Quick-frozen dumpling wrapper quality improving method based on biological enzyme method regulation and control

Abstract

The invention relates to the technical field of quick-frozen dumpling wrappers, in particular to a quick-frozen dumpling wrapper quality improving method based on biological enzyme method regulation and control. The method comprises the following steps: 1, preparing raw materials; 2, preparing an enzyme solution; according to the quick-frozen dumpling wrapper quality improving method based on biological enzyme method regulation and control, the biological enzyme method is adopted for regulating and controlling the quality of the quick-frozen dumpling wrapper, the taste characteristic of the dumpling wrapper is remarkably improved, and by selecting amylase, the gelatinization temperature and viscosity of starch can be reduced; protease can moderately hydrolyze gluten protein to enhance the toughness and ductility of the dumpling wrappers; glucose oxidase promotes gluten protein to form disulfide bonds, so that the strength and elasticity of the dumpling wrappers are improved; and the effects of the enzymes cooperate with each other, so that the dumpling wrappers are greatly optimized in the aspects of softness, chewiness and overall taste balance, better eating experience is brought to consumers, and the quality of the quick-frozen dumpling wrappers is improved.

Description

Technical Field

[0001] The invention relates to the technical field of quick-frozen dumpling wrappers, and in particular to a method for improving the quality of quick-frozen dumpling wrappers based on biological enzyme regulation. Background Art

[0002] Quick-frozen dumplings occupy an important position in the modern food market. As consumers' requirements for food quality continue to increase, the quality improvement of quick-frozen dumpling wrappers has become the focus of attention in the food industry. The traditional quick-frozen dumpling wrapper production process has certain limitations in meeting consumers' demands for taste, toughness, appearance, storage stability, etc.

[0003] In the production process of traditional quick-frozen dumpling wrappers, it is often difficult to balance taste and storage stability. In terms of taste, ordinary dumpling wrappers may have problems such as insufficient toughness, poor softness or a hard taste, which affects consumers' eating experience. Moreover, during storage, due to factors such as temperature changes and water migration, the dumpling wrappers are prone to cracking and excessive ice crystal formation, resulting in a decline in quality. At the same time, the lack of enhanced gluten network stability and improved dough flexibility not only affects the appearance, but also makes the taste worse and the nutrients lost, thereby reducing the quality of quick-frozen dumpling wrappers and affecting their market competitiveness.

[0004] In view of this, there is an urgent need for a method for improving the quality of quick-frozen dumpling wrappers based on bio-enzyme regulation that can comprehensively improve the taste, toughness, stability and other qualities to improve the shortcomings of the existing technology. Summary of the invention

[0005] The purpose of the present invention is to provide a method for improving the quality of quick-frozen dumpling wrappers based on bio-enzyme regulation to solve the problems raised in the above background technology.

[0006] To achieve the above object, the present invention provides a method for improving the quality of quick-frozen dumpling wrappers based on biological enzyme regulation, comprising the following steps:

[0007] S1. Raw material preparation: prepare all-purpose flour, biological enzymes, water and iodine-free fine salt;

[0008] S2. Enzyme solution preparation: select buffer solution according to the biological enzyme to make enzyme solution;

[0009] S3, dough preparation and enzyme treatment: the all-purpose flour and the iodine-free fine salt are mixed evenly in a mixing container, some water is added for preliminary stirring to form a dough, and then the prepared enzyme solution is evenly sprayed on the surface of the dough, the remaining water is added for further stirring, and the temperature and time of the biological enzyme are controlled;

[0010] S4, proofing: putting the enzyme-treated dough into a proofing box, controlling the temperature and humidity of the proofing box, setting an air circulation system in the proofing box to make the temperature and humidity uniform, and fermenting;

[0011] S5, rolling and shaping: Move the proofed dough to a clean work surface, use a divider to divide the dough into even small pieces of 8g-12g, then use a dumpling wrapper rolling machine to roll the dough into a round shape with a thick middle and thin edges, and gradually roll the dumpling wrapper to a thickness of 0.8mm-1.2mm;

[0012] S6. Quick freezing: Place the formed dumpling wrappers in a pre-cooling room with a ventilation system, control the temperature and time in the pre-cooling room, and ventilate to evenly reduce the surface temperature of the dumpling wrappers. Then use high-efficiency quick freezing equipment to quickly freeze the dumpling wrappers at a temperature below -30°C at 5-10°C / minute. Monitor the temperature change through a temperature sensor. After the dumpling wrappers are placed, cold air circulation and heat exchange are facilitated, allowing them to quickly pass through the -1--5°C maximum ice crystal formation zone until the center temperature of the dumpling wrappers is below -18°C.

