CN105341802A - Preparation method of non ready-to-eat edible modified cassava flour - Google Patents
Preparation method of non ready-to-eat edible modified cassava flour Download PDFInfo
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- CN105341802A CN105341802A CN201510863757.8A CN201510863757A CN105341802A CN 105341802 A CN105341802 A CN 105341802A CN 201510863757 A CN201510863757 A CN 201510863757A CN 105341802 A CN105341802 A CN 105341802A
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Abstract
The invention relates to a preparation method of non ready-to-eat edible modified cassava flour. The preparation method comprises the following steps of firstly washing fresh cassava, peeling the washed cassava, thoroughly cleaning the peeled cassava, and crushing the cleaned cassava so as to obtain cassava granules; adding water to the cassava granules, then adding lactobacillus plantarum, and performing fermentation so as to obtain fermented cassava granules; grinding the fermented cassava granules so as to obtain modified cassava flour slurry; performing filtration and separation on the modified cassava flour slurry so as to obtain cassava residue slurry and modified cassava flour slurry; performing dehydrating treatment on the modified cassava flour slurry so as to obtain modified cassava flour; and crushing the modified cassava flour, and then drying the crushed modified cassava flour until the moisture content is lower than 13% so as to obtain the non ready-to-eat edible modified cassava flour. The modified cassava flour prepared by the preparation method is low in amylopectin content, low in starch content, rich in edible fibers, low in protein content and good in digestibility, and can be used for wholly replacing low-gluten flour for making cakes and biscuits rich in edible fibers.
Description
Technical field
The present invention relates to the preparation method that a kind of non-instant type eats modification cassava whole-powder, belong to cassava processing technique field.
Background technology
Cassava, claim the world three large tuber crops with potato and sweet potato, current 65% for human foods, is to solve the good substitute of world food crisis, but is mainly used to produce ative starch, converted starch and feed in China, cheap.In recent years, along with Food Security receives publicity day by day, China just actively finds non-grain crop and supplements grain, improves China's foodgrain self-sufficiency power to ensure China's grain security.
Non-instant type eats that tapioca root is removed exocuticle, washing, size degradation, fermentation, grinding, dehydration by modification tapioca starch, fine pulverizes and prepared by the operation such as drying, it is except containing except starch, protein, fat etc. are low, in addition also having abundant edible fibers, is a kind of safe quality sundry grain.The materials such as protein, fat, hydrocyanic acid and the acid-causing substance in complete for this potato powder can be removed by fermentation process; simultaneously by amylopectin Partial digestion; reduce its viscosity; improve its digestic property; the ratio of cassava whole-powder in formula can be improved when breadmaking, and can replacing whole Self-raising flour for making cake, biscuit etc., also can Some substitute flour make bread; to realizing cassava grain, slowing down China's crisis in food and there is positive effect.
Summary of the invention
The present invention want technical solution problem to provide a kind of preparation method of non-instant type modification tapioca starch, the new fresh cassava of the present invention is that Raw material processing becomes non-instant type to eat modification cassava whole-powder, in process, wherein protein is incited somebody to action by fermentation process, fat, the removal such as hydrocyanic acid and acid-causing substance, simultaneously by amylopectin Partial digestion, reduce its viscosity, improve its digestic property, the ratio of cassava whole-powder in bread formula can be improved, and replacing whole Self-raising flour makes cake, biscuit etc., realize cassava grain, to slowing down China's crisis in food, there is positive effect, also can improve Cassava industry economic benefit simultaneously, to the Cassava industry development of stable China, there is positive effect.
To achieve these goals, present invention employs following technical scheme:
Non-instant type eats a preparation method for modification cassava whole-powder, and it comprises the following steps:
(1) first fresh cassava washing removed exocuticle and cleaned up, re-using disintegrating apparatus and carry out size degradation, obtaining cassava particle;
(2) added by water in cassava particle, the water yield is 0.5 ~ 0.8 times of cassava particle weight, then adds Lactobacillus plantarum, and Lactobacillus plantarum consumption is cassava particle weight 0.5 ~ 0.8%, after fermentation 14 ~ 18h, obtains fermentation cassava grain;
(3) fermentation cassava grain is ground, obtain modification cassava whole-powder slurry;
(4) carry out isolated by filtration to modification cassava whole-powder slurry, obtain manioc waste slurry and modification cassava whole-powder slurry, the grinding step that manioc waste slurry returns step (3) grinds until all by 70 mesh sieves repeatedly, starches mix with modification tapioca starch;
(5) modification cassava whole-powder slurry is carried out processed, obtain the modification cassava whole-powder that water content is no more than 30%;
(6) modification cassava whole-powder is first pulverized, make by 100 object percent of pass 100%, then be dried to moisture lower than 13%, namely obtain non-instant type and eat modification cassava whole-powder.
Step (1) exocuticle clearance reaches 100%.
Step (1) cassava grain graininess is 2 ~ 6mm.
Compared with prior art, the beneficial effect that possesses of the present invention:
Non-instant type prepared by the present invention eats modification cassava whole-powder, there is unique perfume, containing enriching edible fibers, protein and fat content low, easy to digest, be a kind of safe quality sundry grain, the ratio of cassava whole-powder in bread formula can be improved, and replacing whole Self-raising flour makes cake, biscuit etc.
