阅读说明：本技术 一种即食马铃薯洋车前子米粉及其制备方法 (Instant potato and plantain seed rice flour and preparation method thereof ) 是由 曾四清 于 2019-10-18 设计创作，主要内容包括：本发明提出了一种即食马铃薯洋车前子米粉,由以下重量份的原料制备而成：新鲜马铃薯50-100份、大米70-120份、洋车前子粉15-25份、营养添加剂10-15份和水20-50份。本发明不仅充分保持马铃薯的营养成分,而且具有工艺简单、口感好、营养丰富的优点,添加的洋车前子具有增加饱腹感的效果,从而能够实现减肥。(The invention provides instant potato and plantain seed rice flour which is prepared from the following raw materials in parts by weight: 50-100 parts of fresh potatoes, 70-120 parts of rice, 15-25 parts of Plantain seed powder, 10-15 parts of nutritional additives and 20-50 parts of water. The invention not only fully maintains the nutritional ingredients of the potatoes, but also has the advantages of simple process, good taste and rich nutrition, and the added Plantago ovata has the effect of increasing satiety, thereby realizing weight loss.)

1. An instant potato psyllium rice flour is characterized by being prepared from the following raw materials in parts by weight: 50-100 parts of fresh potatoes, 70-120 parts of rice, 15-25 parts of Plantain seed powder, 10-15 parts of nutritional additives and 20-50 parts of water.

2. The instant potato psyllium rice flour of claim 1, wherein the psyllium powder is obtained by first pulverizing psyllium husk, sieving with 100-mesh sieve and 200-mesh sieve, and further pulverizing the fine powder with a pulverizer to an average particle size of less than 2 μm.

3. Instant potato psyllium rice flour according to claim 1, wherein the nutritional supplement is selected from one or more of amino acids, vitamins, plant proteins, animal proteins.

4. The instant potato psyllium rice flour of claim 3 wherein the amino acid is selected from one or more of taurine, lysine, tryptophan, phenylalanine, methionine, threonine, isoleucine, leucine, valine; the vitamins are selected from one or more of vitamin C, vitamin E, vitamin A and vitamin D, B; the vegetable protein is selected from one or more of soybean protein, pea protein, wheat protein, corn protein and rice protein, and the animal protein is selected from one or more of cow milk, goat milk, horse milk, pigeon meat, beef, pork, chicken, frog meat, eel meat and rabbit meat.

5. The instant potato psyllium rice flour of claim 1, further comprising 2-5 parts of traditional Chinese medicine extract, 1-2 parts of soybean isoflavone, 1-2 parts of tremella polysaccharide, and 0.5-1 part of nattokinase.

6. The instant potato psyllium rice flour of claim 1, wherein the herbal extract is prepared from the following raw materials in parts by weight: 5-15 parts of dandelion, 5-10 parts of honeysuckle, 5-15 parts of platycodon grandiflorum and 2-5 parts of liquorice.

7. Instant potato psyllium rice flour according to claim 1, wherein the herbal extract is prepared by the following method: cleaning the raw materials, oven drying, pulverizing, adding into an extraction tank containing water, heating to boil, extracting for 1-2 hr, filtering, adding water into the residue, boiling for 30min, filtering, mixing the filtrates, concentrating to relative density of 1.5-2, and oven drying to obtain the Chinese medicinal extract.

8. An instant potato psyllium rice flour as claimed in claim 7, wherein the first addition is 10-20 times the total mass of the herbs and the second addition is 5-10 times the total mass of the residue.

9. A process for preparing a ready-to-eat potato psyllium rice flour as claimed in any one of claims 1 to 8, comprising the steps of: mixing the raw materials in proportion, and grinding and extruding by using a screw extruder to obtain primary processed rice flour, wherein the extrusion temperature is 70 ℃, the screw rotating speed is 100rpm, the feeding rotating speed is 50rpm, and the feeding rotating speed is 70 rpm;

placing the primary processed rice flour for 5h at the temperature of 10 ℃ to obtain optimized rice flour; and re-steaming the optimized rice flour for 20min, and drying to obtain the instant potato psyllium rice flour.

10. The method for preparing instant potato psyllium rice flour as claimed in claim 9, wherein the re-steaming conditions are steaming at 50-70 ℃ for 5min, steaming at 100-105 ℃ for 10min, and steaming at 40-60 ℃ for 5 min; the water content of the dried instant potato psyllium rice flour is 5-10%.

Technical Field

The invention relates to the technical field of food processing, and particularly relates to instant potato and plantain seed rice flour and a preparation method thereof.

Background

The potato has high nutritional value, is a globally accepted full-nutrition food, and has attracted extensive 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, is easy to be absorbed by human body, has the quality similar to that of animal protein, and can be compared favorably with eggs. The potato protein contains 18 kinds of amino acids, including arginine, histidine, isoleucine, lysine, methionine, phenylalanine, threonine, tyrosine, valine and other essential amino acids which can not 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". With good nutritional and economic value, potatoes have been the staple food source for residents of many developed countries in europe and america. 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.

