Introduction of Potato-like Artificial Rice

Artificial rice is made of potato (sweet potato, potato) and cereal (corn, sorghum, soybean, etc.) starch as the main raw materials, plus a certain amount of good flour and broken rice, through a process similar to the production of dried noodles. The shape of artificial rice is the same as that of natural rice, and its taste and characters are comparable to those of natural rice. It can withstand elutriation and soaking, and can still keep the shape of rice grains after being cooked, which is equally delicious.

Raw material formula

The main raw materials are potato or corn starch, broken rice and flour. In addition, a small amount of consolidation agents, such as calcium chloride, alum, alkali and dry enzymes, should be added. The starch quality should be good, and the flour quantity should be good. Use strong flour or medium-thin flour with high gluten content to increase the cohesive force. Broken rice can increase flavor and reduce the transparency of rice grains.

The amount of starch can be 30~70%, but the most suitable amount is 40~50%, and the amount of flour should account for more than 30% of the total amount of raw materials. The best blending ratio is potato starch 40%, thin flour 40% and broken rice flour 20%. Or 50% of potato starch, 30% of strong flour and 20% of broken rice flour.

Production method

Mixing: according to the formula quantity, put the raw materials and nutritional fortifier (vitamin B127, calcium 6.5g, lysine 1g per 500g) into a mixer, fully mix, add a proper amount of warm water and a small amount of salt (0.2%), and fully stir until the moisture content of the dough is 35-37%.

Granulation: The dough is pressed into a wide-width belt by a roller-type noodle press, and then sent to a granulator with a grain-shaped concave die (there are various types of granulators, such as roller-type and extrusion-type, etc. The long diameter of the grain-shaped concave die of the roller-type granulator is 0.8 cm, and the short diameter is 0.3 cm. The extrusion granulator is roughly the same as the screw-type macaroni extrusion molding machine. After the material is extruded, it is extruded from the die hole for molding. However, the process parameters are complex and the technical requirements are high). In the pressurized state, the dough belt is pressed into rice grains, and then the rice grains are separated and screened by a separator to remove the powder.

Cooking: Steam the rice grains with water content of about 40% on the conveyor belt for 3~5 minutes, so that the rice grains form a protective film and kill pests and microorganisms.

Drying: The drying temperature is generally 95℃ and the drying time is about 40 minutes. After drying, the moisture content of artificial rice should be reduced to about 13%. After cooling, the moisture content will be reduced to 11~11.5%, and then it can be stored and eaten.