CN103230050A - Chocolate coconut roll and preparation method thereof - Google Patents
Chocolate coconut roll and preparation method thereof Download PDFInfo
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- CN103230050A CN103230050A CN2013101416039A CN201310141603A CN103230050A CN 103230050 A CN103230050 A CN 103230050A CN 2013101416039 A CN2013101416039 A CN 2013101416039A CN 201310141603 A CN201310141603 A CN 201310141603A CN 103230050 A CN103230050 A CN 103230050A
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Abstract
The invention provides a chocolate coconut roll. The chocolate coconut roll comprises an egg roll, core stuffing which is filled in the egg roll, and a chocolate coating which is coated outside the egg roll; and the egg roll is prepared from the following ingredients: water, white granulated sugar powder, refined salt, phospholipid oil, salad oil, eggs, salt, beta-carotene and wheat flour, the core stuffing is prepared from the following ingredients: anhydrous margarine, lecithin, white granulated sugar powder, refined salt, grease milk powder, coconut powder, whey powder, toasted coconut essence, vanillin and ethyl maltol, and the chocolate coating is prepared from the following ingredients: cocoa butter substitute, lecithin, white granulated sugar powder, refined salt, grease milk powder, maltodextrin, whey powder, roasted coconut essence, vanillin and ethyl maltol. The invention also provides a preparation method of the chocolate coconut roll. The chocolate coconut roll is simple in preparation method, low in cost, rich in nutrients, reasonable in matching, good in taste and fragrant.
Description
Technical field
The invention belongs to field of food, particularly the fragrant volume of a kind of chocolate coconut palm also relates to the fragrant preparation method who rolls up of this chocolate coconut palm.
Background technology
Egg roll is as a kind of common leisure food, golden yellow color, and matter is soft, and the egg aromatic flavour is subjected to liking of consumers in general deeply, all is usually to adopt egg, flour, sugar, oil baking to make.Along with the raising of people's living standard, more and more higher to mouthfeel, the nutritive value requirement of food, especially no matter the leisure food of carefully doing for coarse food grain is on designs and varieties, and still on the mouthfeel class, consumer's requirement is more and more higher.
Yet, egg roll product in the market, prepare burden single, taste is single, production technology is unreasonable, and nutritive value only depends on egg to provide, nutrition is abundant inadequately.The mouthfeel and the nutritive value that how to improve egg roll are to be worth the constantly problem of research of food manufacturing dealers.
Summary of the invention
Goal of the invention: the purpose of this invention is to provide fragrant volume of the good chocolate coconut palm of a kind of nutritious, mouthfeel and preparation method thereof.
Technical scheme: the fragrant volume of a kind of chocolate coconut palm provided by the invention comprises egg roll, is filled in the core material in the egg roll and is coated in the outer chocolate coating of egg roll; Described egg roll is made by following component: water, white sand Icing Sugar, refined salt, phosphatide oil, salad oil, egg, salt, beta carotene, wheat flour, described core material is made by following component: anhydrous margarine, lecithin, white sand Icing Sugar, refined salt, whole milk powder, coconut powder, whey powder, roasting cocoanut flavour, vanillic aldehyde, ethyl maltol, described chocolate coating is made by following component: substitute of cocoa fat, lecithin, white sand Icing Sugar, refined salt, whole milk powder, maltodextrin, whey powder, roasting cocoanut flavour, vanillic aldehyde, ethyl maltol.
Preferably, described egg roll is made by the component of following weight portion: wheat flour 60-65 part, white sand Icing Sugar 25-30 part, salad oil 4-6 part, water 1-3 part, phosphatide oil 0.5-1 part, egg 0.5-1 part, refined salt 0.1-0.3 part, beta carotene 0.01-0.10 part, described core material is made by the component of following weight portion: anhydrous margarine 35-45 part, white sand Icing Sugar 15-25 part, whole milk powder 15-20 part, whey powder 10-15 part, coconut powder 5-10 part, lecithin 0.3-0.8 part, roasting cocoanut flavour 0.1-0.2 part, refined salt 0.1-0.2 part, vanillic aldehyde 0.01-0.10 part, ethyl maltol 0.01-0.10 part, described chocolate coating is made by the component of following weight portion: substitute of cocoa fat 30-40 part, white sand Icing Sugar 25-35 part, whole milk powder 15-20 part, whey powder 5-10 part, maltodextrin 5-10 part, lecithin 0.3-0.6 part, roasting cocoanut flavour 0.1-0.3 part, refined salt 0.1-0.2 part, vanillic aldehyde 0.01-0.10 part, ethyl maltol 0.01-0.10 part.
