CN107509958A - A kind of preparation method of potato rice - Google Patents
A kind of preparation method of potato rice Download PDFInfo
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- CN107509958A CN107509958A CN201710993002.9A CN201710993002A CN107509958A CN 107509958 A CN107509958 A CN 107509958A CN 201710993002 A CN201710993002 A CN 201710993002A CN 107509958 A CN107509958 A CN 107509958A
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- rice
- potato
- raw material
- grain
- peanut milk
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 106
- 235000009566 rice Nutrition 0.000 title claims abstract description 106
- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 89
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 89
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 105
- 239000002994 raw material Substances 0.000 claims abstract description 20
- 235000013339 cereals Nutrition 0.000 claims abstract description 13
- 239000000463 material Substances 0.000 claims abstract description 13
- 235000020265 peanut milk Nutrition 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 238000001035 drying Methods 0.000 claims abstract description 3
- 238000004806 packaging method and process Methods 0.000 claims abstract description 3
- 201000010099 disease Diseases 0.000 claims description 6
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
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- 241000607479 Yersinia pestis Species 0.000 claims description 3
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- 239000000047 product Substances 0.000 description 6
- 210000002784 stomach Anatomy 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 3
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- 108090000623 proteins and genes Proteins 0.000 description 3
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- 102000040350 B family Human genes 0.000 description 2
- 108091072128 B family Proteins 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 2
- 244000017020 Ipomoea batatas Species 0.000 description 2
- 235000002678 Ipomoea batatas Nutrition 0.000 description 2
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- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 2
- 229960003495 thiamine Drugs 0.000 description 2
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- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 206010000087 Abdominal pain upper Diseases 0.000 description 1
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- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010013082 Discomfort Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 208000002682 Hyperkalemia Diseases 0.000 description 1
- 206010021036 Hyponatraemia Diseases 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 101710202013 Protein 1.5 Proteins 0.000 description 1
- 229920000294 Resistant starch Polymers 0.000 description 1
- 241000207763 Solanum Species 0.000 description 1
- 208000005392 Spasm Diseases 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- LXNHXLLTXMVWPM-UHFFFAOYSA-N Vitamin B6 Natural products CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
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- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 230000003044 adaptive effect Effects 0.000 description 1
- 210000001789 adipocyte Anatomy 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
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- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000000747 cardiac effect Effects 0.000 description 1
- 230000035568 catharsis Effects 0.000 description 1
- 239000004464 cereal grain Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000013872 defecation Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 229940055726 pantothenic acid Drugs 0.000 description 1
- 235000019161 pantothenic acid Nutrition 0.000 description 1
- 239000011713 pantothenic acid Substances 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 description 1
- ZUFQODAHGAHPFQ-UHFFFAOYSA-N pyridoxine hydrochloride Chemical compound Cl.CC1=NC=C(CO)C(CO)=C1O ZUFQODAHGAHPFQ-UHFFFAOYSA-N 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 235000021254 resistant starch Nutrition 0.000 description 1
- 230000000284 resting effect Effects 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019158 vitamin B6 Nutrition 0.000 description 1
- 239000011726 vitamin B6 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 229940011671 vitamin b6 Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
- Cereal-Derived Products (AREA)
Abstract
A kind of preparation method of potato rice.Specifically include：It is raw material from general rice, and rice is processed into powdered ground rice and Rice ＆ peanut milk respectively；Using potato as raw material, and it is mixed into potato pulp with Rice ＆ peanut milk, then the mixed material that water content is 35~40% is mixed into by potato pulp and ground rice again, then mixed material is pressed into the potato rice of grain of rice type shape with Machine for rice granulting, turn into ware potato as rice finally by drying, packaging.By implementing the present invention, rice and potato are combined together, general rice and potato is become the health-care rice of nutrition richness pole.Shiqi rice, people is nourished in daily feed and health care, and effectively avoid and eat potato and can produce numerous senses of discomfort.In addition, thus rice and potato are substantially improved in value, benefit is extremely notable.
Description
Technical field
The present invention relates to a kind of preparing technical field of characteristic rice made products, and in particular to a kind of preparation side of potato rice
Method.
Background technology
Potato (scientific name：Solanum tuberosum, English：Potato), also known as：Potato, Solanaceae Solanum, annual herb
Plant.Potato is one of Chinese five big staple foods, and its nutritive value is high, adaptive faculty is strong, yield is big, is the third-largest important grain in the whole world
Food crop, it is only second to wheat and corn.Potato is stem tuber breeding, can be used as medicine, and flat property and sweet taste, can be treated for stomachache, Zha ribs, carbuncle swells etc.
Disease.
Ingredient in general fresh potato：Starch 9~20%, protein 1.5~2.3%, fat 0.1~1.1% are thick fine
Dimension 0.6~0.8%.Contained nutritional ingredient in 100g potatos：66~113J of heat, 11~60mg of calcium, 15~68mg of phosphorus, iron
0.4mg~4.8mg, 0.03~0.07mg of thiamine, 0.03~0.11mg of riboflavin, 0.4~1.1mg of niacin.
