CN111513109A - Black rice egg roll and preparation method thereof - Google Patents
Black rice egg roll and preparation method thereof Download PDFInfo
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- CN111513109A CN111513109A CN202010303138.4A CN202010303138A CN111513109A CN 111513109 A CN111513109 A CN 111513109A CN 202010303138 A CN202010303138 A CN 202010303138A CN 111513109 A CN111513109 A CN 111513109A
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- 241000371652 Curvularia clavata Species 0.000 title claims abstract description 85
- 238000002360 preparation method Methods 0.000 title abstract description 8
- 238000005096 rolling process Methods 0.000 title description 2
- 235000013601 eggs Nutrition 0.000 claims abstract description 109
- 235000013312 flour Nutrition 0.000 claims abstract description 56
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 28
- 235000013336 milk Nutrition 0.000 claims abstract description 21
- 239000008267 milk Substances 0.000 claims abstract description 21
- 210000004080 milk Anatomy 0.000 claims abstract description 21
- 239000000843 powder Substances 0.000 claims abstract description 21
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 20
- 238000000034 method Methods 0.000 claims abstract description 14
- 102000002322 Egg Proteins Human genes 0.000 claims description 25
- 108010000912 Egg Proteins Proteins 0.000 claims description 25
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 19
- 235000014103 egg white Nutrition 0.000 claims description 19
- 210000000969 egg white Anatomy 0.000 claims description 19
- 239000002994 raw material Substances 0.000 claims description 19
- 238000010009 beating Methods 0.000 claims description 13
- 238000002156 mixing Methods 0.000 claims description 13
- 239000011265 semifinished product Substances 0.000 claims description 11
- 210000002969 egg yolk Anatomy 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 8
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- 108010068370 Glutens Proteins 0.000 claims 1
- 235000021312 gluten Nutrition 0.000 claims 1
- 230000008569 process Effects 0.000 abstract description 4
- 230000006866 deterioration Effects 0.000 abstract description 3
- 239000003921 oil Substances 0.000 description 9
- 238000004806 packaging method and process Methods 0.000 description 8
- 238000003860 storage Methods 0.000 description 6
- 239000011248 coating agent Substances 0.000 description 5
- 238000000576 coating method Methods 0.000 description 5
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- 241000209094 Oryza Species 0.000 description 3
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- 238000010521 absorption reaction Methods 0.000 description 2
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- 210000004369 blood Anatomy 0.000 description 2
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- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 240000008467 Oryza sativa Japonica Group Species 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
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- 150000001413 amino acids Chemical class 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
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- 231100000357 carcinogen Toxicity 0.000 description 1
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- 239000004615 ingredient Substances 0.000 description 1
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Classifications
-
- 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
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Cereal-Derived Products (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a black rice egg roll and a preparation method thereof, wherein the black rice egg roll comprises the following components in parts by weight: 800 portions of eggs, 400 portions of black rice powder, 600 portions of flour, 100 portions of flour, 400 portions of milk, 350 portions of white granulated sugar and 30-70 portions of edible oil. The black rice egg roll has good stability, long shelf life, and low liability to deterioration. The invention also discloses a preparation method of the black rice egg roll, which has the advantages of simple process, simple and convenient operation and low cost.
Description
Technical Field
The invention relates to the technical field of baked food, in particular to a black rice egg roll and a preparation method thereof.
Background
Black kerneled rice belongs to japonica rice, is a special variety formed by long-term cultivation of gramineous plant rice, is planted in many places in the country, typically has Shaanxi black rice, Hunan black rice and the like, is rich in protein and amino acid, also contains various vitamins, iron, selenium and other trace elements, has the curative effects of nourishing yin and tonifying kidney, strengthening spleen and warming liver, improving eyesight and activating blood and the like, and is rice which can be used as medicine and food; the black rice contains abundant dietary fiber and vitamin, and has effects of reducing cholesterol content in blood, preventing heart disease caused by coronary arteriosclerosis, resisting carcinogen with strong oxidation, promoting energy metabolism, improving metabolism, preventing arteriosclerosis, preventing cholesterol deposition, and reducing cardiovascular diseases. The black rice is widely accepted for both edible and medicinal purposes, and is an ideal health food with high nutritive value. The black rice egg roll is made of eggs, black rice powder, milk, sugar and other raw materials, the black rice powder is added, so that the egg roll has unique fragrance, natural pigments of nature are added, the nutritional ingredients are increased, the effects of health preservation, satiety and the like are achieved, and the health-preserving nutritional health food pursued by modern people is met.
