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Whole-potato dumpling wrapper and preparation method thereof

A technology for dumpling wrappers and potatoes, which is applied in the field of whole potato dumpling wrappers and its preparation, which can solve the problems of incomplete nutrition and easy cracking, and achieve the effects of increasing water retention capacity, not easy to crack, and simple operation

Inactive 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

Develop whole potato dumpling wrappers and establish their production methods to solve the problems that traditional dumpling wrappers are incomplete in nutrition and easy to break during storage, sales and cooking. Dietary nutrition of residents is of great significance

Method used

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  • Whole-potato dumpling wrapper and preparation method thereof
  • Whole-potato dumpling wrapper and preparation method thereof
  • Whole-potato dumpling wrapper and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] Embodiment 1, the raw material powder of whole potato class dumpling wrapper

[0047]

Embodiment 2

[0048] Embodiment 2, the raw material powder of whole potato dumpling wrapper

[0049]

Embodiment 3

[0050] Embodiment 3, a kind of preparation of whole potato dumpling wrapper

[0051] 1) Weigh potato whole powder, potato starch, potato modified starch, sweet potato protein, potato pectin, beet pectin, pomelo peel pectin, blueberry pectin, sweet potato stem and leaf polyphenol according to the proportioning ratio of Example 1 , sodium chloride, and 50g of water;

[0052] 2) Dissolving potato pectin, beet pectin, pomelo peel pectin, and blueberry pectin with water (16 g) equivalent to 10 times the weight of the four pectins to obtain a pectin solution;

[0053] The sodium chloride that takes by weighing in the water dissolving step 1) of remaining 34g, gets sodium chloride solution stand-by;

[0054] 3) Pour the whole potato powder, potato starch, potato modified starch, sweet potato protein and sweet potato stem and leaf polyphenols weighed in step 1) into the dough mixer, and add the pectin solution prepared in step 2) and sodium chloride solution, stirred at 100rpm for 1...

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Abstract

The invention relates to a dumpling wrapper prepared from whole potatoes and a preparation method of the dumpling wrapper. Raw materials of the dumpling wrapper comprise the following ingredients in parts by weight: 20-100 parts of whole potato powder, 10-20 parts of potato starch, 5-15 parts of modified potato starch, 1-10 parts of protein, 0.4-2.5 parts of pectin, 0.1-0.7 part of plant-derived polyphenol and 0.1-3 parts of sodium chloride. A dumpling prepared with the whole potato dumpling wrapper can avoid easy breakage of the wrapper after being quick-frozen and cooked for a proper duration, and the dumpling is smooth and delicate in taste and lightly yellow in color; moreover, the dumpling wrapper contains rich ingredients such as protein, dietary fiber, vitamin and mineral elements, and has good nutrition and health efficacies.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a whole potato dumpling wrapper and a preparation 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. [0003] 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; [0004] In addition, traditional dumpling wrappers are generally made of wheat flour. In the processing of wheat flour, many nutrients are lost due to excessive pursuit of processing precision. In addition, the content of lysine in wheat flour protein is low, which also affects the nutritional value of dumplings. [0005] Potatoes have high nutritional value ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/216A23L1/214A23L1/29A23L19/12A23L19/10A23L33/00
CPCA23L19/105A23L19/10A23L19/11A23L19/12A23L33/10A23V2002/00
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