Corn dumpling flour and preparation method thereof
Corn dumpling flour prepared by using materials such as corn flour and guar gum, gluten allergies and dumpling skin texture problems are solved, and a healthy and delicious corn dumpling skin is achieved, suitable for people with gluten allergies and those who pursue a healthy diet.
Patent Information
- Application Number
- CN202411471211.3
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-10-21
- Publication Date
- 2024-12-20
- Estimated Expiration
- Not applicable · inactive patent
AI Technical Summary
The high gluten content in existing dumpling flour causes allergies among some consumers and affects the taste and texture of the dumpling skin, prone to cracking and hardening, and affects freshness.
Using a combination of raw corn powder, cooked corn powder, corn starch and corn sticky powder, corn dumpling flour is prepared through specific ratios and treatment steps to ensure gluten-free and improve dumplings with guar gum and monoglycemic The toughness and flavor of the skin.
It reduces the risk of gluten allergic reactions, improves the nutritional value and taste of the dumpling skin, ensures that the dumpling skin is not prone to break during production and cooking, and enhances the overall flavor.
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of food, and more particularly to corn dumpling flour and a preparation method thereof. Background Art
[0002] In the field of food processing, dumplings are a popular traditional food, and one of the indispensable raw materials in their production process is dumpling flour. Dumpling flour usually refers to the flour used to make dumpling wrappers. Its main ingredient is wheat flour, which contains a high proportion of gluten. Gluten, also known as gluten, is a protein found in grains such as wheat, barley and rye. It gives pasta its unique elasticity and ductility. In traditional dumpling making, the presence of gluten is essential to forming the toughness and structure of the dumpling wrappers.
[0003] However, the gluten contained in the dumpling flour in the prior art has some shortcomings. First, researchers have found gluten in cereals such as barley, wheat, and rye, and the antigenic epitopes that can cause celiac disease are present in gluten, but most of the immune antigenic epitopes are in gliadin, one of the components of gluten. Gliadin is also called gluten protein, which is commonly known as gluten-sensitive enteropathy in clinical practice. Therefore, gluten may cause intolerance or allergic reactions in some consumers, especially for people with celiac disease or other gluten sensitivity symptoms, eating gluten-containing foods may cause discomfort. Secondly, gluten may affect the taste and texture of the dumpling skin during processing, making the dumpling skin not smooth enough or easy to crack after cooking. The high content of gluten may also cause the dumpling skin to harden easily during storage, affecting its freshness and edible quality. Summary of the invention
[0004] In order to solve the problems that the existing dumpling wrappers have high gluten content, are easy to break and are not smooth enough, the invention provides a corn dumpling flour and a preparation method thereof.
[0005] The present invention provides a corn dumpling flour, which adopts the following technical solution:
[0006] The invention discloses corn dumpling flour, which is prepared by mixing raw corn fine flour, cooked corn flour, corn starch and corn sticky flour. The proportion of the various materials is as follows by weight: 60-70 parts of raw corn fine flour, 20-30 parts of cooked corn flour, 10-15 parts of corn starch and 10-15 parts of corn sticky flour.
[0007] Preferably, the corn dumpling flour comprises the following components in weight fractions: 65 parts of raw corn flour, 25 parts of cooked corn flour, 13 parts of corn starch, and 12 parts of corn sticky flour.
[0008] Preferably, the fineness of the cooked corn flour is 190-210 mesh, the fineness of the raw corn flour is 140-160 mesh, the fineness of the glutinous corn flour is 140-160 mesh, and the fineness of the sticky corn flour is 140-160 mesh.
[0009] Preferably, the method for preparing the corn dumpling flour comprises the following steps:
[0010] S1. Select high-quality glutinous corn, thresh, wash, dry, grind with a grinder, and pass through a 150-mesh sieve to obtain glutinous corn flour; add water, guar gum and monoglyceride to the glutinous corn flour, mix and mix well, dry in the sun, grind and sieve to obtain corn sticky flour;
[0011] S2, selecting high-quality corn, shelling, threshing, washing, drying, and then crushing the corn and sieving it to obtain raw corn powder;
[0012] S3, adding water to the raw corn powder, mixing well, squeezing and cooking it into noodles, drying, crushing, and sieving to obtain cooked corn powder;
[0013] S4. Blend raw corn flour, cooked corn flour, corn starch and sticky corn flour together by weight, mix thoroughly and package.
