CN101138404B - A kind of preparation method of delicious roll - Google Patents
A kind of preparation method of delicious roll Download PDFInfo
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- CN101138404B CN101138404B CN2007101656817A CN200710165681A CN101138404B CN 101138404 B CN101138404 B CN 101138404B CN 2007101656817 A CN2007101656817 A CN 2007101656817A CN 200710165681 A CN200710165681 A CN 200710165681A CN 101138404 B CN101138404 B CN 101138404B
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Abstract
本发明公开了一种可口卷的制作方法，其包括如下步骤：a：制备米浆：用椰子汁与大米磨成米浆；b：调制可可粉浆：将可可粉用冷水调成浆；c：混合搅拌：将一定量的白砂糖和水按1∶0.3-0.9的重量比倒入搅拌桶搅拌10-15min，至糖粒溶化，加入面粉、淀粉搅拌5-10min后，加入鸡蛋、可可粉浆搅拌5-10min，至起面筋时加入步骤a中制好的米浆，再搅拌10-15min，至全部原料混合均匀即得面浆，然后经过烘烤和成型。本发明制出的酥卷不仅含有丰富的营养成分，又具有可可的香醇，既满足中国人口味，也能满足西方人对可可的偏爱，是一种营养丰富，味道香美的休闲佳品。The invention discloses a method for making delicious rolls, which comprises the following steps: a: preparing rice milk: grinding coconut juice and rice into rice milk; b: preparing cocoa powder slurry: making cocoa powder into a slurry with cold water; c : Mixing and stirring: Pour a certain amount of white sugar and water into the mixing tank according to the weight ratio of 1:0.3-0.9 and stir for 10-15 minutes until the sugar grains melt, add flour and starch and stir for 5-10 minutes, then add eggs and cocoa powder Stir the batter for 5-10 minutes, add the rice milk prepared in step a when the gluten is formed, and stir for another 10-15 minutes until all the raw materials are mixed evenly to obtain the batter, and then bake and shape it. The crispy rolls produced by the invention not only contain rich nutritional ingredients, but also have the aroma of cocoa, which not only satisfies Chinese tastes, but also satisfies the preference of westerners for cocoa, and is a good leisure product with rich nutrition and delicious taste.
Description
技术领域technical field
本发明涉及一种休闲食品的制作方法。The invention relates to a preparation method of snack food.
背景技术Background technique
可可，原产于南美洲的热带雨林，属梧桐科多年生小乔木，是典型的热带经济作物。可可是世界三大饮料作物之一，营养丰富，味醇香，具兴奋与滋补作用。可可干豆中含有50％的脂肪和丰富的蛋白质。Cocoa, native to the tropical rain forests of South America, is a perennial small tree of the Sycamore family and is a typical tropical economic crop. Cocoa is one of the three major beverage crops in the world. It is nutritious, mellow, and has exciting and nourishing effects. Cocoa beans contain 50% fat and rich in protein.
椰子别名椰瓢，属棕榈科椰子属植物，是热带地区主要的木本油料作物和食品能源作物，主要开发利用部分是椰子肉，含有丰富的脂肪、蛋白质、糖、矿物质、碳水化合物、维生素B、维生素C及有机酸等营养成分。Coconut, also known as coconut scoop, belongs to the genus Coconut in the palm family. It is the main woody oil crop and food energy crop in the tropics. The main development and utilization part is coconut meat, which is rich in fat, protein, sugar, minerals, carbohydrates, and vitamins. B, vitamin C and organic acids and other nutrients.
怎样生产一种既具有可可的香醇，又有浓郁的椰子香味，色、香、味俱佳的休闲食品，是目前需要解决的问题。How to produce a kind of snack food that not only has the fragrance of cocoa, but also has strong coconut fragrance, and is good in color, fragrance and taste is a problem to be solved at present.
发明内容Contents of the invention
针对现有技术存在的问题，本发明的目的在于提供一种既具有可可的香醇，又有浓郁的椰子香味，色、香、味俱佳的休闲食品——可口卷的制作方法。Aiming at the problems existing in the prior art, the object of the present invention is to provide a method for making delicious rolls, a snack food that not only has the aroma of cocoa, but also has a strong coconut aroma and is excellent in color, aroma and taste.
