Gluten-free nutritious cassava biscuit and preparation method thereof

A gluten-free and cassava-free technology, applied in pre-baked dough processing, baking, dough processing, etc., can solve the problems of low protein content, human poisoning, unsuitable food processing, etc., to increase protein content and improve biscuit quality , The effect of solving processing problems

Active Publication Date: 2016-05-25
AGRI PROD PROCESSING INST GUANGXI ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Cassava has high nutritional value and is rich in minerals and vitamins. Its calcium, magnesium, iron, and zinc contents can reach several to dozens of times that of wheat. There are two problems in cassava food processing. Fir

Method used

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  • Gluten-free nutritious cassava biscuit and preparation method thereof
  • Gluten-free nutritious cassava biscuit and preparation method thereof
  • Gluten-free nutritious cassava biscuit and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Recipe: 100g cassava fermented superfine whole flour, 10g whole potato flour, 5g sorghum flour, 5g corn starch, 25g whole soybean flour, 10g whole pea flour, 30g shortening, 20g white sugar, 10g whole egg liquid, 15g gluten-free milk powder , salt 0.5g, xanthan gum 1.0g, baking powder 2.0g, water 15g, almond 15g.

[0028] Preparation:

[0029] Step (1): Wash the fresh cassava, peel it, cut it into 5-6cm strips, and steam it in water for 20 minutes. After taking it out and letting it cool, press it lightly, rub the crushed Saccharomyces cerevisiae on the surface, then add Lactobacillus on the surface of the cassava strips, put it in a closed container, and ferment for 2-3 hours at a humidity of 50-60% and a temperature of 27°C. God, take it out. At this time, the cassava strips become soft, with a sweet smell, and white microorganisms grow on the surface. The taken-out cassava strips are dried in the sun, and ultrafinely pulverized to obtain cassava fermented ultrafine...

Embodiment 2

[0037] Recipe: 80g cassava fermented superfine whole flour, 10g whole potato flour, 10g sorghum flour, 8g corn starch, 30g whole soybean flour, 10g whole pea flour, 30g shortening, 25g white sugar, 10g whole egg liquid, 15g gluten-free milk powder , salt 0.5g, xanthan gum 0.8g, baking powder 1.5g, water 10g, walnut 15g.

[0038] The preparation method is the same as in Example 1.

[0039] Control group 1

[0040] Recipe: 100g whole cassava flour, 10g whole potato flour, 5g sorghum flour, 5g cornstarch, 25g whole soybean flour, 10g whole pea flour, 30g shortening, 20g white sugar, 10g whole egg liquid, 15g gluten-free milk powder, 0.5 g, xanthan gum 1.0g, baking powder 2.0g, water 15g, almond 15g.

[0041] Preparation:

[0042] Step (1): Wash the fresh cassava under flowing water to remove the sediment, etc., peel it, cut it into thin slices, wash it in water, take it out, drain the water and put it in a blast drying box to dry it, and crush it with a grinder Sieve to get who...

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PUM

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Abstract

The invention provides a gluten-free nutritious cassava biscuit and a preparation method thereof. The gluten-free nutritious cassava biscuit comprises the following components in parts by weight: 80-100 parts of fermented superfine cassava flour, 5-10 parts of whole potato flour, 5-10 parts of sorghum flour, 5-10 parts of corn starch, 10-30 parts of whole soybean flour, 5-15 parts of whole pea flour, 20-40 parts of shortening, 15-30 parts of white granulated sugar, 10-15 parts of gluten-free milk powder, 0.5-1.5 parts of salt, 1.5-3.0 parts of a swelling agent, 0.5-2 parts of xanthan gum, 10-20 parts of whole egg liquid, 10-20 parts of water and 10-15 parts of nuts. The fermented whole cassava flour substitutes wheat flour used in conventional production, so that the produced cassava biscuit not only can meet the needs of gluten-sensitive people, but also solves the problems that a conventional gluten-free baked product is low in protein content, poor in color and luster and poor in dough shaping effect. Abundant cassava resources in China are effectively utilized, unique excellent values of the cassava resources are embodied, and an increasing food crisis in China is relieved.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a gluten-free cassava nutritional biscuit and a preparation method thereof. Background technique [0002] Gluten, commonly known as gluten protein or gluten powder, mainly exists in wheat grains, such as wheat, barley, rye, oats and other seeds, of which wheat has the highest content. In real life, some people are intolerant to gluten. Ingestion of gluten-containing foods will damage the epidermal cells of their intestines, and the small intestinal villi will be damaged, which will seriously affect the digestion and absorption of food nutrients and induce celiac disease , known as gluten allergy. Children with this allergic reaction will experience symptoms such as abdominal distension, diarrhea, vomiting, and constipation, resulting in malnutrition, slow growth, weight loss, and bad temper; adults also show lethargy, fatigue, joint disease, depression, anxiety, and numb hands an...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D8/04A21D2/36
Inventor 张雅媛李明娟游向荣严华兵卫萍李志春秦钢孙健
Owner AGRI PROD PROCESSING INST GUANGXI ACADEMY OF AGRI SCI
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