WO2019218577A1 - 一种用鲜薯做且低断条率的马铃薯米粉制作方法 - Google Patents

一种用鲜薯做且低断条率的马铃薯米粉制作方法 Download PDF

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WO2019218577A1
WO2019218577A1 PCT/CN2018/108982 CN2018108982W WO2019218577A1 WO 2019218577 A1 WO2019218577 A1 WO 2019218577A1 CN 2018108982 W CN2018108982 W CN 2018108982W WO 2019218577 A1 WO2019218577 A1 WO 2019218577A1
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potato
rice flour
rice
starch
fresh
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PCT/CN2018/108982
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English (en)
French (fr)
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郑虚
邓英毅
覃维治
刘国敏
屈啸
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广西壮族自治区农业科学院
广西大学
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Priority to JP2020560168A priority Critical patent/JP7001228B2/ja
Publication of WO2019218577A1 publication Critical patent/WO2019218577A1/zh

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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
    • 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
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
    • A23L3/165—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials in solid state

Definitions

  • the invention belongs to the technical field of rice flour processing, and particularly provides a method for preparing potato rice flour which is made with fresh potato and has a low broken rate.
  • Potatoes contain a lot of carbohydrates, and are also rich in protein, amino acids, minerals (phosphorus, calcium, etc.), vitamins, etc. They can be used as staple foods, as vegetables, or as supplementary foods such as French fries, potato chips, rice noodles, etc. As a food, the storage period should not be too long, and it must be kept at a low temperature, dry, and sealed.
  • the potato harvesting season in the winter cropping area in southern China is generally from March to May each year. At this time, it is the season of high temperature and rainy.
  • the harvested potato fresh potato has a large water content, which is easy to rot and deteriorate, and is not suitable for long-distance transportation. It is prone to slow sales, affecting farmers' income and affecting the stability of the potato industry. If it can be processed locally, it will solve this problem well.
  • Potato fresh potatoes need to be processed into potato starch after washing, grinding, sieving, protein separation, washing, dehydration and drying. The process is cumbersome, and the processing process will cause the loss of nutrients and increase the pollution source.
  • Potato rice noodles is a potato deep-processing product developed in recent years. Its nutritional value and taste are far superior to ordinary pure rice flour. Potato rice noodles on the market are usually made by mixing potato starch and rice, rather than directly from potato fresh potatoes. And the amount of potato added is not high (increased addition of potato will increase the broken rate of rice flour).
  • the object of the present invention is to overcome the above drawbacks and to provide a method for preparing potato rice flour which is made with fresh potatoes and has a low broken rate.
  • the technical scheme of the invention is a method for preparing potato rice noodles which is made of fresh potato and has a low broken rate.
  • the components of the potato rice flour are as follows: 45-60% of washed and peeled potato fresh potato, soaking and draining Dry rice 35-40%, starch 5-10%;
  • the method for making potato rice flour using the above components comprises the following steps:
  • the mixture of the step (3) is placed into a rice flour press to produce a semi-finished rice flour, and the extrusion temperature in the rice flour press is set to 105-115 ° C;
  • step (4) placing the semi-finished rice flour of step (4) into a closed boudoir for 4-10 hours;
  • the rice flour treated in the step (7) is packaged to obtain the finished rice flour.
  • the starch is at least one of mung bean starch, tapioca starch, sweet potato starch, sweet potato starch, potato starch, wheat starch, alfalfa starch, and corn starch.
  • the rice is washed and then immersed in normal temperature tap water for 4-6 hours. If the temperature is low, the soaking time can be extended appropriately or soaked in warm water.
  • the potato fresh potato is ground into a slurry and then filled with a narrow mouth barrel, and then sealed with a lid or a plastic wrap to avoid contact with the air and being easily oxidized and discolored. .
  • the starch, the rice flour, the potato slurry, and the mashed potato are mixed and placed in a closed container to reduce oxidation.
