CN103125841A - Wrapper of stuffing flour product as well as preparation method and application of wrapper - Google Patents
Wrapper of stuffing flour product as well as preparation method and application of wrapper Download PDFInfo
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- CN103125841A CN103125841A CN2013100823856A CN201310082385A CN103125841A CN 103125841 A CN103125841 A CN 103125841A CN 2013100823856 A CN2013100823856 A CN 2013100823856A CN 201310082385 A CN201310082385 A CN 201310082385A CN 103125841 A CN103125841 A CN 103125841A
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Abstract
The invention relates to wrapper of a stuffing flour product as well as a preparation method and an application of the wrapper, and in particular relates to wrapper for a frozen stuffing flour product as well as a preparation and an application of the wrapper, belonging to the technical field of food processing. The wrapper for the frozen stuffing flour product is prepared by scientific compounding of special wheat powder, cassava starch, glutamine transaminase, wheat plant protein, common salt and water, through kneading dough, enzymolysis and pressing. In comparison with the existing method, the preparation method provided by the invention has the advantages of effectively reducing frozen cracking rate of the product and rupture rate after the product is boiled when the prepared frozen wrapper product is frozen and stored for long time, and the product is bright in color and good in mouthfeel.
Description
Technical field
The present invention relates to a kind of fillings wheaten food musculus cutaneus and its preparation method and application, particularly for musculus cutaneus of freezing fillings wheaten food and its preparation method and application, belong to food processing technology field.
Background technology
It is reported, at present quick-frozen food has replaced the first place that tinned food leaps to processed food, will become in the world its sales volume of with fastest developing speed food developed country and account for 40%～60% of all foods.Its prospect is very good.Be subjected to the impact of eating habit, China people are mainly still take quick-freezing cooked wheaten food class consumption as main, especially dumpling, won ton stew, the fillings wheaten food such as steamed stuffed bun.Yet commercially available quick-freezing cooked wheaten food goods have had a strong impact on product quality because many-sided reason such as quick-freeze craft, holding conditions musculus cutaneus cracking often can occur, come off or the deteriorated problem of product such as brown stain.
To this, a lot of manufacturers and scientific research institutions also all constantly the aspect such as select to carry out exploratory development at raw material selection, production technology, quick-freeze craft holding conditions and additive.The patent of present disclosed Flour product quality-improving aspect mainly contains following several: add in flour as modifying agent by adding a certain proportion of emulsifying agent or enzyme preparation etc. (1), improves the method (patent documentation 1,2,3) of quick-freezing cooked wheaten food product property with this; (2) by changing the ratio of flour and water, the content that suitably increases water improves the method for wheaten food quality (patent documentation 4,5); (3) extend the shelf life (patent documentation 6,7) of wheaten food by adding thickener or flour with this; (4) adopt CSL, stearoyl lactate and monoglyceride be main component as adding agent for flour of rapidly frozen dumplings, improve the quality (patent documentation 8) of product.
Patent documentation 1 Chinese patent 200610128298.X
Patent documentation 2 Chinese patents 201010283612.8
Patent documentation 3 Chinese patent 201110094714.X
Patent documentation 4 Chinese patents 200710055074.5
Patent documentation 5 Chinese patents 201010283612.8
Patent documentation 6 Chinese patents 99124550.4
Patent documentation 7 Chinese patent CN1475124
Patent documentation 8 Chinese patents 200710163341.0
The most of technique of above disclosed patent is more complicated, additive is loaded down with trivial details, be not easy to operation, and the product quality of made is general, in partial monopoly, normal price such as CSL and stearoyl lactate etc. of adding is also more expensive in addition, is not easy to large-scale application.Therefore, invent a kind of both easy and simple to handlely, cheaply can guarantee effectively still after long-term frozen that again the modification method of product quality and fresh products indifference is very necessary.
