Selenium-rich egg roll and processing method thereof

Abstract

The invention provides selenium-rich egg rolls and a processing method thereof, and relates to the technical field of food processing. The formula of the selenium-rich egg roll comprises the following components in parts by weight: 90-110 parts of low-gluten flour, 70-90 parts of white granulated sugar, 100-120 parts of butter, 120-150 parts of selenium-rich egg liquid and 1-3 parts of soda ash. According to the invention, through scientific formula design and process optimization, the natural selenium content and nutritional value of selenium-rich eggs are maximally reserved and stabilized in the egg roll, and through objective texture regulation and sensory evaluation, the product has crispy taste and flavor superior to those of traditional products while having functionality. According to the invention, the optimal balance point between the organization structure and the taste flavor of the selenium-rich egg roll is found, a specific technical scheme for converting the advantages of the selenium-rich egg raw materials into high-added-value commodities is obtained, and functional healthy snacks rich in natural selenium are made.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and in particular to a selenium-enriched egg roll and its processing method. Background Technology

[0002] Selenium is an essential trace element for the human body. Its core physiological function lies in being a key component of various antioxidant enzymes (such as glutathione peroxidase), thereby playing crucial roles in antioxidation, delaying aging, regulating immunity, protecting the cardiovascular system, and supporting normal thyroid hormone metabolism. The World Health Organization recommends a daily selenium intake of 55-70 micrograms for adults. However, due to a vast selenium-deficient belt stretching from Northeast to Southwest my country, the selenium content in soil and agricultural products in most areas is generally low, making it difficult for residents to meet the recommended daily selenium intake. Long-term selenium deficiency is closely related to an increased risk of Keshan disease, Kashin-Beck disease, and various chronic diseases. Therefore, developing safe, efficient, and easily acceptable selenium-enriched foods has become an important research direction in the fields of nutrition and food science.

[0003] Hainan, as my country's first province to demonstrate selenium-enriched agriculture across its entire territory, possesses unique natural selenium-rich soil resources, providing an irreplaceable geographical advantage for producing high-quality agricultural products with inherent differentiation. Taking selenium-enriched eggs as an example, through scientific breeding programs, their selenium content can consistently reach several times or even higher than that of ordinary eggs, providing an excellent raw material foundation for developing high-end functional foods and establishing a preliminary "natural and healthy" quality perception in the consumer market. However, this prominent resource advantage has not yet been fully transformed into industrial and economic advantages. Currently, Hainan's selenium-enriched egg industry faces a typical "primary product dilemma": highly homogenous product forms, with the vast majority sold directly as fresh eggs, a short industrial chain, and weak deep processing links. This results in low product added value, weak industry resilience, and difficulty in achieving brand premiums; the valuable selenium resources have not been fully reflected and amplified at the consumer end through deep processing. Therefore, breaking through the technological bottlenecks in deep processing and developing competitive end-consumer products is a key breakthrough for upgrading Hainan's selenium-enriched industry and extending its value chain.

[0004] Connecting Hainan's advantage in selenium-rich eggs with the vast market demand is an inevitable path to overcome the aforementioned industry bottlenecks. Looking at the current consumer market, the global and Chinese egg roll market continues its steady growth, and the core engine driving this growth is shifting from simple taste preferences to a strong pursuit of health, nutrition, and functionality. The market has clearly validated this trend: for example, some emerging brands have successfully carved out high-growth niche markets in traditional categories by focusing on "sugar-free" or "low-GI" concepts; some local brands have successfully entered the mid-to-high-end market by optimizing raw materials and processes, focusing on a "crispy and non-greasy" texture upgrade. These examples demonstrate that product innovation based on clear health claims or superior quality experiences has enormous market acceptance potential. However, despite the surging wave of health consciousness, the vast majority of egg roll products on the market currently remain at the level of basic flavor and texture competition, with products specifically designed to enhance essential trace elements such as selenium as their core functional claim being almost nonexistent. This presents a differentiated blue ocean market opportunity for innovation using Hainan's selenium-rich eggs as raw materials. Developing selenium-enriched egg rolls not only meets consumers' demand for convenient and delicious ways to supplement their diet, but also allows them to directly tap into the growing trend of health-conscious consumption by positioning them as "functional snacks".

[0005] In summary, a clear industrial opportunity and challenge have emerged: on the one hand, there is a demand gap in the market for functional and healthy snacks rich in natural selenium; on the other hand, the upgrading of Hainan's selenium-rich egg industry urgently requires a specific technical solution that can transform its raw material advantages into high-value-added products. Summary of the Invention

[0006] Therefore, the purpose of this invention is to propose a selenium-enriched egg roll and its processing method, providing a systematic solution. This invention focuses on overcoming the core technical challenges in the transformation process from "selenium-enriched raw materials" to "high-quality finished food," specifically involving: how to maximize and stabilize the natural selenium content and nutritional value of selenium-enriched eggs in egg rolls through scientific formula design and process optimization; and how to ensure that the product, while possessing functionality, also boasts a crispier texture and flavor surpassing traditional products through objective texture control and sensory evaluation. This invention aims to fill the aforementioned market and industry gaps by constructing a quantifiable and replicable technical system.