Still more preferably, described egg roll is made by the component of following weight portion: described egg roll is made by the component of following weight portion: 61.8 parts of wheat flours, 29.3 parts of white sand Icing Sugar, 5.1 parts of salad oils, 2.0 parts in water, 0.76 part of phosphatide oil, 0.63 part in egg, 0.16 part of refined salt, 0.06 part of beta carotene, described core material is made by the component of following weight portion: 40.1 parts of anhydrous margarine, 21.4 parts of white sand Icing Sugar, 16.1 parts of whole milk powders, 13.2 parts of whey powders, 8.3 parts of coconut powders, 0.52 part in lecithin, 0.13 part of roasting cocoanut flavour, 0.12 part of refined salt, 0.04 part of vanillic aldehyde, 0.026 part of ethyl maltol, described chocolate coating is made by the component of following weight portion: 34.7 parts of substitute of cocoa fat, 30.8 parts of white sand Icing Sugar, 17.3 parts of whole milk powders, 8.5 parts of whey powders, 8.5 parts of maltodextrins, 0.45 part in lecithin, 0.15 part of roasting cocoanut flavour, 0.12 part of refined salt, 0.04 part of vanillic aldehyde, 0.025 part of ethyl maltol.As preferably, the mass ratio of described egg roll, core material and chocolate coating is (38-40): (34-36): (24-28).
The present invention also provides the preparation method of the fragrant volume of above-mentioned chocolate coconut palm, may further comprise the steps:
(1) modulation of egg roll slurry is prepared: white sand Icing Sugar, refined salt and water are mixed, 35-40 ℃ is stirred 4-5min down in a mixing bowl, adding phosphatide oil, salad oil, egg, salt and beta carotene continuation stirring 2.5-3min make and mix, adding wheat flour again continue to stir 1.5-2min and makes and mix, in 21-25 ℃ of making beating 8-10min, get the egg roll slurry;
(2) modulation of core material is prepared: with anhydrous margarine, lecithin 42-45 ℃ of correct grinding 5-15min in the correct grinding cylinder, add white sand Icing Sugar, refined salt continuation correct grinding 15-25min, add whole milk powder, coconut powder, whey powder continuation correct grinding 4-5h again, add roasting cocoanut flavour, vanillic aldehyde, ethyl maltol continuation correct grinding 15-20min again, get core material;
(3) modulation of chocolate coating slurry is prepared: with substitute of cocoa fat, lecithin 42-45 ℃ of correct grinding 5-15min in the correct grinding cylinder, add white sand Icing Sugar, refined salt continuation correct grinding 15-25min, add whole milk powder, maltodextrin, whey powder continuation correct grinding 8-9h again, add roasting cocoanut flavour, vanillic aldehyde, ethyl maltol continuation correct grinding 15-20min again, get the chocolate coating slurry;
(4) sandwich egg roll preparation: utilize to make the egg roll slurry in the step (1) and prepare egg roll at egg-biscuit-roll machine, and utilize egg-biscuit-roll machine to insert the core material that makes in the step (2) for egg roll, namely get sandwich egg roll;
(5) coating: the sandwich egg roll that step (4) is made namely gets the fragrant volume of chocolate coconut palm at the coating on-machine coating.In the step (1), the concentration of gained egg roll slurry is the 19-20 Baume degrees.
In the step (2), the fineness of gained core material is the 30-35 micron.
In the step (3), the fineness of gained chocolate coating slurry is the 30-35 micron.
In the step (4), the temperature of egg-biscuit-roll machine is set to 170-190 ℃, and the temperature of egg-biscuit-roll machine charging basket is set to 42-45 ℃.
In the step (5), the cooling tunnel temperature of coating machine is set to 0-4 ℃, and the temperature of coating machine charging basket is set to 42-45 ℃.
