CN103431340A - Total nutrient potato rice and preparation method thereof - Google Patents
Total nutrient potato rice and preparation method thereof Download PDFInfo
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- CN103431340A CN103431340A CN2013104006943A CN201310400694A CN103431340A CN 103431340 A CN103431340 A CN 103431340A CN 2013104006943 A CN2013104006943 A CN 2013104006943A CN 201310400694 A CN201310400694 A CN 201310400694A CN 103431340 A CN103431340 A CN 103431340A
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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 the drinking potato food technical field, particularly relate to a kind of full nutrition drinking 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 can, directly as staple food, also can be used as vegetables edible.Potato is tuber crops, for being embedded in underground stem, expands generation, contains a large amount of starch and other nutrients, can provide abundant nutrition for the eater.Potato just has a hundreds of kind in original producton location, people all over the world constantly cultivate again new varieties according to different purposes, at present there are several thousand kinds in the whole world, has starch-containing ratio higher, be suitable as staple food, also has that to be suitable as vegetables edible.Potato stem tuber washiness, heat lean, unit volume are quite low, contained vitamin C is 10 times of apple, the B family vitamin is 4 times of apple, various mineral matters are that several times of apple do not wait to tens times, also contain the unexistent carrotene of Cereal grain and ascorbic acid, nutritional labeling is very comprehensive, and trophic structure is also more reasonable, and just the content of protein, calcium and vitamin A is slightly low.From the nutrition angle, it has more advantage than rice, flour, can supply with the heat of needed by human body and most nutrition, is " out of this world food " at last, and the people only leans on potato and whole milk just is enough to sustain life and health.According to trophic analysis, the potato biotic energy index is 8.6, proves the raising of vitality effective; The diseases prevention index is 126.67, belongs to the high index scope.
Fresh potato can be directly used in the fried bar of processing French, fried piece, instant full powder and cake of all shapes and colors, egg roll etc.But fresh potato is seasonal strong, and the 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 all attached great importance in countries in the world.The product of potato deep processing output maximum is mealy potato.Mealy potato is divided into full potato starch and potato starch, and wherein full potato starch is different according to the profile of the processing technology adopted and product, is divided into again two kinds of the full powder of potato snowflake (Potato flakes) and potato granule full powders (Potato granules).In full potato starch, most cells of potato obtain not saving from damage and break, the free starch of product seldom, free starch in granule full powder than the full powder of snowflake still less, the nutriment overwhelming majority such as the contained vitamin of potato, mineral matter, amino acid, trace element, cellulose are retained, and original color is also all remained.Potato starch has only extracted the starch in the potato in its processing process, and other nutriments useful to human health in potato, 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, and as chips, potato chips etc., another kind of is for producing the mealy potato of leisure food, health food, fish bait, frozen food raw and auxiliary material.According to the inventors knowledge, before completing, the present invention 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 basically, and 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 transportation difficulty, there is very great social effect.
Summary of the invention
The deficiency existed for existing drinking potato food, first purpose of the present invention is to provide the drinking potato food of a kind of newtype that can be used as people's staple food-full nutrition 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 purpose of the present invention is to provide a kind of method for preparing full nutrition potato rice.
Full nutrition potato rice provided by the invention, its raw materials component forms, and in weight portion, mainly comprises: 60～85 parts of 90～98 parts of mashed potatoess or mealy potatos, 1～10 part of grain dust, 1～3 part of edible oil, 0～25 part, water.
In full nutrition 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, can be also mealy potato.When take mashed potatoes during as raw material, the addition of water generally is not more than 10 weight portions, and concrete addition is relevant with the addition of the water content of mashed potatoes, grain dust, the kind that adds grease etc.; When take mealy potato during as raw material, the addition of water is generally 5～25 weight portions, and concrete addition is same relevant with the factors such as addition of the fat type added and grain dust.
In order to obtain the abundanter potato rice of nutrition, the raw material for preparing potato rice can consider to add dairy produce or the protein of 0.1～3 weight portion, and described dairy produce or protein can be a kind of in whole milk powder, cheese, albumen powder etc.
