CN105795330A - Steamed fresh cassava bun and manufacturing method thereof - Google Patents
Steamed fresh cassava bun and manufacturing method thereof Download PDFInfo
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- CN105795330A CN105795330A CN201610220002.0A CN201610220002A CN105795330A CN 105795330 A CN105795330 A CN 105795330A CN 201610220002 A CN201610220002 A CN 201610220002A CN 105795330 A CN105795330 A CN 105795330A
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- 239000002994 raw material Substances 0.000 claims abstract description 7
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- 238000004806 packaging method and process Methods 0.000 claims description 4
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- 238000010025 steaming Methods 0.000 claims description 4
- 238000005303 weighing Methods 0.000 claims description 4
- 239000000835 fiber Substances 0.000 abstract description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 2
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- 229930003231 vitamin Natural products 0.000 abstract description 2
- 244000025254 Cannabis sativa Species 0.000 abstract 1
- 244000077995 Coix lacryma jobi Species 0.000 abstract 1
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- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 240000001949 Taraxacum officinale Species 0.000 abstract 1
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- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
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- LELOWRISYMNNSU-UHFFFAOYSA-N hydrogen cyanide Chemical compound N#C LELOWRISYMNNSU-UHFFFAOYSA-N 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
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- 208000037259 Amyloid Plaque Diseases 0.000 description 1
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- 201000005505 Measles Diseases 0.000 description 1
- 208000003351 Melanosis Diseases 0.000 description 1
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- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
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- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
A steamed fresh cassava bun is prepared from components of raw materials in parts by weight as follows: 500-650 parts of fresh cassava, 650-800 parts of high-gluten flour, 15-20 parts of yeast, 80-150 parts of white granulated sugar, 10-15 parts of table salt, 2-5 parts of a bun improving agent, 5-10 parts of fresh lalang grass rhizomes, 5-10 parts of dandelion roots, 5-10 parts of mint, 5-10 parts of coix seeds and 200-300 parts of water. The steamed fresh cassava bun contains rich edible fibers, various vitamins, amino acid, calcium, potasium, magnesium and other mineral elements, has the efficacy of clearing heat, removing toxins, inducing diuresis for removing edema, preventing obesity and the like, tastes fine and soft and is very suitable for people with poor digestion capacity or people suffering from gastrointestinal problems; people do not feel bored even if eating the steamed fresh cassava bun for a long time.
Description
Technical field
The present invention relates to a kind of fresh cassava steamed bread and preparation method thereof, belong to health food processing technique field.
Background technology
Steamed bread, is also called " steamed bun ", " steamed bun ", " steamed cake " etc..This series products is with single flour or several flour for major ingredient, adds outside leaven, through dough-making powder, the food that ferments and the processes such as steam and come.Along with growth in the living standard, steamed bread has been had the demand of diversification, nutrient laden, low in calories, high microsteping by people.
What cassava was a class hydrocyanic acid content less than 50mg/kg can instant Maninot esculenta crantz., it is except containing 20%～35% starch, possibly together with trace element such as the nutritional labelings such as abundant protein, edible fibers, multivitamin, aminoacid and calcium, potassium, phosphorus, magnesium, generally pesticide is not used plus Maninot esculenta crantz. plantation, without the residual problem of agriculture, it it is the quality sundry grain of a kind of natural, safety, comprehensive nutrition.
The present invention uses fresh cassava through removing exocuticle, the broken tapioca syrup that obtains as primary raw material, makes steamed bread with flour, sugar, salt, yeast etc..The present invention both can enrich steamed bread kind, can provide reference for the processing and utilization of Maninot esculenta crantz. again.Described fresh cassava content of starch is 20%～30%, and moisture is 63%～70%；
Summary of the invention
The technical problem to be solved is to provide a kind of fresh cassava steamed bread and preparation method thereof.
For solving above-mentioned technical problem, the technical solution used in the present invention is:
A kind of fresh cassava steamed bread, by weight, is made up of following raw material components:
The manufacture method of described fresh cassava steamed bread, it is characterised in that comprise the following steps:
(1) fresh cassava thoroughly removes exocuticle, cleans, stripping and slicing, the core in the middle of removing；Then use small-sized vegetable-stuffing machine to pulverize, obtain the granularity manioc pellet less than 2mm；Manioc pellet carries out making beating again and obtains fresh cassava slurry；
(2) weighing the fresh Rhizoma Imperatae of described weight portion, Radix Taraxaci, Herba Menthae and Semen Coicis, removing slag after adding the water infusion of 200～300 parts takes decoction；
(3) decoction and fresh cassava slurry is mixed homogeneously, add white sugar, yeast, high-gluten flour, edible salt and modifier for steamed bread carry out dough-making powder and being kneaded into do not touch with one's hand, smooth surface, resilient dough；
(4) being fermented by dough, it is 30～35 DEG C that temperature controls, relative humidity 70～85%, fermentation time 1.5～2h；
(5) dough fermented is placed on chopping board, again rub shaping, discharge air pocket, and split molding；
(6) by cloth wet on the dough lid after molding, room temperature places 15～20min；
(7) the face base proofed is put into boil and have on the steamer drawer of gauze steaming 18～20min, Guan Huo, place 3～5min, take out steamed bread, i.e. edible or quick-freezing packaging after cooling.
