CN105341802B - A kind of preparation method of the edible modified cassava whole-powder of non-instant type - Google Patents
A kind of preparation method of the edible modified cassava whole-powder of non-instant type Download PDFInfo
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Abstract
A kind of preparation method of the edible modified cassava whole-powder of non-instant type comprising following steps: first by fresh cassava washing, peeling, peace and quiet and size degradation, obtain cassava particle；It adds water in cassava particle, adds lactobacillus plantarum, after fermentation, obtain fermentation cassava grain；Fermentation cassava grain is ground, the modified full slurry of cassava is obtained；Separation is filtered to the modified full slurry of cassava, obtains cassava slurry and the modified full slurry of cassava, the modified full slurry of cassava is carried out dehydrating, obtains modified cassava whole-powder；Modified cassava whole-powder is first crushed, re-dry to moisture content is lower than 13%, that is, obtains the edible modified cassava whole-powder of non-instant type.Modified tapioca starch amylopectin content prepared by the present invention is low, starch is low, and is rich in edible fibers, and protein content is low, and digestic property is good, can replacing whole Self- raising flour make cake, the biscuit rich in dietary fibre.
Description
Technical field
The present invention relates to a kind of preparation methods of the edible modified cassava whole-powder of non-instant type, belong to cassava processing technology neck
Domain.
Background technique
Cassava, and potato and sweet potato and claims the world three big tuber crops, and current 65% is used for human foods, be solve it is complete
The good substitute of ball crisis in food, but be mainly used to produce ative starch, converted starch and feed in China, it is cheap.Closely
Nian Lai, as Food Security is of increasing concern, China is just actively finding non-grain crop and is supplementing grain, improves China's grain
Self-supporting power is to ensure China's grain security.
The edible modified tapioca starch of non-instant type is that tapioca root is removed to exocuticle, washing, size degradation, fermentation, grinding, is taken off
The processes preparations such as water, fine crushing and drying, other than containing starch, protein, fat etc. are low, and in addition there are abundant
Edible fibers, be a kind of safe quality sundry grain.Fermentation process can be by the protein, fat, hydrocyanic acid of this potato Quan Fenzhong
And the removal of the substances such as acid-causing substance, while by amylopectin Partial digestion, its viscosity is reduced, its digestic property is improved, in bread
Can be improved the ratio of cassava whole-powder in formula when production, and can replacing whole Self- raising flour for making cake, biscuit etc.,
Flour production bread can be partially substituted, to cassava grain is realized, slows down China's crisis in food with positive effect.
Summary of the invention
The technical problem of being solved of the invention provides a kind of preparation method of modified tapioca starch of non-instant type, and the present invention is fresh
Cassava is Raw material processing into the edible modified cassava whole-powder of non-instant type, in process, will wherein albumen by fermentation process
The removal such as matter, fat, hydrocyanic acid and acid-causing substance, while by amylopectin Partial digestion, its viscosity is reduced, its digestibility is improved
Can, the ratio of cassava whole-powder in bread formula, and replacing whole Self- raising flour production cake, biscuit etc. can be improved, realize cassava
Grain to slowing down China's crisis in food with positive effect, while can also be improved Cassava industry economic benefit, to stablizing me
The development of state's Cassava industry has positive effect.
To achieve the goals above, the invention adopts the following technical scheme:
A kind of preparation method of the edible modified cassava whole-powder of non-instant type comprising following steps:
(1) fresh cassava is first washed into removal exocuticle and cleaned up, reused crushing plant and carry out size degradation, obtain cassava
Particle；
(2) it adds water in cassava particle, water is 0.5~0.8 times of cassava particle weight, adds plant cream bar
Bacterium, lactobacillus plantarum dosage are cassava particle weight 0.5~0.8%, ferment after 14~18h, obtain fermentation cassava grain；
(3) fermentation cassava grain is ground, obtains the modified full slurry of cassava；
(4) separation is filtered to the modified full slurry of cassava, obtains cassava slurry and the modified full slurry of cassava, cassava slurry
The grinding process of return step (3) is ground repeatedly until all by 70 meshes, is mixed with modified cassava slurry；
(5) the modified full slurry of cassava is carried out dehydrating, obtains the modification cassava whole-powder that water content is no more than 30%；
(6) modified cassava whole-powder is first crushed, so that passing through the percent of pass 100% of 100 mesh, re-dry to moisture contains
Amount is lower than 13%, that is, obtains the edible modified cassava whole-powder of non-instant type.
Step (1) exocuticle clearance rate is up to 100%.
Step (1) cassava grain graininess is 2~6mm.
Compared with prior art, the present invention have the utility model has the advantages that
The edible modified cassava whole-powder of non-instant type prepared by the present invention, has unique perfume, containing enriching edible fibre
Dimension, protein is low with fat content, easy to digest, is a kind of safe quality sundry grain, cassava whole-powder in bread formula can be improved
Ratio, and replacing whole Self- raising flour production cake, biscuit etc..
