CN104026639A - 一种山楂蛋卷的制备方法 - Google Patents
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- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 8
- 235000013336 milk Nutrition 0.000 claims description 8
- 239000008267 milk Substances 0.000 claims description 8
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- 229920002472 Starch Polymers 0.000 claims description 6
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- 235000012907 honey Nutrition 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 230000000873 masking effect Effects 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 235000002639 sodium chloride Nutrition 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 6
- 239000008107 starch Substances 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000012856 packing Methods 0.000 claims description 5
- 229910052757 nitrogen Inorganic materials 0.000 claims description 4
- 108091005804 Peptidases Proteins 0.000 claims description 3
- 239000004365 Protease Substances 0.000 claims description 3
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 238000013035 low temperature curing Methods 0.000 claims description 3
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- 210000000582 semen Anatomy 0.000 claims description 3
- 238000010792 warming Methods 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 abstract description 2
- 235000007215 black sesame Nutrition 0.000 abstract 1
- 238000004804 winding Methods 0.000 abstract 1
- 239000002893 slag Substances 0.000 description 3
- 241000234282 Allium Species 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
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- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/20—Addition of proteins, e.g. hydrolysates, fats, carbohydrates, natural plant hydrocolloids; Addition of animal or vegetable substances containing proteins, fats, or carbohydrates
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23P10/00—Shaping or working of foodstuffs characterised by the products
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- A—HUMAN NECESSITIES
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- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明涉及食品领域,特别涉及一种山楂蛋卷的制备方法。本发明提供了一种山楂蛋卷的制备方法,包括如下步骤:第一步:原料处理;第二步:制备蛋卷糊;第三步:除去浆料表面撒入葱花和黑芝麻;第四步:将浆料置于蛋卷机中制作蛋卷,烘干后再蛋卷端部绕一圈锡箔纸,包装后进行灭菌处理即可装袋销售。
Description
技术领域
本发明涉及食品领域,特别涉及一种山楂蛋卷的制备方法。
背景技术
蛋卷是日常食品,目前市面上销售的蛋卷存在皮脆易掉渣等缺点,不利于出门携带食用,且蛋卷多是淡黄色,口味都是鸡蛋加面粉制成,食多会腻且口干,品种太多单一,这也就是在超市中我们已经不常见到蛋卷货架的原因,在运输途中,包装蛋卷的包装袋并未处理,蛋卷受到挤压后就会粉粹,更是直接导致蛋卷销售下滑的原因。
发明内容
所要解决的技术问题:针对以上问题本发明提供了一种山楂蛋卷的制备方法。
技术方案:为了解决以上问题,本发明提供了一种山楂蛋卷的制备方法,包括如下步骤:
第一步:原料处理,将山楂切片,晾干后放在粉碎机中粉粹成粉末状,所述的粉末粒径在0.1mm内;
第二步:制备蛋卷糊,将新鲜鸡蛋液、牛奶、椰汁、盐、蜂蜜、蛋白粉、淀粉及山楂粉末,搅拌成粘稠状,除去搅拌时的气泡,放置在2-8kpa,1-6℃的真空箱内静置2-4小时;
第三步:静置后除去浆料表面的浮层1-2mm,撒入葱花和黑芝麻;
