Quick-frozen dumpling wrapper and making process thereof

Abstract

The invention provides quick-frozen dumpling wrappers and a making process thereof, and belongs to the technical field of food. The quick-frozen dumpling wrapper is prepared from flour, a modifier and water, the modifier is composed of calcium-sodium stearoyl lactylate, ascorbic acid, modified starch and vital gluten, and the weight part ratio of the flour to the modifier to the water is 100: (3.6-8): (35-45). According to the quick-frozen dumpling wrapper, through compounding of an improver, the problems of frost cracking and boiling belly breaking of the quick-frozen dumpling wrapper are remarkably improved under the condition that the addition amount is smaller.

Description

Technical Field

[0001] The invention belongs to the technical field of food, and in particular relates to a quick-frozen dumpling wrapper and a manufacturing process thereof. Background Art

[0002] Quick-frozen dumplings are one of the fastest-growing quick-frozen noodle products in my country. However, during production and storage, due to factors such as the quality of flour itself, problems in the dough making process, and temperature fluctuations during storage, the dumpling skin cracks, seriously affecting the quality of the product. Wheat flour is the main raw material for making quick-frozen dumpling skins, and the quality of flour directly affects the quality of quick-frozen dumpling skins. The interaction between food additives and gluten protein can strengthen the dough and improve the texture properties of noodle products; additives can also control fat crystallization and improve the consistency of lipid-based products ([1Liu Guoqin. Study on the effects of freezing and frozen storage on the properties of gluten protein and its dehydration mechanism [D]. Guangzhou: South China University of Technology, 2006). There are various deficiencies in the improvement of food by single improvers, and composite improvers can make up for the deficiencies of single improvers, so it is necessary to strengthen the research and development of composite improvers.

[0003] Domestic research on the effects of improvers on the quality of quick-frozen dumplings mainly focuses on the textural indicators and sensory evaluation of the skin of quick-frozen dumplings. There is less research progress on the freezing cracking rate and the boiling and breaking rate of quick-frozen dumplings, which are two key indicators for evaluating the quality of quick-frozen dumplings. Frozen cracking refers to the phenomenon that the dumpling skin breaks due to the formation of ice crystals by water during the quick-freezing process, while boiling and breaking refers to the phenomenon that the dumpling skin breaks due to the inability to withstand the internal pressure during the cooking process. These two problems not only affect the appearance and taste of quick-frozen dumplings, but may also affect their food safety. Studies have shown that the freezing cracking rate and boiling and breaking rate of quick-frozen dumplings can be significantly improved by using suitable improvers. For example, patent document CN102715417A discloses a dumpling wrapper. In order to solve the technical problem that the dumpling wrapper of the current quick-frozen dumplings is easy to crack during the frozen storage process and easy to break during the cooking process, the dumpling wrapper is made of flour, potato modified starch, and quality improver, and then water is added to process it into dough, which is pressed. Based on 100 parts by weight of flour, the amount of potato modified starch added is 5-15 parts by weight, the amount of quality improver added is 1.5-2 parts by weight, and the amount of water added is 40-55 parts by weight. The quality improver is a mixture of composite phosphate, curdlan and ascorbic acid, and the ratio of the three is: composite phosphate: curdlan: ascorbic acid = 2:3:1. The quick-frozen dumpling wrapper made by the quick-frozen anti-cracking dumpling wrapper provided by the invention can effectively extend the shelf life of the product, improve product quality, and reduce the return rate.

[0004] For another example, patent document CN108065182A discloses a quick-frozen dumpling wrapper with improved quality and taste, wherein the quick-frozen dumpling wrapper is mainly composed of the following raw materials: 0.24-3g γ-polyglutamic acid, 1-5g salt, 300g flour and 180±10g water. The quick-frozen dumpling wrapper of the invention solves the quality problem of the skin cracking of quick-frozen dumplings during frozen storage and thawing by adding γ-polyglutamic acid, and improves the problems of quick-frozen dumplings being not resistant to boiling, sticking after boiling, poor taste, mushy soup, and breaking and falling out of the filling; the quick-frozen dumplings made with the dumpling wrapper of this formula have excellent antifreeze and boiling resistance, excellent quality and good taste, and are suitable for application and promotion in food production.

