Mixed flour, dumpling wrapper, dumpling product and production method thereof

Abstract

The present invention provides a mixed flour, dumpling wrappers, dumpling products and methods for making the same. The mixed flour of the present invention is a mixed flour for dumpling wrappers, the mixed flour contains buckwheat flour and puffed buckwheat flour, the puffed buckwheat flour content is 50-70% by mass based on the total amount of the mixed flour, and the mixed flour (W1) 2 / W2 ​​is 250-400, W1 is the water solubility index, W2 is the water absorption index, and the mixed powder (D 10 ) 3 With D 90 The sum of the mixed flour is 1000 to 1300, and the gelatinization degree of the mixed flour is 50 to 70%. When the mixed flour of the present invention is used to prepare dough, even if pure buckwheat flour is used, the dough has excellent cohesiveness and can be rolled to form a uniform dough sheet, and the dough sheet has the characteristics of not cracking and not sticking to the roller during the rolling process. In addition, even under the condition of cold storage, the skin of dumplings made therefrom is frost-proof and does not crack, and has excellent anti-freeze cracking performance.

Description

Technical Field

[0001] The invention belongs to food processing technology and relates to mixed flour, dumpling wrappers and a manufacturing method thereof, dumpling products and a manufacturing method thereof. Background Art

[0002] Buckwheat is a nutritious crop, which is divided into sweet buckwheat and bitter buckwheat. Sweet buckwheat contains a variety of nutrients (such as rutin, quercetin, unsaturated fatty acids, resistant starch and β-glucan, etc.). These flavonoids and polyphenols have strong antioxidant properties and can reduce cholesterol, blood lipids, blood sugar, and prevent coronary heart disease. Therefore, the development of buckwheat nutritious food has broad development potential.

[0003] Buckwheat has a high protein content, but the protein in buckwheat is mostly albumin, which cannot form a gluten network structure during the kneading process, resulting in poor processing performance and product quality characteristics of buckwheat foods, and the quality and taste of buckwheat pasta deteriorate.

[0004] Through literature research and actual buckwheat noodle product production, it is found that when the addition of ordinary buckwheat flour is more than 70%, it is almost impossible to produce. Some manufacturers use additives in the production process to solve the above problems, but this will make the production process more complicated and increase costs. As consumers' health awareness increases, they are more looking forward to 100% pure buckwheat noodle products. Based on this need, the development of a 100% buckwheat dumpling wrapper has a high practical application value.

[0005] Patent document 1 discloses a nutritious multi-grain dumpling wrapper and a preparation method thereof. The invention is a mixture of various multi-grain flours, food colloids and flour. Patent document 2 discloses a non-fermented flour product that resists frost cracking and a preparation method thereof. Its ingredients include medium-gluten flour, modified starch, buckwheat flour, soybean flour, vitamins, and enzyme preparations, aiming to solve the technical problem in the prior art that ordinary dumpling wrappers are prone to cracking when refrigerated. Patent document 3 discloses a method for preparing antifreeze dumpling wrappers rich in plant dietary fiber. The ultrafine powder obtained after high temperature and high pressure treatment is added to wheat flour at a rate of 1 to 10% of the mass of the mixed flour with bran powder to prepare dumpling wrappers rich in plant dietary fiber. The main purpose of this patent application is to improve the unpleasant taste of wheat bran by high temperature treatment and reduce the content of phytic acid; the dumpling wrapper contains more dietary fiber, reduces the cracking of the dumpling skin and improves the antifreeze rate of the dumpling wrapper. Patent document 4 discloses a quick-frozen multi-grain dumpling and a preparation method thereof, which adds acetate modified starch, acetylated distarch adipate and oxidized hydroxypropyl starch, the main purpose of which is to increase the toughness of the dough and prevent the dough from breaking. However, the above patent applications are all non-pure buckwheat formula dumpling skins, and all use other ingredients to make the dough, which is complicated to operate. Therefore, it is urgent to develop a pure buckwheat noodle product with excellent processing performance and quality.

[0006] Prior art literature

[0007] Patent document 1: CN201710464051.3

[0008] Patent document 2: CN201810193933.5

[0009] Patent document 3: CN201810635149.5

[0010] Patent document 4: CN201910559748.8 Summary of the invention

[0011] Problem that the invention aims to solve

[0012] The object of the present invention is to provide a mixed flour, which is a mixed flour for dumpling skins. When the mixed flour is used to prepare dough, even if pure buckwheat flour is used, the dough has excellent adhesion and can be rolled to form a uniform dough sheet. The dough sheet has the characteristics of not cracking and not sticking to the roller during the rolling process. Moreover, even when stored in a refrigerator, the dumpling skin is frost-proof and does not crack, and has excellent anti-freeze cracking performance.

[0013] Solutions for solving problems

[0014] The present inventors have conducted intensive research to achieve the above-mentioned object, and found that the above-mentioned object can be achieved by implementing the following technical solutions.

[0015] That is, the present invention is as follows.

[0016] [1]. A mixed flour, which is a mixed flour for dumpling wrappers, wherein:

[0017] The mixed flour contains raw buckwheat flour and puffed buckwheat flour.

[0018] Based on the total amount of the mixed flour, the content of the puffed buckwheat flour is 50-70% by mass.

[0019] The mixed powder (W1) 2 / W2 ​​is 250-400, W1 is the water solubility index, W2 is the water absorption index,

[0020] The mixed powder (D 10 ) 3 With D 90 The sum is 1000~1300,

[0021] The gelatinization degree of the mixed powder is 50-70%.

[0022] [2] The mixed flour according to [1], wherein the content of the puffed buckwheat flour is 50 to 60% by mass.

[0023] [3] The mixed powder according to [1] or [2], wherein the mixed powder satisfies one or more of the following conditions:

[0024] The mixed powder (W1) 2 / W2 ​​is 260~390,

[0025] The mixed powder (D 10 ) 3 With D 90 The sum is 1010~1250,

[0026] The gelatinization degree of the mixed powder is 53-70%.

[0027] [4] A method for producing dumpling wrappers, wherein the production method uses the mixed flour according to any one of [1] to [3].

