CN106307073A - Dried potato rice flour and production method thereof - Google Patents

Abstract

The invention discloses a production method of dried potato rice noodles, which comprises the following steps: preparing cooked potato powder, finely grinding rice, soaking and washing the rice, grinding the rice into thick liquid, blending the thick liquid and the cooked potato powder, tackifying and standing, steaming the rice flour sheet, and drying in the sun or oven; folding and ripening; cutting into strips, forming and performing microwave treatment; laminating; the production method of the dried potato rice noodles is improved on the basis of the traditional processing method, so that the dried potato rice noodles are made into high-quality rice noodles which are rich in nutrition, smooth in taste, rich in elasticity, free from being burnt in water boiling and difficult to break in dry frying.

Description

Dried potato rice flour and production method thereof

technical field

The invention relates to a food, especially dry rice flour processed from rice and potatoes and a production method thereof.

Background technique

Rice noodles refer to strip-shaped and silky rice products made from rice as raw material through processes such as soaking, cooking, and layering, rather than powdery materials that are made from rice as raw material and ground in the sense of the word. The texture of rice noodles is flexible and delicate, and it is served with various dishes or soup ingredients for soup or dry frying. It is smooth and tasty, and is deeply loved by consumers (especially those in the south). There are many varieties of rice noodles. According to the processing type, there are round noodles (extruded rice noodles) and flat noodles (cut noodles). According to packaging, there are row rice noodles, square rice noodles, corrugated rice noodles, and silver rice noodles; Wait. Their production processes are similar, they are all soaked rice, then grind the rice, steam it on a tray, take out the slices (squeeze), and then eat it with ingredients, or the steamed rice noodles can be cut into shreds, cooled and dried to make dry rice noodles. Rice noodles, packed like noodles. It has become a habit that northerners like noodles and southerners like rice noodles.

Maybe many people know and taste many kinds of rice noodles. Readers may often hear about Shahe rice noodles in Guangzhou, Guilin rice noodles in Guangxi, Guoqiao rice noodles in Yunnan, hot and sour noodles in Guizhou, Laoyou noodles in Nanning, Guangxi, and Chencun noodles. , Luoxiu rice noodles in Guiping City, Guangxi, etc., I don’t know if you have heard of it, have you tasted it? In fact, Guangxi Guilin rice noodles have long been a well-known product in history. It originated in the era when Qin Shihuang built the immortal water conservancy hub in the south—Xing’an Lingqu. The round rice vermicelli obtained by soaking and pressing the rice, which is used to the food in the south, is famous for its thin and well-proportioned, white and oily appearance, flexible texture, cooking resistance, delicate, lubricated, and crispy food. Luoxiu Rice Noodles in Guiping City, Guangxi is also well-known to people. With 150 freshly cut vermicelli (about 200 grams) hung on a crossbar, it can lift a 70-kilogram boy and swing on it. The popularity is even higher. . The Chencun noodles in Nanning, Guangxi are white and delicate in texture. When rolled up with minced meat, noodle sauce, and shallots, it is smooth, sweet and unforgettable.

Why is Guangxi rice noodles so good? In addition to being refined from local high-quality white rice, the production process uses high-quality water as raw material, and also adopts a unique production process. If this process can be promoted, it will surely make high-quality rice noodles for many places. High-quality rice noodles bring better food to people.

When it comes to rice noodle processing, many people know that the entire production process includes rice selection, rice soaking, grinding, steaming, sunning, folding the noodle skin, cutting vermicelli, drying vermicelli, and piercing rice noodles. Public literature has also reported some rice noodles For example: 1. Chinese patent, title: a wet rice flour processing method, application number: CN201110241720.3, publication number: CN102273592A, publication date: 2011.12.14, applicant: Central South University of Forestry and Technology, address: Hunan No. 498, Shaoshan South Road, Changsha City, Inventor: Lin Qinlu, Yang Tao, Wu Yue, Xiao Huaxi, Li Lihui, Wu Wei, Tian Wei, Chen Haijun, Wang Jing, Abstract: A wet rice flour processing method, which includes the following steps: (1) raw material pretreatment; (2) soaking; (3) adding ingredients, crushing; (4) primary gelatinization; (5) extrusion molding; (6) secondary gelatinization; (7) cold acidic water rubbing ; (8) Packaging, refrigerated. The wet rice noodles produced by the method of the present invention have a strip breaking rate of less than 5%, and in the best case, the strip breaking rate is below 3%, which improves the quality of the wet rice noodles.

