CN100496293C - Extruded-puffed potato full-powder food and its processing method - Google Patents
Extruded-puffed potato full-powder food and its processing method Download PDFInfo
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- CN100496293C CN100496293C CNB2005100318392A CN200510031839A CN100496293C CN 100496293 C CN100496293 C CN 100496293C CN B2005100318392 A CNB2005100318392 A CN B2005100318392A CN 200510031839 A CN200510031839 A CN 200510031839A CN 100496293 C CN100496293 C CN 100496293C
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Abstract
The present invention discloses a kind of extrusion-puffed potato powder food and its production method. It is made up by using (by wt%) 30-70% of potato powder, 0-30% of rice flour, 0-15% of corn meal, 0-15% of starch, 1-8% of white granulated sugar, 0-2% of full-fat milk powder, 1-4% of dietary fibre. 0.2-0.4% of calcium carbonate, 0.1-0.3% of soya lecithin and proper quantity of water through the processes of mixing them, extrusion-puffing, cutting, roasting to obtain blank material, spraying cream and flavouring powder so as to obtain the invented product.
Description
Technical field:
The present invention relates to field of food, relate in particular to a kind of extruded-puffed potato full-powder food.
Background technology:
Existing extruded-puffed potato full-powder food is to be primary raw material with the potato full-powder, is auxiliary material with cereal materialses such as rice, flour, corns, the series food that forms through processes such as extrusions.Potato full-powder be by potato through peeling, boiling, fragmentation, protect full powder of the powdered granule that obtains after look and the drying or the full powder of sheet snowflake.The production technology of potato granule full powder can be divided into backfill method and two kinds of methods of freeze thawing at present, the advantage of wherein backfill method is: be fit to large-scale industrial production, production continuity height, output is big, energy consumption is low, and its shortcoming is: equipment is relatively large, drops into high, to the ingredient requirement strictness, product quality is wayward.Freeze-thaw method is suitable for small-scale production, and equipment is simple relatively, drops into for a short time, and product quality is easy to control, but the energy consumption height yields poorly.The processing technology of potato flakes mainly is to have adopted the drum-type drying technology in drying process, and the product mechanical damage that this method processes is very big, has influenced the quality of product.Above-mentioned three kinds of technologies of producing potato full-powder all adopt the technology of section back boiling earlier, and what increased product like this protects the look difficulty, all need special-purpose system mud or the making beating system mud equipment smashed to pieces simultaneously.In addition, produce at present and have only potato full-powder and some cereal materialses in the prescription of extruded-puffed potato full-powder food, seldom use the quality improver of some extrusion and puffing food mades, the product institutional framework of producing is fineless and smooth, and the product mouthfeel is not good enough.
Summary of the invention:
Technical problem to be solved by this invention is: at the deficiencies in the prior art, provide a kind of extruded-puffed potato full-powder food, by adding some quality improvers, improve the quality of extruding potato full-powder.
In order to solve the problems of the technologies described above, the technical solution adopted in the present invention is: a kind of extruded-puffed potato full-powder food, this food is prepared from by extrusion billet spraying grease and toppings, extrusion billet: grease: toppings are 1:0.08-0.15:0.05-0.15, described extrusion billet comprises the 30-70% potato full-powder, the 0-30% rice meal, the 0-15% corn flour, 0-15% starch, 1-8% white sand Icing Sugar, the 0-2% whole milk powder, the 1-4% dietary fiber, 0.2-0.4% calcium carbonate, the 0.1-0.3% soybean lecithin, the water of 1.0-4.0% grease and all above-mentioned batching total amount 4%-7%, making of described extrusion billet is earlier with described potato full-powder, rice meal, corn flour, starch, the white sand Icing Sugar, whole milk powder, dietary fiber, calcium carbonate, soybean lecithin mixes the stirring back and adds grease and water, stirs after extrusion again, cutting, baking is finished.
Described starch is a kind of in farina, cornstarch, the wheaten starch.
Described dietary fiber is Herba bromi japonici dietary fiber or wheat edible fiber.
Described grease is palm oil or shortening.
