CN110754502A - Cassava wafer and making method thereof - Google Patents
Cassava wafer and making method thereof Download PDFInfo
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- CN110754502A CN110754502A CN201910734794.7A CN201910734794A CN110754502A CN 110754502 A CN110754502 A CN 110754502A CN 201910734794 A CN201910734794 A CN 201910734794A CN 110754502 A CN110754502 A CN 110754502A
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Images
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
- 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
- A21D2/364—Nuts, e.g. cocoa
-
- 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
- A21D2/366—Tubers, roots
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a cassava wafer and a preparation method thereof, wherein the cassava wafer is prepared from the following raw materials in parts by weight: 10-100 parts of Thai cassava powder, 0-90 parts of cake powder, 1.75-2.25 parts of baking powder, 0.3-0.5 part of salt, 1-1.5 parts of almond powder, 25-30 parts of white granulated sugar, 160-180 parts of eggs, 12-15 parts of fresh milk, 12-15 parts of salted butter and 12-14 parts of water. The cassava flour pancake made by the invention is unique in taste and flavor, is nutritional and healthy, also contains rich dietary fibers, proteins, vitamins, various mineral substances and other nutrient substances, can improve the daily dietary structure of people and improve the intestinal function and immunity when being frequently eaten, is not easy to become greasy when being frequently eaten, and is a cake suitable for people of all ages.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a cassava wafer and a making method thereof.
Background
Cassava (academic name:Manihot esculenta Crantz) Is a root tuber of cassava of Euphorbiaceae, is one of three potatoes in the world, and is widely cultivated in tropical and subtropical regions. The cassava contains rich calcium, phosphorus and potassium, has the effects of stimulating appetite and strengthening spleen, and reducing swelling and dissipating stagnation, and is beneficial to human health after being eaten for a long time. However, the common cassava has the disadvantages that the edible method of the cassava is less and the product variety is not many.
The cassava is produced in Thailand, has sufficient industry and is the biggest cassava product export country in the world. The Thai cassava has the advantages of excellent variety, scientific planting technology and advanced processing technology, so that the Thai cassava has high quality and high yield, is pure natural and free of gene modification components, conforms to the trend of the times, and meets the requirement of environmental protection. Thai cassava starch is deeply favored by Chinese cassava buyers due to excellent physicochemical indexes and gelatinization characteristics. In the market, the yield value of cassava after becoming body delicious is doubled, and cassava foods such as cassava vermicelli, cassava crisp chips, cassava zongzi, cassava moon cakes and the like are full of Linglan and are deeply loved by a plurality of people.
Cassava is a staple food crop in most countries in africa, and three meals a day are indispensable for local people. Cassava is listed as a famous flavor food in Indonesia, Philippines, Brazil and other countries, and the consumption amount is large. In contrast, the edible aspect of cassava in China is developed and utilized less, and no industry is formed. The Shangxi cassava institute has the advantages that the chief deputy of the Guangxi cassava institute and the national cassava industry technical system are weighed by the Japanese scientist Li Jun, the industrial adjustment is imperative, the eating research and development is the main direction for improving the quality and the efficiency of the cassava industry, and the cassava industry technical system also sets the eating research and development of cassava as a key research and development task.
Guangxi is the largest cassava production area in China, people are also used to prepare cassava into various foods for eating, but fresh food is mainly used. At present, domestic cassava cakes are all made from cassava in China, and cake foods made from Thai cassava powder do not exist. Therefore, the research on the cassava wafer made of the Thai cassava whole powder has good market prospect.
Disclosure of Invention
The cassava wafer has unique taste and flavor, is nutritional and healthy, has higher nutritional value, has a certain health-care function, can supplement abundant and various nutritional substances for human bodies, has the effects of improving the daily dietary structure of people, improving the intestinal function and immunity, resisting aging and the like, and is a cake suitable for people of all ages.
The invention is realized by the following technical scheme:
a cassava wafer is prepared from the following raw materials in parts by weight: 10-100 parts of Thai cassava powder, 0-90 parts of cake powder, 1.75-2.25 parts of baking powder, 0.3-0.5 part of salt, 1-1.5 parts of almond powder, 25-30 parts of white granulated sugar, 160-180 parts of eggs, 12-15 parts of fresh milk, 12-15 parts of salted butter and 12-14 parts of water.
