CN101438793A - Colorful vegetable dumpling flour - Google Patents
Colorful vegetable dumpling flour Download PDFInfo
- Publication number
- CN101438793A CN101438793A CNA2007101502325A CN200710150232A CN101438793A CN 101438793 A CN101438793 A CN 101438793A CN A2007101502325 A CNA2007101502325 A CN A2007101502325A CN 200710150232 A CN200710150232 A CN 200710150232A CN 101438793 A CN101438793 A CN 101438793A
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- China
- Prior art keywords
- wheat flour
- flour
- high gluten
- gluten wheat
- minutes
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Abstract
The invention discloses a method for preparing colored vegetable dumpling flour. The method can be utilized to obviously improve the appearance and the color on people dining tables, and strengthen trace element required by bodies on diet. The invention is realized by the technical proposal as follows: carrots, tomatoes and spinaches are cleaned and cut respectively, then dried to control the moisture content of the vegetables to be 8%, ground and sieved by a grinder, and mixed with strong wheat flour to obtain the colored vegetable dumpling flour.
Description
Technical field
The invention relates to the manufacture method of wheat flour, in particular. the present invention is a kind of method that wheat flour is combined with vegetables.
Background technology
Wheat flour always is white for these years, and particularly color and luster dullness on the dining table of festive occasion shows the atmosphere of not coming out red-letter day.
Summary of the invention
The present invention has overcome the shortcoming of existing wheat flour color and luster dullness, utilizes the difference of colors such as carrot, tomato, spinach and nutritional labeling, changes its color, make it bright in luster, and has strengthened trace element required in the human body.The needs that are particularly suitable for the elderly, children's extra-nutrition and whet the appetite.
The present invention is achieved by the following technical programs: carrot, tomato, spinach are cleaned respectively, cut after cleaning up, then 80 ℃ of left and right sides drying box inner drying processing about 180 minutes, its moisture is remained on about 8%, going into pulverizer at last pulverizes, go into 200 tm screen after the pulverizing and screen, extracting screen underflow mixes with wheat flour respectively, promptly gets colorful vegetable dumpling flour after mixing.
The described protein content of should selecting for use is at the high gluten wheat flour more than 14%; Described vegetables cutting back baking temperature is preferably 85 ℃, is preferably 190 minutes drying time, and dried vegetables moisture preferably remains on 8%; Described sieve back vegetable powder and wheat flour incorporation time are preferably 12 minutes.
The specific embodiment
Below in conjunction with embodiment the present invention is described further.Carrot, tomato, spinach being cleaned respectively, cut after the removing impurities in raw materials. the vegetables piece after the cutting is put into steam drying case inner drying, and baking temperature is controlled at 85 ℃, and be good with 190 minutes drying time.Vegetables are after drying pulverized the back and cross 200 tm screen in pulverizer, get sieve and go into mixer with high gluten wheat flour in the ratio of 6:100 and mix in the vegetables end down, and it is good that incorporation time is controlled at 12 minutes, gets final product can after the mixing.
Claims (1)
- Colorful vegetable dumpling flour is to be raw material with carrot, tomato, spinach and high gluten wheat flour, it is characterized by:The high gluten wheat flour (this is said prior art) of selecting for use the high gluten wheat flour of protein content more than 13% after flour mill grinds, to produce.(1) describedly is placed in 85 ℃ of steam drying casees dry 190 minutes after carrot, tomato, spinach are cleaned a cutting respectively, makes its moisture remain on 8%, go into pulverizer then and pulverize the back to cross granularity be 200 tm screen.(2) the described gained vegetable powder that will sieve down mixes in mixer in 6: 100 ratio with the high gluten wheat flour that grinds in advance according to different cultivars, and incorporation time can not be less than 12 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101502325A CN101438793A (en) | 2007-11-20 | 2007-11-20 | Colorful vegetable dumpling flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101502325A CN101438793A (en) | 2007-11-20 | 2007-11-20 | Colorful vegetable dumpling flour |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101438793A true CN101438793A (en) | 2009-05-27 |
Family
ID=40723516
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2007101502325A Pending CN101438793A (en) | 2007-11-20 | 2007-11-20 | Colorful vegetable dumpling flour |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101438793A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104206979A (en) * | 2014-08-12 | 2014-12-17 | 凤台县永丰面业有限公司 | Coarse grain dumpling flour and preparation method thereof |
| CN107594304A (en) * | 2017-09-20 | 2018-01-19 | 青岛嘉和兴制粉有限公司 | A kind of quick-freezing boiled dumplings powder and preparation method thereof |
| CN108576603A (en) * | 2018-05-21 | 2018-09-28 | 金川集团股份有限公司 | A kind of colorful dumpling wrapper and preparation method thereof |
| CN111820370A (en) * | 2020-07-23 | 2020-10-27 | 郑州思念食品有限公司 | Quick-frozen dumpling and making method thereof |
-
2007
- 2007-11-20 CN CNA2007101502325A patent/CN101438793A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104206979A (en) * | 2014-08-12 | 2014-12-17 | 凤台县永丰面业有限公司 | Coarse grain dumpling flour and preparation method thereof |
| CN107594304A (en) * | 2017-09-20 | 2018-01-19 | 青岛嘉和兴制粉有限公司 | A kind of quick-freezing boiled dumplings powder and preparation method thereof |
| CN108576603A (en) * | 2018-05-21 | 2018-09-28 | 金川集团股份有限公司 | A kind of colorful dumpling wrapper and preparation method thereof |
| CN111820370A (en) * | 2020-07-23 | 2020-10-27 | 郑州思念食品有限公司 | Quick-frozen dumpling and making method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20090527 |