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WO2019218579A1 - 一种含花青素的用马铃薯鲜薯制作马铃薯米粉的方法 - Google Patents

一种含花青素的用马铃薯鲜薯制作马铃薯米粉的方法 Download PDF

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Publication number
WO2019218579A1
WO2019218579A1 PCT/CN2018/108984 CN2018108984W WO2019218579A1 WO 2019218579 A1 WO2019218579 A1 WO 2019218579A1 CN 2018108984 W CN2018108984 W CN 2018108984W WO 2019218579 A1 WO2019218579 A1 WO 2019218579A1
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WIPO (PCT)
Prior art keywords
potato
rice flour
rice
fresh
slurry
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PCT/CN2018/108984
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English (en)
French (fr)
Inventor
邓英毅
郑虚
覃维治
刘国敏
屈啸
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Guangxi University
Guangxi Zhuang Nationality Autonomous Region Academy of Agricultural Sciences
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Guangxi University
Guangxi Zhuang Nationality Autonomous Region Academy of Agricultural Sciences
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Priority to JP2020561037A priority Critical patent/JP7171758B2/ja
Publication of WO2019218579A1 publication Critical patent/WO2019218579A1/zh
Anticipated expiration legal-status Critical
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/105—Sweet potatoes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Definitions

  • the invention belongs to the technical field of rice flour processing, and particularly provides a method for preparing potato rice flour with potato fresh potato containing anthocyanins.
  • Guicai potato is a potato variety in the winter crop area of southern China. Compared with common potato varieties, it is rich in anthocyanins and has higher nutrient content.
  • the harvest season is generally from March to May of the year. At this time, it is the season of high temperature and rainy.
  • the harvested potato fresh potato has a large water content, which is easy to rot and deteriorate, and is not suitable for long-distance transportation. It is prone to slow sales and affect farmers.
  • the income affects the stability of the development of the potato industry. If it can be processed locally, it will solve this problem well.
  • Potato fresh potatoes need to be processed into potato starch after washing, grinding, sieving, protein separation, washing, dehydration and drying. The process is cumbersome, and the processing process will cause the loss of nutrients and increase the pollution source.
  • Potato rice noodles is a potato deep-processing product developed in recent years. Its nutritional value and taste are far superior to ordinary pure rice flour. Potato rice noodles on the market are usually made by mixing potato starch and rice, rather than directly from potato fresh potatoes. And the amount of potato added is not high (increased addition of potato will increase the broken rate of rice flour). In addition, ordinary potato rice noodles do not contain anthocyanins, which cannot satisfy people's diversified and healthy needs for things.
  • the object of the present invention is to overcome the above drawbacks and to provide an anthocyanin-containing method for making potato rice flour with potato fresh potato which is more suitable for industrial application.
  • a method for preparing potato rice flour with potato fresh potato containing anthocyanin the components of the potato rice flour are by weight: the components of the potato rice flour are by weight: washing and cutting
  • the color of the sweet potato potato potato is 25-40%, the fresh purple potato is 15-30%, and the rice is soaked and drained 30-60%;
  • the method for making potato rice flour using the above components comprises the following steps:
  • the mixture of the step (4) is placed into a rice flour press to produce a semi-finished rice flour, and the extrusion temperature in the rice flour press is set to 105-115 ° C;
  • step (5) placing the semi-finished rice flour of step (5) into a closed boudoir for 6-10 hours;
  • the rice flour treated in the step (8) is packaged to obtain a finished rice flour. .
  • the rice is washed and then immersed in normal temperature tap water for 4-6 hours.
  • the sweet potato potato fresh potato is ground into a slurry and then filled with a narrow mouth barrel, and then sealed with a lid or a plastic wrap to avoid contact with the air and is easily oxidized and discolored. .
  • the rice flour, the sweet potato slurry, the potato slurry, and the mashed potato are mixed and placed in a closed container to reduce oxidation.
  • the extrusion temperature in the rice flour press is set to 110 °C. Conducive to passivating enzymes in fresh potatoes.
  • step (6) the boudoir is completely sealed and does not see light.
  • the steam is poured into the boudoir for 10-20 minutes after being dried for 4-6 hours at room temperature.
  • the temperature of the baking room is 25-35 degrees, and the drying time is 10-12 hours.
