CN107318921A - Red wine coffee egg roll and its manufacture method - Google Patents
Red wine coffee egg roll and its manufacture method Download PDFInfo
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- CN107318921A CN107318921A CN201610269759.9A CN201610269759A CN107318921A CN 107318921 A CN107318921 A CN 107318921A CN 201610269759 A CN201610269759 A CN 201610269759A CN 107318921 A CN107318921 A CN 107318921A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/368—Fermentation by-products, e.g. grapes, hops
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Abstract
The present invention provides a kind of red wine coffee egg roll, and the egg roll is by weight percentage using following formula：Flour 20~30%, ground coffee 1~5%, red wine 0.5~2%, without trans-fatty acid vegetable fat powder 0.5~2%, solid shortening 15~20%, cream 5~10%, egg 15~20%, quail egg 3~10%, white granulated sugar 15~20%, brown sugar 1~5%, grape-kernel oil 0.5~2%, olive oil 0.5~2%, lecithin 0.2~0.8%, sesame 0.6~1.0%, edible salt 0.3~0.8%, drinking water 0.2~0.5%.Present invention also offers the preparation method of the red wine coffee egg roll.
Description
Technical field
The present invention relates to a kind of red wine coffee egg roll and preparation method thereof, belong to food processing field.
Background technology
Egg roll is as a kind of traditional high-quality high-grade leisure food, with crisp or loose, sweet and dilitious,
It is of high nutritive value and is liked by consumers in general.The brands such as domestic at present existing Chef Kang, wave power
Egg crisp roll is on sale, essentially sesame, chive, taste of cream, and kind and taste are more single, with
The raising of people's quality of life and the diversified demand to food, new kind and taste are deposited
Needing；In addition, consumer increasingly increases for the concern of health at present, and because egg roll belongs to
Containing sugared, the high fatty foods of height, heat is of a relatively high, therefore exists for more wholesome egg roll
The market demand.
Coffee contains about 1.3% caffeine, and caffeine has especially strong bitter taste, stimulates maincenter god
Through system, heart and respiratory system.Appropriate caffeine can also mitigate muscular fatigue, promote digestion
Liquid is secreted.Because it can promote kidney function, there is a diuresis, help in vivo by unnecessary sodium from
Son is excreted.Caffeine is a kind of more soft excitant, and it can improve the sensitive of human body
Degree, notice, the metabolism for accelerating human body, improve the state of mind and physical efficiency of human body, so that
Dispelling fatigue.Experiment shows that common people absorb 300 milligrams (about 3 cups of brewed coffees) for one day
Caffeine, desirable influence can be brought to the energy and mood of people.Drink coffee, can make after drinking
By alcohol change and Lai acetaldehyde Quick Oxidation, resolve into water and carbon dioxide and excrete.
Red wine is the common name of grape wine, and 50 milliliters are typically drunk daily can just play the work(of beautifying face and moistering lotion
Effect.In addition, drinking red wine gastric secretion, help can be stimulated to promote effect of digestion.Contain in red wine
Polyphenoils, can help to strengthen the metabolism of body, effectively help skin avoid the occurrence of
Pigmentation, the colour of skin are obscure, cutis laxa, long wrinkle etc. the problems such as.Red wine can also be helped
Cutin, effective tender white muscle skin.And the resveratrol in red wine possesses pre- anti-cancer and diabetes really
And promote effect of health of heart.
The content of the invention
The present invention provides a kind of red wine coffee egg roll, and its product indices should meet GB/T 20980
《Biscuit》The relevant regulations of middle egg roll.
The red wine coffee egg roll of the present invention is by weight percentage using following formula：Flour 20~30%
(a preferably special flour), ground coffee 1~5%, red wine 0.5~2%, without trans-fatty acid vegetable fat powder
0.5~2%, solid shortening 15~20%, cream 5~10%, egg 15~20%, quail egg 3~10%,
White granulated sugar 15~20%, brown sugar 1~5%, grape-kernel oil 0.5~2%, olive oil 0.5~2% are (preferably
Extra Virgin), sesame 0.6~1.0%, lecithin 0.2~0.8%, edible salt 0.3~0.8%,
Drinking water 0.2~0.5%.
In the present invention, described " egg ", " quail egg " refers respectively to be gone by egg, quail egg
Fall the egg liquid obtained after eggshell or Quail Egg Powder.
