CN104170930A - Preparation method of nutrition-balanced honeycomb egg rolls suitable for middle-aged and elderly people - Google Patents
Preparation method of nutrition-balanced honeycomb egg rolls suitable for middle-aged and elderly people Download PDFInfo
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- CN104170930A CN104170930A CN201410364201.XA CN201410364201A CN104170930A CN 104170930 A CN104170930 A CN 104170930A CN 201410364201 A CN201410364201 A CN 201410364201A CN 104170930 A CN104170930 A CN 104170930A
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Abstract
The invention provides a preparation method of nutrition-balanced honeycomb egg rolls suitable for middle-aged and elderly people. The preparation method mainly comprises steps as follows: 1) raw material processing: baking and drying wheat germs and peeled white almonds, and crushing the peeled white almonds into fine particles; 2) pulp blending: evenly mixing white sugar, margarine, palm oil and egg white, and sequentially adding the almond particles, the wheat germs and cake flour to obtain egg roll pulp; 3) egg roll frying: rolling a proper quantity of the egg roll pulp to form rolls; 4) baking and drying: baking the formed egg rolls; 5) cooling and packaging: after the egg rolls are fully cooled and formed, performing vacuum packaging on the egg rolls. The prepared nutrition-balanced honeycomb egg rolls suitable for the middle-aged and elderly people are rich in content of animal and plant protein, vitamins, dietary fibers as well as minerals such as Ca, Fe, Zn and the like, adopt honeycomb-like structures, taste crisp, are not easy to break, golden yellow in color, balanced in nutrition and strong in aroma, and have the broad market prospect and promotional values.
Description
Technical field
The present invention relates to a kind of egg roll, particularly relate to a kind of middle-aged and old balanced nutritious honeycomb egg rolls and preparation method thereof that are applicable to, belong to food processing technology field.
Background technology
Egg roll is as a kind of traditional leisure food, and because of its crisp-fried, good to eat, the nutritious consumer of being subject to parent looks at, and is especially subject to liking of working clan and the elderly.In recent years, along with the change of people's cooking culture, the ideas such as " natural health ", " balanced nutritious " are infiltrated in people's diet gradually, and mouthfeel class to leisure food such as egg rolls, balanced in nutrition etc. requires to improve gradually.Although egg roll kind in the market becomes increasingly abundant, new breakthrough point is constantly sought at aspects such as packaging, raw material, tastes by each businessman, but consumer groups' specific aim of product is poor, raw materials usedly adds mainly with powdery or slurry condition, external appearance characteristic is not remarkable, although mouthfeel is crisp frangible.
The elderly is as specific group, food nutrition is had to specific demand, " Chinese residents dietary guidelines " points out to control the absorption of fat and carbohydrate, supplements high-quality protein, vitamin, mineral matter and dietary fiber etc., and wherein high-quality protein comprises nut fruits albumen, egg protein etc.Angiocardiopathy, brain functional deterioration and the mental healths etc. that vitamin B complex and old man easily suffer from have quite close associated, therefore in person in middle and old age's diet, should be noted and supplement B family vitamin.Person in middle and old age are higher to the demand of calcium, and every day, intake was not less than 1g.
The elderly's dietary structure is relatively special, " a small amount of many meal " and " supplementing the nutrients with dessert " have become common cognition, wherein egg roll becomes the selection of dessert between numerous the elderly's meal, and therefore producing a kind of edible egg roll balanced in nutrition of the elderly that meets has become inevitable.But the existing egg roll in market is primary raw material mainly with egg, white granulated sugar, flour, grease etc., though abundant animal protein can be provided, in product, vegetable protein lacks relatively, and vitamin composition is also unbalanced; Though in egg, contain the abundant mineral matter such as P, Fe, Ca deficiency, this is very not balanced to the high the elderly's nutrition of Ca demand; Therefore, the trophic component such as poor, the animal/vegetable protein of existing egg roll consumer groups specific aim and vitamin is unbalanced.
In addition, existing egg roll exists and is difficult to make honeycomb structure, the defect that external appearance characteristic is remarkable and not frangible; And existing egg roll is mainly that cream, flour and egg are made, quality is too soft.
Summary of the invention
The object of the invention is, in order to solve above-mentioned the deficiencies in the prior art part, provides balanced nutritious honeycomb egg roll of a kind of applicable the elderly and preparation method thereof, and gained egg roll has honey comb structure, golden yellow color, and mouthfeel is crisp, balanced in nutrition.
