Wonton wrappers and making method thereof

Abstract

The invention provides wonton wrappers. The wonton wrappers are prepared from the following components in parts by weight: 25 parts of flour, 9.5 to 10.5 parts of water, 0.12 to 0.16 part of salt, 0.8 to 1.2 parts of a thickening agent, 0.045 to 0.050 part of a cross-linking agent and 0.024 to 0.030 part of a toughening agent. The invention also provides a preparation method of the wonton wrapper. The wonton wrapper provided by the invention is quick-frozen, does not crack after being frozen and stored, and is transparent and bright in appearance, flexible and smooth in mouth feel and good in soaking resistance after being cooked.

Description

Technical Field

[0001] The invention relates to a wonton wrapper and a manufacturing method thereof. Background Art

[0002] Wonton is one of the most popular traditional foods for Chinese people and is deeply loved by people. The traditional method of making wonton is to make it on the spot, which is delicious and has high nutritional value, but has a short shelf life and cannot be industrialized, which affects its scope of use. At present, people use standardized and industrialized production to extend the shelf life and convenience of wonton wrappers. Most of the methods are to freeze or refrigerate the wonton wrappers after packaging. However, during the production, transportation, storage and consumption of food, the wonton wrappers may crack, stick together, have poor toughness, and are not resistant to cooking, which affects the quality and sensory perception of the product. Summary of the invention

[0003] The technical problem to be solved by the invention is to provide a wonton wrapper which does not crack after being quickly frozen and frozen for storage, and has a bright appearance, a soft and smooth taste and good foaming resistance after being steamed.

[0004] In order to solve the above technical problems, the technical solution of the present invention is:

[0005] A wonton wrapper is made from the following components in parts by weight: 25 parts of flour, 9.5-10.5 parts of water, 0.12-0.16 parts of salt, 0.8-1.2 parts of a thickener, 0.045-0.050 parts of a cross-linking agent, and 0.024-0.030 parts of a toughening agent.

[0006] Furthermore, the flour of the present invention is high-refined flour.

[0007] Furthermore, the salt of the present invention is sodium chloride.

[0008] Furthermore, the thickener of the present invention is hydroxypropyl distarch phosphate.

[0009] Furthermore, the cross-linking agent of the present invention is propylene glycol alginate.

[0010] Furthermore, the toughening agent of the present invention is mono- and di-glycerol fatty acid ester.

[0011] Another technical problem to be solved by the present invention is to provide a method for making the wonton wrapper.

[0012] To solve the above technical problems, the technical solution is:

[0013] A method for making wonton wrappers comprises the following steps:

[0014] S1. Weigh each component by weight, put the flour, thickener, cross-linking agent, toughening agent into a vacuum dough mixer, stir at high speed for 1-2 minutes, add water and salt, evacuate, stir at high speed for 3-4 minutes, then stir at low speed for 1.5-2 minutes to obtain the dough;

[0015] S2. Put the dough obtained in step S1 into a dough pressing machine, press it roughly 4 times and then press it finely 7 times, sprinkle cornstarch evenly on it to obtain dough skin, cut the dough skin into wonton skins, seal them and quickly freeze them, and store them in a frozen state.

[0016] Furthermore, in step S1 of the present invention, the vacuum degree of the vacuum dough mixer is 0.06 MPa, the frequency of high-speed stirring is 42 Hz, and the frequency of low-speed stirring is 22 Hz.

[0017] Furthermore, in step S2 of the present invention, the distance between the two rollers of the noodle pressing machine during the rough pressing process is 18-12 mm, and decreases gradually; the distance between the two rollers of the noodle pressing machine during the fine pressing process is 10-0.8 mm, and decreases gradually.

[0018] Furthermore, in step S2 of the present invention, the weight of the raw powder is 4% of the weight of the flour, the size of the wonton wrapper is 10cm×10cm×(0.8-0.9)mm, and the weight is 9-10g.

[0019] Furthermore, in step S2 of the present invention, the quick freezing temperature is -32°C for 2 hours; and the frozen storage temperature is -18°C.

