阅读说明：本技术 一种红薯米粉及其制备方法 (Sweet potato rice noodles and preparation method thereof ) 是由 张伟吉 刘丽娟 于 2019-11-25 设计创作，主要内容包括：本发明涉及一种红薯米粉,其按重量份由下述原料制成：鲜红薯50-60份,早籼米30-40份,水8-15份,高直链玉米淀粉5-10份。红薯米粉的制备方法是包括如下步骤：一．将鲜红薯洗净、去皮,粉碎为3-6mm的细丁状颗粒；二．将早籼米用水浸泡4-12h,捞出,沥干表面水分,得浸泡大米；三．将鲜红薯颗粒与浸泡后的早籼米以及高直链玉米淀粉按要求的重量份数混合均匀；四．将步骤三得到的混合料加入双螺杆挤压机中进行挤粉；五、将挤出的米粉条在温度40-45℃,相对湿度75-85％进行熟化13-18h；六．将米粉条进行干燥,七．将米粉条切割包装。(The invention relates to sweet potato rice flour which is prepared from the following raw materials in parts by weight: 50-60 parts of fresh sweet potatoes, 30-40 parts of early long-grain rice, 8-15 parts of water and 5-10 parts of high-amylose corn starch. The preparation method of the sweet potato rice noodles comprises the following steps: firstly, cleaning fresh sweet potatoes, peeling, and crushing into fine butyl particles with the particle size of 3-6 mm; soaking early long-shaped rice in water for 4-12h, taking out, and draining off surface water to obtain soaked rice; uniformly mixing the fresh sweet potato particles, the soaked early long-shaped rice and the high amylose corn starch according to the required weight part; adding the mixture obtained in the step three into a double-screw extruder for powder extrusion; fifthly, curing the extruded rice-flour noodles for 13-18 hours at the temperature of 40-45 ℃ and the relative humidity of 75-85%; sixthly, drying the rice-flour noodles, and seventhly, cutting and packaging the rice-flour noodles.)

1. The sweet potato rice noodles are characterized by being prepared from the following raw materials in parts by weight:

50-60 parts of fresh sweet potato

30-40 parts of early long-shaped rice

8-15 parts of water

5-10 parts of high amylose corn starch.

2. The sweet potato rice flour as claimed in claim 1, wherein the raw materials comprise, by weight:

55 portions of fresh sweet potato

Early long-shaped rice 35 shares

10 portions of water

8 parts of high amylose corn starch.

3. The sweet potato rice flour of claim 1, wherein the early long rice is aged rice left for 3 years.

4. The preparation method of sweet potato rice flour as claimed in claim 1 or 2, which is characterized by comprising the following steps:

firstly, cleaning fresh sweet potatoes, peeling, and crushing into fine butyl particles with the particle size of 3-6 mm;

soaking early long-shaped rice in water for 4-12h, taking out, and draining off surface water to obtain soaked rice;

uniformly mixing the fresh sweet potato particles, the soaked early long-shaped rice and the high amylose corn starch according to the required weight part;

adding the mixture obtained in the step three into a double-screw extruder for powder extrusion;

fifthly, curing the extruded rice-flour noodles for 13-18 hours at the temperature of 40-45 ℃ and the relative humidity of 75-85%;

sixthly, drying the rice-flour noodles;

and seventhly, cutting and packaging the rice-flour noodles.

5. The preparation method of sweet potato rice noodles as claimed in claim 4, wherein the feeding speed of the twin-screw extruder in the four steps is as follows: 50-60r/min, the temperature of the middle area of the extrusion cylinder is 102-.

6. The preparation method of sweet potato rice flour as claimed in claim 4, wherein the aging condition of the fifth step is aging at 42 ℃ and 80% relative humidity for 15 h.

7. The preparation method of sweet potato rice flour as claimed in claim 4, wherein the drying in the sixth step is drying for 7-12h at 30-38 ℃ and 75-85% relative humidity.

