Quick-frozen dumplings containing marine organism extract and preparation method thereof

Abstract

The invention relates to the technical field of food processing, in particular to quick-frozen dumplings containing marine organism extracts and a preparation method of the quick-frozen dumplings. Wherein the dumpling wrapper is of a double-layer structure, the outer-layer dumpling wrapper comprises medium gluten wheat flour, sweet potato starch, xylose and water, and the inner-layer dumpling wrapper comprises high gluten wheat flour, potato starch, whey protein and water; the stuffing comprises minced pork, kelp, fish oil, astaxanthin, xanthophyll, fish collagen peptide, spirulina powder, oyster extract, diced carrots, diced shiitake mushrooms, bruised ginger, bruised scallions, edible salt, soy sauce, sesame oil, white pepper powder and trehalose; the composite dumpling wrapper with a double-layer structure is adopted, gelatinization behaviors of different starches are combined, heat transfer is regulated and controlled through a layered gelatinization sequence, and protective embedding of thermosensitive stuffing components is achieved, so that thermal shock of marine extracts is reduced, and activity of internal components is effectively reserved.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of food processing, in particular to a quick-frozen dumpling containing marine biological extract and a preparation method thereof. BACKGROUND

[0002] Dumplings, as a traditional Chinese food, are deeply loved by consumers due to their delicious taste, rich nutrition and various shapes. Traditional dumplings have a flour skin and stuffing mainly made of livestock and poultry meat, aquatic products and vegetables. With the acceleration of modern life pace, the application of quick-freezing technology makes dumplings break through the limitations of seasons and regions, becoming a convenient instant food for the masses. However, the current consumer demand for food has upgraded from basic nutrition to "health + function". Marine biological resources have become a research hotspot in the field of food science in recent years due to their unique bioactive components and nutritional value. Therefore, the introduction of marine bioactive components into quick-frozen dumplings can not only retain the sensory experience of traditional food, but also improve the health value through "invisible nutritional fortification", which meets the trends of nutritional fortification, low-fat high-protein and natural preservation.

[0003] However, the heat-sensitive components such as flavor substances and active peptides in marine extracts are easily destroyed during high-temperature cooking, resulting in the loss of nutritional components. In view of this, the present application provides a quick-frozen dumpling containing marine biological extract and a preparation method thereof. SUMMARY

[0004] The present application aims to provide a quick-frozen dumpling containing marine biological extract and a preparation method thereof to solve the problems raised in the background.

[0005] To achieve the above-mentioned purpose, the present application provides a quick-frozen dumpling containing marine biological extract, which comprises a dumpling skin and stuffing. The outer layer of the dumpling skin comprises medium-strength wheat flour, sweet potato starch and xylose, and the inner layer of the dumpling skin comprises high-strength wheat flour, potato starch, whey protein and water. The stuffing comprises pork mince, kelp, fish oil, astaxanthin, lutein, fish collagen peptide, spirulina powder, oyster extract, carrot cubes, shiitake mushroom cubes, ginger powder, green onion powder, edible salt, soy sauce, sesame oil, white pepper powder and trehalose.

[0006] As a preferred embodiment, the preparation method of the outer layer of the dumpling skin is as follows: Mix the medium-strength wheat flour, sweet potato starch and xylose in proportion, slowly add water at room temperature of 20-25℃, and stir until there is no dry powder. Then, transfer the dough to a dough mixer and stir at a speed of 150-200rpm for 15-20min until the surface of the dough is smooth and has good extensibility. Let it stand for 30-40min, and then roll it into the outer layer of the dumpling skin using a dough roller.

[0007] As preferred, the mass ratio of the medium-strength wheat flour: sweet potato starch: xylose: water is 85: 20-25: 3-5: 35-45.

[0008] As preferred, the thickness of the outer layer dumpling wrapper is 1.0-1.2mm.

[0009] As preferred, the preparation method of the inner layer dumpling wrapper is as follows: Mix the high-strength wheat flour, potato starch and whey protein in proportion, slowly add water at room temperature 20-25℃, stir until there is no dry powder, transfer the dough to the dough mixer, stir at 80-100rpm for 15-20min, until the surface of the dough is smooth and has good ductility, stand for 30-40min, then roll it into the inner layer dumpling wrapper with a dough roller.

