A kind of dumpling powder and preparation method thereof

A dumpling powder and flour technology, applied in food science and other fields, can solve problems such as easy water loss, unsatisfactory, cracking, etc., and achieve the effect of improving extensibility and water retention, and reducing the cracking rate

Active Publication Date: 2020-11-06
青岛品品好粮油集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, the production of industrialized dumpling wrappers uses special equipment, which has higher requirements for the ductility and water retention of flour (related to the production environment, storage conditions, and actual factory conditions), while the flour traditionally used to produce dumplings has higher requirements for ductility and water retention. And water retention is not strong, so that the thickness of the dumpling skins produced is uneven, easy to lose water and crack, so the use of existing dumpling powder to make dumpling skins can no longer meet the requirements of modern equipment

Method used

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  • A kind of dumpling powder and preparation method thereof
  • A kind of dumpling powder and preparation method thereof
  • A kind of dumpling powder and preparation method thereof

Examples

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Comparison scheme
Effect test

Embodiment 1

[0029] The preparation of embodiment 1 dumpling powder

[0030] The formula of dumpling powder in the present embodiment is as follows:

[0031]

[0032] The preparation method is as follows: the Australian top hard wheat flour, the Australian standard white wheat flour and the Jinan No. 17 wheat flour are transported to the flour Jiaolong respectively, and treated with hot and humid steam at 105°C for 20 minutes. During the whole process, the flour is completely separated from the hot and humid steam. picture see figure 1 . Then the moisture content of the flour is reduced below 14% by a dehumidification device, pulverized, dried, mixed with the formula amount of each raw material flour, added with the formula amount of calcium stearoyl lactylate, and formulated into dumpling special powder.

Embodiment 2

[0033] The preparation of embodiment 2 dumpling flour

[0034] The formula of dumpling powder in the present embodiment is as follows:

[0035]

[0036] The preparation method is as follows: the Australian top hard wheat flour, the Australian standard white wheat flour and the Jinan No. 17 wheat flour are respectively transported into the flour Jiaolong, and treated with hot and humid steam at 105°C for 20 minutes. During the whole process, the flour is completely separated from the hot and humid steam. Then the moisture content of the flour is reduced below 14% by a dehumidification device, pulverized, dried, mixed with the formula amount of each raw material flour, added with the formula amount of calcium stearoyl lactylate, and formulated into dumpling special powder.

Embodiment 3

[0037] The preparation of embodiment 3 dumpling flour

[0038] The formula of dumpling powder in the present embodiment is as follows:

[0039]

[0040] The preparation method is as follows: the Australian top hard wheat flour, the Australian standard white wheat flour and the Jinan No. 17 wheat flour are respectively transported into the flour Jiaolong, and treated with hot and humid steam at 105°C for 20 minutes. During the whole process, the flour is completely separated from the hot and humid steam. Then the moisture content of the flour is reduced below 14% by a dehumidification device, pulverized, dried, mixed with the formula amount of each raw material flour, added with the formula amount of calcium stearoyl lactylate, and formulated into dumpling special powder.

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Abstract

The invention relates to the technical field of food and particularly relates to dumpling flour and a preparation method thereof. The dumpling flour contains flour and an additive, wherein the flour is produced from top-level Australian hard wheat, standard Australian white wheat and Jinan 17# wheat. By mixing the top-level Australian hard wheat, the standard Australian white wheat and the Jinan 17# wheat in proportion for use, the extensibility and water-retaining property of a wrapper can be remarkably improved, and the breakage rate of a dumpling during the freezing is reduced; and meanwhile, the dumpling wrapper prepared from the dumpling flour has smooth and chewy taste and sufficient elasticity, is pure white and transparent and can completely meet the requirements of top-grade wrappers.

Description

technical field [0001] The invention relates to the technical field of food, in particular to dumpling flour and a preparation method thereof. Background technique [0002] Dumplings are a kind of stuffed semicircular or half-moon or angular pasta. It is a traditional specialty food loved by the Han people in China. It is a must-eat food during the Spring Festival every year. According to legend, it was first invented by Zhang Zhongjing, a medical sage in the Eastern Han Dynasty. Many provinces and cities in China also have the habit of eating dumplings during the winter solstice. [0003] Dumplings mostly use cold water and flour as an agent, mix the flour and water together, knead the dough, cover it with steamed wet gauze or towel, let it stand for about an hour, cut it into several small doughs with a knife, and knead them into diameters of about Cut into small noodle dumplings in strips about 3 cm long. Use a small rolling pin to roll these small noodle dumplings into ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/10
Inventor 王新俊王超马智刚张崇山
Owner 青岛品品好粮油集团有限公司
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