CN103230050B - Chocolate coconut roll and preparation method thereof - Google Patents
Chocolate coconut roll and preparation method thereof Download PDFInfo
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- CN103230050B CN103230050B CN201310141603.9A CN201310141603A CN103230050B CN 103230050 B CN103230050 B CN 103230050B CN 201310141603 A CN201310141603 A CN 201310141603A CN 103230050 B CN103230050 B CN 103230050B
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Abstract
The invention provides a chocolate coconut roll. The chocolate coconut roll comprises an egg roll, core stuffing which is filled in the egg roll, and a chocolate coating which is coated outside the egg roll; and the egg roll is prepared from the following ingredients: water, white granulated sugar powder, refined salt, phospholipid oil, salad oil, eggs, salt, beta-carotene and wheat flour, the core stuffing is prepared from the following ingredients: anhydrous margarine, lecithin, white granulated sugar powder, refined salt, grease milk powder, coconut powder, whey powder, toasted coconut essence, vanillin and ethyl maltol, and the chocolate coating is prepared from the following ingredients: cocoa butter substitute, lecithin, white granulated sugar powder, refined salt, grease milk powder, maltodextrin, whey powder, roasted coconut essence, vanillin and ethyl maltol. The invention also provides a preparation method of the chocolate coconut roll. The chocolate coconut roll is simple in preparation method, low in cost, rich in nutrients, reasonable in matching, good in taste and fragrant.
Description
Technical field
The invention belongs to field of food, particularly the fragrant volume of a kind of chocolate coconut palm, also relates to the fragrant preparation method who rolls up of this chocolate coconut palm.
Background technology
Egg roll is as a kind of common leisure food, golden yellow color, and matter is soft, and egg aromatic flavour is subject to liking of consumers in general deeply, is all conventionally to adopt egg, flour, sugar, oil baking to make.Along with the raising of people's living standard, the mouthfeel of food, nutritive value are required more and more higher, no matter the leisure food of especially carefully doing for coarse food grain, be in designs and varieties, or on mouthfeel class, consumer's requirement is more and more higher.
Yet, egg roll product in the market, prepare burden single, taste is single, production technology is unreasonable, and nutritive value only depends on egg to provide, nutrition is abundant not.The mouthfeel and the nutritive value that how to improve egg roll are to be worth the constantly problem of research of food manufacturing dealers.
Summary of the invention
Goal of the invention: the object of this invention is to provide fragrant volume of the good chocolate coconut palm of a kind of nutritious, mouthfeel and preparation method thereof.
Technical scheme: the fragrant volume of a kind of chocolate coconut palm provided by the invention, comprises egg roll, is filled in the core material in egg roll and is coated in the chocolate coating outside egg roll; Described egg roll is made by following component: water, white sand Icing Sugar, refined salt, phosphatide oil, salad oil, egg, salt, beta carotene, wheat flour, described core material is made by following component: anhydrous margarine, lecithin, white sand Icing Sugar, refined salt, whole milk powder, coconut powder, whey powder, roasting cocoanut flavour, vanillic aldehyde, ethyl maltol, described chocolate coating is made by following component: substitute of cocoa fat, lecithin, white sand Icing Sugar, refined salt, whole milk powder, maltodextrin, whey powder, roasting cocoanut flavour, vanillic aldehyde, ethyl maltol.
Preferably, described egg roll is made by the component of following weight portion: wheat flour 60-65 part, white sand Icing Sugar 25-30 part, salad oil 4-6 part, water 1-3 part, phosphatide oil 0.5-1 part, egg 0.5-1 part, refined salt 0.1-0.3 part, beta carotene 0.01-0.10 part, described core material is made by the component of following weight portion: anhydrous margarine 35-45 part, white sand Icing Sugar 15-25 part, whole milk powder 15-20 part, whey powder 10-15 part, coconut powder 5-10 part, lecithin 0.3-0.8 part, roasting cocoanut flavour 0.1-0.2 part, refined salt 0.1-0.2 part, vanillic aldehyde 0.01-0.10 part, ethyl maltol 0.01-0.10 part, described chocolate coating is made by the component of following weight portion: substitute of cocoa fat 30-40 part, white sand Icing Sugar 25-35 part, whole milk powder 15-20 part, whey powder 5-10 part, maltodextrin 5-10 part, lecithin 0.3-0.6 part, roasting cocoanut flavour 0.1-0.3 part, refined salt 0.1-0.2 part, vanillic aldehyde 0.01-0.10 part, ethyl maltol 0.01-0.10 part.
