Wrapper and method for enhancing stability of gel network structure of wrapper
By mixing wheat starch with polyhydroxy compounds and heating and cooking methods, the problem of easy breakage of wheat dough and unstable network structure is solved, the gel network structure of the dough is enhanced, and its elasticity and tensile resistance are improved. A safe and reliable quality improvement solution.
Patent Information
- Application Number
- CN202411401439.5
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-10-09
- Publication Date
- 2024-12-27
AI Technical Summary
Traditional wheat dough is low in amylose content, poor regeneration, easy to break, and the network structure is difficult to resist cooking pressure. Existing additives such as alum are harmful and the cost of hydrophilic colloids is high, making it difficult to effectively improve gel stability.
By mixing wheat starch with polyhydroxy compounds (such as glycerin, ethylene glycol, sorbitol), stirring evenly, heating and cooking, cooling to make the dough, enhancing the stability of its gel network structure.
It increases the elasticity and stretchability of the face skin, forms a tighter gel network structure, improves the energy storage modulus and loss modulus of the gel, enhances the stability and tensile resistance of the gel, and improves the quality characteristics.
Smart Images
Figure CN119184288A_ABST
Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of food processing, and in particular relates to a dough skin and a method for enhancing the stability of a gel network structure of the dough skin. Background Art
[0002] As a special snack of the Han nationality, dough has a long history and is a rare natural and pollution-free food. It is a kind of thermally irreversible gel with good elasticity and toughness formed after starch gelatinization. Traditional dough is mainly made of starch, and is made through the steps of milk conditioning, steaming, cooling, aging, and drying. Natural wheat starch has the characteristics of low amylose content and poor recovery, which makes pure wheat gel products easy to break and difficult to shape. Because dough is a starch-based food, it needs less protein to form a gluten network, and the network structure formed is difficult to resist cooking pressure.
[0003] At present, in the commercial production process of starchy foods, alum is usually added to improve food quality characteristics. However, as a harmful food additive, long-term use of alum can lead to the occurrence of a variety of diseases, such as electrolyte disorders, liver and kidney damage, etc. There are also studies on improving the quality of starch-based foods by adding hydrophilic colloids, but due to the high price of hydrophilic colloids, the production cost is increased. Summary of the invention
[0004] In view of this, the present invention provides a dough skin and a method for enhancing the stability of the gel network structure of the dough skin. The added polyhydroxy compound not only enhances the elasticity and stretchability of the dough skin, but is also safe and reliable.
[0005] In order to achieve the above object, the present invention adopts the following technical solutions:
[0006] In one aspect, the present invention provides a method for enhancing the stability of a skin gel network structure, comprising the following steps:
[0007] S1, mixing wheat starch, polyol and water to obtain a mixture;
[0008] S2. Stir the mixture evenly, pour it into a tray with cooking oil on the bottom, heat and cook it, then cool it to obtain a dough skin.
[0009] Preferably, the polyol comprises glycerol, ethylene glycol or sorbitol.
[0010] Preferably, in step S1, the mass ratio of wheat starch to the polyhydroxy mixture is 1:(0.1-0.2).
[0011] Preferably, the mass ratio of the sum of the mass of wheat starch and polyol to the mass of water is 1:(2-3).
[0012] Preferably, in step S2, the heating and cooking time is 3-5 minutes.
[0013] Preferably, in step S2, the edible oil is soybean oil or rapeseed oil.
[0014] Preferably, in step S2, the mixture is stirred for (3-5) min.
[0015] On the other hand, the present invention provides a dough skin prepared by the method for enhancing the stability of the gel network structure of the dough skin.
