CN105494539A - Gluten-free cassava nutritional bread and preparation method thereof - Google Patents
Gluten-free cassava nutritional bread and preparation method thereof Download PDFInfo
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Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/185—Biosynthetic gums
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/264—Vegetable proteins
- A21D2/266—Vegetable proteins from leguminous or other vegetable seeds; from press-cake or oil bearing seeds
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/362—Leguminous plants
Abstract
The invention provides gluten-free cassava nutritional bread and a preparation method thereof. The gluten-free cassava nutritional bread is prepared from the following components in parts by weight: 75 to 100 parts of cassava fermented whole meal, 10 to 20 parts of polished round-grained rice meal, 10 to 15 parts of sorghum flour, 15 to 20 parts of corn starch, 12 to 16 parts of soybean protein powder, 5 to 10 parts of whole pea meal, 3.0 to 5.0 parts of yeast, 2.0 to 3.0 parts of table salt, 10 to 15 parts of sugar, 15 to 25 parts of olive oil, 9.0 to 12 parts of fructose syrup, 25 to 35 parts of whole egg pulp, 100 to 145 parts of water and 3 to 4 parts of xanthan gum. According to the bread and the preparation method thereof, the cassava fermented whole meal is adopted to substitute wheat meal used in the conventional production, and the produced cassava bread not only can meet the requirements of the crowd sensitive to gluten, but also solve the problems that a traditional gluten-free fermented and baked product is low in protein content and poor in fermentation property of dough and poor in forming effect. Rich cassava resources of China are effectively utilized, specific excellent values of the cassava resource are reflected, and the problem of increasingly serious food crisis in China is relieved.
Description
Technical field
The invention belongs to food processing field, particularly relate to a kind of without seitan cassava enriched bread and preparation method thereof.
Background technology
Seitan (gluten), i.e. our mucedin that is commonly called as or Gluten, be mainly present in wheat class cereal, as in the seeds such as wheat, barley, rye, oat, the content wherein in wheat is the highest.In actual life, part population has not resistance to disease to seitan, and take in the epidermal cell that the food containing seitan can destroy their enteron aisle, intestinal villi is destroyed, and has a strong impact on digesting and assimilating food nourishment composition, and brings out celiac disease, is called gluten disease.There are this anaphylactoid children, there will be the symptoms such as abdominal distension, diarrhoea, vomiting, constipation, cause malnutrition, poor growth, Body weight loss, short-tempered; Adult also shows drowsiness, tired, trouble joint disease, melancholy, anxiety, numb in every limb, epilepsy etc.; For adult female, the symptoms such as irregular menstruation, infertile, recurrent abortion also can be caused.According to incompletely statistics, gluten disease number can reach 1/330 ~ 1/800 of global total number of people in the world, higher in the ratio of American-European countries, and the U.S. has 3,000 ten thousand people at least, and have an appointment 4,000 ten thousand people in Europe, and this colony's number is just growing.
At present, effective alleviation and cure method is not also found to gluten disease, allergic reaction can only be prevented by the food taken in without seitan.GFD (gluten-freediet) is exactly completely not containing the food of seitan, usually with gluten-free type food as vegetables, meat, beans, nut, newborn egg, seafood, rice class etc. are prepared from.Except there is supply gluten disease crowd food, also have and lose weight, reduce cholesterol, improve the effects such as energy, and allow and suffer from arthralgia and off one's dot patients benefit, therefore, eaten as body-building and weight-reducing food by some stars and sportsman.Research shows, the gluten content of 20PPM concentration in food, gluten disease patient can not be caused to occur cardinal symptom or intestinal villi atrophy, and " without seitan " is defined in gluten content in food and is less than 20PPM by food and drug administration (FDA).At present, the bread of China's commercial type, all with the addition of flour or other contain the auxiliary material of seitan, cannot meet the demand of gluten disease patient.And traditional without gluten bread, elasticity and the viscosity of dough are low, hold gas poor, and the volume of bread is little, and color and luster is greyish white, easily aging, are of low nutritive value.