However, the existing black rice egg rolls have the following defects: with the prolonging of preservation time, the stability of the oil in the egg roll is poor, and the egg roll is easy to deteriorate, so that the taste and the health of people eating the egg roll are affected.
Disclosure of Invention
In order to overcome the defects of the prior art, the invention aims to provide the black rice egg roll which has good stability, is storage-resistant and is not easy to deteriorate.
The second purpose of the invention is to provide a preparation method of the black rice egg roll, which has simple process, simple and convenient operation and low cost.
One of the purposes of the invention is realized by adopting the following technical scheme:
the black rice egg roll comprises the following components in parts by weight:
800 portions of eggs, 400 portions of black rice powder, 600 portions of flour, 100 portions of flour, 400 portions of milk, 350 portions of white granulated sugar and 30-70 portions of edible oil.
Further, the flour is low-gluten flour; the white granulated sugar is fine granulated sugar, and the particle size of the fine granulated sugar is 20-60 meshes.
Further, the coating comprises the following components in parts by weight:
1100 parts of 900-fold eggs, 550 parts of black rice powder, 180 parts of flour, 380 parts of 320-fold milk, 330 parts of white granulated sugar and 40-60 parts of edible oil.
Further, the coating comprises the following components in parts by weight:
1000 parts of eggs, 500 parts of black rice flour, 150 parts of flour, 350 parts of milk, 300 parts of white granulated sugar and 50 parts of edible oil.
Further, the coating comprises the following components in parts by weight:
900 parts of eggs, 450 parts of black rice flour, 120 parts of flour, 320 parts of milk, 280 parts of white granulated sugar and 40 parts of edible oil.
Further, the coating comprises the following components in parts by weight:
1100 parts of eggs, 550 parts of black rice flour, 180 parts of flour, 380 parts of milk, 330 parts of white granulated sugar and 60 parts of edible oil.
Further, the coating comprises the following components in parts by weight:
800 parts of eggs, 600 parts of black rice flour, 100 parts of flour, 400 parts of milk, 250 parts of white granulated sugar and 30 parts of edible oil.
The second purpose of the invention is realized by adopting the following technical scheme:
a method for preparing black rice egg roll comprises
S1, preprocessing: crushing cleaned and dried black rice to obtain black rice powder, and weighing the black rice powder according to the formula amount for later use; taking the eggs with the formula amount, and separating egg white from egg yolk; mixing the milk, the white granulated sugar, the edible oil and the egg yolk according to the formula ratio, and uniformly stirring to obtain a first mixed raw material;
s2, powder mixing: uniformly mixing the black rice flour and the flour according to the formula ratio, and then adding the first mixed raw material to obtain a second mixed raw material;
s3, issuing: beating the egg white to obtain egg white beating liquid, adding the egg white beating liquid into the second mixed raw material, and uniformly stirring to obtain egg roll paste;
s4, forming: pouring the egg roll paste into an egg roll mould to obtain a semi-finished product;
s5, baking: and (3) placing the semi-finished product in an egg roll machine at the temperature of 180-220 ℃, baking for 30-50s, taking out, and cooling to obtain the product.
Further, the method also comprises the following detection steps: and detecting the cooled egg rolls by an egg roll metal detector.
Further, in the pretreatment step, after the black rice flour is obtained, the black rice flour is sieved by a 20-80-mesh sieve, and then the sieved black rice flour is weighed; in the molding step, the egg roll mold is a honeycomb-type mold; in the baking step, the semi-finished product is placed in an egg roll machine at the temperature of 180-220 ℃ and baked for 30-50 s.
Compared with the prior art, the invention has the beneficial effects that:
(1) the black rice egg roll provided by the invention has the advantages that the components are reasonably matched, the use amount is exquisite, a stable system is formed after the egg roll is formed, the oil stability is good, the egg roll is not easy to deteriorate, and the storage is durable; meanwhile, the egg roll has reasonable proportion of nutrient components, meets the requirements of digestion and absorption of human bodies, does not cause the burden of the digestive system of the human bodies, and is a nutritional and healthy health food.