  • the invention adopts anthocyanin-rich cinnamon potato potato fresh potato and purple potato to make potato rice flour, and optimizes the production process, and compared with the potato starch prepared by potato starch, the potato fresh potato can be processed after the rice flour is harvested. Processing, without drying and processing into starch, etc., can reduce processing steps and pollution, reduce costs, reduce nutrient loss (nutrient residues in potato residue and dissolved in water), improve the nutritional value of rice flour; Solve the problem of local farmers selling potatoes.
  • the method of the invention mixes the rice and the sweet potato slurry and the potato into the rice flour and the potato slurry, further absorbs the water in the potato slurry and the purple potato slurry, and improves the nutrient composition of the finished rice flour; meanwhile, after steaming some of the potatoes Remixing and milling can increase the toughness of the finished rice flour and reduce the broken rate. At the same time, it can also increase the addition amount of potato fresh potato and purple potato, and improve the nutrient content of the finished rice flour (increasing the anthocyanin content).
  • the semi-finished rice flour is pressed at a high temperature to passivate the enzyme activity in the potato, so that the shelf life of the finished rice flour can be prolonged while ensuring the quality of the rice flour.
  • the invention relates to an anthocyanin-containing method for preparing potato rice noodles by using potato fresh potato.
  • the components of the potato rice noodle are as follows: cleaned and peeled sweet potato potato potato fresh potato 30kg, fresh purple potato 20kg, soaked and drained The rice is 50kg.
  • the method for making potato rice flour using the above components comprises the following steps:
  • the purple potato is ground into a purple potato slurry; the fresh potato of the sweet potato and potato is washed and peeled and divided into two parts, one portion of 24 kg and the other portion of 6 kg.
  • the 24 kg portion of the potato was ground into a potato slurry which was held in a narrow mouth and sealed with a lid.
  • the 6kg portion is steamed in a steamer and then chopped into mashed potatoes.
  • the rice flour, the sweet potato slurry, the potato slurry, and the mashed potato of the steps (1) and (2) are uniformly mixed in a closed container to sufficiently absorb the potato slurry.
  • the mixture of the step (3) was placed in a rice flour press to prepare a semi-finished rice flour, and the extrusion temperature of the rice flour press was set to 115 °C.
  • High-temperature extrusion can passivate the enzyme in the potato fresh potato to prevent discoloration and nutrient decomposition and transformation, thereby improving the shelf life of the finished rice flour.
  • a rice flour press with a high degree of automation the pressed rice flour is directly hung on the short rod and cut to a certain length.
  • step (4) The semi-finished rice flour of step (4) is placed in a fully enclosed boudoir for 8 hours.
  • step (5) After completing step (5), the air energy heat pump is used to charge the steam into the boudoir of step (5) for 15 minutes, so that the fans are not easy to stick.
  • the semi-finished rice flour treated in the step (7) is placed in a baking room to be dried; the temperature of the baking room is 28°, and the drying time is 10 hours.
  • the rice flour treated in the step (8) is packaged to obtain the finished rice flour.
  • Example 1 the rice is immersed and then ground with water to form a rice slurry, and the purple potato is ground into a purple potato slurry, and all the sweet potato potatoes are washed, peeled, pulverized and ground into a potato slurry (the potato is not steamed). Then add).
  • the rice slurry is mixed with the potato slurry and pressed into a semi-finished rice flour at a pressing temperature of 80-85 ° C. Subsequent operations are the same as steps (5)-(9).
  • the rice flour of Example 1 has a smooth taste and contains a fresh flavor of the potato, the broken rate is 0.6%, the color of the fan is purple-black, the gloss is good, and the rice flour contains 38 mg/100 g of anthocyanin.
  • the rice flour of Comparative Example 1 was somewhat rough in taste, the broken rate was 70%, the color of the fans was dark brown, and the gloss was poor. .
  • the invention relates to an anthocyanin-containing method for preparing potato rice noodles by using potato fresh potato.
  • the components of the potato rice flour are as follows: clean and peeled sweet potato potato potato fresh potato 35kg, fresh purple potato 20kg, soaked and drained Rice 45kg.
  • the rice is 1.5 years of rice placed after harvest.
  • the method for making potato rice flour using the above components comprises the following steps:
  • the rice flour, the sweet potato slurry, the potato slurry, and the mashed potato of the steps (1) and (2) are uniformly mixed in a closed container to sufficiently absorb the potato slurry.
