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Cassava leaf puffed food and preparation method thereof

A technology for puffed food and cassava leaves, which is applied in the directions of food preparation, food science, and application to achieve quick results, increase added value, and increase farmers' income.

Inactive Publication Date: 2010-09-01
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

[0004] At present, there are no relevant reports on the extrusion and puffing of cassava leaves at home and abroad.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1, preparation cassava leaf puffed food

[0025] 1) Preparation of cassava leaf powder: After picking fresh cassava leaves, immediately put them into an oven at 100°C for 10 minutes, then take them out, and after the temperature of the oven drops to 55°C, put the dried cassava leaves into the oven for drying , and finally pulverize and pass through a 60-mesh sieve to obtain cassava leaf powder.

[0026] 2) Preparation of the base material: the ingredients of the formula are whole potato flour, rice flour, tapioca starch, corn flour, milk powder, sucrose, and salt. The content of each component in the base material is specifically: 30% of whole potato flour, 30% of rice flour, 10% of tapioca starch, 20% of corn flour, 1.8% of milk powder, 8% of sucrose, and 0.2% of table salt.

[0027] 3) Mixing and stirring: the cassava leaf powder described in step 1) is mixed with the base material described in step 2) and stirred evenly to obtain a mixture. The mass rati...

Embodiment 2

[0031] Embodiment 2, preparation cassava leaf puffed food

[0032] 1) Preparation of cassava leaf powder: After picking fresh cassava leaves, immediately put them into an oven at 102°C for 8 minutes, then take them out, and after the temperature of the oven drops to 45°C, put the dried cassava leaves into the oven for drying , and finally pulverize and pass through a 200-mesh sieve to obtain cassava leaf powder.

[0033] 2) Preparation of the base material: the ingredients of the formula are whole potato flour, rice flour, tapioca starch, corn flour, milk powder, sucrose, and salt. The content of each component in the base material is specifically: 40% of whole potato flour, 30% of rice flour, 10% of tapioca starch, 10% of corn flour, 5% of milk powder, 4% of sucrose, and 1% of table salt.

[0034] 3) Mixing and stirring: the cassava leaf powder described in step 1) is mixed with the base material described in step 2) and stirred evenly to obtain a mixture. The mass ratio of...

Embodiment 3

[0038] Embodiment 3, preparation cassava leaf puffed food

[0039]1) Preparation of cassava leaf powder: After picking fresh cassava leaves, immediately put them into an oven at 105°C for 5 minutes, then take them out, and after the temperature of the oven drops to 50°C, put the dried cassava leaves into the oven for drying , and finally crushed and passed through a 100-mesh sieve.

[0040] 2) Preparation of the base material: the ingredients of the formula are whole potato flour, rice flour, tapioca starch, corn flour, milk powder, sucrose, and salt. The content of each component in the base material is specifically: 10% of whole potato flour, 20% of rice flour, 50% of cassava starch, 10% of corn flour, 6% of milk powder, 3% of sucrose and 1% of table salt.

[0041] 3) Mixing and stirring: the cassava leaf powder described in step 1) is mixed with the base material described in step 2) and stirred evenly to obtain the desired mixture. The mass ratio of cassava leaf powder a...

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Abstract

The invention discloses a cassava leaf puffed food and a preparation method thereof. The cassava leaf puffed food is made of the following substances: cassava leaf powder, base material, water and vegetable oil which are mixed, extruded and puffed, wherein the base material comprises the components by mass percent: 10-40% of potato flour, 10-40% of rice meal, 10-50% of cassava starch, 10-30% of corn flour, 1-10% of milk powder, 1-8% of cane sugar and 0.2-2% of table salt. The method can be used for extruding and puffing crude fiber in cassava leaves so as to relatively increase the content of soluble fiber, thus not only improving the nutrition and the activity functions of the cassava leaves, but also enhancing the physiological action of the crude fiber in the cassava leaves. The method has the advantages of simple operation, flexible investment, rapid effect, energy conservation and environmental protection. The puffed food prepared by the cassava leaves improves the additional value of cassava industry, can promote the positive cycle of cassava processing industry, and increases the farmer income.

Description

technical field [0001] The invention relates to a cassava leaf puffed food and a preparation method thereof. Background technique [0002] Cassava leaves are rich in carotenoids and flavonoids (mainly quercetin), and both have good anticancer activity; in addition, the protein content in cassava leaves is also very rich. However, due to the high crude fiber content in cassava leaves, it affects and restricts the absorption of cassava leaf nutritional protein and other nutritional components by the human body. Make every year a large amount of cassava leaves, except that a small part is used as feed with low added value, most of them are not processed and utilized. [0003] Extrusion puffing technology is a puffing technology that uses an extrusion puffing machine to combine raw materials under several process conditions (including compression, mixing, kneading, melting, puffing, and molding). The puffing of raw materials in the extrusion cavity is actually a high-temperatu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/29A23L19/00A23L33/00
Inventor 吕飞杰李开绵台建祥陈晓明蒋小静陆小静付勤高超
Owner INST OF CROP SCI CHINESE ACAD OF AGRI SCI
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