CN105594811B - A kind of no seitan cassava nutrient biscuit and preparation method thereof - Google Patents

A kind of no seitan cassava nutrient biscuit and preparation method thereof Download PDF

Info

Publication number
CN105594811B
CN105594811B CN201511025141.XA CN201511025141A CN105594811B CN 105594811 B CN105594811 B CN 105594811B CN 201511025141 A CN201511025141 A CN 201511025141A CN 105594811 B CN105594811 B CN 105594811B
Authority
CN
China
Prior art keywords
cassava
parts
powder
seitan
full
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Active
Application number
CN201511025141.XA
Other languages
Chinese (zh)
Other versions
CN105594811A (en
Inventor
张雅媛
李明娟
游向荣
严华兵
卫萍
李志春
秦钢
孙健
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Institute of Agro Products Processing Science and Technology of Guangxi Academy of Agricultural Sciences
Original Assignee
Institute of Agro Products Processing Science and Technology of Guangxi Academy of Agricultural Sciences
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Institute of Agro Products Processing Science and Technology of Guangxi Academy of Agricultural Sciences filed Critical Institute of Agro Products Processing Science and Technology of Guangxi Academy of Agricultural Sciences
Priority to CN201511025141.XA priority Critical patent/CN105594811B/en
Publication of CN105594811A publication Critical patent/CN105594811A/en
Application granted granted Critical
Publication of CN105594811B publication Critical patent/CN105594811B/en
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36Vegetable material
    • A21D2/364Nuts, e.g. cocoa
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00Methods for preparing or baking dough
    • A21D8/02Methods for preparing dough; Treating dough prior to baking
    • A21D8/04Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes

Abstract

The present invention provides a kind of no seitan cassava nutrient biscuit and preparation method thereof, and biscuit is by weight, comprising: cassava is fermented 80 ~ 100 parts of Ultramicro-powder, 5 ~ 10 parts of potato full-powder, 5 ~ 10 parts of sorghum flour, 5 ~ 10 parts of cornstarch, 10 ~ 30 parts of the full powder of soybean, 5 ~ 15 parts, 20 ~ 40 parts of shortening of the full powder of pea, 15 ~ 30 parts of white sugar, 10 ~ 15 parts of no seitan milk powder, 0.5 ~ 1.5 part of salt, 1.5 ~ 3.0 parts of leavening agent, 0.5 ~ 2 part of xanthan gum, 10 ~ 20 parts of egg pulp, 10 ~ 20 parts of water, 10 ~ 15 parts of nut.The present invention is using wheat flour used in the complete conventional production of powder substitution of cassava fermentation, the demand that cassava biscuit is not only able to satisfy seitan sensitive group is produced, also solves tradition without seitan baked product protein content is low, color is bad, the problem of dough molding effect difference.China's cassava resource abundant is effectively utilized, its distinctive good value is embodied, alleviates the crisis in food problem that China is got worse.