[0014] Preferably, in step S1, the ingredients are 80-100 parts by weight of glutinous corn flour, 20-40 parts by weight of water, 1-3 parts by weight of guar gum and 1-3 parts by weight of monoglyceride.
[0015] Preferably, in step S3, the aging temperature is 85-110° C., and the aging time is 20-40 min.
[0016] Preferably, the amount of water added in step S3 is 25-40% of the mass of the raw corn flour.
[0017] In summary, the present invention has the following beneficial effects: high-quality glutinous corn and corn flour are used to ensure that the dumpling flour does not contain gluten, and the prepared dumpling wrappers are more friendly to people who are allergic to gluten and people who need to follow a gluten-free diet, and can effectively reduce the risk of allergic reactions; the corn flour content is as high as 90%, and it is rich in dietary fiber, vitamins and minerals, which can improve the nutritional value of the dumpling wrappers, so that the dumpling wrappers have advantages in taste and nutrition, and meet consumers' needs for a healthy diet; the combined use of corn flour, guar gum and monoglyceride makes the dumpling wrappers less likely to break during the production and cooking process, while maintaining good toughness, having a unique aroma and taste, and improving the overall flavor of the dumpling wrappers. DETAILED DESCRIPTION
[0018] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.
[0019] The experimental methods in the following examples are conventional methods unless otherwise specified, and the experimental materials used are purchased from conventional biochemical reagent stores unless otherwise specified. The quantitative tests in the following examples were repeated three times, and the data are the average or average ± standard deviation of the three repeated experiments.
[0020] Example 1
[0021] A method for preparing corn dumpling flour comprises the following preparation steps:
[0022] S1. Select high-quality glutinous corn, thresh, wash, dry, grind with a grinder, and pass through a 150-mesh sieve to obtain glutinous corn flour; by weight, 80 parts of glutinous corn flour, 20 parts of water, 1 part of guar gum and 1 part of monoglyceride, add water, guar gum and monoglyceride to the glutinous corn flour, mix and mix well, dry at 30° C., grind and sieve to obtain corn sticky flour;
[0023] S2, select high-quality corn, shell, thresh, wash, dry at 30°C, grind with a grinder and pass through a 150-mesh sieve to become raw corn fine powder;
[0024] S3, adding 25% water of the mass of corn flour to the raw corn flour, mixing well, extruding it into a vermicelli shape of φ=1.4 mm using an extrusion cooking machine at a cooking temperature of 85° C. and a cooking time of 40 min, drying at 30° C., crushing, and passing through a 150-mesh sieve to obtain cooked corn flour;
[0025] S4. Mix 60 parts of raw corn flour, 20 parts of cooked corn flour, 10 parts of corn starch and 10 parts of corn sticky flour by weight. Mix well or bag them according to the weight.
[0026] Example 2
[0027] A method for preparing corn dumpling flour comprises the following preparation steps:
[0028] S1. Select high-quality glutinous corn, thresh, wash, dry, grind with a grinder, and pass through a 150-mesh sieve to obtain glutinous corn flour; by weight, 85 parts of glutinous corn flour, 25 parts of water, 2 parts of guar gum, and 2 parts of monoglyceride, add water, guar gum, and monoglyceride to the glutinous corn flour, mix and mix well, dry at 32° C., grind, and sieve to obtain corn sticky flour;
[0029] S2, select high-quality corn, shell, thresh, wash, dry at 32°C, grind with a grinder and pass through a 150-mesh sieve to become raw corn fine powder;
[0030] S3, adding 30% water of the mass of corn flour to the raw corn flour, mixing well, extruding it into a φ=1.5 mm vermicelli shape using an extrusion cooking machine at a cooking temperature of 90° C. and a cooking time of 35 min, drying at 31° C., crushing, and passing through a 150-mesh sieve to obtain cooked corn flour;
[0031] S4. Mix 62 parts of raw corn flour, 22 parts of cooked corn flour, 12 parts of corn starch and 12 parts of sticky corn flour by weight. Mix well or bag according to the weight.