Beneficial effect: it is simple, with low cost that chocolate coconut palm perfume (or spice) provided by the invention rolls Preparation Method, combination by egg roll, core material and chocolate coating material, nutriments such as comprising egg, chocolate, beta carotene and coconut powder can be provided, nutritious, collocation rationally, comprise fragrance such as egg roll, chocolate, coconut simultaneously, mouthfeel is good, taste is fragrant.
Preparation method's technology of the fragrant volume of chocolate coconut palm provided by the invention is simple, with low cost, productive rate is high, and quality is good, is not easy fragmentation.
Description of drawings
Fig. 1 is preparation technology's flow chart of the fragrant volume of the chocolate coconut palm of the present invention.
The specific embodiment
According to following embodiment, the present invention may be better understood.Yet, those skilled in the art will readily understand that the described concrete material proportion of embodiment, process conditions and result thereof only are used for explanation the present invention, and should also can not limit the present invention described in detail in claims.
The following capital equipment that uses for the present invention:
A mixing bowl Guangzhou province kind Yu city permanent connection food machinery factory
The correct grinding cylinder aunt of the Suzhou City Food Co., Ltd of reviving
Egg-biscuit-roll machine Guangzhou hundred million logical food machinery manufactories
The Xia Shi of coating machine Suzhou City food machinery Co., Ltd
Embodiment 1
The fragrant volume of chocolate coconut palm comprises egg roll, is filled in the core material in the egg roll and is coated in the outer chocolate coating of egg roll that the mass ratio of described egg roll, core material and chocolate coating is 38:34:24.
Described egg roll is made by the component of following weight portion: wheat flour 60-65 part, white sand Icing Sugar 25-30 part, salad oil 4-6 part, water 1-3 part, phosphatide oil 0.5-1 part, egg 0.5-1 part, refined salt 0.1-0.3 part, beta carotene 0.01-0.10 part;
Described core material is made by the component of following weight portion: anhydrous margarine 35-45 part, white sand Icing Sugar 15-25 part, whole milk powder 15-20 part, whey powder 10-15 part, coconut powder 5-10 part, lecithin 0.3-0.8 part, roasting cocoanut flavour 0.1-0.2 part, refined salt 0.1-0.2 part, vanillic aldehyde 0.01-0.10 part, ethyl maltol 0.01-0.10 part;
Described chocolate coating is made by the component of following weight portion: substitute of cocoa fat 30-40 part, white sand Icing Sugar 25-35 part, whole milk powder 15-20 part, whey powder 5-10 part, maltodextrin 5-10 part, lecithin 0.3-0.6 part, roasting cocoanut flavour 0.1-0.3 part, refined salt 0.1-0.2 part, vanillic aldehyde 0.01-0.10 part, ethyl maltol 0.01-0.10 part.
Its preparation method may further comprise the steps:
The modulation of 1 egg roll slurry is prepared
1) carry out the preceding preparation of condiment, cleaning equipment, container and Work tool, and carry out disinfection;
2) by the correct weighing water of prescription requirement, white sand Icing Sugar, refined salt, phosphatide oil, salad oil, egg, salt, beta carotene, wheat flour;
3) drop into water, white sand Icing Sugar, refined salt in a mixing bowl, 40 ℃ of starts were stirred 4 minutes, the shutdown of dissolving back;
4) phosphatide oil, salad oil, egg, salt, beta carotene are added a mixing bowl, stir after 2.5 minutes, observe the situation that stirs, after stirring, shutdown;
5) wheat flour is slowly added in a mixing bowl equably, in the time of adding, open a mixing bowl, stir, add to stir again after the wheat flour and made in 1.5 minutes evenly;
6) pulled an oar about 10 minutes for 21 ℃, getting slurry concentration is the egg roll slurry of 19 Baume degrees.
The modulation of 2 egg roll core materials is prepared
1) carries out the preceding preparation of condiment, cleaning equipment, container and Work tool; And carry out disinfection.
2) by the anhydrous margarine of the correct weighing of prescription requirement, lecithin, white sand Icing Sugar, refined salt, whole milk powder, coconut powder, whey powder.
3) in the correct grinding cylinder, drop into earlier anhydrous margarine, lecithin in the correct grinding cylinder 42 ℃ of correct grindings after 15 minutes, divide secondary to drop into white sand Icing Sugar, refined salt, finish grind after 25 minutes, divide drop into whole milk powder, coconut powder, whey powder, correct grinding after 5 hours for three times, drop into roasting cocoanut flavour, vanillic aldehyde, ethyl maltol finish grinded 20 minutes again, gets fineness and be 35 microns core material.
