CN103431340B - Total nutrient potato rice and preparation method thereof - Google Patents
Total nutrient potato rice and preparation method thereof Download PDFInfo
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- CN103431340B CN103431340B CN201310400694.3A CN201310400694A CN103431340B CN 103431340 B CN103431340 B CN 103431340B CN 201310400694 A CN201310400694 A CN 201310400694A CN 103431340 B CN103431340 B CN 103431340B
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Abstract
The invention discloses total nutrient potato rice and a preparation method thereof. The potato rice mainly comprises the following raw material components in parts by weight: 90-98 parts of mashed potato or 60-85 parts of dried potato powder, 1-10 parts of grain flour, 1-3 parts of edible oil, 0-3 parts of dairy product or protein, 0-3 parts of natural food flavoring agent and 0-25 parts of water. The preparation method of the total nutrient potato rice comprises the following steps: premixing the raw materials, performing internal mixing and curing, extruding and pelletizing and drying. The potato rice can be prepared by preparing mashed potato by employing fresh potatoes and can also be prepared by employing dried potato powder. A potato food which can serve as a principal food is provided for people; the potato rice has the characteristics of rich nutrition, great cooking convenience and delicious meal; the problem that the nutrition of an existing potato product is not full enough is solved, and the problem that the fresh potatoes are difficult to transport and easy to rot is also solved.
Description
Technical field
The present invention relates to drinking potato food technical field, particularly relate to a kind of full nutrient potato food and processing and fabricating method thereof.
Background technology
Potato is one of four generalized grain crops of human society now, is only second to paddy rice, corn and wheat, is the regular guest on people's dining table, both directly as staple food, also can be used as vegetables and eat.Potato is tuber crops, for generation is expanded by the stem being embedded in underground, containing a large amount of starch and other nutrients, can provide abundant nutrition for eater.Potato just has a hundreds of kind in original producton location, people all over the world constantly cultivate new varieties again according to different purposes, and there are several thousand kinds in the current whole world, have starch-containing ratio higher, be suitable as staple food, also has that to be suitable as vegetables edible.Potato stem tuber washiness, heat that is lean, unit volume are quite low, contained vitamin C is 10 times of apple, B family vitamin is 4 times of apple, various mineral matter be several times to tens times of apple not etc., also containing the unexistent carrotene of Cereal grain and ascorbic acid, nutritional labeling is very comprehensive, and trophic structure is also comparatively reasonable, and just the content of protein, calcium and vitamin A is slightly low.From nutritional point, it has more advantage than rice, flour, can supply the heat of needed by human body and the nutrition of the overwhelming majority, be at last " out of this world food ", and people only is just enough to sustain life and health by potato and whole milk.According to trophic analysis, potato biotic energy index is 8.6, proves the raising of vitality effective; Disease prevention index is 126.67, belongs to high index scope.
Fresh potato can be directly used in processing French and explode bar, fried piece, instant full powder and cake of all shapes and colors, egg roll etc.But fresh potato is seasonal strong, and stem tuber volume is large, and water content is high, perishable, preserves very difficult.For this reason, drinking potato food and the potato process deeply industry of exploitation newtype is all attached great importance in countries in the world.The maximum product of potato deep processing output is mealy potato.Mealy potato is divided into full potato starch and potato starch, wherein full potato starch is different with the profile of product according to the processing technology adopted, and is divided into again the full powder of potato snowflake (Potato flakes) and two kinds, the full powder of Potato granules (Potato granules).In full potato starch, most cells of potato obtain saving from damage and do not break, the free starch of product is little, comparatively the full powder of snowflake is less for free starch in granule full powder, the nutriment overwhelming majority such as the vitamin contained by potato, mineral matter, amino acid, trace element, cellulose are retained, and original color is also all remained.Potato starch is only extracted the starch in potato in its processing process, and in potato, other are to the nutriment of human health, as vitamin, mineral matter, amino acid, trace element and cellulose etc. are drained with the form of waste residue, waste liquid.
