WO2020006919A1

WO2020006919A1 - Method for processing instant rice noodles made of fresh potatoes and containing anthocyanin

Info

Publication number: WO2020006919A1
Application number: PCT/CN2018/108987
Authority: WO
Inventors: 邓英毅; 郑虚; 屈啸; 覃维治; 刘国敏
Original assignee: 广西大学; 广西壮族自治区农业科学院
Priority date: 2018-07-03
Filing date: 2018-09-30
Publication date: 2020-01-09
Also published as: CN109198396A; JP2022509009A; JP7042387B2

Abstract

A method for processing instant rice noodles made of fresh potatoes and containing anthocyanin, production involving the following components: 25-40% of fresh Guicaishu potatoes, 15-30% of fresh purple sweet potatoes and 30-60% of rice. The method comprises the processing steps of: (1) soaking and draining rice and then grinding the rice into rice powder, and taking part of the rice powder and steaming same into rice paste; (2) washing and peeling potatoes and then dividing the potatoes into two parts, grinding one part into potato pulp, and steaming the other part and mashing same into mashed potatoes; (3) mixing the above-mentioned components; (4) pressing the mixture into virgin rice noodles and then repeatedly pressing same into semi-finished rice noodles; (5) putting the semi-finished rice noodles into a totally enclosed baking room to bake the rice noodles; (6) filling the baking room with steam for 10-15 minutes; (7) shaping; (8) drying at a low temperature; and (9) packaging.

Description

Processing method of anthocyanin-containing instant rice flour made from fresh potato

Technical field

The invention belongs to the technical field of rice flour processing, and specifically provides an anthocyanin-containing instant rice flour processing method made from fresh potatoes.

Background technique

Guicai potato is a potato variety in the winter cropping region of southern China. Compared with ordinary potato varieties, it is rich in anthocyanins and has higher nutritional content. The harvest season 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 large water content, are easy to rot, and are not suitable for long-distance transportation. Income, affecting the stability of the development of the potato industry. If it can be processed in situ, this problem will be solved well.

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. In addition, with the improvement of people's living standards, people are increasingly pursuing product diversification and comprehensive nutrition. And crops such as cassia sweet potato and purple sweet potato are rich in anthocyanins, which can bring more benefits to the human body. Compared with ordinary potato rice flour, anthocyanin-rich potato rice flour has more market prospects.

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

Technical solution of the present invention:

An anthocyanin-containing instant rice noodle processing method made from fresh potato potatoes, characterized in that the components of the instant rice noodles by weight percentage are: washed and peeled fresh sweet potato potato 25-40 %, Fresh purple potato 15-30%, soaked and drained rice 30-60%;

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) grinding purple sweet potato into purple sweet potato slurry;

(3) Wash and peel fresh cassia sweet potato potatoes and wait for use;

(4) Take part of the rice flour and steam it to make rice paste; take part of the steamed potato and mash it 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 ;

(5) crush the remaining fresh potatoes and grind them into a slurry and seal them;

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

(7) The mixture of step (6) is put into a rice flour press to form a virgin rice flour, and the extrusion temperature in the rice flour press is set to 108-112 ° C;

(8) mixing the virgin rice flour in step (7), putting it into a rice flour press, and repeatedly pressing it to make a semi-finished rice flour, and the pressing temperature of the repeated pressing is 110-112 ° C;

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

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

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

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

(13) The rice flour processed in step (12) 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 (4), the rice flour used for making rice paste accounts for 5-8% of the total weight of the raw materials.

Further, in step (4), the fresh potatoes used for mashed potatoes account for 8-10% of the total weight of the raw materials.

Further, in step (5), 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 (6), the rice flour, potato slurry, purple 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 (7) and (8), the pressing temperature in the rice flour press is set to 110 ° C. Conducive to passivation of enzymes in fresh potatoes.

Further, in step (8), the diameter of the semi-finished rice flour is 0.8 mm.

Further, in step (10), an air energy heat pump is used to provide steam to the mortuary.