Containing abundant dietary fiber in potato, promotion gastrointestinal peristalsis is helped, dredges enteron aisle.
In addition, potato stem tuber also contains the unexistent carrotene of cereal grain and ascorbic acid.From nutritional point
From the point of view of, it has the advantages of more than rice, flour, can supply the substantial amounts of heat energy of human body, can be described as " food perfect in every way ".
People only is just enough to sustain life by potato and whole milk and health.Because the nutritional ingredient of potato is very comprehensive, nutrition
Also relatively rationally, simply the amount of protein, calcium and vitamin A is slightly lower for structure；And this is just supplemented with whole milk.Potato ball
Stem washiness, lean, unit volume heat are at a fairly low, and contained vitamin C is 10 times of apple, and B family vitamin is apple
4 times of fruit, various mineral matters are several times to tens times of apple, and potato is hypotensive food, and certain nutrition is more in meals
Or lack and can cause a disease.As a same reason, meals are adjusted, also can " eating " falls corresponding disease.
Potato has the effect of anti-aging.It contains the B family vitamin such as abundant vitamin B1, B2, B6 and pantothenic acid and big
The good fiber quality element of amount, also containing nutrients such as trace element, amino acid, protein, fat and high-quality starch.
Potato contains abundant dietary fiber, there is data expression, and its content and apple are as many.Therefore stomach and intestine are to potato
Absorb it is slower, after eating potato, time for resting in enteron aisle much longer than rice, so have more satiety, while can also
Some greases and rubbish are taken away in help, and there is certain catharsis and toxin expelling to act on.
Potato is carbohydrate, but its content is only 1/4 or so of equivalent weight rice.Research shows, in potato
Starch be a kind of resistant starch, have the function that reduce adipocyte.Meanwhile potato is practically free of fat, 100g potato fat
Fat content is only 0.2g.
Potato is extraordinary hyperkalemia hyponatremia food, is well suited for edema type overweight people and eats, is enriched plus its potassium content, several
It is highest in vegetables, so also having the effect of thin leg.
The traditional Chinese medical science thinks potato, and " flat property and sweet taste is nontoxic, and energy strengthening the spleen and stomach, during QI invigorating is adjusted, relieving spasm to stop pain, tonneau is defecated.It is right
Weakness of the spleen and the stomach, indigestion, stomach discord, gastral cavity abdomen are had a pain, the patient outcome of inhibited defecation is notable ".Modern study proves, Ma Ling
Potato has special efficacy to reconciling indigestion, is the good medicine of stomach trouble and cardiac and high-quality health products.Potato is being rich in nutrition,
It is one of food of anti-aging.
Potato fresh sweet potato, which is available for hotting plate, makees grain or vegetables.But fresh sweet potato stem tuber volume is big, water content is high, transport and long-term storage
Keep difficulty.Therefore, the processed food of potato is paid close attention to produce in countries in the world, as French freezes fried bar, fried piece, instant complete
Powder, starch and cake of all shapes and colors, egg roll etc. are number up to kind more than 100.
The content of the invention
It is an object of the invention to provide a kind of preparation method of brand-new potato rice.Specifically include：From common big
Rice is raw material, and rice is processed into powdered ground rice and Rice ＆ peanut milk respectively；Using potato as raw material, and horse is mixed into Rice ＆ peanut milk
Bell potato is starched, and is then mixed into the mixed material that water content is 35~40% by potato pulp and ground rice again, then will with Machine for rice granulting
Mixed material is pressed into the potato rice of grain of rice type shape, turns into ware potato as rice finally by drying, packaging.Pass through implementation
The present invention, rice and potato are combined together, general rice and potato is become the health-care rice of nutrition richness pole.Shiqi rice,
People is nourished in daily feed and health care, and effectively avoid and eat potato and can produce numerous discomforts
Sense.In addition, thus rice and potato are substantially improved in value, benefit is extremely notable.
The present invention is achieved through the following technical solutions：
A kind of preparation method of potato rice, comprise the following steps in technical scheme：
1st, rice sorting：From nothing is rotten, nothing is gone mouldy, the normal rice of color and luster is raw material.
2nd, ground rice is prepared：By 2/3 rice raw material break into can cross 200 mesh powder shape ground rice it is standby.
3rd, Rice ＆ peanut milk is prepared：By 1/3 rice raw material and its more 3 times water 12~15 hours of rice in steep, Ran Houzai
It is standby to break into Rice ＆ peanut milk.
4th, potato sorting and processing：It is raw material to select fresh, no disease and pests harm potato, then does potato cleaning
Only and it is diced, is then 2 by weight with above-mentioned Rice ＆ peanut milk and potato：1 ratio mixes, last again by potato
It is standby to break into juice.