[0028] [5] The manufacturing method according to [4], wherein the manufacturing method comprises:

[0029] A mixed powder preparation step, mixing raw buckwheat flour and puffed buckwheat flour to obtain mixed powder, wherein the content of the puffed buckwheat flour is 50-70% by weight based on the total amount of the mixed powder;

[0030] a dough preparation step, mixing noodle-making auxiliary materials with the mixed flour to obtain a crushed granular dough, and allowing the crushed granular dough to rise to obtain a risen dough; and

[0031] The step of forming the wrapper of dumplings is to form the proofed dough to obtain the wrapper of dumplings.

[0032] [6] The manufacturing method according to [4] or [5], wherein the manufacturing method further comprises: a step of rapidly freezing the formed dumpling skin.

[0033] [7]. A dumpling wrapper, wherein the dumpling wrapper is obtained by the method for manufacturing dumpling wrappers according to any one of [4] to [6], or the dumpling wrapper contains the mixed flour according to any one of [1] to [3].

[0034] [8]. A method for producing a dumpling-like product, wherein the method uses the dumpling wrapper according to [7].

[0035] [9]. A dumpling product, wherein the dumpling product is obtained by the method for manufacturing a dumpling product according to [8], or the dumpling product comprises the dumpling skin according to [7].

[0036]

[10] . The dumpling-like product according to [9], wherein the dumpling-like product comprises dumplings, wontons, siomai, baozi, xiaolongbao, pot stickers or pan-fried buns.

[0037] Effects of the Invention

[0038] When the mixed flour of the present invention is used to prepare dough, even if pure buckwheat flour is used, the dough has excellent cohesiveness and can be rolled to form a uniform dough sheet, and the dough sheet has the characteristics of not cracking or sticking to the roller during the rolling process. In addition, even under the condition of cold storage, the skin of dumplings made from the dough is frostproof and does not crack, and has excellent anti-freeze cracking performance. DETAILED DESCRIPTION

[0039] The following is a detailed description of the present invention. The following description of the technical features is based on representative embodiments and specific examples of the present invention, but the present invention is not limited to these embodiments and specific examples. It should be noted that:

[0040] In this specification, the numerical range expressed using "a numerical value A to a numerical value B" means a range including the endpoints numerical values ​​A and B.

[0041] In the present specification, a numerical range expressed using "above" or "below" means a numerical range including the number.

[0042] In this specification, the word "may" means both performing a certain process and not performing a certain process.

[0043] In this specification, the use of "optional" or "optional" indicates that certain substances, components, execution steps, application conditions and other factors are used or not used.

[0044] In this specification, the unit names used are all international standard unit names, and unless otherwise stated, the "%" used indicates weight or mass percentage.

[0045] In this specification, unless otherwise stated, "plurality" means that there are two or more.

[0046] In this specification, the references to "some specific / preferred embodiments", "other specific / preferred embodiments", "embodiments", etc., mean that the specific elements (e.g., features, structures, properties and / or characteristics) described in connection with the embodiments are included in at least one embodiment described herein, and may or may not exist in other embodiments. In addition, it should be understood that the elements may be combined in various embodiments in any suitable manner.

[0047] <First aspect>

[0048] In a first aspect of the present invention, a mixed flour is provided, which is a mixed flour for dumpling wrappers, wherein:

[0049] The mixed flour contains raw buckwheat flour and puffed buckwheat flour.

[0050] Based on the total amount of the mixed flour, the content of the puffed buckwheat flour is 50-70% by mass.

[0051] The mixed powder (W1) 2 / W2 ​​is 250-400, W1 is the water solubility index, W2 is the water absorption index,

[0052] The mixed powder (D 10 ) 3 With D 90 The sum is 1000~1300,

[0053] The gelatinization degree of the mixed powder is 50-70%.

[0054] In some preferred embodiments of the present invention, the mixed flour consists only of raw buckwheat flour and puffed buckwheat flour.

[0055] (Buckwheat Flour)

[0056] Buckwheat flour is usually roasted flour, which is obtained by frying raw buckwheat flour at 90-120°C for 10-15 minutes. Raw buckwheat flour is raw buckwheat flour to be processed, as opposed to cooked buckwheat flour.

[0057] The buckwheat flour is not particularly limited, and buckwheat flour can be obtained by grinding buckwheat rice.

[0058] There is no particular limitation on the specific method of pulverization. For example, buckwheat rice can be pulverized by mechanical force and / or ultrafine pulverization. In some preferred embodiments, buckwheat rice can be pulverized by a pulverizer. In some preferred embodiments, ultrafine pulverization can be used, and after ultrafine pulverization, the pulverized rice can be sieved through an 80-mesh sieve to obtain fine powdered buckwheat raw flour. In some preferred embodiments of the present invention, buckwheat rice is pulverized to 80-120 meshes using a pulverizer and / or ultrafine pulverization.

[0059] In some preferred embodiments of the present invention, the buckwheat groats may be pretreated before being crushed. There is no particular limitation on the means of pretreatment, which may be performed according to the actual state and needs of the buckwheat groats.

[0060] In some preferred embodiments of the present invention, the pretreatment includes steps such as cleaning and dust removal, screening, drying and sterilization.

[0061] The step of washing and dust removal mainly involves washing the buckwheat with water to remove mud or dust to ensure the purity of the buckwheat. The water used to wash the buckwheat can be, for example, tap water, distilled water, deionized water, etc. In the treatment process, it is preferred to use a fan and a vibrating screen to remove mud, dust, stones and impurities.

[0062] The screening step is mainly to remove the buckwheat that may not meet the quality requirements. If necessary, various screening machines can be used for screening.

[0063] The drying step is mainly to dry the buckwheat rice for subsequent pulverization. In some preferred embodiments, the buckwheat rice can be dried using an oven or a blower. There are no particular restrictions on the drying temperature and drying time. For example, the blast drying temperature or oven temperature can be 40 to 60° C., and the drying time can be 10 to 24 hours.