Description

A kind of no seitan cassava nutrient biscuit and preparation method thereof
Technical field
The invention belongs to field of food more particularly to a kind of no seitan cassava nutrient biscuit and preparation method thereof.
Background technique
Seitan (gluten), i.e. our mucedins or Gluten for being commonly called as, are primarily present in wheat cereal, as wheat, In the seeds such as barley, rye, oat, the wherein content highest in wheat.In actual life, part population to seitan have intolerant to Disease, food of the intake containing seitan can destroy the epidermal cell of their enteron aisles, and intestinal villi is destroyed, seriously affects to food nutrition The digestion and absorption of ingredient, and induce celiac disease, referred to as gluten disease.There is this anaphylactoid children, it may appear that abdominal distension, The symptoms such as diarrhea, vomiting, constipation, cause malnutrition, slow growth, and weight loss is short-tempered;Adult also shows thermophilic It sleeps, fatigue, suffer from joint disease, melancholy, anxiety, numb in every limb, epilepsy etc.;For adult female, irregular menstruation, no is also resulted in The symptoms such as pregnant, recurrent abortion.According to incompletely statistics, in the world gluten disease number up to global total number of people 1/330~ 1/800, higher in the ratio of American-European countries, there are about 40,000,000 people, and this people from group in the U.S. at least 30,000,000 people, Europe Number is just growing.
Currently, effective alleviation and cure method are found not yet to gluten disease, it can only be by taking in without seitan Food prevents allergic reaction.Gluten-free diet (gluten-free diet), is exactly entirely free of the food of seitan, usually uses Gluten-free type food such as vegetables, meat, beans, nut, newborn egg, seafood, rice class etc. is prepared.Gluten disease is supplied except having Other than crowd's food, the effects of also having and lose weight, reduce cholesterol, improve energy, and allows and lost with arthralgia and nerve Normal patient is benefited, and therefore, is eaten by some stars and sportsman as body-building and weight-reducing food.Studies have shown that in food The gluten content of 20PPM concentration not will lead to gluten disease patient and cardinal symptom or intestinal villi atrophy, U.S.'s food occurs " no seitan " is defined in gluten content in food with Drug Administration (FDA) and is less than 20PPM.Currently, China's commercial type Biscuit, be added to flour or other auxiliary materials for containing seitan, be unable to satisfy the demand of gluten disease patient.And it is traditional Without seitan baked product, the elasticity and viscosity of dough are poor, and color is greyish white, are easy aging, nutritive value is low.
Cassava is the sixth-largest cereal crops in the world (wheat, rice, corn, potato, barley) and the third-largest tuber crops (potato, sweet potato), biocompatibility is strong, drought resisting impoverishment tolerant, and ground, and cassava photosynthesis are hardly striven with traditional grain High-efficient, per unit area yield is high, and unit area food energy is more than rice, wheat, sorghum and corn, is known as because of content of starch height " king of starch ", " underground grain " is one of the staple food grain of more than 800,000,000 people in torrid areas.Cassava nutritive value is high, mine rich in Substance and vitamin, calcium, magnesium, iron, zinc content up to several times to tens times of wheat, there are two to ask for cassava food processing Topic, the first protein cassava matter content is low, and the second cassava contains cyanogen glycosides, can produce hydrogen cyanide under the action of enzyme and causes in human body Poison, therefore be unsuitable for being directly used in food processing.
Summary of the invention
In order to solve the above technical problems, the present invention provides a kind of no seitan nutrient biscuit, by weight, comprising: cassava 80~100 parts of Ultramicro-powder of fermentation, 5~10 parts of potato full-powder, 5~10 parts of sorghum flour, 5~10 parts of cornstarch, the full powder of soybean 10~30 parts, 5~15 parts of the full powder of pea, 20~40 parts of shortening, 15~30 parts of white sugar, 10~15 parts of no seitan milk powder, salt 0.5~1.5 part, 1.5~3.0 parts of leavening agent, 0.5~2 part of xanthan gum, 10~20 parts of egg pulp, 10~20 parts of water, nut 10~ 15 parts.
Preferably, the leavening agent uses sodium bicarbonate or baking powder;Nut is using bar denier wood or a walnut.
The present invention also provides a kind of preparation method of no seitan nutrient biscuit, including the following steps:
Step (1): shortening is cut into small pieces, and is heated and softened, and is beaten exquisiteness, is beaten with smashed white sugar to shortening It initiates, egg pulp is added in three times and beats to puffy;
Step (2): load weighted cassava fermentation ultramicro whole powder, potato full-powder, sorghum flour, cornstarch, soybean is complete The full powder of powder, pea is uniformly mixed without seitan milk powder, salt, xanthan gum, leavening agent, and sieving is poured into step (1) resulting material, Add water, add nut, stir evenly, is kneaded into dough;
Step (3): the dough being stirred being rolled and is pressed into the uniform biscuit of thin and thick, presses moulding with mold;
Step (4): the good dough of step (3) moulding is placed on drip pan, is put into baking oven and bakes maturation;
Step (5): it is packed with aluminium foil laminated film.
Preferably, cassava ferment full powder the preparation method comprises the following steps: new fresh cassava is cleaned, remove the peel, be cut into 5~6cm strip, 15~20min of Steam by water bath.To be removed to cool rear slight amount, surface smears the saccharomyces cerevisiae crushed, then on cassava surface Bacillus acidi lactici is added, is put into fermentation 2~3 days in closed container, cassava item softens, and has fragrant and sweet smell, surface is with white It is taken out after microorganism, the dryness in the sun under the sun of the cassava item after taking-up, pulverizes and cassava fermentation ultramicro whole powder is made.
