CN110651951A - Potato and konjak rice flour and preparation method thereof - Google Patents

Potato and konjak rice flour and preparation method thereof Download PDF

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Publication number
CN110651951A
CN110651951A CN201911004516.2A CN201911004516A CN110651951A CN 110651951 A CN110651951 A CN 110651951A CN 201911004516 A CN201911004516 A CN 201911004516A CN 110651951 A CN110651951 A CN 110651951A
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potato
rice flour
parts
konjak
powder
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不公告发明人
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Ji Peipei
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    • 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
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • 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
    • A23L19/115—Konjak; Konntaku
    • 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
    • A23L19/15—Unshaped dry products, e.g. powders, flakes, granules or agglomerates
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Microbiology (AREA)
  • Biotechnology (AREA)
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  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Mycology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The invention provides potato konjak rice flour which comprises the following raw materials in parts by weight: 50-100 parts of potato powder, 20-50 parts of konjac powder, 70-120 parts of rice flour, 10-15 parts of additives, 50-70 parts of water and 2-4 parts of sodium bicarbonate. The invention not only fully maintains the nutritional ingredients of the konjak and the potato, has simple process, good taste and rich nutrition, and the added konjak fine powder has multiple functions of increasing satiety, reducing blood sugar and blood fat, reducing blood pressure, dissipating toxin, beautifying, dredging collaterals, losing weight, relaxing bowels, stimulating appetite and the like, is a healthy food, is suitable for large-scale industrial production of the potato konjak rice flour, and increases the consumption of the potato, thereby promoting the development of the potato and konjak industry in China.

