CN102613510A - Method for processing non-pasted whole tapioca powder - Google Patents
Method for processing non-pasted whole tapioca powder Download PDFInfo
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- CN102613510A CN102613510A CN2012100765409A CN201210076540A CN102613510A CN 102613510 A CN102613510 A CN 102613510A CN 2012100765409 A CN2012100765409 A CN 2012100765409A CN 201210076540 A CN201210076540 A CN 201210076540A CN 102613510 A CN102613510 A CN 102613510A
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Abstract
The invention discloses a method for processing non-pasted whole tapioca powder. The method comprises the following two methods, namely a method A comprising the following steps of: 1, peeling fresh tapioca, and shredding (slicing) or dicing; 2, adding water in an amount which is more than 1.25 times the weight of the fresh tapioca, and grinding by using a wet grinder; 3, centrifuging at a speed of 600-2,000 rpm for 5 to 10 minutes, or naturally precipitating for more than 4 hours, pouring out an aqueous solution, taking wet powder out, and drying or aeration-drying at 60-80 DEG C; and 4, levigating coarse powder by using a dry mill, and sieving by using a 60-80-mesh sieve to obtain the whole tapioca powder; and a method B comprising the following steps of: 1, peeling fresh tapioca, and shredding (slicing) or dicing; 2, drying in the sun or drying, grinding, sieving by using a 60-80-mesh sieve to obtain whole powder, adding water in an amount which is 2 times the weight of the whole powder, and stirring; 3, centrifuging at a speed of 600-2,000 rpm for 5 to 10 minutes, or naturally precipitating for more than 4 hours, pouring out an aqueous solution, taking wet powder out, and drying or aeration-drying at 60-80 DEG C; and 4, grinding the powder uniformly by using a dry mill to obtain the whole tapioca powder. By the method, hydrogen cyanide can be thoroughly removed from tapioca, time consumption is low, water is saved, mechanical operation is facilitated, and the obtained whole tapioca powder has good processability.
Description
Technical field
The present invention relates to the processing method of cassava, especially a kind of processing method of ungelatinized cassava whole-powder.
Background technology
Cassava (Manihot esculenta Crantz) has another name called cassava, wooden sweet potato; It is the third-largest origin of heat plant after paddy rice and corn in the world; Its piece root contains abundant starch; Being called " king of starch " and " underground grain " by reputation, is the torrid zone, nearly 600,000,000 people's in subtropical zone grain source.But what contain a great deal of in the tapioca root contains cyanogen glucoside material---linamarin and lotaustralin, can discharge free hydrocyanic acid (hydrogen cyanide) after containing the cyanogen glycoside hydrolysis.Hydrocyanic acid has the toxicity that is bound to arouse fear; The toxicity of hydrocyanic acid is mainly caused by the cyanogen root that it discharges in vivo; Cyanide ion in vivo can be very fast with cytochrome oxidase in ferric ion combines, suppress the function of people and other warm-blooded animal respiratory enzymes, make tissue can not be normally from blood acquisition oxygen and suffocating; The hydrogen cyanide amount of eating reaches every kg body weight 1 milligram hour, but the causing death.Therefore, new fresh cassava need be through detoxification treatment processing ability safe edible.
Remove at present the method that linamarin in the tapioca root etc. contains the cyanogen glucosides (1) living potato bowssening arranged: living potato was dipped in the water 4-6, every day or the next day change water 1 time, perhaps in flowing water, soak.(2) dry: be cut into silk to the potato piece, under sunshine, dry.(3) oven dry: be cut into silk or fourth to the potato piece, can dry with electrical heat energy or steam.(4) poach: cassava is put into water and is heated to water and opens, and continues poach again.5) water logging fermentation: add limewash and soak for a long time, make the cassava fermentation.In practical operation, these methods are often mixed and usefulness, and strengthening the effect of detoxification, like ripe potato drift ice method: cassava is put into water and boils, and change water logging bubble 6 hours after cassava is boiled with first-class.Use above-mentioned distinct methods that cassava is handled, all have common defective: the one, the detoxification time is long, and the 2nd, detoxification is complete inadequately.
Linamarins etc. contain the different parts that cyanogen glucosides and glycosidase are present in cell, need two kinds of materials are in contact with one another, and at the situation that water the is arranged generation hydrocyanic acid that just can react.Above-mentioned living potato bowssening, dry, method such as oven dry, poach all do not make clasmatosis or degree of crushing lower; Hydrocyanic acid is discharged fully; Not only the processing time is grown but also need often change water, labor artificial and the water resource and the energy, water logging fermentation method length also consuming time; Also need add limewash, cassava local flavor and edible quality are had certain negatively influencing.
