Dumplings rich in dietary fibers and preparation method of dumplings

A technology for dietary fiber and dumplings, which is applied to the field of dumplings rich in dietary fiber and the preparation thereof, can solve the problems of less addition, poor taste of coarse grains, inability to increase dietary fiber intake, etc., and achieves increased water absorption and weight control. , the effect of improving the preservation characteristics

Inactive Publication Date: 2017-03-08
ZHENGZHOU UNIVERSITY OF LIGHT INDUSTRY
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Adding an appropriate amount of coarse grains rich in dietary fiber or other similar methods to food is a more feasible way to increase the dietary intake of residents. The function of dietary fiber intake, at the same time, for quick-frozen foods, especially quick-frozen dumplings, it is necessary to take into account the changes in the skin of the dumplings during the cooking process after quick-freezing, so generally speaking, there is still a lack of a better speed that can increase dietary fiber in actual products. Dumplings

Method used

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  • Dumplings rich in dietary fibers and preparation method of dumplings
  • Dumplings rich in dietary fibers and preparation method of dumplings
  • Dumplings rich in dietary fibers and preparation method of dumplings

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0079] This example mainly introduces the effect of the addition of dietary fiber on dumpling wrapper (noodle skin), and the specific effect is briefly introduced as follows.

[0080] 1. Effect of dietary fiber addition on optimal cooking time of dumpling wrappers

[0081] According to the method for measuring the optimal cooking time of dumplings in the specific embodiment, after adding different proportions and different types of dietary fiber to the flour, it can be measured. The amount of dietary fiber added (mass ratio) and the determination results of the optimal cooking time are shown in the table below Show:

[0082] .

[0083] It can be seen from the above table that the optimal cooking time of dumpling wrappers is not the same under the conditions of different dietary fibers and different addition amounts. With the increase of dietary fiber content, the optimal cooking time of dumpling wrappers showed a downward trend. The main reason is that the optimal cooking...

Embodiment 2

[0113] This example mainly introduces the effect of the addition of dietary fiber on fillings. Each 100 servings of fillings is composed of: 3 servings of vegetable oil, 60 servings of meat (mutton), 30 servings of vegetables (Shanghai Qing), 2 servings of salt, 5 servings soy sauce.

[0114] 1. Effects of different dietary fiber additions on the sensory effects of fillings

[0115] According to the evaluation standard of the stuffing in the specific embodiment, the sensory impact under the situation of different additions of dietary fiber (rice bran fiber) is evaluated (mutton fat-to-lean ratio is 1:1), and the specific evaluation results are as follows Figure 10 and as shown in the table below:

[0116]

[0117] Depend on Figure 10 It can be seen that the sensory quality of quick-frozen dumplings is the best when 0.5% dietary fiber is added to the dumpling filling. Adding a certain amount of dietary fiber to the dumpling filling will make the taste smoother, and the ...

Embodiment 3

[0123] On the basis of the above-mentioned Example 1 and Example 2, the following conclusions can be drawn: the optimal amount of dietary fiber in the dumpling skin (dough skin) is 3%; the optimal amount of dietary fiber in the stuffing is 0.5%, at this time The best fat-to-thin ratio is 1:1. On this basis, the optimal quick-frozen dumpling production process is further discussed, which is briefly introduced as follows.

[0124] The flour used in the above-mentioned examples 1, 2 and this example is a special dumpling flour of a certain brand. Preliminary experiments have shown that the optimum amount of water added to the flour is 43%, and because the dietary fiber has a strong water-holding capacity, it can be used in After adding dietary fiber, the optimal amount of water added to flour will change.

[0125] Taking the amount of water added in the above-mentioned flour (the amount of water added to the dough), the amount of dietary fiber added in the dumpling skin (dough s...

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Abstract

The application of the invention belongs to the technical field of food processing, and particularly relates to dumplings rich in dietary fibers and a preparation method of the dumplings. Wrappers and fillings of the dumplings contain the dietary fibers, the addition quantity of the dietary fibers in the wrappers is not smaller than 0 but not more than 9% of the mass of flour; the additional quantity of the dietary fibers in the fillings is not smaller than 0 but not more than 0.9% of the total mass of the fillings; the dietary fibers are rice bran dietary fibers, red jujube dietary fibers, soybean dietary fibers or corn cob dietary fibers; and the particle size of the dietary fibers is 200-400 meshes. According to the dumplings and the preparation method thereof disclosed by the application of the invention, the water absorption swelling capacity, the oil absorption, the water-holding capacity and the water bonding capacity of the dietary fibers can be well utilized; besides, the dietary fibers are added, so that definite supporting effects on the tissue structure of the wrappers and the fillings can be achieved, and positive effects on the improvement of the texture and the tenacity of quick-frozen dumpling products can also be achieved. According to the dumplings and the preparation method thereof disclosed by the application of the invention, the mouth feel of the dumplings is well considered, the preservation characteristics of the dumplings are improved, besides, the edibility of the dumplings is improved, and the dumplings and the preparation method thereof have good popularization and application value.

Description

technical field [0001] The application belongs to the technical field of food processing, and specifically relates to a patent application for dumplings rich in dietary fiber and a preparation method thereof. Background technique [0002] Dumplings are a traditional delicacy of the Chinese nation and a world-renowned specialty food. With the development of our country's social economy and the improvement of people's living standards, traditional food processing technology continues to develop towards industrialization, rationalization of nutrition and convenience of eating. Quick-frozen food is favored by people because of its hygiene, convenience and nutrition. As the most common type of quick-frozen food, quick-frozen dumplings have gradually become the most consumed quick-frozen food with the rapid development of the quick-frozen food industry. [0003] Quick-frozen dumplings are mainly composed of two parts, the dough and the filling. As far as the skin is concerned, m...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L33/22A23P20/25
CPCA23V2002/00A23V2200/14A23V2200/332A23V2250/5116
Inventor 张华张艳艳李星科赵学伟白艳红段瑞谦
Owner ZHENGZHOU UNIVERSITY OF LIGHT INDUSTRY
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