CN107594422A - A kind of processing method of potato flour - Google Patents
A kind of processing method of potato flour Download PDFInfo
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- CN107594422A CN107594422A CN201710665327.4A CN201710665327A CN107594422A CN 107594422 A CN107594422 A CN 107594422A CN 201710665327 A CN201710665327 A CN 201710665327A CN 107594422 A CN107594422 A CN 107594422A
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Abstract
The present invention relates to flour processing technical field, disclose a kind of processing method of potato flour, after new potato is cleaned up, air-dry surface moisture, it is put at 05 DEG C and stores 20 30 days, it is 70 80% that storage period, which keeps relative air humidity, and carry out shading and potato is handled, farina is modified, farina colloidality is poor, the problem of water imbibition is bad is resolved, using containing Radix Angelicae Sinensis, prepared rhizome of rehmannia, the root of herbaceous peony, peach kernel, the herb liquid immersion of root tuber of aromatic turmeric, improve the nutritive value of potato, add extract solution from aloe, Semen sojae atricolor extract, the storage period of flour can be improved, from insect pest, obtained flour muscle degree is improved, miscellaneous dessert can be processed into.
Description
Technical field
The invention belongs to flour processing technical field, and in particular to a kind of processing method of potato flour.
Background technology
Flour is the staple food of north of China most area, and food variety is various made of flour, is made a lot of variety, flavor
Totally different, conventional flours are a kind of powders worn into by wheat, and with the improvement of living standards, people are for healthy understanding
Horizontal original higher, health turns into public concern feelings, and the flour of various kinds arises at the historic moment, and wherein potato tubers contains
Substantial amounts of starch, there is good development prospect, potato protein nutritive value height as flour.Potato tubers contains 2%
The protein of left and right, protein content is 8%~9% during potato is dry.It was found that the protein nutritive value of potato is very high, its product
Matter is equivalent to the protein of egg, easily digestion, absorption, better than the protein of other crops.And the protein of potato contains
There are 18 kinds of amino acid, including the various essential amino acids that human body can not synthesize.Speak highly of potato nutritive value, be and its
Stem tuber contains lysine, tryptophan, histidine, arginine, phenylalanine, the figured silk fabrics ammonia of high-grade protein and essential amino acid
The presence of acid, leucine, isoleucine and methionine is undivided.Ingredient in general fresh potato：Starch 9-
20%, protein 1.5-2.3%, fatty 0.1-1.1%, contained nutritional ingredient in crude fibre 0.6-0.8%, 100g potato：Energy
Measure 318 kilojoules, calcium 5-8mg, phosphorus 15-40mg, iron 0.4mg-0.8mg, potassium 200-340mg, iodine 0.8-1.2, carrotene 12-
30mg, thiamine 0.03-0.08mg, riboflavin 0.01-0.04mg, niacin 0.4-1.1mg.
Potato is processed into flour there is the problem of starch colloidality difference, water imbibition is bad, hardly possible fermentation, formability of fermenting
Difference.
The content of the invention
The purpose of the present invention is to be directed to the problem of existing, there is provided a kind of processing method of potato flour, to potato
Handled, farina is modified, obtained flour muscle degree is improved, and can be processed into miscellaneous dessert.
