CN103859255B - A kind of fresh cassava dumpling foreskin and preparation method thereof - Google Patents
A kind of fresh cassava dumpling foreskin and preparation method thereof Download PDFInfo
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- CN103859255B CN103859255B CN201410110598.XA CN201410110598A CN103859255B CN 103859255 B CN103859255 B CN 103859255B CN 201410110598 A CN201410110598 A CN 201410110598A CN 103859255 B CN103859255 B CN 103859255B
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- cassava
- fresh cassava
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- dumpling
- foreskin
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- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 title claims abstract description 64
- 210000003953 foreskin Anatomy 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 241000658379 Manihot esculenta subsp. esculenta Species 0.000 title 1
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 63
- 239000008188 pellet Substances 0.000 claims abstract description 12
- 238000000641 cold extrusion Methods 0.000 claims abstract description 3
- 238000013467 fragmentation Methods 0.000 claims abstract description 3
- 238000006062 fragmentation reaction Methods 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 150000001413 amino acids Chemical class 0.000 abstract description 3
- 239000000835 fiber Substances 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 208000008589 Obesity Diseases 0.000 abstract description 2
- PSIPBHHVUOEJSO-UHFFFAOYSA-N [K].[Mg].[P].[Ca] Chemical compound [K].[Mg].[P].[Ca] PSIPBHHVUOEJSO-UHFFFAOYSA-N 0.000 abstract description 2
- 235000020824 obesity Nutrition 0.000 abstract description 2
- 230000002265 prevention Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 description 7
- 229920000945 Amylopectin Polymers 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 230000015556 catabolic process Effects 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 238000006731 degradation reaction Methods 0.000 description 2
- 239000008157 edible vegetable oil Substances 0.000 description 2
- LELOWRISYMNNSU-UHFFFAOYSA-N hydrogen cyanide Chemical compound N#C LELOWRISYMNNSU-UHFFFAOYSA-N 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 239000008159 sesame oil Substances 0.000 description 2
- 235000011803 sesame oil Nutrition 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000015943 Coeliac disease Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 241000209056 Secale Species 0.000 description 1
- 235000007238 Secale cereale Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- XXRYFVCIMARHRS-UHFFFAOYSA-N propan-2-yl n-dimethoxyphosphorylcarbamate Chemical compound COP(=O)(OC)NC(=O)OC(C)C XXRYFVCIMARHRS-UHFFFAOYSA-N 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a kind of fresh cassava dumpling foreskin and preparation method thereof.The present invention is by clean for new fresh cassava clean, thoroughly removes exocuticle, then cooks; The cassava cooked is carried out fragmentation, obtains manioc pellet; Use twin-screw Bulking Machine to carry out cold extrusion to manioc pellet, obtain the cassava dough of heat; Finally immediately the cassava dough of heat seized son and roll conglobate musculus cutaneus, namely obtain fresh cassava dumpling foreskin fresh cassava of the present invention dumpling foreskin and contain the nutriments such as abundant edible fibers, multivitamin, amino acid, calcium potassium phosphorus magnesium, nutrition is even, degree of adhesion is high, resistant to cook, freeze-thaw stability is good, has the health-care efficacy such as prevention of obesity, defaecation.
Description
Technical field
The present invention relates to food industrial technical field, in particular a kind of fresh cassava dumpling foreskin and preparation method thereof.
Background technology
Dumpling is a kind of popular food with Chinese characteristics, now propagate all over the world, dark liking by the people, along with living standard improves, the people more and more focus on different flavor food materials, but dumpling foreskin is all use wheat flour to make, and material, taste are single, can not meet the requirement of people of different regions, different taste gradually all the time.Particularly in recent years, the incidence of disease of whole world celiac disease is more and more higher, the whole world on average every 250 people just have 1 people to suffer from this type of is sick, this part people can not eat containing wheat, rye, barley and avenin food, and the exploitation therefore without the flour-made food of, low albumen more and more causes people to pay close attention to.