[0010] As preferred, the mass ratio of the high-strength wheat flour: potato starch: whey protein: water is 70: 25-30: 1.5-2.5: 30-35.

[0011] As preferred, the thickness of the inner layer dumpling wrapper is 0.5-1.0mm.

[0012] As preferred, the pork paste is 55-60 parts by weight, kelp is 8-10 parts by weight, fish oil is 2.5-3.5 parts by weight, astaxanthin is 0.2-0.3 parts by weight, lutein is 0.15-0.25 parts by weight, fish collagen peptide is 1.1-1.5 parts by weight, spirulina powder is 0.5-0.8 parts by weight, oyster extract is 0.3-0.5 parts by weight, carrot cubes are 5-7 parts by weight, shiitake mushroom cubes are 4-6 parts by weight, ginger powder is 1.2-1.5 parts by weight, green onion powder is 0.8-1.0 parts by weight, edible salt is 1.8-2.2 parts by weight, soy sauce is 2.5-3.3 parts by weight, sesame oil is 2-5 parts by weight, white pepper powder is 0.3-0.5 parts by weight, trehalose is 0.5-0.8 parts by weight.

[0013] Based on the low-temperature gelatinization characteristics of potato starch, supplemented with whey protein to regulate its gelatinization behavior, the potato starch quickly gels at a lower temperature, and in the cooking process, the potato starch in the inner layer dumpling wrapper quickly forms a gel layer at the initial stage of cooking due to its easy gelatinization, effectively buffering the direct effect of heat on heat-sensitive components in the filling, thereby achieving the effect of protecting heat-sensitive components in marine biological extracts and avoiding the loss of a large amount of nutrients.

[0014] The high-temperature gelatinization characteristics of sweet potato starch are used, and xylose is added to increase the gelatinization temperature of sweet potato starch. The sugar-starch intermolecular interaction in the amorphous region of starch is used to further increase the gelatinization temperature of sweet potato starch, making it difficult for the outer layer dumpling wrapper to gelatinize, thereby delaying heat transfer.

[0015] In the double-layer dumpling wrapper structure, the inner layer is quickly gelatinized at a medium-low temperature to form a semi-permeable gel film to encapsulate the inner stuffing and play a heat buffering role; the outer layer delays heat expansion and moisture migration due to a high gelatinization temperature and the regulating effect of xylose, effectively blocking the heat diffusion inward, and this sandwich structure can significantly slow down the heating rate of the stuffing, thereby improving the retention rate of heat-sensitive peptides and flavor substances and functional active factors in the marine extract during high-temperature cooking.

[0016] In another aspect, the application provides a preparation method of quick-frozen dumplings containing marine biological extracts, for the quick-frozen dumplings containing marine biological extracts described in any one of the above, comprising the following steps: The outer layer dumpling wrapper is unfolded, the inner layer dumpling wrapper is covered on the outer layer dumpling wrapper, and the two are rolled into a sheet, and then a circular mold is used to cut to obtain a double-layer dumpling wrapper; The pork paste, kelp, fish oil, astaxanthin, lutein, fish collagen peptide, spirulina powder, oyster extract, carrot cubes, shiitake mushroom cubes, ginger powder, green onion powder, edible salt, soy sauce, sesame oil, white pepper powder and trehalose are stirred in a food processor at 500-800 rpm for 5-8 min to fully mix the stuffing, and the stuffing is obtained; The prepared stuffing is wrapped with the double-layer wrapper, and the opening is formed, and then placed in a quick freezer, and the quick-frozen dumplings containing marine biological extracts are obtained after quick-freezing at-35℃ for 30-60 min.

[0017] Preferably, the thickness of the double-layer dumpling wrapper is 1.0-1.5 mm, and the diameter is 7-8 cm.

