CN110839816A - Instant potato and plantain seed rice flour and preparation method thereof - Google Patents

Instant potato and plantain seed rice flour and preparation method thereof Download PDF

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Publication number
CN110839816A
CN110839816A CN201910992394.6A CN201910992394A CN110839816A CN 110839816 A CN110839816 A CN 110839816A CN 201910992394 A CN201910992394 A CN 201910992394A CN 110839816 A CN110839816 A CN 110839816A
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parts
rice flour
psyllium
potato
instant potato
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曾四清
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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
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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
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    • 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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    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/15—Vitamins
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/15—Vitamins
    • A23L33/155—Vitamins A or D
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/175—Amino acids
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/185—Vegetable proteins
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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    • A23L33/195—Proteins from microorganisms
    • 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
    • A23P30/20—Extruding
    • A23P30/25—Co-extrusion of different foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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Abstract

The invention provides instant potato and plantain seed rice flour which is prepared from the following raw materials in parts by weight: 50-100 parts of fresh potatoes, 70-120 parts of rice, 15-25 parts of Plantain seed powder, 10-15 parts of nutritional additives and 20-50 parts of water. The invention not only fully maintains the nutritional ingredients of the potatoes, but also has the advantages of simple process, good taste and rich nutrition, and the added Plantago ovata has the effect of increasing satiety, thereby realizing weight loss.