[0020] Compared with the prior art, the present invention has the following beneficial effects:

[0021] 1) The thickener used in the present invention, hydroxypropyl distarch phosphate, has the dual excellent properties of hydroxypropyl starch and cross-linked starch, and thus has the characteristics of low gelatinization temperature, high viscosity, strong shear resistance and good freeze-thaw stability. Adding hydroxypropyl distarch phosphate to flour products can increase the water content, ductility and toughness of the dough, improve the processing characteristics of the dough, and further reduce the undesirable phenomena such as water loss and surface cracking of wonton wrappers.

[0022] 2) The hydrophilic groups in the cross-linking agent propylene glycol alginate used in the present invention can combine with water molecules, and at the same time, the anionic groups can combine with the amino groups in the dough, and the two interact to form a stable network structure, thereby enhancing the strength and toughness of the dough and wonton wrapper.

[0023] 3) The toughening agent used in the present invention - mono- and di-glycerol fatty acid esters can react with gluten protein to increase the elasticity, toughness and ductility of the dough and wonton wrapper, and can greatly improve the texture characteristics of the dough and wonton wrapper.

[0024] 4) The formula of the present invention is accurate, the product preparation is standardized, the prepared wonton wrapper does not crack after quick freezing and frozen storage, and has a bright appearance, a soft and smooth taste, and good foaming resistance after steaming. DETAILED DESCRIPTION

[0025] The present invention will be described in detail below in conjunction with specific embodiments. The illustrative embodiments of the present invention and their descriptions are used to explain the present invention but are not intended to limit the present invention.

[0026] Example 1

[0027] The wonton wrapper is made from the following components in parts by weight: 25 parts of high-refined flour, 10 parts of water, 0.14 parts of sodium chloride, 1 part of hydroxypropyl distarch phosphate, 0.048 parts of propylene glycol alginate, and 0.027 parts of mono- and di-glycerol fatty acid esters.

[0028] The method for making wonton wrappers described in Example 1 comprises the following steps:

[0029] S1. Weigh each component by weight, put high-refined flour, hydroxypropyl distarch phosphate, propylene glycol alginate, and mono- and di-glycerol fatty acid esters into a vacuum dough mixer, stir at high speed for 1.5 minutes, add water and sodium chloride, evacuate, stir at high speed for 3 minutes, and then stir at low speed for 1.5 minutes to obtain a dough. The vacuum degree of the vacuum dough mixer is 0.06 MPa, the frequency of high-speed stirring is 42 Hz, the frequency of low-speed stirring is 22 Hz, and the temperature is 27 ° C;

[0030] S2. The dough obtained in step S1 is placed in a noodle press, roughly pressed 4 times and then finely pressed 7 times, and evenly sprinkled with cornstarch (the weight of the cornstarch is 4% of the weight of the high-refined flour) to obtain a dough skin, which is cut into square wonton skins with a size of 10 cm×10 cm×0.8 mm and a weight of 9 g. After sealing, the dough is quickly frozen at -32°C for 2 hours and stored in a frozen state at -18°C; during the rough pressing process, the spacing between the two rollers of the noodle press is 18-12 mm, and decreases gradually; during the fine pressing process, the spacing between the two rollers of the noodle press is 10-0.8 mm, and decreases gradually.

[0031] Example 2

[0032] The wonton wrapper is made from the following components in parts by weight: 25 parts of high-refined flour, 9.5 parts of water, 0.12 parts of sodium chloride, 0.8 parts of hydroxypropyl distarch phosphate, 0.045 parts of propylene glycol alginate, and 0.024 parts of mono- and di-glycerol fatty acid esters.

