally produced in Andes mountainous areas in south America and are widely planted in China, America, Russia, India, Ukrainian and other countries, wherein China is the country with the highest total potato yield in the world. The potato contains abundant carbohydrate, protein, cellulose, fat, various vitamins and mineral substances, the protein contains 18 amino acids including arginine, histidine, isoleucine, lysine, methionine, phenylalanine, threonine, tyrosine, valine and other essential amino acids which can not be synthesized by human bodies, the nutritional value is high, the digestible components are high, the absorption by human bodies is easy, the quality of the potato is similar to that of animal protein, and the potato can be compared with eggs. The nutrient composition of the rice, wheat and corn is far superior to that of rice and flour which are used in daily life. The potato staple food is beneficial to improving the staple grain yield of China and increasing the staple food variety, and can also improve the nutritional ingredients of the staple food and improve the dietary nutritional structure of residents in China.
At present, the potato processing products mainly comprise frozen potato products, potato strips (slices), mashed potatoes, mashed potato composite products, starch, potato flour and the like. The potato products used for the staple food are mainly potato starch and potato flakes. Meanwhile, the fresh potatoes are quickly browned, the operation is inconvenient, in order to avoid the browning problem, alkali or acid is required to be added, and the risk of food safety exists, so the main raw materials of the potato rice in the current market are potato powder, the production methods of the potato rice have the defects of complex process route, complex operation, large equipment investment and high production cost, and staple food prepared by utilizing potato starch or potato whole powder loses the original flavor and nutritional value of the potatoes, so the formula for preparing the potato rice by utilizing the fresh potatoes and the preparation method are developed aiming at the problems.
Disclosure of Invention
The invention aims to: in order to solve the technical problems of complex manufacturing process and high cost of the potato rice in the prior art, the invention provides the potato rice which is prepared by adopting fresh potatoes and has rich nutrition and can prevent the potatoes from browning and the preparation process thereof.
The invention specifically adopts the following technical scheme for realizing the purpose:
the preparation method of the potato rice comprises the following steps:
(1) preparing rice flour: selecting one or more of semen Fagopyri Esculenti, semen Tritici Aestivi, semen oryzae Sativae and semen oryzae Sativae, soaking, pulverizing, and making into rice flour.
(2) Preparation of mashed potatoes: cleaning fresh potatoes, peeling after cleaning, and then placing the fresh potatoes in a pulping machine for pulping, wherein the potatoes are placed in a horse;
(3) tempering: taking 46-60 parts of rice flour prepared in the step (1) and the step (2), taking 45-48 parts of fresh potato paste, adding 1.3-1.6 parts of vegetable oil, 2.2-2.5 parts of modified starch, 0.8-1 part of white sugar, 0.1-0.2 part of edible salt and 0.05-0.1 part of alum into the potato paste according to the weight parts, and mixing and tempering;
(4) and (3) granulating: carrying out extrusion forming on the product obtained in the step (3) by a rice grain forming machine;
(5) cooling and grading: cooling and drying the product obtained in the step (4) to room temperature, and then carrying out grading screening according to the particle size;
(6) and (3) inspecting and packaging: and (5) inspecting and packaging the product obtained in the step (5).
Preferably, the modifying agent is modified starch, so that the starch content in the formula is increased, and the problem of poor forming effect of potato rice caused by low starch content in some varieties with poor quality and low starch content is solved.
Preferably, the tempering time in the step (3) is 3-5min, so as to avoid the problem that the potatoes are browned due to too long tempering time in the tempering process.
Preferably, the extrusion molding process is: and (3) adding the product obtained in the step (3) into a double-screw extruder, controlling the temperature of a second zone of the extruder to be 85-95 ℃, the temperature of a first zone to be 55-58 ℃, the temperature of a third zone to be 60-65 ℃, and the rotating speed of a screw to be 250-300 rpm, extruding and melting the material, forming the material through a die head, and cutting the material into rice grains by a cutter.
