CN102907480A - Areca taro and spirulina compound taro crisp and production method thereof - Google Patents
Areca taro and spirulina compound taro crisp and production method thereof Download PDFInfo
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- CN102907480A CN102907480A CN2012104354472A CN201210435447A CN102907480A CN 102907480 A CN102907480 A CN 102907480A CN 2012104354472 A CN2012104354472 A CN 2012104354472A CN 201210435447 A CN201210435447 A CN 201210435447A CN 102907480 A CN102907480 A CN 102907480A
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Abstract
The invention discloses areca taro and spirulina compound taro crisp and a production method thereof. The areca taro and spirulina compound taro crisp consists of two parts such as a skin and a crisp core, wherein the skin is prepared from flour, butter, salt and sugar; and the crisp core is prepared from areca taro, spirulina, dried small shrimp powder, dried scallop powder, butter, salt, sugar, a small amount of vanillin and the like. The areca taro and spirulina compound taro crisp has the crisp skin, the core has unique flavors of arecas and the spirulina, and the content of sugar is low, so that the areca taro and spirulina compound taro crisp is low in sweetness and suitable for children, the elderly and other groups. In addition, the areca taro and spirulina compound taro crisp makes use of the unique ingredients of terrestrial plants and aquatic animals such as the areca taro, the spirulina, dried small shrimps and dried scallops, is rich in nutrition and good in favor and facilitates the body health of human if being often eaten.
Description
Technical field
The present invention relates to a kind of food, particularly relate to the compound taro shortcake of a kind of yam betel spirulina and production method thereof.
Background technology
Fuding yam betel (claim again " Fuding taro ", be commonly called as " taro in front of the mountains ") is one of middle name of the country taro, originate in Fuding City, Fujian Province, the record of " if the wild sparrow hawk of shape; the taro chief of meaning " is just arranged in First " Fuding county Chi " the produce piece of writing of the total bun of Fuding county magistrate Tan Lun in 11 years clear Jiaqing (1806 Christian eras), and its shape is cylindrical, the length 30-40 centimetre of primes, diameter 12-15 centimetre, weight 2-3 kilogram the heavyliest reaches 6 kilograms, especially such as shell.Measure through units such as station, national food industry product quality inspection center Foochow, Physical Chemistry Testing Centre, Jiangsu Prov., University Of Agriculture and Forestry In Fujian: the yam betel butt is starch-containing 76.6%, protein 7.26%, fat 0.68%, ash content 2.29%, crude fibre 1.37%; Per 100 gram butts contain 60 milligrams of vitamin Cs, 0.74 milligram of vitamin B2,62.8 milligrams of calcium, 107 milligrams in phosphorus, 3.28 milligrams of iron, and the necessary 18 seed amino acid total contents of human body are 6.74%.It is with of fine quality, precious, rare and situation of selling well Fujian, Guangdong, area, Hong Kong, Macao, Taiwan and Southeast Asian countries.
Yam betel converted products in the market comprises the products such as taro bar, taro shortcake, the crisp core sugar of taro, though kind is many, all is by single yam betel processing, not only taste is more single, nutritional labeling is balanced not, and the ubiquity sugar content is high, and the elderly and unsuitable for children be the shortcoming such as edible too much.
Spirullina is grown Cutleriales (Hormogonales), Spirullina (Spirulina) in Cyanophyta (Cyanophyta), Oscillariaceae, section, it is a kind of many cells filamentous cyanobacteria, it is one of primitive organism that occurs the earliest on the earth, there are extremely important nutrition, pharmacology to be worth, contained nutritional labeling, physiological activator are that any other living resources are incomparable, and the nutritional labeling of 1 kilogram of spirulina is equivalent to the summation of 1000 kilograms various vegetable nutrient compositions.Therefore, the modern nutriology man is referred to as " the miniature treasure-house of human nutrition ", the World Health Organization (WHO) is referred to as " the best health food of human 21 century ", and United Nations Food and Agricultural Organization (FAO) is recommended as it " desirable and the most perfect food of 21st century ".
