CN103099149A - Green local starch - Google Patents
Green local starch Download PDFInfo
- Publication number
- CN103099149A CN103099149A CN2012104565844A CN201210456584A CN103099149A CN 103099149 A CN103099149 A CN 103099149A CN 2012104565844 A CN2012104565844 A CN 2012104565844A CN 201210456584 A CN201210456584 A CN 201210456584A CN 103099149 A CN103099149 A CN 103099149A
- Authority
- CN
- China
- Prior art keywords
- powder
- potato
- starch
- rice
- local
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Cereal-Derived Products (AREA)
Abstract
The invention relates to green local starch. The green local starch is prepared by the following steps: peeling skins and drying main materials of needed local specialties; weighing the local specialties including sweet potato, potato, Chinese yam, cassava, Spanish potato and yam in the ratio of (4-6): (6-4): (3-2): (2-3): (1-3): (3-1) based on 10 parts; weighing grains including rice, corn, millet and buckwheat in the ratio of (5-3): (3-5): (1-2): (2-1); respectively crushing the materials into powder by using a crusher and uniformly stirring by using a stirrer; weighing auxiliary materials including sesame, soda powder and flavoring powder in the ratio of (0.2-0.1): (0.1-0.2): (0.2-0.1), and crushing into powder by using the crusher and uniformly stirring by using the stirrer; weighing the mixed local specialty powder, grain powder and auxiliary material powder in the ratio of (9-7): (6-8): (0.4-0.2) based on 100 parts; placing into the stirrer for uniform stirring; and then packaging by using a special packaging machine and a packaging bag to obtain the green local starch with high-quality nutrition and unique feature.
Description
Technical field
The present invention relates to a kind of starch, particularly a kind of terra verde flavor starch.
Background technology
Investigate and find, though in town and country market, the food starch kind of various staple food grain processing is a lot of, mainly joins ingeniously refining soil flavor food starch and have no the city with multiple terra verde special product class, rice class etc.Simultaneously, along with the continuous growth of the described agriculture local and special products large-scale planting area in various places and output, and the described local and special products quantity of general simple edible and other process requirements is limited after all, very easily cause local and special products unsalable make a reduction and cause hinder agriculture and damage the negative consequences such as agriculture.Therefore; be necessary to invent a kind of processing terra verde flavor starch technical matters that becomes more meticulous take a large amount of consumption " Tu " product as primary raw material, in order to further promoting the industrialized development of described local and special products planting scale and satisfying the growing terra verde flavor starch demand of the both urban and rural residents.
Summary of the invention
The objective of the invention is for the process technology shortage of terra verde flavor starch and market product needs of problems, provide that a kind of preparing process is meticulous, native article is joined ingeniously, high-quality nutrition material benefit, non-polluted edible be convenient, applies the significant terra verde flavor of overall economic efficiency starch.
the technical scheme that the present invention adopts for achieving the above object is: a kind of terra verde flavor starch, it is characterized in that, the main compound method of this terra verde flavor starch be first with cleaner with the local and special products class, rice class major ingredient is cleaned, and the peeling of local and special products class is clean, by same base rate and the required various local and special products major ingredients of different proportion difference weighing, and use the pulverizer dispersion and fining, stir evenly into major ingredient starch with mixer again, again by same base rate and different proportion weighing major ingredient starch and batching, and the input mixer stirs, use again special purpose packaging machine and packaging bags, just obtain the terra verde flavor starch of the qualified and unique flavor of high-quality.
Described local and special products comprise dry sweet potato, potato, mountain potato, cassava, sweet potato and potato.
Described rice class comprises rice, corn, millet and buckwheat.
Described batching comprises sesame, soda ash and toppings.
