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Tapioca dumpling wrapper and production method thereof

A production method and technology of cassava flour, applied in food preparation, food science, food coating, etc., can solve the problems of not being able to satisfy different consumer groups, single material, etc., and achieve good freeze-thaw stability, high adhesion, Nutritiously balanced effect

Active Publication Date: 2014-06-18
GUANGXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Dumplings are a kind of popular food with Chinese characteristics. They are deeply loved by the people. With the improvement of living standards and changes in people's consumption concepts and health concepts, food has begun to be high-quality, nutritious, functional, high-fiber, and low-energy. And other trends change, and more and more attention is paid to food diversification and coarse grains. However, dumpling wrappers have always been made of wheat flour, and the material is single, which has gradually failed to meet the needs of different consumer groups.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] (1) Grind pork and carrots into fillings, and mix them with edible oil, sesame oil and salt, and make dumpling fillings for later use;

[0017] (2) Weigh 600g of food-grade cassava flour, 400g of which is gelatinized with 1100g of boiled water under stirring, and then mixed with the remaining 200g of cassava flour;

[0018] (3) Use a twin-screw extruder to cold-extrude the mixture in (2), the screw speed is controlled at 120r / min, and the extrusion is repeated 3 times to obtain hot cassava dough;

[0019] (4) Immediately roll the hot cassava dough into a round dough to obtain the cassava flour dumpling wrapper;

[0020] (5) Wrap the dumpling stuffing prepared in (1) with cassava dumpling wrappers, seal the seal, boil or steam in a pot, the resulting dumplings are resistant to boiling, transparent, waxy and adhesive, and have a delicate taste.

Embodiment 2

[0022] (1) Weigh 300g of food-grade cassava flour, 200g of which is gelatinized with 700g of boiled water under stirring, and then mixed with the remaining 100g of cassava flour;

[0023] (2) Use a twin-screw extruder to cold-extrude the obtained mixture, the screw speed is controlled at 140r / min, and the extrusion is repeated 4 times to obtain hot cassava dough;

[0024] (3) Immediately take the hot cassava dough and roll it into a round dough to obtain the cassava flour dumpling wrapper;

[0025] (4) Wrap the dumpling stuffing in Example 1 with the cassava flour dumpling wrapper prepared in (3), seal the seal, and cook or steam it in a pot. The resulting dumpling is resistant to cooking, not easy to crack, transparent, waxy and sticky Good synergy and delicate taste.

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Abstract

The invention discloses a tapioca dumpling wrapper and a production method of the tapioca dumpling wrapper. The production method comprises the following steps of measuring the edible tapioca flour, and gelatinizing two thirds of the measured edible tapioca flour by utilizing the clean water with the temperature more than or equal to 97DEG C; uniformly mixing the gelatinized tapioca flour and the residual one third tapioca flour; cold extruding the mixture by utilizing a double-screw puffing machine, and repeatedly extruding the mixture for 2 to 5 times under the rotation speed of a screw of 100r / min to 150r / min so as to obtain hot tapioca dough; finally immediately cutting the hot tapioca dough into small blocks, and rolling the small blocks into circular wrapper to obtain the tapioca dumpling wrapper. The tapioca dumpling wrapper is low in protein content, rich in edible fibers, multiple vitamins, amino acids, calcium, potassium, phosphorus, magnesium and the like, balanced in nutrition, high in viscosity, boilproof and good in freezing and melting stability and has the healthcare function for preventing obesity and relaxing the bowel.

Description

technical field [0001] The invention relates to the technical field of food industry, in particular to a cassava flour dumpling wrapper and a manufacturing method thereof. Background technique [0002] Dumplings are a kind of popular food with Chinese characteristics. They are deeply loved by the people. With the improvement of living standards and changes in people's consumption concepts and health concepts, food has begun to be high-quality, nutritious, functional, high-fiber, and low-energy. And other trends have changed, and more and more attention has been paid to food diversification and coarse grains. However, dumpling wrappers have always been made of wheat flour, and the material is single, which has gradually failed to meet the needs of different consumer groups. [0003] Edible cassava flour is prepared by removing the outer skin of cassava roots, crushing, detoxification, dehydration, drying, and ultra-fine grinding. It contains all the dry matter except the cass...

Claims

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Application Information

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IPC IPC(8): A23L1/216A23L19/12
CPCA23L19/10A23P20/00
Inventor 古碧谢彩锋李凯
Owner GUANGXI UNIV
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