Method for regulating and improving color and quality of deep-fried spring roll wrappers

Abstract

The application discloses a method for regulating and improving the color and quality of fried spring roll wrappers, which comprises adding lysine in the process of making the spring roll wrappers, and the adding amount of the lysine is 0.2-1.0% of the flour. The added lysine in the application is a natural food additive, which is commercialized, cheap and easy to obtain. The fried spring roll wrappers prepared by the method have the advantages of fast coloring, uniform color, improved crispness, increased flavor and better eating quality.

Description

Technical Field

[0001] This invention relates to a method for regulating and improving the color and quality of fried spring roll wrappers, belonging to the field of food processing technology. Background Technology

[0002] Fried foods are loved by consumers for their golden color, unique flavor, texture, and crispness, and are widely used in industry and households, making them one of the most consumed foods in the world.

[0003] Spring rolls are a type of fried food with a long history in my country. Their appealing appearance and crispy texture make them popular with consumers. Color is one of the most obvious and intuitive sensory qualities of spring rolls, significantly influencing consumer purchasing decisions. However, in actual processing, spring rolls often appear pale or dark in color, resulting in poor appearance. Therefore, effectively controlling the golden color of spring rolls while improving or maintaining their quality is a pressing need for both spring roll processing enterprises and consumers. Through literature review and practical research, no effective method for controlling the color of spring rolls has yet been found. This invention proposes a novel approach that can effectively control the color of spring rolls while simultaneously improving their crispness and flavor, thus enhancing their overall quality. Summary of the Invention

[0004] The purpose of this invention is to provide a method for regulating and improving the color and quality of fried spring roll wrappers.

[0005] To achieve the above and other related objectives, the preferred technical solution provided by the present invention is a method for controlling and improving the color and quality of fried spring roll wrappers, comprising the following steps:

[0006] Step 1: Mix wheat flour, salt water and lysine evenly, seal and let stand at room temperature for 2.5-3.5 hours to obtain a dough batter;

[0007] Step 2: Make spring roll wrappers from the batter, then cool the wrappers at room temperature, cut them into shapes, and use the wrappers to make spring rolls.

[0008] The preferred technical solution is that the mass ratio between wheat flour and salt is 200:0.3-0.7.

[0009] The preferred technical solution is that the mass ratio of salt to water in the salt solution is 0.3-0.7:240.

[0010] The preferred technical solution is that the amount of lysine added is 0.2%-1% of the mass of wheat flour.

[0011] The preferred technical solution is as follows: the preparation method of spring roll wrappers includes: placing the batter on a pancake maker at a temperature of 145-155℃, spreading the batter with a mold by hand, and cooking for 1-3 minutes to obtain spring roll wrappers.

[0012] The preferred technical solution is to fry the prepared spring rolls in an oil pan at a temperature of 165-175℃ for 1-3 minutes to obtain fried spring rolls.

[0013] Due to the application of the above technical solution, the advantages of this invention compared with the prior art are:

[0014] 1. This invention promotes the complex chemical interaction between amino acids, starch, and oil during frying by adding 0.2-1.0% lysine. On the one hand, it regulates and improves the color of fried spring roll wrappers, making them easier to color and resulting in a more uniform golden color during frying. On the other hand, it has a beneficial effect on the crispness and flavor of the spring rolls.

[0015] 2. The lysine added in this invention is a natural food additive and is beneficial to human health. The added amino acid is inexpensive, and its dosage can be easily adjusted as needed during actual production, making the operation very convenient and simple. Attached Figure Description

[0016] Figure 1 Sensory evaluation analysis of Comparative Example 1 and Examples 1-5. Detailed Implementation

[0017] The following specific embodiments illustrate the implementation of the present invention. Those skilled in the art can easily understand other advantages and effects of the present invention from the content disclosed in these embodiments.

[0018] Please see Figure 1 It should be noted that the structures, proportions, sizes, etc., illustrated in the accompanying drawings are merely for illustrative purposes and to aid those skilled in the art in understanding and reading the invention. They are not intended to limit the scope of the invention and therefore have no substantial technical significance. Any modifications to the structure, changes in proportions, or adjustments to the size are not permitted. The following embodiments are provided to better understand the invention, but are not intended to limit it. Unless otherwise specified, the experimental methods used in the following embodiments are conventional methods. Unless otherwise specified, the experimental materials used in the following embodiments were purchased from conventional biochemical reagent stores.