Cassava is the sixth-largest cereal crops in the world (wheat, paddy rice, corn, potato, barley) and the third-largest tuber crops (potato, sweet potato), its biocompatibility is strong, drought resisting impoverishment tolerant, ground is striven hardly with traditional grain, and cassava photosynthetic efficiency is high, per unit area yield is high, unit are food energy exceedes paddy rice, wheat, Chinese sorghum and corn, being described as " king of starch ", " underground grain " because content of starch is high, is one of the staple food grain of torrid areas people more than 800,000,000.Cassava is of high nutritive value, containing abundant minerals and vitamins, the content of its calcium, magnesium, iron, zinc can reach several times of wheat to tens times, there is two problems in cassava food processing, first protein cassava matter content is low, second cassava contains cyanogen glycosides, can produce hydrogen cyanide and cause human body poisoning, be therefore unsuitable for being directly used in food processing under the effect of enzyme.
Summary of the invention
In order to solve above technical problem, the invention provides a kind of without seitan cassava enriched bread, by weight, comprise: cassava is fermented 75 ~ 100 parts, full powder, 10 ~ 20 parts, polished rice ground rice, sorghum flour 10 ~ 15 parts, cornstarch 15 ~ 20 parts, soyabean protein powder 12 ~ 16 parts, 5 ~ 10 parts, the full powder of pea, 3.0 ~ 5.0 parts, yeast, salt 2.0 ~ 3.0 parts, sugar 10 ~ 15 parts, 15 ~ 25 parts, olive oil, HFCS 9.0 ~ 12 parts, egg pulp 25 ~ 35 parts, 100 ~ 145 parts, water, xanthans 3 ~ 4 parts.
The present invention also provides a kind of preparation method without seitan cassava enriched bread, comprises following step:
Step (1): the opaque raw materials such as the full powder that fermented by load weighted cassava, polished rice ground rice, sorghum flour, cornstarch, soyabean protein powder, the full powder of pea, salt, sugar, xanthans are poured in dough mixing machine, after mixing, add yeast, water, egg pulp, HFCS successively, stir 10 ~ 15min, until raw material forms dough, without obviously Powdered;
Step (2): add olive oil in the dough be stirred, continues stirring 20 ~ 25min;
Step (3): the dough of step (2) is put into proofing box and carry out first time fermentation, fermentation 50 ~ 60min;
Step (4): take out the laggard row exhaust of dough, segmentation, round as a ball, moulding;
Step (5): the dough having made type is put into proofing box and carry out second time fermentation, fermentation 80 ~ 90min;
Step (6): the dough fermented is put into baking box and toasts, obtained of the present invention without seitan bammie.
Preferably, the ferment preparation method of full powder of cassava is: cleaned by new fresh cassava, peeling, be cut into 5 ~ 6cm strip, Steam by water bath 20min, to be removedly cool rear slight amount, surface smears the saccharomyces cerevisiae crushed, add Bacillus acidi lactici on cassava surface again, put into airtight container fermentation 2 ~ 3 days, until the deliquescing of cassava bar, with fragrant and sweet smell, take out after the long adularescent microorganism in surface, cassava bar dryness in the sun under the sun after taking out, ultramicro grinding obtains cassava and to ferment full powder.
Preferably, the addition of saccharomyces cerevisiae is 2 ~ 3% of cassava quality.
Preferably, the addition of Bacillus acidi lactici is 0.5 ~ 1.5% of cassava quality.
Preferably, the fermentation condition of described cassava bar is: humidity 50 ~ 60%, temperature 27 ~ 30 DEG C.
Preferably, in described step (2), dough stirring is to stretching dough, and namely dough can form the thick film of 1 ~ 2mm and not rupture.
Preferably, in described step (3), first time fermentation, fermentation temperature is 28 ~ 30 DEG C, and humidity is 75%, and fermentation is stained with flour pressing dough to pointing, and dough does not glue, and the hole formed after extracting finger does not bounce back immediately and is advisable.
Preferably, in described step (5), described second time fermentation, fermentation temperature is 37 ~ 40 DEG C, and humidity is 85%.
Preferably, in described step (6), baking condition is: temperature of getting angry 150 ~ 155 DEG C, and lower fiery temperature 225 ~ 230 DEG C, baking time is 35 ~ 40min.