  • the extrusion temperature in the rice flour press is set to 110 °C. Conducive to passivating enzymes in fresh potatoes.
  • step (5) the boudoir is completely sealed and does not see light.
  • the powder is steamed into the boudoir for 10-15 minutes after being dried for 4-6 hours at room temperature. Further, in the step (6), the rice flour is loosely shaped in the pool.
  • the temperature of the baking room is 25-35 degrees, and the drying time is 10-12 hours.
  • the rice is Chenmi. Both non-season harvested rice is used. After the rice is placed for a certain period of time, it can be used as rice noodles to ensure the stability of the product and reduce the broken rate.
  • the invention adopts potato fresh potato to make potato rice flour, and adds a small amount of starch and optimizes the production process.
  • potato starch prepared by potato starch the potato fresh potato can be processed after harvesting without drying to starch.
  • the treatment can reduce the processing steps and pollution, reduce the cost, reduce the loss of nutrients (the nutrients in the potato residue and dissolved in the water), improve the nutritional value of the rice flour, and solve the problem of local farmers selling potatoes. .
  • the method of the invention mixes the rice and the potato into the rice flour and the potato slurry, further absorbs the water in the potato slurry, and improves the nutrient composition of the finished rice flour; at the same time, the potato is steamed and pressed, and then mixed with the starch. Powder can increase the toughness of finished rice noodles and reduce the rate of broken strips. At the same time, it can also increase the amount of potato fresh potatoes and improve the nutrient content of finished rice noodles.
  • the semi-finished rice flour is pressed at a high temperature to passivate the enzyme activity in the potato, so that the shelf life of the finished rice flour can be prolonged while ensuring the quality of the rice flour.
  • the invention relates to a method for preparing potato rice noodles which is made of fresh potato and has a low broken rate.
  • the components of the potato rice flour are as follows: 50 kg of washed peeled potato fresh potato, 40 kg of soaked and drained rice, and 10 kg of corn starch.
  • the rice is harvested for more than 8 months.
  • the method for making potato rice flour using the above components comprises the following steps:
  • the potato fresh potatoes are washed and peeled and divided into two parts, one 40 kg and the other 10 kg.
  • 40 kg of the potato was ground into a potato slurry which was held in a narrow mouth and sealed with a lid.
  • the 10 kg portion is steamed in a steamer and then chopped into mashed potatoes.
  • the mixture of the step (3) is placed in a rice flour press to prepare a semi-finished rice flour, and the extrusion temperature of the rice flour press is set to 105-115 °C.
  • High-temperature extrusion can passivate the enzyme in the potato fresh potato to prevent discoloration and nutrient decomposition and transformation, thereby improving the shelf life of the finished rice flour.
  • a rice flour press with a high degree of automation the pressed rice flour is directly hung on the short rod and cut to a certain length.
  • step (5) After completing step (5), the air energy heat pump is used to charge the steam into the boudoir of step (5) for 15 minutes, so that the fans are not easy to stick.
  • the semi-finished rice flour treated in the step (7) is placed in a baking room to be dried; the temperature of the baking room is 30°, and the drying time is 10 hours.
  • the rice flour treated in the step (8) is packaged to obtain the finished rice flour.
  • Example 1 the rice was immersed and water-milled into rice syrup, and all the potatoes were washed, peeled, pulverized and ground into a potato slurry (not added after steaming the potatoes).
  • the rice slurry is mixed with the potato slurry and pressed into a semi-finished rice flour (without corn starch) at a normal temperature of 80-85 °C. Subsequent operations are the same as steps (5)-(9).
  • Example 1 the rice was immersed and water-milled into rice syrup, and all the potatoes were washed, peeled, pulverized and ground into a potato slurry (not added after steaming the potatoes).
  • the corn starch is mixed with the rice slurry and the potato slurry and pressed into a semi-finished rice flour at a pressing temperature of 80-85 ° C. Subsequent operations are the same as steps (5)-(9).
  • the rice flour of Example 1 has a smooth mouthfeel with a broken rate of 0.5%.