[0018] Compared with the prior art, the application has the following beneficial effects: In the quick-frozen dumplings containing marine biological extracts and the preparation method thereof, a composite double-layer dumpling wrapper is used, the gelatinization behavior and heat resistance characteristics of different starches are combined, heat transfer is regulated through layered gelatinization sequence, protective embedding of heat-sensitive stuffing components is achieved, the inner layer is quickly gelatinized to lock the stuffing juice and heat-sensitive components, the outer layer is delayed gelatinization, and heat conduction is delayed, thereby reducing the thermal shock of marine extracts and effectively retaining the activity of internal components. DETAILED DESCRIPTION

[0019] The technical solutions in the embodiments of the application will be clearly and completely described below with reference to the embodiments of the application. Obviously, the described embodiments are only a part of the embodiments of the application, rather than all the embodiments of the application. Based on the embodiments in the application, all other embodiments obtained by those skilled in the art without creative work fall within the scope of protection of the application.

[0020] The quick-frozen dumplings containing marine biological extracts of the application include a dumpling wrapper and stuffing; The outer dumpling wrapper comprises medium-strength wheat flour, sweet potato starch, xylose and water, and the inner dumpling wrapper comprises high-strength wheat flour, potato starch, whey protein and water. The stuffing comprises minced pork, kelp, fish oil, astaxanthin, lutein, fish collagen peptide, spirulina powder, oyster extract, carrot cubes, shiitake mushroom cubes, ginger powder, green onion powder, edible salt, soy sauce, sesame oil, white pepper powder and trehalose. The main active ingredients in the oyster extract include amino acids (taurine, glycine, alanine, aspartic acid, glutamic acid and proline), trace elements (zinc, iron and selenium), peptides (oyster polypeptide and small molecule oyster peptide), polysaccharides (glycogen and oyster polysaccharide), and vitamins (B vitamins and vitamin D). Before being added, the spirulina powder and the oyster extract are subjected to relevant detection to ensure that they do not contain heavy metal and harmful substance residues. The fish oil is selected from Guangzhou Yibaoer Biological Technology Co., Ltd., the astaxanthin is selected from Qingdao Kangjing Marine Biological Technology Co., Ltd., the lutein is selected from Shaanxi Huaibekang Biological Technology Co., Ltd., the fish collagen peptide is selected from Xi'an Haotian Biological Engineering Co., Ltd., the spirulina powder is selected from Jinan Yuncheng Biological Technology Co., Ltd., and the oyster extract is selected from Shaanxi Ciyuan Biological Technology Co., Ltd.

[0021] Example 1: A kind of quick-frozen dumplings containing marine biological extract and a preparation method thereof, comprising the following steps: The quick-frozen dumplings comprise dumpling wrappers and stuffing; wherein the dumpling wrappers are of a double-layer structure, the outer dumpling wrapper comprises medium-strength wheat flour, sweet potato starch, xylose and water, and the mass ratio of medium-strength wheat flour:sweet potato starch:xylose:water is 85:20:3:35; the inner dumpling wrapper comprises high-strength wheat flour, potato starch, whey protein and water, and the mass ratio of high-strength wheat flour:potato starch:whey protein:water is 70:25:1.5:30; the stuffing comprises 55 parts by weight of minced pork, 8 parts by weight of kelp, 2.5 parts by weight of fish oil, 0.2 part by weight of astaxanthin, 0.15 part by weight of lutein, 1.1 part by weight of fish collagen peptide, 0.5 part by weight of spirulina powder, 0.3 part by weight of oyster extract, 5 parts by weight of carrot cubes, 4 parts by weight of shiitake mushroom cubes, 1.2 parts by weight of ginger powder, 0.8 part by weight of green onion powder, 1.8 parts by weight of edible salt, 2.5 parts by weight of soy sauce, 2 parts by weight of sesame oil, 0.3 part by weight of white pepper powder and 0.5 part by weight of trehalose. The medium-strength wheat flour, the sweet potato starch and the xylose are mixed uniformly in proportion, water is slowly added at room temperature 25℃, and stirring is performed until there is no dry powder, the dough is transferred to a dough mixer, stirring is performed at a speed of 150 rpm for 15 min until the surface of the dough is smooth and has good extensibility, the dough is left to rest for 30 min, and then a dough rolling machine is used to roll the outer dumpling wrapper to a thickness of 1.0 mm. Mix high-gluten wheat flour, potato starch and whey protein in proportion, slowly add water at room temperature 25℃, stir until no dry powder, transfer the dough to the kneader, stir at 80rpm for 15min, until the surface of the dough is smooth and has good ductility, stand for 30min, then roll into the inner layer of dumpling skin with a thickness of 0.5mm; Unfold the outer layer of dumpling skin, cover the inner layer of dumpling skin on the outer layer of dumpling skin, roll and fit into a sheet, then use a circular mold to cut to get a double-layer dumpling skin with a thickness of 1.5mm and a diameter of 8cm; Mix pork mince, kelp, fish oil, astaxanthin, lutein, fish collagen peptide, spirulina powder, oyster extract, carrot cubes, shiitake cubes, ginger powder, onion powder, edible salt, soy sauce, sesame oil, white pepper powder and trehalose in a food processor at 500rpm for 5min to mix the stuffing evenly; Wrap the prepared stuffing with double-layer dough, close the opening and shape, then place it in a quick freezer and freeze at -35℃ for 30min to get quick-frozen dumplings containing marine biological extracts.

