CN102067937B - Red bean flour egg cone and preparation method thereof - Google Patents
Red bean flour egg cone and preparation method thereof Download PDFInfo
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- CN102067937B CN102067937B CN 201010563615 CN201010563615A CN102067937B CN 102067937 B CN102067937 B CN 102067937B CN 201010563615 CN201010563615 CN 201010563615 CN 201010563615 A CN201010563615 A CN 201010563615A CN 102067937 B CN102067937 B CN 102067937B
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Abstract
The invention relates to the field of cooling drink, in particular to a red bean flour egg cone and a preparation method thereof. The egg cone is prepared by the following steps of: 1) dissolving red bean flour in warm water at the temperature of between 60 and 70 DEG C and stirring uniformly; 2) adding liquid amylase in an amount which is 0.01 to 0.1 percent based on the weight of the read bean flour, and preserving heat for 60 to 90 minutes; 3) melting the materials; and 4) adding the raw materials into a mould and baking to prepare the egg cone. Since the red bean flour is added, the flavor of the red bean is kept, and the product variety is enriched without affecting the molding of the egg cone; by matching with ice cream inside the crisp cone, the frozen drink has new breakthrough in flavor; the egg cone can be produced on a large scale; and the development of crisp cone products is promoted well.
Description
Technical field
The present invention relates to the cold drink field, the present invention relates to particularly a kind of red bean powder egg cylinder and preparation method thereof.
Background technology
At present, the frozen of supplying on the market of a great variety, egg cylinder series products is larger in a frozen branch, the egg cylinder has attracted a lot of consumers with its palatable crisp, but for a long time, the egg cylinder all is comprised of wheat flour, egg, plant wet goods conventional ingredient, has affected to a great extent the market of egg cylinder frozen.
Therefore red bean is rich in starch, is called by people again " rice bean ", and it has the function of " Tianjin body fluid, diuresis, dissipate-swelling, except swollen, antiemetic ", is called " paddy of the heart " by Li Shizhen (1518-1593 A.D.).Rde bean is indispensable high nutrition, multi-functional coarse cereals during people live, and is the seed of legume rde bean or red bean drying and ripening, autumn fruit maturation and the time results of not ftractureing, main product in Guangdong, the ground such as Guangxi, Jiangxi.
Rde bean contains more saponin, can stimulate enteron aisle, so it has good diuresis, can relieve the effect of alcohol, detoxify, and is useful to heart disease and ephrosis, oedema; Have to contain more dietary fiber, have good relax bowel, the effect of hypotensive, reducing blood lipid, adjusting blood sugar, detoxicating and fighting cancer, prevention calculus, body building and weight reducing, and be rich in folic acid.
Yet, added red bean powder in the egg cylinder raw material of routine after, find egg cylinder easy-formation and be easy to return life not in pokering process, affected greatly going out into of product.
Summary of the invention
The present inventor proposes and has finished the present invention for the moulding problem that solves red bean powder egg cylinder.
Therefore, the purpose of this invention is to provide a kind of red bean powder egg cylinder.
A further object of the present invention provides a kind of method for preparing above-mentioned red bean powder egg cylinder.
The present invention takes to add the content of starch in the amylase degraded raw material of liquid, yet the palliating degradation degree of starch can affect the molding effect of egg cylinder of the present invention.
On the one hand, if starch transition degraded causes viscosity to descend too much, affect equally formed product, in order to reach described red bean egg roll moulding problem, can not all degrade to starch, keep a part to guarantee the viscosity of egg cylinder feed liquid.
On the other hand, if starch degradation is not enough, egg cylinder easy-formation and be easy to return life not in pokering process then.
Hence one can see that, and diastatic adding proportion, action time and temperature all affect the palliating degradation degree of starch in the raw material, and then affect the moulding of egg cylinder.
