Cassava rice and processing method thereof

A cassava and raw flour technology, applied in application, food preparation, food science and other directions, can solve the problems of high viscosity of cassava starch, low nutrient content, limited edible range, etc. Effect

Inactive Publication Date: 2013-06-19
AGRI PRODS PROCESSING RES INST CHINESE ACAD OF TROPICAL AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are fewer people who eat cassava directly, and the eating method is very special. The fresh tubers of cassava need to be peeled, soaked for a long time, and can be eaten after boiling, which greatly limits its edible range, and its nutritional content is low. , the nutritional value of direct consumption is relatively low, so it is necessary to provide a convenient, nutritious and healthy food
[0003] One possibility to solve the above problems is to apply tapioca flour to make artificial rice, but due to the characteristics of high viscosity and large expansion coefficient of tapioca starch, its application in the field of artificial rice is greatly limited

Method used

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  • Cassava rice and processing method thereof
  • Cassava rice and processing method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] 1) Mix cassava starch, crushed rice flour, chestnut powder, and yam powder according to the weight percentage ratio of 60%, 30%, 5%, and 5%, and pass through 40 meshes to obtain the original powder;

[0031] 2) Dissolve 0.005% gelatin, 1.5% edible alcohol and 0.5% edible oil in warm water, and then add them together to the original powder, stir evenly, and finally adjust the water content of the original powder according to the weight percentage 25%;

[0032] 3) Put the prepared raw powder into the single-screw extruder, adjust the screw speed of the single-screw extrusion to 100r / min, the cutter speed to 500r / min, the barrel temperature of the first stage is 50°C, and the second stage is 60°C, 80°C for the third stage, 90°C for the fourth stage, and 80°C for the fifth stage to obtain a cassava rice with a similar shape to rice;

[0033] 4) The cassava rice prepared in step 3) is broken up and sieved under the action of a vibrating sieve, and then dried in a hot air dr...

Embodiment 2

[0038] 1) Mix cassava starch, corn starch, soybean powder, beef powder and banana powder according to the weight percentage ratio of 60%, 20%, 10%, 5%, and 5%, and pass through 40 meshes to obtain the original powder;

[0039] 2) Dissolve 0.015% gelatin, 1.5% edible alcohol and 0.5% edible oil in warm water, and then add them together to the original powder, stir evenly, and finally adjust the water content of the original powder according to the weight percentage 25%;

[0040] 3) Put the prepared raw powder into the single-screw extruder, adjust the screw speed of the single-screw extrusion to 100r / min, the cutter speed to 500r / min, the barrel temperature of the first stage is 50°C, and the second stage is 70°C, 85°C for the third stage, 100°C for the fourth stage, and 90°C for the fifth stage to obtain a cassava rice with a similar shape to rice;

[0041] 4) The cassava rice prepared in step 3) is broken up and sieved under the action of a vibrating sieve, and then dried in...

Embodiment 3

[0046] 1) Mix cassava starch, crushed rice flour, soybean powder, yam powder, and banana powder according to the weight percentage ratio of 30%, 40%, 20%, 5%, and 5%, and pass through 40 meshes to obtain the original powder;

[0047] 2) Dissolve 0.02% gelatin, 0.5% edible alcohol and 0.5% edible oil in warm water, and then add them together to the original powder, stir evenly, and finally adjust the water content of the original powder according to the weight percentage 20%;

[0048] 3) Put the prepared raw powder into the single-screw extruder, adjust the screw speed of the single-screw extrusion to 100r / min, the cutter speed to 500r / min, the barrel temperature of the first stage is 60°C, and the second stage is 80°C, 100°C for the third stage, 120°C for the fourth stage, and 90°C for the fifth stage to obtain a cassava rice with a similar shape to rice;

[0049] 4) The cassava rice prepared in step 3) is broken up and sieved under the action of a vibrating sieve, and then dri...

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Abstract

The invention provides cassava rice which consists of raw powder and a mixture. The raw powder comprises the following components in percentage by weight: 30-60 percent of a component A, 30-60 percent of a component B and 5-10 percent of a component C, wherein the component A is cassava starch; the component B is one or a mixture of broken rice meal, corn starch and soybean meal; and the component C is one or a mixture of chestnut powder, yam flour, beautiful millettia root powder and banana meal. The mixture is a proper amount of edible oil, gelatin and edible alcohol. The cassava rice takes the cassava starch as a main raw material, is additionally provided with other side crops, the chestnut powder, the yam flour, the beautiful millettia root powder and the like an auxiliary mode, is convenient to eat, reasonable in formula, fine and smooth in mouthfeel, is easily cured and less prone to breakage in a cooking process, is enriched in vitamins, amino acid and trace metal elements, can improve the nutritive value of cassava and make non-food crops become principle foods, does not have odor and is neat in appearance and good in mouthfeel.

Description

technical field [0001] The present invention relates to a kind of food, especially a kind of cassava rice and its processing method. Background technique [0002] Cassava (Manihot esculenta crantz) is one of the three largest potatoes in the world and is widely cultivated in tropical and subtropical regions. In the subtropical region of my country, cassava is the fifth largest crop after rice, sweet potato, sugar cane and corn. my country's cassava planting is mainly distributed in Guangdong and Guangxi, followed by Taiwan, Fujian, and Yunnan. Its annual output is more than 7 million tons, and the content of protein and vitamins is low. Most of it is mainly used for processing into starch to prepare alcohol. , fructose syrup, liquor, monosodium glutamate, citric acid, lactic acid, glucose, vitamins, etc. There are fewer people who eat cassava directly, and the eating method is very special. The fresh tubers of cassava need to be peeled, soaked for a long time, and can be ea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/214A23L1/168A23L1/29A23L19/10A23L33/00
Inventor 刘义军李积华朱德明蒋盛军魏晓奕王飞崔丽虹付调坤
Owner AGRI PRODS PROCESSING RES INST CHINESE ACAD OF TROPICAL AGRI SCI
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