In order to enrich the taste of potato rice, can consider to add the wholefood flavor enhancement of 0.1～3 weight portion in the raw material for preparing potato rice, flavor enhancement is except salt, sugar, can also be Juice mud, Juice mud can be juice or the mud of the juice of fruit or mud, vegetables, fruit can be apple, banana, pears, jujube etc., and vegetables can be carrot, cucumber, spinach, Chinese cabbage etc.
Can prepare by following method by described mashed potatoes: the potato cleaned after removing the peel is precooked 20～30 minutes under 71～74 ℃, cooling in not higher than the water of 40 ℃, 98～102 ℃ of lower boilings 15～35 minutes, takes out and smashes into mashed potatoes.
Described mealy potato can be full potato starch, can be also the potato chips powder.Can prepare by following method by described full potato starch: first potato is made to mashed potatoes, then by dry drying plant drying for mashed potatoes, make the full potato starch for the production of potato rice through pulverizing afterwards; Can prepare by following method by described potato chips powder: the section of potato washing removal silt is made mealy potato after drying or drying through milling.
The preparation method of full nutrition potato rice of the present invention, it mainly comprises following processing step:
(1) by definite composition of raw materials, raw material is joined in banbury and carry out banburying under 100 ℃～105 ℃, make the abundant slaking of raw material component in potato rice and flour group, discharging afterwards;
(2) slaking potato rice and flour group banbury discharged joins tapered double screw extruder feeding machine feed bin, by tapered double screw extruder, the metering of potato rice and flour group is clamp-oned to single screw extrusion machine by force;
(3) after potato rice and flour group clamp-ons single screw extrusion machine melting slaking, adopt the air-cooled die-surface hot cutting head to be cut into grain of rice shape, squeezing the potato grain of rice be cut into, to enter the wind conveyance conduit cooling and be transported to feed bin, and the extrusion temperature of single screw extrusion machine is 100 ℃～105 ℃;
(4) the potato rice of discharging from feed bin is sent into drying equipment, is dried to the moisture weight content and is not more than 12% discharge, makes full nutrition potato rice.
In above-mentioned full nutrition potato metric system Preparation Method of the present invention, when potato material is mealy potato, preferably first formula material is joined in batch mixer and stirs premixed, fully after premixed, again premix is joined in banbury and carries out banburying.
In above-mentioned full nutrition potato metric system Preparation Method of the present invention, the slaking potato rice and flour group that banbury is discharged joins in tapered double screw extruder feeding machine feed bin, can adopt infrared ray food heat-insulation lamp to be irradiated it, to prevent the dough cooling curing.The potato rice of discharging from feed bin is sent into drying equipment and is dried to the moisture weight content and is not more than 12%, can adopt microwave dryer to carry out drying.
The present invention has also taked some other technical measures.
Potato rice process of the present invention, all strictly adopt the food security processing technology, guarantees the safety and hygiene of potato rice, the nutritional labeling of potato is not subject to any loss, and whole production process is without any three wastes, environmentally safe, the working environment close friend, to operating personnel without harm.
The main component of potato is starch, is alkalescent, except having light potato flavor, substantially belong to middle nature and flavor food, for adding component, no matter which kind of adds component, add the fragrance what component just has this interpolation component, just there is the flavor of rice as added ground rice; Add the flavor 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 that adds the food materials uniqueness.The present invention be take potato as main foodstuff, and adding the nutrients such as edible oil and milk is to guarantee that potato rice has the nutrient balance needed, and makes it become the healthy food of full nutrition.
Potato rice eating method: potato rice adds water enchroachment (invasion) bubble 10 minutes, is heated to 60～75 ℃ of left and right during boiling, and potato rice is a large amount of imbibitions sharply, and the rice grain shape that is translucent, only need 10～15 minutes goluptious potato rice just to carry out.The time of cooking of potato rice is short, saves the energy, is the full nutrition staple food of quick health novel of living at home, can be considered the second rice.Potato rice, except the nutrition contained with the identical level of cereal, also is 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 or not containing cholesterol and saturated fatty acid, instant, be not easy to digest and assimilate, so suitable especially old man and children are edible.Composite potato rice after the nutrition strengthening is apodeictic wholefood especially.Its natural food materials of enriching of recyclable regenerative that all have drawn from, 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 fully, many again one living beings staple food---potato meals on common people's dining table.
