CN103621880A - 一种荞麦水饺粉 - Google Patents
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
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- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种荞麦水饺粉，所述荞麦水饺粉由以下重量份的原料混合而成：荞麦炒香粉20份、荞麦膨化香粉20份、荞麦精制粉20份、荞麦熟化粉15份、谷朊粉8份、高筋小麦粉10份、大豆粉5份、玉米变性淀粉2份、海藻酸钠0.3份、氯化钙0.15份，该荞麦水饺粉制成的饺子皮除耐水煮，不易破裂外，该荞麦水饺粉还融合了荞麦的多种香味，口感独特。
Description
技术领域
本发明涉及一种面粉，尤其是一种加工饺子用的面粉。
背景技术
荞麦的营养价值很高，特别是其对人体的保健作用很大。荞麦的赖氨酸和精氨酸的含量很高，蛋白质含量为10%-13%左右，其营养效价指数高达80，高于很多其它作物，其中对人体有益的油酸、亚油酸含量也很高，这两种脂肪酸在人体内具有降血压、降血脂、降胆固醇的功效，还具有促进脂肪肝恢复的作用。但因荞麦本身蛋白质含量较少，且无面筋谷朊，在和水后不能形成凝固胶体，所以纯荞麦粉不能做为包馅裹皮和蒸发食品原料。CN 101584427A公开了一种荞麦饺子粉，该荞麦饺子粉由荞麦面、谷朊粉、强力面粉、酵母粉、食用淀粉酶、乳酸钙混合组成，采用该饺子粉加工的饺子皮韧性大、口感好、耐水煮,且水煮后表面光滑,不易破裂。这种饺子粉虽然解决了荞麦粉作为饺子皮用粉问题，却没有突出荞麦特有的香气，其口味和口感不理想。
发明内容
发明要解决的技术问题：提供一种荞麦水饺粉，该荞麦水饺粉制成的饺子皮除耐水煮，不易破裂外，该荞麦水饺粉还融合了荞麦的多种香味，口感独特。
解决技术问题所采取的技术方案：一种荞麦水饺粉，所述荞麦水饺粉由以下重量份的原料混合而成：荞麦炒香粉20份、荞麦膨化香粉20份、荞麦精制粉20份、荞麦熟化粉15份、谷朊粉8份、高筋小麦粉10份、大豆粉5份、玉米变性淀粉2份、海藻酸钠0.3份、氯化钙0.15份；
所述荞麦炒香粉，将荞麦米用温水过洗，晾干后放入炒锅内，用120℃锅温翻炒20分钟，取出后风凉，待温度低于30℃后，用磨粉机研磨后筛理得荞麦炒香粉；
所述荞麦膨化香粉，将荞麦米用双螺杆挤压膨化机膨化，将膨化产物用锤片式粉碎机粉碎后筛理得荞麦膨化香粉；
所述荞麦熟化粉，将荞麦米用100℃水煮40分钟，捞出用70℃热风烘干，粉碎后筛理得荞麦熟化粉。
作为本发明的改进：所述荞麦炒香粉、荞麦膨化香粉、荞麦熟化粉、荞麦精制粉的细度为90-100目。
作为本发明的进一步改进：所述荞麦膨化香粉制备过程中，膨化机挤压室温度260-320℃，压力2.2Mpa-4.0Mpa，挤压时间5-8分钟，荞麦米入机水份12-15%，膨化产物水份8-10%。
有益效果：本发明的荞麦水饺粉由于采用了所述荞麦水饺粉由荞麦炒香粉、荞麦膨化香粉、荞麦精制粉、荞麦熟化粉、谷朊粉、高筋小麦粉、大豆粉、玉米变性淀粉、海藻酸钠、氯化钙混合而成的技术方案，荞麦米经炒制后具有特殊清甜香味；荞麦米经膨化后具有谷物的糊香味，使得本发明的荞麦水饺粉制成的饺子皮除耐水煮，不易破裂外，还融合了荞麦的多种香味，口感独特，本发明的荞麦水饺粉不但可以作为饺子粉使用，还可以蒸制馒头、花卷、发糕等面点。由于合理地限定了各原料粉的细度，使本发明的荞麦水饺粉的耐煮性更好，口感更佳；由于合理地限定了荞麦膨化香粉膨化时的参数，使得到的荞麦膨化香粉的香味更浓，并且使荞麦中的淀粉糊化，更适宜与其它原料相配合制成水饺粉，所制成的食品更细腻。
具体实施方式
下面对本发明的荞麦水饺粉作进一步的详细说明。
荞麦炒香粉的制备，将荞麦米用温水过洗，晾干后放入炒锅内，用120℃锅温翻炒20分钟，取出后风凉，待温度低于30℃后，用磨粉机研磨后筛理得荞麦炒香粉。在制作过程中不能使用锤片式粉碎机和超微粉碎机，否则将会破坏荞麦香味，影响荞麦水饺粉的口味。
荞麦膨化香粉的制备，将荞麦米用双螺杆挤压膨化机膨化，膨化机挤压室温度260-320℃，压力2.2Mpa-4.0Mpa，挤压时间5-8分钟，荞麦米入机水份12-15%，膨化产物水份8-10%，将膨化产物用锤片式粉碎机粉碎后筛理得荞麦膨化香粉。
荞麦熟化粉的制备，将荞麦米用100℃水煮40分钟，捞出用70℃热风烘干，粉碎后筛理得荞麦熟化粉。
