CN102793211A - Gorgon fruit egg roll and production method thereof - Google Patents
Gorgon fruit egg roll and production method thereof Download PDFInfo
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- CN102793211A CN102793211A CN2012103380624A CN201210338062A CN102793211A CN 102793211 A CN102793211 A CN 102793211A CN 2012103380624 A CN2012103380624 A CN 2012103380624A CN 201210338062 A CN201210338062 A CN 201210338062A CN 102793211 A CN102793211 A CN 102793211A
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Abstract
The invention relates to the field of egg roll production, in particular relates to a gorgon fruit egg roll production method. The gorgon fruit egg roll production method comprises the following steps of: firstly, preparation of gorgon fruit powder, namely placing selected gorgon fruit into a baking oven to be baked, then grinding the gorgon fruit into gorgon fruit powder with particle size of being within 0.15mm by utilizing a grinding machine; secondly, blending egg roll powder, namely weighing 4-5 parts by weight of flour, 0.1-1 part by weight of gorgon fruit powder and 0.5-2 parts by weight of sweetener, homogenizing and mixing; thirdly, stirring slurry, namely weighing 2-3 parts by weight of eggs and 2.5-3 parts by weight of palm oil, mixing the eggs with the palm oil, stirring while the egg roll powder is added until the eggs, the palm oil and the egg roll powder are mixed to be uniform; fourthly, moulding an egg roll, namely placing the slurry into an egg roll making machine to be moulded; and fifthly, packaging and shipping, comprising the step of carrying out moistureproof gas flush packaging on the moulded egg roll. The gorgon fruit egg roll production method disclosed by the invention has the beneficial effect that an egg roll can be made into a health care food with good taste, no cane sugar and high nutritional value. The invention also provides an egg roll produced by adopting the production method disclosed by the invention.
Description
Technical field
The present invention relates to egg roll and make the field, relate in particular to a kind of Gorgon fruit egg roll and production method thereof.
Background technology
Egg roll is a kind of traditional high-quality high-grade leisure food, with its crisp good to eat, be of high nutritive value and receive liking of consumers in general.The Along with people's growth in the living standard, pollution-free food, nutraceutical, health food become the topic of people's growing interest.Especially for some traditional leisure food, how to improve the mouthfeel of food, nutritive value is to be worth the constantly problem of research of food manufacturing dealers.
Gorgon fruit has another name called Gorgon fruit, water bird head, chicken head bud etc., is Nymphaeceae annual herb plant.Through the ages, Gorgon fruit is eaten by compatriots already, and has understood food therapy value.Through the modern science analysis, Gorgon fruit has abundant nutritive value, contains protein 9.68g among every 100g, fatty 0.67g, and carbohydrate 77.60g, crude fibre 1.12g, wherein, protein is higher by 11.3% than general nymphaeaceae plant lotus seeds benevolence; Dietary fiber is that majority can be absorbed by human consumption the insoluble fiber except that about 6%, is desirable dietary fiber sources; Its fat content is low, and mostly aliphatic acid be unrighted acid, has multiple physiological regulation function, by extensively as the new material of functional food.Simultaneously, also contain abundant mineral matter element in the Gorgon fruit, wherein contain P144.0mg in every kilogram of Gorgon fruit, Ca123.3mg, Fe146.1mg, Mg284.7mg, Zn21.2mg, Mn13.0mg, Cu6.2mg, I9.6mg.This shows that Gorgon fruit is a kind of high protein, high starch, low fat, low in calories, and be rich in the high-quality health food new raw material of minerals and vitamins, be processed into old age and children's health food and have very big exploitation value and market prospects.
In addition, the sweetener of existing egg roll mostly adopts sucrose, and sugar content is mostly higher more than 20%.And the raising day by day of Along with people's living standard, sugar amount is taken in an excessive problem that becomes people's pay attention to day by day, and sucrose belongs to acid food, and too much sucrose amount is taken in and is not only caused child's carious tooth easily, also becomes the inducement of obesity, calcium loss, gastric disease etc.