Object of the present invention realizes by the following method:
A preparation method for the balanced nutritious honeycomb egg roll of applicable the elderly, comprises the following steps:
(1) pretreatment of raw material: wheat embryo, the white almond of peeling are cured dry, by white decortication almond powder be broken into 0.5 ?2mm fine particle;
(2) size mixing: by mass percentage, by 15% ?25% white granulated sugar, 15% ?20% margarine, 10% ?15% palm oil, 25% ?after 30% egg liquid mixes, add 3% ?10% almond grain, 2% ?10% wheat embryo, 15% ?25% Self-raising flour, stir into evenly solidifying lotion, leave standstill, obtain egg roll slurry;
(3) omelet: press the size of honeycomb egg roll, get egg roll slurry and be put on omelet machine, control temperature, compacting Boping, roll-forming;
(4) baking is dry: moulding egg roll is put in order in baking tray, put to Rotating oven baking, make its moisture lower than 3%;
(5) cooling packing: after the abundant cooling forming of egg roll, employing packs.
It is 160 DEG C that wheat embryo described in step (1), the white almond of peeling cure dry temperature, makes the moisture of wheat embryo and the white almond of decortication be less than 8%.
In step (1), roll roller machine by white decortication almond powder be broken into 0.5 ?2mm fine particle.
In step (2), described time of repose be 5 ?15min.
In step (2), feeding sequence is for first dissolving white granulated sugar low speed, and adding successively margarine, palm oil high-speed stirred is milky lotion, then divide several times to add egg liquid, beat evenly, then add almond grain, wheat embryo middling speed to stir, finally add flour.
In step (3), when described temperature is omelet the internal layer egg roll fire in a stove before fuel is added 180 ?200 DEG C, face fire 160 ?180 DEG C, the outer egg roll fire in a stove before fuel is added 170 ?190 DEG C, face fire 150 ?170 DEG C, fried time 5 ?10s.
In step (4), baking temperature be 90 ?110 DEG C, time 20 ?30min.
Described packing adopts horizontal pillow type packing machine that egg roll is packed by specification.
The present invention also provides a kind of and has utilized one prepared by said method to be applicable to middle-aged and old balanced nutritious honeycomb egg rolls.
The present invention is by adding wheat embryo, almond particle, control the white almond granular size of suitable decortication, calcium and the vitamins and other nutritious components of egg roll are not only enriched, and the distinctive honeycomb structure of egg roll and mouthfeel are improved preferably, overcome the remarkable and not frangible defect of the existing egg roll external appearance characteristic in market, the egg roll of producing has honey comb structure, golden yellow color, almond even particle distribution, have roasting perfume (or spice) that plumule almond is strong and dense egg perfume (or spice), mouthfeel is crisp, balanced in nutrition, is suitable for the elderly and eats.
With respect to prior art, tool of the present invention has the following advantages and beneficial effect:
1) in the present invention formula, add wheat germ, almond particle, make the nutrition of honeycomb egg roll more balanced, external appearance characteristic significantly, golden yellow color, mouthfeel is more crisp fragrant mouthful.In invention, egg, wheat germ, almond provide the needed by human nutrient such as animal/vegetable protein, vitamin, mineral matter of high-quality jointly, wherein in white almond, contain abundant Ca (140mg/100g), have made up the defect of calcareous deficiency in egg; In egg, be rich in the vitamins such as VA, VD, VE, but VC and VB
1content is lower, and in wheat germ except being rich in VE, also contain abundant VC and VB
1, wherein VB
1be 13 times of egg, white almond, except containing abundant VE, also contains abundant VB
5.Three's collocation makes the composition of vitamin more balanced; Lipid composition is upper, all contains abundant unrighted acid in egg, wheat germ, almond, can remove cholesterol unnecessary in human vas and other toxin, reduces serum cholesterol; In addition, in wheat germ and almond, contain the bioactivators such as dietary fiber, wheat germ agglutinin, almond glycosides, there is the health-care efficacy such as lipopenicillinase, hypoglycemic, short digestion, be especially applicable to the elderly edible.
2) the egg roll institutional framework that the present invention produces is honeycomb, and not only mouthfeel is more crisp, and the complete difficult fragmentation of institutional framework, is convenient to storage and transport.