(2) The preparation method of the black rice egg roll provided by the invention is simple in process, simple and convenient to operate, low in cost and strong in operability.
Detailed Description
The present invention is further described below with reference to specific embodiments, and it should be noted that, without conflict, any combination between the embodiments or technical features described below may form a new embodiment.
The black rice egg roll comprises the following components in parts by weight:
800 portions of eggs, 400 portions of black rice powder, 600 portions of flour, 100 portions of flour,
400 portions of milk, 350 portions of white granulated sugar and 30 to 70 portions of edible oil.
As a further embodiment, the flour is low-gluten flour, and the low-gluten flour is adopted to make the egg roll made particularly soft and smooth in surface; the white granulated sugar is fine granulated sugar with particle size of 20-60 mesh, and can be easily blended into dough or batter.
As a further embodiment, the composition comprises the following components in parts by weight:
1100 parts of 900 eggs, 550 parts of black rice flour, 180 parts of flour,
380 parts of 320-380 parts of milk, 330 parts of white granulated sugar and 40-60 parts of edible oil.
The black rice egg roll provided by the embodiment of the invention has the advantages that the components are reasonably matched, the use amount is exquisite, a stable system is formed after the egg roll is formed, the oil stability is good, the egg roll is not easy to deteriorate, and the storage is durable; meanwhile, the egg roll has reasonable proportion of nutrient components, meets the requirements of digestion and absorption of human bodies, does not cause the burden of the digestive system of the human bodies, and is a nutritional and healthy health food.
A method for preparing black rice egg roll comprises
A pretreatment step: pulverizing cleaned and dried fructus Zizaniae Caduciflorae (pulverized by MJ-176NR type pulverizer) to obtain fructus Zizaniae Caduciflorae powder, and weighing fructus Zizaniae Caduciflorae powder according to formula amount; taking the eggs with the formula amount, separating egg white from yolk, and putting the egg white into an oil-free and water-free container for later use; mixing the milk, the white granulated sugar, the edible oil and the egg yolk according to the formula ratio, and uniformly stirring to obtain a first mixed raw material;
powder mixing: uniformly mixing the black rice flour and the flour in a formula ratio (the black rice flour and the flour can be mixed in a multifunctional flour mixing barrel), and then adding the first mixed raw material to obtain a second mixed raw material;
a step of issuing: beating egg white (optionally beating egg white with GF-25TM double-ball egg beater) to obtain egg white beating liquid, adding the egg white beating liquid into the second mixed raw material, and stirring to obtain egg roll paste;
a forming step: pouring the egg roll paste into an egg roll mould to obtain a semi-finished product;
baking: and (4) placing the semi-finished product in an egg roll machine at the temperature of 180-220 ℃, baking for 30-50s, taking out, and cooling to obtain the product.
As a further embodiment, the method further comprises the step of: and detecting the cooled egg rolls by an egg roll metal detector.
As a further embodiment, the method further comprises the step of packaging: after the egg rolls are detected, the qualified egg rolls are input into a pillow type independent packaging machine for packaging, and the packaging speed is preferably 40-50/min.
As a further embodiment, in the pre-treatment step, after the black rice flour is obtained, it is sieved by a 20-80 mesh sieve, more preferably by a 60 mesh sieve; then weighing the sieved black rice flour; in the molding step, the egg roll mold is a honeycomb mold; in the baking step, the semi-finished product is placed in an egg roll machine at the temperature of 180-220 ℃ and baked for 30-50 s.
The preparation method of the black rice egg roll provided by the embodiment of the invention has the advantages of simple process, simple and convenient operation, low cost and strong operability.
The following are specific examples of the present invention, and raw materials, equipments and the like used in the following examples can be obtained by purchasing them unless otherwise specified.
Examples 1 to 5
A black rice egg roll is prepared from the following raw materials: eggs, black rice flour, milk, white granulated sugar and edible oil. The specific amounts of the above components are shown in Table 1 below (parts by weight).