[0007] The technical solution of this invention is implemented as follows: A selenium-enriched egg roll, by weight, comprises the following ingredients: 90-110 parts low-gluten flour, 70-90 parts white sugar, 100-120 parts butter, 120-150 parts selenium-enriched egg liquid, and 1-3 parts baking soda.

[0008] A further proposed solution, by weight, includes the following ingredients: 100-105 parts low-gluten flour, 80-85 parts white sugar, 106-112 parts butter, 130-140 parts selenium-enriched egg liquid, and 1-2 parts baking soda.

[0009] This invention provides a method for preparing the above-mentioned selenium-enriched egg rolls, comprising the following steps: (1) Take selenium-enriched eggs and stir them to obtain selenium-enriched egg liquid; mix low-gluten flour and baking soda and sift them to obtain mixed powder; in the mixed powder, other raw materials that need to be sifted can be added as needed, such as custard powder; (2) After the butter has softened, add the granulated sugar and mix until whipped to obtain whipped butter; if salt is needed, it can be added at the same time as the granulated sugar in this step for seasoning. (3) Add the selenium-enriched egg liquid to the butter mixture and continue mixing to obtain a butter-egg mixture; (4) Add the mixed powders to the butter and egg mixture and stir until it becomes a paste to obtain the egg roll batter; (5) Pour the egg roll paste into the egg roll machine, set the temperature of the upper baking tray of the egg roll machine to 150~170℃ and the temperature of the lower baking tray to 140~160℃, roll it into shape, let it stand to cool, package the finished product, and obtain selenium-enriched egg rolls.

[0010] A further step is to soften the butter to 18-24°C in step (2); In step (2), the mixing temperature is 23~27℃, the mixing speed is 500~700 rpm, and the mixing time is 10~15 min; In step (3), the temperature of the selenium-enriched egg liquid is 18~24℃; In step (3), continue mixing and stirring at a temperature of 23~27℃ and a stirring speed of 500~700 rpm for 3~8 minutes; In step (4), start rolling after the egg roll batter has been heated for 8-15 seconds.

[0011] On the one hand, during the research process, this invention discovered that diacylglycerol (DAG) has a good protective effect on selenium during processing, acting as a natural barrier. Because the DAG molecule contains two long-chain fatty acids and one hydroxyl group, it possesses strong lipophilicity and a certain degree of hydrophilicity. Its unique molecular structure endows diacylglycerol with emulsifying, lubricating, and antistatic properties. Modern medicine indicates that DAG has effects such as weight loss, lowering blood pressure and cholesterol, and also has certain antibacterial properties, making it widely used in food, medicine, and chemical industries.

[0012] The present invention also provides another method for preparing the above-mentioned selenium-enriched egg rolls, comprising the following steps: Step S1: Take selenium-enriched eggs and stir them to obtain selenium-enriched egg liquid; mix low-gluten flour and baking soda and sift them to obtain mixed powders; Step S2: After softening the butter, add granulated sugar and mix. Add DAG and continue mixing until whipped to obtain whipped butter. Step S3: Add the selenium-enriched egg liquid to the butter mixture, mix and stir again, add the DAG again, and continue mixing and stirring to obtain the butter-egg mixture; Step S4: Add the mixed dry ingredients to the butter and egg mixture and stir until it becomes a paste to obtain the egg roll batter; Step S5: Pour the egg roll batter into the egg roll machine, set the temperature of the upper baking tray of the egg roll machine to 150~170℃ and the temperature of the lower baking tray to 140~160℃, roll it into shape, let it stand and cool, package the finished product, and obtain selenium-enriched egg rolls.

[0013] A further method is to add granulated sugar to the softened butter in step S2 after softening it to 18~24℃, mix and stir at 23~27℃ and 500~700 rpm for 3~7 minutes, add DAG, and continue to mix and stir at 23~27℃ and 500~700 rpm for 7~12 minutes until whipped to obtain whipped butter. In step S3, after the temperature of the selenium-enriched egg liquid reaches 18~24℃, add the selenium-enriched egg liquid to the butter mixture, and mix again at 23~27℃ and 500~700 rpm for 1~4 minutes. Then add the DAG again and continue to mix at 23~27℃ and 500~700 rpm for 3~7 minutes to obtain the butter-egg mixture. In step S4, start rolling after the egg roll batter has been heated for 8-15 seconds.

[0014] A further embodiment is that, in step S2, the amount of DAG added is 8-11% of the weight of the butter; In step S3, the amount of DAG added is 8-11% of the weight of the butter.

[0015] By adding DAG in stages and in appropriate amounts, it can be effectively penetrated and dispersed into the whipped butter molecules, increasing the solubility of the whipped butter and selenium-enriched egg liquid, further increasing the load, while avoiding adding too much DAG to destroy the crisp structure of the egg roll.

