CN105410603A - Eyesight-improving mulberry-leaf quick-frozen dumpling wrapper and preparation method thereof - Google Patents
Eyesight-improving mulberry-leaf quick-frozen dumpling wrapper and preparation method thereof Download PDFInfo
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- CN105410603A CN105410603A CN201510741418.2A CN201510741418A CN105410603A CN 105410603 A CN105410603 A CN 105410603A CN 201510741418 A CN201510741418 A CN 201510741418A CN 105410603 A CN105410603 A CN 105410603A
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- mulberry leaf
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- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 240000000249 Morus alba Species 0.000 claims abstract description 18
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 18
- 235000013312 flour Nutrition 0.000 claims abstract description 18
- 239000000843 powder Substances 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 230000004438 eyesight Effects 0.000 claims abstract description 11
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 10
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 10
- 235000013372 meat Nutrition 0.000 claims abstract description 10
- 241000209140 Triticum Species 0.000 claims abstract description 9
- 235000021307 Triticum Nutrition 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 9
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 7
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 7
- 235000004347 Perilla Nutrition 0.000 claims abstract description 7
- 244000124853 Perilla frutescens Species 0.000 claims abstract description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 4
- 235000012054 meals Nutrition 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 238000007710 freezing Methods 0.000 claims description 16
- 238000003756 stirring Methods 0.000 claims description 15
- 229920002472 Starch Polymers 0.000 claims description 11
- 235000019698 starch Nutrition 0.000 claims description 11
- 241000251468 Actinopterygii Species 0.000 claims description 9
- 240000008042 Zea mays Species 0.000 claims description 8
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 8
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 8
- 235000005822 corn Nutrition 0.000 claims description 8
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 claims description 7
- 240000007594 Oryza sativa Species 0.000 claims description 6
- 235000007164 Oryza sativa Nutrition 0.000 claims description 6
- 235000015097 nutrients Nutrition 0.000 claims description 6
- 235000009566 rice Nutrition 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 5
- 238000007747 plating Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 4
- 244000003416 Asparagus officinalis Species 0.000 claims description 3
- 235000005340 Asparagus officinalis Nutrition 0.000 claims description 3
- 244000205754 Colocasia esculenta Species 0.000 claims description 3
- 235000006481 Colocasia esculenta Nutrition 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000012153 distilled water Substances 0.000 claims description 3
- 235000020095 red wine Nutrition 0.000 claims description 3
- 244000241872 Lycium chinense Species 0.000 abstract description 2
- 235000015468 Lycium chinense Nutrition 0.000 abstract description 2
- 235000013399 edible fruits Nutrition 0.000 abstract description 2
- 241001116389 Aloe Species 0.000 abstract 1
- 241001303562 Centrolophus niger Species 0.000 abstract 1
- 229920002261 Corn starch Polymers 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- MKRNVBXERAPZOP-UHFFFAOYSA-N Starch acetate Chemical compound O1C(CO)C(OC)C(O)C(O)C1OCC1C(OC2C(C(O)C(OC)C(CO)O2)OC(C)=O)C(O)C(O)C(OC2C(OC(C)C(O)C2O)CO)O1 MKRNVBXERAPZOP-UHFFFAOYSA-N 0.000 abstract 1
- 235000011399 aloe vera Nutrition 0.000 abstract 1
- 239000008120 corn starch Substances 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 5
- 239000008107 starch Substances 0.000 description 4
- 239000008187 granular material Substances 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108010068370 Glutens Proteins 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000021312 gluten Nutrition 0.000 description 2
- 230000002618 waking effect Effects 0.000 description 2
- 238000009835 boiling Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 238000005213 imbibition Methods 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 238000004383 yellowing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses an eyesight-improving mulberry-leaf quick-frozen dumpling wrapper and a preparation method thereof. The eyesight-improving mulberry-leaf quick-frozen dumpling wrapper is made of the following raw materials in parts by weight: 100-120 parts of wheat flour, 1-2 parts of table salt, 5-7 parts of corn starch acetate, 1-2 parts of perilla meal powder, 2-3 parts of aloe juice, 15-20 parts of wine, 2-4 parts of mulberry leaves, 5-8 parts of blackfish meat, 6-9 parts of lotus roots, 1-3 parts of cassia seeds and an appropriate amount of water. According to the process of the preparation method, the mulberry leaves, the Chinese wolfberry fruits and the like are treated, made into powder then added into the wheat flour, so that the dumpling wrapper prepared according to the preparation method has the healthcare functions such as eyesight improving and the like.