Cassava has after the processes such as peeling, slice, soaked, dry, ultramicro grinding are prepared into food grade powdered substance The integrated degree of cell wall is higher, and basic to keep fresh cassava whole nutrient and flavour, isolating protein content is low outer, rich in starch, food It is a kind of quality sundry grain raw material with the microelements such as the nutriments such as fiber, vitamin, amino acid and calcium potassium.Importantly, Cassava whole-powder is free of the seitan of small wheat, is the preferred no seitan food material of gluten crowd.
Preferably, the additive amount of saccharomyces cerevisiae is the 2~3% of cassava quality.
Preferably, the additive amount of Bacillus acidi lactici is the 0.5~1.5% of cassava quality.
Preferably, the fermentation condition of the cassava item are as follows: fermentation humidity be humidity 50~60%, 27~30 DEG C of temperature.
Preferably, the preparation of the full powder of soybean are as follows: washing soybean is clean, it is picked up after being soaked in water under room temperature, adds water, be placed in It is crushed in crusher, then with the further fine grinding of colloid mill, is placed in air dry oven and dries, pulverizer crushing sieves with 100 mesh sieve To the full powder of soybean.
Preferably, in the step (4), baking oven excessive internal heat temperature is 175~200 DEG C, and fire in a stove before fuel is added temperature is 165~190 DEG C, is baked Make 13~16min.
Beneficial effects of the present invention:
(1) present invention is raw without adding wheat flour using wheat flour used in the complete conventional production of powder substitution of cassava fermentation It produces without seitan nutrient biscuit, is not only able to satisfy the demand of gluten crowd, moreover it is possible to China's cassava resource abundant is efficiently used, Its distinctive good value is embodied, crisis in food problem is effectively relieved;
(2) it is handled by microbial fermentation, is not only remarkably improved the content of the protein in cassava, improve cassava wind Taste can also effectively decompose the cyanide in cassava, solve cassava and process problem.It is prepared using saccharomycete and lactic acid bacteria combined ferment The full powder of cassava fermentation, lactic acid bacteria can utilize Saccharomyces cerevisiae transformant tapioca glucide generated, and fermentation generates aromatic substance Matter, polysaccharide and enzyme increase cassava nutritive value, improve the viscoplasticity of dough and improve the nutritive value of biscuit.
(3) add the full powder of soybean, the full powder of sorghum flour, pea, only biscuit does not increase high dietary-fiber cellulose content, also for Biscuit increases good protein, enriches the nutritional ingredients such as biscuit vitamin, phosphatide, Flavonoid substances, various trace elements, It solves the problems, such as that tradition is low without seitan fermentation baked product protein content, dough molding effect is poor, is conducive to improve biscuit product Matter.
(4) nuts such as bar denier wood are added to further increase the nutritional ingredient of biscuit.
Specific embodiment
Preferably embodiment of the invention is described in further detail below:
Embodiment 1
Formula: cassava ferment ultramicro whole powder 100g, potato full-powder 10g, sorghum flour 5g, cornstarch 5g, the full powder of soybean 25g, pea full powder 10g, shortening 30g, white sugar 20g, egg pulp 10g, no seitan milk powder 15g, salt 0.5g, xanthan gum 1.0g, baking powder 2.0g, water 15g, Ba Danmu 15g.
Preparation method:
Step (1): new fresh cassava is cleaned, and 5~6cm strip, Steam by water bath 20min are cut into peeling.It is to be removed cool after Slight amount, surface smears the saccharomyces cerevisiae crushed, then Bacillus acidi lactici is added on cassava surface, is put into closed container It is interior, it ferments 2~3 days, takes out under conditions of humidity 50~60%, 27 DEG C of temperature.At this point, cassava item softens, fragrant and sweet gas is had Taste, surface is with white microorganism, cassava item after the taking-up dryness in the sun under the sun, pulverizes and cassava is made ferments ultra micro Quan Fen.
Step (2): washing soybean is clean, it is picked up after being soaked in water under room temperature, adds water, be placed in crusher and be crushed, then It with the further fine grinding of colloid mill, is placed in air dry oven and dries, pulverizer crushing sieves with 100 mesh sieve to obtain the full powder of soybean;
Step (3): shortening is cut into small pieces, and is heated and softened, and is beaten exquisiteness, is beaten with smashed white sugar to shortening It initiates, egg pulp is added in three times and beats to puffy;
Step (4): load weighted cassava fermentation ultramicro whole powder, potato full-powder, sorghum flour, cornstarch, soybean is complete The full powder of powder, pea is uniformly mixed without seitan milk powder, salt, xanthan gum, leavening agent, and sieving is poured into step (2) resulting material, Add water, add nut, stir evenly, is kneaded into dough;
Step (5): the dough being stirred being rolled and is pressed into the uniform biscuit of thin and thick, presses moulding with mold;
Step (6): the good dough of moulding is placed on drip pan, and drip pan is put into baking oven, and adjusting excessive internal heat temperature is 175 ~200 DEG C, fire in a stove before fuel is added temperature is 165~190 DEG C, is baked 13~16min.
Step (7): it is packed with aluminium foil laminated film.
Embodiment 2
