CN103284207B - Oat souffle roll and preparation method thereof - Google Patents
Oat souffle roll and preparation method thereof Download PDFInfo
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- CN103284207B CN103284207B CN201310199243.8A CN201310199243A CN103284207B CN 103284207 B CN103284207 B CN 103284207B CN 201310199243 A CN201310199243 A CN 201310199243A CN 103284207 B CN103284207 B CN 103284207B
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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, the particularly 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 egg aromatic flavour is subject to liking of consumers in general deeply, is all conventionally to adopt egg, flour, sugar, oil baking to make.Along with the raising of people's living standard, the mouthfeel to food, nutritive value require more and more higher, and no matter the leisure food especially carefully doing for coarse food grain, be in designs and varieties, or on mouthfeel class, consumer's requirement is more and more higher.
But, the crisp volume of egg in the market product, prepare burden single, taste is single, production technology is unreasonable, and nutritive value only depends on egg to provide, nutrition is abundant not.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 crisp volume of common egg that simultaneously existing food industrialization is produced, output capacity is low, and unit cost is high, and energy consumption is large, and quality is difficult to definitely, and easily disconnected and broken, nutritional labeling is incomplete.
Avena cereal crop, its nutritive value is very high, particularly wherein protein content is very high, protein content average out to 15.6%, exceed respectively rice 100%, corn 75%, wheat flour 66%, millet 60%, and 8 seed amino acids that contain needed by human, 8 seed amino acids form compared with balance, and lysine content is also 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 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 the 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 object of this invention is to provide a kind of nutritious, crisp volume of the good oat egg of 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 up of 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 up of the component of following weight portion: 1.5 parts, water, 21.5 parts of white sand Icing Sugar, 0.1 part of refined salt, 21.7 parts, cream, 2 parts, condensed milk, 2 parts of milk powder, 3 parts of yolk powders, 20 parts, egg, 0.1 part of beta carotene, 0.5 part, 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 of 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, comprises the following steps:
(1) modulation of slurry is prepared: water, white sand Icing Sugar, refined salt, cream, condensed milk are mixed, in a mixing bowl, at 35-40 DEG C, stir 4-5min, adding milk powder, yolk powder, egg, beta carotene, carbonic hydroammonium to continue to stir 3-5min makes to mix, adding wheat flour, oatmeal, Semen sesami nigrum to continue to stir 3-4min makes to mix again, adding milk flavour, yolk essence, ethyl maltol to continue to stir 2-3min makes to mix again, total beating time is 12-17min, temperature is controlled at 21-25 DEG C, obtains slurry;
3) preparation of the crisp volume of egg: utilize to make slurry in step (1) prepare the crisp volume of egg on the crisp volume machine of egg.
Wherein, in step (2), the temperature setting of the crisp volume machine of egg is set to 170-180 DEG C.
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, comprise the fragrance of wheat, oat, Semen sesami nigrum, egg, milk, mouthfeel is good, taste is fragrant simultaneously.
Particularly, oat has following effect:
1. oat can reduce the cholesterol in human body effectively, often edible, can play certain prevention effect to middle-aged and old chief threat-cardiovascular and cerebrovascular diseases;
2. often edible oat also has effect of extraordinary hypoglycemic to diabetic;
3. sowens has the effect of logical stool, and a lot of the elderlys defecate dry, easily cause cerebrovas-cularaccident, and oat can be separated the sorrow of constipation;
4. it can also improve blood circulation, alleviates the pressure that life and work brings; The mineral matters such as the calcium that contains, phosphorus, iron, zinc have prevention of osteoporosis, promote wound healing, prevent effect of anaemia, are the good merchantable brands of replenishing the calcium;
5. in oat, contain extremely abundant linoleic acid, fatty liver, diabetes, edema, constipation etc. are also had to auxiliary curative effect, the elderly is strengthened to muscle power, it is also 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, only polydipsia, and dry throat, diuresis, takes a tonic or nourishing food to build up one's health irritability, and leak-stopping blood spitting blood, can make woman be easy to pregnancy.Benefiting heart-QI, has the people of worry suitable edible.It is decocted into soup edible, can control gonorrhoea.Wear into end and take, can kill roundworm, old wheat is decocted into soup and drink, can also stop abnormal sweating.It is incinerated, be in harmonious proportion with oil, can be coated with and control various sores and soup fire is burnt.
Semen sesami nigrum has following effect: Semen sesami nigrum medicine-food two-purpose, there is effects such as " filling liver kidney, grow the five internal organs, and 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 moisturizing, 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.