Existing potato converted products mainly contains two classes, and a class is direct-edible leisure food, as chips, potato chips etc., another kind of be for produce leisure food, health food, fish bait, frozen food raw and auxiliary material mealy potato.According to the inventors knowledge, before the present invention completes, also not can be used as the potato converted products of people's staple food.And existing potato processed food, be all the food of single potato composition substantially, nutrition is comprehensive not enough, can't meet the needs of health of people.Therefore research and develop the nutritious potato products that comprehensively can be used as people's staple food, for solution mankind grain security, fresh potato storage transport difficult, there is very great social effect.
Summary of the invention
For the deficiency that existing drinking potato food exists, first object of the present invention is to provide can as the drinking potato food of a kind of newtype of people's staple food-full nutrient potato rice, to enrich the type of drinking potato food, overcome existing drinking potato food component single, nutrition waits the deficiency existed not enough comprehensively; Second object of the present invention is to provide a kind of method preparing full nutrient potato rice.
Full nutrient potato rice provided by the invention, its raw materials component forms, and mainly comprises: mashed potatoes 90 ~ 98 parts or mealy potato 60 ~ 85 parts, grain dust 1 ~ 10 part, edible oil 1 ~ 3 part, 0 ~ 25 part, water with parts by weight.
In full nutrient potato rice of the present invention, described grain dust is at least one in glutinous rice flour, rice meal, flour, corn flour, coarse cereal powder, potato powder, Chinese sorghum, bean powder etc.Described edible oil is at least one in cream, butter, butter, olive oil, mediation wet goods.As the potato in potato rice, can be mashed potatoes, also can be mealy potato.When taking mashed potatoes as raw material, the addition of water is generally not more than 10 weight portions, and concrete addition is relevant with the water content, the addition of grain dust, the kind adding grease etc. of mashed potatoes; When taking mealy potato as raw material, the addition of water is generally 5 ~ 25 weight portions, and concrete addition is equally relevant with the factor such as the addition of the fat type added and grain dust.
In order to obtain the potato rice that nutrition is enriched more, the raw material of preparation potato rice can consider dairy produce or the protein of interpolation 0.1 ~ 3 weight portion, and described dairy produce or protein can be the one in whole milk powder, cheese, albumen powder etc.
In order to enrich the taste of potato rice, the wholefood flavor enhancement adding 0.1 ~ 3 weight portion in the raw material of preparation potato rice can be considered, flavor enhancement is except salt, sugar, can also be Juice mud, Juice mud can be the juice of fruit or mud, the juice of vegetables or mud, fruit can be apple, banana, pears, jujube etc., and vegetables can be carrot, cucumber, spinach, Chinese cabbage etc.
Described mashed potatoes is prepared by following method: the potato after cleaning peeling is precooked 20 ~ 30 minutes at 71 ~ 74 DEG C, cools, boiling 15 ~ 35 minutes at 98 ~ 102 DEG C in not higher than the water of 40 DEG C, takes out and is pounded mashed potatoes.
Described mealy potato can be full potato starch, also can be potato chips powder.Described full potato starch is prepared by following method: first potato is made mashed potatoes, then that mashed potatoes is dry with dry drying plant, after through pulverizing the i.e. obtained full potato starch for the production of potato rice; Described potato chips powder is prepared by following method: the section of potato washing removal silt makes mealy potato through milling after drying or drying.
The preparation method of full nutrient potato rice of the present invention, it mainly comprises following processing step:
(1) by the composition of raw materials determined raw material joined in banbury carry out banburying at 100 DEG C ~ 105 DEG C, make the abundant slaking of the raw material component in potato rice dough, discharging afterwards;
(2) the slaking potato rice and flour group that banbury is discharged is joined conical-double-helical rod extruder feeding machine feed bin, by conical-double-helical rod extruder, the metering of potato rice dough is clamp-oned single screw extrusion machine by force;
(3) after single screw extrusion machine melting slaking clamp-oned by potato rice dough, adopt air-cooled die-surface hot cutting head to be cut into grain of rice shape, the crowded potato grain of rice be cut into enters wind conveyance conduit and cools and be transported to feed bin, and the extrusion temperature of single screw extrusion machine is 100 DEG C ~ 105 DEG C;
(4) potato rice of discharging from feed bin sends into drying equipment, is dried to moisture weight content and is not more than 12% discharge, i.e. obtained full nutrient potato rice.