本发明解决其技术问题所采取的技术方案是：一种可口卷的制作方法，其包括如下步骤：a：制备米浆：先将成熟的椰子果，去皮、去壳、清洗，经过榨汁、过滤，得到新鲜椰子汁；然后将大米清洗后浸泡6-10h，沥干水分，加入制好的椰子汁磨成米浆，其中，大米与椰肉重量比为1∶2.0-3.0；The technical solution adopted by the present invention to solve the technical problems is: a method for making delicious rolls, which includes the following steps: a: preparing rice milk: first peeling, shelling, and cleaning the ripe coconut fruit, and then extracting the juice , filter to obtain fresh coconut juice; then wash and soak the rice for 6-10h, drain the water, add the prepared coconut juice and grind it into rice milk, wherein the weight ratio of rice to coconut meat is 1: 2.0-3.0;
b：调制可可粉浆：将可可粉用冷水调成浆，可可粉与所用冷水的重量比为1∶1.2-1.8，大米与可可粉的重量比为1∶0.1-0.5；b: prepare cocoa powder slurry: adjust the cocoa powder into a slurry with cold water, the weight ratio of cocoa powder to cold water used is 1: 1.2-1.8, and the weight ratio of rice to cocoa powder is 1: 0.1-0.5;
c：混合搅拌：将一定量的白砂糖和水按1∶0.3-0.9的重量比倒入搅拌桶搅拌10-15min，至糖粒溶化，加入面粉、淀粉搅拌5-10min后，加入鸡蛋、可可粉浆搅拌5-10min，至起面筋时加入步骤a中制好的米浆，再搅拌10-15min，至全部原料混合均匀即得面浆，其中大米与白砂糖的重量比为1∶0.5-1.2，大米与面粉的重量比为1∶0.3-1.0，大米与淀粉的重量比为1∶0.2-0.8，大米与鸡蛋的重量比为1∶0.05-0.3；d：烘烤：将上述制好的面浆经过过滤后泵入加料桶，当转盘温度预热到125-140℃时，打开阀门，让面浆自然流注到转盘上，通过远红外线辐射烘烤，得到成熟酥饼皮；c: Mixing and stirring: Pour a certain amount of white sugar and water into the mixing tank according to the weight ratio of 1:0.3-0.9 and stir for 10-15 minutes until the sugar granules melt, add flour and starch and stir for 5-10 minutes, then add eggs and cocoa Stir the flour slurry for 5-10 minutes, add the rice slurry prepared in step a when the gluten is formed, and stir for another 10-15 minutes until all the raw materials are evenly mixed to obtain the flour slurry, wherein the weight ratio of rice to white sugar is 1:0.5- 1.2, the weight ratio of rice to flour is 1:0.3-1.0, the weight ratio of rice to starch is 1:0.2-0.8, the weight ratio of rice to eggs is 1:0.05-0.3; d: Baking: make the above After the batter is filtered, it is pumped into the feeding barrel. When the temperature of the turntable is preheated to 125-140°C, the valve is opened to let the batter flow naturally onto the turntable, and it is baked by far-infrared radiation to obtain a mature shortbread crust;
e：成型：通过机械筷的作用，成熟酥饼皮成卷形轴旋转向前移动，经过高速切割即得酥卷。e: Forming: Through the action of mechanical chopsticks, the mature shortbread skin is rolled into a roll and the shaft rotates and moves forward. After high-speed cutting, the crispy roll is obtained.
所述的可口卷的制作方法，大米与椰肉重量比为1∶2.5；大米与可可粉的重量比为1∶0.3；大米与白砂糖的重量比为1∶1.0，大米与面粉的重量比为1∶0.7，大米与淀粉的重量比为1∶0.5，大米与鸡蛋的重量比为1∶0.2。The making method of described delicious roll, the weight ratio of rice and coconut meat is 1: 2.5; The weight ratio of rice and cocoa powder is 1: 0.3; The weight ratio of rice and white granulated sugar is 1: 1.0, the weight ratio of rice and flour 1:0.7, the weight ratio of rice to starch is 1:0.5, and the weight ratio of rice to eggs is 1:0.2.
