7 results about "Cassava (food)" patented technology

The present application relates to the technical field of starch coating, in particular to a preparation method of structured starch coating liquid with oil-proof and moisture-absorbing dual functions. The method comprises the following steps: firstly, performing mild acidolysis or selective oxidation pretreatment on cassava starch; then, preparing starch milk by using the pretreated starch, and performing synergistic enzymolysis on the starch milk under mild conditions by using a composite enzyme composed of alpha-amylase and glucoamylase in a specific ratio; after the enzymolysis, performing enzyme inactivation treatment, and then adding a bio-based crosslinking agent for compounding. The prepared coating has a specific bimodal distribution structure of starch derivative molecular weight, which is a key to realize function balance. After the coating liquid is coated on a substrate such as paper and dried and solidified, the formed coating not only has excellent oil-proof performance, but also exhibits good water vapor absorption capacity. The raw materials of the present application are green and the process is environmentally friendly, and the prepared multifunctional coating can be effectively applied to the fields of food packaging, medical protection and other fields which need to resist oil and regulate humidity at the same time.

The present invention provides a green preparation process for cassava sour starch with baking expansibility, which relates to the technical field of food preparation. The process comprises the following steps: (l) preparation of native cassava starch, (2) fermentation and ultraviolet irradiation, and (3) drying. After preparing the native cassava starch, the native cassava starch is denatured by a method combining fermentation and ultraviolet irradiation. Subsequently, combined with the drying process of the present application, the finally obtained cassava sour starch has the characteristic of good baking expansibility.

Chocolate containing puffs, which are characterized by their light and crispy texture, had the problem that the texture didn't last long, and if the puffs were hard, the light and crispy texture couldn't be felt. [Solution] A food product comprising an oil and fat composition and puffs, wherein the puff content is 10% by weight or more and 15% by weight or less, wherein the puff contains 40% by weight or more and 80% by weight or less wheat flour, the starch content not derived from wheat flour is 10% by weight or more and 40% by weight or less, and furthermore, the starch content is 50% by weight or more and 100% by weight or less tapiocaly phosphate cross-linked starch.

The application discloses high-swelling-ratio cassava whole powder shrimp slices and a preparation method thereof, and belongs to the technical field of food processing. The preparation method of the high-swelling-ratio cassava whole powder shrimp slices comprises the following steps: placing cassava whole powder and shrimp paste into a dough mixer, adding water and salt, and kneading the dough to form a dough; allowing the kneaded dough to stand and rise, kneading the risen dough into a cylindrical shape, and steaming the cylindrical dough; cooling the steamed and cooked cylindrical cassava shrimp cake to room temperature, and then carrying out cold storage treatment on the cylindrical cassava shrimp cake under the condition of 2-6 DEG C for 6-24 hours; drying, and frying to obtain the high-swelling-ratio cassava whole powder shrimp slices; the obtained cassava whole powder shrimp slices have high nutritional value, large swelling volume, crisp taste, no hard core and hard block, and have wide market potential and significant economic benefits.

This application discloses a freeze-dried instant prickly pear cereal product with zero additives and high vitamin C content, belonging to the field of food processing technology. This product is composed of 80-120 parts of cereal base powder, 0.8-2.0 parts of konjac flour, and 15-25 parts of prickly pear nutritional ingredients, combined with 20-45 parts of drinking water. The entire process eliminates frying and high-temperature drying, removes cassava components, and does not add any artificial additives. It employs a 98℃ low-temperature gentle steam pre-cooking and shaping process, a 30℃-35℃ constant-temperature prickly pear juice low-temperature penetration activation process, and a -30℃--40℃ ultra-low temperature vacuum freeze-drying process, combined with nitrogen-sealed packaging to obtain the finished product. This fills the market gap for high-nutrition, natural prickly pear freeze-dried instant cereal.

This invention belongs to the field of food processing technology, specifically relating to a gluten-free corn cake and its preparation method. The corn cake is made from the following ingredients: whole corn flour, edible tapioca starch, raw soybean flour, trehalose, yeast, baking soda, and water. The preparation method includes mixing the flours, making a paste, fermentation, tunnel microwave cooking, and cooling and packaging. This invention uses whole corn flour, maximizing the retention of dietary fiber, vitamins, and minerals in corn. Combined with microwave instant cooking technology, the resulting corn cake has a delicate, soft, and elastic texture, a rich flavor, and a uniform and stable structure. The resulting corn cake has extremely low gluten content, meeting gluten-free food standards, and is safe for consumption by people with celiac disease or non-celiac gluten-sensitive individuals. It combines the advantages of complete nutrition, high palatability, and industrialized production, effectively solving the problems of traditional gluten-free staple foods such as limited nutrition, coarse texture, and low processing efficiency.

A method for forming a marbled foodstuff (FM) product includes the steps of extruding a first foodstuff (F1) into a foodstuff conduit (26, 36) and injecting a second foodstuff (F2) into the first foodstuff (F1) within the foodstuff conduit (26, 36). The first foodstuff (F1) includes water, red dye #3, natural smoke flavor, bacon flavor, soy isolate, wheat gluten, native tapioca starch, wheat protein texturizer, and megacell-80 texturizer, in combination with other elements. The second foodstuff (F2) includes water, starch, egg whites, soy protein isolate, bacon flavor paste and bacon type flavor, and soy oil, in combination with other elements. The first foodstuff (F1) and the second foodstuff (F2) provided a non-homogenous, marbled appearance when the second foodstuff is injected into the first foodstuff to provide a vegetarian foodstuff having the appearance and flavor of natural bacon.