Flour improver for instant frozen dumplings, method for manufacturing flour improver and application thereof

Abstract

The invention discloses a flour improver for instant frozen dumplings, a method for manufacturing the flour improver and application thereof. The flour improver for the instant frozen dumplings comprises, by weight, 2-5 parts of xanthan gum, 2-4 parts of guar gum, 2-4 parts of monostearin, 5-9 parts of stearic calcium and sodium lactate, 1-4 parts of composite phosphate, 1-3 parts of glutamine transaminase and 2-6 parts of sodium chloride. The composite phosphate comprises tetrasodium pyrophosphate, sodium tripolyphosphate and sodium hexametaphosphate. The method includes respectively sieving the xanthan gum, the guar gum, the monostearin, the stearic calcium and sodium lactate, the tetrasodium pyrophosphate, the sodium tripolyphosphate, the sodium hexametaphosphate, the glutamine transaminase and the sodium chloride by the aid of Number-CB36 sieves; mixing the xanthan gum, the guar gum, the monostearin, the stearic calcium and sodium lactate, the tetrasodium pyrophosphate, the sodium tripolyphosphate, the sodium hexametaphosphate, the glutamine transaminase and the sodium chloride with one another to obtain the improver for the instant frozen dumplings. The flour improver, the method and the application have the advantages that problems of frost cracking and the like of dumpling wrappers of existing instant frozen dumplings during instant freezing, mechanical packaging and low-temperature storing can be solved by the aid of the improver for the instant frozen dumplings, the smoothness, the boiling fastness and the freeze-thaw stability of the instant frozen dumplings can be enhanced, and the taste and the appearance of the instant frozen dumplings can be obviously improved.

Description

technical field [0001] The invention relates to the production of a flour improver, in particular to a quick-frozen dumpling flour improver, its preparation method and its application in the preparation of quick-frozen dumplings. Background technique [0002] According to reports, quick-frozen food will become one of the fastest-growing foods in the world, and its sales volume accounts for 40% to 60% of all food in developed countries, and it has replaced canned food and ranked first in processed food. Quick-frozen food has become a major industry with a bright future. Affected by traditional consumption and the accelerated pace of life, Chinese people still mainly consume quick-frozen pasta among prepared foods. Dumplings are the quintessence of China. They can blend the five flavors and provide comprehensive nutrition. They are also easy to make with various colors and rich flavors, giving consumers more choices. More importantly, dumplings are more convenient and can be...

AI Technical Summary

Problems solved by technology

[0004] At present, the Chinese patent application No. CN1254511 published on May 31, 2000 and CN1475124 published on February 18, 2004 all use calcium stearoyl lactylate (CSL) and sodium stearoyl lactylate (SSL) as the main active ingredients To a certain extent, the quality of quick-frozen dumplings has been improved, but it is still not enough for improving the boiled appearance, color, mouthfeel and cooking resistance of quick-frozen dumplings

Although the quality of quick-frozen dumplings can be improved to a certain extent in CN101411343 disclosed on April 22, 2009, due to its main component sorbitol, due to its strong hygroscopicity, it is generally sorbitol in the food industry. Solution, not suitable for mixing with other raw materials for long-term storage