2. Chinese patent, title: a processing method of rice noodles, application (patent) number: CN00129146.7, publication (number: CN1289553, publication date: 2001.04.04, applicant: Que Zhihe, address: Nanning, Guangxi Zhuang Autonomous Region No. 307, Building 2, Zhuyuan Apartment, No. 33-1, Xinzhu Road, City, Inventor: Que Zhihe, Nong Huiling, Patent Agency: Patent Service Center of Guangxi Zhuang Autonomous Region, Abstract: A method of processing rice noodles with rice After the rice is ground into rice milk and the water content is 40-70%, the uniform beach cloth is sent into the furnace body on the conveyor belt of the box-type microwave oven and heated with microwaves for 0.5-5 minutes. This method can be made even at high altitudes. In other regions, the temperature of the rice milk can also be heated to above 100 degrees to make the rice milk completely gelatinized. The processed rice noodles have toughness, cooking resistance, soft and smooth taste, and can be kept fresh for 3-5 days. At the same time, they have low energy consumption and no pollution. And other advantages, especially suitable for high altitude areas above 800 meters.

3. Chinese patent, title: A method for prolonging the preservation and shelf life of fresh rice noodles and cut powder, application number: CN200610053366.0, publication number: CN1919087 publication date: 2007.02.28, applicant: Cai Linling, address: Guilin, Guangxi Zhuang Autonomous Region Room 1-1, Unit 2, Building 1, Tongquan Lane, Xiangshan District, City, Inventors: Cai Linling, Liao Zhongli, Abstract: A method for extending the freshness and shelf life of fresh rice noodles and cut powder belongs to the technical field of food preservation and storage. The method comprises: (1) picking up fresh rice flour and cut powder produced by conventional methods from cold water, and draining; (2) weighing and packing into a food-grade plastic bag; (3) vacuumizing the plastic bag, Inject the mixed gas of nitrogen and carbon dioxide in volume percentage 0-60:40-100 into the bag until the normal pressure standard is reached, seal the bag mouth, and it is ready. Through the implementation of the present invention, fresh rice flour and cut powder with a water content as high as 60-72% in the bag can be kept fresh and guaranteed at room temperature from 8-16 hours in the past to more than 72 hours; the above-mentioned process is simple and easy to operate , low cost, only 0.10-0.12 yuan per 1000 grams of fresh rice noodles and cut powder packaging and aeration processing costs, can be popularized in the field of rice noodle production and distribution.

4. Chinese patent, title: Processing method of convenient fresh-keeping and health-care rice noodles, application number: CN200910204729.X, publication number: CN101669599, publication date: 2010.03.17, applicant: Tsuneo Kurokawa, address: Xiangshan District, Guilin City, Guangxi Zhuang Autonomous Region Room 3-704, Jinma Building, Zhongshan Middle Road, Inventor: Tsuneo Kurokawa, Abstract: A new processing method for convenient fresh-keeping and health-care rice noodles, including rice cleaning, soaking, refining, steaming rice milk into vermicelli and vermicelli Extruded into linear rice noodles, then re-steamed, cut and weighed, packaged, packaged, sterilized, and cooled, and a fresh-keeping treatment process is provided between the cut and weighed package and the packaging process; the above cleaning, soaking, grinding The water used in pulping, initial steaming, extrusion, re-steaming, cutting, and fresh-keeping treatment processes are all activated water made by EM-X ceramic treatment; EM-X concentrated liquid is added in soaking, refining and fresh-keeping treatment processes . And adding 2%-5% chitin by weight of rice in the refining process. Compared with the traditional method, the production equipment is fully automated, safe, hygienic, natural and without chemical addition. The rice noodles processed by this processing method are of good quality and have a longer soaking time, and the finished product has health care and antibacterial functions, and the time used for soaking rice is shorter than that of the traditional method, and the yield of rice noodles can also be increased.

