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Method for improving frost crack resistance of dumpling wrappers

A technology of anti-freeze cracking and dumpling wrappers, which is applied in the field of flour processing, can solve the problems of broken belly and stuffing, sticky soup, sticky taste, etc., and achieve the effects of avoiding aggregation, improving low-temperature stability, and improving freeze-cracking rate

Inactive Publication Date: 2012-10-17
HENAN UNIVERSITY OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in actual production, dumpling powder faces many problems, such as: long-term cracking, sticky soup after cooking, broken belly and filling, sticky taste, etc., all of which restrict the production and sales of quick-frozen dumplings

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] The crushed puffed wheat flour is added to the wheat dumpling flour passing through a 100-mesh sieve at a ratio of 2% to 8% to make fresh dumpling wrappers, which can improve the hardness and chewiness of dumpling wrappers and improve the toughness of dumpling wrappers. Among them, the cooking characteristics, texture characteristics, gelatinization degree and eating quality of the fresh dumpling skin made by adding 4% were greatly improved. The dumpling wrappers were quick-frozen at -40°C for 30 minutes, and then transferred to -18°C for storage for two weeks. The surface of the dumpling wrappers was intact without cracking, and the cooking quality, texture quality, and sensory quality were also improved.

Embodiment 2

[0014] Indica rice flour is used as raw material, and the crushed puffed rice flour is added to the wheat dumpling flour passing through a 100-mesh sieve at a ratio of 6% to make fresh dumpling wrappers, which can improve the hardness, chewiness and adhesiveness of dumpling wrappers , improve the toughness and palatability of dumpling wrappers. The texture and eating quality of the fresh dumpling skins made by adding 6% were greatly improved. The dumpling skins were frozen at -40°C for 30 minutes, and then transferred to -18°C for three weeks. The surface of the dumpling skins was intact. , no frost cracking phenomenon, and texture quality and sensory quality are also improved.

Embodiment 3

[0016] Using the mixture of indica rice and glutinous rice as the raw material, the crushed puffed rice flour is added to the wheat dumpling flour passing through a 100-mesh sieve at a ratio of 2% to 8% to make fresh dumpling wrappers, which can improve the toughness and durability of dumpling wrappers to a certain extent. palatability. Among them, the fresh dumpling wrappers made by adding 4% had the best effect. The dumpling wrappers were quick-frozen at -40°C for 30 minutes, and then transferred to -18°C for three weeks. Quality and organoleptic quality improved little.

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PUM

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Abstract

The invention discloses a method for improving the frost crack resistance of dumpling wrappers. According to the method, a puffing technology is used to carry out extrusion puffing treatment on wheat flour, rice flour or corn flour to obtain modified pre-gelatinized cereal flour, and the cereal flour is added to dumpling flour according to a certain proportion. Dumplings made from the dumpling flour added with the puffed flour have the excellent qualities of strong frost crack resistance, boiling resistance, high transparency, toughness, good mouthfeel, easy digestion and the like, the puffedcereal flour added to the original wheat dumpling flour is healthy and safe, and has an edible effect equal to high-quality dumpling flour, and the production cost of quick-frozen dumpling flour is substantially reduced, so the quick-frozen dumpling flour is adapted to the popular consumption

Description

technical field [0001] The invention relates to the technical field of flour processing, in particular to a method for improving the resistance to freezing and cracking of dumpling wrappers. technical background [0002] Dumplings are a traditional Chinese specialty food. The development of quick-frozen dumplings has become the fastest-growing noodle product in the quick-frozen food industry, and dumpling powder has also developed rapidly in the noodle product industry. However, in actual production, dumpling powder faces many problems, such as: cracking after long-term storage, sticky soup after cooking, broken belly and filling, sticky taste, etc., all of which restrict the production and sales of quick-frozen dumplings. At present, when making quick-frozen dumpling wrappers, emulsifiers and modified starches are often added to dumpling powder to improve the quality of quick-frozen dumplings. Contents of the invention [0003] The technical problem to be solved by the i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/18
Inventor 安红周吴建章赵堃刘利
Owner HENAN UNIVERSITY OF TECHNOLOGY
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