[0022] Example 2: A kind of quick-frozen dumplings containing marine biological extracts and its preparation method, including the following steps: The quick-frozen dumplings include dumpling skin and stuffing; wherein the dumpling skin is double-layered, the outer layer of dumpling skin includes medium-gluten wheat flour, sweet potato starch, xylose and water; the mass ratio of medium-gluten wheat flour, sweet potato starch, xylose and water is 85:22.5:4:40; the inner layer of dumpling skin includes high-gluten wheat flour, potato starch, whey protein and water; the mass ratio of high-gluten wheat flour, potato starch, whey protein and water is 70:27.5:2:32.5; the stuffing includes 55 parts by weight of pork mince, 8 parts by weight of kelp, 2.5 parts by weight of fish oil, 0.2 parts by weight of astaxanthin, 0.15 parts by weight of lutein, 1.1 parts by weight of fish collagen peptide, 0.5 parts by weight of spirulina powder, 0.3 parts by weight of oyster extract, 5 parts by weight of carrot cubes, 4 parts by weight of shiitake cubes, 1.2 parts by weight of ginger powder, 0.8 parts by weight of onion powder, 1.8 parts by weight of edible salt, 2.5 parts by weight of soy sauce, 2 parts by weight of sesame oil, 0.3 parts by weight of white pepper powder and 0.5 parts by weight of trehalose; Mix medium-gluten wheat flour, sweet potato starch and xylose in proportion, slowly add water at room temperature 25℃, stir until no dry powder, transfer the dough to the kneader, stir at 150rpm for 15min, until the surface of the dough is smooth and has good ductility, stand for 30min, then roll into the outer layer of dumpling skin with a thickness of 1.0mm; Mix high-gluten wheat flour, potato starch and whey protein in proportion, slowly add water at room temperature 25℃, stir until no dry powder, transfer the dough to the kneader, stir at 80rpm for 15min, until the surface of the dough is smooth and has good ductility, stand for 30min, then roll into the inner layer of dumpling skin with a thickness of 0.5mm; Unfold the outer layer of dumpling skin, cover the inner layer of dumpling skin on the outer layer of dumpling skin, roll and fit into a sheet, then use a circular mold to cut to get a double-layer dumpling skin with a thickness of 1.5mm and a diameter of 8cm; Mix pork mince, kelp, fish oil, astaxanthin, lutein, fish collagen peptide, spirulina powder, oyster extract, carrot cubes, shiitake cubes, ginger powder, onion powder, edible salt, soy sauce, sesame oil, white pepper powder and trehalose in a food processor at 500rpm for 5min to mix the stuffing evenly; Wrap the prepared stuffing with double-layer dough, close the opening and shape, then place it in a quick freezer and freeze at -35℃ for 30min to get quick-frozen dumplings containing marine biological extracts.