Summary of the invention
In view of the further investigation to above problem, the present invention aims to provide and a kind ofly prevents the method for freezing fillings wheaten food musculus cutaneus quality badness and utilize this method to prepare the method for fillings wheaten food musculus cutaneus.This musculus cutaneus adds the quality badness problem that a certain proportion of starch, enzyme preparation, vegetable protein and other auxiliary materials etc. can well overcome dry and cracked after long-term frozen, the broken tripe of refrigerated products and be a bit darkish in color etc. in wheat flour, this freezing fillings Flour product musculus cutaneus is by special wheat flour, tapioca, glutamine transaminage, wheat plant albumen, salt and hydroscience is composite forms, and warp and face, enzymolysis also are pressed into musculus cutaneus.With existing method relatively, the chilled water crystal face skin product of making after long-term frozen is preserved, can effectively reduce the bursting by freezing rate of product and boil after broken tripe rate, the product color light, mouthfeel is better.
A kind of freezing fillings Flour product musculus cutaneus, described musculus cutaneus, its raw material are comprised of following component by mass percentage:
Musculus cutaneus of the present invention refers to utilize the processing of Frozen food store principle and makes the musculus cutaneus of freezing fillings product, and described freezing fillings product comprises the freezer surface food such as won ton is stewed, steamed dumpling with the dough gathered at the top, steamed stuffed bun, dumpling.
Tapioca of the present invention refers to that cassava dehydrates through after starch isolation the powder that forms.Cassava ative starch paste shows relatively low reverse, thereby can prevent the moisture content loss in freeze-thaw circulation, has very high freeze-thaw stability.
Glutamine transaminage; be called again the TG enzyme; its can catalytic proteins between molecule and the transfer of intramolecular acyl; form the lysine key between protein molecule in the flour that makes and within molecule; thereby improve the functional character of protein; and then improved elasticity and the moisture holding capacity of wheaten food, improved the mouthfeel of wheaten food.
Wheat plant albumen is the vegetable protein source of high-quality, mainly is comprised of gliadin and glutenin, has consisted of the network structure of gluten.Add in right amount in Flour product, not only can improve institutional framework and color and luster, can also strengthen mouthfeel, local flavor and the boiling fastness of product.
Freezing fillings Flour product musculus cutaneus of the present invention, its raw material is comprised of following component by mass percentage:
Freezing fillings Flour product musculus cutaneus of the present invention is preferred described musculus cutaneus further, and its raw material is comprised of following component by mass percentage:
The activity of the preferred described glutamine transaminage of freezing fillings Flour product musculus cutaneus described in the present invention is 100u/g.
Freezing fillings Flour product musculus cutaneus described in the present invention, preferred described vegetable protein is wheat plant albumen.
Another object of the present invention is to provide the preparation method of above-mentioned freezing fillings wheaten food musculus cutaneus, and described method comprises following processing step:
1. mixing and face: under normal temperature, raw material is mixed in mixer according to proportioning be placed in the double speed dough mixing machine and face 15min;
2. standing enzymolysis: the dough that step is become reconciled in 1. is placed in standing 60min under the environment of 35 ℃, makes its abundant enzymolysis;
3. compressing: as to adopt the drum-type oodle maker to be pressed into musculus cutaneus in the dough after enzymolysis.
The musculus cutaneus that step can have specific thicknesses according to the compacting of the needs of products made thereby in 3., in the present invention, preferred musculus cutaneus thickness is 0.5～1.5mm.
Another purpose of the present invention is to provide application, the especially application in freezing dumpling of above-mentioned musculus cutaneus in the preparation dumpling.
Freezing dumpling of the present invention can prepare as follows:
1. mixing and face: under normal temperature, raw material is mixed in mixer according to proportioning be placed in the double speed dough mixing machine and face 15min;
2. standing enzymolysis: the dough that step is become reconciled in 1. is placed in standing 60min under the environment of 35 ℃, makes its abundant enzymolysis;
3. compressing: as to adopt the drum-type oodle maker to be pressed into musculus cutaneus in the dough after enzymolysis;
4. faric: as to put into fillings in musculus cutaneus, make dumpling;
5. steam: the dumpling of wrapping is placed in cools to room temperature after steamer steams 10min;
6. freezing: as the finished product dumpling to be placed in-18 ℃ of refrigerators to carry out freezing preservation.