5th, condiment：Potato juice, which is admixed, with above-mentioned ground rice forms a kind of mixed material, and by the water content of mixed material
It is adjusted to 35~40%.
6th, it is molded：Mixed material is pressed into the grain of rice of grain of rice type shape with Machine for rice granulting.
7th, dry：The grain of rice is dried to its water content and obtains finished product potato rice 10~12%.
8th, pack：Finished product potato rice is wired up into obtain ware potato as rice according to quantity.
The present invention both had the following advantages：
1st, potato metric system Preparation Method proposed by the invention is novel, and process measure is unique, and preparation technology is simple, holds
Easily implement.
2nd, primary raw material --- the rice used in the present invention is implemented, its raw material resources is extensive, cheap.
3rd, primary raw material --- the potato used in the present invention is implemented, its raw material resources is equally quite varied, and price
It is cheap.
4th, by implementing the present invention, potato rice is lumped together with rice, the nutrition member lacked in itself supplemented with rice
Element, while also supplement potato lacks protein and lipid, the rice prepared has the special fragrance and sweet tea of potato again
Taste, palatability are especially good.
5th, by implementing the present invention, rice and potato is combined together, general rice and potato is become nutrition richness
The health-care rice of pole.Shiqi rice, people is nourished in daily feed and health care, and effectively avoid and eat Ma Ling
Potato can produce numerous senses of discomfort.
6th, by implementing the present invention, thus potato and rice are also substantially improved in value, benefit is extremely notable.
Embodiment
The method of the present invention is further illustrated with reference to embodiment.
A kind of preparation method of potato rice, embodiment are as follows：
1st, rice sorting：From nothing is rotten, nothing is gone mouldy, the normal rice of color and luster is raw material.
2nd, ground rice is prepared：By 2/3 rice raw material break into can cross 200 mesh powder shape ground rice it is standby.
3rd, Rice ＆ peanut milk is prepared：By 1/3 rice raw material and its more 3 times water 12~15 hours of rice in steep, Ran Houzai
It is standby to break into Rice ＆ peanut milk.
4th, potato sorting and processing：It is raw material to select fresh, no disease and pests harm potato, then does potato cleaning
Only and it is diced, is then 2 by weight with above-mentioned Rice ＆ peanut milk and potato：1 ratio mixes, last again by potato
It is standby to break into juice.
5th, condiment：Potato juice, which is admixed, with above-mentioned ground rice forms a kind of mixed material, and by the water content of mixed material
It is adjusted to 35~40%.
6th, it is molded：Mixed material is pressed into the grain of rice of grain of rice type shape with Machine for rice granulting.
7th, dry：The grain of rice is dried to its water content and obtains finished product potato rice 10~12%.
8th, pack：Finished product potato rice is wired up into obtain ware potato as rice according to quantity.
Claims (1)
1. a kind of preparation method of potato rice, it is characterised in that comprise the following steps：
（l）Rice sorting：From nothing is rotten, nothing is gone mouldy, the normal rice of color and luster is raw material；
（2）Prepare ground rice：By 2/3 rice raw material break into can cross 200 mesh powder shape ground rice it is standby；
（3）Prepare Rice ＆ peanut milk：By 1/3 rice raw material and its more 3 times water 12~15 hours of rice in steep, then beat again
It is standby into Rice ＆ peanut milk；
（4）Potato sorting and processing：It is raw material to select fresh, no disease and pests harm potato, then that potato cleaning is clean
And be diced, it is then 2 by weight with above-mentioned Rice ＆ peanut milk and potato：1 ratio mixes, last again to beat potato
It is standby into juice；
（5）Condiment：Potato juice is admixed with above-mentioned ground rice and forms a kind of mixed material, and the water content of mixed material is adjusted
To 35~40%；
（6）Shaping：Mixed material is pressed into the grain of rice of grain of rice type shape with Machine for rice granulting；
（7）Drying：The grain of rice is dried to its water content and obtains finished product potato rice 10~12%；
（8）Packaging：Finished product potato rice is wired up into obtain ware potato as rice according to quantity.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710993002.9A CN107509958A (en) | 2017-10-23 | 2017-10-23 | A kind of preparation method of potato rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710993002.9A CN107509958A (en) | 2017-10-23 | 2017-10-23 | A kind of preparation method of potato rice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107509958A true CN107509958A (en) | 2017-12-26 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2019233336A1 (en) * | 2018-06-06 | 2019-12-12 | 沈阳师范大学 | Potato-based nutritional recombinant rice formula and preparation method therefor |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2019233336A1 (en) * | 2018-06-06 | 2019-12-12 | 沈阳师范大学 | Potato-based nutritional recombinant rice formula and preparation method therefor |
| EP3741220A4 (en) * | 2018-06-06 | 2021-06-02 | Shenyang Normal University | Potato-based nutritional recombinant rice formula and preparation method therefor |
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Application publication date: 20171226 |