CN106107428A - A kind of control sugar quick-freezing boiled dumplings and preparation method thereof - Google Patents
A kind of control sugar quick-freezing boiled dumplings and preparation method thereof Download PDFInfo
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- CN106107428A CN106107428A CN201610450815.9A CN201610450815A CN106107428A CN 106107428 A CN106107428 A CN 106107428A CN 201610450815 A CN201610450815 A CN 201610450815A CN 106107428 A CN106107428 A CN 106107428A
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- 230000002045 lasting effect Effects 0.000 description 1
- 239000012633 leachable Substances 0.000 description 1
- 239000010985 leather Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000007726 management method Methods 0.000 description 1
- 230000010534 mechanism of action Effects 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-N phosphoric acid Substances OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 238000012913 prioritisation Methods 0.000 description 1
- 238000011321 prophylaxis Methods 0.000 description 1
- OVSQVDMCBVZWGM-QSOFNFLRSA-N quercetin 3-O-beta-D-glucopyranoside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=C(C=2C=C(O)C(O)=CC=2)OC2=CC(O)=CC(O)=C2C1=O OVSQVDMCBVZWGM-QSOFNFLRSA-N 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 235000021254 resistant starch Nutrition 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 230000037351 starvation Effects 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 238000011282 treatment Methods 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
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- 229930003231 vitamin Natural products 0.000 description 1
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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
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3544—Organic compounds containing hetero rings
-
- 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 belongs to food processing field, particularly to one control sugar quick-freezing boiled dumplings and preparation method thereof, it is characterized in that: dumpling wrapper dispensing includes the component of following mass parts: high gluten wheat flour 55 85 parts, Radix Et Rhizoma Fagopyri Tatarici powder 15 50 parts, in terms of high gluten wheat flour and Radix Et Rhizoma Fagopyri Tatarici powder gross mass, add modified starch 0.3 2.5 parts, quick-freezing boiled dumplings modifying agent 0.2 1.5 parts and 30 60 parts of water again.The present invention improves dumpling wrapper formula, Radix Et Rhizoma Fagopyri Tatarici powder and modified starch is added on the basis of conventional formulation, reduce the glycaemic index of dumplings, diabetes patient can be helped effectively to control post-prandial glucose excursions, in addition, control sugar Radix Et Rhizoma Fagopyri Tatarici dumplings, rich in dietary fiber, can strengthen satiety, and suppression intestinal is to glucose and the absorption of cholesterol.Use Technique of Speed Freezing, at utmost retain dumplings Middle nutrition composition, and instant is quick.
Description
Technical field
The invention belongs to food processing field, particularly to one control sugar quick-freezing boiled dumplings and preparation method thereof.
Background technology
At dumpling, have another name called " flat food ", come from " moon shape wonton of laying down " of the Northern and Southern Dynasties to the Tang Dynasty, be China common tradition food
Product, have long history in China.Common dumpling has the tastes such as Carnis Sus domestica Folium Allii tuberosi, Carnis Sus domestica Chinese cabbage, Carnis Sus domestica Herba Capsellae and three delicacies, because of
Be made up of flour for dumpling wrapper, be provided that carbohydrate, stuffing for dumplings include meat and vegetable, be provided that protein, fat,
The nutrition such as vitamin, mineral and dietary fiber, therefore dumpling is considered as a group food balanced in nutrition, and due to dumpling
It is prone to digest and assimilate, is therefore well suited for old people and child eats.
Along with the quickening of people's rhythm of life, the development of quick frozen food is faster, and its volume of trade is just with annual 10 parts
～the speed increase of 30 parts.At present, in the world the total output of quick frozen food oneself more than 60,000,000 tons, kind reaches 4500 kinds of left sides
Right.The year consumption per head of developed country has formed large-scale production more than 10kg, quick frozen food industry.Whole world quick frozen food is put down
All annual growth rates are 15 parts～20 parts.Develop country faster and have the U.S., Australia, Japan and Korea S etc..China's quick-freezing
Food annual production about 15,000,000 tons, and with the speed increase of annual 15 parts.
