Ultrathin boiled-durable wrapper and preparation method thereof

Abstract

The application provides an ultrathin boiled noodle skin and a preparation method thereof, and belongs to the technical field of food processing. The ultrathin boiled noodle skin is prepared from the following raw materials in parts by weight: 5-10 parts of wheat flour, 1-5 parts of sweet potato powder, 1-3 parts of cassava powder, 1-2 parts of modified starch, 2-5 parts of gluten, 1-3 parts of quinoa powder, 1-3 parts of egg liquid, 3-5 parts of freeze-dried lotus root powder, 1-3 parts of chicken, and 1-5 parts of water. On the basis of adding chicken, coarse cereal powder and the like, the ultrathin noodle skin with a thickness of 0.1-0.25 mm is prepared, the ultrathin noodle skin does not crack during frozen storage, is suitable for the requirement of the ultrathin noodle skin of quick-frozen instant rice and noodle food, and meets the industrial production requirement.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to an ultra-thin, heat-resistant noodle sheet and its preparation method. Background Technology

[0002] Traditional dumpling wrappers, such as those for dumplings and wontons, are primarily made from wheat flour and lack dietary fiber and B vitamins, potentially leading to nutritional imbalances with long-term consumption. To improve their nutritional value and texture, ingredients like meat and lotus root starch are added during preparation. For example, Chinese patent application CN117137094A adds fish to dumpling wrappers, while CN107874085A adds pork and beef to enrich the nutritional content and enhance the flavor. Some dumpling wrappers also incorporate more whole grain flour, as seen in Chinese patent application CN102125226B, to further improve their nutritional content.

[0003] Existing industrially frozen dumpling wrappers are typically 1-1.5mm thick, often suffering from insufficient toughness, a rough texture, or poor processing performance. They struggle to simultaneously meet the requirements of being "ultra-thin," "resistant to boiling," and "good-tasting." During freezing, the surface moisture of the wrapper freezes, causing cracking, which affects its appearance and texture after thawing. The addition of whole grain flour and meat further affects the extensibility and firmness of the wrapper, making it prone to breakage during the rolling process, especially when producing ultra-thin wrappers (below 0.25mm). These wrappers are also susceptible to cracking after freezing. The question of how to machine-roll ultra-thin wrappers with added meat and whole grain flour, while ensuring they are resistant to boiling and not easily broken after freezing, is not addressed here. Summary of the Invention

[0004] In view of this, the present invention provides an ultra-thin, heat-resistant noodle sheet and its preparation method. Based on the addition of chicken, mixed grain powder, etc., the dough does not break or break during rolling, and does not crack after slicing and freezing storage. The ultra-thin noodle sheet with a thickness of 0.1-0.25mm is prepared, which is suitable for the ultra-thin noodle sheet requirements of quick-frozen instant rice and noodle products and meets the needs of industrial production.

[0005] To achieve the above objectives, the present invention provides an ultra-thin, heat-resistant noodle sheet, which is made from the following raw materials in parts by weight: 5-10 parts wheat flour, 1-5 parts sweet potato flour, 1-3 parts tapioca flour, 1-2 parts modified starch, 2-5 parts gluten, 1-3 parts quinoa flour, 1-3 parts egg liquid, 3-5 parts freeze-dried lotus root powder, 1-3 parts chicken, and 1-5 parts water.

[0006] Furthermore, it also includes 1-3 parts barley flour and 1-3 parts oat flour.

[0007] Further, the ingredients are: 8-10 parts wheat flour, 1-3 parts sweet potato flour, 1-3 parts tapioca flour, 1-2 parts modified starch, 1-2 parts oat flour, 3-5 parts wheat gluten, 1-3 parts highland barley flour, 1-2 parts quinoa flour, 2-3 parts egg liquid, 3-4 parts freeze-dried lotus root starch, 2-3 parts chicken, and 3-4 parts water.

