CN103039904A - Edible instant cassava powder and preparation method thereof - Google Patents
Edible instant cassava powder and preparation method thereof Download PDFInfo
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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
The present invention relates to a kind of edible instant tapioca starch and preparation method thereof, belong to food processing technology field.
Background technology
Cassava is the piece root of euphorbia plant cassava.Originate in tropical America, main product state is the states such as Brazil, Thailand.China introduced a fine variety the twenties in 19th century, and is existing more with the cultivation of the torrid areas such as Guangdong, Guangxi.Cassava is the important grain of subtropical and tropical zones and forage crop, with potato and sweet potato and be called the world three large tuber crops.The main application of cassava be eat, refine sugar, medicine, feed, weaving, papermaking, chemical industry, feed with and industrial development and use.Tapioca root starch is one of industrial main starch material processed.65% of whole world cassava is used for human foods, is the main alimentary crop of tropical wetland low income peasant household.Need substitute under the crisis in food.
Variation along with the increase of the growth of China's economic, national income and consumption idea, concept of health, food is more on the basis of local flavor, fashion-orientation, march toward high quality, nutrient laden, functionalization, low sugar, less salt, low fat, low in calories, high fiber are development trends, functional food, drinks emerge in an endless stream, and go on gradually the dining table of national three meals in a day.The popular food functionalization, the functional food industrialization is becoming the trend of World of Food industrial development.Abide by the Hu Jintao General Secretary's indication, the road of " high quality, nutrient laden, functionalization ", rapidly and healthily sustainable and healthy development will be unswervingly walked in China's food industry.
Tapioca root is most important part, and the piece root not only can be used as the human food, and can be used as commercial Application.Cassava does, manioc pellet, tapioca, cassava modified starch, alcohol, starch sugar etc. are current main cassava goods.
Tapioca is because of the significant proportion that accounts for the cassava secondary industry of many uses, and the tapioca production process is physical separating process, namely is the starch in the cassava raw material and other materials such as cellulose are separated.In process of production, be insoluble to cold water and proportion greater than the character of water according to tapioca, water and special mechanical equipment are separated starch from the suspension of water, thereby reach the purpose that reclaims starch.
Edible tapioca starch is to have comprised cassava epidermis whole dries in addition.Raw material adopts the fresh cassava kind (the agricultural industry criteria NY/T 1520-2007 of the People's Republic of China (PRC)) as food source, and the nutritional labeling of its tapioca root sees the following form 1:
The nutritional labeling tabulation of the edible tapioca root of table 1 (containing in per 100 grams)
| The composition title | Content | The composition title | Content | The composition title | Content |
| Edible part | 99 | Moisture (gram) | 69 | Energy (kilocalorie) | 116 |
| Energy (kilojoule) | 485 | Protein (gram) | 2.1 | Fat (gram) | 0.3 |
| Carbohydrate (gram) | 27.8 | Dietary fiber (gram) | 1.6 | Cholesterol (milligram) | 0 |
| Ash (gram) | 0.8 | Vitamin C (milligram) | 35 | Calcium (milligram) | 88 |
| Phosphorus (milligram) | 50 | Potassium (milligram) | 764 | Sodium (milligram) | 8 |
| Magnesium (milligram) | 66 | Iron (milligram) | 2.5 | / | / |
It can be seen from the table, the edible edible nutritional labeling of Cassava Cultivars is a lot, and an edible cassava is processed as after the tapioca, cause such as the nutrient loss to the human body beneficial such as vitamin, amino acid, trace element, dietary fiber, fail the nutritive value of the edible cassava of composition full use.
