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Chocolate and strawberry flavor sandwich egg roll and preparation method thereof

A chocolate and chocolate coating technology, applied in food preparation, food science, food coating and other directions, can solve the problems of incomplete nutritional composition, high unit cost, low output rate, etc., and achieve rich nutrition, good quality and low cost. reduced effect

Inactive Publication Date: 2014-09-10
MASHI MANOR NANJING FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, the ordinary meringue rolls produced by the existing food industry have low output rate, high unit cost, high energy consumption, difficult to ensure quality, easy to break and break, and incomplete nutritional components.

Method used

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  • Chocolate and strawberry flavor sandwich egg roll and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Chocolate strawberry-flavored fruit rolls, comprising an egg roll skin, a core material filled in the egg roll skin and a chocolate coating coated on the outside of the egg roll skin; the egg roll skin is made of the following components by weight: water 32 part, 15 parts of white granulated sugar powder, 0.1 part of refined salt, 0.2 part of lecithin oil, 1 part of salad oil, 0.375 part of egg, 0.02 part of β-carotene and 25 parts of wheat flour; the core material is made of the following components by weight : 105 parts of anhydrous margarine, 1.5 parts of lecithin, 40 parts of white sugar powder, 0.2 part of refined salt, 25 parts of whole milk powder, 2 parts of strawberry powder, 35 parts of whey powder, 0.6 part of strawberry essence, 0.13 part of vanillin , 0.09 parts of ethyl maltol; the chocolate coating is made of the following components by weight: 180 parts of cocoa butter substitute, 2.5 parts of lecithin, 125 parts of white granulated sugar, 50 parts of who...

Embodiment 2

[0051] Chocolate strawberry flavored fruit rolls, including egg roll skin and core material; the egg roll skin is made of the following components by weight: 31 parts of water, 16 parts of white sugar powder, 0.05 parts of refined salt, 0.1 part of phospholipid oil, salad oil 0.8 parts, 0.35 parts of eggs, 0.03 parts of β-carotene and 26 parts of wheat flour; the core material is made of the following components by weight: 106 parts of anhydrous margarine, 1.6 parts of lecithin, 39 parts of white granulated sugar, 0.3 parts of refined salt, 24 parts of whole milk powder, 3 parts of strawberry powder, 34 parts of whey powder, 0.7 part of strawberry essence, 0.15 part of vanillin, and 0.05 part of ethyl maltol; the chocolate coating consists of the following parts by weight: Ingredients: 179 parts of cocoa butter substitute, 2.4 parts of lecithin, 124 parts of white sugar powder, 51 parts of whole milk powder, 49 parts of maltodextrin, 101 parts of whey powder, 0.5 parts of straw...

Embodiment 3

[0075] Chocolate-strawberry-flavored fruit rolls, including egg roll skins and core materials; the egg roll skins are made of the following components by weight: 33 parts of water, 14 parts of white sugar powder, 0.15 parts of refined salt, 0.3 parts of phospholipid oil, and salad oil 1.2 parts, 0.40 parts of eggs, 0.01 parts of beta-carotene and 24 parts of wheat flour; the core material is made of the following components by weight: 104 parts of anhydrous margarine, 1.4 parts of lecithin, 41 parts of white granulated sugar, 0.1 part of refined salt, 26 parts of whole milk powder, 1 part of strawberry powder, 36 parts of whey powder, 0.5 part of strawberry essence, 0.10 part of vanillin, and 0.10 part of ethyl maltol; the chocolate coating consists of the following parts by weight Ingredients: 181 parts of cocoa butter substitute, 2.6 parts of lecithin, 126 parts of white sugar powder, 49 parts of whole milk powder, 51 parts of maltodextrin, 99 parts of whey powder, 0.7 parts ...

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Abstract

The invention provides a chocolate and strawberry flavor sandwich egg roll. The sandwich egg roll comprises an egg roll skin, a stuffing filled in the egg roll skin and a chocolate coating applied to the outer side of the egg roll skin, wherein the egg roll skin is prepared from the following components: water, white granulated sugar, fine salt, phosphatide oil, salad oil, egg, Beta-carotene and wheat flour; the stuffing is prepared from the following components: anhydrous margarine, lecithin, white granulated sugar, fine salt, whole milk powder, strawberry powder, whey powder, strawberry essence, vanillin and ethyl maltol; the chocolate coating is prepared from the following components: a cocoa butter substitute, lecithin, white granulated sugar, fine salt, whole milk powder, maltodextrin, whey powder, strawberry essence, vanillin and ethyl maltol. The invention also provides a preparation method of the chocolate and strawberry flavor sandwich egg roll. The preparation method is simple, the cost is low, the nutrients are rich and reasonably matched, the mouthfeel is good and the taste is savory.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a chocolate-flavored strawberry-flavored fruit roll and a preparation method of the chocolate-strawberry-flavored fruit roll. Background technique [0002] As a common snack food, egg rolls are soft in quality and rich in egg flavor, and are deeply loved by consumers. They are usually made by baking eggs, flour, sugar and oil. With the improvement of people's living standards, the requirements for the taste and nutritional value of food are getting higher and higher. come higher. [0003] However, the egg roll products currently on the market have single ingredients, single taste, unreasonable production technology, and the nutritional value is only provided by eggs, which is not nutritious enough. How to improve the mouthfeel and nutritional value of meringue rolls is a topic worthy of continuous research by food manufacturers. At the same time, the ordinary meringue rolls pro...

Claims

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Application Information

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IPC IPC(8): A23L1/322A23L15/10
CPCA23L15/10A23P20/25
Inventor 鲍锦祥金祥旺叶红伟高怀林
Owner MASHI MANOR NANJING FOOD
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