本发明的荞麦水饺粉由以下重量份的原料混合而成：荞麦炒香粉20份、荞麦膨化香粉20份、荞麦精制粉20份、荞麦熟化粉15份、谷朊粉8份、高筋小麦粉10份、大豆粉5份、玉米变性淀粉2份、海藻酸钠0.3份、氯化钙0.15份，所述荞麦炒香粉、荞麦膨化香粉、荞麦熟化粉、荞麦精制粉的细度为90-100目。
Claims (3)
1.一种荞麦水饺粉，其特征是：所述荞麦水饺粉由以下重量份的原料混合而成：荞麦炒香粉20份、荞麦膨化香粉20份、荞麦精制粉20份、荞麦熟化粉15份、谷朊粉8份、高筋小麦粉10份、大豆粉5份、玉米变性淀粉2份、海藻酸钠0.3份、氯化钙0.15份；
所述荞麦炒香粉，将荞麦米用温水过洗，晾干后放入炒锅内，用120℃锅温翻炒20分钟，取出后风凉，待温度低于30℃后，用磨粉机研磨后筛理得荞麦炒香粉；
所述荞麦膨化香粉，将荞麦米用双螺杆挤压膨化机膨化，将膨化产物用锤片式粉碎机粉碎后筛理得荞麦膨化香粉；
所述荞麦熟化粉，将荞麦米用100℃水煮40分钟，捞出用70℃热风烘干，粉碎后筛理得荞麦熟化粉。
2.根据权利要求1所述的荞麦水饺粉，其特征是：所述荞麦炒香粉、荞麦膨化香粉、荞麦熟化粉、荞麦精制粉的细度为90-100目。
3.根据权利要求1或2所述的荞麦水饺粉，其特征是：所述荞麦膨化香粉制备过程中，膨化机挤压室温度260-320℃，压力2.2Mpa-4.0Mpa，挤压时间5-8分钟，荞麦米入机水份12-15%，膨化产物水份8-10%。
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104336481A (zh) * | 2014-11-11 | 2015-02-11 | 安徽三泰面粉有限责任公司 | 一种高韧性饺子粉及其制备方法 |
| CN105795192A (zh) * | 2014-12-31 | 2016-07-27 | 马宗杰 | 一种高原荞麦水饺粉 |
| CN106722060A (zh) * | 2017-03-23 | 2017-05-31 | 安徽省凤宝粮油食品（集团）有限公司 | 一种改良杂粮面粉的加工方法 |
| CN107410874A (zh) * | 2017-08-15 | 2017-12-01 | 合肥徽徽逗食品有限公司 | 一种护肝荞麦保健面条及其加工方法 |
| CN107509956A (zh) * | 2016-06-16 | 2017-12-26 | 李静 | 荞麦成型米工艺方法 |
| CN108967837A (zh) * | 2017-06-03 | 2018-12-11 | 西北农林科技大学 | 一种高纤维的荞麦冲调粉及其制备方法 |
| CN112056493A (zh) * | 2020-09-09 | 2020-12-11 | 安徽昊晨食品有限公司 | 一种口味独特的水饺粉及其制备方法 |
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| CN1380015A (zh) * | 2002-05-01 | 2002-11-20 | 马杰 | 荞面水饺 |
| CN101103812A (zh) * | 2007-08-09 | 2008-01-16 | 赵毅 | 一种黑色营养粉 |
| CN101584427A (zh) * | 2009-07-08 | 2009-11-25 | 辽宁唐人神曙光农牧集团有限公司 | 一种荞麦饺子粉 |
| CN101991098A (zh) * | 2009-08-20 | 2011-03-30 | 江正中 | 长寿水饺 |
| CN102308943A (zh) * | 2011-02-25 | 2012-01-11 | 周耀英 | 玉米超细熟粉及其生产方法 |
| CN102224834A (zh) * | 2011-05-16 | 2011-10-26 | 铁岭市千水农产品加工有限责任公司 | 一种玉米水饺粉 |
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| CN112056493A (zh) * | 2020-09-09 | 2020-12-11 | 安徽昊晨食品有限公司 | 一种口味独特的水饺粉及其制备方法 |
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