The crisp preparation method's technique of rolling up 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, 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 simplifying and having optimized production technology, the cost of product is reduced significantly, the cost of the crisp volume of commercially available egg product is about 8500 yuan/ton of left and right, and the cost of this product is only 7500 yuan/ton, reduce by 1000 yuan/ton, greatly improved economic benefit;
(2) be of high nutritive value: the nutritional labeling of the crisp volume of egg of the present invention is higher, compared with the crisp volume of commercially available egg product, in table 1.
The crisp volume of table 1 egg of the present invention and the comparison of the crisp volume of commercially available egg product nutritional labeling
As seen from the above table, egg shortcake of the present invention is rolled up not only energy, protein, carbohydrate content greatly to be increased compared with the crisp volume of commercially available egg product, and wherein the content of fat and sodium reduces greatly, thus the demand that the nutrient that makes product more can suitable human body.
Brief description of the drawings
Fig. 1 is preparation technology's flow chart of the crisp volume of oat egg of the present invention.
Detailed description of the invention
According to following embodiment, the present invention may be better understood.But, those skilled in the art will readily understand, the described concrete material proportion of embodiment, process conditions and result thereof be only for the present invention is described, and should also can not limit the present invention described in detail in claims.
The capital equipment below using for the present invention:
A mixing bowl Guangzhou province Fan Yu city Heng Lian food machinery factory
Egg-biscuit-roll machine Guangzhou hundred million logical food machinery manufactory
High-speed pillow type packaging machine Dongguan City Ou Hua Coating Equipment Co., Ltd
Embodiment 1
The crisp volume of oat egg, is made up of the component of following weight portion: 1.5 parts, water, 21.5 parts of white sand Icing Sugar, 0.1 part of refined salt, 21.7 parts, cream, 2 parts, condensed milk, 2 parts of milk powder, 3 parts of yolk powders, 20 parts, egg, 0.1 part of beta carotene, 0.5 part, 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 of yolk essence, 0.06 part of ethyl maltol.
Its preparation method comprises the following steps:
1. slurry modulation
1) carry out the preparation before condiment, cleaning equipment, container and Work tool; And carry out disinfection.
2) in a mixing bowl, drop into water, white sand Icing Sugar, refined salt, cream, condensed milk, 38 DEG C are stirred 4.5 minutes, shutdown after stirring.
4) milk powder, yolk powder, egg, beta carotene, carbonic hydroammonium are added to a mixing bowl, stir 3.5 minutes evenly after, shutdown.
5) wheat flour, oatmeal, Semen sesami nigrum material are slowly added in a mixing bowl equably, when adding, open a mixing bowl, stir; Add stir again after wheat flour 3-4 minute evenly after, add milk flavour, yolk essence, ethyl maltol material, stir 2.5 minutes.
6) total beating time 15 minutes, slurry temperature is controlled at 23 DEG C and obtains slurry.
2 oat egg shortcakes roll work
1) carry out the every preparation before start, cleaning equipment, container and Work tool; Check that whether unimpeded slurry pound is normal, and carry out disinfection.
2) open egg-biscuit-roll machine button, make egg-biscuit-roll machine in normal operation, and regulate suitable temperature, temperature is arranged on 175 DEG C, and the crisp volume of every egg of running speed is 20 seconds.
3) temperature reaches after requirement, in egg roll cladding bucket, feeds slurry, carries out oat egg shortcake and rolls work.
4) product that step 3) makes is cooled to 30 DEG C through cooling conveyor and obtains below the crisp volume of oat egg, every grammes per square metre 15-17 gram/of the crisp volume of the egg making, and length 16-17cm/ props up, and diameter 1.5-1.78cm/ props up.
Embodiment 2
The crisp volume of oat egg, is made up of the component of following weight portion: 2.0 parts, water, 22 parts of white sand Icing Sugar, 0.15 part of refined salt, 22 parts, cream, 2.2 parts, condensed milk, 1.8 parts of milk powder, 3.2 parts of yolk powders, 20 parts, egg, 0.15 part of beta carotene, 0.6 part, 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 of yolk essence, 0.05 part of ethyl maltol.
Its preparation method comprises the following steps:
1. slurry modulation
1) carry out the preparation before condiment, cleaning equipment, container and Work tool; And carry out disinfection.
2) in a mixing bowl, drop into water, white sand Icing Sugar, refined salt, cream, condensed milk, 40 DEG C are stirred 4 minutes, shutdown after stirring.
3) milk powder, yolk powder, egg, beta carotene, carbonic hydroammonium are added to a mixing bowl, stir 3 minutes evenly after, shutdown.
