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A method for making laboratory dumplings and its quality evaluation method

A production method and laboratory technology, applied in the field of food processing, can solve problems such as difficult standardization of methods, and achieve the effects of reducing the proportion of personal preference factors, easy operation, and reducing experimental errors.

Inactive Publication Date: 2011-12-07
INST OF CROP SCI CHINESE ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional sensory evaluation generally consists of an expert group composed of 3 to 5 people for sensory evaluation of cooked dumplings. The disadvantage is that the method is not easy to standardize, and the results of different regions and different laboratories may vary greatly. Therefore, domestic and foreign researches have been exploring Simple, easy and highly standardized objective identification method

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  • A method for making laboratory dumplings and its quality evaluation method
  • A method for making laboratory dumplings and its quality evaluation method

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The determination of the suitable amount of water added to the dumpling wrapper of embodiment 1, laboratory dumpling

[0027] There are certain differences in eating quality between dumplings and noodles, among which the difference in hardness is the largest. Noodles should be moderately soft and hard, while dumpling wrappers should be soft, and soft dumpling wrappers are good for kneading. Therefore, the amount of water added for making dumplings is generally higher than that for making noodles. the amount of water added. With reference to Lan Jing et al. (Relationship between flour quality and dumpling wrapper quality traits, Chinese Agricultural Sciences, 2010, 43(6): 1204-1211), the appropriate amount of water added is 40%-50% of the flour weight, but it was found in the preliminary test that When adding water ≥ 45.0% to all the tested flours, there is too much water, and the formed dough is too soft to be pressed into tablets. Therefore, three types of wheat flour...

Embodiment 2

[0028] Determination of the dumpling filling type and weight of embodiment 2, laboratory dumplings

[0029] In order to reduce the impact of various seasonings on dumpling wrappers and ensure the basic taste of dumpling fillings, vegetables (cabbage or chives), eggs and a small amount of seasonings are selected as raw materials for dumpling fillings. The specific formula is: 200g cabbage or leek, 100g scrambled eggs, 10g cooking oil, 6g green onion, 3g fresh ginger, 3g table salt, the same number of eggs and cooking oil should be used to make scrambled eggs in different experiments (the mass number of eggs and cooking oil The ratio is 10:1). Each dumpling packs 3g dumpling filling.

[0030]Select a certain number of wheat varieties, use the Buhler experimental mill to grind flour (60% flour yield), and use the water content of 41% as the dough water content, Ye Yili (Research on the relationship between wheat flour characteristics and dumpling quality, Journal of Wheat Crops ...

Embodiment 3

[0038] Embodiment 3, the evaluation index and evaluation method determination of laboratory dumpling

[0039] Referring to the evaluation method of the Ministry of Commerce SB / T 10138-93 and Lan Jing et al. (2010), the evaluation indicators and corresponding scores of dumplings in the current laboratory in my country are proposed, namely, color (20 points), appearance (20 points), hardness (20 points), elasticity (20), viscosity (10), smoothness (10). Among them, the color refers to the color and luster of the dumpling wrapper, the appearance refers to whether the surface of the dumpling wrapper is smooth, whether there are bubbles and cracks, the hardness refers to the moderate softness and hardness of the mouthfeel, the elasticity and toughness refers to the bite force of the somersaults, and the stickiness refers to the non-stickiness and smoothness of the dumpling wrapper. Fingers are delicate and smooth.

[0040] Five kinds of commercial flour (COFCO Xiangxue dumpling pow...

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Abstract

The invention discloses a method for making laboratory dumplings and a quality evaluation method thereof. The preparation method comprises the following steps: (1) kneading the dough, the amount of water added during the kneading is: (41-100×flour moisture content)×flour weight / 59; (2) pressing and making dumpling wrappers, the dumpling The thickness of the skin is 1.20mm-1.30mm, and the diameter of the dumpling skin is 7cm-8cm; (3) making dumpling stuffing, the dumpling stuffing is made up of cabbage, scrambled eggs, edible oil, diced green onion, minced fresh ginger and salt; (4) Make dumplings and boil dumplings, add 3g of the dumpling filling to each dumpling skin; boil the dumplings and keep them for 5 minutes to obtain the laboratory dumplings. The method for evaluating the quality of the laboratory dumplings comprises the following steps: performing sensory evaluation on the laboratory dumplings and the reference product dumplings.

Description

technical field [0001] The invention relates to a method for making laboratory dumplings and a quality evaluation method thereof, belonging to the field of food processing. Background technique [0002] Dumplings are traditional foods in my country, with a consumption history of more than one thousand years, accounting for about 8% of wheat consumption, and occupy an extremely important position in northern foods. Dumplings are generally divided into two categories, fresh dumplings and quick-frozen dumplings. Fresh dumplings are the main consumption type because of their good taste and delicious taste; but with the acceleration of people's life rhythm, the consumption of quick-frozen dumplings is also increasing rapidly. Dumplings are composed of skin and stuffing. The dumpling skin is mainly made of flour. Flour characteristics are one of the important factors affecting the quality of dumplings. Therefore, improving the quality of dumpling flour is the main goal of wheat br...

Claims

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Application Information

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IPC IPC(8): A23L1/164G01N1/28G01N33/10
Inventor 张艳何中虎叶一力
Owner INST OF CROP SCI CHINESE ACAD OF AGRI SCI
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