Described potato full-powder is made by following method: air cooling 5-15 minute used in the potato boiling that will clean peeling after 15-20 minute, be cut into the thin slice of 1.0-1.5mm again, in 50-90 ℃ of dry 6-12 hour, dried potato was pulverized the 60-100 mesh sieve made.
The twin (double) screw extruder cavity can be divided into 3-5 district usually, and each district can heat respectively by steam or electricity, can control the temperature in each district by the size of steam regulation amount or electric current, thereby regulate product performance.The present invention adopts the extruder of four warm areas, thereby temperature is set at four.Material is handled through mixing, extruding, shearing, fusion, sterilization, slaking and a series of serialization such as expanded in twin (double) screw extruder, makes starch gelatinization in the extremely short time, and protein denaturation makes material ripe by changing.
Machining process of the present invention is same as the prior art, and just the operating parameter of each operation changes to some extent.
The present invention in the production technology of potato full-powder, whole potato elder generation boiling, the production process of chip drying then after employing will be removed the peel.Whole potato boiling, can utilize hyther to destroy polyphenol oxidase in the potato, can prevent the polyphenol oxidase brown stain of potato in operations such as section and drying, do not need in production technology increase extra protect the look operation, simplify production process, prevented the variable color of product; Section back convection drying can guarantee sufficient damp and hot transmission interface, accelerates rate of drying.
Among the present invention is with electric fan blowing cooling with air cooling.Be cut into the thin slice of 1.0-1.5mm during section.
The present invention except using potato full-powder and cereal materials, has also used some quality improvers in the prescription of extruding potato full-powder food, can improve the quality of extruding potato full-powder.These modifying agents and the mechanism of action thereof are as follows:
1, calcium carbonate and dietary fiber: can obviously make the institutional framework of extruded product become evenly fine and closely woven.Reason is that in extrusion process they can rheological phenomena not take place as starch molecule, can serve as the effect of nuclei of bubbles, and the fine particle that makes bubble center on them evenly forms.
2, soybean lecithin: as grease, can form composite construction on the one hand with amylose, reduce the viscosity of extrusion molten thing, help reducing the surface tension of bubble chamber film product, improve the puffed degree of product, soybean lecithin is an emulsifying agent on the other hand, in extrusion process, can promote moisture to be evenly distributed among the extrusion molten material, make the product institutional framework become even, fine and closely woven.The interpolation of soybean lecithin also has to be equivalent to the same lubrication of grease, helps reducing the input of mechanical energy.
3, grease: can make product have tangible salted cake fried in sesame oil flavor, product be become by hard crisp mouthfeel dredge crisp mouthfeel.Mainly be because grease can form the cause of starch and fat compound with amylose, stop amylose after product is expanded, condense together mutually during cooling, reduced the hardness of product, increased loose mouthfeel.
Compared with prior art, advantage of the present invention is:
1, the potato full-powder production technology is simple, and equipment investment is few, need not need special-purpose system mud or the making beating system mud equipment smashed to pieces, and rate of drying is fast, and output is big, does not need the special look operation of protecting, and product quality is controlled easily.
2, the potato full-powder product of Sheng Chaning, golden yellow color, potato is with rich flavor.
3, the potato full-powder product of extrusion, the institutional framework exquisiteness, color and luster is good, and mouthfeel is good, and potato is with rich flavor.
The specific embodiment:
Powder materials such as potato full-powder, rice meal, corn flour, starch, white sand Icing Sugar, whole milk powder, dietary fiber, calcium carbonate, soybean lecithin are crossed 60 mesh sieves respectively.
Embodiment 1, get potato full-powder 395kg, rice meal 280kg, corn flour 120kg, farina 120kg, white sand Icing Sugar 20kg, whole milk powder 10kg, Herba bromi japonici dietary fiber 30kg, calcium carbonate 3kg, soybean lecithin 2kg mixes stirring, add palm oil 20kg, continue to stir, add entry 45kg again, stir again; It is expanded that said mixture is sent into twin-screw extruder, and the extruder operation parameter is: cavity temperature is controlled to be: T150 ℃, T2110 ℃, T3160 ℃, T4180 ℃, and rate of feeding is 100kg/h, screw speed is 700rpm; After extruding, cut off with high speed cutter, the cutting knife rotating speed is 750rpm; Drying is baked into blank again, and baking temperature is 180 ℃, and the time is 20 minutes, and the blank that forms is cooled to 70 ℃; The fragrant spiced salt toppings of 60 ℃ of palm oils of spraying and green onion on blank, the packing back finished product.