The invention has the beneficial effects as follows: the invention provides a kind of dry and cracked method of freezing fillings wheaten food musculus cutaneus musculus cutaneus that prevents, prevent that with existing the deteriorated method of musculus cutaneus from comparing, technique of the present invention is simple, and is easy to operate, the production efficiency that effectively improves, after can realizing under freezing conditions long preservation, the chilled water crystal face skin product of making after long-term frozen is preserved, can effectively reduce the bursting by freezing rate of product and boil after broken tripe rate, the product color light, good water-retaining property, mouthfeel is better.
The specific embodiment
Following non-limiting example can make the present invention of those of ordinary skill in the art's comprehend, but does not limit the present invention in any way.
Test method described in following embodiment if no special instructions, is conventional method; Described reagent and material if no special instructions, all can obtain from commercial channels, or can the conventional method preparation.
Following embodiment illustrates the specific embodiment of the present invention as an example of freezing dumpling example:
One, the preparation technology of freezing dumpling
1. mixing and face: under normal temperature, special wheat flour, tapioca (Zhengzhou sun in morning chemical industry Co., Ltd), glutamine transaminage (the outstanding promise bio tech ltd in Shanghai), wheat plant albumen (the outstanding promise bio tech ltd in Shanghai), salt and salad oil are mixed in mixer according to proportioning be placed in the double speed dough mixing machine and face 15min;
2. standing enzymolysis: the dough that step is become reconciled in 1. is placed in standing 60min under the environment of 35 ℃, makes its abundant enzymolysis.
3. compressing: adopt the drum-type oodle maker to be pressed into musculus cutaneus in the dough after enzymolysis, musculus cutaneus thickness is 1.0mm;
4. faric: as to put into fillings in musculus cutaneus, make dumpling;
5. steam: the dumpling of wrapping is placed in cools to room temperature after steamer steams 10min;
6. freezing: as the finished product dumpling to be placed in-18 ℃ of refrigerators to carry out freezing preservation.
When freezing dumpling is estimated, need that it is carried out boiling and thaw, the described step of thawing is undertaken by following technique: steamer boiling 10min on freezing dumpling.
Two, freezing dumpling sensory evaluation method
The dumpling quality of making according to this musculus cutaneus eats the difference of feeling, ad hoc fixed following subjective appreciation method: evaluation group is comprised of 8 professional persons that are engaged in wheaten food production, each 4 people of men and women, organize the trial test time ante cibum 1h or after meal 2h carry out, before tasting, the evaluation personnel of group need keep stable mood, mood easily, the heavy food of other tastes of must not taking food, must not smoking, must not drink, the complete sample of every trial test all needs to gargle with clear water and just can carry out the trial test of next sample afterwards.Each takes turns the trial test sample size must not surpass 6, needs interval 1h to carry out between two-wheeled is tasted.Evaluation to crystal musculus cutaneus dumpling quality is mainly marked from 4 aspects such as color and luster, transparency, toughness, viscosity, calculates average mark, total points=color and luster * 0.2+ transparency * 0.3+ toughness * 0.2+ viscosity * 0.3 according to the mark of each scorer.Concrete weight and score value detailed rules and regulations are as shown in table 1.
The freezing dumpling quality sense organ evaluating meter of table 1
For above-mentioned dumpling organoleptic indicator and standards of grading, in each rank mark section, more the superior's mark is higher for quality, otherwise mark is lower.
Three, freezing dumpling bursting by freezing rate and boil rear broken tripe rate
The freezing dumpling technique that adopts above-mentioned musculus cutaneus to make is produced freezing dumpling.Take every 100 dumplings of randomly drawing as one group, with three groups as a checked object, to it in freezing preservation after 10 days, after 1 month, after 2 months, after 3 months, after 4 months, after 5 months and the bursting by freezing rate after 6 months and boil after broken tripe rate detect analysis.