The amylase (AMS) that sell in market just has simple using method not for the egg roll industry, and the suggestion temperature is: 70-90 ℃, along with temperature raises, its reaction speed is accelerated, but inactivation also accelerates, and optimum temperature is 85 ℃.Action time is different and difference slightly according to enzyme activity, and the enzyme activity definition: 1 milliliter of enzyme liquid is in 60 ℃, and under the PH6.0 condition, liquefaction soluble starch 1 gram was an enzyme activity unit in 1 hour, represented with u/ml.The used amylase activity of this patent is 2000u/mL, and concrete action time and addition do not embody.), yet, the present inventor advises temperature, time and addition degraded raw material according to this, finds temperature too high (after surpassing 70 ℃), is difficult to guarantee enzymatic activity, if the too low degradation effect that do not reach again, be difficult to realize the moulding of egg cylinder high-quality, therefore, the present inventor sees through the addition of adjusting wheaten starch, red bean powder in the raw material, and optimize diastatic adding proportion, action time and temperature, thereby solved the moulding problem of red bean powder egg cylinder.
According to red bean powder egg cylinder of the present invention, described egg cylinder is prepared by the method that may further comprise the steps:
1) red bean powder is dissolved in 60-70 ℃ the warm water and stirs;
2) amylase of interpolation liquid, the amylase of interpolation liquid, addition is 0.1 ‰ of red bean powder-1 ‰, is incubated 60-90 minute;
3) material;
4) raw material is added in the mould toast, preparation egg cylinder.
Preferably, according to red bean powder egg cylinder of the present invention, wherein, the content of red bean powder egg cylinder materials of wheat powder is 25%-35%.
Preferably, according to red bean powder egg cylinder of the present invention, wherein, the content of red bean powder is 2%-4% in the red bean powder egg cylinder raw material.
Preferably, according to red bean powder egg cylinder of the present invention, wherein, diastatic addition was 0.5 ‰ of red bean powder, 65 ℃ of lower insulations 80 minutes.
According to the prescription of red bean powder egg cylinder of the present invention can for: wheat flour: 25%-35%, white granulated sugar: 8%-12%, egg: 3%-7%, salad oil: 10%-20%, red bean powder: 2%-6%, leavening agent: 0.05%-0.12%, salt: 0.1%-0.4%, sweetener: 0.01%-0.05%, surplus are water.
Preferred red bean egg cylinder embodiment is:
Wheat flour: 30%, white granulated sugar: 10%, egg: 5%, salad oil: 13%, red bean powder: 4%, leavening agent: 0.08%, salt: 0.4%, honey element: 0.03%, the water of surplus.
Therefore, the present invention also provides a kind of method for preparing red bean powder egg cylinder, said method comprising the steps of:
1) red bean powder is dissolved in 60-70 ℃ the warm water and stirs;
2) amylase of interpolation liquid, the amylase of interpolation liquid, addition is 0.1 ‰ of red bean powder-1 ‰, is incubated 60-90 minute;
3) material;
4) raw material is added in the mould toast, preparation egg cylinder.
In the prior art, the production stage of common egg cylinder is generally:
(1) water of adding ormal weight in ingredients pot adds all materials by the prescription requirement, opens and stirs, and stream is with wheat flour, white granulated sugar, egg, plant wet goods raw material successively;
(2) treat that various raw materials fully dissolve, can produce without caking;
(3) production is front makes its upper and lower mould reach the baking temperature of regulation egg braceing machine preheating 35-45 minute, and the patrix General Requirements is at 200-300 ℃, and counterdie temperature General Requirements can put into production at 150-250 ℃;
(4) add feed liquid, matched moulds baking about 1-2 minute;
(5) baking ripe after, open patrix and wipe fast the waste material that overflows off with scraper, pull open counterdie the egg cylinder of moulding fallen in the groove;
(6) string string packing;
(7) warehouse-in that is up to the standards.
Therefore, according to a particular embodiment of the invention the preparation method of red bean powder egg cylinder can may further comprise the steps:
1) red bean powder is for subsequent use after with amylorrhexis;
2) water of adding ormal weight in ingredients pot adds all materials by the prescription requirement, opens and stirs, and stream adds flour, red bean powder, white granulated sugar, egg, plant wet goods raw material successively;
3) treat that various raw materials fully dissolve, can produce without caking;
4) production is front makes its upper and lower mould reach the baking temperature of regulation egg braceing machine preheating 35-45 minute, and the patrix General Requirements is at 200-300 ℃, and counterdie temperature General Requirements can put into production at 150-250 ℃;
5) add feed liquid, matched moulds baking about 1-2 minute;
6) baking ripe after, open patrix and wipe fast the waste material that overflows off with scraper, pull open counterdie the egg cylinder of moulding fallen in the groove;
7) string string packing;
8) warehouse-in that is up to the standards.
