CN103651679A - Bamboo shoot dietary fiber cookie and making method thereof - Google Patents
Bamboo shoot dietary fiber cookie and making method thereof Download PDFInfo
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- CN103651679A CN103651679A CN201210317287.1A CN201210317287A CN103651679A CN 103651679 A CN103651679 A CN 103651679A CN 201210317287 A CN201210317287 A CN 201210317287A CN 103651679 A CN103651679 A CN 103651679A
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Abstract
The invention discloses a bamboo shoot dietary fiber cookie and a making method of the bamboo shoot dietary fiber cookie. The bamboo shoot dietary fiber cookie contains 6-8% (w/w) of bamboo shoot dietary fibers, and the bamboo shoot dietary fibers are made through the steps of pulping of bamboo shoots, sterilization, addition of yeast, mixing fermentation, filtering, drying of filtering slag, crushing and sieving. All raw materials are kneaded, formed in a rolling pressing mode and baked, and finally the bamboo shoot dietary fiber cookie is obtained. The bamboo shoot dietary fiber cookie is crisp in mouth feel, sweet and delicious, and has a health-care effect.
Description
Technical field
The invention belongs to food processing technology field, relate generally to bamboo shoot edible fiber biscuit and preparation method thereof.
Background technology
Tender, clear and melodious good to eat, the delicious flavour of bamboo shoots meat fertilizer, enjoys the laudatory title of vegetarian diet first, is loved by the people.Bamboo shoots contain rich in protein, amino acid, fat, carbohydrate, calcium, phosphorus, iron, carrotene, vitamin B1, B2, C.Every 100g fresh bamboo shoots is containing dry 9.79g, protein 3.28g, carbohydrate 4.47g, cellulose 0.9g, fatty 0.13g, calcium 22mg, phosphorus 56mg, iron 0.1mg, and multivitamin and carrotene, and the contained protein comparative superiority of bamboo shoots, lysine, tryptophan, threonine, phenylalanine for needed by human, and the glutamic acid and the cystine that has Protein requirement configuration interaction that in protein metabolism process, occupy critical role, be good health-care vegetable.But bamboo shoots process from gathering in the crops to, in fresh-keeping process, ageing of bamboo shoot is very fast, and cellulose, lignin equal size increase sharply, and when processing is processed, these aging parts are often discarded as leftover bits and pieces, cause the significant wastage in resource, also environment is caused to great pollution.
Cellulose, lignin, hemicellulose etc. are all the main components of dietary fiber, are also good dietary fiber resources.Dietary fiber has good health-care effect to human body, as anti-constipation and hemorrhoid, prevention coton and rectal cancer, reduce blood fat, preventing hypertension, improve oral cavity and dental functions, prevent and treat gall stone, removing toxic substances, improve diabetes etc.
Raising along with people's living standard, people's food is more and more meticulousr, yet, according to nutritionist investigation, in China because " rich man's diseases " such as high fat of blood, obesity, gall stone, fatty liver, diabetes and intestinal cancer that the imbalance of diet nutritional causes is in rising trend.Dietary fiber becomes can improve human nutrition situation, regulates the 7th nutrient of body function.By dietary fiber and meticulous food, as biscuit, combine, of great advantage to health.
Summary of the invention
The technical problem to be solved in the present invention is to take bamboo shoots leftover bits and pieces as raw material extraction dietary fiber.
The technical scheme that the present invention will provide is a kind of bamboo shoot edible fiber biscuit, by weight percentage, its raw material composition comprises: bamboo shoot edible fiber 5～8%, wheat flour 30～55%, egg 3～10%, milk powder 3～8%, grease 5～10%, salt 0.1～0.5%, sodium bicarbonate 1～3%, D-sorbite 1～3%;
Described bamboo shoot edible fiber is to prepare by following method: by bamboo shoots making beating, sterilizing, inoculation lactobacillus bulgaricus and streptococcus thermophilus mixed culture fermentation, filtration, get filter residue and drying, pulverize, sieve, be bamboo shoot edible fiber.
The inoculation total amount of above-mentioned lactobacillus bulgaricus and streptococcus thermophilus is 1.5～3% of bamboo shoots weight, and its mass ratio is 1:1.
Above-mentioned fermentation is 35～40 ℃ of condition bottom fermentations 20～24 hours by the bamboo shoots slurry of inoculation Mixed Microbes.