The modulation of 3 chocolate coating material
1) carries out the preceding preparation of condiment, cleaning equipment, container and Work tool; And carry out disinfection.
2) by the correct weighing substitute of cocoa fat of prescription requirement, lecithin, white sand Icing Sugar, refined salt, whole milk powder, maltodextrin, whey powder, roasting cocoanut flavour, vanillic aldehyde, ethyl maltol.
3) in the correct grinding cylinder, drop into earlier substitute of cocoa fat, 42 ℃ of correct grindings of lecithin after 15 minutes, divide secondary to drop into white sand Icing Sugar, refined salt, finish grind after 25 minutes, divide and drop into whole milk powder, maltodextrin, whey powder, correct grinding for three times after 8 hours, drop into roasting cocoanut flavour, vanillic aldehyde, ethyl maltol again and finish grinded again 20 minutes, get fineness and be 33 microns chocolate coating material.4 sandwich egg rolls are made (semi-finished product)
1) carries out the preceding every preparation of start, cleaning equipment, container and Work tool; Check whether slurry pound and core material pound be unimpeded, and carry out disinfection;
2) open the turn knob of egg-biscuit-roll machine iron roll, make the egg-biscuit-roll machine iron roll be in operating condition, and regulate suitable speed, turned round 2-3 minute, observe and have or not abnormal conditions;
3) temperature adjustment buttons of egg-biscuit-roll machine is transferred to 170 ℃, begins igniting, carry out iron roll is heated, make the temperature on iron roll surface reach the hanging requirement;
4) iron roll is carried out the cleaning of iron roll when heating, and is unclean as finding the iron roll surface, uses painter and " No. 0 " rubber iron rod is polished, and after polishing is clean, is stained with oil with rag iron roll is suitably oiled;
4) after temperature reaches requirement, in egg roll cladding bucket, pour slurry into, hang the egg roll latex at iron roll, debug hollow egg roll, after treating that hollow egg roll is normal, pour the egg roll core material in egg roll core material bucket, regulating egg-biscuit-roll machine charging basket temperature is the 42-45 degree, egg roll is annotated the heart after connecting carrier pipe;
5 coatings
1) carry out the preceding preparation of coating, cleaning equipment, container and Work tool, and carry out disinfection;
2) the cooling tunnel temperature of coating machine is arranged on 0 ℃, when waiting tunnel actual temperature to reach 0 ℃, opens coating machine, and in the coating machine charging basket, add coating material (modulate the holding temperature of coating machine charging basket, control is at 42 ℃);
3) the neat satisfactory notes heart of the quality egg roll of placing on the coating machine guipure; The job contract section was packed in the fragrant volume of the coconut palm that coating is good was neatly sent into.
Embodiment 2
The fragrant volume of chocolate coconut palm comprises egg roll, is filled in the core material in the egg roll and is coated in the outer chocolate coating of egg roll that the mass ratio of described egg roll, core material and chocolate coating is 40:36:28.
The fragrant volume of chocolate coconut palm, described egg roll is made by the component of following weight portion: wheat flour 60-65 part, white sand Icing Sugar 25-30 part, salad oil 4-6 part, water 1-3 part, phosphatide oil 0.5-1 part, egg 0.5-1 part, refined salt 0.1-0.3 part, beta carotene 0.01-0.10 part;
Described core material is made by the component of following weight portion: anhydrous margarine 35-45 part, white sand Icing Sugar 15-25 part, whole milk powder 15-20 part, whey powder 10-15 part, coconut powder 5-10 part, lecithin 0.3-0.8 part, roasting cocoanut flavour 0.1-0.2 part, refined salt 0.1-0.2 part, vanillic aldehyde 0.01-0.10 part, ethyl maltol 0.01-0.10 part;
Described chocolate coating is made by the component of following weight portion: substitute of cocoa fat 30-40 part, white sand Icing Sugar 25-35 part, whole milk powder 15-20 part, whey powder 5-10 part, maltodextrin 5-10 part, lecithin 0.3-0.6 part, roasting cocoanut flavour 0.1-0.3 part, refined salt 0.1-0.2 part, vanillic aldehyde 0.01-0.10 part, ethyl maltol 0.01-0.10 part.