In above-mentioned full nutrient potato rice preparation method of the present invention, when potato material is mealy potato, preferably first formula material is joined in batch mixer and stir premixed, again premix is joined in banbury after abundant premixed and carry out banburying.
In above-mentioned full nutrient potato rice preparation method of the present invention, the slaking potato rice and flour group that banbury is discharged joins in conical-double-helical rod extruder feeding machine feed bin, infra-red food heat-insulating lamp can be adopted to irradiate it, to prevent dough cooling curing.Be dried to moisture weight content from the potato rice feeding drying equipment of feed bin discharge and be not more than 12%, microwave dryer can be adopted to carry out drying.
The present invention also takes some other technical measures.
Potato rice process of the present invention, all strict employing food security processing technology, ensures the safety and hygiene of potato rice, the nutritional labeling of potato not by any loss, whole production process without any three wastes, environmentally safe, working environment is friendly, to operating personnel without harm.
The main component of potato is starch, is alkalescent, except having light potato flavor, substantially middle nature and flavor food is belonged to, for addO-on therapy, no matter which kind of addO-on therapy, add the fragrance what component just has this addO-on therapy, just there is as added ground rice the taste of rice; Add the taste that corn just has corn; Interpolation milk powder, cheese just have milk fragrance, and adding fruit is exactly fruit perfume (or spice); Add the fragrant that vegetables just have vegetables, therefore need the potato rice of what odor type just to add what food materials component, and addition is few, also can embody the flavour adding food materials uniqueness.The present invention is main foodstuff with potato, and adding the nutrient such as edible oil and milk is ensure potato rice nutrient balance in need, becomes the healthy food of full nutrition.
Potato rice eating method: potato rice adds water enchroachment (invasion) and steeps 10 minutes, is heated to about 60 ~ 75 DEG C during boiling, potato rice is a large amount of imbibition sharply, and be translucent rice grain shape, only needs 10 ~ 15 minutes goluptious potato rice just to carry out.The cooking time of potato rice is short, saves the energy, is the full nutritional staple food of quick health novel of life at home, can be considered the second rice.Potato rice, except containing except the nutrition of level identical with cereal, is also rich in vitamin C and a large amount of potassium.Owing to containing a large amount of dietary fibers in potato rice, and fat content is extremely low, and not containing cholesterol and saturated fatty acid, instant, is easy to digest and assimilate, so suitable especially old man and children eat.Composite potato rice after fortification apodeictic wholefood especially.What it all had drawn from recyclable regenerative enriches natural food materials, and manufacturing process is also more easily grasped, and is convenient to store and long distance transportation, so cost is lower, is applicable to mass consumption completely, many again one living beings staple food---potato meals on the dining table of common people.
Potato rice provided by the invention, both can having adopted fresh potato to process by first making mashed potatoes, mealy potato also can be adopted to process.Potato rice prepared by the present invention can be used as staple food, and its boiling is convenient, and canteen is good to eat, and nutritional labeling is comprehensive, is enough to the life and health maintaining people, and can be adjusted to various natural fragrance according to taste.
Of the present inventionly to complete, not only for people provide a kind of drinking potato food of newtype, have the advantages that comprehensive nutrition is abundant, overcome existing drinking potato food composition single, the problems such as nutrition is destroyed.What is more important solves the listing of potato maturation and concentrates, the market short time does not hold the potato of new listing, and fresh potato is perishable, storage difficulty, often bring very large economic loss to peasant, potato is made full nutrient potato rice can preserve for a long time and long distance transportation, therefore efficiently solve potato and to have a good harvest the problem do not increased income.In addition, because potato is one of four grande culture things of human society now, per mu yield is high, of the present inventionly completes, and also contributes to solving world population and increases the crises problem brought with food supply deficiency.
Detailed description of the invention
Provide embodiments of the invention below, and the present invention is described in further detail by embodiment.But need it is emphasized that; following embodiment should be interpreted as protection scope of the present invention; do not departing under the technology of the present invention state of mind, the various replacement made according to ordinary skill knowledge and customary means and change, still should belong to protection scope of the present invention.
