WO2020006918A1 - Method for processing instant rice noodles prepared by fresh potatoes - Google Patents

Abstract

A method for preparing instant rice noodles using fresh potatoes. The used raw materials are: fresh potatoes: 35-60%; and soaked and drained rice: 40-65%. The method comprises the following steps: (1) soaking and draining rice and then grinding same into flour, and steaming part of the flour as rice paste; (2) washing and peeling potatoes, then dividing same into two parts, grinding one part into potato slurry, and steaming and mashing the other part into potato mash; (3) mixing the components above; (4) preparing the mixture into prime-pressed rice noodles and repeating pressing same into long thin pieces to form semi-finished rice noodles; (5) placing the semi-finished rice noodles into a fully-hermetic baking room for baking; (6) introducing steam into the baking room for 10-15 minutes; (7) shaping the rice noodles; (8) drying the rice noodles at a low temperature; and (9) packaging the rice noodles. The method can improve the strength of rice noodles, decrease the breaking rate, and extend the shelf life.

Description

Processing method of instant rice flour made from fresh potatoes Technical field

The invention belongs to the technical field of rice flour processing, and specifically provides a method for processing instant rice flour made from fresh potatoes.

Background technique

Potato has high nutritional value, strong adaptability and large yield, and is the third most important food crop in the world. From a nutritional point of view, potatoes contain a lot of carbohydrates, but also rich in protein, amino acids, minerals (phosphorus, calcium, etc.), vitamins, etc., and their nutritional value is much higher than ordinary rice. Potatoes can be used as a staple food, as a vegetable, or as a supplementary food such as fries, potato chips, rice noodles, etc. As food, its storage period should not be too long, and it must be kept at low temperature, dry and sealed. The harvest season of potatoes 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 rain. The fresh potatoes have a high moisture content, are easy to rot and deteriorate, and are not suitable for long distance transportation. Slow sales are prone to affect farmers' income and the stability of potato industry development. If it can be processed in situ, this problem will be solved well.

On the other hand, with the acceleration of the pace of social life, people not only want to consume pure natural and nutritious food, but also do not want to spend too much time on food cooking. Young people are more likely to choose instant rice noodles, Instant foods such as instant noodles. Potato rice flour is a potato deep-processed product developed in recent years. Its nutritional value and taste are far beyond ordinary rice flour, and it is a new healthy staple food on the dining table. If this potato rice noodle with higher nutritional value can be presented to consumers in the form of instant food, it will expand the consumer market of potato rice noodles, increase farmers' income, and expand the potato industry chain.

Summary of the invention

The purpose of the present invention is to overcome the above-mentioned shortcomings and provide a method for processing instant rice flour made from fresh potatoes.

The technical solution of the present invention is a method for processing instant rice noodles made from fresh potato. The components of the instant rice noodles by weight percentage are: washed and peeled potato fresh potatoes 35-60%, soaked and drained rice 40-65%; preferably, washed and peeled fresh potatoes 40-50%, soaked and drained rice 50-60%;

The method for making instant rice noodles using the above components includes the following steps:

(1) Wash the rice, soak it, drain it, weigh it, and grind it into rice flour for use;

(2) Wash and peel the fresh potatoes and wait for use;

(3) Take part of the rice flour and steam it to make rice paste; take part of the steamed potatoes and mash them into mashed potatoes; rice flour for rice paste and fresh potatoes for potato puree add up to 15-18% of the total weight of the raw materials ;

(4) Crush the remaining fresh potatoes and grind them into a slurry and seal them;

(5) Mix the rice flour, potato slurry, rice cereal, and mashed potatoes in steps (1) to (4) uniformly;

(6) putting the mixture of step (5) into a rice flour press to make virgin rice flour, and the extrusion temperature in the rice flour press is set to 108-112 ° C;

(7) Mix the virgin rice flour in step (6), put it into a rice flour press, and repeatedly wire it to make a semi-finished rice flour. The pressing temperature of the repeated wire pressing is 110-112 ° C;

(8) Put the semi-finished rice flour from step (7) in a closed mortuary for 6-10 hours;

(9) After step (8) is completed, steam is charged into the mortuary of step (8) for 10-15 minutes; making the fans difficult to stick;

(10) performing loose powder modeling on the semi-finished rice flour processed in step (9);

(11) Put the semi-finished rice flour processed in step (10) into a baking room for drying;

(12) The rice flour processed in step (11) is packaged to obtain a finished rice flour.