Its preparation method may further comprise the steps:
The modulation of 1 egg roll slurry is prepared
1) carry out the preceding preparation of condiment, cleaning equipment, container and Work tool, and carry out disinfection;
2) by the correct weighing water of prescription requirement, white sand Icing Sugar, refined salt, phosphatide oil, salad oil, egg, salt, beta carotene, wheat flour;
7) drop into water, white sand Icing Sugar, refined salt in a mixing bowl, 35 ℃ of starts were stirred 5 minutes, the shutdown of dissolving back;
8) phosphatide oil, salad oil, egg, salt, beta carotene are added a mixing bowl, stir after 3 minutes, observe the situation that stirs, after stirring, shutdown;
9) wheat flour is slowly added in a mixing bowl equably, in the time of adding, open a mixing bowl, stir, add to stir again after the wheat flour and made in 2 minutes evenly;
10) pulled an oar about 8 minutes for 25 ℃, getting slurry concentration is the egg roll slurry of 20 Baume degrees.
The modulation of 2 egg roll core materials is prepared
1) carries out the preceding preparation of condiment, cleaning equipment, container and Work tool; And carry out disinfection.
2) by the anhydrous margarine of the correct weighing of prescription requirement, lecithin, white sand Icing Sugar, refined salt, whole milk powder, coconut powder, whey powder.
3) in the correct grinding cylinder, drop into earlier anhydrous margarine, lecithin in the correct grinding cylinder 45 ℃ of correct grindings after 5 minutes, divide secondary to drop into white sand Icing Sugar, refined salt, finish grind after 15 minutes, divide drop into whole milk powder, coconut powder, whey powder, correct grinding after 4 hours for three times, drop into roasting cocoanut flavour, vanillic aldehyde, ethyl maltol finish grinded 15 minutes again, gets fineness and be 30 microns core material.
The modulation of 3 chocolate coating material
1) carries out the preceding preparation of condiment, cleaning equipment, container and Work tool; And carry out disinfection.
2) by the correct weighing substitute of cocoa fat of prescription requirement, lecithin, white sand Icing Sugar, refined salt, whole milk powder, maltodextrin, whey powder, roasting cocoanut flavour, vanillic aldehyde, ethyl maltol.
3) in the correct grinding cylinder, drop into earlier substitute of cocoa fat, 45 ℃ of correct grindings of lecithin after 5 minutes, divide secondary to drop into white sand Icing Sugar, refined salt, finish grind after 15 minutes, divide and drop into whole milk powder, maltodextrin, whey powder, correct grinding for three times after 9 hours, drop into roasting cocoanut flavour, vanillic aldehyde, ethyl maltol again and finish grinded again 15 minutes, get fineness and be 30 microns chocolate coating material.4 sandwich egg rolls are made (semi-finished product)
1) carries out the preceding every preparation of start, cleaning equipment, container and Work tool; Check whether slurry pound and core material pound be unimpeded, and carry out disinfection;
2) open the turn knob of egg-biscuit-roll machine iron roll, make the egg-biscuit-roll machine iron roll be in operating condition, and regulate suitable speed,
Turned round 2-3 minute, observation has or not abnormal conditions;
4) temperature adjustment buttons of egg-biscuit-roll machine is transferred to 190 ℃, begins igniting, carry out iron roll is heated, make the temperature on iron roll surface reach the hanging requirement;
4) iron roll is carried out the cleaning of iron roll when heating, and is unclean as finding the iron roll surface, uses painter and " No. 0 " rubber iron rod is polished, and after polishing is clean, is stained with oil with rag iron roll is suitably oiled;
5) after temperature reaches requirement, in egg roll cladding bucket, pour slurry into, hang the egg roll latex at iron roll, debug hollow egg roll, after treating that hollow egg roll is normal, pour the egg roll core material in egg roll core material bucket, regulating egg-biscuit-roll machine charging basket temperature is the 42-45 degree, egg roll is annotated the heart after connecting carrier pipe;
5 coatings
1) carry out the preceding preparation of coating, cleaning equipment, container and Work tool, and carry out disinfection;
2) the cooling tunnel temperature of coating machine is arranged on 4 ℃, when waiting tunnel actual temperature to reach 4 ℃, opens coating machine, and in the coating machine charging basket, add coating material (modulate the holding temperature of coating machine charging basket, control is at 45 ℃);
3) the neat satisfactory notes heart of the quality egg roll of placing on the coating machine guipure; The job contract section was packed in the fragrant volume of the coconut palm that coating is good was neatly sent into.
