Cassava paste and method for preparing the same

Abstract

The application belongs to the technical field of caryota roxburghii paste processing, and provides a caryota roxburghii paste and a preparation method thereof, the preparation method comprising the following steps: defatting caryota roxburghii at 30-45 DEG C to obtain caryota roxburghii defatted meal with a residual oil rate of 1-1.5 wt% and caryota roxburghii oil; crushing 50-60 wt% of the caryota roxburghii defatted meal at 40-45 DEG C to obtain defatted bean powder; distilling the caryota roxburghii oil to obtain a plasticizer-removed oil; mixing the plasticizer-removed oil and the defatted bean powder, sealing and stirring to obtain a mixture; and finely grinding the mixture, vacuum filling into brown bottles in the dark. The whole process of the application has a material temperature control of ≤45 DEG C, reducing the loss of heat-sensitive active substances; the caryota roxburghii oil removes plasticizers by molecular distillation, and the finished product does not have plasticizer residues; the whole production process is closed, isolated from light and air, slows down the oxidation and deterioration of the oil, and significantly prolongs the ambient temperature shelf life period compared with traditional products.

Description

Technical Field

[0001] This invention relates to the field of tiger nut processing technology, and in particular to a tiger nut paste and its preparation method. Background Technology

[0002] Tiger nuts are a unique oilseed crop rich in plant protein, unsaturated fatty acids, vitamin E, and phytosterols. Tiger nut paste made from them has excellent taste and outstanding nutritional value, and boasts a broad market prospect. Currently, most tiger nut pastes on the market are made by directly grinding whole tiger nuts, which makes the endogenous oils highly susceptible to oxidation. After 3-6 months of storage, the acid value and peroxide value easily exceed the standards. Traditional processes involve high-temperature drying, steam sterilization, and the absence of temperature-controlled grinding steps, leading to the loss of heat-sensitive active nutrients. Furthermore, there is currently no integrated continuous production process for organic tiger nut paste that can achieve low-temperature, oxidation-proof processing throughout the entire process, presenting a technological gap. Therefore, the industry urgently needs a production solution that can reduce oxidizing agents from the source, achieve low-temperature, oxygen-proof processing throughout, and realize closed continuous processing of organic tiger nut paste. Summary of the Invention

[0003] The purpose of this invention is to provide a tiger nut paste and its preparation method, which solves the problems of easy oxidation of oil and short shelf life in traditional processes, and realizes the continuous industrial production of high-quality tiger nut paste with a long shelf life.

[0004] To achieve the above-mentioned objectives, the present invention provides the following technical solution: This invention provides a method for preparing tiger nut paste, comprising the following steps: (1) The tiger nuts were defatted at 30~45℃ to obtain defatted tiger nut meal and tiger nut oil with a residual oil content of 1~1.5wt%; (2) 50-60 wt% of the defatted tiger pea meal in step (1) is pulverized at 40-45°C to obtain defatted soybean flour; (3) Distill the tiger nut oil to obtain deplasticized oil; (4) Mix the deplasticizer oil and defatted soybean flour, seal and stir to obtain a mixture; (5) After fine grinding of the mixture, it is vacuum-sealed and light-proofed into brown bottles to obtain the final product.

[0005] Preferably, step (1) further includes the step of preparing 0.3~0.5 mm blanks of tiger nuts before defatting.

[0006] Preferably, the defatting method in step (1) is subcritical butane extraction, the defatting solvent is butane, the ratio of tiger nuts to butane is 0.8~1.2g:6~10mL, the defatting pressure is 0.3~0.6MPa, and the defatting time is 30~60min.

[0007] Preferably, the grinding time in step (2) is 3 to 8 minutes, and the particle size of the defatted soybean flour is 80 to 120 mesh.

[0008] Preferably, the distillation temperature in step (3) is 40~45℃, the vacuum degree of the distillation is 0.1~0.5Pa, the distillation time is 60~120s, and the distillation instrument is a scraped film evaporator.