The number that following embodiment is raw materials used, unless otherwise indicated, is parts by weight.
Embodiment 1
Fresh potato washing removal silt is cut into slices and dries (or drying or vacuum dehydration drying), be milled into mealy potato.The composition of raw materials of potato rice, counts: mealy potato 71 parts, 6 parts, ground rice, 20 parts, water, ready-mixed oil 1 part, 2 parts, cream by weight.The preparation of potato rice: the raw material of above-mentioned formula is joined in mixed powder machine and carries out premix, in the discharging in 6 minutes of 40 revs/min of lower stir abouts, drop into constant temperature slaking in the banbury of about 105 DEG C again and become dough in about 15 minutes, the rotating speed of banbury two rotor is respectively 33rpm and 39rpm, by the high temperature dough overturning in oil pressure tipping bucket type banbury in extruder bi-conical feed machine feed bin, insulation is irradiated with infra-red food heat-insulating lamp, constant temperature is sent into by force at the single screw extrusion machine extruding pelletization of about 100 DEG C with conical double screw extruder metering, through microwave drying i.e. obtained full nutrient potato rice.The nutritional labeling of prepared potato rice is as shown in subordinate list one.
Embodiment 2
Fresh potato washing removes silt, peeling.By clean for peeled potatoes egg spray section, sends in the blanching bath of 71 ~ 74 DEG C and boil about 20 minutes, then cool in the water of about 25 DEG C, then boiling about 15 minutes at the temperature of about 100 DEG C, taking-up is pounded mashed potatoes.The composition of raw materials of potato rice, counts: mashed potatoes 85 parts, 5 parts, ground rice, 2 parts, glutinous rice, 2 parts, olive oil, albumen powder 2 parts, apple butter 3 parts, 1 part, water by weight.The preparation of potato rice: the raw material of above-mentioned formula is joined constant temperature slaking in the banbury of about 100 DEG C and become dough in about 20 minutes, the rotating speed of banbury two rotor is respectively 33rpm and 39rpm, by the high temperature dough overturning in oil pressure tipping bucket type banbury in extruder bi-conical feed machine feed bin, insulation is irradiated with infra-red food heat-insulating lamp, send into constant temperature by force at the single screw extrusion machine extruding pelletization of about 105 DEG C with conical double screw extruder metering, namely obtain full nutrient potato rice through microwave drying.
Embodiment 3
Fresh potato washing removes silt, peeling.By clean for peeled potatoes egg spray section, send in the blanching bath of 71 ~ 74 DEG C and boil about 20 minutes, then cool in the water of about 25 DEG C, then about 103 DEG C boilings about 15 minutes, take out and be pounded mashed potatoes.Mashed potatoes cylinder drum dried is dried, obtained full potato starch.The composition of raw materials of potato rice, counts: full potato starch 70 parts, glutinous rice flour 3 parts, corn flour 4 parts, 20 parts, water, 2 parts, butter, milk powder 1 part by weight.The preparation of potato rice: the raw material of above-mentioned formula is joined constant temperature slaking in the banbury of about 102 DEG C and become dough in about 18 minutes, the rotating speed of banbury two rotor is respectively 33rpm and 39rpm, by the high temperature dough overturning in oil pressure tipping bucket type banbury in extruder bi-conical feed machine feed bin, insulation is irradiated with infra-red food heat-insulating lamp, send into constant temperature by force at the single screw extrusion machine extruding pelletization of about 105 DEG C with conical double screw extruder metering, namely obtain full nutrient potato rice through microwave drying.
Embodiment 4
The composition of raw materials of potato rice, counts: commercially available full potato starch 72 parts, glutinous rice flour 2 parts, 4 parts, ground rice, 20 parts, water, 2 parts, butter, mashed carrot 3 parts by weight.The preparation of potato rice: the raw material of above-mentioned formula is joined constant temperature slaking in the banbury of about 102 DEG C and become dough in about 20 minutes, the rotating speed of banbury two rotor is respectively 33rpm and 39rpm, by the high temperature dough overturning in oil pressure tipping bucket type banbury in extruder bi-conical feed machine feed bin, insulation is irradiated with infra-red food heat-insulating lamp, the single screw extrusion machine extruding pelletization of constant temperature about 102 DEG C is sent into by force, through microwave drying i.e. obtained full nutrient potato rice with conical double screw extruder metering.
