CN104172018A - Producing and making method of whole cassava flour - Google Patents
Producing and making method of whole cassava flour Download PDFInfo
- Publication number
- CN104172018A CN104172018A CN201410391720.5A CN201410391720A CN104172018A CN 104172018 A CN104172018 A CN 104172018A CN 201410391720 A CN201410391720 A CN 201410391720A CN 104172018 A CN104172018 A CN 104172018A
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- Prior art keywords
- cassava
- whole
- fresh
- dry
- powder
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- 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
- A23L19/11—Cassava, manioc, tapioca, or fermented products thereof, e.g. gari
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
Abstract
The invention discloses a producing and making method of whole cassava flour. The producing and making method comprises the following steps: (1) cleaning fresh cassava and removing peels; (2) crushing the fresh cassava in the step (1) by using crushing equipment to obtain cassava particles; (3) naturally airing the cassava particles obtained in the step (2) or ventilating and drying at a temperature of 40-50 DEG C; and (4) secondarily crushing the dry cassava particles obtained in the step (3) to obtain the whole cassava flour. The making method of the whole cassava flour, disclosed by the invention, is low in water consumption and energy consumption; the whole cassava flour preserves all materials of the fresh cassava except for the skin, is rich in dietary fibers, multiple vitamins, amino acids, calcium, potassium, phosphorus, magnesium and the like, and is a natural, safe and completely-nutritional high-quality coarse cereal; the whole making process has no curing procedure, therefore the whole cassava flour is raw, and can be used for developing series of cassava foods.
Description
Technical field
The invention belongs to food processing technology field, particularly the production method of the full powder of a kind of cassava.
Background technology
Current people more and more focus on diet-therapy health-preserving, and nutrient laden, functionalization, low sugar, food grains other than rice and wheat low in calories and high fiber are day by day subject to people and like.
Cassava be a class hydrogen cyanide content be no more than 50mg/kg can instant cassava, except containing starch, also contain the constant trace elements such as nutritional labelings such as enriching edible fibers, vitamin, amino acid and calcium, potassium, phosphorus, magnesium, nutrition is even; In addition, cassava is planted applying pesticides hardly, and therefore non agricultural chemical residuum problem is the quality sundry grain of a kind of natural, safety, comprehensive nutrition.The application of cassava at present directly eats after being also confined to gather in the crops rear peeling slaking, but because of perishable rotten after cassava results, cassava can only be sold in plantation Hen little region, region, sale is subject to very seriously limiting, therefore plant family and be finally forced to set it as raw material of industry sale, cheap, what is more important, cassava processing process, due to vitamin, the nutritional labelings such as amino acid and calcium, potassium, phosphorus, magnesium etc. are water-soluble, edible fibers remains in manioc waste, cause nutrition not utilize, waste, can not bring into play cassava instant, the feature of quality sundry grain.
Summary of the invention
The object of the invention is to solve the defect that above-mentioned prior art exists, the production method of the full powder of a kind of cassava is provided, taking fresh cassava as raw material, after cleaning, remove exocuticle, fragmentation, dry or the operation such as aeration-drying and secondary pulverizing obtains cassava whole-powder, prepared cassava whole-powder has been saved the nutritional labeling of fresh and sweet cassava from damage, having abundant edible fibers, multivitamin, amino acid, calcium, potassium, phosphorus, magnesium etc., is the quality sundry grain of a kind of natural, safety, comprehensive nutrition.The whole manufacturing process of the full powder of cassava is except new fresh cassava washing and being dried in addition, and other operation does not consume water and the energy, and water consumption and energy consumption are low, and level of clean production is high.
A production method for the full powder of cassava, comprises the following steps:
(1) exocuticle is cleaned, removed to fresh cassava; Described new fresh cassava refers to the cassava of gathering in the crops in 48 hours;
(2) use disintegrating apparatus to carry out fragmentation to the fresh cassava (1) Suo Shu and obtain manioc pellet, described manioc pellet granularity≤3mm;
(3) described to (2) manioc pellet dried naturally or 40 DEG C～50 DEG C aeration-dryings, dry or dry rear manioc pellet moisture≤15%;
(4) the dry manioc pellet (3) Suo Shu is successively carried out to one-level pulverizing and secondary pulverizing, manioc pellet one-level is pulverized and is used dry mill processing, crosses 50～70 mesh sieve percent of pass 99%; It is 100% that secondary is pulverized its 100 mesh sieve percent of pass, finally obtains cassava whole-powder product.
