CN103284207A - Oat souffle roll and preparation method thereof - Google Patents
Oat souffle roll and preparation method thereof Download PDFInfo
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- CN103284207A CN103284207A CN2013101992438A CN201310199243A CN103284207A CN 103284207 A CN103284207 A CN 103284207A CN 2013101992438 A CN2013101992438 A CN 2013101992438A CN 201310199243 A CN201310199243 A CN 201310199243A CN 103284207 A CN103284207 A CN 103284207A
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Abstract
The invention provides an oat souffle roll which is prepared from the following components: water, white granulated sugar, refined salt, cream, condensed milk, milk powder, yolk powder, eggs, beta-carotene, ammonium bicarbonate, wheat flour, oat flour, semen sesami nigrum, milk flavour, egg flavour and ethyl maltol. The invention also provides a preparation method of the oat souffle roll. The preparation method of the oat souffle roll is simple, low in cost, rich in nutrients, reasonable in matching, and good in mouthfeel and taste.
Description
Technical field
The invention belongs to field of food, particularly the crisp volume of a kind of oat egg also relates to the crisp preparation method who rolls up of this oat egg.
Background technology
Egg is crisp to be rolled up 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, the crisp volume of in the market egg product, prepare burden single, taste is single, production technology is unreasonable, and nutritive value only depends on egg to provide, nutrition is enriched inadequately.The mouthfeel and the nutritive value that how to improve the crisp volume of egg are to be worth the constantly problem of research of food manufacturing dealers.The common egg of existing food industrialization production is crisp simultaneously rolls up, and output capacity is low, the unit cost height, and energy consumption is big, and quality is difficult to definitely, and disconnected and broken easily, nutritional labeling is incomplete.
The Avena cereal crop, its nutritive value is very high, particularly wherein protein content is very high, protein content average out to 15.6%, exceed rice 100%, corn 75%, wheat flour 66%, millet 60% respectively, and 8 seed amino acids that contain needed by human, 8 seed amino acids are formed than balance, and lysine content also is higher than rice and wheat flour; Fat and heat energy are all very high, and fat is 5.5 times of rice, 3.7 times of wheat flour, and main component fatty in the oat is unrighted acid, and linoleic acid wherein can reduce cholesterol, prevention of cardiac.In addition, other composition of nutritive substances are also balanced, and materials such as vitamin and phosphorus, iron are also abundanter, and the content of Cobastab is many, and the content of vitamin E is higher than rice and wheat.
Summary of the invention
Goal of the invention: the purpose of this invention is to provide crisp volume of the good oat egg of a kind of nutritious, mouthfeel and preparation method thereof.
Technical scheme: the crisp volume of a kind of oat egg provided by the invention, made by following component: water, white sand Icing Sugar, refined salt, cream, condensed milk, milk powder, yolk powder, egg, beta carotene, carbonic hydroammonium, wheat flour, oatmeal, Semen sesami nigrum, milk flavour, yolk essence, ethyl maltol.
Preferably, the crisp volume of oat egg is made by the component of following weight portion: water 1.0-2.0 part, white sand Icing Sugar 21-22 part, refined salt 0.05-0.15 part, cream 21-22 part, condensed milk 1.8-2.2 part, milk powder 1.8-2.2 part, yolk powder 2.8-3.2 part, egg 19-20 part, beta carotene 0.05-0.15 part, carbonic hydroammonium 0.4-0.6 part, wheat flour 24-26 part, oatmeal 1.8-2.2 part, Semen sesami nigrum 0.3-0.4 part, milk flavour 0.15-0.25 part, yolk essence 0.05-0.15 part, ethyl maltol 0.05-0.07 part.
Further preferably, the crisp volume of oat egg is made by the component of following weight portion: 1.5 parts in water, 21.5 parts of white sand Icing Sugar, 0.1 part of refined salt, 21.7 parts in cream, 2 parts in condensed milk, 2 parts of milk powder, 3 parts of yolk powders, 20 parts in egg, 0.1 part of beta carotene, 0.5 part in carbonic hydroammonium, 25 parts of wheat flours, 2 parts of oatmeals, 0.36 part of Semen sesami nigrum, 0.21 part of milk flavour, 0.1 part in yolk essence, 0.06 part of ethyl maltol.
