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Crystal flour wrapper as well as preparation method and application thereof

A dough and crystal technology, applied in the fields of application, food preparation, food science, etc., can solve the problems of less research on crystal dough, difficulty in large-scale application, complicated process, etc., to achieve improved freeze-thaw stability, convenient operation, and high-tech simple effect

Active Publication Date: 2014-12-10
亚洲渔港股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] But existing disclosed patented method technique is all comparatively complicated, and the variety of improver is various, is not easy to operate, and the price such as calcium stearoyl lactylate and sodium stearoyl lactylate etc. is also more expensive, is not easy to large-scale application; In addition, Most of the published patents are for ordinary dough, and there is less research on crystal dough with higher quality requirements, especially the improvement of the quality of frozen dough requires further research

Method used

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  • Crystal flour wrapper as well as preparation method and application thereof
  • Crystal flour wrapper as well as preparation method and application thereof
  • Crystal flour wrapper as well as preparation method and application thereof

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Experimental program
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specific Embodiment approach

[0044] One, the preparation technology of frozen crystal dumpling

[0045] ① Mixing: fully mix the wheat starch, potato starch and acetic acidified cassava modified starch (Zhengzhou Chenyang Chemical Co., Ltd.) in the ingredients according to the proportion;

[0046] ②Blanching: Heat the remaining water in the ingredients to 85°C and evenly sprinkle it on the mixed ingredients, and stir it into a ball while spraying. After the dough is formed, continue to knead it repeatedly for 5 minutes with a kneading machine;

[0047] ③Molding: Press the formed dough into a dough, the thickness of the dough is 1.0mm;

[0048] ④ Filling: put fillings in the dough to make dumplings;

[0049] ⑤Steaming: Steam the wrapped dumplings in a steamer for 10 minutes and let cool to room temperature.

[0050] ⑥ Freezing: Place the finished dumplings in a -18°C refrigerator for frozen storage.

[0051] When evaluating the frozen crystal dumpling, it needs to be steamed and thawed, and the thawing s...

Embodiment 1

[0060] According to the production process of frozen crystal dumpling, take 20% wheat starch, 0.5% potato starch and 0.8% acetic acidified cassava modified starch, mix well, and heat the water with a balance of 78.7% to 85°C Afterwards, it is evenly sprinkled in the mixed ingredients, and quickly kneaded into dough after blanching, pressed the dough, stuffed, frozen and made into frozen crystal dough dumplings. The state of the crystal skin dumplings was subjected to sensory evaluation after freezing for 10 days, 1 month, 2 months, 3 months, 4 months, 5 months and 6 months, as well as the rate of freezing cracking and cooking. Determination of belly breaking rate.

Embodiment 2

[0062] According to the production process of frozen crystal dumpling, take 30% wheat starch, 1% potato starch and 2% acetic acidified tapioca modified starch, mix well, and heat the water with a balance of 67% to 85°C Afterwards, it is evenly sprinkled in the mixed ingredients, and quickly kneaded into dough after blanching, pressed dough, filled with stuffing, and frozen to make frozen crystal dough dumplings. The state of the crystal skin dumplings was subjected to sensory evaluation after freezing for 10 days, 1 month, 2 months, 3 months, 4 months, 5 months and 6 months, as well as the rate of freezing cracking and cooking. Determination of belly breaking rate.

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Abstract

The invention relates to a crystal flour wrapper as well as a preparation method and an application thereof, in particular relates to a crystal flour wrapper for a frozen product as well as a preparation method and an application thereof, and belongs to the technical field of food processing. The crystal flour wrapper is prepared by scientifically compounding wheat starch, potato starch and acetic acid esterification cassava modified starch and performing thermal ironing and pressing on the compounded mixture. Compared with the conventional method, the preparation method has the advantages that the prepared frozen crystal flour wrapper product is frozen and stored for a long time, so that the frost crack rate of the product and the boiled breakage rate can be effectively reduced; the transparency of the product is relatively high; the water-retaining property and the freezing stability are relatively high; and the flour wrapper tastes fine and chewy.

Description

technical field [0001] The invention relates to a crystal dough and its preparation method and application, in particular to a crystal dough used for frozen products, its preparation method and application, and belongs to the technical field of food processing. Background technique [0002] Since the 1930s in my country, packaged quick-frozen food has gradually appeared. In order to better preserve the flavor of food, people began to conduct research and experiments on quick-frozen food in the 20th century. From the early 1980s, my country's quick-frozen food gradually expanded to quick-frozen pasta and quick-frozen pasta. Quick-frozen pasta is very popular because it does not add any preservatives and is quickly frozen at low temperature so as to maintain the nutrition and taste of the food to the greatest extent. At present, the quick-frozen noodles on the market mainly include Beijing-style Wowotou and Shaomai, spring rolls and shrimp dumplings from Shanghai, Goubuli st...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/09
Inventor 袁智峰王丽丽
Owner 亚洲渔港股份有限公司
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