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Potato jiaozi wrappers and preparation method thereof

A potato and dumpling wrapper technology, which is applied in the field of food processing, can solve the problems of affecting the taste, limiting the amount of potato dumplings added, and reducing the quality of dumplings, so as to solve the problem of quality decline, improve cooking characteristics and texture characteristics, and low gelatinization degree Effect

Inactive Publication Date: 2018-12-07
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, the production of dumplings is relatively convenient, and it is very easy to realize industrial production. Because dumplings need to wrap various fillings with dumpling wrappers, and then put them in boiling water to cook, so the dumpling wrappers must be resistant to boiling to ensure their quality. At the same time, the dumplings after quick freezing The quality will decrease and affect its taste
Generally speaking, dumpling wrappers are made by kneading wheat flour and water according to a certain ratio. The higher the gluten of the flour, the more resistant it is to cooking. Due to the lack of gluten protein in potatoes, its addition in potato dumplings is greatly limited.

Method used

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  • Potato jiaozi wrappers and preparation method thereof
  • Potato jiaozi wrappers and preparation method thereof
  • Potato jiaozi wrappers and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] Potato raw materials: Fresh Atlantic potatoes are used as raw materials.

[0047] 1. Potato cleaning and selection: Potatoes are cleaned with a potato cleaning machine, and rotten, germinated, and green potatoes are manually picked out during the cleaning process;

[0048] 2. Potato peeling: use a potato peeling machine to remove the potato skin;

[0049]3. Potato dicing: Use a potato dicing machine to cut the potatoes into diced potatoes with a size of 5mm;

[0050] 4. Potato color protection: Soak the prepared diced potatoes in the color protection solution for 50 minutes. The color protection solution is a composite color protection solution of 0.5 g / L cysteine ​​and 3 g / L citric acid;

[0051] 5. Drain: After taking out the diced potatoes from the color protection solution, put them in a mesh sieve to drain the water;

[0052] 6. Primary drying: After the color protection treatment, the raw materials are subjected to primary drying treatment through an air-flow fl...

Embodiment 2

[0062] Potato raw materials: Fresh Atlantic potatoes are used as raw materials.

[0063] 1. Potato cleaning and selection: Potatoes are cleaned with a potato cleaning machine, and rotten, germinated, and green potatoes are manually picked out during the cleaning process;

[0064] 2. Potato peeling: use a potato peeling machine to remove the potato skin;

[0065] 3. Potato dicing: Use a potato dicing machine to cut the potatoes into diced potatoes with a size of 10mm;

[0066] 4. Potato color protection: Soak the prepared diced potatoes in the color protection solution for 10 minutes. The color protection solution is a composite color protection solution of 2g / L cysteine ​​and 5g / L citric acid;

[0067] 5. Drain: After taking out the diced potatoes from the color protection solution, put them in a mesh sieve to drain the water;

[0068] 6. Primary drying: After the color protection treatment, the raw materials are subjected to primary drying treatment through an air-flow flui...

Embodiment 3

[0078] Potato raw materials: Fresh Atlantic potatoes are used as raw materials.

[0079] 1. Potato cleaning and selection: Potatoes are cleaned with a potato cleaning machine, and rotten, germinated, and green potatoes are manually picked out during the cleaning process;

[0080] 2. Potato peeling: use a potato peeling machine to remove the potato skin;

[0081] 3. Potato dicing: Use a potato dicing machine to cut potatoes into diced potatoes with a size of 8mm;

[0082] 4. Potato color protection: Soak the prepared diced potatoes in the color protection solution for 30 minutes. The color protection solution is a composite color protection solution of 0.1 g / L cysteine ​​and 1 g / L citric acid;

[0083] 5. Drain: After taking out the diced potatoes from the color protection solution, put them in a mesh sieve to drain the water;

[0084] 6. Primary drying: After the color protection treatment, the raw materials are subjected to primary drying treatment through an air-flow fluid...

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Abstract

The present invention discloses potato jiaozi wrappers and a preparation method thereof. The potato jiaozi wrappers comprise the following raw materials in parts by weight: 30-50 parts of potato wholestarch, 100 parts of wheat flour, 1.2-2 parts of hydrophilic colloid, 1.3-1.5 parts of salt and 130-150 parts of water. The present invention also discloses the preparation method of potato jiaozi wrappers. According to the invention, the rare potato whole starch with low gelatinization degree and good color is used, the addition amount of potatoes in the potato jiaozi wrappers is greatly improved, the quality sliding problem which occurs after the potatoes are added into the jiaozi wrappers is effectively solved, and the cooking characteristics and texture characteristics of the potatoes areimproved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a potato dumpling wrapper and a preparation method thereof. Background technique [0002] my country is a big potato producing country, but the processing and utilization of potato lags far behind developed countries, and the processed products are still primary processed products with low added value such as vermicelli, vermicelli and fried food. In 2015, my country launched the potato staple food strategy, and potatoes will become another staple food besides rice, wheat, and corn. [0003] The main carbohydrate in potato is starch, accounting for 17.8% of the total weight, and the ratio of amylose to amylopectin is 1:3. The protein content of potatoes is very small, accounting for only 2.6% of the total weight, but its biological value (BV = 90 ~ 100) is very high, almost equivalent to that of whole eggs (BV = 100). The lipid content of the potato itself i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L29/30A23L29/20
CPCA23L7/10A23L29/20A23L29/30
Inventor 李娟陈正行葛斌权王莉王韧
Owner JIANGNAN UNIV