CN101396032B - Spring roll flour - Google Patents
Spring roll flour Download PDFInfo
- Publication number
- CN101396032B CN101396032B CN2007101896168A CN200710189616A CN101396032B CN 101396032 B CN101396032 B CN 101396032B CN 2007101896168 A CN2007101896168 A CN 2007101896168A CN 200710189616 A CN200710189616 A CN 200710189616A CN 101396032 B CN101396032 B CN 101396032B
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- Prior art keywords
- flour
- spring roll
- wheat
- low
- wheat flour
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Abstract
The invention relates to spring roll flour which is produced by taking wheat starch and low gluten wheat flour as main raw materials. In the raw materials, the wheat starch is extracted by processing the wheat as the material and plays a role in reducing wheat gluten content, which ensures that the produced spring roll flour is more beneficial for process and production. The low gluten wheat flour which is the main raw material is produced by combining, cleaning and grinding the selected raw material of high quality low gluten wheat and is the main material used for making batter in the production of the spring roll. The spring roll flour has obvious improvement in taste and appearance. The spring roll can be simply made by the following steps: the flour is added with water, made into batter, separated, baked to be transparent thin slices in a microwave oven or in an oven, then covered with filling and put in oil to be fried golden, thus the spring roll flour is convenient for eating.
Description
Technical field
The present invention relates to a kind of tailored flour, relate in particular to a kind of spring roll flour.
Technical background
Along with the raising of people's living standard, people more and more pay attention to nutrition and the style on the dining table, and spring roll is deep on ordinary people's the dining table already as unique together dessert.Its unique mouthfeel: crisp outside and soft inside, more attractive to people.The auxiliary material of dosing of spring roll flour on the market is the starch that is processed for raw material by corn, cassava etc. at present, because the spring roll flour that the difference of raw material is produced has very big difference on mouthfeel, existing spring roll flour is because on the raw material, and the spring roll of making is in that to eat mouthfeel not so good.
Summary of the invention
The object of the present invention is to provide a kind of high-quality spring roll flour.
To achieve these goals, technical program of the present invention lies in having adopted a kind of spring roll flour, is that primary raw material is made with wheaten starch and low-gluten wheat flour.
The weight ratio of wheaten starch and low-gluten wheat flour is: wheaten starch: low-gluten wheat flour=(4-8): (96-92).
In each raw material of the present invention, wheaten starch utilizes wheat to extract for raw material processing, and its effect in the present invention is to reduce gluten content, makes the spring roll flour of making be beneficial to processing more; Low-gluten wheat flour is a primary raw material of the present invention, be that to select low muscle good quality wheat for use be raw material, forms through collocation, cleaning and attrition process, and it is the primary raw material of modulation batter when making spring roll.Spring roll flour of the present invention is in mouthfeel and all have in appearance clearly and to improve.
Spring roll flour of the present invention belongs to natural product without any additive.Eat also very convenient, add water furnishing batter after, in micro-wave oven or baking box, be roasted into transparent thin slice, wrap the filling material then, put into that oil is fried to get final product to golden yellow.
Preparation method of the present invention is: after starch in the wheat flour is filtered extraction, sieving forms according to CQ20 screen among the GB GB5507, requires all to sieve by CB36 number, and CB42 number sieve gone up retention and can not be surpassed 10, join in proportion in the low-gluten wheat flour then, mix and get final product.
The low-gluten wheat flour that the present invention adopts meets national standard.
Specific implementation method
Embodiment 1
Spring roll flour of the present invention is that primary raw material is made with wheaten starch and low-gluten wheat flour, and wherein, the weight ratio of wheaten starch and low-gluten wheat flour is wheaten starch: low-gluten wheat flour=4: 96.
Preparation method of the present invention is: after starch in the wheat flour was filtered extraction, sieving formed, and sieves to form according to CQ20 screen among the GB GB5507, require all by CB36 number sieve, CB42 number sieve gone up retention and can not be surpassed 10, joins in proportion in the low-gluten wheat flour then, mixes to get final product.
Embodiment 2
Spring roll flour of the present invention is that primary raw material is made with wheaten starch and low-gluten wheat flour, and wherein, the weight ratio of wheaten starch and low-gluten wheat flour is wheaten starch: low-gluten wheat flour=6: 94.
Preparation method of the present invention is: after starch in the wheat flour was filtered extraction, sieving formed, and sieves to form according to CQ20 screen among the GB GB5507, require all by CB36 number sieve, CB42 number sieve gone up retention and can not be surpassed 10, joins in proportion in the low-gluten wheat flour then, mixes to get final product.
Embodiment 3
Spring roll flour of the present invention is that primary raw material is made with wheaten starch and low-gluten wheat flour, and wherein, the weight ratio of wheaten starch and low-gluten wheat flour is wheaten starch: low-gluten wheat flour=8: 92.
Preparation method of the present invention is: after starch in the wheat flour was filtered extraction, sieving formed, and sieves to form according to CQ20 screen among the GB GB5507, require all by CB36 number sieve, CB42 number sieve gone up retention and can not be surpassed 10, joins in proportion in the low-gluten wheat flour then, mixes to get final product.
It should be noted last that: above embodiment is the unrestricted technical scheme of the present invention in order to explanation only, although the present invention is had been described in detail with reference to the foregoing description, those of ordinary skill in the art is to be understood that: still can make amendment or be equal to replacement the present invention, and not breaking away from any modification or partial replacement of the spirit and scope of the present invention, it all should be encompassed in the middle of the claim scope of the present invention.
Claims (1)
1. spring roll flour, it is characterized in that: with wheaten starch and low-gluten wheat flour is that primary raw material is made, and wherein, the weight ratio of wheaten starch and low-gluten wheat flour is: wheaten starch: low-gluten wheat flour=(4-8): (96-92).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007101896168A CN101396032B (en) | 2007-09-24 | 2007-09-24 | Spring roll flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007101896168A CN101396032B (en) | 2007-09-24 | 2007-09-24 | Spring roll flour |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101396032A CN101396032A (en) | 2009-04-01 |
| CN101396032B true CN101396032B (en) | 2011-01-19 |
Family
ID=40515087
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2007101896168A Expired - Fee Related CN101396032B (en) | 2007-09-24 | 2007-09-24 | Spring roll flour |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101396032B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102125071A (en) * | 2010-12-14 | 2011-07-20 | 郑州思念食品有限公司 | Spring roll wrap |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1294876A (en) * | 2000-10-08 | 2001-05-16 | 杨军 | Production of serial spring roll foods |
| CN1307836A (en) * | 2000-02-07 | 2001-08-15 | 伊藤火腿株式会社 | Spring roll wrapping and its utilization |
-
2007
- 2007-09-24 CN CN2007101896168A patent/CN101396032B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1307836A (en) * | 2000-02-07 | 2001-08-15 | 伊藤火腿株式会社 | Spring roll wrapping and its utilization |
| CN1294876A (en) * | 2000-10-08 | 2001-05-16 | 杨军 | Production of serial spring roll foods |
Non-Patent Citations (2)
| Title |
|---|
| 王淑珍,李丽贤,张凤清.玉米春卷研制.《粮食与油脂》.1993,(第01期), * |
| 陈毅楠.春卷皮的制作技术.《中国食品》.1994,(第10期), * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101396032A (en) | 2009-04-01 |
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| C14 | Grant of patent or utility model | ||
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| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20110119 Termination date: 20140924 |
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| EXPY | Termination of patent right or utility model |