Still more preferably, described egg roll is made by the component of following weight portion: described egg roll is made by the component of following weight portion: 61.8 parts of wheat flours, 29.3 parts of white sand Icing Sugar, 5.1 parts of salad oils, 2.0 parts, water, 0.76 part of phosphatide oil, 0.63 part, egg, 0.16 part of refined salt, 0.06 part of beta carotene, described core material is made by the component of following weight portion: 40.1 parts of anhydrous margarine, 21.4 parts of white sand Icing Sugar, 16.1 parts of whole milk powders, 13.2 parts of whey powders, 8.3 parts of coconut powders, 0.52 part, lecithin, 0.13 part of roasting cocoanut flavour, 0.12 part of refined salt, 0.04 part of vanillic aldehyde, 0.026 part of ethyl maltol, described chocolate coating is made by the component of following weight portion: 34.7 parts of substitute of cocoa fat, 30.8 parts of white sand Icing Sugar, 17.3 parts of whole milk powders, 8.5 parts of whey powders, 8.5 parts of maltodextrins, 0.45 part, lecithin, 0.15 part of roasting cocoanut flavour, 0.12 part of refined salt, 0.04 part of vanillic aldehyde, 0.025 part of ethyl maltol.As preferably, the mass ratio of described egg roll, core material and chocolate coating is (38-40): (34-36): (24-28).
The present invention also provides the preparation method of the fragrant volume of above-mentioned chocolate coconut palm, comprises the following steps:
(1) modulation of egg roll slurry is prepared: white sand Icing Sugar, refined salt and water are mixed, in a mixing bowl, at 35-40 ℃, stir 4-5min, adding phosphatide oil, salad oil, egg, salt and beta carotene to continue to stir 2.5-3min makes to mix, adding wheat flour to continue to stir 1.5-2min makes to mix again, in 21-25 ℃ of making beating 8-10min, obtain egg roll slurry;
(2) modulation of core material is prepared: by anhydrous margarine, lecithin 42-45 ℃ of fine grinding 5-15min in fine grinding cylinder, add white sand Icing Sugar, refined salt to continue fine grinding 15-25min, add again whole milk powder, coconut powder, whey powder to continue fine grinding 4-5h, add again roasting cocoanut flavour, vanillic aldehyde, ethyl maltol to continue fine grinding 15-20min, obtain core material;
(3) modulation of chocolate coating slurry is prepared: by substitute of cocoa fat, lecithin 42-45 ℃ of fine grinding 5-15min in fine grinding cylinder, add white sand Icing Sugar, refined salt to continue fine grinding 15-25min, add again whole milk powder, maltodextrin, whey powder to continue fine grinding 8-9h, add again roasting cocoanut flavour, vanillic aldehyde, ethyl maltol to continue fine grinding 15-20min, obtain chocolate coating slurry;
(4) sandwich egg roll preparation: utilize to make egg roll slurry in step (1) prepare egg roll on egg-biscuit-roll machine, and utilize egg-biscuit-roll machine to insert for egg roll the core material making in step (2), obtain sandwich egg roll;
(5) coating: the sandwich egg roll that step (4) is made, at coating on-machine coating, obtains the fragrant volume of chocolate coconut palm.In step (1), the concentration of gained egg roll slurry is 19-20 Baume degrees.
In step (2), the fineness of gained core material is 30-35 micron.
In step (3), the fineness of gained chocolate coating slurry is 30-35 micron.
In step (4), the temperature setting of egg-biscuit-roll machine is set to 170-190 ℃, and the temperature setting of egg-biscuit-roll machine charging basket is set to 42-45 ℃.
In step (5), the cooling tunnel temperature setting of coating machine is set to 0-4 ℃, and the temperature setting of coating machine charging basket is set to 42-45 ℃.
Beneficial effect: it is simple, with low cost that chocolate coconut palm perfume (or spice) provided by the invention rolls Preparation Method, by the combination of egg roll, core material and chocolate coating material, nutriments such as comprising egg, chocolate, beta carotene and coconut powder can be provided, nutritious, collocation rationally, comprise the fragrance such as egg roll, chocolate, coconut, mouthfeel is good, taste is fragrant simultaneously.