Manner of formulation
1, equipment is put and joined: the related raw material of having purchased is fresh-keeping deposits warehouse and the settings such as platform scale, cleaner, pulverizer, mixer, packing machine and Packing chest bag, and cleans up required setting standby;
2, raw material preparation: first respectively required local and special products major ingredient is cleaned peeling with cleaner and dried, take 10 as basic rate, ratio in local and special products class Ipomoea batatas, potato, mountain potato, cassava, sweet potato, potato is 4-6: 6-4: 3-2: 2-3: 1-3: 3-1 weighing Ipomoea batatas, potato, mountain potato, cassava, sweet potato, potato respectively, and is ground into powder and is stirred into the special powder of composite soil with mixer with pulverizer; Rice, corn, millet, buckwheat ratio in the rice class are 5-3: 3-5: 1-2: 2-1 weighing rice, corn, millet, buckwheat, and be ground into powder and be stirred into the mixed with rice powder with mixer with pulverizer; Sesame, soda ash, toppings ratio in batching are 0.2-0.1: 0.1-0.2: 0.2-0.1 weighing sesame, soda ash, toppings, and be ground into powder and be stirred into the mix powder with mixer with pulverizer;
3, the packing that is mixed: take 100 as basic rate, be 9-7: 6-8 by composite soil special product powder, rice class powder, batching powder proportions: 0.4-0.2 weighing composite soil special product powder, rice class powder, batching powder, and stir in the input mixer, use again special purpose packaging machine and packaging bags, the terra verde flavor starch that namely obtains high-quality nutrition and have characteristic.
Because local and special products used contain odor type corrosion resistant material and acid preservative substance with rice class major ingredient and in preparing burden, therefore terra verde flavor starch is fresh-keeping and the shelf-life overlength, namely quality meets or exceeds the requirement of national relevant food sanitary standard.
So constantly carry out the running of above-mentioned continuous item, can be fast, efficient, high-quality and produce in a large number different content and the terra verde of class and the taste starch of distinguishing the flavor of.
beneficial effect: the present invention success weighing refinement and utilize local and special products and the Ipomoea batatas of meter class major ingredient in proportion, potato, the mountain potato, cassava, sweet potato, potato, rice, corn, millet, the sesame of buckwheat and batching, soda ash, excellent joining of toppings made with extra care terra verde flavor starch, this preparation technique craft science, optimize, exquisite, green, easily row is with effective, described local and special products and rice class major ingredient and batching resource both can have been consumed in a large number and take full advantage of, can effectively realize again rapidly and efficiently delicious with the low-cost production high-quality, the terra verde flavor starch of unique flavor, its nutrient composition content is higher more than 30% than long patent flour, and economic green material benefit, can promote effectively required local and special products class and rice class and the plantation processing of batching and the further development and prosperity of food products market thereof, and enrich the growing novel starch needs of the both urban and rural residents.Therefore, the present invention applies overall economic efficiency and social benefit is particularly evident.
Embodiment 1:
First respectively required local and special products major ingredient being cleaned peeling with cleaner dries, take 10 as basic rate, ratio in local and special products class Ipomoea batatas, potato, mountain potato, cassava, sweet potato, potato is 4: 6: 3: distinguish weighing Ipomoea batatas 40kg, potato 60kg, mountain potato 30kg, cassava 20kg, sweet potato 10kg, potato 30kg at 2: 1: 3, and be ground into powder and be stirred into the special powder of composite soil with mixer with pulverizer; Rice, corn, millet, buckwheat ratio in the rice class are 5: 3: 1: 2 weighing rice 50kg, corn 30kg, millet 10kg, buckwheat 20kg, and be ground into powder and be stirred into the mixed with rice powder with mixer with pulverizer; Sesame, soda ash, toppings ratio in batching are 0.2: 0.1: 0.2 weighing sesame 2kg, soda ash 1kg, toppings 2kg, and are ground into powder and are stirred into the mix powder with mixer with pulverizer.Take 100 as basic rate, be 9: 6: 0.4 weighing composite soil special product powder 900kg, rice class powder 600kg, batching powder 40kg by composite soil special product powder, rice class powder, batching powder proportions, and stir in the input mixer, use again special purpose packaging machine and packaging bags, the terra verde flavor starch that namely obtains high-quality nutrition and have characteristic.