Further, in step (1), the rice is washed and then immersed in tap water at normal temperature for 6-8 hours.

Further, in step (3), the rice flour used for making rice paste accounts for 5-8% of the total weight of the raw materials.

Further, in step (3), the fresh potato used for mashed potatoes accounts for 8-10% of the total weight of the raw materials.

Further, in step (4), the fresh potatoes are ground into a slurry and stored in a narrow-mouth bucket, and then sealed with a bucket lid or a plastic wrap. Avoid large contact with air and easy oxidation and discoloration.

Further, in step (5), the rice flour, potato slurry, and mashed potatoes are mixed and placed in a closed container to reduce oxidation. At the same time, no need to use antioxidants, which can reduce costs and ensure the naturalness of rice flour.

Further, in steps (6) and (7), the pressing temperature in the rice flour press is set to 110 ° C. Conducive to passivation of enzymes in fresh potatoes.

Further, in step (7), the diameter of the semi-finished rice flour is 0.8 mm.

Further, in step (9), an air energy heat pump is used to provide steam to the mortuary.

Further, in step (11), the temperature of the baking room is 25-35 degrees, and the drying time is 10-12 hours. Drying at low temperature reduces the loss of nutrients.

Advantages of the invention:

1. The present invention uses fresh potato to make instant rice noodles, and optimizes the production process. Compared with using potato starch or whole flour to make potato rice noodles, the potato fresh potato can be processed after harvesting without the need to dry to starch. Or whole flour treatment can reduce processing steps and pollution, reduce costs, reduce nutrient loss (nutrient substances in potato residue and dissolved in water), and improve the nutritional value of instant rice noodles; it can meet people's complete nutrition The demand for fast food can also solve the problem of local farmers selling potatoes.

2. In the method of the present invention, rice and potato are ground into rice flour and potato slurry and mixed to further absorb and utilize the moisture in the potato slurry to improve the nutritional content of the finished rice flour. At the same time, steaming part of the rice and potato and mixing them to make flour can Increasing the toughness of the finished rice noodles and reducing the breaking rate, at the same time, it is conducive to the maturation of rice noodles, it can also increase the amount of fresh potatoes and the nutritional content of the finished rice noodles. Semi-finished rice noodles are pressed at high temperature and repeatedly silked. Compared with pre-ripening raw materials and steaming in the early stages, it can simplify the processing process, improve processing efficiency, and help passivate the enzyme activity in potatoes. , Can extend the shelf life of finished rice flour.

detailed description

The present invention will be further described below with reference to specific embodiments.

Example 1

A method for processing instant rice noodles made from fresh potato potatoes. The components of the potato rice noodles by weight percentage are: washed and peeled potato fresh potatoes 40kg, and soaked and drained rice 60kg; the potatoes are cassava potatoes No. 1 potato.

The method for making instant rice noodles using the above components includes the following steps:

(1) After washing the rice, soak it in tap water for 6 hours, drain it, weigh it, and then grind it into powdery rice flour for use.

(2) One hour before the rice is soaked, the fresh potatoes are washed and peeled and divided into two parts, one 30kg and the other 10kg.

(3) A 30 kg portion of the potato is ground into a potato slurry, which is held in a narrow-mouth bucket and sealed with a bucket lid. The 10kg portion was steamed in a steamer and then mashed into mashed potatoes.

(4) Take 7kg of rice flour, mix with water, and steam to make rice paste.

(5) Mix the rice flour, potato slurry, rice paste, and mashed potatoes in steps (1) to (4) in a closed container to make the rice flour fully absorb the potato slurry.

(6) The mixture of step (5) is put into a rice flour press to form a virgin rice flour, and the extrusion temperature of the rice flour press is set to 108 ° C. High temperature extrusion can passivate the enzymes in fresh potatoes, prevent discoloration and decomposition and transformation of nutrients, thereby extending the shelf life of finished rice flour.