5. Chinese patent, title: a convenient milled rice vermicelli and its processing method, application number: CN200510121235.7, applicant: Southern Food Engineering Development Center of Guangzhou Grain Science Research Institute, abstract: a convenient milled rice vermicelli and its The processing method uses milled rice and rice as raw materials and is processed by a special processing method. The weight ratio of milled rice and rice is 4:1 to 10:1, and the water content of the instant milled rice vermicelli finished product is less than or equal to 12 %. The method is prepared through the following steps: mixing and soaking, pulping and separation, dehydration, pH value adjustment, extruding and steaming for one time, forming and steaming for two times, aging, washing with water, cutting and drying. This invention solves the technical problem of deep processing milled rice into vermicelli, and meets people's needs for convenient consumption of milled rice with small grains. Eaters bring health assurance, and it is an environmentally friendly food.

The rice flour processing method of above-mentioned open document report has nothing in common with each other, but all is to set about aspects such as improving toughness, prolonging the shelf-life, but pays attention to the mouthfeel of rice flour smooth, rich in elasticity, boiling in water does not paste the soup, dry frying is not easy to break, etc. There are gaps.

Potato, (scientific name: Solanum tuberosum ), is a perennial herbaceous plant belonging to the family Solanaceae, and its tubers are edible. It is the fourth most important food crop in the world, second only to wheat, rice and corn. Potatoes are also called ground eggs, potatoes, potatos, etc., the tubers of Solanaceae plants. Together with wheat, rice, corn, and sorghum, it has become the world's top five crops. Potatoes are native to the Andes in South America, and the history of artificial cultivation can be traced back to the southern part of Peru from about 8000 to 5000 BC. The main potato producers are China, Russia, India, Ukraine, and the United States. China is the country with the largest potato production in the world. In 2015, China will launch the strategy of turning potatoes into a staple food, promoting the processing of potatoes into staple foods such as steamed buns, noodles, and rice noodles. Potatoes will become another staple food besides rice, wheat, and corn. But how to add potato in rice and make potato rice dry powder, there are not many reports yet.

At present, the open literature also reports that browning is prone to occur in the potato processing process, and the methods for processing browning are excerpted as follows:

1. Chinese patent, a new method for controlling the browning of fresh-cut potatoes, application number: CN201310749545.8, application date: 2013.12.22, publication number: CN103734293A, publication date: 2014.04.23 applicant: Shandong Agricultural University Abstract: A new approach to controlling browning in fresh-cut potatoes. It is to soak potatoes in a salt solution for a certain period of time, then disinfect, peel, cut, drain and pack for storage. In this invention, the concentration of the saline solution is 1-5%, and the treatment time is 3-7 hours. In this technique, the potatoes may be freshly harvested or stored for a certain period of time. The invention has the advantages of good effect, can effectively inhibit the browning of potatoes after cutting, is safe, does not use any chemical additives, is simple in method, easy to operate and popularize, is suitable for large-scale production and use, and has low cost.

2. A production process of whole potato flour, application number: CN200610045301.1, applicant: Tang Yujing, abstract: a production process of whole potato flour, including washing and peeling, slicing and heating to kill enzymes, making potato pulp, Filtration or centrifugation, drying and grinding, finished product packaging and other processes, in this process, microwave heating and adding industrial alcohol can inactivate the activity of potato polyphenolase, prevent product browning, and solve the problem of wastewater discharge and pulping When adding bleach.