Embodiment 2, get potato full-powder 675kg, rice meal 100kg, corn flour 60kg, cornstarch 60kg, white sand Icing Sugar 40kg, whole milk powder 10kg, wheat edible fiber 20kg, calcium carbonate 2.5kg, soybean lecithin 2.5kg mixes stirring, add shortening 30kg, continue to stir, add entry 60kg, stir again; It is expanded that said mixture is sent into twin-screw extruder, and the extruder operation parameter is: cavity temperature is controlled to be: T130 ℃, T2100 ℃, T3150 ℃, T4170 ℃, and rate of feeding is 80kg/h, screw speed is 700rpm; After extruding, cut off with high speed cutter, the cutting knife rotating speed is 750rpm; Drying is baked into blank again, and baking temperature is 160 ℃, and the time is 30 minutes, and the blank that forms is cooled to 78 ℃; 80 ℃ of palm oils of spraying and spicy beef flavor toppings are finished product after the packing on blank.
Potato full-powder wherein be will clean peeling the potato boiling after 15 minutes with air cooling 10 minutes, section again, in 60 ℃ of dryings 11 hours was pulverized the potato full-powder that 80 mesh sieves make with dried potato.
Embodiment 3, get potato full-powder 500kg, rice meal 180kg, corn flour 90kg, farina 90kg, white sand Icing Sugar 60kg, whole milk powder 15kg, wheat edible fiber 30kg, calcium carbonate 3.5kg, soybean lecithin 1.5kg mixes stirring, add palm oil 30kg, continue to stir, add entry 50kg again, stir again; It is expanded that said mixture is sent into twin-screw extruder, and the extruder operation parameter is: cavity temperature is controlled to be: T150 ℃, T2120 ℃, T3170 ℃, T4180 ℃, and rate of feeding is 120kg/h, screw speed is 800rpm; After extruding, cut off with high speed cutter, the cutting knife rotating speed is 800rpm; Drying is baked into blank again, and baking temperature is 180 ℃, and the time is 20 minutes, and the blank that forms is cooled to 65 ℃; 70 ℃ of palm oils of spraying and tomato flavor toppings are finished product after the packing on blank.
Potato full-powder wherein be will clean peeling potato water-bath boiling after 16 minutes with air cooling 12 minutes, section again, in 80 ℃ of dryings 7 hours was pulverized the potato full-powder that 100 mesh sieves make with dried potato.
The foregoing description 1-3 gained finished product is compared with the finished product that the production technology of existing technology is produced, and gained the results are shown in following table 1:
Table 1
Above-mentioned subjective appreciation is 5 people group evaluation results.
Claims (5)
1, a kind of extruded-puffed potato full-powder food, this food is prepared from by extrusion billet spraying grease and toppings, extrusion billet: grease: toppings are 1:0.08-0.15:0.05-0.15, it is characterized in that: described extrusion billet comprises the 30-70% potato full-powder, the 0-30% rice meal, the 0-15% corn flour, 0-15% starch, 1-8% white sand Icing Sugar, the 0-2% whole milk powder, the 1-4% dietary fiber, 0.2-0.4% calcium carbonate, the 0.1-0.3% soybean lecithin, the water of 1.0-4.0% grease and all above-mentioned batching total amount 4%-7%, making of described extrusion billet is earlier with described potato full-powder, rice meal, corn flour, starch, the white sand Icing Sugar, whole milk powder, dietary fiber, calcium carbonate, soybean lecithin mixes the stirring back and adds grease and water, stirs after extrusion again, cutting, baking is finished.
2, extruded-puffed potato full-powder food according to claim 1 is characterized in that: described starch is a kind of in farina, cornstarch, the wheaten starch.