Beneficial effect of the present invention:
(1) the present invention adopts the cassava full powder that ferments to substitute wheat flour used in conventional production, without the need to adding wheat flour, produce without seitan enriched bread, the demand of gluten crowd can not only be met, effectively can also utilize the cassava resource of China's abundant, embody its distinctive good value, effectively alleviate crisis in food problem;
(2) by fermentable process, not only can significantly improve the content of the protein in cassava, improve cassava local flavor, also effectively can decompose the cyanide in cassava, solve a cassava processing difficult problem.Adopt saccharomycete and lactic acid bacteria combined ferment to prepare cassava to ferment full powder, the glucide that lactic acid bacteria can utilize Saccharomyces cerevisiae transformant tapioca to generate, fermentation produces aromatic substance, polysaccharide and enzyme, increase cassava nutritive value.Cassava ferment full powder adopt nature dry technique, remain the activity of part microorganism and enzyme in full powder, lactic acid bacteria and enzyme can be made to continue at bread dough sweat relaying play a role, improve the viscoplasticity of dough, increase loaf volume, the nutritive value of delaying aging and raising bread.
(3) with the addition of polished rice ground rice in raw material, nutritive value that sorghum flour, soyabean protein powder, the full powder of pea, xanthans not only increase bread, also solve without seitan, tradition ferments that baked product protein content is low, the problem of dough fermentation and molding effect difference.
Detailed description of the invention
Below in conjunction with form, preferably embodiment of the present invention is described in further detail:
Embodiment 1
Formula: cassava is fermented full powder 80g, polished rice ground rice 15g, sorghum flour 12g, cornstarch 20g, soyabean protein powder 14g, the full powder 6g of pea, yeast 4.5g, salt 2.5g, sugared 10.5g, olive oil 20g, HFCS 9.0g, egg pulp 28g, water 125g, xanthans 3g.
Preparation method:
Step (1): cleaned by new fresh cassava, peeling, is cut into 5 ~ 6cm strip, Steam by water bath 20min.To be removedly cool rear slight amount, surface smears the commercially available Angel saccharomyces cerevisiae (adding by 2 ~ 3% of cassava quality) crushed, Bacillus acidi lactici (adding by 0.5 ~ 1.5% of cassava quality) is added again on cassava surface, put into airtight container, in humidity 50 ~ 60%, the condition bottom fermentation of temperature 27 DEG C 2 ~ 3 days, takes out.Now, the deliquescing of cassava bar, with fragrant and sweet smell, surperficial long adularescent microorganism, the dryness in the sun under the sun of the cassava bar after taking-up, ultramicro grinding obtains cassava and to ferment full powder;
Step (2): the opaque raw materials such as the full powder that fermented by load weighted cassava, polished rice ground rice, sorghum flour, cornstarch, soyabean protein powder, the full powder of pea, salt, sugar, xanthans are poured in dough mixing machine, after mixing, add yeast, water, egg pulp, HFCS successively, stir until raw material forms dough, without obviously Powdered, stir 10 ~ 15min;
Step (3): add olive oil in the dough be stirred, continues stirring 20 ~ 25min, and dough stirring is to stretching dough, and dough can form the thick film of 1 ~ 2mm and not rupture and be as the criterion;
Step (4): the dough be stirred is put into proofing box and carry out first time fermentation 50 ~ 60min, fermentation temperature is 28 DEG C, and humidity is 75%, and fermentation to finger is stained with flour pressing dough, dough does not glue, and the hole formed after extracting finger does not bounce back immediately and is advisable;
Step (5): take out the laggard row exhaust of dough, segmentation, round as a ball, moulding;
Step (6): the dough having made type is put into proofing box and carries out secondary fermentation, fermentation temperature is 37 DEG C, and humidity is 85%, fermentation time 80 ~ 90min;
Step (7): by the dough fermented in temperature 155 DEG C of getting angry, the oven for baking 35 ~ 40min of lower fiery temperature 230 DEG C.
Embodiment 2
Formula: cassava is fermented full powder 100g, polished rice ground rice 18g, sorghum flour 10.8g, cornstarch 18g, soyabean protein powder 16g, the full powder 8g of pea, yeast 4.8g, salt 2.8g part, sugared 12g, olive oil 23g, HFCS 12g, egg pulp 30g, water 140g, xanthans 3.6g.
Preparation method is with embodiment 1.
Control group 1
Formula: cassava whole-powder 80g, polished rice ground rice 15g, sorghum flour 12g, cornstarch 20g, soyabean protein powder 14g, the full powder 6g of pea, yeast 4.5g, salt 2.5g, sugared 10.5g, olive oil 20g, HFCS 9.0g, egg pulp 28g, water 125g, xanthans 3g.
