CN101816397B - Cassava leaf puffed food and preparation method thereof - Google Patents
Cassava leaf puffed food and preparation method thereof Download PDFInfo
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- CN101816397B CN101816397B CN201010140600A CN201010140600A CN101816397B CN 101816397 B CN101816397 B CN 101816397B CN 201010140600 A CN201010140600 A CN 201010140600A CN 201010140600 A CN201010140600 A CN 201010140600A CN 101816397 B CN101816397 B CN 101816397B
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Abstract
The invention discloses a cassava leaf puffed food and a preparation method thereof. The cassava leaf puffed food is made of the following substances: cassava leaf powder, base material, water and vegetable oil which are mixed, extruded and puffed, wherein the base material comprises the components by mass percent: 10-40% of potato flour, 10-40% of rice meal, 10-50% of cassava starch, 10-30% of corn flour, 1-10% of milk powder, 1-8% of cane sugar and 0.2-2% of table salt. The method can be used for extruding and puffing crude fiber in cassava leaves so as to relatively increase the content of soluble fiber, thus not only improving the nutrition and the activity functions of the cassava leaves, but also enhancing the physiological action of the crude fiber in the cassava leaves. The method has the advantages of simple operation, flexible investment, rapid effect, energy conservation and environmental protection. The puffed food prepared by the cassava leaves improves the additional value of cassava industry, can promote the positive cycle of cassava processing industry, and increases the farmer income.
Description
Technical field
The present invention relates to a kind of cassava leaf puffed food and preparation method thereof.
Background technology
Contain abundant carotenoid and flavone compound (mainly being Quercetin) in the cassava leaves, and all have the good anticancer activity; In addition, the protein content in the cassava leaves is also very abundant.But,, influence and restricted the absorption of human body cassava leaves nutrient protein and other nutritional labeling because crude fiber content is higher in the cassava leaves.Make annual a large amount of cassava leaves be used as the low value-added feed all not processed utilization of the overwhelming majority except few part.
Extruding and puffing technology is a kind of puffing technique that utilizes extruder that raw material is merged to carry out together (comprising compression, mixing, mixing, fusion, expanded, moulding) under several kinds of process conditions.Raw material is expanded in extrusion chamber to be actually a process that high temperature is instantaneous: mixture is in the environment of high temperature, high pressure and high shear force, high moisture content, through mixed, modified, pressure build up, slaking continuously, extrude nib and the product of a kind of bulk porous of formation after the step-down suddenly.The advantage of extrusion is: raw material makes the active passivation of starch gelatinization, protein denaturation, ANFs and toxin under the synergy of high temperature, high pressure and mechanical shear stress, also makes sterilization more abundant simultaneously.Adopt extruding and puffing technology to take treating grain food, raw material is preliminary pulverize and mix after, can in extruding, once accomplish technologies such as mixing, slaking, fragmentation, sterilization, moulding.At present extruder mainly contains the extruder of two types of single screw rod and twin-screws.Twin (double) screw extruder has incomparable advantage with respect to single-screw extrusion machine, and wide, the high slaking of its range of work, automatically cleaning ability be strong, control advantage such as stable gradually by everybody approval.Can better be brought into play for requiring than higher food service industry these advantages of twin (double) screw extruder.
At present, the extrusion and puffing food made of cassava leaves is not also seen relevant report both at home and abroad.
Summary of the invention
The purpose of this invention is to provide a kind of cassava leaf puffed food and preparation method thereof.
Cassava leaf puffed food provided by the present invention mixes the back extrusion by following substances and processes: cassava leaf meal, base-material, water and vegetable oil; Wherein, said base-material is made up of following component by mass percent: potato full-powder 10～40%, rice meal 10～40%, tapioca 10～50%, corn flour 10～30%, milk powder 1～10%, sucrose 1～8% and salt 0.2～2%.
Said base-material further is made up of following component by mass percent: potato full-powder 10～30%, rice meal 10～30%, tapioca 10～30%, corn flour 10～20%, milk powder 5～10%, sucrose 3～8% and salt 0.5～1%.
Wherein, the mass ratio of said cassava leaf meal and said base-material can be (5: 100)-(20: 100) or (5: 100)-(10: 100) or (10: 100)-(20: 100); The addition of said water can be 3%～14% or 3%-10% or the 10%-14% of said cassava leaf meal and said base-material gross mass, and the addition of said vegetable oil can be said cassava leaf meal and said base-material gross mass 2%～8% or 2%-5% or 5%-8%.
The preparation method of said cassava leaf puffed food comprises the steps:
1) said cassava leaf meal and said base-material are mixed, and add said water and vegetable oil and carry out modifiedly, obtain expanded raw material;
2) the expanded raw material that step 1) is obtained is put into extruder and is carried out extrusion, obtains said cassava leaf puffed food.