[0005] The above technical solutions all use different food additives alone or in combination to improve the cracking or breaking problem of quick-frozen dumpling skins. In actual production, factors such as flour quality, fillings, and production processes also need to be considered, all of which may affect the final quality of quick-frozen dumplings. Through the comprehensive control and optimization of these factors, quick-frozen dumplings with better quality can be produced. At the same time, the development and application of quality improvers for quick-frozen dumplings are also being continuously studied and explored in order to achieve better improvement effects. Summary of the invention

[0006] The technical problem to be solved by the present invention is to provide a quick-frozen dumpling wrapper to reduce the amount of additives used and improve the phenomenon of cracking during quick freezing and cracking during cooking, in view of the deficiencies of the prior art.

[0007] In order to solve the above technical problems, the technical solution adopted by the present invention is: a quick-frozen dumpling wrapper is made of flour, an improver and water, wherein the improver is composed of calcium-sodium stearoyl lactylate, ascorbic acid, modified starch and gluten, and the weight proportions of the flour, the improver and the water are: 100, (3.6~8): (35~45) respectively.

[0008] Optionally, the weight ratio of the sodium calcium stearoyl lactylate, ascorbic acid, modified starch and gluten is (0.1-0.3): (0.02-0.04): (3-5): (0.5-2.5).

[0009] Optionally, the weight ratio of sodium calcium stearoyl lactylate, ascorbic acid, modified starch and gluten is 0.2:0.03:3:1.5.

[0010] Optionally, the mass percentage content of protein in the flour is ≥8%.

[0011] The present invention also provides a process for making quick-frozen dumpling wrappers, comprising the following steps: Weigh flour, improver and water by weight, pour the flour and improver into a dough mixer, add water to mix the dough, and adjust the amount of water according to the state of dough formation. The dough is formed into a ball when held by hand and does not fall apart after releasing the hand; Adjust the initial roller spacing of the noodle machine, put the kneaded dough into the noodle machine for sheeting, fold it, and then sheet it, repeat several times, after the pressed dough is sealed, let it stand at room temperature, adjust the roller spacing of the noodle machine in a decreasing manner, roll the dough in the same direction, and when rolling the last pass, adjust the roller spacing of the noodle machine appropriately, and the final thickness of the dough is controlled at 1.0 mm ± 0.2 mm; Cut the dough into several 7cm×3cm rectangular dumpling slices along the longitudinal rolling direction; Take the dumpling slices and wrap them with fillings. After the dumplings are formed, place them on the conveyor belt of the quick-freezer. Use a sprayer to spray a layer of water mist on the surface of the dumplings at the entrance. Then send them into the tunnel quick-freezer and freeze them at -30℃~-35℃ for 18~25min to reduce the center temperature to below -18℃. Transfer the finished products into packaging bags, weigh them, seal them, and store them below -18℃.

[0012] Optionally, the particle diameter of the formed dough is between 1 cm and 3 cm.

[0013] Optionally, the initial roller spacing in the adjustment of the initial roller spacing of the noodle machine is 2.4 mm, and the sequentially decreasing adjustment of the roller spacing of the noodle machine includes sequentially adjusting the roller spacing of the noodle machine to 1.4 mm, 1.2 mm, 1.0 mm, and 0.8 mm.

[0014] Optionally, the standing time at room temperature is 15 to 25 minutes.

[0015] Compared with the prior art, the present invention has the following beneficial effects: The present invention provides a quick-frozen dumpling wrapper based on the above technical solution. By compounding the improver, the problem of quick-frozen dumpling wrapper cracking during freezing and boiling can be significantly improved with a smaller addition amount.

