CN104585619A - Special dumpling flour added with potato starch and production process for special dumpling flour - Google Patents
Special dumpling flour added with potato starch and production process for special dumpling flour Download PDFInfo
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- CN104585619A CN104585619A CN201510082515.5A CN201510082515A CN104585619A CN 104585619 A CN104585619 A CN 104585619A CN 201510082515 A CN201510082515 A CN 201510082515A CN 104585619 A CN104585619 A CN 104585619A
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Abstract
The invention discloses special dumpling flour added with potato starch. The special dumpling flour is prepared from the following raw materials in percentage by weight: 85%-97% of wheat base powder and 3-15% of potato starch. The invention further provides a production process for the special dumpling flour added with potato starch, wherein the production process comprises the following steps: selecting materials, compounding, weighing, mixing, conveying, sifting, packaging and the like. The production process is characterized by comprising the following specific steps: selecting the wheat base powder which meets the flour quality technical indexes and adding the wheat base powder into a wheat powder bin, selecting high-quality potato starch and putting the high-quality potato starch into a potato starch bin, weighing on a metering device respectively according to a compounding weight ratio, uniformly mixing in a mixer, feeding the mixed materials into a liquid-state valve to be conveyed to an unloading cyclone separator through a Roots blower, adding the mixed materials into a packaging bin to be packaged after sifting through a sifting sieve. The special dumpling flour added with potato starch can be used for strengthening flexibility, smoothness and transparency of paste and improving the quality of flour, so that dumplings are free of a cracking phenomenon after being quickly frozen, and not molten and adhered after being cooked.
Description
technical field:
The invention belongs to flour processing technical field, particularly a kind of boiled dumpling tailored flour and production technology thereof of adding farina.
background technology:
At present, flour industry development presents two main trend: on the one hand along with the raising of people's living standard, also more and more higher to the requirement of flour and flour-made food, increasing to the refined powder demand that its nutrition is good, quality is high, category is complete; On the other hand along with flour processing method reaches its maturity, production technology is constantly brought forth new ideas, flower characters improves gradually, the kind of flour was developed into the various tailored flours distinguished by flour-made food kind and quality by all purpose flour that physical index is distinguished by the past, the tailored flour that configuration categories is various is had higher requirement to basic powder, and ash content is less, whiteness is higher.
Powder based on wheat is had to add the research of other starch making flour-made food in prior art, as open in Journal of Zhengzhou Grain College about " starch and converted starch are to the research of noodles qualitative effects ", the results showed: the quality of farina to noodles of adding 5% has obvious improving effect, but its research has also only come at laboratory stage.Therefore, in conjunction with the many characteristics of farina: (1) easily imbibition, the color and luster that gelatinization point is low, transparency high energy improves product and outward appearance, viscosity is high, retentiveness is high, and water retention property is excellent, not easily aging; (2) as thickener, stabilizing agent and water-loss reducer, the making for Flour product can improve opaque and the tensile properties of flour, improves flower characters, prevents the aging of Flour product; (3) be insoluble in water but can imbibition, be easy to the water suction humidity that rises large, gelatinization point is low, and when starting gelatinization, viscosity is very high, but further heating and when stirring viscosity start to decline, can form softness and there is the film of good transparency; (4) few containing amylose, after gelatinization, aging speed is very slow etc., how to be improved by new technology transformation, new technology, improve the fine powder rate of wheat processing to greatest extent, improve the quality of basic powder, thus adapting to the configuration requirement of various tailored flour, the added value that could improve flour industry product is flour industry technical problem urgently to be resolved hurrily.
At present, dumpling special flour on market is the common flour based on wheaten starch mostly, its machining accuracy is low, the dumpling skin toughness made is low, and mouthfeel is general, and due to wheaten starch mainly amylose, can not place after hot water bath, the easy crackle of dumpling skin, easily opening, poach is mixed soup easily, and dumpling adhesion phenomenon is serious.In view of this, a kind of boiled dumpling tailored flour and production technology thereof of adding farina is provided in conjunction with flour New Machining Technology.
summary of the invention:
The object of the present invention is to provide a kind of boiled dumpling tailored flour adding farina, this boiled dumpling tailored flour adds pliability, smoothness, the transparency that farina can strengthen dough, improve the quality of flour, make flawless phenomenon after boiled dumpling quick-frozen, boil rear non muddy soup, adhesion.
The present invention also aims to provide a kind of production technology of adding the boiled dumpling tailored flour of farina.
For achieving the above object, the present invention takes following technical scheme:
Add a boiled dumpling tailored flour for farina, be processed into by wheat basic powder and farina, wherein, the percentage by weight of each raw material is: wheat basic powder 85% ~ 97%, farina 3% ~ 15%.