Because bright potato is perishable rotten, generally as early as possible processing after results.Edible tapioca starch has the following advantages: 1, comprehensive nutrition: edible tapioca starch also is rich in vitamin C and a large amount of calcium except the nutrition that contains with the identical level of grain dust.Because contain a large amount of dietary fibers in the edible tapioca starch, and fat content is extremely low, does not contain cholesterol and saturated fatty acid, instant is easy to digest and assimilate, so suitable especially old man and children are edible.Composite edible tapioca starch after nutrition is strengthened is the generally acknowledged comprehensive nutritive food in the whole world especially.2, raciness: edible tapioca starch has kept the local flavor of cassava to greatest extent.Also having an appointment in the flourishing long time instant food 30% is the cassava goods, and this has very effectively illustrated the fancy grade of consumer to the cassava local flavor.3, purposes is wide: bakery and confectionery replaces fresh cassava can conveniently produce the consistent pot foods of various outward appearance height with edible tapioca starch, and wound packages stackable potato chip, hollow French fries, the vivid three-dimensional hollow snack food of various moulding are exactly most typical example.Thickening property, the water holding of edible tapioca starch held oiliness, filling increment, shelling etc. and had a wide range of applications in the processing and manufacturing of instant food, frozen food, conditioning food.4, easily store: edible tapioca starch storing and transporting security, expense are cheap, and the shelf-life is longer.Adopt edible tapioca starch to replace edible fresh cassava that production process is simplified greatly, reduce cost, boost productivity.The storage of edible tapioca starch, cost of transportation are well below the storage, the cost of transportation that eat fresh cassava.
Summary of the invention
The purpose of this invention is to provide a kind of edible instant tapioca starch and preparation method thereof, edible instant tapioca starch provided by the invention is a kind of low fat, low sugar, can farthest keep the cassava goods of the nutritional labelings such as original high-load vitamin C and mineral calcium in the cassava, potassium, iron, dietary fiber.
The preparation method of a kind of edible instant tapioca starch provided by the present invention comprises the steps:
(1) fresh cassava carries out size degradation and obtains the cassava screenings after washing;
The content of starch of described fresh cassava is 23% ~ 34%;
(2) described cassava screenings is carried out the screenings separation and obtain starch slurry and manioc waste slurry;
(3) carry out again processed after described manioc waste slurry is ground, then with after described starch slurry through processed mixes size mixing;
(4) mixed material that obtains of step (3) carries out pre-gelatinization, then namely gets described edible instant tapioca starch through pulverizing.
Among the above-mentioned preparation method, in the step (1), in the described washing step, the ratio of quality and the number of copies of described fresh cassava and water is 1:(3.5～4.2); Before the described washing step, also comprise the step of described fresh cassava being carried out removal of impurities and peeling, as except impurity such as the mud of deentrainment, sand, potato skin, rotten pieces.
Among the above-mentioned preparation method, in the step (1), described washing comprises washing step four times;
For the first time and for the second time in the washing step, the ratio of quality and the number of copies of described fresh cassava and water is 1:3.5;
In the washing step, the ratio of quality and the number of copies of described fresh cassava and water is 1:4.2 for the third time;
In the 4th washing step, the ratio of quality and the number of copies of described fresh cassava and water is 1:3.8.
Among the above-mentioned preparation method, in the step (1), in the described size degradation step, the ratio of quality and the number of copies of described fresh cassava and water is 1:(0.8～1.6);
Described size degradation step comprises the two-stage size degradation, wherein the one-level size degradation adopts flyball formula pulverizer, can rely on and run up, thereby hammer leaf is flown up and hammer the blade of a sword into shape, in machine, the fresh cassava that is fed into continuously carried out hammering, rasion, cutting, extruding every dish, sieve plate etc. and make the cassava size degradation, starch granules is constantly separated; The secondary size degradation can adopt the rasion pulverizer, fresh cassava after washing enters in the described rasion pulverizer, accompanies the rotor of the High Rotation Speed of saw blade, and moment is broken the cell skin of material, be that wherein starch granules fully effectively discharges, make thinner that material after pulverizing by one-level pulverizes again.
Among the above-mentioned preparation method, the material that described one-level size degradation obtains is that the percent of pass of Φ 25mm is 100% by the aperture; The material that described secondary size degradation obtains is that 60 purpose percent of pass are 100% by fineness.
Among the above-mentioned preparation method, in the step (2), the order number that sieves in the described screenings separation process is 60 orders ~ 90 orders.
