Premixed flour for steamed dumplings, quick-frozen thin steamed dumpling wrappers and making method of quick-frozen thin steamed dumpling wrappers

Abstract

The invention relates to premixed flour for steamed dumplings, quick-frozen thin steamed dumpling wrappers and a preparation method of the quick-frozen thin steamed dumpling wrappers, and belongs to the technical field of food processing. The premixed flour for the steamed dumplings is prepared from the following raw materials in parts by weight: 7 to 12 parts of water chestnut starch, 5 to 8 parts of canna edulis ker cross-linked acetate starch, 0.15 to 0.5 part of artemisia desertorum seed gum and 0.015 to 0.03 part of transglutaminase. The premixed flour for the steamed dumplings can replace a complex formula in which various modified starches and modifiers need to be respectively added in a traditional process, so that the batching procedure in production is remarkably simplified, the operation difficulty and the error rate are reduced, and quality control and standardized operation in industrial production are facilitated.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically relating to a premixed powder for steamed dumplings, quick-frozen thin-skinned steamed dumpling wrappers, and their preparation methods. Background Technology

[0002] With the rapid development of the food industry, premixed powders are appearing more and more frequently, which is of great significance for simplifying the process in industrial production and has a significant effect on improving the quality of frozen thin-skinned steamed dumpling wrappers. In existing technologies, traditional steamed dumpling production often requires scalding the dough, a complex process. Furthermore, traditional frozen steamed dumpling wrappers often suffer from poor freeze-thaw stability and a hard texture after thawing, especially at the edges where the filling doesn't retain moisture well, leading to leakage and cracking. Therefore, improvements are needed to the dumpling wrappers and their preparation process to enhance their textural properties, enrich their flavor, and ultimately improve their freeze-thaw stability. Summary of the Invention

[0003] One of the objectives of this invention is to provide a premixed dumpling powder that replaces the traditional modified starch with modifiers, simplifying the formula and making it easier to operate.

[0004] The second objective of this invention is to provide a quick-frozen thin-skinned steamed dumpling wrapper.

[0005] The third objective of this invention is to provide a method for making quick-frozen thin-skinned steamed dumpling wrappers. This method utilizes the synergistic effect of steamed dumpling premix powder and pork bone oil to achieve the effects of thin and translucent wrappers, chewy and non-cracked texture, soft and non-sticky texture, non-hardening after cooling, and stability during quick-freezing.

[0006] To achieve the above objectives, the technical solution adopted by the present invention is as follows: In a first aspect, the present invention provides a premixed powder for steamed dumplings, which comprises the following ingredients in parts by weight: The ingredients include 7-12 parts water chestnut starch, 5-8 parts cross-linked acetate starch from banana taro, 0.15-0.5 parts Artemisia argyi seed gum, and 0.015-0.03 parts transglutaminase.

[0007] Secondly, the present invention provides a quick-frozen thin-skinned steamed dumpling wrapper, comprising the following raw materials in parts by weight: 100 parts high-gluten flour, 5-10 parts of the steamed dumpling premix as described above, 1-4 parts pork bone oil, and 40-48 parts water.

[0008] Thirdly, the present invention provides a method for preparing the quick-frozen thin-skinned steamed dumpling wrapper as described above, comprising the following steps: Step 1: Mix the water chestnut starch, banana taro cross-linked acetate starch, sand wormwood seed gum and transglutaminase in the specified amounts to obtain steamed dumpling premix powder; Step 2: Put the wheat flour and the steamed dumpling premix powder obtained in Step 1 into a mixing pot and stir and mix evenly to obtain the mixture; Step 3: Add water to the mixture obtained in Step 2 and stir for the first time. Then add pork bone oil and stir for the second time to obtain dough. Step 4: Press the dough obtained in Step 3 into sheets to make wrappers, which will give you quick-frozen thin-skinned steamed dumpling wrappers.

[0009] Preferably, the stirring speed in step 2 is 30-50 r / min, and the stirring time is 1-2 min.

[0010] Preferably, the stirring speed in step 3 is 30-50 r / min, and the stirring time is 2-5 min.

[0011] Preferably, the second stirring speed in step 3 is 70-90 r / min, and the second stirring time is 2-5 min.

