A kind of puffed sorghum whole grain premixed dumpling flour and its preparation method

Abstract

The invention discloses a whole grain premixed dumpling flour containing puffed sorghum and a preparation method thereof. According to the whole grain premixed dumpling flour, wheat flour and whole grain red sorghum puffed powder are taken as total flour materials, wherein weight ratio of wheat flour to the whole grain red sorghum puffed powder ranges from 5:5 to 7:3; and the whole grain premixed dumpling flour is prepared via adding vital gluten, soy isolate protein, and konjac glucomannan for mixing at an appropriate ratio. According to the preparation method, puffing technology is adopted for processing whole grain sorghum powder, so that problems caused by application of whole grain sorghum powder in dumpling wrapper processing are solved, wherein the problems are that: adding ratio is low, molding is difficult to realize, product palatability is poor, and protein digestibility is low. The obtained whole grain premixed dumpling flour possesses unique color and scorch aroma flavor of sorghum puffed powder; mouthfeel of dumpling wrappers prepared from the whole grain premixed dumpling flour is smooth; technology demands of hand made or machine made dumpling wrappers are satisfied; dumpling kinds are increased; application method is simple; and the whole grain premixed dumpling flour is suitable for household dumpling preparation, restaurant fancy cooking, and coarse cereal dumpling production of processing enterprises.

Description

technical field [0001] The invention belongs to the field of grain processing and production, and in particular relates to a production technology of puffed whole grain sorghum premixed dumpling powder for deep processing of sorghum. Background technique [0002] At present, with the improvement of people's living standards, people's requirements for the quality of diet are getting higher and higher, and the concept of diet has gradually changed from "eat well" to "eat healthy". Whole grain food is favored by more and more people. Whole grain flour is rich in dietary fiber, vitamins, mineral elements and phenolic compounds, carotenoids, vitamin E, lignans, β-glucan, resistance Phytochemical components such as starch, phytosterols and phytic acid. Studies have shown that fiber intake is closely related to health. Increased fiber intake is more likely to produce a sense of satiety and helps reduce calorie intake. Various phytochemical components in grains have antioxidant eff...

AI Technical Summary

Problems solved by technology

The dumpling wrapper made of the dumpling powder has the color and burnt aroma of whole grain red sorghum puffed powder, smooth taste, balanced nutrition, high antioxidant activity, slow hydrolysis of starch substances, and overcomes the protein digestibility of sorghum flour low problem

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