[0013] S7. Quality testing: Use a texture analyzer, scanning electron microscope, and differential scanning calorimeter to test the dumpling wrappers. Perform statistical analysis based on the results. Repeat until the standards are met and record the results.

[0014] As a further improvement of the technical solution, in S1, for the all-purpose flour, a variety with a protein content of 9%-10% is selected.

[0015] As a further improvement of the technical solution, in S1, the amount of water added is 30%-45% of the weight of the all-purpose flour, and the amount of iodine-free fine salt added is 0.5%-2% of the weight of the all-purpose flour.

[0016] As a further improvement of the present technical solution, in S1, the biological enzyme is one of amylase, protease and glucose oxidase.

[0017] As a further improvement of this technical solution, in S2,

[0018] When the biological enzyme is prepared using an amylase solution: the buffer solution is a phosphate buffer or a citric acid-sodium citrate buffer, and the amylase is prepared into an amylase solution with a mass fraction of 0.1%-1%;

[0019] When the biological enzyme is prepared using a protease solution: the buffer solution is a phosphate buffer or a Tris-HCl buffer, and the protease is prepared into a protease solution with a mass fraction of 0.05%-0.5%;

[0020] When the biological enzyme is prepared using glucose oxidase solution: the buffer solution is one of phosphate buffer or acetic acid-sodium acetate buffer, and the glucose oxidase is prepared into a glucose oxidase solution with a mass fraction of 0.01%-0.1%.

[0021] As a further improvement of the technical solution, in S3, the dough is initially stirred to form the dough, and the stirring container adopts low-speed stirring, the stirring speed is 30r / min-50r / min, and the stirring time is 5min-8min.

[0022] As a further improvement of the technical solution, in S3, the dough is further stirred, and the stirring container adopts medium-speed stirring, the stirring speed is 80r / min-100r / min, and the stirring time is 12min-20min.

[0023] As a further improvement of the technical solution, in S3, the temperature and time of controlling the biological enzyme include the following three types:

[0024] When the biological enzyme is amylase, the temperature of the amylase is controlled at 30℃-60℃, and the time is controlled at 20min-60min;

[0025] When the biological enzyme is protease, the temperature of the protease is controlled at 40℃-50℃ and the time is controlled at 30min-90min;

[0026] When the biological enzyme is glucose oxidase, the temperature of the glucose oxidase is controlled at 30°C-50°C, and the time is controlled at 30min-60min.

[0027] As a further improvement of the present technical solution, in S4, the temperature of the proofing box is controlled at 25°C-35°C, and the temperature fluctuates within ±0.5°C; the humidity of the proofing box is 70%-85%, and the humidity fluctuates within ±3%; and the proofing time of the proofing box is 15min-30min.

[0028] As a further improvement of the technical solution, in S6, the temperature of the precooling chamber is controlled at -5°C-0°C, the temperature fluctuation is ±0.5°C, and the precooling time of the precooling chamber is 10min-20min.

[0029] Compared with the prior art, the present invention has the following beneficial effects:

[0030] 1. In the method for improving the quality of quick-frozen dumpling wrappers based on bio-enzyme regulation, the bio-enzyme method is used to regulate the quality of quick-frozen dumpling wrappers, which significantly improves the taste characteristics of the dumpling wrappers, wherein: by selecting amylase, the gelatinization temperature and viscosity of starch can be reduced, so that the dumpling wrappers are easier to absorb water and soften during steaming, while improving transparency; protease can moderately hydrolyze gluten protein, enhance the toughness and ductility of the dumpling wrappers, and make them perform better during rolling and molding; glucose oxidase promotes the formation of disulfide bonds in gluten protein, thereby enhancing the strength and elasticity of the dumpling wrappers; the effects of these enzymes work synergistically, so that the dumpling wrappers are greatly optimized in terms of softness, chewiness and overall taste balance, bringing consumers a better eating experience, thereby improving the quality of quick-frozen dumpling wrappers. BRIEF DESCRIPTION OF THE DRAWINGS

[0031] Figure 1 This is a flowchart of the method for improving the quality of quick-frozen dumpling wrappers based on biological enzyme regulation of the present invention;

[0032] Figure 2 It is a bar graph of the breakage rate, water loss rate, toughness and ductility of the present invention. DETAILED DESCRIPTION

[0033] The following will be combined with the accompanying drawings in 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 those skilled in the art without creative work are within the scope of protection of the present invention.