Preparation method:
Step (1): by new fresh cassava in flowing underwater cleaning, removing silt etc., peeling, thinly slices, and drops in water to clean, and takes out, and drain away the water to be placed in air dry oven and dry, pulverizer was pulverized mesh sieve and obtained cassava whole-powder;
Step (2): the opaque raw materials such as load weighted cassava whole-powder, polished rice ground rice, sorghum flour, cornstarch, soyabean protein powder, the full powder of pea, salt, sugar, xanthans are poured in dough mixing machine, after mixing, add yeast, water, egg pulp, HFCS successively, stir until raw material forms dough, without obviously Powdered, stir 10 ~ 15min;
Step (3): add olive oil in the dough be stirred, continues stirring 20 ~ 25min, and dough stirring is to stretching dough, and dough can form the thick film of 1 ~ 2mm and not rupture and be as the criterion;
Step (4): the dough be stirred is put into proofing box fermentation 90 ~ 100min, fermentation temperature is 38 DEG C, and humidity is 85%;
Step (5): take out the laggard row exhaust of dough, segmentation, round as a ball, moulding;
Step (6): by the dough fermented in temperature 155 DEG C of getting angry, the oven for baking 35 ~ 40min of lower fiery temperature 230 DEG C.
Control group 2
Formula: cassava is fermented full powder 80g, polished rice ground rice 50g, cornstarch 20g, yeast 4.5g, salt 2.5g, sugared 10.5g, olive oil 20g, HFCS 9.0g, egg pulp 28g, water 130g.
Preparation method:
Step (1): with embodiment 1
Step (2): the opaque raw materials such as full powder, polished rice ground rice, cornstarch, salt, sugar that fermented by load weighted cassava are poured in dough mixing machine, after mixing, add yeast, water, egg pulp, HFCS successively, stir until raw material forms dough, without obviously Powdered, stir 10 ~ 15min;
All the other steps are with step (3) ~ (7) of embodiment 1.
Control group 3
Formula: cassava is fermented full powder 80g, polished rice ground rice 15g, sorghum flour 12g, cornstarch 20g, soyabean protein powder 14g, the full powder 6g of pea, yeast 4.5g, salt 2.5g, sugared 10.5g, olive oil 20g, HFCS 9.0g, egg pulp 28g, water 125g, xanthans 3g.
Preparation method:
Step (1): cleaned by new fresh cassava, peeling, is cut into 5 ~ 6cm strip, Steam by water bath 20min.To be removedly cool rear slight amount, surface smears the commercially available Angel saccharomyces cerevisiae (adding by 2 ~ 3% of cassava quality) crushed, and put into airtight container, in humidity 50 ~ 60%, the condition bottom fermentation of temperature 27 DEG C 2 ~ 3 days, takes out.Now, the deliquescing of cassava bar, surperficial long adularescent microorganism, the dryness in the sun under the sun of the cassava bar after taking-up, ultramicro grinding obtains cassava and to ferment full powder;
All the other steps are with step (2) ~ (7) of embodiment 1.
1. bread sense organ and attributional analysis
Carry out sense organ and nutrient component determining to the bread that embodiment 1 ~ 2 and control group 1,2,3 obtain respectively, measurement result is as shown in table 1:
Table 1 bread sense organ and attributional analysis
Note: different letter representation significant difference (P<0.05).
2. bread staling measures
Table 2 bread firmness change storage period
Note: different letter representation significant difference (P<0.05).
3. the protein of full powder and hydrogen cyanide assay before and after cassava fermentation
Carry out protein and hydrogen cyanide assay to the cassava whole-powder obtained by embodiment 1 and control group 1 respectively, measurement result is as shown in table 3:
The protein of the full powder in table 3 cassava fermentation front and back and hydrogen cyanide content analysis
Experimental result shows: (1) is from bread sense organ and attributional analysis, cassava processes by fermentation, make full powder, substitute the wheat flour in conventional production, add soyabean protein powder, sorghum flour, peameal and xanthans etc. in the feed simultaneously, organoleptic quality and the texture quality of bread can be improved; (2) adopt saccharomycete and the process of lactic acid bacteria co-fermentation, bread matter structure can be improved, improve bread ageing resistance; (3) from protein and the hydrogen cyanide content analysis of the full powder in cassava fermentation front and back, through cassava zymotechnique of the present invention, effectively can improve the protein content of finished product tapioca starch, and effectively can reduce hydrogen cyanide content toxic component in cassava, make the bread prepared more be conducive to health.