Embodiment 1
The freezing dumpling technique that adopts above-mentioned musculus cutaneus to make, after the salad oil of getting mass percent and be 20% wheaten starch, 35% tapioca and 0.05% glutamine transaminage, 0.01% wheat plant albumen, 1.5% salt and 0.1% fully mixes with mixer, under normal temperature, adding surplus is that 43.34% water is at double speed dough mixing machine neutral plane 15min, the standing enzymolysis 60min under the environment that dough is placed in after face 35 ℃ that becomes reconciled, then make freezing dumpling after repressed musculus cutaneus, the operation such as faric, freezing.The state that uses the freezing dumpling that this technique makes from freezing preservation after 10 days, carry out subjective appreciation and bursting by freezing rate after 1 month, after 2 months, after 3 months, after 4 months, after 5 months and after 6 months and boil after the mensuration of broken tripe rate.
Embodiment 2
The freezing dumpling technique that adopts above-mentioned musculus cutaneus to make, after the salad oil of getting mass percent and be 25% wheaten starch, 30% tapioca and 2% glutamine transaminage, 0.5% wheat plant albumen, 1.2% salt and 0.5% fully mixes with mixer, under normal temperature, adding surplus is that 40.8% water is at double speed dough mixing machine neutral plane 15min, the standing enzymolysis 60min under the environment that dough is placed in after face 35 ℃ that becomes reconciled, then make freezing dumpling after repressed musculus cutaneus, the operation such as faric, freezing.The state that uses the freezing dumpling that this technique makes from freezing preservation after 10 days, carry out subjective appreciation and bursting by freezing rate after 1 month, after 2 months, after 3 months, after 4 months, after 5 months and after 6 months and boil after the mensuration of broken tripe rate.
Embodiment 3
The freezing dumpling technique that adopts above-mentioned musculus cutaneus to make, after the salad oil of getting mass percent and be 40% wheaten starch, 25% tapioca and 0.15% glutamine transaminage, 0.8% wheat plant albumen, 0.8% salt and 2% fully mixes with mixer, under normal temperature, adding surplus is that 31.25% water is at double speed dough mixing machine neutral plane 15min, the standing enzymolysis 60min under the environment that dough is placed in after face 35 ℃ that becomes reconciled, then make freezing dumpling after repressed musculus cutaneus, the operation such as faric, freezing.The state that uses the freezing dumpling that this technique makes from freezing preservation after 10 days, carry out subjective appreciation and bursting by freezing rate after 1 month, after 2 months, after 3 months, after 4 months, after 5 months and after 6 months and boil after the mensuration of broken tripe rate.
Embodiment 4
The freezing dumpling technique that adopts above-mentioned musculus cutaneus to make, after the salad oil of getting mass percent and be 30% wheaten starch, 15% tapioca and 0.08% glutamine transaminage, 0.3% wheat plant albumen, 0.6% salt and 1% fully mixes with mixer, under normal temperature, adding surplus is that 53.02% water is at double speed dough mixing machine neutral plane 15min, the standing enzymolysis 60min under the environment that dough is placed in after face 35 ℃ that becomes reconciled, then make freezing dumpling after repressed musculus cutaneus, the operation such as faric, freezing.The state that uses the freezing dumpling that this technique makes from freezing preservation after 10 days, carry out subjective appreciation and bursting by freezing rate after 1 month, after 2 months, after 3 months, after 4 months, after 5 months and after 6 months and boil after the mensuration of broken tripe rate.
Embodiment 5
The freezing dumpling technique that adopts above-mentioned musculus cutaneus to make, after the salad oil of getting mass percent and be 28% wheaten starch, 18% tapioca and 0.1% glutamine transaminage, 0.2% wheat plant albumen, 0.4% salt and 0.72% fully mixes with mixer, under normal temperature, adding surplus is that 52.58% water is at double speed dough mixing machine neutral plane 15min, the standing enzymolysis 60min under the environment that dough is placed in after face 35 ℃ that becomes reconciled, then make freezing dumpling after repressed musculus cutaneus, the operation such as faric, freezing.The state that uses the freezing dumpling that this technique makes from freezing preservation after 10 days, carry out subjective appreciation and bursting by freezing rate after 1 month, after 2 months, after 3 months, after 4 months, after 5 months and after 6 months and boil after the mensuration of broken tripe rate.