[0008] Furthermore, the ingredients are: 8 parts wheat flour, 3 parts sweet potato flour, 2 parts tapioca flour, 2 parts modified starch, 1 part oat flour, 5 parts wheat gluten, 3 parts highland barley flour, 2 parts quinoa flour, 2 parts egg liquid, 4 parts freeze-dried lotus root starch, 2 parts chicken, and 4 parts water.

[0009] Furthermore, the preparation method of freeze-dried lotus root powder is as follows: peeled fresh lotus root is added to water to make lotus root paste, and then 0.5-1.5% of amylopectin is added to the total mass of the lotus root paste. After enzymatic hydrolysis, the water is filtered off, the mixture is frozen and vacuum dried, pulverized and sieved to obtain freeze-dried lotus root powder.

[0010] Furthermore, the enzymatic hydrolysis reaction was carried out at 60℃ for 5 hours; the method of vacuum drying after freezing was as follows: after quick freezing at -30℃ for 4 hours, vacuum drying was carried out at 20 Pa-50 Pa and 90℃ for 6 hours, and then drying was carried out at 65℃ for 6 hours.

[0011] Further, peeled fresh lotus root is mixed with an equal weight of water to make lotus root paste, and then 1% of the total mass of the lotus root paste is added with amylopectin.

[0012] Furthermore, the modified starch is acetate starch.

[0013] Furthermore, the thickness of the dumpling wrapper is 0.1-0.25mm, such as 0.1mm, 0.15mm, 0.2mm, 0.23mm, 0.25mm, etc.; preferably, the thickness of the dumpling wrapper is 0.15-0.25mm. Setting the thickness of the dumpling wrapper within the range of 0.15-0.25mm ensures that the dumpling wrapper is thin enough and also makes it easy for the dumpling machine to make dumplings. If the thickness of the dumpling wrapper is 0.1mm, it is too thin, and the dumpling machine will easily fail to make dumplings, making it difficult to complete the dumpling shaping.

[0014] Furthermore, all powders are sieved before use, and the undersize material is collected. The sieve mesh size is 100-120 mesh.

[0015] A method for preparing an ultra-thin, heat-resistant dough sheet includes the following steps: (1) Weigh each component according to the weight, first mix the chicken and water into a paste, then add the remaining components and mix, and finally let it rise to obtain dough; (2) Roll the dough obtained in step (1) to the set thickness, and then cut it into dough sheets of the required size.

[0016] Furthermore, in step (1), the proofing temperature is 20-25℃ and the proofing time is 25-35min, preferably 30min.

[0017] Further, in step (1), the stirring rate is 200-240 rpm, preferably 220 rpm; the chicken and water are stirred for 3 minutes, and then other components are added and stirred for 1-2 minutes.

[0018] Furthermore, the dough is first coarsely pressed and then finely pressed to the set thickness. The coarse pressing thickness is 2cm, and the pressing is repeated multiple times (such as 12 times, etc., which can be set as needed) to obtain a coarse dough strip with a thickness of 2cm; then it is finely pressed multiple times (such as 5 times, etc., which can be set as needed), and each fine pressing is reduced by 0.35-0.4cm to obtain a fine dough sheet with a thickness of 0.1-0.25mm.

[0019] The above-described technical solution of the present invention has at least the following beneficial effects: The ultra-thin, heat-resistant dough sheet prepared by this invention can be used as dumpling wrappers, steamed dumpling wrappers, or wonton wrappers. Based on the addition of chicken, mixed grain flour, etc., and through the combination of wheat flour, sweet potato flour, tapioca flour, acetate starch and freeze-dried lotus root starch, the dough sheet can be rolled to a thickness of 0.1-0.25mm using a dough sheeter. It does not break or break during the rolling process, and does not crack after slicing and freezing. After cooking, it has a smooth and translucent appearance, a chewy and elastic texture, and is heat-resistant and soaking-resistant. It is suitable for the ultra-thin dough sheet requirements of quick-frozen instant rice and noodle products and meets the needs of industrial production.