[0034] according to Figure 1 As shown, the embodiment of the present invention provides a method for improving the quality of quick-frozen dumpling wrappers based on biological enzyme regulation, comprising the following steps:

[0035] Step 1, raw material preparation: prepare medium-gluten flour, biological enzyme, water and iodine-free fine salt. For medium-gluten flour, choose a variety with a protein content of 9%-10%. Its gluten forming ability is moderate, which can make the dumpling skin have a certain toughness and remain relatively soft. At the same time, pay attention to the freshness of the flour and avoid using damp or odorous flour; the amount of water added is 30%-45% of the weight of the medium-gluten flour, and the amount of iodine-free fine salt added is 0.5%-2% of the weight of the medium-gluten flour; the medium-gluten flour is screened to remove existing impurities and lumps; the biological enzyme uses one of amylase, protease and glucose oxidase. If amylase is selected, the softness and transparency of the dumpling skin can be improved; if protease is selected, the toughness and ductility of the dumpling skin can be enhanced; if glucose oxidase is selected, the strength and elasticity of the dumpling skin can be improved;

[0036] Step 2: Enzyme solution preparation: Select a buffer solution according to the biological enzyme to prepare the enzyme solution;

[0037] When the biological enzyme is prepared using an amylase solution: the buffer solution is a phosphate buffer or a citric acid-sodium citrate buffer, and the amylase is prepared into an amylase solution with a mass fraction of 0.1%-1%. During the preparation, the uniformity of the solution must be ensured so that the amylase is fully dispersed in the buffer solution;

[0038] When the biological enzyme is prepared using a protease solution: the buffer solution is a phosphate buffer or a Tris-HCl buffer (tris-hydroxymethylaminomethane-hydrochloric acid buffer), and the protease is prepared into a protease solution with a mass fraction of 0.05%-0.5%. During the preparation, the uniformity of the solution must be ensured so that the protease is fully dispersed in the buffer solution;

[0039] When the biological enzyme is prepared using glucose oxidase solution: the buffer solution is one of phosphate buffer or acetic acid-sodium acetate buffer, and the glucose oxidase is prepared into a glucose oxidase solution with a mass fraction of 0.01%-0.1%. During the preparation, the uniformity of the solution must be ensured so that the glucose oxidase is fully dispersed in the buffer solution;

[0040] Step 3, dough preparation and enzyme treatment: mix the medium-gluten flour and iodine-free fine salt in a mixing container, add part of the water for preliminary stirring to form a dough, and stir the dough in the mixing container at a low speed. The stirring speed is 30r / min-50r / min, and the stirring time is 5min-8min. Ensure that the iodine-free fine salt is evenly distributed in the flour. The dough formed by the preliminary stirring should be loose granular without obvious dry powder. Then spray the prepared enzyme solution evenly on the surface of the dough, add the remaining water for further stirring, and further stir the dough in the mixing container at a medium speed. The stirring speed is 80r / min-100r / min, and the stirring time is 12min-20min. The softness, hardness and gluten of the dough are increased, and the temperature and time of the biological enzyme are controlled to effectively improve the taste, toughness, ductility, strength of the quick-frozen dumpling wrapper, and the stability during quick freezing and storage, and the overall quality of the dumpling wrapper is improved;

[0041] There are three ways to control the temperature and time of biological enzymes:

[0042] When the biological enzyme is amylase, the temperature of the amylase is controlled at 30℃-60℃, and the time is controlled at 20min-60min;

[0043] When the biological enzyme is protease, the temperature of the protease is controlled at 40℃-50℃ and the time is controlled at 30min-90min;

[0044] When the biological enzyme is glucose oxidase, the temperature of glucose oxidase is controlled at 30℃-50℃, and the time is controlled at 30min-60min;

[0045] Step 4, proofing: put the enzyme-treated dough into a proofing box, control the temperature and humidity of the proofing box, the temperature of the proofing box is controlled at 25℃-35℃, and the temperature fluctuation is ±0.5℃; the humidity of the proofing box is 70%-85%, and the humidity fluctuation is ±3%; an air circulation system is set in the proofing box to make the temperature and humidity uniform, and fermentation is carried out. The proofing time of the proofing box is 15min-30min. The proofed dough should have a smooth surface, good ductility and softness;

[0046] Step 5: Rolling and shaping: Move the proofed dough to a clean work surface and use a divider to divide the dough into even small pieces of 8g-12g. The dividing action should be quick to reduce the contact time between the dough and the air. Then, use a dumpling wrapper rolling machine to roll the dough into a round shape with a thick middle and thin edges. Gradually roll the dumpling wrapper to a thickness of 0.8mm-1.2mm to ensure that the thickness of the dumpling wrapper is uniform.

