CN102793211B - Gorgon fruit egg roll and production method thereof - Google Patents
Gorgon fruit egg roll and production method thereof Download PDFInfo
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- CN102793211B CN102793211B CN201210338062.4A CN201210338062A CN102793211B CN 102793211 B CN102793211 B CN 102793211B CN 201210338062 A CN201210338062 A CN 201210338062A CN 102793211 B CN102793211 B CN 102793211B
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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 manufacture field, relate in particular to a kind of egg roll with Gorgon 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 be subject to liking of consumers in general.Along with the raising of people's 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 modern science analysis, Gorgon fruit has abundant nutritive value, contains protein 9.68g in 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 except 6% left and right is insoluble fiber, and majority can be digested, is desirable dietary fiber sources; Its fat content is low, and aliphatic acid mostly is unrighted acid, has multiple physiological regulation function, by extensively as the new material of functional food.Meanwhile, in Gorgon fruit, also contain abundant mineral matter element, wherein in every kilogram of Gorgon fruit, contain P144.0mg, Ca123.3mg, Fe146.1mg, Mg284.7mg, Zn21.2mg, Mn13.0mg, Cu6.2mg, I9.6mg.As can be seen here, Gorgon fruit is a kind of high protein, high starch, low fat, low in calories, and is rich in the high-quality health food new raw material of minerals and vitamins, is processed into old age and children's health food and has very large 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 along with the raising day by day of 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 not only easily caused child's carious tooth, also becomes the inducement of obesity, calcium loss, gastric disease etc.
Summary of the invention
The defect existing for prior art, the object of the invention is to develop a kind of mouthfeel good, without sucrose, the novel egg roll production method that is of high nutritive value.
For reaching above object, the present invention adopts following technical scheme.
An egg roll with Gorgon production method, is characterized in that, concrete steps comprise:
The first step, gorgon euryale seed powder preparation, comprising: Gorgon fruit is dry to be pulverized with Gorgon fruit, first the Gorgon fruit of choosing is placed in oven, and its water content is adjusted to 8-10%, then utilizes pulverizer that Gorgon fruit is pulverized and obtained gorgon euryale seed powder, and the particle diameter of described gorgon euryale seed powder is in 0.15mm; The screening mode of described gorgon euryale seed powder particle diameter is: gorgon euryale seed powder is crossed to screen clothes more than 100 orders;
Second step, the allotment of egg roll powder, gets the flour of 4～5 parts by mass parts, the gorgon euryale seed powder of 0.1～1 part, the sweetener homogeneous of 0.5～2 part mixes; Described homogeneous hybrid mode is that vacuum homogeneous mixes or a kind of in mixing of ultrasonic wave homogeneous;
The 3rd step, slurry stirs, and gets the egg of 2～3 parts by mass parts, and 2.5～3 parts of palm oils mix stirring, stir after 3～10 minutes, while continue to stir to add egg roll powder until mix; Described slurry stirs as a kind of in stirring of vacuum stirring or ultrasonic wave;
The 4th step, deaeration is processed, and in the vacuum tank case of 1～10KPa that the slurry after stirring is placed in static 5～10 minutes, removes the bubble producing 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;
The 5th step, egg roll moulding, is placed in egg-biscuit-roll machine by slurry and manufactures moulding or first in egg-biscuit-roll machine preformed, then preformed egg roll carried out to cryogenic vacuum and cure processing; Described cryogenic vacuum cures treatment conditions: temperature is lower than 100 ℃, and vacuum is greater than 1000Pa, cures 1～5 hour time; Wherein, in described egg roll preformed process, there is brush honey step, that is, in egg roll cans process, intermittently on egg roll surface, be coated with one deck honey, discontinuous between each layer of honey;
The 6th step, packing shipment, carries out moistureproof gas flush packaging by the egg roll of above-mentioned moulding, described moistureproof gas flush packaging concrete steps comprise: first in packaging bag, put into egg roll to be packaged, then packaging bag is vacuumized, vacuum is greater than 500Pa, last toward the interior nitrogen injection of packaging bag or rare gas.
As with improvement, described sweetener is: one or more in maltose, stevioside, fructose, honey.
As with improvement, in described egg roll powder, also contain one or more in salt, milk powder, sodium carbonate.
As with improvement, in described palm oil, be in harmonious proportion and have one or more in peanut oil, tea oil, corn oil.
In addition,, on the basis of above method, it is a kind of according to the prepared egg roll with Gorgon of aforementioned egg roll with Gorgon production method that the present invention also provides.
As with improvement, described 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, by add gorgon euryale seed powder in egg roll manufacture process, enrich the nutritional labeling of egg roll, by common leisure food, change egg roll into health food.
Two, sweetener adopts one or more in maltose, stevioside, fructose, honey, and reduces levels of sweetener, obtain low in calories, without the novel egg roll of sucrose.
Three, adopt vacuum and low temperature baking process, preserve to greatest extent the nutritional labeling in Gorgon fruit, honey, be of high nutritive value.
