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Cassava powder/cassava leaf bread and method for making same

A production method and technology of cassava leaves, which can be applied in dough processing, baking, baked food, etc., can solve the problems of rare cassava flour and cassava leaves, and achieve the effects of preventing cardiovascular diseases, improving human immunity, and delaying digestion and absorption Effect

Inactive Publication Date: 2014-05-14
GUANGXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, the application of cassava flour and cassava leaves in food is still relatively rare in the prior art. For this reason, the present invention proposes a bread using cassava flour and cassava leaves and a production method thereof, so as to fully exert the therapeutic and health-preserving effect of cassava

Method used

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  • Cassava powder/cassava leaf bread and method for making same
  • Cassava powder/cassava leaf bread and method for making same
  • Cassava powder/cassava leaf bread and method for making same

Examples

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Comparison scheme
Effect test

Embodiment 1

[0022] A cassava flour / cassava leaf bread consists of the following components: 350g of edible grade cassava flour, 120g of cassava leaf flour, 425g of high-gluten flour, 35g of white sugar, 25g of eggs, 25g of edible salt, 45g of butter, 8g of bread improver, Yeast 40g, water 950g;

[0023] A method for making cassava flour / cassava leaf bread, the components are according to the above proportioning, and the concrete steps are:

[0024] (1) Take the fresh young leaves at the top of cassava, wash them, soak them in water for 24 hours, dry them in the sun or dry them, grind them, and use a 100-mesh sieve to sieve them to remove coarse residues to obtain cassava leaf powder;

[0025] (2) Mix food-grade cassava flour and cassava leaf powder, add 850 parts of water, mix well, heat and cook until the resulting mixture forms a gel structure, and cool to 30°C;

[0026] (3) Mix 15g of white sugar, yeast and the remaining water evenly to activate the yeast to obtain a yeast activation ...

Embodiment 2

[0032] A cassava flour / cassava leaf bread consists of the following components: 450g of food grade cassava flour, 100g of cassava leaf flour, 350g of high-gluten flour, 30g of white sugar, 20g of eggs, 25g of edible salt, 55g of butter, 12g of bread improver, Yeast 45g, water 1050g;

[0033] A method for making cassava flour / cassava leaf bread, the components are according to the above proportioning, and the concrete steps are:

[0034] (1) Take the fresh young leaves at the top of cassava, wash them, soak them in water for 22 hours, dry them in the sun or dry them, grind them, and use a 100-mesh sieve to sieve them to remove coarse residues to obtain cassava leaf powder;

[0035] (2) Mix food-grade cassava flour and cassava leaf powder, add 800g of water, mix well, heat and cook until the resulting mixture forms a gel structure, and cool to 30°C;

[0036] (3) Mix 20g of white sugar, yeast and the rest of the water evenly to activate the yeast to obtain a yeast activation liq...

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Abstract

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

Description

technical field [0001] The invention relates to cassava flour / cassava leaf bread and a preparation method thereof, belonging to the technical field of health food processing. Background technique [0002] With the improvement of people's living standards, great changes have taken place in people's consumption concepts and health concepts. Diet therapy and health preservation have become a hot topic. Nutritious, functional, low-sugar, low-calorie, and high-fiber foods have become the development trend of the food industry. [0003] Food-grade cassava flour is prepared by removing the outer skin of cassava roots, crushing, detoxification, dehydration, drying, and ultra-fine grinding. In addition to preserving cassava root starch, protein, vitamins, amino acids, trace elements and other nutrients, it also contains Rich in edible fiber, it is a natural, safe and nutritious high-quality raw material of miscellaneous grains. [0004] Cassava leaves are rich in nutrients and biolo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00A21D2/36
Inventor 谢彩锋古碧李凯
Owner GUANGXI UNIV
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