Formula and making method of coarse cereal egg rolls

Abstract

The invention discloses a formula and making method of coarse cereal egg rolls, and belongs to the technical field of food processing. In China, the requirements of dwellers for leisure foods are gradually increased after adequate food and clothing are resolved. At present, wheat refined flour is used as a main raw material of leisure foods sold in the market, and the leisure foods made from the wheat refine flour are tasty but are high in sugar and fat, so that many consumers flinch. Along with the increase of health awareness of the consumers, coarse cereal leisure foods having health functions and favorable flavor and mouth feel are urgently needed. The coarse cereal egg rolls disclosed by the invention are developed for consumers of all age ranges. The formula comprises 10-25 parts ofwhole oat flour, 10-25 parts of buckwheat powder, 20-40 parts of wheat flour, 20-40 parts of eggs, 7-15 parts of cane sugar, 10-15 parts of edible oil, 3-10 parts of inulin and 0.05-0.1 part of stevioside, wherein oat and buckwheat are both coarse cereals having various physiological active substances, and the health-care functions of the oat and the buckwheat are confirmed by the modern clinicalnutrition. The dosage of the eggs is increased, and a baking technology is used, so that the products namely the coarse cereal egg rolls are rich in nutrients, crisp in mouth feel, moderate in sweetness and easy to accept by the consumers.

Description

technical field [0001] The invention belongs to the technical field of food formulas and preparation methods thereof, and in particular relates to a snack food suitable for any crowd, that is, the formula of miscellaneous grain egg rolls and a preparation method thereof. Background technique [0002] With the development of my country's economy, the demand for leisure food (snacks) is increasing day by day after Chinese residents have solved their food and clothing needs. Consumer groups cover people of all ages, and they put forward higher requirements for the taste, flavor and product form of leisure food. Therefore, the market competition is becoming more and more fierce. At present, the leisure food sold in the market still uses wheat flour as the main raw material. Although it is delicious, many consumers are deterred by high sugar and high fat. With the improvement of consumers' health awareness, there is an urgent need for the market to provide multigrain leisure food ...

AI Technical Summary

Problems solved by technology

However, because oatmeal and buckwheat flour are very different from wheat flour in terms of processing performance, the processing method is always an obstacle preventing them from entering the daily diet of thousands of households. The traditional processing technology and the special flavor and taste of miscellaneous grains cannot satisfy office workers and young people. needs