[0032] Example 3
[0033] A method for preparing corn dumpling flour comprises the following preparation steps:
[0034] S1. Select high-quality glutinous corn, thresh, wash, dry, grind with a grinder, and pass through a 150-mesh sieve to obtain glutinous corn flour; by weight, 90 parts of glutinous corn flour, 30 parts of water, 2 parts of guar gum, and 2 parts of monoglyceride, add water, guar gum, and monoglyceride to the glutinous corn flour, mix and mix well, dry at 33° C., grind and sieve to obtain corn sticky flour;
[0035] S2, select high-quality corn, shell, thresh, wash, dry at 33°C, grind with a grinder and pass through a 150-mesh sieve to become raw corn fine powder;
[0036] S3, adding 35% of the mass of corn flour to the raw corn flour, mixing well, extruding it into a φ=1.5 mm vermicelli shape using an extrusion cooking machine at a cooking temperature of 100° C. and a cooking time of 26 min, drying at 33° C., crushing, and then passing through a 150-mesh sieve to obtain cooked corn flour;
[0037] S4. Mix 65 parts of raw corn flour, 25 parts of cooked corn flour, 13 parts of corn starch and 12 parts of sticky corn flour by weight. Mix well or bag according to the weight.
[0038] Example 4
[0039] A method for preparing corn dumpling flour comprises the following preparation steps:
[0040] S1. Select high-quality glutinous corn, thresh, wash, dry, grind with a grinder, and pass through a 150-mesh sieve to obtain glutinous corn flour; by weight, 100 parts of glutinous corn flour, 40 parts of water, 3 parts of guar gum, and 3 parts of monoglyceride, add water, guar gum, and monoglyceride to the glutinous corn flour, mix and mix well, dry at 35° C., grind, and sieve to obtain corn sticky flour;
[0041] S2, select high-quality corn, shell, thresh, wash, dry at 35°C, grind with a grinder and pass through a 150-mesh sieve to become raw corn fine powder;
[0042] S3, adding 40% water of the mass of corn flour to the raw corn flour, mixing well, extruding it into a vermicelli shape of φ=1.6 mm using an extrusion cooking machine at a cooking temperature of 110° C. and a cooking time of 20 min, drying at 35° C., crushing, and then passing through a 150-mesh sieve to obtain cooked corn flour;
[0043] S4. Mix 70 parts of raw corn flour, 30 parts of cooked corn flour, 15 parts of corn starch and 15 parts of sticky corn flour by weight. Mix well or bag according to the weight.
[0044] Comparative Example 1
[0045] A method for preparing corn dumpling flour comprises the following preparation steps:
[0046] S1. Select high-quality glutinous corn, thresh, wash, dry, grind with a grinder, and pass through a 150-mesh sieve to obtain glutinous corn flour; by weight, 90 parts of glutinous corn flour, 30 parts of water, and 2 parts of guar gum, add water and guar gum to the glutinous corn flour, mix and mix well, dry at 32° C., grind and sieve to obtain corn sticky flour;
[0047] S2, select high-quality corn, shell, thresh, wash, dry at 32°C, grind with a grinder and pass through a 150-mesh sieve to become raw corn fine powder;
[0048] S3, adding 35% water by mass of corn flour to the raw corn flour, mixing well, extruding it into a φ=1.5 mm vermicelli shape using an extrusion cooking machine at a cooking temperature of 100° C. and a cooking time of 26 min, drying at 32° C., crushing, and then passing through a 150-mesh sieve to obtain cooked corn flour;
[0049] S4. Mix 65 parts of raw corn flour, 25 parts of cooked corn flour, 13 parts of corn starch and 12 parts of sticky corn flour by weight. Mix well or bag according to the weight.
