Quick-frozen coarse cereal dumplings and preparation method thereof

Abstract

The invention discloses quick-frozen coarse cereal dumplings, comprising wrappers and stuffing; the wrappers are prepared from the following raw materials in parts by weight: 98-102 parts of wheat core flour, 3-6 parts of acetate modified starch, 3-5 parts of oxidized hydroxypropyl starch, 1-3 parts of acetylated distarch adipate, 0.4-0.6 part of a dumpling improver, 0.4-0.6 part of table salt, 7-32 parts of coarse cereal flour, 1.5-3 parts of vital gluten and 47-64 parts of water. The acetate modified starch, the acetylated distarch adipate and the oxidized hydroxypropyl starch are compoundedto prepare the wrappers, the acetate modified starch has very good aging resistance, water-retaining property and film-forming property, the acetylated distarch adipate is high in aging resistance and freeze-thaw stability; the oxidized hydroxypropyl starch has stronger elasticity, water-retaining property and aging resistance, and the acetate modified starch, the acetylated distarch adipate andthe oxidized hydroxypropyl starch have a synergistic effect when being added into the wrappers so as to form a dense network structure and a good surface film on the surface of each wrapper, so that the moisture loss can be effectively reduced, toughness of the wrappers is enahnced, and the wrappers are prevented from cracking.

Description

technical field [0001] The invention relates to the field of food, in particular to a quick-frozen miscellaneous grain dumpling and a preparation method thereof. Background technique [0002] At present, miscellaneous grains generally refer to a variety of grain and bean crops with short growth period, small planting area, strong regional characteristics and special planting methods, mainly including millet (milk, millet), wheat (barley, oat), miscellaneous Beans (mung beans, peas, etc.), potatoes (sweet potatoes, potatoes) and buckwheat (sweet buckwheat, tartary buckwheat), etc. Coarse grains are rich in functional ingredients such as dietary fiber, microorganisms, minerals (such as zinc, iron, etc.) and antioxidant substances, and have extremely high nutritional value. Studies have shown that long-term consumption of miscellaneous grains has irreplaceable positive significance for the prevention and adjuvant treatment of type 2 diabetes and cardiovascular and cerebrovascu...

AI Technical Summary

Problems solved by technology

Generally, the fineness of miscellaneous grain powder is about 80 mesh, and the fineness of flour is about 100 mesh. In addition, miscellaneous grain powder contains more dietary cellulose and has a large ash content. The ash content is mainly a reflection of the processing accuracy of flour, and its main component is fiber. During the kneading process, the cellulose forms nodes in the gluten network, which destroys the strength of the gluten network; and because the cellulose absorbs water faster and more, it forms water accumulation points in the gluten network, which leads to the rupture of dumplings during freezing. higher rate

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