Evaluation result
State to the freezing dumpling of above preparation under different cooling times adopts above-mentioned sensory evaluation index by professional person's evaluations of giving a mark, simultaneously to the bursting by freezing rate of corresponding product with boil rear broken tripe rate and analyze.Concrete outcome is as shown in the table.
The freezing dumpling sensory evaluation scores table of table 2 under the different holding times
The bursting by freezing rate of the freezing dumpling of table 3 under the different holding times
The freezing dumpling of table 4 under the different holding times boils rear broken tripe rate
Can find out from above experimental result: when take special wheat flour as major ingredient, be aided with the fillings Flour product musculus cutaneus that a certain proportion of tapioca, glutamine transaminage, wheat plant albumen, salad oil and salt are mixed jointly, the dumpling that packs is after the long-time freezing preservation of process, product shows white, bright in color, the not glutinous tooth of musculus cutaneus, delicate mouthfeel, quality is good.In embodiment 5, along with the continuous adjustment of various proportion scales, product quality is better, and after having preserved 6 months, the bursting by freezing rate of product is boiled rear broken tripe rate in 2.0% in 2.5%, have extraordinary freeze-thaw stability.
Claims (7)
1. freezing fillings wheaten food musculus cutaneus, it is characterized in that: described musculus cutaneus, its raw material are comprised of following component by mass percentage:
2. musculus cutaneus according to claim 1, it is characterized in that: described musculus cutaneus, its raw material are comprised of following component by mass percentage:
3. musculus cutaneus according to claim 2, it is characterized in that: described musculus cutaneus, its raw material are comprised of following component by mass percentage:
4. according to claim 1～3 described musculus cutaneus of any one, it is characterized in that: the activity of described glutamine transaminage is 100u/g.
5. according to claim 1～3 described musculus cutaneus of any one, it is characterized in that: described vegetable protein is wheat plant albumen.
6. the preparation method of a freezing fillings wheaten food musculus cutaneus, it is characterized in that: described method comprises following processing step:
1. mixing and face: under normal temperature, raw material is mixed in mixer according to proportioning be placed in the double speed dough mixing machine and face 15min;
2. standing enzymolysis: the dough that step is become reconciled in 1. is placed in standing 60min under the environment of 35 ℃, makes its abundant enzymolysis;
3. moulding: adopt the drum-type oodle maker to be pressed into musculus cutaneus in the dough after enzymolysis.
7. the application of the described musculus cutaneus of claim 1～6 any one in the preparation dumpling.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106962782A (en) * | 2017-03-23 | 2017-07-21 | 淮南宜生食品有限公司 | A kind of high muscle brightens no added convenient flour sheets and quick preparation technology |
| CN107048159A (en) * | 2017-04-14 | 2017-08-18 | 南昌珍诗食品销售有限公司 | A kind of musculus cutaneus of flexible and preparation method thereof |
| CN108720065A (en) * | 2017-04-19 | 2018-11-02 | 统企业股份有限公司 | Avoid the manufacturing method of the dry and cracked microwave food with musculus cutaneus clad structure and its made microwave food after microwave |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106962782A (en) * | 2017-03-23 | 2017-07-21 | 淮南宜生食品有限公司 | A kind of high muscle brightens no added convenient flour sheets and quick preparation technology |
| CN107048159A (en) * | 2017-04-14 | 2017-08-18 | 南昌珍诗食品销售有限公司 | A kind of musculus cutaneus of flexible and preparation method thereof |
| CN108720065A (en) * | 2017-04-19 | 2018-11-02 | 统企业股份有限公司 | Avoid the manufacturing method of the dry and cracked microwave food with musculus cutaneus clad structure and its made microwave food after microwave |
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