Method for processing non-pasted whole tapioca powder

A technology of cassava whole powder and processing method, which is applied in the field of processing ungelatinized cassava whole powder, can solve the problems of labor, water resources and energy consumption, low degree of crushing, and long time consumption, so as to maintain natural characteristics, completely remove, time-consuming effect

Inactive Publication Date: 2012-08-01
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Use above-mentioned different methods to process cassava, all there is common defect: the one, detoxification time is long, the 2nd, detoxification is not complete enough
The above-mentioned method of immersing raw potatoes in water, drying in the sun, drying, and boiling in water did not break the cells or the degree of breakage was low, and could not completely r

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0029] Implementation Case 1

[0030] A processing method of ungelatinized cassava whole flour, the steps are as follows:

[0031] Select cassava No. 1 (white skin and white meat variety), remove the inedible outer skin, slice the potato pieces into filaments, dry them in a drying oven with ventilation at 80°C, and put the dried potato shreds into a portable grinder The powder was ground and passed through an 80-mesh sieve to obtain a control sample one.

[0032] Select tapioca No. 1, remove the inedible outer skin, shave the potato pieces into filaments, weigh 200 grams of fresh tapioca shreds, add 250 grams of water, put them in a DS-1 high-speed tissue masher and grind for 2 minutes, then pour into centrifuge. In the tube, centrifuge at 2000 rpm for 10 minutes in a DD-5M centrifuge, pour off the above aqueous solution, add 300 grams of water, stir well, centrifuge at 2000 rpm in a DD-5M centrifuge for 10 minutes, and pour out the above aqueous solution , take out the cas...

Example Embodiment

[0037] Implementation case 2

[0038] A processing method of ungelatinized cassava whole flour, the steps are as follows:

[0039] Weigh 60 grams of the above-mentioned tapioca flour control sample, add 180 grams of water, stir evenly, centrifuge at 2000 rpm for 10 minutes in a DD-5M centrifuge, pour off the above aqueous solution and add 150 grams of water, stir evenly, and then add 150 grams of water. Centrifuge at 2000 rpm for 10 minutes in a DD-5M centrifuge, pour off the above aqueous solution, take out the whole wet cassava flour, and dry the whole wet flour at 60°C in a drying oven to obtain sample 3.

[0040] Weigh 60 grams of the above tapioca flour control sample, add 180 grams of water, stir evenly, centrifuge at 2000 rpm for 10 minutes in a DD-5M centrifuge, pour off the above aqueous solution, add 120 grams of water, stir evenly, and then add 120 grams of water. Centrifuge at 2000 rpm for 10 minutes in DD-5M centrifuge, pour off the above aqueous solution, add ...

Example Embodiment

[0044] Implementation Case 3

[0045] A processing method of ungelatinized cassava whole flour, the steps are as follows:

[0046] Select Huanan No. 9 cassava (brown-skinned and yellow-fleshed variety), remove the inedible outer skin, slice the potato pieces into filaments, put them in a drying oven for ventilation and drying at 80°C, and put the dried potato shreds into a portable grinder for grinding Powder, cross 80 mesh sieves to obtain the second control sample.

[0047] Weigh 60 grams of the above-mentioned control sample, add 180 grams of water, stir evenly, and centrifuge at 1000 rpm for 5 minutes in a DD-5M centrifuge, pour off the above aqueous solution and then add 150 grams of water, stir evenly, the second time Centrifuge at 1000 rpm for 5 minutes, pour off the above aqueous solution, and dry the wet whole powder in a drying oven with ventilation at a temperature of 60° C. to obtain sample 6.

[0048] Weigh 60 grams of the above control sample, add 180 grams of ...

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PUM

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Abstract

The invention discloses a method for processing non-pasted whole tapioca powder. The method comprises the following two methods, namely a method A comprising the following steps of: 1, peeling fresh tapioca, and shredding (slicing) or dicing; 2, adding water in an amount which is more than 1.25 times the weight of the fresh tapioca, and grinding by using a wet grinder; 3, centrifuging at a speed of 600-2,000 rpm for 5 to 10 minutes, or naturally precipitating for more than 4 hours, pouring out an aqueous solution, taking wet powder out, and drying or aeration-drying at 60-80 DEG C; and 4, levigating coarse powder by using a dry mill, and sieving by using a 60-80-mesh sieve to obtain the whole tapioca powder; and a method B comprising the following steps of: 1, peeling fresh tapioca, and shredding (slicing) or dicing; 2, drying in the sun or drying, grinding, sieving by using a 60-80-mesh sieve to obtain whole powder, adding water in an amount which is 2 times the weight of the whole powder, and stirring; 3, centrifuging at a speed of 600-2,000 rpm for 5 to 10 minutes, or naturally precipitating for more than 4 hours, pouring out an aqueous solution, taking wet powder out, and drying or aeration-drying at 60-80 DEG C; and 4, grinding the powder uniformly by using a dry mill to obtain the whole tapioca powder. By the method, hydrogen cyanide can be thoroughly removed from tapioca, time consumption is low, water is saved, mechanical operation is facilitated, and the obtained whole tapioca powder has good processability.

Description

technical field [0001] The invention relates to a processing method of cassava, in particular to a processing method of whole ungelatinized cassava powder. Background technique [0002] Cassava (Manihot esculenta Crantz), also known as cassava and cassava, is the third largest source of heat after rice and corn in the world. Its roots are rich in starch, known as the "king of starch" and "underground food". ", is the source of food for nearly 600 million people in tropical and subtropical regions. However, cassava root tubers contain a considerable amount of cyanogenic glycosides - linamarin and lotinoside, which can release free hydrogen cyanide (hydrogen cyanide) after hydrolysis of cyanogenic glycosides. Hydrocyanic acid has daunting toxicity. The toxicity of hydrocyanic acid is mainly caused by the cyanide released in the body. The cyanide ion can quickly combine with the ferric ion in cytochrome oxidase in the body, inhibiting human and The function of respiratory enz...

Claims

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Application Information

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IPC IPC(8): A23L1/2165A23L1/29A23L1/015A23L19/15A23L5/20A23L33/00
CPCY02A40/90
Inventor 季志仙
Owner ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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