CN103783108A - Cassava powder/cassava leaf bread and method for making same - Google Patents

Abstract

The invention discloses a piece of cassava powder/cassava leaf bread and a method for making the cassava powder/cassava leaf bread. The cassava powder/cassava leaf bread comprises, by weight, 300 parts to 450 parts of edible cassava powder, 100 parts to 150 parts of cassava leaf powder, 350 parts to 450 parts of strong flour, 25 parts to 60 parts of white granulated sugar, 15 parts to 35 parts of eggs, 15 parts to 35 parts of edible salt, 25 parts to 65 parts of cream, 4 parts to 12 parts of bread improvers, 30 parts to 50 parts of yeast and 900 parts to 1100 parts of water. Meanwhile, the invention further discloses the method for making the cassava powder/cassava leaf bread. The cassava powder/cassava leaf bread contains abundant edible fiber, proteins, amino acid, vitamins, flavonoids compounds, beta-carotene and mineral elements such as calcium, potassium, magnesium, phosphorus and manganese, has the health efficacy of delaying digestive absorption, assisting the human body in removing intestinal tract junks, preventing fat, relieving constipation and the like, can improve human body immunity, has the health care functions of preventing cardiovascular diseases, cystitis and cataract and resisting oxidation, cancers, and the like, and meets the requirements of people for dietotherapy health preserving.

Description

A kind of tapioca starch/cassava leaves bread and preparation method thereof

Technical field

The present invention relates to a kind of tapioca starch/cassava leaves bread and preparation method thereof, belong to health food processing technique field.

Background technology

Along with living standards of the people improve, there is very big change in people's consumption idea, concept of health, and diet-therapy health-preserving has become a hot issue, and nutrient laden, functionalization, low sugar, food low in calories, high fiber have become development of food industry trend.

Food grade tapioca starch is removed the operations such as exocuticle, pulverizing, detoxification, dehydration, dry, ultra-fine grinding and is prepared with tapioca root, it is except saving the nutriments such as tapioca root starch, protein, vitamin, amino acid, trace element from damage, also containing and enrich edible fiber, is the quality sundry grain raw material of a kind of natural, safety, comprehensive nutrition.

Cassava leaves contains abundant nutrition material and bioactivator: contain the mineral nutrition compositions such as abundant protein, crude fibre, crude fat, amino acid, vitamin, flavone compound, beta carotene and calcium, potassium, iron, manganese; Dry cassava leaves protein content is 20%～40%, and wherein 8 seed amino acids of needed by human, are a kind of good vegetable proteins, and the quality of protein can compare favourably with Chicken Albumin with value; Crude fiber content 10～27%, beta carotene 53mg/100g, flavone compound 3.57～6.27g/100g; Be that protein, mineral matter and vitamin are well originated, nutritive value approaches Alfalfa.Research and practice shows, edible cassava leaves not only can be safeguarded health for a long time, also has very high raising body immunity simultaneously, the medical care effects such as angiocardiopathy preventing and cystitis, cataract and anti-oxidant, antitumaous effect.

But also comparatively rare in the application aspect food to tapioca starch and cassava leaves in prior art, for this reason, the present invention proposes a kind of bread that utilizes tapioca starch and cassava leaves and preparation method thereof, gives full play to the diet-therapy health-preserving effect of cassava.

Summary of the invention

The problem existing for solving above-mentioned prior art, the present invention proposes a kind of tapioca starch/cassava leaves bread and preparation method thereof, use food grade tapioca starch, pulverize cassava leaves as primary raw material, with flour, sugar, salt, oil, yeast etc. are made bread, make full use of edible fiber abundant in tapioca starch and cassava leaves, protein, amino acid, vitamin, flavone compound, the nutritional labelings such as beta carotene and calcium, potassium, magnesium, phosphorus, the mineral elements such as manganese, not only have and delay to digest and assimilate, help human body to sweep enteron aisle rubbish, prevention of obesity, with health-care efficacies such as relief of constipation, also can improve body immunity simultaneously, angiocardiopathy preventing and cystitis, cataract and anti-oxidant, the medical care effects such as antitumaous effect, meet the demand of people's diet-therapy health-preserving.