[0033] The method for making wonton wrappers described in Example 2 comprises the following steps:

[0034] S1. Weigh each component by weight, put high-refined flour, hydroxypropyl distarch phosphate, propylene glycol alginate, and mono- and di-glycerol fatty acid esters into a vacuum dough mixer, stir at high speed for 1 minute, add water and sodium chloride, evacuate, stir at high speed for 3.5 minutes, and then stir at low speed for 1.5 minutes to obtain a dough. The vacuum degree of the vacuum dough mixer is 0.06 MPa, the frequency of high-speed stirring is 42 Hz, the frequency of low-speed stirring is 22 Hz, and the temperature is 31 ° C;

[0035] S2. The dough obtained in step S1 is placed in a noodle press, roughly pressed 4 times and then finely pressed 7 times, and evenly sprinkled with cornstarch (the weight of the cornstarch is 4% of the weight of the high-refined flour) to obtain a dough skin, which is cut into square wonton skins with a size of 10 cm×10 cm×0.8 mm and a weight of 9 g. After sealing, the dough is quickly frozen at -32°C for 2 hours and stored in a frozen state at -18°C; during the rough pressing process, the spacing between the two rollers of the noodle press is 18-12 mm, and decreases gradually; during the fine pressing process, the spacing between the two rollers of the noodle press is 10-0.8 mm, and decreases gradually.

[0036] Example 3

[0037] The wonton wrapper is made from the following components in parts by weight: 25 parts of high-refined flour, 10.2 parts of water, 0.15 parts of sodium chloride, 0.9 parts of hydroxypropyl distarch phosphate, 0.049 parts of propylene glycol alginate, and 0.025 parts of mono- and di-glycerol fatty acid esters.

[0038] The method for making wonton wrappers described in Example 3 comprises the following steps:

[0039] S1. Weigh each component by weight, put high-refined flour, hydroxypropyl distarch phosphate, propylene glycol alginate, and mono- and di-glycerol fatty acid esters into a vacuum dough mixer, stir at high speed for 1.5 minutes, add water and sodium chloride, evacuate, stir at high speed for 4 minutes, and then stir at low speed for 1.5 minutes to obtain a dough. The vacuum degree of the vacuum dough mixer is 0.06MPa, the frequency of high-speed stirring is 42Hz, the frequency of low-speed stirring is 22Hz, and the temperature is 25°C;

[0040] S2. The dough obtained in step S1 is placed in a noodle press, roughly pressed 4 times and then finely pressed 7 times, and evenly sprinkled with cornstarch (the weight of the cornstarch is 4% of the weight of the high-refined flour) to obtain a dough skin, which is cut into square wonton skins with a size of 10 cm×10 cm×0.9 mm and a weight of 10 g. After sealing, the dough is quickly frozen at -32°C for 2 hours and stored in a frozen state at -18°C; during the rough pressing process, the spacing between the two rollers of the noodle press is 18-12 mm, and decreases gradually; during the fine pressing process, the spacing between the two rollers of the noodle press is 10-0.8 mm, and decreases gradually.

[0041] Example 4

[0042] The wonton wrapper is made from the following components in parts by weight: 25 parts of high-refined flour, 10.5 parts of water, 0.16 parts of sodium chloride, 1.2 parts of hydroxypropyl distarch phosphate, 0.050 parts of propylene glycol alginate, and 0.030 parts of mono- and di-glycerol fatty acid esters.

[0043] The method for making wonton wrappers described in Example 4 comprises the following steps:

[0044] S1. Weigh each component by weight, put high-refined flour, hydroxypropyl distarch phosphate, propylene glycol alginate, and mono- and di-glycerol fatty acid esters into a vacuum dough mixer, stir at high speed for 2 minutes, add water and sodium chloride, evacuate, stir at high speed for 3 minutes, and then stir at low speed for 2 minutes to obtain a dough. The vacuum degree of the vacuum dough mixer is 0.06 MPa, the frequency of high-speed stirring is 42 Hz, the frequency of low-speed stirring is 22 Hz, and the temperature is 24 ° C;

[0045] S2. The dough obtained in step S1 is placed in a noodle press, and is roughly pressed 4 times and then finely pressed 7 times, and raw flour (the weight of the raw flour is 4% of the weight of the high-refined flour) is evenly sprinkled on the dough to obtain a dough skin, and the dough skin is cut into square wonton skins with a size of 10 cm×10 cm×0.9 mm and a weight of 10 g, which are quickly frozen at -32°C for 2 hours after sealing and stored in a frozen state at -18°C; during the rough pressing process, the spacing between the two rollers of the noodle press is 18-12 mm, and decreases gradually; during the fine pressing process, the spacing between the two rollers of the noodle press is 10-0.8 mm, and decreases gradually.