[0020] The freeze-dried lotus root powder of this invention is produced using enzymatic hydrolysis, freezing, and vacuum drying techniques. This improves the utilization rate of lotus root while retaining its dietary fiber. The vacuum drying process gelatinizes the starch in the lotus root powder, enhancing the extensibility of the dumpling wrappers with its amylose content. The use of modified starch enhances the water-holding capacity of the wrappers, improving the problem of cracking after freezing. Chicken is used to compensate for the lack of B vitamins in wheat flour; quinoa flour enhances the texture; and the proportions of oats and barley flours are controlled within a suitable range, ensuring both nutritional value and a good texture for the dumpling wrappers. Attached Figure Description

[0021] Figure 1 This is a photograph of the actual product during the rolling process of thin dough. Figure 2 This is a picture of the finished thin noodle sheet. Figure 3 This is a measurement diagram of the thickness of the finished thin noodle skin; Figure 4 Weighing diagram for a 0.1mm thick leather sheet; Figure 5 This is a measurement chart of the thickness of frozen dumpling wrappers; Figure 6This is a photograph of a frozen dumpling wrapped in the dumpling wrapper of this invention. Figure 7 This is a picture of frozen dumplings after they have been cut open. Detailed Implementation

[0022] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions of the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some, not all, of the embodiments of the present invention. All other embodiments obtained by those skilled in the art based on the described embodiments of the present invention are within the scope of protection of the present invention.

[0023] The egg liquid used in this embodiment of the invention is formed by beating the egg white and yolk together after removing the shell from the egg.

[0024] Example 1 The ultra-thin, heat-resistant noodles are made from the following ingredients by weight: 10 parts wheat flour, 2 parts sweet potato flour, 1 part tapioca flour, 1 part acetate starch, 3 parts wheat gluten, 1 part quinoa flour, 2 parts egg liquid, 3 parts freeze-dried lotus root starch, 2 parts chicken, and 3 parts water.

[0025] The preparation method of freeze-dried lotus root powder is as follows: Add an equal mass of water to peeled fresh lotus root, chop and mix into a paste to obtain lotus root pulp, then add 1% of amylopectin by mass of the lotus root pulp to the lotus root pulp, perform enzymatic hydrolysis at 60℃ for 5 hours, filter out the water, quick-freeze at -30℃ for 4 hours, vacuum dry at 20-50 Pa and 90℃ for 6 hours, then dry at 65℃ for 6 hours, pulverize and pass through a 120-mesh sieve to obtain freeze-dried lotus root powder.

[0026] All powders were sieved before use, and the sieve residue was collected. The sieve mesh size was 120 mesh. The chicken was ground using a 3mm perforated plate.

[0027] The method for preparing the ultra-thin, heat-resistant dough sheet includes the following steps: (1) Weigh each ingredient according to the weight. First, mix the chicken and water for 3 minutes to form a paste. Then add the remaining ingredients and mix for 1-2 minutes. Finally, let it rise to obtain the dough. The mixing speed is 220 rpm, the rising temperature is 20-25℃, and the rising time is 30 minutes. (2) Put the dough obtained in step (1) into a dough press, first press it 12 times to get a coarse dough sheet with a thickness of 2cm, then press it 5 times to roll it to a fine dough sheet of the set thickness.

[0028] Depend on Figure 1 It can be seen that the thin dough prepared in this embodiment did not break during the calendering process, and has a good calendering effect.

[0029] Depend on Figure 2As can be seen, the thin noodle sheet prepared in this embodiment is very thin, and the fingers on the back can be seen before the cornstarch is sprinkled on it.

[0030] Depend on Figure 3 It can be seen that the thickness of the thin noodle sheet (sprinkled with cornstarch) prepared in this embodiment is 0.23 mm.

[0031] Example 2 This embodiment is basically the same as embodiment 1, except that in step (2), the dough is first coarsely pressed 12 times to obtain a coarse dough sheet with a thickness of 2cm, and then finely pressed 5 times to obtain a fine dough sheet with a thickness of 0.1mm. This is then cut into square dough sheets with a length and width of 8.5cm. Each square dough sheet is then evenly sprinkled with cornstarch. Figure 4 The image shown is a weighing picture of a 0.1mm thick leather sheet.