[0064] The sterilization step mainly involves the use of ultraviolet and / or ozone disinfection methods to eliminate harmful bacteria in buckwheat. This step can not only further improve food safety, but also keep the final buckwheat flour with a longer quality retention period by removing harmful substances.

[0065] The content of buckwheat flour suitable for the mixed flour of the present invention is preferably 30 to 50% by mass, more preferably 40 to 50% by mass, relative to the total amount of the mixed flour. When the content of buckwheat flour is within the above range, the dough prepared from the mixed flour of the present invention has excellent stretchability and viscosity.

[0066] (Puffed buckwheat flour)

[0067] The mixed flour of the present invention contains puffed buckwheat flour, which can improve the maturity of the mixed flour and the viscosity of the buckwheat flour, thereby increasing the cohesiveness of the dough prepared from the mixed flour and forming a uniform dough sheet by rolling. In addition, by containing puffed buckwheat flour, the fatty acid value of the buckwheat flour can be effectively reduced, thereby improving the storage stability of the mixed flour.

[0068] The puffed buckwheat flour may be a commercially available product or may be prepared by the following method:

[0069] Preparation method I: The commercially available puffed buckwheat particles are dried to control the moisture content between 8% and 13%, and then the dried puffed buckwheat particles are ultrafinely crushed, and the ultrafine crushing parameters are set to crushing 18Hz, classification 18Hz, and separator 5Hz to obtain puffed buckwheat flour.

[0070] Preparation method II: (a) hulling buckwheat grains to obtain buckwheat rice and then extruding and puffing it; (b) ultrafine grinding the extruded and puffed buckwheat flour obtained in the above step (a) to obtain puffed buckwheat flour.

[0071] In the above step (a), buckwheat grains are shelled into buckwheat rice, which is then put into an extrusion puffing device (such as a continuous grain puffing machine). The extrusion puffing conditions are: a working pressure of 2 to 5 MPa, a temperature of 120 to 200° C., a raw material moisture content of 7 to 15%, and a high temperature and high pressure puffing treatment for 5 to 10 seconds to obtain puffed buckwheat flour.

[0072] There is no particular limitation on the specific method of the ultrafine grinding, for example, ultrafine grinding can be performed to obtain fine powdered puffed buckwheat flour. In some preferred embodiments of the present invention, the puffed buckwheat particles or the extruded puffed buckwheat flour obtained in the above step (a) are crushed to 80-120 meshes by ultrafine grinding.

[0073] In some preferred embodiments of the present invention, the bulk density of the puffed buckwheat flour is 0.45-0.75 g / mL.

[0074] The content of puffed buckwheat flour suitable for the mixed flour of the present invention is preferably 50 to 70% by mass, more preferably 50 to 60% by mass, relative to the total amount of the mixed flour. By setting the content of puffed buckwheat flour to the above range, the degree of maturation of the mixed flour and the viscosity of buckwheat flour can be significantly improved, so that the cohesiveness of the dough made from the mixed flour of the present invention is increased, and a uniform dough sheet can be formed by rolling. The dough sheet does not stick or crack during rolling, and the dumpling wrappers made thereby do not crack or harden even when stored in a refrigerator or freezer. When the content of puffed buckwheat flour is less than 50% by mass, the stretchability or cohesiveness of the dough deteriorates, and the dough sheet is easy to stick and crack or cannot be pressed normally during rolling. When the content of puffed buckwheat flour is greater than 70% by mass, the stretchability of the dough deteriorates, and the dough cannot be pressed normally.

[0075] In some preferred embodiments of the present invention, the mixed powder (W1) 2 / W2 ​​is 250 to 400, preferably 260 to 390, more preferably 300 to 390. By 2 When W2 is set to the above range, the dough sheet will not stick or crack during rolling, and the dumpling wrappers made from it will not crack or harden even when stored in a refrigerator or freezer. 2 When / W2 is less than 250, the dough is easy to stick to the roller, and the dough may clump and be uneven. 2 When / W2 is greater than 400, the dough is drier, has poor water absorption, is not easy to add water, and the dough is dry and difficult to shape.

[0076] W1 is the water solubility index (WSI), which generally indicates the degree of degradation of starch particles. W2 is the water absorption index (WAI), which generally indicates the water absorption capacity. Starch damage during processing will increase water absorption. W1 and W2 can be measured, for example, by the method described in the embodiments described below.

[0077] In some preferred embodiments of the present invention, the mixed powder (D 10 ) 3 With D 90 The sum (ie (D 10 ) 3 +D 90 ) is 1000 to 1300, preferably 1000 to 1250, more preferably 1010 to 1250. 10 ) 3 +D 90 The above range can ensure that the dough sheet does not stick or crack during rolling, and the dumpling wrappers produced thereby will not crack or harden even when stored in a refrigerator or freezer. 10 ) 3 +D 90 When the temperature is less than 1000, the dough is prone to cracking and the dumpling skin is not resistant to freezing. 10 ) 3 +D 90 When it is greater than 1300, the dough is prone to sticking to the rollers, and there may be lumps and uneven dough.

[0078] D 10 It is the particle size with a cumulative distribution of 10%, specifically the particle size corresponding to when the cumulative particle size distribution of the sample reaches 10%, that is, the particles with a particle size smaller than it account for 10%. 90 It is the particle size at which the cumulative distribution is 90%, specifically the particle size corresponding to when the cumulative particle size distribution of the sample reaches 90%, that is, the particles with a particle size smaller than it account for 90%. 10 , D 90 For example, it can be measured by the method described in Examples described later.

[0079] In some preferred embodiments of the present invention, the degree of gelatinization of the mixed powder is 50-70%, preferably 53-70%, and more preferably 53-65%. By setting the degree of gelatinization to the above range, it is possible to achieve that the dough sheet does not stick or crack during calendering, and the dumpling wrappers produced thereby do not crack or harden even when stored in a refrigerator or freezer. When the degree of gelatinization is less than 50%, the mixed powder has poor water absorption and water retention, and the dough band is difficult to form. Even if the dough is successfully kneaded, the dough band is prone to cracking. When the degree of gelatinization is greater than 70%, the mixed powder absorbs and retains water too strongly, the dough is prone to lumps, the dough is unevenly kneaded, and then the phenomenon of sticking to the roller occurs. The degree of gelatinization can be measured, for example, by the method described in the examples described later.