[0023] Example 3: A kind of quick-frozen dumplings containing marine biological extracts and its preparation method, including the following steps: The quick-frozen dumplings include dumpling skin and stuffing; wherein the dumpling skin is double-layered, the outer layer of dumpling skin includes medium-gluten wheat flour, sweet potato starch, xylose and water; the mass ratio of medium-gluten wheat flour, sweet potato starch, xylose and water is 85:25:5:45; the inner layer of dumpling skin includes high-gluten wheat flour, potato starch, whey protein and water; the mass ratio of high-gluten wheat flour, potato starch, whey protein and water is 70:30:2.5:35; the stuffing includes 55 parts by weight of pork mince, 8 parts by weight of kelp, 2.5 parts by weight of fish oil, 0.2 parts by weight of astaxanthin, 0.15 parts by weight of lutein, 1.1 parts by weight of fish collagen peptide, 0.5 parts by weight of spirulina powder, 0.3 parts by weight of oyster extract, 5 parts by weight of carrot cubes, 4 parts by weight of shiitake cubes, 1.2 parts by weight of ginger powder, 0.8 parts by weight of onion powder, 1.8 parts by weight of edible salt, 2.5 parts by weight of soy sauce, 2 parts by weight of sesame oil, 0.3 parts by weight of white pepper powder and 0.5 parts by weight of trehalose; Mix medium-gluten wheat flour, sweet potato starch and xylose in proportion, slowly add water at room temperature 25℃, stir until no dry powder, transfer the dough to the kneader, stir at 150rpm for 15min, until the surface of the dough is smooth and has good ductility, stand for 30min, then roll into the outer layer of dumpling skin with a thickness of 1.0mm; Mix high-gluten wheat flour, potato starch and whey protein in proportion, slowly add water at room temperature 25℃, stir until no dry powder, transfer the dough to the kneader, stir at 80rpm for 15min, until the surface of the dough is smooth and has good ductility, stand for 30min, then roll into the inner layer of dumpling skin with a thickness of 0.5mm; Unfold the outer layer of dumpling skin, cover the inner layer of dumpling skin on the outer layer of dumpling skin, roll and fit into a sheet, then use a circular mold to cut to get a double-layer dumpling skin with a thickness of 1.5mm and a diameter of 8cm; Mix pork mince, kelp, fish oil, astaxanthin, lutein, fish collagen peptide, spirulina powder, oyster extract, carrot cubes, shiitake cubes, ginger powder, onion powder, edible salt, soy sauce, sesame oil, white pepper powder and trehalose in a food processor at 500rpm for 5min to mix the stuffing evenly; Wrap the prepared stuffing with double-layer dough, close the opening and shape, then place it in a quick freezer and freeze at -35℃ for 30min to get quick-frozen dumplings containing marine biological extracts.

[0024] Example 4: A kind of quick-frozen dumplings containing marine biological extracts and its preparation method, including the following steps: The quick-frozen dumplings include dumpling skin and stuffing; wherein the dumpling skin is double-layered, the outer layer of dumpling skin includes medium-gluten wheat flour, sweet potato starch, xylose and water; the mass ratio of medium-gluten wheat flour, sweet potato starch, xylose and water is 85:22.5:4:40; the inner layer of dumpling skin includes high-gluten wheat flour, potato starch, whey protein and water; the mass ratio of high-gluten wheat flour, potato starch, whey protein and water is 70:27.5:2:32.5; the stuffing includes 55 parts by weight of pork mince, 8 parts by weight of kelp, 10 parts by weight of fish oil, 0.2 parts by weight of astaxanthin, 0.15 parts by weight of lutein, 1.1 parts by weight of fish collagen peptide, 0.5 parts by weight of spirulina powder, 0.3 parts by weight of oyster extract, 5 parts by weight of carrot cubes, 4 parts by weight of shiitake cubes, 1.2 parts by weight of ginger powder, 0.8 parts by weight of onion powder, 1.8 parts by weight of edible salt, 2.5 parts by weight of soy sauce, 2 parts by weight of sesame oil, 0.3 parts by weight of white pepper powder and 0.5 parts by weight of trehalose; Mix medium-gluten wheat flour, sweet potato starch and xylose in proportion, slowly add water at room temperature 25℃, stir until no dry powder, transfer the dough to the kneader, stir at 150rpm for 15min, until the surface of the dough is smooth and has good ductility, stand for 30min, then roll into the outer layer of dumpling skin with a thickness of 1.0mm; Mix high-gluten wheat flour, potato starch and whey protein in proportion, slowly add water at room temperature 25 DEG C, stir until no dry powder, transfer the dough to the kneader, stir at 80 rpm for 15 min, until the surface of the dough is smooth and has good ductility, stand for 30 min, then roll into the inner layer dumpling skin with a thickness of 0.5 mm; Unfold the outer layer dumpling skin, cover the inner layer dumpling skin on the outer layer dumpling skin, roll and press into a sheet, then cut into a double-layer dumpling skin with a thickness of 1.5 mm and a diameter of 8 cm using a circular mold; Mix pork paste, kelp, fish oil, astaxanthin, lutein, fish collagen peptide, spirulina powder, oyster extract, carrot cubes, shiitake mushroom cubes, ginger powder, green onion powder, edible salt, soy sauce, sesame oil, white pepper powder and trehalose in a food processor at 500 rpm for 5 min to fully mix the stuffing, and obtain the stuffing; Wrap the prepared stuffing with double-layer dough, close the opening and shape, then place it in a quick freezer and freeze at -35 DEG C for 30 min to obtain quick-frozen dumplings containing marine biological extracts.