[0032] Comparative Example 1 This comparative example is basically the same as Example 1, except that the ultra-thin, heat-resistant dough is made from the following ingredients by weight: 8 parts wheat flour, 1 part sweet potato flour, 1 part tapioca flour, 1 part glutinous rice flour, 1 part acetate starch, 1 part wheat gluten, 3 parts egg liquid, 1 part lotus root starch, 5 parts chicken, and 2 parts water.

[0033] Compared to Example 1, this comparative example increased the amount of glutinous rice flour, used unenzymatic ordinary lotus root flour, did not use quinoa flour, and used less wheat gluten. As a result, it was not easy to press the dough into a fine sheet and it was prone to breakage.

[0034] Comparative Example 2 This comparative example is basically the same as Example 1, except that the ultra-thin, heat-resistant dough sheet is made from the following ingredients in parts by weight: 10 parts wheat flour, 2 parts sweet potato flour, 1 part tapioca flour, 1 part oat flour, 2 parts gluten, 1 part egg liquid, 3 parts freeze-dried lotus root powder, 2 parts chicken, and 4 parts water. The dough sheet prepared from this ingredient composition can be pressed to a thickness of 0.8-1 mm.

[0035] Compared to Example 1, this comparative example did not contain added starch acetate and quinoa flour, and the dough was prone to breakage when the dough thickness was less than 0.8 mm.

[0036] Comparative Example 3 This comparative example is basically the same as Example 1, except that sweet potato flour was not added.

[0037] Comparative Example 4 This comparative example is basically the same as Example 1, except that tapioca flour was not added.

[0038] Comparative Example 5 This comparative example is basically the same as Example 1, except that starch acetate was not added.

[0039] Comparative Example 6 This comparative example is basically the same as Example 1, except that no freeze-dried lotus root powder was added.

[0040] The thin dough sheets in Comparative Examples 3-6 could not be rolled to below 0.28mm, as they were prone to breakage during the rolling process.

[0041] Depend on Figure 1-4 It can be seen that the dough prepared in Examples 1 and 2 is dark in color, which affects the appearance. In order to improve the color of the dough and make it resemble the color of whole grain flour, highland barley flour and oat flour were added later, which made the color more appealing and improved the appetite.

[0042] Example 3 This embodiment is basically the same as embodiment 1, except that the ultra-thin, heat-resistant dough sheet is made from the following ingredients in parts by weight: 10 parts wheat flour, 2 parts sweet potato flour, 1 part tapioca flour, 1 part acetate starch, 2 parts oat flour, 3 parts wheat gluten, 1 part highland barley flour, 1 part quinoa flour, 2 parts egg liquid, 3 parts freeze-dried lotus root starch, 2 parts chicken, and 3 parts water.

[0043] In step (2), the dough obtained in step (1) is first coarsely pressed 12 times to obtain a coarse dough skin with a thickness of 2cm, and then finely pressed 5 times to roll it into a thin dough skin with a thickness of 0.2mm. Finally, it is cut into 7.4cm circles and weighs 2.5g of dumpling skin.

[0044] Example 4 This embodiment is basically the same as Embodiment 3, except that the ultra-thin, heat-resistant dough sheet is made from the following ingredients in parts by weight: 8 parts wheat flour, 3 parts sweet potato flour, 2 parts tapioca flour, 2 parts acetate starch, 1 part oat flour, 5 parts wheat gluten, 3 parts highland barley flour, 2 parts quinoa flour, 2 parts egg liquid, 4 parts freeze-dried lotus root starch, 2 parts chicken, and 4 parts water. The dough is then rolled into a thin sheet with a thickness of 0.2 mm.

[0045] Example 5 This embodiment is basically the same as Embodiment 3, except that the ultra-thin, heat-resistant dough sheet is made from the following ingredients in parts by weight: 10 parts wheat flour, 1 part sweet potato flour, 3 parts tapioca flour, 2 parts modified starch, 2 parts oat flour, 4 parts gluten, 1 part highland barley flour, 2 parts quinoa flour, 3 parts egg liquid, 3 parts freeze-dried lotus root starch, 3 parts chicken, and 4 parts water. The dough is then rolled into a thin sheet with a thickness of 0.2 mm.

