CN101189976A - High-grade quickly freezing dumpling flour - Google Patents
High-grade quickly freezing dumpling flour Download PDFInfo
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- CN101189976A CN101189976A CNA200610128298XA CN200610128298A CN101189976A CN 101189976 A CN101189976 A CN 101189976A CN A200610128298X A CNA200610128298X A CN A200610128298XA CN 200610128298 A CN200610128298 A CN 200610128298A CN 101189976 A CN101189976 A CN 101189976A
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Abstract
The invention discloses a formula for a high-grade quick-frozen dumpling powder. The formula comprises flour and additive, and is characterized in that the additive comprises biological polysaccharid colloid, glutamine transaminase and emulsifying agent, which are mixed evenly with the flour by the weight proportion of biological polysaccharid colloid: glutamine transaminase: emulsifying agent: flour is equal to 1-10: 0.1-0.4: 10-25: 10000 to crank out the quick-frozen dumpling powder. The invention uses preferentially selected wheat flour to produce base flour, and biological polysaccharid colloid and glutamine transaminase are adopted as main ingredients, and emulsifying agent is added to make modifying agent for high-grade quick-frozen dumpling powder, thus improving the production of the high-grade quick-frozen dumpling powder. The quick-frozen dumpling made of the quick-frozen dumpling powder has the good qualities of boiling fastness, pliability, smooth surface and high transparency, and the using effect is obviously better than imported wheaten flour and wheaten flour from Hetao areas of Inner Mongolia that are adopted currently; at the same time, the production cost of high-grade quick-frozen dumpling powders is greatly reduced.
Description
Technical field
The present invention relates to a kind of high-grade quickly freezing dumpling flour prescription.
Background technology
Along with the adjustment of Industry Structure, food industry every year is higher than other industry far away with 10% speed increment.The industrialization of especially traditional staple food more and more is subject to people's attention, and the Henan performance is particularly outstanding.The output of the quick-frozen food in Henan, flour, instant noodles, vermicelli and biscuit ranks first in the country.Though the quick-freezing boiled dumplings output in Henan Province and export volume account for the whole nation the first, high-grade quick-freezing boiled dumplings is produced required tailored flour and is mainly relied on the external import wheat and the Hetao area, the Inner Mongol.Henan famine high-grade quickly freezing dumpling tailored flour has restricted Henan expanding economy and new countryside construction to a certain extent at present.Cause the main cause of this situation, the one, people understand inadequately to the character of present wheat breed quality, can't carry out the reasonably combined of wheat when causing powder process; The 2nd, people influence the understanding deficiency of flower characters to the different cultivars wheat, cause existing wheat miscegenation to mix and receive, and cause materials of wheat can not give full play to its species the advantage, influence the quality of product flour; The 3rd, not enough to quick-freezing boiled dumplings tailored flour improvement research.The existence of these problems makes the advantage of the big province of Henan wheat not give full play of, and has influenced the raising of the overall efficiency of quick-frozen food industry, and then has influenced the whole province's expanding economy.Therefore carry out from the whole province and promote preferred high-quality wheat variety the wheat breed, produce the quick-freezing dumpling basic powder, in addition the research of improved production high-grade quickly freezing dumpling tailored flour will bring into play the big province of Henan wheat advantage, promotion Henan rapid economy development.Therefore the present invention will promote the compartmentalization that the Henan wheat special is produced greatly, realize optimizing and revising of the Henan structure of agricultural production, promote peasant's increasing both production and income, more can embody the agriculture, rural areas and farmers policy of China, also provide safety, reliable, steady quality, high-grade quick-freezing dumpling wheat flour specially for the quick-frozen food industry.
Summary of the invention
The purpose of this invention is to provide a kind of quickly freezing dumpling flour newly fills a prescription.