Further, in step (12), 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 anthocyanin-rich sweet potato potatoes and purple sweet potatoes to make potato rice noodles, and optimizes the production process. Compared with potato starch or whole flour for potato rice noodles, the potato fresh potatoes can be harvested The processing of rice flour does not need to be processed into starch or whole flour, which can reduce processing steps and pollution, reduce costs, and reduce nutrient loss (nutrient substances in potato residue and dissolved in water), and improve instant rice flour. Nutritional value; can not only meet people's needs for complete nutritional fast food, but 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 flour, reducing the break rate, and at the same time, it is conducive to the maturation of rice flour. It can also increase the amount of fresh potatoes and purple potatoes and increase the nutritional content of the finished rice flour (increasing the anthocyanin content). 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

An anthocyanin-containing instant rice noodle processing method made from fresh potato, the components of the potato rice noodle by weight percentage are: washed and peeled 30 kg fresh sweet potato, 20 kg fresh purple potato, soaked 50kg of drained rice.

(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 purple potato is ground into a purple potato slurry; the fresh potato is washed and peeled and divided into two parts, one 24kg and the other 6kg.

(3) Grind a 24 kg portion of the potato into a potato slurry, which is held in a narrow-mouth bucket and sealed with a bucket lid. The 6kg portion is cooked in a steamer and then mashed into mashed potatoes.

(4) Take 10kg of rice flour, mix with water, and steam it to make rice paste.

(5) Mix the rice flour, purple potato slurry, potato slurry, rice paste, and mashed potatoes in the airtight container in steps (1) to (4) 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) Mixing the virgin rice flour in step (6), putting it into a rice flour press, and repeatedly pressing it to make a semi-finished rice flour, and the pressing temperature of the repeated pressing is 112 ° 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

According to the proportion of Example 1, the rice was soaked and then ground into rice slurry, and the purple potato was ground into purple potato slurry. All the sweet potato potatoes were washed, peeled, and pulverized into ground potato slurry (without rice flour, potato Add after steaming). The rice slurry is mixed with potato slurry, and then pressed into virgin rice flour, and the pressing temperature is conventionally 80-85 ° C. The virgin rice flour is re-steamed to obtain semi-finished rice flour. Subsequent operations are the same as steps (8)-(12).

Comparison of the finished rice flour: The rice flour of Example 1 is brewed with boiling water for 4-5 minutes and can be eaten. The rice flour of Example 1 has a smooth mouthfeel, contains the fresh flavor of potatoes, the breaking rate is 0.6%, the vermicelli color is purple and black, and the gloss is good. The rice flour contains 38mg / 100g anthocyanins. The taste of the rice flour of Comparative Example 1 was a little rough, the strip breaking rate was 70%, the vermicelli color was dark brown, and the gloss was poor.

Example 2

An anthocyanin-containing instant rice noodle processing method made from fresh potato, the components of the potato rice noodle by weight percentage are: washed and peeled cassia sweet potato fresh potato 35kg, fresh purple potato 20kg, soaked 45kg of drained rice. The rice is rice that has been left for 1.5 years after harvest.

(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 purple potato is ground into a purple potato slurry; the fresh potato is washed and peeled and divided into two parts, one 27kg and the other 8kg.

(3) A 27 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 8kg 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.

(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 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 108 ° C;

(8) Put the semi-finished rice flour from step (7) into a fully enclosed mortuary for 20 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.

(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 8 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 proportion of Example 2, the rice was soaked and then ground into rice slurry. After washing, peeling and crushing part of the cassia potato, it was ground into a potato slurry, and 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 virgin rice flour at a pressing temperature of 80-85 ° C. The virgin rice flour is re-steamed to obtain semi-finished rice flour. Subsequent operations are the same as steps (8)-(12).

Comparison of finished products: The rice flour of Example 2 is brewed with boiling water for 4-5 minutes and can be eaten. The rice flour of Example 2 has a smooth mouthfeel, contains the fresh flavor of potatoes, the breaking rate is 0.5%, the vermicelli color is purple and black, the gloss is good, 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 20%, the vermicelli color was dark brown, and the shelf life was 13 months.

Example 3

An anthocyanin-containing instant rice noodle processing method made from fresh potato, the components of the potato rice noodle by weight percentage are: washed and peeled cassia fresh potato 40 kg, fresh purple potato 20 kg, soaked 40kg of drained rice. The rice is rice that has been left for 2 years after harvest.