[0016] A further option is that the DAG is selected from any one of palm oil DAG, palm kernel oil DAG, or corn oil DAG.

[0017] A further option is that the DAG content in the palm oil DAG, palm kernel oil DAG, or corn oil DAG is greater than 50%.

[0018] Compared with the prior art, the beneficial effects of the present invention are as follows: This invention maximizes and stabilizes the natural selenium content and nutritional value of selenium-enriched eggs in egg rolls through scientific formula design and process optimization. Through objective texture control and sensory evaluation, it ensures that the product has a crispy texture and flavor that surpasses traditional products while possessing functionality.

[0019] The optimal formula for the selenium-enriched egg rolls of this invention is as follows: 101 parts low-gluten flour, 82 parts white sugar, 109 parts butter, 134 parts selenium-enriched egg liquid, and 1.5 parts baking soda. The simple ingredients ensure the pure aroma of each ingredient, resulting in selenium-enriched egg rolls with high sensory evaluation. The proportions of ingredients in the formula are well-balanced, giving the selenium-enriched egg rolls a crispier texture and a hardness far lower than that of commercially available egg rolls.

[0020] The processing method for selenium-enriched egg rolls provided by this invention involves first whipping softened butter and granulated sugar at a certain temperature, then adding selenium-enriched egg liquid at a certain temperature and mixing thoroughly, and finally adding sifted powder to obtain the egg roll batter. This method can improve the binding between the various raw material components in low-gluten flour, making the egg roll structure more stable. At the same time, the thorough mixing of whipped butter and selenium-enriched egg liquid fills the egg roll with dense pores, which is beneficial for coating the flour and maintaining the moisture of the texture. In addition, the thorough mixing of selenium-enriched egg liquid and whipped butter helps to reduce the degree of selenium loss from the selenium-enriched eggs during processing. Alternatively, adding DAG during the butter whipping process and the mixing process with selenium-enriched egg liquid can greatly reduce the dissolution rate of small molecule selenium, further increasing the selenium content of the selenium-enriched egg rolls, making them a functional and healthy snack rich in natural selenium.

[0021] The processing method for selenium-enriched egg rolls provided by this invention is simple, the parameters are controllable, the finished product quality is stable, and the selenium content is rich. This invention provides a specific technical solution for transforming the advantages of selenium-enriched egg raw materials into high-value-added products. Selenium-enriched egg rolls are a functional and healthy snack rich in natural selenium. Attached Figure Description

[0022] Figure 1 The effect of low-gluten flour addition on sensory scores; Figure 2 The effect of added white sugar on sensory scores; Figure 3 The effect of butter addition on sensory scores; Figure 4 The effect of the amount of selenium-enriched egg liquid added on sensory scores; Figure 5 The effect of the interaction of factors A and B on the sensory evaluation of selenium-enriched egg rolls; Figure 6 The effect of the interaction of AC factors on the sensory evaluation of selenium-enriched egg rolls; Figure 7The effect of the interaction of AD factors on the sensory evaluation of selenium-enriched egg rolls; Figure 8 The effect of the interaction of BC factors on the sensory evaluation of selenium-enriched egg rolls; Figure 9 The influence of the interaction of BD factors on the sensory evaluation of selenium-enriched egg rolls; Figure 10 The effect of the interaction of CD factors on the sensory evaluation of selenium-enriched egg rolls. Detailed Implementation

[0023] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative and not intended to limit the invention.

[0024] Unless otherwise specified, the experimental methods used in the embodiments of this invention are all conventional methods.

[0025] Unless otherwise specified, all materials and reagents used in the embodiments of this invention are commercially available.

[0026] This embodiment of the invention uses the Cisco CB-01DS egg roll machine.

[0027] The selenium-enriched eggs of this invention, known as "Hainan Fortune Eggs," are produced by Hainan State Farms Haijin Yijia Animal Husbandry Co., Ltd.

[0028] The sensory rating table of this invention is as follows:

[0029] Example 1 - Preparation Process The preparation method of selenium-enriched egg rolls is as follows: (1) Take selenium-enriched eggs, wash them, and stir the selenium-enriched egg liquid. Mix low-gluten flour and baking soda and sift them. (2) Soften the butter to about 21°C, add granulated sugar, and mix and stir at about 25°C and 600 rpm for about 10-15 minutes until whipped to obtain whipped butter; (3) Measure the temperature of the selenium-enriched egg liquid. When the temperature of the selenium-enriched egg liquid is about 21°C, add the selenium-enriched egg liquid to the above-mentioned butter whipped mixture and continue to mix and stir at about 25°C and 600 rpm for about 5 minutes to ensure that the selenium-enriched egg liquid and the butter whipped mixture are fully mixed. (4) In step (3), add the powders that have been mixed and sieved in step (1) and stir until it becomes a paste; (5) Pour the egg roll batter into the egg roll machine, set the temperature of the upper baking tray of the egg roll machine to 160℃ and the temperature of the lower baking tray to 150℃, start rolling after the batter has been heated for 10 seconds, let it cool after rolling, package the finished product, and obtain selenium-enriched egg rolls.

