CN108634248B - Preparation method of edible cassava by comprehensive utilization, product and application thereof - Google Patents
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention provides a preparation method of edible cassava by comprehensive utilization, a product and application thereof, comprising the following steps: peeling fresh cassava, steaming or boiling, mechanically stirring to obtain mashed cassava, pressing to form, freezing, demolding, thawing, suction filtering and dewatering, taking out filtrate as potato juice, and cutting the mashed cassava blocks after suction filtering into potato cakes with required shapes by a machine. The products of the invention, namely the mashed potatoes, the potato juice and the potato cake, have uniform color, delicious and pure taste and excellent flavor. The mashed potato, the potato juice and the potato cake can be applied to potato food or foodstuff or beverage. The method keeps the natural flavor of the cassava, and the obtained mashed potatoes, potato juice and potato cakes have good mouthfeel and high nutritional value.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation method of edible cassava by comprehensive utilization, and a product and application thereof.
Background
Cassava is native to the tropics of the americas and is widely cultivated in tropical regions of the world. The stem is upright and smooth and contains milk. Leaves grow alternately, palm-shaped 3-7 deep cracks, and the split pieces are needle-shaped to long ellipse-shaped, like castor leaves, but the cracks are deeper. Has long cylindrical root tuber with rich starch, and can be used as food or paste for grinding tapioca flour, making bread, providing cassava starch and starch for pulp washing, or even alcoholic beverage. However, since the root, stem and leaf contain cyano-glycoside, they are not easy to eat, and they must be soaked in water for a long time and boiled to remove toxicity. The original nationality will be detoxified by the complicated procedures of rubbing, squeezing and heating.
The cassava is one of three potatoes (cassava, sweet potato and potato) in the world. The cassava is mainly used for eating, feeding and industrial development and utilization. Root starch is one of the major starch-making raw materials in industry. 65% of the total cassava yield in the world is used for human food and is a main food crop for low-income farmers in tropical wetlands. As raw materials for producing the feed, the cassava coarse powder and the cassava leaves are high-energy feed ingredients. In the fermentation industry, the cassava starch or the dry slices can be used for preparing alcohol, citric acid, glutamic acid, lysine, cassava protein, glucose, fructose and the like, and the products have important applications in the aspects of food, beverage, medicine, textile (cloth dyeing), paper making and the like. However, potatoes are the more common raw materials in the food field, cassava is mainly used as feed and extracted starch in China, and currently, the research on the processed food of the cassava is less. Moreover, the cassava processed food sold in the market still has the following defects: (1) the quality guarantee period is short, and the quality is easy to deteriorate; (2) the processing technology is complex, the production cost is high, and the popularization is not easy; (3) the processing technique destroys the natural nutrient components of the cassava and has poor taste. (4) The processing steps are single, the product is single, a large amount of waste of raw materials is caused, and the cost is high.
Disclosure of Invention
Therefore, the invention aims to provide a preparation method for comprehensively utilizing edible cassava, the natural flavor of the cassava is maintained, and the obtained mashed potatoes, potato juice and potato cakes have good mouthfeel and high nutritional value. The invention also aims to provide the application of the prepared mashed potatoes, potato juice and potato cakes in potato food or foodstuff or beverage.
The technical scheme of the invention is realized as follows:
a preparation method of edible cassava by comprehensive utilization comprises the following steps: peeling fresh cassava, steaming or boiling, mechanically stirring to obtain mashed cassava, pressing to form, freezing, demolding, thawing, suction filtering and dewatering, taking out filtrate as potato juice, and cutting the mashed cassava blocks after suction filtering into potato cakes with required shapes by a machine.
Further, the fresh cassava is edible cassava or sweet cassava or No. 9 cassava in south China.
Further, food oil, seasonings or food additives are added in any one step process, and the mixture is uniformly mixed and stirred, so that the prepared mashed potato or the prepared potato juice or the prepared potato cake can be finally obtained.
Preferably, the steaming process is as follows: steaming the mixture at 100-121 ℃ in water to a fluffy state.