Spirulina contains rich in protein, protein content accounts for 60%-70% in the spirulina powder, protein is tired also very high, the amino acid A wide selection of colours and designs, ratio is reasonable, wherein the designed human food's ideal standard of the content of 8 kinds of essential amino acids and FAO (Food and Agriculture Organization of the United Nation) is very approaching, and spirulina protein also has the raising body immunity, the effect of inhibition cancer cell.Contain active polysaccharide 7-8% in the spirulina, have radioresistance and the remarkable activity that strengthens the proliferation of bone marrow cells ability, can also improve the body cell endonuclease activity and promote DNA to repair, significantly improve the activity of cell superoxide dismutase (SOD), improve macrophage and remove the ability of foreign matter, strengthen the non-specific immunity of body, delay body aging.The aliphatic acid that contains in the spirulina mainly is unrighted acid linoleic acid and gamma-Linolenic acid, wherein, linolenic acid content is the highest in present all wholefoods, and can only be present in breast milk and the spirulina by gamma-Linolenic acid directly absorbed by the body in wholefood.Linoleic acid and gamma-Linolenic acid are the essential fatty acids that human body can not synthesize, and are the structural materials that forms each tissue biological's film of human body, also are the precursors of synthesized human γ-GLA, and participate in the various basic physiological processes of balance the body, must replenish every day.The content of beta carotene is very abundant in the spirulina, is the hat of all foods, goes out 15 times than the content of carrot is taller.Beta carotene is the precursor of vitamin A, has anti-cancer, anticancer, anti-oxidant, the effect that strengthens immune function of human body and delay senility.
Also contain multiple needed by human body vitamin in the spirulina, such as B1, B2, B6, B12, VE, Vc, inositol, calcium pantothenate, folic acid etc.Spirulina is rich in the mineral matters such as iron, calcium, phosphorus, magnesium, and wherein the content of iron is to contain the abundantest food of weight of iron than generally enriching irony food has more 12 times.
Spirulina Determination of Chlorophyll content is very abundant, be more than 10 times of common vegetable content, and contained chlorophyll is chlorophyll a, account for 1.1% of its dry weight, content surpasses other plant, and chlorophyll a can be converted into hemochrome in human body, improve the synthetic of hemoglobin, can prevent and treat hypoferric anemia.
Also contain abundant hepatocuprein (SOD) in the spirulina.Super oxyradical in the human body has cytotoxicity, and it can be attacked body lipid and make its oxidation; Can attack lymphocyte, reduce body immunity; Can attack Normocellular cell membrane, make its old and feeble collapse, and cause inflammation, tumour, the autoimmune disease that causes, accelerate human senility.And SOD is the jinx of free radical, can make free radical generation disproportionation, becomes harmless material, be important cell defendance enzyme, have function of detoxification, promote the histocyte metabolism and growth, be anti-oxidant, raising immunity, antitumor, the important substance that delays senility.
Modern's rhythm of life is obviously accelerated, and the whirl of society is many, and operating pressure is large, often make the people feel that energy is not good, tired sleepy, immunity degradation, therefore, we need a kind of typical local food of high nutritive value, the nutrition that not only can replenish fast needed by human body, and the blood that can alkalize, add excitometabolic, regulate and the balance body system, strengthen the internal organs function, anti-anoxic, antifatigue improve immunity, often take and to make the people energetic, and significantly reduce sick chance, improve the quality of living.
Summary of the invention
For the shortcoming and deficiency that overcomes prior art, the object of the present invention is to provide the production method of the compound taro shortcake of a kind of yam betel spirulina and the compound taro shortcake of above-mentioned yam betel spirulina.Unique nutrition and the edible composition of terrestrial plant food yam betel had both been utilized, also be compounded with the advantages such as the nutritional labelings such as high protein content, high carotene content, high hepatocuprein (SOD) content, containg content of high gamma-linolenic, active polysaccharide height of aquatic blue-green algae spirulina are abundant, also be compounded with simultaneously the advantage of the nutritional labelings such as the peculiar flavour of the delicious animal shrimp in ocean, shellfish and high calcium-containing, phosphorus, make the compound taro shortcake of producing and have the nutritional labeling equilibrium comprehensively, raciness, sugar content are low, can be suitable for the edible characteristics of different groups.
The objective of the invention is to be achieved through the following technical solutions: the compound taro of a kind of yam betel spirulina is crisp, is comprised of crust, crisp core two parts; Wherein crust is by flour 210 grams, water 60 grams, and butter 95 restrains, salt 1 gram, and vanillic aldehyde 0.05 gram is made through stirring to be in harmonious proportion; Crisp core is made through mixing by yam betel 300 grams, white sugar 40 grams, butter 30 grams, fresh spirulina 40 grams, dried small shrimp powder 5 grams, dried scallop powder 5 grams, salt 2 grams, ethyl maltol 0.01 gram.
The production method of the compound taro shortcake of a kind of yam betel spirulina comprises following concrete steps:
1) crust is made:
Get flour 130 grams, water 60 grams, butter 55 grams, salt 1 gram, vanillic aldehyde 0.05 gram stirs and reconciles into raw material (1), covers with Polypropylence Sheet, places 25 minutes;
Get flour 80 grams, butter 40 grams stir and reconcile into raw material (2);
Get raw material (1) 20 gram and restrain with raw material (2) 10 and mix, be pressed into thickness and be 4 millimeters circle sheet (3);
2) crisp core is made:
Remove yam betel 300 grams of skin, be cut into 1 centimetre of thin slice, cook; Add while hot white sugar 40 grams, butter 30 grams, fresh spirulina 40 grams, dried small shrimp powder 5 grams, dried scallop powder 5 grams, salt 2 grams, ethyl maltol 0.01 gram is put into mixer and is mixed;
3) the compound taro of yam betel spirulina is crisp makes:
Get core 32 grams, coat with circle sheet (3), put into baking oven, it is crisp that baking namely was made into the compound taro of yam betel spirulina in 25-30 minute under 160-180 ℃ temperature.