[0030] Example 2 - Optimal Formulation 2.1 Single-factor experiment Control group: 100g low-gluten flour, 100g butter, 90g white sugar, 150g egg, 1.5g baking soda.

[0031] Experiment 1 (Cake flour): The amounts of cake flour used were 80, 90, 100, 110, and 120g respectively; the amounts of butter, sugar, eggs, and baking soda were fixed (100g, 90g, 150g, and 1.5g respectively).

[0032] Experiment 2 (Butter): The amount of butter used was 80, 90, 100, 110, and 120g respectively; the amounts of low-gluten flour, sugar, eggs, and baking soda were fixed (100g, 90g, 150g, and 1.5g respectively).

[0033] Experiment 3 (Sugar): The sugar amounts were 72, 81, 90, 99, and 108g respectively; the amounts of low-gluten flour, butter, eggs, and baking soda were fixed (100g, 100g, 150g, and 1.5g).

[0034] Experiment 4 (Eggs): The amount of eggs used were 120, 135, 150, 165 and 180g respectively; the amount of low-gluten flour, butter, sugar and baking soda were fixed (100g, 100g, 90g and 1.5g respectively).

[0035] The amount of baking soda used in all experimental groups was kept constant at 1.5g.

[0036] Selenium-enriched egg rolls were prepared according to the preparation process in Example 1.

[0037] Experimental results are as follows Figure 1-4As shown in Figure 1, the product achieved the highest sensory score when the amount of low-gluten flour added was 100g. Under this condition, the product was more likely to achieve the ideal state of "uniform color, golden yellow", "fine texture, uniform and dense pores", and "intact appearance, uniform thickness". When the amount of low-gluten flour added was less than 100g, the product's structural support was insufficient, which may lead to incomplete shape, easy deformation, and a coarse texture due to a weak gluten network. When the amount of low-gluten flour added was greater than 100g, the product's texture tended to be hard and dry, the taste deteriorated, it was difficult to achieve the "easily broken" fineness, and the color may also become lighter due to increased water absorption. Therefore, considering all the sensory evaluation indicators, 90g, 100g, and 110g of low-gluten flour added were used as three levels for the response surface methodology to find the optimal balance between texture and flavor near the center point.

[0038] As shown in Figure 2, the product achieved the highest sensory score when 90g of white sugar was added. This amount is most conducive to achieving the ideal taste of "moderate sweetness and pure aroma." Simultaneously, the appropriate amount of sugar added positively affects the product's color, texture moisture, and shape retention. When the amount of white sugar added is less than 90g, the product lacks sweetness, has a whitish color, and may become dry and hard due to decreased water retention, resulting in a less delicate texture. When the amount added is greater than 90g, excessive sweetness can mask other flavors and may cause the product to become too dark in color due to sugar caramelization, even producing burnt spots. The texture may also become too sticky, affecting either crispness or a delicate texture. Therefore, 72g, 81g, and 90g of white sugar were selected as three levels for the response surface methodology to optimize the product's overall sweetness, color, and texture.

[0039] Figure 3 shows that the product achieved the highest sensory score when 100g of butter was added. According to sensory evaluation standards, at this amount, the product fully utilizes the aroma of butter, achieving a "pure aroma," while the lubrication provided by the butter results in a delicate texture and excellent taste. The emulsifying and shortening properties of butter also ensure the integrity of the product's form and the crispness of its fracture surface. When the amount of butter added is less than 100g, the product lacks a milky aroma, may have a dry texture, is not crisp enough, and has a bland overall flavor. When the amount added is greater than 100g, excessive oil leads to a greasy taste, the product may become too crumbly and brittle, and its hardness increases after cooling, failing to meet the high-quality standard of "easily broken." Therefore, 100g, 110g, and 120g of butter were used as three levels in the response surface methodology to precisely control the balance between flavor intensity and texture.

[0040] Figure 4 shows that the product achieved the highest sensory score when 150g of egg was added. At this amount, the product exhibited an appealing golden-yellow color due to the yolk's coloring effect, and a uniform, dense porous structure due to the egg's expansion and coagulation, resulting in a delicate and elastic texture. Simultaneously, the emulsifying effect of the egg helped retain moisture, ensuring suitable product hydration. When the egg addition was below 150g, the product under-expansion resulted in a smaller volume, a denser structure, a paler color, and a drier texture. While addition above 150g might increase expansion, it could also intensify the eggy smell, cause the texture to become too moist and limp, making it difficult to roll or shape, and prone to cracking. Therefore, 120g, 135g, and 150g of egg were selected as three levels for the response surface methodology to optimize the product's fluffiness, texture, and flavor harmony.