Because local and special products used contain odor type corrosion resistant material and acid preservative substance with rice class major ingredient and in preparing burden, therefore terra verde flavor starch is fresh-keeping and the shelf-life overlength, namely quality meets or exceeds the requirement of national relevant food sanitary standard.
So constantly carry out the running of above-mentioned continuous item, can be fast, efficient, high-quality and produce in a large number different content and the terra verde of class and the taste starch of distinguishing the flavor of.
Embodiment 2:
First respectively required local and special products major ingredient being cleaned peeling with cleaner dries, take 10 as basic rate, ratio in local and special products class Ipomoea batatas, potato, mountain potato, cassava, sweet potato, potato is 4.5: 5: 2.5: distinguish weighing Ipomoea batatas 45kg, potato 50kg, mountain potato 25kg, cassava 25kg, sweet potato 20kg, potato 20kg at 2.5: 2: 2, and be ground into powder and be stirred into the special powder of composite soil with mixer with pulverizer; Rice, corn, millet, buckwheat ratio in the rice class are 4: 4: 1.5: 1.5 weighing rice 40kg, corn 40kg, millet 15kg, buckwheat 15kg, and be ground into powder and be stirred into the mixed with rice powder with mixer with pulverizer; Sesame, soda ash, toppings ratio in batching are 0.15: 0.15: 0.15 weighing sesame 1.5kg, soda ash 1.5kg, toppings 1.5kg, and are ground into powder and are stirred into the mix powder with mixer with pulverizer.Take 100 as basic rate, be 8: 7: 0.3 weighing composite soil special product powder 800kg, rice class powder 700kg, batching powder 30kg by composite soil special product powder, rice class powder, batching powder proportions, and stir in the input mixer, use again special purpose packaging machine and packaging bags, the terra verde flavor starch that namely obtains high-quality nutrition and have characteristic.
Because local and special products used contain odor type corrosion resistant material and acid preservative substance with rice class major ingredient and in preparing burden, therefore terra verde flavor starch is fresh-keeping and the shelf-life overlength, namely quality meets or exceeds the requirement of national relevant food sanitary standard.
So constantly carry out the running of above-mentioned continuous item, can be fast, efficient, high-quality and produce in a large number different content and the terra verde of class and the taste starch of distinguishing the flavor of.
Embodiment 3:
First respectively required local and special products major ingredient being cleaned peeling with cleaner dries, take 10 as basic rate, ratio in local and special products class Ipomoea batatas, potato, mountain potato, cassava, sweet potato, potato is 6: 4: 2: distinguish weighing Ipomoea batatas 60kg, potato 40kg, mountain potato 20kg, cassava 30kg, sweet potato 30kg, potato 10kg at 3: 3: 1, and be ground into powder and be stirred into the special powder of composite soil with mixer with pulverizer; Rice, corn, millet, buckwheat ratio in the rice class are 3: 5: 2: 1 weighing rice 30kg, corn 50kg, millet 20kg, buckwheat 10kg, and be ground into powder and be stirred into the mixed with rice powder with mixer with pulverizer; Sesame, soda ash, toppings ratio in batching are 0.1: 0.2: 0.1 weighing sesame 1kg, soda ash 2kg, toppings 1kg, and are ground into powder and are stirred into the mix powder with mixer with pulverizer.Take 100 as basic rate, be 7: 8: 0.2 weighing composite soil special product powder 700kg, rice class powder 800kg, batching powder 20kg by composite soil special product powder, rice class powder, batching powder proportions, and stir in the input mixer, use again special purpose packaging machine and packaging bags, the terra verde flavor starch that namely obtains high-quality nutrition and have characteristic.
Because local and special products used contain odor type corrosion resistant material and acid preservative substance with rice class major ingredient and in preparing burden, therefore terra verde flavor starch is fresh-keeping and the shelf-life overlength, namely quality meets or exceeds the requirement of national relevant food sanitary standard.