[0080] <Second Aspect>

[0081] In a second aspect of the present invention, a method for producing dumpling wrappers is provided, which uses the mixed flour mentioned above.

[0082] In some preferred embodiments of the present invention, the method for making the dumpling wrapper of the present invention preferably comprises:

[0083] The mixed powder preparation step comprises mixing raw buckwheat flour and puffed buckwheat flour, wherein the puffed buckwheat flour is added in an amount of 50 to 70% by weight, and stirring the mixture evenly with a mixer at a low speed to obtain a mixed powder;

[0084] a dough preparation step, mixing noodle-making auxiliary materials with the mixed flour to obtain a crushed granular dough, and allowing the crushed granular dough to rise to obtain a risen dough; and

[0085] The step of forming the wrapper of dumplings is to form the dough that has been proofed to obtain the wrapper of dumplings.

[0086] In the above mixed powder preparation process, the mixed powder (W1) 2 / W2 ​​is 250~400, mixed powder (D 10 ) 3 With D 90 The sum (ie, (D 10 ) 3 +D 90 ) is 1000-1300, and the gelatinization degree of the mixed powder is 50-70%. By adding 50-70 mass % of puffed buckwheat flour and controlling the (W1) of the mixed powder 2 / W2、(D 10 ) 3 +D 90 The degree of gelatinization is within the above range, and the dough made from the mixed flour does not stick or crack during the calendering process. The dumpling wrappers made from the mixed flour do not crack or harden even when stored in a refrigerator or freezer, and have excellent resistance to freeze cracking.

[0087] In the dough preparation step, the noodle-making auxiliary materials are not particularly limited, and examples thereof include salt, alkaline water, and water.

[0088] In some preferred embodiments of the present invention, the dough preparation process further preferably includes the following steps: adding salt into water to dissolve completely, slowly adding into the mixed powder (or, adding salt into the mixed powder and mixing evenly, and then slowly adding into water), stirring with a mixer at medium speed for 3 to 10 minutes until the dough is in the form of broken particles, covering the mixed broken particle dough with plastic wrap, sealing and standing at room temperature for 10 to 20 minutes, and naturally proofing to obtain proofed dough.

[0089] In the above-mentioned dumpling skin forming process, there is no particular limitation on the forming method, and a known forming method can be used, for example, the proofed dough is rolled into a dough skin or dough band, and the dough skin or dough band is formed into a round or square shape, etc., to obtain the dumpling skin.

[0090] In some preferred embodiments of the present invention, the above-mentioned dumpling wrapper forming process further preferably comprises the following steps:

[0091] The dough that has been proofed is rolled into dough skin by a dough pressing machine in multiple passes, for example, the gap between the dough pressing rollers is adjusted to 3 mm, the dough that has been proofed is placed on a serving panel, introduced into the middle of a dough pressing roller, and the dough is repeatedly pressed 6 times, and folded in half 3 times; the gap between the dough pressing rollers is adjusted to 2.5 mm, the dough is repeatedly pressed 6 times, and folded in half 2 times; the gap between the dough pressing rollers is adjusted to 2 mm, and the dough is pressed 2 to 4 times; the gap between the dough pressing rollers is adjusted to 1.5 mm, and the dough is pressed once without folding in half;

[0092] The dough is cut using a mold, for example, using a cylinder to cut it into a plurality of dumpling wrappers.

[0093] The shape of the dumpling wrapper is not particularly limited, and can be formed and manufactured in a shape suitable for stuffing, etc., according to the desired dumplings. For example, a planar shape such as a circle, a square, or a polygon can be mentioned.

[0094] In some other embodiments of the present invention, after the above-mentioned dumpling wrapper forming step, it is preferred to further include: a step of rapidly freezing the formed dumpling wrapper. There is no particular limitation on the rapid freezing temperature, for example, it can be -35 to -40°C. There is no particular limitation on the rapid freezing time, for example, it can be 25 to 35 minutes.

[0095] <Third Aspect>

[0096] In a third aspect of the present invention, there is provided a dumpling wrapper, which is obtained according to the above-mentioned method for manufacturing dumpling wrappers, or the dumpling wrapper contains the above-mentioned mixed flour.

[0097] There is no particular limitation on the thickness of the dumpling skin, and a suitable thickness can be selected according to the desired dumplings. In some preferred embodiments of the present invention, the thickness of the dumpling skin is preferably 0.2 mm or more, more preferably 0.4 mm or more, and further 1.0 mm or more. From the perspective of taste, the thickness of the dumpling skin is preferably 5 mm or less, more preferably 2 mm or less, and further preferably 1.5 mm or less. From the perspective of stuffing performance and the taste of the dumpling skin, the thickness of the dumpling skin is more preferably 1.3 to 1.5 mm.

[0098] The diameter of the dumpling wrapper is not particularly limited, and a suitable diameter can be selected according to the desired dumplings. In some preferred embodiments of the present invention, from the perspective of stuffing performance, the diameter of the dumpling wrapper is preferably 50 to 80 mm, more preferably 60 to 80 mm, and further preferably 70 to 80 mm.

[0099] <Fourth Aspect>

[0100] In a fourth aspect of the present invention, a method for manufacturing dumpling-like products is provided, which uses the above-mentioned dumpling wrappers.

[0101] In the manufacturing method of dumplings of the present invention, in addition to using the above-mentioned dumpling skin, the technique commonly used as the manufacturing method of dumplings can also be performed. That is, dumplings of the present invention can be manufactured by the manufacturing method comprising the above-mentioned process of wrapping a part or all of the middle fillings in the dumpling skin.

[0102] There is no particular limitation on the filling form, and the form of wrapping the entire middle filling, the form of winding the middle filling in a roll, the form of wrapping only a part of the middle filling, etc. can be appropriately determined according to the type of dumplings. As an example of an embodiment, in a common dumpling, the middle filling is placed in the center of the wrapper, folded and pressed so that the opposing edges are in contact with each other or coated with water to bond the filling. The middle filling to be filled is appropriately selected according to the type of dumplings.