Description

Instant potato and plantain seed rice flour and preparation method thereof
Technical Field
The invention relates to the technical field of food processing, and particularly relates to instant potato and plantain seed rice flour and a preparation method thereof.
Background
The potato has high nutritional value, is a globally accepted full-nutrition food, and has attracted extensive attention and research. Generally, fresh potatoes contain about 9-20% starch, 1.5-2.3% protein, 0.1-1.1% fat, 0.6-0.8% crude fiber. The potato protein has high nutritive value, high digestible components, is easy to be absorbed by human body, has the quality similar to that of animal protein, and can be compared favorably with eggs. The potato protein contains 18 kinds of amino acids, including arginine, histidine, isoleucine, lysine, methionine, phenylalanine, threonine, tyrosine, valine and other essential amino acids which can not be synthesized by human body. In addition, the potato also contains abundant vitamins, including carotene, vitamin C, thiamine, riboflavin, nicotinic acid, etc., and minerals such as calcium, phosphorus, iron, etc. Wherein the carotene and vitamin C are not found in cereal grains. From a nutritional perspective, potatoes have more advantages than rice and flour and can be called a "perfect food". With good nutritional and economic value, potatoes have been the staple food source for residents of many developed countries in europe and america. In the European and American countries, the yield and consumption of processed potato products account for about 76% of the total yield, the number of potato foods is as high as 90, and the processed products mainly comprise frozen potato products, potato strips (slices), mashed potatoes, mashed potato composite products, starch, potato whole flour and the like.
Plantago ovata (psyllium) has thick and short stem and oval leaves, and seeds containing corallin, fat, mucilage and the like, is a pure natural plant fiber source, can absorb water with multiple times of the weight of the plant fiber, forms jelly-like sticky substances, and increases the water content and volume of excrement. Compared with other plant fibers, the water absorption degree of the plant fiber is better, the excrement can be softened, the constipation can be avoided, the formed gel has a calming effect, and the purpose of losing weight and eating less can be achieved.
However, due to the restriction of various factors, the processing and utilization of potatoes and Plantago ovata seeds in China are far behind that in developed countries at present, the product form, the processing key technology and the equipment are mainly used for moving abroad, and especially, the traditional staple food products which are popular with consumers in China, such as compound rice flour which takes the potatoes and the Plantago ovata seeds as raw materials, are lacked. With the acceleration of the pace of life of people, the demand of instant foods is gradually increased, instant noodles are sold across the country for many years, but fried instant noodles are not fully satisfactory in terms of nutrition, so that non-fried instant noodles and rice noodles favored by people in the south are favored by consumers in recent years. The instant rice noodles are a kind of instant food which can be preserved for a long time and is convenient and instant by using modern food science and technology to process fresh rice noodles, and are a novel expanded instant food in recent years after a large amount of instant noodles have been sold in the market.
Disclosure of Invention
The invention provides instant potato psyllium rice flour and a preparation method thereof, and aims to provide instant potato psyllium rice flour which has the effect of increasing satiety by adding psyllium, can realize weight reduction and is suitable for large-scale industrial production of potato psyllium rice flour.
The invention provides instant potato and plantain seed rice flour which is prepared from the following raw materials in parts by weight: 50-100 parts of fresh potatoes, 70-120 parts of rice, 15-25 parts of Plantain seed powder, 10-15 parts of nutritional additives and 20-50 parts of water.
As a further improvement of the invention, the psyllium powder is prepared by crushing psyllium husk for the first time, sieving the crushed psyllium husk with a sieve of 100 meshes and 200 meshes, and continuously crushing the fine powder with a super-powder crusher to obtain the psyllium powder with the average particle size of below 2 microns.
As a further improvement of the invention, the nutritional additive is selected from one or more of amino acids, vitamins, plant proteins and animal proteins.
As a further improvement of the invention, the amino acid is selected from one or more of taurine, lysine, tryptophan, phenylalanine, methionine (methionine), threonine, isoleucine, leucine and valine; the vitamins are selected from one or more of vitamin C, vitamin E, vitamin A and vitamin D, B; the vegetable protein is selected from one or more of soybean protein, pea protein, wheat protein, corn protein and rice protein, and the animal protein is selected from one or more of cow milk, goat milk, horse milk, pigeon meat, beef, pork, chicken, frog meat, eel meat and rabbit meat.
As further improvement of the invention, the beverage also comprises 2-5 parts of traditional Chinese medicine extract, 1-2 parts of soybean isoflavone, 1-2 parts of tremella polysaccharide and 0.5-1 part of nattokinase.
As a further improvement of the invention, the traditional Chinese medicine extract is prepared from the following raw materials in parts by weight: 5-15 parts of dandelion, 5-10 parts of honeysuckle, 5-15 parts of platycodon grandiflorum and 2-5 parts of liquorice.
As a further improvement of the invention, the traditional Chinese medicine extract is prepared by the following method: cleaning the raw materials, oven drying, pulverizing, adding into an extraction tank containing water, heating to boil, extracting for 1-2 hr, filtering, adding water into the residue, boiling for 30min, filtering, mixing the filtrates, concentrating to relative density of 1.5-2, and oven drying to obtain the Chinese medicinal extract.