Detailed description of the invention
Embodiment 1
Get 2kg fresh cassava, remove exocuticle completely, washes clean;
Use the dish machine that falls into carry out size degradation to the fresh cassava of described peeling, obtaining granularity is 2 ~ 6mm cassava particle, adds 1kg running water, then add 10g Lactobacillus plantarum, mix, standing for fermentation 18h, fermentation cassava grain is ground, obtains modification cassava whole-powder slurry; Use 70 mesh standard sieves to filter it, manioc waste slurry returned grinding step and repeatedly grinds until it can close portion by 70 mesh standard sieves, with gained modification tapioca starch starch mix after carry out processed, reducing its moisture is 30%; Adopt ultra-fine grinding machine to pulverize obtained modification cassava whole-powder, require by 100 mesh sieve percent of pass 100%; Then pneumatic conveying drying mode is adopted to carry out drying to modification cassava whole-powder, reducing its moisture is 13%, namely obtain non-instant type and eat modification cassava whole-powder, other index is: content of starch 70%, edible fibers content 1.5%, protein content 0.3%, fat content can not higher than 0.5%, hydrocyanic acid content 2mg/kg, whiteness is 97.5%.
Embodiment 2
Get 4kg fresh cassava, remove exocuticle completely, washes clean;
Use the dish machine that falls into carry out size degradation to the fresh cassava of described peeling, obtaining granularity is 2 ~ 6mm cassava particle, adds 3.2kg running water, then add 24g Lactobacillus plantarum, mix, standing for fermentation 14h, fermentation cassava grain is ground, obtains modification cassava whole-powder slurry; Use 70 mesh standard sieves to filter it, manioc waste slurry returned grinding step and repeatedly grinds until it can close portion by 70 mesh standard sieves, with gained modification tapioca starch starch mix after carry out processed, reducing its moisture is 28%; Adopt ultra-fine grinding machine to pulverize obtained modification cassava whole-powder, require by 100 mesh sieve percent of pass 100%; Then pneumatic conveying drying mode is adopted to carry out drying to modification cassava whole-powder, reducing its moisture is 12.5%, namely obtain non-instant type and eat modification cassava whole-powder, other index is: content of starch 69%, edible fibers content 1.2%, protein content 0.5%, fat content can not higher than 0.4%, hydrocyanic acid content 2mg/kg, whiteness is 98.5%.
Claims (3)
1. non-instant type eats a preparation method for modification cassava whole-powder, it is characterized in that, comprises the following steps:
(1) first fresh cassava washing removed exocuticle and cleaned up, re-using disintegrating apparatus and carry out size degradation, obtaining cassava particle;
(2) added by water in cassava particle, the water yield is 0.5 ~ 0.8 times of cassava particle weight, then adds Lactobacillus plantarum, and Lactobacillus plantarum consumption is cassava particle weight 0.5 ~ 0.8%, after fermentation 14 ~ 18h, obtains fermentation cassava grain;
(3) fermentation cassava grain is ground, obtain modification cassava whole-powder slurry;
(4) carry out isolated by filtration to modification cassava whole-powder slurry, obtain manioc waste slurry and modification cassava whole-powder slurry, the grinding step that manioc waste slurry returns step (3) grinds until all by 70 mesh sieves repeatedly, starches mix with modification tapioca starch;
(5) modification cassava whole-powder slurry is carried out processed, obtain the modification cassava whole-powder that water content is no more than 30%;
(6) modification cassava whole-powder is first pulverized, make by 100 object percent of pass 100%, then be dried to moisture lower than 13%, namely obtain non-instant type and eat modification cassava whole-powder.
2. non-instant type eats the preparation method of modification cassava whole-powder according to claim 1, it is characterized in that: step (1) exocuticle clearance reaches 100%.
3. non-instant type eats the preparation method of modification cassava whole-powder according to claim 1, it is characterized in that: step (1) cassava grain graininess is 2 ~ 6mm.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510863757.8A CN105341802B (en) | 2015-11-30 | 2015-11-30 | A kind of preparation method of the edible modified cassava whole-powder of non-instant type |
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| CN201510863757.8A CN105341802B (en) | 2015-11-30 | 2015-11-30 | A kind of preparation method of the edible modified cassava whole-powder of non-instant type |
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| CN105341802A true CN105341802A (en) | 2016-02-24 |
| CN105341802B CN105341802B (en) | 2019-06-14 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106509873A (en) * | 2016-11-22 | 2017-03-22 | 中国热带农业科学院热带作物品种资源研究所 | Cassava high-protein composition and preparation method and application thereof |
| CN110029137A (en) * | 2019-04-01 | 2019-07-19 | 江南大学 | It is a kind of to bake the production technology and its application for using fermentation cassava starch |
| CN114867365A (en) * | 2019-12-23 | 2022-08-05 | 嘉吉公司 | Soluble tapioca flour composition |
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| CN106509873A (en) * | 2016-11-22 | 2017-03-22 | 中国热带农业科学院热带作物品种资源研究所 | Cassava high-protein composition and preparation method and application thereof |
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| CN114867365A (en) * | 2019-12-23 | 2022-08-05 | 嘉吉公司 | Soluble tapioca flour composition |
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| CN105341802B (en) | 2019-06-14 |
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