Dumpling flour with unique taste, and preparation method thereof

Abstract

The invention discloses dumpling flour with unique taste, and a preparation method thereof. The dumpling flour comprises the following raw materials in parts by weight: 40-50 parts of specially-made buckwheat flour, 40-50 parts of specially-made corn flour, 10-15 parts of high-gluten flour, 0.6-0.8 part of an improver, 0.01-0.03 part of sodium alginate and 0.04-0.06 part of corn germ oil. The specially-made buckwheat flour and the specially-made corn flour are mixed in the invention; therefore, dumpling wrappers prepared from the dumpling flour disclosed by the invention are boiling-resistantand not easy to break; namely, the dumpling flour integrates the fresh and sweet fragrance of buckwheat and the glutinous fragrance of corn; and furthermore, dumplings prepared from the dumpling flourhave the characteristics of good gluten power, boiling resistance, no frost crack and good taste.

Description

technical field [0001] The invention belongs to the technical field of dumpling powder, in particular to dumpling powder with unique taste and a preparation method thereof. Background technique [0002] Boiled dumplings are a kind of traditional flour food, deeply loved by the people in northern my country. [0003] With the rapid development of my country's economy, people's living standards have been significantly improved, and food quality and nutritional intake have been largely improved. Most of these foods are characterized by high calorie, high fat, and high protein content, but people eat less and less traditional "coarse grains". This imbalance in dietary structure has caused many so-called "modern diseases", such as The incidence of hypertension, hyperlipidemia, diabetes and obesity has increased significantly. The most important reason for this phenomenon is that the food we eat is becoming more and more "refined", and the amount of dietary fiber intake is too s...

AI Technical Summary

Problems solved by technology

[0005] 1. The existing dumpling powder has a single taste. Adding high-fiber powder to the dumpling powder will affect the formation of gluten, resulting in poor gluten strength of the dumpling, causing the dumpling to be intolerant to cooking, broken, easy to freeze, rough in appearance, and poor in taste;

[0006] 2. The existing dumpling powder is usually made by mixing multiple raw materials during the preparation process, and multiple transfers are required during the mixing process of multiple raw materials, which causes the raw materials to be exposed to the air for many times, making the raw materials easily polluted. Reduced the quality of dumpling powder

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