Above content is in conjunction with concrete preferred embodiment further description made for the present invention, can not assert that specific embodiment of the invention is confined to these explanations.For general technical staff of the technical field of the invention, without departing from the inventive concept of the premise, some simple deduction or replace can also be made, all should be considered as belonging to protection scope of the present invention.
Claims (10)
1., without a seitan cassava enriched bread, it is characterized in that, by weight, comprise: cassava is fermented 75 ~ 100 parts, full powder, 10 ~ 20 parts, polished rice ground rice, sorghum flour 10 ~ 15 parts, cornstarch 15 ~ 20 parts, soyabean protein powder 12 ~ 16 parts, 5 ~ 10 parts, the full powder of pea, 3.0 ~ 5.0 parts, yeast, salt 2.0 ~ 3.0 parts, sugar 10 ~ 15 parts, 15 ~ 25 parts, olive oil, HFCS 9.0 ~ 12 parts, egg pulp 25 ~ 35 parts, 100 ~ 145 parts, water, xanthans 3 ~ 4 parts.
2. prepare as claimed in claim 1 without a preparation method for bran cassava enriched bread, it is characterized in that, comprise following step:
Step (1): the full powder that fermented by load weighted cassava, polished rice ground rice, sorghum flour, cornstarch, soyabean protein powder, the full powder of pea, salt, sugar, xanthans are poured in dough mixing machine, after mixing, add yeast, water, egg pulp, HFCS successively, stir 10 ~ 15min, until raw material forms dough, without obviously Powdered;
Step (2): add olive oil in the dough be stirred, continues stirring 20 ~ 25min;
Step (3): the dough of step (2) is put into proofing box and carry out first time fermentation, fermentation 50 ~ 60min;
Step (4): take out the laggard row exhaust of dough, segmentation, round as a ball, moulding;
Step (5): the dough having made type is put into proofing box and carry out second time fermentation, fermentation 80 ~ 90min;
Step (6): the dough fermented is put into baking box and toasts, obtained of the present invention without seitan bammie.
3. prepare as claimed in claim 1 without the preparation method of seitan cassava enriched bread for one kind, it is characterized in that, in step (1), the ferment preparation method of full powder of cassava is: cleaned by new fresh cassava, peeling, be cut into 5 ~ 6cm strip, Steam by water bath 15 ~ 20min, to be removedly cool rear slight amount, surface smears the saccharomyces cerevisiae crushed, Bacillus acidi lactici is added again on cassava bar surface, put into airtight container fermentation 2 ~ 3 days, until the deliquescing of cassava bar, with fragrant and sweet smell, take out after the long adularescent microorganism in surface, the cassava bar dryness in the sun under the sun taken out, ultramicro grinding obtains cassava and to ferment full powder.
4. method as claimed in claim 2, it is characterized in that, in described step (2), dough stirring is to stretching dough, and namely dough can form the thick film of 1 ~ 2mm and not rupture.
5. method as claimed in claim 2, is characterized in that, in described step (3), first time fermentation, fermentation temperature is 28 ~ 30 DEG C, and humidity is 75%, and fermentation to finger is stained with flour pressing dough, and dough does not glue, and the hole formed after extracting finger does not bounce back immediately.
6. method as claimed in claim 2, is characterized in that, in described step (5), described second time fermentation, fermentation temperature is 37 ~ 40 DEG C, and humidity is 85%.
7. method as claimed in claim 2, it is characterized in that, in described step (6), baking condition is: temperature of getting angry 150 ~ 155 DEG C, and lower fiery temperature 225 ~ 230 DEG C, baking time is 35-40min.
8. method as claimed in claim 3, it is characterized in that, the addition of described saccharomyces cerevisiae is 2 ~ 3% of cassava quality.
9. method as claimed in claim 3, it is characterized in that, the consumption of described Bacillus acidi lactici is 0.5 ~ 1.5% of cassava quality.
10. method as claimed in claim 3, it is characterized in that, the fermentation condition of cassava bar is: humidity 50 ~ 60%, temperature 27 ~ 30 DEG C.
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