[0103] <Fifth Aspect>

[0104] In a fifth aspect of the present invention, there is provided a dumpling product, which is obtained according to the above-mentioned method for manufacturing dumplings, or the dumplings contain the above-mentioned dumpling skin.

[0105] As the "dumplings" of the present invention, specific embodiments such as dumplings, wontons, siu mai, baozi, xiao long bao, pot stickers, and pan-fried buns can be appropriately cited. In addition, in addition to these, any food that is considered to be substantially equivalent to these is also included in the dumplings of the present invention.

[0106] Example

[0107] The embodiments of the present invention will be described in detail below in conjunction with examples, but those skilled in the art will appreciate that the following examples are only used to illustrate the present invention and should not be considered to limit the scope of the present invention. If no specific conditions are specified in the examples, they are carried out under normal conditions or conditions recommended by the manufacturer. Unless otherwise specified, the materials or instruments used are all commercially available conventional products.

[0108] <Evaluation Test>

[0109] (1) Particle size distribution: According to GB / T 19077-2016 particle size analysis laser diffraction method

[0110] (2) Gelatinization degree

[0111] Reagents: Taka amylase, 1 mol / L HCl, 0.1 mol / L iodine solution, 0.1 mol / L NaOH 10% H 2 SO 4 , 0.1mol / L sodium thiosulfate, 1% starch solution

[0112] step:

[0113] (a) Take 1.000 g of the sieved sample (the mixed powder obtained in the example or comparative example) and place it in two 100 mL conical flasks, marked as A1 and A2 respectively. Take another 100 mL conical flask without sample as a blank, marked as B. Add 50 mL of distilled water to each of the three flasks; place A1 in a boiling water bath for gelatinization for 20 min, and then quickly cool to room temperature.

[0114] (b) Use a pipette to add 5 mL of 5% Taka amylase to each of the three bottles, keep warm in a constant temperature water bath at 37-38°C for 2 h (stir every 15 min), then use a pipette to quickly add 2 mL of 1 mol / L HCl solution to the three Erlenmeyer flasks, make up to volume in three 100 mL volumetric flasks, and filter using an Erlenmeyer funnel.

[0115] (c) Take 10 mL of the filtrate with a pipette and place it in three 100 mL ground-mouth flasks with stoppers. Use a pipette to accurately add 10 mL of 0.1 mol / L iodine solution and 18 mL of 0.1 mol / L NaOH. Then stopper the flasks and let them stand for 15 min. Use a pipette to add 10% H 2 SO 4 2mL, titrate with 0.1mol / L sodium thiosulfate solution, when the color turns to light yellow, add 1% starch solution as an indicator, continue titrating until the blue color disappears, and record the volume V.

[0116] Degree of gelatinization = (V0-V2) / (V0-V1)

[0117] Where:

[0118] V0: Volume of sodium thiosulfate standard solution consumed in blank experiment, mL

[0119] V1: Volume of sodium thiosulfate standard solution consumed by sample A1, mL

[0120] V2: Volume of sodium thiosulfate standard solution consumed by sample A2, mL

[0121] (3) Determination of W1 and W2 of mixed powder

[0122] W1 represents the water solubility index (WSI), and W2 represents the water absorption index (WAI). W1 and W2 are determined as follows: Take 2.0 g of the mixed powder (s0) obtained in the embodiment or the comparative example, mix the mixed powder with 25 mL of distilled water in a centrifuge tube (s1) of known mass, and shake vigorously for 2 minutes to completely disperse the sample into a uniform suspension system. Place the sample in a 30°C water bath for 30 minutes and shake once every 10 minutes. Centrifuge after the water bath is completed (4200r / min, 15min). Finally, take the supernatant into a 100mL beaker (s2) that has been weighed to a constant weight, and bake at 105°C to a constant weight (s3). At the same time, weigh the weight of the centrifuge tube and the precipitated gel (s4).

[0123] W1(%)=(s3-s2) / s0×100

[0124] W2(%)=(s4-s1) / s0×100

[0125] Among them, s1 is 2.0g,

[0126] s1 represents the weight of the centrifuge tube,

[0127] s2 represents the weight of a 100mL beaker,

[0128] s3 represents the weight of the beaker after the supernatant is dried (the weight of the beaker + the dry weight of the supernatant), and s4 represents the sum of the weight of the precipitated gel and the weight of the centrifuge tube.

[0129] Production Example 1

[0130] Preparation of puffed buckwheat flour:

[0131] The puffed buckwheat particles (produced by Shandong Dongxuya Machinery Equipment Co., Ltd.) were dried in an oven, the moisture content was controlled between 8 and 13%, and ultrafinely ground to obtain puffed buckwheat flour.

[0132] Ultrafine grinding process: Ultrafine grinding parameters are set as grinding 18Hz, classification 18Hz, and separator 5Hz.

[0133] Production Example 2

[0134] Preparation of buckwheat flour:

[0135] Commercially available buckwheat (October rice field buckwheat) was pulverized with a universal grinder and passed through 80 meshes to obtain buckwheat flour.

[0136] Production Example 3

[0137] Preparation of puffed buckwheat flour:

[0138] The puffed buckwheat particles (produced by Shandong Dongxuya Machinery Equipment Co., Ltd.) were dried in an oven, the moisture content was controlled between 8 and 13%, and ultrafinely ground to obtain puffed buckwheat flour.

[0139] Ultrafine grinding process: Ultrafine grinding parameters are set as grinding 22Hz, classification 20Hz, and separator 5hz.

[0140] Production Example 4

[0141] Preparation of puffed buckwheat flour:

[0142] (a) extruding and puffing commercially available buckwheat (October rice field buckwheat); (b) ultrafinely grinding the extruded buckwheat particles obtained in the above step (a) to obtain puffed buckwheat flour.

