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Coarse cereal dumpling wrapper

A technology of dumpling wrappers and miscellaneous grains, which is applied in baking, dough processing, food science, etc. It can solve the problems of not being able to make full use of the therapeutic functions of various raw materials, the loss of vegetable nutrients, and the inability to achieve a balanced diet, etc., to extend the shelf life of products Period, enhance its own strength, increase the effect of stretchability

Inactive Publication Date: 2021-02-26
山东鲁香源食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although there are vegetable drying or crushing technologies, it will directly lead to the loss of a large amount of vegetable nutrients, and the freshness of the food will also be lost.
As a result, there is no nutrition matching in the existing dumpling products, and the dietary balance cannot be achieved, especially the therapeutic functions of various raw materials cannot be fully utilized.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] The miscellaneous grain dumpling wrapper of the present invention comprises 30 parts of white flour, 20 parts of corn flour, 5 parts of cornstarch, 10 parts of soybean flour, 40 parts of water, 2 eggs and 0.1 part of edible salt.

Embodiment 2

[0016] The preferred parts by weight of the miscellaneous grain dumpling skin of the present invention are: 40 parts of white flour, 25 parts of corn flour, 8 parts of cornstarch, 15 parts of soybean flour, 48 parts of water, 2 eggs, 0.2 parts of edible salt.

Embodiment 3

[0018] The multigrain dumpling wrapper of the present invention is characterized in that it comprises 50 parts of white flour, 30 parts of corn flour, 10 parts of cornstarch, 20 parts of soybean flour, 55 parts of water, 2 eggs, and 0.3 part of edible salt .

[0019] The dumpling wrapper prepared by using soybean flour, corn flour and wheat flour as main ingredients in the invention is rich in nutrition and good in taste, and has a certain effect of nourishing food after people eat it. The starch in the quick-frozen anti-cracking dumpling wrapper provided by the invention can improve the formation of gluten network, improve the transparency, elasticity, smoothness and water retention of the dumpling wrapper, enhance the self-strength of the dumpling wrapper, and effectively retain moisture in the dumpling wrapper , Increase the stretchability of dumpling wrappers, improve the antifreeze and crack resistance of dumpling wrappers, and effectively improve the taste of dumplings. ...

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PUM

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to a coarse cereal dumpling wrapper. The coarse cereal dumpling wrapper comprises 30-50 parts of white flour,20-30 parts of corn flour, 5-10 parts of corn starch, 10-20 parts of soybean flour, 40-55 parts of water, two eggs and 0.1-0.3 part of edible salt. The soybean flour, the corn flour and wheat flour are used as main materials to make the dumpling wrapper, so that the dumpling wrapper is rich in nutrition and good in mouth feel, and has definite dietetic invigoration effects after being eaten by people.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to dumpling wrappers made of miscellaneous grains. Background technique [0002] At present, some urban residents are seriously insufficient in the intake of miscellaneous grains, which has led to an increase in sickness. There is an urgent need for a reasonable mix of grains and miscellaneous grains, convenient and delicious new products, so that urban residents have a variety of nutritional supplements and choices. [0003] In recent years, the material life of urban residents has been greatly improved. At present, people seldom eat whole grains. Instead, they have entered the diet of chicken, fish, meat, and vegetables, supplemented by polished rice and noodles, and are high in protein, high in fat, and high in protein. Calorie Diet Misunderstandings. As a result, the cases of affluence diseases such as diabetes, cardiovascular and cerebrovascular diseases, a...

Claims

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Application Information

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IPC IPC(8): A21D2/36A21D2/34A21D2/18A23L7/10A23P20/25
CPCA21D2/186A21D2/34A21D2/36A21D2/362A23L7/10A23P20/25
Inventor 刘喆
Owner 山东鲁香源食品股份有限公司
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