CN104082789A - Strawberry mellow egg roll and preparation method thereof - Google Patents
Strawberry mellow egg roll and preparation method thereof Download PDFInfo
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- CN104082789A CN104082789A CN201410234615.0A CN201410234615A CN104082789A CN 104082789 A CN104082789 A CN 104082789A CN 201410234615 A CN201410234615 A CN 201410234615A CN 104082789 A CN104082789 A CN 104082789A
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- 235000016623 Fragaria vesca Nutrition 0.000 title claims abstract description 44
- 235000011363 Fragaria x ananassa Nutrition 0.000 title claims abstract description 44
- 238000002360 preparation method Methods 0.000 title claims abstract description 25
- 244000307700 Fragaria vesca Species 0.000 title 1
- 238000005096 rolling process Methods 0.000 title 1
- 235000013601 eggs Nutrition 0.000 claims abstract description 98
- 241000220223 Fragaria Species 0.000 claims abstract description 43
- 239000011162 core material Substances 0.000 claims abstract description 39
- 239000000843 powder Substances 0.000 claims abstract description 32
- 150000003839 salts Chemical class 0.000 claims abstract description 30
- 235000013312 flour Nutrition 0.000 claims abstract description 19
- 241000209140 Triticum Species 0.000 claims abstract description 18
- 235000021307 Triticum Nutrition 0.000 claims abstract description 18
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims abstract description 15
- 240000008415 Lactuca sativa Species 0.000 claims abstract description 15
- 239000005862 Whey Substances 0.000 claims abstract description 15
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 15
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 15
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 claims abstract description 15
- 235000013734 beta-carotene Nutrition 0.000 claims abstract description 15
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 claims abstract description 15
- 239000011648 beta-carotene Substances 0.000 claims abstract description 15
- 229960002747 betacarotene Drugs 0.000 claims abstract description 15
- 229940093503 ethyl maltol Drugs 0.000 claims abstract description 15
- 235000013310 margarine Nutrition 0.000 claims abstract description 15
- 239000003264 margarine Substances 0.000 claims abstract description 15
- 235000012045 salad Nutrition 0.000 claims abstract description 15
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 235000008939 whole milk Nutrition 0.000 claims abstract description 15
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 claims abstract description 15
- 235000019198 oils Nutrition 0.000 claims abstract description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 64
- 229910052742 iron Inorganic materials 0.000 claims description 32
- 239000004576 sand Substances 0.000 claims description 28
- 239000002002 slurry Substances 0.000 claims description 28
- 238000000227 grinding Methods 0.000 claims description 23
- 238000003756 stirring Methods 0.000 claims description 21
- 238000002156 mixing Methods 0.000 claims description 15
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 14
- 239000000787 lecithin Substances 0.000 claims description 14
- 229940067606 lecithin Drugs 0.000 claims description 14
- 235000010445 lecithin Nutrition 0.000 claims description 14
- -1 1.5 parts Substances 0.000 claims description 5
- 238000005253 cladding Methods 0.000 claims description 5
- 239000002994 raw material Substances 0.000 abstract description 8
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 2
- 229930006000 Sucrose Natural products 0.000 abstract 2
- WTJKGGKOPKCXLL-RRHRGVEJSA-N phosphatidylcholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCCC=CCCCCCCCC WTJKGGKOPKCXLL-RRHRGVEJSA-N 0.000 abstract 1
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 abstract 1
- 235000012141 vanillin Nutrition 0.000 abstract 1
- 239000003921 oil Substances 0.000 description 24
- 238000004140 cleaning Methods 0.000 description 12
- 235000013305 food Nutrition 0.000 description 9
- 238000004659 sterilization and disinfection Methods 0.000 description 9
- 235000013409 condiments Nutrition 0.000 description 6
- 238000005303 weighing Methods 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 4
- 230000000050 nutritive effect Effects 0.000 description 4
- 230000002159 abnormal effect Effects 0.000 description 3
- 229920001971 elastomer Polymers 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 238000002372 labelling Methods 0.000 description 3
- 239000004816 latex Substances 0.000 description 3
- 229920000126 latex Polymers 0.000 description 3
- 235000008935 nutritious Nutrition 0.000 description 3
- 238000005498 polishing Methods 0.000 description 3
- 230000008901 benefit Effects 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 238000013467 fragmentation Methods 0.000 description 1
- 238000006062 fragmentation reaction Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/10—Egg rolls
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
A provided strawberry mellow egg roll comprises an egg-roll peel and a core material; the egg-roll peel is prepared from the following raw materials: water, white sugar powder, refined salt, phosphatide oil, salad oil, egg, beta-carotene and wheat flour; and the core material is prepared from the following raw materials: waterless margarine, phosphatidylcholine, white sugar powder, refined salt, whole milk powder, whey powder, strawberry essence, vanillin and ethyl maltol. The invention also provides a preparation method for the strawberry mellow egg roll. The strawberry mellow egg roll is simple in preparation method, low in cost, abundant in nutrition, reasonable in matching, good in mouthfeel and fragrant in taste.