Potato rice provided by the invention, both can adopt bright potato to be processed by first making mashed potatoes, also can adopt mealy potato to be processed.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 maintain people's life and health, and can be adjusted into various natural fragrances according to taste.
Of the present invention completing, not only provide a kind of drinking potato food of newtype for people, have the abundant characteristics of comprehensive nutrition, overcome existing drinking potato food composition single, the problem such as nutrition is destroyed.What is more important has solved the ripe listing of potato and has concentrated, the market short time can not be held any more the potato of new listing, and fresh potato is perishable, the storage difficulty, often to the peasant, bring very large economic loss, potato is made to full nutrition potato rice energy long preservation and long distance transportation, therefore efficiently solve the problem that the potato good harvest does not increase income.In addition, due to potato, be one of four grande culture things of human society now, per mu yield is high, and of the present invention completing also contributes to solve world population and increases the crises problem of bringing with the food supply deficiency.
The specific embodiment
Below provide embodiments of the invention, and the present invention is described in further detail by embodiment.But what need particularly point out is; following embodiment should be interpreted as to protection scope of the present invention; do not breaking away under the technology of the present invention state of mind, various replacements and the change according to ordinary skill knowledge and customary means, made, should still belong to protection scope of the present invention.
Below the raw materials used umber of each embodiment, except the special instruction, be parts by weight.
Embodiment 1
Bright potato washing removal silt is cut into slices and dried (or oven dry or vacuum dehydration drying), be milled into mealy potato.The composition of raw materials of potato rice, count: 71 parts of mealy potatos, 6 parts, ground rice, 20 parts, water, 1 part of ready-mixed oil, 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 rev/mins of lower stir abouts, drop into again constant temperature slaking in the banbury of 105 ℃ of left and right and approximately within 15 minutes, become dough, the rotating speed of banbury two rotors 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, with infrared ray food heat-insulation light irradiation, be incubated, send into by force the single screw extrusion machine extruding pelletization of constant temperature 100 ℃ of left and right with the conical double screw extruder metering, make full nutrition potato rice through microwave drying.The nutritional labeling of prepared potato rice is as shown in subordinate list one.
Embodiment 2
Bright potato washing is removed silt, peeling.By the clean section of peeled potatoes egg spray, send in the blanching bath of 71～74 ℃ and boil approximately 20 minutes, then cooling in the about water of 25 ℃, then boiling approximately 15 minutes at the about temperature of 100 ℃, take out and smash into mashed potatoes.The composition of raw materials of potato rice, count: 85 parts of mashed potatoess, 5 parts, ground rice, 2 parts, glutinous rice, 2 parts, olive oil, 2 parts of albumen powders, 3 parts of apple butters, 1 part, water by weight.The preparation of potato rice: the raw material of above-mentioned formula is joined to constant temperature slaking in the banbury of 100 ℃ of left and right and approximately become dough in 20 minutes, the rotating speed of banbury two rotors 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, with infrared ray food heat-insulation light irradiation, be incubated, send into by force the single screw extrusion machine extruding pelletization of constant temperature 105 ℃ of left and right with the conical double screw extruder metering, through microwave drying, make full nutrition potato rice.
Embodiment 3
Bright potato washing is removed silt, peeling.By the clean section of peeled potatoes egg spray, send in the blanching bath of 71～74 ℃ and boil approximately 20 minutes, then cooling in the water of 25 ℃ of left and right, then, 103 ℃ of left and right boilings approximately 15 minutes, take out and smash into mashed potatoes.Mashed potatoes is dried by the cylinder drum dried, makes full potato starch.The composition of raw materials of potato rice, count: 70 parts of full potato starch, 3 parts of glutinous rice flours, 4 parts of corn flour, 20 parts, water, 2 parts, butter, 1 part of milk powder by weight.The preparation of potato rice: the raw material of above-mentioned formula is joined to constant temperature slaking in the banbury of 102 ℃ of left and right and approximately become dough in 18 minutes, the rotating speed of banbury two rotors 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, with infrared ray food heat-insulation light irradiation, be incubated, send into by force the single screw extrusion machine extruding pelletization of constant temperature 105 ℃ of left and right with the conical double screw extruder metering, through microwave drying, make full nutrition potato rice.