4) wheat flour, oatmeal, Semen sesami nigrum material are slowly added in a mixing bowl equably, when adding, open a mixing bowl, stir; Add stir again after wheat flour 3 minutes evenly after, add milk flavour, yolk essence, ethyl maltol material, stir 2 minutes.
5) total beating time 12 minutes, slurry temperature is controlled at 25 DEG C and obtains slurry.
2. oat egg shortcake rolls work
1) carry out the every preparation before start, cleaning equipment, container and Work tool; Check that whether unimpeded slurry pound is normal, and carry out disinfection.
2) open egg-biscuit-roll machine button, make egg-biscuit-roll machine in normal operation, and regulate suitable temperature, temperature is arranged on 170-180 DEG C, and the crisp volume of every egg of running speed is 20 seconds.
3) temperature reaches after requirement, in egg roll cladding bucket, feeds slurry, carries out oat egg shortcake and rolls work.
4) product that step 3) makes is cooled to 30 DEG C through cooling conveyor and obtains below the crisp volume of oat egg, every grammes per square metre 15-17 gram/of the crisp volume of the egg making, and length 16-17cm/ props up, and diameter 1.5-1.78cm/ props up.
Embodiment 3
The crisp volume of oat egg, is made up of the component of following weight portion: 1.0 parts, water, 21 parts of white sand Icing Sugar, 0.05 part of refined salt, 21 parts, cream, 1.8 parts, condensed milk, 2.2 parts of milk powder, 2.8 parts of yolk powders, 19 parts, egg, 0.05 part of beta carotene, 0.4 part, 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 of yolk essence, 0.07 part of ethyl maltol.
Its preparation method comprises the following steps:
2. slurry modulation
1) carry out the preparation before condiment, cleaning equipment, container and Work tool; And carry out disinfection.
2) in a mixing bowl, drop into water, white sand Icing Sugar, refined salt, cream, condensed milk, 35 DEG C are stirred 5 minutes, shutdown after stirring.
3) milk powder, yolk powder, egg, beta carotene, carbonic hydroammonium are added to a mixing bowl, stir 5 minutes evenly after, shutdown.
4) wheat flour, oatmeal, Semen sesami nigrum material are slowly added in a mixing bowl equably, when adding, open a mixing bowl, stir; Add stir again after wheat flour 4 minutes evenly after, add milk flavour, yolk essence, ethyl maltol material, stir 3 minutes.
5) total beating time 17 minutes, slurry temperature is controlled at 23 DEG C and obtains slurry.
2. oat egg shortcake rolls work
1) carry out the every preparation before start, cleaning equipment, container and Work tool; Check that whether unimpeded slurry pound is normal, and carry out disinfection.
2) open egg-biscuit-roll machine button, make egg-biscuit-roll machine in normal operation, and regulate suitable temperature, temperature is arranged on 170 DEG C, and the crisp volume of every egg of running speed is 20 seconds.
3) temperature reaches after requirement, in egg roll cladding bucket, feeds slurry, carries out oat egg shortcake and rolls work.
4) product that step 3) makes is cooled to 30 DEG C through cooling conveyor and obtains below the crisp volume of oat egg, every grammes per square metre 15-17 gram/of the crisp volume of the egg making, and length 16-17cm/ props up, and diameter 1.5-1.78cm/ props up.
Claims (1)
1. a preparation method for the crisp volume of oat egg, is characterized in that: comprise the following steps:
(1) modulation of slurry is prepared: water, white sand Icing Sugar, refined salt, cream, condensed milk are mixed, in a mixing bowl, at 35-40 DEG C, stir 4-5min, adding milk powder, yolk powder, egg, beta carotene, carbonic hydroammonium to continue to stir 3-5min makes to mix, adding wheat flour, oatmeal, Semen sesami nigrum to continue to stir 3-4min makes to mix again, adding milk flavour, yolk essence, ethyl maltol to continue to stir 2-3min makes to mix again, total beating time is 12-17min, temperature is controlled at 21-25 DEG C, obtains slurry;
(2) preparation of the crisp volume of egg: utilize to make slurry in step (1) prepare the crisp volume of egg on the crisp volume machine of egg; The temperature setting of the crisp volume machine of egg is set to 170-180 DEG C;
The weight portion of each raw material is respectively: 1.5 parts, water, 21.5 parts of white sand Icing Sugar, 0.1 part of refined salt, 21.7 parts, cream, 2 parts, condensed milk, 2 parts of milk powder, 3 parts of yolk powders, 20 parts, egg, 0.1 part of beta carotene, 0.5 part, 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 of yolk essence, 0.06 part of ethyl maltol.
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| CN104256345B (en) * | 2014-10-28 | 2016-08-17 | 李淑兰 | Nourishing the liver shortcake is rolled up |
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