Description
Technical field
The invention belongs to field of food, the particularly dense meaning egg roll of a kind of strawberry, also relates to the preparation method of the dense meaning egg roll of this strawberry.
Background technology
Egg roll is as a kind of common leisure food, 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 of food, nutritive value are required more and more higher, no matter the leisure food of especially carefully doing for coarse food grain, be in designs and varieties, or on 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 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.
Summary of the invention
Goal of the invention: the object of this invention is to provide dense meaning egg roll of a kind of strawberry nutritious, that mouthfeel is good and preparation method thereof.
Technical scheme: the dense meaning egg roll of a kind of strawberry provided by the invention, comprises egg roll skin and core material; Described egg roll skin is made by following component: water, white sand Icing Sugar, refined salt, phosphatide oil, salad oil, egg, beta carotene and wheat flour; Described core material is made by following component: anhydrous margarine, lecithin, white sand Icing Sugar, refined salt, whole milk powder, whey powder, strawberry essence, vanillic aldehyde, ethyl maltol.
Preferably, the dense meaning egg roll of described strawberry, comprises egg roll skin and core material; Described egg roll skin is made by the component of following weight portion: water 31-33 part, white sand Icing Sugar 14-16 part, refined salt 0.05-0.15 part, phosphatide oil 0.1-0.3 part, salad oil 0.5-1.5 part, egg 0.35-0.40 part, beta carotene 0.01-0.03 part and wheat flour 24-26 part; Described core material is made by the component of following weight portion: anhydrous margarine 104-106 part, lecithin 1.4-1.6 part, white sand Icing Sugar 39-41 part, refined salt 0.1-0.3 part, whole milk powder 24-26 part, whey powder 49-51 part, strawberry essence 0.5-0.7 part, vanillic aldehyde 0.12-0.14 part, ethyl maltol 0.08-0.10 part.
Preferably, the dense meaning egg roll of described strawberry, comprises egg roll skin and core material; Described egg roll skin is made by the component of following weight portion: 25 parts of 32 parts, water, 15 parts of white sand Icing Sugar, 0.1 part of refined salt, 0.2 part of phosphatide oil, 1 part of salad oil, 0.375 part, egg, 0.02 part of beta carotene and wheat flours; Described core material is made by the component of following weight portion: 105 parts of anhydrous margarine, 1.5 parts, lecithin, 40 parts of white sand Icing Sugar, 0.2 part of refined salt, 25 parts of whole milk powders, 50 parts of whey powders, 0.6 part of strawberry essence, 0.13 part of vanillic aldehyde, 0.09 part of ethyl maltol.