The present invention is achieved by the following technical solutions：
A kind of processing method of potato flour, comprises the following steps：
（1）Prepare following component in parts by weight：Potato 120-130 parts, cassava 20-30 parts, Chinese yam 20-25 parts, Job's tears
Benevolence 15-20 parts, longan 10-15 parts, lotus root piece 10-12 parts, matrimony vine 7-9 parts, extract solution from aloe 1.0-1.5 parts, Semen sojae atricolor extract
0.5-1.0 parts；
（2）After new potato is cleaned up, surface moisture is air-dried, is put at 0-5 DEG C and stores 20-30 days, storage period is kept
Relative air humidity is 70-80%, and carries out shading, obtained peeling potatoes stripping and slicing, using containing Radix Angelicae Sinensis, prepared rhizome of rehmannia, the root of herbaceous peony,
Peach kernel, the herb liquid immersion 2-3 hours of root tuber of aromatic turmeric, the potato ball after immersion is ground into pureed；
（3）Cassava, Chinese yam are removed the peel, it is 10-12% to be air-dried with coix seed, longan, lotus root piece and matrimony vine to water content, is air-dried laggard
Row milling, obtains the particle diameter of 300-350 mesh sizes, is added to step（2）In the mashed potato of preparation, then by extract solution from aloe,
Semen sojae atricolor extract is added in mixture, after being well mixed, puts into expansion extruder, and extrusion temperature is 160-180 DEG C, is obtained
To potato flour.
Further described as to such scheme, step（1）Middle extract solution from aloe is obtained using alcohol extracting method, alcohol extracting temperature
For 50-60 DEG C, Semen sojae atricolor extract is obtained using water extraction, and water extraction temperature is 80-90 DEG C.
Further described as to such scheme, step（2）The herb liquid is in parts by weight by following component system
Into：Radix Angelicae Sinensis 18-21 parts, prepared rhizome of rehmannia 15-18 parts, root of herbaceous peony 11-13 parts, peach kernel 8-10 parts, root tuber of aromatic turmeric 6-8 parts, water 700-750 parts.
Further described as to such scheme, step（3）Middle Extruding particle size is 400-450 mesh.
The present invention has advantages below compared with prior art：It is processed into flour in order to solve existing potato there is shallow lake
Arogel is poor, and water imbibition is bad, hardly possible fermentation, ferment formability difference the problem of, the invention provides a kind of potato flour plus
Work method, after new potato is cleaned up, surface moisture is air-dried, is put at 0-5 DEG C and stores 20-30 days, storage period is kept
Relative air humidity is 70-80%, and carries out shading and potato is handled, and farina is modified, and potato is formed sediment
The problem of arogel is poor, and water imbibition is bad is resolved, and is soaked using the herb liquid containing Radix Angelicae Sinensis, prepared rhizome of rehmannia, the root of herbaceous peony, peach kernel, root tuber of aromatic turmeric
Bubble, improve the nutritive value of potato, addition extract solution from aloe, Semen sojae atricolor extract, it is possible to increase the storage period of flour, from
Insect pest, obtained flour muscle degree are improved, and can be processed into miscellaneous dessert.
Embodiment
With reference to specific embodiment, the present invention will be further described.
Embodiment 1
A kind of processing method of potato flour, comprises the following steps：
（1）Prepare following component in parts by weight：120 parts of potato, 20 parts of cassava, 20 parts of Chinese yam, 15 parts of coix seed, longan
10 parts, 10 parts of lotus root piece, 7 parts of matrimony vine, 1.0 parts of extract solution from aloe, 0.5 part of Semen sojae atricolor extract；
（2）After new potato is cleaned up, surface moisture is air-dried, is put at 0 DEG C and stores 20 days, storage period keeps air phase
It is 70% to humidity, and carries out shading, obtained peeling potatoes stripping and slicing, using containing Radix Angelicae Sinensis, prepared rhizome of rehmannia, the root of herbaceous peony, peach kernel, root tuber of aromatic turmeric
Herb liquid soak 2 hours, the potato ball after immersion is ground into pureed；
（3）Cassava, Chinese yam are removed the peel, it is 10% to be air-dried with coix seed, longan, lotus root piece and matrimony vine to water content, is ground after air-drying
Powder, the particle diameter of 300 mesh sizes is obtained, is added to step（2）In the mashed potato of preparation, then by extract solution from aloe, black soya bean extract
Thing is added in mixture, after being well mixed, puts into expansion extruder, and extrusion temperature is 160 DEG C, obtains potato face
Powder.