As a further improvement of the invention, the water adding amount for the first time is 10-20 times of the total mass of the traditional Chinese medicinal materials, and the water adding amount for the second time is 5-10 times of the total mass of the filter residue.
The invention further provides a preparation method of the instant potato psyllium rice flour, which comprises the following steps: mixing the raw materials in proportion, and grinding and extruding by using a screw extruder to obtain primary processed rice flour, wherein the extrusion temperature is 70 ℃, the screw rotating speed is 100rpm, the feeding rotating speed is 50rpm, and the feeding rotating speed is 70 rpm; placing the primary processed rice flour for 5h at the temperature of 10 ℃ to obtain optimized rice flour; and re-steaming the optimized rice flour for 20min, and drying to obtain the instant potato psyllium rice flour.
As a further improvement of the invention, the re-steaming condition is that the re-steaming is carried out for 5min at 50-70 ℃, 10min at 100-105 ℃ and 5min at 40-60 ℃; the water content of the dried instant potato psyllium rice flour is 5-10%.
The invention has the following beneficial effects: the invention not only fully maintains the nutritional ingredients of the potatoes, but also has the advantages of simple process, good mouthfeel and rich nutrition, the added Plantago ovata has the effect of increasing satiety, thereby being capable of realizing weight loss, being suitable for large-scale industrial production of potato Plantago ovata rice flour, improving the dietary structure of residents in China and simultaneously increasing the consumption of the potatoes, thereby promoting the industrial development of the potatoes and the Plantago ovata in China.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The raw materials comprise: 50 parts of fresh potatoes, 70 parts of rice, 15 parts of plantain seed powder, 10 parts of nutrient additives and 20 parts of water.
Plantago ovata husk is first crushed and sieved with 100 mesh sieve, and the fine powder is further crushed with superfine pulverizer to average particle size below 2 micron to obtain Plantago ovata husk powder.
The nutritional additive comprises tryptophan, vitamin A, vitamin C, soy protein, pea protein and milk in a mass ratio of 1:1:4:10:12: 50.
Mixing the raw materials in proportion, and grinding and extruding by using a screw extruder to obtain primary processed rice flour, wherein the extrusion temperature is 70 ℃, the screw rotating speed is 100rpm, the feeding rotating speed is 50rpm, and the feeding rotating speed is 70 rpm; placing the primary processed rice flour for 5h at the temperature of 10 ℃ to obtain optimized rice flour; and (3) re-steaming the optimized rice flour for 20min under the conditions of 50 ℃ for 5min, 100 ℃ for 10min and 40 ℃ for 5min, and drying to obtain the instant potato psyllium rice flour with the water content of 5%.
Example 2
The raw materials comprise: 100 parts of fresh potatoes, 120 parts of rice, 25 parts of Plantain seed powder, 15 parts of nutritional additives, 50 parts of water, 2 parts of traditional Chinese medicine extracts, 1 part of soybean isoflavone, 1 part of tremella polysaccharide and 0.5 part of nattokinase.
Plantago ovata husk is first crushed and sieved with 200 mesh sieve, and the fine powder is further crushed with superfine pulverizer to average particle size below 2 micron to obtain Plantago ovata husk powder.
The nutritional additive comprises taurine, lysine, vitamin C and pea protein in a mass ratio of 1:1:5: 20.
The traditional Chinese medicine extract is prepared from the following raw materials in parts by weight: 5 parts of dandelion, 5 parts of honeysuckle, 5 parts of platycodon grandiflorum and 2 parts of liquorice.
The traditional Chinese medicine extract is prepared by the following method: cleaning, drying and crushing the raw materials according to a certain proportion, adding the raw materials into an extraction tank filled with water, heating the raw materials to boil, extracting for 1h, filtering, adding water into the filter residue again, boiling and extracting for 30min, filtering, combining the two filtrates, concentrating until the relative density is 1.5, and drying to obtain the traditional Chinese medicine extract.
Mixing the raw materials in proportion, and grinding and extruding by using a screw extruder to obtain primary processed rice flour, wherein the extrusion temperature is 70 ℃, the screw rotating speed is 100rpm, the feeding rotating speed is 50rpm, and the feeding rotating speed is 70 rpm; placing the primary processed rice flour for 5h at the temperature of 10 ℃ to obtain optimized rice flour; re-steaming the optimized rice flour for 20min under the conditions of 70 ℃ for 5min, 105 ℃ for 10min and 60 ℃ for 5min, and drying to obtain the instant potato psyllium rice flour with the water content of 5-10%.
Example 3
The raw materials comprise: 70 parts of fresh potatoes, 100 parts of rice, 20 parts of Plantain seed powder, 12 parts of nutritional additives, 35 parts of water, 5 parts of traditional Chinese medicine extracts, 2 parts of soybean isoflavone, 2 parts of tremella polysaccharide and 1 part of nattokinase.
Plantago ovata husk is prepared by pulverizing Plantago ovata husk, sieving with 150 mesh sieve, and pulverizing the fine powder with a superfine pulverizer to obtain Plantago ovata husk powder with average particle diameter below 2 μm.
The nutritional additive comprises one or more of taurine, vitamins, plant protein, and animal protein.
The traditional Chinese medicine extract is prepared from the following raw materials in parts by weight: 15 parts of dandelion, 10 parts of honeysuckle, 15 parts of platycodon grandiflorum and 5 parts of liquorice.