[0143] In the above step (a), the extrusion puffing device is a continuous grain puffing machine, and the extrusion puffing conditions are: working pressure of 3MPa, temperature of 190°C, raw material moisture of 15%, high temperature and high pressure puffing treatment for 5s to obtain extruded buckwheat particles;

[0144] In the above step (b), the ultrafine grinding process: the ultrafine grinding parameters are set as grinding 20 Hz, classification 20 Hz, and separator 5 Hz.

[0145] Example 1

[0146] 40 g of the raw buckwheat flour prepared in the above-mentioned Preparation Example 2 was mixed with 60 g of the puffed buckwheat flour prepared in the above-mentioned Preparation Example 1, and stirred evenly with a mixer at a low speed to obtain a mixed flour. The content of the puffed buckwheat flour was 60% by mass based on the total amount of the mixed flour.

[0147] Add 0.22g of salt to the water and dissolve it completely, then slowly add it to the mixed powder. Stir with a mixer at medium speed for 8 minutes until the dough is in the form of broken particles. Cover the mixed and broken granular dough with plastic wrap, seal it and let it stand for 15 minutes to naturally rise. Use a dough press to roll the risen dough into dough skin; adjust the gap between the dough rollers to 3mm, put the risen dough on the serving panel, introduce it into the middle of the dough roller, press the dough repeatedly for 6 times, and fold it in half 3 times; adjust the gap between the dough rollers to 2.5mm, press the dough repeatedly for 6 times, and fold it in half 2 times; then adjust the gap between the dough rollers to 2mm, press 3 times, and finally adjust the gap between the dough rollers to 1.5mm, press the dough once, without folding it in half. Use a cylinder to cut into several dumpling skins, the thickness of the dumpling skin is 1.4mm and the diameter is 75mm. Rapidly freeze the formed dumpling skin at -38℃ for 30 minutes.

[0148] The mixed powder of Example 1 (D 10 ) 3 With D 90 The sum of ((D 10 )3 +D 90 )、(W1) 2 / W2 ​​and gelatinization degree and evaluation results are shown in Table 1.

[0149] Embodiment 2-3

[0150] Except that the content of the puffed buckwheat flour was changed as shown in Table 1, the mixed flour and dumpling wrappers were prepared in the same manner as in Example 1.

[0151] The mixed powder of Examples 2 and 3 (D 10 ) 3 +D 90 、(W1) 2 / W2 ​​and gelatinization degree and evaluation results are shown in Table 1.

[0152] Comparative Examples 1-2

[0153] Except that the content of the puffed buckwheat flour was changed as shown in Table 1, the mixed flour and dumpling wrappers were prepared in the same manner as in Example 1.

[0154] The mixed powders of Comparative Examples 1 and 2 (D 10 ) 3 +D 90 、(W1) 2 / W2 ​​and gelatinization degree and evaluation results are shown in Table 1.

[0155] Comparative Example 3

[0156] 30 g of commercially available raw buckwheat flour (Greennoir stone-ground buckwheat flour) was mixed with 70 g of the puffed buckwheat flour prepared in the above-mentioned Production Example 1, and stirred evenly at a low speed with a mixer to obtain a mixed flour.

[0157] Add 0.22g of salt into water and dissolve it completely, then slowly add it to the mixed powder and stir it at medium speed in a mixer for 8min until the dough is in the form of broken particles; cover the mixed and broken granular dough with plastic wrap, seal it and let it stand for 15min to naturally rise; use a dough pressing machine to roll out the risen dough into dough skins in multiple passes; adjust the gap between the dough pressing rollers to 3mm, put the mixed dough on the serving panel, introduce it into the middle of the dough pressing roller, press the dough repeatedly for 6 times, and fold it in half 3 times; adjust the gap between the dough rollers to 2.5mm, press the dough repeatedly for 6 times, and fold it in half 2 times; then adjust the gap between the dough rollers to 2mm, press 3 times, and finally adjust the gap between the dough rollers to 1.5mm, press the dough once without folding it in half, and cut it into several dumpling skins with a cylinder, the dumpling skins having a thickness of 1.4mm and a diameter of 75mm; rapidly freeze the formed dumpling skins at -38°C for 30min.

[0158] Comparative Example 4

[0159] 30 g of the raw buckwheat flour prepared in the above-mentioned Preparation Example 2 was mixed with 70 g of commercially available puffed buckwheat flour (produced by Zhejiang Yiwan Biotechnology Co., Ltd.), and stirred evenly with a mixer at a low speed to obtain a mixed flour.

[0160] Add 0.22g of salt into water and dissolve it completely, then slowly add it to the mixed powder and stir it at medium speed in a mixer for 8min until the dough is in the form of broken particles; cover the mixed and broken granular dough with plastic wrap, seal it and let it stand for 15min to naturally rise; use a dough pressing machine to roll out the risen dough into dough skins in multiple passes; adjust the gap between the dough pressing rollers to 3mm, put the mixed dough on the serving panel, introduce it into the middle of the dough pressing roller, press the dough repeatedly for 6 times, and fold it in half 3 times; adjust the gap between the dough rollers to 2.5mm, press the dough repeatedly for 6 times, and fold it in half 2 times; then adjust the gap between the dough rollers to 2mm, press 3 times, and finally adjust the gap between the dough rollers to 1.5mm, press the dough once without folding it in half, and cut it into several dumpling skins with a cylinder, the dumpling skins having a thickness of 1.4mm and a diameter of 75mm; rapidly freeze the formed dumpling skins at -38°C for 30min.

[0161] Comparative Example 5

[0162] 50 g of the raw buckwheat flour prepared in the above-mentioned Preparation Example 2 was mixed with 50 g of commercially available puffed buckwheat flour (produced by Zhejiang Yiwan Biotechnology Co., Ltd.), and stirred evenly with a mixer at a low speed to obtain a mixed flour.