  • the color of the fans is gray and with a pale yellow color.
  • the shelf life is 18 months.
  • the rice flour of Comparative Example 1 had a somewhat rough taste, the broken rate was 80%, the color of the fans was dark brown, and the shelf life was 13 months.
  • the rice flour of Comparative Example 2 was smoother than that of Comparative Example 1, but without the smoothness of Example 1, the broken rate was 40%, the color of the fans was dark brown, and the shelf life was 13 months.
  • the invention relates to a method for preparing potato rice noodles which is made of fresh potato and has a low broken rate.
  • the components of the potato rice flour are percentage by weight: 60 kg of washed peeled potato fresh potato, 35 kg of soaked and drained rice, and 5 kg of sweet potato starch.
  • the rice is harvested for 1-2 years.
  • the method for making potato rice flour using the above components comprises the following steps:
  • the potato fresh potatoes are washed and peeled and divided into two parts, one part 48 kg and the other part 12 kg.
  • the 48 kg portion of the potato was pulverized and ground into a potato slurry which was held in a narrow mouth and sealed with a lid.
  • the 12kg portion was steamed in a steamer and then mashed into mashed potatoes.
  • the mixture of the step (3) was placed in a rice noodle press to prepare a semi-finished rice flour, and the extrusion temperature of the rice flour press was set to 110 °C.
  • High-temperature extrusion can passivate the enzyme in the potato fresh potato to prevent discoloration and nutrient decomposition and transformation, thereby improving the shelf life of the finished rice flour.
  • a rice flour press with a high degree of automation the pressed rice flour is directly hung on the short rod and cut to a certain length.
  • step (4) The semi-finished rice flour of step (4) is placed in a fully enclosed boudoir for 8 hours.
  • the air energy heat pump is used to charge the steam into the boudoir of step (5) for 20 minutes, so that the fans are not easy to stick.
  • the semi-finished rice flour treated in the step (7) is placed in a baking room to be dried; the temperature of the baking room is 25°, and the drying time is 12 hours.
  • the rice flour treated in the step (8) is packaged to obtain the finished rice flour.
  • Example 2 According to the ratio of Example 2, the rice was soaked, water was separately ground into a rice slurry, and some potatoes were washed, peeled, pulverized, ground into a potato slurry, and another portion of the potatoes was steamed and chopped into a mud. Sweet potato starch, rice syrup, potato syrup, and mashed potato are mixed evenly and filled in an ordinary open bucket. It is then pressed into a semi-finished rice flour at a conventional temperature of 80-85 °C. Subsequent operations are the same as steps (5)-(9).
  • the rice flour of Example 2 has a smooth taste, a broken rate of 0.6%, a fan color of grayish white, and a shelf life of 18 months.
  • the rice flour of Comparative Example 3 had a somewhat rough taste, the broken rate was 20%, the color of the fans was dark brown, and the shelf life was 13 months.