Formula: cassava ferment ultramicro whole powder 80g, potato full-powder 10g, sorghum flour 10g, cornstarch 8g, the full powder of soybean 30g, pea full powder 10g, shortening 30g, white sugar 25g, egg pulp 10g, no seitan milk powder 15g, salt 0.5g, xanthan gum 0.8g, baking powder 1.5g, water 10g, walnut 15g.
The preparation method is the same as that of Example 1.
Control group 1
Formula: cassava whole-powder 100g, potato full-powder 10g, sorghum flour 5g, cornstarch 5g, the full powder 25g of soybean, pea Full powder 10g, shortening 30g, white sugar 20g, egg pulp 10g, no seitan milk powder 15g, salt 0.5g, xanthan gum 1.0g, baking powder 2.0g, water 15g, Ba Danmu 15g.
Preparation method:
Step (1): by new fresh cassava in flowing underwater cleaning, removing silt etc., and peeling is thinly sliced, and puts into clear in water It washes, takes out, drain away the water to be placed in air dry oven and dry, pulverizer crushed mesh and obtain cassava whole-powder;
Remaining step is the same as (2) the step of embodiment 1~(7).
Control group 2
Formula: cassava ferment ultramicro whole powder 120g, potato full-powder 20g, cornstarch 15g, shortening 30g, white sugar 20g, egg pulp 10g, no seitan milk powder 15g, salt 0.5g, baking powder 2.0g, water 15g, Ba Danmu 15g.
Preparation method:
Step (1): new fresh cassava is cleaned, and 5~6cm strip, Steam by water bath 20min are cut into peeling.It is to be removed cool after Slight amount, surface smears the saccharomyces cerevisiae crushed, then Bacillus acidi lactici is added on cassava surface, is put into closed container It is interior, it ferments 2~3 days, takes out under conditions of humidity 50~60%, 27 DEG C of temperature.At this point, cassava item softens, fragrant and sweet gas is had Taste, surface is with white microorganism, cassava item after the taking-up dryness in the sun under the sun, pulverizes and cassava is made ferments ultra micro Quan Fen.
Step (2): shortening is cut into small pieces, and is heated and softened, and is beaten exquisiteness, is beaten with smashed white sugar to shortening It initiates, egg pulp is added in three times and beats to puffy;
Step (3): by load weighted cassava ferment ultramicro whole powder, potato full-powder, cornstarch, without seitan milk powder, food Salt, leavening agent are uniformly mixed, and sieving pours into step (2) resulting material, adds water, add nut, stir evenly, be kneaded into face Group;
Step (4): the dough being stirred being rolled and is pressed into the uniform biscuit of thin and thick, presses moulding with mold;
Step (5): the good dough of moulding is placed on drip pan, and drip pan is put into baking oven, and adjusting excessive internal heat temperature is 175 ~200 DEG C, fire in a stove before fuel is added temperature is 165~190 DEG C, is baked 13~16min.
Step (6): aluminium foil laminated film is packed.
Control group 3
Formula: cassava ferment ultramicro whole powder 100g, potato full-powder 10g, sorghum flour 5g, cornstarch 5g, the full powder of soybean 25g, pea full powder 10g, shortening 30g, white sugar 20g, egg pulp 10g, no seitan milk powder 15g, salt 0.5g, xanthan gum 1.0g, baking powder 2.0g, water 15g, Ba Danmu 15g.
Preparation method:
Step (1): new fresh cassava is cleaned, and 5~6cm strip, Steam by water bath 20min are cut into peeling.It is to be removed cool after Slight amount, surface smear the commercially available Angel saccharomyces cerevisiae (by 2~3% additions of cassava quality) crushed, are put into closed It in container, ferments 2~3 days, takes out under conditions of humidity 50~60%, 27 DEG C of temperature.At this point, cassava item softens, with perfume Sweet gas taste, cassava item under the sun dryness in the sun, ultramicro grinding obtained cassava fermentation of the surface with white microorganism, after taking-up Quan Fen;
Remaining step is the same as (2) the step of embodiment 1~(7).
1. biscuit sense organ and nutrient component determining
Organoleptic analysis and nutrient component determining are carried out to biscuit made from Examples 1 to 2 and control group 1,2,3 respectively, surveyed Result is determined as shown in 1~table of table 2:
1 biscuit organoleptic quality of table
2 biscuit nutritional ingredient of table
2. the protein and hydrogen cyanide assay of cassava whole-powder
Protein and hydrogen cyanide assay, measurement are carried out to cassava whole-powder obtained by embodiment 1 and control group 1 respectively The results are shown in Table 3:
The protein and hydrogen cyanide content analysis of the full powder in 3 cassava of table fermentation front and back
The results showed that (1) is from biscuit sense organ and attributional analysis as it can be seen that cassava is made full powder, replaces by fermentation process Wheat flour in generation conventional production, while soyabean protein powder, sorghum flour, peameal and xanthan gum etc. are added in the feed, it can change The organoleptic quality of kind biscuit, and the biscuit nutrients help prepared reaches needed by human body;(2) common using saccharomycete and lactic acid bacteria Fermentation process can improve dough performance;(3) from the protein and hydrogen cyanide content analysis of the full powder in cassava fermentation front and back, by this The cassava zymotechnique of invention can effectively improve the protein content of finished product tapioca starch, and hydrogen cyanide in cassava can be effectively reduced and contain Toxic component is measured, human health is more advantageous to.
The above content is a further detailed description of the present invention in conjunction with specific preferred embodiments, and it cannot be said that Specific implementation of the invention is only limited to these instructions.For those of ordinary skill in the art to which the present invention belongs, exist Under the premise of not departing from present inventive concept, a number of simple deductions or replacements can also be made, all shall be regarded as belonging to of the invention Protection scope.