  • the mixture of the step (3) was placed in a rice noodle press to prepare a semi-finished rice flour, and the extrusion temperature of the rice flour press was set to 110 °C.
  • High-temperature extrusion can passivate the enzyme in the potato fresh potato to prevent discoloration and nutrient decomposition and transformation, thereby improving the shelf life of the finished rice flour.
  • a rice flour press with a high degree of automation the pressed rice flour is directly hung on the short rod and cut to a certain length.
  • step (4) The semi-finished rice flour of step (4) is placed in a fully enclosed boudoir for 8 hours.
  • the air energy heat pump is used to charge the steam into the boudoir of step (5) for 20 minutes, so that the fans are not easy to stick.
  • the semi-finished rice flour treated in the step (7) is placed in a baking room to be dried; the temperature of the baking room is 30, and the drying time is 8 hours.
  • the rice flour treated in the step (8) is packaged to obtain the finished rice flour.
  • Example 2 the rice was soaked and then ground with water to grind into a rice slurry, and some of the sweet potato potatoes were washed, peeled, crushed and ground into a potato slurry, and another portion of the potatoes was steamed and chopped into a mud. Mix the rice syrup, the potato syrup, and the mashed potato evenly, and place them in an ordinary open bucket. It is then pressed into a semi-finished rice flour at a conventional temperature of 80-85 °C. Subsequent operations are the same as steps (5)-(9). Finished product comparison:
  • the rice flour of Example 2 has a smooth taste, contains the fresh flavor of the potato, and has a broken rate of 0.5%.
  • the color of the fan is purple-black, the gloss is good, and the shelf life is 18 months.