Embodiment 3
The fragrant volume of chocolate coconut palm comprises egg roll, is filled in the core material in the egg roll and is coated in the outer chocolate coating of egg roll that the mass ratio of described egg roll, core material and chocolate coating is 39:35:26.
The fragrant volume of chocolate coconut palm, described egg roll is made by the component of following weight portion: 61.8 parts of wheat flours, 29.3 parts of white sand Icing Sugar, 5.1 parts of salad oils, 2.0 parts in water, 0.76 part of phosphatide oil, 0.63 part in egg, 0.16 part of refined salt, 0.06 part of beta carotene;
Described core material is made by the component of following weight portion: 40.1 parts of anhydrous margarine, 21.4 parts of white sand Icing Sugar, 16.1 parts of whole milk powders, 13.2 parts of whey powders, 8.3 parts of coconut powders, 0.52 part in lecithin, 0.13 part of roasting cocoanut flavour, 0.12 part of refined salt, 0.04 part of vanillic aldehyde, 0.026 part of ethyl maltol;
Described chocolate coating is made by the component of following weight portion: 34.7 parts of substitute of cocoa fat, 30.8 parts of white sand Icing Sugar, 17.3 parts of whole milk powders, 8.5 parts of whey powders, 8.5 parts of maltodextrins, 0.45 part in lecithin, 0.15 part of roasting cocoanut flavour, 0.12 part of refined salt, 0.04 part of vanillic aldehyde, 0.025 part of ethyl maltol.
Its preparation method may further comprise the steps:
The modulation of 1 egg roll slurry is prepared
1) carry out the preceding preparation of condiment, cleaning equipment, container and Work tool, and carry out disinfection;
2) by the correct weighing water of prescription requirement, white sand Icing Sugar, refined salt, phosphatide oil, salad oil, egg, salt, beta carotene, wheat flour;
11) drop into water, white sand Icing Sugar, refined salt in a mixing bowl, 38 ℃ of starts were stirred 4.5 minutes, the shutdown of dissolving back;
12) phosphatide oil, salad oil, egg, salt, beta carotene are added a mixing bowl, stir after 3 minutes, observe the situation that stirs, after stirring, shutdown;
13) wheat flour is slowly added in a mixing bowl equably, in the time of adding, open a mixing bowl, stir, add to stir again after the wheat flour and made in 2 minutes evenly;
14) pulled an oar about 9 minutes for 23 ℃, getting slurry concentration is the egg roll slurry of 20 Baume degrees.
The modulation of 2 egg roll core materials is prepared
1) carries out the preceding preparation of condiment, cleaning equipment, container and Work tool; And carry out disinfection.
2) by the anhydrous margarine of the correct weighing of prescription requirement, lecithin, white sand Icing Sugar, refined salt, whole milk powder, coconut powder, whey powder.
3) in the correct grinding cylinder, drop into earlier anhydrous margarine, lecithin in the correct grinding cylinder 43 ℃ of correct grindings after 10 minutes, divide secondary to drop into white sand Icing Sugar, refined salt, finish grind after 20 minutes, divide drop into whole milk powder, coconut powder, whey powder, correct grinding after 4.5 hours for three times, drop into roasting cocoanut flavour, vanillic aldehyde, ethyl maltol finish grinded 18 minutes again, gets fineness and be 33 microns core material.
The modulation of 3 chocolate coating material
1) carries out the preceding preparation of condiment, cleaning equipment, container and Work tool; And carry out disinfection.
2) by the correct weighing substitute of cocoa fat of prescription requirement, lecithin, white sand Icing Sugar, refined salt, whole milk powder, maltodextrin, whey powder, roasting cocoanut flavour, vanillic aldehyde, ethyl maltol.
3) in the correct grinding cylinder, drop into earlier substitute of cocoa fat, 43 ℃ of correct grindings of lecithin after 10 minutes, divide secondary to drop into white sand Icing Sugar, refined salt, finish grind after 20 minutes, divide and drop into whole milk powder, maltodextrin, whey powder, correct grinding for three times after 8.5 hours, the roasting cocoanut flavour of input, vanillic aldehyde, ethyl maltol finish grinded 18 minutes more again, and getting fineness is the chocolate coating material of 30-33 micron.