The present invention also provides the preparation method of the crisp volume of above-mentioned oat egg, may further comprise the steps:
(1) modulation of slurry is prepared: water, white sand Icing Sugar, refined salt, cream, condensed milk are mixed, 35-40 ℃ is stirred 4-5min down in a mixing bowl, adding milk powder, yolk powder, egg, beta carotene, carbonic hydroammonium continuation stirring 3-5min make and mix, adding wheat flour, oatmeal, Semen sesami nigrum again continues to stir 3-4min and makes and mix, adding milk flavour, yolk essence, ethyl maltol again continues to stir 2-3min and makes and mix, total beating time is 12-17min, temperature control gets slurry at 21-25 ℃;
3) preparation of the crisp volume of egg: utilize to make slurry in the step (1) and prepare the crisp volume of egg at the crisp volume machine of egg.
Wherein, in the step (2), the temperature of the crisp volume machine of egg is set to 170-180 ℃.
Beneficial effect: it is simple, with low cost that oat egg shortcake provided by the invention rolls Preparation Method, nutriments such as comprising egg, milk powder, beta carotene, wheat, oat, Semen sesami nigrum can be provided, nutritious, collocation rationally, the fragrance that comprises wheat, oat, Semen sesami nigrum, egg, milk simultaneously, mouthfeel is good, taste is fragrant.
Particularly, oat has following effect:
1. oat can reduce the cholesterol in the human body effectively, and is often edible, can play certain prevention effect to main threat-cardiovascular and cerebrovascular diseases of the elderly;
2. often eat oat also has extraordinary hypoglycemic to the diabetic effect;
3. sowens has the effect of logical stool, and a lot of the elderlys defecate dried, cause cerebrovas-cularaccident easily, and oat can be separated the sorrow of constipation;
4. it can also improve blood circulation, alleviates the pressure that life and work brings; Mineral matters such as the calcium that contains, phosphorus, iron, zinc have prevention of osteoporosis, promote wound healing, prevent the effect of anaemia, are the good merchantable brands of replenishing the calcium;
5. contain extremely abundant linoleic acid in the oat, fatty liver, diabetes, edema, constipation etc. are also had auxiliary curative effect, the elderly is strengthened muscle power, it also is of great advantage promoting longevity.
Wheat has following effect: new wheat is hot in nature, and old wheat property is flat.It can heat extraction, ends polydipsia, dry throat, and diuresis is taken a tonic or nourishing food to build up one's health irritability, and leak-stopping blood spitting blood can make the woman be easy to pregnancy.Benefiting heart-QI has the people of worry suitable edible.It is edible that it is decocted into soup, can control gonorrhoea.Wear into the end and take, can kill roundworm, old wheat is fried in shallow oil into soup drink, can also end abnormal sweating.It is incinerated, be in harmonious proportion with oil, can be coated with and control various sores and the soup fire is burnt.
Semen sesami nigrum has following effect: the Semen sesami nigrum medicine-food two-purpose, have effects such as " the five internal organs are grown in filling liver kidney, benefiting essence-blood, ease constipation is dry ", and be regarded as nourishing holy product.Semen sesami nigrum has health-care efficacy, is because contain good protein and abundant mineral matter on the one hand, is because contain abundant unrighted acid, vitamin E and precious sesamin and melanin on the other hand.Have replenish the calcium, hypotensive, crow sends out that profit is sent out, beauty treatment skin moisten, the anti-ageing effect of waiting for a long time.
The crisp volume of oat egg provided by the invention scientific formulation is reasonable, nutritious.
Preparation method's technology of the crisp volume of oat egg provided by the invention is simple, with low cost, productive rate is high, and quality is good, is not easy fragmentation.
Particularly, the crisp volume of egg of the present invention is compared with the crisp volume of commercially available egg product, has following outstanding advantage:
(1) cost is low: the crisp volume of egg of the present invention is owing to simplify and optimized production technology, the cost of product is reduced significantly, the cost of the crisp volume of commercially available egg product is about about 8500 yuan/ton, and the cost of this product only is 7500 yuan/ton, reduce by 1000 yuan/ton, improved economic benefit greatly;
(2) be of high nutritive value: the nutritional labeling of the crisp volume of egg of the present invention is higher, compares with the crisp volume of commercially available egg product, sees Table 1.