[0025] Comparative Example 1: The method of Example 2 was used to prepare a single-layer dumpling skin using only medium-strength flour and water.

[0026] Comparative Example 2: The method of Example 2 was used, and potato starch was directly used without modification by whey protein.

[0027] Comparative Example 3: The method of Example 2 was used, and sweet potato starch was directly used without modification by xylose.

[0028] The application discloses a quick-frozen dumpling containing marine biological extracts prepared by using a double-layer dumpling skin, wherein the performance index test items and test standards of the quick-frozen dumpling are as follows: The retention rate (%) = the content after cooking / the content before cooking x 100% is calculated by detecting the content of lutein in the dumplings before and after cooking; the center temperature rise rate (℃ / min) is recorded within 1 min at 80 DEG C, and the center temperature rise rate (℃ / min) = the difference between the center temperature changes within 1 min / time is calculated; the sensory evaluation is performed by 10 professional sensory evaluators, which is used for evaluating the elasticity, lubrication, filling flavor and overall taste of the dumpling skin, and the higher the score is, the better the marine biological extract flavor substances can be maintained, and the flavor richness and dumpling quality are improved.

[0029] The quick-frozen dumplings prepared in Examples 1-4 and Comparative Examples 1-3 are tested by the above standards, and the data obtained are shown in Table 1. Table 1 Performance data of Examples 1-4 and Comparative Examples 1-3 The above data fully show that, compared with Comparative Examples 1-3, the effect of the double-layer dumpling wrapper on the lutein retention rate, the center temperature rise rate and the sensory of the quick-frozen dumplings can be fully seen from Examples 1-4.

[0030] Since the double-layer dumpling wrapper is used to prepare the quick-frozen dumplings in the present application, the performance of the quick-frozen dumplings is effectively improved, and the specific performance is as follows: As can be seen from Examples 1-3, with the continuous increase of the contents of sweet potato starch, xylose, potato starch and whey protein components, the lutein retention rate, the center temperature rise rate and the sensory of the quick-frozen dumplings change significantly. Since the gelatinization temperature of potato starch is low, it can be quickly gelatinized at the initial stage of cooking to form a gel film. The whey protein can form a complex with the potato starch chain to inhibit excessive swelling, delay aging, improve the stability of the gel structure, and increase the compactness and thermal resistance of the gel to form an effective thermal buffer barrier to protect the heat-sensitive components in the filling. However, when the content of potato starch is too high, the potato starch has a large water absorption capacity, which can form a too thick and hard gelatinized layer, resulting in a too sticky and tough skin layer. The natural gelatinization temperature of sweet potato starch is high, which is beneficial to delay the heat transfer of the outer skin. The xylose can enhance the stability of the amorphous region through the sugar-starch intermolecular force to increase the gelatinization temperature of sweet potato starch, play a role in heat delay and structure enhancement, effectively reduce the gelatinization rate, enhance the temperature control capacity, and reduce the speed of internal heat flux transmission to the filling. However, when the content of sweet potato starch is too high, it will lead to a large water absorption capacity, resulting in a thick and heavy skin layer, cracking after steaming, and a high-sugar solution formed by excessive xylose, which will absorb water and cause the skin layer to have a dry and hard texture and "sugar spots" on the surface, affecting the sensory quality. Therefore, excessive content will lead to abnormal skin structure, water migration disorder, decreased texture, and loss of nutrients. Therefore, the lutein retention rate and the sensory of the quick-frozen dumplings are significantly improved.