For achieving the above object, the present invention adopts following technical scheme: a kind of high-grade quickly freezing dumpling flour, comprise flour and additive, described additive comprises biological polyoses colloid, glutamine transaminage and emulsifying agent, each component of described additive and flour mix in following weight portion ratio, make quickly freezing dumpling flour, biological polyoses colloid: glutamine transaminage: emulsifying agent: flour=1～10: 0.1～0.4: 10～25: 10000.
Also contain converted starch in the described additive, converted starch adds in 10～50 weight portion ratio.
Described emulsifying agent is a sucrose ester, and described flour is the basic powder that preferred wheat breed Henan farming 949 is produced.
Described emulsifying agent is a sucrose ester, and described flour is the basic powder that preferred wheat breed Henan farming 949, Henan wheat 34 and Zheng wheat 9,023 three grow wheats produce by weight 50～60%: 25～35%: 10～25% ratio collocation.
The present invention with biological polyoses colloid, glutamine transaminage as main body, be equipped with materials such as emulsifying agent again, make the high-grade quickly freezing dumpling flour modifying agent, the quick-freezing boiled dumplings that adopts this high-grade quickly freezing dumpling flour to make, have anti-ly boil, chewiness, smooth surface, fine quality that transparency is high, result of use obviously is better than the import wheat flour and the Hetao area, the Inner Mongol wheat flour of employing at present, greatly reduces the production cost of high-grade quickly freezing dumpling flour simultaneously.
The present invention utilizes preferred Henan wheat kind Henan farming 949, Henan wheat 34, Zheng wheat 9023 through joining the basic powder that wheat produces, and then basic powder is carried out quality-improving, makes high-grade quickly freezing dumpling flour.Adopt the dumpling of this dumpling flour production to have good surface appearance quality and texture.Advantage of the present invention mainly embodies the following aspects:
1, is based on the Henan wheat kind, successfully optimized wheat breed Henan farming 949, Henan wheat 34, Zheng wheat 9023 of suitable for producing high-grade quickly freezing dumpling flour; Preferred wheat is joined wheat production basis powder.
2, utilize composite natral modifying agent improvement basic powders such as biological polyoses colloid, glutamine transaminage and converted starch to produce high-grade quickly freezing dumpling flour, this dumpling flour is applied to boiled dumpling production, improved the anti-freezing property of quick-freezing dumpling greatly, its bursting by freezing rate is obviously reduced;
3, the present invention all adopts the modifying agent of green natural, has improved the texture and the outward appearance of product greatly, has also increased the functional characteristics such as anti-digestion of product.
The specific embodiment
Example 1:
Get Henan farming 949 wheat basic powders 1 ton (1000 kilograms) and insert in the agitator, add 0.1 kilogram in biological polyoses colloid then, glutamine transaminage 10 grams, sucrose ester stirs for 1 kilogram and promptly makes quickly freezing dumpling flour.
Example 2:
Get Henan farming 949 wheat basic powders 1 ton (1000 kilograms) and insert in the agitator, add 0.5 kilogram in biological polyoses colloid then, glutamine transaminage 20 grams, sucrose ester stirs for 2 kilograms and promptly makes quickly freezing dumpling flour.
Example 3:
Get Henan farming 949 wheat basic powders 1 ton (1000 kilograms) and insert in the agitator, add 1 kilogram in biological polyoses colloid then, glutamine transaminage 40 grams, sucrose ester stirs for 2.5 kilograms and promptly makes quickly freezing dumpling flour.
Example 4:
At first Henan farming 949, Henan wheat 34 and 9,023 three kinds of flour of Zheng wheat are mixed and made into basic powder by weight 50%: 25%: 25% ratio.
Get 1 ton of basic powder (1000 kilograms) and insert in the agitator, add 0.1 kilogram in biological polyoses colloid then, glutamine transaminage 10 grams, 1 kilogram of converted starch, sucrose ester stirs for 1 kilogram and promptly makes quickly freezing dumpling flour.