[0016] Compared with the prior art, the present invention has the following beneficial effects:
[0017] The invention strengthens the starch gel network structure by adding polyhydroxy compounds such as glycerol, ethylene glycol or sorbitol into the dough, and also shows good effects in terms of sensory qualities such as pores, volume and color. BRIEF DESCRIPTION OF THE DRAWINGS
[0018] Figure 1 The rheological curves of the storage modulus of the dough gel samples provided in Example 3 and Comparative Example 1 of the present invention;
[0019] Figure 2 The rheological curves of the loss modulus of the dough gel samples provided in Example 3 and Comparative Example 1 of the present invention;
[0020] Figure 3 The scanning electron microscope images of the facial skin gel samples provided in Comparative Example 1 and Example 3 of the present invention taken at 60x and 100x respectively;
[0021] Figure 4 The RVA images of the facial skin gel samples provided in Example 3 and Comparative Example 1 of the present invention;
[0022] Figure 5 XRD images of the dough gel samples provided in Example 3 and Comparative Example 1 of the present invention.
[0023] in, Figure 1 , 2 The wheat starch samples in , 4, and 5 are the products prepared in Comparative Example 1, and the wheat starch+glycerol is the product prepared in Example 3. DETAILED DESCRIPTION
[0024] The present invention is further described in detail below in conjunction with specific embodiments so that those skilled in the art can understand the present invention more clearly.
[0025] Example 1
[0026] Provided is a dough wrapper, the preparation method of which is as follows: weigh 16g of wheat starch and 1.0g of glycerol, add them into pure water, prepare them into a milk with a powder-water ratio of 1:2, and stir them evenly for 4 minutes. Brush soybean oil on the bottom of a tray, pour the starch slurry into the tray, heat and cook for 3 minutes, transfer the tray to cold water, cool it to room temperature, and then take off the dough wrapper.
[0027] Example 2
[0028] Provided is a dough wrapper, the preparation method of which is as follows: weigh 16g of wheat starch and 1.6g of glycerol, add them into pure water, prepare milk with a powder-water ratio of 1:2.5, and stir thoroughly for 4 minutes. Brush soybean oil on the bottom of a tray, pour the starch slurry into the tray, heat and cook for 3 minutes, transfer the tray to cold water, cool to room temperature, and then take off the dough wrapper.
[0029] Example 3
[0030] Provided is a dough wrapper, the preparation method of which is as follows: weigh 16g of wheat starch and 3.2g of glycerol, add them into pure water, prepare them into a milk with a powder-water ratio of 1:2.5, and stir them evenly for 4 minutes. Brush soybean oil on the bottom of a tray, pour the starch slurry into the tray, heat and cook for 3 minutes, transfer the tray to cold water, cool it to room temperature, and then take off the dough wrapper.
[0031] Example 4
[0032] Provided is a dough wrapper, the preparation method of which is as follows: weigh 16g of wheat starch and 3.2g of glycerol, add them into pure water, prepare milk with a powder-water ratio of 1:3, and stir thoroughly for 4 minutes. Brush soybean oil on the bottom of a tray, pour the starch slurry into the tray, heat and cook for 3 minutes, transfer the tray to cold water, cool to room temperature, and then take off the dough wrapper.
[0033] Example 5
[0034] Provided is a dough wrapper, the preparation method of which is as follows: weigh 16g of wheat starch and 3.2g of ethylene glycol, add them into pure water, prepare them into a milk with a powder-water ratio of 1:2.5, and stir them evenly for 4 minutes. Brush soybean oil on the bottom of a tray, pour the starch slurry into the tray, heat and cook for 3 minutes, transfer the tray to cold water, cool it to room temperature, and then take off the dough wrapper.
[0035] Example 6
[0036] Provided is a dough wrapper, the preparation method of which is as follows: weigh 16g of wheat starch and 3.2g of sorbitol, add them into pure water, prepare them into a milk with a powder-water ratio of 1:2.5, and stir them evenly for 4 minutes. Brush soybean oil on the bottom of a tray, pour the starch slurry into the tray, heat and cook for 3 minutes, transfer the tray to cold water, cool it to room temperature, and then take off the dough wrapper.