[0031] As can be seen from Examples 2 and 4, with the change of the content of fish oil, the lutein retention rate and the center temperature rise rate of the quick-frozen dumplings are deteriorated. This is because fish oil is rich in omega-3 fatty acids, but omega-3 fatty acids are easy to oxidize, which will further exacerbate the destruction of heat-sensitive components, thus reducing the retention rate of heat-sensitive components.

[0032] According to the above test experiments, it can be known that the quick-frozen dumplings containing marine biological extracts prepared according to Example 2 have the optimal performance, and therefore Example 2 is taken as the optimal example. As can be seen from the comparison between Example 2 and Comparative Examples 1-3: The single-layer dumpling wrapper is prepared by using only medium-strength flour and water in the comparative example 1, and the lutein retention rate, the center temperature rise rate and the sensory of the quick-frozen dumplings are worse, because of the lack of the mutual coordination between the potato and sweet potato starch, whey protein and xylose, the temperature of the quick-frozen dumplings rises rapidly during cooking, the heat-sensitive components are in contact with high temperature instantaneously, and the heat-sensitive components are oxidized and denatured for a long time of high temperature heating, so that the activity of the material is destroyed at a high rate, and therefore the performance of the quick-frozen dumplings is poor.

[0033] The lutein retention rate, the center temperature rise rate and the sensory of the quick-frozen dumplings are worse in the comparative example 2 because the potato starch is directly used without modification by whey protein, because the whey protein can reduce the gelatinization temperature of the potato starch, so that the gelatinization layer can be formed at low temperature to protect the components and avoid the direct impact of high temperature, so that the quick-frozen dumplings are quickly degraded and ineffective, and therefore the lutein retention rate, the center temperature rise rate and the sensory of the quick-frozen dumplings are worse.

[0034] The lutein retention rate, the center temperature rise rate and the sensory of the quick-frozen dumplings are worse in the comparative example 3 because the sweet potato starch is directly used without modification by xylose, and the lack of xylose cannot improve the gelatinization temperature through the sugar-starch hydrogen bond, so that the outer layer loses the function of delaying heat transfer, and therefore the lutein retention rate, the center temperature rise rate and the sensory of the quick-frozen dumplings are worse.

[0035] In summary, by using potato starch and whey protein, and the synergistic effect of sweet potato starch and xylose, the inner layer is quickly gelatinized, the outer layer is delayed gelatinization, the protection ability of the heat-sensitive components is effectively enhanced, and the good texture and taste of the dumpling wrapper are maintained.

[0036] The above shows and describes the basic principles, main features and advantages of the present application. It should be understood by those skilled in the art that the present application is not limited by the above examples, and the above examples and descriptions in the specification are only preferred examples of the present application, and are not intended to limit the present application, and various changes and improvements can be made without departing from the spirit and scope of the present application, and these changes and improvements all fall within the scope of the claimed present application.

Claims

1. A quick-frozen dumpling containing a marine organism extract, characterized by: The quick-frozen dumplings comprise dumpling wrappers and stuffing; The outer dumpling wrapper comprises medium-strength wheat flour, sweet potato starch, xylose and water, and the inner dumpling wrapper comprises high-strength wheat flour, potato starch, whey protein and water. The preparation method of the outer dumpling wrapper is as follows: The medium-strength wheat flour, sweet potato starch and xylose are mixed uniformly at a certain proportion, and then water is slowly added at normal temperature of 20-25°C, and the mixture is stirred until no dry powder is left. The dough is transferred to a dough mixer and stirred at a speed of 150-200 rpm for 15-20 min until the surface of the dough is smooth and has good ductility. The dough is left to rest for 30-40 min, and then rolled into the outer dumpling wrapper by using a dough roller.