Example 5:
At first Henan farming 949, Henan wheat 34 and 9,023 three kinds of flour of Zheng wheat are mixed and made into basic powder by weight 55%: 30%: 15% ratio.
Get 1 ton of basic powder (1000 kilograms) and insert in the agitator, add 0.4 kilogram in biological polyoses colloid then, glutamine transaminage 30 grams, 3 kilograms of converted starches, sucrose ester stirs for 1.9 kilograms and promptly makes quickly freezing dumpling flour.
Example 6:
At first Henan farming 949, Henan wheat 34 and 9,023 three kinds of flour of Zheng wheat are mixed and made into basic powder by weight 60%: 30%: 10% ratio.
Get 1 ton of basic powder (1000 kilograms) and insert in the agitator, add 1 kilogram in biological polyoses colloid then, glutamine transaminage 40 grams, 5 kilograms of converted starches, sucrose ester stirs for 2.5 kilograms and promptly makes quickly freezing dumpling flour.
Example 7:
At first Henan farming 949, Henan wheat 34 and 9,023 three kinds of flour of Zheng wheat are mixed and made into basic powder by weight 51%: 35%: 14% ratio.
Get 1 ton of basic powder (1000 kilograms) and insert in the agitator, add 0.6 kilogram in biological polyoses colloid then, glutamine transaminage 15 grams, 4 kilograms of converted starches, sucrose ester stirs for 2.2 kilograms and promptly makes quickly freezing dumpling flour.
Example 8:
Get 590 kilograms of Henan farming 949 wheat basic powders, 280 kilograms of Henan wheat 34 wheat basic powders, Zheng wheat 9023 wheat basic powders are inserted in the agitator for 130 kilograms, add 0.2 kilogram in biological polyoses colloid then, glutamine transaminage 35 grams, 2 kilograms of converted starches, sucrose ester stirs for 1.5 kilograms and promptly makes quickly freezing dumpling flour.
Example 9:
Get 540 kilograms of Henan farming 949 wheat basic powders, 260 kilograms of Henan wheat 34 wheat basic powders, Zheng wheat 9023 wheat basic powders are inserted in the agitator for 200 kilograms, add 0.8 kilogram in biological polyoses colloid then, glutamine transaminage 25 grams, 4.5 kilograms of converted starches, sucrose ester stirs for 2.3 kilograms and promptly makes quickly freezing dumpling flour.
Example 10:
Get 560 kilograms of Henan farming 949 wheat basic powders, 330 kilograms of Henan wheat 34 wheat basic powders, Zheng wheat 9023 wheat basic powders are inserted in the agitator for 110 kilograms, add 0.9 kilogram in biological polyoses colloid then, glutamine transaminage 39 grams, 1.5 kilograms of converted starches, sucrose ester stirs for 1.2 kilograms and promptly makes quickly freezing dumpling flour.
Claims (4)
1. high-grade quickly freezing dumpling flour, comprise flour and additive, it is characterized in that: described additive comprises biological polyoses colloid, glutamine transaminage and emulsifying agent, each component of described additive and flour mix in following weight portion ratio, make quickly freezing dumpling flour, biological polyoses colloid: glutamine transaminage: emulsifying agent: flour=1～10: 0.1～0.4: 10～25: 10000.
2. high-grade quickly freezing dumpling flour as claimed in claim 1 is characterized in that: also contain converted starch in the described additive, converted starch adds in 10～50 weight portion ratio.
3. high-grade quickly freezing dumpling flour as claimed in claim 1 or 2 is characterized in that: described emulsifying agent is a sucrose ester, and described flour is the basic powder that preferred wheat breed Henan farming 949 is produced.
4. high-grade quickly freezing dumpling flour as claimed in claim 1 or 2, it is characterized in that: described emulsifying agent is a sucrose ester, and described flour is the basic powder that preferred wheat breed Henan farming 949, Henan wheat 34 and Zheng wheat 9,023 three grow wheats produce by weight 50～60%: 25～35%: 10～25% ratio collocation.