The traditional Chinese medicine extract is prepared by the following method: cleaning, drying and crushing the raw materials according to a certain proportion, adding the raw materials into an extraction tank filled with water, heating the raw materials to boiling, extracting for 2 hours, filtering, adding water into the filter residue again, boiling and extracting for 30min, filtering, combining the two filtrates, concentrating to a relative density of 2, and drying to obtain the traditional Chinese medicine extract, wherein the water amount is 20 times of the total mass of the traditional Chinese medicine.
Mixing the raw materials in proportion, and grinding and extruding by using a screw extruder to obtain primary processed rice flour, wherein the extrusion temperature is 70 ℃, the screw rotating speed is 100rpm, the feeding rotating speed is 50rpm, and the feeding rotating speed is 70 rpm; placing the primary processed rice flour for 5h at the temperature of 10 ℃ to obtain optimized rice flour; and (3) re-steaming the optimized rice flour for 20min under the conditions of 60 ℃ for 5min, 102 ℃ for 10min and 50 ℃ for 5min, and drying to obtain the instant potato psyllium rice flour with the water content of 7%.
Comparative example 1
Compared with example 3, no herbal extract was added.
The raw materials comprise: 70 parts of fresh potatoes, 100 parts of rice, 20 parts of Plantain seed powder, 12 parts of nutritional additives, 35 parts of water, 7 parts of soybean isoflavone, 2 parts of tremella polysaccharide and 1 part of nattokinase.
Plantago ovata husk is prepared by pulverizing Plantago ovata husk, sieving with 150 mesh sieve, and pulverizing the fine powder with a superfine pulverizer to obtain Plantago ovata husk powder with average particle diameter below 2 μm.
The nutritional additive comprises one or more of taurine, vitamins, plant protein, and animal protein.
Mixing the raw materials in proportion, and grinding and extruding by using a screw extruder to obtain primary processed rice flour, wherein the extrusion temperature is 70 ℃, the screw rotating speed is 100rpm, the feeding rotating speed is 50rpm, and the feeding rotating speed is 70 rpm; placing the primary processed rice flour for 5h at the temperature of 10 ℃ to obtain optimized rice flour; and (3) re-steaming the optimized rice flour for 20min under the conditions of 60 ℃ for 5min, 102 ℃ for 10min and 50 ℃ for 5min, and drying to obtain the instant potato psyllium rice flour with the water content of 7%.
Comparative example 2
Compared to example 3, no soy isoflavones were added.
The raw materials comprise: 70 parts of fresh potatoes, 100 parts of rice, 20 parts of Plantago ovata powder, 12 parts of nutritional additives, 35 parts of water, 7 parts of tremella polysaccharide, and 1 part of nattokinase.
Plantago ovata husk is prepared by pulverizing Plantago ovata husk, sieving with 150 mesh sieve, and pulverizing the fine powder with a superfine pulverizer to obtain Plantago ovata husk powder with average particle diameter below 2 μm.
The nutritional additive comprises one or more of taurine, vitamins, plant protein, and animal protein.
The traditional Chinese medicine extract is prepared from the following raw materials in parts by weight: 15 parts of dandelion, 10 parts of honeysuckle, 15 parts of platycodon grandiflorum and 5 parts of liquorice.
The traditional Chinese medicine extract is prepared by the following method: cleaning, drying and crushing the raw materials according to a certain proportion, adding the raw materials into an extraction tank filled with water, heating the raw materials to boiling, extracting for 2 hours, filtering, adding water into the filter residue again, boiling and extracting for 30min, filtering, combining the two filtrates, concentrating to a relative density of 2, and drying to obtain the traditional Chinese medicine extract, wherein the water amount is 20 times of the total mass of the traditional Chinese medicine.
Mixing the raw materials in proportion, and grinding and extruding by using a screw extruder to obtain primary processed rice flour, wherein the extrusion temperature is 70 ℃, the screw rotating speed is 100rpm, the feeding rotating speed is 50rpm, and the feeding rotating speed is 70 rpm; placing the primary processed rice flour for 5h at the temperature of 10 ℃ to obtain optimized rice flour; and (3) re-steaming the optimized rice flour for 20min under the conditions of 60 ℃ for 5min, 102 ℃ for 10min and 50 ℃ for 5min, and drying to obtain the instant potato psyllium rice flour with the water content of 7%.
Test example 1
The inventive examples 1-3, comparative examples 1-2 and commercial potato rice flour were subjected to taste and shelf life tests, and the results are shown in table 1.
TABLE 1
Figure RE-GDA0002287184610000091
Figure RE-GDA0002287184610000101
The instant potato and plantain seed rice flour prepared in the embodiments 1-3 of the invention has the advantages of fine and smooth appearance and taste, light fragrance, uniform appearance chromaticity, and about 60-90 days of shelf life, and is obviously due to similar products sold in the market. Compared with the example 3, the comparative example 1 and the comparative example 2 are not added with the traditional Chinese medicine extract and the soybean isoflavone respectively, so that the mouthfeel is poor, the shelf life is obviously shortened, and the mouthfeel can be obviously improved and the shelf life can be prolonged by compounding the traditional Chinese medicine extract and the soybean isoflavone.
Compared with the prior art, the invention not only fully maintains the nutritional ingredients of the potatoes, but also has the advantages of simple process, good taste and rich nutrition, the added Plantago ovata has the effect of increasing satiety, thereby being capable of realizing weight reduction, being suitable for large-scale industrial production of the Plantago ovata rice flour, improving the dietary structure of residents in China, simultaneously increasing the consumption of the potatoes, and further promoting the industrial development of the potatoes and the Plantago ovata in China.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.