The flour that adopts in the described raw material (1) is preferably Plain flour; The flour that adopts in the raw material (2) is preferably Self-raising flour.
Described fresh spirulina is preferably the fresh spirulina that dried content is the thick pulpous state of 12-16%, through subzero 4-23 degree centigrade more than the freezing 5-8 of refrigerator, refrigerator or freezer hour, then takes out in micro-wave oven and heats 4-6 minute.
Described fresh spirulina is preferably blunt top spirulina, spirulina maxim.
Described dried small shrimp powder, dried scallop powder are preferably dried small shrimp, the dried scallop that will dry and are ground into the fine powdery particle that particle is crossed the 30-60 mesh sieve through pulverizer.
The compound taro of yam betel spirulina of the present invention is crisp, and its crust is soft, and core has the peculiar flavour of betel nut and spirulina, and the content of sugar is little, so sugariness is little, is suitable for children, the elderly and other colony edible.In addition, utilized the unique component of the terrestrial plant such as yam betel, spirulina, dried small shrimp, dried scallop and aquatic animals and plants, nutritious. raciness, normal edible have be suitable for that the people's is healthy.
The present invention compared with prior art has following outstanding advantage and beneficial effect:
(1) the compound taro shortcake of yam betel spirulina of the present invention is balanced in nutrition, is of high nutritive value;
(2) the crisp unique flavor of the compound taro of yam betel spirulina of the present invention, mouthfeel is good;
(3) preparation method of the present invention is easy and simple to handle, and raw material sources are easy to get, and does not add any anticorrisive agent, pigment, and the manufacturing process environmental protection is easy to realize suitability for industrialized production.
The specific embodiment
The compound taro of a kind of yam betel spirulina is crisp, is comprised of crust, crisp core two parts, and its production method comprises following concrete steps:
1) making of crust:
Get Plain flour 130 grams, water 60 grams, butter 55 grams, salt 1 gram, vanillic aldehyde 0.05 gram stirs and reconciles into former (1), covers with Polypropylence Sheet, places 25 minutes;
Get Self-raising flour 80 grams, butter 40 grams stir and reconcile into raw material (2);
Get raw material (1) 20 gram and restrain with raw material (2) 10 and mix, be pressed into thickness and be 4 millimeters circle sheet (3);
2) making of crisp core:
Remove yam betel 300 grams of skin, be cut into 1 centimetre of thin slice, cook; Add while hot white sugar 40 grams, butter 30 grams, fresh spirulina 40 grams, dried small shrimp powder 5 grams, dried scallop powder 5 grams, salt 2 grams, ethyl maltol 0.01 gram is put into mixer and is mixed;
3) making of the compound taro shortcake of yam betel spirulina:
Get core 32 grams, coat with circle sheet (3), put into baking oven, it is crisp that baking namely was made into the compound taro of yam betel spirulina in 25-30 minute under 160-180 ℃ temperature.
Above-mentioned fresh spirulina is preferably fresh blunt top spirulina, the spirulina maxim that dried content is the thick pulpous state of 12-16%, through subzero 4-23 degree centigrade more than the freezing 5-8 of refrigerator, refrigerator or freezer hour, then takes out in micro-wave oven and heats 4-6 minute; Above-mentioned dried small shrimp powder, dried scallop powder are preferably dried small shrimp, the dried scallop that will dry and are ground into the fine powdery particle that particle is crossed the 30-60 mesh sieve through pulverizer.
Above-mentioned preparation method is the better embodiment of the present invention; but embodiments of the present invention are not subjected to the restriction of said method; other any do not deviate from change, the modification done under Spirit Essence of the present invention and the principle, substitutes, combination, simplify; all should be the substitute mode of equivalence, be included within protection scope of the present invention.
Claims (9)
1. the compound taro of yam betel spirulina is crisp, it is characterized in that: be comprised of crust, crisp core two parts; Wherein crust is by flour 210 grams, water 60 grams, and butter 95 restrains, salt 1 gram, and vanillic aldehyde 0.05 gram is made through stirring to be in harmonious proportion; Crisp core is made through mixing by yam betel 300 grams, white sugar 40 grams, butter 30 grams, fresh spirulina 40 grams, dried small shrimp powder 5 grams, dried scallop powder 5 grams, salt 2 grams, ethyl maltol 0.01 gram.