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Abstract

一种用鲜薯做且低断条率的马铃薯米粉制作方法，马铃薯米粉成品由如下组分制成：马铃薯鲜薯45-60％、浸泡沥干大米35-40％，淀粉5-10％；加工步骤包括：(1)将大米浸泡沥干后磨成米粉；(2)马铃薯洗净削皮后分成两份，一份磨成马铃薯浆液；另一份蒸熟并捣碎成马铃薯泥；(3)将淀粉与米粉、马铃薯浆液、马铃薯泥混合；(4)将混合物压制成半成品米粉，挤压温度为105-115℃；(5)半成品米粉放到全密闭的焗房焗粉；(6)造型；(7)低温烘干；(8)包装。采用马铃薯鲜薯来制作马铃薯米粉可提高米粉的营养价值、增加米粉的韧性、减少断条率，并延长米粉的保质期。

Description

一种用鲜薯做且低断条率的马铃薯米粉制作方法 技术领域
本发明属于米粉加工技术领域，具体的提供了一种用鲜薯做且低断条率的马铃薯米粉制作方法。
背景技术
马铃薯含有大量碳水化合物，还含有丰富的蛋白质、氨基酸、矿物质(磷、钙等)、维生素等，可以做主食，也可以作为蔬菜食用，或做辅助食品如薯条、薯片、米粉等。作为食物，其保存周期不宜太长，而且一定要低温、干燥、密闭保存。我国南方冬作区的马铃薯收获季节一般为每年的3-5月份，此时正是高温多雨的季节，收获的马铃薯鲜薯含水量较大，很容易腐烂变质，也不适于长途外运，很容易发生滞销，影响农民的收入，影响马铃薯产业发展的稳定性。如果能就地加工，将会很好地解决这一问题。
马铃薯深加工主要为马铃薯淀粉加工，其附加值并不高。马铃薯鲜薯需要经过洗涤、磨碎、筛分、分离蛋白质、清洗、脱水和干燥等工序才能加工成马铃薯淀粉，工序繁琐，且加工过程中，会造成营养成分的流失，还会增加污染源。马铃薯米粉是近年来开发的一款马铃薯深加工产品，其营养价值和口感远超普通的纯米粉。市面上的马铃薯米粉一般都是用马铃薯淀粉和大米混合制成，而不是由马铃薯鲜薯直接制成。且马铃薯的添加量并不高(马铃薯的添加量提高会提高米粉的断条率)。
发明内容
本发明的目的是克服上述缺陷，提供一种用鲜薯做且低断条率的马铃薯米粉制作方法。
本发明的技术方案：一种用鲜薯做且低断条率的马铃薯米粉制作方法，所述马铃薯米粉的组分按重量百分比为：洗干净削皮的马铃薯鲜薯45-60％、浸泡沥干大米35-40％，淀粉5-10％；
采用上述组分制作马铃薯米粉的方法包括如下步骤：
(1)将大米洗干净后浸泡并沥干称重，磨成米粉待用；
(2)将马铃薯鲜薯洗干净削皮后按重量比(7-9)：(1-3)分成两份，重量重的那份粉碎后磨成浆液并密封装好；重量轻的那份蒸熟后捣碎成马铃薯泥；
(3)将淀粉与步骤(1)和(2)的米粉、马铃薯浆液、马铃薯泥混合并搅拌均匀；
(4)将步骤(3)的混合物放入米粉压榨机压丝制成半成品米粉，米粉压榨机内的挤压温度设置为105-115℃；
(5)将步骤(4)的半成品米粉放到密闭的焗房内焗粉4-10小时；
(6)将步骤(5)处理过的半成品米粉进行松粉造型；
(7)将步骤(6)处理过的半成品米粉放入烤房烘干；
(8)将步骤(7)处理过的米粉进行包装，即得到成品米粉。
进一步的，所述淀粉为绿豆淀粉、木薯淀粉、甘薯淀粉、红薯淀粉、马铃薯淀粉、麦类淀粉、藕淀粉、玉米淀粉中的至少一种。
进一步的，步骤(1)中，大米洗干净后用常温自来水浸泡4-6小时。如温度较低，可适当延长浸泡时间或采用温水浸泡。