For achieving the above object, technical scheme of the present invention is:

A kind of tapioca starch/cassava leaves bread, is characterized in that, by weight, composed of the following components:

A preparation method for tapioca starch/cassava leaves bread, comprises the following steps:

(1) cassava leaves pretreatment

Get the fresh tender leaf on cassava top, clean, immersion 16～24h, dries or dries, and pulverizes, and uses 100 mesh sieves to sieve and removes thick slag, obtains cassava leaf meal;

(2) food grade tapioca starch and cassava leaf meal are mixed, then add 750～900 parts of water, after mixing, heating is boiled to gained mixture formation gel, is cooled to 30 ℃;

(3) 10～15 portions of white granulated sugars, yeast and remaining water are mixed, yeast is activated, obtain yeast activated liquid;

(4) will remain white granulated sugar, Strong flour, egg, edible salt and bread improver, and the described cassava of step (1), (2) is stuck with paste and yeast activated liquid is poured in the agitator of dough mixing machine, first stir 5～10min at 30～50r/min, butter is added, stir 5～10min at 100～120r/min afterwards;

(5) dough of becoming reconciled is left standstill to 18min～22min, then cut on request the little dough of required weight, shaping;

(6) dough is fermented, temperature control is 38 ℃, relative humidity 80%, fermentation time 25min～35min;

(7) dough is positioned in drip pan, toast, getting angry 160 ℃～180 ℃, lower fiery 140 ℃～160 ℃ baking 30min～40min, then adjust that to get angry be 200 ℃～210 ℃, lower fiery 220 ℃～230 ℃, continue baking 4min～8min, then naturally cooling tapioca starch/cassava leaves bread that obtains.

With respect to current technology, tapioca starch/cassava leaves bread that the present invention makes, be rich in the mineral elements such as the nutritional labelings such as edible fiber, protein, amino acid, vitamin, flavone compound, beta carotene and calcium, potassium, magnesium, phosphorus, manganese, not only have and delay to digest and assimilate, help human body to sweep enteron aisle rubbish, prevention of obesity, with health-care efficacies such as relief of constipation, also can improve body immunity, the medical care effect such as angiocardiopathy preventing and cystitis, cataract and anti-oxidant, antitumaous effect simultaneously.

The specific embodiment

Embodiment 1

A kind of tapioca starch/cassava leaves bread, composed of the following components: food grade tapioca starch 350g, cassava leaf meal 120g, Strong flour 425g, white granulated sugar 35g, egg 25g, edible salt 25g, cream 45g, bread improver 8g, yeast 40g, moisture content 950g;

A kind of tapioca starch/cassava leaves bread-making methods, component is by said ratio, and concrete steps are:

(1), get the fresh tender leaf on cassava top, clean, immersion 24h, dries or dries, and pulverizes, and uses 100 mesh sieves sieve and removes thick slag, acquisition cassava leaf meal;

(2), food grade tapioca starch and cassava leaf meal are mixed, then add 850 parts of water, after mixing, heating is boiled to gained mixture and is formed gel structure, is cooled to 30 ℃;

(3), 15g white granulated sugar, yeast and remaining water are mixed, yeast is activated, obtain yeast activated liquid;

(4), will remain white granulated sugar, Strong flour, egg, edible salt and bread improver, and the described cassava of step (1), (2) is stuck with paste and yeast activated liquid is poured in the agitator of dough mixing machine, first 30r/min be stirred to mixture evenly after, butter is added, stir 6min at 120r/min afterwards;

(5), the dough of becoming reconciled is left standstill to 20min, then cut on request the little dough of required weight, shaping;

(6), dough is fermented, temperature control is 38 ℃, relative humidity 80%, fermentation time 35min;

(7), face piece is placed in drip pan, toast, getting angry 160 ℃, lower fiery 150 ℃ of baking 35min, then adjust that to get angry be 200 ℃, lower fiery 220 ℃, continue baking 6min, naturally cooling tapioca starch/cassava leaves bread that obtains.