Description
Technical field
The present invention relates to food technology field, particularly relate to a kind of mulberry leaf improving eyesight quick-freezing dumpling skin and preparation method thereof.
Background technology
At present, quick-frozen food has become one of field of food industry with fastest developing speed in the world, and 2006, the domestic quick-frozen food gross output value was more than 10,000,000,000 yuan.Wherein quick-freezing boiled dumplings is the important one-tenth part of China's quick-frozen food, but quick-freezing boiled dumplings is in processing, storage, transport and sales process, and the fluctuation due to temperature can cause the continuous drying on quick-freezing boiled dumplings surface, i.e. " drying loss " phenomenon.
In addition, quick-freezing dumpling generally there will be the defects such as elasticity is inadequate, mouthfeel is poor.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of mulberry leaf improving eyesight quick-freezing dumpling skin and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of mulberry leaf improving eyesight quick-freezing dumpling skin, is made up of following raw material: wheat flour 100-120, salt 1-2, corn acetate starches 5-7, purple perilla dregs of rice powder 1-2, asparagus juice 2-3, red wine 15-20, mulberry leaf 2-4, snakeheaded fish meat 5-8, lotus root 6-9, cassia seed 1-3, water are appropriate.
The preparation method of mulberry leaf improving eyesight quick-freezing dumpling skin according to claim taro meal and 1, carries out according to following steps successively:
One, by mulberry leaf, snakeheaded fish meat, lotus root and cassia seed mixing, add 3-4 water doubly, big fire is boiled rear little fire and is boiled 10-20 minute, pulls snakeheaded fish meat and lotus root out, and drying and crushing after cooling, obtains nutrient powder;
Two, wheat flour, corn acetate starches, purple perilla dregs of rice powder and salt are mixed, stir 5 minutes under being first placed on the environment of-10 DEG C, stir 5 minutes under then proceeding to the environment of-3 DEG C, stir 5 minutes under proceeding to the environment of-10 DEG C again, finally, stir 2 minutes under normal temperature, obtain mixed flour;
Three, the distilled water that nutrient powder and appropriate temperature are 30-40 DEG C will be added in mixed flour, stirring at low speed is after 1 minute, high-speed stirred is fully formed to dough for 5 minutes again, dough is loaded in vacuum tank, place 2-4 minute under the vacuum condition of-0.2--0.4MPa after, take out, continue the face 6-8 minute that wakes up;
Four, good wake flour group oodle maker is repeatedly rolled, be pressed into the uniform musculus cutaneus of thin and thick, be cut into the dumpling wrapper of 65-75mm with mould;
Five, the dumpling wrapper obtained first is positioned in refrigerator carries out the process of plating ice: temperature in refrigerator is adjusted to-5 DEG C; After 3 hours, be adjusted to-10 DEG C; After 6 hours, be adjusted to-15 DEG C, obtain quick-freezing dumpling skin.
Advantage of the present invention is: the interpolation of the corn peel dietary fiber added in the present invention makes the hardness of dumpling wrapper, elasticity gelling, chewiness and recovery totally in increase tendency, reduce dumpling wrapper cooking loss rate, significantly improve dumpling wrapper brightness, reduce dumpling wrapper yellowing, significantly improve dumpling wrapper microstructure, enhance gluten network structure.