The present invention has kept the taste of red bean owing to added red bean powder, has enriched product category in the situation that does not affect the moulding of egg cylinder, and cooperate the inner ice cream of crisp cylinder, make the taste of frozen that new breakthrough arranged, can large-scale production, better drive the development of crisp cylinder series products.
The specific embodiment
Embodiment 1
The preparation method of red bean powder egg cylinder can may further comprise the steps:
1) red bean powder is for subsequent use after with amylorrhexis;
2) water of adding ormal weight in ingredients pot adds all materials by the prescription requirement, opens and stirs, and stream adds flour, red bean powder, white granulated sugar, egg, plant wet goods raw material successively;
3) treat that various raw materials fully dissolve, can produce without caking;
4) production is front makes its upper and lower mould reach the baking temperature of regulation egg braceing machine preheating 35-45 minute, and the patrix General Requirements is at 200-300 ℃, and counterdie temperature General Requirements can put into production at 150-250 ℃;
5) add feed liquid, matched moulds baking about 1-2 minute;
6) baking ripe after, open patrix and wipe fast the waste material that overflows off with scraper, pull open counterdie the egg cylinder of moulding fallen in the groove;
7) string string packing;
8) warehouse-in that is up to the standards.
Prescription is: wheat flour: 30%, white granulated sugar: 10%, egg: 5%, salad oil: 13%, leavening agent: 0.08%, salt: 0.4%, honey element: 0.03%, the water of surplus, the consumption of amylase and red bean powder is shown in following table 1-7, and used amylase activity is 2000u/mL.
Table 1
| The red bean powder addition | The amylase adding proportion | Degradation time min | Degradation temperature ℃ | Molding effect |
| 4％ | 0.1‰ | 30 | 60 | Can not moulding |
| 4％ | 0.5‰ | 60 | 60 | More than 80% |
| 4％ | 1‰ | 90 | 60 | More than 70% |
Table 2
| The red bean powder addition | The amylase adding proportion | Degradation time min | Degradation temperature ℃ | Molding effect |
| 4％ | 0.5‰ | 60 | 65 | More than 85% |
| 4％ | 0.5‰ | 60 | 70 | More than 80% |
| 4％ | 0.5‰ | 60 | 75 | More than 70% |
Table 3
| The red bean powder addition | The amylase adding proportion | Degradation time min | Degradation temperature ℃ | Molding effect |
| 4％ | 0.5‰ | 60 | 65 | More than 85% |
| 4％ | 0.5‰ | 70 | 65 | More than 80% |
| 4％ | 0.5‰ | 80 | 65 | More than 95 |
| 4％ | 0.5‰ | 90 | 65 | More than 70% |
Table 4
| The red bean powder addition | The amylase adding proportion | Degradation time min | Degradation temperature ℃ | Molding effect |
| 2％ | 0.1‰ | 30 | 60 | Can not moulding |
| 2％ | 0.5‰ | 60 | 60 | More than 80% |
| 2％ | 1‰ | 90 | 60 | More than 70% |
Table 5
| The red bean powder addition | The amylase adding proportion | Degradation time min | Degradation temperature ℃ | Molding effect |
| 2％ | 0.5‰ | 60 | 65 | More than 85% |
| 2％ | 0.5‰ | 60 | 70 | More than 80% |
| 2％ | 0.5‰ | 60 | 75 | More than 70% |
Table 6
| The red bean powder addition | The amylase adding proportion | Degradation time min | Degradation temperature ℃ | Molding effect |
| 2％ | 0.5‰ | 60 | 65 | More than 85% |
| 2％ | 0.5‰ | 70 | 65 | More than 80% |
| 2％ | 0.5‰ | 80 | 65 | More than 95 |
| 2％ | 0.5‰ | 90 | 65 | More than 70% |
Table 7
| The red bean powder addition | The red bean taste |
| 1％ | Taste is not obvious |
| 2％ | Can obviously taste |
| 3％ | Can obviously taste |
| 4％ | Taste is moderate, and the red bean flavor better |
| 5％ | The red bean flavor is slightly large |
Can be found out by above table 1-7, in order to guarantee that final products have the taste of red bean, nutrition with red bean, and can guarantee that the final taste of product is agreeable to the taste, red bean powder just can obviously be tasted the red bean flavor after reaching 2% addition, 4% addition taste is better, and addition is too high can to improve technology difficulty, so the addition of preferred red bean powder is 2-4%.