The fragrant preparation method's technique of rolling up of chocolate coconut palm provided by the invention is simple, with low cost, productive rate is high, and quality is good, is not easy fragmentation.
Accompanying drawing explanation
Fig. 1 is preparation technology's flow chart of the fragrant volume of the chocolate coconut palm of the present invention.
The specific embodiment
According to following embodiment, the present invention may be better understood.Yet, those skilled in the art will readily understand, the described concrete material proportion of embodiment, process conditions and result thereof be only for the present invention is described, and should also can not limit the present invention described in detail in claims.
The capital equipment below using for the present invention:
A mixing bowl Guangzhou province Fan Yu city Heng Lian food machinery factory
Fine grinding cylinder Suzhou City Gu Su Food Co., Ltd
Egg-biscuit-roll machine Guangzhou Yi Tong food machinery manufactory
Coating machine Suzhou City Xia Shi Food Machinery Co., Ltd.
Embodiment 1
The fragrant volume of chocolate coconut palm, comprises egg roll, is filled in the core material in egg roll and is coated in the chocolate coating outside egg roll, the mass ratio of described egg roll, core material and chocolate coating is 38:34:24.
Described egg roll is made by the component of following weight portion: wheat flour 60-65 part, white sand Icing Sugar 25-30 part, salad oil 4-6 part, water 1-3 part, phosphatide oil 0.5-1 part, egg 0.5-1 part, refined salt 0.1-0.3 part, beta carotene 0.01-0.10 part;
Described core material is made by the component of following weight portion: anhydrous margarine 35-45 part, white sand Icing Sugar 15-25 part, whole milk powder 15-20 part, whey powder 10-15 part, coconut powder 5-10 part, lecithin 0.3-0.8 part, roasting cocoanut flavour 0.1-0.2 part, refined salt 0.1-0.2 part, vanillic aldehyde 0.01-0.10 part, ethyl maltol 0.01-0.10 part;
Described chocolate coating is made by the component of following weight portion: substitute of cocoa fat 30-40 part, white sand Icing Sugar 25-35 part, whole milk powder 15-20 part, whey powder 5-10 part, maltodextrin 5-10 part, lecithin 0.3-0.6 part, roasting cocoanut flavour 0.1-0.3 part, refined salt 0.1-0.2 part, vanillic aldehyde 0.01-0.10 part, ethyl maltol 0.01-0.10 part.
Its preparation method comprises the following steps:
1 egg roll slurry modulation is prepared
1) carry out the preparation before condiment, cleaning equipment, container and Work tool, and carry out disinfection;
2) by correct water, white sand Icing Sugar, refined salt, phosphatide oil, salad oil, egg, salt, beta carotene, the wheat flour of weighing of formula requirement;
3) in a mixing bowl, drop into water, white sand Icing Sugar, refined salt, 40 ℃ of starts are stirred 4 minutes, shutdown after dissolving;
4) phosphatide oil, salad oil, egg, salt, beta carotene are added to a mixing bowl, stir after 2.5 minutes, observe the situation that stirs, after stirring, shutdown;
5) wheat flour is slowly added in a mixing bowl equably, when adding, open a mixing bowl, stir, add after wheat flour and stir again and within 1.5 minutes, make evenly;
6) pull an oar approximately 10 minutes for 21 ℃, obtaining slurry concentration is the egg roll slurry of 19 Baume degrees.
2 egg roll core material modulation are prepared
1) carry out the preparation before condiment, cleaning equipment, container and Work tool; And carry out disinfection.
2) by correct anhydrous margarine, lecithin, white sand Icing Sugar, refined salt, whole milk powder, coconut powder, the whey powder of weighing of formula requirement.
3) at fine grinding, first drop into anhydrous margarine, lecithin 42 ℃ of fine grindings after 15 minutes, minute secondary in fine grinding cylinder in cylinder and drop into white sand Icing Sugar, refined salt, refine after 25 minutes, drop into whole milk powder, coconut powder, whey powder, fine grinding after 5 hours minutes for three times, drop into roasting cocoanut flavour, vanillic aldehyde, ethyl maltol refine 20 minutes again, obtains fineness and be the core material of 35 microns.
3 chocolate coating material modulation
1) carry out the preparation before condiment, cleaning equipment, container and Work tool; And carry out disinfection.
