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A kind of fresh cassava glutinous rice cake and preparation method thereof

A production method and technology of fresh cassava, applied in the field of food industry, can solve problems such as inappropriate eating or eating too much, and achieve the effect of enriching people's food and making up for indigestibility

Active Publication Date: 2016-02-17
GUANGXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because amylopectin is difficult to digest in the human stomach, the elderly, infants and people with poor stomachs should not eat or eat more

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] (1) Get SC9 fresh cassava, clean it, remove the outer skin thoroughly, the removal rate of the outer skin is 100%, and the water content of sweet cassava is 71.3%wt;

[0018] (2) Heat and steam the peeled fresh cassava in (1) with a steamer;

[0019] (3) Using a small vegetable stuffing machine to repeatedly disintegrate the steamed cassava in (2) 4 times to obtain a cassava fine slurry, the cassava grain size is less than 0.5mm;

[0020] (4) Use twin-screw extruder to extrude cassava fine pulp, screw speed control is 200r / min, repeatedly extrude 5 times, knead it into dough while it is hot;

[0021] (5) Immediately divide the hot cassava dough in (4) into 60g ~ 80g small balls, and press them into flat circles.

[0022] The obtained glutinous rice cake is golden yellow, soft, waxy and good in cohesive force, fine and smooth.

Embodiment 2

[0024] (1) Get fresh sweet cassava to clean, thoroughly remove outer skin, the removal rate of outer skin is 100%, and the water content of sweet cassava is 64.2%wt;

[0025] (2) Use a steamer to heat and steam the fresh cassava that has been cleaned and removed from the outer skin;

[0026] (3) Using a small vegetable stuffing machine to repeatedly disintegrate the steamed sweet cassava in (2) 5 times to obtain a cassava fine slurry, the cassava grain size is less than 0.5mm;

[0027] (4) Use twin-screw extruder to extrude cassava fine pulp, screw speed control is 250r / min, repeatedly extrude 7 times, knead it into dough while it is hot;

[0028] (5) Immediately divide the hot cassava dough into 40g ~ 60g small balls, and press them into flat circles.

[0029] The glutinous rice cake obtained is white, soft, waxy and good in cohesive force, fine and smooth.

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Abstract

The invention discloses a fresh tapioca glutinous rice cake and a production method of the fresh tapioca glutinous rice cake, and relates to the technical field of food industry. The production method comprises the following steps of cleaning fresh tapioca, thoroughly removing the outer peel, steaming the tapioca, and crushing the tapioca to obtain tapioca pulp; cold extruding the tapioca pulp by utilizing a double-screw puffing machine for 5 to 8 times, and kneading the hot tapioca pulp into a dough; immediately cutting the tapioca dough into small blocks of the needed weight, and molding the blocks to obtain the fresh tapioca glutinous rice cake. The fresh sweet tapioca is used for producing the glutinous rice cake, the produced glutinous rice cake is rich in nutrients and edible fibers, the intestinal garbage of the human body can be cleaned, functions for relaxing the bowels and preventing the obesity can be realized, the weaknesses that the traditional viscous rice glutinous rice cake is difficult to digest and not suitable for the old people, the babies and people with poor intestinal and stomach function to eat, and the food can be enriched.

Description

technical field [0001] The invention relates to the technical field of food industry, in particular to a fresh cassava glutinous rice cake and a preparation method thereof. Background technique [0002] Ciba is a traditional food with a long history and strong local characteristics in my country. Guangxi, northern Guangdong, Guizhou, Sichuan, Chongqing, Fujian, Jiangxi and Hubei all have the custom of making glutinous rice cakes to celebrate special festivals, although the production process of glutinous rice cakes in each region is different. Exactly the same, but with glutinous rice as the raw material. More than 98% of glutinous rice starch is amylopectin. Ciba uses the characteristics of high viscosity, strong adhesion and good water retention after gelatinization of amylopectin to make soft and glutinous glutinous rice cakes. However, because amylopectin is difficult to digest in the human stomach, the elderly, infants, and people with poor stomachs should not eat or ea...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/10A23L33/00
CPCA23L19/11A23L33/00A23V2002/00A23V2200/30
Inventor 谢彩锋古碧李凯
Owner GUANGXI UNIV
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