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Premixed flour without scalding flour for manufacturing crystal steamed dumpling wrappers

A technology for ready-mixed powder and steamed dumplings, applied in the field of food processing, can solve the problems of insufficient skin transparency, easy hardening of the skin, cracked skin, etc., and achieve the effects of soft and glutinous taste, cost saving, and no skin hardening.

Pending Publication Date: 2020-05-22
无锡威尔森淀粉工业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the main raw materials of crystal steamed dumpling wrappers are Chengfen and Raw Flour, which are usually made by scalding noodles, so a lot of energy will be generated in industrial production, and the use of boiling water to scald noodles requires manual operation, which also has great safety This is the main reason why many enterprises do not produce crystal steamed dumpling wrappers on a large scale at present; at the same time, the crystal steamed dumpling wrappers made by traditional techniques are prone to skin cracks during storage, easy hardening of the skin after cooking, and insufficient transparency of the skin

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] A non-iron noodle premix powder for making crystal steamed dumpling wrappers, the non-iron noodle premix powder is composed of the following raw materials in parts by weight: 20 parts of wheat starch, 2 parts of flour, 10 parts of modified starch, 0.1 part of sodium carboxymethyl cellulose, 0.1 part of guar gum, 0.1 part of xanthan gum and 0.1 part of gellan gum; the modified starch is acetylated distarch adipate, hydroxypropyl distarch phosphate A mixture of one or both.

[0012] The raw materials of the above-mentioned instant noodle premix powder can be mixed together and then applied to prepare crystal steamed dumpling wrappers.

[0013] A crystal steamed dumpling wrapper, which is prepared from the following raw materials in parts by weight: 4 parts of emulsified oil, 45 parts of water and 80 parts of the above-mentioned non-ironing noodle premix powder.

[0014] A preparation method for crystal steamed dumpling wrappers, comprising the following steps: a, putting...

Embodiment 2

[0016] A non-iron noodle premix powder for making crystal steamed dumpling wrappers, the non-iron noodle premix powder is composed of the following raw materials in parts by weight: 40 parts of wheat starch, 8 parts of flour, 25 parts of modified starch, 0.5 part of sodium carboxymethylcellulose, 0.3 part of guar gum, 0.6 part of xanthan gum and 0.4 part of gellan gum; the modified starch is acetylated distarch adipate, hydroxypropyl distarch phosphate A mixture of one or both.

[0017] The raw materials of the above-mentioned instant noodle premix powder can be mixed together and then applied to prepare crystal steamed dumpling wrappers.

[0018] A crystal steamed dumpling wrapper, which is prepared from the following raw materials in parts by weight: 6 parts of emulsified oil, 50 parts of water and 100 parts of the above-mentioned non-ironing noodle premix powder.

[0019] A preparation method for crystal steamed dumpling wrappers, comprising the following steps: a, 100 par...

Embodiment 3

[0021] A non-iron noodle premix powder for making crystal steamed dumpling wrappers, the non-iron noodle premix powder is composed of the following raw materials in parts by weight: 60 parts of wheat starch, 10 parts of flour, 40 parts of modified starch, 0.8 part of sodium carboxymethylcellulose, 0.5 part of guar gum, 0.8 part of xanthan gum and 0.5 part of gellan gum; the modified starch is acetylated distarch adipate, hydroxypropyl distarch phosphate A mixture of one or both.

[0022] The raw materials of the above-mentioned instant noodle premix powder can be mixed together and then applied to prepare crystal steamed dumpling wrappers.

[0023] A crystal steamed dumpling wrapper, which is prepared from the following raw materials in parts by weight: 8 parts of emulsified oil, 65 parts of water and 120 parts of the above-mentioned non-ironing noodle premix powder.

[0024] A preparation method for crystal steamed dumpling wrappers, comprising the following steps: a, 120 pa...

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PUM

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Abstract

The invention discloses premixed flour without scalding flour for manufacturing crystal steamed dumpling wrappers. The premixed flour consists of, by weight, 20-60 parts of wheat starch, 2-10 parts offlour, 10-40 parts of modified starch, 0.1-0.8 part of sodium carboxymethyl cellulose, 0.1-0.5 part of guar gum, 0.1-0.8 part of xanthan gum and 0.1-0.5 part of gellan gum; and the modified starch isone or two mixtures of acetylated double starch adipate and hydroxypropyl distarch phosphate. The scalding of the flour is not needed during the production of crystal steamed dumpling wrappers; and the performance of transparency, elastic tenacity and boiling fastness of the manufactured crystal steamed dumpling wrappers can be greatly enhanced.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a non-iron noodle premix powder for making crystal steamed dumpling wrappers. Background technique [0002] Crystal steamed dumpling is a very common snack in Guangdong morning tea. It is crystal clear, springy and tender, full of fragrance and unique ingredients. The most traditional steamed crystal dumpling in Guangdong is the shrimp dumpling. There is a fresh shrimp inside, and the whole shrimp can be seen through the crystal skin, which is very delicious. [0003] At present, the main raw materials of crystal steamed dumpling wrappers are Chengfen and Raw Flour, which are usually made by scalding noodles, so a lot of energy will be generated in industrial production, and the use of boiling water to scald noodles requires manual operation, which also has great safety This is the main reason why many enterprises do not produce crystal steamed dumpling wrappers on a lar...

Claims

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Application Information

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IPC IPC(8): A21D2/18A21D2/08A23L7/117A23L29/30A23L29/269A23L29/238A23L29/262
CPCA21D2/186A21D2/188A21D2/08A23L7/117A23L29/30A23L29/269A23L29/238A23L29/272A23L29/262A23V2002/00A23V2250/5118A23V2250/5086A23V2250/506A23V2250/51088
Inventor 周宇胡倩许世枫张建国
Owner 无锡威尔森淀粉工业有限公司