CN103783107B - A kind of fresh cassava bread and preparation method thereof - Google Patents
A kind of fresh cassava bread and preparation method thereof Download PDFInfo
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- CN103783107B CN103783107B CN201410039534.5A CN201410039534A CN103783107B CN 103783107 B CN103783107 B CN 103783107B CN 201410039534 A CN201410039534 A CN 201410039534A CN 103783107 B CN103783107 B CN 103783107B
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Abstract
The invention discloses a kind of fresh cassava bread and preparation method thereof, comprise the component of following weight parts: manioc pellet 500 ~ 650 parts, Strong flour 350 ~ 500 parts, white granulated sugar 45 ~ 60 parts, 35 ~ 55 parts, egg, edible salt 35 ~ 45 parts, 45 ~ 70 parts, butter, bread improver 15 ~ 30 parts, 18 ~ 30 parts, yeast.Also disclose the preparation method of fresh cassava bread simultaneously.Institute's invention fresh cassava bread contains and enriches edible fibers and the trace element such as multivitamin, amino acid and phosphorus, calcium, potassium, mouthfeel is loosened, there is satietion, can delay to digest and assimilate, human body can also be helped to sweep enteron aisle rubbish, there is the health-care efficacy such as prevention of obesity and relief of constipation, solve perishable rotten, the transport inconvenience of fresh cassava very well and can only at source sell, the problem such as sales difficulty, namely meet the development trend of food nutrition, functionalization, low sugar, low in calories, high microsteping, enrich people's food.
Description
Technical field
The invention belongs to food processing technology field, particularly a kind of fresh cassava bread and preparation method thereof.
Background technology
Along with the increase of China's expanding economy, national income, there is very big change in people's consumption idea, concept of health, diet-therapy health-preserving has become a hot issue, be confined to traditional food that is flavoured, fashion-orientation and can not have met popular demand, and nutrient laden, functionalization, low sugar, food that is low in calories, high microsteping become development of food industry trend.Current bread is that major ingredient makes usually with flour, and energy is high, and fiber content is extremely low, can not meet the needs of food functionization development.
Cassava, claim the world three large tuber crops with potato and sweet potato, mainly be distributed in the subtropical zone such as Guangxi, Guangdong in China, main application eats, produces ative starch and converted starch, feed, for the field such as sugaring, medicine, feed, weaving, papermaking, chemical industry.
Cassava be a class hydrogen cyanide content be less than 50mg/kg can instant cassava, it is except containing 20% ~ 35% starch, also containing the trace element such as nutritional labeling and calcium, potassium, phosphorus, magnesium such as abundant protein, edible fibers, multivitamin, amino acid, it is a kind of quality sundry grain of natural, safety, comprehensive nutrition.But due to cassava not shelf-stable, within two to three days, just start to decay rotten after results, therefore cassava can only be sold near plantation region, seriously limit its sales volume, simultaneously because cassava is short for harvest time, easily cause overstocked, make peasant have to be sent to tapioca factory and produce starch as the raw material of industry, and can because of water-soluble or remain in manioc waste and cause loss in other nutritional labelings of starch process, can not utilize, nutrition is caused to waste, the feature of the sugar that can not give full play to that cassava is instant, high-quality is mixed.
Summary of the invention
For solving above-mentioned prior art Problems existing, the invention provides a kind of fresh cassava bread and preparation method thereof.The present invention uses fresh cassava through removing exocuticle, the broken tapioca syrup that obtains as primary raw material, bread is made with flour, sugar, salt, oil, yeast etc., not only utilize wherein starch component, also because of containing a large amount of edible fibers, vitamin, amino acid, calcium, potassium, magnesium, phosphoric acid etc., fiber content is high, saturated fatty acid content is low, nutritious, there is satietion, can delay to digest and assimilate, human body can also be helped to sweep enteron aisle rubbish, the health-care efficacies such as favourable prevention of obesity and relief of constipation, be suitable for the crowds such as obesity, constipation especially.In addition, directly with fresh cassava for Raw material processing produces bread, storing is convenient, extend shelf life of products, solve perishable rotten, the transport inconvenience of fresh cassava very well and can only at source sell, the problem such as sales difficulty, namely meet the development trend of food nutrition, functionalization, low sugar, low in calories, high microsteping, enrich people's food, be also conducive to increasing peasant income simultaneously.
For achieving the above object, technical scheme of the present invention is:
A kind of fresh cassava bread, comprises the component of following weight parts: manioc pellet 500 ~ 650 parts, Strong flour 350 ~ 500 parts, white granulated sugar 45 ~ 60 parts, 35 ~ 55 parts, egg, edible salt 35 ~ 45 parts, 45 ~ 70 parts, butter, bread improver 15 ~ 30 parts, 18 ~ 30 parts, yeast.