Wherein, said extruder is a twin-screw extruder, screw speed 80-220rpm in the said twin-screw extruder; The charging rate of said twin (double) screw extruder can be 5-20g/min; The outlet temperature of said screw extruder can be 100-180 ℃.
In extrusion pressing puffing process, machine barrel one to four each zone temperatures of district of said twin (double) screw extruder is following: 50～100 ℃ of feeding zones, 60～100 ℃ of mixed zones, shear zone 80～120 and rush down nip 90～120.
Cassava leaf meal used among the present invention prepares according to following method: fresh cassava leaves is put into 100～105 ℃ of baking ovens completed 5～10 minutes, and then 60～200 mesh sieves are pulverized and crossed to the cassava leaves after will completing at last 45～55 ℃ of oven dry.
The invention provides a kind of cassava leaf puffed food and preparation method thereof.This method is earlier the pulverizing of the cassava leaves after drying and the back of sieving to be mixed with the prescription base-material; Adding water and vegetable oil again stirs modified; So that the material moisture uniformity, utilize twin-screw extruder to process modified good material at last and produce cassava leaf puffed food.
After adopting the inventive method with the process of the crude fibre in cassava leaves extrusion; Soluble Fiber content increases relatively; So not only reduced crude fibre in the cassava leaves absorbs other nutrients in the leaf to human consumption restriction; Strengthen the nutrition and the active function of cassava leaves, and also strengthened coarse-fibred physiological action in the cassava leaves simultaneously.This method has simple to operate, and investment is flexible, instant effect, the advantage of energy-saving and environmental protection.Cassava leaves is prepared into dilated food, has improved the added value of cassava industry, can promote the benign cycle of cassava secondary industry, also can increase farmers' income simultaneously.In addition, this technology also provides the new approaches and the new method of leaf class dilated food processing, so the present invention has important social benefit and economic benefit, has very big promotional value and promotion potential.
Adopt the inventive method gained cassava leaves dilated product all can reach following index:
1, unique flavor, crisp good to eat, instant, and do not contain anticorrisive agent;
2, heavy metal index: Sb＜1ppm As＜1.4ppm Cd＜2ppm Cr＜1ppm Pb＜10ppm;
3, sanitary index: bacterial population＜500/g Escherichia coli, the mite that lives must not detect.
Above index test is according to being: QB2353-1998 dilated food standard; GB17401-2003 dilated food sanitary standard.
The specific embodiment
Through specific embodiment method of the present invention is described below, but the present invention does not limit to therewith.Experimental technique described in the following embodiment like no specified otherwise, is conventional method; Said reagent and material like no specified otherwise, all can obtain from commercial sources.
Coarse-fibred assay carries out according to the method for GB/T5009.88-2003 among the following embodiment, and the assay of beta carotene carries out according to the method for GB/T5009.82-2003.
Embodiment 1, preparation cassava leaf puffed food
1) preparation of cassava leaf meal: pluck and to put into 100 ℃ of baking ovens immediately after the fresh cassava leaves and completed 10 minutes; Then with its taking-up; After treating that oven temperature is reduced to 55 ℃, the cassava leaves after will completing is again put into oven for drying, pulverizes and crosses 60 mesh sieves at last and obtain cassava leaf meal.
2) base-material preparation: formula components is potato full-powder, rice meal, tapioca, corn flour, milk powder, sucrose, salt.Each component content is specially in the base-material: potato full-powder 30%, and rice meal 30%, tapioca 10%, corn flour 20%, milk powder: 1.8%, sucrose 8%, salt 0.2%.
3) mixing, stir: just said cassava leaf meal of step 1) and step 2) said base-material mixes and stirs, and obtains mixture.The mass ratio of cassava leaf meal and base-material is 5: 100 in this mixture.
4) modified: as the mixture water of described cassava leaf meal of step 3) and base-material and vegetable oil to be carried out modified, make the material uniformity, obtain required expanded raw material.The addition of water is 3% of the said mixture total weight of step 3) in this expanded material, and the vegetable oil addition is 8% of the said mixture total weight of step 3).
5) extrusion: adjust parameters such as twin-screw extruder delivery rate, screw speed, outlet temperature earlier; After treating that machine reaches stable state; Again the said expanded raw material of step 4) is put into extruder, carry out extrusion, obtain said cassava leaf puffed food.Wherein the extrusion parameter is specially: delivery rate is 5g/min; Screw speed is 220p/min; Outlet temperature is 180 ℃.In extrusion pressing puffing process, machine barrel one to four each zone temperatures of district of said twin (double) screw extruder is following: 50 ℃ of feeding zones, 60 ℃ of mixed zones, 80 ℃ of shear zones and rush down 90 ℃ of nips.