3) in composition range described in invention, the balanced nutritious honeycomb egg roll of person in middle and old age of production, though there is distribution of particles on surface, do not destroy honeycomb structure, and structural state is obvious, is evenly distributed.The present invention by white almond powder be broken into 0.5 ?the fine particle of 2.0mm, jointly add in egg roll slurry with wheat embryo, in finished product egg roll inlaying, partly the form of inlaying is uniformly distributed, almond particle and wheat embryo are high-visible, external appearance characteristic is remarkable, in keeping egg roll honey comb structure, the smell of fruits is very sweet, mouthfeel is more crisp can to make egg roll.
Detailed description of the invention
For a better understanding of the present invention, below in conjunction with embodiment, the invention will be further described, but it should be noted that, embodiment does not form limiting the scope of the invention.
Embodiment 1 (comparative example)
A preparation method for honeycomb egg roll, comprises the steps:
(1) size mixing: take white granulated sugar 600g, use a small amount of hot water dissolving, add successively margarine 500g, palm oil 350g, high-speed stirred, becomes milky lotion, adds subsequently 1000g egg liquid, making beating adds Self-raising flour (beautiful piece board) 600g after evenly at a high speed, low speed mixes, and becomes fine and smooth solidifying lotion, leaves standstill 10min;
(2) omelet: get 25g egg roll slurry and be put on omelet machine, control 185 DEG C of the internal layer egg roll fires in a stove before fuel is added, 170 DEG C of face fire, 172 DEG C of the outer egg roll fires in a stove before fuel is added, 156 DEG C of face fire, fried time 8s, compacting Boping, fried rear direct manual roll-forming;
(3) baking is dry: moulding egg roll is put in order in baking tray, put to 90 DEG C of Rotating oven bakings, and time 25min, surveying its moisture is 2.8%;
(4) packaging: after the abundant cooling forming of egg roll, adopt horizontal pillow type packing machine that egg roll is packed by specification.
Embodiment 2
Preparation method's (wheat germ 4.3%, almond grain 5.8%) of the balanced nutritious honeycomb egg roll of a kind of applicable the elderly, comprises the steps:
(1) raw material processing: wheat embryo, white almond grain are put to dry 18min in 160 DEG C of electric ovens, are surveyed moisture 4.8%, with roll roller machine by almond powder be broken into particle diameter 0.5 ?the fine particle of 2mm;
(2) size mixing: take white granulated sugar 600g, use a small amount of hot water dissolving, add successively margarine 550g, palm oil 350g, high-speed stirred, becomes milky lotion, add subsequently 1000g egg liquid, making beating adds wheat embryo 150g, almond grain 200g middling speed to stir after evenly at a high speed, finally adds Self-raising flour (U.S. rose board) 600g, and low speed mixes, become fine and smooth solidifying lotion, leave standstill 10min;
(3) omelet: get 25g egg roll slurry and be put on omelet machine, control 187 DEG C of the internal layer egg roll fires in a stove before fuel is added, 169 DEG C of face fire, 172 DEG C of the outer egg roll fires in a stove before fuel is added, 158 DEG C of face fire, fried time 8s, compacting Boping, fried rear direct manual roll-forming;
(4) baking is dry: moulding egg roll is put in order in baking tray, put to 90 DEG C of Rotating oven bakings, and time 25min, surveying its moisture is 2.8%;
(5) packaging: after the abundant cooling forming of egg roll, adopt horizontal pillow type packing machine that egg roll is packed by specification.
Embodiment 3
Preparation method's (wheat germ 2.9%, almond grain 7.1%) of the balanced nutritious honeycomb egg roll of a kind of applicable the elderly, comprises the steps:
(1) raw material processing: wheat embryo, white almond grain are put to dry 18min in 160 DEG C of electric ovens, are surveyed its moisture 4.8%, with roll roller machine by almond powder be broken into particle diameter 0.5 ?the fine particle of 2mm;
(2) size mixing: take white granulated sugar 600g, use a small amount of hot water dissolving, add successively margarine 550g, palm oil 350g, high-speed stirred, becomes milky lotion, add subsequently 1000g egg liquid, making beating adds wheat embryo 100g, almond grain 250g middling speed to stir after evenly at a high speed, finally adds Self-raising flour 650g, and low speed mixes, become fine and smooth solidifying lotion, leave standstill 10min;
(3) omelet: get 25g egg roll slurry and be put on omelet machine, control 192 DEG C of the internal layer egg roll fires in a stove before fuel is added, 170 DEG C of face fire, 178 DEG C of the outer egg roll fires in a stove before fuel is added, 162 DEG C of face fire, fried time 6s, compacting Boping, fried rear direct manual roll-forming;
(4) baking is dry: moulding egg roll is put in order in baking tray, put to 90 DEG C of Rotating oven bakings, and time 25min, surveying its moisture is 2.8%;
(5) packaging: after the abundant cooling forming of egg roll, adopt horizontal pillow type packing machine that egg roll is packed by specification.