Summary of the invention
Defective to prior art exists the objective of the invention is to the novel egg roll production method of developing good, the no sucrose of a kind of mouthfeel, being of high nutritive value.
For reaching above purpose, the present invention adopts following technical scheme.
A kind of Gorgon fruit egg roll production method is characterized in that concrete steps comprise:
The first step, the gorgon euryale seed powder preparation comprises: the dry and Gorgon fruit pulverizing of Gorgon fruit; At first the Gorgon fruit of choosing is placed in the oven; Its water content is adjusted to 8-10%, utilize pulverizer that Gorgon fruit is pulverized then and obtain the Gorgon fruit particle, said Gorgon fruit particle grain size is in 0.15mm; The screening mode of said Gorgon fruit particle diameter is: gorgon euryale seed powder is crossed the screen cloth more than 100 orders;
In second step, the allotment of egg roll powder is got 4～5 parts flour by mass parts, 0.1～1 part gorgon euryale seed powder, and 0.5～2 part sweetener homogeneous mixes; Said homogeneous hybrid mode is mixed for the vacuum homogeneous or a kind of in mixing of ultrasonic wave homogeneous;
In the 3rd step, slurry stirs, and gets 2～3 parts egg by mass parts, and 2.5～3 parts of palm oils mix stirring, stirs 3～10 parts of clocks after, add the egg roll powder until mixing while continuation is stirred; Said slurry stirs a kind of in vacuum stirring or the ultrasonic stirring;
In the 4th step, deaeration is handled, and in the vacuum tank case of 1～10KPa that the slurry after stirring is placed static 5～10 minutes, removes the bubble that produces when slurry stirs; And after deaeration, remove the floating layer of pulp surface, the thickness of this floating layer is 1-10mm; The benefit of removing floating layer is mouthfeel and the quality that can further improve product;
In the 5th step, the egg roll moulding places egg-biscuit-roll machine to make moulding or at first in egg-biscuit-roll machine preformed, then preformed egg roll is carried out cryogenic vacuum and cure processing in slurry; Said cryogenic vacuum treatment conditions are: temperature is lower than 100 ℃, and vacuum is cured 1～5 hour time greater than 1000Pa; Wherein, brush honey step is arranged in said egg roll preformed process, that is, in egg roll cans process, intermittently, discontinuous between each layer honey at egg roll surfaces coated one deck honey;
In the 6th step, the packing shipment is carried out moistureproof gas flush packaging with the egg roll of above-mentioned moulding; Said moistureproof gas flush packaging concrete steps comprise: at first in packaging bag, put into egg roll to be packaged; Then packaging bag is vacuumized, vacuum is greater than 500Pa, and is last toward interior nitrogen injection of packaging bag or rare gas.
As with improvement, said sweetener is: one or more in maltose, stevioside, fructose, the honey.
As with improvement, also contain in salt, milk powder, the sodium carbonate one or more in the said egg roll powder.
As with improvement, being in harmonious proportion in the said palm oil has in peanut oil, tea oil, the corn oil one or more.
In addition, on the basis of above method, it is a kind of according to the prepared Gorgon fruit egg roll of aforementioned Gorgon fruit egg roll production method that the present invention also provides.
As with improvement, said egg roll comprises by weight percentage: the flour of 40-50%, the egg of 20-30%, the edible palm oil of 25-30%, the sweetener of 5-20%, the gorgon euryale seed powder of 1-10%.
Compare with traditional egg roll production method, the present invention has following beneficial effect:
One, through in the egg roll manufacture process, adding gorgon euryale seed powder, enriches the nutritional labeling of egg roll, change egg roll into health food by common leisure food.
Two, sweetener adopts one or more in maltose, stevioside, fructose, the honey, and reduces levels of sweetener, obtains the novel egg roll of low in calories, no sucrose.
Three, adopt the vacuum and low temperature baking process, preserve the nutritional labeling in Gorgon fruit, the honey to greatest extent, be of high nutritive value.