进一步的，步骤(2)中，所述马铃薯鲜薯磨成浆液后用窄口桶盛放，再用桶盖或保鲜膜密封，避免与空气接触面大而容易氧化变色。。
进一步的，步骤(3)中，淀粉、米粉、马铃薯浆液、马铃薯泥混合后放在密闭容器中，减少氧化。
进一步的，步骤(4)中，所述米粉压榨机内的挤压温度设置为110℃。有利于钝化鲜薯里的酶。
进一步的，步骤(5)中，焗房全密闭不见光。
进一步的，步骤(5)中，常温焗粉4-6小时后充蒸汽到焗房内10-15分钟。进一步的，步骤(6)中，米粉在水池中松粉造型。
进一步的，步骤(7)中，所述烤房温度为25-35度，烘干时间为10-12小时。
进一步的，所述大米为陈米。既采用非当季收获的米。大米放置一定时间后再拿来做米粉，可保证产品的稳定性，降低断条率。
本发明优点：
1、本发明采用马铃薯鲜薯来制作马铃薯米粉，并添加少量淀粉且优化制作工艺，与采用马铃薯淀粉制作马铃薯米粉相比，马铃薯鲜薯收获之后即可进行米粉的加工，无需进行干燥加工成淀粉等处理，可减少加工工序和污染，降低成本，又能减少营养的流失(薯渣中及溶在水中的营养物质)，提高米粉的营养价值；并能就地解决当地农民卖薯难的问题。
2、本发明方法将大米和马铃薯磨成米粉及薯浆液后混合，进一步吸收利用马铃薯浆液中的水分，提高成品米粉的营养成分；同时，将部分马铃薯蒸熟压泥后再与淀粉等混合制粉，可增加成品米粉的韧性，减少断条率，同时还可提高马铃薯鲜薯的添加量，提高成品米粉的营养含量。半成品米粉采用高温压制，可钝化薯中的酶活性，这样在保证米粉品质的同时，可延长成品米粉的保质期。
具体实施方式
下面结合具体实施例，进一步阐述本发明。
实施例1
一种用鲜薯做且低断条率的马铃薯米粉制作方法，所述马铃薯米粉的组分按重量百分比为：洗干净削皮的马铃薯鲜薯50kg、浸泡沥干的大米40kg，玉米淀粉10kg。所述大米为收获8个月以上的米。
采用上述组分制作马铃薯米粉的方法包括如下步骤：
(1)将大米洗干净后用自来水浸泡6小时，沥干水后称重，然后磨成粉状米粉待用。
(2)大米浸泡结束前1小时，将马铃薯鲜薯洗干净削皮后分成两份，1份40kg，另一份10kg。40kg的那份马铃薯磨成马铃薯浆液，所述马铃薯浆液用窄口桶盛放，并用桶盖密封。10kg的那份用蒸锅蒸熟，然后捣碎成马铃薯泥。
(3)将全部淀粉与步骤(1)和(2)的米粉、马铃薯浆液、马铃薯泥在密闭容器内混合并搅拌均匀，使米粉充分吸收马铃薯浆液。
(4)将步骤(3)的混合物放入米粉压榨机压丝制成半成品米粉，米粉压榨机的挤压温度设置为105-115℃。高温挤压可钝化马铃薯鲜薯里的酶，防止变色及营养物质分解转变从而提高成品米粉的保质期。采用自动化程度较高的米粉压榨机，压制出来的米粉直接挂在短杆上并按一定长度剪切好。
(5)将步骤(4)的半成品米粉放到全密闭的焗房内焗粉6小时。
(6)完成步骤(5)后，采用空气能热泵将蒸汽充到步骤(5)的焗房内15分钟，使粉丝不易粘连。
(7)将步骤(6)处理过的半成品米粉放入水池中进行松粉造型；
(8)将步骤(7)处理过的半成品米粉放入烤房烘干；烤房温度为30°，烘干时间为10小时。
(9)将步骤(8)处理过的米粉进行包装，即得到成品米粉。
对比实施例1
按照实施例1的比例，分别将大米浸泡后加水磨成米浆，将全部马铃薯清洗、去皮、粉碎后磨成马铃薯浆液(不用将马铃薯蒸熟后再添加)。将米浆与马铃薯浆液混合后压制成半成品米粉(不加玉米淀粉)，压制温度为常规的80-85℃。后续操作与步骤(5)-(9)的相同。