Embodiment 4
Preparation method's (wheat germ 7.2%, almond grain 4.3%) of the balanced nutritious honeycomb egg roll of a kind of applicable the elderly, comprises the steps:
(1) raw material processing: wheat embryo, white almond grain are put to dry 18min in 160 DEG C of electric ovens, are surveyed its moisture 4.8%, with roll roller machine by almond powder be broken into particle diameter 0.5 ?the fine particle of 2mm;
(2) size mixing: take white granulated sugar 600g, use a small amount of hot water dissolving, add successively margarine 550g, palm oil 350g, high-speed stirred, becomes milky lotion, add subsequently 1000g egg liquid, making beating adds wheat embryo 250g, almond grain 150g middling speed to stir after evenly at a high speed, finally adds Self-raising flour 550g, and low speed mixes, become fine and smooth solidifying lotion, leave standstill 10min;
(3) omelet: get 25g egg roll slurry and be put on omelet machine, control 198 DEG C of the internal layer egg roll fires in a stove before fuel is added, 176 DEG C of face fire, 175 DEG C of the outer egg roll fires in a stove before fuel is added, 165 DEG C of face fire, fried time 5s, compacting Boping, fried rear direct manual roll-forming;
(4) baking is dry: moulding egg roll is put in order in baking tray, put to 100 DEG C of Rotating oven bakings, and time 25min, surveying its moisture is 2.5%;
(5) packaging: after the abundant cooling forming of egg roll, adopt horizontal pillow type packing machine that egg roll is packed by specification.
The embodiment of the present invention 1 ?in 4 egg roll surface be all honeycomb, wheat germ and almond grain add the honeycomb structure that does not destroy egg roll.
Taking commercially available certain brand egg roll as comparative example, the protein, VE, the VB that more easily lack for person in middle and old age
1, VB
2, the several nutrient components such as dietary fiber, calcium, iron, zinc, utilize national coherent detection standard to measure the embodiment of the present invention 2 and comparative example, result is as shown in table 1:
Table 1 embodiment 2 and comparative example egg roll Analysis of Nutritive Composition
The elderly is lower to the utilization rate of protein, suitably supplements high-quality protein very important.As shown in Table 1, the protein content of embodiment 2 is 10.2g/100g egg roll, is obviously better than the 6.2g/100g of commercially available common egg roll.Dietary fiber can promote gastrointestinal peristalsis, prevents constipation, and the dietary fiber content in embodiment 2 is about 2 times of commercially available common egg roll, and this health to person in middle and old age is improved effect.B family vitamin is the nutriment that the elderly easily lacks, and the elderly of 85% exists VB
1, VB
2the risk of insufficiency of intake, VB in embodiment 2
1, VB
2content be respectively 0.25mg, 0.19mg, be obviously better than comparative example, this be mainly because plumule almond in contain the B family vitamin compared with horn of plenty.The elderly higher to the demand of calcium, be not less than 1000mg every day, embodiment 2 has calcic compared with the almond of horn of plenty, therefore in product the content of calcium higher than the calcium content of commercially available egg roll.The wheat germ, the white almond that in embodiment 2, add contain compared with the iron of horn of plenty and zinc, and in products obtained therefrom, the content of iron, zinc is also obviously better than commercially available egg roll, and this is to hypoferric anemia and the lower middle-aged and old outbalances of immunity.The present invention comprises above-mentioned multiple nutritional components in same common food simultaneously, and can cooperatively interact between these nutritional labelings, is conducive to health, is applicable to very much the elderly edible.
