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A kind of cassava flour, fast technology, applied in food science, animal feed, animal feed and other directions, can solve the problem of time-consuming, laborious and inconvenient cassava eating method, and achieve the goal of promoting whole meal nutrition, improving food taste, and adjusting food nutrition structure. Effect
Inactive Publication Date: 2013-10-02
GUANGXI UNIV +1
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Problems solved by technology
[0015] But such cassava eating method is time-consuming, laborious and inconvenient, and it is
Method used
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Embodiment 1
[0073] Embodiment 1, the production process parameter optimization of cassava flour rapid disinfection method
[0074] 1. Raw material preparation:
[0075] Cassava is a root crop with a rough surface and a large number of lenticels. The lenticels cannot open and close freely, which accelerates the exchange of water. The water content of edible fresh cassava decreases continuously during storage. The dry powder content of fresh cassava decreased mainly due to respiration and water loss. The shelf life of cassava is very short, and it is generally believed that postharvest physiological deterioration will occur after 24 to 48 hours after harvest. Fresh cassava after harvest is susceptible to physiological diseases such as root soft rot, root dry rot and postharvest root rot, which seriously affect product quality.
[0076] Table 5 Comparison Table of Moisture, Starch Content and Rotation Rate of Fresh Cassava
[0077] Storage time (hours)
Moisture %
Starch c...
Embodiment 2
[0159] Embodiment 2, quick detoxification and product performance of cassava flour
[0160] (1) Rapid detoxification of cassava flour
[0161] (1) Test location: a starch processing factory in Wuming, Guangxi. Random processing of cassava raw materials (17 hours) purchased from the processing plant, the starch content of fresh cassava is 26.3%, and the hydrocyanic acid content measured by sampling at the discharge port of the pulverizer is: 397.21mg / kg.
[0162] (2) The fresh cassava obtained in step (1) is dehulled by water pressure at 0.0389Mpa, and washed until the dehulling rate is above 99.99%.
[0163] (3) The cleaned raw materials obtained in step (2) use water as the medium, the water ratio between fresh cassava raw materials and water is 1:0.8, and the fineness of the pulverized material passes through an 80-mesh aperture with a pass rate of 100% to enter the next process.
[0164] (4) The material obtained in step (3) is dehydrated by a plate and frame filter press...
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Abstract
The invention discloses a rapid tapioca flour detoxification method which comprises the following steps: (1) collecting, shelling and washing fresh tapiocas under the hydraulic pressure of 0.0389 Mpa-0.387 Mpa while washing; (2) smashing the fresh tapiocas processed in step (1), and adding water to prepare magma; (3) performing dehydration on the magma to enable the moisture content of the magma to be less than 45% by using a plate-and-frame filter press; (4) performing dilution on the dehydrated material processed in step (3) to enable the dehydrated material to become seriflux with solid content of 45% to 60% by using water, and after stirring the seriflux, using the plate-and-frame filter press to perform dehydration to enable the moisture content of the seriflux to be less than 45%; (5) performing dilution on the dehydrated material processed in step (4) to enable the dehydrated material to become seriflux with solid content as 45% to 60% by using water; (6) pre-drying and drying the dehydrated material processed in step (5), and smashing to realize rapid detoxification on the tapioca flour. The method provided by the invention only takes less than four hours from the raw material to the disinfectant product, and the product is completely in conformity with related national standard request. The invention discloses a 'safe, high efficient and rapid' tapioca flour detoxification production method.
Description
technical field [0001] The invention relates to a method for rapid detoxification of cassava flour. Background technique [0002] Cassava originated in tropical America and is one of the three major potato species in the world. It is widely cultivated in tropical and some subtropical regions, mainly distributed in Brazil, Mexico, Nigeria, Bolivia, Thailand, Colombia, Indonesia and other countries. In developing countries in tropical regions, cassava is mainly used as food, and in my country, it is mainly used as feed and starch production. Introduced and cultivated in my country in the 1920s, it has been widely distributed in South China. Guangdong and Guangxi have the largest cultivation areas, and Yunnan, Fujian, Hunan, Jiangxi and other provinces are also cultivated. Cassava is the fifth largest crop after rice, sweet potato, sugar cane and maize. It plays an important role in crop layout, feed production, food industry, industrial application, etc., and has become the ...
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