Four, after the Gorgon fruit particle was pulverized, particle diameter was in 0.15mm, and honey is coated in the egg roll discontinuously, when reducing sugar content, kept the egg roll mouthfeel.
Description of drawings
Shown in Figure 1 is Gorgon fruit egg roll production method embodiment one flow chart provided by the invention;
Shown in Figure 2 is Gorgon fruit egg roll production method embodiment two flow charts provided by the invention.
The specific embodiment
For further setting forth essence of the present invention, as follows in conjunction with the explanation of accompanying drawing specific embodiments of the invention.
Method embodiment one
As shown in Figure 1, a kind of production method of Gorgon fruit egg roll comprises: first step step1; The gorgon euryale seed powder preparation; Comprise: the dry and Gorgon fruit pulverizing of Gorgon fruit, at first the Gorgon fruit of choosing is placed in the oven, its water content is adjusted to 8-10%; Utilize pulverizer that Gorgon fruit is pulverized then and obtain the Gorgon fruit particle, said Gorgon fruit particle grain size is in 0.15mm.Preferably, the screening mode of said Gorgon fruit grain diameter is for to cross the screen cloth more than 100 orders with gorgon euryale seed powder.
The second step step2, the allotment of egg roll powder is got 4 parts flour by mass parts, 1 part gorgon euryale seed powder, 1 part sweetener homogeneous mixes; Preferably, represent 100Kg for every part, the mode that said homogeneous mixes is mixed for the ultrasonic wave homogeneous.In other embodiments, the mode that said homogeneous mixes is not limited to present embodiment for the vacuum homogeneous mixes.
The 3rd step step3, slurry stirs, and gets 3 parts egg by mass parts, 3 parts of palm oils mix stirring, stirs 5 parts of clocks after, add egg roll powder and an amount of water until mixing while continuation is stirred.Preferably, said sauce stirs and is vacuum stirring, and vacuum is greater than 500Pa; In other embodiments, the mode that said slurry stirs is a ultrasonic stirring, is not limited to present embodiment.
The 4th step step4, the egg roll moulding places egg-biscuit-roll machine to make moulding in slurry.Preferably, the operating temperature of said egg-biscuit-roll machine is 150 ℃.
The 5th step step5, the packing shipment is carried out moistureproof gas flush packaging with the egg roll of above-mentioned moulding; Preferably, said moistureproof gas flush packaging concrete steps comprise: at first in packaging bag, put into egg roll to be packaged, then packaging bag is vacuumized; Vacuum is greater than 500Pa, and is last toward the interior nitrogen injection of packaging bag.In other embodiments, be filled with rare gas in the said packaging bag, be not limited to present embodiment.
Wherein, said sweetener is a stevioside.In other embodiments, said sweetener is: one or more in maltose, fructose, the honey; Also contain in salt, milk powder, the sodium carbonate one or more in the said egg roll powder; Mediation has one or more in peanut oil, tea oil, the corn oil in the said palm oil, is not limited to present embodiment.
A kind of Gorgon fruit egg roll production method that present embodiment provides through in the egg roll manufacture process, adding gorgon euryale seed powder, is enriched the nutritional labeling of egg roll, changes egg roll into health food by common leisure food.Simultaneously, adopt the stevioside place of sucrose, and reduce levels of sweetener, obtain novel egg roll low in calories, no sucrose.
Method embodiment two
As shown in Figure 2, a kind of production method of Gorgon fruit egg roll comprises: first step step1; The gorgon euryale seed powder preparation; Comprise: the dry and Gorgon fruit pulverizing of Gorgon fruit, at first the Gorgon fruit of choosing is placed in the oven, its water content is adjusted to 8-10%; Utilize pulverizer that Gorgon fruit is pulverized then and obtain the Gorgon fruit particle, said Gorgon fruit particle grain size is in 0.15mm.
The second step step2, the allotment of egg roll powder is got 5 parts flour by mass parts, 0.5 part gorgon euryale seed powder, 1.5 parts sweetener homogeneous mixes.Preferably, said homogeneous hybrid mode is mixed for the ultrasonic wave homogeneous.