对比实施例2
按照实施例1的比例，分别将大米浸泡后加水磨成米浆，将全部马铃薯清洗、去皮、粉碎后磨成马铃薯浆液(不用将马铃薯蒸熟后再添加)。将玉米淀粉与米浆及马铃薯浆液混合后压制成半成品米粉，压制温度为常规的80-85℃。后续操作与步骤(5)-(9)的相同。
成品米粉对比：实施例1的米粉口感顺滑，断条率为0.5％，粉丝颜色为灰白并带有淡淡的黄色，保质期为18个月。对比实施例1的米粉口感有些粗糙，断条率为80％，粉丝颜色为深褐色，保质期为13个月。对比实施例2的米粉口感比对比实施1的滑，但没有实施例1的顺滑，断条率为40％，粉丝颜色为深褐色，保质期为13个月。
实施例2
一种用鲜薯做且低断条率的马铃薯米粉制作方法，所述马铃薯米粉的组分按重量百 分比为：洗干净削皮的马铃薯鲜薯60kg、浸泡沥干的大米35kg，红薯淀粉5kg。所述大米为收获1-2年的米。
采用上述组分制作马铃薯米粉的方法包括如下步骤：
(1)将大米洗干净后用自来水浸泡5小时，沥干水后称重，然后磨成米粉待用。
(2)大米浸泡结束前1小时，将马铃薯鲜薯洗干净削皮后分成两份，1份48kg，另一份12kg。粉碎48kg的那份马铃薯，并磨成马铃薯浆液，所述马铃薯浆液用窄口桶盛放，并用桶盖密封。12kg的那份用蒸锅蒸熟，然后捣碎成马铃薯泥。
(3)将全部淀粉与步骤(1)和(2)的米粉、马铃薯浆液、马铃薯泥在密闭容器内混合并搅拌均匀，使米粉充分吸收马铃薯浆液。
(4)将步骤(3)的混合物放入米粉压榨机压丝制成半成品米粉，米粉压榨机的挤压温度设置为110℃。高温挤压可钝化马铃薯鲜薯里的酶，防止变色及营养物质分解转变从而提高成品米粉的保质期。采用自动化程度较高的米粉压榨机，压制出来的米粉直接挂在短杆上并按一定长度剪切好。
(5)将步骤(4)的半成品米粉放到全密闭的焗房内焗粉8小时。
(6)采用空气能热泵将蒸汽充到步骤(5)的焗房内20分钟，使粉丝不易粘连。
(7)将步骤(6)处理过的半成品米粉放入水池中进行松粉造型；
(8)将步骤(7)处理过的半成品米粉放入烤房烘干；烤房温度为25°，烘干时间为12小时。
(9)将步骤(8)处理过的米粉进行包装，即得到成品米粉。
对比实施例3
按照实施例2的比例，分别将大米浸泡后加水磨成米浆，将部分马铃薯清洗、去皮、粉碎后磨成马铃薯浆液，将另一部分马铃薯蒸熟后捣碎成泥。将红薯淀粉、米浆、马铃薯浆液、马铃薯泥混合均匀，用普通的开口桶盛放。然后压制成半成品米粉，压制温度为常规的80-85℃。后续操作与步骤(5)-(9)的相同。
成品对比：实施例2的米粉口感顺滑，断条率0.6％，粉丝颜色为灰白色，保质期为18个月。对比实施例3的米粉口感有些粗糙，断条率为20％，粉丝颜色为深褐色，保质期为13个月。
可见，为了提高米粉的营养成分，在添加较高含量的马铃薯鲜薯时，添加一定量的淀粉并将部分马铃薯蒸熟制泥后再混合制粉，并优化制粉工艺，可有效降低米粉的断条率，并延长米粉的保质期。
对比实施例4
洗干净削皮的桂彩薯马铃薯鲜薯25kg、浸泡沥干的大米75kg。分别将大米浸泡后加水磨成米浆，将桂彩薯马铃薯清洗、去皮、粉碎后磨成马铃薯浆液。将米浆、马铃薯浆液、马铃薯泥混合均匀，用普通的开口桶盛放。然后压制成半成品米粉，压制温度为常 规的80-85℃。后续操作与步骤(5)-(9)的相同。
实施例2与对比实施例4的成品米粉营养成分见下表