On the other hand, the present invention provides the preparation method of above-mentioned red wine coffee egg roll, methods described
Comprise the following steps：(1) Icing Sugar is ground；(2) sesame frying；(3) flour sieving；(4) beat
Slurry；(5) batch mixing；(6) egg roll is fried.
Preferably, method of the invention is specifically included：
(1) Icing Sugar is ground：White granulated sugar, brown sugar are worn into the Icing Sugar that fineness is 18 mesh respectively；
(2) sesame frying：Sesame is fried in the frying pan with agitating device；
(3) flour sieving：Flour (a preferably special flour) is crossed into 18 mesh sieves, caking is removed；
(4) it is beaten：Horizontal stir is put into by solid shortening, cream, without trans-fatty acid vegetable fat powder
Mix in machine, 2~5min (preferably stirring 3min with 20rpm) is first stirred extremely by oil with 10~30rpm
Fat stirring is homogeneous pasty state, is then stirred and inflated with 50~70rpm (preferably 70rpm), until slurry
Material is changed into bulk, soft and smooth solidifying lotion, and its density is 400~500g/L (preferably 450 ± 20g/L)；
(5) batch mixing：Into the slurry of step (4) egg, quail egg, white sugar are added by formula
Powder, brown sugar powder, lecithin, grape-kernel oil, olive oil (preferably Extra Virgin), ripe sesame
Fiber crops, edible salt, drinking water, 3~8min (preferably stirring 5min with 30rpm) is stirred with 20~40rpm；
Then the flour added after being sieved in step (3), with 10~30rpm stir 1~3min (preferably with
30rpm stirs 2min)；Ground coffee is then added to stir with 10~30rpm (preferably 30rpm)
1min, until slurry be changed into no powder, without grease block density for 400~500g/L (preferably
500 ± 20g/L) solidifying lotion；
(6) egg roll is fried：Using semi continuous egg roll production technology, in 175~195 DEG C of temperature
Lower progress fried, fried 7~11 seconds time；Preferably, carried out at a temperature of 185 DEG C it is fried,
The fried 9 seconds time.
The red wine coffee egg roll of the present invention has following property：Uniform texture, thickness be consistent,
Outward appearance complete, section substantially is well arranged, uniform color；Mouthfeel is loose, fragrant and sweet nothing is charred taste,
There are obvious coffee aroma and soft, the mellow and full fascinating fragrance of red wine；Moisture≤2%.This hair
Bright red wine coffee egg roll is especially suitable for alleviating physical fatigue, beautifying face and moistering lotion and qi-blood deficiency crowd
It is edible.
Brief description of the drawings
Fig. 1 shows the preparation technology stream of the red wine coffee egg roll in an embodiment of the invention
Cheng Tu.
Embodiment
The indices of egg roll product of the present invention meet GB/T 20980《Biscuit》Middle egg roll
Relevant regulations.
Ground coffee can be employed as egg roll blending with red wine and use, but be found at present in production, merely
Ground coffee is added in egg roll may cause gluten strength reduction, make egg roll institutional framework loose；It is single
Then egg roll mouthfeel is more single for pure addition red wine；And when individually adding ground coffee or red wine, product
Color and luster is shallower, very not attractive in appearance.
The present invention in view of the above-mentioned problems, have been surprisingly found that while adding ground coffee and during red wine,
Egg roll product appearance is in the rufous of coffee, while having the caramel fragrance of the fragrance of coffee, brown sugar
With the soft mellow and full fragrance of red wine, three kinds of fragrance are rubbed up makes us having a kind of unprecedented complete together
New experience；Because brown sugar is without highly refined, so that containing polysaccharide and cellulose substances,
Appropriate addition can strengthen egg roll slurry viscosity, the egg roll tissue of making fried beneficial to egg roll in dispensing
Structure is fine and smooth, uniform, and fraction defective is less than 0.5%；Addition appropriate red wine can effective coordination coffee
Fragrance, has been obviously improved trial test experience.
