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Gluten-protein-free dumpling wrappers produced by sweet potato coarse dietary fibers and preparation method of gluten-protein-free dumpling wrappers

A technology of dietary fiber and dietary fiber powder, applied in the field of food processing, to achieve the effects of easy industrial production, increasing water retention capacity, and prolonging product shelf life

Inactive Publication Date: 2015-03-04
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

[0005] At present, there is still a blank report on the method of making gluten-free dumpling wrappers from sweet potato crude dietary fiber

Method used

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  • Gluten-protein-free dumpling wrappers produced by sweet potato coarse dietary fibers and preparation method of gluten-protein-free dumpling wrappers
  • Gluten-protein-free dumpling wrappers produced by sweet potato coarse dietary fibers and preparation method of gluten-protein-free dumpling wrappers

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0031] The preparation method of the sweet potato coarse dietary fiber superfine powder is as follows: adding wet sweet potato dietary fiber into a superfine pulverizer, pulverizing at room temperature for 1 minute, and passing through a 100-mesh sieve to obtain the product.

[0032] The preparation method of the sweet potato coarse dietary fiber nanometer powder is as follows: the raw sweet potato dietary fiber powder is mechanically milled to make the particle size less than 100nm.

[0033] The preparation method of the extruded puffed sweet potato coarse dietary fiber powder is as follows: adding the wet sweet potato dietary fiber into an extruder, extruding at 100°C, screw rotating speed at 800rpm, pulverizing with a universal grinder, and passing through a 100-mesh sieve to obtain the product.

[0034] The preparation method of the sweet potato crude dietary fiber microwave treatment powder is as follows: put the wet sweet potato dietary fiber in a microwave oven, the micr...

Embodiment 1

[0035] Embodiment 1 is used to make each raw material ratio of gluten-free protein dumpling wrapper of sweet potato crude dietary fiber

[0036] In this embodiment, the raw materials used to make gluten-free dumpling wrappers from potato dregs are: sweet potato coarse dietary fiber raw powder, sweet potato coarse dietary fiber superfine powder, sweet potato coarse dietary fiber nanopowder, sweet potato modified starch, and extruded sweet potato coarse powder. Dietary fiber powder, sweet potato coarse dietary fiber microwave-processed powder, sweet potato starch, citrus pectin, sweet potato stem and leaf polyphenols, rice protein, salt and water, the weight ratio of the above raw materials is 25:21:12:8:10: 10:5:1.5:0.5:5:2:50.

Embodiment 2

[0037]Embodiment 2 is used to make the ratio of each raw material of gluten-free protein dumpling skin of sweet potato crude dietary fiber

[0038] In this embodiment, the raw materials used to make gluten-free dumpling wrappers from potato dregs are: sweet potato coarse dietary fiber raw powder, sweet potato coarse dietary fiber superfine powder, sweet potato coarse dietary fiber nanopowder, sweet potato modified starch, and extruded sweet potato coarse powder. Dietary fiber powder, sweet potato coarse dietary fiber microwave-processed powder, sweet potato starch, sweet potato pectin, tea polyphenols, chickpea protein, salt and water, the weight ratio of the above raw materials is 25:30:10:8:6: 11:2:1.5:0.6:8:3:60.

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Abstract

The invention provides gluten-protein-free dumpling wrappers produced by sweet potato coarse dietary fibers and a preparation method of the gluten-protein-free dumpling wrappers. The raw materials used for producing the gluten-protein-free dumpling wrappers comprise sweet potato coarse dietary fiber raw powder, sweet potato coarse dietary fiber ultrafine powder, sweet potato coarse dietary fiber nano powder, sweet potato modified starch, extruded and bulked sweet potato coarse dietary fiber powder, sweet potato coarse dietary fiber microwave treated powder, sweet potato starch, food gum, plant source polyphenol, protein, table salt and water and the like according to the weight ratio of (10-40) to (10-40) to (10-20) to (4-12) to (5-12) to (5-13) to (0.5-6) to (0.1-3) to (0.1-0.7) to (1-10) to (0.1-3) to (20-70) in sequence. After dumplings prepared by the gluten-protein-free dumpling wrappers produced by the sweet potato coarse dietary fibers are quickly frozen and cooked for proper time, the surfaces of the dumplings are not easy to break; the dumpling wrappers have a fine and smooth taste and slightly yellow color and luster, and are rich in components including protein, dietary fibers, vitamins, mineral elements and the like, so that the dumpling wrappers have better nutritional and health effects.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a gluten-free dumpling wrapper made from sweet potato crude dietary fiber 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. However, in the process of making dumplings, there are still some problems that need to be solved urgently, such as skin cracking and color deepening during storage and sales; skin cracking, peeling off or blistering during cooking; soup mixing and belly breaking when boiling. . 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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/214A23L1/09A23L1/308A21D13/00A23L29/30A23L33/21
CPCA23L33/17A23L19/105A23L29/212A23L33/21A23V2002/00
Inventor 木泰华孙红男刘兴丽张苗陈井旺
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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