The Thai cassava powder is prepared by peeling root tuber of bitter cassava, slicing, crushing, stewing, drying, grinding and other processes.
The Thai cassava powder has the following physical and chemical properties: the starch content is 78.28-81.85%, the crude fiber content is 1.91-2.54%, the ash content is 0.14-0.49%, the protein content is 0.14-0.49%, the fat content is 0.05-0.18%, the gelatinization peak viscosity (9.2% sample test concentration, RVA gelatinization curve of rapid viscometry analyzer) is 4160.4-4774.8 cP, and the cyanide content is not more than 0.74 mg/kg.
The preparation method of the cassava wafer comprises the following steps:
(1) weighing Thai cassava powder, cake powder, baking powder and salt according to the weight ratio, respectively sieving with a 100-mesh sieve, and uniformly mixing with almond powder to obtain a mixture A for later use;
(2) stirring eggs and sugar for 5-8 minutes until the mixture turns white and viscous to obtain a mixture B for later use;
(3) slowly adding the fresh milk and the mixture A into the mixture B for 3-4 times, and slightly stirring uniformly by using a rubber scraper, wherein the mixture C is obtained for later use without excessive stirring;
(4) slowly pouring the softened salted butter into the mixture C, and stirring to uniformly mix to obtain pancake batter;
(5) putting the pancake batter into a pan by using a spoon, and gradually dispersing the pancake batter into a round shape;
(6) frying for 1-2 minutes with big fire until bubbles appear on the surface of the thin pancake;
(7) slightly turning over the thin pancake obtained in the step (6), and frying for 1-2 minutes until the thin pancake is light brown, so that the water content of the thin pancake is not more than 15%, and obtaining the thin cassava pancake;
(8) the fried thin pancake is placed on an iron wire frame or a tray for cooling, and then stored in a sealed container, so that the softness and fineness of the thin pancake can be kept.
The cassava wafer is 1-10 mm in thickness and 10-20 cm in diameter.
The cassava powder contains rich starch, and also contains rich nutrient substances such as edible fiber, vitamins, mineral substances and the like, and is a high-quality coarse cereal raw material with low fat and high fiber. The Thai cassava powder has good expansibility, solubility and water and oil absorption capacity, and has wide popularization and application prospects in the food industry of bakery products, noodles, cakes, fast food and the like. According to the invention, through the processing procedures of peeling, slicing, stewing, drying and the like, the content of hydrocyanic acid harmful to human bodies in cassava is removed, and potential toxic hazard to animal organisms is eliminated.
The almond (Latin school name:Amygdalus Communis Vas) Is seed of Prunus Armeniaca or Prunus Armeniaca of Prunus of Rosaceae, and is grown in warm temperate region of the world. The almond mainly contains protein, fat, sugar and trace amygdalin; fatMainly composed of oleic acid and linoleic acid. The almond contains various flavor substances such as aldehyde, ketone, acid, ester, alcohol and the like, and can be released in the baking process to form the unique flavor of the almond. The active ingredients contained in the almond are proved to have various pharmacological actions such as anti-tumor, anti-oxidation, blood pressure and blood sugar reduction and the like by modern medical research.
The invention has the beneficial effects that:
1. the novel Thai cassava wafer is prepared by replacing part of cake powder with Thai cassava powder, adding walnut powder and adding auxiliary materials, and has the advantages of unique taste, nutrition, health, higher protein content, no trans-fatty acid and higher nutritional value; the added cassava powder is combined with the matcha powder, so that the cassava powder has unique taste and flavor, is not easy to become greasy after being frequently eaten, and is a cake suitable for people of all ages.
2. The Thai cassava powder used in the invention has good expansibility, solubility, water absorption capacity and oil absorption capacity, and has good mouthfeel when used for making thin pancakes. According to the invention, through the processing procedures of peeling, slicing, stewing, drying and the like, the content of hydrocyanic acid harmful to human bodies in cassava is removed, and potential toxic hazard to animal organisms is eliminated.
3. The cassava wafer prepared by the invention contains rich dietary fibers, proteins, vitamins, various mineral substances and other nutrient substances, can supplement rich and various nutrient substances for human bodies, and has the health-care effects of improving the daily dietary structure of people, improving the intestinal function and immunity, resisting aging and the like.