[0046] Comparative Example 7 This comparative example is basically the same as Example 3, except that the ultra-thin, heat-resistant dough sheet is made from the following ingredients in parts by weight: 10 parts wheat flour, 3 parts sweet potato flour, 3 parts tapioca flour, 2 parts acetate starch, 2 parts oat flour, 3 parts wheat gluten, 1 part highland barley flour, 1 part quinoa flour, 2 parts egg liquid, 2 parts chicken, and 4 parts water.

[0047] In step (2), the dough is rolled to a thickness of 0.3 mm. Further rolling is not possible as the dough is prone to breakage and cracking. The final dumpling wrapper thickness can only reach 0.3 mm.

[0048] Comparative Example 8 This comparative example is basically the same as Example 3, except that the ultra-thin, heat-resistant dough sheet is made from the following ingredients in parts by weight: 10 parts wheat flour, 2 parts sweet potato flour, 1 part tapioca flour, 1 part oat flour, 3 parts wheat gluten, 1 part highland barley flour, 1 part quinoa flour, 2 parts egg liquid, 3 parts freeze-dried lotus root powder, 2 parts chicken, and 3 parts water.

[0049] In step (2), the dough is rolled to a thickness of 0.28 mm. Further rolling is not possible as the dough is prone to breakage and cracking. The final dumpling wrapper thickness can only reach 0.28 mm.

[0050] Take the dumpling wrappers prepared in Examples 3-5 and Comparative Examples 7-8, sprinkle them evenly with cornstarch, wrap them in kraft paper, and freeze them for 2 hours at a core temperature of -18°C. Seal and freeze for later use.

[0051] After the frozen dumpling wrappers of Examples 3-5 and Comparative Examples 7-8 were left to stand for 30 minutes, they were cooked and then subjected to sensory evaluation. The sensory evaluation team consisted of 15 evaluators with normal taste and relevant experience. Before the evaluation, the scoring principles and precautions were explained to each evaluator. Each evaluation was conducted by each evaluator individually without contact or communication. After each evaluation, the evaluators rinsed their mouths with purified water. After each evaluator scored, the average score was taken to obtain the score result. The sensory evaluation items and scoring criteria are shown in Table 1, and the specific scoring results are shown in Table 2.

[0052] Table 1 Sensory evaluation items and scoring criteria for dumpling wrappers

[0053] Table 2. Average scores for each item in the sensory evaluation

[0054] Taking into account the sensory scores of the products, Table 2 shows that Example 4 is the best formula for ultra-thin, boil-resistant dumpling skin with a thickness of 0.2 mm. Comparative Example 8, which does not contain acetate starch, and Comparative Example 7, which does not contain freeze-dried lotus root starch, both had low sensory scores. The addition of freeze-dried lotus root starch and acetate starch can improve the appearance, texture, taste, and aroma of dumpling skin.

[0055] After using the dumpling wrappers from Example 4 to make dumplings with a dumpling machine, freeze them for storage. Figure 5 This is a measurement chart of the thickness of frozen dumpling wrappers; Figure 6 These are frozen dumplings. Figure 7These are dumplings cut after freezing. Because the dumplings are sprayed with moisture before quick-freezing, causing the dough to absorb water and thicken, this prevents the dough from drying out and cracking during the quick-freezing process. Therefore, [the following text is incomplete and likely refers to a different process:] ... Figure 5 It can be seen that the thickness of the quick-frozen dumpling skin is about 0.32mm. Figure 6 and Figure 7 You can see that the dumpling skin did not crack after freezing.