3, extruded-puffed potato full-powder food according to claim 1 is characterized in that: described dietary fiber is Herba bromi japonici dietary fiber or wheat edible fiber.
4. extruded-puffed potato full-powder food according to claim 1 is characterized in that: described grease is palm oil or shortening.
5, extruded-puffed potato full-powder food according to claim 1, it is characterized in that: described potato full-powder is made by following method: air cooling 5-15 minute used in the potato boiling that will clean peeling after 15-20 minute, be cut into the thin slice of 1.0-1.5mm again, in 50-90 ℃ of dry 6-12 hour, dried potato was pulverized the 60-100 mesh sieve made.
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Cited By (1)
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| CN107080160A (en) * | 2017-04-28 | 2017-08-22 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of full cereal instant black rice powder processing method for reducing active material loss |
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| CN102349624B (en) * | 2011-11-01 | 2013-07-17 | 中国农业大学 | Extruded puffed fiber food and preparation method thereof |
| CN102919763A (en) * | 2012-11-18 | 2013-02-13 | 哈尔滨艾博雅食品科技开发有限公司 | Sweet orange dried potato powder |
| CN103829157A (en) * | 2012-11-20 | 2014-06-04 | 江苏上一道科技股份有限公司 | Dietary fiber instant rice grain noodle |
| CN102960631B (en) * | 2012-11-30 | 2014-03-26 | 江南大学 | Method for preparing non-fried caramel treats by employing double-screw extrusion method |
| CN104770694B (en) * | 2015-04-15 | 2020-09-15 | 中国农业科学院农产品加工研究所 | Method for granulating by using potato mixing powder granulating equipment |
| CN105211730A (en) * | 2015-11-13 | 2016-01-06 | 陈启芬 | A kind of maize straw food and preparation method thereof |
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| CN105918793A (en) * | 2016-05-06 | 2016-09-07 | 河南天纤益康科技有限公司 | Preparation method of wheat dietary fibers |
| CN107212254A (en) * | 2017-06-07 | 2017-09-29 | 贵州省生物技术研究所 | The production method of potato instant rice stick |
| CN110024958A (en) * | 2019-04-24 | 2019-07-19 | 火星薯(上海)食品科技有限公司 | A kind of extruding bakes potato chips and preparation method thereof |
| CN110897084A (en) * | 2019-11-19 | 2020-03-24 | 火星薯(上海)食品科技有限公司 | Gluten-free potato noodles and making process thereof |
| CN111067031A (en) * | 2019-12-27 | 2020-04-28 | 福建省长汀盼盼食品有限公司 | Low-fat production process and production line for puffed food |
| CN111296801A (en) * | 2020-02-27 | 2020-06-19 | 福建省长汀盼盼食品有限公司 | Production process of novel healthy puffed food blank |
| CN111685309A (en) * | 2020-07-17 | 2020-09-22 | 南京财经大学 | Low-temperature extrusion modified potato starch for improving quality of whole wheat deep-fried dough sticks and preparation method and application thereof |
| CN112868709A (en) * | 2021-02-25 | 2021-06-01 | 罗春林 | Method for industrially producing baked leisure food |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107080160A (en) * | 2017-04-28 | 2017-08-22 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of full cereal instant black rice powder processing method for reducing active material loss |
| CN107080160B (en) * | 2017-04-28 | 2021-01-01 | 广东省农业科学院蚕业与农产品加工研究所 | Whole grain instant black rice flour processing method capable of reducing active substance loss |
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Assignee: Hunan Yongfeng biological science and Technology Co Ltd Assignor: Hunan Agricultural University Contract fulfillment period: 2009.11.10 to 2019.11.10 contract change Contract record no.: 2009430000228 Denomination of invention: Extruded-puffed potato full-powder food and its processing method Granted publication date: 20090610 License type: Exclusive license Record date: 2009.12.9 |
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Free format text: EXCLUSIVE LICENSE; TIME LIMIT OF IMPLEMENTING CONTACT: 2009.11.10 TO 2019.11.10; CHANGE OF CONTRACT Name of requester: HUNAN YONGFENG BIOTECHNOLOGY CO., LTD. Effective date: 20091209 |
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