[0012] Preferably, the quick-frozen thin-skinned steamed dumpling is obtained by wrapping the filling in the quick-frozen thin-skinned steamed dumpling, and the quick-frozen thin-skinned steamed dumpling is quick-frozen at −30℃ until the core temperature is −18℃.

[0013] The water chestnut starch has a low amylose content, resulting in a soft and chewy texture and good transparency after gelatinization, which can enhance the gloss and taste of the dough.

[0014] The cross-linked acetate starch of taro has a low gelatinization temperature, high viscosity, strong freeze-thaw stability, and strong water retention. In dough, it can reduce cracking during rapid freezing, delay aging, and improve elasticity.

[0015] The sand wormwood seed gum has strong binding, thickening, water retention and freeze resistance. In dough, it can strengthen the dough network and improve the dough's extensibility, freeze crack resistance and anti-aging properties.

[0016] When the pork bone oil is added to the mixture and stirred, it easily combines with flour molecules, resulting in a significantly improved dough texture. The resulting dough also shows a noticeable change in gloss after steaming. Furthermore, the pork bone oil is high in unsaturated fatty acids, which are easily digested and absorbed by the human body.

[0017] The beneficial effects of this invention are: This invention provides a premixed dumpling powder composed of water chestnut starch, banana taro cross-linked acetate starch, artemisia seed gum, and transglutaminase. It replaces the traditional modified starch with modifiers, simplifying the formula and making operation easier. The combination of water chestnut starch and banana taro cross-linked acetate starch results in more uniform gelatinization and a denser network, balancing taste and storage resistance. Artemisia seed gum, after gelatinization with starch, forms a dense network structure that locks in water, thickens, improves elasticity, inhibits starch recrystallization, reduces water flowability, minimizes ice crystal formation during quick-freezing, and prevents cracking and water loss. Transglutaminase modifies the starch / colloid structure, strengthens the gel network, and improves elasticity and steam resistance.

[0018] The present invention provides a quick-frozen thin-skinned steamed dumpling wrapper, which replaces traditional lard with pork bone oil. Pork bone oil easily combines with flour molecules, significantly improving the smoothness of the dough and the gloss of the wrapper. In addition, it has a high content of unsaturated fatty acids, which are more easily digested and absorbed by the human body.

[0019] This invention provides a method for producing quick-frozen thin-skinned steamed dumpling wrappers. The process is simplified, eliminating the need for complex scalding techniques, and offers a high safety factor, making it suitable for large-scale production. Through steps such as dough mixing, pressing, shaping, and quick-freezing, combined with specific ingredient ratios, the resulting quick-frozen thin-skinned steamed dumplings exhibit reduced decreases in hardness, elasticity, adhesiveness, and chewiness during the frozen storage period, thus improving the quality of the quick-frozen thin-skinned steamed dumpling wrappers.

[0020] This invention achieves a synergistic effect: starch provides the framework and texture, colloids provide water retention, toughness, and freeze resistance, and enzymes provide structural optimization and softness. The resulting quick-frozen thin-skinned steamed dumplings are thin and translucent, chewy and crack-free, soft and non-sticky, do not harden after cooling, and are stable during quick-freezing. Attached Figure Description

[0021] Figure 1 The changes in moisture content of quick-frozen thin-skinned steamed dumpling wrappers after different freezing days are shown in Example 1 and Comparative Example 1. Figure 2 The variation in the amount of frozen water in quick-frozen thin-skinned steamed dumpling wrappers of Example 1 and Comparative Example 1 after different freezing days. Detailed Implementation

[0022] The present invention will be further described below with reference to the embodiments and accompanying drawings.

[0023] 1. Moisture content determination: Referring to GB5009.3-2016 "National Food Safety Standard - Determination of Moisture in Food", the moisture content of quick-frozen thin-skinned steamed dumpling skins under different frozen storage days was determined by direct drying method.

[0024] 2. Determination of Freezeable Water: The freezeable water content of quick-frozen thin-skinned steamed dumpling wrappers under different freeze-storage and freeze-thaw cycles was determined using a DSC-214 differential scanning calorimeter. Approximately 10 mg of frozen and freeze-thawed dumpling wrapper samples were weighed, sealed in a small crucible, and placed in the DSC sample cell. An empty crucible served as a control. The temperature program was set to equilibrate at −30℃ for 5 min, then increase to 15℃ at a rate of 10℃ / min, and the instrument's scanning curve was recorded.