The invention has the following beneficial effects:
1. at present, potato staple food chemical food is steamed bread, noodles and the like which are made by adding potato starch, has short shelf life and is difficult to store, the potato rice prepared by the invention has long shelf life and can be used as military grain supply, meanwhile, fresh potatoes are adopted for preparing the potato rice in the invention, the content of the fresh potatoes accounts for about 50 percent of the whole content of the potato rice, the preparation process is simple, the preparation cost is low, and meanwhile, the problem of food safety caused by adding too much alkali in the adopted fresh potatoes is avoided.
2. The potato rice prepared by the method disclosed by the invention has the advantages that the problems of browning and the like of potatoes after tempering are solved by adding substances in the tempering process, and meanwhile, the quality of the potato rice is ensured, and the color and the appearance of the potato rice are more appetizing due to the fact that the added substances do not contain most additives.
3. The modifier is modified starch, so that the starch content in the formula is increased, and the problem of poor forming effect of potato rice caused by low starch content in some varieties with poor quality and low starch content is solved.
Detailed description of the preferred embodiments
In order that those skilled in the art will better understand the present invention, the following examples are provided to illustrate the present invention in further detail.
Example 1
A preparation method of potato rice comprises the following steps:
(1) preparing rice flour: soaking semen Fagopyri Esculenti, semen Tritici Aestivi and semen oryzae Sativae, pulverizing, and making into rice flour.
(2) Preparation of mashed potatoes: cleaning fresh potatoes, peeling after cleaning, then placing the fresh potatoes in a pulping machine for pulping, and completely crushing the fresh potatoes into pulp;
(3) tempering: taking 46 parts of the rice flour prepared in the step (1) and the step (2), taking 45 parts of fresh potato paste, adding 1.3 parts of vegetable oil, 2.2 parts of modified starch, 0.8 part of white sugar, 0.1 part of edible salt and 0.05 part of alum into the potato paste according to the weight parts, mixing and tempering, and tempering for 3 min;
(4) and (3) granulating: adding the product obtained in the step (3) into a double-screw extruder through a rice forming machine, controlling the temperature of a second zone of the extruder to be 85 ℃, the temperature of a first zone to be 55 ℃, the temperature of a third zone to be 60 ℃, and the rotating speed of screws to be 250rpm, extruding and melting the material, forming the material through a die head, and cutting the material into rice grains by a cutter;
(5) cooling and grading: cooling and drying the product obtained in the step (4) to room temperature, and then carrying out grading screening according to the particle size;
(6) and (3) inspecting and packaging: and (5) inspecting and packaging the product obtained in the step (5).
Example 2
A preparation method of potato rice comprises the following steps:
(1) preparing rice flour: soaking semen Fagopyri Esculenti and rice, pulverizing, and making into rice flour.
(2) Preparation of mashed potatoes: cleaning fresh potatoes, peeling after cleaning, then placing the fresh potatoes in a pulping machine for pulping, and completely crushing the fresh potatoes into pulp;
(3) tempering: taking 52 parts of rice flour prepared in the step (1) and the step (2), taking 46 parts of fresh potato paste, adding 1.4 parts of vegetable oil, 2.3 parts of modified starch, 0.9 part of white sugar, 0.15 part of edible salt and 0.08 part of alum into the potato paste according to the weight parts, mixing and tempering for 4 min;
(4) and (3) granulating: adding the product obtained in the step (3) into a double-screw extruder through a rice forming machine, controlling the temperature of a second zone of the extruder to be 90 ℃, the temperature of a first zone to be 56 ℃, the temperature of a third zone to be 63 ℃, and the rotating speed of screws to be 280rpm, extruding and melting the material, forming the material through a die head, and cutting the material into rice grains by a cutter;
(5) cooling and grading: cooling and drying the product obtained in the step (4) to room temperature, and then carrying out grading screening according to the particle size;
(6) and (3) inspecting and packaging: and (5) inspecting and packaging the product obtained in the step (5).