[0041] 2.2 Response Surface Experiment Using the sensory evaluation of selenium-enriched egg rolls as the evaluation standard, four variables were selected for response surface methodology. A, B, C, and D represent the amount of low-gluten flour, white sugar, butter, and egg liquid added, respectively. A three-level response surface methodology was designed, and the experimental factors and levels are shown in Table 1.

[0042] Table 1. Response surface experimental factor level design

[0043] A Box-Behnken multiple regression model was constructed using Design-Expert 13.1.0, with sensory ratings as the response values. The fitted formula is: Sensory rating = 90.18 + 0.5583A + 2.02B 0.8917C 0.6417D 1.25AB 0.9250AC 2.85AD 0.95BC + 2.13BD + 3.80CD 4.70A2 6.08B2 6.18C2 5.60D2. The experimental design and results are shown in Table 2.

[0044] Table 2 Response Surface Experimental Design and Results

[0045] Table 3 shows that the F-value of the response surface methodology model is 77.96, and the P-value is <0.0001, indicating that the quadratic model is statistically highly significant and can effectively explain the influence of factors on the response value (sensory score). The F-value of the lack-of-fit term is 2.64, and the P-value is 0.1816 (>0.05), which is not significant, indicating that the model fits well, the unexplained variance is small, and the model has high reliability and predictive ability. Among the various terms in the model, all linear terms (A. low-gluten flour, B. white sugar, C. butter, D. eggs) have a significant impact on the sensory score. The coefficient of determination R² is 0.9873, and the corrected coefficient of determination R²Adj is 0.9747, indicating that the model can explain approximately 97.47% of the variation in the response value and has a very high fit with the experimental data. The predictive coefficient of determination R²Pred is 0.9341, and the difference between it and R²Adj is less than 0.2, indicating that the model has good predictive ability and extrapolation ability for new experimental points, avoiding overfitting.

[0046] Table 3. Analysis of Variance for Response Surface Model

[0047] Response surface methodology and contour plots can characterize the interactions between factors. Elliptical contour lines indicate a significant interaction between two factors, while circular contour lines indicate a weak interaction. Figures 5-10 It can be seen that the results of the fitted regression equation analysis are consistent with the results of the interaction between the various factors reflected in the response surface plot.

[0048] By optimizing the regression equation, the optimal formula for selenium-enriched egg rolls was obtained: 101g low-gluten flour, 82g granulated sugar, 109g butter, and 134g egg liquid. The sensory score of the selenium-enriched egg rolls made using this formula was 90.44 points. Three parallel experiments were conducted according to this formula, and the average actual sensory score of the egg rolls was 90.24 points. The predicted value and the actual value were very close, indicating that the model fit well and the optimized formula is reliable.

[0049] Selenium-enriched egg rolls were prepared according to the optimal formula, and then TPA testing was performed using a TMS-PRO texture analyzer to conduct comprehensive physical property analysis of the selenium-enriched egg rolls, using a P / 36R probe. The texture analyzer program parameters were set as follows: maximum load: 200 N; maximum displacement: 300 mm; maximum time: 10 min; maximum speed: 400 mm / min; experimental measurement parameters were: trigger force: 0.5 N; experimental speed: 30 mm / min; compression percentage: 30%; recovery distance: 150 mm; image acquisition rate: 1000 Hz. The hardness (g), adhesiveness (g·s), chewiness, cohesiveness, and elasticity of the selenium-enriched egg rolls were selected for texture analysis. According to the sensory evaluation criteria, 101g of low-gluten flour, 82g of white sugar, 109g of butter, 134g of egg liquid, and 1.5g of baking soda were added to make selenium-enriched egg rolls and their texture was analyzed. The experiment was repeated 10 times, and the results are shown in Table 4. Compared with commercially available egg rolls, the hardness and elasticity of the selenium-enriched egg rolls decreased, but their stickiness, cohesion, and chewiness improved.

[0050] Table 4. Textural Properties Analysis of Selenium-Enriched Egg Rolls and Commercially Available Egg Rolls

[0051] Example 3 - Optimal Parameters Selenium-enriched egg roll recipe: Low-gluten flour: 101g, granulated sugar: 82g, butter: 109g, egg liquid: 134g, baking soda: 1.5g.

[0052] Experiment 5 (Mixing Temperature): Soften the butter, add granulated sugar, and mix at 600 rpm for about 10-15 minutes until whipped to obtain a whipped butter mixture. Add the selenium-enriched egg liquid to the whipped butter mixture and mix at 600 rpm for about 5 minutes to fully combine the selenium-enriched egg liquid and whipped butter mixture. Add the sifted low-gluten flour and baking soda, and stir to obtain the egg roll batter. Pour the egg roll batter into the egg roll machine, set the upper baking pan temperature to 160℃ and the lower baking pan temperature to 150℃. After the batter has been heated for 10 seconds, start rolling. After rolling, let it cool and package the finished product to obtain selenium-enriched egg rolls.