Further described as to such scheme, step（1）Middle extract solution from aloe is obtained using alcohol extracting method, alcohol extracting temperature
For 50 DEG C, Semen sojae atricolor extract is obtained using water extraction, and water extraction temperature is 80 DEG C.
Further described as to such scheme, step（2）The herb liquid is in parts by weight by following component system
Into：18 parts of Radix Angelicae Sinensis, 15 parts of prepared rhizome of rehmannia, 11 parts of the root of herbaceous peony, 8 parts of peach kernel, 6 parts of root tuber of aromatic turmeric, 700 parts of water.
Further described as to such scheme, step（3）Middle Extruding particle size is 400 mesh.
Embodiment 2
A kind of processing method of potato flour, comprises the following steps：
（1）Prepare following component in parts by weight：125 parts of potato, 25 parts of cassava, 22 parts of Chinese yam, 17 parts of coix seed, longan
12 parts, 11 parts of lotus root piece, 8 parts of matrimony vine, 1.2 parts of extract solution from aloe, 0.8 part of Semen sojae atricolor extract；
（2）After new potato is cleaned up, surface moisture is air-dried, is put at 2 DEG C and stores 25 days, storage period keeps air phase
It is 75% to humidity, and carries out shading, obtained peeling potatoes stripping and slicing, using containing Radix Angelicae Sinensis, prepared rhizome of rehmannia, the root of herbaceous peony, peach kernel, root tuber of aromatic turmeric
Herb liquid soak 2.5 hours, the potato ball after immersion is ground into pureed；
（3）Cassava, Chinese yam are removed the peel, it is 11% to be air-dried with coix seed, longan, lotus root piece and matrimony vine to water content, is ground after air-drying
Powder, the particle diameter of 330 mesh sizes is obtained, is added to step（2）In the mashed potato of preparation, then by extract solution from aloe, black soya bean extract
Thing is added in mixture, after being well mixed, puts into expansion extruder, and extrusion temperature is 170 DEG C, obtains potato face
Powder.
Further described as to such scheme, step（1）Middle extract solution from aloe is obtained using alcohol extracting method, alcohol extracting temperature
For 55 DEG C, Semen sojae atricolor extract is obtained using water extraction, and water extraction temperature is 85 DEG C.
Further described as to such scheme, step（2）The herb liquid is in parts by weight by following component system
Into：20 parts of Radix Angelicae Sinensis, 16 parts of prepared rhizome of rehmannia, 12 parts of the root of herbaceous peony, 9 parts of peach kernel, 7 parts of root tuber of aromatic turmeric, 720 parts of water.
Further described as to such scheme, step（3）Middle Extruding particle size is 430 mesh.
Embodiment 3
A kind of processing method of potato flour, comprises the following steps：
（1）Prepare following component in parts by weight：130 parts of potato, 30 parts of cassava, 25 parts of Chinese yam, 20 parts of coix seed, longan
15 parts, 12 parts of lotus root piece, 9 parts of matrimony vine, 1.5 parts of extract solution from aloe, 1.0 parts of Semen sojae atricolor extract；
（2）After new potato is cleaned up, surface moisture is air-dried, is put at 5 DEG C and stores 30 days, storage period keeps air phase
It is 80% to humidity, and carries out shading, obtained peeling potatoes stripping and slicing, using containing Radix Angelicae Sinensis, prepared rhizome of rehmannia, the root of herbaceous peony, peach kernel, root tuber of aromatic turmeric
Herb liquid soak 3 hours, the potato ball after immersion is ground into pureed；
（3）Cassava, Chinese yam are removed the peel, it is 12% to be air-dried with coix seed, longan, lotus root piece and matrimony vine to water content, is ground after air-drying
Powder, the particle diameter of 350 mesh sizes is obtained, is added to step（2）In the mashed potato of preparation, then by extract solution from aloe, black soya bean extract
Thing is added in mixture, after being well mixed, puts into expansion extruder, and extrusion temperature is 180 DEG C, obtains potato face
Powder.