  • the rice flour of Comparative Example 2 had a somewhat rough taste, the broken rate was 20%, the color of the fans was dark brown, and the shelf life was 13 months.

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Noodles (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

一种含花青素的用马铃薯鲜薯制作马铃薯米粉的方法。马铃薯米粉成品由如下组分制成：桂彩薯马铃薯鲜薯25-40％、新鲜紫薯15-30％，浸泡沥干大米30-60％；加工步骤包括：(1)将大米浸泡沥干后磨成米粉；(2)将紫薯磨成紫薯浆液；(3)马铃薯洗净削皮后分成两份，一份磨成马铃薯浆液；另一份蒸熟并捣碎成马铃薯泥；(4)将上述原料混合；(5)将混合物压制成半成品米粉，挤压温度为105-115℃；(6)将蒸汽充到焗房内10-20分钟；(7)造型；(8)低温烘干。

Description

一种含花青素的用马铃薯鲜薯制作马铃薯米粉的方法 技术领域
本发明属于米粉加工技术领域，具体的提供了一种含花青素的用马铃薯鲜薯制作马铃薯米粉的方法。
背景技术
桂彩薯是我国南方冬作区的马铃薯品种，其与普通的马铃薯品种相比，富含花青素，营养成分更高。其收获季节一般为每年的3-5月份，此时正是高温多雨的季节，收获的马铃薯鲜薯含水量较大，很容易腐烂变质，也不适于长途外运，很容易发生滞销，影响农民的收入，影响马铃薯产业发展的稳定性。如果能就地加工，将会很好地解决这一问题。
马铃薯深加工主要为马铃薯淀粉加工，其附加值并不高。马铃薯鲜薯需要经过洗涤、磨碎、筛分、分离蛋白质、清洗、脱水和干燥等工序才能加工成马铃薯淀粉，工序繁琐，且加工过程中，会造成营养成分的流失，还会增加污染源。马铃薯米粉是近年来开发的一款马铃薯深加工产品，其营养价值和口感远超普通的纯米粉。市面上的马铃薯米粉一般都是用马铃薯淀粉和大米混合制成，而不是由马铃薯鲜薯直接制成。且马铃薯的添加量并不高(马铃薯的添加量提高会提高米粉的断条率)。此外，普通的马铃薯米粉不含花青素，不能满足人们对事物的多样化、健康化需求。
发明内容
本发明的目的是克服上述缺陷，提供一种更适于工厂化推广应用的含花青素的用马铃薯鲜薯制作马铃薯米粉的方法。
本发明的技术方案：一种含花青素的用马铃薯鲜薯制作马铃薯米粉的方法，所述马铃薯米粉的组分按重量百分比为：所述马铃薯米粉的组分按重量百分比为：洗干净削皮的桂彩薯马铃薯鲜薯25-40％、新鲜紫薯15-30％，浸泡沥干大米30-60％；
采用上述组分制作马铃薯米粉的方法包括如下步骤：
(1)将大米洗干净后浸泡并沥干称重，磨成米粉待用；
(2)将紫薯磨成紫薯浆液；
(3)将桂彩薯马铃薯鲜薯洗干净削皮按重量比(8-9)：(1-2)分成两份，重量重的那份粉碎后磨成马铃薯浆液并密封装好；重量轻的那份蒸熟后捣碎成马铃薯泥；
(4)将步骤(1)、(2)和(3)的米粉、紫薯浆液、马铃薯浆液、马铃薯泥混合均匀；
(5)将步骤(4)的混合物放入米粉压榨机压丝制成半成品米粉，米粉压榨机内的挤压温度设置为105-115℃；
(6)将步骤(5)的半成品米粉放到密闭的焗房内焗粉6-10小时；
(7)将步骤(6)处理过的半成品米粉进行松粉造型；
(8)将步骤(7)处理过的半成品米粉放入烤房烘干；
(9)将步骤(8)处理过米粉进行包装，得到成品米粉。。
进一步的，步骤(1)中，大米洗干净后用常温自来水浸泡4-6小时。
进一步的，步骤(3)中，所述桂彩薯马铃薯鲜薯磨成浆液后用窄口桶盛放，再用桶盖或保鲜膜密封，避免与空气接触面大而容易氧化变色。。
进一步的，步骤(4)中，米粉、紫薯浆液、马铃薯浆液、马铃薯泥混合后放在密闭容器中，减少氧化。
进一步的，步骤(5)中，所述米粉压榨机内的挤压温度设置为110℃。有利于钝化鲜薯里的酶。
进一步的，步骤(6)中，焗房全密闭不见光。
进一步的，步骤(6)中，常温焗粉4-6小时后充蒸汽到焗房内10-20分钟。
进一步的，步骤(8)中，所述烤房温度为25-35度，烘干时间为10-12小时。
本发明优点：