[0163] Add 0.22g of salt into water and dissolve it completely, then slowly add it to the mixed powder and stir it at medium speed in a mixer for 8min until the dough is in the form of broken particles; cover the mixed and broken granular dough with plastic wrap, seal it and let it stand for 15min to naturally rise; use a dough pressing machine to roll out the risen dough into dough skins in multiple passes; adjust the gap between the dough pressing rollers to 3mm, put the mixed dough on the serving panel, introduce it into the middle of the dough pressing roller, press the dough repeatedly for 6 times, and fold it in half 3 times; adjust the gap between the dough rollers to 2.5mm, press the dough repeatedly for 6 times, and fold it in half 2 times; then adjust the gap between the dough rollers to 2mm, press 3 times, and finally adjust the gap between the dough rollers to 1.5mm, press the dough once without folding it in half, and cut it into several dumpling skins with a cylinder, the dumpling skins having a thickness of 1.4mm and a diameter of 75mm; rapidly freeze the formed dumpling skins at -38°C for 30min.

[0164] Comparative Example 6

[0165] 50 g of commercially available raw buckwheat flour (Greennoir stone-ground buckwheat flour) was mixed with 50 g of the puffed buckwheat flour prepared in the above-mentioned Production Example 1, and stirred evenly with a mixer at a low speed to obtain a mixed flour.

[0166] Add 0.22g of salt into water and dissolve it completely, then slowly add it to the mixed powder and stir it at medium speed in a mixer for 8min until the dough is in the form of broken particles; cover the mixed and broken granular dough with plastic wrap, seal it and let it stand for 15min to naturally rise; use a dough pressing machine to roll out the risen dough into dough skins in multiple passes; adjust the gap between the dough pressing rollers to 3mm, put the mixed dough on the serving panel, introduce it into the middle of the dough pressing roller, press the dough repeatedly for 6 times, and fold it in half 3 times; adjust the gap between the dough rollers to 2.5mm, press the dough repeatedly for 6 times, and fold it in half 2 times; then adjust the gap between the dough rollers to 2mm, press 3 times, and finally adjust the gap between the dough rollers to 1.5mm, press the dough once without folding it in half, and cut it into several dumpling skins with a cylinder. The dumpling skins have a thickness of 1.4mm and a diameter of 75mm; quickly freeze the formed dumpling skins at -38°C for 30min.

[0167] Comparative Example 7

[0168] 50 g of commercially available raw buckwheat flour (Greennor stone-ground buckwheat flour) and 50 g of commercially available puffed buckwheat flour (produced by Zhejiang Yiwan Biotechnology Co., Ltd.) were mixed and stirred evenly at a low speed with a mixer to obtain a mixed flour.

[0169] Add 0.22g of salt into water and dissolve it completely, then slowly add it to the mixed powder and stir it at medium speed in a mixer for 8min until the dough is in the form of broken particles; cover the mixed and broken granular dough with plastic wrap, seal it and let it stand for 15min to naturally rise; use a dough pressing machine to roll out the risen dough into dough skins in multiple passes; adjust the gap between the dough pressing rollers to 3mm, put the mixed dough on the serving panel, introduce it into the middle of the dough pressing roller, press the dough repeatedly for 6 times, and fold it in half 3 times; adjust the gap between the dough rollers to 2.5mm, press the dough repeatedly for 6 times, and fold it in half 2 times; then adjust the gap between the dough rollers to 2mm, press 3 times, and finally adjust the gap between the dough rollers to 1.5mm, press the dough once without folding it in half, and cut it into several dumpling skins with a cylinder, the dumpling skins having a thickness of 1.4mm and a diameter of 75mm; rapidly freeze the formed dumpling skins at -38°C for 30min.

[0170] Comparative Example 8

[0171] 30 g of commercially available raw buckwheat flour (Greennoir stone-ground buckwheat flour) and 70 g of commercially available puffed buckwheat flour (manufactured by Zhejiang Yiwan Biotechnology Co., Ltd.) were mixed and stirred evenly with a mixer at a low speed to obtain a mixed flour.

[0172] Add 0.22g of salt into water and dissolve it completely, then slowly add it to the mixed powder and stir it at medium speed in a mixer for 8min until the dough is in the form of broken particles; cover the mixed and broken granular dough with plastic wrap, seal it and let it stand for 15min to naturally rise; use a dough pressing machine to roll out the risen dough into dough skins in multiple passes; adjust the gap between the dough pressing rollers to 3mm, put the mixed dough on the serving panel, introduce it into the middle of the dough pressing roller, press the dough repeatedly for 6 times, and fold it in half 3 times; adjust the gap between the dough rollers to 2.5mm, press the dough repeatedly for 6 times, and fold it in half 2 times; then adjust the gap between the dough rollers to 2mm, press 3 times, and finally adjust the gap between the dough rollers to 1.5mm, press the dough once without folding it in half, and cut it into several dumpling skins with a cylinder, the dumpling skins having a thickness of 1.4mm and a diameter of 75mm; rapidly freeze the formed dumpling skins at -38°C for 30min.

[0173] Comparative Example 9

[0174] 50 g of commercially available raw buckwheat flour (Greennoir stone-ground buckwheat flour) was mixed with 50 g of the puffed buckwheat flour prepared in the above-mentioned Production Example 3, and stirred evenly with a mixer at a low speed to obtain a mixed flour.

[0175] Add 0.22g of salt into water and dissolve it completely, then slowly add it to the mixed powder and stir it at medium speed in a mixer for 8min until the dough is in the form of broken particles; cover the mixed and broken granular dough with plastic wrap, seal it and let it stand for 15min to naturally rise; use a dough pressing machine to roll out the risen dough into dough skins in multiple passes; adjust the gap between the dough pressing rollers to 3mm, put the mixed dough on the serving panel, introduce it into the middle of the dough pressing roller, press the dough repeatedly for 6 times, and fold it in half 3 times; adjust the gap between the dough rollers to 2.5mm, press the dough repeatedly for 6 times, and fold it in half 2 times; then adjust the gap between the dough rollers to 2mm, press 2-4 times, and finally adjust the gap between the dough rollers to 1.5mm, press the dough once without folding it in half, and cut it into several dumpling skins with a cylinder, the dumpling skins having a thickness of 1.4mm and a diameter of 75mm; rapidly freeze the formed dumpling skins at -38°C for 30min.