So constantly carry out the running of above-mentioned continuous item, can be fast, efficient, high-quality and produce in a large number different content and the terra verde of class and the taste starch of distinguishing the flavor of.
Claims (6)
1. terra verde flavor starch, comprise equipment put join, raw material preparation, three processing steps of the packing that is mixed, it is characterized in that:
First respectively required local and special products major ingredient being cleaned peeling with cleaner dries, take 10 as basic rate, ratio in local and special products class Ipomoea batatas, potato, mountain potato, cassava, sweet potato, potato is 4-6: 6-4: 3-2: 2-3: 1-3: 3-1 weighing Ipomoea batatas, potato, mountain potato, cassava, sweet potato, potato respectively, and is ground into powder and is stirred into the special powder of composite soil with mixer with pulverizer; Rice, corn, millet, buckwheat ratio in the rice class are 5-3: 3-5: 1-2: 2-1 weighing rice, corn, millet, buckwheat, and be ground into powder and be stirred into the mixed with rice powder with mixer with pulverizer; Sesame, soda ash, toppings ratio in batching are 0.2-0.1: 0.1-0.2: 0.2-0.1 weighing sesame, soda ash, toppings, and be ground into powder and be stirred into the mix powder with mixer with pulverizer;
Take 100 as basic rate, be 9-7: 6-8 by composite soil special product powder, rice class powder, batching powder proportions: 0.4-0.2 weighing composite soil special product powder, rice class powder, batching powder, and stir in the input mixer, use again special purpose packaging machine and packaging bags, the terra verde flavor starch that namely obtains high-quality nutrition and have characteristic.
2. because local and special products used contain odor type corrosion resistant material and acid preservative substance with rice class major ingredient and in preparing burden, therefore terra verde flavor starch is fresh-keeping and the shelf-life overlength, namely quality meets or exceeds the requirement of national relevant food sanitary standard.
3. so constantly carry out the running of above-mentioned continuous item, can be fast, efficient, high-quality and produce in a large number different content and the terra verde of class and the taste starch of distinguishing the flavor of.
4. terra verde as claimed in claim 1 flavor starch, it is characterized in that: described local and special products comprise dry sweet potato, potato, mountain potato, cassava, sweet potato and potato.
5. terra verde as claimed in claim 1 flavor starch, it is characterized in that: described rice class comprises rice, corn, millet and buckwheat.
6. terra verde as claimed in claim 1 flavor starch, it is characterized in that: described batching comprises sesame, soda ash and toppings.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104565844A CN103099149A (en) | 2012-11-15 | 2012-11-15 | Green local starch |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104565844A CN103099149A (en) | 2012-11-15 | 2012-11-15 | Green local starch |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103099149A true CN103099149A (en) | 2013-05-15 |
Family
ID=48307606
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012104565844A Pending CN103099149A (en) | 2012-11-15 | 2012-11-15 | Green local starch |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103099149A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489561A (en) * | 2014-12-12 | 2015-04-08 | 柳州市京阳节能科技研发有限公司 | Four-potato buckwheat chips |
| CN104543870A (en) * | 2014-12-12 | 2015-04-29 | 柳州市京阳节能科技研发有限公司 | Tu's Jiahui food |
| CN107509766A (en) * | 2016-06-16 | 2017-12-26 | 西昌学院 | The preparation technology of corn potato cake |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101543274A (en) * | 2009-04-16 | 2009-09-30 | 张昌才 | Crop rice and its preparation method |