4 sandwich egg rolls are made (semi-finished product)
1) carries out the preceding every preparation of start, cleaning equipment, container and Work tool; Check whether slurry pound and core material pound be unimpeded, and carry out disinfection;
2) open the turn knob of egg-biscuit-roll machine iron roll, make the egg-biscuit-roll machine iron roll be in operating condition, and regulate suitable speed,
Turned round 2-3 minute, observation has or not abnormal conditions;
5) temperature adjustment buttons of egg-biscuit-roll machine is transferred to 180 ℃, begins igniting, carry out iron roll is heated, make the temperature on iron roll surface reach the hanging requirement;
4) iron roll is carried out the cleaning of iron roll when heating, and is unclean as finding the iron roll surface, uses painter and " No. 0 " rubber iron rod is polished, and after polishing is clean, is stained with oil with rag iron roll is suitably oiled;
6) after temperature reaches requirement, in egg roll cladding bucket, pour slurry into, hang the egg roll latex at iron roll, debug hollow egg roll, after treating that hollow egg roll is normal, pour the egg roll core material in egg roll core material bucket, regulating egg-biscuit-roll machine charging basket temperature is the 42-45 degree, egg roll is annotated the heart after connecting carrier pipe;
5 coatings
1) carry out the preceding preparation of coating, cleaning equipment, container and Work tool, and carry out disinfection;
2) the cooling tunnel temperature of coating machine is arranged on 2 ℃, when waiting tunnel actual temperature to reach 0-4 ℃, opens coating machine, and in the coating machine charging basket, add coating material (modulate the holding temperature of coating machine charging basket, control is at 43 ℃);
3) the neat satisfactory notes heart of the quality egg roll of placing on the coating machine guipure; The job contract section was packed in the fragrant volume of the coconut palm that coating is good was neatly sent into.
Claims (10)
1. the fragrant volume of chocolate coconut palm is characterized in that: comprise egg roll, be filled in the core material in the egg roll and be coated in the outer chocolate coating of egg roll; Described egg roll is made by following component: water, white sand Icing Sugar, refined salt, phosphatide oil, salad oil, egg, salt, beta carotene, wheat flour; Described core material is made by following component: anhydrous margarine, lecithin, white sand Icing Sugar, refined salt, whole milk powder, coconut powder, whey powder, roasting cocoanut flavour, vanillic aldehyde, ethyl maltol; Described chocolate coating is made by following component: substitute of cocoa fat, lecithin, white sand Icing Sugar, refined salt, whole milk powder, maltodextrin, whey powder, roasting cocoanut flavour, vanillic aldehyde, ethyl maltol.
2. a kind of chocolate coconut palm perfume according to claim 1 is rolled up, it is characterized in that: described egg roll is made by the component of following weight portion: wheat flour 60-65 part, white sand Icing Sugar 25-30 part, salad oil 4-6 part, water 1-3 part, phosphatide oil 0.5-1 part, egg 0.5-1 part, refined salt 0.1-0.3 part, beta carotene 0.01-0.10 part, described core material is made by the component of following weight portion: anhydrous margarine 35-45 part, white sand Icing Sugar 15-25 part, whole milk powder 15-20 part, whey powder 10-15 part, coconut powder 5-10 part, lecithin 0.3-0.8 part, roasting cocoanut flavour 0.1-0.2 part, refined salt 0.1-0.2 part, vanillic aldehyde 0.01-0.10 part, ethyl maltol 0.01-0.10 part, described chocolate coating is made by the component of following weight portion: substitute of cocoa fat 30-40 part, white sand Icing Sugar 25-35 part, whole milk powder 15-20 part, whey powder 5-10 part, maltodextrin 5-10 part, lecithin 0.3-0.6 part, roasting cocoanut flavour 0.1-0.3 part, refined salt 0.1-0.2 part, vanillic aldehyde 0.01-0.10 part, ethyl maltol 0.01-0.10 part.