In the present invention, the fabrication processing of " brown sugar " is substantially the same with brown sugar, is simply endured
Time processed compared with brown sugar to boil the time slightly long, and rich in ferro element, boil after shaping with air contact
Oxidation is caused more long, and therefore, color and luster is in black or dark brown, with burnt odor taste.Because brown sugar is
Not by sucrose that is highly refined, decolourizing, in addition to heat energy is provided, also containing trace element,
Such as calcium, potassium, iron, magnesium and folic acid and other mineral matters, with very high nutritive value.Brown sugar
Energy rich in nutrition, is the indispensable excellent tonic product of women.Relevant research shows, uses atomic fluorescence
Spectrophotometer, finds the Trace Elements that brown sugar contains very abundant, the micro member of some of which
Element has the function of intense stimulus body hematopoiesis.Brown sugar water is smooth to woman in menstrual period helpful, drinks heat
Brown sugar water can allow body warmer, increase energy, active qi and blood accelerates blood circulation, thus the moon
Through can also arrange more smooth.The traditional Chinese medical science thinks that brown sugar is warm-natured sweet, enters spleen, with tonifying middle-Jiao and Qi,
In slow, helping digestion, invigorating the spleen warm stomach function, also relieve the pain, promoting circulation of blood, the effectiveness for cold dispelling of invigorating blood circulation.
The special flour used in the present invention meets the national standards of GB 1355《Wheat flour》In on
The regulation of " special first-class wheat flour "；The Extra Virgin used in the present invention meets
GB23347 national standards《Olive oil》In relevant regulations.
In the egg roll production process of the present invention, mashing step (4) needs strictly to throw by feeding sequence
Material, horizontal mixer (can multistep speed regulation, 10~100rpm of rotating speed) is put into by solid shortening, cream
Interior, grease is stirred into pasty state by first stirring at low speed 20rpm, 3min, then 50~70rpm of high-speed stirred
Inflation, due to solid grease large percentage in formula, slurry must be sufficiently stirred for inflation, and summer is extremely
Few 10min, winter at least 15min, the slurry after inflation should be bulk, soft and smooth solidifying lotion, its
Density is 450 ± 20g/L.
In the egg roll production process of the present invention, batch mixing step (5) is preferably included：To step (4)
Slurry in by formula add egg, quail egg, white sugar powder, brown sugar powder, lecithin, grape
Seed oil, Extra Virgin, ripe sesame, edible salt, drinking water, 5min is stirred with 30rpm,
Until batch mixing is uniform；A special flour is added, 2min is stirred with 30rpm；Ground coffee is added, with 30rpm
1min is stirred, until batch mixing is uniform.Should be no powder, without grease through the above-mentioned slurry modulated
Bulk, the soft and smooth uniformly solidifying lotion of block, density is 500 ± 20g/L., can be with during practical operation
Finger, which is hooked, takes a little slurry to observe, if slurry texture is bulk, sizing is good, will not be light from finger tip
Easily slide, then basically reach batch mixing terminal, form complicated suspension multiphase dispersion, disperse
Medium is solid grease, and dispersed phase is white sugar powder, brown sugar powder, egg liquid, a small amount of water etc..Adjust
The slurry made should be used as early as possible, prevent bubbles burst in slurry and " flat ", slurry is produced point
Layer, causes fried difficulty, product is hardened.The slurry modulated was used for fried egg roll in 4 hours；
Summer is higher due to temperature, should more add to note：Slurry should be stored in 0~4 DEG C of refrigerating chamber,
Batch is taken out from refrigerating chamber when egg roll makes uses, and fried in 4h should finish.
In the egg roll production process of the present invention, the fried step of egg roll (6) can be using manual egg roll
It is fried, due to being influenceed by the qualification of the fried egg roll of operative employee, the hand-made fried temperature of egg roll,
Time and gimmick are had differences, and the fried temperature of red wine coffee egg roll of the invention should be limited to
(for example, can be using face fire, the fire in a stove before fuel is added used in most factories in the prior art between 175~195 DEG C
The consistent method of temperature), fried 7~11 seconds time.On the other hand, due to manual fried egg roll
Production technology is, it is necessary to consume a large amount of artificial, low production efficiency, cost of labor is high, while food is pacified
Full health is difficult to ensure, therefore present invention preferably employs semi continuous egg roll production process equipment,
It need not manually be operated in system volume coiling process, greatly improve production technology efficiency, it is ensured that food is defended
It is raw, save cost of labor.Semi continuous egg roll production process equipment used in the present invention may include
By Hangzhou the half of the productions such as Precision Industry Co., Ltd. is reached up to Science and Technology Co., Ltd., Kunshan perseverance
Continous way egg roll production equipment.