[0050] Comparative Example 2
[0051] A method for preparing corn dumpling flour comprises the following preparation steps:
[0052] S1. Select high-quality glutinous corn, thresh, wash, dry, grind with a grinder, and pass through a 150-mesh sieve to obtain glutinous corn flour; by weight, 90 parts of glutinous corn flour, 30 parts of water, and 2 parts of monoglyceride, add water and monoglyceride to the glutinous corn flour, mix and mix well, dry at 32° C., grind and sieve to obtain corn sticky flour;
[0053] S2, select high-quality corn, shell, thresh, wash, dry at 32°C, grind with a grinder and pass through a 150-mesh sieve to become raw corn fine powder;
[0054] S3, adding 35% water by mass of corn flour to the raw corn flour, mixing well, extruding it into a φ=1.5 mm vermicelli shape using an extrusion cooking machine at a cooking temperature of 100° C. and a cooking time of 26 min, drying at 32° C., crushing, and then passing through a 150-mesh sieve to obtain cooked corn flour;
[0055] S4. Mix 65 parts of raw corn flour, 25 parts of cooked corn flour, 13 parts of corn starch and 12 parts of sticky corn flour by weight. Mix well or bag according to the weight.
[0056] Comparative Example 3
[0057] A method for preparing corn dumpling flour comprises the following preparation steps:
[0058] S1. Select high-quality glutinous corn, thresh, wash, dry, grind with a grinder, and pass through a 150-mesh sieve to obtain glutinous corn flour; by weight, 90 parts of glutinous corn flour, 30 parts of water, 2 parts of guar gum, and 2 parts of monoglyceride, add water, guar gum, and monoglyceride to the glutinous corn flour, mix and mix well, dry at 32° C., grind, and sieve to obtain corn sticky flour;
[0059] S2, select high-quality corn, shell, thresh, wash, dry at 32°C, grind with a grinder and pass through a 150-mesh sieve to become raw corn fine powder;
[0060] S3, adding 35% water by mass of corn flour to the raw corn flour, mixing well, extruding it into a φ=1.5 mm vermicelli shape using an extrusion cooking machine at a cooking temperature of 100° C. and a cooking time of 26 min, drying at 32° C., crushing, and then passing through a 150-mesh sieve to obtain cooked corn flour;
[0061] S4. Mix 65 parts of raw corn flour, 25 parts of cooked corn flour, 13 parts of gluten powder and 12 parts of sticky corn flour by weight. Mix well or bag according to the weight.
[0062] Comparative Example 4
[0063] A method for preparing corn dumpling flour comprises the following preparation steps:
[0064] S1. Add 30 parts of water, 2 parts of guar gum and 2 parts of monoglyceride to 90 parts of wheat high-gluten flour by weight, mix and mix thoroughly, dry at 32° C., grind and sieve to obtain treated wheat high-gluten flour;
[0065] S2, select high-quality corn, shell, thresh, wash, dry at 32°C, grind with a grinder and pass through a 150-mesh sieve to become raw corn fine powder;
[0066] S3, adding 35% water by mass of corn flour to the raw corn flour, mixing well, extruding it into a φ=1.5 mm vermicelli shape using an extrusion cooking machine at a cooking temperature of 100° C. and a cooking time of 26 min, drying at 32° C., crushing, and then passing through a 150-mesh sieve to obtain cooked corn flour;
[0067] S4. Mix 65 parts of raw corn flour, 25 parts of cooked corn flour, 13 parts of corn starch and 12 parts of processed wheat high-gluten flour by weight. Mix well or bag according to the weight.
[0068] Performance Testing
[0069] The following performance tests were conducted on a corn dumpling flour prepared in the above experiment:
[0070] 1. Dumpling wrapper quality test: Take 100 dumplings made with the flour of the embodiment and the comparative example, put them into boiling water, and take them out when the optimal steaming time of the dumplings is reached. Count the number of broken dumplings. The test results are shown in Table 1.