[0019] Comparative Example 1

[0020] (1) Weighing: Weigh 200g of wheat flour and 0.5g of salt using an electronic balance, and accurately measure 240mL of distilled water;

[0021] (2) Mixing and resting the slurry: Place the weighed wheat flour in a beaker, dissolve the salt in water and slowly pour it into the beaker along the inner wall of the beaker, stir at a constant speed of 100W for 4 minutes, seal it with plastic wrap and let it rest at room temperature for 3 hours.

[0022] (3) Making the wrapper and frying: Take a certain amount of batter and place it on a pancake maker at a constant temperature of 150℃. Use your hands to push the mold to spread the batter. After frying for 2 minutes, you will get the spring roll wrapper. Cool the spring roll wrapper at room temperature for 5 minutes, cut it into squares of a certain size, and then fry the spring roll wrapper of a certain size in a fryer at an oil temperature of 170℃ for 2 minutes to get the fried spring roll wrapper.

[0023] Example 1: A method for regulating and improving the color and quality of fried spring roll wrappers

[0024] (1) Weighing: Weigh 0.4g of lysine, 199.6g of wheat flour, and 0.5g of salt using an electronic balance, and accurately measure 240mL of distilled water;

[0025] (2) Mixing and resting the slurry: Place the weighed wheat flour and lysine in a beaker, dissolve the salt in water and slowly pour it into the beaker along the inner wall of the beaker, stir at a constant speed of 100W for 4 minutes, seal it with plastic wrap and rest at room temperature for 3 hours.

[0026] (3) Making the wrapper and frying: Take a certain amount of batter and place it on a pancake maker at a constant temperature of 150℃. Use your hands to push the mold to spread the batter. After frying for 2 minutes, you will get the spring roll wrapper. Cool the spring roll wrapper at room temperature for 5 minutes, cut it into squares of a certain size, and then fry the spring roll wrapper of a certain size in a fryer at an oil temperature of 170℃ for 2 minutes to get the fried spring roll wrapper.

[0027] Example 2: A method for regulating and improving the color and quality of fried spring roll wrappers

[0028] (1) Weighing: Weigh 0.8g of lysine, 199.2g of wheat flour, and 0.5g of salt using an electronic balance, and accurately measure 240mL of distilled water;

[0029] (2) Mixing and resting the slurry: Place the weighed wheat flour and lysine in a beaker, dissolve the salt in water and slowly pour it into the beaker along the inner wall of the beaker, stir at a constant speed of 100W for 4 minutes, seal it with plastic wrap and rest at room temperature for 3 hours.

[0030] (3) Making the wrapper and frying: Take a certain amount of batter and place it on a pancake maker at a constant temperature of 150℃. Use your hands to push the mold to spread the batter. After frying for 2 minutes, you will get the spring roll wrapper. Cool the spring roll wrapper at room temperature for 5 minutes, cut it into squares of a certain size, and then fry the spring roll wrapper of a certain size in a fryer at an oil temperature of 170℃ for 2 minutes to get the fried spring roll wrapper.

[0031] Example 3: A method for regulating and improving the color and quality of fried spring roll wrappers

[0032] (1) Weighing: Weigh 1.2g of lysine, 198.8g of wheat flour, and 0.5g of salt using an electronic balance, and accurately measure 240mL of distilled water;

[0033] (2) Mixing and resting the slurry: Place the weighed wheat flour and lysine in a beaker, dissolve the salt in water and slowly pour it into the beaker along the inner wall of the beaker, stir at a constant speed of 100W for 4 minutes, seal it with plastic wrap and rest at room temperature for 3 hours.

[0034] (3) Making the wrapper and frying: Take a certain amount of batter and place it on a pancake maker at a constant temperature of 150℃. Use your hands to push the mold to spread the batter. After frying for 2 minutes, you will get the spring roll wrapper. Cool the spring roll wrapper at room temperature for 5 minutes, cut it into squares of a certain size, and then fry the spring roll wrapper of a certain size in a fryer at an oil temperature of 170℃ for 2 minutes to get the fried spring roll wrapper.

