Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Corn dumpling flour

A technology of dumpling flour and corn, which is applied in the field of flour, can solve the problems of unsuitable processing of dumpling skin and lack of gluten elasticity, and achieve the effects of improving taste and gloss, improving extensibility, and improving resistance to machining

Inactive Publication Date: 2011-06-22
辽宁曙光农牧集团有限公司
View PDF0 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Corn is recognized as a "golden crop" in the world, and its content of fat, phosphorus and vitamin B2 ranks first in cereals. However, because the protein in cornmeal does not have the ability to form gluten elasticity, cornmeal is not suitable for processing dumpling wrappers. Especially boiled dumpling skin

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] A corn dumpling powder, the corn dumpling powder is composed of cornmeal, gluten powder, strong flour, yeast powder, edible amylase, calcium lactate, and acesulfame potassium, and the mass ratio of each component is: 85:6: 6:1.5:0.15:0.3:0.1.

[0012] Production method: Peel the corn, remove the navel, and grind it into 80-mesh cornmeal. Take the formula amount of cornmeal, gluten powder, strong flour, yeast powder, edible amylase, calcium lactate, and acesulfame potassium in a stainless steel mixing drum. Mix and stir evenly to obtain corn dumpling powder.

Embodiment 2

[0014] A corn dumpling powder, the corn dumpling powder is composed of corn flour, gluten powder, strong flour, yeast powder, edible amylase, calcium lactate, and acesulfame potassium, and the mass ratio of each component is: 95:2: 2:0.5:0.05:0.1:0.3.

[0015] Production method: Peel the corn, remove the navel, and grind it into 80-mesh cornmeal. Take the formula amount of cornmeal, gluten powder, strong flour, yeast powder, edible amylase, calcium lactate, and acesulfame potassium in a stainless steel mixing drum. Mix and stir evenly to obtain corn dumpling powder.

Embodiment 3

[0017] A corn dumpling powder, the corn dumpling powder is composed of corn flour, gluten powder, strong flour, yeast powder, edible amylase, calcium lactate, and acesulfame potassium, and the mass ratio of each component is: 90:4: 4:1:0.1:0.2:0.2.

[0018] Production method: Peel the corn, remove the umbilical cord, and grind it into 80-mesh corn flour. Take the formula amount of corn flour, gluten powder, strong flour, yeast powder, edible amylase, calcium lactate, and acesulfame potassium in a stainless steel mixing drum. Mix and stir evenly to obtain corn dumpling powder.

[0019] The corn dumpling flour of the present invention can not only be used to make dumpling wrappers, but also can be used to make foods such as steamed buns and noodles, and its preparation method is the same as that of using wheat flour.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses corn dumpling flour, which consists of corn flour, millet essence flour, strong flour, yeast powder, edible diastase, calcium lactate and Acesulfame Potassium, and the mass ratio of the components is 85-95:2-6:2-6:0.5-1.5:0.05-0.15:0.1-0.3-:0.1-0.3. Dumplings prepared from the corn dumpling flour have high toughness of dumpling wrappers, good mouthfeel, boiling resistance,smooth surface after being boiled and insusceptibility to crack.

Description

technical field [0001] The invention relates to a kind of flour, especially a kind of flour used for processing dumplings. Background technique [0002] Corn is recognized as a "golden crop" in the world, and its content of fat, phosphorus and vitamin B2 ranks first in cereals. However, because the protein in cornmeal does not have the ability to form gluten elasticity, cornmeal is not suitable for processing dumpling wrappers. Especially boiled dumpling skins. Contents of the invention [0003] The technical problem to be solved by the invention is to provide a kind of corn dumpling flour for processing dumpling wrappers. The dumpling wrappers processed by the dumpling flour have high toughness, good taste, boiling resistance, smooth surface after boiling, and are not easy to break. [0004] The technical solution adopted to solve technical problems: a corn dumpling powder, the corn dumpling powder is composed of cornmeal, gluten powder, strong flour, yeast powder, edibl...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/105A23L7/104
Inventor 宋立新
Owner 辽宁曙光农牧集团有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com