The 3rd step step3, slurry stirs, and gets 2 parts egg by mass parts, 2.5 parts of palm oils mix stirring, stirs 8 parts of clocks after, add an amount of water of egg roll powder until mixing while continuation is stirred.Preferably, said slurry alr mode is the normal temperature mechanical agitation.
The 4th step step4, deaeration is handled, and in the vacuum tank case of 1～10KPa that the slurry after stirring is placed static 5～10 minutes, removes the bubble that produces when slurry stirs.Preferably, after deaeration, remove the floating layer of pulp surface, the thickness of this floating layer is 1-10mm.
The 5th step step5, the egg roll moulding places egg-biscuit-roll machine preformed with slurry, then preformed egg roll is carried out cryogenic vacuum and cures processing.Brush honey step is arranged in said egg roll preformed process, that is, in egg roll cans process, intermittently, discontinuous between each layer honey at egg roll surfaces coated one deck honey.Said cryogenic vacuum treatment conditions are: temperature is lower than 100 ℃, and vacuum is cured 1～5 hour time greater than 1000Pa.
The 6th step step6, the packing shipment is carried out moistureproof gas flush packaging with the egg roll of above-mentioned moulding.
A kind of Gorgon fruit egg roll production technology that present embodiment provides adopts the vacuum and low temperature baking process, preserves the nutritional labeling in Gorgon fruit, the honey to greatest extent, is of high nutritive value.Simultaneously, because after the pulverizing of Gorgon fruit particle, particle diameter is in 0.15mm, honey is coated in the egg roll discontinuously, when reducing sugar content, keeps the egg roll mouthfeel.
Egg roll embodiment
A kind of based on the prepared Gorgon fruit egg roll of aforementioned Gorgon fruit egg roll production method, comprise by weight percentage: the flour of 40-50%, the egg of 20-30%, the edible palm oil of 25-30%, the sweetener of 5-20%, the gorgon euryale seed powder of 1-10%.
For obtaining mouthfeel better, also be added with salt, milk powder and sodium carbonate in the said egg roll, in other embodiments, only need to add salt and get final product.
The above specific embodiment specifies essence of the present invention, but can not come protection scope of the present invention is limited with this.Obviously, under the enlightenment of essence of the present invention, present technique field those of ordinary skill also can carry out many improvement and modification, it should be noted that these improvement and modification all drop within the claim protection domain of this patent.
Claims (6)
1. Gorgon fruit egg roll production method is characterized in that concrete steps comprise:
The first step, the gorgon euryale seed powder preparation comprises: the dry and Gorgon fruit pulverizing of Gorgon fruit; At first the Gorgon fruit of choosing is placed in the oven; Its water content is adjusted to 8-10%, utilize pulverizer that Gorgon fruit is pulverized then and obtain the Gorgon fruit particle, said Gorgon fruit particle grain size is in 0.15mm; The screening mode of said Gorgon fruit particle diameter is: gorgon euryale seed powder is crossed the screen cloth more than 100 orders;
In second step, the allotment of egg roll powder is got 4～5 parts flour by mass parts, and 0.1～1 part gorgon euryale seed powder, 0.5～2 part sweetener carry out homogeneous to be mixed; Said homogeneous hybrid mode is mixed for the vacuum homogeneous or a kind of in mixing of ultrasonic wave homogeneous;
In the 3rd step, slurry stirs, and gets 2～3 parts egg by mass parts, and 2.5～3 parts of palm oils mix stirring, stirs 3～10 parts of clocks after, add the egg roll powder until mixing while continuation is stirred; Said slurry stirs a kind of in vacuum stirring or the ultrasonic stirring;
In the 4th step, deaeration is handled, and in the vacuum tank of 1～10KPa that the slurry after stirring is placed static 5～10 minutes, removes the bubble that produces when slurry stirs; And after deaeration, remove the floating layer of pulp surface, the thickness of this floating layer is 1-10mm;
In the 5th step, the egg roll moulding places egg-biscuit-roll machine to make moulding or at first in egg-biscuit-roll machine preformed, then preformed egg roll is carried out cryogenic vacuum and cure processing in slurry; Said cryogenic vacuum treatment conditions are: temperature is lower than 100 ℃, and vacuum is cured 1～5 hour time greater than 1000Pa; Wherein, brush honey step is arranged in said egg roll preformed process, that is, in egg roll cans process, intermittently, discontinuous between each layer honey at egg roll surfaces coated one deck honey;
In the 6th step, the packing shipment is carried out moistureproof gas flush packaging with the egg roll of above-mentioned moulding; Said moistureproof gas flush packaging concrete steps comprise: at first in packaging bag, put into egg roll to be packaged; Then packaging bag is vacuumized, vacuum is greater than 500Pa, and is last toward interior nitrogen injection of packaging bag or rare gas.