A kind of fresh cassava bread-making methods, comprises the steps:
(1) get fresh cassava, after thoroughly removing exocuticle, clean, stripping and slicing, the core in the middle of removing, then uses the small-sized dish machine of falling into pulverize, and obtains the manioc pellet that particle is tiny.Described fresh cassava content of starch is 20% ~ 30%.Moisture 63% ~ 70%;
(2) pouring in the agitator of dough mixing machine by pulverizing gained manioc pellet with other raw material except butter, first stirring 5 ~ 10min at 30 ~ 50r/m, butter is added, stirring 5 ~ 10min at 100 ~ 120r/m afterwards;
(3) dough of becoming reconciled is taken out, leave standstill 15 ~ 20min, cut into required heavy little dough on request, shaping;
(4) fermented by dough, it is 38 DEG C that temperature controls, relative humidity 80%, fermentation time 30min ~ 35min;
(5) placed in drip pan by face block, toast, getting angry 170 DEG C ~ 180 DEG C, lower fiery 210 DEG C ~ 220 DEG C baking 35min ~ 40min, then naturally cool and obtain fresh cassava powder bread.
Relative to prior art, beneficial effect of the present invention is: the present invention uses fresh cassava through removing exocuticle, the broken tapioca syrup that obtains is as primary raw material, with flour, sugar, salt, oil, yeast etc. make bread, not only utilize wherein starch component, also because of containing a large amount of edible fibers, vitamin, amino acid, calcium, potassium, magnesium, phosphoric acid etc., fiber content is high, saturated fatty acid content is low, nutritious, there is satietion, can delay to digest and assimilate, human body can also be helped to sweep enteron aisle rubbish, the health-care efficacies such as favourable prevention of obesity and relief of constipation, suitable especially fat, the crowds such as constipation.In addition, directly with fresh cassava for Raw material processing produces bread, storing is convenient, extend shelf life of products, solve perishable rotten, the transport inconvenience of fresh cassava very well and can only at source sell, the problem such as sales difficulty, namely meet the development trend of food nutrition, functionalization, low sugar, low in calories, high microsteping, enrich people's food, be also conducive to increasing peasant income simultaneously.
Detailed description of the invention
Below in conjunction with specific embodiment, the technology of the present invention is described in further detail:
Embodiment 1
A kind of fresh cassava bread, comprises the component of following weight parts: manioc pellet 500 parts, Strong flour 500 parts, white granulated sugar 45 parts, 35 parts, egg, edible salt 35 parts, 50 parts, butter, bread improver 15 parts, 30 parts, yeast.
A kind of fresh cassava bread-making methods, comprises the steps:
(1) get fresh cassava, after thoroughly removing exocuticle, clean, stripping and slicing, the core in the middle of removing, uses the small-sized dish machine of falling into pulverize, and obtains the manioc pellet that particle is tiny.Described fresh cassava content of starch is 28.08%.Moisture 63.1%.
(2) pulverizing manioc pellet 500 parts is taken, Strong flour 500 parts, white granulated sugar 45 parts, 35 parts, egg, edible salt 40 parts, 50 parts, butter, bread improver 15 parts, 30 parts, yeast.
(3) manioc pellet and other raw material except butter are poured in the agitator of dough mixing machine, first stir 8min at 30 ~ 50r/m, butter is added, stir 8min at 100 ~ 120r/m afterwards;
(4) dough of becoming reconciled is taken out, leave standstill 20min, cut into required heavy little dough on request, shaping.
(5) fermented by dough, it is 38 DEG C that temperature controls, relative humidity 80%, fermentation time 35min.
(6) placed in drip pan by face block, toast, getting angry 170 DEG C ~ 180 DEG C, lower fiery 210 DEG C ~ 220 DEG C baking 38min, then naturally cool and obtain fresh cassava powder bread.
Embodiment 2
A kind of fresh cassava bread, comprises the component of following weight parts: manioc pellet 550 parts, Strong flour 450 parts, white granulated sugar 50 parts, 40 parts, egg, edible salt 42 parts, 58 parts, butter, bread improver 25 parts, 25 parts, yeast.
A kind of fresh cassava bread-making methods, comprises the steps:
(1) get fresh cassava, after thoroughly removing exocuticle, clean, stripping and slicing, the core in the middle of removing, uses the small-sized dish machine of falling into pulverize, and obtains the manioc pellet that particle is tiny.Described fresh cassava content of starch is 21.3%.Moisture 69.8%.
(2) pulverizing manioc pellet 550 parts is taken, Strong flour 450 parts, white granulated sugar 50 parts, 40 parts, egg, edible salt 42 parts, 55 parts, butter, bread improver 20 parts, 25 parts, yeast.