Among the above-mentioned preparation method, in the step (3), the fineness of described manioc waste slurry after grinding is that 90 order percent of pass are 100%, and the described step that grinds can make the fineness of the coarse grain pars fibrosa in the manioc waste slurry thinner;
The moisture of described manioc waste slurry after dehydration is 30%～45%; The moisture of described starch slurry after dehydration is 50%～65%.
Among the above-mentioned preparation method, in the step (3), described concentration of sizing mixing can be 30%～45%, can be easy to drying so that material gelatinization on pre-gelatinization roller machine is abundant, and the output of minimizing energy consumption that can be best and the edible pre-gelatinization tapioca starch of increase.
Among the above-mentioned preparation method, in the step (4), the temperature of described pre-gelatinization is 130 ℃～180 ℃, and pressure is 0.65MPa～0.85MPa;
Described pre-gelatinization is carried out in cylinder, and the rotating speed of described cylinder is 1 rev/min～6 rev/mins; The fabric thickness of described cylinder is 1cm～6cm, and semi-finished product tapioca starch slurry is all even abundant in the rapid gelatinization of cylinder surface, produces the requirement that product meets food-grade.
The fineness of the edible instant tapioca starch after described pulverizing is for being 100% by 90 order percent of pass.
The present invention also provides the edible instant that is prepared by said method tapioca starch.
Edible instant tapioca starch provided by the invention has important application in following field:
(1) in the application of food service industry
Edible instant tapioca starch provided by the invention is a kind of low fat, low sugar, can farthest keep the cassava goods of the nutritional labelings such as original high-load vitamin C and mineral calcium in the cassava, potassium, iron, dietary fiber.Be widely used in high-nutrition food processing, such as stackable potato chip, dilated food, baby food, fast food, quick-frozen food, make things convenient for mashed potatoes, French fries etc., it also is the additive of biscuit, bread, sausage processing, use this product, for improving the food mouthfeel, advance the nutrition of full board food, adjust food nutrient structure and the remarkable facilitation of having increased economic efficiency.The raw material that the edible instant tapioca starch uses-eat cassava raw belongs to renewable resource, as long as soil, sunlight are arranged, will be inexhaustible, use not to the utmost.Adopt the edible instant tapioca starch to replace fresh cassava that production process is simplified greatly, reduce cost, boost productivity.The storage of edible instant tapioca starch, cost of transportation are well below storage, the cost of transportation of fresh cassava.
(2) as the application of feedstuff industry
Protein feed and energy feed are the eternal themes of feed industrial development.Energy and protein are indispensable for the nutrition of animal with health, also are the nutrients that receives much attention in the feed evaluation system.But flourish along with animal husbandry, the year by year shortage of China's feedstuff, especially at torrid areas feedstuff wretched insufficiency, the feedstuffs such as corn, rape cake, soybean are shortage quite, in order to satisfy the fast development of torrid areas animal husbandry, the cassava raw material that takes full advantage of the torrid areas advantage is that the feedstuff resource is imperative.If can be by the regional superiority of torrid areas; with the primary raw material of edible instant tapioca starch as the distinctive herding processing industry of development and application; be widely used in the feeds such as animal, bait; not only can alleviate the pressure in protein feed market; more can reduce raiser's aquaculture cost; alleviate carriage load, increase economic efficiency; also can promote the agriculture in south industry restructuring; promote recycling economy development; solved southern livestock feed shortage of resources; to promoting animal husbandry development, optimize cassava home environment quality, preserving the ecological environment all is significant.