Embodiment 2

A kind of tapioca starch/cassava leaves bread, composed of the following components: food grade tapioca starch 450g, cassava leaf meal 100g, Strong flour 350g, white granulated sugar 30g, egg 20g, edible salt 25g, cream 55g, bread improver 12g, yeast 45g, moisture content 1050g;

A kind of tapioca starch/cassava leaves bread-making methods, component is by said ratio, and concrete steps are:

(1), get the fresh tender leaf on cassava top, clean, immersion 22h, dries or dries, and pulverizes, and uses 100 mesh sieves sieve and removes thick slag, acquisition cassava leaf meal;

(2), food grade tapioca starch and cassava leaf meal are mixed, then add 800g water, after mixing, heating is boiled to gained mixture and is formed gel structure, is cooled to 30 ℃;

(3), 20g white granulated sugar, yeast and remaining water are mixed, yeast is activated, obtain yeast activated liquid;

(4), will remain white granulated sugar, Strong flour, egg, edible salt and bread improver, and the described cassava of step (1), (2) is stuck with paste and yeast activated liquid is poured in the agitator of dough mixing machine, first 50r/min be stirred to mixture evenly after, add cream, and then 100r/min stirs 10min;

(5), the dough of becoming reconciled is left standstill to 22min, then cut on request required heavy little dough, shaping;

(6), dough is fermented, temperature control is 38 ℃, relative humidity 80%, fermentation time 33min;

(7), face piece is placed in drip pan, toast, getting angry 180 ℃, lower fiery 160 ℃ of baking 36min, then adjust that to get angry be 200 ℃, lower fiery 220 ℃, continue baking 4min, then naturally cooling tapioca starch/cassava leaves bread that obtains.

The above, be only the specific embodiment of the present invention, but protection scope of the present invention is not limited to this, and any variation of expecting without creative work or replacement, within all should being encompassed in protection scope of the present invention.Therefore, protection scope of the present invention should be as the criterion with the protection domain that claims were limited.

Claims (2)

1. tapioca starch/cassava leaves bread, is characterized in that, by weight, composed of the following components:

2. a kind of preparation method of tapioca starch/cassava leaves bread described in claim 1, is characterized in that: comprise the following steps:

(1) cassava leaves pretreatment

Get the fresh tender leaf on cassava top, clean, immersion 16～24h, dries or dries, and pulverizes, and uses 100 mesh sieves to sieve and removes thick slag, obtains cassava leaf meal;

(2) food grade tapioca starch and cassava leaf meal are mixed, then add 750～900 parts of water, after mixing, heating is boiled to gained mixture formation gel, is cooled to 30 ℃;

(3) 10～15 portions of white granulated sugars, yeast and remaining water are mixed, yeast is activated, obtain yeast activated liquid;

(4) will remain white granulated sugar, Strong flour, egg, edible salt and bread improver, and the described cassava of step (1), (2) is stuck with paste and yeast activated liquid is poured in the agitator of dough mixing machine, first stir 5～10min at 30～50r/min, butter is added, stir 5～10min at 100～120r/min afterwards;

(5) dough of becoming reconciled is left standstill to 18min～22min, then cut on request the little dough of required weight, shaping;

(6) dough is fermented, temperature control is 38 ℃, relative humidity 80%, fermentation time 25min～35min;

(7) dough is positioned in drip pan, toast, getting angry 160 ℃～180 ℃, lower fiery 140 ℃～160 ℃ baking 30min～40min, then adjust that to get angry be 200 ℃～210 ℃, lower fiery 220 ℃～230 ℃, continue baking 4min～8min, then naturally cooling tapioca starch/cassava leaves bread that obtains.