(3) manioc pellet and other raw material except butter are poured in the agitator of dough mixing machine, first stir 5min at 30 ~ 50r/m, butter is added, stir 5min at 100 ~ 120r/m afterwards;
(4) dough of becoming reconciled is taken out, leave standstill 17min, cut into required heavy little dough on request, shaping.
(5) fermented by dough, it is 38 DEG C that temperature controls, relative humidity 80%, fermentation time 33min.
(6) placed in drip pan by face block, toast, getting angry 170 DEG C ~ 180 DEG C, lower fiery 210 DEG C ~ 220 DEG C baking 35min, then naturally cool and obtain fresh cassava powder bread.
Embodiment 3
A kind of fresh cassava bread, comprises the component of following weight parts: manioc pellet 650 parts, Strong flour 350 parts, white granulated sugar 60 parts, 55 parts, egg, edible salt 45 parts, 70 parts, butter, bread improver 30 parts, 15 parts, yeast.
A kind of fresh cassava bread-making methods, comprises the steps:
(1) get fresh cassava, after thoroughly removing exocuticle, clean, stripping and slicing, the core in the middle of removing, uses the small-sized dish machine of falling into pulverize, and obtains the manioc pellet that particle is tiny.Described fresh cassava content of starch is 26.7%.Moisture 66.3%.
(2) manioc pellet 650 parts is taken, Strong flour 350 parts, white granulated sugar 60 parts, 55 parts, egg, edible salt 45 parts, 70 parts, butter, bread improver 30 parts, 15 parts, yeast.
(3) manioc pellet and other raw material except butter are poured in the agitator of dough mixing machine, first stir 10min at 30 ~ 50r/m, butter is added, stir 10min at 100 ~ 120r/m afterwards;
(4) dough of becoming reconciled is taken out, leave standstill 15min, cut into required heavy little dough on request, shaping.
(5) fermented by dough, it is 38 DEG C that temperature controls, relative humidity 80%, fermentation time 30min.
(6) placed in drip pan by face block, toast, getting angry 170 DEG C ~ 180 DEG C, lower fiery 210 DEG C ~ 220 DEG C baking 40min, then naturally cool and obtain fresh cassava powder bread.
The above, be only the specific embodiment of the present invention, but protection scope of the present invention is not limited thereto, and any change of expecting without creative work or replacement, all should be encompassed within protection scope of the present invention.Therefore, the protection domain that protection scope of the present invention should limit with claims is as the criterion.
Claims (1)
1. a fresh cassava bread, is characterized in that the formula meter of described fresh cassava bread, is made up of following component:
Described manioc pellet is by fresh cassava, and after thoroughly removing exocuticle, clean, stripping and slicing, the core in the middle of removing, then use small-sized vegetable-stuffing machine to carry out pulverizing rear acquisition, wherein, described fresh cassava content of starch is 20% ~ 30%, moisture 63% ~ 70%;
The preparation method of described fresh cassava bread, comprises the following steps:
(1) pouring in the agitator of dough mixing machine by pulverizing gained manioc pellet with other raw material except butter, first stirring 5 ~ 10min at 30 ~ 50r/min, butter is added, stirring 5 ~ 10min at 100 ~ 120r/min afterwards;
(2) dough of becoming reconciled is taken out, leave standstill 15 ~ 20min, cut into the little dough of required weight on request, shaping;
(3) fermented by dough, it is 38 DEG C that temperature controls, relative humidity 80%, fermentation time 30min ~ 35min;
(4) placed in drip pan by face block, toast, getting angry 170 DEG C ~ 180 DEG C, lower fiery 210 DEG C ~ 220 DEG C baking 35min ~ 40min, then naturally cool and obtain fresh cassava bread.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104146035A (en) * | 2014-08-11 | 2014-11-19 | 广西大学 | Cassava butter biscuit and making method thereof |
| CN105325501A (en) * | 2015-11-17 | 2016-02-17 | 广西壮族自治区分析测试研究中心 | Cassava sesame bread and production method thereof |
| CN105494539B (en) * | 2015-12-30 | 2019-02-26 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of no seitan cassava enriched bread and preparation method thereof |
| CN107027847A (en) * | 2016-10-13 | 2017-08-11 | 天津科技大学 | A kind of quick-frozen cheese bread and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102771535A (en) * | 2012-07-25 | 2012-11-14 | 林振雄 | Bread and making method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102771535A (en) * | 2012-07-25 | 2012-11-14 | 林振雄 | Bread and making method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 碾磨加工对木薯粉制做无小麦粉面包性能的影响;石永峰;《粮食与饲料工业》;19961231(第2期);第37-39页 * |
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