(1) After washing the rice, soak it in tap water for 8 hours, drain it, weigh it, and grind it into powdery rice flour for use.

(2) 1 hour before the end of rice soaking, grind purple potatoes into purple potato slurry (it is also possible to steam some purple potatoes and mix them to make flour); wash and peel the fresh potatoes and divide them into two, one 28kg. Another 12kg.

(3) The 28 kg portion of potatoes 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.

(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 18 hours.

(11) Put the semi-finished rice flour processed in step (10) into the baking room for drying; the temperature of the baking room is 32 °, and the drying time is 8 hours.

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. It is then pressed into virgin rice flour at a pressing temperature of 80-85 ° C. Instead of high-temperature repeated wire pressing, it is re-steamed and matured.

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

种类kind	钾( _mg/k _g) Potassium ( _mg / k _g )	钙( _mg/k _g) Calcium ( _mg / k _g )	铁( _mg/k _g) Iron ( _mg / k _g )	锌( _mg/k _g) Zinc ( _mg / k _g )	钠( _mg/k _g) Sodium ( _mg / k _g )	总膳食纤维( _g/100 _g) Total dietary fiber ( _g / 100 _g )	维生素 _c( _mg/k _g) Vitamin _c ( _m g / k _g )
实施例3Example 3	678678	980980	18.318.3	20.420.4	46.946.9	1.231.23	4.254.25
对比实施例4Comparative Example 4	378378	680680	9.329.32	11.411.4	27.927.9	0.670.67	1.891.89

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

An anthocyanin-containing instant rice noodle processing method made from fresh potato potatoes, characterized in that the components of the instant rice noodles by weight percentage are: washed and peeled fresh sweet potato potato 25-40 %, Fresh purple potato 15-30%, soaked and drained rice 30-60%;

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) grinding purple sweet potato into purple sweet potato slurry;

(3) Wash and peel fresh cassia sweet potato potatoes and wait for use;

(4) Take part of the rice flour and steam it to make rice paste; take part of the steamed potato and mash it 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 ;

(5) crush the remaining fresh potatoes and grind them into a slurry and seal them;

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

(7) The mixture of step (6) is put into a rice flour press to form a virgin rice flour, and the extrusion temperature in the rice flour press is set to 108-112 ° C;

(8) mixing the virgin rice flour in step (7), putting it into a rice flour press, and repeatedly pressing it to make a semi-finished rice flour, and the pressing temperature of the repeated pressing is 110-112 ° C;

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

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

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

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

(13) The rice flour processed in step (12) is packaged to obtain a finished rice flour.
The anthocyanin-containing instant rice flour processing method using fresh potato according to claim 1, wherein in step (1), the rice is washed and then immersed in tap water at normal temperature for 6-8 hours.
The method of claim 1, wherein, in step (4), the rice flour used for making rice paste accounts for 5-8% of the total weight of the raw materials.
The anthocyanin-containing instant rice flour processing method using fresh potato according to claim 1, characterized in that in step (5), the fresh potato is ground into a slurry and stored in a narrow-mouth bucket, and then Seal with bucket lid or plastic wrap.
The anthocyanin-containing instant rice flour processing method using fresh potato according to claim 1, wherein in step (6), the rice flour, purple potato slurry, potato slurry, and mashed potato are mixed and placed in a sealed container. Container.
The anthocyanin-containing instant rice noodle processing method using potato fresh potatoes according to claim 1, characterized in that: in steps (7) and (8), the pressing temperature in the rice noodle press is set to 110 ° C.
The method for processing an anthocyanin-containing instant rice flour made from fresh potatoes according to claim 1, wherein in the step (8), the diameter of the semi-finished rice flour is 0.8 mm.
The method for processing an anthocyanin-containing instant rice flour made from fresh potatoes according to claim 1, wherein in step (10), an air energy heat pump is used to provide steam to the mortuary.
The anthocyanin-containing instant rice flour processing method using fresh potato according to claim 1, characterized in that in step (12), the temperature of the baking room is 25-35 degrees, and the drying time is 10 -12 hours.
The method for processing an anthocyanin-containing instant rice flour made from fresh potatoes according to claim 1, wherein the rice is stale rice.