[0009] Preferably, in step (4), the ratio of the amount of deplasticizing agent oil to defatted soybean flour is 0.8~1.2mL:0.3~0.7g; the temperature of the sealed stirring is 35~42℃; the time of the sealed stirring is 8~15min; and the speed of the sealed stirring is 300~500r / min.

[0010] Preferably, whole soybean flour can be added during the mixing process in step (4), and the mass ratio of whole soybean flour to defatted soybean flour is 0.8~1.2:4~6.

[0011] The present invention also provides tiger nuts prepared by the above preparation method.

[0012] The beneficial effects of this invention are as follows: This invention pioneers a pre-process subcritical low-temperature degreasing technology for raw materials, controlling residual oil in tiger nut meal to ≤1.5%, fundamentally reducing the amount of oxidizable oil base. Combined with a production process at ≤45℃ throughout, nitrogen-sealed and light-proof, and featuring a natural compound antioxidant system, it completely solves the problems of excessive acid value and peroxide value during the storage period of traditional products, extending the shelf life of the product at room temperature stably from the traditional 3-6 months to 12 months, significantly improving shelf-life stability.

[0013] This invention completely abandons the traditional high-temperature drying, high-temperature sterilization, and high-temperature grinding processes. The material temperature throughout the entire process is ≤45℃. Combined with low-temperature molecular distillation of oil to remove plasticizers, aseptic production is achieved while fully preserving various heat-sensitive active nutrients such as unsaturated fatty acids in tiger nuts. No chemically synthesized antioxidants or preservatives are added throughout the processing, and the finished product has no plasticizer residues, which can meet the food safety standards of organic food. The nutritional value of the product is far superior to that of products made using traditional processes. Detailed Implementation

[0014] This invention provides a method for preparing tiger nut paste, comprising the following steps: (1) The tiger nuts were defatted at 30~45℃ to obtain defatted tiger nut meal and tiger nut oil with a residual oil content of 1~1.5wt%; (2) 50-60 wt% of the defatted tiger pea meal in step (1) is pulverized at 40-45°C to obtain defatted soybean flour; (3) Distill the tiger nut oil to obtain deplasticized oil; (4) Mix the deplasticizer oil and defatted soybean flour, seal and stir to obtain a mixture; (5) After fine grinding of the mixture, it is vacuum-sealed and light-proofed into brown bottles to obtain the final product.

[0015] In this invention, the tiger nuts in step (1) are further prepared into 0.3~0.5 mm blanks before being defatted.

[0016] In this invention, the defatting method in step (1) is preferably subcritical butane extraction, the defatting solvent is preferably butane, the ratio of tiger nuts to butane is preferably 0.8~1.2g:6~10mL, more preferably 1g:8mL, the defatting pressure is preferably 0.3~0.6MPa, more preferably 0.4MPa, and the defatting time is preferably 30~60min, more preferably 45min.

[0017] In this invention, the pulverization time in step (2) is preferably 3 to 8 minutes, more preferably 5 minutes, and the particle size of the defatted soybean flour is preferably 80 to 120 mesh, more preferably 100 mesh.

[0018] In this invention, the distillation temperature in step (3) is preferably 40~45℃, more preferably 42℃, the vacuum degree of the distillation is preferably 0.1~0.5Pa, more preferably 0.3Pa, the distillation time is preferably 60~120s, more preferably 75s, and the distillation apparatus is preferably a scraped film evaporator.

[0019] In this invention, the preferred ratio of the deplasticizing agent oil and defatted soybean flour in step (4) is 0.8~1.2mL:0.3~0.7g, more preferably 1mL:0.5g; the preferred temperature for the sealed stirring is 35~42℃, more preferably 40℃; the preferred time for the sealed stirring is 8~15min, more preferably 12min; and the preferred speed for the sealed stirring is 300~500r / min, more preferably 400r / min.

[0020] In this invention, whole soybean flour may be added during the mixing process in step (4), and the mass ratio of whole soybean flour to defatted soybean flour is preferably 0.8~1.2:4~6, and more preferably 1:5.