Preferably, the mechanical stirring process is as follows: taking out the potato paste when the potato paste is hot, and mechanically stirring to obtain the mashed potato, wherein the temperature of the mashed potato is more than or equal to 65 ℃.
Preferably, the compression molding process is as follows: quickly and hot-pressing to form the mashed potatoes, wherein the temperature of the mashed potatoes is more than or equal to 50 ℃.
Preferably, the freezing process is: the temperature is-10 to-40 ℃, and the time is 10 minutes to 12 hours.
Preferably, the demolding and thawing process comprises the following steps: demoulding and unfreezing, wherein the unfreezing time is 2-12 hours, and the central temperature of the unfrozen mashed potatoes is less than or equal to 10 ℃.
Preferably, the suction filtration dehydration process comprises the following steps: and (3) carrying out suction filtration and dehydration on the unfrozen mashed potatoes until the water content is 60-70%, taking out filtrate as potato juice, and cutting the potato mashed potatoes subjected to suction filtration into potato cakes with different shapes by a machine.
A potato paste, potato juice, and potato cake are prepared by the above method.
The mashed potato, the potato juice and the potato cake are applied to potato food or foodstuff or beverage.
Compared with the prior art, the invention has the beneficial effects that:
the preparation method for comprehensively utilizing the edible cassava provided by the invention has the advantages that the process is simple, the production cost is low, and the intermediate products generated in the processing process of the preparation method for comprehensively utilizing the edible cassava can be fully utilized, so that the preparation method not only can obtain greater economic benefit, but also is energy-saving and environment-friendly.
The invention strictly controls the sequence of the steps and the process parameters thereof, and the obtained products of mashed potatoes, potato juice and potato cakes keep the natural nutrient components of the cassava, keep the original flavor of the cassava, have fresh mouthfeel, rich nutrition and long shelf life, and are suitable for popularization. The obtained mashed potato, potato juice and potato cake can be instantly mixed and eaten or can be eaten after being simply heated.
The mashed potatoes and the sweet potato cakes obtained by the invention can be applied to potato food or beverage, including cassava rice dumplings, golden cakes, bread, steamed stuffed buns, soup balls, sweet potato soup, biscuits, spring rolls, beverages and the like, the product has uniform color, keeps the proper color and luster characteristics of the cassava varieties, has pure taste, and has the proper flavor and taste characteristics of the cassava varieties.
In the preparation method of the comprehensive utilization edible cassava provided by the invention, sweet cassava is preferably selected as the fresh cassava, particularly No. 9 cassava in south China, and the obtained product has uniform color, delicious and pure taste and excellent flavor.
Detailed Description
For clear and complete description of the technical solutions in the present invention, it is obvious that the inventor combines the embodiments to describe, but the following embodiments describe only some embodiments of the present invention, not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The invention provides a preparation method for comprehensively utilizing edible cassava, which comprises the following steps: peeling fresh cassava, steaming or boiling, mechanically stirring to obtain mashed cassava, molding, freezing, demolding, thawing, suction filtering and dewatering to obtain filtrate as potato juice, cutting the mashed cassava into required shapes by a machine, such as strips, slices and blocks to obtain chips, cakes and potato horns (final products), packaging, freezing, storing and selling. The shelf life can reach more than 12 months under refrigeration, and the fresh, fragrant and delicious potato juice can be prepared by frying, steaming, baking, boiling and a processor.
The fresh cassava is edible cassava, preferably sweet cassava, especially No. 9 cassava in south China.
Example 1
The invention provides a preparation method for comprehensively utilizing edible cassava, which comprises the following steps:
1) selecting cassava No. 9 in south China with high starch content, and peeling the cassava;
2) steaming: steaming over water at 110 deg.C to leaven;
3) taking out the potato paste when the potato paste is hot, and mechanically stirring to obtain mashed potato, wherein the temperature of the mashed potato is 80 ℃;
the mashed potato obtained in the step can be directly applied to potato food or foodstuff, including cassava rice dumplings, golden cakes, bread, steamed stuffed buns, soup balls, sweet potato soup, biscuits, spring rolls and the like.