本发明通过用椰子汁与浸泡过的大米在一起制成米浆，用可可粉调制出可可粉浆，混合并加入鸡蛋面粉等原料，制出的酥卷不仅含有丰富的营养成分，又具有可可的香醇，即满足中国人口味，也能满足西方人对可可的偏爱，是一种营养丰富，味道香美的休闲佳品。The invention makes rice milk with coconut milk and soaked rice, prepares cocoa powder with cocoa powder, mixes and adds raw materials such as egg flour, and the crisp rolls produced not only contain rich nutrients, but also have cocoa powder. The mellow taste of cocoa can not only satisfy the taste of Chinese people, but also satisfy the preference of Westerners for cocoa. It is a kind of leisure food with rich nutrition and delicious taste.
具体实施方式Detailed ways
实施方式一Implementation Mode 1
制作可口卷，其包括下列步骤：Make delicious rolls, it comprises the following steps:
a：制备米浆：先将成熟的椰子果，去皮、去壳、清洗，选用无异味的新鲜椰肉经过榨汁、过滤，得到新鲜椰子汁；然后将大米清洗后浸泡6-10h，沥干水分，加入制好的椰子汁磨成米浆，其中，大米与椰肉重量比为1∶2.0；a: Preparation of rice milk: first peel the ripe coconut fruit, remove the shell, and clean, and select fresh coconut meat without peculiar smell to squeeze and filter to obtain fresh coconut juice; then wash and soak the rice for 6-10 hours, drain Dry the water, add the prepared coconut milk and grind it into rice milk, wherein the weight ratio of rice to coconut meat is 1:2.0;
b：调制可可粉浆：将可可粉用冷水调成浆，可可粉与所用冷水的重量比为1∶1.2，大米与可可粉的重量比为1∶0.1；b: prepare cocoa powder slurry: adjust cocoa powder into slurry with cold water, the weight ratio of cocoa powder and cold water used is 1: 1.2, and the weight ratio of rice and cocoa powder is 1: 0.1;
c：混合搅拌：将一定量的白砂糖和水按1∶0.3的重量比倒入搅拌桶搅拌10-15min，至糖粒溶化，加入面粉、淀粉搅拌5-10min后，加入鸡蛋、可可粉浆搅拌5-10min，至起面筋时加入步骤a中制好的米浆，再搅拌10-15min，至全部原料混合均匀即得面浆，其中大米与白砂糖的重量比为1∶0.5，大米与面粉的重量比为1∶0.3，大米与淀粉的重量比为1∶0.2，大米与鸡蛋的重量比为1∶0.05；c: Mixing and stirring: Pour a certain amount of white sugar and water into the mixing tank according to the weight ratio of 1:0.3 and stir for 10-15 minutes until the sugar particles melt, add flour and starch and stir for 5-10 minutes, then add eggs and cocoa powder slurry Stir for 5-10 minutes, add the rice milk prepared in step a when the gluten is formed, and stir for another 10-15 minutes until all the raw materials are evenly mixed to obtain the flour paste, wherein the weight ratio of rice to white sugar is 1:0.5, rice and The weight ratio of flour is 1:0.3, the weight ratio of rice to starch is 1:0.2, and the weight ratio of rice to eggs is 1:0.05;
d：烘烤：将上述制好的面浆经过过滤后泵入加料桶，当转盘温度预热到125-140℃时，打开阀门，让面浆自然流注到转盘上，通过远红外线辐射烘烤，得到成熟酥饼皮；d: Baking: pump the above-mentioned noodle paste into the feeding barrel after filtering. When the temperature of the turntable is preheated to 125-140°C, open the valve to let the noodle paste flow naturally onto the turntable, and bake it through far-infrared radiation. Bake to get a mature shortbread crust;
e：成型：通过机械筷的作用，成熟酥饼皮成卷形轴旋转向前移动，经过高速切割即得酥卷；e: Forming: through the action of mechanical chopsticks, the mature shortbread skin is rolled into a roll and the shaft rotates and moves forward, and the crispy roll is obtained after high-speed cutting;
待酥卷冷却至室温，除去颜色不均匀或边缘不整齐部分，经过检验合格后，包装即得产品。After the crisp rolls are cooled to room temperature, the parts with uneven color or irregular edges are removed, and after passing the inspection, they are packaged to obtain the product.