2) by correct substitute of cocoa fat, lecithin, white sand Icing Sugar, refined salt, whole milk powder, maltodextrin, whey powder, roasting cocoanut flavour, vanillic aldehyde, the ethyl maltol of weighing of formula requirement.
3) at fine grinding, first drop into substitute of cocoa fat, 42 ℃ of fine grindings of lecithin after 15 minutes in cylinder, minute secondary drops into white sand Icing Sugar, refined salt, refine after 25 minutes, divide and drop into whole milk powder, maltodextrin, whey powder, fine grinding for three times after 8 hours, drop into again roasting cocoanut flavour, vanillic aldehyde, ethyl maltol and refine again 20 minutes, obtain fineness and be the chocolate coating material of 33 microns.4 sandwich egg rolls are made (semi-finished product)
1) carry out the every preparation before start, cleaning equipment, container and Work tool; Check that whether slurry pound and core material pound be unimpeded, and carry out disinfection;
2) open the turn knob of egg-biscuit-roll machine iron roll, make egg-biscuit-roll machine iron roll in operating condition, and regulate suitable speed, running 2-3 minute, observes and has or not abnormal conditions;
3) temperature adjustment buttons of egg-biscuit-roll machine is transferred to 170 ℃, starts igniting, carry out iron roll to heat, make the temperature on iron roll surface reach hanging requirement;
4) iron roll, when heating, is carried out the cleaning of iron roll, and as unclean in found iron roll surface, application painter and " No. 0 " rubber are polished to iron rod, after polishing is clean, is stained with oil iron roll is suitably oiled with rag;
4) temperature reaches after requirement, in egg roll cladding bucket, pour slurry into, on iron roll, hang egg roll latex, debug hollow egg roll, after hollow egg roll is normal, in egg roll core material bucket, pour egg roll core material into, regulating egg-biscuit-roll machine charging basket temperature is 42-45 degree, egg roll is noted to the heart after connecting carrier pipe;
5 coatings
1) carry out the preparation before coating, cleaning equipment, container and Work tool, and carry out disinfection;
2) the cooling tunnel temperature of coating machine is arranged on to 0 ℃, while waiting tunnel actual temperature to reach 0 ℃, opens coating machine, and in coating machine charging basket, add coating material (modulate the holding temperature of coating machine charging basket, be controlled at 42 ℃);
3) the neat satisfactory note heart of the quality egg roll of placing on coating machine guipure; The fragrant volume of coconut palm that coating is good is neatly sent into interior job contract section and is packed.
Embodiment 2
The fragrant volume of chocolate coconut palm, comprises egg roll, is filled in the core material in egg roll and is coated in the chocolate coating outside egg roll, the mass ratio of described egg roll, core material and chocolate coating is 40:36:28.
The fragrant volume of chocolate coconut palm, described egg roll is made by the component of following weight portion: wheat flour 60-65 part, white sand Icing Sugar 25-30 part, salad oil 4-6 part, water 1-3 part, phosphatide oil 0.5-1 part, egg 0.5-1 part, refined salt 0.1-0.3 part, beta carotene 0.01-0.10 part;
Described core material is made by the component of following weight portion: anhydrous margarine 35-45 part, white sand Icing Sugar 15-25 part, whole milk powder 15-20 part, whey powder 10-15 part, coconut powder 5-10 part, lecithin 0.3-0.8 part, roasting cocoanut flavour 0.1-0.2 part, refined salt 0.1-0.2 part, vanillic aldehyde 0.01-0.10 part, ethyl maltol 0.01-0.10 part;
Described chocolate coating is made by the component of following weight portion: substitute of cocoa fat 30-40 part, white sand Icing Sugar 25-35 part, whole milk powder 15-20 part, whey powder 5-10 part, maltodextrin 5-10 part, lecithin 0.3-0.6 part, roasting cocoanut flavour 0.1-0.3 part, refined salt 0.1-0.2 part, vanillic aldehyde 0.01-0.10 part, ethyl maltol 0.01-0.10 part.
