CN101584427B - Buckwheat dumpling flour - Google Patents
Buckwheat dumpling flour Download PDFInfo
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- CN101584427B CN101584427B CN2009100124200A CN200910012420A CN101584427B CN 101584427 B CN101584427 B CN 101584427B CN 2009100124200 A CN2009100124200 A CN 2009100124200A CN 200910012420 A CN200910012420 A CN 200910012420A CN 101584427 B CN101584427 B CN 101584427B
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- buckwheat
- dumpling
- calcium lactate
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Abstract
The invention discloses buckwheat dumpling flour, which consists of corn flour, millet essence flour, strong flour, yeast powder, edible diastase and calcium lactate, and the mass ratio of the components is 80-90:7-11:7-11:0.5-1.5:0.8-1.2:0.3-0.3. Dumplings prepared from the buckwheat dumpling flour have high toughness of dumpling wrappers, good mouthfeel, boiling resistance, smooth surface after being boiled and insusceptibility to crack.
Description
Technical field
The present invention relates to a kind of flour, especially a kind ofly process the flour that dumpling is used.
Background technology
Contain 70% starch and the protein of 7%-13% in the buckwheat flour, and amino acid Compositional balance in the protein, contain abundant lysine, threonine, buckwheat flour can be worth high, per 100 gram energy are about 1411 kilojoules, buckwheat flour contains fatty 2%-3%, and wherein Shan acid, the linoleic acid content to the human body beneficial is also very high.These two kinds of aliphatic acid play a part to reduce blood fat in human body, are again a kind of important component parts of important hormone-prostaglandin.Contain abundant vitamin in the buckwheat flour, wherein vitamin B1, B2 be wheat flour 3-20 doubly, the maximum nutritional characteristic of buckwheat flour is to contain a large amount of nicotinic acid and rutin, this is that general food seldom possesses, these two kinds of materials all have the effect that reduces blood fat and serum cholesterol, hypertension and heart disease are had important preventive and therapeutic effect, are the good medicine of treatment cardiovascular disease.It is particularly abundant that buckwheat flour also contains the content of more mineral matter, particularly phosphorus, iron, magnesium, has important function for the normal physiological function of keeping cardiovascular system of human body and hemopoietic system.But, because the gluten content in the buckwheat flour is very low, be difficult for being processed into dumpling wrapper, especially can not be processed into and boil dumpling wrapper, limited people's eating for this nutraceutical of buckwheat flour.
Summary of the invention
The technical problem that invention will solve: a kind of buckwheat dumpling flour that is used to process dumpling wrapper is provided, and the dumpling wrapper toughness that adopts this dumpling flour to process is big, mouthfeel good, water boiling resistance, and the poach rear surface is smooth, is difficult for breaking.
The technical scheme that the technical solution problem is taked: a kind of buckwheat dumpling flour, described buckwheat dumpling flour is mixed and is formed by buckwheat flour, tanimoto powder, strong flour, dusty yeast, food starch enzyme, calcium lactate, and each composition according to the preorder mass ratio is: 80-90: 7-11: 7-11: 0.5-1.5: 0.8-1.2: 0.1-0.3.
As the preferred technical solution of the present invention: described buckwheat dumpling flour is mixed and is formed by buckwheat flour, tanimoto powder, strong flour, dusty yeast, food starch enzyme, calcium lactate, and each composition according to the preorder mass ratio is: 85: 9: 9: 1: 1: 0.2.
As improvement of the present invention: described buckwheat flour is 80 purpose buckwheat flours.
Beneficial effect: be primary raw material owing to having adopted in the present invention with the buckwheat flour, add a spot of flour improver, make buckwheat dumpling flour of the present invention when keeping the former nutritious and taste of buckwheat flour, can be processed into dumpling wrapper, dumpling wrapper toughness is big, mouthfeel good, water boiling resistance, and the poach rear surface is smooth, is difficult for breaking; Owing to added tanimoto powder, tanimoto powder and water mix gluten, remedied the deficiency that buckwheat flour self does not contain gluten, make the buckwheat flour that adds behind the tanimoto powder can be processed into dumpling wrapper; Owing to added strong flour, replenish the powerful gluten in the buckwheat flour, solved the problem of the gluten strength deficiency that single interpolation tanimoto powder forms, improved the toughness of the dumpling wrapper that dumpling flour makes, in boiling process, be difficult for breaking; Owing to added dusty yeast, expanded gluten muscle degree, cook the dumpling wrapper mouthfeel of coming and slide, chew strength; Owing to added the food starch enzyme, utilize amylase that the partial starch in the buckwheat flour is changed into maltose and glucose on the one hand,, add the tissue exquisiteness that amylase makes dumpling wrapper on the other hand to satisfy yeast-leavened demand, volume increases, and can improve mouthfeel; Owing to added calcium lactate, improved the extensibility and the anti-machining property of dough, make buckwheat dumpling flour of the present invention in packing the dumpling process, be easier to shape, and improved mouthfeel and gloss, prevent aged deterioration; Owing to select 80 purpose buckwheat flours for use, it is more even that each composition is mixed, and it is finer and smoother to boil the back mouthfeel.
The specific embodiment
Below technical scheme of the present invention is described in further detail:
Embodiment 1
A kind of buckwheat dumpling flour, described buckwheat dumpling flour is mixed and is formed by buckwheat flour, tanimoto powder, strong flour, dusty yeast, food starch enzyme, calcium lactate, each composition according to the preorder mass ratio is: 80: 11: 7: 1.5: 1.2: 0.3, described buckwheat flour was 80 purpose buckwheat flours.