The nutritional labeling table of comparisons (containing in every 100 grams) of table one potato rice, rice, wheat
| Components Name | Potato rice | Rice | Wheat | Components Name | Potato rice | Rice | Wheat |
| Edible portion | 100 | 100 | 100 | Moisture (gram) | 12 | 13.3 | 10 |
| Energy (kilojoule) | 1410 | 1448 | 1326 | Protein (gram) | 7.2 | 7.4 | 11.9 |
| Carbohydrate (gram) | 77.2 | 77.9 | 75.2 | Dietary fiber (gram) | 1.4 | 0.7 | 10.8 |
| Ash content (gram) | 2.9 | 0.6 | 1.6 | Vitamin A (milligram) | 20 | 0 | 0 |
| Retinol (milligram) | 0 | 0 | 0 | Thiamine (Wei Ke) | 0.08 | 0.11 | 0.4 |
| Niacin (milligram) | 1.9 | 1.9 | 4 | Vitamin C (milligram) | 0 | 0 | 0 |
| a-E | 0.28 | 0 | 1.48 | （β-γ）-E | 0 | 0 | 0.24 |
| Calcium (milligram) | 171 | 13 | 34 | Phosphorus (milligram) | 123 | 110 | 325 |
| Sodium (milligram) | 4.7 | 3.8 | 6.8 | Magnesium (milligram) | 27 | 34 | 4 |
| Zinc (milligram) | 1.22 | 1.7 | 2.33 | Selenium (milligram) | 1.58 | 2.23 | 4.05 |
| Manganese (milligram) | 0.37 | 1.29 | 3.1 | Iodine (T) | 0 | 0 | 0 |
| Energy (kilocalorie) | 337 | 346 | 317 | Vitamin E (T) (milligram) | 0.28 | 0.46 | ? |
| Fat (gram) | 0.5 | 0.8 | 1.3 | δ-E | 0 | 0 | ? |
| Cholesterol (milligram) | 0 | 0 | 0 | Potassium (milligram) | 1075 | 103 | ? |
| Carrotene (milligram) | 120 | 0 | 0 | Iron (milligram) | 10.7 | 2.3 | ? |
| Riboflavin (milligram) | 0.06 | 0.05 | 0.1 | Copper (milligram) | 1.06 | 0.3 | ? |
| Isoleucine (milligram) | 228 | 228 | ? | Sulfur-containing amino acid (T) | 78 | 78 | ? |
| Aromatic amino acid (T) | 250 | 250 | ? | Leucine (milligram) | 315 | 315 | ? |
| Methionine (milligram) | 57 | 57 | ? | Phenylalanine (milligram) | 197 | 197 | ? |
| Lysine (milligram) | 271 | 271 | ? | Light propylhomoserin (milligram) | 21 | 21 | ? |
Claims (8)
1. a full nutrient potato rice, it is characterized in that raw material components forms, mainly comprise with parts by weight: mashed potatoes 90 ~ 98 parts or mealy potato 60 ~ 85 parts, grain dust 1 ~ 10 part, edible oil 1 ~ 3 part, dairy produce or 0.1 ~ 3 part, protein, 0 ~ 25 part, water, adopts the method preparation comprising following processing step:
(1) by the composition of raw materials determined raw material joined in banbury carry out banburying at 100 DEG C ~ 105 DEG C, make the abundant slaking of the raw material component in potato rice dough, discharging afterwards;
(2) the slaking potato rice and flour group that banbury is discharged is joined conical-double-helical rod extruder feeding machine feed bin, by conical-double-helical rod extruder, the metering of potato rice dough is clamp-oned single screw extrusion machine by force;
(3) after the ripe heart of single screw extrusion machine melting clamp-oned by potato rice dough, air-cooled die-surface hot cutting head is adopted to be cut into grain of rice shape, the crowded potato grain of rice be cut into enters wind conveyance conduit and cools and be transported to feed bin, and the extrusion temperature of single screw extrusion machine is 100 DEG C ~ 105 DEG C;
(4) potato rice of discharging from feed bin sends into drying equipment, is dried to moisture weight content and is not more than 12% discharge, i.e. obtained full nutrient potato rice.
