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A kind of preparation method of yam pleurotus eryngii egg roll

A technology of yam apricot and Pleurotus eryngii, which is applied in the production of egg rolls and the field of egg roll preparation, to achieve the effects of increasing the content of dietary fiber, regulating the intestines and stomach, and regulating the spleen and stomach

Active Publication Date: 2016-02-17
FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] There is no product adding yam and perilla oil to the current egg rolls

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] (1) After washing the yam, remove the soil from the epidermis, cut into slices of about 3mm without peeling the skin, dry at 40°C and pulverize to obtain ultrafine yam powder with a particle size D50 of 5μm;

[0030] (2) Pleurotus eryngii was cleaned and sliced, blanched at 90°C for 5 minutes, vacuum-microwave drying was carried out, the vacuum degree was -0.08MPa, the microwave power was 8KW, and after drying, it was superfinely pulverized to obtain a D50 of 8μm Pleurotus eryngii superfine powder;

[0031] (3) Take 5 parts of galacto-oligosaccharide, 15 parts of sucrose, 15 parts of palm oil, 20 parts of perilla oil, and 40 parts of eggs into the mixer for the first mixing and beating for 10 minutes, and beating until foaming; then add superfine yam powder 10 parts, 8 parts of Pleurotus eryngii superfine powder, 45 parts of low-gluten flour, 6 parts of lotus root flour, 8 parts of konjac flour, 1 part of salt, 1 part of calcium lactate, mixing and beating for the second time...

Embodiment 2

[0036] Example 2 is the same as Example 1, except that the dried yam and Pleurotus eryngii are pulverized by a common grinder. The prepared egg rolls have a rough taste and a grainy texture. It is confirmed that ultrafine crushing has a great effect on the crispness of the egg rolls. Great improvement, the product is crispy.

[0037] In order to verify the effect of adding yam skin on the product, the applicant conducted a comparative test of unpeeled yam and crushed after peeling. The specific test conditions and results are as follows:

Embodiment 3

[0038] Example 3 is the same as Example 1, except that the yam is peeled and superfinely pulverized. The crispness of the prepared egg roll is significantly lower than that of the egg roll with the yam skin. It is confirmed that the dietary fiber in the yam skin affects the yam omelet. The taste of it can improve.

[0039] In order to verify the effect of the baking temperature and baking time on the product, the applicant conducted a comparative test of the baking temperature and baking time of the egg rolls. The specific test conditions and results are as follows:

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Abstract

The invention provides a preparation method of Chinese yam and pleurotus eryngii egg rolls. The preparation method comprises the following steps: cleaning Chinese yam and slicing the Chinese yam with peels, implementing low-temperature drying and superfine grinding; cleaning, slicing and blanching pleurotus eryngii, implementing vacuum microwave drying and superfine grinding; mixing and beating galactooligosaccharide, sucrose, palm oil, perilla oil and eggs through a stirrer until bubbling; adding the Chinese yam superfine powder, the pleurotus eryngii superfine powder, low-gluten flour, lotus powder, konjac flour and the like, mixing and beating to obtain slurry; and rolling the slurry into egg rolls through an egg roll forming machine, baking, cooling to room temperature and packaging to obtain finished egg rolls. According to the preparation method disclosed by the invention, the Chinese yam superfine powder and the pleurotus eryngii superfine powder, and particularly the Chinese yam superfine powder with peels are added in the raw materials, thus enriching nutrition of the egg rolls, improving taste, avoiding granular sensation and enhancing crispness; the perilla oil is added so that sucrose and grease dosages of the egg rolls are reduced and a special aroma of perilla is reserved; calcium absorption is enhanced due to calcium lactate and crispness is improved; and the egg rolls can condition intestines and stomach, improve digestion and absorption, and regulate blood pressure and blood lipid, and are applicable to various people.

Description

Technical field [0001] The invention belongs to the technical field of food technology, and relates to the production of egg rolls, in particular to a method for preparing egg rolls containing yam and pleurotus eryngii. Background technique [0002] Omelet is a traditional snack food. It is loved by consumers because of its sweetness and crispness. It is mainly baked with oil, sugar, eggs, and flour. Although egg rolls are delicious, they are baked goods, and their fat and sugar content is more than 50%. Excessive consumption will have a certain impact on health, such as getting angry and constipation. It is not suitable for people with "three highs". However, if the use of oil and sugar is reduced, it will have a great impact on the crispness, aroma and taste of the egg rolls and affect its eating quality. In addition, traditional egg rolls are based on eggs and flour, which have low nutritional value. Therefore, low-sugar, low-oil egg rolls that are both crispy and delicious ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L15/10A23L33/10
CPCA23L15/10A23L31/00A23L33/10A23V2002/00A23V2300/10A23V2250/608A23V2250/628A23V2200/30A23V2200/326A23V2200/3262A23V2200/32
Inventor 乔宇廖李程薇高虹陈学玲史德芳汪兰吴文锦丁安子郭鹏薛淑静
Owner FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
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