Summary of the invention
The objective of the invention is to: a kind of processing method of ungelatinized cassava whole-powder is provided, can removes the hydrocyanic acid in the cassava more completely, consuming time few, conserve water is prone to mechanized operation, and has kept the tapioca characteristic, the cassava whole-powder good processability.
For realizing above-mentioned purpose, the present invention can take following technical proposals:
The processing method of a kind of ungelatinized cassava whole-powder of the present invention may further comprise the steps:
Step 1: it is broken that fresh cassava adds water mill
Fresh cassava goes epidermis to dig silk or flaking or dices, and adds 1.25 times (weight) above water, grinds with wet milk;
Step 2: centrifugal treating
Leave heart 5-10 minute or natural sedimentation more than 4 hours at 600-2000, outwell the top aqueous solution, obtain the wet full powder of cassava;
Step 3: oven dry abrasive dust
Oven dry uses dried flour mill levigate thick tapioca starch again, crosses the 60-80 mesh sieve and obtains cassava whole-powder.
The described bake out temperature of step 3 is 60-80 ℃ of aeration-drying or dries naturally.
After said step 2, add 1.25 times (weight) above water again, carry out centrifugal treating or natural sedimentation more than 4 hours second time after stirring, obtain the cassava full powder that wets.
After said second time centrifugal treating, add 1.25 times (weight) above water again, carry out for the third time centrifugal treating or natural sedimentation after stirring again more than 4 hours, obtain the wet full powder of cassava.
Second kind of processing method of ungelatinized cassava whole-powder may further comprise the steps:
Step 1: the cassava dry grinding is broken
Cassava is dug silk or section or dices, and after drying or drying, wears into powder with dry mill, crosses the 60-80 mesh sieve;
Step 2: centrifugal treating
Add 2 times (weight) above water, after stirring, 600-2000 leaves heart 5-10 minute or natural sedimentation more than 4 hours, outwells the top aqueous solution, obtains the wet full powder of cassava;
Step 3: dry or dry
Dry or dry, the caking grinding that will form in the time of will drying or dry with dry mill again is broken, obtains cassava whole-powder.
The described bake out temperature of the step 3 of second kind of processing method is 60-80 ℃ of aeration-drying or dries naturally.
After second kind of said step 2 of processing method, add 1.25 times (weight) above water again, carry out centrifugal treating or natural sedimentation more than 4 hours second time after stirring, obtain the cassava full powder that wets.
A last step is described carry out the centrifugal treating second time after, add 1.25 times (weight) above water again, carry out for the third time centrifugal treating or natural sedimentation after stirring more than 4 hours, obtain the wet full powder of cassava.
Compared with prior art the invention has the beneficial effects as follows: because containing in the fiber that the cyanogen glucosides mainly is present in cassava in the cassava, so the hydrocyanic acid content in the cassava center fiber is the highest, secondly is the cortex of cassava.Because the cyanogen glucosides that contains in the cassava is present in the different parts of cell with glycosidase, so has only cassava clasmatosis and add water, both generation hydrocyanic acids that just can react, and 26.5 ℃ of hydrocyanic acid boiling points, soluble in water, be evaporated in the air easily.Adopt method of the present invention; Add that water grinds with wet milk or cassava dry grinding is helped powder and added water and stir, can make the hydrocyanic acid in the cassava fully discharge and to be dissolved in the water, compared with prior art; Can remove the hydrocyanic acid in the cassava more completely; And consuming time few, conserve water has kept the natural characteristic of cassava.
Further beneficial effect is: the tapioca gelatinization point is more than 53 ℃, and bake out temperature adopts 60-80 ℃ of aeration-drying or dries naturally, just can not destroy the characteristic of cassava.Carry out adding for twice water stirring and centrifugal treating or natural sedimentation, remove the better effects if of hydrocyanic acid.Especially carry out adding for three times water stirring and centrifugal treating or natural sedimentation; Compared with prior art, water consumption still seldom, the aqueous solution after the centrifugal or natural sedimentation seems not have yellow and present the pale transparence; Explain that hydrocyanic acid extracts totally basically; Detect (concrete experimental data is arranged among the embodiment) through experiment, adopt method for optimizing of the present invention, can remove the hydrocyanic acid in the cassava more completely.
