Frozen dumpling modifying agent, preparation method thereof and application

A technology for quick-frozen dumplings and an improver, which is applied in the directions of application, pre-baked dough processing, baking, etc., can solve the problems of reduced freeze-thaw stability, hard dough, and difficult to cook through, and achieves good freeze-thaw stability and improved freeze-thaw stability. Boil resistance, appearance and taste enhancement effect

Inactive Publication Date: 2010-06-23
河南兴泰科技实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The object of the present invention is to provide a quick-frozen dumpling improver and its preparation method and application. The improver can improve the adaptability of dough and dough to the process, enhance its resistance to mechanical stirring, thereby solving the problem of dumpling in the quick-frozen dumpling processing industry. The skin of the dough is hard and difficult to cook through; the freeze-thaw stability of the finished product is reduced during storage, and the taste is poor.

Method used

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  • Frozen dumpling modifying agent, preparation method thereof and application
  • Frozen dumpling modifying agent, preparation method thereof and application
  • Frozen dumpling modifying agent, preparation method thereof and application

Examples

Experimental program
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Effect test

Embodiment 1

[0024] Quick-frozen dumpling improver, raw material parts by weight ratio: 35 parts of active soybean flour, 38 parts of konjac flour, 5 parts of compound enzyme, 12 parts of carrageenan, 10 parts of starch phosphate; the compound enzyme is xylanase The mixture with the mass ratio of glucose oxidase is 2:1.

[0025] The preparation process is as follows: take each raw material in parts by weight, pass each raw material through a CB36 sieve, then mix the compound enzyme with starch phosphate, and then mix the mixture with the rest of the raw materials in a cone mixer for 7 minutes to obtain the obtained Describe quick-frozen dumpling improver.

[0026] According to the dosage of 0.4%, it is directly added to the flour when kneading the dough or is dissolved in food production water and added to the flour when kneading the dough. The stability time of the dough is measured by the German Brabender farinograph, so as to investigate the addition of this product. The degree of resi...

Embodiment 2

[0029] The quick-frozen dumpling improving agent has the ratio of raw materials by weight: 40 parts of active soybean powder, 30 parts of konjac flour, 5 parts of compound enzyme, 10 parts of carrageenan, and 15 parts of starch phosphate. The compound enzyme is a mixture of xylanase and glucose oxidase with a mass ratio of 1.8:1

[0030] The preparation process is as follows: take each raw material in parts by weight, pass each raw material through a CB36 sieve, then first mix the compound enzyme with 10 parts of starch phosphate, and then mix the mixture with the rest of the raw materials in a cone mixer for 8 minutes, namely Obtain the quick-frozen dumpling improving agent.

[0031] According to the dosage of 0.35%, it is directly added to the flour when kneading the dough or is dissolved in food production water and added to the flour when kneading the dough, and the stability time of the dough is measured by a German Brabender farinograph. figure 2 Among them, A is the f...

Embodiment 3

[0034] Quick-frozen dumpling improver, raw material parts by weight ratio: 42 parts of active soybean flour, 32 parts of konjac flour, 5 parts of compound enzyme, 8 parts of carrageenan, 17 parts of starch phosphate; the compound enzyme is xylanase The mixture with the mass ratio of glucose oxidase is 2.3:1.

[0035] The preparation process is the same as in Example 2.

[0036] According to the dosage of 0.3%, it is directly added to the flour when kneading the dough or is dissolved in food production water and added to the flour when kneading the dough, and the stability time of the dough is measured by a German Brabender farinograph. image 3 Among them, A is the flour curve of the dough that adds the improving agent of this embodiment, and B is the flour curve of the control dough (without adding the improving agent of this embodiment). It can be seen that the stability time ratio of the dough that has added the improving agent of this embodiment The control dough was 1.1 ...

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Abstract

The invention belongs to the technical field of frozen dumpling processing by additives, in particular to a frozen dumpling modifying agent, a preparation method thereof and application. The frozen dumpling modifying agent is prepared from the following components in percentage by weight via mixing: 35 to 42 parts of active soybean meal, 25 to 38 parts of konjaku flour, 5 parts of complex enzyme, 8 to 12 parts of carrageenin and 10 to 20 parts of modified starch. The modifying agent can adapt to the process requirements of the mechanized production of the frozen dumplings, improve the quality of finished products of the frozen dumplings, effectively improve the mechanical stirring resistance degree of the flour dough of the frozen dumplings, reduce the roll adhesion phenomenon of cheeks during the mechanized production, can simultaneously improve the boil resistance performance, the smooth performance and the freeze-thaw stability of the frozen dumplings, and improve the external appearance and the mouth feeling of the frozen dumplings.

Description

(1) Technical field [0001] The invention belongs to the technical field of treating quick-frozen dumplings with additives, in particular to a quick-frozen dumpling improver and its preparation method and application. (2) Background technology [0002] Quick-frozen food is a kind of convenience food. With the acceleration of people's life rhythm and the improvement of dietary consumption level, nutritious, convenient and fast food has become people's consumption goals. Especially in recent years, quick-frozen food has developed rapidly. Food has gradually been favored by mass consumption. Dumplings are a traditional staple food in my country, and quick-frozen dumplings have also become one of the main types of quick-frozen foods. Their processing has shifted from small workshops to industrial production, from manual packaging to mechanized and automated production, that is, the mechanism encapsulation molding process, During the transformation of production and the improvemen...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/36A21D8/04
Inventor 刘霏郭玉莲
Owner 河南兴泰科技实业有限公司
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