[0025] 3. Texture Measurement: Quick-frozen thin-skinned dumpling wrappers from different freeze-drying periods were re-steamed in a steamer for 8 minutes, and their texture properties were measured using a texture analyzer. A P50 probe was used. The re-steamed wrappers were placed in the center of the base. The texture analyzer was set to TPA mode, with the following settings: pre-test speed 2 mm / s; test speed 0.8 mm / s; post-test speed 0.8 mm / s; compression ratio 80%; trigger force 0.05 g.

[0026] 4. Protein secondary structure determination: Quick-frozen thin-skinned dumpling wrappers under different freezing and thawing cycles were crushed and passed through a 0.15 mm sieve. The protein secondary structure of the wrappers was determined by Fourier transform infrared spectroscopy.

[0027] The preparation method of the cross-linked acetate starch of Taroa cannabina used in the following examples includes the following steps: Add water to the banana taro starch and stir until smooth and free of lumps to obtain a starch milk with a mass concentration of 35-40%.

[0028] The pH was adjusted to 9.5–10.5 using 3% sodium hydroxide solution. After adding sodium trimetaphosphate, a cross-linking reaction was carried out at 40–45 °C for 2–3 h. The amount of sodium trimetaphosphate added was 0.5–1.2% of the mass of the banana taro starch.

[0029] After the cross-linking reaction is completed, the temperature is controlled at 25-30 °C, and acetic anhydride is slowly added dropwise while 3% sodium hydroxide is added dropwise to maintain the pH between 8.0 and 9.0 for the acetate esterification reaction, which takes 1-2 h. The amount of acetic anhydride added is 4-8% of the mass of the banana taro starch.

[0030] The pH was adjusted to 6.0–6.5 using HCl, then washed with deionized water until the conductivity was <50 μs / cm, dehydrated to 37% moisture content, and dried with hot air at 40–45 °C to 12–14% moisture content. The product was then pulverized and passed through a 100-mesh sieve to obtain banana taro cross-linked acetate starch.

[0031] The pork bone oil used in the embodiments of the present invention is made by boiling pork bones.

[0032] Example 1 The dumpling premix powder in Example 1 is dumpling premix powder YL2201, which consists of 5.67 g water chestnut starch, 4 g banana taro cross-linked acetate starch, 0.31 g sand wormwood seed gum and 0.02 g transglutaminase.

[0033] The method for preparing quick-frozen thin-skinned steamed dumpling wrappers in Example 1 includes the following steps: Place 100 g of high-gluten flour and 10 g of steamed dumpling premix powder YL2201 into a mixing pot and stir at 30 r / min for 1 minute until evenly mixed to obtain the mixture.

[0034] Add 46 g of water to the resulting mixture and stir for the first time at 30 r / min for 3 min. When there is no dry flour, add 3 g of pork bone oil and stir for the second time at 80 r / min for 3 min to obtain a smooth dough.

[0035] Place the dough on a pasta machine and adjust it to the appropriate thickness. Press it 8-10 times until the dough is smooth and delicate. Make the pressed dough into thin dumpling wrappers to obtain quick-frozen thin dumpling wrappers.

[0036] The quick-frozen thin-skinned steamed dumpling wrapper of Example 1 was prepared by the method of making quick-frozen thin-skinned steamed dumpling wrappers of Example 1.

[0037] Wrap the filling in the obtained frozen thin-skinned dumpling wrappers and shape them to obtain frozen thin-skinned steamed dumplings.

[0038] The shaped quick-frozen thin-skinned steamed dumplings were placed in a -30 ℃ quick-freezing tunnel and quick-frozen for 30 min. The core temperature of the frozen product was -18 ℃.

[0039] Examples 2-3 The preparation methods of the quick-frozen thin-skinned steamed dumpling wrappers in Examples 2 and 3 are basically the same as those in Example 1. The difference between the preparation methods of the quick-frozen thin-skinned steamed dumpling wrappers in Examples 2 and 3 and those in Example 1 is that the amount of steamed dumpling premix powder YL2201 added in Example 2 is 5 g; and the amount of steamed dumpling premix powder YL2201 added in Example 3 is 8 g.