2. Gorgon fruit egg roll production method according to claim 1 is characterized in that said sweetener is: one or more in maltose, stevioside, fructose, the honey.
3. Gorgon fruit egg roll production method according to claim 1 is characterized in that, also contains in salt, milk powder, the sodium carbonate one or more in the said egg roll powder.
4. Gorgon fruit egg roll production method according to claim 1 is characterized in that, mediation has one or more in peanut oil, tea oil, the corn oil in the said palm oil.
5. a Gorgon fruit egg roll is characterized in that, said egg roll is prepared according to any method among the claim 1-4.
6. Gorgon fruit egg roll according to claim 5 is characterized in that, comprises by weight percentage: the flour of 40-50%, the egg of 20-30%, the edible palm oil of 25-30%, the sweetener of 5-20%, the gorgon euryale seed powder of 1-10%.
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| CN201210338062.4A CN102793211B (en) | 2012-09-13 | 2012-09-13 | Gorgon fruit egg roll and production method thereof |
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| CN201210338062.4A CN102793211B (en) | 2012-09-13 | 2012-09-13 | Gorgon fruit egg roll and production method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103430982A (en) * | 2013-08-30 | 2013-12-11 | 苏州天南星生物科技有限公司 | Novel application of Gorgon fruits |
| CN103948070A (en) * | 2014-04-22 | 2014-07-30 | 湖北省农业科学院农产品加工与核农技术研究所 | Preparation method of Chinese yam and pleurotus eryngii egg rolls |
| CN104055151A (en) * | 2014-03-26 | 2014-09-24 | 马鞍山市瑞利食品有限公司 | Cake roll with snow pear and pineapple and producing method thereof |
| CN107568636A (en) * | 2017-08-26 | 2018-01-12 | 伍飞燕 | A kind of egg roll making apparatus and egg roll preparation method |
| CN110859199A (en) * | 2019-09-25 | 2020-03-06 | 重庆渝海食品有限公司 | Making process of high-nutrition egg roll |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103430982A (en) * | 2013-08-30 | 2013-12-11 | 苏州天南星生物科技有限公司 | Novel application of Gorgon fruits |
| CN104055151A (en) * | 2014-03-26 | 2014-09-24 | 马鞍山市瑞利食品有限公司 | Cake roll with snow pear and pineapple and producing method thereof |
| CN103948070A (en) * | 2014-04-22 | 2014-07-30 | 湖北省农业科学院农产品加工与核农技术研究所 | Preparation method of Chinese yam and pleurotus eryngii egg rolls |
| CN103948070B (en) * | 2014-04-22 | 2016-02-17 | 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 Chinese yam pleurotus eryngii egg roll |
| CN107568636A (en) * | 2017-08-26 | 2018-01-12 | 伍飞燕 | A kind of egg roll making apparatus and egg roll preparation method |
| CN110859199A (en) * | 2019-09-25 | 2020-03-06 | 重庆渝海食品有限公司 | Making process of high-nutrition egg roll |
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| CN102793211B (en) | 2014-05-07 |
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