[0071] 2. Determination of water absorption rate: Take 20 dumpling wrappers made with the flour of the embodiment and the comparative example, weigh and record the initial weight of each dumpling wrapper, put the dumpling wrappers into boiling water and cook for 3 minutes, then immediately scoop out the dumpling wrappers with a strainer and place them on kitchen paper to drain for 10 seconds to remove floating water on the surface, weigh and record the initial weight of each dumpling wrapper again, and calculate by the following formula: water absorption rate = (weight after water absorption - weight before water absorption) / weight before water absorption × 100%, calculate the water absorption rate of each dumpling wrapper sample, and find the average value. The measurement results are shown in Table 1.
[0072] 3. Testing of tensile properties: The tensile properties in the embodiments and comparative examples were measured using GB / T 14615-2019 standard. The measurement results are shown in Table 1.
[0073] Test samples Number of damaged items Damage rate / % Tensile resistance / BU Ductility / mm Example 1 0 0 745 174 Example 2 0 0 750 178 Example 3 0 0 760 182 Example 4 0 0 755 180 Comparative Example 1 1 1 720 170 Comparative Example 2 2 2 715 152 Comparative Example 3 4 4 710 143 Comparative Example 4 6 6 730 168
[0074] From the results shown in Table 1 above, it can be seen that the comprehensive performance of the dumpling flour prepared in Examples 1-4 of the present invention is far better than that of the dumpling flour prepared in Comparative Examples 1-4.
[0075] The above contents are merely examples and explanations of the present invention. Those skilled in the art may make various modifications or additions to the specific embodiments described or replace them in a similar manner. As long as they do not deviate from the invention or exceed the scope defined by the claims, they shall all fall within the protection scope of the present invention.
Claims
1. A corn dumpling flour, characterized in that: The invention is composed of a mixture of raw corn powder, cooked corn powder, corn starch and corn sticky powder. The weight proportions of the various materials are as follows: 60-70 parts of raw corn powder, 20-30 parts of cooked corn powder, 10-15 parts of corn starch and 10-15 parts of corn sticky powder.
2. The corn dumpling flour according to claim 1, characterized in that: The invention comprises the following components in weight fractions: 65 parts of raw corn powder, 25 parts of cooked corn powder, 13 parts of corn starch and 12 parts of corn sticky powder.
3. The corn dumpling flour according to claim 1, characterized in that: The fineness of the cooked corn flour is 190-210 meshes, the fineness of the raw corn flour is 140-160 meshes, the fineness of the glutinous corn flour is 140-160 meshes, and the fineness of the sticky corn flour is 140-160 meshes.
4. A method for preparing corn dumpling flour according to any one of claims 1 to 3, characterized in that: The method comprises the following preparation steps: S1. Select high-quality glutinous corn, thresh, wash, dry, crush with a grinder, and then sieve to obtain glutinous corn flour; add water, guar gum and monoglyceride to the glutinous corn flour, mix and mix well, dry in the sun, crush and sieve to obtain corn sticky flour; S2, selecting high-quality corn, shelling, threshing, washing, drying, and then crushing the corn and sieving it to obtain raw corn powder; S3, adding water to the raw corn powder, mixing well, squeezing and cooking it into noodles, drying, crushing, and sieving to obtain cooked corn powder; S4. Blend raw corn flour, cooked corn flour, corn starch and sticky corn flour by weight, mix thoroughly and package.
5. The method for preparing corn dumpling flour according to claim 4, characterized in that: In step S1, the components by weight include 80-100 parts of glutinous corn flour, 20-40 parts of water, 1-3 parts of guar gum and 1-3 parts of monoglyceride.
6. The method for preparing corn dumpling flour according to claim 4, characterized in that: In step S3, the aging temperature is 85-110° C., and the aging time is 20-40 min.
7. The method for preparing corn dumpling flour according to claim 4, characterized in that: The amount of water added in step S3 is 25-40% of the mass of the raw corn flour.