TABLE 1 formula table of black rice egg rolls of examples 1-5
The black rice egg rolls of examples 1 to 5 were prepared according to the following method:
a pretreatment step: crushing the cleaned and dried black rice by using an MJ-176NR type crusher to obtain black rice powder, sieving the black rice powder by using a 60-mesh sieve, and weighing the black rice powder according to the formula for later use; taking the eggs with the formula amount, separating egg white from yolk, and putting the egg white into an oil-free and water-free container for later use; mixing the milk, the white granulated sugar, the edible oil and the egg yolk according to the formula ratio, and uniformly stirring to obtain a first mixed raw material;
powder mixing: putting the black rice flour and the flour in a formula ratio into a multifunctional flour milling barrel, uniformly mixing, and then adding the first mixed raw material to obtain a second mixed raw material;
a step of issuing: beating egg white with a GF-25TM double-ball egg beater to obtain egg white beating liquid, adding the egg white beating liquid into the second mixed raw material, and stirring uniformly to obtain egg roll paste;
a forming step: pouring the egg roll paste into a honeycomb-shaped egg roll mould to obtain a semi-finished product;
baking: placing the semi-finished product in a QD-C9Q box type three-layer nine-tray oven, setting the temperature at 170 ℃, baking for 45min, taking out and cooling;
a detection step: detecting the cooled egg rolls by an egg roll metal detector;
packaging: after the egg rolls are detected, the qualified egg rolls are input into a pillow type independent packaging machine for packaging, and the packaging speed is 40-50/min.
Effect evaluation and Performance detection
The black rice egg rolls obtained in examples 1 to 5 were preserved at 28 ℃ for 60 days, and no mold growth was observed, indicating that the black rice egg rolls of examples 1 to 5 had a long shelf life. In order to further test the characteristics of the black rice egg rolls of examples 1 to 5, the oil content and color difference thereof were measured, respectively.
1. Determination of oil content
The black rice egg rolls of examples 1 to 5 were respectively tested according to GB 5512-85 on the day of production, 10 days, 20 days, 30 days, 40 days, 50 days and 60 days after storage, and the test results are shown in Table 2 below.
TABLE 2 measurement results of fat content of black rice egg rolls of examples 1 to 5
| Example 1 | Example 2 | Example 3 | Example 4 | Example 5 | |
| Manufacture day | 7.35％ | 7.45％ | 7.33％ | 7.39％ | 7.46％ |
| 10 days | 7.66％ | 7.46％ | 7.36％ | 7.46％ | 7.56％ |
| 20 days | 7.78％ | 7.58％ | 7.48％ | 7.68％ | 7.71％ |
| 30 days | 7.91％ | 7.71％ | 7.61％ | 7.81％ | 7.81％ |
| 40 days | 7.95％ | 7.85％ | 7.75％ | 7.85％ | 7.85％ |
| 50 days | 7.96％ | 7.88％ | 7.86％ | 7.93％ | 7.92％ |
| 60 days | 7.98％ | 7.91％ | 7.89％ | 7.96％ | 7.97％ |
As can be seen from the data in Table 2, the black rice egg rolls of examples 1-5 have no significant change in the oil content and a stable content with prolonged storage time, indicating that the oil stability in these egg rolls is good, and the deterioration of oil is the main cause of the deterioration of the egg rolls, and the good oil stability indicates that the egg rolls have stable quality and are storage-stable.
2. Measurement of color difference
The black rice egg rolls of example 1 were collected and tested by a colorimeter on the day of production, 10 days, 20 days, 30 days, 40 days, 50 days and 60 days, and the test results are shown in table 3 below. In the table,. DELTA.E denotes the color difference.
TABLE 3 color difference measurement results of the black rice egg roll of example 1
| △E | |
| Manufacture day | 11.53 |
| 10 days | 11.23 |
| 20 days | 10.97 |
| 30 days | 11.65 |
| 40 days | 11.23 |
| 50 days | 10.89 |
| 60 days | 11.88 |
As can be seen from the results reported in table 3, the black rice egg roll of example 1 was preserved for a long period of time without significantly changing its color, and maintained good appearance and storage stability. The test results of the black rice egg rolls of examples 2 to 5 are similar to those of example 1, and are not described herein again.
The foregoing shows and describes the general principles and features of the present invention, together with the advantages thereof. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (10)
1. The black rice egg roll is characterized by comprising the following components in parts by weight:
800 portions of eggs, 400 portions of black rice powder, 600 portions of flour, 100 portions of flour, 400 portions of milk, 350 portions of white granulated sugar and 30-70 portions of edible oil.
