CN102972461A - Dumpling flour, formula for making dumpling wrappers by using same, as well as dough kneading method - Google Patents

Abstract

The invention relates to the technical field of food processing technologies, in particular to a dumpling flour, a formula for making dumpling wrappers by using the same, as well as a dough kneading method. 70% of first reduction system flour of high-gluten hard wheat and 30 % of first reduction system flour of middle-gluten white hard wheat flour are adopted. The formula for making dumpling wrappers by using the dumpling flour comprises the following components in percentage by weight: 28.2 % of drinking water, 65.5 % of dumpling flour, 1.0 % of salt, 4.3 % of egg white and 1.0 % of modified starch. The dumpling flour kneaded dough has the advantages of uniform color and moderate hardness; the dough is rolled in a time and labor saving way and is very easily rolled to be smooth; moreover, the rolled dough sheet has the advantages of no color difference and no scented flower; and the produced dumpling wrapper has the advantages of no damage, no crack, better elasticity and better extensibility.

Description

A kind of dumpling flour and make prescription and and the face method of dumpling wrapper with it

Technical field

The present invention relates to the foods processing technique technical field, particularly relate to a kind of dumpling flour and make prescription and and the face method of dumpling wrapper with it.

Background technology

At present traditional dumpling wrapper is made, and is subjected to multiple aspect factor affecting quality stability poor, be difficult to control, and rolling musculus cutaneus irregular colour, easy to foaming; And, behind the processing quick-freezing boiled dumplings, the easy crackle of dumpling wrapper, easy opening, the dumpling farcing taste can be thin out, and mouthfeel is not smooth.Raw materials used dumpling flour prescription with and surface technology be key factor.

Summary of the invention

Purpose of the present invention is exactly a kind of dumpling flour to be provided for the defective of above-mentioned existence and to make prescription and and the face method of dumpling wrapper with it.This dumpling flour and face dough color and luster are even, neither too hard, nor too soft; It is time saving and energy saving to roll face, and it is sliding to be easy to a dough calendering, and rolling dough sheet no color differnece, does not rocket; The dumpling wrapper of producing is not damaged, crackle not, rich preferably elasticity and ductility.

A kind of dumpling flour of the present invention and with its make dumpling wrapper prescription and and face method and technology scheme be that adopting mass percent is muscle white hard wheat powder process first reduction system powder in high muscle hard wheat first reduction system's powder and 30% of 70%.

Use above-mentioned dumpling flour to make the prescription of dumpling wrapper, be grouped into by by weight following one-tenth: drinking water 28.2%, dumpling flour 65.5%, salt 1.0%, egg 4.3%, converted starch 1.0%.

Use that above-mentioned prescription makes dumpling wrapper with the face method, may further comprise the steps:

(1) press the goods prescriptions good boiled dumpling powder of weighing and converted starch, they are poured in the vacuum dough mixing machine, the salt of the good formula ratio of weighing is again put into an amount of egg white, an amount of water is poured dough mixing machine into;

(2) open vacuum dough mixing machine switch, top gear moved for 10 seconds; Open vavuum pump, ran up 3 minutes, automatically get to low or first gear running 6 minutes, until stop, alarm is sounded, then, and closing switch, and face finishes.

Be 2-15 degree centigrade with the water that uses in the face process.

Beneficial effect of the present invention is:

1, dumpling flour of the present invention have that little Huang is bright, aromatic strongly fragrant, the green health of wheat, nutritious characteristics;

2, use dumpling flour of the present invention and face dough color and luster even, neither too hard, nor too soft;

3, it is time saving and energy saving to roll face, and it is sliding to be easy to a dough calendering, and rolling dough sheet no color differnece, does not rocket;

4, of the present invention and face method can improve dough density and intensity, easy operating;

5, the dumpling wrapper of producing is not damaged, crackle not, rich preferably elasticity and ductility;

6, the dumpling wrapper after boiling is bright, and the taste of filling for dumplings is constant, and mouthfeel is smooth, chews strength.

The specific embodiment:

In order to understand better the present invention, the below describes technical scheme of the present invention in detail with instantiation, but the present invention is not limited thereto.

Embodiment 1

Dumpling flour prescription: the white hard wheat of the domestic middle muscle of the hard wheat first of the hard wheat first of the Canadian high muscle domestic high muscle of the reduction powder 10%+ of the system reduction powder 60%+ of system first reduction system powder 30%.

Dumpling wrapper batching: drinking water 28.2%, refining boiled dumpling powder 65.5%, salt 1.0%, egg 4.3%, converted starch 1.0%.

Adopt equipment with face: the vacuum dough mixing machine

Method of operating:

(1), press goods prescriptions good a certain amount of boiled dumpling powder of weighing and converted starch, they are poured in the vacuum dough mixing machine, good a certain amount of salt of weighing is again put into an amount of egg white, an amount of water is poured dough mixing machine into;

(2), open vacuum dough mixing machine switch, top gear moved for 10 seconds; Open vavuum pump, ran up 3 minutes, automatically get to low or first gear running 6 minutes, until stop, alarm is sounded.Then, closing switch, and face finishes.

Points for attention: and the cold water of face employing 2-15 degree, no matter seasonal variations.

Claims (4)

1. a dumpling flour is characterized in that, adopting mass percent is muscle white hard wheat powder process first reduction system powder in high muscle hard wheat first reduction system's powder and 30% of 70%.

2. a prescription that uses dumpling flour as claimed in claim 1 to make dumpling wrapper is characterized in that, is grouped into by by weight following one-tenth: drinking water 28.2%, dumpling flour 65.5%, salt 1.0%, egg 4.3%, converted starch 1.0%.

A use fill a prescription as claimed in claim 2 make dumpling wrapper with the face method, it is characterized in that, may further comprise the steps:

(1) press the goods prescriptions good boiled dumpling powder of weighing and converted starch, they are poured in the vacuum dough mixing machine, the salt of the good formula ratio of weighing is again put into an amount of egg white, an amount of water is poured dough mixing machine into;

(2) open vacuum dough mixing machine switch, top gear moved for 10 seconds; Open vavuum pump, ran up 3 minutes, automatically get to low or first gear running 6 minutes, until stop, alarm is sounded, then, and closing switch, and face finishes.

4. according to claim 3 and face method it is characterized in that, and the water that uses in the face process is 2-15 degree centigrade.