Claims (6)

1. a kind of preparation method for preparing no seitan cassava nutrient biscuit, which is characterized in that no seitan cassava nutrient biscuit is by weight Measure part, comprising: cassava is fermented 80 ~ 100 parts of ultramicro whole powder, and 5 ~ 10 parts of potato full-powder, 5 ~ 10 parts of sorghum flour, cornstarch 5 ~ 10 Part, 10 ~ 30 parts of the full powder of soybean, 5 ~ 15 parts of the full powder of pea, 20 ~ 40 parts of shortening, 15 ~ 30 parts of white sugar, no seitan milk powder 10 ~ 15 Part, 0.5 ~ 1.5 part of salt, 1.5 ~ 3.0 parts of leavening agent, 0.5 ~ 2 part of xanthan gum, 10 ~ 20 parts of egg pulp, 10 ~ 20 parts of water, nut 10 ~ 15 parts;
The method includes following steps:
Step (1): shortening is cut into small pieces, and is heated and softened, and is beaten exquisiteness, is beaten with smashed white sugar to shortening fry dried food ingredients It rises, egg pulp is added in three times and beats to puffy;
Step (2): by load weighted cassava fermentation ultramicro whole powder, potato full-powder, sorghum flour, cornstarch, the full powder of soybean, pea The full powder of beans is uniformly mixed without seitan milk powder, salt, xanthan gum, leavening agent, and sieving pours into step (1) resulting material, adds water, Nut is added, is stirred evenly, dough is kneaded into;
Step (3): the dough being stirred being rolled and is pressed into the uniform biscuit of thin and thick, presses moulding with mold;
Step (4): the good dough of step (3) moulding is placed on drip pan, is put into baking oven and bakes maturation;
Step (5): it is packed with aluminium foil laminated film;
Cassava fermentation ultramicro whole powder the preparation method comprises the following steps: new fresh cassava is cleaned, remove the peel, be cut into 5 ~ 6cm strip, Steam by water bath 15 ~ 20min, to be removed to cool rear slight amount, surface smears the saccharomyces cerevisiae crushed, then lactic acid bar is added on cassava surface Bacterium is put into fermentation 2 ~ 3 days in closed container, until cassava item softens, fragrant and sweet smell is had, after surface is with white microorganism It takes out, the dryness in the sun under the sun of the cassava item after taking-up, pulverizes and cassava fermentation ultramicro whole powder is made;In step (2), greatly The preparation of the full powder of beans are as follows: washing soybean is clean, it is picked up after being soaked in water under room temperature, adds water, be placed in crusher and be crushed, then use The further fine grinding of colloid mill, is placed in air dry oven and dries, and pulverizer crushing sieves with 100 mesh sieve to obtain the full powder of soybean.
2. the method as described in claim 1, which is characterized in that the leavening agent uses sodium bicarbonate or baking powder;Nut Using bar denier wood or a walnut.
3. the method as described in claim 1, which is characterized in that in the step (4), baking oven excessive internal heat temperature is 175 ~ 200 DEG C, Fire in a stove before fuel is added temperature is 165 ~ 190 DEG C, is baked 13 ~ 16min.
4. the method as described in claim 1, which is characterized in that the additive amount of the saccharomyces cerevisiae is the 2 ~ 3% of cassava quality.
5. the method as described in claim 1, which is characterized in that the dosage of the Bacillus acidi lactici be cassava quality 0.5 ~ 1.5%。
6. the method as described in claim 1, which is characterized in that the fermentation condition of the cassava item are as follows: fermentation humidity be 50 ~ 60%, temperature is 27 ~ 30 DEG C.
CN201511025141.XA 2015-12-30 2015-12-30 A kind of no seitan cassava nutrient biscuit and preparation method thereof Active CN105594811B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201511025141.XA CN105594811B (en) 2015-12-30 2015-12-30 A kind of no seitan cassava nutrient biscuit and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201511025141.XA CN105594811B (en) 2015-12-30 2015-12-30 A kind of no seitan cassava nutrient biscuit and preparation method thereof

