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Edible instant cassava powder and preparation method thereof

A cassava flour and instant technology, which is applied in the field of food processing, can solve the problems of nutrient loss and other problems, achieve the effect of improving taste, increasing productivity, and promoting whole-food nutrition

Inactive Publication Date: 2013-04-17
GUANGXI UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0010] It can be seen from the table that the edible cassava varieties have many edible nutrients, but after the edible cassava is processed into tapioca starch, the nutrients beneficial to the human body such as vitamins, amino acids, trace elements, dietary fiber, etc. are lost, and the ingredients are not comprehensive. Harnessing the nutritional value of edible cassava

Method used

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  • Edible instant cassava powder and preparation method thereof
  • Edible instant cassava powder and preparation method thereof
  • Edible instant cassava powder and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0058] Embodiment 1, the production process parameter optimization of edible cassava flour

[0059] The process of the preparation method is as follows figure 1 shown.

[0060] 1. Raw material preparation

[0061] Cassava is a root crop with a rough surface and a large number of lenticels. The lenticels cannot open and close freely, which accelerates the exchange of water. The water content of edible fresh cassava decreases continuously during storage. The dry powder content of fresh cassava decreased mainly due to respiration and water loss. The shelf life of cassava is very short, and it is generally believed that postharvest physiological deterioration will occur after 24 to 48 hours after harvest. Fresh cassava after harvest is susceptible to physiological diseases such as root soft rot, root dry rot and postharvest root rot, which seriously affect product quality.

[0062] Table 2 Comparison table of moisture, starch content and rot rate changes of fresh cassava

[0...

Embodiment 2

[0118] Embodiment 2, preparation and product performance of edible instant cassava flour

[0119] (1), preparation of edible instant cassava flour

[0120] (1) The edible cassava raw material (8 hours) that will be harvested to the processing factory, the starch content of fresh cassava is 28%.

[0121] (2) After the first and second washings of the fresh cassava obtained in step (1) (fresh cassava: process water =) 1: 3.5;), the third washing is performed, using fresh water, and the washing water ratio is 1: 4.2; Fresh water is used for the fourth washing, and the washing water ratio is 1:3.8;

[0122] (3) The cleaned raw materials obtained in step (2) are used as the medium, and the water ratio of fresh cassava raw materials and water is 1:1.2, and the crushed cassava is processed into puree. The passing rate of the primary pulverized material through the hole diameter of Φ25mm is 100%. The fineness of the secondary pulverized material passes through a 60-mesh aperture wi...

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Abstract

The invention discloses an edible instant cassava powder and a preparation method thereof. The method comprises the following steps of: (1) breaking washed fresh cassava to obtain cassava slurry slag, wherein the starch content in fresh cassava is in a range of 23-34%; (2) separating the cassava slurry slag to obtain a starch slurry and a cassava slag slurry; (3) dehydrating pulverized cassava slag slurry, and then mixing the dehydrated slag slurry and the dehydrated starch slurry; and (4) pregelatinizing the mixed material obtained in the step (3), and then crushing the material to obtain the edible instant cassava powder. The edible instant cassava powder in the invention is widely used in the fields of foodstuff industry, the forage industry and the mosquito-repellent incense industry.

Description

technical field [0001] The invention relates to edible instant cassava flour and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Cassava is the root tuber of Euphorbiaceae cassava. Native to tropical America, the main producing countries are Brazil, Thailand and other countries. Introduced in the 1920s in my country, it is now cultivated more in tropical areas such as Guangdong and Guangxi. Cassava is an important food and feed crop in tropical and subtropical regions, and is known as the world's three largest tuber crops together with potato and sweet potato. The main uses of cassava are food, sugar, medicine, feed, textile, paper, chemical, feed and industrial development and utilization. Cassava root starch is one of the main starch raw materials in industry. 65% of the world's cassava is used for human food and is the main food crop for low-income farmers in tropical wetlands. Alternatives are needed i...

Claims

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Application Information

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IPC IPC(8): A23L1/2165A23K1/14A23P1/06A01N25/20A23L19/15
Inventor 古碧李开绵
Owner GUANGXI UNIV
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