Claims (6)
1. red bean powder egg cylinder, it is characterized in that the content of wheat flour is 25%-35% in the described egg cylinder, the content of red bean powder is 2%-6%, the content of white granulated sugar is 8%-12%, the content of egg is 3%-7%, and the content of salad oil is 10%-20%, and the content of leavening agent is 0.05%-0.12%, the content of salt is 0.1%-0.4%, the content of sweetener is 0.01%-0.05%, and surplus is water, is prepared by the method that may further comprise the steps:
1) red bean powder is dissolved in 60-70 ℃ the warm water and stirs;
2) amylase of interpolation liquid, addition is 0.1 ‰ of red bean powder-1 ‰, is incubated 60-90 minute, wherein said used amylase activity is 2000u/mL;
3) material;
4) raw material is added in the mould toast, preparation egg cylinder.
2. red bean powder egg cylinder according to claim 1 is characterized in that, the content of wheat flour is 30% in the red bean powder egg cylinder raw material, and the content of red bean powder is 4%.
3. red bean powder egg cylinder according to claim 1 is characterized in that, diastatic addition is 0.5 ‰ of red bean powder, 65 ℃ of lower insulations 80 minutes.
4. method for preparing red bean powder egg cylinder, it is characterized in that the content of wheat flour is 25%-35% in the described egg cylinder, the content of red bean powder is 2%-6%, the content of white granulated sugar is 8%-12%, the content of egg is 3%-7%, and the content of salad oil is 10%-20%, and the content of leavening agent is 0.05%-0.12%, the content of salt is 0.1%-0.4%, the content of sweetener is 0.01%-0.05%, and surplus is water, said method comprising the steps of:
1) red bean powder is dissolved in 60-70 ℃ the warm water and stirs;
2) amylase of interpolation liquid, addition is 0.1 ‰ of red bean powder-1 ‰, is incubated 60-90 minute;
3) material;
4) raw material is added in the mould toast, preparation egg cylinder.
5. method according to claim 4 is characterized in that, the content of wheat flour is 30% in the red bean powder egg cylinder raw material, and the content of red bean powder is 4%.
6. method according to claim 4 is characterized in that, diastatic addition is 0.5 ‰ of red bean powder, 65 ℃ of lower insulations 80 minutes.
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| CN 201010563615 CN102067937B (en) | 2010-11-24 | 2010-11-24 | Red bean flour egg cone and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN 201010563615 CN102067937B (en) | 2010-11-24 | 2010-11-24 | Red bean flour egg cone and preparation method thereof |
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| CN102067937B true CN102067937B (en) | 2013-01-23 |
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Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102511638B (en) * | 2011-12-06 | 2013-10-30 | 内蒙古伊利实业集团股份有限公司 | Frozen drink cone containing cumin particles and preparation method thereof |
| CN103891828B (en) * | 2012-12-26 | 2015-10-21 | 内蒙古伊利实业集团股份有限公司 | A kind of egg cylinder containing glutinous millet and rotten rice and preparation method thereof |
| CN107125428A (en) * | 2017-06-27 | 2017-09-05 | 毛慧 | A kind of corn flour ice cream cylinder and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2297860Y (en) * | 1997-05-08 | 1998-11-25 | 杨应根 | Crisp ice cream cone |
| CN1533960A (en) * | 2003-04-01 | 2004-10-06 | 深圳市海川实业股份有限公司 | Ice cream cone having health care function |
-
2010
- 2010-11-24 CN CN 201010563615 patent/CN102067937B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2297860Y (en) * | 1997-05-08 | 1998-11-25 | 杨应根 | Crisp ice cream cone |
| CN1533960A (en) * | 2003-04-01 | 2004-10-06 | 深圳市海川实业股份有限公司 | Ice cream cone having health care function |
Non-Patent Citations (1)
| Title |
|---|
| 王力.冰淇淋蛋筒皮保脆性的研究.《冷饮与速冻食品工业》.1998,(第4期),8、11. * |
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