[0016] The improver of the present invention is compounded by calcium-sodium stearoyl lactylate, ascorbic acid, modified starch and gluten. Calcium-sodium stearoyl lactylate (CSL-SSL) is an amphoteric emulsifier. The hydrophilic end and the hydrophobic end can be respectively combined with gliadin and glutenin in gluten protein to form a complex, so that the protein molecules in the flour are connected and a new network structure is formed between them, so that the stability time of the dough is prolonged, which means that the elasticity and toughness of the dough are increased, and the processing quality is improved. At the same time, the free water in the dough can also interact with CSL-SSL to reduce the freezing point of the water in the dough. In the quick freezing process, the water in the dough can form more tiny and uniform ice crystals, thereby reducing the mechanical damage to the internal network structure and macromolecular substances of the dough, thereby greatly increasing the anti-freeze cracking property of the dough. Ascorbic acid increases the water absorption rate of the dough, increases the formation time of the dough, increases the stability time, and strengthens the gluten network structure of the dough, making it difficult to be destroyed; however, with the increase in the amount of addition, the weakening degree of the dough increases, the gluten strength decreases, and the elasticity of the dough deteriorates. This is because ascorbic acid is reduced to dehydroascorbic acid, and the -SH in the glutenin molecules in the flour is oxidized to -SS- bonds, forming a more stable network structure, which increases the molecular weight of the protein and enhances the gluten strength of the dough, thereby enhancing the anti-freeze cracking performance of the dumpling skin. However, due to the excessive amount of addition, the gluten strength is reduced, resulting in insufficient toughness, which increases the freeze cracking rate. Adding modified starch enhances the water absorption of the dough, reduces the free water content in the dough, and has a stronger absorption effect on water. It can evenly disperse the water in the entire system, so that the cold can evenly act on the entire dumpling during the quick freezing process, thereby avoiding the situation where the dumplings crack due to uneven cooling and reducing the gelatinization temperature of starch. Gluten is mainly composed of gliadin and glutenin. Gliadin has a small molecular weight and is mostly composed of non-polar amino acids, which mainly provides extensibility for the dough; glutenin is a non-homogeneous macromolecular polymer, mainly connected by disulfide bonds, which mainly provides elasticity for the dough. Adding gluten can increase the gluten content in the dough, increase the gluten index, improve the gluten network structure in the dough, increase the gluten strength of the dough, extend the formation time and stability time, and reduce the weakening degree. The above four raw materials are compounded and added to the raw materials of quick-frozen dumpling skins to improve the properties of the dough, so that the dough is not easy to be frozen and cracked after being processed into dumpling skins, and it is not easy to burst due to cooking.

[0017] The quick-frozen dumpling wrappers of the present invention have simple ingredients and less amount of improver added. The frozen cracking rate of the quick-frozen dumpling wrappers is less than 5%, and the boiling breakage rate is less than 3%. Compared with a single improver, the frozen cracking rate and the boiling breakage rate can be increased by more than 6%, indicating that the compound effect of the four improvers of the present invention is more significant. DETAILED DESCRIPTION

[0018] In order to better understand the present invention, the content of the present invention is further clearly set forth in conjunction with the embodiments below, but the protection content of the present invention is not limited to the following embodiments. In the following description, a large number of specific details are provided in order to provide a more thorough understanding of the present invention. However, it is obvious to those skilled in the art that the present invention can be implemented without one or more of these details.

[0019] Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in the field without making any creative work shall fall within the scope of protection of the present invention.

[0020] In all examples shown and discussed herein, any specific values ​​should be interpreted as merely exemplary and not as limiting. Therefore, other examples of the exemplary embodiments may have different values.

[0021] Unless otherwise specified, all raw materials are from commercially available products and do not contain other unspecified components except inevitable impurities unless otherwise specified.

[0022] 1 Materials and Equipment 1.1 Materials Flour; sodium calcium stearoyl lactylate; ascorbic acid; modified starch; gluten.

[0023] 1.2 Main instruments and equipment Farinograph, vacuum dough mixer ZHM300, stuffing mixer BX350, mesh belt tunnel quick freezer 2 Test methods 2.1 Determination of basic indicators of raw material powder The flour quality is determined according to GB / T 14614-2006. The wet gluten of flour is determined according to the second part of GB / T 5506.2-2008. The moisture content of flour is determined according to GB 5009.3-2016.