The present invention is further described below by way of specific embodiment, the embodiment of the present invention
Used in test method unless otherwise specified, be conventional method；Used raw material, examination
Agent etc., unless otherwise specified, being can be from the raw material and reagent obtained by the routinely commercial sources such as purchased in market.
Embodiment
Next, the present invention is illustrated in further detail by embodiment, but the present invention is not
It is only limitted to these embodiments.
Such as without other explanations, used raw material is listed below in the examples below：A special flour：
Five get profit flour group, and five get profit board；Ground coffee：Shanghai Hua Kai Industrial Co., Ltd.s, Vietnam's production,
HK-218 types；Red wine (COFCO Wines ＆ Spirits Co. Ltd., the place of production：Hebei Changli, brand：Great Wall China
Summer 92 collects level)；Solid shortening：Beneficial Hai Jiali grain and oil, golden oriole board, 33 DEG C of fusing point；Cream：
Guangzhou south bridge grease Co., Ltd, south bridge board；Without trans-fatty acid vegetable fat powder：Quanzhou richness carrys out Gao Sheng
Thing Science and Technology Ltd., brand：Her taste heart；Egg, quail egg：Beijing Deqing source agricultural science and technology,
Deqing source board；White granulated sugar：Gaungzhou Huaqiao Sugar Factory, silk cotton board；Brown sugar：Lincang sweet tea miaow plays food,
The sugar board of cloud；Grape-kernel oil：Shandong ancient cooking vessel brightness biotechnology, private school life hall board；Extra Virgin：
COFCO, Anda Lucy's board；Lecithin：Zhengzhou DSM science and technology, the good lucky board in the U.S.；Sesame：
It is commercially available；Edible salt：Beijing Salt Industry Corporation, CNSG, middle salt board；Drinking water.
Embodiment 1：
The formula that egg roll is used in the present embodiment includes by weight percentage：A special flour 23%,
Ground coffee 3.5%, red wine：1.5%th, without trans-fatty acid vegetable fat powder 1%, solid shortening 18%,
Cream 7%, egg 18.5%, quail egg 4%, white granulated sugar 17%, brown sugar 2.5%, grape-kernel oil
1%th, Extra Virgin 1%, sesame 0.8%, lecithin 0.5%, edible salt 0.5%, drink
With water 0.2%.
The production method of egg roll is in the present embodiment：
(1) Icing Sugar is ground：White granulated sugar, brown sugar are worn into the Icing Sugar that fineness is 18 mesh respectively；
(2) sesame frying：Sesame is fried in the frying pan with agitating device；
(3) flour sieving：A special flour is crossed into 18 mesh sieves, caking is removed；
(4) it is beaten：Horizontal stir is put into by solid shortening, cream, without trans-fatty acid vegetable fat powder
Mix in machine, first stirred with 20rpm stirring 3min to by grease as pasty state, then with 60~70rpm
Stirring inflation, until slurry is changed into bulk, soft and smooth solidifying lotion, its density is 450 ± 20g/L；
(5) batch mixing：Into the slurry of step (4) egg, quail egg, white sugar are added by formula
Powder, brown sugar powder, lecithin, grape-kernel oil, Extra Virgin, ripe sesame, salt, water,
5min is stirred with 30rpm；Then the special flour added after being sieved in step (2), with 30rpm
Stir 2min；Then add ground coffee with 30rpm stir 1min, until slurry be changed into no powder,
The density of without grease block is 500 ± 20g/L solidifying lotion；
(6) egg roll is fried：Using semi continuous egg roll production technology, in 175~195 DEG C of temperature
Lower progress fried, fried 7~11 seconds time.
Embodiment 2：
The formula that egg roll is used in the present embodiment includes by weight percentage：A special flour 24%,
Ground coffee 3%, red wine：1%th, without trans-fatty acid vegetable fat powder 1%, solid shortening 17.2%,
Cream 7%, egg 18.5%, quail egg 4%, white granulated sugar 18%, brown sugar 2%, grape-kernel oil
1%th, Extra Virgin 1%, sesame 0.8%, lecithin 0.5%, edible salt 0.5%, drink
With water 0.5%.
The production method of egg roll is in the same manner as in Example 1 in the present embodiment.