[0056] Example 6 This embodiment is basically the same as Embodiment 1, except that the ultra-thin, heat-resistant dough sheet is made from the following ingredients by weight: 5 parts wheat flour, 1 part sweet potato flour, 1 part tapioca flour, 1 part acetate starch, 1 part oat flour, 2 parts wheat gluten, 1 part highland barley flour, 1 part quinoa flour, 1 part egg liquid, 3 parts freeze-dried lotus root starch, 1 part chicken, and 1 part water.

[0057] Example 7 This embodiment is basically the same as Embodiment 1, except that the ultra-thin, heat-resistant dough sheet is made from the following ingredients in parts by weight: 9 parts wheat flour, 5 parts sweet potato flour, 3 parts tapioca flour, 2 parts acetate starch, 3 parts oat flour, 5 parts wheat gluten, 3 parts highland barley flour, 3 parts quinoa flour, 3 parts egg liquid, 5 parts freeze-dried lotus root starch, 3 parts chicken, and 3 parts water.

Claims

1. A type of ultra-thin, heat-resistant noodle sheet, characterized in that, It is made from the following ingredients by weight: 5-10 parts wheat flour, 1-5 parts sweet potato flour, 1-3 parts tapioca flour, 1-2 parts modified starch, 2-5 parts wheat gluten, 1-3 parts quinoa flour, 1-3 parts egg liquid, 3-5 parts freeze-dried lotus root starch, 1-3 parts chicken, and 1-5 parts water.

2. The ultra-thin, heat-resistant noodle sheet according to claim 1, characterized in that, It also includes the following ingredients by weight: 1-3 parts barley flour and 1-3 parts oat flour.

3. The ultra-thin, heat-resistant noodle sheet according to claim 2, characterized in that, Made from the following ingredients by weight: 8-10 parts wheat flour, 1-3 parts sweet potato flour, 1-3 parts tapioca flour, 1-2 parts modified starch, 1-2 parts oat flour, 3-5 parts wheat gluten, 1-3 parts highland barley flour, 1-2 parts quinoa flour, 2-3 parts egg liquid, 3-4 parts freeze-dried lotus root starch, 2-3 parts chicken, and 3-4 parts water.

4. The ultra-thin, heat-resistant noodle sheet according to claim 3, characterized in that, Made from the following ingredients by weight: 8 parts wheat flour, 3 parts sweet potato flour, 2 parts tapioca flour, 2 parts modified starch, 1 part oat flour, 5 parts wheat gluten, 3 parts highland barley flour, 2 parts quinoa flour, 2 parts egg liquid, 4 parts freeze-dried lotus root starch, 2 parts chicken, and 4 parts water.

5. The ultra-thin, heat-resistant noodle sheet according to any one of claims 1-4, characterized in that, The preparation method of freeze-dried lotus root powder is as follows: peeled fresh lotus root is added with water to make lotus root paste, and then 0.5-1.5% of amylopectin is added to the total mass of the lotus root paste. After enzymatic hydrolysis, the water is filtered off, the mixture is frozen and vacuum dried, pulverized and sieved to obtain freeze-dried lotus root powder.

6. The ultra-thin, heat-resistant dough sheet according to any one of claims 1-4, characterized in that, The modified starch is acetate starch.

7. The ultra-thin, heat-resistant noodle sheet according to any one of claims 1-4, characterized in that, The thickness of the dough is 0.1-0.25 mm.

8. The method for preparing the ultra-thin, heat-resistant noodle sheet according to any one of claims 1-7, characterized in that, Includes the following steps: (1) Weigh each ingredient according to the weight, first mix the chicken with water into a paste, then add the remaining ingredients and mix, and finally let it rise to obtain dough; (2) Roll the dough obtained in step (1) to the set thickness, and then cut it into dough sheets of the required size.

9. The preparation method according to claim 8, characterized in that, In step (1), all powders are sieved before use and the sieve material is collected. The mesh size of the sieve is 100-120 mesh.

10. The preparation method according to claim 8 or 9, characterized in that, In step (1), the dough is first roughly pressed to a thickness of 2cm, and then finely pressed multiple times, each time reducing the thickness by 0.35-0.4cm, to obtain a dough strip of the set thickness.

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