[0024] 2.2 Production of quick-frozen dumplings Weigh 200 g ± 0.5 g flour and pour it into the dough bowl of the dough mixer. Add 80 g of experimental water and mix for two minutes. According to the state of dough formation, adjust the amount of water appropriately. The diameter of the dough particles is 1 cm ~ 3 cm. It can be held in a ball and will not fall apart after letting go. Adjust the roller spacing of the noodle machine to 2.4 mm. Put the kneaded dough into the noodle machine for sheeting → folding → sheeting again for 3 times. Seal the pressed dough with a food-grade self-sealing bag and let it stand at room temperature for 20 minutes. Adjust the roller spacing of the noodle machine to 1.4 mm, 1.2 mm, 1.0 mm, and 0.8 mm in turn. Roll the dough in the same direction. When rolling the last pass, the roller spacing of the noodle machine can be adjusted appropriately. The final thickness of the dough is controlled at 1.0 mm ± 0. mm. Cut the dough with a thickness of 1.0 mm into several 7 cm × 3 cm rectangular dumpling slices along the longitudinal rolling direction of the dough, and put them in a 4 ° C refrigerator for later use.

[0025] Take the dumpling slices and wrap the fillings. After the dumplings are formed, place them evenly and neatly on the conveyor belt of the tunnel quick freezer. Use a sprayer to spray a layer of water mist on the surface of the dumplings at the entrance. Then send them into the tunnel quick freezer and freeze them at -35 ℃ for 20 min to reduce the center temperature to below -18 ℃. Transfer the finished products into packaging bags, weigh them, seal them, and store them below -18 ℃ for testing.

[0026] 2.3 Determination of the cracking rate of quick-frozen dumplings When dumplings come out of the quick-freezing port, select those with cracks. Regardless of the size or thickness of the cracks, they are all considered cracks. Then calculate the freezing crack rate, which is (number of frozen cracks / total number) × 100%. After the dumplings have been stored for 7 days, test their freezing crack rate again.

[0027] 2.4 Determination of cooking rate Take a certain number of quick-frozen dumplings and put them into boiling water. Depending on the size of the dumplings, it takes about 10 minutes to cook them. Then take them out and test the number of dumplings that are broken. Calculate the dumpling breakage rate: dumpling breakage rate (%) = (number of broken dumplings / number of quick-frozen dumplings) ╳ 100. After the dumplings have been stored for 7 days, test their boiled breakage rate again.

[0028] 2.5 Determination of dough properties The flour properties of dough are determined according to GB / T 14614-2019.

[0029] 2.6 Data Statistics and Processing Each group of experiments was performed in triplicate, and SPSS 22.0 was used for data analysis.

[0030] 3 Results and Analysis 3.1 Basic indicators of raw material powder, see Table 1 Table 1 Basic indicators of raw material powder 3.2 Effect of single improver on the cracking rate and rupture rate of quick-frozen dumplings 3.2.1 Effect of calcium-sodium stearoyl lactylate (CSL-SSL) on the freezing cracking rate and belly breaking rate Table 2 Effect of calcium-sodium stearyl lactylate on freezing cracking rate and belly breaking rate Table 2 shows that the freezing cracking rate and boiling cracking rate of dumplings decrease with the increase of CSL-SSL addition, and the freezing cracking rate and boiling cracking rate of dumplings do not change much when the addition amount is 0.2%~0.3%, so the addition amount is most suitable. When calcium-sodium stearyl lactylate (CSL-SSL) is used as a single improver, the freezing cracking rate of dumplings is the minimum of 10.5%, and the boiling cracking rate is the minimum of 10.2%.

[0031] 3.2.2 Effect of ascorbic acid (Vc) on freezing cracking rate and belly breaking rate Table 3 Effect of ascorbic acid on freezing cracking rate and belly breaking rate It can be seen from Table 3 that the freezing cracking rate and the boiling cracking rate of dumplings first decrease with the increase of ascorbic acid addition, and then slightly increase. When ascorbic acid is used alone as an improver, the freezing cracking rate of dumplings is the lowest at 22.5%, and the boiling cracking rate is the lowest at 9.2%.