Further described as to such scheme, step（1）Middle extract solution from aloe is obtained using alcohol extracting method, alcohol extracting temperature
For 60 DEG C, Semen sojae atricolor extract is obtained using water extraction, and water extraction temperature is 80-90 DEG C.
Further described as to such scheme, step（2）The herb liquid is in parts by weight by following component system
Into：21 parts of Radix Angelicae Sinensis, 18 parts of prepared rhizome of rehmannia, 13 parts of the root of herbaceous peony, 10 parts of peach kernel, 8 parts of root tuber of aromatic turmeric, 750 parts of water.
Further described as to such scheme, step（3）The middle mesh of Extruding particle size 450.
Comparative example 1
With differing only in for embodiment 1, parts by weight are adjusted in raw material, wherein 100 parts of potato, 50 parts of cassava, it is former
Extract solution from aloe, Semen sojae atricolor extract are not added in material, remaining is consistent.
Comparative example 2
With differing only in for embodiment 2, step is omitted（2）Processing procedure, potato is directly ground into mud, remaining holding
Unanimously.
Comparative example 3
Difference with embodiment 3 is, step（3）Middle cassava, Chinese yam, coix seed, longan, lotus root piece and matrimony vine are directly mixed
Mashing is added in mashed potato, carries out Extruding, remaining is consistent.
Contrast test
Embodiment 1-3 and comparative example 1-3 method processing and fabricating potato flour is used respectively, while with existing potato face
Powder makes to be processed into wheaten food in a like fashion, flower characters is tested, by result as control to the flour being prepared
Record as shown in the table：
| Project | Dietary fiber（g/100g） | Iron（mg/100g） | Selenium（mg/100g） | Anthocyanidin（mg/100g） |
| Embodiment 1 | 18.3 | 13.3 | 14.2 | 3.56 |
| Embodiment 2 | 19.1 | 14.5 | 14.6 | 3.82 |
| Embodiment 3 | 18.8 | 13.8 | 14.4 | 3.67 |
| Comparative example 1 | 14.5 | 10.9 | 11.0 | 3.05 |
| Comparative example 2 | 12.8 | 9.5 | 10.5 | 2.56 |
| Comparative example 3 | 15.1 | 11.3 | 11.6 | 3.12 |
| Control group | 11.2 | 8.7 | 10.2 | 2.48 |
By it was found that：A kind of potato flour provided by the invention, farina is modified, farina glue
The problem of property is poor, and water imbibition is bad is resolved, and has antioxidation, can be with anti-aging.
Claims (4)
1. a kind of processing method of potato flour, it is characterised in that comprise the following steps：
（1）Prepare following component in parts by weight：Potato 120-130 parts, cassava 20-30 parts, Chinese yam 20-25 parts, Job's tears
Benevolence 15-20 parts, longan 10-15 parts, lotus root piece 10-12 parts, matrimony vine 7-9 parts, extract solution from aloe 1.0-1.5 parts, Semen sojae atricolor extract
0.5-1.0 parts；
（2）After new potato is cleaned up, surface moisture is air-dried, is put at 0-5 DEG C and stores 20-30 days, storage period is kept
Relative air humidity is 70-80%, and carries out shading, obtained peeling potatoes stripping and slicing, using containing Radix Angelicae Sinensis, prepared rhizome of rehmannia, the root of herbaceous peony,
Peach kernel, the herb liquid immersion 2-3 hours of root tuber of aromatic turmeric, the potato ball after immersion is ground into pureed；
（3）Cassava, Chinese yam are removed the peel, it is 10-12% to be air-dried with coix seed, longan, lotus root piece and matrimony vine to water content, is air-dried laggard
Row milling, obtains the particle diameter of 300-350 mesh sizes, is added to step（2）In the mashed potato of preparation, then by extract solution from aloe,
Semen sojae atricolor extract is added in mixture, after being well mixed, puts into expansion extruder, and extrusion temperature is 160-180 DEG C, is obtained
To potato flour.