Technical Field

The invention relates to rice flour, in particular to sweet potato rice flour and a preparation method thereof.

Background

Sweet potatoes (English: sweet potato), whose scientific name is sweet potatoes (Ipomoeabatatas (L.) Lam.), sweet potatoes (northern), sweet potatoes (multiple local languages), linear potatoes, sweet potatoes, Zhu potato, sweet potato, etc. The sweet potato is rich in protein, starch, pectin, cellulose, amino acid, vitamin and various mineral substances, and has the reputation of longevity food. The sugar content reaches 15 to 20 percent. Has anticancer, heart protecting, emphysema and diabetes preventing, and weight reducing effects. Ming dynasty Li Shizhen (compendium of materia Medica) records that the sweet potato can tonify deficiency, invigorate spleen and stimulate appetite, strengthen kidney yin, and say that people in sea eat long life. Sweet potato is a good medicine in traditional Chinese medicine. At present, the application of sweet potatoes in the preparation of rice flour is rarely reported, and in some cases, the sweet potatoes are dried and milled into powder and then are used as raw materials to be added, so that the problem of how to directly use fresh sweet potatoes for milling is a problem at present.

Disclosure of Invention

The invention aims to overcome the defects of the prior art and provide sweet potato rice flour. The sweet potato rice noodles are prepared from the following raw materials in parts by weight:

50-60 parts of fresh sweet potato

30-40 parts of early long-shaped rice

8-15 parts of water

5-10 parts of high amylose corn starch.

The preferable sweet potato rice noodles comprise the following raw materials in parts by weight:

55 portions of fresh sweet potato

Early long-shaped rice 35 shares

10 portions of water

8 parts of high amylose corn starch.

Most preferably, the early long rice is aged rice left for 3 years.

The invention also provides a preparation method of the sweet potato rice flour, which comprises the following steps:

firstly, cleaning fresh sweet potatoes, peeling, and crushing into fine butyl particles with the particle size of 3-6 mm;

soaking early long-shaped rice in water for 4-12h, taking out, and draining off surface water to obtain soaked rice;

uniformly mixing the fresh sweet potato particles, the soaked early long-shaped rice and the high amylose corn starch according to the required weight part;

adding the mixture obtained in the step three into a double-screw extruder for powder extrusion;

fifthly, curing the extruded rice-flour noodles for 13-18 hours at the temperature of 40-45 ℃ and the relative humidity of 75-85%;

sixthly, drying the rice-flour noodles;

and seventhly, cutting and packaging the rice-flour noodles.

Further, the feeding speed of the twin-screw extruder in the fourth step is as follows: 50-60r/min, the temperature of the middle area of the extrusion cylinder is 102-.

Further, curing for 15 hours under the curing condition of 42 ℃ and 80% relative humidity in the fifth step;

further, in the sixth step, the drying is carried out for 7-12 hours under the conditions that the temperature is 30-38 ℃ and the relative humidity is 75-85%.

Rice flour is essentially a "gel structure" formed by rice starch, so that what we usually say "rice flour" is good or bad "actually means" rice flour gel "is good or bad, because rice flour does not contain abundant gluten like flour, so its strength is closely related to the" lattice structure "of starch, and also closely related to" amylose "in starch. Therefore, the starch quality of the raw material rice determines the 'gel quality' of the rice flour, the early long-shaped rice has high content of 'amylose', a gel grid structure can be well formed, and the toughness and the strength can reach ideal states; according to the research, the aged early long-shaped rice is most suitable for making rice noodles after being placed for a period of time, preferably about 3 years. The invention adopts high amylose corn starch in addition, which is combined with early long-shaped rice, can obviously reduce the breaking rate of rice flour, improve the elasticity and increase the whiteness of the rice flour. The rice flour prepared from the fresh sweet potatoes has normal color and luster, smooth appearance, moderate hardness, flexibility and chewiness, has the special fragrance of the sweet potatoes, and is suitable for wide popularization.

Detailed Description

The present invention is further illustrated by the following specific examples.