(3) as the application of mosquito-repellent incense industry
The making raw material of mosquito-repellent incense is comprised of additive of the difference in functionalitys such as wood powder, adhesive, combustion adjuvant, anticorrisive agent, spices etc.And the contained a large amount of cellulose of edible instant tapioca starch and starch just mosquito-repellent incense make use amount maximum in the raw material main component-wood powder, binding agent (accounting for more than 95%).(powder that timber breaks into is wood powder for wood powder, refer to that generally Furniture Factory, density board factory, multi-layer sheet factory timber processes remaining leftover bits) be to process the required primary raw material of mosquito-repellent incense, the manufacturing of wood powder is indispensable production process during mosquito-repellent incense is produced, wood powder need to pass through wood powder producing machine powder process, be processed into powder, could bonding forming.Take full advantage of the characteristics that have a large amount of celluloses and starch component in the edible instant tapioca starch and be dissolved in cold water, replace the chemical industry adhesives such as elm bark powder, bakelite powder and methylcellulose (CMC).Because product can directly be dissolved in cold water, so that production process is more simplified, the production cost is lower.Product has extremely strong cohesive force, good cold cut and excellent film forming.Make the fragrant base any surface finish of guarantor, the demoulding is sticking to mould not, and base substrate is without be full of cracks, and product shape is attractive in appearance, gives good product texture, obviously strengthens fragrant fracture resistence force, guarantees that perfume can not shake disconnected in transportation, not frangibility.Obviously improve fragrant combustibility.Add the edible instant tapioca starch and make near the rubber powder granule rapid desiccation of meeting of a fragrant burning point and form tiny micropore shape structure, improve flammable thereby be full of air in the micropore.Product can not produce the sort of special chemistry smell of general binding agent immediately following the consumption tide of environmental protection.The use of edible instant tapioca starch, confirm that after the use that puts goods on the market can substitute the Combination binding agents such as amonang powder, elm bark powder, root powder, adhesive uses separately, so not only can save raw material consumption and the formalities such as buying, quality inspection, but also reduce process procedure and equipment, save to greatest extent human and material resources.
Description of drawings
Fig. 1 is the process chart of preparation edible instant tapioca starch provided by the invention.
The specific embodiment
Employed experimental technique is conventional method if no special instructions among the following embodiment.
Used material, reagent etc. if no special instructions, all can obtain from commercial channels among the following embodiment.
Industrial water used among the following embodiment meets drinking water standard.% among the following embodiment if no special instructions, is the quality percentage composition.Quantitative test in following examples all arranges repeated experiments three times, results averaged.
Eat the cassava raw material raw: available from compbined test station, national cassava industrial technology system Wuming (meeting NY/T 1520-2007 standard-required).Industrial water meets GB 5749--2006 requirement.
Among the embodiment: the non-standard equipments such as rotary drum washer, flyball formula disintegrator, slurry slag separator, the cyclone that removes sand, dewaterer, mixing homogenizer, pneumatic conveying drying unit mahine, pulverizer (dry powder), finished product screen machine, packing machine are purchased certainly: Nanning is risen section's light industry and machinery and is made Co., Ltd, manioc waste slurry rasion pulverizer (YT-CMJ-40*260 type) is purchased the inferior day mechanical Co., Ltd from Tianzhang City, Anhui Province, is pasted in advance complete equipment (the two roller dryers of Y1522) buying certainly: Nanjing, Jiangsu tower machinery Co., Ltd.
The performance indications of edible instant tapioca starch and detection method thereof: survey GB/T5009.88-2008, the GB2760 food additives of dietary fiber use sanitary standard, rehydration in citation criteria file " NY/T 875 edible tapiocas ", the food; But add 4 times of warm water and reconstitute 3 minutes rehydration off-types.(for example the quality of fresh water potato chips is 1000 grams for (the similar natural wood mashed potatoes) quality that obtains and the mass ratio of fresh water potato chips, potato chips quality after the rehydration is 800 grams, then the reconstitution rate of drying rear potato chips is 0.8), GB2762 food gross contamination thing limits the quantity of, mensuration GB/T5009.9-2008, the rotting rate of starch in the food: the number method, namely every day the rotting rate/total fruit of %=decayed fruit on same day number/front daily inspection number * 100%; The GB1912000 pictorial markings for handling of packages is carried out in the packing of product.
Peeling rate %: by sampling, estimate overall peeling rate with the peeling rate of sample.Every batch of sample is randomly drawed 8 ~ 10 peeling cassavas.