Plantago ovata (psyllium) has thick and short stem and oval leaves, and seeds containing corallin, fat, mucilage and the like, is a pure natural plant fiber source, can absorb water with multiple times of the weight of the plant fiber, forms jelly-like sticky substances, and increases the water content and volume of excrement. Compared with other plant fibers, the water absorption degree of the plant fiber is better, the excrement can be softened, the constipation can be avoided, the formed gel has a calming effect, and the purpose of losing weight and eating less can be achieved.

However, due to the restriction of various factors, the processing and utilization of potatoes and Plantago ovata seeds in China are far behind that in developed countries at present, the product form, the processing key technology and the equipment are mainly used for moving 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 Plantago ovata seeds 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 people in the south 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 instant potato psyllium rice flour and a preparation method thereof, and aims to provide instant potato psyllium rice flour which has the effect of increasing satiety by adding psyllium, can realize weight reduction and is suitable for large-scale industrial production of potato psyllium rice flour.

The invention provides instant potato and plantain seed rice flour which is prepared from the following raw materials in parts by weight: 50-100 parts of fresh potatoes, 70-120 parts of rice, 15-25 parts of Plantain seed powder, 10-15 parts of nutritional additives and 20-50 parts of water.

As a further improvement of the invention, the psyllium powder is prepared by crushing psyllium husk for the first time, sieving the crushed psyllium husk with a sieve of 100 meshes and 200 meshes, and continuously crushing the fine powder with a super-powder crusher to obtain the psyllium powder with the average particle size of below 2 microns.

As a further improvement of the invention, the nutritional additive is selected from one or more of amino acids, vitamins, plant proteins and animal proteins.

As a further improvement of the invention, the amino acid is selected from one or more of taurine, lysine, tryptophan, phenylalanine, methionine (methionine), threonine, isoleucine, leucine and valine; the vitamins are selected from one or more of vitamin C, vitamin E, vitamin A and vitamin D, B; the vegetable protein is selected from one or more of soybean protein, pea protein, wheat protein, corn protein and rice protein, and the animal protein is selected from one or more of cow milk, goat milk, horse milk, pigeon meat, beef, pork, chicken, frog meat, eel meat and rabbit meat.

As further improvement of the invention, the beverage also comprises 2-5 parts of traditional Chinese medicine extract, 1-2 parts of soybean isoflavone, 1-2 parts of tremella polysaccharide and 0.5-1 part of nattokinase.

As a further improvement of the invention, the traditional Chinese medicine extract is prepared from the following raw materials in parts by weight: 5-15 parts of dandelion, 5-10 parts of honeysuckle, 5-15 parts of platycodon grandiflorum and 2-5 parts of liquorice.

As a further improvement of the invention, the traditional Chinese medicine extract is prepared by the following method: cleaning the raw materials, oven drying, pulverizing, adding into an extraction tank containing water, heating to boil, extracting for 1-2 hr, filtering, adding water into the residue, boiling for 30min, filtering, mixing the filtrates, concentrating to relative density of 1.5-2, and oven drying to obtain the Chinese medicinal extract.

As a further improvement of the invention, the water adding amount for the first time is 10-20 times of the total mass of the traditional Chinese medicinal materials, and the water adding amount for the second time is 5-10 times of the total mass of the filter residue.

The invention further provides a preparation method of the instant potato psyllium rice flour, which comprises the following steps: mixing the raw materials in proportion, and grinding and extruding by using a screw extruder to obtain primary processed rice flour, wherein the extrusion temperature is 70 ℃, the screw rotating speed is 100rpm, the feeding rotating speed is 50rpm, and the feeding rotating speed is 70 rpm; placing the primary processed rice flour for 5h at the temperature of 10 ℃ to obtain optimized rice flour; and re-steaming the optimized rice flour for 20min, and drying to obtain the instant potato psyllium rice flour.

As a further improvement of the invention, the re-steaming condition is that the re-steaming is carried out for 5min at 50-70 ℃, 10min at 100-105 ℃ and 5min at 40-60 ℃; the water content of the dried instant potato psyllium rice flour is 5-10%.

The invention has the following beneficial effects: the invention not only fully maintains the nutritional ingredients of the potatoes, but also has the advantages of simple process, good mouthfeel and rich nutrition, the added Plantago ovata has the effect of increasing satiety, thereby being capable of realizing weight loss, being suitable for large-scale industrial production of potato Plantago ovata rice flour, improving the dietary structure of residents in China and simultaneously increasing the consumption of the potatoes, thereby promoting the industrial development of the potatoes and the Plantago ovata in China.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.