Publications (2)

Publication Number Publication Date
CN105594811A CN105594811A (en) 2016-05-25
CN105594811B true CN105594811B (en) 2019-08-20

Family

ID=55975623

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201511025141.XA Active CN105594811B (en) 2015-12-30 2015-12-30 A kind of no seitan cassava nutrient biscuit and preparation method thereof

Country Status (1)

Country Link
CN (1) CN105594811B (en)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106922790A (en) * 2016-12-09 2017-07-07 广西大学 A kind of cassava whole-powder tough biscuit and its industrial production method
CN106614904A (en) * 2016-12-09 2017-05-10 广西大学 Dietary fiber cassava flour compressed biscuit and preparation method thereof
CN109392977A (en) * 2017-08-15 2019-03-01 张伟业 A kind of hypo-allergenic small steamed bun and its manufacture craft
CN108174892A (en) * 2017-12-27 2018-06-19 吉林省卓轶健康产业有限责任公司 A kind of full cereal five cereals biscuit of edible mushroom and its production method for adjusting blood pressure and blood lipoid
CN108041119A (en) * 2017-12-27 2018-05-18 吉林农业大学 A kind of full cereal five cereals biscuit of gluten free edible bacterium and its production method
CN109169781A (en) * 2018-11-27 2019-01-11 广西壮族自治区农业科学院农产品加工研究所 Resistance to hungry ship biscuit of a kind of no seitan and preparation method thereof