(7) Mix the virgin rice flour in step (6), put it into a rice flour press, and repeatedly wire it to make a semi-finished rice flour. The pressing temperature of the repeated wire pressing is 110 ° C;

(8) Put the semi-finished rice flour in step (7) into a fully enclosed mortuary for 9 hours.

(9) After completing step (8), use an air energy heat pump to fill steam into the mortuary of step (8) for 13 minutes, making it difficult for fans to stick.

(10) performing loose powder modeling on the semi-finished rice flour processed in step (9);

(11) Put the semi-finished rice flour processed in step (10) into the baking room for drying; the temperature of the baking room is 30 °, and the drying time is 10 hours.

(12) The rice flour treated in step (11) is packaged with a seasoning bag to obtain a finished rice flour. The seasoning bag may be an instant noodle seasoning bag on the market.

Comparative Example 1

The fresh potato is first processed into potato starch for later use. The rice is ground into rice flour, then potato starch and rice flour are added according to the proportion of Example 1 and mixed with water to form a paste, and then pressed with a rice flour press to make virgin rice flour. The extrusion temperature is generally 80-85 °. The virgin rice flour is re-steamed to obtain semi-finished rice flour. Subsequent operations are the same as steps (8)-(12). The rice noodles prepared by the above two methods are tested by a testing agency, and the nutritional composition table is shown in Table 1:

kind	Potassium (mg / kg)	Calcium (mg / kg)	Iron (mg / kg)	Zinc (mg / kg)	Sodium (mg / kg)	Total Dietary Fiber (g / 100g)	Vitamin c (mg / kg)
Example 1	578	950	14.3	16.4	32.9	0.97	3.29
Comparative Example 1	344	259	14	11.8	14.5	0	0

It can be seen from Table 1 that the nutritional content of potato rice flour prepared by the methods of Example 1 and Comparative Example 1 is higher than that of Comparative Example 1.

Example 2

A method for processing instant rice noodles made from fresh potato potatoes. The components of the potato rice noodles by weight percentage are: washed and peeled potato fresh potatoes 50kg, and soaked and drained rice 50kg; the potatoes are cassava potatoes No. 1 potato.

The method for making instant rice noodles using the above components includes the following steps:

(1) After washing the rice, soak it in tap water for 7 hours, drain it, weigh it, and then grind it into powdery rice flour for use.

(2) One hour before the rice is soaked, the fresh potatoes are washed and peeled and divided into two parts, one 41kg and the other 9kg.

(3) A 41 kg portion of the potato is ground into a potato slurry, which is held in a narrow-mouthed bucket and sealed with a bucket lid. The 9kg portion was steamed in a steamer and then mashed into mashed potatoes.

(4) Take 8kg of rice flour, mix with water, and steam it to make rice paste.

(5) Mix the rice flour, potato slurry, rice paste, and mashed potatoes in steps (1) to (4) in a closed container to make the rice flour fully absorb the potato slurry.

(6) The mixture of step (5) is put into a rice flour press to form a virgin rice flour, and the extrusion temperature of the rice flour press is set to 110 ° C. High temperature extrusion can passivate enzymes in fresh potatoes, prevent discoloration and decomposition and transformation of nutrients, thereby improving the shelf life of finished rice flour.

(7) Mix the virgin rice flour in step (6), put it into a rice flour press, and repeatedly wire it to make a semi-finished rice flour. The pressing temperature of the repeated wire pressing is 110 ° C;

(8) Put the semi-finished rice flour from step (7) into a fully enclosed mortuary for 10 hours.

(9) After completing step (8), use an air energy heat pump to charge steam into the mortuary of step (8) for 15 minutes, making it difficult for fans to stick.

(10) performing loose powder modeling on the semi-finished rice flour processed in step (9);

(11) Put the semi-finished rice flour processed in step (10) into the baking room for drying; the temperature of the baking room is 33 °, and the drying time is 9 hours.

(12) The rice flour treated in step (11) is packaged with a seasoning bag to obtain a finished rice flour.

