CN103783116A - Bamboo shoot cracker and production method thereof - Google Patents
Bamboo shoot cracker and production method thereof Download PDFInfo
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- CN103783116A CN103783116A CN201410031147.7A CN201410031147A CN103783116A CN 103783116 A CN103783116 A CN 103783116A CN 201410031147 A CN201410031147 A CN 201410031147A CN 103783116 A CN103783116 A CN 103783116A
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- cracker
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Abstract
The invention discloses a bamboo shoot cracker and a production method thereof. The bamboo shoot cracker and the production method thereof are technically characterized in that the bamboo shoot cracker comprises, by weight, 68 parts to 85 parts of wheat flour and 15 parts to 32 parts of bamboo shoot fluid, wherein the specific gravity of the bamboo shoot fluid is 1.008-1.1. Bamboo shoots are fresh bamboo shoots, and the bamboo shoot fluid can be obtained by squeezing the bamboo shoots. The bamboo shoot cracker has unique southern characteristics and reserves strong flavors, unique taste and nutritive value of the bamboo shoots; meanwhile, the bamboo shoot cracker has the advantages of being convenient to carry, balanced in nutrition, convenient to eat and easy to digest. In addition, the making process is simple, complex equipment is not needed, and industrial production is facilitated. The bamboo shoots are nutritious and are foods of Chinese pandas, the bamboo shoot cracker is a new food related to the national treasure, pandas, so the marketing prospect of the bamboo shoot cracker is wide and bright.
Description
Technical field
The present invention relates to field of food, particularly a kind of bamboo shoots cracker (biscuit) and production method thereof.
Background technology
Bamboo shoots are young shoots of bamboo, also referred to as bamboo shoot.Bamboo is perennial evergreen herbaceous plant, and edible part is nascent, tender fertilizer, short strong bud or whip.Bamboo originates in China, numerous types, and strong adaptability, distributed pole is wide.The whole world has 30 to belong to 550 kinds altogether, abounds with in the torrid zone, subtropical zone and Temperate Region in China.China produces one of country that bamboo is maximum in the world, has 22 genus, kind more than 200, distributes in all parts of the country, and maximum with Pearl River Delta and the Yangtze river basin, to the north of the Qinling Mountains, rainfall is few, temperature is low, only has the short and small bamboo class growth of minority.
Bamboo shoots nature and flavor are sweet to be slightly cold, and has heat-clearing dissolving phlegm, profit every refreshing stomach, the effects such as beneficial gas of quenching one's thirst.Bamboo shoots are also containing a large amount of celluloses, can not only promote intestines peristalsis, go having indigestion, anti-constipation, and be the good food that overweight people loses weight.Effect of bamboo shoots has:
Appetizing spleen-tonifying.The nitrogen substance that bamboo shoots contain a kind of white, has formed the exclusive delicate fragrance of bamboo shoots, has appetizing, promotes digestion, the effect of whetting the appetite, the illness such as can be used for treating gasteremphraxis, indigestion, have no appetite.
Wide chest profit diaphragm, logical intestines defecation.The sweet cold tonneau of bamboo shoots, its contained string can increase the amount of storing of enteron aisle moisture, promotes gastrointestinal peristalsis, reduces intestines internal pressure, reduces ight soil viscosity, and ight soil deliquescing profit is discharged, and is used for the treatment of constipation, prevention intestinal cancer; In addition, its high-load cellulose can reduce human body to fatty absorption in intestines, reduces the incidence of disease with high fat of blood diseases related.
Open diaphragm dissolving phlegm.The feature that bamboo shoots have low sugar, low fat, is rich in string, can reduce superabundant fats in body, and dissolving phlegm stagnation resolvation is stagnant, the diseases such as treatment hypertension, high fat of blood, hyperglycaemia.
Strengthen immunity of organisms.In bamboo shoots, the content of vegetable protein, electrolytes and minerals is all very high, contributes to strengthen the immunologic function of body, improves disease resistance ability.
Modern nutriology research shows, bamboo shoots are rich in inorganic salts and wholesome 18 seed amino acids such as protein, carrotene, multivitamin and iron, phosphorus, magnesium.
Bamboo shoots can be made dish and the drink of unique flavor, also can make cracker edible.If bamboo shoots are made to cracker food, its nutritive value, economic worth and be subject to consumer's favor degree to be second to scarcely the former.
Summary of the invention
Task of the present invention is to propose a kind of bamboo shoots cracker and production method thereof, to realize above-mentioned purpose.
Invention has proposed a kind of bamboo shoots cracker that comprises bamboo shoots and cracker.Wherein, bamboo shoots are fresh and tender bamboo shoots, and bamboo shoots are through squeezing and obtain bamboo shoots liquid.
A kind of bamboo shoots cracker and production method thereof, its technical characterictic is: percentage by weight is respectively that wheat flour is 68-85, and bamboo shoots liquid is 15-32.The proportion of bamboo shoots liquid is 1.008-1.1.
