Quick-frozen rice dumpling wrapper improver and preparation method thereof

Abstract

The invention discloses a quick-frozen rice dumpling wrapper improver. The improver comprises raw materials in parts by weight as follows: 30-35 parts of sodium polyacrylate, 25-30 parts of xanthan gum, 15-20 parts of guar gum and 15-30 parts of modified starch which is distarch phosphate. A preparation method of the quick-frozen rice dumpling wrapper improver comprises the steps of weighing and uniformly mixing all the raw materials in proportion. Multiple tests prove that quick-frozen rice dumpling wrappers with the quick-frozen rice dumpling wrapper improver added can improve mechanical operation resistance of rice dough, reduce the freeze crack rate of the rice dumpling wrappers, improve the freeze-thaw stability of quick-frozen rice dumplings and adapt the large-scale mechanical production requirement. The quick-frozen rice dumpling wrapper improver is used after multiple food additives are compounded in a reasonable ratio, the effect of a single additive is played, and the synergistic effect of all additives is realized, so that the large function with small dosage is realized.

Description

technical field [0001] The invention relates to the technical field of food additives, in particular to a quick-frozen rice dumpling wrapper improver and a preparation method thereof. Background technique [0002] Dumplings are a kind of folk food with a long history. At present, wheat flour is mainly used as raw material to make dumpling wrappers. If rice flour is used as the main raw material to make dumpling wrappers, rice dumplings are filled with fillings. It is a very popular special food. Especially the southerners who eat rice as the staple food. However, the protein content in rice flour is low, generally only 7-8%, and the protein in rice flour is not like gluten protein in flour, which can form a gluten network, so the dumpling skin made of rice flour is relatively loose, it is difficult to make dumplings or can only Make thicker products, and the rice dumpling skin is easy to crack after quick freezing, which limits the wide application of rice flour. Contents...

AI Technical Summary

Problems solved by technology

However, the protein content in rice flour is low, generally only 7-8%, and the protein in rice flour is not like gluten protein in flour, which can form a gluten network, so the dumpling skin made of rice flour is relatively loose, it is difficult to wrap dumplings into shape or only It is made into a thicker product, and the rice dumpling skin is easy to crack after quick freezing, which limits the wide application of rice flour

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