Comparative Example 2

According to the ratio of Example 2, the rice was soaked and then ground into rice slurry (without adding part of the rice slurry after steaming), and all the potatoes were washed, peeled, and pulverized and ground into a potato slurry (without steaming the potatoes) Add it again). The rice slurry is mixed with potato slurry, and then pressed into virgin rice flour, and the pressing temperature is conventionally 80-85 ° C. Instead of high-temperature repeated pressing, but re-steaming and maturation, the subsequent operations are the same as steps (8)-(12).

Comparative Example 3

According to the ratio of Example 2, the rice was soaked and then ground into rice slurry after being immersed in water. Part of the potatoes were washed, peeled, and pulverized to form a potato slurry. The other part was steamed and mashed into mud. Mix rice slurry, potato slurry, and mashed potatoes evenly and put them in a common open bucket. It is then pressed into semi-finished rice flour at a pressing temperature of 80-85 ° C. Instead of high-temperature repeated pressing, but re-steaming and maturation, the subsequent operations are the same as steps (8)-(12).

Comparison of finished products: The rice flour of Example 2 was brewed with boiling water for 4-5 minutes and was ready to eat. Comparative examples 2 and 3 require boiling water for 5-10 minutes. The rice flour of Example 2 has a smooth mouthfeel, the broken rate is 1%, the fan color is off-white, and the shelf life is 18 months. The taste of the rice flour of Comparative Example 2 was a little rough, the strip breaking rate was 80%, the fan color was dark brown, and the shelf life was 13 months. The taste of the rice flour of Comparative Example 3 was a little rough, the break rate was 20%, the vermicelli color was dark brown, and the shelf life was 13 months.

Example 3

A method for processing instant rice noodles made from fresh potato. The components of the potato rice noodles by weight percentage are: washed and peeled fresh potato 65 kg, and soaked and drained rice 35 kg; the potato is sweet potato No. 1 potato.

The method for making instant rice noodles using the above components includes the following steps:

(1) After washing the rice, soak it in tap water for 6 hours, drain it, weigh it, and then grind it into powdery rice flour for use.

(2) One hour before the rice is soaked, the fresh potatoes are washed and peeled and divided into two parts, one 53kg and the other 12kg.

(3) A 53 kg portion of the potato is ground into a potato slurry, which is held in a narrow-mouthed bucket and sealed with a bucket lid. The 12kg portion is cooked in a steamer and then mashed into mashed potatoes.

(4) Take 6kg of rice flour, mix with water, and steam to make rice paste.

(5) Mix the rice flour, potato slurry, rice paste, and mashed potatoes in steps (1) to (4) in a closed container to make the rice flour fully absorb the potato slurry.

(6) The mixture of step (5) is put into a rice flour press to form a virgin rice flour, and the extrusion temperature of the rice flour press is set to 110 ° C. High temperature extrusion can passivate the enzymes in fresh potatoes, prevent discoloration and decomposition and transformation of nutrients, thereby extending the shelf life of finished rice flour.

(7) Mix the virgin rice flour in step (6), put it into a rice flour press, and repeatedly wire it to make a semi-finished rice flour. The pressing temperature of the repeated wire pressing is 110 ° C;

(8) Put the semi-finished rice flour in step (7) into a fully enclosed mortuary for 9 hours.

(9) After completing step (8), use an air energy heat pump to fill steam into the mortuary of step (8) for 15 minutes, making it difficult for fans to stick.

(10) performing loose powder modeling on the semi-finished rice flour processed in step (9);

(11) Put the semi-finished rice flour processed in step (10) into the baking room for drying; the temperature of the baking room is 28 °, and the drying time is 10 hours.

(12) The rice flour treated in step (11) is packaged with a seasoning bag to obtain a finished rice flour. The seasoning bag may be an instant noodle seasoning bag on the market.

Comparative Example 4

Wash and peel 25 kg of fresh potatoes and 75 kg of soaked and drained rice. After soaking the rice, adding water to grind it into rice slurry, washing, peeling, and crushing the potatoes into a potato slurry. Mix rice slurry, potato slurry, and mashed potatoes evenly and put them in a common open bucket. Then, it is pressed into virgin rice flour. The pressing temperature is 80-85 ° C. Instead of high-temperature repeated pressing, it is re-steamed. The subsequent operations are the same as those in steps (8)-(12).