[0047] Step 6: Quick freezing: Put the formed dumpling wrappers into a pre-cooling room with a ventilation system, control the temperature and time of the pre-cooling room, control the temperature of the pre-cooling room at -5℃-0℃, and the temperature fluctuation is ±0.5℃. The pre-cooling time of the pre-cooling room is 10min-20min, ensure that the pre-cooling is in place, and ventilation makes the surface temperature of the dumpling wrappers evenly lower. Then, use efficient quick freezing equipment to quick freeze at a temperature below -30℃ at 5-10℃ / minute, and monitor the temperature change through a temperature sensor. After the dumpling wrappers are placed, it is conducive to cold air circulation and heat exchange, effectively avoiding adhesion or accumulation between the dumpling wrappers, so that they can quickly pass through the maximum ice crystal formation zone of -1--5℃ until the center temperature of the dumpling wrappers is below -18℃, thereby ensuring the quality and taste of the dumpling wrappers.

[0048] Step 7: Use a texture analyzer, scanning electron microscope, and differential scanning calorimeter to test the dumpling wrappers, perform statistical analysis based on the results, repeat until the standards are met and record the results.

[0049] In the invention, firstly, medium-gluten flour is carefully screened and other raw materials are prepared, and the dough is processed by combining the biological enzyme method, which can not only improve the taste of the dumpling wrapper, but also effectively improve the quality of the quick-frozen dumpling wrapper in terms of taste, toughness, ductility, strength, quick freezing and storage stability by processing the dough by the biological enzyme method, such as regulating the dough properties according to the properties of different enzymes. Moreover, through quality testing and optimization means, the consistency and stability of product quality are guaranteed to meet the needs of consumers for high-quality quick-frozen dumpling wrappers.

[0050] During the whole process, the bio-enzyme method is combined with the quick-freezing process for the second time. The bio-enzyme acts on the flour components to change its structure and properties, while the quick-freezing process quickly fixes the quality of the dumpling wrappers. The reaction mechanism is that the bio-enzyme acts on the starch, gluten protein and other components in the flour according to its own characteristics. Amylase hydrolyzes starch chains, proteases hydrolyze gluten proteins, and glucose oxidase promotes the formation of disulfide bonds in gluten proteins, thereby changing the physical and chemical properties of the dough. Combined with the solidification effect of low temperature on moisture and ingredients during the quick-freezing process, the quality of the dumpling wrappers is jointly guaranteed.

[0051] The quality of quick-frozen dumpling wrappers is regulated by bio-enzyme method, which significantly improves the taste characteristics of dumpling wrappers. Among them: by selecting amylase, the gelatinization temperature and viscosity of starch can be reduced, making the dumpling wrappers easier to absorb water and soften during steaming, while improving transparency; protease can moderately hydrolyze gluten protein, enhance the toughness and ductility of the dumpling wrappers, and make them perform better during rolling and molding; glucose oxidase promotes the formation of disulfide bonds in gluten protein, thereby improving the strength and elasticity of the dumpling wrappers; the effects of these enzymes work synergistically, greatly optimizing the dumpling wrappers in terms of softness, chewiness and overall taste balance, bringing consumers a better eating experience, thereby improving the quality of quick-frozen dumpling wrappers.

[0052] According to different raw material dosages, the antibacterial composite quick-frozen dumpling wrappers provided by the present invention are further described through the following specific examples.

[0053] Example 1

[0054] Amylase is mainly used to improve the softness and transparency of dumpling wrappers.