Example 1

The sweet potato rice noodles are prepared from the following raw materials in parts by weight:

55 portions of fresh sweet potato

Early long-shaped rice 35 shares

10 portions of water

8 parts of high amylose corn starch.

The early long-shaped rice is aged rice which is stored for 3 years.

The preparation method of sweet potato rice noodles in the embodiment comprises the following steps:

firstly, cleaning fresh sweet potatoes, peeling, and crushing into fine butyl particles with the particle size of 3-6 mm;

soaking early long-shaped rice in water for 8h, fishing out, and draining off surface water to obtain soaked rice;

uniformly mixing the fresh sweet potato particles, the soaked early long-shaped rice and the high amylose corn starch according to the required weight part;

fourthly, adding the mixture obtained in the third step into a double-screw extruder for extruding powder, wherein the feeding speed of the double-screw extruder is 55r/min, the temperature of a middle area of an extrusion cylinder body is 105 ℃, and the temperature of a machine head is 55 ℃;

fifthly, curing the extruded rice-flour noodles for 15 hours at the temperature of 42 ℃ and the relative humidity of 80%;

sixthly, drying the rice-flour noodles for 10 hours under the conditions that the temperature is 35 ℃ and the relative humidity is 80 percent;

and seventhly, cutting and packaging the rice-flour noodles.

Example 2

The sweet potato rice noodles are prepared from the following raw materials in parts by weight:

50 portions of fresh sweet potato

40 parts of early long-shaped rice

13 portions of water

5 parts of high amylose corn starch.

The early long-shaped rice is aged rice which is placed for 2 years.

The preparation method of the sweet potato rice noodles comprises the following steps:

firstly, cleaning fresh sweet potatoes, peeling, and crushing into fine butyl particles with the particle size of 3-6 mm;

secondly, soaking early long-shaped rice in water for 4 hours, fishing out, and draining off surface water to obtain soaked rice;

uniformly mixing the fresh sweet potato particles, the soaked early long-shaped rice and the high amylose corn starch according to the required weight part;

fourthly, adding the mixture obtained in the third step into a double-screw extruder for extruding powder, wherein the feeding speed of the double-screw extruder is 60r/min, the temperature of a middle area of an extrusion cylinder body is 110 ℃, and the temperature of a machine head is 55 ℃;

fifthly, curing the extruded rice-flour noodles for 15 hours at the temperature of 42 ℃ and the relative humidity of 80%;

sixthly, drying the rice-flour noodles for 12 hours under the conditions that the temperature is 30 ℃ and the relative humidity is 75 percent;

and seventhly, cutting and packaging the rice-flour noodles.

Example 3

The sweet potato rice noodles are prepared from the following raw materials in parts by weight:

fresh sweet potato 60 parts

38 portions of early long-shaped rice

13 portions of water

10 parts of high-amylose corn starch,

the early long-shaped rice is aged rice which is placed for 1 year.

The preparation method of the sweet potato rice noodles comprises the following steps:

firstly, cleaning fresh sweet potatoes, peeling, and crushing into fine butyl particles with the particle size of 3-6 mm;

secondly, soaking the early long-shaped rice in water for 10 hours, fishing out, and draining the surface water to obtain soaked rice;

uniformly mixing the fresh sweet potato particles, the soaked early long-shaped rice and the high amylose corn starch according to the required weight part;

fourthly, adding the mixture obtained in the third step into a double-screw extruder for extruding powder, wherein the feeding speed of the double-screw extruder is 60r/min, the temperature of the middle area of an extrusion cylinder body is 102 ℃, and the temperature of a machine head is 53 ℃;

fifthly, curing the extruded rice-flour noodles for 15 hours at the temperature of 42 ℃ and the relative humidity of 80%;

sixthly, drying the rice-flour noodles for 9 hours under the conditions that the temperature is 36 ℃ and the relative humidity is 75 percent;

and seventhly, cutting and packaging the rice-flour noodles.