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Dumpling flour with high wheat-bran dietary fibers

A technology for wheat bran dietary fiber and dietary fiber, which is applied in the field of food processing, can solve the problems of affecting gluten formation, belly breaking, rough appearance, etc., and achieves the effects of reducing the influence of gluten formation, solving excessive gluten strength, and increasing nutritional value.

Active Publication Date: 2016-06-01
徐伟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example: Adding too much fiber will affect the formation of gluten, and the gluten strength is too poor, resulting in dumplings that are not resistant to cooking, broken belly, easy to freeze and crack, rough appearance, poor taste, etc.

Method used

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  • Dumpling flour with high wheat-bran dietary fibers

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] (1) Send 100kg of wheat bran into the solid tank;

[0024] (2) Dissolve 0.2-0.5kg of compound enzyme preparation in 45-55kg of distilled water; the mass ratio of compound enzyme preparation is: α-amylase: xylanase: cellulase: hemicellulase: pentosan enzyme=3:10:10:3:5;

[0025] (3) Add the compound enzyme solution prepared in step (2) to the wheat bran prepared in step (1), stir evenly, and enzymolyze at 37°C for 2-3 hours;

[0026] (4) Put steam into the solid tank, steam the material in the solid tank when the temperature is above 100°C for 15-25 minutes, then turn on the water circulation vacuum pump to reduce the temperature of the material in the solid tank to below 40°C;

[0027] (5) Release the material in the solid tank, and dry it through tunnel microwave until the moisture is not higher than 5wt%;

[0028] ⑹. The dried material is ultrafinely pulverized and sieved to obtain wheat bran fiber powder with a fineness of 200-300 mesh.

[0029] Through repeated t...

Embodiment 2

[0031] Vc, glucose oxidase, lipase, sodium stearoyl lactylate, cellulase and xylanase are uniformly mixed according to the mass ratio of 200:45:10:2000:200:200 to form an improver;

[0032] The high-gluten flour, the wheat bran fiber powder of Example 1, the wheat gluten powder and the improver were mixed uniformly according to the mass ratio of 60:30:10:0.5 to obtain high wheat bran dietary fiber dumpling powder A;

[0033] The high-gluten flour, the wheat bran fiber powder of Example 1, the wheat gluten powder and the improver were mixed uniformly according to the mass ratio of 60:35:3:0.2 to obtain the high wheat bran dietary fiber dumpling powder B;

[0034] The high-gluten flour, the wheat bran fiber powder of Example 1, the wheat gluten powder and the improver were uniformly mixed according to the mass ratio of 70:25:10:0.9 to obtain dumpling powder C with high wheat bran dietary fiber.

Embodiment 3

[0036] (1) Weigh 100g of high-wheat bran dietary fiber dumpling powder A;

[0037] (2) Add 55ml of tap water and knead into a dough;

[0038] (3) Cover the dough with plastic wrap and let it stand at room temperature for 20 minutes;

[0039] (4) Fold the dough in half with a noodle press until the surface is smooth and the dough is soft;

[0040] (5) Press the noodles step by step to 5 levels to form a 2-4mm thick sheet;

[0041] (6) Use a steel cylinder with a diameter of 10cm to buckle the dough into 8 discs of the same size;

[0042] (7) Wrap 10g of stuffing by hand;

[0043] (8) Boil water in the pot, put in the wrapped dumplings and cook for 4-10 minutes;

[0044] (9) Take out the dumplings and put them on a plate; the finished high-wheat bran dietary fiber dumplings A are obtained.

[0045] Weigh 100 g of high-wheat bran dietary fiber dumpling powders B and C respectively, and prepare high-wheat bran dietary fiber dumplings B and C respectively by adopting the above...

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Abstract

The invention discloses dumpling flour with high wheat-bran dietary fibers, and belongs to the field of food processing. The dumpling flour with the high wheat bran dietary fibers comprises 60-70 parts of high-gluten flour, 25-35 parts of wheat-bran fiber powder, 3-10 parts of wheat protein powder and 0.2-0.5 parts of an improver, wherein the improver comprises Vc, glucose oxidase, lipase, sodium stearoyl lactylate, cellulase and xylanase; the wheat-bran fiber powder is with a specific enzymolysis process by adopting wheat bran as the raw material. Finished dumplings prepared from the dumpling flour with the high wheat-bran dietary fibers has smooth skin, unique flavor, color and lustre, tastes delicate, and resists boiling and immersion. The dumplings contain a plurality of dietary fibers, and are particularly made with the specific process, so that and water-soluble dietary fibers are obviously increased and complement the insoluble dietary fiber; therefore, the dumpling flour is more beneficial to body health.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to dumpling powder with high wheat bran dietary fiber. Background technique [0002] With the rapid development of my country's economy, people's living standards have been significantly improved, and food quality and nutritional intake have been largely improved. Most of these foods are characterized by high calorie, high fat, and high protein content, but people eat less and less traditional "coarse grains". This imbalance in dietary structure has caused many so-called "modern diseases", such as The incidence of hypertension, hyperlipidemia, diabetes and obesity has increased significantly. The most important reason for this phenomenon is that the food we eat is becoming more and more "refined", and the amount of dietary fiber intake is too small. High-fiber dumplings contain more dietary fiber, which can regulate the functions of the human body, and are recognized as the "seventh...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/185A23L7/10A23L33/21
Inventor 徐伟
Owner 徐伟