[0055] Raw material preparation: 1000g of medium-gluten flour with a protein content of 9.5%, amylase as the biological enzyme, 400g of water, and 15g of iodine-free fine salt;

[0056] Preparation of enzyme solution: phosphate buffer is used to prepare a 0.5% amylase solution, and the amylase is fully dispersed;

[0057] Dough preparation and enzyme treatment: Mix flour and salt, stir at low speed (30-50r / min) for 5-8min, add 200g water to form loose granular dough; evenly spray amylase solution, add remaining 200g water, stir at medium speed (80-100r / min) for 12-20min, control the amylase temperature at 45°C, and stir for 40min.

[0058] Proofing: put into the proofing box, temperature 25-35℃ (fluctuation ±0.5℃), humidity 70%-85% (fluctuation ±3%), proof for 20 minutes;

[0059] Rolling and shaping: Divide into 8-12g small pieces, and use a machine to roll into 0.8-1.2mm thick dumpling wrappers;

[0060] Quick freezing: Pre-cool in a pre-cooling room (-5-0℃, fluctuation ±0.5℃) for 15 minutes, then use high-efficiency quick-freezing equipment to freeze at below -30℃, at 5-10℃ / min to a core temperature below -18℃;

[0061] Quality testing: Use texture analyzer and other methods to test, and make adjustments based on the results.

[0062] Example 2

[0063] Use protease to enhance the toughness and ductility of dumpling wrappers.

[0064] Raw materials preparation: 800g of medium-gluten flour with a protein content of 9%, protease as the biological enzyme, 300g of water, 12g of iodine-free fine salt;

[0065] Enzyme solution preparation: Use Tris-HCl buffer to prepare a protease solution with a mass fraction of 0.3% to ensure uniformity;

[0066] Dough preparation and enzyme treatment: Mix flour and salt, stir at low speed, and then add 150g water to form a loose dough. Spray protease solution, add the remaining 150g water, and stir at medium speed. Control the protease temperature at 40℃ and the time for 60min;

[0067] Proofing: Place in a proofing box and proof for 25 minutes under standard temperature and humidity conditions;

[0068] Rolling and shaping: same as in Example 1;

[0069] Quick freezing: precooling and quick freezing operations are the same as in Example 1;

[0070] Quality inspection: Same as Example 1.

[0071] Example 3

[0072] Glucose oxidase is used to improve the strength and elasticity of dumpling wrappers.

[0073] Raw material preparation: Take 1200g of medium-gluten flour with a protein content of 10%, select glucose oxidase as the biological enzyme, 500g of water, and 20g of iodine-free fine salt.

[0074] Preparation of enzyme solution: prepare a glucose oxidase solution with a mass fraction of 0.08% using acetic acid-sodium acetate buffer;

[0075] Dough preparation and enzyme treatment: Mix flour and salt, add 250g water after low-speed stirring to form dough, spray enzyme solution and add the remaining 250g water, stir at medium speed, control the temperature of glucose oxidase at 45℃, and the time for 45min;

[0076] Proofing: Put it in the proofing box and let it rise for 30 minutes according to the specified conditions;

[0077] Rolling and shaping: same as in Example 1;

[0078] Quick freezing: precooling and quick freezing operations are the same as in Example 1;

[0079] Quality inspection: Same as Example 1.

[0080] In order to verify that the quick-frozen dumpling wrappers prepared by the embodiment of the present invention have good quality stability and superior taste, the quick-frozen dumpling wrappers regulated by the bio-enzyme method provided by the embodiment of the present invention are described through the following test examples.

[0081] Test example

[0082] The purpose of this experimental group is to explore the effects of different ingredient ratios on quick-frozen dumpling wrappers.

[0083] Test objective: To detect the breakage rate, water loss rate, toughness and ductility of the quick-frozen dumpling wrapper material of the present invention.

[0084] Test method: Test group A, test group B and test group C respectively use the composition ratios of the wastewater treatment materials provided in Examples 1-3; the control example uses control group A, control group B and control group C, wherein:

[0085] Control group A

[0086] The dumpling wrappers are made using traditional techniques without adding any enzymes.

[0087] Raw material preparation: 1000g of unscreened ordinary all-purpose flour, 400g of water, and 15g of iodine-free fine salt;

[0088] Dough preparation: directly mix flour and salt, add water and stir into dough, without enzyme treatment step;

[0089] Proofing, rolling and shaping, quick freezing and quality testing: Proofing, rolling, quick freezing and testing are carried out under conventional conditions, but no optimization adjustment based on the bio-enzyme method is carried out.