Adopt old newspaper that the peeling cassava is twined parcel (only wrap one deck, the overlapping region can not be arranged), cassava is irregular when being difficult to whole parcel, can cut into cassava the column type (does not wrap up two bottom surfaces) of rule;
Cassava surface area test: the newspaper that wraps cassava is taken off, launch, calculate the area S of newspaper, can carry out the calculating of area by cutting out the figure that scrabbles up comparison rule if newspaper is irregular;
The residual epidermis area estimation of cassava: epidermis residual on the every cassava is gently scraped off, scrabble up a rectangle arranging closely on a piece of paper or on the clean laboratory table, thereby then measure the length of this rectangle and widely obtain residual epidermis area s;
The peeling rate is calculated:
S: the total residual area of sample, cm
2
S: the total surface area of sample, cm
2
ω: the peeling rate of this batch sample.
The processing parameter optimization of embodiment 1, edible tapioca starch
This preparation method's flow process as shown in Figure 1.
1, raw material is prepared
Cassava belongs to the piece root crop, and its rough surface and a large amount of hole skins that distribute, hole skin can not freely openables, thereby accelerated the exchange of moisture, and edible fresh cassava constantly descends in the duration of storage moisture.The over dry of fresh cassava contains the decline of powder rate mainly to be caused by respiration and moisture loss effect.The shelf life of cassava is very short, generally believes that post-harvest physiology will occur behind 24～48 hours after the results to go bad.Fresh cassava easy infection root soft rot, root dry rot and adopt the physiological disease such as rear root rot after the results have a strong impact on product quality.
The moisture of table 2 fresh cassava, content of starch, rotting rate change the table of comparisons
| Storage time (hour) | Moisture % | Content of starch % | Rotting rate % |
| 0 | 60.24 | 30 | 0 |
| 24 | 55,10 | 27.56 | 0 |
| 48 | 48.92 | 25.92 | 8.51 |
| 60 | 44.34 | 21.38 | 25.10 |
The processing of fresh cassava is more short better from the time of gathering as seen from Table 2, considers that there are certain distance in raw material site and processing factory, is controlled at 48 hours process time with interior more reasonable.
2, peeling, washing
Because the cassava epidermis is the fiber that can not eat, thoroughly whether the cassava skin the clean quality that directly affects product of peeling.
Adopt " rotary drum washer " of fresh cassava starch producing technology indispensability, clean employing production recycle-water front 2 times, high pressure with sudden force behind the earth on the Washing material, the foreign material 2 washings use on the material of a small amount of fresh water spray in rolling, clean and remain in the lip-deep process spent water of material.
Table 3 fresh cassava washing effect comparison table
As seen, it is that water distribution 1:3.5 is cleaned in first and second time washing that water distribution (production recycle-water) is cleaned in the peeling of fresh cassava from table 3; Fresh water is adopted in for the third time washing, cleans water distribution 1:4.2; Fresh water is adopted in the 4th washing, cleans water distribution 1:3.8, but both waste water reuse reduces sewage discharge, again can the water and electric saving, guaranteed the optimum efficiency of peeling and the cleaning of cassava.
3, size degradation: adopted the two-stage size degradation in the edible tapioca starch production technology, one-level adopts flyball formula pulverizer, and secondary is pulverized and adopted the rasion pulverizer.And the reasonable concentration of adding water in the size degradation can have influence on production effect and water consumption consumption.
The table 4-1 size degradation cassava effect comparison table of water concentration
Set: the fresh cassava raw material content of starch is: 30%.
The effect comparison table that table 4-2 size degradation different pore size is set
| The one-level size degradation | The one-level size degradation |
| The aperture | Percent of pass % | Production efficiency % | The aperture | Percent of pass % | Production efficiency % |
| Φ15mm | 100% | 78 | 40 orders | 100% | 100 |
| Φ20mm | 100% | 89 | 50 orders | 100% | 100 |
| Φ25mm | 100% | 98 | 60 orders | 100% | 98 |
| Φ30mm | 100% | 97 | 70 orders | 100% | 98 |
| Φ40mm | 100% | 96 | 80 orders | 100% | 97 |
Set: the fresh cassava raw material content of starch is: 30%, the water distribution of fresh cassava raw material and water is 1:1.2, unified motor allocating power: 37wk.
The effect comparison table of the different content of starch of table 4-3 size degradation
Set: it is that the percent of pass of Φ 25mm is 100% that first level flour minces by the aperture, and the fineness that second patent flour minces is 100% by 60 order aperture percent of pass.