4. The preparation process of the invention well retains the nutrition and flavor of the cassava, and no other chemical substances are needed to be added in the processing process of the cassava powder, thus no pollution to the environment is caused. The invention has good significance for developing and popularizing the cassava whole powder food.
5. The preparation method of the cassava wafer provided by the invention is simple in process and easy to operate, and can be used for industrial production.
Drawings
1. Figure 1 is a presentation of an unpackaged finished cassava wafer made in accordance with the present invention.
2. Figure 2 is a presentation of a packaged finished product of a cassava wafer made in accordance with the present invention.
Detailed Description
In order to make the technical solutions and advantages of the present invention clearer, the following describes the technical solutions of the present invention clearly and completely in combination with the embodiments of the present invention.
Example 1
A cassava wafer is prepared from the following raw materials in parts by weight: 10 parts of Thai cassava powder, 90 parts of cake powder, 1.75 parts of baking powder, 0.3 part of salt, 1 part of almond powder, 25 parts of white granulated sugar, 160 parts of eggs, 12 parts of fresh milk, 12 parts of salted butter and 12 parts of water.
The preparation method of the cassava wafer comprises the following steps:
(1) weighing Thai cassava powder, cake powder, baking powder and salt according to the weight ratio, respectively sieving with a 100-mesh sieve, and uniformly mixing with almond powder to obtain a mixture A for later use;
(2) stirring egg and sugar for 7 min until the mixture turns white and viscous to obtain mixture B;
(3) slowly adding fresh milk and the mixture A into the mixture B for 3 times, and gently stirring with a rubber scraper to obtain a mixture C;
(4) slowly pouring the softened salted butter into the mixture C, and stirring to uniformly mix to obtain pancake batter;
(5) putting 55g of pancake batter into a pan by using a spoon, and gradually dispersing the batter into a round shape;
(6) frying for 1 minute with strong fire until bubbles appear on the surface of the thin pancake;
(7) slightly turning over the thin pancake in the step (6), and frying for 1.5 minutes until the thin pancake is light brown, so that the moisture content of the thin pancake is not more than 15%, and obtaining the thin cassava pancake;
(8) the fried thin pancake is placed on an iron wire frame or a tray for cooling, and then stored in a sealed container, so that the softness and fineness of the thin pancake can be kept.
The cassava wafer is 3mm in thickness and 15cm in diameter.
Example 2
A cassava wafer is prepared from the following raw materials in parts by weight: 50 parts of Thai cassava powder, 50 parts of cake powder, 2 parts of baking powder, 0.4 part of salt, 1.2 parts of almond powder, 27 parts of white granulated sugar, 170 parts of eggs, 14 parts of fresh milk, 14 parts of salted butter and 13 parts of water.
The preparation method of the cassava wafer comprises the following steps:
(1) weighing Thai cassava powder, cake powder, baking powder and salt according to the weight ratio, respectively sieving with a 100-mesh sieve, and uniformly mixing with almond powder to obtain a mixture A for later use;
(2) stirring the eggs and the sugar for 8 minutes until the mixture turns white and viscous to obtain a mixture B for later use;
(3) slowly adding fresh milk and the mixture A into the mixture B for 4 times, and gently stirring with a rubber scraper to obtain a mixture C;
(4) slowly pouring the softened salted butter into the mixture C, and stirring to uniformly mix to obtain pancake batter;
(5) putting the pancake batter into a pan by using a spoon, and gradually dispersing the pancake batter into a round shape;
(6) frying for 2 minutes with big fire until bubbles appear on the surface of the thin pancake;
(7) slightly turning over the thin pancake in the step (6), and frying for 1 minute until the thin pancake is light brown, so that the moisture content of the thin pancake is not more than 15%, and obtaining the thin cassava pancake;
(8) the fried thin pancake is placed on an iron wire frame or a tray for cooling, and then stored in a sealed container, so that the softness and fineness of the thin pancake can be kept.
The cassava wafer is 2mm in thickness and 20cm in diameter.
Example 3
A cassava wafer is prepared from the following raw materials in parts by weight: 90 parts of Thailand cassava powder, 10 parts of cake powder, 2.25 parts of baking powder, 0.5 part of salt, 1.5 parts of almond powder, 30 parts of white granulated sugar, 180 parts of eggs, 15 parts of fresh milk, 15 parts of salted butter and 14 parts of water.