[0032] 3.2.3 Effect of modified starch on freezing rate and belly breaking rate Table 4 Effect of modified starch on freezing rate and belly breaking rate From Table 4, it can be seen that the freezing cracking rate and the broken belly rate of dumplings gradually decrease with the increase of the amount of modified starch added, but as the amount of addition gradually increases, the reduction of the freezing cracking rate and the boiling broken belly rate tends to be stable. In this single factor test, adding 3% modified starch is the most appropriate in terms of economic benefits and test results. When using modified starch alone as an improver, the minimum freezing cracking rate of dumplings is 10.4%, and the minimum boiling broken belly rate is 8.3%.

[0033] 3.2.4 Effect of gluten on freezing cracking rate and belly breaking rate Table 5 Effect of gluten on freezing cracking rate and belly breaking rate It can be seen from Table 5 that the freezing cracking rate and boiling breakage rate of dumplings decrease with the increase of gluten addition, but after the addition amount increases, the freezing cracking rate and boiling breakage rate basically tend to be stable. Considering comprehensively, the addition of gluten is most appropriate at 1.5%. When gluten is used alone as an improver, the minimum freezing cracking rate of dumplings is 11.6%, and the minimum boiling breakage rate is 11.5%.

[0034] 3.3 Effect of compound improvers on dough properties Adding calcium-sodium stearoyl lactylate (CSL-SSL) into the dough can increase the hardness of dumpling wrappers; ascorbic acid can enhance the gluten strength of dough; modified starch can enhance the water absorption of dough, and gluten can increase elasticity. After compounding, they are added to flour and the factor level table of orthogonal experimental design is designed, see Table 6. The results of flour properties measured by compound additives are shown in Table 7.

[0035] Table 6 Orthogonal experimental factor design table Table 7 Analysis results of compound additives on dough powder properties According to the test results of dough powder properties, adding compound improvers can improve the stability, weakening degree, formation time and water absorption of dough. Through the range analysis of dough stability time, it can be concluded that the order of influence of each additive on stability time is: gluten>CSL-SSL>modified starch>ascorbic acid, and gluten is the main factor affecting the test indicators; the most suitable ratio of compound additives is A3B1C3D2, and the addition amounts of CSL-SSL, modified starch, gluten and ascorbic acid are 0.2%, 3%, 1.5% and 0.03% respectively.

[0036] 3.4 Effects of compound improvers on the freezing cracking rate and cooking bursting rate of dumplings According to the results of 3.3, the compounded improver was added to the raw flour, and the dumplings were made after kneading. Then the average freezing cracking rate and cooking bursting rate were measured.

[0037] The following are examples and comparative examples.

[0038] A quick-frozen dumpling wrapper is prepared from 100 parts by weight of flour, 0.2 parts by weight of calcium-sodium stearoyl lactylate, 0.03 parts by weight of ascorbic acid, 3 parts by weight of modified starch, 1.5 parts by weight of gluten and 40 parts by weight of water.

[0039] A process for making quick-frozen dumpling wrappers comprises the following steps: Weigh flour, improver and water by weight, pour the flour and improver into a dough mixer, add water to mix the dough, and adjust the amount of water appropriately according to the dough formation state. The diameter of the dough particles is 1 cm to 3 cm, and they can be held in the hand and will not fall apart after releasing the hand; Adjust the initial roller spacing of the noodle machine to 2.4 mm, put the kneaded dough into the noodle machine for sheeting, fold it, and then sheet it, repeat several times, seal the pressed dough strip, let it stand at room temperature for 20 minutes, adjust the roller spacing of the noodle machine to 1.4 mm, 1.2 mm, 1.0 mm, and 0.8 mm in sequence, roll the dough strip in the same direction, and when rolling the last pass, adjust the roller spacing of the noodle machine appropriately, and the final dough strip thickness is controlled at 1.0 mm ± 0.2 mm; Cut the dough into several 7cm×3cm rectangular dumpling slices along the longitudinal rolling direction; Take the dumpling slices and wrap them with fillings. After the dumplings are formed, place them on the conveyor belt of the quick-freezer. Use a sprayer to spray a layer of water mist on the surface of the dumplings at the entrance. Then send them into the tunnel quick-freezer and freeze them at -35℃ for 20 minutes to reduce the center temperature to below -18℃. Transfer the finished products into packaging bags, weigh them, seal them, and store them below -18℃ for testing.