Above-mentioned sieving refers to that the filter residue by after pulverizing crosses 120～140 mesh sieves.
The invention also discloses the preparation method of above-mentioned bamboo shoot edible fiber biscuit, this method comprises following steps:
1) by above-mentioned each raw material, by proportioning, mix, in 38～40 ℃ and face 20～30 minutes, standing 15～20 minutes, obtain dough;
2) by dough repeatedly roller prick, through forming machine, be pressed into biscuit;
3) biscuit is sent into baking box, at 170～190 ℃, toast 3～5 minutes, then be warming up at 180～200 ℃ and toast 4～6 minutes, be finally cooled at 160～180 ℃ and toast 3～5 minutes, take out, naturally cool to 30～40 ℃, obtain.
The thickness of above-mentioned biscuit is 2～4mm.
Effective utilization that the present invention can be bamboo shoots leftover bits and pieces provides a kind of effective ways, both can solve the problem of the refuse reclamation of aging bamboo shoots, plays the effect that economizes on resources, avoids contaminated environment, can be again market a kind of healthy food is provided.The biscuit that makes is nutritious, mouthfeel is crisp, is particularly suitable for old man, children are edible.
The specific embodiment
With specific embodiment, the present invention will be described below, but the present invention is not limited to following examples.
Embodiment 1
1) by the aging bamboo shoots making beating of 100kg, sterilizing, inoculation 0.75kg lactobacillus bulgaricus and 0.75kg streptococcus thermophilus, 35 ℃ of condition bottom fermentations 20 hours, filter, get filter residue dry under 70 ℃ of conditions, pulverize, cross 120 mesh sieves, be bamboo shoot edible fiber.
2) bamboo shoot edible fiber 5kg, wheat flour 60kg, egg 3kg, milk powder 15kg, grease 5kg, white sugar 8kg, salt 0.1kg, sodium bicarbonate 2.9kg, D-sorbite 1kg.
By above-mentioned each raw material, by proportioning, mix, in 38 ℃ and face 20 minutes, standing 15 minutes, obtain dough;
3) by dough repeatedly roller prick, through forming machine, be pressed into the biscuit that thickness is 2mm;
4) biscuit is sent into baking box, toast 3 minutes at 170 ℃, then be warming up at 180 ℃ and toast 4 minutes, be finally cooled at 160 ℃ and toast 3 minutes, take out, naturally cool to 30 ℃, vacuum packaging, obtains.
Embodiment 2
1) by the aging bamboo shoots making beating of 100kg, sterilizing, inoculation 1.5kg lactobacillus bulgaricus and 1.5kg streptococcus thermophilus, 40 ℃ of condition bottom fermentations 24 hours, filter, get filter residue dry under 70 ℃ of conditions, pulverize, cross 140 mesh sieves, be bamboo shoot edible fiber.
2) bamboo shoot edible fiber 8kg, wheat flour 40kg, egg 10kg, milk powder 15kg, grease 10kg, white sugar 10.5kg, salt 0.5kg, sodium bicarbonate 3kg, D-sorbite 3kg.
By above-mentioned each raw material, by proportioning, mix, in 40 ℃ and face 30 minutes, standing 20 minutes, obtain dough;
3) by dough repeatedly roller prick, through forming machine, be pressed into the biscuit that thickness is 4mm;
4) biscuit is sent into baking box, toast 5 minutes at 190 ℃, then be warming up at 200 ℃ and toast 6 minutes, be finally cooled at 180 ℃ and toast 5 minutes, take out, naturally cool to 40 ℃, vacuum packaging, obtains.
Embodiment 3
1) by the aging bamboo shoots making beating of 100kg, sterilizing, inoculation 1kg lactobacillus bulgaricus and 1kg streptococcus thermophilus, 38 ℃ of condition bottom fermentations 22 hours, filter, get filter residue dry under 70 ℃ of conditions, pulverize, cross 130 mesh sieves, be bamboo shoot edible fiber.
2) bamboo shoot edible fiber 6kg, wheat flour 50kg, egg 5kg, milk powder 20kg, grease 6kg, white sugar 10kg, salt 0.2kg, sodium bicarbonate 1.4kg, D-sorbite 1.4kg.
