Low-glycemic-index sugar-free egg roll and preparation method thereof

A technology of glycemic index and egg rolls, which is applied in the direction of protein-containing food ingredients, food ingredients as thickeners, food ingredients as taste improvers, etc., can solve the problems of fragility, poor targeting of consumer groups, and unremarkable appearance characteristics. Achieve the effect of high production efficiency and easy industrialized mass production

Pending Publication Date: 2021-11-12
代少波
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the variety of egg rolls on the market is becoming more and more abundant, and various businesses are constantly seeking new breakthroughs in terms of packaging, raw materials and tastes, the consumer groups of the products are not targeted, and the raw materials used are mostly added in powder or slurry state, and the appearance characteristics are different. Significantly crispy but crumbly

Method used

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  • Low-glycemic-index sugar-free egg roll and preparation method thereof
  • Low-glycemic-index sugar-free egg roll and preparation method thereof
  • Low-glycemic-index sugar-free egg roll and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] Low glycemic index sugar-free egg rolls, including the following ingredients: 30kg wheat flour, 12.5kg composite fiber powder, 12.5kg soybean protein isolate, 15kg corn oil, 5kg skimmed milk powder, 20kg eggs, 0.1kg ginseng powder, 0.1 kg bird’s nest powder kg, bitter gourd raw powder 0.1kg, Luo Han Guo powder 0.1kg, maltitol 3.3kg, guar gum 0.2kg, soybean lecithin 0.3kg, sodium bicarbonate 0.5kg, β-carotene 0.2kg and edible salt 0.1kg;

[0058] The preparation method of the above-mentioned sugar-free egg roll with low glycemic index specifically comprises the following steps:

[0059] (1) Take each raw material by the above weight;

[0060] (2) First beat the eggs, filter, then add wheat flour, soybean protein isolate, corn oil, skimmed milk powder, ginseng powder, bird's nest powder, bitter melon powder, Luo Han Guo powder, maltitol, guar gum, soybean lecithin, carbonic acid Sodium hydrogen, β-carotene and edible salt are mixed evenly, beaten, filtered to obtain doug...

Embodiment 2

[0064] Low glycemic index sugar-free egg rolls, including the following ingredients: 20kg wheat flour, 5kg composite fiber powder, 5kg soybean protein isolate, 10kg corn oil, 3kg skimmed milk powder, 15kg egg, 0.1kg ginseng powder, 0.1kg bird’s nest powder, Bitter melon raw powder 0.1kg, Luo Han Guo powder 0.1kg, maltitol 2kg, guar gum 0.1kg, soybean lecithin 0.1kg, sodium bicarbonate 0.1kg, β-carotene 0.1kg and edible salt 0.1kg;

[0065] The preparation method of the above-mentioned sugar-free egg roll with low glycemic index specifically comprises the following steps:

[0066] (1) Take each raw material by the above weight;

[0067] (2) First beat the eggs, filter, then add wheat flour, soybean protein isolate, corn oil, skimmed milk powder, ginseng powder, bird's nest powder, bitter melon powder, Luo Han Guo powder, maltitol, guar gum, soybean lecithin, carbonic acid Sodium hydrogen, β-carotene and edible salt are mixed evenly, beaten, filtered to obtain dough pulp, and s...

Embodiment 3

[0071] Low glycemic index sugar-free egg rolls, including the following ingredients: 25kg wheat flour, 9kg composite fiber powder, 9kg soybean protein isolate, 12kg corn oil, 4kg skimmed milk powder, 18kg egg, 0.1kg ginseng powder, 0.1kg bird’s nest powder, Bitter melon raw powder 0.1kg, Luo Han Guo powder 0.1kg, maltitol 3kg, guar gum 0.2kg, soybean lecithin 0.2kg, sodium bicarbonate 0.3kg, β-carotene 0.1kg and edible salt 0.1kg;

[0072] The preparation method of the above-mentioned sugar-free egg roll with low glycemic index specifically comprises the following steps:

[0073] (1) Take each raw material by the above weight;

[0074] (2) First beat the eggs, filter, then add wheat flour, soybean protein isolate, corn oil, skimmed milk powder, ginseng powder, bird's nest powder, bitter melon powder, Luo Han Guo powder, maltitol, guar gum, soybean lecithin, carbonic acid Sodium hydrogen, β-carotene and edible salt are mixed evenly, beaten, filtered to obtain dough pulp, and s...

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PUM

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Abstract

The invention discloses a low-glycemic-index sugar-free egg roll, which comprises wheat flour, composite fiber powder, soybean protein isolate, corn oil, dried skim milk, eggs, ginseng powder, cubilose powder, balsam pear raw powder, momordica grosvenori powder, maltitol, guar gum, soybean lecithin, sodium bicarbonate, beta-carotene and edible salt. The preparation method comprises the following steps: (1) weighing the raw materials; (2) beating eggs, filtering, adding residual raw materials, and filtering to obtain dough pulp for later use; (3) uniformly mixing the composite fiber powder, pulping and filtering to obtain core pulp; and (4) performing rolling and core injection on the dough pulp and the core pulp, and performing cooling and packaging to obtain the sugar-free egg roll. According to the invention, the sugar substitute is used instead of traditional cane sugar and white granulated sugar, meanwhile, the egg roll can be formed and has a crisp taste and certain effects of losing weight, lowering lipid, coordinating intestines and stomach, nourishing and preserving health, and a test result of the glycemic index shows that the low-glycemic-index sugar-free egg roll is a low-glycemic-index healthy food.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a low-glycemic-index sugar-free egg roll and a preparation method thereof. Background technique [0002] As a traditional snack food, egg rolls are favored by consumers, especially office workers and middle-aged and elderly people, because of their crispy taste and rich nutrition. [0003] In recent years, with the change of people's food culture, concepts such as "natural health care" and "balanced nutrition" have gradually penetrated into people's daily diet, and the requirements for taste grade and nutritional balance of snack foods such as egg rolls have gradually increased. Although the variety of egg rolls on the market is becoming more and more abundant, and various businesses are constantly seeking new breakthroughs in terms of packaging, raw materials and tastes, the consumer groups of the products are not targeted, and the raw materials used are mostly added in ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L33/125A23L33/185A23L33/10A23L19/00A23L33/21
CPCA23L7/10A23L33/125A23L33/185A23L33/10A23L19/09A23L33/21A23V2002/00A23V2200/14A23V2200/332A23V2200/328A23V2200/32A23V2250/211A23V2250/5488A23V2250/506A23V2250/6416A23V2250/54252A23V2250/55A23V2250/5114A23V2200/242A23V2200/16
Inventor 代少波
Owner 代少波
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