Embodiment 3：
The formula that egg roll is used in the present embodiment includes by weight percentage：A special flour 24.5%,
Ground coffee 2.5%, red wine：0.5%th, without trans-fatty acid vegetable fat powder 1%, solid shortening 18.2%,
Cream 7%, egg 18.5%, quail egg 4%, white granulated sugar 18%, brown sugar：1.5%th, grape pip
Oil 1%, Extra Virgin 1%, sesame 0.8%, lecithin 0.5%, edible salt 0.5%,
Drinking water：0.5%.
The production method of egg roll is in the same manner as in Example 1 in the present embodiment.
Effect example
For the egg roll of embodiment 1~3, sense organ is carried out by 15 exper ienced egg roll professionals
Evaluate, referred to the mode of appearance of egg roll, institutional framework, local flavor, mouthfeel (hardness, crisp degree)
Mark is evaluated, and its evaluation criterion and weight (in terms of 100 points of full marks) are as described in Table 1：
The sensory evaluation scores standard of table 1
According to sensory evaluation standard, the Analyses Methods for Sensory Evaluation Results of embodiment 1~3 is as shown in the following Table 2：
The Analyses Methods for Sensory Evaluation Results of table 2
As shown in Table 2, egg roll product appearance, mouthfeel, the better flavor of embodiment 1~3；In addition,
In actual production process, formula and method in each embodiment influence smaller to production technology, suitable
Profit realizes production, and fraction defective is less than 0.5%.
The red wine coffee egg roll of embodiment 1~3 has following property：
(i) form：Uniform texture, outward appearance complete, section substantially are well arranged, surface is bright
Show visible wheat bran；
(ii) color and luster：With the due color and luster of red wine coffee egg roll, color and luster is substantially uniform；
(iii) local flavor and mouthfeel：Mouthfeel is loose, fragrant and sweet nothing is charred taste, have obvious coffee aroma,
Caramel odour and graceful soft red wine fragrance, Bracing, nothing are charred taste；
(iv) physicochemical property：Moisture≤2wt%.
In order to study raw material and influence of the production technology to egg roll product, the present invention has also carried out following
Contrast experiment：
The ground coffee consumption of comparative example 1 is screened
Ground coffee addition is tested below, to determine suitable addition.And to final egg
The mode of appearance of volume and the influence of production technology are evaluated, and (with 1~5 point of marking, 1 point is
Worst, 5 points are optimal), as a result as shown in table 3：
The ground coffee consumption of table 3 is screened
| Ground coffee addition, % | 1% | 2% | 3% | 4% | 5% |
| Product appearance (is visually observed) | 1 | 2 | 5 | 4 | 3 |
| Product gas flavour and mouthfeel | 1 | 3 | 5 | 5 | 4 |
| Influence to production | 5 | 5 | 4 | 2 | 1 |
The experiment of ground coffee consumption is found, with the increase of ground coffee consumption, and its product color is deeper, in coffee
Coffee sepia, result of the test shows addition 3%, and product color is preferably, partially shallow less than 3% color and luster,
It is partially deep higher than 3% color and luster.With the increase of ground coffee consumption, coffee taste is stronger, and result of the test shows
During addition 3~4%, its coffee flavor and mouthfeel are best.With the increase of ground coffee consumption, its material glues
Property reduction, gluten content reduction is unfavorable for the fried shaping of egg roll, when ground coffee addition is more than 4%
When, fried egg roll institutional framework is loose, and fraction defective is higher.Summary is evaluated, it is believed that 3%
Ground coffee addition, can obtain preferable product appearance, taste and mouthfeel, while basic to producing
Without influence.
The red wine consumption of comparative example 2 is screened
Red wine addition is tested below, to determine suitable addition.And to final egg roll
Mode of appearance and the influence of production technology evaluated that (with 1~5 point of marking, 1 point is most
Difference, 5 points are optimal), as a result as shown in table 4：
The red wine addition of table 4 is screened
The experiment of red wine addition is found, with the increase of red wine consumption, and product red wine fragrance strengthens, 1%
Red wine addition, coffee aroma is relatively coordinated with red wine fragrance.With the increase of red wine consumption, because in red wine
Moisture is higher, the fried of egg roll is influenceed after consumption increase, when red wine consumption>It is fried when 1%
Egg roll surface pore is bigger than normal, fraction defective rise.Summary is evaluated, it is believed that 1% red wine addition,
Preferable product appearance, taste and mouthfeel can be obtained, while on production substantially without influence.