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101904345A (en) * 2009-06-05 2010-12-08 布鲁诺布二世有限公司 Gluten-free bakery products
CN103330111A (en) * 2013-07-19 2013-10-02 广西大学 Rapid tapioca flour detoxification method
CN103391719A (en) * 2011-02-24 2013-11-13 陶氏环球技术有限责任公司 Composition comprising gluten-free cereal flour
CN104146037A (en) * 2014-08-11 2014-11-19 广西大学 Cassava black tea biscuit and making method thereof
CN104509757A (en) * 2013-09-26 2015-04-15 马秀梅 Processing method of cassava powder

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101904345A (en) * 2009-06-05 2010-12-08 布鲁诺布二世有限公司 Gluten-free bakery products
CN103391719A (en) * 2011-02-24 2013-11-13 陶氏环球技术有限责任公司 Composition comprising gluten-free cereal flour
CN103330111A (en) * 2013-07-19 2013-10-02 广西大学 Rapid tapioca flour detoxification method
CN104509757A (en) * 2013-09-26 2015-04-15 马秀梅 Processing method of cassava powder
CN104146037A (en) * 2014-08-11 2014-11-19 广西大学 Cassava black tea biscuit and making method thereof

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
不同脱毒方法对木薯氢氰酸含量的影响;李笑春;《饲料研究》;20111231 *
含氰糖苷类作物脱毒技术及其检测方法的研究进展;刘义军,等;《食品工业科技》;20131231;第34卷(第12期);第358页 *
木薯酸性淀粉在面包制作中的应用;沈辉,等;《中国粮油学报》;19981231;第13卷(第6期);第17-20页 *

Also Published As

Publication number Publication date
CN105594811A (en) 2016-05-25

Similar Documents

Publication Publication Date Title
CN105594811B (en) A kind of no seitan cassava nutrient biscuit and preparation method thereof
CN105494539B (en) A kind of no seitan cassava enriched bread and preparation method thereof
CN104431771B (en) The method that a kind of high dietary-fiber noodles and complete utilization wheat bran and wheat-middlings make high dietary-fiber noodles
CN103027089B (en) Flour rich in various buckwheat nutrients and preparation method thereof
CN103478552B (en) Sweet buckwheat staple food flour and production method thereof
CN106804668A (en) Dandelion multigrain biscuit and preparation method thereof
CN106614892A (en) High wheat bran dietary fiber cake flour
CN105146324A (en) Special low-protein potato full flour noodle for patients with diabetic nephropathy and preparation method thereof
CN102178172B (en) Production process of sugar-free non-fried instant noodles
CN104996909A (en) Low protein sorghum noodles special for patients suffering diabetes or nephropathy and preparation method of low protein sorghum noodles
CN105360915A (en) Low-protein steamed sorghum bread applicable to diabetic nephropathy patient and making method thereof
CN101999492A (en) Method for preparing dietary fiber micro powder from tea stem and tea dust with alkali method
CN104839563B (en) A kind of processing method of sorghum cold and fresh noodles
CN105053838A (en) Pineapple-flavored purple sweet potato noodles and preparation method thereof
CN105053839A (en) Purple grape flavored purple sweet potato noodle and preparation method thereof
CN105124399A (en) Tomato purple sweet potato noodles and preparation method thereof
CN105077007A (en) Purple potato noodles with taste of oranges and preparation method of purple potato noodles with taste of oranges
CN105053842A (en) Mango-flavored purple sweet potato noodles and preparation method thereof
CN105077005A (en) Wax apple flavored purple sweet potato noodles and preparation method thereof
CN107296080B (en) High-dietary-fiber hericium erinaceus and Chinese yam soft cake and preparation method thereof
CN111134316A (en) Preparation process and application of agaricus blazei dietary fiber
CN109588445A (en) A kind of dietary fiber crisp short cakes with sesame and preparation method thereof
CN111772095A (en) Low-GI steamed bread containing buckwheat flour and naked oat flour and preparation method thereof
CN109965203A (en) A kind of slow digestion potato steamed bun and preparation method thereof rich in Proanthocyanidins from Grape Seeds
CN108713764A (en) A kind of bean dregs soluble dietary fiber and preparation method thereof

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
GR01 Patent grant
GR01 Patent grant