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Potato dreg mucedin-free dumpling wrapper and processing method thereof

A technology of potato dregs and potato dregs powder is applied in the food field to achieve the effects of fine and smooth taste, improvement of texture properties and sensory quality, and prolongation of product shelf life

Active Publication Date: 2015-02-25
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are currently no dumpling skins suitable for celiac patients

Method used

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  • Potato dreg mucedin-free dumpling wrapper and processing method thereof
  • Potato dreg mucedin-free dumpling wrapper and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Embodiment 1: the raw material of potato dregs gluten-free dumpling wrapper

[0038]The raw materials of the gluten-free dumpling wrappers of potato dregs include raw potato dregs powder, superfine powder of potato dregs, nanometer powder of potato dregs, modified potato starch, extruded potato dregs powder, microwaved potato dregs powder, potato starch, and citrus pectin , sweet potato stem and leaf polyphenols, rice protein, salt and water, the mass ratio of the above components is 25:21:12:8:10:10:5:1.5:0.5:5:2:60.

Embodiment 2

[0039] Embodiment 2: the raw material of potato dregs gluten-free dumpling skin

[0040] The raw materials of the gluten-free dumpling wrappers of potato dregs include raw potato dregs powder, superfine powder of potato dregs, nanometer powder of potato dregs, modified potato starch, extruded potato dregs powder, microwaved potato dregs powder, potato starch, and sweet potato pectin. , tea polyphenols, chickpea protein, salt and water, the mass ratio of the above components is 25:30:10:8:6:11:2:1.5:0.6:8:3:70.

Embodiment 3

[0042] Get the potato slag that embodiment 1 obtains without gluten protein dumpling skin raw material, carry out according to the following steps:

[0043] (1) take each raw material according to embodiment 1;

[0044] (2) Dissolving the citrus pectin weighed in step (1) with water equivalent to 10 times the weight of citrus pectin in step (1) to obtain a pectin solution; table salt, get a table salt solution for later use;

[0045] (3) Potato dregs raw powder, potato dregs superfine powder, potato dregs nanopowder, potato modified starch, extruded expanded potato dregs powder, potato dregs microwave-treated powder, potato starch, sweet potato stems and leaves taken in step (1) Pour the polyphenols and rice protein into the dough mixer, add the pectin solution and salt solution prepared in step (2), stir at 100rpm for 15min, and place at 20°C for 6h to form a dough;

[0046] (4) Knead the dough formed in step (3) into long strips, cut into equal-sized doses, one dose is abo...

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Abstract

The invention relates to the field of foods and particularly relates to a potato dreg mucedin-free dumpling wrapper and a processing method thereof. The potato dreg mucedin-free dumpling wrapper is prepared from the following raw materials in parts by weight: 10-40 parts of potato dreg raw flour, 10-40 parts of potato dreg ultra-micro flour, 10-20 parts of potato dreg nanometer flour, 4-12 parts of potato modified starch, 5-12 parts of extruded potato dreg flour, 5-13 parts of potato dreg microwave-processed flour, 1-10 parts of protein and 20-70 parts of water. The dumpling wrapper disclosed by the invention has small possibility of being mushy when steamed or boiled, is fine and smooth in taste, rich in protein, mineral substances, dietary fibers, vitamins and antioxidant substances and capable of being taken for a long time by celiac sprue patients.

Description

technical field [0001] The invention relates to the field of food, in particular to a gluten-free dumpling wrapper made of potato dregs and a processing method thereof. Background technique [0002] Dumplings, the ancient name dumpling bait, have a long history of 2,000 years. They are a kind of traditional food in my country. They are deeply loved by people because of their rich nutrition, convenient eating, delicious taste and low price. However, in the process of making dumplings, there are still some problems that need to be solved urgently, such as the skin cracks and the color deepens during storage and sales; [0003] A variety of dumpling wrappers are provided in the prior art. For example, it is found through retrieval that the invention patent application with the publication number CN103053934A discloses a nutritious and healthy dumpling, wherein the dumpling wrapper is composed of the following raw materials in parts by weight: wheat flour 80- 100 parts, 20-40 p...

Claims

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Application Information

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IPC IPC(8): A23L1/216A23L1/09A23L1/29A23L29/30
CPCA23L19/12A23L29/30A23L33/10A23V2002/00A23V2200/30A23V2250/2132
Inventor 木泰华孙红男刘兴丽张苗陈井旺戴小枫
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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