Cassava is that a class hydrogen cyanide content is no more than 50mg/kg, the edible cassava that protein content is extremely low, and in its contained 20% ~ 35% starch, amylopectin accounts for more than 80%.Amylopectin pasting viscosity is high, transparent, good water-retaining property, and bonding force is strong, flexibility and condensational growth good, aging speed is slow, is applicable to sauce class, low temperature food product, noodles and dumpling etc.In addition fresh cassava is also containing abundant nutriment and trace element: edible fibers 1.6g ~ 2.9g/100g, vitamin C 33mg ~ 50mg/100g, amino acid/11 .0g ~ 1.3g/100g, calcium 60mg ~ 90mg/100g, potassium 500mg ~ 750mg/100g, phosphorus 35mg ~ 55mg/100g, magnesium 50mg/100g ~ 70mg/100g are a kind of quality sundry grains of natural, safety, comprehensive nutrition.
Summary of the invention
Technical problem to be solved by this invention is for the deficiencies in the prior art, provides a kind of fresh cassava dumpling foreskin and preparation method thereof.
Technical scheme of the present invention is as follows:
A preparation method for fresh cassava dumpling foreskin, its step is as follows:
(1) by clean for new fresh cassava clean, thoroughly remove exocuticle, exocuticle clearance reaches more than 99.9%;
(2) fresh cassava of peeling in (1) is cooked;
(3) cassava cooked in (2) is carried out fragmentation, obtain manioc pellet, manioc pellet granularity requirements is less than 0.5cm;
(4) use twin-screw Bulking Machine to carry out cold extrusion to the manioc pellet in (3), under screw speed is 100r/min ~ 150r/min, repeatedly extrudes 2 ~ 4 times, obtain the cassava dough of heat;
(5) immediately the cassava dough of heat seized son and roll conglobate musculus cutaneus, namely obtaining fresh cassava dumpling foreskin.
Described new fresh cassava is cassava, and its water content is 65% ~ 80%wt.
The fresh cassava dumpling foreskin that described preparation method is obtained.
The present invention uses fresh cassava as raw material, by high pressure, high temperature action that screw extruding produces, impels tapioca gelatinization, and part is cracked into dextrin, improve dough flows and bonding force, exploitation protein content is low, be rich in the dumpling foreskin of the nutriment such as edible fibers, multivitamin and amino acid, calcium potassium phosphorus magnesium, nutrition is even, delicate mouthfeel, and degree of adhesion is high, resistant to cook, not easy to crack, freeze-thaw stability is good, has the effect such as prevention of obesity and defaecation.In addition, because its protein content is extremely low, be suitable for suffering from fat especially and the people that inedibility contains protein food such as rush down.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in detail.
Embodiment 1
(1) respectively pork, carrot are twisted into filling, and prepare burden mix up with edible oil, sesame oil, salt, make filling for dumplings for subsequent use;
(2) get fresh cassava (No. 9, south China) clean clean, thoroughly remove exocuticle, exocuticle clearance reaches 100%, cassava water content 71%wt;
(3) fresh cassava of exocuticle is gone to cook with steamer by cleaning;
(4) the small-sized dish machine that falls into is used to become granularity to be less than the manioc pellet of 0.5cm the cassava size degradation cooked in (3);
(5) use twin-screw Bulking Machine to extrude manioc pellet, whole screw speed controls, for 120r/min, to repeat extruding 3 times, obtains the cassava dough of heat;
(6) immediately the cassava dough of heat seized son and roll conglobate musculus cutaneus, namely obtaining fresh cassava dumpling foreskin;
(7) with the filling for dumplings in fresh cassava dumpling foreskin bag (1), sealing, enters pan boiling ripe, and the dumpling of gained is in golden yellow, and resistant to cook is not rotten, transparent, waxy good with bonding force, delicate mouthfeel.