Preferably, the percentage by weight of each raw material of boiled dumpling tailored flour of above-mentioned interpolation farina is: wheat basic powder 95%, farina 5%.
Quality Properties in Wheat index selected by above-mentioned wheat basic powder: dough development time is 5.3min, Dough stability time is 6.5min, and gluten quality (wet basis) is 29.6%, and reduction degree (FU) is 96.
After boiled dumpling tailored flour of the present invention adds farina, the qualitative techniques index of its flour reaches: dough development time is 4.9min, and Dough stability time is 7.6min, and reduction degree (FU) is 73, and whiteness is 80.2, and ash content (butt) is 0.52%.
The present invention also provides the production technology of the boiled dumpling tailored flour of above-mentioned interpolation farina, comprise select materials, compositely to weigh, mix, carry, screen, the operation such as packaging, select the wheat basic powder of above-mentioned flower characters technical indicator in wheat flour storehouse, selected high-quality farina is in farina storehouse, weigh respectively on metering device according to composite weight ratio, then mix in mixer, the material mixed is sent into liquefied valve to be delivered in discharging Asta-3746 through roots blower, after sieving screen on inspection, the storehouse that enters to pack is packed.
Above-mentioned wheat basic powder and farina before entering wheat flour storehouse and farina storehouse prior to disinfesting machine in carry out desinsection process.
Beneficial effect of the present invention is: add the structure that farina can improve dough in (1) boiled dumpling tailored flour of the present invention, improve the viscoplasticity of dough, strengthen mechanical resistant stirring property and the endurance of cutting of wheat flour, make wheat flour absorb water faster evenly, dough is soft, flexible, any surface finish, and transparency is good; (2) adding farina can make flour gluten network structure obviously strengthen, and improve the brightness of dumpling skin, reduce yellowing, make quick-freezing boiled dumplings organoleptic quality splendid, and the mouthfeel of dumpling makes moderate progress, smooth have bite; (3) after adding farina, retentiveness strengthens, and obviously can reduce the moisture loss in quick-freezing boiled dumplings storage, prevent the generation of bursting by freezing phenomenon; (4) add farina and can increase easily the boiling property of dumpling and resistance to bubble, make dumpling not easily mixed soup, breakage rate reduces, and prevents dumpling adhesion.
detailed description of the invention:
To produce one ton of boiled dumpling tailored flour, wherein Quality Properties in Wheat index selected by wheat basic powder: dough development time is 5.3min, Dough stability time is 6.5min, and gluten quality (wet basis) is 29.6%, and reduction degree (FU) is 96.
Embodiment 1
The boiled dumpling tailored flour of this interpolation farina by weight percentage composite addition is: wheat basic powder 95%(and 950kg/ criticizes), farina 5%(and 50kg/ criticizes), by wheat basic powder in wheat flour storehouse, selected high-quality farina is in farina storehouse, weigh respectively on metering device according to composite weight ratio, then mix in mixer, the material mixed is sent into liquefied valve to be delivered in discharging Asta-3746 through roots blower, after sieving screen on inspection, the storehouse that enters to pack is packed.
Embodiment 2
The boiled dumpling tailored flour of this interpolation farina by weight percentage composite addition is: wheat basic powder 96%(and 960kg/ criticizes), farina 4%(and 40kg/ criticizes), by wheat basic powder in wheat flour storehouse, selected high-quality farina is in farina storehouse, weigh respectively on metering device according to composite weight ratio, then mix in mixer, the material mixed is sent into liquefied valve to be delivered in discharging Asta-3746 through roots blower, after sieving screen on inspection, the storehouse that enters to pack is packed.
Embodiment 3
The boiled dumpling tailored flour of this interpolation farina by weight percentage composite addition is: wheat basic powder 85%(and 850kg/ criticizes), farina 15%(and 150kg/ criticizes), by wheat basic powder in wheat flour storehouse, selected high-quality farina is in farina storehouse, weigh respectively on metering device according to composite weight ratio, then mix in mixer, the material mixed is sent into liquefied valve to be delivered in discharging Asta-3746 through roots blower, after sieving screen on inspection, the storehouse that enters to pack is packed.
The physical characteristic of dough and the mensuration contrast of rheological properties are carried out to wheat-based plinth powder in above-described embodiment 1, embodiment 2, embodiment 3 and the boiled dumpling tailored flour adding different amount farina, tested by opaque, froth experiment, and stretching experiment draws data, as table 1:
Draw according to table 1 experimental data: by adding the farina contrast of different proportion to wheat basic powder of the same race, the wheat basic powder water absorption of adding 5% farina increases, and formation time reduces, stabilization time increases, ductility increases, and P value reduces, and enhanced stretch resistance obviously weakens; The wheat flour water absorption of adding 4% farina increases, and formation time reduces, and stabilization time reduces, and P value reduces, and other is not obvious; The wheat flour water absorption of adding 15% farina reduces, and formation time reduces, and stabilization time reduces, and P value reduces, and ductility weakens obviously.