The specific embodiment
Case study on implementation 1
A kind of processing method of ungelatinized cassava whole-powder, step is following:
Choose cassava No. 1 (white skin plain boiled pork kind), remove unedible exocuticle, dig into filament to the potato piece, with 80 ℃ of temperature ventilation oven dry, the potato silk after the oven dry is put into portable pulverizer abrasive dust, crosses 80 mesh sieves and obtains control sample one in the dry punch-out equipment.
Choose cassava No. 1, remove unedible exocuticle, dig into filament to the potato piece, take by weighing 200 gram fresh cassava silks; Add 250 gram water, put into DS-1 high-speed tissue mashing machine mill 2 minutes, pour in the centrifuge tube, in the DD-5M centrifuge, left the heart 10 minutes with 2000; Outwell the top aqueous solution, add 300 gram water again, stir; In the DD-5M centrifuge, left the heart 10 minutes, outwell the top aqueous solution, take out the wet full powder of cassava with 2000; With 60 ℃ of temperature oven dry, the cassava whole-powder after will drying is again put into portable pulverizer abrasive dust for the second time, crosses 80 mesh sieves and obtains sample 1 in drying box.
Choose cassava No. 1 (white skin plain boiled pork kind), remove unedible exocuticle, dig into filament to the potato piece, take by weighing 200 gram fresh cassava silks; Add 250 gram water, put into DS-1 high-speed tissue mashing machine mill 2 minutes, pour in the centrifuge tube, in the DD-5M centrifuge, left the heart 10 minutes with 2000; Outwell the top aqueous solution, add 300 gram water again, stir, in the DD-5M centrifuge, left the heart 10 minutes with 2000; Outwell the top aqueous solution, add 300 gram water again, stir; In the DD-5M centrifuge, left the heart 10 minutes, outwell the top aqueous solution, take out the wet full powder of cassava with 2000; With 60 ℃ of temperature oven dry, the cassava whole-powder after will drying is again put into portable pulverizer abrasive dust for the second time, crosses 80 mesh sieves and obtains sample 2 in drying box.
Hydrocyanic acid assay method reference: GB/T 5009.36-2003 " analytical method of grain sanitary standard ", analytic sample entrust Analysis-Test Research Center, Guangxi Zhuang Autonomous Region to accomplish.
It is following that hydrocyanic acid is measured the result
| ? | Control sample one | Sample 1 | Sample 2 |
| Hydrocyanic acid content | 77.8（mg/kg） | 2.22（mg/kg） | 1.04（mg/kg） |
Case study on implementation 2
A kind of processing method of ungelatinized cassava whole-powder, step is following:
Take by weighing above-mentioned tapioca starch control sample one 60 grams, add 180 gram water, after stirring; In the DD-5M centrifuge, left the heart 10 minutes, outwell the top aqueous solution and add 150 gram water again, after stirring with 2000; In the DD-5M centrifuge, left the heart 10 minutes, outwell the top aqueous solution, take out the wet full powder of cassava with 2000; Wet full powder with 60 ℃ of temperature oven dry, obtains sample 3 in drying box.
Take by weighing above-mentioned tapioca starch control sample one 60 grams, add 180 gram water, after stirring, in the DD-5M centrifuge, left the heart 10 minutes with 2000; Add 120 gram water again after outwelling the top aqueous solution, after stirring, in the DD-5M centrifuge, left the heart 10 minutes, outwell the top aqueous solution with 2000; Add 120 gram water again, after stirring, in the DD-5M centrifuge, left the heart 10 minutes with 2000; Take out the wet full powder of cassava, wet full powder with 60 degree temperature oven dry, obtains sample 4 in drying box.
Take by weighing above-mentioned tapioca starch control sample one 60 grams, add 180 gram water, after stirring; In the DD-5M centrifuge, left the heart 10 minutes, outwell and add 180 gram water behind the top aqueous solution again, after stirring with 2000; In the DD-5M centrifuge, left the heart 10 minutes, outwell the top aqueous solution, add 150 gram water again with 2000; Stir, in the DD-5M centrifuge, left the heart 10 minutes, outwell the top aqueous solution with 2000; Take out the wet full powder of cassava, wet full powder with 60 ℃ of temperature ventilation oven dry, obtains sample 5 in drying box.