实施方式二Implementation mode two
制作可口卷，其包括下列步骤：Make delicious rolls, it comprises the following steps:
a：制备米浆：先将成熟的椰子果，去皮、去壳、清洗，选用无异味的新鲜椰肉经过榨汁、过滤，得到新鲜椰子汁；然后将大米清洗后浸泡6-10h，沥干水分，加入制好的椰子汁磨成米浆，其中，大米与椰肉重量比为1∶3.0；a: Preparation of rice milk: first peel, shell, and clean mature coconut fruit, select fresh coconut meat without peculiar smell, squeeze and filter to obtain fresh coconut juice; then wash and soak the rice for 6-10 hours, drain Dry the water, add the prepared coconut milk and grind it into rice milk, wherein the weight ratio of rice to coconut meat is 1:3.0;
b：调制可可粉浆：将可可粉用冷水调成浆，可可粉与所用冷水的重量比为1∶1.8，大米与可可粉的重量比为1∶0.5；b: prepare cocoa powder slurry: adjust cocoa powder into slurry with cold water, the weight ratio of cocoa powder and cold water used is 1: 1.8, and the weight ratio of rice and cocoa powder is 1: 0.5;
c：混合搅拌：将一定量的白砂糖和水按1∶0.9的重量比倒入搅拌桶搅拌10-15min，至糖粒溶化，加入面粉、淀粉搅拌5-10min后，加入鸡蛋、可可粉浆搅拌5-10min，至起面筋时加入步骤a中制好的米浆，再搅拌10-15min，至全部原料混合均匀即得面浆，其中大米与白砂糖的重量比为1∶1.2，大米与面粉的重量比为1∶1.0，大米与淀粉的重量比为1∶0.8，大米与鸡蛋的重量比为1∶0.3；c: Mixing and stirring: Pour a certain amount of white sugar and water into the mixing tank according to the weight ratio of 1:0.9 and stir for 10-15 minutes until the sugar particles melt, add flour and starch and stir for 5-10 minutes, then add eggs and cocoa powder slurry Stir for 5-10 minutes, add the rice milk prepared in step a when the gluten is formed, and stir for another 10-15 minutes until all the raw materials are evenly mixed to obtain the flour paste, wherein the weight ratio of rice to white sugar is 1:1.2, rice and The weight ratio of flour is 1:1.0, the weight ratio of rice to starch is 1:0.8, and the weight ratio of rice to eggs is 1:0.3;
d：烘烤：将上述制好的面浆经过过滤后泵入加料桶，当转盘温度预热到125-140℃时，打开阀门，让面浆自然流注到转盘上，通过远红外线辐射烘烤，得到成熟酥饼皮；d: Baking: pump the above-mentioned noodle paste into the feeding barrel after filtering. When the temperature of the turntable is preheated to 125-140°C, open the valve to let the noodle paste flow naturally onto the turntable, and bake it through far-infrared radiation. Bake to get a mature shortbread crust;
e：成型：通过机械筷的作用，成熟酥饼皮成卷形轴旋转向前移动，经过高速切割即得酥卷；e: Forming: through the action of mechanical chopsticks, the mature shortbread skin is rolled into a roll and the shaft rotates and moves forward, and the crispy roll is obtained after high-speed cutting;
待酥卷冷却至室温，除去颜色不均匀或边缘不整齐部分，经过检验合格后，包装即得产品。After the crisp rolls are cooled to room temperature, the parts with uneven color or irregular edges are removed, and after passing the inspection, they are packaged to obtain the product.