Description

Potato and konjak rice flour and preparation method thereof
Technical Field
The invention relates to the technical field of food processing, and particularly relates to potato and konjac rice flour and a preparation method thereof.
Background
The potato has high nutritional value, is a globally accepted full-nutrition food, and causes wide attention and research. Generally, fresh potatoes contain about 9-20% starch, 1.5-2.3% protein, 0.1-1.1% fat, 0.6-0.8% crude fiber. The potato protein has high nutritive value, high digestible components, easy absorption by human body, and similar quality to animal protein, and can be compared favorably with egg. The potato protein contains 18 amino acids, including arginine, histidine, isoleucine, lysine, methionine, phenylalanine, threonine, tyrosine, valine and other essential amino acids which cannot be synthesized by human body. In addition, the potato also contains abundant vitamins, including carotene, vitamin C, thiamine, riboflavin, nicotinic acid, etc., and minerals such as calcium, phosphorus, iron, etc. Wherein the carotene and vitamin C are not found in cereal grains. From a nutritional perspective, potatoes have more advantages than rice and flour and can be called a "perfect food". The potato is always the staple food source for the household people of many European and American developed countries due to the good nutritional value and economic value of the potato. In the European and American countries, the yield and consumption of processed potato products account for about 76% of the total yield, the number of potato foods is as high as 90, and the processed products mainly comprise frozen potato products, potato strips (slices), mashed potatoes, mashed potato composite products, starch, potato whole flour and the like.
The rhizoma Amorphophalli has effects of lowering blood sugar level, reducing blood lipid, lowering blood pressure, removing toxic substance, caring skin, dredging collaterals, reducing weight, relaxing bowels, and promoting appetite, and is a health food. The konjak is cultivated in China as early as two thousand years ago, and the eating history is quite long. The snow konjak tofu produced by using konjak tuber starch is brownish yellow, is exactly like porous sponge in shape, is delicious in taste, is rich in flavor, and is a treasure in the Emei mountain. Since then, konjaku is spread from china to japan, is popular with japanese, and is eaten by almost every family at every meal, and until now, it is still the most popular and elegant food among japanese people, and japanese university of pachyson clearly stipulates that konjaku food is necessary in the catering of primary and secondary school students.
However, because of the restriction of various factors, the processing and utilization of potatoes and konjak in China are far behind developed countries, the product form, the processing key technology and equipment mainly take the way abroad, and especially the traditional staple food products which are popular with consumers in China, such as compound rice flour which takes the potatoes and the konjak as raw materials, are lacked. With the acceleration of the pace of life of people, the demand of instant foods is gradually increased, instant noodles are sold across the country for many years, but fried instant noodles are not fully satisfactory in terms of nutrition, so that non-fried instant noodles and rice noodles favored by south people are favored by consumers in recent years. The instant rice noodles are a kind of instant food which can be preserved for a long time and is convenient and instant by using modern food science and technology to process fresh rice noodles, and are a novel expanded instant food in recent years after a large amount of instant noodles have been sold in the market.
Disclosure of Invention
The invention provides potato konjak rice flour and a preparation method thereof, and aims to provide potato konjak rice flour and a processing technology thereof.
The invention provides potato konjak rice flour which comprises the following raw materials in parts by weight: 50-100 parts of potato powder, 20-50 parts of konjac powder, 70-120 parts of rice flour, 10-15 parts of additives, 50-70 parts of water and 2-4 parts of sodium bicarbonate.
As a further improvement of the invention, the average grain diameter of the potato powder is 10-20 microns; the average particle size of the rice flour is 10-20 μm.
As a further improvement of the invention, the additive comprises amylopsin, a natural antioxidant and a flavoring essence.
As a further improvement of the invention, the natural antioxidant is one or a mixture of several of vitamin C, vitamin E, tea polyphenol, theanine, catechin and ferulic acid.
As a further improvement of the invention, the edible essence is selected from one or a mixture of several of apple essence, lemon essence, corn essence, blueberry essence and green plum essence.
The invention further provides a preparation method of the potato konjak rice flour, which comprises the following steps: uniformly mixing the potato powder, the konjac powder, the rice flour and the additive, adding water and sodium bicarbonate, stirring while kneading, and kneading into dough, wherein the pH value of the dough is between 7.8 and 8.5; heating the dough to 35-40 ℃ for fermenting for 1h, extruding the fermented dough to obtain rice flour with the diameter of 0.2-0.7cm, airing for 1 day, and curing in a curing room for the following time: 2-4h, humidity is as follows: 60-80%, cooking, re-steaming for 20min, and drying to obtain rhizoma Solani Tuber osi and rhizoma Amorphophalli rice flour.
As a further improvement of the invention, the pH of the dough is 8 and the fermentation temperature is 37 ℃.
As a further improvement of the present invention, the curing time is: 3h, humidity is: 70 percent.
As a further improvement of the invention, the re-evaporation temperature is 100-105 ℃.
As a further improvement of the invention, the moisture content of the potato konjak rice flour obtained after drying is 10-12%.
The invention has the following beneficial effects: the invention not only fully maintains the nutritional ingredients of the konjak and the potato, has simple process, good taste and rich nutrition, and the added konjak fine powder has multiple functions of increasing satiety, reducing blood sugar and blood fat, reducing blood pressure, dissipating toxin, beautifying, dredging collaterals, losing weight, relaxing bowels, stimulating appetite and the like, is a healthy health food, is suitable for large-scale industrial production of the potato konjak rice flour, increases the consumption of the potato, and promotes the development of the potato and konjak industry in China. Meanwhile, the rice flour prepared by the invention has good toughness, the konjac fine flour has good film forming capability, and the konjac fine flour is added into potatoes, under the fermentation action of enzyme, the structure of starch amylose is changed to a certain extent, and a net film is formed through hydrogen bonds and intermolecular force, so that the toughness is increased. Because of the film forming property of the konjac powder, the water evaporation can be inhibited, the invasion of oxygen can be prevented, and the fresh-keeping and corrosion-preventing effects can be achieved.
Detailed Description
The technical solutions in the embodiments of the present invention will be described clearly and completely below, and it should be apparent that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments of the present invention
Example 1
The raw materials comprise the following components in parts by weight: 50 parts of potato powder, 20 parts of konjak fine powder, 70 parts of rice flour, 10 parts of additive, 50 parts of water and 2 parts of sodium bicarbonate.
The average grain diameter of the potato powder is 10-20 microns; the average particle size of the rice flour is 10-20 microns.
The additive comprises amylopsin (enzyme activity is 100U/g), tea polyphenol and lemon essence in a mass ratio of 2:1: 3.
