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Processing method of cassava whole powder puffed rice cakes

A technology of cassava whole powder and processing method, which is applied in food science, fat-containing food ingredients, applications, etc., can solve the problems of little research work, and achieve the goal of improving protein digestibility, improving texture, and uniform and fine tissue structure Effect

Inactive Publication Date: 2017-10-24
ANHUI HONGYUN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the utilization of by-products of cassava production is still in its infancy, and it is only used as feed or fertilizer, and little further research work has been carried out.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A kind of processing method of cassava whole flour puffed rice cake is characterized in that it is made up of following steps:

[0014] 1) Wash the fresh cassava leaves, immerse in 0.6% citric acid solution, soak for 30 minutes, drain excess water, spread out evenly, bake at 40°C for 60 minutes, crush through 80-mesh sieve;

[0015] 2) Wash and peel the fresh cassava, slice it evenly and pre-cook it for 20 minutes, take it out and cool it, heat and steam it at 100°C for 30 minutes, dry it at 80°C until the moisture content is 5%, and crush it to 80 mesh ;

[0016] 3) Pass the cassava flour, millet flour, rice flour, and corn flour obtained in step 2 through a 80-mesh sieve, and mix them in a ratio of 3:2:5:1, add 13% of the cassava leaf powder obtained in step 1, and 4% of sucrose , 2.5% salt, 2.3% butter, and 3% cheese are fully mixed, stirred and added with 20% water, and evenly tempered;

[0017] 4) The feed rate of the product obtained in step 3 is 5.5Kg / min, the ...

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PUM

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Abstract

The invention relates to a processing method of cassava whole powder puffed rice cakes. The processing method is characterized in that in the extrusion and puffing process, cassava leaf coarse fibers are reduced, content of soluble dietary fibers is increased, the digestion rate of the rice cakes is increased, sucrose is suitably added when the rice cakes are extruded and puffed, so that sweetness of the rice cakes can be increased, viscosity of melt materials in an extrusion cavity is increased, tissue structure is uniform and fine, a small quantity of grease is added, flavors of the rice cakes are improved, the grease can also serve as lubricating agents to adjust input of the mechanical properties, friction between the materials and friction among the materials, the cavity and a screw body are relieved, and the processing capacity of an extruding machine is improved.

Description

technical field [0001] The invention relates to the field of food processing, and mainly relates to a method for processing cassava whole powder puffed rice cakes. Background technique [0002] Cassava is grown mainly to obtain high-starch root tubers, but also produces a large number of by-products of stems, leaves and skins. At present, the utilization of by-products of cassava production is still in its infancy, and it is only used as feed or fertilizer, and further research work is seldom carried out. Cassava leaf powder is made from fresh cassava leaves (including some petioles) after washing, drying and crushing. Tapioca leaf powder is rich in various nutrients and bioactive substances, it is a good source of protein, minerals and vitamins. Cassava leaves are also rich in a variety of bioactive substances such as flavonoids and β-carotene, which have high health care effects. The cassava leaf puffed food not only solves the waste of cassava leaf resources, but also ...

Claims

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Application Information

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IPC IPC(8): A23L19/10A23L7/161A23L29/30A23L29/00A23L5/10
CPCA23L19/11A23L5/17A23L7/161A23L29/03A23L29/30A23V2002/00A23V2300/24A23V2250/628A23V2250/18
Inventor 童教兵宗京华卢正旺
Owner ANHUI HONGYUN FOOD