The nutritional components of the finished rice flour in Example 3 and Comparative Example 4 are shown in the table below.

kind	Potassium (mg / kg)	Calcium (mg / kg)	Iron (mg / kg)	Zinc (mg / kg)	Sodium (mg / kg)	Total Dietary Fiber (g / 100g)	Vitamin c (mg / kg)
Example 3	680	988	19.5	20.4	48.9	1.52	4.45
Comparative Example 4	378	680	9.32	11.4	27.9	0.67	1.89

It can be seen from the table above that the content of fresh potatoes and the improvement of the process have improved the nutritional content of the finished rice flour. In addition, Comparative Example 4 requires a long brewing time, and the taste and flexibility of the finished rice flour are not as good as in Example 3.

It should be understood that these examples are only used to illustrate the present invention and not to limit the scope of the present invention. In addition, it should be understood that after reading the teaching of the present invention, those skilled in the art can make various modifications or alterations to the present invention, and these equivalent forms also fall within the scope defined by the claims appended to this application.

Claims (10)

1. A method for processing instant rice noodles made from fresh potato, characterized in that the components of the instant rice noodles are, by weight percentage, as follows: washed and peeled potato fresh potatoes 35-60%; 65%;

   The method for making instant rice noodles using the above components includes the following steps:

   (1) Wash the rice, soak it, drain it, weigh it, and grind it into rice flour for use;

   (2) Wash and peel the fresh potatoes and wait for use;

   (3) Take part of the rice flour and steam it to make rice paste; take part of the steamed potatoes and mash them into mashed potatoes; rice flour for rice paste and fresh potatoes for potato puree add up to 15-18% of the total weight of the raw materials ;

   (4) Crush the remaining fresh potatoes and grind them into a slurry and seal them;

   (5) Mix the rice flour, potato slurry, rice cereal, and mashed potatoes in steps (1) to (4) uniformly;

   (6) putting the mixture of step (5) into a rice flour press to make virgin rice flour, and the extrusion temperature in the rice flour press is set to 108-112 ° C;

   (7) Mix the virgin rice flour in step (6), put it into a rice flour press, and repeatedly wire it to make a semi-finished rice flour. The pressing temperature of the repeated wire pressing is 110-112 ° C;

   (8) Put the semi-finished rice flour from step (7) in a closed mortuary for 6-10 hours;

   (9) After step (8) is completed, steam is filled into the mortuary of step (8) for 10-15 minutes;

   (10) performing loose powder modeling on the semi-finished rice flour processed in step (9);

   (11) Put the semi-finished rice flour processed in step (10) into a baking room for drying;

   (12) The rice flour processed in step (11) is packaged to obtain a finished rice flour.
2. The method for processing instant rice flour made from fresh potatoes according to claim 1, wherein in step (1), after the rice is washed, it is immersed in tap water at normal temperature for 6-8 hours.
3. The method for processing instant rice flour made from fresh potatoes according to claim 1, wherein in step (3), the rice flour used for making rice paste accounts for 5-8% of the total weight of the raw materials.
4. The method for processing instant rice flour made from fresh potato according to claim 1, wherein in step (3), the fresh potato used for mashed potatoes accounts for 8-10% of the total weight of the raw materials.
5. The method for processing instant rice noodles made from fresh potato according to claim 1, wherein in step (4), the fresh potato is ground into a slurry and stored in a narrow-mouthed bucket, and then covered with a bucket or fresh Membrane seal.
6. The method for processing instant rice flour made from fresh potatoes according to claim 1, wherein in step (5), the rice flour, potato slurry, and mashed potatoes are mixed and placed in a closed container.
7. The method for processing instant rice noodles made from fresh potatoes according to claim 1, wherein in steps (6) and (7), the pressing temperature in the rice noodle press is set to 110 ° C.
8. The method for processing instant rice flour made from fresh potatoes according to claim 1, wherein in step (7), the diameter of the semi-finished rice flour is 0.8 mm.
9. The method for processing instant rice flour made from fresh potatoes according to claim 1, wherein in step (9), an air energy heat pump is used to provide steam to the mortuary.
10. The method for processing instant rice flour made from fresh potatoes according to claim 1, wherein in step (11), the temperature of the baking room is 25-35 degrees, and the drying time is 10-12 hours.