The preparation method comprises the following steps: uniformly mixing potato powder, konjac powder, rice flour and an additive, adding water and sodium bicarbonate, kneading while stirring to obtain dough, wherein the pH value of the dough is 7.8; heating the dough to 35 ℃ for fermenting for 1h, extruding the fermented dough, wherein the diameter of the extruded rice flour is 0.2cm, airing for 1 day, and curing in a curing room for the following time: 2h, humidity is: 60 percent, re-steaming after curing, wherein the re-steaming temperature is 100 ℃, the re-steaming time is 20min, and then drying to obtain the potato konjak rice flour with the humidity of 10 percent.
Example 2
The raw materials comprise the following components in parts by weight: 100 parts of potato powder, 50 parts of konjak fine powder, 120 parts of rice flour, 15 parts of additive, 70 parts of water and 4 parts of sodium bicarbonate.
The average grain diameter of the potato powder is 10-20 microns; the average particle size of the rice flour is 10-20 microns.
The additive comprises amylopsin (enzyme activity is 100U/g), ferulic acid and corn essence in a mass ratio of 2:1: 3.
The preparation method comprises the following steps: mixing potato powder, konjac powder, rice flour and an additive uniformly, adding water and sodium bicarbonate, kneading while stirring to obtain dough, wherein the pH value of the dough is 8.5; heating the dough to 40 ℃ for fermenting for 1h, extruding the fermented dough, drying the extruded rice flour with the diameter of 0.7cm for 1 day, and curing in a curing room for the following time: 4h, humidity: 80 percent, re-steaming after curing, wherein the re-steaming temperature is 105 ℃, the re-steaming time is 20min, and then drying to obtain the potato konjak rice flour with the humidity of 12 percent.
Example 3
The raw materials comprise the following components in parts by weight: 70 parts of potato powder, 35 parts of konjak fine powder, 100 parts of rice flour, 12 parts of additive, 60 parts of water and 3 parts of sodium bicarbonate.
The average grain diameter of the potato powder is 10-20 microns; the average particle size of the rice flour is 10-20 microns.
The additive comprises amylopsin (enzyme activity is 100U/g), vitamin C and blueberry essence in a mass ratio of 2:1: 3.
The preparation method comprises the following steps: uniformly mixing potato powder, konjac powder, rice flour and an additive, adding water and sodium bicarbonate, kneading while stirring to obtain dough, wherein the pH value of the dough is 8; heating the dough to 37 ℃ for fermenting for 1h, extruding the fermented dough, wherein the diameter of the extruded rice flour is 0.2-0.7cm, airing for 1 day, and placing the rice flour in a curing room for curing, wherein the curing time is as follows: 3h, humidity is: 70 percent, re-steaming after curing, wherein the re-steaming temperature is 102 ℃, the re-steaming time is 20min, and then drying to obtain the potato konjak rice flour with the humidity of 11 percent.
Comparative example 1
Compared with example 3, no konjac flour was added.
The raw materials comprise the following components in parts by weight: 105 parts of potato powder, 100 parts of rice flour, 12 parts of additives, 60 parts of water and 3 parts of sodium bicarbonate.
The average grain diameter of the potato powder is 10-20 microns; the average particle size of the rice flour is 10-20 microns.
The additive comprises amylopsin (enzyme activity is 100U/g), vitamin C and blueberry essence in a mass ratio of 2:1: 3.
The preparation method comprises the following steps: uniformly mixing potato powder, konjac powder, rice flour and an additive, adding water and sodium bicarbonate, kneading while stirring to obtain dough, wherein the pH value of the dough is 8; heating the dough to 37 ℃ for fermenting for 1h, extruding the fermented dough, wherein the diameter of the extruded rice flour is 0.2-0.7cm, airing for 1 day, and placing the rice flour in a curing room for curing, wherein the curing time is as follows: 3h, humidity is: 70 percent, re-steaming after curing, wherein the re-steaming temperature is 102 ℃, the re-steaming time is 20min, and then drying to obtain the potato konjak rice flour with the humidity of 11 percent.
Comparative example 2
Compared to example 3, no potato flour was added.
The raw materials comprise the following components in parts by weight: 105 parts of konjak fine powder, 100 parts of rice flour, 12 parts of additive, 60 parts of water and 3 parts of sodium bicarbonate.
The average grain diameter of the potato powder is 10-20 microns; the average particle size of the rice flour is 10-20 microns.
The additive comprises amylopsin (enzyme activity is 100U/g), vitamin C and blueberry essence in a mass ratio of 2:1: 3.
The preparation method comprises the following steps: uniformly mixing potato powder, konjac powder, rice flour and an additive, adding water and sodium bicarbonate, kneading while stirring to obtain dough, wherein the pH value of the dough is 8; heating the dough to 37 ℃ for fermenting for 1h, extruding the fermented dough, wherein the diameter of the extruded rice flour is 0.2-0.7cm, airing for 1 day, and placing the rice flour in a curing room for curing, wherein the curing time is as follows: 3h, humidity is: 70 percent, re-steaming after curing, wherein the re-steaming temperature is 102 ℃, the re-steaming time is 20min, and then drying to obtain the potato konjak rice flour with the humidity of 11 percent.
Test example 1
The inventive examples 1-3, comparative examples 1-2 and commercially available potato rice flour were subjected to taste tests, and the results are shown in table 1.
TABLE 1
The potato konjak rice flour prepared in the embodiments 1-3 of the invention has the advantages of appropriate appearance and taste, fine and smooth taste, toughness, light fragrance and uniform appearance chromaticity, and is obviously similar to the products sold in the market. Compared with the example 3, the comparative example 1 and the comparative example 2 are not added with the konjac powder and the potato powder respectively, the mouth feel is poor, the toughness of the comparative example 2 is insufficient, and the mouth feel can be obviously improved and the toughness of the rice flour can be increased by compounding the konjac powder and the potato powder.
Test example 2
The inventive examples 1-3, comparative examples 1-2 and commercially available potato rice flour were tested at room temperature of 30 ℃ and relative humidity of 85%, and stored in a transparent plastic bag under sealed conditions, and the results are shown in Table 2.
Table 2: anti-corrosion effect watch
Figure BDA0002242330170000072
The samples were taken every 3 days and tested at 25 ℃ in an open air atmosphere, and the total number of colonies was measured under a microscope. The results are shown in Table 3:
table 3: total colony count test Table (× 10)4cfu/g)
Group of 3 days 6 days
Example 1 3.2 5.2
Example 2 3.0 4.9
Example 3 2.8 4.6
Comparative example 1 159 984
Comparative example 2 385 1395
Is commercially available 58 264
The potato konjak rice flour prepared in the embodiments 1-3 of the invention has obvious preservative effect due to the similar products sold in the market. Can not deteriorate for 30 days, and the total number of colonies after 3 days is only 2.8-3.2 multiplied by 104cfu/g, the total number of colonies after 6 days is only 4.6-5.2X 104cfu/g. Compared with the example 3, the comparative examples 1 and 2 are not added with the konjac refined powder and the potato powder respectively, so that the anti-corrosion effect is obviously reduced, and the anti-corrosion performance of the rice flour can be obviously improved by compounding the konjac refined powder and the potato powder.
Compared with the prior art, the invention not only fully maintains the nutritional ingredients of the konjak and the potato, has simple process, good taste and rich nutrition, and the added konjak fine powder has multiple functions of increasing satiety, reducing blood sugar, blood fat, blood pressure, detoxifying, beautifying, promoting blood circulation, losing weight, relaxing bowels, stimulating appetite and the like, is a healthy health food, is suitable for large-scale industrial production of the potato konjak rice flour, and increases the consumption of the potato, thereby promoting the industrial development of the potato and the konjak in China.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.