The positive effect of the present invention is as follows:
Semen Coicis, is conventional Chinese medicine, is again food general, that often eat, and property slightly sweet flavor is slightly cold, and has inducing diuresis to remove edema, spleen invigorating to dry, the effect such as arthralgia relieving by relaxing muscles and tendons, clearing away heat and discharging pus, for conventional damp-clearing drug.Semen Coicis is again a kind of beauty food, and often food can keep human body skin gloss fine and smooth, eliminates acne, freckle, senile plaque, cyasma, butterfly spot, to desquamation, acne, chap, pachylosis etc. has good efficacy.
Herba Menthae, has medical and edible dual-use function, and main Leaf-feeding insects is stem and leaf, it is possible to clothes of squeezing the juice.There is effect of dispelling wind and heat pathogens, the clear profit head, sore-throat relieving, rash, dispersing the stagnated live-QI to relieve the stagnation of QI.Modern medicine often uses it for treatment anemopyretic cold, headache, throat pain, aphtha of the mouth and tongue, rubella, measles, chest and abdomen feeling of distension and oppression etc..
Radix Taraxaci, containing abundant vitamin and mineral, has the effect of strengthening liver, can reduce cholesterol.
Rhizoma Imperatae, has cooling blood for hemostasis, effect of heat-clearing and toxic substances removing.
The fresh cassava steamed bread fiber content of the present invention is high, enhances the health care of steamed bread and soft good to eat, unique flavor；Additionally, the present invention also has prevention cardiovascular disease and cystitis, cataract and the health-care effect such as antioxidation, antitumaous effect, be suitable to various people and eat for a long time, both enriched steamed bread kind, it is possible to improve Maninot esculenta crantz. industrial economy benefit.
Detailed description of the invention
Embodiment 1
A kind of fresh cassava steamed bread, by weight, is made up of following raw material components:
The manufacture method of described fresh cassava steamed bread, comprises the following steps:
(1) fresh cassava thoroughly removes exocuticle, cleans, stripping and slicing, the core in the middle of removing；Then use small-sized vegetable-stuffing machine to pulverize, obtain the granularity manioc pellet less than 2mm；Manioc pellet carries out making beating again and obtains fresh cassava slurry,
(2) weighing the fresh Rhizoma Imperatae of described weight portion, Radix Taraxaci, Herba Menthae and Semen Coicis, removing slag after adding the water infusion of 300 parts takes decoction,
(3) decoction and fresh cassava slurry is mixed homogeneously, add white sugar, yeast, high-gluten flour, edible salt and modifier for steamed bread carry out dough-making powder and being kneaded into do not touch with one's hand, smooth surface, resilient dough；
(4) being fermented by dough, it is 35 DEG C that temperature controls, relative humidity 85%, fermentation time 2h；
(5) dough fermented is placed on chopping board, again rub shaping, discharge air pocket, and split molding；
(6) by cloth wet on the dough lid after molding, room temperature places 20min；
(7) the face base proofed is put into boil and have on the steamer drawer of gauze steaming 20min, Guan Huo, place 5min, take out steamed bread, i.e. edible or quick-freezing packaging after cooling.
Embodiment 2
A kind of fresh cassava steamed bread, by weight, is made up of following raw material components:
The manufacture method of described fresh cassava steamed bread, comprises the following steps:
(1) fresh cassava thoroughly removes exocuticle, cleans, stripping and slicing, the core in the middle of removing；Then use small-sized vegetable-stuffing machine to pulverize, obtain the granularity manioc pellet less than 2mm；Manioc pellet carries out making beating again and obtains fresh cassava slurry,
(2) weighing the fresh Rhizoma Imperatae of described weight portion, Radix Taraxaci, Herba Menthae and Semen Coicis, removing slag after adding the water infusion of 200 parts takes decoction,
(3) decoction and fresh cassava slurry is mixed homogeneously, add white sugar, yeast, high-gluten flour, edible salt and modifier for steamed bread carry out dough-making powder and being kneaded into do not touch with one's hand, smooth surface, resilient dough；
(4) being fermented by dough, it is 30 DEG C that temperature controls, relative humidity 70%, fermentation time 1.5h；
(5) dough fermented is placed on chopping board, again rub shaping, discharge air pocket, and split molding；
(6) by cloth wet on the dough lid after molding, room temperature places 15min；
(7) the face base proofed is put into boil and have on the steamer drawer of gauze steaming 18min, Guan Huo, place 3min, take out steamed bread, i.e. edible or quick-freezing packaging after cooling.