[0053] Experiment 6 (Mixing Rate): Soften butter to about 21°C, add granulated sugar, and mix and stir at about 25°C for about 10-15 minutes until whipped to obtain a whipped butter mixture. Measure the temperature of the selenium-enriched egg liquid. When the temperature of the selenium-enriched egg liquid is about 21°C, add the selenium-enriched egg liquid to the above whipped butter mixture and mix and stir at about 25°C for about 5 minutes to fully mix the selenium-enriched egg liquid and whipped butter mixture. Add the sifted low-gluten flour and baking soda, and stir to obtain the egg roll batter. Pour the egg roll batter into the egg roll machine, set the upper baking pan temperature to 160°C and the lower baking pan temperature to 150°C. After the batter has been heated for 10 seconds, start rolling. After rolling, let it cool and package the finished product to obtain selenium-enriched egg rolls.

[0054] The sensory evaluation of different process parameters on selenium-enriched egg rolls is shown in the table below: Table 5. Effects of different process parameters on the sensory scores of selenium-enriched egg rolls

[0055] As shown in Table 5, excessively high mixing temperature has a significant impact on the sensory scores of selenium-enriched egg rolls. As the mixing temperature gradually increases, the sensory scores of selenium-enriched egg rolls show a trend of first increasing and then decreasing. The effect of mixing rate on the sensory scores of selenium-enriched egg rolls is consistent with that of mixing temperature. As the mixing rate increases, the sensory scores of selenium-enriched egg rolls show a trend of first increasing and then decreasing.

[0056] First, softened butter and granulated sugar are whipped at a certain temperature. Then, selenium-enriched egg liquid at a certain temperature is added and thoroughly mixed to create a dense, porous interior that facilitates the subsequent coating with flour and maintains the moisture content of the texture. Finally, sifted dry ingredients are added to obtain the egg roll batter, which improves the cohesion between the ingredients in the low-gluten flour and makes the egg roll structure more stable. Maintaining a relatively high whipping speed ensures that the butter and selenium-enriched eggs are fully mixed, resulting in a uniform texture of the egg roll when mixed with flour and other ingredients later, while also minimizing the loss of selenium.

[0057] Example 4 - Nutritional Components The method for determining the nutritional components of selenium-enriched eggs is as follows: The protein content in selenium-enriched eggs was determined using the Kjeldahl method, Method 1, of GB 5009.5—2016 "Determination of Protein in Food". The fat content was determined using the acid hydrolysis method, Method 1, of GB 5009.6—2016 "Determination of Fat in Food". The total selenium content was determined by hydride atomic fluorescence spectrometry, Method I, according to GB 5009.93—2017 "Determination of Selenium in Food". The contents of mineral elements iron, zinc, and calcium were determined by inductively coupled plasma mass spectrometry (ICP-MS) according to GB 5009.268—2016 "Determination of Multiple Elements in Food". The amino acid composition of selenium-enriched eggs was determined using a fully automated amino acid analyzer.

[0058] The nutritional components are shown in the table below: Table 6 Nutritional composition of selenium-enriched eggs

[0059] Table 7 Selenium content in selenium-enriched eggs

[0060] Table 8. Amino acid composition and content of selenium-enriched eggs

[0061] Example 5 - The best selenium-enriched egg roll recipe is as follows: low-gluten flour: 101g, white sugar: 82g, butter: 109g, egg liquid: 134g, baking soda: 1.5g.

[0062] The preparation method is as follows: (1) Take selenium-enriched eggs, wash them, and stir the selenium-enriched egg liquid. Mix low-gluten flour and baking soda and sift them. (2) Soften the butter to about 21°C, add granulated sugar, and mix and stir at about 25°C and 600 rpm for about 10-15 minutes until whipped to obtain whipped butter; (3) Measure the temperature of the selenium-enriched egg liquid. When the temperature of the selenium-enriched egg liquid is about 21°C, add the selenium-enriched egg liquid to the above-mentioned butter whipped mixture and continue to mix and stir at about 25°C and 600 rpm for about 5 minutes to ensure that the selenium-enriched egg liquid and the butter whipped mixture are fully mixed. (4) In step (3), add the powders that have been mixed and sieved in step (1) and stir until it becomes a paste; (5) Pour the egg roll batter into the egg roll machine, set the temperature of the upper baking tray of the egg roll machine to 160℃ and the temperature of the lower baking tray to 150℃, start rolling after the batter has been heated for 10 seconds, let it cool after rolling, package the finished product, and obtain selenium-enriched egg rolls.

[0063] Example 6- Selenium-enriched egg roll recipe: Low-gluten flour: 101g, granulated sugar: 82g, butter: 109g, DAG corn oil: 22g, egg liquid: 134g, baking soda: 1.5g.

[0064] DAG corn oil contains 80% DAG.