Comprehensive product outward appearance, mouthfeel and the influence to production technology, it is believed that 1~5wt% ground coffee,
0.5~2wt% red wine is optimum addition.
The red wine coffee egg roll of embodiment 1~3 has following property：
(i) form：Uniform texture, outward appearance complete, section substantially are well arranged；
(ii) color and luster：With the due color and luster of brown sugar coffee egg roll, color and luster is substantially uniform；
(iii) local flavor and mouthfeel：Mouthfeel is loose, fragrant and sweet nothing is charred taste, have obvious coffee aroma,
Caramel odour and graceful soft red wine fragrance, Bracing, nothing are charred taste；
(iv) physicochemical property：Moisture≤2wt%.
The single factor test of the ground coffee of comparative example 3 and red wine and combine contrast experiment
Ground coffee, red wine are individually added with combining during addition to egg in egg roll in order to study the present invention
The influence of product and production technology is rolled up, ground coffee, the single factor test of red wine and combination experiment has been carried out and has ground
Study carefully, as a result as shown in the following Table 5 (with 1~5 point of marking, 1 point is worst, and 5 points are optimal)：
The single factor test and combination experiment of the ground coffee of table 5, red wine
From the data of table 5：When adding ground coffee and red wine simultaneously, egg roll product appearance is in coffee
Rufous, while having the fragrance of coffee, the caramel fragrance of brown sugar and the soft mellow and full perfume (or spice) of red wine
Gas；Because brown sugar is without highly refined, so that containing polysaccharide and cellulose substances, in dispensing
In appropriate addition can strengthen egg roll slurry viscosity, the egg roll institutional framework of making fried beneficial to egg roll
Fine and smooth, uniform, fraction defective is less than 0.5%.
When only addition ground coffee is without red wine, the egg roll coarse mouthfeel of making, fried egg roll group
Knit loosely organized, fraction defective is up to 2%；
Only addition red wine, without ground coffee when, the only camerlsed of brown sugar and light red wine fragrance,
There is no coffee fragrant, not as adding red wine and ground coffee simultaneously in terms of the coordination of gas flavour.
The production technology Elements research of comparative example 4
There should be considerable influence to the taste of product, mouthfeel in view of ground coffee, the usage amount of red wine,
Flour, the usage amount of white granulated sugar should have considerable influence to mouthfeel, the sugariness of product.Pass through in dispensing
The good taste of product, mouthfeel are obtained using appropriate ground coffee, red wine, flour, white granulated sugar,
The consumption of ground coffee, red wine, flour, white granulated sugar is combined to make red wine coffee egg roll,
It is all good to obtain local flavor, mouthfeel, while egg roll production is smooth.
The different material consumption of table 6 is to egg roll outward appearance, local flavor, mouthfeel and influence to production technology
As shown in Table 6, with the ground coffee (being compared with comparative example 1~2) using 3wt%, 1wt%
Red wine (being compared with comparative example 3~4), 16.7wt% white granulated sugar (being compared with comparative example 5~6)
Compared with the 24wt% special flour (comparing with comparative example 7~8), the embodiment of the present invention 1 is matched somebody with somebody
The egg roll that is made of side has a synthesis of optimal outward appearance, local flavor, mouthfeel, and with to production technology base
This is without influence.In addition, it can be seen from the results above that in the egg roll of the present invention, ground coffee and red
Influence of the addition of wine to the outward appearance, mouthfeel of egg roll is the most obvious, and simultaneously by using appropriate
White granulated sugar, a special flour, taste, mouthfeel and the sugariness of tunable product, be especially suitable for alleviate
Physical fatigue, qi-blood deficiency crowd eat.
Claims (8)
1. a kind of red wine coffee egg roll, the egg roll is by weight percentage using following formula：Face
Powder 20~30%, ground coffee 1~5%, red wine 0.5~2%, without trans-fatty acid vegetable fat powder 0.5~2%,
Solid shortening 15~20%, cream 5~10%, egg 15~20%, quail egg 3~10%, white sand
Sugar 15~20%, brown sugar 1~5%, grape-kernel oil 0.5~2%, olive oil 0.5~2%, sesame 0.6~1.0%,
Lecithin 0.2~0.8%, edible salt 0.3~0.8%, drinking water 0.2~0.5%.