The present invention also provides the preparation method of the dense meaning egg roll of above-mentioned strawberry, comprises the following steps:
(1) modulation of slurry is prepared: water, white sand Icing Sugar, refined salt are mixed, in a mixing bowl, at 35-40 ℃, stir 4-5min, adding phosphatide oil, salad oil, egg, beta carotene to continue to stir 2.5-3min makes to mix, adding wheat flour to continue to stir 1.5-2min makes to mix again, be cooled to 21-25 ℃, control slurry concentration at 19-20 Baume degrees, obtain slurry;
(2) modulation of core material is prepared: anhydrous margarine, lecithin are mixed, in fine grinding cylinder, at 42-45 ℃, refine 5-15min, adding white sand Icing Sugar, refined salt to continue fine grinding 15-25min makes to mix, adding whole milk powder, whey powder to continue fine grinding 4-5h makes to mix again, add again strawberry essence, vanillic aldehyde, ethyl maltol to continue fine grinding 15-20min and make to mix, obtain the slurry that fineness is 30-35 micron;
(3) preparation of the crisp volume of egg: pour slurry in the cladding bucket of egg-biscuit-roll machine, prepare egg roll skin on iron roll; In the core material bucket of egg-biscuit-roll machine, pour egg roll core material into, egg roll skin is noted to the heart, obtain.
Wherein, in step (3), the temperature setting of the crisp volume machine of egg is set to 38-42 ℃.
Beneficial effect: the dense meaning egg roll of strawberry provided by the invention preparation method is simple, with low cost, nutritious, collocation is reasonable, simultaneously by egg roll skin, the one-shot forming of egg roll core material, greatly improved production efficiency, made the quality of product obtain lifting and the guarantee of each side.
The dense meaning egg roll of strawberry provided by the invention scientific formulation is reasonable, nutritious.
Preparation method's technique of the dense meaning egg roll of strawberry 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 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 7000 yuan/ton, reduce by 1500 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, compare 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 and is compared greatly and increase 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.
The specific embodiment
According to following embodiment, the present invention may be better understood.Yet, 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 Yi Tong food machinery manufactory
Embodiment 1
The dense meaning egg roll of strawberry, comprises egg roll skin and core material; Described egg roll skin is made by the component of following weight portion: 25 parts of 32 parts, water, 15 parts of white sand Icing Sugar, 0.1 part of refined salt, 0.2 part of phosphatide oil, 1 part of salad oil, 0.375 part, egg, 0.02 part of beta carotene and wheat flours; Described core material is made by the component of following weight portion: 105 parts of anhydrous margarine, 1.5 parts, lecithin, 40 parts of white sand Icing Sugar, 0.2 part of refined salt, 25 parts of whole milk powders, 50 parts of whey powders, 0.6 part of strawberry essence, 0.13 part of vanillic aldehyde, 0.09 part of ethyl maltol.
Its preparation method comprises the following steps:
1.1 egg roll slurry modulation are prepared
1) carry out the preparation before condiment, cleaning equipment, container and Work tool; And carry out disinfection.
2) by the correct raw materials weighing of formula requirement.
3) in a mixing bowl, drop into water, white sand Icing Sugar, refined salt, control temperature at 38 ℃, start is stirred 4.5 minutes, shutdown after dissolving.
4) phosphatide oil, salad oil, egg, beta carotene are added to a mixing bowl, stir after 2.5 minutes, observe the situation that stirs, after stirring, shutdown.
5) will enter wheat flour and slowly add equably in a mixing bowl, when adding, open a mixing bowl, stir; After adding wheat flour, stir 1.8 minutes, slurry evenly again.
6) be cooled to 23 ℃, controlled concentration, at 19 Baume degrees, obtains slurry.
1.2 egg roll core material modulation are prepared
1) carry out the preparation before condiment, cleaning equipment, container and Work tool; And carry out disinfection.
2) by the correct raw materials weighing of formula requirement.
3) in fine grinding cylinder, first drop into anhydrous margarine, lecithin (fine grinding cylinder set temperature is controlled at 43 ℃), refine 10 minutes, drop into white sand Icing Sugar, refined salt, fine grinding 20min, drop into again whole milk powder, whey powder continuation fine grinding 4.5 hours, continue fine grinding shutdown after 18 minutes dropping into strawberry essence, vanillic aldehyde, ethyl maltol, obtain fineness and be the slurry of 33 microns;
The dense meaning egg roll of 1.3 strawberry is made
1) carry out the every preparation before start, cleaning equipment, container and Work tool; Check that 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 egg-biscuit-roll machine iron roll in operating condition, and regulate suitable speed, running 2-3 minute, observes and has or not abnormal conditions.