Further, the production method of the full powder of cassava as mentioned above, before the removal of new fresh cassava appearance, first washs, and washing water consumption and fresh cassava mass ratio are 1:2.0-3.4.
Further, the production method of the full powder of cassava as mentioned above, fresh cassava exocuticle clearance exceedes 99.9%.
Further, the production method of the full powder of cassava as mentioned above, described cassava whole-powder moisture≤15%, ash content is to dry matter content≤3.0%, dietary fiber >=0.5%, in hydrogen cyanide≤10.0mg/kg of HCN, in cadmium total content≤0.05mg/kg of Cd, in total content≤0.4mg/kg of As, plumbous total content≤0.2mg/kg, mercury content≤0.01mg/kg, other pollutants are limited the quantity and agricultural chemicals MRL meets respectively GB 2762 and GB 2763 specifies.
With respect to prior art, beneficial effect of the present invention is: first, the present invention is due to taking fresh cassava as raw material, after cleaning, remove exocuticle, fragmentation, dry or the operation such as aeration-drying and secondary pulverizing after obtain cassava whole-powder, therefore, prepared cassava whole-powder has been saved the nutritional labeling of fresh and sweet cassava from damage, has abundant edible fibers, multivitamin, amino acid, calcium, potassium, phosphorus, magnesium etc., is the quality sundry grain of a kind of natural, safety, comprehensive nutrition; Secondly, make cassava whole-powder with fresh cassava, whole process is except the washing water consumption of new fresh cassava, and all the other operations all do not need water consumption, and this part wash water just reusable edible after simple physical separates, therefore process water consumption is little; Again, process hardly consumption of calorie or consume quantity little, therefore say the technology that a kind of level of clean production is very high.With respect to fresh cassava, cassava whole-powder storing is convenient, long shelf-life, fine solved perishable rotten, the transport inconvenience of fresh cassava and can only at source sell, the problem such as sales difficulty, be conducive to increase peasant income; In addition, the cassava whole-powder of processing does not carry out maturation process, therefore can process diversified cassava food with it, can obviously improve its economic benefit, can provide nutritious quality sundry grain for people again.
Detailed description of the invention
For making the object, technical solutions and advantages of the present invention clearer, below technical scheme in the present invention be clearly and completely described, obviously, described embodiment is the present invention's part embodiment, instead of whole embodiment.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtaining under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment 1
The SC9 cassava of getting Academy of Agricultural Sciences of Guilin City cassava proving ground results, divests exocuticle, and exocuticle clearance 100% adds the running water of 3.4 times of fresh cassava quality to clean;
Use the dish machine that falls into carry out fragmentation, repeat 3 times, obtain manioc pellet, the granularity of manioc pellet is less than 3mm;
Manioc pellet is divided on clean colored ribbon bar, moved under the sun and naturally dry, dry manioc pellet moisture 13.5%;
Use dry mill to pulverize naturally drying manioc pellet, then use 50 orders to sieve, will be trapped part and again dry grind, until material all can pass through 50 mesh sieves; Re-use ultra-fine grinding machine the broken gained manioc meal of one-level is further pulverized, until gained cassava whole-powder can be all by 100 mesh sieves.
Embodiment 2
Get the just GR891 cassava of results of Wuming County bureau of agriculture cassava proving ground, Guangxi, divest exocuticle, exocuticle clearance 100%, with 2 times of running water of its quality by its wash clean;
Use the dish machine that falls into carry out fragmentation, repeat 4 times, obtain cassava particulate;
Manioc pellet is divided in clean pallet, then pallet is moved to the inherent air blast condition of drying box and be dried, baking temperature is 40 DEG C, and drying time, 4h, stirred every 1 hour, and dry rear manioc pellet is moisture is 13%;
Use dry mill to pulverize the manioc pellet of aeration-drying, then use 70 orders to sieve, will be trapped part and again dry grind, until material all can pass through 70 mesh sieves;
Re-use ultra-fine grinding machine the broken gained manioc meal of one-level is further pulverized, will be trapped and partly return to ultra-fine grinding machine and pulverize again, until gained cassava whole-powder can be all by 100 mesh sieves.