It is following that hydrocyanic acid is measured the result
| ? | Control sample one | Sample 3 | Sample 4 | Sample 5 |
| Hydrocyanic acid content | 77.8（mg/kg） | 1.39（mg/kg） | 0.66（mg/kg） | 0.46(mg/kg ） |
Case study on implementation 3
A kind of processing method of ungelatinized cassava whole-powder, step is following:
Choose No. 9 cassavas in south China (brown Beijing opera meat kind), remove unedible exocuticle, dig into filament to the potato piece, put into 80 ℃ of ventilation oven dry of drying box, the potato silk after the oven dry is put into portable pulverizer abrasive dust, crosses 80 mesh sieves and obtains control sample two.
Take by weighing above-mentioned control sample 2 60 grams, add 180 gram water, after stirring; In the DD-5M centrifuge, left the heart 5 minutes, outwell and add 150 gram water behind the top aqueous solution again, stir with 1000; For the second time left the heart 5 minutes with 1000; Outwell the top aqueous solution, wet full powder with 60 ℃ of temperature ventilation oven dry, obtains sample 6 in drying box.
Take by weighing above-mentioned control sample 2 60 grams, add 180 gram water, after stirring; In the DD-5M centrifuge, left the heart 5 minutes, outwell and add water 180 grams behind the top aqueous solution again, stir with 1000; 2000 left the heart 10 minutes, added 180 ml waters again, and the back that stirs left the heart 5 minutes with 1000 in the DD-5M centrifuge; Outwell the top aqueous solution, wet full powder with 60 ℃ of temperature ventilation oven dry, obtains sample 7 in drying box.
It is following that hydrocyanic acid is measured the result
| ? | Control sample two | Sample 6 | Sample 7 |
| Hydrocyanic acid content | 9.62（mg/kg） | 0.47（mg/kg） | 0.24（mg/kg） |
Case study on implementation 4
Get above-mentioned control sample 2 60 grams, add 180 gram water, stir natural sedimentation 5 hours; Outwell the top aqueous solution, add 180 gram water again, stir, precipitate 5 hours; Outwell the top aqueous solution, add 180 gram water again, stir, precipitate 5 hours; Outwell the top aqueous solution, take out wet full powder and in drying box, dry, obtain sample 8 with 60 ℃ of temperature ventilations.
It is following that hydrocyanic acid is measured the result
| ? | Control sample two | Sample 8 |
| Hydrocyanic acid content | 9.62（mg/kg） | 0.76（mg/kg） |
Claims (8)
1. the processing method of a ungelatinized cassava whole-powder is characterized in that may further comprise the steps:
Step 1: it is broken that fresh cassava adds water mill
Fresh cassava goes epidermis to dig silk or flaking or dices, and adds 1.25 times (weight) above water, grinds with wet milk;
Step 2: centrifugal treating
Leave heart 5-10 minute or natural sedimentation more than 4 hours at 600-2000, outwell the top aqueous solution, obtain the wet full powder of cassava;
Step 3: oven dry abrasive dust
Oven dry uses dried flour mill levigate thick tapioca starch again, crosses the 60-80 order and obtains cassava whole-powder.
2. the processing method of ungelatinized cassava whole-powder according to claim 1 is characterized in that: the described bake out temperature of step 3 is 60-80 ℃ of aeration-drying or dries naturally.
3. the processing method of ungelatinized cassava whole-powder according to claim 1 and 2; It is characterized in that also comprising the steps: after said step 2; Add 1.25 times (weight) above water again; Carry out centrifugal treating or natural sedimentation more than the 4 hours second time after stirring, obtain the wet full powder of cassava.
4. the processing method of ungelatinized cassava whole-powder according to claim 3; It is characterized in that also comprising the steps: after said second time centrifugal treating; Add 1.25 times (weight) above water again; Carry out for the third time centrifugal treating or natural sedimentation after stirring again more than 4 hours, obtain the wet full powder of cassava.
5. the processing method of a ungelatinized cassava whole-powder is characterized in that may further comprise the steps:
Step 1: the cassava dry grinding is broken
Cassava is dug silk or section or dices, and after drying or drying, wears into powder with dry mill, crosses the 60-80 mesh sieve;
Step 2: centrifugal treating
Add 2 times (weight) above water, after stirring, 600-2000 leaves heart 5-10 minute or natural sedimentation more than 4 hours, outwells the top aqueous solution, obtains the wet full powder of cassava;
Step 3: dry or dry
Dry or dry, the caking that will form in the time of will drying or dry with dry mill again grinds, and obtains cassava whole-powder.
