CN112690415A - High-protein cheese egg roll and preparation method thereof - Google Patents

High-protein cheese egg roll and preparation method thereof Download PDF

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CN112690415A
CN112690415A CN202011561066.XA CN202011561066A CN112690415A CN 112690415 A CN112690415 A CN 112690415A CN 202011561066 A CN202011561066 A CN 202011561066A CN 112690415 A CN112690415 A CN 112690415A
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egg roll
egg
cheese
protein
cream
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张芬
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Guangzhou Kamwah Food Co ltd
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Guangzhou Kamwah Food Co ltd
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    • 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
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C13/00—Cream; Cream preparations; Making thereof
    • A23C13/12—Cream preparations
    • A23C13/16—Cream preparations containing, or treated with, microorganisms, enzymes, or antibiotics; Sour cream
    • 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
    • A23L15/20—Addition of proteins, e.g. hydrolysates, fats, carbohydrates, natural plant hydrocolloids; Addition of animal or vegetable substances containing proteins, fats, or carbohydrates
    • 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
    • A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/18—Peptides; Protein hydrolysates
    • 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
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/123—Bulgaricus
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/21—Streptococcus, lactococcus
    • A23V2400/231—Lactis

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Botany (AREA)
  • Dairy Products (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention discloses a cheese egg roll with high protein nutritive value and a preparation method thereof, wherein the method comprises the following steps: heating and melting anhydrous cream, adding soybean protein isolate zymolyte and fermentation strain, and fermenting for 24-48 hours to obtain fermented cream; adding cheese, egg liquid, white sugar, sea salt and wheat flour, mixing and stirring to obtain egg roll slurry, and further making into egg roll. The soy isolate protein zymolyte, the fermented cream, the cheese and the sea salt are added into the formula of the egg roll, so that the protein content of the egg roll is improved, and the egg roll is more nutritional and healthy. The fermented cream and cheese are added into the formula of the invention, so that the texture characteristics (hardness, elasticity, adhesiveness and brittleness) of the egg roll are improved, and the egg roll is crisp in taste and is not easy to break.