实施方式三Implementation Mode Three
制作可口卷，其包括下列步骤：Make delicious rolls, it comprises the following steps:
a：制备米浆：先将成熟的椰子果，去皮、去壳、清洗，选用无异味的新鲜椰肉经过榨汁、过滤，得到新鲜椰子汁；然后将大米清洗后浸泡6-10h，沥干水分，加入制好的椰子汁磨成米浆，其中，大米与椰肉重量比为1∶2.5；a: Preparation of rice milk: first peel the ripe coconut fruit, remove the shell, and clean, and select fresh coconut meat without peculiar smell to squeeze and filter to obtain fresh coconut juice; then wash and soak the rice for 6-10 hours, drain Dry the water, add the prepared coconut milk and grind it into rice milk, wherein the weight ratio of rice to coconut meat is 1:2.5;
b：调制可可粉浆：将可可粉用冷水调成浆，可可粉与所用冷水的重量比为1∶1.6，大米与可可粉的重量比为1∶0.3；b: prepare cocoa powder slurry: adjust cocoa powder into slurry with cold water, the weight ratio of cocoa powder and cold water used is 1: 1.6, and the weight ratio of rice and cocoa powder is 1: 0.3;
c：混合搅拌：将一定量的白砂糖和水按1∶0.6的重量比倒入搅拌桶搅拌10-15min，至糖粒溶化，加入面粉、淀粉搅拌5-10min后，加入鸡蛋、可可粉浆搅拌5-10min，至起面筋时加入步骤a中制好的米浆，再搅拌10-15min，至全部原料混合均匀即得面浆，其中大米与白砂糖的重量比为1∶1.0，大米与面粉的重量比为1∶0.7，大米与淀粉的重量比为1∶0.5，大米与鸡蛋的重量比为1∶0.2；c: Mixing and stirring: Pour a certain amount of white sugar and water into the mixing bucket according to the weight ratio of 1:0.6 and stir for 10-15 minutes until the sugar particles melt, add flour and starch and stir for 5-10 minutes, then add eggs and cocoa powder slurry Stir for 5-10 minutes, add the rice milk prepared in step a when the gluten is formed, and stir for another 10-15 minutes until all the raw materials are evenly mixed to obtain the flour paste, wherein the weight ratio of rice to white sugar is 1:1.0, rice and The weight ratio of flour is 1:0.7, the weight ratio of rice to starch is 1:0.5, and the weight ratio of rice to eggs is 1:0.2;
d：烘烤：将上述制好的面浆经过过滤后泵入加料桶，当转盘温度预热到125-140℃时，打开阀门，让面浆自然流注到转盘上，通过远红外线辐射烘烤，得到成熟酥饼皮；d: Baking: pump the above-mentioned noodle paste into the feeding barrel after filtering. When the temperature of the turntable is preheated to 125-140°C, open the valve to let the noodle paste flow naturally onto the turntable, and bake it through far-infrared radiation. Bake to get a mature shortbread crust;
e：成型：通过机械筷的作用，成熟酥饼皮成卷形轴旋转向前移动，经过高速切割即得酥卷；e: Forming: through the action of mechanical chopsticks, the mature shortbread skin is rolled into a roll and the shaft rotates and moves forward, and the crispy roll is obtained after high-speed cutting;
待酥卷冷却至室温，除去颜色不均匀或边缘不整齐部分，经过检验合格后，包装即得产品。After the crisp rolls are cooled to room temperature, the parts with uneven color or irregular edges are removed, and after passing the inspection, they are packaged to obtain the product.
本发明制作的可口卷，风味独特，营养丰富，是居家、旅游的休闲佳品。The delicious roll made by the invention has unique flavor and rich nutrition, and is a good leisure product for home and travel.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1605258A (en) * | 2003-10-10 | 2005-04-13 | 王秀芬 | Delicious cream biscuits |
| CN1611118A (en) * | 2003-10-29 | 2005-05-04 | 王秀芬 | Crisp biscuit |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1605258A (en) * | 2003-10-10 | 2005-04-13 | 王秀芬 | Delicious cream biscuits |
| CN1611118A (en) * | 2003-10-29 | 2005-05-04 | 王秀芬 | Crisp biscuit |
Non-Patent Citations (4)
| Title |
|---|
| K.G.Berger、 骆维.椰子的食用.世界热带农业信息 2.1986,(2),29-32. |
| K.G.Berger、 骆维.椰子的食用.世界热带农业信息 2.1986,(2),29-32. * |
| 林林.新颖美点——松酥椰奶面.四川烹饪 4.1994,(4),32. |
| 林林.新颖美点——松酥椰奶面.四川烹饪 4.1994,(4),32. * |
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