Application property tester (TA ?XT2i, SMS company of Britain) carries out the analysis of matter structure to commercially available egg roll A, B and embodiment 2,3, and result is as shown in table 2:
Table 2 embodiment and comparative example egg roll matter structure are analyzed
Hardness is that probe presses down the disruptive force of sample in process, can indirectly reflect the crisp degree of sample, and the two is negative correlation, and hardness is larger, and crisp brittleness is less.As shown in Table 2, the hardness of commercially available egg roll A, B, higher than 1000g, is all greater than embodiment, and the hardness of embodiment 2,3 is comparatively approaching.Hardness is carried out to variance analysis with minitab15.0, result shows, in the level of p=0.05, embodiment 2,3 and comparative example A, B have significant difference in hardness, no significant difference between embodiment 2,3.The crisp brittleness that embodiment is described is all significantly better than comparative example (p=0.05), this is because protein content in embodiment is higher, and emulsibility increases, the almond of interpolation, wheat germ, reduce egg roll biceps and increased the aeration of slurry, made product more crisp.
Honeycomb egg roll prepared by the present invention carries out subjective appreciation, and method is as shown in table 3:
Table 3 sensory evaluation scores standard
Results of sensory evaluation is integrated, and result is as shown in table 4:
The sense organ comparative result of table 4 embodiment egg roll
Slurry is in whipping process, grease, granulated sugar, egg, Self-raising flour form bulk evenly solidifying lotion, wherein due to the foaming characteristic of Chicken Albumin, form bubble comparatively uniformly, and wrapped up by grease and egg liquid, in omelet process, air, moisture volatilize rapidly, have formed the honeycomb egg roll with uniform network structure.As shown in Table 4, embodiment 1 ?4 compare, tissue morphology is close with color and luster score, has good honey comb structure, golden yellow color or shallow golden yellow.In flavour and mouthfeel, embodiment 2 ?4 integrate scores higher, this be due to 0.5 ?the adding of 2mm wheat germ almond, increase the aeration of slurry, not only can keep the honeycomb structure of egg roll, and make egg roll there is the strong roasting perfume (or spice) of wheat germ and almond, more crisp in mouthfeel, agreeable to the taste.Meanwhile, embodiment 2 ?4 egg roll nutrition more balanced.
Claims (9)
1. a preparation method who is applicable to middle-aged and old balanced nutritious honeycomb egg rolls, is characterized in that comprising the following steps:
(1) pretreatment of raw material: wheat embryo, the white almond of peeling are cured dry, by white decortication almond powder be broken into 0.5 ?2mm fine particle;
(2) size mixing: by mass percentage, by 15% ?25% white granulated sugar, 15% ?20% margarine, 10% ?15% palm oil, 25% ?after 30% egg liquid mixes, add 3% ?10% almond grain, 2% ?10% wheat embryo, 15% ?25% Self-raising flour, stir into evenly solidifying lotion, leave standstill, obtain egg roll slurry;
(3) omelet: press the size of honeycomb egg roll, get egg roll slurry and be put on omelet machine, control temperature, compacting Boping, roll-forming;
(4) baking is dry: moulding egg roll is put in order in baking tray, put to Rotating oven baking, make its moisture lower than 3%;
(5) cooling packing: after the abundant cooling forming of egg roll, employing packs.
2. preparation method according to claim 1, is characterized in that, it is 160 DEG C that wheat embryo described in step (1), the white almond of peeling cure baking temperature, makes the moisture of wheat embryo and the white almond of decortication be less than 8%.
3. preparation method according to claim 1, is characterized in that, in step (1), roll roller machine by white decortication almond powder be broken into 0.5 ?2mm fine particle.
4. preparation method according to claim 1, is characterized in that, in step (2), described time of repose be 5 ?15min.
5. preparation method according to claim 1, it is characterized in that, in step (2), feeding sequence is for first dissolving white granulated sugar low speed, adding successively margarine, palm oil high-speed stirred is milky lotion, then divides several times to add egg liquid, beats evenly, add again almond grain, wheat embryo middling speed to stir, finally add flour.
6. preparation method according to claim 1, is characterized in that, in step (3), when omelet, described temperature be the internal layer egg roll fire in a stove before fuel is added 180 ?200 DEG C, face fire 160 ?180 DEG C, the outer egg roll fire in a stove before fuel is added 170 ?190 DEG C, face fire 150 ?170 DEG C, fried time 5 ?10s.
7. preparation method according to claim 1, is characterized in that, in step (4), the temperature of described baking be 90 ?110 DEG C, time 20 ?30min.
8. preparation method according to claim 1, is characterized in that, in step (5), described in pack adopt horizontal pillow type packing machine egg roll is packed by specification.
As claim 1 ?the one prepared of method as described in 8 any one be applicable to middle-aged and old balanced nutritious honeycomb egg rolls.
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