[0046] Example 5

[0047] The wonton wrapper is made from the following components in parts by weight: 25 parts of high-refined flour, 9.8 parts of water, 0.13 parts of sodium chloride, 1.1 parts of hydroxypropyl distarch phosphate, 0.046 parts of propylene glycol alginate, and 0.028 parts of mono- and di-glycerol fatty acid esters.

[0048] The method for making wonton wrappers described in Example 5 comprises the following steps:

[0049] S1. Weigh each component by weight, put high-refined flour, hydroxypropyl distarch phosphate, propylene glycol alginate, and mono- and di-glycerol fatty acid esters into a vacuum dough mixer, stir at high speed for 2 minutes, add water and sodium chloride, evacuate, stir at high speed for 4 minutes, and then stir at low speed for 2 minutes to obtain a dough. The vacuum degree of the vacuum dough mixer is 0.06 MPa, the frequency of high-speed stirring is 42 Hz, the frequency of low-speed stirring is 22 Hz, and the temperature is 30 ° C;

[0050] S2. The dough obtained in step S1 is placed in a noodle press, roughly pressed 4 times and then finely pressed 7 times, and evenly sprinkled with cornstarch (the weight of the cornstarch is 4% of the weight of the high-refined flour) to obtain a dough skin, which is cut into square wonton skins with a size of 10 cm×10 cm×0.8 mm and a weight of 9 g. After sealing, the dough is quickly frozen at -32°C for 2 hours and stored in a frozen state at -18°C; during the rough pressing process, the spacing between the two rollers of the noodle press is 18-12 mm, and decreases gradually; during the fine pressing process, the spacing between the two rollers of the noodle press is 10-0.8 mm, and decreases gradually.

[0051] Comparative Example

[0052] The wonton wrapper is made from the following components in parts by weight: 25 parts of high-refined flour, 10 parts of water, and 0.14 parts of sodium chloride.

[0053] The method for making wonton wrappers of the comparative example comprises the following steps:

[0054] S1. Weigh each component by weight, put the high-fine flour into a vacuum dough mixer, stir at high speed for 1.5 minutes, add water and sodium chloride, evacuate, stir at high speed for 3 minutes, stir at low speed for 1.5 minutes to obtain a dough, the vacuum degree of the vacuum dough mixer is 0.06MPa, the frequency of high-speed stirring is 42Hz, the frequency of low-speed stirring is 22Hz, and the temperature is 27°C;

[0055] S2. The dough obtained in step S1 is placed in a dough pressing machine, roughly pressed 4 times and then finely pressed 7 times, evenly sprinkled with cornstarch (the weight of the cornstarch is 4% of the weight of the high-refined flour), cut into square wonton wrappers with a size of 10 cm×10 cm×0.8 mm and a weight of 9 g, and sealed and quick-frozen at -32°C for 2 hours and stored in a frozen state at -18°C; during the rough pressing process, the spacing between the two rollers of the dough pressing machine is 18-12 mm, and decreases gradually; during the fine pressing process, the spacing between the two rollers of the dough pressing machine is 10-0.8 mm, and decreases gradually.

[0056] The difference from Example 1 is that the components of the comparative example lack hydroxypropyl distarch phosphate, propylene glycol alginate, and mono- and di-glycerol fatty acid esters.