The crisp volume of table 1 egg of the present invention is rolled up the product nutritional labeling relatively with commercially available egg is crisp
As seen from the above table, egg shortcake of the present invention is rolled up not only energy, protein, carbohydrate content and is compared greatly with the crisp volume of commercially available egg product and increase, and wherein the content of fat and sodium reduces greatly, thereby makes more can the suit demand of human body of the nutrient of product.
Description of drawings
Fig. 1 is preparation technology's flow chart of the crisp volume of oat egg 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
Egg-biscuit-roll machine Guangzhou hundred million logical food machinery manufactories
High speed pillow type packing machine Dongguan City Ou Hua Coating Equipment Co., Ltd
Embodiment 1
The crisp volume of oat egg is made by the component of following weight portion: 1.5 parts in water, 21.5 parts of white sand Icing Sugar, 0.1 part of refined salt, 21.7 parts in cream, 2 parts in condensed milk, 2 parts of milk powder, 3 parts of yolk powders, 20 parts in egg, 0.1 part of beta carotene, 0.5 part in carbonic hydroammonium, 25 parts of wheat flours, 2 parts of oatmeals, 0.36 part of Semen sesami nigrum, 0.21 part of milk flavour, 0.1 part in yolk essence, 0.06 part of ethyl maltol.
Its preparation method may further comprise the steps:
1. slurry modulation
1) carries out the preceding preparation of condiment, cleaning equipment, container and Work tool; And carry out disinfection.
2) drop into water, white sand Icing Sugar, refined salt, cream, condensed milk in a mixing bowl, 38 ℃ were stirred 4.5 minutes, and the back shutdown stirs.
4) milk powder, yolk powder, egg, beta carotene, carbonic hydroammonium are added a mixing bowl, stirs 3.5 minutes evenly after, shut down.
5) wheat flour, oatmeal, Semen sesami nigrum material are slowly added in a mixing bowl equably, in the time of adding, open a mixing bowl, stir; Add stir again after the wheat flour 3-4 minute evenly after, add milk flavour, yolk essence, ethyl maltol material, stirred 2.5 minutes.
6) total beating time is 15 minutes, and slurry temperature control namely gets slurry at 23 ℃.
2 oat egg shortcakes roll work
1) carries out the preceding every preparation of start, cleaning equipment, container and Work tool; Check whether the slurry pound is unimpeded normal, and carry out disinfection.
2) open the egg-biscuit-roll machine button, make egg-biscuit-roll machine be in normal operation, and regulate suitable temperature, temperature is arranged on 175 ℃, and the crisp volume of every egg of running speed is 20 seconds.
3) after temperature reaches requirement, in egg roll cladding bucket, feed slurry, carry out oat egg shortcake and roll work.
4) product that makes of step 3) is cooled to through cooling conveyor and namely gets the crisp volume of oat egg below 30 ℃, every grammes per square metre 15-17 gram of the crisp volume of the egg that makes/, length 16-17cm/ props up, and diameter 1.5-1.78cm/ props up.
Embodiment 2
The crisp volume of oat egg is made by the component of following weight portion: 2.0 parts in water, 22 parts of white sand Icing Sugar, 0.15 part of refined salt, 22 parts in cream, 2.2 parts in condensed milk, 1.8 parts of milk powder, 3.2 parts of yolk powders, 20 parts in egg, 0.15 part of beta carotene, 0.6 part in carbonic hydroammonium, 26 parts of wheat flours, 1.8 parts of oatmeals, 0.3 part of Semen sesami nigrum, 0.15 part of milk flavour, 0.15 part in yolk essence, 0.05 part of ethyl maltol.
Its preparation method may further comprise the steps:
1. slurry modulation
1) carries out the preceding preparation of condiment, cleaning equipment, container and Work tool; And carry out disinfection.
2) drop into water, white sand Icing Sugar, refined salt, cream, condensed milk in a mixing bowl, 40 ℃ were stirred 4 minutes, and the back shutdown stirs.