Embodiment 4
The composition of raw materials of potato rice, count: 72 parts of commercially available full potato starch, 2 parts of glutinous rice flours, 4 parts, ground rice, 20 parts, water, 2 parts, butter, 3 parts of mashed carrots by weight.The preparation of potato rice: the raw material of above-mentioned formula is joined to constant temperature slaking in the banbury of 102 ℃ of left and right and approximately become dough in 20 minutes, the rotating speed of banbury two rotors 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, with infrared ray food heat-insulation light irradiation, be incubated, send into by force the single screw extrusion machine extruding pelletization of 102 ℃ of left and right of constant temperature with the conical double screw extruder metering, through microwave drying, make full nutrition potato rice.
The nutritional labeling table of comparisons of table one potato rice, rice, wheat (containing in every 100 grams)
| The composition title | Potato rice | Rice | Wheat | The composition title | Potato rice | Rice | Wheat |
| Edible section | 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 (10)
1. a full nutrition potato rice, is characterized in that raw material components forms, and mainly comprises in weight portion: 60～85 parts of 90～98 parts of mashed potatoess or mealy potatos, 1～10 part of grain dust, 1～3 part of edible oil, 0～25 part, water.
2. full nutrition potato rice according to claim 1, is characterized in that the dairy produce that raw materials contains 0.1～3 weight portion or protein.
3. full nutrition potato rice according to claim 1 and 2, is characterized in that the wholefood flavor enhancement that raw materials contains 0.1～3 weight portion, and described wholefood flavor enhancement is Juice mud.
4. full nutrition potato rice according to claim 3, it is characterized in that prepared by following method by described mashed potatoes: the potato cleaned after removing the peel is precooked 20～30 minutes under 71～74 ℃, cooling in not higher than the water of 40 ℃, 98～102 ℃ of lower boilings 15～35 minutes, take out and smash into mashed potatoes.
5. full nutrition potato rice according to claim 3, it is characterized in that prepared by following method by described mealy potato: first potato is made to mashed potatoes, then by dry drying plant drying for mashed potatoes, make the mealy potato for the production of potato rice through pulverizing afterwards.
6. full nutrition potato rice according to claim 3 is characterized in that prepared by following method by described mealy potato: potato washing is removed after the silt section dries or dry, and makes mealy potato through milling.
7. the preparation method of the described full nutrition potato rice of claim 1 to 6 is characterized in that comprising following processing step:
(1) by definite composition of raw materials, raw material is joined in banbury and carry out banburying under 100 ℃～105 ℃, make the abundant slaking of raw material component in potato rice and flour group, discharging afterwards;
(2) slaking potato rice and flour group banbury discharged joins tapered double screw extruder feeding machine feed bin, by tapered double screw extruder, the metering of potato rice and flour group is clamp-oned to single screw extrusion machine by force;
(3) after potato rice and flour group clamp-ons the ripe heart of single screw extrusion machine melting, adopt the air-cooled die-surface hot cutting head to be cut into grain of rice shape, squeezing the potato grain of rice be cut into, to enter the wind conveyance conduit cooling and be transported to feed bin, and the extrusion temperature of single screw extrusion machine is 100 ℃～105 ℃;
(4) the potato rice of discharging from feed bin is sent into drying equipment, is dried to the moisture weight content and is not more than 12% discharge, makes full nutrition potato rice.
8. the preparation method of full nutrition potato rice according to claim 7, is characterized in that working as potato material is mealy potato, first formula material joined in batch mixer and stirs premixed, fully after premixed, again premix joined in banbury and carries out banburying.
9. according to the preparation method of the described full nutrition potato rice of claim 7 or 8, it is characterized in that joining the infrared ray food heat-insulation light irradiation for potato rice and flour group in tapered double screw extruder feeding machine feed bin, to prevent the dough cooling curing.
10. according to the preparation method of the described full nutrition potato rice of claim 7 or 8, it is characterized in that the potato grain of rice is dried to the moisture weight content by microwave dryer and is not more than 12%.
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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 |
| CN107019180A (en) * | 2017-04-22 | 2017-08-08 | 河南工业大学 | A kind of preparation method of potato starch |
| 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 |
| 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 |
| 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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| 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 |
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| 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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