Example 3
A preparation method of potato rice comprises the following steps:
(1) preparing rice flour: selecting one or more of semen Fagopyri Esculenti, semen Tritici Aestivi, semen oryzae Sativae and semen oryzae Sativae, soaking, pulverizing, and making into rice flour.
(2) Preparation of mashed potatoes: cleaning fresh potatoes, peeling after cleaning, then placing the fresh potatoes in a pulping machine for pulping, and completely crushing the fresh potatoes into pulp;
(3) tempering: taking 60 parts of rice flour prepared in the step (1) and the step (2), taking 48 parts of fresh potato paste, and adding 1.6 parts of vegetable oil, 2.5 parts of modified starch, 1 part of white sugar, 0.2 part of edible salt and alum into the potato paste according to the weight parts
0.1 part of the raw materials are mixed and tempered for 5 min;
(4) and (3) granulating: adding the product obtained in the step (3) into a double-screw extruder through a rice forming machine, controlling the temperature of a second zone of the extruder to be 95 ℃, the temperature of a first zone to be 58 ℃, the temperature of a third zone to be 65 ℃, and the rotating speed of a screw to be 300rpm, extruding and melting the material, forming the material through a die head, and cutting the material into rice grains by a cutter;
(5) cooling and grading: cooling and drying the product obtained in the step (4) to room temperature, and then carrying out grading screening according to the particle size;
(6) and (3) inspecting and packaging: and (5) inspecting and packaging the product obtained in the step (5).
The potato rice of examples 1 to 3 was subjected to quality analysis:
randomly selecting 100 persons for sensory scoring of potato rice obtained in examples 1-3
Sensory detection: test standard
| Item | Require that |
| Color and luster | Should have the unique color of the product, uniform color and no scorching phenomenon |
| Taste and smell | Has the original odor of the product, and no mildew or other foreign odor |
| Tissue state | Is in the form of solid particles, uniform and neat |
| Cooked taste | Has good taste and no roughness |
And (4) testing results:
the sensory results show that the potato rice obtained by the invention has special taste and fragrance, is fine and smooth in taste without roughness after being cooked, has no peculiar smell, is uniform in color, has no burnt phenomenon, and has no impurity, and the sensory experience is far higher than that of the potato composite rice existing on the market.
Physicochemical indexes: see tables 3-3
Tables 3-3 physicochemical index tables
| Item | Indexes (superior products) |
| Water content, g/100g is less than or equal to | 13.0 |
| Acidity, mL/10g ≤ | 4.0 |
| Total arsenic (calculated by As) is less than or equal to mg/kg | 0.5 |
| Lead (calculated by Pb) is less than or equal to mg/kg | 0.19 |
| Cadmium (measured in Cd) is less than or equal to mg/kg | 0.1 |
| Chromium (calculated by Cr)% is less than or equal to | 1.0 |
| Aflatoxin B1, mu g/kg is less than or equal to | 5.0 |
And (3) physicochemical detection results:
the physical and chemical detection shows that all indexes of the prepared potato rice are of high-quality grade, and meanwhile, as the fresh potatoes are used as the raw materials, the loss nutrient substances in the potato rice are far smaller than the nutrient structure of the potato composite rice prepared from the potato powder, the potato rice is rich in vitamins and fine and smooth in taste, meets the requirements of various groups on the products on the market, and meanwhile, the preparation process is simple, the period is short, the price of the main raw materials is low, so that the preparation cost is low, the audience range is wide, the quality guarantee period is long, and the potato rice can be used as military supplies.
The above description is only a preferred embodiment of the present invention, and not intended to limit the present invention, and the scope of the present invention is defined by the appended claims, and all changes that come within the meaning and range of equivalency of the specification are therefore intended to be embraced therein.
Claims (6)
1. A potato rice is characterized by comprising, by weight, 46-60 parts of rice flour, 45-48 parts of fresh potatoes, 1.3-1.6 parts of vegetable oil, 2.2-2.5 parts of a modifier, 0.8-1 part of white sugar, 0.1-0.2 part of edible salt and 0.05-0.1 part of alum.
