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Dumpling flour and production method thereof

A production method and technology of dumpling flour, applied in baking, dough processing, food science, etc., can solve the problems of low processing precision and general taste, and achieve the effects of improved taste, superior taste, taste and cooking resistance

Inactive Publication Date: 2009-04-01
郑州天地人面粉实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Dumplings have become a popular food for their unique shape and flavor. At present, some dumpling powders on the market are mainly a kind of macaroni powder, which is to mix all the flour produced by each powder system. The processing accuracy is low and the taste is average.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] The main raw material of the dumpling flour in this embodiment is wheat, and a composite additive is added to the wheat flour. The composite additive includes the following ingredients in percentage by weight: guar gum: 20%, VC: 5%, CMC: 5%. , Glucose Oxidase: 0.5%, Xylan: 2.5%, Calcium Stearoyl Lactylate: 30%, Starch: 37%. Wherein, the composite additive accounts for 0.1% of the total weight, and the composite additive is a powdery solid.

[0014] When making it, wheat is selected as the main raw material. The wheat is sifted three times, threshed twice, and stoned twice. Grinding, sifting, cleaning, and grinding. All the wheat flour is required to pass through the CB36 sieve, and the retention on the CB42 sieve does not exceed 10, and then it is produced by adding a compound additive with a weight percentage of 0.1%.

Embodiment 2

[0016] The main raw material of the dumpling powder in this embodiment is wheat, and a composite additive is added to the wheat flour. The composite additive includes the following ingredients in percentage by weight: guar gum: 25%, VC: 10%, CMC: 7% , Glucose Oxidase: 0.5%, Xylanose: 2.5%, Calcium Stearoyl Lactylate: 25%, Starch: 30%. Wherein, the composite additive accounts for 0.2% of the total weight, and the composite additive is a powdery solid.

[0017] When making it, wheat is selected as the main raw material. The wheat is sifted three times, threshed twice, and stoned twice. Grinding, sifting, cleaning, and grinding. The wheat flour is required to pass through the CB36 sieve, and the retention on the CB42 sieve does not exceed 10, and then it is produced by adding a compound additive with a weight percentage of 0.2%.

Embodiment 3

[0019] The main raw material of the dumpling flour in this embodiment is wheat, and a composite additive is added to the wheat flour. The composite additive includes the following ingredients in percentage by weight: guar gum: 30%, VC: 7%, CMC: 10% , Glucose Oxidase: 0.5%, Xylanose: 2.5%, Calcium Stearoyl Lactylate: 20%, Starch: 30%. Wherein, the composite additive accounts for 0.5% of the total weight, and the composite additive is a powdery solid.

[0020] When making it, wheat is selected as the main raw material. The wheat is sifted three times, threshed twice, and stoned twice. Grinding, sifting, cleaning, and grinding. The wheat flour is required to pass through the CB36 sieve, and the retention on the CB42 sieve does not exceed 10, and then it is produced by adding a compound additive with a weight percentage of 0.5%.

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PUM

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Abstract

The invention relates to a dumpling flour and a production method thereof. Complex additive is added to wheat flour which is the main raw material. The dumpling flour is produced by mixing proper amount of complex additive and the processed and ground wheat flour. The complex additive is produced by combining a guar gum, VC, CMC(thickening agent), compound enzyme agent and starch by a certain proportion, which ensures that the actions of all the components can suit well with each other. The color and luster, taste and boiling fastness of made dumplings are greatly improved by adding the complex additive to different flours. Compared with control samples, the dumpling flour has obvious advantages in color and luster, transparency of dumpling wrapper and taste, for cooked dumplings, the soup is clear and the wrapper is not broken before eating.

Description

technical field [0001] The invention relates to a kind of flour for making dumplings, and also relates to a production method of the dumpling flour. technical background [0002] Flour is a common product in human daily life, especially in our country, where there are many people, and the annual consumption of flour is the largest. Especially in the northern region, the staple food for three meals a day is mainly pasta. With the progress of society and the improvement of living standards, in order to meet the needs of different consumer groups, the varieties of flour have been diversified. Dumplings have become popular food because of their unique shape and flavor. Some dumpling powders on the market are mainly a kind of macaroni powder, which is about to mix all the flour produced by each powder system. The processing precision is low and the taste is average. Contents of the invention [0003] The object of the invention is to provide a kind of high-quality dumpling flo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/00A21D2/22
Inventor 楚敏和楚高波魏长选李素玲赵留坡冯建民尚凌云楚秋霞
Owner 郑州天地人面粉实业有限公司
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