Embodiment 3
A kind of fresh cassava steamed bread, by weight, is made up of following raw material components:
The manufacture method of fresh cassava steamed bread described in the present embodiment is identical with embodiment 2.
Claims (2)
1. a fresh cassava steamed bread, it is characterised in that by weight, is made up of following raw material components:
。
2. the manufacture method of fresh cassava steamed bread as claimed in claim 1, it is characterised in that comprise the following steps:
(1) fresh cassava thoroughly removes exocuticle, cleans, stripping and slicing, the core in the middle of removing；Then use small-sized vegetable-stuffing machine to pulverize, obtain the granularity manioc pellet less than 2mm；Manioc pellet carries out making beating again and obtains fresh cassava slurry；
(2) weighing the fresh Rhizoma Imperatae of described weight portion, Radix Taraxaci, Herba Menthae and Semen Coicis, removing slag after adding the water infusion of 200～300 parts takes decoction；
(3) decoction and fresh cassava slurry is mixed homogeneously, add white sugar, yeast, high-gluten flour, edible salt and modifier for steamed bread carry out dough-making powder and being kneaded into do not touch with one's hand, smooth surface, resilient dough；
(4) being fermented by dough, it is 30～35 DEG C that temperature controls, relative humidity 70～85%, fermentation time 1.5～2h；
(5) dough fermented is placed on chopping board, again rub shaping, discharge air pocket, and split molding；
(6) by cloth wet on the dough lid after molding, room temperature places 15～20min；
(7) the face base proofed is put into boil and have on the steamer drawer of gauze steaming 18～20min, Guan Huo, place 3～5min, take out steamed bread, i.e. edible or quick-freezing packaging after cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610220002.0A CN105795330A (en) | 2016-04-06 | 2016-04-06 | Steamed fresh cassava bun and manufacturing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610220002.0A CN105795330A (en) | 2016-04-06 | 2016-04-06 | Steamed fresh cassava bun and manufacturing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105795330A true CN105795330A (en) | 2016-07-27 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610220002.0A Pending CN105795330A (en) | 2016-04-06 | 2016-04-06 | Steamed fresh cassava bun and manufacturing method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN105795330A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101623086A (en) * | 2008-07-08 | 2010-01-13 | 刘泳宏 | Natural five-color viscus-nourishing anticancer medicinal tea steamed bread and manufacturing method thereof |
| CN103211132A (en) * | 2013-05-10 | 2013-07-24 | 亚洲渔港（大连）海鲜食品有限公司 | Frozen clam soup dumplings and production method thereof |
| CN103445067A (en) * | 2013-04-27 | 2013-12-18 | 河南省佰腾电子科技有限公司 | Production method of nutritional and healthy steamed bread |
| CN103652598A (en) * | 2013-09-04 | 2014-03-26 | 合肥市福来多食品有限公司 | Steamed bread with mung bean taste and preparation method thereof |
| CN103859255A (en) * | 2014-03-24 | 2014-06-18 | 广西大学 | Fresh cassava dumpling wrappers and preparation method thereof |
| CN104431750A (en) * | 2014-11-24 | 2015-03-25 | 中国农业科学院农产品加工研究所 | Pure potato steamed bun and preparation method thereof |
| CN105433234A (en) * | 2015-12-08 | 2016-03-30 | 安徽秋果食品有限公司 | Steamed bun low in glycemic index and preparation method thereof |
-
2016
- 2016-04-06 CN CN201610220002.0A patent/CN105795330A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101623086A (en) * | 2008-07-08 | 2010-01-13 | 刘泳宏 | Natural five-color viscus-nourishing anticancer medicinal tea steamed bread and manufacturing method thereof |
| CN103445067A (en) * | 2013-04-27 | 2013-12-18 | 河南省佰腾电子科技有限公司 | Production method of nutritional and healthy steamed bread |
| CN103211132A (en) * | 2013-05-10 | 2013-07-24 | 亚洲渔港（大连）海鲜食品有限公司 | Frozen clam soup dumplings and production method thereof |
| CN103652598A (en) * | 2013-09-04 | 2014-03-26 | 合肥市福来多食品有限公司 | Steamed bread with mung bean taste and preparation method thereof |
| CN103859255A (en) * | 2014-03-24 | 2014-06-18 | 广西大学 | Fresh cassava dumpling wrappers and preparation method thereof |
| CN104431750A (en) * | 2014-11-24 | 2015-03-25 | 中国农业科学院农产品加工研究所 | Pure potato steamed bun and preparation method thereof |
| CN105433234A (en) * | 2015-12-08 | 2016-03-30 | 安徽秋果食品有限公司 | Steamed bun low in glycemic index and preparation method thereof |
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Application publication date: 20160727 |
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