Dumpling wrapper is that the distortion starch of gelatinization has good adhesion property boiling, and can make well to bond between starch granules and gluten and starch granules, forms knot real surface and skeleton, decreases the loss of starch granules in digestion process.
Take face of waking up in the control of water temperature when the mode of variations in temperature and the formula in face and face and vacuum tank when joining powder mixing, make the dumpling wrapper bright in color made, structure is fine and closely woven, smooth, agreeable to the taste, neither too hard, nor too soft, has bite, and high resilience.
Corn acetate starches with the face stage, imbibition, hindering part mucedin fully to absorb moisture and forms network structure, because this enhancing the hardness of dumpling wrapper, ensure that mouthfeel.
The ductility of dumpling wrapper and flexible change are the direct embodiments of protein network structure change in dough.Mucedin contains a large amount of glutamine (by mass more than 33%) and hydroxy-amino-acid, and hydrogen bond and hydrophobic interaction define the network structure of protein just.The variations in temperature in the process of circulation is imitated during plating ice process.Plating ice can keep protein network structure preferably, the ductility that maintenance dumpling wrapper is good and elasticity.
In present invention process, make powder after mulberry leaf, the fruit of Chinese wolfberry etc. being processed and join in wheat flour, the dumpling wrapper made has the health-care efficacies such as improving eyesight.
Detailed description of the invention
A kind of mulberry leaf improving eyesight quick-freezing dumpling skin, is made up of following raw material: wheat flour 100, salt 1, corn acetate starches 5, purple perilla dregs of rice powder 1, asparagus juice 2, red wine 15, mulberry leaf 2, snakeheaded fish meat 5, lotus root 6, cassia seed 1, water are appropriate.
The preparation method of mulberry leaf improving eyesight quick-freezing dumpling skin according to claim taro meal and 1, carries out according to following steps successively:
One, by mulberry leaf, snakeheaded fish meat, lotus root and cassia seed mixing, add the water of 3 times, big fire is boiled rear little fire and is boiled 10 minutes, pulls snakeheaded fish meat and lotus root out, and drying and crushing after cooling, obtains nutrient powder;
Two, wheat flour, corn acetate starches, purple perilla dregs of rice powder and salt are mixed, stir 5 minutes under the environment to be first placed on DEG C, stir 5 minutes under the environment then to proceed to DEG C, stir 5 minutes under the environment to proceed to again DEG C, finally, stir 2 minutes under normal temperature, obtain mixed flour;
Three, will add the distilled water that nutrient powder and appropriate temperature are 30 DEG C in mixed flour, stirring at low speed is after 1 minute, then high-speed stirred is fully formed to dough for 5 minutes, dough is loaded in vacuum tank, place under the vacuum condition of MPa after 2 minutes, take out, continue face of waking up 6 minutes;
Four, good wake flour group oodle maker is repeatedly rolled, be pressed into the uniform musculus cutaneus of thin and thick, be cut into the dumpling wrapper of 65mm with mould;
Five, the dumpling wrapper obtained first is positioned in refrigerator carries out the process of plating ice: temperature in refrigerator to be adjusted to DEG C; After 3 hours, to be adjusted to DEG C; After 6 hours, to be adjusted to DEG C, to obtain quick-freezing dumpling skin.
Claims (2)
1. a mulberry leaf improving eyesight quick-freezing dumpling skin, is characterized in that: be made up of following raw material: wheat flour 100-120, salt 1-2, corn acetate starches 5-7, purple perilla dregs of rice powder 1-2, asparagus juice 2-3, red wine 15-20, mulberry leaf 2-4, snakeheaded fish meat 5-8, lotus root 6-9, cassia seed 1-3, water are appropriate.