[0040] A quick-frozen dumpling wrapper is prepared from 100 parts by weight of flour, 0.1 parts by weight of calcium-sodium stearoyl lactylate, 0.02 parts by weight of ascorbic acid, 3 parts by weight of modified starch, 0.5 parts by weight of gluten and 35 parts by weight of water. The preparation process is the same as that of Example 1.

[0041] A quick-frozen dumpling wrapper is prepared from 100 parts by weight of flour, 0.2 parts by weight of calcium-sodium stearoyl lactylate, 0.03 parts by weight of ascorbic acid, 4 parts by weight of modified starch, 1 part by weight of gluten and 40 parts by weight of water. The preparation process is the same as that of Example 1.

[0042] A quick-frozen dumpling wrapper is prepared from 100 parts by weight of flour, 0.3 parts by weight of calcium-sodium stearoyl lactylate, 0.03 parts by weight of ascorbic acid, 3 parts by weight of modified starch, 1.5 parts by weight of gluten and 42 parts by weight of water. The preparation process is the same as that of Example 1.

[0043] A quick-frozen dumpling wrapper is prepared from 100 parts by weight of flour, 0.2 parts by weight of calcium-sodium stearoyl lactylate, 0.04 parts by weight of ascorbic acid, 5 parts by weight of modified starch, 2 parts by weight of gluten and 40 parts by weight of water. The preparation process is the same as that of Example 1.

[0044] A quick-frozen dumpling wrapper is prepared from 100 parts by weight of flour, 0.3 parts by weight of calcium-sodium stearoyl lactylate, 0.05 parts by weight of ascorbic acid, 3 parts by weight of modified starch, 2.5 parts by weight of gluten and 40 parts by weight of water. The preparation process is the same as that of Example 1.

[0045] Comparative Example 1 A quick-frozen dumpling wrapper is prepared from 100 parts by weight of flour, 0.2 parts by weight of calcium-sodium stearoyl lactylate, and 1.5 parts by weight of gluten. The preparation process is the same as that of Example 1.

[0046] Comparative Example 2 A quick-frozen dumpling wrapper is prepared from 100 parts by weight of flour, 3 parts by weight of modified starch, 1.5 parts by weight of gluten and 40 parts by weight of water. The preparation process is the same as that of Example 1.

[0047] Comparative Example 3 A quick-frozen dumpling wrapper is prepared from 100 parts by weight of flour, 0.03 parts by weight of ascorbic acid, 1.5 parts by weight of gluten and 40 parts by weight of water. The preparation process is the same as that of Example 1.

[0048] Comparative Example 4 A quick-frozen dumpling wrapper is prepared from 100 parts by weight of flour, 0.2 parts by weight of calcium-sodium stearyl lactylate, 3 parts by weight of modified starch and 40 parts by weight of water.

[0049] Comparative Example 5 A quick-frozen dumpling wrapper is prepared from 100 parts by weight of flour, 0.2 parts by weight of calcium-sodium stearyl lactylate, 3 parts by weight of modified starch, 1.5 parts by weight of gluten and 40 parts by weight of water. The preparation process is the same as that of Example 1.

[0050] Comparative Example 6 A quick-frozen dumpling wrapper is prepared from 100 parts by weight of flour, 0.03 parts by weight of ascorbic acid, 3 parts by weight of modified starch, 1.5 parts by weight of gluten and 40 parts by weight of water. The preparation process is the same as that of Example 1.

