Fresh cassava noodles and preparing method thereof

A production method and technology of sweet cassava, applied in food preparation, function of food ingredients, food ingredients containing natural extracts, etc., can solve problems such as sales volume limitation, backlog, short cassava harvest period, etc., to delay digestion and absorption, prevent Fat, good effect of transparency

Inactive Publication Date: 2014-12-10
GUANGXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because sweet cassava is not resistant to storage, and the harvesting period of cassava is short and concentrated, the sales volume is severely limited, and it is easy to cause a backlog. As a result, farmers can only sell it to

Method used

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  • Fresh cassava noodles and preparing method thereof
  • Fresh cassava noodles and preparing method thereof
  • Fresh cassava noodles and preparing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A kind of fresh sweet cassava noodles, is made up of following components: harvested 700g of SC9 cassava granules for 10 hours, edible starch acetate 63g, gluten 40g, edible salt 20g;

[0024] (1) Pretreatment of SC9 sweet cassava

[0025] ①Take sweet cassava, remove the outer surface thoroughly, and clean;

[0026] ②Using a small vegetable trapping machine to disintegrate the cassava described in ① for 3 times to obtain cassava fine grains with a particle size less than 2.0mm;

[0027] ③ Weigh the fresh cassava grains described in ② in proportion, put them into the sample barrel of the fruit juice machine, start it, set the stirring speed to 32000r / min, and stir for 6 minutes and 40 seconds to obtain fresh cassava pulp.

[0028] (2) take by weighing edible acetate starch, gluten powder, edible salt in proportion, add in the cassava pulp, mix;

[0029] (3) putting the mixture described in (2) into a gluten dehydrator for dehydration, and controlling the water content ...

Embodiment 2

[0033] A fresh sweet cassava noodle consisting of SC9 harvested for 24 hours

[0034] Sweet cassava granules 850g, edible hydroxypropyl starch 19g, gluten 13g, edible salt 5g;

[0035] (1) SC9 sweet cassava pretreatment

[0036] ①Take sweet cassava, remove the outer surface thoroughly, and clean;

[0037] ②Using a small vegetable trapping machine to disintegrate the cassava described in ① 5 times to obtain cassava fine grains with a particle size less than 2.0mm;

[0038] ③ Weigh the cassava grains described in ② in proportion, put them into the sample bucket of the fruit juice machine, start it, set the stirring speed to 32000r / min, and stir for 7 minutes to obtain fresh cassava pulp.

[0039] (2) take described quality edible hydroxypropyl starch, gluten powder in proportion, edible salt, add in the cassava pulp, mix;

[0040] (3) putting the mixture described in (2) into a gluten dehydrator for dehydration, and controlling the water content of the mixture to be 60%;

[...

Embodiment 3

[0044] A kind of fresh sweet cassava noodles, is made up of following components: just harvested sweet cassava granules 780g, edible distarch phosphate 50g, gluten 30g, edible salt 10g;

[0045] (1) Pretreatment of fresh sweet cassava

[0046] ①Take GR891 sweet cassava, remove the outer surface thoroughly, and clean it;

[0047] ②Using a small vegetable trapping machine to disintegrate the cassava described in ① 4 times to obtain cassava fine grains with a particle size less than 2.0mm;

[0048] ③ Weigh the fresh cassava grains described in ② in proportion, put them into the sample bucket of the fruit juice machine, start it, set the stirring speed to 30000r / min, and stir for 7 minutes and 30 seconds to obtain fresh cassava pulp.

[0049] (2) take the edible distarch of phosphate ester of described quality, gluten powder, edible salt, add in the cassava pulp, mix;

[0050] (3) putting the mixture described in (2) into a gluten dehydrator for dehydration, and controlling the ...

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Abstract

The invention discloses fresh cassava noodles and a preparing method thereof. The fresh cassava noodles comprise the following components in parts by weight: 700-850 parts of fresh cassava without skins, 19-63 parts of edible cassava modified starch, 13-40 parts of gluten powder and 5-20 parts of edible salt. Furthermore, the invention also discloses the preparing method. The fresh cassava noodles disclosed by the invention can keep all nutritional components of the cassava, are uniform in nutrition, and are high in stickiness and high in transparency, the soup cannot be burnt and the type of noodles is enriched.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to fresh sweet cassava noodles and a preparation method thereof. Background technique [0002] Noodles are a kind of food that is easy to make, convenient to eat, and rich in nutrition. It can be used as staple food and fast food. At present, noodles are generally made of flour as the main raw material. They can be boiled, fried, stewed, and fried. [0003] With the improvement of people's living standards, dietary therapy and health care have become a topic of increasing concern to the public. Nutritious, functional, low-sugar, low-calorie, and high-fiber foods have become the development trend of the food industry. [0004] Sweet cassava is a type of ready-to-eat cassava with a hydrocyanic acid content of less than 50mg / kg. In addition to 20% to 35% starch, it also contains edible fiber, multivitamins, amino acids and other nutrients as well as calcium, potassium, phosphor...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/216A23L1/30A23L7/109A23L19/12
CPCA23L7/109A23L19/11A23L33/105A23V2002/00A23V2200/30A23V2250/21
Inventor 谢彩锋古碧李凯
Owner GUANGXI UNIV
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