Its preparation method comprises the following steps:
1 egg roll slurry modulation is prepared
1) carry out the preparation before condiment, cleaning equipment, container and Work tool, and carry out disinfection;
2) by correct water, white sand Icing Sugar, refined salt, phosphatide oil, salad oil, egg, salt, beta carotene, the wheat flour of weighing of formula requirement;
7) in a mixing bowl, drop into water, white sand Icing Sugar, refined salt, 35 ℃ of starts are stirred 5 minutes, shutdown after dissolving;
8) phosphatide oil, salad oil, egg, salt, beta carotene are added to a mixing bowl, stir after 3 minutes, observe the situation that stirs, after stirring, shutdown;
9) wheat flour is slowly added in a mixing bowl equably, when adding, open a mixing bowl, stir, add after wheat flour and stir again and within 2 minutes, make evenly;
10) pull an oar approximately 8 minutes for 25 ℃, obtaining slurry concentration is the egg roll slurry of 20 Baume degrees.
2 egg roll core material modulation are prepared
1) carry out the preparation before condiment, cleaning equipment, container and Work tool; And carry out disinfection.
2) by correct anhydrous margarine, lecithin, white sand Icing Sugar, refined salt, whole milk powder, coconut powder, the whey powder of weighing of formula requirement.
3) at fine grinding, first drop into anhydrous margarine, lecithin 45 ℃ of fine grindings after 5 minutes, minute secondary in fine grinding cylinder in cylinder and drop into white sand Icing Sugar, refined salt, refine after 15 minutes, drop into whole milk powder, coconut powder, whey powder, fine grinding after 4 hours minutes for three times, drop into roasting cocoanut flavour, vanillic aldehyde, ethyl maltol refine 15 minutes again, obtains fineness and be the core material of 30 microns.
3 chocolate coating material modulation
1) carry out the preparation before condiment, cleaning equipment, container and Work tool; And carry out disinfection.
2) by correct substitute of cocoa fat, lecithin, white sand Icing Sugar, refined salt, whole milk powder, maltodextrin, whey powder, roasting cocoanut flavour, vanillic aldehyde, the ethyl maltol of weighing of formula requirement.
3) at fine grinding, first drop into substitute of cocoa fat, 45 ℃ of fine grindings of lecithin after 5 minutes in cylinder, minute secondary drops into white sand Icing Sugar, refined salt, refine after 15 minutes, divide and drop into whole milk powder, maltodextrin, whey powder, fine grinding for three times after 9 hours, drop into again roasting cocoanut flavour, vanillic aldehyde, ethyl maltol and refine again 15 minutes, obtain fineness and be the chocolate coating material of 30 microns.4 sandwich egg rolls are made (semi-finished product)
1) carry out the every preparation before start, cleaning equipment, container and Work tool; Check that whether slurry pound and core material pound be unimpeded, and carry out disinfection;
2) open the turn knob of egg-biscuit-roll machine iron roll, make egg-biscuit-roll machine iron roll in operating condition, and regulate suitable speed,
Running 2-3 minute, observes and has or not abnormal conditions;
4) temperature adjustment buttons of egg-biscuit-roll machine is transferred to 190 ℃, starts igniting, carry out iron roll to heat, make the temperature on iron roll surface reach hanging requirement;
4) iron roll, when heating, is carried out the cleaning of iron roll, and as unclean in found iron roll surface, application painter and " No. 0 " rubber are polished to iron rod, after polishing is clean, is stained with oil iron roll is suitably oiled with rag;
5) temperature reaches after requirement, in egg roll cladding bucket, pour slurry into, on iron roll, hang egg roll latex, debug hollow egg roll, after hollow egg roll is normal, in egg roll core material bucket, pour egg roll core material into, regulating egg-biscuit-roll machine charging basket temperature is 42-45 degree, egg roll is noted to the heart after connecting carrier pipe;
5 coatings
1) carry out the preparation before coating, cleaning equipment, container and Work tool, and carry out disinfection;
2) the cooling tunnel temperature of coating machine is arranged on to 4 ℃, while waiting tunnel actual temperature to reach 4 ℃, opens coating machine, and in coating machine charging basket, add coating material (modulate the holding temperature of coating machine charging basket, be controlled at 45 ℃);
3) the neat satisfactory note heart of the quality egg roll of placing on coating machine guipure; The fragrant volume of coconut palm that coating is good is neatly sent into interior job contract section and is packed.
Embodiment 3
The fragrant volume of chocolate coconut palm, comprises egg roll, is filled in the core material in egg roll and is coated in the chocolate coating outside egg roll, the mass ratio of described egg roll, core material and chocolate coating is 39:35:26.