种类 钾(mg/kg) 钙(mg/kg) 铁(mg/kg) 锌(mg/kg) 钠(mg/kg) 总膳食纤维(g/100g) 维生素c(mg/kg)
实施例2 678 980 18.3 20.4 46.9 1.23 4.25
对比实施例4 378 680 9.32 11.4 27.9 0.67 1.89
由上表可见，马铃薯鲜薯的含量提高，并配合工艺的改良，成品米粉的营养成分也相应提升。
应理解，这些实施例仅用于说明本发明而不用于限制本发明的范围。此外应理解，在阅读了本发明讲授的内容之后，本领域技术人员可以对本发明作各种修改或改动，这些等价形式同样落于本申请所附权利要求书所限定的范围。

Claims (10)

  1. 一种用鲜薯做且低断条率的马铃薯米粉制作方法，其特征在于，所述马铃薯米粉的组分按重量百分比为：洗干净削皮的马铃薯鲜薯45-60％，浸泡沥干大米35-40％，淀粉5-10％；
    采用上述组分制作马铃薯米粉的方法包括如下步骤：
    (1)将大米洗干净后浸泡并沥干称重，磨成米粉待用；
    (2)将马铃薯鲜薯洗干净削皮按重量比(7-9)：(1-3)分成两份，重量重的那份粉碎后磨成浆液并密封装好；重量轻的那份蒸熟后捣碎成马铃薯泥；
    (3)将淀粉与步骤(1)和(2)的米粉、马铃薯浆液、马铃薯泥混合并搅拌均匀；
    (4)将步骤(3)的混合物放入米粉压榨机压丝制成半成品米粉，米粉压榨机内的挤压温度设置为105-115℃；
    (5)将步骤(4)的半成品米粉放到密闭的焗房内焗粉4-10小时；
    (6)将步骤(5)处理过的半成品米粉进行松粉造型；
    (7)将步骤(6)处理过的半成品米粉放入烤房烘干；
    (8)将步骤(7)处理过米粉进行包装，得到成品米粉。
  2. 如权利要求1所述的用鲜薯做且低断条率的马铃薯米粉制作方法，其特征在于：所述淀粉为绿豆淀粉、木薯淀粉、甘薯淀粉、红薯淀粉、马铃薯淀粉、麦类淀粉、藕淀粉、玉米淀粉中的至少一种。
  3. 如权利要求1所述的用鲜薯做且低断条率的马铃薯米粉制作方法，其特征在于：步骤(1)中，大米洗干净后用常温自来水浸泡4-6小时。
  4. 如权利要求1所述的用鲜薯做且低断条率的马铃薯米粉制作方法，其特征在于：步骤(2)中，所述马铃薯鲜薯磨成浆液并用窄口桶盛放，再用桶盖或保鲜膜密封。
  5. 如权利要求1所述的用鲜薯做且低断条率的马铃薯米粉制作方法，其特征在于：步骤(3)中，淀粉、米粉、马铃薯浆液、马铃薯泥混合后放在密闭容器中。
  6. 如权利要求1所述的用鲜薯做且低断条率的马铃薯米粉制作方法，其特征在于：步骤(4)中，所述米粉压榨机内的挤压温度设置为110℃。
  7. 如权利要求1所述的用鲜薯做且低断条率的马铃薯米粉制作方法，其特征在于：步骤(5)中，焗房全密闭不见光。
  8. 如权利要求1所述的用鲜薯做且低断条率的马铃薯米粉制作方法，其特征在于：步骤(5)中，常温焗粉4-6小时后充蒸汽到焗房内10-15分钟；
  9. 如权利要求1所述的用鲜薯做且低断条率的马铃薯米粉制作方法，其特征在于：步骤(7)中，所述烤房温度为25-35度，烘干时间为10-12小时。
  10. 如权利要求1所述的用鲜薯做且低断条率的马铃薯米粉制作方法，其特征在于：所述大米为陈米。
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