Claims (10)

1. The potato konjak rice flour is characterized by comprising the following raw materials in parts by weight: 50-100 parts of potato powder, 20-50 parts of konjac powder, 70-120 parts of rice flour, 10-15 parts of additives, 50-70 parts of water and 2-4 parts of sodium bicarbonate.
2. The potato konjak rice flour of claim 1, wherein the potato flour has an average particle size of 10 to 20 microns; the average particle size of the rice flour is 10-20 microns.
3. The potato konjak rice flour of claim 1, wherein the additives comprise amylopsin, a natural antioxidant and a flavoring essence.
4. The potato konjak rice flour of claim 3, wherein the natural antioxidant is one or more selected from vitamin C, vitamin E, tea polyphenol, theanine, catechin and ferulic acid.
5. The potato konjak rice flour of claim 3, wherein the edible essence is one or a mixture of apple essence, lemon essence, corn essence, blueberry essence and green plum essence.
6. A method for preparing potato konjak rice flour as claimed in any one of claims 1 to 5, comprising the steps of: mixing potato powder, rhizoma Amorphophalli refined powder, rice flour and additive uniformly, adding water and sodium bicarbonate, kneading while stirring to obtain dough, wherein the pH of the dough is 7.8-8.5; heating the dough to 35-40 ℃ for fermenting for 1h, extruding the fermented dough to obtain rice flour with the diameter of 0.2-0.7cm, airing for 1 day, and curing in a curing room for the following time: 2-4h, humidity is as follows: 60-80%, cooking, re-steaming for 20min, and drying to obtain rhizoma Solani Tuber osi and rhizoma Amorphophalli rice flour.
7. The method for preparing potato konjak rice flour of claim 6, wherein the dough has a pH of 8 and a fermentation temperature of 37 ℃.
8. The method for preparing konjak rice flour of claim 6, wherein the cooking time is as follows: 3h, humidity is: 70 percent.
9. The method for preparing konjak rice flour of claim 6, wherein the re-steaming temperature is 100-105 ℃.
10. The method for preparing potato konjak rice flour according to claim 6, wherein the humidity of the potato konjak rice flour obtained after drying is 10-12%.
CN201911004516.2A 2019-10-22 2019-10-22 Potato and konjak rice flour and preparation method thereof Withdrawn CN110651951A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113974105A (en) * 2021-10-31 2022-01-28 北大荒薯业集团有限公司 Red date, rose and potato whole powder instant nutritional porridge and preparation method thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113974105A (en) * 2021-10-31 2022-01-28 北大荒薯业集团有限公司 Red date, rose and potato whole powder instant nutritional porridge and preparation method thereof

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Application publication date: 20200107