Four, after Gorgon fruit is pulverized, particle diameter is in 0.15mm, and honey is coated in egg roll discontinuously, when reducing sugar content, keeps egg roll mouthfeel.
Accompanying drawing explanation
Figure 1 shows that egg roll with Gorgon production method embodiment provided by the invention mono-flow chart;
Figure 2 shows that egg roll with Gorgon production method embodiment provided by the invention bis-flow charts.
The specific embodiment
For further setting forth essence of the present invention, by reference to the accompanying drawings the specific embodiment of the present invention is described as follows.
Embodiment of the method one
As shown in Figure 1, a kind of production method of egg roll with Gorgon, comprise: first step step1, gorgon euryale seed powder preparation, comprise: Gorgon fruit is dry to be pulverized with Gorgon fruit, first the Gorgon fruit of choosing is placed in oven, and its water content is adjusted to 8-10%, then utilize pulverizer that Gorgon fruit is pulverized and obtained gorgon euryale seed powder, the particle diameter of described gorgon euryale seed powder is in 0.15mm.Preferably, the screening mode of described gorgon euryale seed powder particle diameter is for to cross screen clothes more than 100 orders by gorgon euryale seed powder.
Second step step2, the allotment of egg roll powder, gets the flour of 4 parts by mass parts, the gorgon euryale seed powder of 1 part, the sweetener homogeneous of 1 part mixes; Preferably, every part represents 100Kg, and the mode that described homogeneous mixes is that ultrasonic wave homogeneous mixes.In other embodiments, the mode that described homogeneous mixes is that vacuum homogeneous mixes, and is not limited to the present embodiment.
The 3rd step step3, slurry stirs, and gets the egg of 3 parts by mass parts, and 3 parts of palm oils mix stirring, stir after 5 minutes, while continue to stir to add egg roll powder and appropriate water until mix.Preferably, described sauce stirs as vacuum stirring, and vacuum is greater than 500Pa; In other embodiments, the mode that described slurry stirs is that ultrasonic wave stirs, and is not limited to the present embodiment.
The 4th step step4, egg roll moulding, is placed in egg-biscuit-roll machine by slurry and manufactures moulding.Preferably, the operating temperature of described egg-biscuit-roll machine is 150 ℃.
The 5th step step5, packing shipment, carries out moistureproof gas flush packaging by the egg roll of above-mentioned moulding, preferably, described moistureproof gas flush packaging concrete steps comprise: first in packaging bag, put into egg roll to be packaged, then packaging bag is vacuumized, vacuum is greater than 500Pa, last toward the interior nitrogen injection of packaging bag.In other embodiments, in described packaging bag, be filled with rare gas, be not limited to the present embodiment.
Wherein, described sweetener is stevioside.In other embodiments, described sweetener is: one or more in maltose, fructose, honey; In described egg roll powder, also contain one or more in salt, milk powder, sodium carbonate; In described palm oil, be in harmonious proportion and have one or more in peanut oil, tea oil, corn oil, be not limited to the present embodiment.
A kind of egg roll with Gorgon production method that the present embodiment provides, by add gorgon euryale seed powder in egg roll manufacture process, enriches the nutritional labeling of egg roll, changes egg roll into health food by common leisure food.Meanwhile, adopt stevioside to replace sucrose, and reduce levels of sweetener, obtain low in calories, without the novel egg roll of sucrose.
Embodiment of the method two
As shown in Figure 2, a kind of production method of egg roll with Gorgon, comprise: first step step1, gorgon euryale seed powder preparation, comprise: Gorgon fruit is dry to be pulverized with Gorgon fruit, first the Gorgon fruit of choosing is placed in oven, and its water content is adjusted to 8-10%, then utilize pulverizer that Gorgon fruit is pulverized and obtained gorgon euryale seed powder, the particle diameter of described gorgon euryale seed powder is in 0.15mm.
Second step step2, the allotment of egg roll powder, gets the flour of 5 parts by mass parts, the gorgon euryale seed powder of 0.5 part, the sweetener homogeneous of 1.5 parts mixes.Preferably, described homogeneous hybrid mode is that ultrasonic wave homogeneous mixes.
The 3rd step step3, slurry stirs, and gets the egg of 2 parts by mass parts, and 2.5 parts of palm oils mix stirring, stir after 8 minutes, while continue to stir to add the appropriate water of egg roll powder until mix.Preferably, described slurry agitating mode is normal temperature mechanical agitation.
The 4th step step4, deaeration is processed, and in the vacuum tank case of 1～10KPa that the slurry after stirring is placed in static 5～10 minutes, removes the bubble producing when slurry stirs.Preferably, remove the floating layer of pulp surface after deaeration, the thickness of this floating layer is 1-10mm.