2. The black rice egg roll according to claim 1, which is characterized by comprising the following components in parts by weight:
1100 parts of 900-fold eggs, 550 parts of black rice powder, 180 parts of flour, 380 parts of 320-fold milk, 330 parts of white granulated sugar and 40-60 parts of edible oil.
3. The black rice egg roll according to claim 1, which is characterized by comprising the following components in parts by weight:
1000 parts of eggs, 500 parts of black rice flour, 150 parts of flour, 350 parts of milk, 300 parts of white granulated sugar and 50 parts of edible oil.
4. The black rice egg roll according to claim 1, which is characterized by comprising the following components in parts by weight:
900 parts of eggs, 450 parts of black rice flour, 120 parts of flour, 320 parts of milk, 280 parts of white granulated sugar and 40 parts of edible oil.
5. The black rice egg roll according to claim 1, which is characterized by comprising the following components in parts by weight:
1100 parts of eggs, 550 parts of black rice flour, 180 parts of flour, 380 parts of milk, 330 parts of white granulated sugar and 60 parts of edible oil.
6. The black rice egg roll according to claim 1, which is characterized by comprising the following components in parts by weight:
800 parts of eggs, 600 parts of black rice flour, 100 parts of flour, 400 parts of milk, 250 parts of white granulated sugar and 30 parts of edible oil.
7. The black rice egg roll according to any one of claims 1 to 6, wherein the flour is low gluten flour; the white granulated sugar is fine granulated sugar, and the particle size of the fine granulated sugar is 20-60 meshes.
8. A method for preparing the black rice egg roll according to any one of claims 1 to 7, comprising the steps of:
s1, preprocessing: crushing cleaned and dried black rice to obtain black rice powder, and weighing the black rice powder according to the formula amount for later use; taking the eggs with the formula amount, and separating egg white from egg yolk; mixing the milk, the white granulated sugar, the edible oil and the egg yolk according to the formula ratio, and uniformly stirring to obtain a first mixed raw material;
s2, powder mixing: uniformly mixing the black rice flour and the flour according to the formula ratio, and then adding the first mixed raw material to obtain a second mixed raw material;
s3, issuing: beating the egg white to obtain egg white beating liquid, adding the egg white beating liquid into the second mixed raw material, and uniformly stirring to obtain egg roll paste;
s4, forming: pouring the egg roll paste into an egg roll mould to obtain a semi-finished product;
s5, baking: and (3) placing the semi-finished product in an egg roll machine at the temperature of 180-220 ℃, baking for 30-50s, taking out, and cooling to obtain the product.
9. The method of claim 8, wherein: the method also comprises the following detection steps: and detecting the cooled egg rolls by an egg roll metal detector.
10. The method of claim 8, wherein: in the pretreatment step, after the black rice flour is obtained, sieving the black rice flour by a sieve with 20-80 meshes, and then weighing the sieved black rice flour; in the molding step, the egg roll mold is a honeycomb-type mold; in the baking step, the semi-finished product is placed in an egg roll machine at the temperature of 180-220 ℃ and baked for 30-50 s.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010303138.4A CN111513109A (en) | 2020-04-17 | 2020-04-17 | Black rice egg roll and preparation method thereof |
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| CN202010303138.4A CN111513109A (en) | 2020-04-17 | 2020-04-17 | Black rice egg roll and preparation method thereof |
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| CN111513109A true CN111513109A (en) | 2020-08-11 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115152957A (en) * | 2022-06-30 | 2022-10-11 | 东莞市永恒食品有限公司 | Low-sugar butter egg roll and preparation method thereof |
| CN115700088A (en) * | 2022-11-16 | 2023-02-07 | 新瑞(广州)实业控股有限公司 | Selenium-rich egg roll and preparation method thereof |
-
2020
- 2020-04-17 CN CN202010303138.4A patent/CN111513109A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115152957A (en) * | 2022-06-30 | 2022-10-11 | 东莞市永恒食品有限公司 | Low-sugar butter egg roll and preparation method thereof |
| CN115152957B (en) * | 2022-06-30 | 2023-07-18 | 东莞市永恒食品有限公司 | Low-sugar butter egg roll and preparation method thereof |
| CN115700088A (en) * | 2022-11-16 | 2023-02-07 | 新瑞(广州)实业控股有限公司 | Selenium-rich egg roll and preparation method thereof |
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