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Processing technology of canned cassava balls

A processing technology and cassava technology, which is applied in the processing technology field of canned cassava balls, can solve the problems of gelatinization and bonding, poor integrity of stable particles, and reverse regeneration.

Inactive Publication Date: 2021-07-09
湖北香园食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the deficiencies in the prior art, the present invention provides a processing technology for cassava small ball cans, which solves the deficiencies in industrial applications. The product maintains poor product stability and particle integrity under high temperature conditions. Under the condition of normal temperature storage, there will be problems of gelatinization, adhesion and retrogeneration

Method used

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  • Processing technology of canned cassava balls

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] S1, the selection of raw materials and batching: First, take 55 parts of cassava flour, 15 parts of wheat flour, 4 parts of edible salt, 4 parts of vegetable oil and 7 parts of purified water respectively by the batching equipment, and mix each Raw materials are stored in storage tanks for future use;

[0026] S2. Pre-mixing of raw materials: Add cassava flour, wheat flour, edible salt, vegetable oil and purified water in the proportion of step S1 into the mixing and stirring equipment in sequence, and stir for 25 minutes at a speed of 550r / min and a temperature of 30°C. Fully mix the raw materials;

[0027] S3. Granulation and forming: transfer the mixed raw material obtained in step S2 to the granulation equipment, and make the mixed material into granules through the vibrating granulation mechanism, and then screen through the sieve, and the sieve size of all the sieves is 7 head;

[0028] S4, curing and draining treatment: transfer the cassava particles formed in ...

Embodiment 2

[0032] S1, selection of raw materials and batching: First, take 50 parts of cassava flour, 10 parts of wheat flour, 3 parts of edible salt, 3 parts of vegetable oil and 5 parts of purified water respectively by the batching equipment, and mix each Raw materials are stored in storage tanks for future use;

[0033] S2. Pre-mixing of raw materials: Add cassava flour, wheat flour, edible salt, vegetable oil and purified water in the proportion of step S1 into the mixing and stirring equipment in sequence, and stir for 20 minutes at a speed of 500 r / min and a temperature of 25°C. Fully mix the raw materials;

[0034] S3. Granulation and forming: transfer the mixed raw material obtained in step S2 to the granulation equipment, and make the mixed material into granules through the vibrating granulation mechanism, and then screen through the sieve, and the sieve size of all the sieves is 5 head;

[0035]S4, curing and draining treatment: transfer the cassava particles formed in step...

Embodiment 3

[0039] S1, the selection of raw materials and batching: First, take 60 parts of cassava flour, 20 parts of wheat flour, 5 parts of edible salt, 5 parts of vegetable oil and 10 parts of purified water respectively by the batching equipment, and mix each Raw materials are stored in storage tanks for future use;

[0040] S2. Pre-mixing of raw materials: Add cassava flour, wheat flour, edible salt, vegetable oil and purified water in the proportion of step S1 into the mixing and stirring equipment in sequence, and stir for 30 minutes at a speed of 600r / min and a temperature of 33°C. Fully mix the raw materials;

[0041] S3, granulation forming: transfer the mixed raw material obtained in step S2 to the granulation equipment, make the mixed material into granules through the vibrating granulation mechanism, and then screen through the sieve, and the sieve size of all the sieves is 10 head;

[0042] S4, curing and draining treatment: transfer the cassava particles formed in step S...

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Abstract

The invention discloses a processing technology of canned cassava balls, and relates to the technical field of food production. The processing technology specifically comprises the following steps: S1, selection and blending of raw materials, S2, premixing of the raw materials, S3, granulation and forming, S4, curing and draining treatment, S5, canning and sealing treatment, and S6, high-temperature sterilization treatment. The processing technology belongs to the technical field of food production. According to the processing technology of the canned cassava balls, the stability of the product can be kept under the condition of the processing technology of the canned cassava balls produced by processing starch, the integrity of the particles can be kept under the condition of high-temperature sterilization, no retrogradation phenomenon and no starch gelatinization decomposition are generated under the condition of normal-temperature storage, the stability of the product can be kept within the shelf life range, and the processing is convenient; according to the present invention, the preparation method is simple, the cooking before the use is simple, the product taste is good, the product state is complete through the curing treatment, the product stability and the particle integrity can be well maintained under the high temperature condition, and the phenomena of gelatinization, adhesion and retrogradation can not occur under the long-time normal temperature storage condition.

Description

technical field [0001] The invention relates to the technical field of food production, in particular to a processing technology for canned cassava balls. Background technique [0002] Cassava, erect shrub, 1.5-3m high; tuber cylindrical. Leaves papery, nearly round in outline, palmately parted almost to base, 3-7 lobes, oblanceolate to narrowly elliptic, apex acuminate; petiole 8-22 cm long, with inconspicuous fine edges; Leaves triangular-lanceolate, entire or with 1-2 setae-like lobes, panicles terminal or axillary, bracts strip-lanceolate; calyx purple-red with white powder frost; male flowers: calyx about 7 mm, lobes long ovate, nearly equal in size, hairy inside; stamens 6-7 mm long, anthers topped with white short hairs; female flowers: calyx about 10 mm long, lobes oblong-lanceolate, stigma curved outward, fan-shaped , capsule elliptic, surface rough, with 6 narrow and wavy longitudinal wings; seeds about 1 cm long, somewhat triangular, hard shell, streaked, smooth...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/30A23P10/20A23L3/00
CPCA23L29/30A23P10/20A23L3/00A23V2002/00
Inventor 朱治国
Owner 湖北香园食品有限公司
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