Embodiment 3
Get Guangxi cassava research institute proving ground and just gathered in the crops GR891 cassava, divest exocuticle, exocuticle clearance 100%, with 2 times of running water of its weight by its wash clean;
Use the dish machine that falls into carry out fragmentation, repeat 3 times, obtain cassava particulate, manioc pellet granularity≤3mm; ;
Manioc pellet is divided in clean pallet, then pallet is moved to the inherent air blast condition of drying box and be dried, baking temperature is 50 DEG C, and drying time, 5h, stirred every 1 hour, and dry rear manioc pellet is moisture is 15%;
Use dry mill to pulverize the manioc pellet of aeration-drying, then use 60 orders to sieve, will be trapped part and again dry grind, until material all can pass through 60 mesh sieves;
Re-use ultra-fine grinding machine the broken gained manioc meal of one-level is further pulverized, will be trapped and partly return to ultra-fine grinding machine and pulverize again, until gained cassava whole-powder can be all by 100 mesh sieves.
Embodiment 4
Get the just SC9 cassava of results of compbined test station, the national cassava industrial technology system North Sea, divest exocuticle, exocuticle clearance 100%, with 2.5 times of running water of its weight by its wash clean;
Use the dish machine that falls into carry out fragmentation, repeat 3 times, obtain cassava particulate, manioc pellet granularity≤3mm; ;
Manioc pellet is divided in clean pallet, then pallet is moved to the inherent air blast condition of drying box and be dried, baking temperature is 45 DEG C, and drying time, 3h, stirred every 1 hour, and dry rear manioc pellet is moisture is 12%;
Use dry mill to pulverize the manioc pellet of aeration-drying, then use 70 orders to sieve, will be trapped part and again dry grind, until material all can pass through 70 mesh sieves;
Re-use ultra-fine grinding machine the broken gained manioc meal of one-level is further pulverized, will be trapped and partly return to ultra-fine grinding machine and pulverize again, until gained cassava whole-powder can be all by 100 mesh sieves.
Table 1 detects data:
Conclusion: can find out by table 1, the full powder of cassava that utilizes the inventive method to prepare, under the lower prerequisite of water consumption, consumption of calorie, has also ensured good nutritional labeling is the quality sundry grain of a kind of natural, safety, comprehensive nutrition.
Finally it should be noted that: above embodiment only, in order to technical scheme of the present invention to be described, is not intended to limit; Although the present invention is had been described in detail with reference to previous embodiment, those of ordinary skill in the art is to be understood that: its technical scheme that still can record aforementioned each embodiment is modified, or part technical characterictic is wherein equal to replacement; And these amendments or replacement do not make the essence of appropriate technical solution depart from the spirit and scope of various embodiments of the present invention technical scheme.
Claims (4)
1. a production method for the full powder of cassava, is characterized in that, comprises the following steps:
(1) exocuticle is cleaned, removed to fresh cassava; Described new fresh cassava refers to the cassava of gathering in the crops in 48 hours;
(2) use disintegrating apparatus to carry out fragmentation to the fresh cassava (1) Suo Shu and obtain manioc pellet, described manioc pellet granularity≤3mm;
(3) described to (2) manioc pellet dried naturally or 40 DEG C～50 DEG C aeration-dryings, dry or dry rear manioc pellet moisture≤15%;
(4) the dry manioc pellet (3) Suo Shu is successively carried out to one-level pulverizing and secondary pulverizing, manioc pellet one-level is pulverized and is used dry mill processing, crosses 50～70 mesh sieve percent of pass 99%; It is 100% that secondary is pulverized its 100 mesh sieve percent of pass, finally obtains cassava whole-powder product.