[0090] Control group B

[0091] Raw material preparation: 1000 g of medium-gluten flour with a protein content of 9% was selected, 350 g of water (accounting for 35% of the weight of the flour), 10 g of iodine-free fine salt (accounting for 1% of the weight of the flour) was prepared, and biological enzymes were added but the solution was not prepared according to the requirements of the present invention (prepared at random);

[0092] Dough preparation and enzyme treatment: Mix flour and non-iodized fine salt, add some water and stir, then add the randomly prepared enzyme solution and continue stirring, but the temperature and time of enzyme treatment are not controlled;

[0093] Proofing: The enzyme-treated dough is placed in a proofing box, where the temperature and humidity are not accurately controlled, and the proofing takes about 25 minutes;

[0094] Rolling and shaping: the proofed dough is divided and rolled, the thickness of the dumpling wrapper is 0.8-1.2mm, but the thickness uniformity is poor;

[0095] Quick freezing: The formed dumpling wrappers are placed in a pre-cooling room for pre-cooling, but the temperature in the pre-cooling room fluctuates greatly. After pre-cooling, they are quickly frozen using ordinary freezing equipment, which is slow and difficult to ensure the quality of the dumpling wrappers.

[0096] Quality inspection: The test results show that the dumpling wrappers are not as good as those in the embodiment in terms of taste, toughness, and transparency, and the storage stability is also poor.

[0097] Control group C

[0098] Raw materials preparation: 800g high-gluten flour with a protein content of 9%, protease as the biological enzyme, 300g water, 12g iodine-free fine salt;

[0099] Enzyme solution preparation: Prepare protease solution as normal;

[0100] Dough preparation and enzyme treatment: Mix flour and salt and add water to form dough, spray enzyme solution and stir, but skip the proofing step;

[0101] Rolling, shaping, quick freezing and quality testing: Directly rolling, quick freezing and testing are carried out. Due to the lack of proofing, the quality of the dumpling wrappers is expected to be affected.

[0102] Specific detection indicators are shown in Table 1.

[0103] Table 1 Test indicators of each sample

[0104]

[0105]

[0106] According to Table 1 and Figure 2 As shown, a summary of the above comparative data is as follows:

[0107] In terms of breakage rate, the breakage rates of the test groups A, B, and C were significantly lower than those of the control groups A, B, and C, indicating that the preparation method of the embodiment of the present invention can effectively reduce the breakage of dumpling wrappers during processing and storage;

[0108] In terms of water loss rate, the experimental group also had lower values ​​than the control group, indicating that it was better at retaining moisture and was beneficial for maintaining the quality of dumpling wrappers.

[0109] In terms of the relative values ​​of toughness and ductility, the test group is generally higher than the control group, which shows that the present invention can improve the taste characteristics such as toughness and ductility of the dumpling wrapper through bio-enzyme regulation and standardized process steps, making its quality better.

[0110] In summary, the present invention produces quick-frozen dumpling wrappers through bio-enzyme regulation combined with standardized process steps. Compared with traditional and non-standard processes, it has obvious advantages in breakage rate, water loss rate, toughness and ductility, and effectively improves the quality stability and taste superiority of the quick-frozen dumpling wrappers.

[0111] The above shows and describes the basic principles, main features and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited by the above embodiments. The above embodiments and descriptions are only preferred examples of the present invention and are not intended to limit the present invention. Without departing from the spirit and scope of the present invention, the present invention may have various changes and improvements, which fall within the scope of the present invention to be protected. The scope of protection of the present invention is defined by the attached claims and their equivalents.