Description

High-protein cheese egg roll and preparation method thereof
Technical Field
The invention belongs to the technical field of food processing, relates to a cheese egg roll with high protein nutritive value and a preparation method thereof, and particularly relates to a cheese egg roll with high protein nutritive value and containing soybean protein isolate zymolyte fermented cream and a preparation method thereof.
Background
The egg roll is one of the traditional special foods in China, has the characteristics of clear level, crisp and delicious taste, rich egg flavor and fragrant and delicious taste, and is deeply popular with consumers in all ages. With the improvement of consumption concept and the deepening of the cognition of healthy life concept, people have higher requirements on the nutritive value of the traditional special food. The concepts of natural nutrition, health and green, balanced matching and the like are deeply focused. How to maintain or improve the taste and flavor of the traditional special food while improving the nutritive value of the traditional special food is a difficult problem for food developers.
The soybean protein isolate is an important complete protein food additive and has good functional characteristics and nutritional value. The variety of essential amino acids is complete, the amino acid score (PDCASS) corrected by the protein digestibility can be comparable to casein and egg protein, and the protein is a high-quality protein raw material with few vegetable proteins capable of replacing animal proteins.
The soybean protein isolate zymolyte is a product of the enzymolysis of the soybean protein isolate by one or more proteases. Compared with the soybean protein isolate, the soybean protein isolate zymolyte has the following advantages:
(1) high solubility and dispersibility. Solubility is the most important functional property of a protein, and other functional properties of proteins are closely related to it. However, soy protein isolates generally have a low solubility, which limits their use. The enzymolysis can reduce the molecular weight of the soybean protein isolate, promote the release of ionized groups and greatly improve the solubility and the dispersibility;
(2) high oil retention. Oil retention refers to the ability of proteins to interact with fat in food through hydrophobic interactions. The soybean protein isolate zymolyte has higher surface hydrophobicity and thus shows high oil retention;
(3) high emulsibility. Many processed food formulations (mayonnaise, sauces, yogurts and certain beverages) consist of emulsions. The soybean protein isolate zymolyte is reported to have high emulsifiability, and has high application potential in related emulsified food;
(4) high nutritive value. The soybean protein zymolyte is an excellent protein source for maintaining the nutrition and health of human bodies. It is more readily enzymatically digested and absorbed in the gastrointestinal tract, has lower immunogenicity, is suitable as a fortified soluble formula, and is the only source of protein in a special medical diet. It also has antioxidant, ACE inhibitory, cholesterol lowering, and immunoregulatory activities.
Disclosure of Invention
The invention aims to provide cheese egg rolls containing soybean protein isolate zymolyte fermented cream and a preparation method thereof, which improve the protein content and the nutritional value, improve the texture characteristic, reduce the hardness and improve the brittleness, thereby improving the crisp taste, and having better stickiness and being not easy to break.
The purpose of the invention is realized by the following technical scheme:
a method for making cheese egg rolls comprises the following steps:
(1) heating and melting anhydrous cream, adding soybean protein isolate zymolyte and fermentation strain, stirring and dispersing uniformly, fermenting for 24-48 hours, and inactivating the fermentation strain to obtain fermented cream;
in the step (1), heating and fermentation are preferably carried out at 40-50 ℃, and the inactivated fermentation strain is preferably 95 ℃;
in the step (1), the adding amount (based on the solid content) of the soybean protein isolate zymolyte preferably accounts for 10 percent of the mass of the anhydrous cream;
the soybean protein isolate zymolyte is obtained by carrying out combined enzymolysis on soybean protein isolate by using alkaline protease and papain; the adding amount of alkaline protease is 10000U/g, the adding amount of papain is 7000U/g, the enzymolysis temperature is 50-60 ℃, and the enzymolysis time is 4-6 hours;
the fermentation strain in the step (1) is streptococcus lactis or lactobacillus bulgaricus;
(2) taking 10-25 g of fermented cream, 10-25 g of cheese, 20-30 g of egg liquid, 2-3 g of white granulated sugar, 2-3 g of sea salt and 30-42 g of wheat flour based on 100g of egg roll slurry, fully mixing and stirring to obtain egg roll slurry, and further preparing into egg rolls.
The invention improves the protein content of the fermented cream and optimizes the amino acid proportion by adding the soybean protein isolate zymolyte, so that the fermented cream has better physical stability, chemical (oxidation) stability and texture characteristics. The addition of the high-protein fermented cream improves the nutritive value, the flavor property and the texture property of the egg roll. In addition, the cheese is added, so that the egg roll has better and rich flavor and better and crisp mouthfeel.
Compared with the prior art, the invention has the following advantages and effects:
1. the soy isolate protein zymolyte, the fermented cream, the cheese and the sea salt are added into the formula of the egg roll, so that the protein content of the egg roll is improved, and the egg roll is more nutritional and healthy. The soybean protein isolate zymolyte, the fermented cream, the cheese and the sea salt provide high-quality plant protein, animal protein, probiotics and vitamin B1Vitamin B2And minerals essential to human body such as calcium, phosphorus, potassium, and magnesium. Compared with the traditional egg roll, the egg roll has more protein types, more reasonable amino acid proportion and more abundant micronutrients, and overcomes the defect of insufficient calcium element of eggs. The soybean protein isolate zymolyte is easy to be absorbed by human body, and is suitable for the middle-aged and the elderly people, postoperative convalescent patients, tumor and radiotherapy and chemotherapy patients, patients with poor gastrointestinal function and the like to eat by people with poor digestion and absorption of protein. The soybean protein isolate zymolyte also has the functional health-care effects of resisting oxidation, resisting hypertension and cholesterol, eliminating human fatigue, protecting liver, preventing arteriosclerosis, enhancing human immunity and the like.
2. The fermented cream and cheese are added into the formula of the invention, so that the aroma of the egg roll is improved and enriched, and the color of the egg roll is improved. The probiotics convert sugar in the milk into lactic acid to generate various aroma compounds, so that the fermented cream has richer taste and stronger butter taste. During the maturation stage of cheese, the protein in cheese is degraded into small peptides and amino acids under the action of chymosin, protease and enzyme produced by microorganism, wherein a part of small peptides and amino acids are precursors of certain flavor substances or directly form the flavor of cheese. The lactose generates lactic acid under the action of the leaven. The fat is decomposed into a series of flavor compounds such as free fatty acid, aldehyde, alcohol and the like by lipase.
3. The fermented cream and cheese are added into the formula of the invention, so that the texture characteristics (hardness, elasticity, adhesiveness and brittleness) of the egg roll are improved, and the egg roll is crisp in taste and is not easy to break.
Drawings
FIG. 1 shows the protein contents of natural cream and fermented cream obtained in example 1.
FIG. 2 shows the protein contents of the resulting egg rolls of the comparative example and the example.
FIG. 3 is the animal and vegetable protein ratio (percentage) of the egg rolls obtained in the control example and the example.
Detailed Description
The present invention will be described in further detail with reference to examples and drawings, but the present invention is not limited thereto.
The protein contents of the natural cream and the fermented cream obtained in example 1, and the egg rolls obtained in examples and comparative examples were measured by the following methods, and the results are shown in fig. 1 and 2. The ratio of vegetable protein (soybean protein zymolyte and wheat protein) to animal protein (milk protein and egg protein) is calculated according to the protein content of each raw material in the formula. The protein content of each material and egg roll was measured by kjeldahl method. Weighing 1g of the fully and uniformly mixed sample, accurately weighing 0.001g of the sample, putting the sample into a digestion tube, and then adding 0.4g of copper sulfate, 6g of potassium sulfate and 20mL of sulfuric acid into a digestion furnace for digestion. And after the temperature of the digestion furnace reaches 420 ℃, continuously digesting for 1h, taking out the liquid in the digestion tube to be green and transparent, and cooling the liquid, and then realizing the processes of automatic liquid adding, distillation, titration and titration data recording on an automatic Kjeldahl apparatus.
X＝[(V1－V2)×c×0.014]/(m×V3/100)×6.25×100
Wherein X is the protein content in grams per hundred grams (g/100 g); v1The volume of hydrochloric acid standard titration solution consumed for the test solution is in milliliters (mL); v2The volume of hydrochloric acid standard titration solution consumed for reagent blank in milliliters (mL); c is the concentration of the hydrochloric acid standard titration solution, and the unit is mol per liter (mol/L); 0.0140 is the mass of nitrogen in grams (g) equivalent to 1.0mol/L hydrochloric acid standard titration solution; m is the mass of the sample in grams (g); v3To aspirate the volume of digestive juice, in milliliters (mL); 6.25 is a coefficient of nitrogen converted to protein; 100 is a scaling factor.
The hardness, brittleness, chewiness, tackiness, and elasticity of the eggs rolls obtained in examples and control were analyzed by texture analyzer (TA-XT2i, UK SMS Co., Ltd.), and the results are shown in Table 1.
The sensory evaluation of the eggs on the egg rolls obtained in the examples of the present invention and the comparative examples is shown in Table 2, and the results are shown in Table 3.
Comparative example
A method for making egg rolls comprises the following steps:
(1) weighing 60g of white granulated sugar, dissolving in a small amount of water, sequentially adding 300g of natural cream, 300g of cheese, 600g of egg liquid and 60g of sea salt, stirring at a high speed for 5min, adding 800g of low gluten wheat flour, stirring at a low speed, and mixing uniformly until the mixture becomes uniform slurry for later use.
(2) And (4) feeding the egg roll slurry into an egg roll forming machine to form the egg rolls. And (4) after the egg rolls are fully cooled and formed, sealing and packaging.
Example 1
A method for making cheese egg rolls comprises the following steps:
(1) heating 270g anhydrous cream at 40 deg.C to completely melt; keeping the temperature of melted butter at 40 deg.C constant, adding 30g (based on the solid content; the same below) of soybean protein isolate zymolyte, and slowly stirring for sufficient dispersion; adding fermentation strains into the obtained high-protein cream, and slowly stirring until the mixture is uniformly dispersed; fermenting for 24 hours at a constant temperature of 40 ℃; heating to 95 deg.C to inactivate fermentation strain to obtain fermented butter;
(2) weighing 60g of white granulated sugar, dissolving in a small amount of water, sequentially adding 300g of high protein fermented cream, 300g of cheese, 600g of egg liquid and 60g of sea salt, stirring at a high speed for 5min, adding 800g of low gluten wheat flour, stirring at a low speed, and mixing uniformly until uniform slurry is obtained for later use.