2. the production method of the full powder of a kind of cassava according to claim 1, is characterized in that: before the removal of new fresh cassava appearance, first wash, washing water consumption and fresh cassava mass ratio are 1:2.0-3.4.
3. the production method of the full powder of a kind of cassava according to claim 1, is characterized in that: fresh cassava exocuticle clearance exceedes 99.9%.
4. the production method of the full powder of a kind of cassava according to claim 1, it is characterized in that: described cassava whole-powder moisture≤15%, ash content is to dry matter content≤3.0%, dietary fiber >=0.5%, in hydrogen cyanide≤10.0mg/kg of HCN, in cadmium total content≤0.05mg/kg of Cd, in total content≤0.4mg/kg of As, plumbous total content≤0.2mg/kg, mercury content≤0.01mg/kg, other pollutants are limited the quantity and agricultural chemicals MRL meets respectively GB 2762 and GB 2763 specifies.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410391720.5A CN104172018A (en) | 2014-08-11 | 2014-08-11 | Producing and making method of whole cassava flour |
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| CN201410391720.5A CN104172018A (en) | 2014-08-11 | 2014-08-11 | Producing and making method of whole cassava flour |
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| CN104172018A true CN104172018A (en) | 2014-12-03 |
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| CN201410391720.5A Pending CN104172018A (en) | 2014-08-11 | 2014-08-11 | Producing and making method of whole cassava flour |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105325548A (en) * | 2015-11-30 | 2016-02-17 | 广西大学 | Fresh and sweet cassava yoghurt and making method thereof |
| CN105341802A (en) * | 2015-11-30 | 2016-02-24 | 广西大学 | Preparation method of non ready-to-eat edible modified cassava flour |
| CN105349317A (en) * | 2015-11-30 | 2016-02-24 | 广西大学 | Making method for whole cassava flour sweet wine |
| CN107212330A (en) * | 2017-05-17 | 2017-09-29 | 保山全心农业科技有限公司 | A kind of preparation method of cassava whole-powder noodles |
| CN109793148A (en) * | 2018-12-27 | 2019-05-24 | 浙江大学 | The tapioca starch and preparation method thereof of low cyanogen glycosides |
| CN110423703A (en) * | 2019-08-30 | 2019-11-08 | 广西壮族自治区亚热带作物研究所（广西亚热带农产品加工研究所） | A kind of yeast strain and its application in cassava fermentation |
| 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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| CN102816248A (en) * | 2012-08-31 | 2012-12-12 | 李文胜 | Dry type cassava starch extraction process |
| CN102823831A (en) * | 2012-09-04 | 2012-12-19 | 广西大学 | Edible tapioca flour and preparation method of edible tapioca flour |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105325548A (en) * | 2015-11-30 | 2016-02-17 | 广西大学 | Fresh and sweet cassava yoghurt and making method thereof |
| CN105341802A (en) * | 2015-11-30 | 2016-02-24 | 广西大学 | Preparation method of non ready-to-eat edible modified cassava flour |
| CN105349317A (en) * | 2015-11-30 | 2016-02-24 | 广西大学 | Making method for whole cassava flour sweet wine |
| 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 |
| CN107212330A (en) * | 2017-05-17 | 2017-09-29 | 保山全心农业科技有限公司 | A kind of preparation method of cassava whole-powder noodles |
| CN109793148A (en) * | 2018-12-27 | 2019-05-24 | 浙江大学 | The tapioca starch and preparation method thereof of low cyanogen glycosides |
| WO2020135061A1 (en) * | 2018-12-27 | 2020-07-02 | 浙江大学 | Cassava flour with low cyanogenic glycoside content and preparation method therefor |
| US11641866B2 (en) | 2018-12-27 | 2023-05-09 | Zhejiang University | Method for preparing cassava flour with low content of cyanogenic glycosides |
| CN110423703A (en) * | 2019-08-30 | 2019-11-08 | 广西壮族自治区亚热带作物研究所（广西亚热带农产品加工研究所） | A kind of yeast strain and its application in cassava fermentation |
| 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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