A kind of 2. processing method of potato flour as claimed in claim 1, it is characterised in that step（1）Middle extract solution from aloe
Obtained using alcohol extracting method, alcohol extracting temperature is 50-60 DEG C, and Semen sojae atricolor extract is obtained using water extraction, and water extraction temperature is
80-90℃。
A kind of 3. coarse cereals flour as claimed in claim 1, it is characterised in that step（2）The herb liquid in parts by weight by
Following component is made：Radix Angelicae Sinensis 18-21 parts, prepared rhizome of rehmannia 15-18 parts, root of herbaceous peony 11-13 parts, peach kernel 8-10 parts, root tuber of aromatic turmeric 6-8 parts, water
700-750 parts.
A kind of 4. processing method of potato flour as claimed in claim 1, it is characterised in that step（3）Middle Extruding grain
Footpath size is 400-450 mesh.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710665327.4A CN107594422B (en) | 2017-08-07 | 2017-08-07 | Processing method of potato flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710665327.4A CN107594422B (en) | 2017-08-07 | 2017-08-07 | Processing method of potato flour |
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| Publication Number | Publication Date |
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| CN107594422A true CN107594422A (en) | 2018-01-19 |
| CN107594422B CN107594422B (en) | 2020-11-20 |
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| CN201710665327.4A Active CN107594422B (en) | 2017-08-07 | 2017-08-07 | Processing method of potato flour |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103114114A (en) * | 2013-02-25 | 2013-05-22 | 合肥工业大学 | Method for preparing slowly digestible wheat starch through coordination of biological enzyme and low-temperature freeze-thawing |
| CN103621943A (en) * | 2013-12-23 | 2014-03-12 | 万彬 | Processing process of convenient potato food |
| CN104905180A (en) * | 2015-04-30 | 2015-09-16 | 山西薯宴食品有限公司 | Special potato noodle type powder for using potatoes as staple food |
| CN105105006A (en) * | 2015-09-15 | 2015-12-02 | 湖北省农业科学院农产品加工与核农技术研究所 | Potato hot dry noodles prepared with potatoes as main raw material and making method thereof |
| CN105309998A (en) * | 2015-11-06 | 2016-02-10 | 张超 | Potato and barley flour and production method thereof |
| CN106376789A (en) * | 2015-07-28 | 2017-02-08 | 王守玉 | Production method of potato flour |
-
2017
- 2017-08-07 CN CN201710665327.4A patent/CN107594422B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103114114A (en) * | 2013-02-25 | 2013-05-22 | 合肥工业大学 | Method for preparing slowly digestible wheat starch through coordination of biological enzyme and low-temperature freeze-thawing |
| CN103621943A (en) * | 2013-12-23 | 2014-03-12 | 万彬 | Processing process of convenient potato food |
| CN104905180A (en) * | 2015-04-30 | 2015-09-16 | 山西薯宴食品有限公司 | Special potato noodle type powder for using potatoes as staple food |
| CN106376789A (en) * | 2015-07-28 | 2017-02-08 | 王守玉 | Production method of potato flour |
| CN105105006A (en) * | 2015-09-15 | 2015-12-02 | 湖北省农业科学院农产品加工与核农技术研究所 | Potato hot dry noodles prepared with potatoes as main raw material and making method thereof |
| CN105309998A (en) * | 2015-11-06 | 2016-02-10 | 张超 | Potato and barley flour and production method thereof |
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| CN107594422B (en) | 2020-11-20 |
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Effective date of registration: 20221108 Address after: 233000 No.23 Feihe North Road, mohekou Industrial Park, mohekou Town, Huaishang District, Bengbu City, Anhui Province Patentee after: Anhui Jinshan grain, oil and Food Manufacturing Co.,Ltd. Address before: 234200 group 4, Suihe village, Huigou Town, Lingbi County, Suzhou City, Anhui Province Patentee before: Suzhou Qingguo Intellectual Property Service Co.,Ltd. |
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