[0035] Example 4: A method for regulating and improving the color and quality of fried spring roll wrappers

[0036] (1) Weighing: Weigh 1.6g of lysine, 198.4g of wheat flour, and 0.5g of salt using an electronic balance, and accurately measure 240mL of distilled water;

[0037] (2) Mixing and resting the slurry: Place the weighed wheat flour and lysine in a beaker, dissolve the salt in water and slowly pour it into the beaker along the inner wall of the beaker, stir at a constant speed of 100W for 4 minutes, seal it with plastic wrap and rest at room temperature for 3 hours.

[0038] (3) Making the wrapper and frying: Take a certain amount of batter and place it on a pancake maker at a constant temperature of 150℃. Use your hands to push the mold to spread the batter. After frying for 2 minutes, you will get the spring roll wrapper. Cool the spring roll wrapper at room temperature for 5 minutes, cut it into squares of a certain size, and then fry the spring roll wrapper of a certain size in a fryer at an oil temperature of 170℃ for 2 minutes to get the fried spring roll wrapper.

[0039] Example 5: A method for regulating and improving the color and quality of fried spring roll wrappers

[0040] (1) Weighing: Weigh 2g of lysine, 198g of wheat flour, and 0.5g of salt using an electronic balance, and accurately measure 240mL of distilled water.

[0041] (2) Mixing and resting the slurry: Place the weighed wheat flour and lysine in a beaker, dissolve the salt in water and slowly pour it into the beaker along the inner wall of the beaker, stir at a constant speed of 100W for 4 minutes, seal it with plastic wrap and rest at room temperature for 3 hours.

[0042] (3) Making the wrapper and frying: Take a certain amount of batter and place it on a pancake maker at a constant temperature of 150℃. Use your hands to push the mold to spread the batter. After frying for 2 minutes, you will get the spring roll wrapper. Cool the spring roll wrapper at room temperature for 5 minutes, cut it into squares of a certain size, and then fry the spring roll wrapper of a certain size in a fryer at an oil temperature of 170℃ for 2 minutes to get the fried spring roll wrapper.

[0043] The color, crispness, and sensory evaluation of the fried spring roll wrappers prepared in Comparative Example 1 and Examples 1-5 were measured.

[0044] Color measurement method

[0045] The fried spring roll wrappers prepared in Comparative Example 1 and Examples 1-5 were used to measure the L*, a*, and b* values ​​of the fried spring roll wrappers using a colorimeter. Here, L* represents the brightness value, a* represents the red-green value, and b* represents the yellow-blue value.

[0046] Methods for determining brittleness

[0047] Take a 3cm × 3cm piece from the center of the spring roll wrapper prepared in Comparative Example 1 and Examples 1-5, and deep-fry it. The crispness of the fried spring roll wrapper was determined using a texture analyzer. The specific test parameters were: P / 50 cylindrical probe, downward speed, test speed, and return speed of 5, 1.0, and 5 mm / s, respectively; trigger force of 30g; and compression distance of 5mm.

[0048] Evaluation of sensory quality

[0049] Table 1: Sensory Evaluation Scoring Rules for Fried Spring Roll Wrappers

[0050]

[0051]

[0052] Table 2 shows the color results of Comparative Example 1 and Examples 1-5 provided by the present invention.

[0053] Table 2:

[0054] <![CDATA[L * ]]> <![CDATA[a * ]]> <![CDATA[b * ]]> Comparative Example 1 69.41±0.06 2.83±0.04 23.67±0.11 Example 1 65.56±0.15 7.28±0.18 27.28±0.34 Example 2 65.29±0.27 7.80±0.20 27.54±0.11 Example 3 61.60±0.28 8.52±0.04 28.44±0.13 Example 4 60.68±0.10 10.74±0.24 29.18±0.09

[0055] As shown in Table 2, compared with Comparative Example 1 (fried spring roll wrappers without lysine), the addition of lysine in Examples 1-5 of this invention significantly reduced the brightness of the fried spring roll wrappers (brightness value decreased from 69.41 to 59.21) and increased the redness and yellowness values ​​(a* value increased from 2.83 to 12.17; b* value increased from 23.67 to 29.32). This indicates that the addition of lysine can effectively regulate the color of the fried spring roll wrappers and accelerate the coloring process.