3) temperature adjustment buttons of egg-biscuit-roll machine is transferred to 180 degree, starts igniting, carry out iron roll to heat, make the temperature on iron roll surface reach hanging requirement.
4) iron roll, when heating, is carried out the cleaning of iron roll, and as unclean in found iron roll surface, application painter and " No. 0 " rubber are polished to iron rod, after polishing is clean, is stained with oil iron roll is suitably oiled with rag.
5) temperature reaches after requirement, in egg roll cladding bucket, pour slurry into, on iron roll, hang egg roll latex, debug hollow egg roll, after hollow egg roll is normal, in egg roll core material bucket, pour egg roll core material into, regulate heat-preserving container temperature 40 degree, egg roll is noted to the heart, every grammes per square metre 10-11 gram/of the dense meaning egg roll of strawberry making after connecting carrier pipe, length 13-13.5cm/ props up, and diameter 1.25-1.35cm/ props up.
Embodiment 2
The dense meaning egg roll of strawberry, comprises egg roll skin and core material; Described egg roll skin is made by the component of following weight portion: 24 parts of 31 parts, water, 14 parts of white sand Icing Sugar, 0.05 part of refined salt, 0.1 part of phosphatide oil, 0.5 part of salad oil, 0.35 part, egg, 0.01 part of beta carotene and wheat flours; Described core material is made by the component of following weight portion: 104 parts of anhydrous margarine, 1.4 parts, lecithin, 39 parts of white sand Icing Sugar, 0.1 part of refined salt, 24 parts of whole milk powders, 49 parts of whey powders, 0.5 part of strawberry essence, 0.12 part of vanillic aldehyde, 0.10 part of ethyl maltol.
Its preparation method comprises the following steps:
1.1 egg roll slurry modulation are prepared
1) carry out the preparation before condiment, cleaning equipment, container and Work tool; And carry out disinfection.
2) by the correct raw materials weighing of formula requirement.
3) in a mixing bowl, drop into water, white sand Icing Sugar, refined salt, control temperature at 35 ℃, start is stirred 5 minutes, shutdown after dissolving.
4) phosphatide oil, salad oil, egg, beta carotene are added to a mixing bowl, stir after 3 minutes, observe the situation that stirs, after stirring, shutdown.
5) will enter wheat flour and slowly add equably in a mixing bowl, when adding, open a mixing bowl, stir; After adding wheat flour, stir 2 minutes, slurry evenly again.
6) be cooled to 25 ℃, controlled concentration, at 19 Baume degrees, obtains slurry.
1.2 egg roll core material modulation are prepared
1) carry out the preparation before condiment, cleaning equipment, container and Work tool; And carry out disinfection.
2) by the correct raw materials weighing of formula requirement.
3) in fine grinding cylinder, first drop into anhydrous margarine, lecithin (fine grinding cylinder set temperature is controlled at 42 ℃), refine 5 minutes, drop into white sand Icing Sugar, refined salt, fine grinding 25min, drop into again whole milk powder, whey powder continuation fine grinding 5 hours, continue fine grinding shutdown after 20 minutes dropping into strawberry essence, vanillic aldehyde, ethyl maltol, obtain fineness and be the slurry of 30 microns;
The dense meaning egg roll of 1.3 strawberry is made
1) carry out the every preparation before start, cleaning equipment, container and Work tool; Check that 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 egg-biscuit-roll machine iron roll in operating condition, and regulate suitable speed, turn round 3 minutes, observe and have or not abnormal conditions.
3) temperature adjustment buttons of egg-biscuit-roll machine is transferred to 180 degree, starts igniting, carry out iron roll to heat, make the temperature on iron roll surface reach hanging requirement.
4) iron roll, when heating, is carried out the cleaning of iron roll, and as unclean in found iron roll surface, application painter and " No. 0 " rubber are polished to iron rod, after polishing is clean, is stained with oil iron roll is suitably oiled with rag.