With the boiled dumpling tailored flour adding different amount farina, the contrast of boiled dumpling gluten substitute is carried out to wheat-based plinth powder in above-described embodiment 1, embodiment 2, embodiment 3, and boiled dumpling boiling, frozen characters Experimental comparison are carried out to the boiled dumpling tailored flour of interpolation 5% farina, as with following table 2 and table 3:
Draw according to table 2 and table 3 experimental data: the boiled dumpling tailored flour adding the farina of 5%, the toughness of its dumpling skin strengthens, and transparency strengthens, and glossiness improves, and easily boils, and flawless ability strengthens; Easily boiling property, dumpling epidermis stands intact; Jiaozi water characteristic, clear, nothing precipitation.
Claims (4)
1. add a boiled dumpling tailored flour for farina, be processed into by wheat basic powder and farina, it is characterized in that: the percentage by weight of described wheat basic powder and farina is: wheat basic powder 85% ~ 97%, farina 3% ~ 15%.
2. a kind of boiled dumpling tailored flour adding farina according to claim 1, it is characterized in that: Quality Properties in Wheat index selected by described wheat basic powder: dough development time is 5.3min, Dough stability time is 6.5min, gluten quality (wet basis) is 29.6%, and reduction degree (FU) is 96.
3. a kind of production technology of adding the boiled dumpling tailored flour of farina according to claim 2, comprise and selecting materials, compositely to weigh, mixing, conveying, screen, the operations such as packaging, it is characterized in that: described operation is select the wheat basic powder of above-mentioned flower characters technical indicator in wheat flour storehouse, selected high-quality farina is in farina storehouse, weigh respectively on metering device according to composite weight ratio, then mix in mixer, the material mixed is sent into liquefied valve to be delivered in discharging Asta-3746 through roots blower, after sieving screen on inspection, the storehouse that enters to pack is packed.
4. a kind of production technology of adding the boiled dumpling tailored flour of farina according to claim 3, is characterized in that: described wheat basic powder and farina carried out desinsection process prior to disinfesting machine before entering wheat flour storehouse and farina storehouse.
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| CN201510082515.5A CN104585619A (en) | 2015-02-16 | 2015-02-16 | Special dumpling flour added with potato starch and production process for special dumpling flour |
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| CN201510082515.5A CN104585619A (en) | 2015-02-16 | 2015-02-16 | Special dumpling flour added with potato starch and production process for special dumpling flour |
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| CN104585619A true CN104585619A (en) | 2015-05-06 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108185286A (en) * | 2017-12-27 | 2018-06-22 | 河南飞天农业开发股份有限公司 | A kind of production technology of quick-freezing dumpling tailored flour |
| CN108378278A (en) * | 2018-01-16 | 2018-08-10 | 上海交通大学 | Potato boiled dumpling composition and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1509654A (en) * | 2002-12-26 | 2004-07-07 | 上海邹氏食品有限公司 | Boiled dumplings and producing method thereof |
| CN101933586A (en) * | 2010-07-26 | 2011-01-05 | 刘勋 | Dumpling flour and product thereof |
| CN102450546A (en) * | 2010-10-27 | 2012-05-16 | 河南省淇县永达食业有限公司 | Boiled dumpling with thin wrapper |
-
2015
- 2015-02-16 CN CN201510082515.5A patent/CN104585619A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1509654A (en) * | 2002-12-26 | 2004-07-07 | 上海邹氏食品有限公司 | Boiled dumplings and producing method thereof |
| CN101933586A (en) * | 2010-07-26 | 2011-01-05 | 刘勋 | Dumpling flour and product thereof |
| CN102450546A (en) * | 2010-10-27 | 2012-05-16 | 河南省淇县永达食业有限公司 | Boiled dumpling with thin wrapper |
Non-Patent Citations (3)
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| 张剑等: "小麦品质性状影响速冻饺子品质的通径分析", 《河南工业大学学报(自然科学版)》 * |
| 李新华等: "《粮油加工工艺学》", 30 September 2011 * |
| 班进福等: "马铃薯淀粉对饺子粉品质改良效果的研究", 《食品科技》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108185286A (en) * | 2017-12-27 | 2018-06-22 | 河南飞天农业开发股份有限公司 | A kind of production technology of quick-freezing dumpling tailored flour |
| CN108378278A (en) * | 2018-01-16 | 2018-08-10 | 上海交通大学 | Potato boiled dumpling composition and preparation method thereof |
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Application publication date: 20150506 |