[0056] Table 3 shows the brittleness results of Comparative Example 1 and Examples 1-5 provided by the present invention.

[0057] Table 3:

[0058] Brittleness / N Comparative Example 1 10.23±0.22 Example 1 16.10±0.61 Example 2 13.81±0.24 Example 3 12.51±0.45 Example 4 10.71±0.80

[0059] like Figure 1 As shown, sensory evaluation analysis of Comparative Example 1 and Examples 1-5.

[0060] Example 6: A method for regulating and improving the color and quality of fried spring roll wrappers

[0061] A method for controlling and improving the color and quality of fried spring roll wrappers, comprising the following steps:

[0062] Step 1: Mix wheat flour, salt water and lysine evenly, seal and let stand at room temperature for 2.5 hours to obtain a dough batter;

[0063] Step 2: Make spring roll wrappers from the batter, then cool the wrappers at room temperature, cut them into shapes, and use the wrappers to make spring rolls.

[0064] The mass ratio of wheat flour to salt is 200:0.3.

[0065] In salt water, the mass ratio of salt to water is 0.3:240.

[0066] The amount of lysine added is 0.2% of the mass of wheat flour.

[0067] The preparation method of spring roll wrappers includes: placing the batter on a griddle at a temperature of 145℃, spreading the batter with a mold by hand, and cooking for 3 minutes to obtain the spring roll wrapper.

[0068] The prepared spring rolls are fried in oil at 165°C for 3 minutes to obtain fried spring rolls.

[0069] Example 7: A method for regulating and improving the color and quality of fried spring roll wrappers

[0070] A method for controlling and improving the color and quality of fried spring roll wrappers, comprising the following steps:

[0071] Step 1: Mix wheat flour, salt water and lysine evenly, seal and let stand at room temperature for 3.5 hours to obtain a dough batter;

[0072] Step 2: Make spring roll wrappers from the batter, then cool the wrappers at room temperature, cut them into shapes, and use the wrappers to make spring rolls.

[0073] The mass ratio of wheat flour to salt is 200:0.7.

[0074] In salt water, the mass ratio of salt to water is 0.7:240.

[0075] The amount of lysine added is 1% of the mass of wheat flour.

[0076] The preparation method of spring roll wrappers includes: placing the batter on a griddle at a temperature of 155℃, spreading the batter with a mold by hand, and cooking for 1 minute to obtain the spring roll wrapper.

[0077] The prepared spring rolls are fried in oil at 175°C for 1 minute to obtain fried spring rolls.

[0078] The above description is merely a preferred embodiment for explaining the present invention and is not intended to limit the present invention in any way. Therefore, any modifications or changes made to the present invention under the same inventive spirit should still be included within the scope of protection intended by the present invention.

Claims

1. A method for regulating and improving the color and quality of fried spring roll wrappers, characterized in that: Includes the following steps: Step 1: Mix wheat flour, salt water and lysine evenly, seal and let stand at room temperature for 2.5-3.5 hours to obtain a dough batter; Step 2: Make spring roll wrappers from the batter, then cool the wrappers at room temperature, cut them into shapes, and use the wrappers to make spring rolls; The mass ratio of wheat flour to salt is 200:0.3-0.7; In salt water, the mass ratio of salt to water is 0.3-0.7:240; The amount of lysine added is 0.2%-1% of the mass of wheat flour.

2. The method for regulating and improving the color and quality of fried spring roll wrappers according to claim 1, characterized in that: The preparation method of spring roll wrappers includes: placing the batter on a griddle at a temperature of 145-155℃, spreading the batter with a mold by hand, and cooking for 1-3 minutes to obtain the spring roll wrapper.

3. The method for regulating and improving the color and quality of fried spring roll wrappers according to claim 1, characterized in that: The prepared spring rolls are deep-fried in oil at a temperature of 165-175℃ for 1-3 minutes to obtain fried spring rolls.

Images