The fragrant volume of chocolate coconut palm, described egg roll is made by the component of following weight portion: 61.8 parts of wheat flours, 29.3 parts of white sand Icing Sugar, 5.1 parts of salad oils, 2.0 parts, water, 0.76 part of phosphatide oil, 0.63 part, egg, 0.16 part of refined salt, 0.06 part of beta carotene;
Described core material is made by the component of following weight portion: 40.1 parts of anhydrous margarine, 21.4 parts of white sand Icing Sugar, 16.1 parts of whole milk powders, 13.2 parts of whey powders, 8.3 parts of coconut powders, 0.52 part, lecithin, 0.13 part of roasting cocoanut flavour, 0.12 part of refined salt, 0.04 part of vanillic aldehyde, 0.026 part of ethyl maltol;
Described chocolate coating is made by the component of following weight portion: 34.7 parts of substitute of cocoa fat, 30.8 parts of white sand Icing Sugar, 17.3 parts of whole milk powders, 8.5 parts of whey powders, 8.5 parts of maltodextrins, 0.45 part, lecithin, 0.15 part of roasting cocoanut flavour, 0.12 part of refined salt, 0.04 part of vanillic aldehyde, 0.025 part of ethyl maltol.
Its preparation method comprises the following steps:
1 egg roll slurry modulation is prepared
1) carry out the preparation before condiment, cleaning equipment, container and Work tool, and carry out disinfection;
2) by correct water, white sand Icing Sugar, refined salt, phosphatide oil, salad oil, egg, salt, beta carotene, the wheat flour of weighing of formula requirement;
11) in a mixing bowl, drop into water, white sand Icing Sugar, refined salt, 38 ℃ of starts are stirred 4.5 minutes, shutdown after dissolving;
12) phosphatide oil, salad oil, egg, salt, beta carotene are added to a mixing bowl, stir after 3 minutes, observe the situation that stirs, after stirring, shutdown;
13) wheat flour is slowly added in a mixing bowl equably, when adding, open a mixing bowl, stir, add after wheat flour and stir again and within 2 minutes, make evenly;
14) pull an oar approximately 9 minutes for 23 ℃, obtaining slurry concentration is the egg roll slurry of 20 Baume degrees.
2 egg roll core material modulation are prepared
1) carry out the preparation before condiment, cleaning equipment, container and Work tool; And carry out disinfection.
2) by correct anhydrous margarine, lecithin, white sand Icing Sugar, refined salt, whole milk powder, coconut powder, the whey powder of weighing of formula requirement.
3) at fine grinding, first drop into anhydrous margarine, lecithin 43 ℃ of fine grindings after 10 minutes, minute secondary in fine grinding cylinder in cylinder and drop into white sand Icing Sugar, refined salt, refine after 20 minutes, drop into whole milk powder, coconut powder, whey powder, fine grinding after 4.5 hours minutes for three times, drop into roasting cocoanut flavour, vanillic aldehyde, ethyl maltol refine 18 minutes again, obtains fineness and be the core material of 33 microns.
3 chocolate coating material modulation
1) carry out the preparation before condiment, cleaning equipment, container and Work tool; And carry out disinfection.
2) by correct substitute of cocoa fat, lecithin, white sand Icing Sugar, refined salt, whole milk powder, maltodextrin, whey powder, roasting cocoanut flavour, vanillic aldehyde, the ethyl maltol of weighing of formula requirement.
3) at fine grinding, first drop into substitute of cocoa fat, 43 ℃ of fine grindings of lecithin after 10 minutes in cylinder, minute secondary drops into white sand Icing Sugar, refined salt, refine after 20 minutes, divide and drop into whole milk powder, maltodextrin, whey powder, fine grinding for three times after 8.5 hours, the roasting cocoanut flavour of input, vanillic aldehyde, ethyl maltol refine 18 minutes more again, and obtaining fineness is the chocolate coating material of 30-33 micron.