Record expanded before in the cassava leaves coarse-fibred mass content be 20%, coarse-fibred mass content is 0.67% in the base-material, then coarse-fibred content is 1.6% in the raw material; The crude fibre mass content is 0.9% in the cassava leaf puffed food that obtains, and content beta-carotene is: 393.1mg/kg.
Embodiment 2, preparation cassava leaf puffed food
1) preparation of cassava leaf meal: pluck and to put into 102 ℃ of baking ovens immediately after the fresh cassava leaves and completed 8 minutes; Then with its taking-up; After treating that oven temperature is reduced to 45 ℃, the cassava leaves after will completing is again put into oven for drying, pulverizes and crosses 200 mesh sieves at last and obtain cassava leaf meal.
2) base-material preparation: formula components is potato full-powder, rice meal, tapioca, corn flour, milk powder, sucrose, salt.Each component content is specially in the base-material: potato full-powder 40%, and rice meal 30%, tapioca 10%, corn flour 10%, milk powder: 5%, sucrose 4%, salt 1%.
3) mixing, stir: just said cassava leaf meal of step 1) and step 2) said base-material mixes and stirs, and obtains mixture.The mass ratio of cassava leaf meal and base-material is 10: 100 in this mixture.
4) modified: as the mixture water of described cassava leaf meal of step 3) and base-material and vegetable oil to be carried out modified, make the material uniformity, obtain required expanded raw material.The addition of water is 10% of the said mixture total weight of step 3) in this expanded material, and the vegetable oil addition is 2% of the said mixture total weight of step 3).
5) extrusion: first parameters such as adjustment twin-screw extruder delivery rate, screw speed, outlet temperature, treat that machine reaches stable state after, the more said expanded raw material of step 4) is put into extruder, carry out extrusion.Wherein the extrusion parameter is specially: delivery rate is 20L/min; Screw speed is 80p/min; Outlet temperature is 100 ℃.In extrusion pressing puffing process, machine barrel one to four each zone temperatures of district of said twin (double) screw extruder is following: 70 ℃ of feeding zones, 80 ℃ of mixed zones, 90 ℃ of shear zones and rush down 100 ℃ of nips.
Record expanded before in the cassava leaves coarse-fibred mass content be 20%, coarse-fibred mass content is 0.59% in the base-material, then coarse-fibred content is 2.35% in the raw material; The crude fibre mass content is 1.1% in the cassava leaf puffed food that obtains, and content beta-carotene is: 380.2mg/kg.
Embodiment 3, preparation cassava leaf puffed food
1) preparation of cassava leaf meal: pluck and should put into 105 ℃ of baking ovens immediately after the fresh cassava leaves and completed 5 minutes, then with its taking-up, treat that oven temperature is reduced to 50 ℃ after, the cassava leaves after will completing is again put into oven for drying, pulverizes and cross 100 mesh sieves at last.
2) base-material preparation: formula components is potato full-powder, rice meal, tapioca, corn flour, milk powder, sucrose, salt.Each component content is specially in the base-material: potato full-powder 10%, rice meal 20%, tapioca 50%, corn flour 10%, milk powder 6%, sucrose 3%, salt 1%.
3) mixing, stir: just said cassava leaf meal of step 1) and step 2) said base-material mixes and stirs, and obtains desired mixt.The mass ratio of cassava leaf meal and base-material is 20: 100 in this mixture.
4) modified: as the mixture water of described cassava leaf meal of step 3) and base-material and vegetable oil to be carried out modified, make the material uniformity, obtain required expanded raw material.The addition of water is 14% of the said mixture total weight of step 3) in this expanded material, and the vegetable oil addition is 5% of the said mixture total weight of step 3).
5) extrusion: first parameters such as adjustment twin-screw extruder delivery rate, screw speed, outlet temperature, treat that machine reaches stable state after, the more said expanded raw material of step 4) is put into extruder, carry out extrusion.Wherein the extrusion parameter is specially: delivery rate is 12L/min; Screw speed is 160p/min; Outlet temperature is 135 ℃.In extrusion pressing puffing process, machine barrel one to four each zone temperatures of district of said twin (double) screw extruder is following: 100 ℃ of feeding zones, 100 ℃ of mixed zones, 110 ℃ of shear zones and rush down 120 ℃ of nips.
Coarse-fibred mass content is 20% in the expanded preceding cassava leaves, and expanded back crude fibre is 2.6%, and expanded back content beta-carotene is: 383.8mg/kg.