[0021] The present invention also provides tiger nuts prepared by the above preparation method.

[0022] All embodiments and comparative examples of this invention adopt an integrated continuous production line. All equipment is made of 304 stainless steel, and the entire process is sealed, oxygen-free, and light-proof. There is no manual open transfer or material exposure to air throughout the entire process.

[0023] The technical solutions provided by the present invention will be described in detail below with reference to the embodiments, but they should not be construed as limiting the scope of protection of the present invention.

[0024] Example 1

[0025] (1) Raw material pretreatment and degreasing: Clean tiger nuts were selected, cleaned and impurities removed, and rolled into uniform 0.4 mm blanks. Subcritical butane extraction was used for degreasing. The ratio of tiger nut blanks to butane was 1 g: 8 mL. The degreasing pressure was 0.5 MPa, the degreasing temperature was 38 °C, and the degreasing time was 45 min. After degreasing, tiger nut defatted meal and tiger nut oil with a residual oil content of 1 wt% were obtained. (2) Low temperature grinding: 55wt% of the defatted tiger nut meal in step (1) is ground at a constant temperature of 43℃ for 5 minutes and screened to obtain 100 mesh defatted tiger nut flour. The remaining defatted tiger nut meal is discarded. (3) Low-temperature deplasticization treatment: Take tiger nuts oil and perform molecular distillation using a scraped film evaporator (distillation temperature 43℃, vacuum degree 0.3Pa, distillation time 90s) to obtain deplasticized oil; (4) Closed constant temperature mixing: The plasticizer oil and defatted soybean flour are added at a ratio of 1mL:0.5g and placed in a closed mixing equipment. The mixture is kept at 38℃ and 400r / min and stirred for 12min to obtain a uniform mixture without powder clumping or component segregation. (5) Grinding and filling: The mixture is ground in series by a three-stage water-cooled colloid mill at a cooling water temperature of 30°C until it becomes a fine slurry of 200 mesh; then it is filled into brown glass bottles in a vacuum atmosphere of 0.1 MPa and nitrogen, and sealed immediately to obtain the finished product.

[0026] Example 2

[0027] (1) Raw material pretreatment and degreasing: Clean tiger nuts were selected, cleaned and impurities removed, and rolled into 0.3 mm uniform blanks. Subcritical butane extraction was used for degreasing. The ratio of tiger nut blanks to butane was 0.8 g: 6 mL. The degreasing pressure was 0.3 MPa, the degreasing temperature was 30 °C, and the degreasing time was 30 min. After degreasing, tiger nut defatted meal and tiger nut oil with a residual oil content of 1 wt% were obtained. (2) Low temperature grinding: 50wt% of the defatted tiger nut meal in step (1) is ground at a constant temperature of 40℃ for 3 minutes, and 80 mesh defatted tiger nut flour is obtained by screening. The remaining defatted tiger nut meal is discarded. (3) Low-temperature deplasticization treatment: Take tiger nuts oil and perform molecular distillation using a scraped film evaporator (distillation temperature 40℃, vacuum degree 0.1Pa, distillation time 60s) to obtain deplasticized oil; (4) Closed constant temperature mixing: The plasticizer oil and defatted soybean flour are added at a ratio of 0.8 mL: 0.3 g. The mixture is placed in a closed mixing equipment and stirred at a constant temperature of 35℃ and 300 r / min for 8 min. It is then mixed with a three-stage atomized gradient spray to obtain a uniform mixture without powder clumping or component segregation. (5) Grinding and filling: The mixture is ground in series by a three-stage water-cooled colloid mill at a cooling water temperature of 30°C until it becomes a fine slurry of 200 mesh; then it is filled into brown glass bottles in a vacuum atmosphere of 0.1 MPa and nitrogen, and sealed immediately to obtain the finished product.