2. the compound taro of yam betel spirulina according to claim 1 is crisp, it is characterized in that: described fresh spirulina is preferably the fresh spirulina that dried content is the thick pulpous state of 12-16%, through subzero 4-23 degree centigrade more than the freezing 5-8 of refrigerator, refrigerator or freezer hour, then take out in micro-wave oven and heated 4-6 minute.
3. the compound taro of described yam betel spirulina is crisp according to claim 1, it is characterized in that: described dried small shrimp powder, dried scallop powder are preferably dried small shrimp, the dried scallop that will dry and are ground into the fine powdery particle that particle is crossed the 30-60 mesh sieve through pulverizer.
4. the compound taro of yam betel spirulina according to claim 1 is crisp, and it is characterized in that: described fresh spirulina is preferably blunt top spirulina, spirulina maxim.
5. the production method of the compound taro shortcake of described yam betel spirulina according to claim 1 is characterized in that: comprise following concrete steps:
1) crust is made: get flour 130 grams, and water 60 grams, butter 55 grams, salt 1 gram, vanillic aldehyde 0.05 gram stirs and reconciles into raw material (1), covers with Polypropylence Sheet, places 25 minutes; Get flour 80 grams, butter 40 grams stir and reconcile into raw material (2); Get raw material (1) 20 gram and restrain with raw material (2) 10 and mix mutually, be pressed into again thickness and be 4 millimeters circle sheet (3);
2) crisp core is made: remove yam betel 300 grams of skin, be cut into 1 centimetre of thin slice, cook; Add while hot white sugar 40 grams, butter 30 grams, fresh spirulina 40 grams, dried small shrimp powder 5 grams, dried scallop powder 5 grams, salt 2 grams, ethyl maltol 0.01 gram is put into mixer and is mixed;
3) the compound taro of yam betel spirulina is crisp makes: get core 32 grams, coat with circle sheet (3), put into baking oven, it is crisp that baking namely was made into the compound taro of yam betel spirulina in 25-30 minute under 160-180 ℃ temperature.
6. the production method of the compound taro shortcake of yam betel spirulina according to claim 5 is characterized in that: the flour that adopts in the described raw material (1) is preferably Plain flour; The flour that adopts in the raw material (2) is preferably Self-raising flour.
7. the production method of the compound taro shortcake of yam betel spirulina according to claim 5, it is characterized in that: described fresh spirulina is preferably the fresh spirulina that dried content is the thick pulpous state of 12-16%, pass through subzero 4-23 degree centigrade more than freezing 5-8 hour, then take out in micro-wave oven and heated 4-6 minute.
8. the production method of the compound taro shortcake of described yam betel spirulina according to claim 5, it is characterized in that: described dried small shrimp powder, dried scallop powder are preferably dried small shrimp, the dried scallop that will dry and are ground into the fine powdery particle that particle is crossed the 30-60 mesh sieve through pulverizer.
9. the production method of the compound taro shortcake of yam betel spirulina according to claim 5, it is characterized in that: described fresh spirulina is preferably blunt top spirulina, spirulina maxim.
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| CN201210435447.2A CN102907480B (en) | 2012-11-05 | 2012-11-05 | A kind of yam betel spirulina compound taro shortcake and production method thereof |
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| CN201210435447.2A CN102907480B (en) | 2012-11-05 | 2012-11-05 | A kind of yam betel spirulina compound taro shortcake and production method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103719208A (en) * | 2013-12-03 | 2014-04-16 | 李正华 | Spirulina health-care crispy cakes |
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| JPH11225703A (en) * | 1998-02-20 | 1999-08-24 | Hong Kong Chuushikai:Kk | Food or food material containing potato belonging to family araceae as main raw material |
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2012
- 2012-11-05 CN CN201210435447.2A patent/CN102907480B/en not_active Expired - Fee Related
Patent Citations (6)
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| JPH11225703A (en) * | 1998-02-20 | 1999-08-24 | Hong Kong Chuushikai:Kk | Food or food material containing potato belonging to family araceae as main raw material |
| CN1357241A (en) * | 2000-12-14 | 2002-07-10 | 营口碧绿园保健食品有限公司 | Spirulina biscuit and its production process |
| CN101223901A (en) * | 2008-01-23 | 2008-07-23 | 福建古田药业有限公司 | Raw material prescription of white fungus moon cake and preparing process thereof |
| CN101228944A (en) * | 2008-02-04 | 2008-07-30 | 莫希球 | Lipu colocasia antiquorum crisp, processing technique thereof and crisp candy made from the same |
| KR20120044562A (en) * | 2010-10-28 | 2012-05-08 | 서은옥 | Making method of castella comprising red ginseng |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103719208A (en) * | 2013-12-03 | 2014-04-16 | 李正华 | Spirulina health-care crispy cakes |
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| CN102907480B (en) | 2016-03-16 |
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