[0040] Comparative Example 1 The preparation method of the quick-frozen thin-skinned steamed dumpling skin in Comparative Example 1 is basically the same as that in Example 1. The difference between the preparation method of the quick-frozen thin-skinned steamed dumpling skin in Comparative Example 1 and that in Example 1, 10 g of acetate-modified starch and 0.4 g of dough improver are used to replace the steamed dumpling premix powder YL2201, and 3 g of lard is used to replace the pork bone oil.

[0041] The product of Example 1 was used as the experimental group, and the product of Comparative Example 1 was used as the control group for testing.

[0042] I. Analysis of Moisture Content Measurement Results Moisture content directly reflects the water content of frozen thin-skinned steamed dumpling wrappers. Moisture is one of the important factors affecting the sensory quality of frozen products. During the freezing and storage process, moisture is lost through the sublimation of ice crystals, causing the products to dry and crack, which affects the sales and distribution of the products.

[0043] from Figure 1 As can be seen, the moisture content of the quick-frozen thin-skinned steamed dumpling wrappers in the experimental group was significantly higher than that in the control group. This indicates that the use of premixed dumpling powder can increase water absorption during the dough mixing process and increase the water retention of the wrappers during freezing. This is because the premixed dumpling powder has a low gelatinization temperature and high gelatinization characteristics. During the heating and cooking process of the quick-frozen thin-skinned steamed dumpling wrappers, it combines with water molecules to form a gel, binding the internal moisture of the wrappers. The sand wormwood seed gum, in particular, has a large number of hydrophilic groups within its internal structure, which firmly adsorb the moisture in the quick-frozen thin-skinned steamed dumpling wrappers. From... Figure 1 As can be seen, compared with the control group, quick-frozen thin-skinned steamed dumpling skins lost less moisture during the entire frozen storage period, which improved the water retention of quick-frozen thin-skinned steamed dumpling skins during the shelf life, thus preserving their taste.

[0044] II. Analysis of Freezeable Water Test Results The water content inside quick-frozen thin-skinned steamed dumpling wrappers is divided into free water and bound water. During the quick-freezing process, free water can be frozen, while bound water cannot be frozen due to the influence of other molecules. However, under the influence of other external factors, bound water can break free from the binding influence of external factors and transform into freezeable water, that is, into free water. During the freezing and storage process, the free water content inside quick-frozen thin-skinned steamed dumpling wrappers increases, and the number and volume of ice crystals increase, which damages the structure of quick-frozen thin-skinned steamed dumpling wrappers.

[0045] from Figure 2 It can be seen that as the number of refrigerated days increases, the content of freezeable water in the quick-frozen thin-skinned steamed dumpling skin in the experimental group is significantly lower than that in the control group. This indicates that the steamed dumpling premix powder and pork bone oil can effectively slow down or inhibit the migration of bound water to free water in the quick-frozen thin-skinned steamed dumpling skin, thereby reducing the damage to the skin caused by the growth of ice crystals and ensuring the structural stability of the quick-frozen thin-skinned steamed dumpling skin during the frozen storage process.

[0046] III. Analysis of the Changes in Texture Properties of Quick-Frozen Thin-Skinned Steamed Dumpling Wrappers During Freezing Table 1 shows the changes in the textural properties of quick-frozen thin-skinned steamed dumpling wrappers after different freezing days. As can be seen from Table 1, the experimental group showed significantly better performance in all textural indicators compared to the control group. During the frozen storage period, the internal structure of the quick-frozen thin-skinned steamed dumpling wrappers was damaged by ice crystals, resulting in varying degrees of decrease in hardness, elasticity, adhesiveness, and chewiness after re-steaming. However, compared to the control group, the degree of decrease in each indicator was significantly reduced in the experimental group. This indicates that adding steamed dumpling premix and pork bone oil to the experimental group can improve the quality of the quick-frozen thin-skinned steamed dumpling wrappers, forming a stable network structure with gluten protein and accommodating more water.

