High-grade quickly freezing dumpling flour

Abstract

The invention discloses a formula for a high-grade quick-frozen dumpling powder. The formula comprises flour and additive, and is characterized in that the additive comprises biological polysaccharid colloid, glutamine transaminase and emulsifying agent, which are mixed evenly with the flour by the weight proportion of biological polysaccharid colloid: glutamine transaminase: emulsifying agent: flour is equal to 1-10: 0.1-0.4: 10-25: 10000 to crank out the quick-frozen dumpling powder. The invention uses preferentially selected wheat flour to produce base flour, and biological polysaccharid colloid and glutamine transaminase are adopted as main ingredients, and emulsifying agent is added to make modifying agent for high-grade quick-frozen dumpling powder, thus improving the production of the high-grade quick-frozen dumpling powder. The quick-frozen dumpling made of the quick-frozen dumpling powder has the good qualities of boiling fastness, pliability, smooth surface and high transparency, and the using effect is obviously better than imported wheaten flour and wheaten flour from Hetao areas of Inner Mongolia that are adopted currently; at the same time, the production cost of high-grade quick-frozen dumpling powders is greatly reduced.

Description

technical field [0001] The invention relates to a high-grade quick-frozen dumpling powder formula. Background technique [0002] With the adjustment of my country's industrial structure, the food industry grows at a rate of 10% every year, which is much higher than other industries. In particular, the industrialization of traditional staple foods has attracted more and more attention, especially in Henan. The output of quick-frozen food, flour, instant noodles, dried noodles and biscuits in Henan ranks first in the country. Although the production and export volume of quick-frozen dumplings in Henan Province ranks first in the country, the special flour required for the production of high-grade quick-frozen dumplings mainly relies on imported wheat and the Hetao region of Inner Mongolia. At present, Henan is seriously lacking special powder for high-grade quick-frozen dumplings, which to a certain extent restricts the development of Henan's economy and the construction of ...

AI Technical Summary

Problems solved by technology

The main reason for this situation is that the first is that people do not know enough about the quality of the current wheat varieties, which makes it impossible to properly match wheat when making flour; The mixed harvest of wheat causes the raw material wheat to not be able to give full play to its variety advantages and affects the quality of the product flour; the third is that there is insufficient research on the improvement of quick-frozen dumpling special flour

The existence of these problems makes it impossible to give full play to the advantages of a large wheat province in Henan, which affects the improvement of the overall efficiency of the quick-frozen food industry, and then affects the economic development of the whole province.