3) milk powder, yolk powder, egg, beta carotene, carbonic hydroammonium are added a mixing bowl, stirs 3 minutes evenly after, shut down.
4) wheat flour, oatmeal, Semen sesami nigrum material are slowly added in a mixing bowl equably, in the time of adding, open a mixing bowl, stir; Add stir again after the wheat flour 3 minutes evenly after, add milk flavour, yolk essence, ethyl maltol material, stirred 2 minutes.
5) total beating time is 12 minutes, and slurry temperature control namely gets slurry at 25 ℃.
2. oat egg shortcake rolls work
1) carries out the preceding every preparation of start, cleaning equipment, container and Work tool; Check whether the slurry pound is unimpeded normal, and carry out disinfection.
2) open the egg-biscuit-roll machine button, make egg-biscuit-roll machine be in normal operation, and regulate suitable temperature, temperature is arranged on 170-180 ℃, and the crisp volume of every egg of running speed is 20 seconds.
3) after temperature reaches requirement, in egg roll cladding bucket, feed slurry, carry out oat egg shortcake and roll work.
4) product that makes of step 3) is cooled to through cooling conveyor and namely gets the crisp volume of oat egg below 30 ℃, every grammes per square metre 15-17 gram of the crisp volume of the egg that makes/, length 16-17cm/ props up, and diameter 1.5-1.78cm/ props up.
Embodiment 3
The crisp volume of oat egg is made by the component of following weight portion: 1.0 parts in water, 21 parts of white sand Icing Sugar, 0.05 part of refined salt, 21 parts in cream, 1.8 parts in condensed milk, 2.2 parts of milk powder, 2.8 parts of yolk powders, 19 parts in egg, 0.05 part of beta carotene, 0.4 part in carbonic hydroammonium, 24 parts of wheat flours, 2.2 parts of oatmeals, 0.4 part of Semen sesami nigrum, 0.25 part of milk flavour, 0.05 part in yolk essence, 0.07 part of ethyl maltol.
Its preparation method may further comprise the steps:
2. slurry modulation
1) carries out the preceding preparation of condiment, cleaning equipment, container and Work tool; And carry out disinfection.
2) drop into water, white sand Icing Sugar, refined salt, cream, condensed milk in a mixing bowl, 35 ℃ were stirred 5 minutes, and the back shutdown stirs.
3) milk powder, yolk powder, egg, beta carotene, carbonic hydroammonium are added a mixing bowl, stirs 5 minutes evenly after, shut down.
4) wheat flour, oatmeal, Semen sesami nigrum material are slowly added in a mixing bowl equably, in the time of adding, open a mixing bowl, stir; Add stir again after the wheat flour 4 minutes evenly after, add milk flavour, yolk essence, ethyl maltol material, stirred 3 minutes.
5) total beating time is 17 minutes, and slurry temperature control namely gets slurry at 23 ℃.
2. oat egg shortcake rolls work
1) carries out the preceding every preparation of start, cleaning equipment, container and Work tool; Check whether the slurry pound is unimpeded normal, and carry out disinfection.
2) open the egg-biscuit-roll machine button, make egg-biscuit-roll machine be in normal operation, and regulate suitable temperature, temperature is arranged on 170 ℃, and the crisp volume of every egg of running speed is 20 seconds.
3) after temperature reaches requirement, in egg roll cladding bucket, feed slurry, carry out oat egg shortcake and roll work.
4) product that makes of step 3) is cooled to through cooling conveyor and namely gets the crisp volume of oat egg below 30 ℃, every grammes per square metre 15-17 gram of the crisp volume of the egg that makes/, length 16-17cm/ props up, and diameter 1.5-1.78cm/ props up.
Claims (5)
1. the crisp volume of oat egg is characterized in that: made by following component: water, white sand Icing Sugar, refined salt, cream, condensed milk, milk powder, yolk powder, egg, beta carotene, carbonic hydroammonium, wheat flour, oatmeal, Semen sesami nigrum, milk flavour, yolk essence, ethyl maltol.
