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Production method of cassava food

A production method and cassava technology, applied in the field of cassava food production, can solve the problems of no cassava flavor, direct consumption by consumers, and inability to use cassava flour, etc., and achieve the effect of low production cost

Inactive Publication Date: 2009-03-11
INST OF CROP SCI CHINESE ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] One is that there is no heating process in the preparation, and the cassava flour obtained without steaming and gelatinization usually cannot be used as a convenience food for consumers to eat directly, but can only be used as a food raw material and mixed with other raw materials to produce food;
[0011] Second, in the cassava root crushing process, the cassava cells are often broken, the integrity rate of the cassava cells is low, and the product does not have a typical cassava flavor;
[0012] Third, without heating process, it is difficult to completely remove the cyanide contained in cassava

Method used

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  • Production method of cassava food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The preparation of embodiment 1 cassava whole powder (1)

[0023] 1. Raw material selection

[0024] Choose mature and fresh cassava roots, and remove germinated, green, and moldy cassava.

[0025] 2. Cleaning

[0026] After removing the sundries in the cassava raw material, it is cleaned.

[0027] 3. Peeling

[0028] Manually peel off the cassava skin and rinse it with water.

[0029] 4. Slicing

[0030] The peeled cassava is cut into thin slices of 10-20 mm by a slicer.

[0031] 5. Precooked

[0032] The cassava chips are pre-cooked in hot water at 75°C for 10-20 minutes, the starch forms a gel in the cassava cells and at the same time inactivates the enzymes.

[0033] 6. Steaming

[0034] Use a vertical pressure steam sterilizer (Shanghai Shen'an Medical Equipment Factory, LDZX-30KBS), steam the precooked and cooled potato chips at 0.05 MPa for 30 minutes at a temperature of 100 ° C, and the cassava chips are evenly softened.

[0035] 7. Air drying

[0036]...

Embodiment 2

[0041] The preparation of embodiment 2 cassava whole flour (2)

[0042] Steps 1 to 6 are the same as in Example 1;

[0043] 7. Mix with cassava powder

[0044] Take the dried whole cassava powder and mix evenly with the steamed cassava chips. The amount of dried cassava powder is 2 to 4 times the volume of cassava chips.

[0045] Steps 8 to 10 are the same as steps 7 to 9 in Example 1

[0046] 11. Boiling drying

[0047] Put the sieved whole cassava powder into a boiling dryer to dry again until the moisture content of the whole cassava powder is lower than 9%.

Embodiment 3

[0048] Embodiment 3 cassava powder finished product inspection

[0049] 1. Detection of sensory indicators, physical and chemical indicators and hygiene indicators

[0050]

[0051]

[0052] The determination of starch gelatinization degree in the table is to prepare a fully gelatinized sample by heating, then carry out enzymatic hydrolysis, precipitate and filter impurities, and finally use Fehling's reagent to develop color, and calculate the corresponding gelatinization degree value by detecting the absorbance value. The determination method refers to the simple enzymatic method [Xiong Yiqiang, Determination of gelatinization degree of feed starch, Feed Industry, 2001, 3(21): 30-31].

[0053] 2. Thermal stability

[0054] The process of thermal denaturation and thermochemical denaturation of cassava whole flour samples was measured by DSC-6200 differential scanning calorimeter from Seiko Instruments Company of Japan. The heat denaturation temperature range of cassav...

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Abstract

The invention relates to a method for producing a cassava food. The outer skin of cassava tuberous roots is peeled, and then the cassava tuberous roots are sliced, precooked, steamed with steam, dried and sieved to obtain finished products. The method has simple operation and low production cost; the finished products do not contain hydrocyanic acid, have the original flavor of cassava and can be eaten directly.

Description

Technical field: [0001] The invention relates to a production method of cassava food, in particular to a method for making cassava root into a convenient edible food through processing and combination processes such as cooking and gelatinization. Background technique: [0002] Cassava is a common food in many countries, especially people in Asia, Africa and Latin America. There are a lot of cassava planted in many areas in southern my country. Cassava is rich in nutrients. In addition to starch, its roots also contain protein, vitamins, dietary fiber, and minerals. [0003] However, the value and resource benefits of cassava resources are far from being fully utilized. Cassava is mostly used to make industrial alcohol, starch or animal feed, and is rarely used as human food, especially food that cannot be eaten directly. This is a big waste. [0004] The reason is that if cassava is processed improperly, it is difficult to remove hydrocyanic acid, which is toxic to humans,...

Claims

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Application Information

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IPC IPC(8): A23L1/2165A23L1/015A23L19/15A23L5/20
Inventor 吕飞杰吕小文台建祥李开绵陶海腾陈晓明秦玉昌付勤
Owner INST OF CROP SCI CHINESE ACAD OF AGRI SCI
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