Production method: buckwheat flour, tanimoto powder, strong flour, dusty yeast, food starch enzyme, the calcium lactate of getting formula ratio place in the stainless steel mixing drum, and mixing and stirring promptly gets buckwheat dumpling flour.
Embodiment 2
A kind of buckwheat dumpling flour, described buckwheat dumpling flour is mixed and is formed by buckwheat flour, tanimoto powder, strong flour, dusty yeast, food starch enzyme, calcium lactate, each composition according to the preorder mass ratio is: 90: 7: 11: 0.5: 0.8: 0.1, described buckwheat flour was 80 purpose buckwheat flours.
Production method: buckwheat flour, tanimoto powder, strong flour, dusty yeast, food starch enzyme, the calcium lactate of getting formula ratio place in the stainless steel mixing drum, and mixing and stirring promptly gets buckwheat dumpling flour.
Embodiment 3
A kind of buckwheat dumpling flour, described buckwheat dumpling flour is mixed and is formed by buckwheat flour, tanimoto powder, strong flour, dusty yeast, food starch enzyme, calcium lactate, each composition according to the preorder mass ratio is: 85: 9: 9: 1: 1: 0.2, described buckwheat flour was 80 purpose buckwheat flours.
Production method: buckwheat flour, tanimoto powder, strong flour, dusty yeast, food starch enzyme, the calcium lactate of getting formula ratio place in the stainless steel mixing drum, and mixing and stirring promptly gets buckwheat dumpling flour.
Claims (3)
1. buckwheat dumpling flour, it is characterized in that: described buckwheat dumpling flour is mixed and is formed by buckwheat flour, Gluten, strong flour, dusty yeast, food starch enzyme, calcium lactate, and each composition according to the preorder mass ratio is: 80-90: 7-11: 7-11: 0.5-1.5: 0.8-1.2: 0.1-0.3.
2. a kind of buckwheat dumpling flour according to claim 1, it is characterized in that: described buckwheat dumpling flour is mixed and is formed by buckwheat flour, Gluten, strong flour, dusty yeast, food starch enzyme, calcium lactate, and each composition according to the preorder mass ratio is: 85: 9: 9: 1: 1: 0.2.
3. a kind of buckwheat dumpling flour according to claim 1 and 2 is characterized in that: described buckwheat flour is 80 purpose buckwheat flours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100124200A CN101584427B (en) | 2009-07-08 | 2009-07-08 | Buckwheat dumpling flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100124200A CN101584427B (en) | 2009-07-08 | 2009-07-08 | Buckwheat dumpling flour |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101584427A CN101584427A (en) | 2009-11-25 |
| CN101584427B true CN101584427B (en) | 2011-09-14 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009100124200A Expired - Fee Related CN101584427B (en) | 2009-07-08 | 2009-07-08 | Buckwheat dumpling flour |
Country Status (1)
| Country | Link |
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| CN (1) | CN101584427B (en) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103392976B (en) * | 2013-06-30 | 2014-07-23 | 安徽省凤宝粮油食品（集团）有限公司 | Special flour for double-wrapper quick-frozen dumplings, preparation method and dumplings for reducing blood fat |
| CN103392952A (en) * | 2013-08-01 | 2013-11-20 | 金华市金穗食品有限公司 | Convenient wonton and preparation method thereof |
| CN103621880B (en) * | 2013-11-22 | 2015-07-01 | 周佳瑜 | Buckwheat dumpling flour |
| CN103919015A (en) * | 2014-04-30 | 2014-07-16 | 北京工商大学 | Pre-mixed flour for barley bread |
| CN104381754A (en) * | 2014-11-14 | 2015-03-04 | 安徽科技学院 | Dumplings containing ampelopsis grossedentata and tartary buckwheat, and preparation method of dumplings |
| CN105795192A (en) * | 2014-12-31 | 2016-07-27 | 马宗杰 | Plateau buckwheat dumpling flour |
| CN104996900A (en) * | 2015-08-23 | 2015-10-28 | 徐伟明 | Frost cracking resistant dumpling wrapper and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1498542A (en) * | 2002-11-04 | 2004-05-26 | 深圳市海川实业股份有限公司 | Improver for flour |
| CN101204210A (en) * | 2006-12-23 | 2008-06-25 | 荣成爱农食品有限公司 | Buckwheat-boiled noodle and manufacture method thereof |
-
2009
- 2009-07-08 CN CN2009100124200A patent/CN101584427B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1498542A (en) * | 2002-11-04 | 2004-05-26 | 深圳市海川实业股份有限公司 | Improver for flour |
| CN101204210A (en) * | 2006-12-23 | 2008-06-25 | 荣成爱农食品有限公司 | Buckwheat-boiled noodle and manufacture method thereof |
Non-Patent Citations (4)
| Title |
|---|
| 刘云宏 等.《浓缩杂粮面包预拌粉的研究》.《食品工业科技》.2004,第25卷(第3期),85-86. * |
| 张守文 等.改善荞麦-小麦混合粉流变学特性的研究.《粮食与油脂》.2001,(第1期),3-7. * |
| 汪玉明 等.苦荞麦粉加工工艺研究.《粮油食品科技》.2007,第15卷(第4期),8-9. * |
| 董彬.食品添加剂为馒头加工添姿添彩.《农产品加工》.2007,(第1期),20-21. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101584427A (en) | 2009-11-25 |
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Address after: 112512 eight towns of Changtu County, Tieling City, Liaoning Province Patentee after: Liaoning Shuguang agriculture and animal husbandry Group Co., Ltd. Address before: 112500 special economic trial area of eight faces in Changtu County, Liaoning Patentee before: Liaoning Tangrenshen-Sungod Farming Group Co., Ltd. |
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Granted publication date: 20110914 Termination date: 20190708 |
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