[0065] The preparation method is as follows: (1) Take selenium-enriched eggs, wash them, and stir the selenium-enriched egg liquid. Mix low-gluten flour and baking soda and sift them. (2) Soften the butter to about 21°C, add granulated sugar, mix and stir at about 25°C and 600 rpm for about 5 minutes, add half of the DAG amount, and continue to mix and stir at about 25°C and 600 rpm for about 10 minutes until whipped to obtain whipped butter. (3) Measure the temperature of the selenium-enriched egg liquid. When the temperature of the selenium-enriched egg liquid is about 21°C, add the selenium-enriched egg liquid to the above-mentioned butter whipped mixture and continue to mix and stir at about 25°C and 600 rpm for about 2 minutes. Add the remaining half of the DAG and continue to mix and stir at about 25°C and 600 rpm for about 5 minutes to ensure that the selenium-enriched egg liquid, butter whipped mixture and DAG are fully mixed. (4) In step (3), add the powders that have been mixed and sieved in step (1) and stir until it becomes a paste; (5) Pour the egg roll batter into the egg roll machine, set the temperature of the upper baking tray of the egg roll machine to 160℃ and the temperature of the lower baking tray to 150℃, start rolling after the batter has been heated for 10 seconds, let it cool after rolling, package the finished product, and obtain selenium-enriched egg rolls.

[0066] Example 7- The difference between this embodiment and Embodiment 5 is that the selenium-enriched eggs are separated into selenium-enriched yolks and selenium-enriched egg whites. The specific steps are as follows: The recipe for this example is as follows: low-gluten flour: 101g, granulated sugar: 82g, butter: 109g, egg liquid: 134g, baking soda: 1.5g.

[0067] The preparation method is as follows: (1) Take selenium-enriched eggs, wash them, and separate the selenium-enriched yolks and selenium-enriched egg whites for later use; mix low-gluten flour and baking soda and sift for later use. (2) When the temperature of the selenium-enriched egg white is about 21°C, add white sugar to the selenium-enriched egg white and mix and stir at about 25°C and 600 rpm for about 10 to 15 minutes until whipped to obtain meringue; (3) Soften the butter to about 21°C, add it to the meringue in batches and mix well, then add the selenium-enriched egg yolks and the sifted powder from step (1), and stir until it becomes a paste. (4) Pour the egg roll batter into the egg roll machine, set the temperature of the upper baking tray of the egg roll machine to 160℃ and the temperature of the lower baking tray to 150℃, start rolling after the batter has been heated for 10 seconds, let it cool after rolling, package the finished product, and obtain selenium-enriched egg rolls.

[0068] Comparative Example 1- The difference between this comparative example and Example 5 is that the dosage of the formulation is different, but the other steps are the same.

[0069] This proportional recipe: Cake flour: 101g, Granulated sugar: 82g, Butter: 100g, Egg liquid: 160g, Baking soda: 1.5g.

[0070] The preparation method is as follows: (1) Take selenium-enriched eggs, wash them, and stir the selenium-enriched egg liquid. Mix low-gluten flour and baking soda and sift them. (2) Soften the butter to about 21°C, add granulated sugar, and mix and stir at about 25°C and 600 rpm for about 10-15 minutes until whipped to obtain whipped butter; (3) Measure the temperature of the selenium-enriched egg liquid. When the temperature of the selenium-enriched egg liquid is about 21°C, add the selenium-enriched egg liquid to the above-mentioned butter whipped mixture and continue to mix and stir at about 25°C and 600 rpm for about 5 minutes to ensure that the selenium-enriched egg liquid and the butter whipped mixture are fully mixed. (4) In step (3), add the powders that have been mixed and sieved in step (1) and stir until it becomes a paste; (5) Pour the egg roll batter into the egg roll machine, set the temperature of the upper baking tray of the egg roll machine to 160℃ and the temperature of the lower baking tray to 150℃, start rolling after the batter has been heated for 10 seconds, let it cool after rolling, package the finished product, and obtain selenium-enriched egg rolls.

[0071] Example 8- The total selenium content of the selenium-enriched egg rolls obtained in the above embodiments and comparative examples was determined, and the results are as follows: Table 9 Selenium content of selenium-enriched egg rolls

[0072] As shown in Table 9 above, compared with Comparative Example 1, the selenium content of Examples 5-7 is much higher than that of Comparative Example 1. This invention, by first whipping softened butter and white sugar, and then adding selenium-enriched egg liquid and mixing thoroughly, helps to reduce the loss of selenium. A certain amount of whipped butter can form a good barrier, reducing the dissolution rate of small-molecule selenium. Simply increasing the amount of selenium-enriched egg liquid cannot fully retain selenium in the final product and greatly affects the product's taste. Compared with Example 7, Examples 5-6 separate selenium-enriched eggs into selenium-enriched yolks and selenium-enriched egg whites. However, during processing... The process leads to a significant loss of selenium. Compared with Example 6, the addition of DAG in Example 5 can effectively penetrate and disperse into the whipped butter molecules, increasing the solubility of the whipped butter and selenium-enriched egg liquid, and further improving the loading capacity. An appropriate amount of DAG can improve the extensibility of the batter, making it easier to roll up and form a selenium-enriched egg roll with a complete shape, no crumbs, and a certain degree of toughness. Adding DAG step by step during the mixing process can control the amount of DAG and also help improve the emulsification of DAG, fully encapsulate air, and improve the uniformity of the texture.