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| Application Number | Priority Date | Filing Date | Title |
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| CN200610128298XA CN101189976B (en) | 2006-11-29 | 2006-11-29 | High-grade quickly freezing dumpling flour |
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| CN200610128298XA CN101189976B (en) | 2006-11-29 | 2006-11-29 | High-grade quickly freezing dumpling flour |
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| CN101189976A true CN101189976A (en) | 2008-06-04 |
| CN101189976B CN101189976B (en) | 2010-07-14 |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102125226A (en) * | 2010-08-18 | 2011-07-20 | 河南省食品工业科学研究所有限公司 | Novel quick-frozen dumpling and preparation method thereof |
| CN101744021B (en) * | 2009-12-28 | 2012-09-26 | 河南兴泰科技实业有限公司 | Frozen dumpling modifying agent, preparation method thereof and application |
| CN102726676A (en) * | 2012-06-06 | 2012-10-17 | 河南工业大学 | Method for improving frost crack resistance of dumpling wrappers |
| CN104663763A (en) * | 2015-02-02 | 2015-06-03 | 上海应用技术学院 | Flour improver for instant frozen dumplings, method for manufacturing flour improver and application thereof |
| CN104982787A (en) * | 2015-06-09 | 2015-10-21 | 安徽正宇面粉有限公司 | Flour special for quick-frozen dumpling wrappers and preparing method of flour |
| CN105831579A (en) * | 2016-04-20 | 2016-08-10 | 安徽省天麒面业科技股份有限公司 | Method for making mildew-proof flour |
| CN108077725A (en) * | 2017-12-15 | 2018-05-29 | 济南民天面粉有限责任公司 | A kind of boiled dumpling tailored flour and preparation method thereof |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH11243843A (en) * | 1998-02-27 | 1999-09-14 | Ajinomoto Co Inc | Production of bread and enzyme preparation therefor |
| CN1301651C (en) * | 2005-01-29 | 2007-02-28 | 江南大学 | Special composite biological antistaling agent for freeze dough fermentation |
| JP4706308B2 (en) * | 2005-04-06 | 2011-06-22 | 味の素株式会社 | Method for producing noodles |
-
2006
- 2006-11-29 CN CN200610128298XA patent/CN101189976B/en not_active Expired - Fee Related
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101744021B (en) * | 2009-12-28 | 2012-09-26 | 河南兴泰科技实业有限公司 | Frozen dumpling modifying agent, preparation method thereof and application |
| CN102125226A (en) * | 2010-08-18 | 2011-07-20 | 河南省食品工业科学研究所有限公司 | Novel quick-frozen dumpling and preparation method thereof |
| CN102125226B (en) * | 2010-08-18 | 2012-12-12 | 河南省食品工业科学研究所有限公司 | Novel quick-frozen dumpling and preparation method thereof |
| CN102726676A (en) * | 2012-06-06 | 2012-10-17 | 河南工业大学 | Method for improving frost crack resistance of dumpling wrappers |
| CN104663763A (en) * | 2015-02-02 | 2015-06-03 | 上海应用技术学院 | Flour improver for instant frozen dumplings, method for manufacturing flour improver and application thereof |
| CN104982787A (en) * | 2015-06-09 | 2015-10-21 | 安徽正宇面粉有限公司 | Flour special for quick-frozen dumpling wrappers and preparing method of flour |
| CN105831579A (en) * | 2016-04-20 | 2016-08-10 | 安徽省天麒面业科技股份有限公司 | Method for making mildew-proof flour |
| CN108077725A (en) * | 2017-12-15 | 2018-05-29 | 济南民天面粉有限责任公司 | A kind of boiled dumpling tailored flour and preparation method thereof |
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| Publication number | Publication date |
|---|---|
| CN101189976B (en) | 2010-07-14 |
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Granted publication date: 20100714 Termination date: 20121129 |