[0051] Comparative Example 7 A quick-frozen dumpling wrapper is prepared from 100 parts by weight of flour, 0.2 parts by weight of calcium-sodium stearyl lactylate, 0.03 parts by weight of ascorbic acid, 3 parts by weight of modified starch and 40 parts by weight of water. The preparation process is as described in Example 1.

[0052] Table 8 Frozen cracking rate and broken belly rate of Examples 1-6 and Comparative Examples 1-7 It can be seen from Table 8 that under the specific composition and low dosage of the improver of the present invention, the freezing cracking rate of the quick-frozen dumpling wrappers is lower than 5%, and the boiling breakage rate is lower than 3%, which has a significant improvement effect compared with the control group. Compared with a single improver, the freezing cracking rate and the boiling breakage rate can be increased by more than 6%, indicating that the compound effect of the four improvers of the present invention is more significant.

[0053] Finally, it should be noted that the above embodiments are only used to illustrate the technical solution of the present invention rather than to limit it. Other modifications or equivalent substitutions made to the technical solution of the present invention by ordinary technicians in the field should be included in the scope of the claims of the present invention as long as they do not depart from the spirit and scope of the technical solution of the present invention.

Claims

1. A quick-frozen dumpling wrapper, made from flour, a improver and water, characterized in that: The improver consists of sodium calcium stearyl lactylate, ascorbic acid, modified starch and gluten powder, and the weight proportions of the flour, the improver and water are: 100, (3.6-8): (35-45) respectively.

2. The quick-frozen dumpling wrapper according to claim 1, characterized in that: The weight ratio of the calcium-sodium stearyl lactylate, ascorbic acid, modified starch and gluten is (0.1-0.3): (0.02-0.04): (3-5): (0.5-2.5).

3. The quick-frozen dumpling wrapper according to claim 2, characterized in that: The weight ratio of the calcium-sodium stearoyl lactylate, ascorbic acid, modified starch and gluten is 0.2:0.03:3:1.

5.

4. The quick-frozen dumpling wrapper according to claim 3, characterized in that: The mass percentage content of protein in the flour is ≥8%.

5. A process for making quick-frozen dumpling wrappers as claimed in any one of claims 1 to 4, characterized in that: The following steps are involved: Weigh flour, improver and water by weight, pour the flour and improver into a dough mixer, add water to mix the dough, and adjust the amount of water according to the state of dough formation. The dough is formed into a ball when held by hand and does not fall apart after releasing the hand; Adjust the initial roller spacing of the noodle machine, put the kneaded dough into the noodle machine for sheeting, fold it, and then sheet it, repeat several times, after the pressed dough is sealed, let it stand at room temperature, adjust the roller spacing of the noodle machine in a decreasing manner, roll the dough in the same direction, and when rolling the last pass, adjust the roller spacing of the noodle machine appropriately, and the final thickness of the dough is controlled at 1.0 mm ± 0.2 mm; Cut the dough into several 7cm×3cm rectangular dumpling slices along the longitudinal rolling direction; Take the dumpling slices and wrap them with fillings. After the dumplings are formed, place them on the conveyor belt of the quick-freezer. Use a sprayer to spray a layer of water mist on the surface of the dumplings at the entrance. Then send them into the tunnel quick-freezer and freeze them at -30℃~-35℃ for 18~25min to reduce the center temperature to below -18℃. Transfer the finished products into packaging bags, weigh them, seal them, and store them below -18℃.

6. The process for making quick-frozen dumpling wrappers according to claim 5, characterized in that: The particle diameter of the dough formed is between 1 cm and 3 cm.

7. The process for making quick-frozen dumpling wrappers according to claim 6, characterized in that: The initial roller spacing of the noodle machine in adjusting the initial roller spacing is 2.4 mm, and the sequential decreasing adjustment of the roller spacing of the noodle machine includes sequentially adjusting the roller spacing of the noodle machine to 1.4 mm, 1.2 mm, 1.0 mm, and 0.8 mm.

8. The process for making quick-frozen dumpling wrappers according to claim 7, characterized in that: The standing time at room temperature is 15 to 25 minutes.

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