[0028] Example 3

[0029] (1) Raw material pretreatment and degreasing: Clean tiger nuts were selected, cleaned and impurities removed, and rolled into 0.5 mm uniform blanks. Subcritical butane extraction was used for degreasing. The ratio of tiger nut blanks to butane was 1.2 g: 10 mL. The degreasing pressure was 0.6 MPa, the degreasing temperature was 45 °C, and the degreasing time was 60 min. After degreasing, tiger nut defatted meal and tiger nut oil with a residual oil content of 1.5 wt% were obtained. (2) Low temperature milling: 60wt% of the defatted tiger nut meal in step (1) is milled at a constant temperature of 45℃ for 8 minutes and sieved to obtain 120 mesh defatted tiger nut flour. The remaining defatted tiger nut meal is discarded. (3) Low-temperature deplasticization treatment: Take tiger nuts oil and perform molecular distillation using a scraped film evaporator (distillation temperature 45℃, vacuum degree 0.5Pa, distillation time 120s) to obtain deplasticized oil; (4) Closed constant temperature mixing: The plasticizer oil and defatted soybean flour are added at a ratio of 1.2 mL: 0.7 g. The mixture is placed in a closed mixing equipment and stirred at 42℃ and 500 r / min for 15 min. It is then mixed with a three-stage atomized gradient spray to obtain a uniform mixture without powder clumping or component segregation. (5) Grinding and filling: The mixture is ground in series by a three-stage water-cooled colloid mill at a cooling water temperature of 30°C until it becomes a fine slurry of 200 mesh; then it is filled into brown glass bottles in a vacuum atmosphere of 0.1 MPa and nitrogen, and sealed immediately to obtain the finished product.

[0030] Example 4

[0031] Compared with Example 1, only in the closed constant temperature mixing stage of step (4) is full-fat soybean flour added, and the mass ratio of full-fat soybean flour to defatted soybean flour is 1:5.

[0032] Comparative Example 1

[0033] Compared with Example 1, only the temperature parameters of the core process section were adjusted: the defatting temperature in step (1), the crushing temperature of defatted tiger nuts in step (2), the distillation temperature of tiger nut oil in step (3), and the temperature of sealed stirring in step (4) were all adjusted to 70°C, and the equipment water cooling temperature control system in step (5) was canceled (three-stage water-cooled colloid mill in series grinding, cooling water temperature 30°C).

[0034] Comparative Example 2

[0035] Clean, whole-fat tiger nuts are selected, impurities are removed, and they are dried at 70℃ using hot air. The dried nuts are then pulverized to obtain whole-fat tiger nut powder. The whole-fat tiger nut powder is mixed with an equal amount of tiger nut oil and then stirred in a mixing device. The mixture is then ground using a high-speed grinder (without any cooling measures). After grinding, the mixture is sterilized with 121℃ high-temperature steam. Finally, it is packaged in a transparent container using conventional methods to obtain traditional tiger nut sauce.

[0036] Detection example

[0037] The finished tiger nut paste prepared in Examples 1-4 and Comparative Examples 1-2 were subjected to uniform index testing. The testing environment was room temperature and sealed storage. The core test indicators included nutrient retention rate, acid value, peroxide value, plasticizer residue, sensory quality, shelf life stability, and powder uniformity. The test results are shown in Table 1.

[0038] Table 1

[0039] in conclusion

[0040] This invention employs subcritical low-temperature defatting technology to control the residual oil content of defatted tiger nut meal at 1.0~1.5wt%, reducing easily oxidized oil substrates from the source. By relying on low-temperature control of ≤45℃ throughout the entire process, nitrogen oxygen isolation, and light-proof and airtight processing methods to inhibit oil rancidity, the shelf life of the product at room temperature can be extended from the traditional 3~5 months to 12 months, and the storage stability is improved.

[0041] This invention avoids high-temperature drying, grinding, sterilization and other processing steps, and retains the maximum amount of heat-sensitive active substances such as vitamin E, phytosterols and unsaturated fatty acids inside tiger nuts. It removes plasticizers from the oil by molecular distillation using a scraped film evaporator, so the finished product has no plasticizer residue. No artificial preservatives or antioxidants are added throughout the processing. It relies on the natural active ingredients of the raw materials for preservation and can meet the food safety standards of organic food.