[0176] Comparative Example 10

[0177] 50 g of the raw buckwheat flour prepared in the above-mentioned Preparation Example 2 was mixed with 50 g of commercially available puffed buckwheat flour (Jiangshan Wugu Manor Food Co., Ltd.), and stirred evenly at a low speed with a mixer to obtain a mixed flour.

[0178] Add 0.22g of salt into water and dissolve it completely, then slowly add it to the mixed powder and stir it at medium speed in a mixer for 8min until the dough is in the form of broken particles; cover the mixed and broken granular dough with plastic wrap, seal it and let it stand for 15min to naturally rise; use a dough pressing machine to roll out the risen dough into dough skins in multiple passes; adjust the gap between the dough pressing rollers to 3mm, put the mixed dough on the serving panel, introduce it into the middle of the dough pressing roller, press the dough repeatedly for 6 times, and fold it in half 3 times; adjust the gap between the dough rollers to 2.5mm, press the dough repeatedly for 6 times, and fold it in half 2 times; then adjust the gap between the dough rollers to 2mm, press 2-4 times, and finally adjust the gap between the dough rollers to 1.5mm, press the dough once without folding it in half, and cut it into several dumpling skins with a cylinder, the dumpling skins having a thickness of 1.4mm and a diameter of 75mm; rapidly freeze the formed dumpling skins at -38°C for 30min.

[0179] Comparative Example 11

[0180] 30 g of the raw buckwheat flour prepared in the above-mentioned Preparation Example 2 was mixed with 70 g of the puffed buckwheat flour prepared in Preparation Example 4, and stirred evenly with a mixer at a low speed to obtain a mixed flour.

[0181] Add 0.22g of salt into water and dissolve it completely, then slowly add it to the mixed powder and stir it at medium speed in a mixer for 8min until the dough is in the form of broken particles; cover the mixed and broken granular dough with plastic wrap, seal it and let it stand for 15min to naturally rise; use a dough pressing machine to roll out the risen dough into dough skins in multiple passes; adjust the gap between the dough pressing rollers to 3mm, put the mixed dough on the serving panel, introduce it into the middle of the dough pressing roller, press the dough repeatedly for 6 times, and fold it in half 3 times; adjust the gap between the dough rollers to 2.5mm, press the dough repeatedly for 6 times, and fold it in half 2 times; then adjust the gap between the dough rollers to 2mm, press 2-4 times, and finally adjust the gap between the dough rollers to 1.5mm, press the dough once without folding it in half, and cut it into several dumpling skins with a cylinder, the dumpling skins having a thickness of 1.4mm and a diameter of 75mm; rapidly freeze the formed dumpling skins at -38°C for 30min.

[0182] Table 1

[0183]

[0184] “ / ” indicates that the dough cannot be pressed normally, the dumpling wrapper cannot be made, and the frost crack resistance cannot be tested

[0185] As can be seen from Table 1, when the mixed flour of Examples 1 to 3 is used to prepare dough, even if pure buckwheat flour is used, the dough has excellent cohesiveness and can be rolled to form a uniform dough sheet, and the dough sheet has the characteristics of not cracking and not sticking to the roller during the rolling process. In addition, even under the condition of cold storage, the dumpling wrapper made therefrom is frostproof and does not crack, and has excellent anti-freeze cracking performance.

[0186] Industrial Applicability

[0187] When the mixed flour of the present invention is used to prepare dough, even if pure buckwheat flour is used, the dough has excellent cohesiveness and can be rolled to form a uniform dough sheet, and the dough sheet has the characteristics of not cracking or sticking to the roller during the rolling process. In addition, even under the condition of cold storage, the skin of dumplings made from the dough is frostproof and does not crack, and has excellent anti-freeze cracking performance.

Claims

1. A mixed flour for dumpling wrappers, characterized in that: The mixed flour contains raw buckwheat flour and puffed buckwheat flour. Based on the total amount of the mixed flour, the content of the puffed buckwheat flour is 50-70% by mass. The mixed powder (W1) 2 / W2 ​​is 250-400, W1 is the water solubility index, W2 is the water absorption index, The mixed powder (D 10 ) 3 With D 90 The sum is 1000~1300, The gelatinization degree of the mixed powder is 50-70%.

2. The mixed powder according to claim 1, characterized in that: The content of the puffed buckwheat flour is 50 to 60% by mass.

3. The mixed powder according to claim 1, characterized in that: The mixed powder meets one or more of the following conditions: The mixed powder (W1) 2 / W2 ​​is 260~390, The mixed powder (D 10 ) 3 With D 90 The sum is 1010~1250, The gelatinization degree of the mixed powder is 53-70%.

4. A method for manufacturing dumpling wrappers, characterized in that: The production method uses the mixed powder according to claim 1 or 3.

5. The manufacturing method according to claim 4, characterized in that: The manufacturing method comprises: A mixed powder preparation step, mixing raw buckwheat flour and puffed buckwheat flour to obtain mixed powder, wherein the content of the puffed buckwheat flour is 50-70% by weight based on the total amount of the mixed powder; a dough preparation step, mixing noodle-making auxiliary materials with the mixed flour to obtain a crushed granular dough, and allowing the crushed granular dough to rise to obtain a risen dough; and The step of forming the wrapper of dumplings is to form the proofed dough to obtain the wrapper of dumplings.

6. The manufacturing method according to claim 5, characterized in that: The manufacturing method further includes a step of rapidly freezing the formed dumpling wrappers.

7. A dumpling wrapper, characterized in that: The dumpling wrapper is prepared by the method for producing dumpling wrappers according to any one of claims 4 to 6, or the dumpling wrapper contains the mixed flour according to any one of claims 1 to 3.

8. A method for manufacturing dumplings, characterized in that: The production method uses the dumpling wrapper according to claim 7.

9. A dumpling product, characterized in that: The dumpling product is prepared by the method for manufacturing dumpling products according to claim 8, or the dumpling product comprises the dumpling skin according to claim 7.

10. The dumpling product according to claim 9, characterized in that: The dumpling products include dumplings, wontons, siu mai, steamed buns, steamed buns, pot stickers or pan-fried buns.

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