[0057] Experimental example:

[0058] Take 10 wonton wrappers prepared in Example 1 and Comparative Example and weigh them; pour 1000 mL of water into a pot, heat and boil it in an induction cooker, put the wonton wrappers into the boiling water and cook for 3 minutes, take out the wonton wrappers, rinse them in cold water, and then cook for another minute, then take them out and perform sensory evaluation on the wonton wrappers. The sensory evaluation results of the two wonton wrappers are shown in Table 1:

[0059] Table 1

[0060]

[0061] Note: Each value is the average of 3 repeated experiments (n=3); different letters in the table indicate significant differences (P

[0062] <0.05).

[0063] As can be seen from Table 1, the sensory evaluations of the wonton wrapper prepared in Example 1 are better than those in the comparative example, indicating that the hydroxypropyl distarch phosphate, propylene glycol alginate, and mono- and di-glycerol fatty acid esters used in the present invention can effectively improve the strength, toughness and other properties of the wonton wrapper.

[0064] Take the wonton wrapper prepared in Example 1, wrap shepherd's purse and pork filling, the filling weight is 12-13g, the whole wonton weighs about 22g, and is quickly frozen after wrapping. After the center temperature of the wonton drops to -18°C, it is sealed and frozen for storage. After steaming, the wonton has a smooth taste, is chewy, and has good resistance to foaming.

[0065] The above embodiments are merely illustrative of the principles and effects of the present invention, and are not intended to limit the present invention. Anyone familiar with the art may modify or alter the above embodiments without departing from the spirit and scope of the present invention. Therefore, all equivalent modifications or alterations made by a person of ordinary skill in the art without departing from the spirit and technical concept disclosed by the present invention shall still be covered by the claims of the present invention.

Claims

1. A wonton wrapper, characterized in that: The invention is made from the following components in parts by weight: 25 parts of flour, 9.5-10.5 parts of water, 0.12-0.16 parts of salt, 0.8-1.2 parts of thickener, 0.045-0.050 parts of cross-linking agent and 0.024-0.030 parts of toughening agent.

2. A wonton wrapper according to claim 1, characterized in that: The flour is high-refined flour.

3. The wonton wrapper according to claim 1, characterized in that: The salt is sodium chloride.

4. The wonton wrapper according to claim 1, characterized in that: The thickener is hydroxypropyl distarch phosphate.

5. The wonton wrapper according to claim 1, characterized in that: The cross-linking agent is propylene glycol alginate.

6. The wonton wrapper according to claim 1, characterized in that: The toughening agent is mono- and di-glycerol fatty acid ester.

7. A method for making wonton wrappers according to any one of claims 1 to 5, characterized in that: The following steps are involved: S1. Weigh each component by weight, put the flour, thickener, cross-linking agent, toughening agent into a vacuum dough mixer, stir at high speed for 1-2 minutes, add water and salt, evacuate, stir at high speed for 3-4 minutes, then stir at low speed for 1.5-2 minutes to obtain the dough; S2. Put the dough obtained in step S1 into a dough pressing machine, press it roughly 4 times and then press it finely 7 times, sprinkle cornstarch evenly on it to obtain dough skin, cut the dough skin into wonton skins, seal them and quickly freeze them, and store them in a frozen state.

8. The method for making wonton wrappers according to claim 6, characterized in that: In step S1, the vacuum degree of the vacuum dough mixer is 0.06 MPa, the frequency of high-speed stirring is 42 Hz, the frequency of low-speed stirring is 22 Hz, and the temperature is 24-31°C.

9. The method for making wonton wrappers according to claim 6, characterized in that: In the step S2, the distance between the two rollers of the noodle press during the rough pressing process is 18-12 mm, and decreases gradually; the distance between the two rollers of the noodle press during the fine pressing process is 10-0.8 mm, and decreases gradually.

10. The method for making wonton wrappers according to claim 6, characterized in that: In step S2, the weight of the cornstarch is 4% of the weight of the flour, the size of the wonton wrapper is 10 cm×10 cm×(0.8-0.9) mm, and the weight is 9-10 g.

11. The method for making wonton wrappers according to claim 6, characterized in that: In step S2, the quick freezing temperature is -32°C for 2 hours; the frozen storage temperature is -18°C.

Images