1、本发明采用富含花青素的桂彩薯马铃薯鲜薯和紫薯来制作马铃薯米粉，并优化制作工艺，与采用马铃薯淀粉制作马铃薯米粉相比，马铃薯鲜薯收获之后即可进行米粉的加工，无需进行干燥加工成淀粉等处理，可减少加工工序和污染，降低成本，又能减少营养的流失(薯渣中及溶在水中的营养物质)，提高米粉的营养价值；并能就地解决当地农民卖薯难的问题。
2、本发明方法将大米和紫薯浆液、马铃薯磨成米粉及薯浆液后混合，进一步吸收利用马铃薯浆液、紫薯浆液中的水分，提高成品米粉的营养成分；同时，将部分马铃薯蒸熟后再混合制粉，可增加成品米粉的韧性，减少断条率，同时还可提高马铃薯鲜薯和紫薯的添加量，提高成品米粉的营养含量(提高花青素含量)。半成品米粉采用高温压制，可钝化薯中的酶活性，这样在保证米粉品质的同时，可延长成品米粉的保质期。
具体实施方式
下面结合具体实施例，进一步阐述本发明。
实施例1
一种含花青素的用马铃薯鲜薯制作马铃薯米粉的方法，所述马铃薯米粉的组分按重量百分比为：洗干净削皮的桂彩薯马铃薯鲜薯30kg、新鲜紫薯20kg、浸泡沥干的大米50kg。
采用上述组分制作马铃薯米粉的方法包括如下步骤：
(1)将大米洗干净后用自来水浸泡6小时，沥干水后称重，然后磨成粉状米粉待用。
(2)大米浸泡结束前1小时，将紫薯磨成紫薯浆液；将桂彩薯马铃薯鲜薯洗干净削皮后分成两份，1份24kg，另一份6kg。24kg的那份马铃薯磨成马铃薯浆液，所述马铃薯浆液用窄口桶盛放，并用桶盖密封。6kg的那份用蒸锅蒸熟，然后捣碎成马铃薯泥。
(3)将步骤(1)和(2)的米粉、紫薯浆液、马铃薯浆液、马铃薯泥在密闭容器内混合均匀使米粉充分吸收马铃薯浆液。
(4)将步骤(3)的混合物放入米粉压榨机压丝制成半成品米粉，米粉压榨机的挤压温度设置为115℃。高温挤压可钝化马铃薯鲜薯里的酶，防止变色及营养物质分解转变从而提高成品米粉的保质期。采用自动化程度较高的米粉压榨机，压制出来的米粉直接挂在短杆上并按一定长度剪切好。
(5)将步骤(4)的半成品米粉放到全密闭的焗房内焗粉8小时。
(6)完成步骤(5)后，采用空气能热泵将蒸汽充到步骤(5)的焗房内15分钟，使粉丝不易粘连。
(7)将步骤(6)处理过的半成品米粉进行松粉造型；
(8)将步骤(7)处理过的半成品米粉放入烤房烘干；烤房温度为28°，烘干时间为10小时。
(9)将步骤(8)处理过的米粉进行包装，即得到成品米粉。
对比实施例1
按照实施例1的比例，分别将大米浸泡后加水磨成米浆，将紫薯磨成紫薯浆液，将全部桂彩薯马铃薯清洗、去皮、粉碎后磨成马铃薯浆液(不用将马铃薯蒸熟后再添加)。将米浆与马铃薯浆液混合后压制成半成品米粉，压制温度为常规的80-85℃。后续操作与步骤(5)-(9)的相同。
成品米粉对比：实施例1的米粉口感顺滑，含有马铃薯的鲜香味，断条率为0.6％，粉丝颜色为紫黑色，光泽度好，米粉中含有38mg/100g花青素。对比实施例1的米粉口感有些粗糙，断条率为70％，粉丝颜色为黑褐色，光泽度较差。。
实施例2
一种含花青素的用马铃薯鲜薯制作马铃薯米粉的方法，所述马铃薯米粉的组分按重量百分比为：洗干净削皮的桂彩薯马铃薯鲜薯35kg、新鲜紫薯20kg、浸泡沥干的大米45kg。所述大米为收获后放置1.5年的大米。
采用上述组分制作马铃薯米粉的方法包括如下步骤：
(1)将大米洗干净后用自来水浸泡6小时，沥干水后称重，然后磨成米粉待用。
(2)大米浸泡结束前1小时，将紫薯磨成紫薯浆液；将桂彩薯马铃薯鲜薯洗干净削皮后分成两份，1份28kg，另一份7kg。粉碎28kg的那份马铃薯，并磨成马铃薯浆液，所述马铃薯浆液用窄口桶盛放，并用桶盖密封。7kg的那份用蒸锅蒸熟， 然后捣碎成马铃薯泥。
(3)将步骤(1)和(2)的米粉、紫薯浆液、马铃薯浆液、马铃薯泥在密闭容器内混合均匀使米粉充分吸收马铃薯浆液。
(4)将步骤(3)的混合物放入米粉压榨机压丝制成半成品米粉，米粉压榨机的挤压温度设置为110℃。高温挤压可钝化马铃薯鲜薯里的酶，防止变色及营养物质分解转变从而提高成品米粉的保质期。采用自动化程度较高的米粉压榨机，压制出来的米粉直接挂在短杆上并按一定长度剪切好。
(5)将步骤(4)的半成品米粉放到全密闭的焗房内焗粉8小时。
(6)采用空气能热泵将蒸汽充到步骤(5)的焗房内20分钟，使粉丝不易粘连。
(7)将步骤(6)处理过的半成品米粉进行松粉造型；