By above-mentioned each raw material, by proportioning, mix, in 39 ℃ and face 25 minutes, standing 18 minutes, obtain dough;
3) by dough repeatedly roller prick, through forming machine, be pressed into the biscuit that thickness is 3mm;
4) biscuit is sent into baking box, toast 4 minutes at 180 ℃, then be warming up at 190 ℃ and toast 5 minutes, be finally cooled at 170 ℃ and toast 4 minutes, take out, naturally cool to 35 ℃, vacuum packaging, obtains.
Embodiment 4
1) by the aging bamboo shoots making beating of 100kg, sterilizing, inoculation 0.75kg lactobacillus bulgaricus and 1.5kg streptococcus thermophilus, 35 ℃ of condition bottom fermentations 24 hours, filter, get filter residue dry under 70 ℃ of conditions, pulverize, cross 120 mesh sieves, be bamboo shoot edible fiber.
2) bamboo shoot edible fiber 5kg, wheat flour 52kg, egg 3kg, milk powder 22.5kg, grease 5kg, white sugar 8kg, salt 0.5kg, sodium bicarbonate 3kg, D-sorbite 1kg.
By above-mentioned each raw material, by proportioning, mix, in 38 ℃ and face 30 minutes, standing 15 minutes, obtain dough;
3) by dough repeatedly roller prick, through forming machine, be pressed into the biscuit that thickness is 4mm;
4) biscuit is sent into baking box, toast 5 minutes at 170 ℃, then be warming up at 180 ℃ and toast 6 minutes, be finally cooled at 160 ℃ and toast 5 minutes, take out, naturally cool to 30 ℃, vacuum packaging, obtains.
Claims (6)
1. a bamboo shoot edible fiber biscuit, it is characterized in that: by weight percentage, its raw material forms and comprises: bamboo shoot edible fiber 5～8%, wheat flour 40～60%, egg 3～10%, milk powder 15～25%, grease 5～10%, white sugar 8～18%, salt 0.1～0.5%, sodium bicarbonate 1～3%, D-sorbite 1～3%;
Described bamboo shoot edible fiber is to prepare by following method: by bamboo shoots making beating, sterilizing, inoculation lactobacillus bulgaricus and streptococcus thermophilus mixed culture fermentation, filtration, get filter residue and drying, pulverize, sieve, be bamboo shoot edible fiber.
2. bamboo shoot edible fiber biscuit according to claim 1, is characterized in that: the inoculation total amount of lactobacillus bulgaricus and streptococcus thermophilus is 1.5～3% of bamboo shoots weight, and its mass ratio is 1:1.
3. bamboo shoot edible fiber biscuit according to claim 1, is characterized in that: described fermentation is 35～40 ℃ of condition bottom fermentations 20～24 hours by the bamboo shoots slurry of inoculation Mixed Microbes.
4. bamboo shoot edible fiber biscuit according to claim 1, is characterized in that: described sieving refers to crosses 120～140 mesh sieves by the filter residue after pulverizing.
5. the preparation method of the bamboo shoot edible fiber biscuit described in any one in claim 1～4, is characterized in that: this method comprises following steps:
1) by above-mentioned each raw material, by proportioning, mix, in 38～40 ℃ and face 20～30 minutes, standing 15～20 minutes, obtain dough;
2) by dough repeatedly roller prick, through forming machine, be pressed into biscuit;
3) biscuit is sent into baking box, toast 3～5 minutes at 170～190 ℃, then be warming up at 180～200 ℃ and toast 4～6 minutes, be finally cooled at 160～180 ℃ and toast 3～5 minutes, take out, naturally cool to 30～40 ℃, vacuum packaging, obtains.
6. the preparation method of bamboo shoot edible fiber biscuit according to claim 5, is characterized in that: the thickness of described biscuit is 2～4mm.