2. The potato rice as claimed in claim 1, wherein the rice flour is prepared from one or more of buckwheat, wheat, polished round-grained rice and rice.
3. The potato rice as claimed in claim 1, wherein the modifying agent is modified starch.
4. A process of making potato rice as claimed in claim 3, comprising the steps of:
(1) preparing rice flour: selecting one or more of semen Fagopyri Esculenti, semen Tritici Aestivi, semen oryzae Sativae and semen oryzae Sativae, soaking, pulverizing, and making into rice flour.
(2) Preparation of mashed potatoes: cleaning fresh potatoes, peeling after cleaning, and then placing the fresh potatoes in a pulping machine for pulping, wherein the potatoes are placed in a horse;
(3) tempering: taking 46-60 parts of rice flour prepared in the step (1) and the step (2), taking 45-48 parts of fresh potato paste, adding 1.3-1.6 parts of vegetable oil, 2.2-2.5 parts of modified starch, 0.8-1 part of white sugar, 0.1-0.2 part of edible salt and 0.05-0.1 part of alum into the potato paste according to the weight parts, and mixing and tempering;
(4) and (3) granulating: carrying out extrusion forming on the product obtained in the step (3) by a rice grain forming machine;
(5) cooling and grading: cooling and drying the product obtained in the step (4) to room temperature, and then carrying out grading screening according to the particle size;
(6) and (3) inspecting and packaging: and (5) inspecting and packaging the product obtained in the step (5).
5. The process for preparing potato rice as claimed in claim 4, wherein the conditioning time in step (3) is 3-5 min.
6. The process for preparing potato rice as claimed in claim 4, wherein the extrusion molding process comprises: and (4) adding the product obtained in the step (3) into a double-screw extruder, controlling the temperature of a second zone of the extruder to be 85-95 ℃, the temperature of a first zone to be 55-58 ℃, the temperature of a third zone to be 60-65 ℃, and the rotating speed of a screw to be 250-300 rpm, extruding and melting the material, forming the material through a die head, and cutting the material into a rice grain shape through a cutter.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910978332.XA CN110583984A (en) | 2019-10-15 | 2019-10-15 | Potato rice and preparation process thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910978332.XA CN110583984A (en) | 2019-10-15 | 2019-10-15 | Potato rice and preparation process thereof |
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| CN110583984A true CN110583984A (en) | 2019-12-20 |
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| CN201910978332.XA Pending CN110583984A (en) | 2019-10-15 | 2019-10-15 | Potato rice and preparation process thereof |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20060188638A1 (en) * | 2005-02-18 | 2006-08-24 | Joseph Ponnattu K | Fabricated food product made from fresh potato mash |
| CN105685171A (en) * | 2016-01-26 | 2016-06-22 | 西昌学院 | Rice flour cookie made from potatoes and processing method thereof |
| CN106509638A (en) * | 2016-09-19 | 2017-03-22 | 湖北工业大学 | Potato fully utilized regenerated rice and preparation method thereof |
-
2019
- 2019-10-15 CN CN201910978332.XA patent/CN110583984A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20060188638A1 (en) * | 2005-02-18 | 2006-08-24 | Joseph Ponnattu K | Fabricated food product made from fresh potato mash |
| CN105685171A (en) * | 2016-01-26 | 2016-06-22 | 西昌学院 | Rice flour cookie made from potatoes and processing method thereof |
| CN106509638A (en) * | 2016-09-19 | 2017-03-22 | 湖北工业大学 | Potato fully utilized regenerated rice and preparation method thereof |
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| CB03 | Change of inventor or designer information |
Inventor after: Li Kai Inventor after: Li Yongxing Inventor after: Zheng Qin Inventor before: Li Kai Inventor before: Zheng Qin |
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Application publication date: 20191220 |
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