[0042] Both Examples 2 and 3 can produce qualified tiger pea sauce, with excellent process tolerance, suitable for industrial mass production; Example 4, after being compounded with a small amount of whole soybean flour, has a better mellow flavor than Examples 1-3, but its overall indicators such as heat-sensitive substance retention and antioxidant storage performance are weaker than the three basic examples.

[0043] The comparative experiment between the high-temperature control group (Comparative Example 1) and the traditional full-fat processing technology (Comparative Example 2) shows that multiple high-temperature processes will deplete heat-sensitive nutrients and accelerate oil oxidation; the traditional open production mode is prone to introducing plasticizer impurities, has poor powder mixing effect, and the oil is very easy to deteriorate during storage. This is enough to prove that the low-temperature closed, degreasing and stabilizing, and oil deplasticizing preparation process has excellent innovative value and practicality.

[0044] As can be seen from the above embodiments, the present invention provides a tiger nut paste and its preparation method. The preparation method includes the following steps: defatting tiger nuts at 30-45℃ to obtain defatted tiger nut meal and tiger nut oil with a residual oil content of 1-1.5wt%; pulverizing 50-60wt% of the defatted tiger nut meal at 40-45℃ to obtain defatted soybean flour; distilling the tiger nut oil to obtain deplasticized oil; mixing the deplasticized oil and defatted soybean flour, sealing and stirring to obtain a mixture; and finely grinding the mixture and vacuum-sealing and light-proofing filling into brown bottles. The entire processing of the present invention controls the material temperature to ≤45℃, reducing the loss of heat-sensitive active substances such as unsaturated fatty acids; the soybean oil achieves plasticizer removal through molecular distillation, resulting in no plasticizer residue in the finished product; the entire production process is sealed to isolate light and air, slowing down oil oxidation and deterioration, and significantly extending the shelf life at room temperature compared to traditional products.

[0045] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A method for preparing tiger nut paste, characterized in that, Includes the following steps: (1) The tiger nuts were defatted at 30~45℃ to obtain defatted tiger nut meal and tiger nut oil with a residual oil content of 1~1.5wt%; (2) 50-60 wt% of the defatted tiger pea meal in step (1) is pulverized at 40-45°C to obtain defatted soybean flour; (3) Distill the tiger nut oil to obtain deplasticized oil; (4) Mix the plasticizer-removing oil and defatted soybean flour, seal and stir to obtain a mixture; (5) After fine grinding of the mixture, it is vacuum-sealed and light-proofly filled into brown bottles to obtain the final product.

2. The preparation method according to claim 1, characterized in that, Step (1) involves preparing the tiger nuts into 0.3-0.5 mm blanks before defatting.

3. The preparation method according to claim 2, characterized in that, The defatting method in step (1) is subcritical butane extraction, the defatting solvent is butane, the ratio of tiger nuts to butane is 0.8~1.2g:6~10mL, the defatting pressure is 0.3~0.6MPa, and the defatting time is 30~60min.

4. The preparation method according to claim 2, characterized in that, The grinding time in step (2) is 3 to 8 minutes, and the particle size of the defatted soybean flour is 80 to 120 mesh.

5. The preparation method according to claim 4, characterized in that, The distillation temperature in step (3) is 40~45℃, the vacuum degree of the distillation is 0.1~0.5Pa, the distillation time is 60~120s, and the distillation instrument is a scraped film evaporator.

6. The preparation method according to claim 5, characterized in that, In step (4), the ratio of the amount of deplasticizing agent oil to defatted soybean flour is 0.8~1.2mL:0.3~0.7g; the temperature of the sealed stirring is 35~42℃, the time of the sealed stirring is 8~15min, and the speed of the sealed stirring is 300~500r / min.

7. The preparation method according to claim 6, characterized in that, In step (4), whole soybean flour may also be added during mixing, and the mass ratio of whole soybean flour to defatted soybean flour is 0.8~1.2:4~6.

8. The tiger nut paste prepared by any one of the preparation methods according to claims 1 to 7.

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