[0073] The above description represents the preferred embodiments of the present invention. It should be noted that those skilled in the art can make various improvements and modifications without departing from the principles of the present invention, and these improvements and modifications are also considered to be within the scope of protection of the present invention.

Claims

1. A selenium-enriched egg roll, characterized in that, By weight, it includes the following ingredients: 90-110 parts low-gluten flour, 70-90 parts white sugar, 100-120 parts butter, 120-150 parts selenium-enriched egg liquid, and 1-3 parts baking soda.

2. The selenium-enriched egg roll according to claim 1, characterized in that, By weight, it includes the following ingredients: 100-105 parts low-gluten flour, 80-85 parts white sugar, 106-112 parts butter, 130-140 parts selenium-enriched egg liquid, and 1-2 parts baking soda.

3. A method for preparing selenium-enriched egg rolls as described in claim 1 or 2, characterized in that, Includes the following steps: (1) Take selenium-enriched eggs, stir them to obtain selenium-enriched egg liquid; mix low-gluten flour and baking soda and sift them to obtain mixed powders; (2) After the butter has softened, add the granulated sugar and mix and stir until fluffy to obtain the butter whipped product; (3) Add the selenium-enriched egg liquid to the butter mixture and continue mixing to obtain a butter-egg mixture; (4) Add the mixed powders to the butter and egg mixture and stir until it becomes a paste to obtain the egg roll batter; (5) Pour the egg roll batter into the egg roll machine, set the temperature of the upper baking tray of the egg roll machine to 150~170℃ and the temperature of the lower baking tray to 140~160℃, roll it into shape, let it stand to cool, package the finished product, and obtain selenium-enriched egg rolls.

4. The method for preparing selenium-enriched egg rolls according to claim 3, characterized in that, In step (2), the butter is softened to 18~24℃; In step (2), the mixing temperature is 23~27℃, the mixing speed is 500~700 rpm, and the mixing time is 10~15 min; In step (3), the temperature of the selenium-enriched egg liquid is 18~24℃; In step (3), continue mixing and stirring at a temperature of 23~27℃ and a stirring speed of 500~700 rpm for 3~8 minutes; In step (4), start rolling after the egg roll batter has been heated for 8-15 seconds.

5. A method for preparing selenium-enriched egg rolls as described in claim 1 or 2, characterized in that, The preparation method of the selenium-enriched egg rolls also includes the following steps: Step S1: Take selenium-enriched eggs and stir them to obtain selenium-enriched egg liquid; mix low-gluten flour and baking soda and sift them to obtain mixed powders; Step S2: After softening the butter, add granulated sugar and mix. Add diglycerides and continue mixing until whipped to obtain whipped butter. Step S3: Add the selenium-enriched egg liquid to the butter mixture, mix and stir again, add the diglycerides again, and continue mixing and stirring to obtain the butter-egg mixture; Step S4: Add the mixed dry ingredients to the butter and egg mixture and stir until it becomes a paste to obtain the egg roll batter; Step S5: Pour the egg roll batter into the egg roll machine, set the temperature of the upper baking tray of the egg roll machine to 150~170℃ and the temperature of the lower baking tray to 140~160℃, roll it into shape, let it stand and cool, package the finished product, and obtain selenium-enriched egg rolls.

6. The method for preparing selenium-enriched egg rolls according to claim 5, characterized in that, In step S2, after softening the butter to 18~24℃, add granulated sugar and mix at 23~27℃ and 500~700 rpm for 3~7 minutes. Add diglycerides and continue mixing at 23~27℃ and 500~700 rpm for 7~12 minutes until whipped to obtain whipped butter. In step S3, after the temperature of the selenium-enriched egg liquid reaches 18~24℃, add the selenium-enriched egg liquid to the butter mixture, and mix again at 23~27℃ and 500~700 rpm for 1~4 minutes. Then add the diglycerides again and continue to mix at 23~27℃ and 500~700 rpm for 3~7 minutes to obtain the butter-egg mixture. In step S4, start rolling after the egg roll batter has been heated for 8-15 seconds.

7. The method for preparing selenium-enriched egg rolls according to claim 5, characterized in that, In step S2, the amount of diglyceride added is 8-11% of the weight of the butter; In step S3, the amount of diglyceride added is 8-11% of the weight of the butter.

8. The method for preparing selenium-enriched egg rolls according to claim 5, characterized in that, The diglyceride is selected from any one of palm oil diglyceride, palm kernel oil diglyceride, or corn oil diglyceride.

9. The method for preparing selenium-enriched egg rolls according to claim 8, characterized in that, The content of diglycerides in the palm oil diglyceride, palm kernel oil diglyceride, or corn oil diglyceride is greater than 50%.

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