3. A storage and preservation method for fresh-cut potatoes, application number: CN201610115096.5, publication number: CN105746683A, applicant: Institute of Agricultural Products Processing, Chinese Academy of Agricultural Sciences, abstract: a storage and preservation method for fresh-cut potatoes, the steps include: 1) Peel the potatoes; 2) Slice the peeled potatoes; 3) Put the potatoes after step 2 into clear water to wash away the soil, impurities and excess starch; 4) Put the cleaned potatoes into sulfuric acid Soaking in sodium hydrogen solution; 5) UV-C treatment is carried out to the soaked potato; 6) packing; 7) putting the packed potato into a cold storage immediately for storage. The invention proposes a storage and fresh-keeping method for fresh-cut potatoes. The washed potatoes are soaked in a sodium bisulfate solution and subjected to UV-C treatment. After treatment, the beneficial effects are as follows: the potato has good color and low browning degree; the potato has high hardness, the minimum hardness is 589.74N, the maximum hardness reaches 740.45N, and the average hardness reaches 653.80N; the detected number of microorganisms on the potato is low.

4. A processing method for quick-frozen potatoes, application number: CN201410186395.9, application date: 2014.05.06, publication (announcement) number: CN105076357A, publication date: 2015.11.25, applicant: Wang Jianxin, abstract: a quick-frozen potato The processing method of potatoes, fresh potatoes are cleaned and peeled in a peeling machine, the peeled potatoes are sliced by a slicer, the diced potatoes are immersed in water for rinsing, and the washed diced potatoes are immersed in a color protection solution Soak in medium for 20-25 minutes, then blanch the potatoes at a temperature of 90-95°C for 4 hours, drain after blanching, and freeze the diced potatoes at a temperature of -45°C to -40°C to obtain quick-frozen potatoes. The invention adopts the ratio of: 1.0% ascorbic acid, 1.5% citric acid and 0.1% calcium chloride color protection liquid, which can effectively inhibit enzymatic browning. Dings are blanched at a temperature of 90-95°C for 4 hours, and finally quick-frozen at a temperature of -45 to -40°C to obtain quick-frozen potatoes that are not prone to browning and do not affect human health.

5. A method and device for preparing potato flour, application number: CN201610005587.4, publication number: CN105495468A, open applicant: Xichang University, abstract: A method for preparing potato flour that avoids browning of potatoes during processing and its devices. The preparation method of the potato flour is to clean the potatoes, and then carry out peeling, slicing, aging, cooling, mud-making, and microwave heating and drying of the potatoes in a closed environment, so that the whole potato flour is processed. During the process, the probability of potato being in contact with oxygen is greatly reduced, which can effectively prevent polyphenol oxidase (PPO) in potato from contacting with oxygen in the air, avoid oxidative polymerization, and effectively prevent potato browning, so as to ensure the final production of potato flour Higher quality. The invention is suitable for popularization and application in the technical field of potato processing.

6. New technology for anti-browning storage of potatoes after peeling, application number: CN00130119.5, publication number: CN1310962A, applicants: Zhao Xiaoyan, Ma Yue, abstract: a new storage technology that can make potatoes after peeling Special physical and chemical treatment, under proper storage temperature and conditions, can keep about 2 weeks without browning. This invention does not use sulfur-containing compounds (sulfur dioxide, sulfur, etc.) Harmful. The processed potatoes have pure color, no change in taste and quality, and meet the hygienic and safety requirements.

7. A potato anti-browning agent and its preparation method and application, application number: CN201310399261.0, publication number: CN103478233A, applicant: Shandong Xinghuo Science and Technology Research Institute, abstract: a potato anti-browning agent and its preparation Method and application, the anti-browning agent for potatoes is prepared by mixing ascorbic acid, cysteine, edible acidic pH regulator, chlorine additive, calcium additive, antioxidant and water in a certain order, and the beneficial effect is: it contains more A component that can inhibit enzyme activity and change the environment of enzyme action, such as: citric acid, ascorbic acid, cysteine, malic acid, can prevent substrate oxidation, and does not contain sulfite at the same time, avoiding the damage of sulfate to the human body , easy to operate, long preservation time, and the degree of browning is basically unchanged after 30 days of storage.

The above-mentioned method for preventing browning of potatoes mainly includes physical treatment, chemical treatment, and preventing contact with air etc., but there is no specific process for making dry powder of potatoes and rice.

Contents of the invention

The object of the present invention is to provide a kind of dried potato rice flour processed from rice and potatoes and its production method, so that it can be produced with white color, rich nutrition, smooth taste, full of elasticity, soup that does not become mushy when boiled in water, and not easy to break when fried. High-quality potato rice noodles (dried rice noodles that can be easily carried and stored for a long time).