4) Rapidly pressing and molding the potato paste while the potato paste is hot, wherein the temperature of the potato paste is 70 ℃;
5) freezing: the temperature is-10 ℃ and 12 hours;
6) demoulding and unfreezing, wherein the unfreezing time is 4 hours, and the central temperature of the unfrozen mashed potatoes is 5 ℃;
7) pumping and filtering the unfrozen mashed potatoes to dewater to the water content of 60 percent, taking the filtrate as potato juice, cutting the potato mashed potatoes after pumping and filtering into strip-shaped cakes, namely chips, packaging, freezing, storing and selling. The potato juice or potato cake obtained in the step can be directly applied to potato food or beverage, including cassava rice dumplings, golden cakes, bread, steamed stuffed buns, soup balls, sweet potato soup, biscuits, spring rolls or beverages. The shelf life under refrigeration can reach more than 12 months.
Example 2
The invention provides a preparation method for comprehensively utilizing edible cassava, which comprises the following steps:
1) selecting cassava No. 9 in south China with high starch content, and peeling the cassava;
2) steaming: steaming at 100 deg.C in water to obtain leavened state;
3) taking out the potato paste when the potato paste is hot, and mechanically stirring to obtain mashed potato, wherein the temperature of the mashed potato is 65 ℃;
4) rapidly pressing and molding the potato paste while the potato paste is hot, wherein the temperature of the potato paste is 50 ℃;
5) freezing: the temperature is minus 20 ℃ and 6 hours;
6) demoulding and unfreezing, wherein the unfreezing time is 6 hours, and the central temperature of the unfrozen mashed potatoes is 4 ℃;
7) and (3) carrying out suction filtration and dehydration on the unfrozen mashed potatoes until the water content is 65%, taking out filtrate as potato juice, cutting the potato mashed potatoes subjected to suction filtration into flaky potato cakes, namely potato chips, and packaging, freezing, storing and selling the potato cakes. The shelf life under refrigeration can reach more than 12 months.
Example 3
The invention provides a preparation method for comprehensively utilizing edible cassava, which comprises the following steps:
1) selecting cassava No. 9 in south China with high starch content, and peeling the cassava;
2) steaming: steaming over water at 120 deg.C to obtain a leavened state;
3) taking out the potato paste when the potato paste is hot, and mechanically stirring to obtain mashed potato, wherein the temperature of the mashed potato is 90 ℃;
4) rapidly pressing and molding the potato paste while the potato paste is hot, wherein the temperature of the potato paste is 80 ℃;
5) freezing: the temperature is minus 40 ℃ and 20 minutes;
6) demoulding and unfreezing, wherein the unfreezing time is 12 hours, and the central temperature of the unfrozen mashed potatoes is 2 ℃;
7) pumping and filtering the unfrozen mashed potatoes to remove water content of 70%, taking the filtrate as potato juice, cutting the potato mashed potatoes subjected to pumping and filtering into blocky potato cakes, namely potato horns, packaging, freezing, storing and selling. The shelf life under refrigeration can reach more than 12 months.
The mashed potatoes and the sweet potato cakes prepared by the method have the advantages of uniform color, pure taste and no peculiar smell, have the flavor and taste characteristics which are possessed by the varieties, fresh taste, rich nutrition and guarantee period of more than 12 months.
Further, in the above implementation, food oil, seasoning or food additive can be added in any one step process, and the mixture is uniformly mixed and stirred, so that the prepared mashed potato or the prepared potato juice or the prepared potato cake can be finally obtained.
Detection analysis and evaluation
The analysis of the nutritional components of the mashed potatoes obtained in step 3) of example 1 is shown in table 1:
TABLE 1
The analysis of the nutrient content of the potato juice obtained in step 7) of example 1 is shown in table 2:
TABLE 2
The analysis of the nutritional components of the potato cake obtained in step 7) of example 1 is shown in table 3:
TABLE 3
The results of the other item tests of the mashed potatoes obtained in step 3) of example 1 are shown in table 4:
TABLE 4
The results of the test of the potato cake obtained in step 7) in example 1 are shown in table 5:
TABLE 5
In conclusion, the preparation method of the invention fully utilizes the raw materials, has high comprehensive utilization efficiency, no waste generation and no pollution, and the obtained mashed potatoes, potato juice and potato cakes have no damage to the nutritional ingredients, no impurities, are fine and uniform, have fresh mouthfeel and do not lose the original flavor of the cassava.
