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Quick-frozen dumpling skin modifier

A quick-frozen dumpling and improver technology, which is applied in the field of food additives, can solve problems such as intolerance to boiling, cracking, and poor appearance, color and taste, and achieve the effects of extending the shelf life, ensuring elasticity, and overcoming cracking

Inactive Publication Date: 2016-03-23
JINAN SHUNXIANG MEDICINE SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Now quick-frozen food is widely welcomed by people because of its convenience, variety and rich nutrition, and quick-frozen dumplings occupy a huge market in quick-frozen food. However, quick-frozen dumplings are repeatedly frozen and thawed during storage and transportation. Boiling is prone to cracking, poor appearance, color and taste, and is not resistant to boiling

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment １

[0017] The amount of improver added is 2-3% of the flour by weight.

[0018] The quick-frozen dumpling wrapper improver is added to certain conventional commercially available wheat flour in proportion to prepare dumplings.

[0019] The dumplings added with the improving agent of Example 1 of the present invention and the dumplings without the additive were stored in a freezer at about -20°C for 10 days, and then boiled under the same conditions.

[0020] The dumpling soup without additives is cloudy, with a lot of solids in the soup, more than 80% of the dumpling skins are cracked, the skin is blistered, and the skin is inelastic.

[0021] The dumpling soup added with the improving agent of Example 1 of the present invention has no cracking and deep frying phenomenon, the outer skin is smooth, the mouthfeel is smooth, and the flavor remains good.

[0022] Tests have proved that using the improving agent of the invention in quick-frozen dumpling wrappers can effectively maint...

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PUM

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Abstract

The present invention discloses a quick-frozen dumpling skin modifier which comprises sodium alginate, citric acid, sodium tripolyphosphate, sodium pyrophosphate, carboxymethyl cellulose, edible salt, cassia gum and mannitol. The quick-frozen dumpling skin modifier effectively improves the water locking performance of the dumpling skin and overcomes the problems that the quick-frozen dumpling skin is prone to crack and be worse in appearance, color and luster and texture. The prepared dumpling skin is good in mouthfeel and rich in nutrition.

Description

technical field [0001] The invention relates to the technical field of food additives, in particular to a quick-frozen dumpling wrapper improver. Background technique [0002] Quick-frozen food refers to rice, noodles, miscellaneous grains, etc. as the main raw materials, with meat, vegetables, etc. Low temperature is used to maintain the original quality of food, which has the advantages of delicious, convenient, healthy, hygienic, nutritious and affordable. Now quick-frozen food is widely welcomed by people because of its convenience, variety and rich nutrition, and quick-frozen dumplings occupy a huge market in quick-frozen food. However, quick-frozen dumplings are repeatedly frozen and thawed during storage and transportation. Boiling is prone to cracking, poor appearance, color and taste, and it is not resistant to boiling. The water content and water-locking properties of dumpling wrappers are the key to improving the above problems. Therefore, need a kind of improv...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/30A23L3/3562
CPCA23L3/3562A23V2002/00A23V2250/032A23V2250/51082A23V2250/5038A23V2250/6418
Inventor 王亚君
Owner JINAN SHUNXIANG MEDICINE SCI & TECH
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