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Production method for crystal wrappers

A production method and a foreskin technology, which are applied in the field of food processing, can solve problems such as inability to cook, and achieve the effects of improving cooking resistance, high gelatinization temperature, swelling force and transparency.

Active Publication Date: 2013-03-06
福建盛海达投资发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This "crystal" product is named for its skin or overall crystal clear, but these snacks can only be cooked by steaming, not boiled or fried

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] The making method of crystal foreskin comprises the following steps:

[0040] 1) First put 10kg of mixed starch into the blender, slowly add 5kg of hot water at 85°C, and then stir the mixed starch evenly into crumbs;

[0041] 2) Continue to stir until the mixed starch is about to form a mass, slowly add the dissolved 2*10 -4 kg lard, and stir the mixed starch into a ball;

[0042] 3) Stir and knead evenly, then add 0.5kg of cold water until the lumpy mixed starch is stirred until uniform;

[0043] Components and mass percentages thereof of the mixed starch are:

[0044] Modified potato starch 35%;

[0045] Potato starch 30%;

[0046] Tapioca modified starch 25%;

[0047] Wheat starch 9.4%;

[0048] Colloidal 0.6%.

[0049] The colloid is a mixture of guar gum and carrageenan at a mass ratio of 0.8:1.

Embodiment 2

[0051] The making method of crystal foreskin comprises the following steps:

[0052] 1) First put 10kg of mixed starch into the blender, slowly add 7kg of hot water at 93°C, and then stir the mixed starch evenly into crumbs;

[0053] 2) Continue to stir until the mixed starch is about to form a ball, slowly add the dissolved 4*10 -4 kg lard, and stir the mixed starch into a ball;

[0054] 3) Continue to knead until the lumpy mixed starch is stirred until it is even;

[0055] Components and mass percentages thereof of the mixed starch are:

[0056] Modified potato starch 44%;

[0057] Potato starch 25%;

[0058] Tapioca modified starch 18%;

[0059] Wheat starch 12%;

[0060] Colloidal 1.0%.

[0061] The colloid is a 1:1 mixture of guar gum and carrageenan by mass.

Embodiment 3

[0063] The making method of crystal foreskin comprises the following steps:

[0064] 1) First put 10kg of mixed starch into the blender, slowly add 6kg of hot water at 90°C, and then stir the mixed starch evenly into crumbs;

[0065] 2) Continue to stir until the mixed starch is about to form a mass, slowly add the dissolved 3*10 -4 kg lard, and continue to stir and mix the starch into a ball;

[0066] 3) Stir and knead evenly, then add 0.1kg of cold water, and stir the lumpy mixed starch until uniform;

[0067] Components and mass percentages thereof of the mixed starch are:

[0068] Modified potato starch 36%;

[0069] Potato starch 25.5%;

[0070] Tapioca modified starch 21%;

[0071] Wheat starch 16%;

[0072] Colloidal 1.5%.

[0073] The colloid is a mixture of guar gum and carrageenan at a mass ratio of 1.2:0.8.

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PUM

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Abstract

The invention discloses a production method for crystal wrappers. The production method comprises the following steps of: 1) putting mixed starch into a stirrer, slowly adding hot water at the temperature of between 85 DEG C and 93 DEG C, and uniformly stirring the mixed starch into crumbs; 2) continuously stirring the mixed starch until the mixed starch is formed into a dough, slowly adding melted lard, and stirring the mixed starch into a dough; and 3) uniformly stirring and kneading the dough, adding cold water, and stirring the mixed starch dough until the mixed starch dough is uniform. According to the method, the used mixed starch contains modified potato starch, cassava modified starch and potato starch, so that the aging tendency of the prepared crystal wrappers is obviously reduced, the freezing stability is improved, and the solubility, the swelling force and the transparency are obviously improved compared with those of common starch; wheat starch in the mixed starch is convenient to mold on a machine platform due to white color and high pasting temperature; and gelatin in the mixed starch can improve the boiling fastness and appearances of the crystal wrappers after boiling.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for making a crystal foreskin. Background technique [0002] At present, in Chinese pastry, there are many varieties named after "Crystal", such as "Crystal Dumplings", "Crystal Buns", "Crystal Shaomai", "Crystal Lotus Root Candy" and so on. These "crystal" products are all named after the skin or the whole is crystal clear, but these snacks can only be cooked by steaming, not by boiling or frying. [0003] Crystal buns are named for their crystal clear skin. If you want to make boiled or fried crystal buns, you can’t use ordinary flour, but special starch. Make a crystal foreskin. [0004] Potato starch has become one of the preferred starches because of its excellent characteristics different from other starches: (1) Low gelatinization temperature. The average gelatinization temperature of potato starch is 56°C, which is lower than that of corn starch (64°C), wheat st...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/48A23L35/00
Inventor 陈凤祥
Owner 福建盛海达投资发展有限公司
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