(3) And (4) feeding the egg roll slurry into an egg roll forming machine to form the egg rolls. And (4) after the egg rolls are fully cooled and formed, sealing and packaging.
As can be seen from fig. 1 to 3, the addition of the soy protein isolate hydrolysate greatly increases the protein content of the cream, thereby significantly increasing the protein content of the egg roll. In addition, the addition of the fermented cream greatly improves the proportion of the vegetable protein, so that the proportion of the animal vegetable protein is more reasonable.
In the embodiment, the soy isolate protein hydrolysate and cheese can provide various and sufficient high-quality proteins, and compared with the control example, the protein content of the egg roll is obviously improved by 15.0%, and the vegetable protein content is improved by 31.0%.
The texture results of table 1 show that: the hardness of the egg roll is slightly lower than that of the control example and the commercial example, the brittleness of the egg roll is slightly higher than that of the control example and the commercial example, the stickiness of the egg roll is higher than that of the control example and the commercial example, and the egg roll is higher in crispness but not easy to break. Table 3 the results of sensory evaluation showed that the sensory score of this example was slightly higher than that of the control example and the commercial example.
Example 2
A method for making cheese egg rolls comprises the following steps:
(1) heating 360g of anhydrous cream at 40 ℃ until the anhydrous cream is completely melted; keeping the temperature of melted butter at 40 ℃ constant, adding 40g of soybean protein isolate zymolyte, and slowly stirring until the soybean protein isolate zymolyte is fully dispersed; adding fermentation strains into the obtained high-protein cream, and slowly stirring until the mixture is uniformly dispersed; fermenting at constant temperature of 40 deg.C for 36 hr; heating to 95 deg.C to inactivate fermentation strain to obtain fermented butter;
(2) weighing 60g of white granulated sugar, dissolving in a small amount of water, sequentially adding 400g of high protein fermented cream, 300g of cheese, 600g of egg liquid and 60g of sea salt, stirring at a high speed for 5min, adding 800g of low gluten wheat flour, stirring at a low speed, and mixing uniformly until uniform slurry is obtained for later use.
(3) And (4) feeding the egg roll slurry into an egg roll forming machine to form the egg rolls. And (4) after the egg rolls are fully cooled and formed, sealing and packaging.
The protein content of the egg roll in this example was 10.8%. Compared with the control example, the protein content is obviously improved by 14.8 percent, and the vegetable protein content is improved by 35.7 percent. The texture results show that: the hardness of the egg roll is slightly lower than that of the control example and the commercial example, the brittleness of the egg roll is slightly higher than that of the control example and the commercial example, the stickiness of the egg roll is higher than that of the control example and the commercial example, and the egg roll is higher in crispness but not easy to break. The results of sensory evaluation showed that the sensory score of this example was slightly higher than that of the control example and the commercial example.
Example 3
A method for making cheese egg rolls comprises the following steps:
(1) heating 450g of anhydrous cream at 40 ℃ until the anhydrous cream is completely melted; keeping the temperature of melted cream at 40 ℃ constant, adding 50g of soybean protein isolate zymolyte, and slowly stirring until the mixture is fully dispersed; adding fermentation strains into the obtained high-protein cream, and slowly stirring until the mixture is uniformly dispersed; fermenting at 40 deg.C for 48 hr; heating to 95 deg.C to inactivate fermentation strain to obtain fermented butter;
(2) weighing 60g of white granulated sugar, dissolving in a small amount of water, sequentially adding 500g of high protein fermented cream, 300g of cheese, 600g of egg liquid and 60g of sea salt, stirring at a high speed for 5min, adding 800g of low gluten wheat flour, stirring at a low speed, and mixing uniformly until uniform slurry is obtained for later use.
(3) And (4) feeding the egg roll slurry into an egg roll forming machine to form the egg rolls. And (4) after the egg rolls are fully cooled and formed, sealing and packaging.
The protein content of the egg roll in this example was 10.8%. Compared with the control example, the protein content is obviously improved by 14.4 percent, and the vegetable protein content is improved by 42.6 percent. The texture results show that: the hardness of the egg roll is obviously lower than that of the control example and the commercial example, the brittleness is slightly higher than that of the control example and the commercial example, the stickiness is obviously higher than that of the control example and the commercial example, and the egg roll has higher crispness than that of the control example and the commercial example but is not fragile. The results of sensory evaluation showed that the sensory score of this example was significantly higher than those of the control example and the commercial example.
TABLE 1 analysis of the texture of the control, commercial and example omelets
Figure BDA0002859408720000071
TABLE 2 sensory evaluation scoring criteria
Figure BDA0002859408720000072
TABLE 3 sensory scores of the control, commercial and comparative egg rolls
Figure BDA0002859408720000073
The above embodiments are preferred embodiments of the present invention, but the present invention is not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents thereof, and all such changes, modifications, substitutions, combinations, and simplifications are intended to be included in the scope of the present invention.