4-1～table 4-3 learns from table: take water as medium, fresh cassava raw material is that 1:0.8～1.6(regulates according to the different of the starch-containing amount in the raw material from the water distribution of water), the cassava of size degradation is processed into magma.It is that the percent of pass of Φ 25mm is 100% that first level flour minces by the aperture.The fineness that second patent flour minces is 100% more reasonable by 60 order aperture percent of pass.
For rational production cost with to the assurance of product quality, raw material fresh cassava content of starch is lower than 23% not to be adopted and produces.
4, screenings separates
Have nutrition, local flavor and mouthfeel after new fresh cassava cooks for the tapioca starch after the rehydration in the integrity that keeps to greatest extent the tapioca cell granulations in edible tapioca starch and the edible pre-gelatinization tapioca starch and the edible pre-gelatinization tapioca starch in the process.And guarantee simultaneously the content optimal proportion of the dietary fiber in the product.After test, draw, cassava size degradation slurry is separated through " slag, slurry ", and the content of starch of control in " manioc waste ", can again carry out " defibrination " to " slag " more like this and not destroy " starch granules ", again so that the dietary fiber content in the product in rational scope.
Table 5 slag separated grit number and " slag " content of starch relation
| Screenings separated grit number | Content of starch % in the slag | Product dietary fiber (TDF) content % |
| 30 orders | 30 | 7.4 |
| 40 orders | 31 | 9.5 |
| 50 orders | 33 | 10.2 |
| 60 orders | 35 | 12.1 |
| 70 orders | 47 | 11.3 |
| 80 orders | 50 | 9.6 |
| 90 orders | 51 | 7.1 |
| 100 orders | 53 | 4.8 |
It can be seen from the table; The order number that sieves during screenings separates is 60 orders～90 orders, the manioc waste content of starch is controlled at 50%～35% comparatively reasonable.
5, the manioc waste slurry is levigate
Table 6 manioc waste slurry fineness of grinding and percent of pass relation
| Screenings separated grit number | Percent of pass % |
| 40 orders | 100 |
| 60 orders | 100 |
| 80 orders | 100 |
| 90 orders | 100 |
| 100 orders | 98 |
As seen from Table 6, manioc waste slurry fineness of grinding 90 order percent of pass are 100% comparatively reasonable.
6, dehydration
Adopt conventional dewatering centrifuge and belt filter press respectively wet starch and wet " slag " to be dewatered, the lower drying to rear workshop section of material moisture of dehydration is more favourable, but consider the energy consumption of equipment and cause the composite factors such as the easy loss of equipment, dewaterer respectively wet starch is dewatered to moisture below 38%, the manioc waste dehydration divides more reasonable below 60%, and such moisture control is so that its comprehensive benefit is best.
7, size mixing
The size mixing condition of concentration and " reconstitution rate " of table 7 is selected
| Concentration of slurry (%) | Rehydration rate (%) |
| 30 | 0.87 |
| 35 | 0.84 |
| 40 | 0.82 |
| 45 | 0.81 |
| 50 | 0.77 |
| 55 | 0.71 |
Set in the table: 1, the pressure of cylinder is being controlled at 0.70MPa, and temperature is controlled at 70 ℃, and drum rotation speed is at 2 rev/mins, fabric thickness 2cm.
As seen from Table 7; It is 30%～45% comparatively reasonable that the concentration of sizing mixing is controlled at.
8, the pre-gelatinization of cylinder
Table 8-1 drum rotation speed is selected with the condition of " reconstitution rate "
| Drum rotation speed (rev/min) | Rehydration rate (%) |
| 1 | 0.90 |
| 2 | 0.88 |
| 3 | 0.86 |
| 4 | 0.85 |
| 5 | 0.84 |
| 6 | 0.81 |
| 7 | 0.79 |
Set in the table: 1, the pressure of cylinder is being controlled at 0.70MPa, and temperature is controlled at 170 ℃, fabric thickness 2cm, concentration of slurry 45%.