Specific embodiment
Embodiment 1
2kg fresh cassava is taken, exocuticle, washes clean are completely removed；
Size degradation is carried out using fresh cassava of the vegetable stuffing machine to the peeling, acquisition granularity is 2~6mm cassava particle, and 1kg is added
Then 10g lactobacillus plantarum is added in tap water, be uniformly mixed, and is left to ferment 18h, fermentation cassava grain is ground, and obtains
The modified full slurry of cassava；It is filtered using 70 mesh standard sieves, by cassava slurry return grinding process grind repeatedly up to
It can the portion of conjunction by 70 mesh standard sieves, be carried out dehydrating after mix with gained modified cassava slurry, reducing its moisture is 30%；
Obtained modified cassava whole-powder is crushed using ultra-fine grinding machine, it is desirable that logical to sieve with 100 mesh sieve percent of pass 100%；Then it adopts
Modified cassava whole-powder is dried with pneumatic conveying drying mode, reducing its moisture content is 13%, that is, it is edible to obtain non-instant type
Modified cassava whole-powder, other indexs are as follows: content of starch 70%, edible fibers content 1.5%, protein content 0.3%, fat
Content is not above 0.5%, hydrocyanic acid content 2mg/kg, whiteness 97.5%.
Embodiment 2
4kg fresh cassava is taken, exocuticle, washes clean are completely removed；
Size degradation is carried out using fresh cassava of the vegetable stuffing machine to the peeling, acquisition granularity is 2~6mm cassava particle, is added
Then 24g lactobacillus plantarum is added in 3.2kg tap water, be uniformly mixed, and is left to ferment 14h, fermentation cassava grain is ground
Mill obtains the modified full slurry of cassava；It is filtered using 70 mesh standard sieves, cassava slurry return grinding process is ground repeatedly
Mill until its can the portion of conjunction by 70 mesh standard sieves, be carried out dehydrating after being mixed with the modified cassava slurry of gained, reduce its moisture
It is 28%；Obtained modified cassava whole-powder is crushed using ultra-fine grinding machine, it is desirable that logical to sieve with 100 mesh sieve percent of pass 100%；
Then modified cassava whole-powder is dried using pneumatic conveying drying mode, reducing its moisture content is 12.5%, that is, obtain it is non-i.e.
The edible modified cassava whole-powder of food type, other indexs are as follows: content of starch 69%, edible fibers content 1.2%, protein content
0.5%, fat content is not above 0.4%, hydrocyanic acid content 2mg/kg, whiteness 98.5%.
Claims (3)
1. a kind of preparation method of the edible modified cassava whole-powder of non-instant type, which comprises the following steps:
(1) fresh cassava is first washed into removal exocuticle and cleaned up, reused crushing plant and carry out size degradation, obtain cassava
Grain；
(2) it adds water in cassava particle, water is 0.5~0.8 times of cassava particle weight, adds lactobacillus plantarum, is planted
Object lactobacillus dosage is cassava particle weight 0.5~0.8%, ferments after 14~18h, obtains fermentation cassava grain；
(3) fermentation cassava grain is ground, obtains the modified full slurry of cassava；
(4) separation is filtered to the modified full slurry of cassava, obtains cassava slurry and the modified full slurry of cassava, cassava slurry returns
The grinding process of step (3) is ground repeatedly until all by 70 meshes, is mixed with modified cassava slurry；
(5) the modified full slurry of cassava is carried out dehydrating, obtains the modification cassava whole-powder that water content is no more than 30%；
(6) modified cassava whole-powder is first crushed, so that passing through the percent of pass 100% of 100 mesh, re-dry is low to moisture content
In 13%, that is, obtain the edible modified cassava whole-powder of non-instant type.
2. the preparation method of the edible modified cassava whole-powder of non-instant type according to claim 1, it is characterised in that: step (1)
Exocuticle clearance rate is up to 100%.
3. the preparation method of the edible modified cassava whole-powder of non-instant type according to claim 1, it is characterised in that: step (1)
Cassava grain graininess is 2~6mm.
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| 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 |
| CN110029137B (en) * | 2019-04-01 | 2021-07-27 | 江南大学 | Production process and application of fermented cassava starch for baking |
| ES2969036T3 (en) * | 2019-12-23 | 2024-05-16 | Cargill Inc | Soluble tapioca flour compositions |
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| CN102613510A (en) * | 2012-03-22 | 2012-08-01 | 浙江省农业科学院 | Method for processing non-pasted whole tapioca powder |
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| CN102318790A (en) * | 2011-06-11 | 2012-01-18 | 四川光友薯业有限公司 | A kind of bean vermicelli leavening and the method for producing the fermentation bean vermicelli thereof |
| CN102860453A (en) * | 2011-07-07 | 2013-01-09 | 徐州市农家欢农业科技有限公司 | Waxy corn flour and preparation process thereof |
| CN102613510A (en) * | 2012-03-22 | 2012-08-01 | 浙江省农业科学院 | Method for processing non-pasted whole tapioca powder |
| CN102823831A (en) * | 2012-09-04 | 2012-12-19 | 广西大学 | Edible tapioca flour and preparation method of edible tapioca flour |
| CN104509757A (en) * | 2013-09-26 | 2015-04-15 | 马秀梅 | Processing method of cassava powder |
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