The production method of dried potato rice flour of the present invention comprises the steps:

1. Preparation of cooked potato flour; 2. Finely milling rice; 3. Soaking and washing rice; 9. Strip cutting and microwave; 10. Lamination; 11. Packing and storage.

The following is the specific process:

(1) Preparation of cooked potato powder

Wash the potatoes, cook them with their skins on, then peel them, beat them into a pulp, and set aside. We usually notice that browning occurs in fresh potatoes at most a few minutes after peeling, and the browned potatoes are made into vermicelli. It must be unsightly and affect the appearance. After cooking with the skin on, the polyphenol oxidase (PPO) of the potato is removed by high temperature heating, and the mashed potato powder no longer changes color;

(2) Polished rice

The finely milled rice is rice that has been stored for more than half a year to one and a half years, the moisture content of the rice is 12% to 16%, and the rice yield is 70 to 75%; the above rice is stored for more than half a year to 2 years, Rice with a moisture content of 12% to 16% and a rice yield of 70 to 75% is better for the production of rice flour. The main reason is that the newly harvested rice within half a year has high moisture content and a lower rice yield will increase the toughness of the rice husk and cause Difficulty in husking will reduce the difference of friction coefficient between paddy and paddy, which will affect the separation effect of paddy paddy; it will also reduce the strength of grains, resulting in more broken rice in the process of husking and rice milling, reducing the rice yield; The viscosity of rice bran increases, but when the rice is stored for too long (more than 2 years), the water content is too low, which will make the rice grains brittle, increase the bursting rate, and easily produce broken rice during processing, reducing the rice yield; The combination of brown rice cortex and endosperm is firm, not easy to be peeled off, and the flexibility of the rice flour produced is poor.

(3) Soak and wash rice

The soaking and washing of rice is to soak for 1-3 hours according to the weight of 1:1 rice water ratio, so that the rice grains can fully absorb water and moisten, and then pick up after soaking and rinse with clean water again for later use. It cannot be soaked for a long time, because the kernel yellow contained in the rice Nutrients such as vitamins, proteins, fats, and inorganic salts will lose more with soaking, but since rice needs to be refined, it should be properly soaked to soften it.

(4) Refining and blending of cooked potato flour

Refining and potato cooked flour deployment, described grinding is to adopt stone mill to grind rice pulp, fineness is below 80 mesh; The process of stone mill refining is added potato cooked flour, and the added potato cooked flour accounts for 10% of the total weight of input rice. 30-50%, adjust the slurry to control the water content of the slurry to 35%-38%; adjust by adding rice pulp or adding water; the above-mentioned refining is to use stone grinding, and the fineness is below 80 mesh, why use stone grinding Slurry is mainly stone mill with uniform refining, good fineness, and no metal pollution. It is best to use granite stone mill or bluestone mill, which has high hardness and is not easy to de-powder. During the pulping process, 3-5% cooked rice noodles or rice can also be added for pulping, and added before refining.

(5) Viscosification and standing

The described viscosification is to add the glutinous agent to the rice milk after adding clinker and put it in the container to stand for 3-5 hours. -0.03%; guar gum 0.01-0.02%; calcium stearoyl lactylate or sucrose fat 0.01-0.02%; it can also be prepared by pre-mixing the three raw materials.

The natural gel powder is a white or off-white fine powder, which is prepared by boiling animal skins and bones, adding acid to extract glue, concentrating and drying. About 80% of its ingredients are protein, and it does not contain carbohydrates and fats. The taste is soft, elastic, good water retention, thickening, gelling, glossy and fresh-keeping in food.

Described calcium stearoyl lactylate and sucrose fat have the effect of strengthening gluten and keeping fresh. On the one hand, they interact strongly with proteins to form gluten-protein complexes, making the gluten network more detailed and elastic.

The guar gum is processed by grinding the endosperm of the bean plant guar bean. It is a natural hydrophilic colloid of macromolecules, mainly composed of galactose and mannose, and belongs to a kind of natural galactomannose. Polysaccharides are one of the food quality improvers.

