阅读说明：本技术 一种黑米蛋卷及其制备方法 (Black rice egg roll and preparation method thereof ) 是由 林家森 郑萍 胡志高 张延杰 刘霭莎 吴俏槿 于 2020-04-17 设计创作，主要内容包括：本发明公开了一种黑米蛋卷及其制备方法,其中黑米蛋卷按照重量份包括以下组分：鸡蛋800-1200份,黑米粉400-600份,面粉100-200份,牛奶300-400份,白砂糖250-350份,食用油30-70份。该黑米蛋卷稳定性好,耐储藏,不易变质。本发明还公开了一种黑米蛋卷的制备方法,流程简单,操作简便,成本低。(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.)

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.

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.