5) temperature reaches after requirement, in egg roll cladding bucket, pour slurry into, on iron roll, hang egg roll latex, debug hollow egg roll, after hollow egg roll is normal, in egg roll core material bucket, pour egg roll core material into, regulate heat-preserving container temperature 38-42 degree, egg roll is noted to the heart, every grammes per square metre 10-11 gram/of the dense meaning egg roll of strawberry making after connecting carrier pipe, length 13-13.5cm/ props up, and diameter 1.25-1.35cm/ props up.
Embodiment 3
The dense meaning egg roll of strawberry, comprises egg roll skin and core material; Described egg roll skin is made by the component of following weight portion: 26 parts of 33 parts, water, 16 parts of white sand Icing Sugar, 0.15 part of refined salt, 0.3 part of phosphatide oil, 1.5 parts of salad oils, 0.40 part, egg, 0.03 part of beta carotene and wheat flours; Described core material is made by the component of following weight portion: 106 parts of anhydrous margarine, 1.6 parts, lecithin, 41 parts of white sand Icing Sugar, 0.3 part of refined salt, 26 parts of whole milk powders, 51 parts of whey powders, 0.7 part of strawberry essence, 0.14 part of vanillic aldehyde, 0.08 part of ethyl maltol.
Its preparation method comprises the following steps:
1.1 egg roll slurry modulation are prepared
1) carry out the preparation before condiment, cleaning equipment, container and Work tool; And carry out disinfection.
2) by the correct raw materials weighing of formula requirement.
3) in a mixing bowl, drop into water, white sand Icing Sugar, refined salt, control temperature at 40 ℃, start is stirred 4 minutes, shutdown after dissolving.
4) phosphatide oil, salad oil, egg, beta carotene are added to a mixing bowl, stir after 2.5 minutes, observe the situation that stirs, after stirring, shutdown.
5) will enter wheat flour and slowly add equably in a mixing bowl, when adding, open a mixing bowl, stir; After adding wheat flour, stir 1.5 minutes, slurry evenly again.
6) be cooled to 21 ℃, controlled concentration, at 20 Baume degrees, obtains slurry.
1.2 egg roll core material modulation are prepared
1) carry out the preparation before condiment, cleaning equipment, container and Work tool; And carry out disinfection.
2) by the correct raw materials weighing of formula requirement.
3) in fine grinding cylinder, first drop into anhydrous margarine, lecithin (fine grinding cylinder set temperature is controlled at 45 ℃), refine 15 minutes, drop into white sand Icing Sugar, refined salt, fine grinding 15min, drop into again whole milk powder, whey powder continuation fine grinding 4 hours, continue fine grinding shutdown after 15 minutes dropping into strawberry essence, vanillic aldehyde, ethyl maltol, obtain fineness and be the slurry of 35 microns;
The dense meaning egg roll of 1.3 strawberry is made
1) carry out the every preparation before start, cleaning equipment, container and Work tool; Check that 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 egg-biscuit-roll machine iron roll in operating condition, and regulate suitable speed, turn round 2 minutes, observe and have or not abnormal conditions.
3) temperature adjustment buttons of egg-biscuit-roll machine is transferred to 180 degree, starts igniting, carry out iron roll to heat, make the temperature on iron roll surface reach hanging requirement.
4) iron roll, when heating, is carried out the cleaning of iron roll, and as unclean in found iron roll surface, application painter and " No. 0 " rubber are polished to iron rod, after polishing is clean, is stained with oil iron roll is suitably oiled with rag.
5) temperature reaches after requirement, in egg roll cladding bucket, pour slurry into, on iron roll, hang egg roll latex, debug hollow egg roll, after hollow egg roll is normal, in egg roll core material bucket, pour egg roll core material into, regulate heat-preserving container temperature 38-42 degree, egg roll is noted to the heart, every grammes per square metre 10-11 gram/of the dense meaning egg roll of strawberry making after connecting carrier pipe, length 13-13.5cm/ props up, and diameter 1.25-1.35cm/ props up.