Claims (10)

1. An instant potato psyllium rice flour is characterized by being prepared from the following raw materials in parts by weight: 50-100 parts of fresh potatoes, 70-120 parts of rice, 15-25 parts of Plantain seed powder, 10-15 parts of nutritional additives and 20-50 parts of water.
2. The instant potato psyllium rice flour of claim 1, wherein the psyllium powder is obtained by first pulverizing psyllium husk, sieving with 100-mesh sieve and 200-mesh sieve, and further pulverizing the fine powder with a pulverizer to an average particle size of less than 2 μm.
3. Instant potato psyllium rice flour according to claim 1, wherein the nutritional supplement is selected from one or more of amino acids, vitamins, plant proteins, animal proteins.
4. The instant potato psyllium rice flour of claim 3 wherein the amino acid is selected from one or more of taurine, lysine, tryptophan, phenylalanine, methionine, threonine, isoleucine, leucine, valine; the vitamins are selected from one or more of vitamin C, vitamin E, vitamin A and vitamin D, B; the vegetable protein is selected from one or more of soybean protein, pea protein, wheat protein, corn protein and rice protein, and the animal protein is selected from one or more of cow milk, goat milk, horse milk, pigeon meat, beef, pork, chicken, frog meat, eel meat and rabbit meat.
5. The instant potato psyllium rice flour of claim 1, further comprising 2-5 parts of traditional Chinese medicine extract, 1-2 parts of soybean isoflavone, 1-2 parts of tremella polysaccharide, and 0.5-1 part of nattokinase.
6. The instant potato psyllium rice flour of claim 1, wherein the herbal extract is prepared from the following raw materials in parts by weight: 5-15 parts of dandelion, 5-10 parts of honeysuckle, 5-15 parts of platycodon grandiflorum and 2-5 parts of liquorice.
7. Instant potato psyllium rice flour according to claim 1, wherein the herbal extract is prepared by the following method: cleaning the raw materials, oven drying, pulverizing, adding into an extraction tank containing water, heating to boil, extracting for 1-2 hr, filtering, adding water into the residue, boiling for 30min, filtering, mixing the filtrates, concentrating to relative density of 1.5-2, and oven drying to obtain the Chinese medicinal extract.
8. An instant potato psyllium rice flour as claimed in claim 7, wherein the first addition is 10-20 times the total mass of the herbs and the second addition is 5-10 times the total mass of the residue.
9. A process for preparing a ready-to-eat potato psyllium rice flour as claimed in any one of claims 1 to 8, comprising the steps of: mixing the raw materials in proportion, and grinding and extruding by using a screw extruder to obtain primary processed rice flour, wherein the extrusion temperature is 70 ℃, the screw rotating speed is 100rpm, the feeding rotating speed is 50rpm, and the feeding rotating speed is 70 rpm;
placing the primary processed rice flour for 5h at the temperature of 10 ℃ to obtain optimized rice flour; and re-steaming the optimized rice flour for 20min, and drying to obtain the instant potato psyllium rice flour.
10. The method for preparing instant potato psyllium rice flour as claimed in claim 9, wherein the re-steaming conditions are steaming at 50-70 ℃ for 5min, steaming at 100-105 ℃ for 10min, and steaming at 40-60 ℃ for 5 min; the water content of the dried instant potato psyllium rice flour is 5-10%.
CN201910992394.6A 2019-10-18 2019-10-18 Instant potato and plantain seed rice flour and preparation method thereof Pending CN110839816A (en)

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2015187817A2 (en) * 2014-06-03 2015-12-10 Abbott Laboratories Potato based protein mixtures and nutritional compositions comprising potato protein
CN106036649A (en) * 2016-05-31 2016-10-26 中国农业科学院农产品加工研究所 Method for improving edible qualities of potato rice noodles
CN106666365A (en) * 2016-12-21 2017-05-17 孙中南 Powder and preparation method thereof
CN107811173A (en) * 2017-10-30 2018-03-20 四川科索隆网络科技有限公司 Refresh oneself the preparation method of antifatigue plant beverage

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2015187817A2 (en) * 2014-06-03 2015-12-10 Abbott Laboratories Potato based protein mixtures and nutritional compositions comprising potato protein
CN106036649A (en) * 2016-05-31 2016-10-26 中国农业科学院农产品加工研究所 Method for improving edible qualities of potato rice noodles
CN106666365A (en) * 2016-12-21 2017-05-17 孙中南 Powder and preparation method thereof
CN107811173A (en) * 2017-10-30 2018-03-20 四川科索隆网络科技有限公司 Refresh oneself the preparation method of antifatigue plant beverage

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