第四步:将浆料置于蛋卷机中制作蛋卷,然后将蛋卷进行低温烘焙,所述的低温条件是:温度低于90℃,真空度大于500kpa,烘焙时间是30-60分钟,在烘焙过程中在蛋卷内外面不断涂抹山楂酱,山楂酱的厚度在0.2-0.4cm,烘干后再蛋卷端部绕一圈锡箔纸,包装后进行灭菌处理即可装袋销售。
进一步的技术方案,第二步中静置条件是:4kpa,2℃,3小时。
进一步的技术方案,第二步中原料的配制顺序是,将新鲜蛋液溶于牛奶中,不断搅拌,后加入蜂蜜,并调节温度至40-50℃,再缓慢加入椰汁形成混合物一,将蛋白粉、淀粉、山楂粉泡入椰汁中,升温至50-60℃,并放入搅拌机中搅拌,静置30分钟后,除去表面浮层,形成混合物二,再混合物一和混合物二在20-30℃下混合,并加入盐、蛋白酶并搅拌成粘稠状。
进一步的技术方案,第四步中烘焙时间是25分钟,装袋时往袋子里通过氮气。
进一步的技术方案,第四步中的山楂蛋卷的厚度0.6-1cm。
进一步的技术方案第四步中的锡箔纸的宽度不超过2cm。
进一步的技术方案,包装袋中附带圆锥形食用纸。
有益效果:
1本发明中将山楂溶于蛋卷的制作中并且在蛋卷内外面涂上山楂酱,山楂的酸味与蛋卷本身的甜味互补,口味独特。
2本发明中用牛奶和椰汁代替水,增加了蛋卷的奶香味。
3本发明中原料配制的顺序及烘焙的条件,使得制作出来的蛋卷韧性很强且不易掉渣。
4本发明在包装时往袋子中通入氮气,能够有效避免蛋卷在运输过程中因受挤压而粉粹。
5本发明在蛋卷端部设计锡箔套,可以方便食用时手拿,不易弄脏双手。
6本发明的包装袋中附带圆锥形食用纸,可以将蛋卷置于食用纸上,避免到处掉渣。
具体实施方式
下面对本发明作进一步详细的描述。
实施例
本发明提供了一种山楂蛋卷的制备方法,包括如下步骤:
第一步:原料处理,将山楂切片,晾干后放在粉碎机中粉粹成粉末状,所述的粉末粒径在0.1mm内;
第二步:制备蛋卷糊,将新鲜鸡蛋液、牛奶、椰汁、盐、蜂蜜、蛋白粉、淀粉及山楂粉末,原料的配制顺序是,将新鲜蛋液溶于牛奶中,不断搅拌,后加入蜂蜜,并调节温度至40-50℃,再缓慢加入椰汁形成混合物一,将蛋白粉、淀粉、山楂粉泡入椰汁中,升温至50-60℃,并放入搅拌机中搅拌,静置30分钟后,除去表面浮层,形成混合物二,再混合物一和混合物二在20-30℃下混合,并加入盐、蛋白酶并搅拌成粘稠状,除去搅拌时的气泡,放置在6kpa,4℃的真空箱内静置4小时;
第三步:静置后除去浆料表面的浮层1-2mm,撒入葱花和黑芝麻;
第四步:将浆料置于蛋卷机中制作蛋卷,然后将蛋卷进行低温烘焙,所述的低温条件是:温度低于90℃,真空度大于500kpa,烘焙时间是30-60分钟,在烘焙过程中在蛋卷内外面不断涂抹山楂酱,山楂酱的厚度在0.2-0.4cm,山楂蛋卷的厚度0.6-1cm,烘干后再蛋卷端部绕一圈锡箔纸,锡箔纸的宽度不超过2cm,装袋时往袋子里通过氮气,包装后进行灭菌处理即可装袋销售,包装袋中附带圆锥形食用纸。
Claims (7)
1.一种山楂蛋卷的制备方法,其特征在于,包括如下步骤:
第一步:原料处理,将山楂切片,晾干后放在粉碎机中粉粹成粉末状,所述的粉末粒径在0.1mm内;
第二步:制备蛋卷糊,将新鲜鸡蛋液、牛奶、椰汁、盐、蜂蜜、蛋白粉、淀粉及山楂粉末,搅拌成粘稠状,除去搅拌时的气泡,放置在2-8kpa,1-6℃的真空箱内静置2-4小时;
第三步:静置后除去浆料表面的浮层1-2mm,撒入葱花和黑芝麻;
第四步:将浆料置于蛋卷机中制作蛋卷,然后将蛋卷进行低温烘焙,所述的低温条件是:温度低于90℃,真空度大于500kpa,烘焙时间是30-60分钟,在烘焙过程中在蛋卷内外面不断涂抹山楂酱,山楂酱的厚度在0.2-0.4cm,烘干后再蛋卷端部绕一圈锡箔纸,包装后进行灭菌处理即可装袋销售。
2.根据权利要求1所述的一种山楂蛋卷的制备方法,其特征在于,第二步中静置条件是:4kpa,2℃,3小时。
3.根据权利要求1所述的一种山楂蛋卷的制备方法,其特征在于,第二步中原料的配制顺序是,将新鲜蛋液溶于牛奶中,不断搅拌,后加入蜂蜜,并调节温度至40-50℃,再缓慢加入椰汁形成混合物一,将蛋白粉、淀粉、山楂粉泡入椰汁中,升温至50-60℃,并放入搅拌机中搅拌,静置30分钟后,除去表面浮层,形成混合物二,再混合物一和混合物二在20-30℃下混合,并加入盐、蛋白酶并搅拌成粘稠状。
4.根据权利要求1所述的一种山楂蛋卷的制备方法,其特征在于,第四步中烘焙时间是25分钟,装袋时往袋子里通过氮气。
5.根据权利要求1所述的一种山楂蛋卷的制备方法,其特征在于,第四步中的山楂蛋卷的厚度0.6-1cm。
6.根据权利要求1所述的一种山楂蛋卷的制备方法,其特征在于,第四步中的锡箔纸的宽度不超过2cm。
7.根据权利要求1所述的一种山楂蛋卷的制备方法,其特征在于,包装袋中附带圆锥形食用纸。
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CN107319385A (zh) * | 2017-07-26 | 2017-11-07 | 安徽省天河食品有限责任公司 | 一种营养保健易消化蛋卷及其制备方法 |
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CN102986798A (zh) * | 2012-11-30 | 2013-03-27 | 王媛媛 | 一种橄榄油蛋卷酥的制作方法 |
CN103054071A (zh) * | 2013-01-11 | 2013-04-24 | 徐小红 | 一种香脆蛋卷的制备方法 |
CN103230050A (zh) * | 2013-04-22 | 2013-08-07 | 马氏庄园南京食品有限公司 | 一种巧克力椰香卷及其制备方法 |
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CN102986798A (zh) * | 2012-11-30 | 2013-03-27 | 王媛媛 | 一种橄榄油蛋卷酥的制作方法 |
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CN103230050A (zh) * | 2013-04-22 | 2013-08-07 | 马氏庄园南京食品有限公司 | 一种巧克力椰香卷及其制备方法 |
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CN107319385A (zh) * | 2017-07-26 | 2017-11-07 | 安徽省天河食品有限责任公司 | 一种营养保健易消化蛋卷及其制备方法 |
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