Claims (5)
1. the dense meaning egg roll of strawberry, is characterized in that: comprise egg roll skin and core material; Described egg roll skin is made by following component: water, white sand Icing Sugar, refined salt, phosphatide oil, salad oil, egg, beta carotene and wheat flour; Described core material is made by following component: anhydrous margarine, lecithin, white sand Icing Sugar, refined salt, whole milk powder, whey powder, strawberry essence, vanillic aldehyde, ethyl maltol.
2. the dense meaning egg roll of a kind of strawberry according to claim 1, is characterized in that: comprise egg roll skin and core material; Described egg roll skin is made by the component of following weight portion: water 31-33 part, white sand Icing Sugar 14-16 part, refined salt 0.05-0.15 part, phosphatide oil 0.1-0.3 part, salad oil 0.5-1.5 part, egg 0.35-0.40 part, beta carotene 0.01-0.03 part and wheat flour 24-26 part; Described core material is made by the component of following weight portion: anhydrous margarine 104-106 part, lecithin 1.4-1.6 part, white sand Icing Sugar 39-41 part, refined salt 0.1-0.3 part, whole milk powder 24-26 part, whey powder 49-51 part, strawberry essence 0.5-0.7 part, vanillic aldehyde 0.12-0.14 part, ethyl maltol 0.08-0.10 part.
3. the dense meaning egg roll of a kind of strawberry according to claim 1, is characterized in that: comprise egg roll skin and core material; Described egg roll skin is made by the component of following weight portion: 25 parts of 32 parts, water, 15 parts of white sand Icing Sugar, 0.1 part of refined salt, 0.2 part of phosphatide oil, 1 part of salad oil, 0.375 part, egg, 0.02 part of beta carotene and wheat flours; Described core material is made by the component of following weight portion: 105 parts of anhydrous margarine, 1.5 parts, lecithin, 40 parts of white sand Icing Sugar, 0.2 part of refined salt, 25 parts of whole milk powders, 50 parts of whey powders, 0.6 part of strawberry essence, 0.13 part of vanillic aldehyde, 0.09 part of ethyl maltol.
4. a preparation method for the dense meaning egg roll of strawberry, is characterized in that: comprise the following steps:
(1) modulation of slurry is prepared: water, white sand Icing Sugar, refined salt are mixed, in a mixing bowl, at 35-40 ℃, stir 4-5min, adding phosphatide oil, salad oil, egg, beta carotene to continue to stir 2.5-3min makes to mix, adding wheat flour to continue to stir 1.5-2min makes to mix again, be cooled to 21-25 ℃, control slurry concentration at 19-20 Baume degrees, obtain slurry;
(2) modulation of core material is prepared: anhydrous margarine, lecithin are mixed, in fine grinding cylinder, at 42-45 ℃, refine 5-15min, adding white sand Icing Sugar, refined salt to continue fine grinding 15-25min makes to mix, adding whole milk powder, whey powder to continue fine grinding 4-5h makes to mix again, add again strawberry essence, vanillic aldehyde, ethyl maltol to continue fine grinding 15-20min and make to mix, obtain the slurry that fineness is 30-35 micron;
(3) preparation of the crisp volume of egg: pour slurry in the cladding bucket of egg-biscuit-roll machine, prepare egg roll skin on iron roll; In the core material bucket of egg-biscuit-roll machine, pour egg roll core material into, egg roll skin is noted to the heart, obtain.
5. the preparation method of the dense meaning egg roll of a kind of strawberry according to claim 4, is characterized in that: in step (3), the temperature setting of the crisp volume machine of egg is set to 38-42 ℃.
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| CN107223686A (en) * | 2017-08-02 | 2017-10-03 | 陈晓 | A kind of soft note heart biscuit and preparation method thereof |
| CN107455425A (en) * | 2017-09-12 | 2017-12-12 | 海南春光食品有限公司 | A kind of biscuit crisp with coconut aroma and preparation method thereof |
| CN113632920A (en) * | 2021-08-16 | 2021-11-12 | 代少波 | Sugar-free egg roll with low glycemic index and preparation method thereof |
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