4 sandwich egg rolls are made (semi-finished product)
1) carry out the every preparation before start, cleaning equipment, container and Work tool; Check that whether slurry pound and core material pound be unimpeded, and carry out disinfection;
2) open the turn knob of egg-biscuit-roll machine iron roll, make egg-biscuit-roll machine iron roll in operating condition, and regulate suitable speed,
Running 2-3 minute, observes and has or not abnormal conditions;
5) temperature adjustment buttons of egg-biscuit-roll machine is transferred to 180 ℃, starts igniting, carry out iron roll to heat, make the temperature on iron roll surface reach hanging requirement;
4) iron roll, when heating, is carried out the cleaning of iron roll, and as unclean in found iron roll surface, application painter and " No. 0 " rubber are polished to iron rod, after polishing is clean, is stained with oil iron roll is suitably oiled with rag;
6) temperature reaches after requirement, in egg roll cladding bucket, pour slurry into, on iron roll, hang egg roll latex, debug hollow egg roll, after hollow egg roll is normal, in egg roll core material bucket, pour egg roll core material into, regulating egg-biscuit-roll machine charging basket temperature is 42-45 degree, egg roll is noted to the heart after connecting carrier pipe;
5 coatings
1) carry out the preparation before coating, cleaning equipment, container and Work tool, and carry out disinfection;
2) the cooling tunnel temperature of coating machine is arranged on to 2 ℃, while waiting tunnel actual temperature to reach 0-4 ℃, opens coating machine, and in coating machine charging basket, add coating material (modulate the holding temperature of coating machine charging basket, be controlled at 43 ℃);
3) the neat satisfactory note heart of the quality egg roll of placing on coating machine guipure; The fragrant volume of coconut palm that coating is good is neatly sent into interior job contract section and is packed.
Claims (6)
1. the preparation method that chocolate coconut palm perfume is rolled up, is characterized in that: comprise the following steps:
(1) modulation of egg roll slurry is prepared: white sand Icing Sugar, refined salt and water are mixed, in a mixing bowl, at 35-40 ℃, stir 4-5min, adding phosphatide oil, salad oil, egg, salt and beta carotene to continue to stir 2.5-3min makes to mix, adding wheat flour to continue to stir 1.5-2min makes to mix again, in 21-25 ℃ of making beating 8-10min, obtain egg roll slurry;
(2) modulation of core material is prepared: by anhydrous margarine, lecithin 42-45 ℃ of fine grinding 5-15min in fine grinding cylinder, add white sand Icing Sugar, refined salt to continue fine grinding 15-25min, add again whole milk powder, coconut powder, whey powder to continue fine grinding 4-5h, add again roasting cocoanut flavour, vanillic aldehyde, ethyl maltol to continue fine grinding 15-20min, obtain core material;
(3) modulation of chocolate coating slurry is prepared: by substitute of cocoa fat, lecithin 42-45 ℃ of fine grinding 5-15min in fine grinding cylinder, add white sand Icing Sugar, refined salt to continue fine grinding 15-25min, add again whole milk powder, maltodextrin, whey powder to continue fine grinding 8-9h, add again roasting cocoanut flavour, vanillic aldehyde, ethyl maltol to continue fine grinding 15-20min, obtain chocolate coating slurry;
(4) sandwich egg roll preparation: utilize to make egg roll slurry in step (1) prepare egg roll on egg-biscuit-roll machine, and utilize egg-biscuit-roll machine to insert for egg roll the core material making in step (2), obtain sandwich egg roll;
(5) coating: the sandwich egg roll that step (4) is made, at coating on-machine coating, obtains the fragrant volume of chocolate coconut palm.
2. the preparation method of the fragrant volume of a kind of chocolate coconut palm according to claim 1, is characterized in that: in step (1), the concentration of gained egg roll slurry is 19-20 Baume degrees.
3. the preparation method of the fragrant volume of a kind of chocolate coconut palm according to claim 1, is characterized in that: in step (2), the fineness of gained core material is 30-35 micron.
4. the preparation method of the fragrant volume of a kind of chocolate coconut palm according to claim 1, is characterized in that: in step (3), the fineness of gained chocolate coating slurry is 30-35 micron.
5. the preparation method of the fragrant volume of a kind of chocolate coconut palm according to claim 1, is characterized in that: in step (4), the temperature setting of egg-biscuit-roll machine is set to 170-190 ℃, and the temperature setting of egg-biscuit-roll machine charging basket is set to 42-45 ℃.
6. the preparation method of the fragrant volume of a kind of chocolate coconut palm according to claim 1, is characterized in that: in step (5), the cooling tunnel temperature setting of coating machine is set to 0-4 ℃, and the temperature setting of coating machine charging basket is set to 42-45 ℃.
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