(8)将步骤(7)处理过的半成品米粉放入烤房烘干；烤房温度为30，烘干时间为8小时。
(9)将步骤(8)处理过的米粉进行包装，即得到成品米粉。
对比实施例2
按照实施例2的比例，分别将大米浸泡后加水磨成米浆，将部分桂彩薯马铃薯清洗、去皮、粉碎后磨成马铃薯浆液，将另一部分马铃薯蒸熟后捣碎成泥。将米浆、马铃薯浆液、马铃薯泥混合均匀，用普通的开口桶盛放。然后压制成半成品米粉，压制温度为常规的80-85℃。后续操作与步骤(5)-(9)的相同。成品对比：实施例2的米粉口感顺滑，含有马铃薯的鲜香味，断条率0.5％，粉丝颜色为紫黑色，光泽度好，保质期为18个月。对比实施例2的米粉口感有些粗糙，断条率为20％，粉丝颜色为黑褐色，保质期为13个月。
对比实施例4
洗干净削皮的马铃薯鲜薯25kg、浸泡沥干的大米75kg。分别将大米浸泡后加水磨成米浆，将马铃薯清洗、去皮、粉碎后磨成马铃薯浆液。将米浆、马铃薯浆液、马铃薯泥混合均匀，用普通的开口桶盛放。然后压制成半成品米粉，压制温度为常规的80-85℃。后续操作与步骤(5)-(9)的相同。
实施例2与对比实施例4的成品米粉营养成分见下表
种类 钾(mg/kg) 钙(mg/kg) 铁(mg/kg) 锌(mg/kg) 钠(mg/kg) 总膳食纤维(g/100g) 维生素c(mg/kg)
实施例1 578 950 14.3 16.4 32.9 0.97 3.29
对比实施例1 344 259 14 11.8 14.5 0 0
由上表可见，马铃薯鲜薯的含量提高，并配合工艺的改良，成品米粉的营养成分也相应提升。
应理解，这些实施例仅用于说明本发明而不用于限制本发明的范围。此外应理解，在阅读了本发明讲授的内容之后，本领域技术人员可以对本发明作各种修改或改动，这些等价形式同样落于本申请所附权利要求书所限定的范围。

Claims (8)

  1. 一种含花青素的用马铃薯鲜薯制作马铃薯米粉的方法，其特征在于，所述马铃薯米粉的组分按重量百分比为：洗干净削皮的桂彩薯马铃薯鲜薯25-40％、新鲜紫薯15-30％，浸泡沥干大米30-60％；
    采用上述组分制作马铃薯米粉的方法包括如下步骤：
    (1)将大米洗干净后浸泡并沥干称重，磨成米粉待用；
    (2)将紫薯磨成紫薯浆液；
    (3)将桂彩薯马铃薯鲜薯洗干净削皮按重量比(8-9)：(1-2)分成两份，重量重的那份粉碎后磨成马铃薯浆液并密封装好；重量轻的那份蒸熟后捣碎成马铃薯泥；
    (4)将步骤(1)、(2)和(3)的米粉、紫薯浆液、马铃薯浆液、马铃薯泥混合均匀；
    (5)将步骤(4)的混合物放入米粉压榨机压丝制成半成品米粉，米粉压榨机内的挤压温度设置为105-115℃；
    (6)将步骤(5)的半成品米粉放到密闭的焗房内焗粉6-10小时；
    (7)将步骤(6)处理过的半成品米粉进行松粉造型；
    (8)将步骤(7)处理过的半成品米粉放入烤房烘干；
    (9)将步骤(8)处理过米粉进行包装，得到成品米粉。
  2. 如权利要求1所述的含花青素的用马铃薯鲜薯制作马铃薯米粉的方法，其特征在于：步骤(1)中，大米洗干净后用常温自来水浸泡4-6小时。
  3. 如权利要求1所述的含花青素的用马铃薯鲜薯制作马铃薯米粉的方法，其特征在于：步骤(3)中，所述桂彩薯马铃薯鲜薯磨成浆液并用窄口桶盛放，再用桶盖或保鲜膜密封。
  4. 如权利要求1所述的含花青素的用马铃薯鲜薯制作马铃薯米粉的方法，其特征在于：步骤(4)中，米粉、紫薯浆液、马铃薯浆液、马铃薯泥混合后放在密闭容器中。
  5. 如权利要求1所述的含花青素的用马铃薯鲜薯制作马铃薯米粉的方法，其特征在于：步骤(5)中，所述米粉压榨机内的挤压温度设置为110℃。
  6. 如权利要求1所述的含花青素的用马铃薯鲜薯制作马铃薯米粉的方法，其特征在于：步骤(6)中，焗房全密闭不见光。
  7. 如权利要求1所述的含花青素的用马铃薯鲜薯制作马铃薯米粉的方法，其特征在于：步骤(6)中，常温焗粉4-6小时后充蒸汽到焗房内10-20分钟。
  8. 如权利要求1所述的含花青素的用马铃薯鲜薯制作马铃薯米粉的方法，其特征在于：步骤(8)中，所述烤房温度为25-35度，烘干时间为10-12小时。
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