Adding gluten-enhancing agent can effectively adjust the content of amylose and amylopectin in rice, make the starch particles and protein combine with each other, disperse and penetrate into the protein network structure, have excellent water retention performance and short rehydration time, and can make rice flour gluten-strengthening, Resistant to boiling, foaming, non-mixed soup, continuous strips, smooth and delicate surface of rice noodles, chewy and refreshing when cooked, non-sticky, chewy, increasing the added value of products and improving product quality.

Standing still for 3-5 hours is to make the gluten-enhancing agent mix evenly in the rice milk, and the rice noodles made have a good mouthfeel.

(6) steamed noodle skin

The steamed noodle skin is to evenly flow the viscosified and static slurry into the tray, the tray is placed on the conveyor belt, enter the steam chamber and steam at 103-108°C for 2-5 minutes, and take out the noodle skin non-stick tray, which can be lightly Light peeling, elasticity and tenacity, rich rice flavor is enough.

(7) dried or dried

Said vermicelli dried in the sun or dried is that the steamed vermicelli is supported by a bamboo pan and placed in the sun to dry, or dried with hot air.

(8) Folded and matured

In the folding and aging process, the vermicelli is dried in the sun (baked) until it is 80% dry, and the vermicelli is collected and torn off, stacked piece by piece, and sealed tightly with a film. After 1.5 to 2 hours, put it in the heat preservation room for the first ripening, steam The aging time is 10-20 minutes, and then the powder is folded with a thin wooden board or aluminum plate, folded into 10-18 cm and stacked, and wrapped tightly with a film, and the top is pressed with a heavy object for the second aging. The aging temperature is room temperature. The time is 5-6 hours.

(9) Strip forming and microwave

The strip-cutting and microwaving involves cutting the folded and matured vermicelli into powder with a powder cutter, and placing them in a microwave oven in a row-by-row sequence. The function of the microwave is to sterilize and dry, and reduce the water content to below 11%.

(10) Lamination

The microwaved vermicelli is stacked in a clean and pollution-free place and pressed (with natural pressure from large gravel bags or rice bags) to flatten and straighten. It takes 3 to 4 days.

(11) Packing and warehousing

The packing storage is to pack the vermicelli in a clean plastic bag or vacuum pack after being weighed according to the specification, and store it for shipment.

Outstanding substantive features and remarkable progress of the present invention are:

1. The present invention processes rice and potatoes into dried rice noodles and a production method thereof, so that it can be produced to obtain high-quality potato rice noodles that are white in color, rich in nutrition, smooth and smooth in mouthfeel, full of elasticity, not mushy when boiled in water, and not easy to break when fried. Relatively speaking, the yield of potatoes is relatively high, but they are not resistant to storage. In addition, in the north, some farmers in mountainous areas are not comfortable eating a single potato as their staple food for a long time. Therefore, combining rice and potatoes to develop a new food can solve the problem. The grain structure and output in the north and south of our country is a very good development direction.

2. The present invention washes the potatoes, boils them with skins, then peels them and beats them into pulp, which solves the problem that browning will occur in fresh potatoes at most a few minutes after peeling. After cooking with skins, the polyphenols in potatoes Oxidase (PPO) is removed by high temperature heating, and the mashed potato flour no longer changes color,

3. Dried potato rice flour of the present invention and production method thereof are improved on the basis of traditional processing methods, through drying and lamination, making it rich in nutrition, smooth in mouthfeel, rich in flexibility and elasticity, and not boiled. Paste soup, dry-fried high-quality rice noodles that are not easy to break, dry rice noodles that can be easily carried and stored for a long time. Because people are not very familiar with some steps, the toughness that the rice flour that comes out of processing has is poor, and the mouthfeel that has is bad.

4. This process adopts the combination of traditional excellent stone grinding, raw and cooked pulp blending and modern equipment technology to achieve continuous production, so that the quality, maturity rate and flavor of vermicelli are higher than other direct mechanical production. One-stop continuous steaming machine instead Manual steaming reduces the labor intensity, but the traditional process remains unchanged, maintaining the unique style of rice noodles.