[0047] Table 1. Changes in textural properties of quick-frozen thin-skinned steamed dumpling wrappers after different freezing days. IV. Analysis of the Changes in Secondary Structure of Quick-Frozen Thin-Skinned Steamed Dumpling Wrappers During Freezing Table 2 shows the changes in the secondary structure of quick-frozen thin-skinned steamed dumpling wrappers after different freezing days. The data in Table 2 shows that β-sheets and β-turns account for a larger proportion, representing the main configurations of the protein secondary structure in the quick-frozen thin-skinned steamed dumpling wrappers. Compared to the control group, the experimental group showed an increasing trend in the proportion of α-helices and β-sheets, while a decreasing trend in the proportion of β-turns and random coils. This indicates that the dumpling premix and pork bone oil can interact with gluten proteins, promoting the formation of a more stable and ordered protein network structure. This structure provides a stable matrix environment for the protein secondary structure, effectively inhibiting the transformation of protein structure towards disorder during long-term refrigeration, thereby maintaining the stability of the dumpling wrapper's microstructure.

[0048] Table 2. Changes in the secondary structure of quick-frozen thin-skinned steamed dumpling wrappers after different freezing days. V. Sensory evaluation of quick-frozen thin-skinned steamed dumpling wrappers after different freezing days Samples stored for different durations of freezing were steamed and then subjected to sensory evaluation. The results are shown in Table 3. It can be seen that the experimental group samples were significantly better than the control group in terms of sensory evaluation.

[0049] Table 3 Sensory evaluation of quick-frozen thin-skinned steamed dumpling wrappers after different freezing days Other embodiments of this disclosure will readily occur to those skilled in the art upon consideration of the specification and practice of the disclosure herein. This disclosure is intended to cover any variations, uses, or adaptations of this disclosure that follow the general principles of this disclosure and include common knowledge or customary techniques in the art not disclosed herein. The specification and examples are to be considered exemplary only, and the true scope and spirit of this disclosure are indicated by the claims.

[0050] The above description is merely a preferred embodiment of the present invention and is not intended to limit the present invention. The scope of patent protection of the present invention shall be determined by the claims. Similarly, any equivalent structural changes made based on the content of the present invention's specification shall also be included within the scope of protection of the present invention.

Claims

1. A premixed powder for steamed dumplings, characterized in that, This steamed dumpling premix contains the following ingredients by weight: The ingredients include 7-12 parts water chestnut starch, 5-8 parts cross-linked acetate starch from banana taro, 0.15-0.5 parts Artemisia argyi seed gum, and 0.015-0.03 parts transglutaminase.

2. A quick-frozen thin-skinned steamed dumpling wrapper, characterized in that, Including the following parts by weight of raw materials: 100 parts high-gluten flour, 5-10 parts steamed dumpling premix as described in claim 1, 1-4 parts pork bone oil, and 40-48 parts water.

3. A method for preparing quick-frozen thin-skinned steamed dumpling wrappers as described in claim 2, characterized in that, Includes the following steps: Step 1: Mix the water chestnut starch, banana taro cross-linked acetate starch, sand wormwood seed gum and transglutaminase in the specified amounts to obtain steamed dumpling premix powder; Step 2: Put the wheat flour and the steamed dumpling premix powder obtained in Step 1 into a mixing pot and stir and mix evenly to obtain the mixture; Step 3: Add water to the mixture obtained in Step 2 and stir for the first time. Then add pork bone oil and stir for the second time to obtain dough. Step 4: Press the dough obtained in Step 3 into sheets to make wrappers, which will give you quick-frozen thin-skinned steamed dumpling wrappers.

4. The method for preparing quick-frozen thin-skinned steamed dumpling wrappers according to claim 3, characterized in that, The stirring speed in step 2 is 30-50 r / min, and the stirring time is 1-2 min.

5. The method for preparing quick-frozen thin-skinned steamed dumpling wrappers according to claim 3, characterized in that, The stirring speed for the first stirring in step 3 is 30-50 r / min, and the stirring time for the first stirring is 2-5 min.

6. The method for preparing quick-frozen thin-skinned steamed dumpling wrappers according to claim 3, characterized in that, The second stirring speed in step 3 is 70-90 r / min, and the stirring time is 2-5 min.

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