[0037] Comparative Example 1
[0038] Provided is a dough wrapper, the preparation method of which is as follows: weigh 19.2g of wheat starch, add it into pure water, prepare it into a milk with a powder-water ratio of 1:2.5, and stir it evenly for 4 minutes. Brush soybean oil on the bottom of a tray, pour the starch slurry into the tray, heat and cook it for 3 minutes, transfer the tray to cold water, cool it to room temperature, and then take off the dough wrapper.
[0039] Performance testing and results
[0040] 1. The dough obtained in Example 3 and Comparative Example 1 were respectively placed in a refrigerator at 4°C for 2 days, and then vacuum-frozen and dried for 48 hours. The final product was ground and sieved to obtain the final product, and the rheological properties were tested. The rheological parameters were as follows: the test temperature was 25°C, the fixed strain was 1%, and the fixed scanning frequency range was 0.1-100 rad / s. The storage modulus and loss modulus of the samples were measured as a function of the scanning frequency. The results are shown in Table 1. Figure 1-2 . Combined Figure 1-2 It can be concluded that after adding glycerol, the storage modulus and loss modulus of the composite gel (Example 3) increased compared with the control group (Comparative Example 1), and the storage modulus of the composite gel was greater than the loss modulus, indicating that the composite gel has solid-like behavior. The molecular chains are more likely to be oriented and aggregated to form a local ordered structure and increase the gel strength of the system. Glycerol is conducive to the formation of the network structure of the composite gel.
[0041] 2. The dough obtained in Example 3 and Comparative Example 1 were respectively placed in a refrigerator at 4°C for 2 days, and then vacuum-frozen for 48 hours. The final product was obtained after grinding and sieving. The product was tested by DSC. The results are shown in Table 1. After adding glycerol, the gelatinization temperature and thermal enthalpy of the sample (Example 3) increased. After heating, the starch granules expanded rapidly, accompanied by the leaching and dissolution of amylose. The free starch chains are interconnected to form a stable three-dimensional network structure. This shows that the degree of association of the sample gel network structure is stronger, that is, glycerol can enhance the stability of wheat starch gel.
[0042] Table 1
[0043] sample To(℃) Tp(℃) Tc(℃) ΔH(J / g) Comparative Example 1 55.79 60.42 64.58 6.71 Example 3 61.69 65.89 70.79 36.38
[0044] 3. The dough obtained in Example 3 and Comparative Example 1 were placed in a refrigerator at 4°C for 2 days, and then vacuum-frozen for 48 hours. The final products were ground and sieved to obtain the final products. The products were observed by scanning electron microscope at 60x and 100x, respectively. The results are shown in FIG. Figure 3, wherein Figure A is a picture of the product of Comparative Example 1 under a 60x scanning electron microscope, Figure B is a picture of the product of Comparative Example 1 under a 100x scanning electron microscope, Figure C is a picture of the product of Example 3 under a 60x scanning electron microscope, and Figure D is a picture of the product of Example 3 under a 100x scanning electron microscope. It can be seen that after adding glycerol, the pore size is reduced, and the network structure of the composite gel is formed more tightly, which may be due to the plasticizing effect of glycerol.
[0045] 4. The dough obtained in Example 3 and Comparative Example 1 were respectively placed in a refrigerator at 4°C for 2 days, and then vacuum-frozen for 48 hours. The final products were ground and sieved to obtain the final products. The RVA test results were as follows: Figure 4 As shown in the figure, after adding glycerol, the viscosity and gelatinization temperature of the composite gel increased. This is mainly because the hydrophilicity of glycerol affects the swelling degree of starch granules, thereby promoting the formation of a continuous network structure of the amylose double helix.