The mashed potatoes, the potato juice and the potato cakes obtained by the invention can be applied to potato food or beverage, including cassava rice dumplings, golden cakes, bread, steamed stuffed buns, soup balls, sweet potato soup, biscuits, beverages and the like. The obtained product has uniform color, pure taste, and original flavor and taste characteristics of the cassava variety.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (4)
1. A preparation method of edible cassava by comprehensive utilization is characterized by comprising the following steps: peeling fresh cassava, steaming, mechanically stirring to obtain mashed cassava, pressing to form, freezing, demolding, thawing, suction filtering and dehydrating, wherein the filtrate is potato juice, and the mashed cassava blocks after suction filtering are cut into potato cakes with required shapes by a machine;
the steaming process comprises the following steps: steaming the mixture to be in a fluffy state at 100-121 ℃ in a water-proof way;
the mechanical stirring process is as follows: taking out the potato paste when the potato paste is hot, and mechanically stirring to obtain mashed potato, wherein the temperature of the mashed potato is more than or equal to 65 ℃;
the compression molding process comprises the following steps: rapidly pressing and molding while the potato chips are hot, wherein the temperature of the mashed potato is more than or equal to 50 ℃;
the freezing process comprises the following steps: the temperature is-10 to-40 ℃, and the time is 10 minutes to 12 hours;
the demolding and unfreezing process comprises the following steps: demoulding and unfreezing, wherein the unfreezing time is 2-12 hours, and the central temperature of the unfrozen mashed potatoes is less than or equal to 10 ℃;
the suction filtration dehydration process comprises the following steps: and (4) carrying out suction filtration and dehydration on the thawed mashed potatoes until the water content is 60-70%.
2. The method for preparing cassava according to claim 1, wherein food oil, seasoning or food additives are added during any one of the steps, and the mixture is stirred uniformly to obtain the prepared mashed potatoes, the prepared potato juice or the prepared potato cake.
3. Mashed potatoes, potato juice and potato cakes, characterized in that they are prepared according to any one of the methods of claims 1 to 2.
4. The mashed potato, potato juice or potato cake according to claim 3, which is applied to potato food or foodstuff or beverage.
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1097277A (en) * | 1993-07-15 | 1995-01-18 | 吕利亚 | New year cake made of potatoes |
| CN102293385A (en) * | 2011-08-29 | 2011-12-28 | 四川省农业科学院 | Purple sweet potato cake and preparation method thereof |
| CN103039904A (en) * | 2012-12-13 | 2013-04-17 | 广西大学 | Edible instant cassava powder and preparation method thereof |
| CN103689709A (en) * | 2013-11-26 | 2014-04-02 | 中国热带农业科学院热带作物品种资源研究所 | Original-flavor cassava juice and preparation method thereof |
| CN103859524A (en) * | 2014-03-24 | 2014-06-18 | 广西大学 | Non-boiled fresh cassava juice and preparation method thereof |
| CN106722519A (en) * | 2016-12-02 | 2017-05-31 | 安徽大学 | A kind of method of comprehensive utilization of purple potato |
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| CN103689709A (en) * | 2013-11-26 | 2014-04-02 | 中国热带农业科学院热带作物品种资源研究所 | Original-flavor cassava juice and preparation method thereof |
| CN103859524A (en) * | 2014-03-24 | 2014-06-18 | 广西大学 | Non-boiled fresh cassava juice and preparation method thereof |
| CN106722519A (en) * | 2016-12-02 | 2017-05-31 | 安徽大学 | A kind of method of comprehensive utilization of purple potato |
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Effective date of registration: 20220125 Address after: 570100 No. 74, Dafeng street, Shengli Road, Datong neighborhood committee, Nada Town, Danzhou City, Hainan Province Patentee after: Wen Hailang Address before: 571799 No. 74, Dafeng street, Nada Town, Danzhou City, Hainan Province Patentee before: HAINAN DANZHOU JINHUI POTATO INDUSTRY Co.,Ltd. |