Claims

1. A method for improving the quality of quick-frozen dumpling wrappers based on biological enzyme regulation, characterized in that: The following steps are involved: S1. Raw material preparation: prepare all-purpose flour, biological enzymes, water and iodine-free fine salt; S2. Enzyme solution preparation: select buffer solution according to the biological enzyme to make enzyme solution; S3, dough preparation and enzyme treatment: the all-purpose flour and the iodine-free fine salt are mixed evenly in a mixing container, some water is added for preliminary stirring to form a dough, and then the prepared enzyme solution is evenly sprayed on the surface of the dough, the remaining water is added for further stirring, and the temperature and time of the biological enzyme are controlled; S4, proofing: putting the enzyme-treated dough into a proofing box, controlling the temperature and humidity of the proofing box, setting an air circulation system in the proofing box to make the temperature and humidity uniform, and fermenting; S5, rolling and shaping: Move the proofed dough to a clean work surface, use a divider to divide the dough into even small pieces of 8g-12g, then use a dumpling wrapper rolling machine to roll the dough into a round shape with a thick middle and thin edges, and gradually roll the dumpling wrapper to a thickness of 0.8mm-1.2mm; S6. Quick freezing: Place the formed dumpling wrappers in a pre-cooling room with a ventilation system, control the temperature and time in the pre-cooling room, and ventilate to evenly reduce the surface temperature of the dumpling wrappers. Then use high-efficiency quick freezing equipment to quickly freeze the dumpling wrappers at a temperature below -30°C at 5-10°C / minute. Monitor the temperature change through a temperature sensor. After the dumpling wrappers are placed, cold air circulation and heat exchange are facilitated, allowing them to quickly pass through the -1--5°C maximum ice crystal formation zone until the center temperature of the dumpling wrappers is below -18°C. S7. Quality testing: Use a texture analyzer, scanning electron microscope, and differential scanning calorimeter to test the dumpling wrappers. Perform statistical analysis based on the results. Repeat until the standards are met and record the results.

2. The method for improving the quality of quick-frozen dumpling wrappers based on biological enzyme regulation according to claim 1, characterized in that: In S1, for the all-purpose flour, a variety with a protein content of 9%-10% is selected.

3. The method for improving the quality of quick-frozen dumpling wrappers based on biological enzyme regulation according to claim 1, characterized in that: In S1, the amount of water added is 30%-45% of the weight of the all-purpose flour, and the amount of iodine-free fine salt added is 0.5%-2% of the weight of the all-purpose flour.

4. The method for improving the quality of quick-frozen dumpling wrappers based on biological enzyme regulation according to claim 1, characterized in that: In S1, the biological enzyme is one of amylase, protease and glucose oxidase.

5. The method for improving the quality of quick-frozen dumpling wrappers based on biological enzyme regulation according to claim 4, characterized in that: In S2, When the biological enzyme is prepared using an amylase solution: the buffer solution is a phosphate buffer or a citric acid-sodium citrate buffer, and the amylase is prepared into an amylase solution with a mass fraction of 0.1%-1%; When the biological enzyme is prepared using a protease solution: the buffer solution is a phosphate buffer or a Tris-HCl buffer, and the protease is prepared into a protease solution with a mass fraction of 0.05%-0.5%; When the biological enzyme is prepared using glucose oxidase solution: the buffer solution is one of phosphate buffer or acetic acid-sodium acetate buffer, and the glucose oxidase is prepared into a glucose oxidase solution with a mass fraction of 0.01%-0.1%.

6. The method for improving the quality of quick-frozen dumpling wrappers based on biological enzyme regulation according to claim 1, characterized in that: In S3, the dough is initially stirred to form a dough, and the stirring container adopts low-speed stirring, the stirring speed is 30r / min-50r / min, and the stirring time is 5min-8min.

7. The method for improving the quality of quick-frozen dumpling wrappers based on biological enzyme regulation according to claim 1, characterized in that: In S3, the dough is further stirred, and the stirring container adopts medium-speed stirring, the stirring speed is 80r / min-100r / min, and the stirring time is 12min-20min.

8. The method for improving the quality of quick-frozen dumpling wrappers based on biological enzyme regulation according to claim 4, characterized in that: In S3, the temperature and time of controlling the biological enzyme include the following three types: When amylase is used as the biological enzyme, the temperature of the amylase is controlled at 30℃-60℃ and the time is controlled at 20min-60min; When the biological enzyme is protease, the temperature of the protease is controlled at 40℃-50℃ and the time is controlled at 30min-90min; When the biological enzyme is glucose oxidase, the temperature of the glucose oxidase is controlled at 30°C-50°C, and the time is controlled at 30min-60min.

9. The method for improving the quality of quick-frozen dumpling wrappers based on biological enzyme regulation according to claim 1, characterized in that: In S4, the temperature of the proofing box is controlled at 25°C-35°C, and the temperature fluctuation is ±0.5°C; the humidity of the proofing box is 70%-85%, and the humidity fluctuation is ±3%; the proofing time of the proofing box is 15min-30min.

10. The method for improving the quality of quick-frozen dumpling wrappers based on biological enzyme regulation according to claim 1, characterized in that: In S6, the temperature of the precooling chamber is controlled at -5°C-0°C, the temperature fluctuation is ±0.5°C, and the precooling time of the precooling chamber is 10min-20min.

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