6. the processing method of ungelatinized cassava whole-powder according to claim 5 is characterized in that: the described bake out temperature of step 3 is 60-80 ℃ of aeration-drying or dries naturally.
7. according to the processing method of claim 5 or 6 described ungelatinized cassava whole-powders; It is characterized in that also comprising the steps: after said step 2; Add 1.25 times (weight) above water again; Carry out centrifugal treating or natural sedimentation more than the 4 hours second time after stirring, obtain the wet full powder of cassava.
8. the processing method of ungelatinized cassava whole-powder according to claim 7; It is characterized in that also comprising the steps: to add again 1.25 times (weight) above water; Carry out for the third time centrifugal treating or natural sedimentation after stirring more than 4 hours, obtain the wet full powder of cassava.
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Cited By (9)
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| CN102823831A (en) * | 2012-09-04 | 2012-12-19 | 广西大学 | Edible tapioca flour and preparation method of edible tapioca flour |
| CN103039904A (en) * | 2012-12-13 | 2013-04-17 | 广西大学 | Edible instant cassava powder and preparation method thereof |
| CN103284276A (en) * | 2013-06-04 | 2013-09-11 | 三峡大学 | Method for preparing non-discolouring edible tuber fruit juice instant powder |
| CN104172018A (en) * | 2014-08-11 | 2014-12-03 | 广西大学 | Producing and making method of whole cassava flour |
| CN104938785A (en) * | 2015-06-30 | 2015-09-30 | 广东恒兴饲料实业股份有限公司 | Producing and processing method of low-toxic cassava slice used for feed |
| CN105341802A (en) * | 2015-11-30 | 2016-02-24 | 广西大学 | Preparation method of non ready-to-eat edible modified cassava flour |
| CN105494641A (en) * | 2015-11-30 | 2016-04-20 | 广西大学 | Cassava flour yogurt and making method thereof |
| CN109793148A (en) * | 2018-12-27 | 2019-05-24 | 浙江大学 | The tapioca starch and preparation method thereof of low cyanogen glycosides |
| CN117281239A (en) * | 2023-11-03 | 2023-12-26 | 中国热带农业科学院热带作物品种资源研究所 | Processing method for preparing cassava particles through double cutting and gradient drying |
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Cited By (13)
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| CN102823831A (en) * | 2012-09-04 | 2012-12-19 | 广西大学 | Edible tapioca flour and preparation method of edible tapioca flour |
| CN102823831B (en) * | 2012-09-04 | 2013-10-16 | 广西大学 | Edible tapioca flour and preparation method of edible tapioca flour |
| CN103039904A (en) * | 2012-12-13 | 2013-04-17 | 广西大学 | Edible instant cassava powder and preparation method thereof |
| CN103284276A (en) * | 2013-06-04 | 2013-09-11 | 三峡大学 | Method for preparing non-discolouring edible tuber fruit juice instant powder |
| CN104172018A (en) * | 2014-08-11 | 2014-12-03 | 广西大学 | Producing and making method of whole cassava flour |
| CN104938785A (en) * | 2015-06-30 | 2015-09-30 | 广东恒兴饲料实业股份有限公司 | Producing and processing method of low-toxic cassava slice used for feed |
| CN105341802A (en) * | 2015-11-30 | 2016-02-24 | 广西大学 | Preparation method of non ready-to-eat edible modified cassava flour |
| CN105494641A (en) * | 2015-11-30 | 2016-04-20 | 广西大学 | Cassava flour yogurt and making method thereof |
| CN105341802B (en) * | 2015-11-30 | 2019-06-14 | 广西大学 | A kind of preparation method of the edible modified cassava whole-powder of non-instant type |
| CN109793148A (en) * | 2018-12-27 | 2019-05-24 | 浙江大学 | The tapioca starch and preparation method thereof of low cyanogen glycosides |
| CN109793148B (en) * | 2018-12-27 | 2022-06-21 | 浙江大学 | Cassava flour with low cyanogenic glycosides and preparation method thereof |
| CN117281239A (en) * | 2023-11-03 | 2023-12-26 | 中国热带农业科学院热带作物品种资源研究所 | Processing method for preparing cassava particles through double cutting and gradient drying |
| CN117281239B (en) * | 2023-11-03 | 2024-04-16 | 中国热带农业科学院热带作物品种资源研究所 | Processing method for preparing cassava particles through double cutting and gradient drying |
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