Table 8-2 drum rotation speed is selected with the condition of " reconstitution rate "
| Fabric thickness (cm) | Rehydration rate (%) |
| 1 | 0.95 |
| 2 | 0.94 |
| 3 | 0.89 |
| 4 | 0.87 |
| 5 | 0.81 |
| 6 | 0.80 |
| 7 | 0.75 |
Set in the table: 1, the pressure of cylinder is being controlled at 0.70MPa, and temperature is controlled at 170 ℃, and drum rotation speed is at 2 rev/mins, concentration of slurry 45%.
Table 8-3 bowl temperature is selected with the condition of " reconstitution rate "
| Bowl temperature (℃) | Rehydration rate (%) |
| 150 | 0.68 |
| 160 | 0.80 |
| 170 | 0.85 |
| 180 | 0.87 |
| 190 | 0.90 |
Set in the table: 1, the pressure of cylinder is being controlled at 0.70MPa, and drum rotation speed is at 2 rev/mins, concentration of slurry 45%, fabric thickness 2cm.
Table 8-4 drum pressure is selected with the condition of " reconstitution rate "
| Drum pressure (MPa) | Rehydration rate (%) |
| 0.6 | 0.69 |
| 0.65 | 0.79 |
| 0.7 | 0.82 |
| 0.75 | 0.86 |
| 0.8 | 0.89 |
| 0.85 | 0.92 |
Set in the table: 1, drum rotation speed is at 2 rev/mins, concentration of slurry 45%, and temperature is controlled at 170 ℃, fabric thickness 2cm.
8-1～8-4 finds out from table: the pressure of cylinder is being controlled at 0.65MPa～0.85MPa, and temperature is controlled at 130 ℃～180 ℃, and drum rotation speed is at 1 rev/min～6 rev/mins, and fabric thickness 1～6cm is comparatively reasonable.
9, pulverize: can product be crushed to according to the requirement in market and can pass through 90 mesh sieves.
10, finished product screen: guaranteeing that product fineness is crushed to the fineness energy 100% that minus sieve is minced with product and gets final product by 90 mesh sieves.
11, packing: GB191-2000 pictorial markings for handling of packages.
The preparation of embodiment 2, edible instant tapioca starch and properties of product
(1), the preparation of edible instant tapioca starch
(1) will the gather edible cassava raw material (8 hours) of processing factory, the content of starch of fresh cassava is 28%.
(2) fresh cassava that obtains in step (1) carries out first and second time washing (fresh cassava: fresh water (FW)=) 1:3.5; ) after, wash for the third time, adopt fresh water, clean water distribution 1:4.2; Fresh water is adopted in the 4th washing, cleans water distribution 1:3.8;
(3) raw material that step (2) is obtained cleaning up, take water as medium, the water distribution of fresh cassava raw material and water is that 1:1.2 is processed into magma with the cassava of size degradation.It is that the percent of pass of Φ 25mm is 100% that first level flour minces by the aperture.The fineness that second patent flour minces is 100% by 60 order aperture percent of pass.
(4) tapioca syrup that obtains in the step (3) being carried out screenings and separate, is 80 orders by the order number that sieves, and the manioc waste content of starch after the separation is 47%.
(5) the manioc waste slurry that obtains in the step (4) being milled to fineness is 90 order percent of pass 100%.
(6) respectively wet starch is dewatered to moisture be 37%, wet starch dewater to moisture be 53%,
(7) wet starch that step (6) is obtained and manioc waste add water sizes mixing, and the quality control of slurry concentration is 45%.
(8) raw material that step (7) is obtained carries out pre-gelatinization, and pre-gelatinization steam pressure is 7.5 kilograms, and bowl temperature is 175 ℃, and drum rotation speed is at 2 rev/mins, fabric thickness 2cm.
(9) raw material that obtains in the step (8) is pulverized, made fineness pass through 90 mesh sieves 100%.
(10) finished product screen: the tapioca starch fine powder that step (9) is obtained passes through order 90 mesh sieves, and purpose is to make product reach unified fineness requirement, guarantees the quality of product quality.Oversize is used for feed.
(2), edible instant tapioca starch properties of product
The product quality performance table of the edible instant tapioca starch of the present embodiment preparation is shown in table 9, table 10 and table 11.