The 5th step step5, egg roll moulding, is placed in egg-biscuit-roll machine preformed by slurry, then preformed egg roll is carried out to cryogenic vacuum and cures processing.In described egg roll preformed process, there is brush honey step, that is, in egg roll cans process, intermittently on egg roll surface, be coated with one deck honey, discontinuous between each layer of honey.Described cryogenic vacuum cures treatment conditions: temperature is lower than 100 ℃, and vacuum is greater than 1000Pa, cures 1～5 hour time.
The 6th step step6, packing shipment, carries out moistureproof gas flush packaging by the egg roll of above-mentioned moulding.
A kind of egg roll with Gorgon production technology that the present embodiment provides, adopts vacuum and low temperature baking process, preserves to greatest extent the nutritional labeling in Gorgon fruit, honey, is of high nutritive value.Meanwhile, after Gorgon fruit pulverizing, particle diameter is in 0.15mm, and honey is coated in egg roll discontinuously, when reducing sugar content, keeps egg roll mouthfeel.
Egg roll embodiment
Based on the prepared egg roll with Gorgon of aforementioned egg roll with Gorgon 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, in described egg roll, be also added with salt, milk powder and sodium carbonate, in other embodiments, only need to add salt.
The above specific embodiment has been described in detail essence of the present invention, but can not to protection scope of the present invention, limit with this.Apparently, under the enlightenment of essence of the present invention, the art those of ordinary skill also can carry out many improvement and modification, within it should be noted that these improvement and modification all drop on the claim protection domain of this patent.
Claims (5)
1. an egg roll with Gorgon production method, is characterized in that, concrete steps comprise:
The first step, gorgon euryale seed powder preparation, comprising: Gorgon fruit is dry to be pulverized with Gorgon fruit, first the Gorgon fruit of choosing is placed in oven, and its water content is adjusted to 8-10%, then utilizes pulverizer that Gorgon fruit is pulverized and obtained gorgon euryale seed powder, and the particle diameter of described gorgon euryale seed powder is in 0.15mm; The screening mode of described gorgon euryale seed powder particle diameter is: gorgon euryale seed powder is crossed to screen clothes more than 100 orders;
Second step, the allotment of egg roll powder, gets the flour of 4～5 parts by mass parts, the gorgon euryale seed powder of 0.1～1 part, the sweetener of 0.5～2 part carries out homogeneous mixing; Described homogeneous hybrid mode is that vacuum homogeneous mixes or a kind of in mixing of ultrasonic wave homogeneous;
The 3rd step, slurry stirs, and gets the egg of 2～3 parts by mass parts, and 2.5～3 parts of palm oils mix stirring, stir after 3～10 minutes, while continue to stir to add egg roll powder until mix; Described slurry stirs as a kind of in stirring of vacuum stirring or ultrasonic wave;
The 4th step, deaeration is processed, and in the vacuum tank of 1～10KPa that the slurry after stirring is placed in static 5～10 minutes, removes the bubble producing when slurry stirs; And after deaeration, remove the floating layer of pulp surface, the thickness of this floating layer is 1-10mm;
The 5th step, egg roll moulding, is placed in egg-biscuit-roll machine by slurry and manufactures moulding or first in egg-biscuit-roll machine preformed, then preformed egg roll carried out to cryogenic vacuum and cure processing; Described cryogenic vacuum cures treatment conditions: temperature is lower than 100 ℃, and vacuum is greater than 1000Pa, cures 1～5 hour time; Wherein, in described egg roll preformed process, there is brush honey step, that is, in egg roll cans process, intermittently on egg roll surface, be coated with one deck honey, discontinuous between each layer of honey;
The 6th step, packing shipment, carries out moistureproof gas flush packaging by the egg roll of above-mentioned moulding, described moistureproof gas flush packaging concrete steps comprise: first in packaging bag, put into egg roll to be packaged, then packaging bag is vacuumized, vacuum is greater than 500Pa, last toward the interior nitrogen injection of packaging bag or rare gas.
2. egg roll with Gorgon production method according to claim 1, is characterized in that, described sweetener is: one or more in maltose, stevioside, fructose, honey.
3. egg roll with Gorgon production method according to claim 1, is characterized in that, in described egg roll powder, also contains one or more in salt, milk powder, sodium carbonate.
4. egg roll with Gorgon production method according to claim 1, is characterized in that, in described palm oil, is in harmonious proportion and has one or more in peanut oil, tea oil, corn oil.
5. an egg roll with Gorgon, is characterized in that, described egg roll with Gorgon is prepared according to any one method in claim 1-4.
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| 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 |
| 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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| CN101385477A (en) * | 2008-10-28 | 2009-03-18 | 内蒙古伊利实业集团股份有限公司 | Ice cream cone containing nut granules and preparation method thereof |
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Patent Citations (4)
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| CN1931023A (en) * | 2005-09-12 | 2007-03-21 | 广东省农业科学院蚕业与农产品加工研究所 | Production process of egg roll with Gorgon fruit |
| CN101461398A (en) * | 2007-12-18 | 2009-06-24 | 天津金世制药有限公司 | Sugar-free cream egg roll and method for producing the same |
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