Dumpling flour with unique taste, and preparation method thereof

A dumpling powder, a unique technology, applied in chemical instruments and methods, food forming, food ingredients as taste improvers, etc., can solve the problems of single taste of dumpling powder, reduce the quality of dumpling powder, and the raw materials are easy to be polluted, so as to make up for it Scattering, increased viscosity, delicate taste effect

CN112056493APending Publication Date: 2020-12-11安徽昊晨食品股份有限公司
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Publication Date
2020-12-11

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Abstract

The invention discloses dumpling flour with unique taste, and a preparation method thereof. The dumpling flour comprises the following raw materials in parts by weight: 40-50 parts of specially-made buckwheat flour, 40-50 parts of specially-made corn flour, 10-15 parts of high-gluten flour, 0.6-0.8 part of an improver, 0.01-0.03 part of sodium alginate and 0.04-0.06 part of corn germ oil. The specially-made buckwheat flour and the specially-made corn flour are mixed in the invention; therefore, dumpling wrappers prepared from the dumpling flour disclosed by the invention are boiling-resistantand not easy to break; namely, the dumpling flour integrates the fresh and sweet fragrance of buckwheat and the glutinous fragrance of corn; and furthermore, dumplings prepared from the dumpling flourhave the characteristics of good gluten power, boiling resistance, no frost crack and good taste.
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Description

technical field

[0001] The invention belongs to the technical field of dumpling powder, in particular to dumpling powder with unique taste and a preparation method thereof. Background technique

[0002] Boiled dumplings are a kind of traditional flour food, deeply loved by the people in northern my country.

[0003] With the rapid development of my country's economy, people's living standards have been significantly improved, and food quality and nutritional intake have been largely improved. Most of these foods are characterized by high calorie, high fat, and high protein content, but people eat less and less traditional "coarse grains". This imbalance in dietary structure has caused many so-called "modern diseases", such as The incidence of hypertension, hyperlipidemia, diabetes and obesity has increased significantly. The most important reason for this phenomenon is that the food we eat is becoming more and more "refined", and the amount of dietary fiber intake is too s...

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Embodiment Construction

[0046] The following will clearly and completely describe the technical solutions in the embodiments of the present invention with reference to the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only some, not all, embodiments of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without making creative efforts belong to the protection scope of the present invention.

[0047] see Figure 1~5 , in the embodiment of the present invention, a dumpling powder with unique taste, comprising the following raw materials in parts by weight: 45 parts of special buckwheat flour, 45 parts of special corn flour, 12.5 parts of high-gluten flour, 0.7 part of improver, 0.02 part of sodium alginate , 0.05 part of corn germ oil:

[0048] The preparation of the dumpling powder with unique taste comprises the following steps:

[0049] Step 1: ...