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High-protein cheese egg roll and preparation method thereof

A production method, egg roll technology, applied in dairy products, cream preparations, bacteria used in food preparation, etc., can solve problems such as low solubility and limited applications

Pending Publication Date: 2021-04-23
广州市锦华食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But soy protein isolate usually has low solubility, which limits its application

Method used

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  • High-protein cheese egg roll and preparation method thereof
  • High-protein cheese egg roll and preparation method thereof
  • High-protein cheese egg roll and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A method for making cheese omelets, comprising the steps of:

[0038] (1) Heat 270g of anhydrous butter at 40°C until completely melted; keep the temperature of the melted butter at 40°C constant, add 30g (in terms of its solid content; the same below) of soybean protein isolate enzymatic hydrolyzate, and stir slowly until fully dispersed; Add fermented strains to the obtained high-protein cream, stir slowly until uniformly dispersed; ferment at a constant temperature of 40°C for 24 hours; raise the temperature to 95°C to inactivate the fermented strains to obtain fermented cream;

[0039] (2) Weigh 60g of white sugar and dissolve it in a small amount of water, add 300g of high-protein fermented cream, 300g of cheese, 600g of egg liquid, and 60g of sea salt in turn, stir at high speed for 5 minutes, add 800g of low-gluten wheat flour, stir at low speed and mix until it becomes uniform After the slurry is ready for use.

[0040] (3) Send the egg roll slurry to the egg r...

Embodiment 2

[0045] A method for making cheese omelets, comprising the steps of:

[0046] (1) Heat 360g of anhydrous butter at 40°C until it melts completely; keep the temperature of the melted butter at 40°C constant, add 40g of soybean protein isolate hydrolyzate, and stir slowly until fully dispersed; add fermentation strains to the obtained high-protein butter, slowly Stir until evenly dispersed; ferment at a constant temperature of 40°C for 36 hours; raise the temperature to 95°C to inactivate the fermentation strains to obtain fermented cream;

[0047] (2) Weigh 60g of white sugar and dissolve it in a small amount of water, add 400g of high-protein fermented cream, 300g of cheese, 600g of egg liquid, and 60g of sea salt in turn, stir at high speed for 5 minutes, add 800g of low-gluten wheat flour, stir at low speed and mix until it becomes uniform After the slurry is ready for use.

[0048] (3) Send the egg roll slurry to the egg roll forming machine to make egg rolls. After the eg...

Embodiment 3

[0051] A method for making cheese omelets, comprising the steps of:

[0052] (1) Heat 450g of anhydrous butter at 40°C until it melts completely; keep the temperature of the melted butter at 40°C constant, add 50g of soybean protein isolate hydrolyzate, and stir slowly until fully dispersed; add fermentation strains to the obtained high-protein cream, slowly Stir until evenly dispersed; ferment at a constant temperature of 40°C for 48 hours; raise the temperature to 95°C to inactivate the fermentation strains to obtain fermented cream;

[0053] (2) Weigh 60g of white sugar and dissolve it in a small amount of water, add 500g of high-protein fermented cream, 300g of cheese, 600g of egg liquid, and 60g of sea salt in turn, stir at high speed for 5 minutes, add 800g of low-gluten wheat flour, stir at low speed and mix until it becomes uniform After the slurry is ready for use.

[0054] (3) Send the egg roll slurry to the egg roll forming machine to make egg rolls. After the egg...

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Abstract

The invention discloses a cheese egg roll with high protein nutritive value and a preparation method thereof. The method comprises the following steps: heating and melting anhydrous cream, adding isolated soybean protein hydrolysate and fermentation strains into the melted anhydrous cream, and carrying out fermentation for 24-48 hours to obtain fermented cream; then adding cheese, egg liquid, white granulated sugar, sea salt and wheat flour, mixing and stirring fully to obtain egg roll slurry, and further the egg roll is prepared. According to the egg roll formula, the isolated soybean protein hydrolysate, the fermented cream, the cheese and the sea salt are added, so that the protein content of the egg roll is increased, and the egg roll is more nutritional and healthy. According to the invention, the fermented cream and the cheese are added into the egg roll formula, so that the texture characteristics (hardness, elasticity, adhesiveness and brittleness) of the egg roll are improved, and the egg roll tastes crispy and is unbreakable.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a high-protein nutritional value cheese egg roll and a production method thereof, in particular to a high-protein nutritional value cheese egg roll containing soybean protein isolate enzymatic hydrolyzate fermented cream and a production method thereof. Background technique [0002] Egg rolls are one of the traditional Chinese specialties. They have the characteristics of clear layers, crisp and delicious, rich egg flavor, and delicious fragrance. They are deeply loved by consumers of all ages. With the improvement of consumption concepts and deepening awareness of the concept of healthy life, people have higher requirements for the nutritional value of traditional specialty foods. The concepts of "natural nutrition", "healthy green" and "balanced collocation" are deeply rooted in the hearts of the people. How to maintain or improve the taste and flavor of traditional spec...

Claims

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Application Information

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IPC IPC(8): A23L15/10A23L15/00A23L33/18A23C13/16
CPCA23L15/10A23L15/20A23L15/30A23L33/18A23C13/16A23V2002/00A23V2400/123A23V2400/231A23V2200/30A23V2200/326A23V2200/3262A23V2200/324
Inventor 张芬
Owner 广州市锦华食品有限公司
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