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Egg roll containing resistant starch and making method of egg roll

A technology of resistant starch and its production method, which is applied in dough processing, baking, baked food, etc. It can solve the problems of no health care effect and easy breakage of the stomach, and achieve the prevention of colorectal cancer, improvement of constipation, and remarkable effects

Active Publication Date: 2012-07-11
陈浩标
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, the existing egg roll products are generally only made of flour, eggs, sucrose and cooking oil as raw materials. The sugar and calories are relatively high, which has no auxiliary health care effect on the stomach and is easy to break.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] (1) The preparation of big potato compound powder: comprise the following steps

[0024] a) take by weighing the big potato of 5kg, beating after it is peeled;

[0025] b) Centrifugal dehydration by a centrifuge at 3800 rpm for 15 minutes;

[0026] c) Take out the dehydrated precipitate and put it into a blender, add 0.05kg of pectin powder and 0.15kg of isomaltooligosaccharide, and fully stir to make it uniform;

[0027] d) drying in hot air at 55°C for 12 hours;

[0028] e) After drying, pulverize to form a large potato compound powder, pass it through an 80-mesh sieve, collect the large potato compound powder fine powder, and set aside.

[0029] (2) Preparation of mixed oil: Weigh 1 kg of butter, 1 kg of shortening and 1 kg of lard according to the weight ratio of 1:1:1, mix them evenly, and set aside.

[0030] (3) Weigh 1.2kg of sucrose, 2kg of mixed oil, and 2kg of eggs, add them to a mixer for the first mixing and beating for 8 minutes, and beat until fluffy, s...

Embodiment 2

[0034] (1) The preparation of big potato compound powder: comprise the following steps

[0035] a) take by weighing the big potato of 10kg, beating after it is peeled;

[0036] b) Centrifugal dehydration by a centrifuge at 4000 rpm for 15 minutes;

[0037] c) Take out the dehydrated precipitate and put it into a mixer, add 0.2kg of pectin powder and 0.4kg of isomaltooligosaccharide, and fully stir to make it uniform;

[0038] d) drying in hot air at 58°C for 12 hours;

[0039] e) crushing after drying to form a large potato composite powder, passing through a 100-mesh sieve, collecting the fine powder of the large potato composite powder for later use.

[0040] (2) Preparation of mixed oil: Weigh 1 kg of butter, 1 kg of shortening and 1 kg of lard according to the weight ratio of 1:1:1, mix them evenly, and set aside.

[0041] (3) Weigh 1.5kg of sucrose, 1.8kg of mixed oil, and 1.8kg of eggs, add them to a mixer for the first mixing and beating for 6 minutes, and beat until...

Embodiment 3

[0045] (1) The preparation of big potato compound powder: comprise the following steps

[0046] a) take by weighing the big potato of 10kg, beating after it is peeled;

[0047] b) Centrifugal dehydration by a centrifuge at 4000 rpm for 15 minutes;

[0048] c) Take out the dehydrated precipitate and put it into a mixer, add 0.25kg of pectin powder and 0.4kg of isomaltooligosaccharide, and fully stir to make it uniform;

[0049] d) drying in hot air at 55°C for 12 hours;

[0050] e) After drying, pulverize to form a large potato compound powder, pass it through an 80-mesh sieve, collect the large potato compound powder fine powder, and set aside.

[0051] (2) Preparation of mixed oil: Weigh 1 kg of butter, 1 kg of shortening and 1 kg of lard according to the weight ratio of 1:1:1, mix them evenly, and set aside.

[0052] (3) Weigh 1.8kg of sucrose, 1.8kg of mixed oil and 1.5kg of eggs, add them to a mixer for the first mixing and beating for 6 minutes, and beat until a fluffy...

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PUM

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Abstract

The invention discloses an egg roll containing resistant starch, which comprises wheat flour, white yam composite flour, beaten egg, cane sugar, fructooligosaccharide, mixed oil and water. Compared with the prior art, the egg roll containing resistant starch is made of the important material, white yam added to the traditional egg roll, and the fructooligosaccharide, and accordingly has new health functions under synergism of the white yam and the fructooligosaccharide; and the egg roll has the gastrointestinal assistance health physiological functions of intestinal pH reduction, colorectal cancer prevention, constipation improvement and the like, and is more effective than dietary fibers. The egg roll retains original flavor and characteristics such as fragrance, crispiness and bulkinessof the egg roll; as pectin powder capable of structurally improving the egg roll and isomalto-oligosaccharide capable of reducing sweetness and substituting part of granulated sugar are added, the shortages of the existing egg roll such as low formation rate due to proneness to breakage and over-high sweetness are overcome. In addition, production equipment is simple, and investment scale is small.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to an egg roll containing resistant starch and a preparation method thereof. Background technique [0002] Dashu, also known as ginseng potato, is rich in protein, vitamin E, niacin and other nutrients, and is low in fat and calories, especially rich in resistant starch. Please refer to Table 1, which is a list of nutritional components of sweet potatoes. Among them, the big potato is rich in resistant starch. Resistant starch, also known as enzyme-resistant starch or indigestible starch, can reduce intestinal pH, prevent colorectal cancer, alleviate diabetes, proliferate intestinal beneficial bacteria, improve constipation, strengthen lipid metabolism, and maintain cardiovascular health, etc. Physiological function, the effect is more significant than dietary fiber. In addition, resistant starch is low in calories, cannot be digested or absorbed in the small intestine,...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36
Inventor 陈浩标
Owner 陈浩标
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