Embodiment 2
(1) respectively pork, luxuriant and rich with fragrance son are twisted into filling, and prepare burden mix up with edible oil, sesame oil, salt, make filling for dumplings for subsequent use;
(2) get fresh cassava clean clean, thoroughly remove exocuticle, exocuticle clearance reaches 100%, cassava water content 76%wt;
(3) fresh cassava of exocuticle is gone to cook with steamer by cleaning;
(4) the small-sized dish machine that falls into is used to become granularity to be less than the manioc pellet of 0.5cm the cassava size degradation cooked in (3);
(5) use twin-screw Bulking Machine to extrude manioc pellet, whole screw speed controls, for 150r/min, to repeat extruding 2 times, obtains the cassava dough of heat;
(6) immediately the cassava dough of heat seized son and roll conglobate musculus cutaneus, namely obtaining fresh cassava dumpling foreskin;
(7) with the filling for dumplings in fresh cassava dumpling foreskin bag (1), sealing, enter pan boiling ripe, the dumpling resistant to cook of gained is not rotten, transparent, waxy good with bonding force, delicate mouthfeel.
Should be understood that, for those of ordinary skills, can be improved according to the above description or convert, and all these improve and convert the protection domain that all should belong to claims of the present invention.
Claims (2)
1. a preparation method for fresh cassava dumpling foreskin, is characterized in that, its step is as follows:
(1) by clean for new fresh cassava clean, thoroughly remove exocuticle, exocuticle clearance reaches more than 99.9%;
(2) fresh cassava of peeling in (1) is cooked;
(3) cassava cooked in (2) is carried out fragmentation, obtain manioc pellet, manioc pellet granularity requirements is less than 0.5cm;
(4) use twin-screw Bulking Machine to carry out cold extrusion to the manioc pellet in (3), under screw speed is 100r/min ~ 150r/min, repeatedly extrudes 2 ~ 4 times, obtain the cassava dough of heat;
(5) immediately the cassava dough of heat is rolled conglobate musculus cutaneus, namely obtain fresh cassava dumpling foreskin;
Described new fresh cassava is cassava, and its water content is 65% ~ 80%wt.
2. the fresh cassava dumpling foreskin that preparation method according to claim 1 is obtained.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410110598.XA CN103859255B (en) | 2014-03-24 | 2014-03-24 | A kind of fresh cassava dumpling foreskin and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410110598.XA CN103859255B (en) | 2014-03-24 | 2014-03-24 | A kind of fresh cassava dumpling foreskin and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
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| CN103859255A CN103859255A (en) | 2014-06-18 |
| CN103859255B true CN103859255B (en) | 2016-01-27 |
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187374A (en) * | 2014-08-11 | 2014-12-10 | 广西大学 | Fresh cassava noodles and preparing method thereof |
| CN105349318B (en) * | 2015-11-30 | 2018-08-10 | 广西大学 | A kind of production method of fresh cassava sweet wine |
| CN105795330A (en) * | 2016-04-06 | 2016-07-27 | 广西大学 | Steamed fresh cassava bun and manufacturing method thereof |
| CN109170540A (en) * | 2018-09-29 | 2019-01-11 | 宁国玉 | A kind of dampling products and preparation method thereof |
| CN110583942B (en) * | 2019-09-12 | 2022-07-29 | 四川博浩达生物科技有限公司 | Solid beverage containing inositol and glutathione |
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| CN102726676A (en) * | 2012-06-06 | 2012-10-17 | 河南工业大学 | Method for improving frost crack resistance of dumpling wrappers |
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2014
- 2014-03-24 CN CN201410110598.XA patent/CN103859255B/en active Active
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| CN101433301A (en) * | 2007-11-15 | 2009-05-20 | 陈标健 | Potato dumpling dumpling (dasheen dumpling, dasheen dumpling) and method for producing the same |
| CN101843324A (en) * | 2009-03-27 | 2010-09-29 | 历文龙 | Method for preparing tapioca taro dumplings paper |
| CN102210468A (en) * | 2010-04-02 | 2011-10-12 | 罗晖 | Quick-frozen coarse grain dumplings and preparation method thereof |
| CN101921401A (en) * | 2010-09-20 | 2010-12-22 | 江南大学 | Extrusion preparation method of crosslinked cassava starch |
| CN102726676A (en) * | 2012-06-06 | 2012-10-17 | 河南工业大学 | Method for improving frost crack resistance of dumpling wrappers |
| CN103039904A (en) * | 2012-12-13 | 2013-04-17 | 广西大学 | Edible instant cassava powder and preparation method thereof |
Non-Patent Citations (2)
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| CN103859255A (en) | 2014-06-18 |
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