Table 9 organoleptic properties
| Project | Index |
| Color and luster | White powder has gloss |
| Smell | Has the intrinsic special odor of tapioca, free from extraneous odour |
Table 10 physical and chemical index
| Project | Index |
| Ash content (butt), %≤ | 0.20 |
| Moisture, %≤ | 13.5 |
| Acidity≤ | 13.8 |
| Dietary fiber (TDF), % | 8.2 |
| Fineness (90 order) 〉=% | 100 |
| Reconstitution rate (doubly) | 0.89 |
Table 11 sanitary index
| Project | Index |
| Arsenic (in As), mg/kg | 0.41 |
| Plumbous (in Pb), mg/kg | 0.02 |
| Sulfur dioxide, % | 0.003 |
| Hydrogen cyanide, mg/kg | 6.7 |
| AFB1, μ g/kg | 3 |
| Total plate count, individual/g | 130 |
| Mould, individual/g | 30 |
| Pathogenic bacteria (meaning pathogenic entero becteria and pathogenic coccus) | Must not detect |
From above-mentioned table, can draw: Project Product had both reached relevant national standard (" NY/T 875 edible tapiocas ") requirement, was rich in high dietary-fiber, was dissolved in the advantage such as cold water.
Claims (10)
1. the preparation method of an edible instant tapioca starch comprises the steps:
(1) fresh cassava carries out size degradation and obtains the cassava screenings after washing;
The content of starch of described fresh cassava is 23% ~ 34%;
(2) described cassava screenings is carried out the screenings separation and obtain starch slurry and manioc waste slurry;
(3) carry out again processed after described manioc waste slurry is ground, then with after described starch slurry through processed mixes size mixing;
(4) mixed material that obtains of step (3) carries out pre-gelatinization, then namely gets described edible instant tapioca starch through pulverizing.
2. method according to claim 1, it is characterized in that: in the step (1), in the described washing step, the ratio of quality and the number of copies of described fresh cassava and water is 1:(3.5～4.2).
3. method according to claim 2, it is characterized in that: in the step (1), described washing comprises washing step four times;
For the first time and for the second time in the washing step, the ratio of quality and the number of copies of described fresh cassava and water is 1:3.5;
In the washing step, the ratio of quality and the number of copies of described fresh cassava and water is 1:4.2 for the third time;
In the 4th washing step, the ratio of quality and the number of copies of described fresh cassava and water is 1:3.8.
4. each described method according to claim 1-3 is characterized in that: in the step (1), in the described size degradation step, the ratio of quality and the number of copies of described fresh cassava and water is 1:(0.8～1.6);
Described size degradation step comprises the two-stage size degradation, and wherein the one-level size degradation adopts flyball formula pulverizer, and the secondary size degradation adopts the rasion pulverizer.
5. method according to claim 4 is characterized in that: the material that described one-level size degradation obtains is that the percent of pass of Φ 25mm is 100% by the aperture; The material that described secondary size degradation obtains is that 60 purpose percent of pass are 100% by fineness.
6. each described method according to claim 1-5 is characterized in that: in the step (2), the order number that sieves in the described screenings separation process is 60 orders ~ 90 orders.
7. each described method according to claim 1-6 is characterized in that: in the step (3), the fineness of described manioc waste slurry after grinding is that 90 order percent of pass are 100%;
The moisture of described manioc waste slurry after dehydration is less than 60%; The moisture of described starch slurry after dehydration is less than 38%.
8. each described method according to claim 1-7 is characterized in that: in the step (3), described concentration of sizing mixing is 30%～45%.
9. each described method according to claim 1-8 is characterized in that: in the step (4), the temperature of described pre-gelatinization is 130 ℃～180 ℃, and pressure is 0.65MPa～0.85MPa;
Described pre-gelatinization is carried out in cylinder, and the rotating speed of described cylinder is 1 rev/min～6 rev/mins; The fabric thickness of described cylinder is 1cm～6cm;
The fineness of the edible instant tapioca starch after described pulverizing is for being 100% by 90 order percent of pass.
10. the edible instant tapioca starch that each described method prepares among the claim 1-9.
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