| CN101579083A (en) * | 2009-06-11 | 2009-11-18 | 陈义 | Natural and crisp biscuit prepared by freezing method and preparation process thereof |
| CN101889688A (en) * | 2010-07-14 | 2010-11-24 | 陕西杨凌麦力祺食品科技有限公司 | Natural grain-coarse cereal composite nutritional flour and production method thereof |
| CN102106507A (en) * | 2010-12-30 | 2011-06-29 | 黄俊柳 | Formula of mixed rice flour |
| CN102132852A (en) * | 2011-03-24 | 2011-07-27 | 赵庆国 | Manufacturing method of automatically fermenting sweet potato flour coarse food grain products |
-
2012
- 2012-11-15 CN CN2012104565844A patent/CN103099149A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101543274A (en) * | 2009-04-16 | 2009-09-30 | 张昌才 | Crop rice and its preparation method |
| CN101579083A (en) * | 2009-06-11 | 2009-11-18 | 陈义 | Natural and crisp biscuit prepared by freezing method and preparation process thereof |
| CN101889688A (en) * | 2010-07-14 | 2010-11-24 | 陕西杨凌麦力祺食品科技有限公司 | Natural grain-coarse cereal composite nutritional flour and production method thereof |
| CN102106507A (en) * | 2010-12-30 | 2011-06-29 | 黄俊柳 | Formula of mixed rice flour |
| CN102132852A (en) * | 2011-03-24 | 2011-07-27 | 赵庆国 | Manufacturing method of automatically fermenting sweet potato flour coarse food grain products |
Non-Patent Citations (5)
| Title |
|---|
| 刘丕俊: "《烟台名优土特产资源》", 31 July 1992, article "旱芋" * |
| 刘云宏 等: "浓缩杂粮面包预拌粉的研究", 《食品工业科技》, vol. 25, no. 3, 31 December 2004 (2004-12-31) * |
| 张平真: "《中国蔬菜名称考释》", 31 October 2006, article "薯芋类" * |
| 朱克庆 等: "营养馍干生产工艺与设备的研究", 《河南工业大学学报（自然科学版）》, vol. 26, no. 6, 31 December 2005 (2005-12-31) * |
| 李志勇: "《中国少数民族有毒药物研究与应用》", 30 September 2011, article "海芋" * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489561A (en) * | 2014-12-12 | 2015-04-08 | 柳州市京阳节能科技研发有限公司 | Four-potato buckwheat chips |
| CN104543870A (en) * | 2014-12-12 | 2015-04-29 | 柳州市京阳节能科技研发有限公司 | Tu's Jiahui food |
| CN107509766A (en) * | 2016-06-16 | 2017-12-26 | 西昌学院 | The preparation technology of corn potato cake |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103099127B (en) | Melon, fruit, lotus root and rice slice | |
| CN103098850A (en) | Sticky rice corn lotus water-chestnut cake | |
| CN103099126A (en) | Instant rice bean sheet | |
| CN103099107A (en) | Red porridge | |
| CN103766770A (en) | Three-colored rice brewing flakes | |
| CN103099149A (en) | Green local starch | |
| CN104473015A (en) | Porridge with green beans and corn | |
| CN106858282A (en) | The many primordial essence of green match somebody with somebody starch | |
| CN106858556A (en) | Green local and special products fragrance starch | |
| CN106858326A (en) | Exquisite rice beans instant tablet | |
| CN104473051A (en) | Special local product instant slices | |
| CN106879705A (en) | The refined oil cake of many rice and flour of green | |
| CN103099106A (en) | Sesame, peanut, fragrant rice, corn and millet-containing porridge | |
| CN104489567A (en) | Potato and taro spicy chips | |
| CN106858325A (en) | Biochemical buckwheat scented rice honey food piece | |
| CN104489508A (en) | Potato and rice nutritional instant chips | |
| CN106858350A (en) | It is refined to use food piece | |
| CN103099158A (en) | Multi-sour spicy and hot shreds | |
| CN106858329A (en) | High-quality potato delicious and crisp fourth | |
| CN105795201A (en) | Multicolor rice brewing flake | |
| CN106858324A (en) | The refined piece of variegated paddy rice | |
| CN106858340A (en) | Potato class add a meter purified diet | |
| CN106879913A (en) | Refinement green soya bean and corn honey fragrant congee | |
| CN106858334A (en) | Color rice becomes more meticulous ingeniously to make and bakes piece | |
| CN105795212A (en) | Natural-fragrance sweet and crisp Shuyu dices |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130515 |