2. a kind of oat egg according to claim 1 is crisp rolls up, and it is characterized in that: the component by following weight portion is made: water 1.0-2.0 part, white sand Icing Sugar 21-22 part, refined salt 0.05-0.15 part, cream 21-22 part, condensed milk 1.8-2.2 part, milk powder 1.8-2.2 part, yolk powder 2.8-3.2 part, egg 19-20 part, beta carotene 0.05-0.15 part, carbonic hydroammonium 0.4-0.6 part, wheat flour 24-26 part, oatmeal 1.8-2.2 part, Semen sesami nigrum 0.3-0.4 part, milk flavour 0.15-0.25 part, yolk essence 0.05-0.15 part, ethyl maltol 0.05-0.07 part.
3. a kind of oat egg according to claim 1 is crisp rolls up, and it is characterized in that: the component by following weight portion is made: 1.5 parts in water, 21.5 parts of white sand Icing Sugar, 0.1 part of refined salt, 21.7 parts in cream, 2 parts in condensed milk, 2 parts of milk powder, 3 parts of yolk powders, 20 parts in egg, 0.1 part of beta carotene, 0.5 part in carbonic hydroammonium, 25 parts of wheat flours, 2 parts of oatmeals, 0.36 part of Semen sesami nigrum, 0.21 part of milk flavour, 0.1 part in yolk essence, 0.06 part of ethyl maltol.
4. the preparation method of the crisp volume of an oat egg is characterized in that: may further comprise the steps:
(1) modulation of slurry is prepared: water, white sand Icing Sugar, refined salt, cream, condensed milk are mixed, 35-40 ℃ is stirred 4-5min down in a mixing bowl, adding milk powder, yolk powder, egg, beta carotene, carbonic hydroammonium continuation stirring 3-5min make and mix, adding wheat flour, oatmeal, Semen sesami nigrum again continues to stir 3-4min and makes and mix, adding milk flavour, yolk essence, ethyl maltol again continues to stir 2-3min and makes and mix, total beating time is 12-17min, temperature control gets slurry at 21-25 ℃;
(2) preparation of the crisp volume of egg: utilize to make slurry in the step (1) and prepare the crisp volume of egg at the crisp volume machine of egg.
5. the preparation method of the crisp volume of a kind of oat egg according to claim 4, it is characterized in that: in the step (2), the temperature of the crisp volume machine of egg is set to 170-180 ℃.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104026191A (en) * | 2014-05-29 | 2014-09-10 | 马氏庄园南京食品有限公司 | Strawberry diamond puff and making method thereof |
| CN104041850A (en) * | 2014-05-29 | 2014-09-17 | 马氏庄园南京食品有限公司 | Chive phoenix roll and preparation method thereof |
| CN104068417A (en) * | 2014-05-29 | 2014-10-01 | 马氏庄园南京食品有限公司 | Chocolate and strawberry sweet cake and preparation method thereof |
| CN104082789A (en) * | 2014-05-29 | 2014-10-08 | 马氏庄园南京食品有限公司 | Strawberry mellow egg roll and preparation method thereof |
| CN104256345A (en) * | 2014-10-28 | 2015-01-07 | 武汉元通堂生物科技有限公司 | Liver-nourishing crispy roll |
| CN112189807A (en) * | 2020-11-20 | 2021-01-08 | 福建瑞沁祥食品有限公司 | Preparation process of yolk-flavored egg roll seaweed |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026191A (en) * | 2014-05-29 | 2014-09-10 | 马氏庄园南京食品有限公司 | Strawberry diamond puff and making method thereof |
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| CN104068417A (en) * | 2014-05-29 | 2014-10-01 | 马氏庄园南京食品有限公司 | Chocolate and strawberry sweet cake and preparation method thereof |
| CN104082789A (en) * | 2014-05-29 | 2014-10-08 | 马氏庄园南京食品有限公司 | Strawberry mellow egg roll and preparation method thereof |
| CN104256345A (en) * | 2014-10-28 | 2015-01-07 | 武汉元通堂生物科技有限公司 | Liver-nourishing crispy roll |
| CN104256345B (en) * | 2014-10-28 | 2016-08-17 | 李淑兰 | Nourishing the liver shortcake is rolled up |
| CN112189807A (en) * | 2020-11-20 | 2021-01-08 | 福建瑞沁祥食品有限公司 | Preparation process of yolk-flavored egg roll seaweed |
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| CN103284207B (en) | 2014-11-05 |
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