5. The production process of the present invention is the inventor's long-term production practice and accumulation, and has been improved through continuous experiments. It adopts two dryings, one drying or drying, two microwave sterilization and further drying, and the shelf life is long. It is famous both at home and abroad for its quality and flavor superior to other powders.

6. This process has been proved by long-term practice: the production process is feasible and advanced, the finished product has a short rehydration time, is easy to permeate and taste, is flexible and smooth, and is fresh and refreshing. With various ingredients and condiments, it can be marketed and become a popular favorite A kind of dried potato rice flour food.

detailed description

Embodiment: 1, common vegetarian dried potato rice noodles

Wash the potatoes, cook them with their skins on, then peel them, beat them into pulp, and set aside. Use the rice that has been stored for one year as the raw material. After finely milling, take 500 kg of rice, wash and soak for 1 hour, then add 150 kg of potato pulp and mix thoroughly. Slurry ratio, use a motorized stone mill for secondary refining, adjust the pulp to control the water content of the slurry to 35%-38%; adjust by adding rice pulp or water, add 0.02% of natural gel powder (natural gel powder is white or off-white fine powder, boiled animal skin and bone, add acid pumping glue, concentrate, and dry.), calcium stearoyl lactylate or sucrose fat 0.01%, guar gum 0.01%; and then use a one-stop continuous steaming machine Steaming, the steaming machine transports the cloth belt 6-7 meters per minute, and after drying (or drying), it is folded and matured, and it is matured once (10-20 minutes in the steam curing time). The aging process is made of large gravel bags or rice. Natural pressure is applied on the top of the bag, the second aging time at room temperature is 6 hours, and then cut into vermicelli with a width of 0.8-1cm, and the frequency of the household microwave oven is microwaved for 10 minutes. The final yield is 93%, the water content is 11.5%, and the finished product is obtained after packaging.

Embodiment 2: Potato and egg dry rice noodles

Wash the potatoes, cook them with their skins on, then peel them, beat them into pulp, and set aside. Use rice that has been stored for 1.5 years as raw material. After finely milling, take 500 kg of rice, wash and soak for 2 hours, add 200 kg of potato pulp, and mix well. Slurry ratio, use a motorized stone mill for secondary refining, adjust the pulp to control the water content of the slurry to 35%-38%; adjust by adding rice pulp or water, add 0.01% of natural gel powder (natural gel powder is white or off-white fine powder, boiled animal skin and bone, add acid pumping glue, concentrate, and dry.), calcium stearoyl lactylate or sucrose fat 0.02%, guar gum 0.01%; add 30 kg of eggs, mix thoroughly , and then steamed with a one-stop continuous steaming machine, the steaming machine transports the cloth belt 6-7 meters per minute, dried (or dried) and then folded and matured, once matured (10-20 minutes in steam curing time) , the second aging time at room temperature is 5 hours. During the aging process, use a large gravel bag or rice bag to apply natural pressure on the top, then cut into 1-2cm wide vermicelli, microwave at the frequency of a household microwave oven for 10 minutes, and the final yield is 90%. The water content is 11.5%, and the finished product potato and egg dried rice noodles are obtained after packaging.

Embodiment 3: dried potato rice flour

Wash the potatoes, boil them with their skins, then peel them, beat them into pulp, and set aside, use polished rice as raw material: weigh 500 kg, wash and soak for 2 hours, use a motorized membrane for secondary pulp, add 250 kg of potato pulp and mix thoroughly , reconcile the ratio of raw and cooked pulp, adjust the pulp to control the water content of the pulp to 35%-38%; steam it into a thin vermicelli of 0.5 mm, the temperature inside the machine is 105°C, the stroke of the steamer is 6 meters per minute, and dry it until it is 70% dry Finally, the vermicelli is re-steamed in a continuous steaming machine at six meters per minute. After steaming, it is dried in the air. After folding the powder, it is matured once (10-20 minutes in steam), and the second time is 6 hours at room temperature. Apply natural pressure on the top with a large gravel bag or rice bag, cut into 1-2 cm wide vermicelli with a motorized knife, dry and pack, and the finished product has a moisture content of less than 10%. All cooked, add seasoning powder and eat immediately, set aside for 24 hours, the vermicelli will keep water clear and not swell, which is completely comparable to the instant rice noodles in the market.