Record expanded before in the cassava leaves coarse-fibred mass content be 20%, coarse-fibred mass content is 0.35% in the base-material, then coarse-fibred content is 3.63% in the raw material; The crude fibre mass content is 1.2% in the cassava leaf puffed food that obtains, and content beta-carotene is: 383.8mg/kg.
The prepared cassava leaves dilated product of the foregoing description all can reach following index:
1, unique flavor, crisp good to eat, instant, and do not contain anticorrisive agent;
2, heavy metal index: Sb＜1ppm As＜1.4ppm Cd＜2ppm Cr＜1ppm Pb＜10ppm;
3, sanitary index: bacterial population＜500/g Escherichia coli, the mite that lives must not detect.
Above index test is according to being: QB2353-1998 dilated food standard; GB17401-2003 dilated food sanitary standard.
Claims (6)
1. a cassava leaf puffed food mixes the back extrusion by following substances and processes: cassava leaf meal, base-material, water and vegetable oil; Wherein, said base-material is made up of following component by mass percent: potato full-powder 10～40%, rice meal 10～40%, tapioca 10～50%, corn flour 10～30%, milk powder 1～10%, sucrose 1～8% and salt 0.2～2%;
The mass ratio of said cassava leaf meal and said base-material is (5: 100)-(20: 100) or (5: 100)-(10: 100) or (10: 100)-(20: 100); The addition of said water is 3%～14% or 3%-10% or the 10%-14% of said cassava leaf meal and said base-material gross mass, and the addition of said vegetable oil is said cassava leaf meal and said base-material gross mass 2%～8% or 2%-5% or 5%-8%;
Said cassava leaf meal prepares according to following method: fresh cassava leaves is put into 100～105 ℃ of baking ovens completed 5～10 minutes, and then 60～200 mesh sieves are pulverized and crossed to the cassava leaves after will completing at last 45～55 ℃ of oven dry.
2. cassava leaf puffed food according to claim 1; It is characterized in that: said base-material is made up of following component by mass percent: potato full-powder 10～30%; Rice meal 10～30%, tapioca 10～30%, corn flour 10～20%; Milk powder 5～10%, sucrose 3～8% and salt 0.5～1%.
3. a method for preparing the said cassava leaf puffed food of claim 1 comprises the steps:
1) cassava leaf meal described in the claim 1 and said base-material are mixed, and add said water and vegetable oil and carry out modifiedly, obtain expanded raw material;
2) the expanded raw material that step 1) is obtained is put into extruder and is carried out extrusion, obtains said cassava leaf puffed food.
4. method according to claim 3 is characterized in that: said extruder is a twin-screw extruder, screw speed 80-220rpm in the said twin-screw extruder; The charging rate of said twin (double) screw extruder is 5-20g/min; The outlet temperature of said twin (double) screw extruder is 100-180 ℃.
5. according to claim 3 or 4 described methods; It is characterized in that: in extrusion pressing puffing process, machine barrel one to four each zone temperatures of district of said twin (double) screw extruder is following: 50～100 ℃ of feeding zones, 60～100 ℃ of mixed zones, 80～120 ℃ of shear zones and rush down 90～120 ℃ of nips.
6. a cassava leaf puffed food prepares according to arbitrary said method among the claim 3-5.
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| CN102669393B (en) * | 2012-06-17 | 2013-06-19 | 张凤平 | Method for making sweet potato leaf crunchy candy |
| CN103564344B (en) * | 2013-11-20 | 2015-06-24 | 齐齐哈尔瑞盛食品制造有限公司 | Coarse cereal instant rice and preparation method thereof |
| CN105211730A (en) * | 2015-11-13 | 2016-01-06 | 陈启芬 | A kind of maize straw food and preparation method thereof |
| CN105639534A (en) * | 2015-12-31 | 2016-06-08 | 武汉市江声科技有限公司 | Method for preparing potato staple food raw material powder |
| CN108684932A (en) * | 2017-04-07 | 2018-10-23 | 河南神农膨化饲料科技有限公司 | A kind of popcorn and preparation method thereof |
| CN107279872A (en) * | 2017-08-04 | 2017-10-24 | 安徽红云食品有限公司 | A kind of processing method of cassava whole-powder expanded rice cake |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2601853A1 (en) * | 1986-07-25 | 1988-01-29 | Gancka Richard | Method and system for processing and preserving manioc (cassava) leaves |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2601853A1 (en) * | 1986-07-25 | 1988-01-29 | Gancka Richard | Method and system for processing and preserving manioc (cassava) leaves |
Non-Patent Citations (1)
| Title |
|---|
| Vilhena, M. de F. etc..Effects of extrusion on the nutritional value and protein quality of cassava leaves.《Alimentaria》.1996,第34卷(第276期),85-90. * |
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