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Sporisorium reiliana dumpling flour and processing technique thereof

A processing technology, dumpling powder technology, applied in the field of grain and food processing, can solve the problems of nutritional balance and taste that are difficult to reach consumers, and achieve the effects of nutritional balance, good composite taste and good taste

Active Publication Date: 2013-06-12
辽宁佳和谷物产业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

No matter the nutritional balance and mouthfeel of this dumpling powder are difficult to meet the needs of the eaters

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The processing technology of black silk mushroom dumpling powder of the present invention is as follows:

[0018] Using a 100-ton corn grits powder co-production line with a daily processing capacity, 10 tons of corn with a cutin rate greater than 90% were selected for processing to obtain 1T of 120-mesh corn grits powder; 120-mesh grits powder was used as the raw material for extrusion and puffing to obtain 1.5 ×3×2 corn puffed strips, the temperature of the five extruded areas is set within the range of 38°C~148°C, and it is made according to the conventional method of the equipment, in which the die head pressure is 5.9Mpa; the corn puffed strips are crushed with a grinder To 120 orders, obtain corn puffed powder, standby;

[0019] Peel off the skin of the picked black silk mushroom, and then dry it in the sun until the moisture content is lower than 10%. After the drying is completed, carry out microwave drying and sterilization, and crush it to 120 meshes to obtain...

Embodiment 2

[0024] Use the co-production line of corn grit powder, select corn with a cutin rate greater than 90%, and obtain 120 mesh corn grits powder; use 120 mesh grits powder as the extrusion puffing raw material for extrusion processing to obtain corn puffed strips, extruded The temperature of the five areas is set within the range of 38°C~148°C, and it is done according to the conventional method of the equipment, wherein the pressure of the die head is 5.9Mpa; use a grinder to crush the puffed corn strips to 120 mesh to obtain puffed corn powder, which is ready for use;

[0025] Peel off the skin of the picked black silk mushroom, and then dry it in the sun until the moisture content is lower than 10%. After the drying is completed, carry out microwave drying and sterilization, and crush it to 120 meshes to obtain black silk mushroom powder, which is ready for use;

[0026] Take 20 parts by weight of puffed corn powder, 10 parts by weight of black rice flour, 40 parts by weight of ...

Embodiment 3

[0029] Use the co-production line of corn grit powder, select corn with a cutin rate greater than 90%, and obtain 120 mesh corn grits powder; use 120 mesh grits powder as the extrusion puffing raw material for extrusion processing to obtain corn puffed strips, extruded The temperature of the five areas is set within the range of 38°C~148°C, and it is done according to the conventional method of the equipment, wherein the pressure of the die head is 5.9Mpa; use a grinder to crush the puffed corn strips to 120 mesh to obtain puffed corn powder, which is ready for use;

[0030] Peel off the skin of the picked black silk mushroom, and then dry it in the sun until the moisture content is lower than 10%. After the drying is completed, carry out microwave drying and sterilization, and crush it to 120 meshes to obtain black silk mushroom powder, which is ready for use;

[0031] Take 30 parts by weight of puffed corn powder, 20 parts by weight of black rice flour, 50 parts by weight ...

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PUM

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Abstract

The invention discloses sporisorium reiliana dumpling flour and a processing technique thereof, which belong to the technical field of food processing. The sporisorium reiliana dumpling flour is made from, by weight, 20-30 parts of puffing corn powder, 10-20 parts of black rice flour, 40-50 parts of whole wheat flour, and 1-5 parts of sporisorium reiliana powder. The sporisorium reiliana dumplingflour belongs to composite selenium dumpling flour, and has the advantages of wheat dumpling flour and the advantages of corn dumpling four. More gratifyingly, nutrients of sporisorium reiliana are composited with the wheat and the corn to generate synergistic effect, so that nutrition is more balanced, and the flour is good in taste, high in nutritional value and good in complex taste, has natural fragrance of composite flour, and is rich in nutrition.

Description

technical field [0001] The invention relates to the technical field of grain and food processing, in particular to a black silk mushroom dumpling powder and a processing technology thereof. Background technique [0002] Dumpling flour is a kind of flour. Ordinary flour is medium-gluten flour, while dumpling flour is high-gluten flour. The dumpling wrappers are more chewy, resistant to cooking, and not easy to break. Traditional dumpling flour is made from wheat. In recent years, corn dumpling flour has also appeared on the market, but most of them are made of wheat flour, pigments and additives. No matter the balance of nutrition and mouthfeel of this dumpling flour all are difficult to reach the demand of eater. Therefore developing dumpling flour with balanced nutrition and unique mouthfeel is a technical problem urgently needed by those skilled in the art. Contents of the invention [0003] The object of the present invention is to provide a black shiitake mushroom du...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D2/36
Inventor 齐洪明李欣陆文华姜永君
Owner 辽宁佳和谷物产业有限公司
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