The production method of bamboo shoots cracker: the auxiliary materials such as wheat flour, bamboo shoots liquid, clear water are thrown in tune face cylinder mixed, dropped into again grease to certain time and stir and modulate dough.Complete after the work of modulation dough, the toughness dough modulating is left standstill and processed, to eliminate dough inner tensions, improve wet gluten plasticity.Then suppress dough sheet with roller mill.Through the dough of rolling, can meet technological requirement.Can carry out subsequently the moulding of cracker.Cake embryo after moulding is moved into baking oven baking.Toast complete cracker and after supercooling, get final product finishing and packing.
Cracker is selected from: one or more in shortcake cracker, toughness cracker, fermentation (soda) cracker, crisp fritter cracker, cookies cracker, waffle cracker, egg circle cracker, egg roll, sticky flower cracker, bubble cracker.
The present invention has distinguished southern feature, has retained the dense local flavor of bamboo shoots, unique mouthfeel and nutritive value, also has easy to carry, balanced in nutrition, instant, the digestible advantage of appearance simultaneously.In addition, manufacture craft simply, does not need complicated equipment, is beneficial to suitability for industrialized production.Bamboo shoots nutrition and silk have moistened Chinese panda, a new food relevant with national treasure panda, and its market prospects are undoubtedly bright spot the more.
Embodiment
The present embodiment is take wheat flour, bamboo shoots liquid as raw material, and percentage by weight (formula) is as follows:
Wheat flour 71
Bamboo shoots liquid 20
Other are 9 years old
Bamboo shoots are fresh and tender bamboo shoots, and bamboo shoots are through squeezing and obtain the required bamboo shoots liquid of production bamboo shoots cracker.
The production method of bamboo shoots cracker: the auxiliary materials such as wheat flour, bamboo shoots liquid, clear water are thrown in tune face cylinder mixed, dropped into again grease to certain time and stir and modulate dough.Complete after the work of modulation dough, the toughness dough modulating is left standstill and processed, to eliminate dough inner tensions, improve wet gluten plasticity.Then suppress dough sheet with roller mill.Through the dough of 9-13 rolling, can meet technological requirement.Cracker moulding die must have pin post, by the perforation of cracker embryo, prevents a cracker surface large bubble.Cake embryo after moulding is moved into baking oven, after the heating between high temperature, short time, produce chemistry, physics and biological variation, can make cracker become to have the color and luster of loose good to eat and pleasant fragrance and coffee.Toast complete cracker, temperature is higher, and now cracker is soft condition, is slightly subject to the impact of external force just yielding.In cooling procedure, in cracker, moisture is still in continuous evaporation, and along with the decline of cracker temperature, the moisture of cracker inside also reduces thereupon, and cracker also changes software strategy into software-hardware strategy, and form is fixed up gradually.It is crisp that mouthfeel becomes, and cooled cracker temperature between 30-40 ℃ time, gets final product finishing and packing.
Claims (2)
1. bamboo shoots cracker and a production method thereof, its technical characterictic is: percentage by weight is respectively that wheat flour is 68-85, and bamboo shoots liquid is 15-32.The proportion of bamboo shoots liquid is 1.008-1.1.
2. bamboo shoots cracker according to claim 1 and production method thereof, its technical characterictic is: bamboo shoots are fresh and tender bamboo shoots, bamboo shoots are through squeezing and obtain bamboo shoots liquid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410031147.7A CN103783116A (en) | 2014-01-23 | 2014-01-23 | Bamboo shoot cracker and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410031147.7A CN103783116A (en) | 2014-01-23 | 2014-01-23 | Bamboo shoot cracker and production method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103783116A true CN103783116A (en) | 2014-05-14 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410031147.7A Pending CN103783116A (en) | 2014-01-23 | 2014-01-23 | Bamboo shoot cracker and production method thereof |
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| CN (1) | CN103783116A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112471203A (en) * | 2020-11-20 | 2021-03-12 | 贵州大榕农业科技有限公司 | Processing method of bamboo shoot food |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1102077A (en) * | 1993-10-30 | 1995-05-03 | 夏金法 | Fresh bamboo shoots juice series natural drink and its preparation method |
| CN102429178A (en) * | 2011-10-25 | 2012-05-02 | 广州蓝韵医药研究有限公司 | Bamboo shoot products and preparation method thereof |
-
2014
- 2014-01-23 CN CN201410031147.7A patent/CN103783116A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1102077A (en) * | 1993-10-30 | 1995-05-03 | 夏金法 | Fresh bamboo shoots juice series natural drink and its preparation method |
| CN102429178A (en) * | 2011-10-25 | 2012-05-02 | 广州蓝韵医药研究有限公司 | Bamboo shoot products and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 林娈等: "竹笋加工技术研究进展", 《食品研究与开发》 * |
| 梅同荷等: "雷竹笋汁对衰老模型小鼠MDA、SOD、缺氧和游泳耐力的影响", 《中国医院药学杂志》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112471203A (en) * | 2020-11-20 | 2021-03-12 | 贵州大榕农业科技有限公司 | Processing method of bamboo shoot food |
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Application publication date: 20140514 |