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| CN201210317287.1A CN103651679A (en) | 2012-08-31 | 2012-08-31 | Bamboo shoot dietary fiber cookie and making method thereof |
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| CN201210317287.1A CN103651679A (en) | 2012-08-31 | 2012-08-31 | Bamboo shoot dietary fiber cookie and making method thereof |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103989103A (en) * | 2014-05-29 | 2014-08-20 | 湖北省农业科学院农产品加工与核农技术研究所 | Preparation method of mulberry pomace water-soluble dietary fiber and application thereof |
| CN104172198A (en) * | 2014-07-02 | 2014-12-03 | 黄洁谊 | Preparation process of insoluble bamboo dietary fiber additive and application thereof |
| CN104207152A (en) * | 2014-08-11 | 2014-12-17 | 武汉轻工大学 | Wrapping paste supplemented with bamboo shoot dietary fiber, application thereof and fish ball prepared from the same |
| CN105341104A (en) * | 2015-11-20 | 2016-02-24 | 广州聚注专利研发有限公司 | Health-care purple sweet potato and Chinese yam biscuits and preparation method thereof |
| CN105475430A (en) * | 2015-11-20 | 2016-04-13 | 广州聚注专利研发有限公司 | Konjak dietary fiber healthcare biscuits and preparation method thereof |
| CN106343398A (en) * | 2016-08-25 | 2017-01-25 | 贵州苗干妈食品有限公司 | Preparation method for nutritional vegetable dried egg curd |
| CN106417512A (en) * | 2016-08-19 | 2017-02-22 | 正安县顶箐方竹笋有限公司 | Bamboo shoot dietary fiber biscuit and manufacturing method thereof |
| CN106982908A (en) * | 2017-06-07 | 2017-07-28 | 乐山师范学院 | A kind of bamboo shoots local flavor biscuit and preparation method thereof |
| CN107047687A (en) * | 2017-05-26 | 2017-08-18 | 怀远县富盈农产品加工有限公司 | Fermentation water spinach biscuit preparation method |
| CN107711973A (en) * | 2017-11-22 | 2018-02-23 | 东莞亿智食品有限公司 | A kind of brown sugar ginger energy biscuit and its production technology |
| CN109770370A (en) * | 2019-02-18 | 2019-05-21 | 福建省微生物研究所 | A method of soluble dietary fiber is prepared using bamboo shoot head |
| CN112674137A (en) * | 2020-11-19 | 2021-04-20 | 大竹县万康生态农业有限公司 | Bamboo shoot fiber powder biscuit and making method thereof |
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103989103B (en) * | 2014-05-29 | 2015-12-09 | 湖北省农业科学院农产品加工与核农技术研究所 | A kind of preparation method of mulberry fruit dregs water-soluble dietary fiber and application thereof |
| CN103989103A (en) * | 2014-05-29 | 2014-08-20 | 湖北省农业科学院农产品加工与核农技术研究所 | Preparation method of mulberry pomace water-soluble dietary fiber and application thereof |
| CN104172198A (en) * | 2014-07-02 | 2014-12-03 | 黄洁谊 | Preparation process of insoluble bamboo dietary fiber additive and application thereof |
| CN104207152B (en) * | 2014-08-11 | 2016-04-27 | 武汉轻工大学 | Add the outer of thunder bamboo shoot edible fiber and wrap up in paste, application and prepared fish ball |
| CN104207152A (en) * | 2014-08-11 | 2014-12-17 | 武汉轻工大学 | Wrapping paste supplemented with bamboo shoot dietary fiber, application thereof and fish ball prepared from the same |
| CN105341104A (en) * | 2015-11-20 | 2016-02-24 | 广州聚注专利研发有限公司 | Health-care purple sweet potato and Chinese yam biscuits and preparation method thereof |
| CN105475430A (en) * | 2015-11-20 | 2016-04-13 | 广州聚注专利研发有限公司 | Konjak dietary fiber healthcare biscuits and preparation method thereof |
| CN106417512A (en) * | 2016-08-19 | 2017-02-22 | 正安县顶箐方竹笋有限公司 | Bamboo shoot dietary fiber biscuit and manufacturing method thereof |
| CN106343398A (en) * | 2016-08-25 | 2017-01-25 | 贵州苗干妈食品有限公司 | Preparation method for nutritional vegetable dried egg curd |
| CN107047687A (en) * | 2017-05-26 | 2017-08-18 | 怀远县富盈农产品加工有限公司 | Fermentation water spinach biscuit preparation method |
| CN106982908A (en) * | 2017-06-07 | 2017-07-28 | 乐山师范学院 | A kind of bamboo shoots local flavor biscuit and preparation method thereof |
| CN107711973A (en) * | 2017-11-22 | 2018-02-23 | 东莞亿智食品有限公司 | A kind of brown sugar ginger energy biscuit and its production technology |
| CN109770370A (en) * | 2019-02-18 | 2019-05-21 | 福建省微生物研究所 | A method of soluble dietary fiber is prepared using bamboo shoot head |
| CN112674137A (en) * | 2020-11-19 | 2021-04-20 | 大竹县万康生态农业有限公司 | Bamboo shoot fiber powder biscuit and making method thereof |
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Application publication date: 20140326 |