2. The quick-frozen dumpling containing marine extract according to claim 1, characterized in that: The stuffing comprises minced pork, kelp, fish oil, astaxanthin, lutein, fish collagen peptide, spirulina powder, oyster extract, carrot cube, shiitake mushroom cube, ginger powder, green onion powder, edible salt, soy sauce, sesame oil, white pepper powder and trehalose.

3. The quick-frozen dumpling containing marine extract according to claim 1, characterized in that: The mass ratio of the medium-strength wheat flour, sweet potato starch, xylose and water is 85:20-25:3-5:35-45.

4. The quick-frozen dumpling containing marine extract according to claim 1, characterized in that: The thickness of the outer dumpling wrapper is 1.0-1.2 mm.

5. The quick-frozen dumpling containing marine extract according to claim 1, characterized in that: The preparation method of the inner dumpling wrapper is as follows: The high-strength wheat flour, potato starch and whey protein are mixed uniformly at a certain proportion, and then water is slowly added at normal temperature of 20-25°C, and the mixture is stirred until no dry powder is left. The dough is transferred to a dough mixer and stirred at a speed of 80-100 rpm for 15-20 min until the surface of the dough is smooth and has good ductility. The dough is left to rest for 30-40 min, and then rolled into the inner dumpling wrapper by using a dough roller.

6. The quick-frozen dumpling containing marine biological extract according to claim 5, characterized in that: The mass ratio of the high-strength wheat flour, potato starch, whey protein and water is 70:25-30:1.5-2.5:30-35.

7. The quick-frozen dumpling containing marine biological extract according to claim 5, characterized in that: The thickness of the inner dumpling wrapper is 0.5-1.0 mm.

8. The quick-frozen dumpling containing marine extract according to claim 1, characterized in that: The minced pork accounts for 55-60 parts by weight, the kelp accounts for 8-10 parts by weight, the fish oil accounts for 2.5-3.5 parts by weight, the astaxanthin accounts for 0.2-0.3 parts by weight, the lutein accounts for 0.15-0.25 parts by weight, the fish collagen peptide accounts for 1.1-1.5 parts by weight, the spirulina powder accounts for 0.5-0.8 parts by weight, the oyster extract accounts for 0.3-0.5 parts by weight, the carrot cube accounts for 5-7 parts by weight, the shiitake mushroom cube accounts for 4-6 parts by weight, the ginger powder accounts for 1.2-1.5 parts by weight, the green onion powder accounts for 0.8-1.0 parts by weight, the edible salt accounts for 1.8-2.2 parts by weight, the soy sauce accounts for 2.5-3.3 parts by weight, the sesame oil accounts for 2-5 parts by weight, the white pepper powder accounts for 0.3-0.5 parts by weight, and the trehalose accounts for 0.5-0.8 parts by weight.

9. A method for preparing the quick-frozen dumpling containing the marine organism extract for preparing the quick-frozen dumpling containing the marine organism extract according to any one of claims 1 to 8, characterized by: The method comprises the following steps: The outer dumpling wrapper is unfolded, the inner dumpling wrapper is covered on the outer dumpling wrapper, and then the two layers of dumpling wrappers are rolled into a sheet and cut into the double-layer dumpling wrappers by using a round mold; The minced pork, kelp, fish oil, astaxanthin, lutein, fish collagen peptide, spirulina powder, oyster extract, carrot cube, shiitake mushroom cube, ginger powder, green onion powder, edible salt, soy sauce, sesame oil, white pepper powder and trehalose are stirred in a food processor at a speed of 500-800 rpm for 5-8 min to fully mix the stuffing. The prepared stuffing is wrapped with double-layered dough, and the opening is sealed and shaped, and then the double-layered dumpling is placed in a quick freezer and frozen at-35℃ for 30-60 min to obtain the quick-frozen dumpling containing marine biological extract.

10. The method of claim 9, wherein the method is characterized by: The thickness of the double-layered dumpling skin is 1.0-1.5 mm, and the diameter is 7-8 cm.

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