[0046] 5. The dough obtained in Example 3 and Comparative Example 1 were respectively placed in a refrigerator at 4°C for 2 days, and then vacuum-frozen for 48 hours. The final products were ground and sieved to obtain the final products. The XRD test results were as follows: Figure 5 The results show that after adding glycerol, the crystallinity of the product increases, indicating that glycerol can improve the ordered structure of the dough gel. This is attributed to the strong hydrophilicity of glycerol, which cross-links the starch fragments with it through intermolecular hydrogen bonds, strengthens the gel network structure, and promotes the recrystallization of starch molecules.
[0047] 6. After the dough obtained in Example 3 and Comparative Example 1 were aged in a refrigerator at 4°C for 2 days, the final products were tested for structural properties. The test parameters were: selecting the secondary compression (TPA) mode and the P36R probe, the test speed was set to 1.0 mm / s, the compression degree was 75%, the two compression dwell time was 2s, the trigger force was 5g, and each test was repeated three times. The test results are shown in Table 2.
[0048] Table 2
[0049] sample Hardness / g Elasticity / mm Cohesion Gelation Chewability / mj Comparative Example 1 395.180 0.930 0.912 376.359 354.879 Example 3 470.914 0.946 0.940 492.141 412.679
[0050] Combined with Table 2, it can be concluded that the elasticity of all samples is slightly different, while the hardness and chewiness are significantly increased. This shows that after adding glycerol, hydrogen bonds enhance the interaction between starch molecular chains, forming cross-links, inducing a more complete starch gel network, stronger overall support, and improving the texture quality of the composite gel.
[0051] 7. After the dough obtained in Example 3 and Comparative Example 1 were aged in a refrigerator at 4°C for 2 days, the final products were tested for structural properties. The test parameters were: the secondary compression (TPA) mode and the P36R probe were selected, the test speed was set to 1.0 mm / s, the pressing distance was 1 mm, the two compression dwell time was 2 s, the trigger force was 5 g, and each test was repeated three times. The test results are shown in Table 3.
[0052] Table 3
[0053] sample Hardness / g Elasticity / mm Chewability / mj Tensile resistance / g Stretching distance / mm Comparative Example 1 3719.01±165.30 0.89±0.01 3844.55±165.51 81.43±1.84 4.65±0.18 Example 3 4596.89±201.09 0.97±0.02 4452.50±79.64 119.08±7.70 5.23±0.07
[0054] The conclusion is given in combination with Table 3. The dough samples after adding glycerol are greater in hardness, elasticity, chewiness and tensile resistance than the control samples. This shows that the addition of glycerol enhances the toughness of the gel network of the dough, improves its tensile resistance, and makes the dough less likely to break.
[0055] The specific raw materials not described in the present invention are all existing materials and can be directly purchased from the market.
[0056] The above are only preferred embodiments of the present invention and are not intended to limit the protection scope of the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the protection scope of the present invention.
Claims
1. A method for enhancing the stability of the gel network structure of dough, characterized in that: The following steps are involved: S1, mixing wheat starch, polyol and water to obtain a mixture; S2. Stir the mixture evenly, pour it into a tray with cooking oil on the bottom, heat and cook it, then cool it to obtain a dough skin.
2. The method according to claim 1, characterized in that The polyol includes glycerol, ethylene glycol or sorbitol.
3. The method according to claim 1, characterized in that In step S1, the mass ratio of wheat starch to the polyhydroxy mixture is 1:(0.1-0.2).
4. The method according to claim 1, characterized in that The mass ratio of the sum of the mass of wheat starch and polyols to the mass of water is 1:(2-3).
5. The method according to claim 1, characterized in that In step S2, the heating and cooking time is 3-5 minutes.
6. The method according to claim 1, characterized in that In step S2, the edible oil is soybean oil or rapeseed oil.
7. The method according to claim 1, characterized in that In step S2, the mixture is stirred for (3-5) min.
8. A dough wrapper, characterized in that: The product is prepared by the method for enhancing the stability of the network structure of the dough gel according to any one of claims 1 to 7.