Rice-shaped cassava food and preparation method thereof

A cassava and cassava starch technology, applied in the field of food processing, can solve the problems of easy sticking, short cooking time, high viscosity, etc., and achieve the effect of easy ripening, short cooking time and excellent quality

Active Publication Date: 2018-04-06
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

[0006] The first object of the present invention is to provide a kind of cassava rice, the cassava rice is well combined and compatible with tapioca starch and other rice, and by selecting specific raw materials for reasonable compatibility, it solves the problem that the cassava starch itself is viscous and easily The problem of sticking, and improve the taste of cassava rice itself, relatively soft, easy to ripen, cooking time is short, convenient to eat, more importantly, the structure of the surface of cassava rice is improved, the surface of cassava rice is porous, more loose and easy to nourish Strengthening, improving the utilization value of cassava itself, expanding the application of cassava rice, and improving the dietary conditions of people who take cassava as a staple food

Method used

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  • Rice-shaped cassava food and preparation method thereof
  • Rice-shaped cassava food and preparation method thereof
  • Rice-shaped cassava food and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] The ratio of each raw material is as follows: tapioca starch 1kg, early indica rice flour 90kg, glutinous rice 2kg, millet 7kg, Thai fragrant rice 20kg;

[0040] (1) Soak the early indica rice for 30 minutes, grind it into early indica rice flour with a mesh particle size of more than 200 mesh, pour it into a blender together with tapioca starch, add water slowly, allow the material and moisture to fully mix, and control the moisture content at 30wt%;

[0041] (2) Mix and pulverize glutinous rice, millet, and Thai basmati rice into rice flour and also pour it into a blender for stirring, and control the water content at 12wt%;

[0042] (3) Extrusion molding: The uniformly stirred material in step (2) is put into the feeding trough of the extruder, the feeding speed is 25-35kg / min, the material is mixed and preheated in the first zone, and the temperature is 35-55°C , the second zone extrusion conveying, the temperature is 40-65 ℃, the third zone pregelatinization, the t...

Embodiment 2

[0045] The ratio of each raw material is as follows: tapioca starch 1kg, early indica rice flour 90kg, glutinous rice 2kg, millet 7kg, Thai fragrant rice 20kg;

[0046] (1) Soak the early indica rice for 60 minutes, the soaking water temperature is 30°C, grind it into early indica rice flour with a mesh size of 300-400 mesh, pour it into the blender together with tapioca starch, add water slowly, let the material and water fully mix, and control the moisture The content is 35wt%;

[0047] (2) Mix and grind glutinous rice, millet, and Thai basmati rice into rice flour of more than 200 mesh and pour it into a mixer at 400 rpm for 2 hours, and control the water content at 15wt%;

[0048] (3) Extrusion molding: The uniformly stirred material in step (2) is put into the feeding trough of the extruder, the feeding speed is 25-35kg / min, the material is mixed and preheated in the first zone, and the temperature is 35-55°C , the second zone extrusion conveying, the temperature is 40-6...

Embodiment 3

[0051] The ratio of each raw material is as follows: tapioca starch 10kg, early indica rice flour 85kg, glutinous rice 4kg, millet 3kg, Thai fragrant rice 18kg;

[0052] (1) Soak the early indica rice for 60 minutes, the soaking water temperature is 40°C, grind it into early indica rice flour with a mesh size of 300-400 mesh, pour it into the mixer together with tapioca starch, add water slowly, let the material and water fully mix, and control the moisture The content is 32wt%;

[0053] (2) Mix and pulverize glutinous rice, millet, and Thai fragrant rice into 300-mesh rice flour and pour it into a mixer at 300 rpm for stirring for 3 hours, and control the water content at 13wt%;

[0054] (3) Extrusion molding: The uniformly stirred material in step (2) is put into the feeding trough of the extruder, the feeding speed is 25-35kg / min, the material is mixed and preheated in the first zone, and the temperature is 35-55°C , the second zone extrusion conveying, the temperature is ...

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PUM

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Abstract

The embodiment of the invention provides a rice-shaped cassava food and a preparation method thereof. The ice-shaped cassava food adopts a porous structure, wherein the diameter of pores is 1-3 [mu]m,and the porosity is 50-60%. The ice-shaped cassava food mainly comprises the following components in parts by mass of 1-30 parts of cassava starch, 70-90 parts of early indica rice flour, 2-5 parts of polished glutinous rice, 2-7 parts of millet, and 10-20 parts of Thailand jasmine rice, wherein the amylose content of the cassava rice flour is 50-60%, and the protein content of the cassava rice flour is 3% or above. According to the rice-shaped cassava food disclosed by the embodiment of the invention, the cassava starch and other types of rice are well combined and concerted; the specific raw materials are selected to perform reasonable concertation, so that the problems that the cassava starch is high in stickiness, and easy to cohere are solved, and the mouth feel of the cassava rice flour is improved; the prepared rice-shaped cassava food is loose, easy to age, short in cooking time, and convenient to eat; and importantly, the structure of the surface of the rice-shaped cassava food is improved; and the rice-shaped cassava food adopts the porous structure, so that the rice-shaped cassava food is looser and nutrient enrichment is easy to realize.

Description

technical field [0001] The invention relates to the field of food processing, in particular to cassava rice and a preparation method thereof. Background technique [0002] Cassava is native to tropical America and is widely cultivated in tropical regions of the world. There are long cylindrical tubers with fleshy flesh, which are rich in starch and can be used for food or as a paste. They can be used to grind cassava flour, make bread, provide cassava starch, starch for washing and even alcoholic beverages. However, the roots, stems, and leaves all contain cyanoglycosides, which are not easy to eat raw. They must be soaked in water for a long time and cooked to remove the toxicity. Primitive peoples would use complex processes such as rubbing, pressing and heating to detoxify. The stem is erect and smooth, containing latex. The leaves are alternate, palmately 3-7 deeply lobed, and the lobes are lanceolate to oblong-lanceolate, similar to castor leaves, but the lobes are d...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/143A23L29/30
CPCA23V2002/00A23L7/143A23L29/30A23V2250/5118
Inventor 夏文李积华王飞魏晓奕刘洋洋林燕云
Owner AGRI PRODS PROCESSING RES INST CHINESE ACAD OF TROPICAL AGRI SCI
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