2. the preparation method of mulberry leaf improving eyesight quick-freezing dumpling skin according to claim taro meal and 1, is characterized in that: carry out according to following steps successively:
One, by mulberry leaf, snakeheaded fish meat, lotus root and cassia seed mixing, add 3-4 water doubly, big fire is boiled rear little fire and is boiled 10-20 minute, pulls snakeheaded fish meat and lotus root out, and drying and crushing after cooling, obtains nutrient powder;
Two, wheat flour, corn acetate starches, purple perilla dregs of rice powder and salt are mixed, stir 5 minutes under being first placed on the environment of-10 DEG C, stir 5 minutes under then proceeding to the environment of-3 DEG C, stir 5 minutes under proceeding to the environment of-10 DEG C again, finally, stir 2 minutes under normal temperature, obtain mixed flour;
Three, the distilled water that nutrient powder and appropriate temperature are 30-40 DEG C will be added in mixed flour, stirring at low speed is after 1 minute, high-speed stirred is fully formed to dough for 5 minutes again, dough is loaded in vacuum tank, place 2-4 minute under the vacuum condition of-0.2--0.4MPa after, take out, continue the face 6-8 minute that wakes up;
Four, good wake flour group oodle maker is repeatedly rolled, be pressed into the uniform musculus cutaneus of thin and thick, be cut into the dumpling wrapper of 65-75mm with mould;
Five, the dumpling wrapper obtained first is positioned in refrigerator carries out the process of plating ice: temperature in refrigerator is adjusted to-5 DEG C; After 3 hours, be adjusted to-10 DEG C; After 6 hours, be adjusted to-15 DEG C, obtain quick-freezing dumpling skin.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510741418.2A CN105410603A (en) | 2015-11-05 | 2015-11-05 | Eyesight-improving mulberry-leaf quick-frozen dumpling wrapper and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510741418.2A CN105410603A (en) | 2015-11-05 | 2015-11-05 | Eyesight-improving mulberry-leaf quick-frozen dumpling wrapper and preparation method thereof |
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| Publication Number | Publication Date |
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| CN105410603A true CN105410603A (en) | 2016-03-23 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510741418.2A Pending CN105410603A (en) | 2015-11-05 | 2015-11-05 | Eyesight-improving mulberry-leaf quick-frozen dumpling wrapper and preparation method thereof |
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| Country | Link |
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| CN (1) | CN105410603A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106071717A (en) * | 2016-06-24 | 2016-11-09 | 安徽三兄弟薯业有限责任公司 | A kind of dumpling flour |
| CN107594304A (en) * | 2017-09-20 | 2018-01-19 | 青岛嘉和兴制粉有限公司 | A kind of quick-freezing boiled dumplings powder and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104366155A (en) * | 2014-10-27 | 2015-02-25 | 五河童师傅食品有限公司 | Qi-tonifying boiled milk and honeydew melon dumpling and preparation method thereof |
-
2015
- 2015-11-05 CN CN201510741418.2A patent/CN105410603A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104366155A (en) * | 2014-10-27 | 2015-02-25 | 五河童师傅食品有限公司 | Qi-tonifying boiled milk and honeydew melon dumpling and preparation method thereof |
Non-Patent Citations (3)
| Title |
|---|
| 纵伟等: "镀冰对速冻饺子皮品质保持的研究", 《粮食与饲料工业》 * |
| 袁仲主编: "《速冻食品加工技术》", 31 March 2015, 中国轻工业出版社 * |
| 辛志平: "变性淀粉在速冻饺子中的应用研究", 《中国优秀硕士学位论文全文数据库 工程科技I辑》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106071717A (en) * | 2016-06-24 | 2016-11-09 | 安徽三兄弟薯业有限责任公司 | A kind of dumpling flour |
| CN107594304A (en) * | 2017-09-20 | 2018-01-19 | 青岛嘉和兴制粉有限公司 | A kind of quick-freezing boiled dumplings powder and preparation method thereof |
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| PB01 | Publication | ||
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Application publication date: 20160323 |