Claims (8)

1. A method for making cheese egg rolls is characterized by comprising the following steps:
(1) heating and melting anhydrous cream, adding soybean protein isolate zymolyte and fermentation strain, stirring and dispersing uniformly, fermenting for 24-48 hours, and inactivating the fermentation strain to obtain fermented cream;
(2) taking 10-25 g of fermented cream, 10-25 g of cheese, 20-30 g of egg liquid, 2-3 g of white granulated sugar, 2-3 g of sea salt and 30-42 g of wheat flour based on 100g of egg roll slurry, fully mixing and stirring to obtain egg roll slurry, and further preparing the egg roll.
2. The method of manufacturing according to claim 1, wherein: in the step (1), the addition amount of the soybean protein isolate zymolyte accounts for 5% of the mass of the anhydrous cream.
3. The method of manufacturing according to claim 1, wherein: in the step (1), the soybean protein isolate zymolyte is obtained by carrying out combined enzymolysis on soybean protein isolate by using alkaline protease and papain.
4. The method of manufacturing according to claim 3, wherein: the combined enzymolysis is carried out, wherein the adding amount of alkaline protease is 10000U/g, the adding amount of papain is 7000U/g, the enzymolysis temperature is 50-60 ℃, and the enzymolysis time is 6-8 hours.
5. The method of manufacturing according to claim 1, wherein: the fermentation strain in the step (1) is streptococcus lactis or lactobacillus bulgaricus.
6. The method of manufacturing according to claim 1, wherein: in the step (1), the heating and the fermentation are carried out at 40-50 ℃.
7. The method of manufacturing according to claim 1, wherein: in the step (1), the inactivation of the fermentation strain is carried out at 95 ℃.
8. A cheese egg roll is characterized in that: is prepared by the method of any one of claims 1 to 7.
CN202011561066.XA 2020-12-25 2020-12-25 High-protein cheese egg roll and preparation method thereof Pending CN112690415A (en)

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Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107950922A (en) * 2016-10-14 2018-04-24 杨艳英 A kind of sea sedge green tea cheese's egg roll and preparation method thereof
CN113678863A (en) * 2021-08-25 2021-11-23 上海元祖梦果子股份有限公司 Sea salt cheese roll and preparation method thereof

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107950922A (en) * 2016-10-14 2018-04-24 杨艳英 A kind of sea sedge green tea cheese's egg roll and preparation method thereof
CN113678863A (en) * 2021-08-25 2021-11-23 上海元祖梦果子股份有限公司 Sea salt cheese roll and preparation method thereof

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
倪娜等: "《食品加工实验指导》", 30 June 2015, 中国质检出版社 *
李婷等: "碱性蛋白酶和木瓜蛋白酶对热变性大豆分离蛋白的酶解研究", 《中国油脂》 *
王建等: "《乳制品加工技术》", 31 December 2009, 中国社会出版社 *

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Application publication date: 20210423