Effect:

The dried potato rice flour quality index that embodiment 2 is made: roughly even sheet shape, straight, neat, no scab, no drawing, no crisp, no mildew, bright and clean color with a sense of transparency, no peculiar smell, moisture no more than 14 %, the acidity does not exceed pH4, and the pulp does not exceed 4%. The shelf life of vacuum packaging is 12 months, and it is boiled in water for 1 hour without gelatinization.

Claims (4)

1. the production method of dried potato rice flour is characterized in that: comprise the steps: (1) Preparation of cooked potato powder Wash the potatoes, cook them with their skins on, then peel them, beat them into pulp, and set aside; (2) Polished rice The finely milled rice is milled from rice that has been stored for more than half a year to one and a half years, and the moisture content of the rice is 12% to 16%; (3) Soak and wash rice The soaking and washing of rice involves soaking for 1 to 3 hours according to the weight ratio of 1:1 rice water, so that the rice grains can fully absorb water and swell, and after soaking, pick it up and rinse it again with clean water for later use; (4) Refining and blending of cooked potato flour, the refining is to use stone mill to grind rice pulp, the fineness is below 80 mesh; the process of stone grinding is to add potato flour, and the added potato flour accounts for 10% of the input rice. 30-50% of the total weight, adjust the slurry to control the water content of the slurry to 35%-38%; adjust by adding rice pulp or water; (5) Viscosification and standing The described viscosification is to add the glutinous agent to the rice milk after adding clinker and put it in the container to stand for 3-5 hours. -0.03%; guar gum 0.01-0.02%; calcium stearoyl lactylate or sucrose fat 0.01-0.02%; (6) steamed noodle skin The steamed noodle skin is to evenly flow the viscosifying and standing slurry into the tray, the tray is placed on the conveyor belt, enters the steam chamber, steams with 103-108°C steam for 2-5 minutes, takes out the noodle skin non-stick tray, and can Gently peel off, it is elastic and tough, and the rice fragrance is strong; (7) dried or dried The drying or drying of the vermicelli is to place the steamed vermicelli on a bamboo pan to dry in the sun, or to dry with hot air; (8) Folded and matured In the folding aging process, the vermicelli is dried in the sun or dried until the vermicelli is 80% dry, collected and torn off, first stacked piece by piece, tightly sealed with a film, and placed in the heat preservation room for the first aging after 1.5 to 2 hours, steamed The aging time is 10-20 minutes, and then the powder is folded with a thin wooden board or aluminum plate, folded into 10-18 cm and stacked, and wrapped tightly with a film, and the top is pressed with a heavy object for the second aging. The aging temperature is room temperature. The time is 5-6 hours; (9) Strip forming and microwave The strip-cutting forming and microwave are to cut the folded and matured vermicelli into powder with a powder cutter, and place them in a microwave oven in a row-by-row order to reduce the moisture content to below 11%; (10) Lamination After microwaved vermicelli is stacked in a clean and pollution-free place, it will take 3 to 4 days; (11) Packing and warehousing The packing storage is to pack the vermicelli in a clean plastic bag or vacuum pack after being weighed according to the specification, and store it for shipment. 2. the production method of dried potato rice flour according to claim 1 is characterized in that: in described gluten-enhancing agent, natural gel powder is white or off-white delicate powder, adds acid after being boiled by animal skin, bone It is made by pumping glue, concentrating and drying; Described calcium stearoyl lactylate, sucrose fat are commercially available products; The guar gum is processed by grinding the endosperm of the bean plant guar bean, and is a macromolecular natural hydrophilic colloid. 3. the production method of potato dry rice flour according to claim 1 is characterized in that: before defibrination, further add 3-5% boiled rice flour or rice and carry out pulping. 4. the product obtained by the production method of dried potato rice flour according to claim 1.