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Corn dumpling flour

The technology of dumpling flour and corn flour is applied in the field of flour, which can solve the problems of needing a long time for proofing before processing, not having gluten elasticity, and not being suitable for processing dumpling skins, etc., so as to make up for scattered and soluble dietary fibers. The effect of increasing the amount, facilitating digestion and absorption

Inactive Publication Date: 2011-10-26
铁岭市千水农产品加工有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Corn is rich in nutrients and has extremely high nutritional and health value. Its carbohydrate content is lower than that of rice, but its protein and fat content is higher than that of rice, and its linoleic acid and vitamin E are 10 times higher than rice. However, due to The protein in cornmeal does not have the ability to form gluten elasticity, therefore, cornmeal is not suitable for processing dumpling wrappers, especially dumpling wrappers
Chinese invention patent application 200910012418.3 discloses a corn dumpling powder, which is composed of cornmeal, gluten powder, strong flour, yeast powder, edible amylase, calcium lactate, and acesulfame potassium. The skin has high toughness, good taste, and is resistant to boiling. After boiling, the surface is smooth and not easy to break. The finished dumplings are whitish in color and have lost the unique golden color of corn, and the taste of corn is not strong. In addition, this kind of dumpling powder needs a long time of proofing before it can be processed when making dumplings.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of corn dumpling flour, described corn dumpling flour is mixed by pure corn flour, corn frozen flour, cooked corn flour, corn puffed flour, soybean puffed flour, gluten powder, sodium carboxymethyl cellulose, each according to the preceding order The mass ratio of the components is: 35:15:15:5:25:5:0.05, and the particle size of the pure corn flour, frozen corn flour, cooked corn flour, expanded corn flour, expanded soybean flour, and gluten powder is 85-95 According to the purpose, the sodium carboxymethyl cellulose is medium viscosity sodium carboxymethyl cellulose.

[0022] This corn dumpling powder is produced by the following process,

[0023] 1) Peel the corn and remove the umbilical cord, grind it into 85-95 mesh flour to obtain pure corn flour for subsequent use;

[0024] 2) Peel the corn and remove the navel, and crush it into 4-mesh corn , the corn Put it in a pot and cook until cooked, and put the cooked corn Put it into the freezer for quick fr...

Embodiment 2

[0030] A kind of corn dumpling flour, described corn dumpling flour is mixed by pure corn flour, corn frozen flour, cooked corn flour, corn puffed flour, soybean puffed flour, gluten powder, sodium carboxymethyl cellulose, each according to the preceding order The mass ratio of the components is: 45:5:5:15:15:15:0.03, and other technical features and production methods are exactly the same as those in Example 1.

Embodiment 3

[0032] A kind of corn dumpling flour, described corn dumpling flour is mixed by pure corn flour, corn frozen flour, cooked corn flour, corn puffed flour, soybean puffed flour, gluten powder, sodium carboxymethyl cellulose, each according to the preceding order The mass ratio of the components is: 40:10:10:10:20:10:0.04, and other technical characteristics and production methods are exactly the same as those in Example 1.

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PUM

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Abstract

The invention discloses corn dumpling flour which is characterized in that: the corn dumpling flour is prepared by mixing pure corn flour, frozen corn flour, cured corn flour, puffed corn flour, puffed soybean flour, glutelin flour and sodium carboxymethylcellulose at a mass ratio of (35-45): (5-15): (5-15): (5-15): (15-25): (5-15): (0.03-0.05). The dumpling wrapper prepared from the dumpling flour has delicate mouthfeel and golden color, and is not broken after long-term boiling while the soup is clear; and moreover, if the flour is kneaded in the processing process, the dumplings can be made without needing fermentation.

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 rich in nutrients and has extremely high nutritional and health value. Its carbohydrate content is lower than that of rice, but its protein and fat content is higher than that of rice, and its linoleic acid and vitamin E are 10 times higher than rice. However, due to The protein in cornmeal does not have the ability to form gluten elasticity. Therefore, cornmeal is not suitable for processing dumpling skins, especially dumpling skins. Chinese invention patent application 200910012418.3 discloses a corn dumpling powder, which is composed of cornmeal, gluten powder, strong flour, yeast powder, edible amylase, calcium lactate, and acesulfame potassium. The skin has high toughness, good taste, and is resistant to boiling. After boiling, the surface is smooth and not easy to break. The finished dumplings are whitish in ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/38A23L1/164
Inventor 孙鹏关海峰
Owner 铁岭市千水农产品加工有限责任公司
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