3. a kind of chocolate coconut palm perfume according to claim 1 is rolled up, it is characterized in that: described egg roll is made by the component of following weight portion: 61.8 parts of wheat flours, 29.3 parts of white sand Icing Sugar, 5.1 parts of salad oils, 2.0 parts in water, 0.76 part of phosphatide oil, 0.63 part in egg, 0.16 part of refined salt, 0.06 part of beta carotene, described core material is made by the component of following weight portion: 40.1 parts of anhydrous margarine, 21.4 parts of white sand Icing Sugar, 16.1 parts of whole milk powders, 13.2 parts of whey powders, 8.3 parts of coconut powders, 0.52 part in lecithin, 0.13 part of roasting cocoanut flavour, 0.12 part of refined salt, 0.04 part of vanillic aldehyde, 0.026 part of ethyl maltol, described chocolate coating is made by the component of following weight portion: 34.7 parts of substitute of cocoa fat, 30.8 parts of white sand Icing Sugar, 17.3 parts of whole milk powders, 8.5 parts of whey powders, 8.5 parts of maltodextrins, 0.45 part in lecithin, 0.15 part of roasting cocoanut flavour, 0.12 part of refined salt, 0.04 part of vanillic aldehyde, 0.025 part of ethyl maltol.
4. a kind of chocolate coconut palm perfume according to claim 1 is rolled up, and it is characterized in that: the mass ratio of described egg roll, core material and chocolate coating is (38-40): (34-36): (24-28).
5. the preparation method of the fragrant volume of chocolate coconut palm, it is characterized in that: may further comprise the steps: the modulation of (1) egg roll slurry is prepared: white sand Icing Sugar, refined salt and water are mixed, 35-40 ℃ is stirred 4-5min down in a mixing bowl, adding phosphatide oil, salad oil, egg, salt and beta carotene continuation stirring 2.5-3min make and mix, adding wheat flour again continue to stir 1.5-2min and makes and mix, in 21-25 ℃ of making beating 8-10min, get the egg roll slurry;
(2) modulation of core material is prepared: with anhydrous margarine, lecithin 42-45 ℃ of correct grinding 5-15min in the correct grinding cylinder, add white sand Icing Sugar, refined salt continuation correct grinding 15-25min, add whole milk powder, coconut powder, whey powder continuation correct grinding 4-5h again, add roasting cocoanut flavour, vanillic aldehyde, ethyl maltol continuation correct grinding 15-20min again, get core material;
(3) modulation of chocolate coating slurry is prepared: with substitute of cocoa fat, lecithin 42-45 ℃ of correct grinding 5-15min in the correct grinding cylinder, add white sand Icing Sugar, refined salt continuation correct grinding 15-25min, add whole milk powder, maltodextrin, whey powder continuation correct grinding 8-9h again, add roasting cocoanut flavour, vanillic aldehyde, ethyl maltol continuation correct grinding 15-20min again, get the chocolate coating slurry;
(4) sandwich egg roll preparation: utilize to make the egg roll slurry in the step (1) and prepare egg roll at egg-biscuit-roll machine, and utilize egg-biscuit-roll machine to insert the core material that makes in the step (2) for egg roll, namely get sandwich egg roll;
(5) coating: the sandwich egg roll that step (4) is made namely gets the fragrant volume of chocolate coconut palm at the coating on-machine coating.
6. the preparation method of the fragrant volume of a kind of chocolate coconut palm according to claim 4, it is characterized in that: in the step (1), the concentration of gained egg roll slurry is the 19-20 Baume degrees.
7. the preparation method of the fragrant volume of a kind of chocolate coconut palm according to claim 4, it is characterized in that: in the step (2), the fineness of gained core material is the 30-35 micron.
8. the preparation method of the fragrant volume of a kind of chocolate coconut palm according to claim 4, it is characterized in that: in the step (3), the fineness of gained chocolate coating slurry is the 30-35 micron.
9. the preparation method of the fragrant volume of a kind of chocolate coconut palm according to claim 4, it is characterized in that: in the step (4), the temperature of egg-biscuit-roll machine is set to 170-190 ℃, and the temperature of egg-biscuit-roll machine charging basket is set to 42-45 ℃.
10. the preparation method of the fragrant volume of a kind of chocolate coconut palm according to claim 4, it is characterized in that: in the step (5), the cooling tunnel temperature of coating machine is set to 0-4 ℃, and the temperature of coating machine charging basket is set to 42-45 ℃.
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