2. full nutrient potato rice according to claim 1, it is characterized in that raw materials contains the wholefood flavor enhancement of 0.1 ~ 3 weight portion, described wholefood flavor enhancement is Juice mud.
3. full nutrient potato rice according to claim 1 and 2, it is characterized in that described mashed potatoes is prepared by following method: the potato after cleaning peeling is precooked 20 ~ 30 minutes at 71 ~ 74 DEG C, cool in not higher than the water of 40 DEG C, boiling 15 ~ 35 minutes at 98 ~ 102 DEG C, takes out and is pounded mashed potatoes.
4. full nutrient potato rice according to claim 1 and 2, it is characterized in that described mealy potato is prepared by following method: first potato is made mashed potatoes, then mashed potatoes is dry with dry drying plant, after through pulverizing the i.e. obtained mealy potato for the production of potato rice.
5. full nutrient potato rice according to claim 1 and 2, is characterized in that described mealy potato is prepared by following method: the section of potato washing removal silt makes mealy potato through milling after drying or drying.
6. full nutrient potato rice according to claim 1 and 2, is characterized in that, when potato material is mealy potato, is first joined in batch mixer by formula material and stirring premixed, premix joined in banbury again and carry out banburying after abundant premixed.
7. full nutrient potato rice according to claim 1 and 2, is characterized in that the potato rice dough infra-red food heat-insulating lamp joined in conical-double-helical rod extruder feeding machine feed bin irradiates, to prevent dough cooling curing.
8. full nutrient potato rice according to claim 1 and 2, is characterized in that the potato grain of rice is dried to moisture weight content by microwave dryer and is not more than 12%.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104642886A (en) * | 2015-01-26 | 2015-05-27 | 陈秋 | Low-sugar potato rice |
| CN106235130A (en) * | 2016-07-29 | 2016-12-21 | 河南省农业科学院 | A kind of processing method of room temperature storing mashed potato |
| CN106616354A (en) * | 2016-11-30 | 2017-05-10 | 蚌埠市众星蔬果科技专业合作社联合社 | Tough nutritive potato rice and preparation method thereof |
| CN107019180B (en) * | 2017-04-22 | 2020-07-24 | 河南工业大学 | Preparation method of raw potato whole flour |
| CN107912496A (en) * | 2017-07-06 | 2018-04-17 | 银川麦清香食品有限公司 | A kind of production method of potato mashed potatoes fried dough twist |
| CN107647283A (en) * | 2017-09-20 | 2018-02-02 | 西昌市正中食品有限公司 | Potato rice and preparation method thereof |
| CN107684031A (en) * | 2017-09-20 | 2018-02-13 | 西昌市正中食品有限公司 | Potato health rice and preparation method thereof |
| CN107712628A (en) * | 2017-09-20 | 2018-02-23 | 西昌市正中食品有限公司 | Potato vegetables rice and preparation method thereof |
| CN108991511A (en) * | 2018-08-09 | 2018-12-14 | 浙江农林大学 | A kind of potato emulation rice and preparation method thereof for facilitating old man to swallow |
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| CN1554271A (en) * | 2003-12-23 | 2004-12-15 | 金松亭 | Natural edible raw material artificial engineering rice and its special equipment and producing method |
| CN103027238A (en) * | 2012-08-03 | 2013-04-10 | 李同庚 | Potato composite nutritional rice and preparation method thereof |
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| CN101711556A (en) * | 2009-10-16 | 2010-05-26 | 袁洪 | Grain-vegetable-fruit multi-nutrient rice and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1554271A (en) * | 2003-12-23 | 2004-12-15 | 金松亭 | Natural edible raw material artificial engineering rice and its special equipment and producing method |
| CN103027238A (en) * | 2012-08-03 | 2013-04-10 | 李同庚 | Potato composite nutritional rice and preparation method thereof |
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