2. red wine coffee egg roll as claimed in claim 1, wherein, the flour is a special flour,
And/or the olive oil is Extra Virgin.
3. red wine coffee egg roll as claimed in claim 1 or 2, the egg roll is with percentage by weight
Meter is using following formula：A special flour 23%, ground coffee 3.5%, red wine 1.5%, without trans fats
It is sour vegetable fat powder 1%, solid shortening 18%, cream 7%, egg 18.5%, quail egg 4%, white
Granulated sugar 17%, brown sugar 2.5%, grape-kernel oil 1%, Extra Virgin 1%, sesame 0.8%,
Lecithin 0.5%, edible salt 0.5%, drinking water 0.2%.
4. red wine coffee egg roll as claimed in claim 1 or 2, the egg roll is with percentage by weight
Meter is using following formula：A special flour 24%, ground coffee 3%, red wine 1%, without trans-fatty acid
It is vegetable fat powder 1%, solid shortening 17.2%, cream 7%, egg 18.5%, quail egg 4%, white
Granulated sugar 18%, brown sugar 2%, grape-kernel oil 1%, Extra Virgin 1%, sesame 0.8%,
Lecithin 0.5%, edible salt 0.5%, drinking water 0.5%.
5. red wine coffee egg roll as claimed in claim 1 or 2, the egg roll is with percentage by weight
Meter is using following formula：A special flour 24.5%, ground coffee 2.5%, red wine 0.5%, without trans fat
Fat acid vegetable fat powder 1%, solid shortening 18.2%, cream 7%, egg 18.5%, quail egg 4%,
White granulated sugar 18%, brown sugar 1.5%, grape-kernel oil 1%, Extra Virgin 1%, sesame 0.8%,
Lecithin 0.5%, edible salt 0.5%, drinking water 0.5%.
6. the preparation method of red wine coffee egg roll, methods described any one of Claims 1 to 5
Including：(1) Icing Sugar is ground；(2) sesame frying；(3) flour sieving；(4) it is beaten；(5)
Batch mixing；(6) egg roll is fried.
7. method as claimed in claim 6, wherein, each step of methods described meets following
At least one condition：
In the step (1), white granulated sugar, brown sugar are worn into the Icing Sugar that fineness is 18 mesh respectively；
In the step (2), sesame is fried in the frying pan with agitating device；
In the step (3), by flour, a preferably special flour cross 18 mesh sieves, remove caking；
In the step (4), put into by solid shortening, cream, without trans-fatty acid vegetable fat powder
In horizontal mixer, 2~5min is first stirred with 10~30rpm, 3min is preferably stirred with 20rpm
To being homogeneous pasty state by grease stirring, then stirred and inflated with 50~70rpm, preferably 70rpm, directly
It is changed into the solidifying lotion that density is 400~500g/L (preferably 450 ± 20g/L) to slurry；
In the step (5), into the slurry of step (4) by formula add egg, quail egg,
Powdered sugar, brown sugar powder, lecithin, grape-kernel oil, olive oil (preferably Extra Virgin),
Ripe sesame, edible salt, drinking water, are stirred 3~8min with 20~40rpm, are preferably stirred with 30rpm
Mix 5min；Then the flour added after being sieved in step (3), with 10~30rpm stir 1~3min,
It is preferred that stirring 2min with 30rpm；Then ground coffee is added with 10~30rpm, preferably 30rpm
Stir 1min, until slurry be changed into no powder, without grease block density for 400~500g/L (preferably
500 ± 20g/L) solidifying lotion；And/or
In the step (6), using semi continuous egg roll production technology, in 175~195 DEG C of temperature
Degree is lower to carry out fried, fried 7~11 seconds time；Preferably, carried out at a temperature of 185 DEG C it is fried,
The fried 9 seconds time.
8. method as claimed in claim 7, wherein, in the step (4), modulate
Slurry was used for fried egg roll in 4 hours；And/or in production in summer, by the slurry at 0~4 DEG C
Refrigeration indoor storage takes out after being no more than 4 hours and used.
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| 古育敏: "《第一次自助游香港超简单》", 31 August 2015 * |
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