The preparation method of the cassava wafer comprises the following steps:
(1) weighing Thai cassava powder, cake powder, baking powder and salt according to the weight ratio, respectively sieving with a 100-mesh sieve, and uniformly mixing with almond powder to obtain a mixture A for later use;
(2) stirring the eggs and the sugar for 6 minutes until the mixture turns white and viscous to obtain a mixture B for later use;
(3) slowly adding fresh milk and the mixture A into the mixture B for 3 times, and gently stirring with a rubber scraper to obtain a mixture C;
(4) slowly pouring the softened salted butter into the mixture C, and stirring to uniformly mix to obtain pancake batter;
(5) putting the pancake batter into a pan by using a spoon, and gradually dispersing the pancake batter into a round shape;
(6) frying for 1.5 minutes with big fire until bubbles appear on the surface of the thin pancake;
(7) slightly turning over the thin pancake in the step (6), and frying for 1 minute until the thin pancake is light brown, so that the moisture content of the thin pancake is not more than 15%, and obtaining the thin cassava pancake;
(8) the fried thin pancake is placed on an iron wire frame or a tray for cooling, and then stored in a sealed container, so that the softness and fineness of the thin pancake can be kept.
The cassava wafer is 5mm in thickness and 10cm in diameter.
The cassava wafer prepared by the invention meets the requirements of national standard GB/T20977 and 2007 'cake general rule'; the following table 1 shows the detection results of the product:
TABLE 1 detection results of cassava wafer products
The physical and chemical properties and texture characteristics of the cassava wafer prepared by the invention are shown in the following table 2.
TABLE 2 physical and chemical Properties and textural characteristics of the cassava wafers
Claims (5)
1. A cassava wafer, characterized in that: the feed is prepared from the following raw materials in parts by weight: 10-100 parts of Thai cassava powder, 0-90 parts of cake powder, 1.75-2.25 parts of baking powder, 0.3-0.5 part of salt, 1-1.5 parts of almond powder, 25-30 parts of white granulated sugar, 160-180 parts of eggs, 12-15 parts of fresh milk, 12-15 parts of salted butter and 12-14 parts of water.
2. A cassava wafer according to claim 1, in which: the Thai cassava powder is prepared by peeling root tuber of bitter cassava, slicing, crushing, steaming, drying and grinding.
3. A cassava wafer according to claim 1, in which: the Thai cassava powder has the following physical and chemical properties: the starch content is 78.28-81.85%, the crude fiber content is 1.91-2.54%, the ash content is 0.14-0.49%, the protein content is 0.14-0.49%, the fat content is 0.05-0.18%, the gelatinization peak viscosity (9.2% sample test concentration, RVA gelatinization curve of rapid viscometry analyzer) is 4160.4-4774.8 cP, and the cyanide content is not more than 0.74 mg/kg.
4. A cassava wafer according to claim 1, in which: the manufacturing method comprises the following steps:
(1) weighing Thai cassava powder, cake powder, baking powder and salt according to the weight ratio, respectively sieving with a 100-mesh sieve, and uniformly mixing with almond powder to obtain a mixture A for later use;
(2) stirring eggs and sugar for 5-8 minutes until the mixture turns white and viscous to obtain a mixture B for later use;
(3) slowly adding the fresh milk and the mixture A into the mixture B for 3-4 times, and slightly stirring uniformly by using a rubber scraper, wherein the mixture C is obtained for later use without excessive stirring;
(4) slowly pouring the softened salted butter into the mixture C, and stirring to uniformly mix to obtain pancake batter;
(5) putting the pancake batter into a pan by using a spoon, and gradually dispersing the pancake batter into a round shape;
(6) frying for 1-2 minutes with big fire until bubbles appear on the surface of the thin pancake;
(7) slightly overturning the thin pancake obtained in the step (6), and frying for 1-2 minutes to obtain a light brown thin pancake;
(8) the fried pancake is placed on an iron wire rack or a tray for cooling and then stored in a sealed container.
5. A cassava wafer according to claim 3, in which: the cassava wafer is 1-10 mm in thickness and 10-20 cm in diameter.
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Application publication date: 20200207 |