Quick frozen food has been classified as the development priority of food industry by China's long-range objectives to the year 2010.Along with Chinese society warp
The development of Ji and the raising of living standards of the people, market freezing chain is increasingly widespread perfect, and the sales volume of quick frozen food increases.Quick-freezing
Dumpling, as a pith of quick frozen food, accounts for 30 parts of quick frozen food, be that in quick frozen food, yield is maximum one
Class, current domestic all frozen food producers all start to produce quick-freezing boiled dumplings.Quick-freezing boiled dumplings require below-30 DEG C, 15～
Quick freezing within 30 min, and preserve under conditions of-18 DEG C and circulate.After producing due to dumpling ,-25
～quick freezing under-30 DEG C of low temperature, most of moisture contained in dumplings forms tiny ice crystal body along with scattering and disappearing of heat,
Decrease the liquid moisture needed for microbial life activity and biochemical reaction, inhibit the activity of microorganism, delayed food
Quality comparison, maintains the original nutrition of dumplings and local flavor to greatest extent, and can long-period freshness preserving.Therefore, quick-freezing boiled dumplings send out
Open up promoting China quick frozen food industrial expansion to have extremely important and wide significance.Main quick-freezing boiled dumplings product
Board has: miss, three complete, Wan Chai's harbours etc., product line is various, and the dumpling wrapper collocation meat dish filling mainly made with wheat flour is
Main, price is per jin to dozens of yuan from several units.
Diabetes are the metabolic diseases of a kind of lifelong participation at present, and feature is chronic hyperglycemia, with because of insulin (INS) point
Secrete and/or act on sugar, fat and protein metabolism disorder that defect causes.According in April, 2016 official of the World Health Organization (WHO)
Report, the whole world has more than 4.22 hundred million adults and suffers from diabetes, is concentrated mainly on developing country.It was predicted that to the year two thousand thirty, glycosuria
Disease maybe will become Section 7 major causes of death.China's diabetes number is close to 1.3 hundred million at present, and prevalence is up to 9.7 parts, occupies
First of the whole world, the also crowd of 15 parts of impaired glucose tolerance.In China patient groups, based on type 2 diabetes mellitus, type 2 diabetes mellitus
Accounting for more than 90 parts, type 1 diabetes accounts for 5 parts, and other types diabetes only account for 0.7 part；The prevalence of city gestational diabetes connects
Nearly 17.1 parts, lying-in woman advanced in years gestational diabetes Susceptible population especially.The health of the diabetes serious threat mankind, affects the life of patient
Bioplasm amount and life security.Being limited to current medical level, diabetes remain lifelong participation disease, need to accept Drug therapy for a long time
And carry out self management for a long time.
The blood sugar level controlling diabetes patient is to reduce the key measure of its complication.Control to diabetes blood glucose at present
System relies primarily on lifestyle modification and hypoglycemic medicine, and in lifestyle modification, diet control is particularly significant.Come auxiliary by food
Helping control blood glucose is the safest also most efficient method of diabetics, also can preferably improve the life of diabetics simultaneously
Quality and level.Diabetes medicine emerges in an endless stream with health product, and market has tended to saturated, but the diabetes control confectionery city of specialty
Field is the most blank, and control confectionery research and development are still in initial stage, and imported product can not meet far away domestic market demand.
Diabetics diet should follow principles such as " less salts, low fat, low sugar, light ", and diabetes patient should take in less
High-glycemic-index foods, such as: glutinous rice, white bread, flour steamed bread etc., the food of the low glycaemic index of more options, it is to avoid directly take the photograph
Enter monosaccharide (glucose, sucrose, maltose etc.) and content of starch is high, easily cause the food of blood glucose fluctuation.
The most also there is being suitable for the food of diabetes patient, but because of China dieletic foodstuff industry exist " little,
Random, miscellaneous " etc. problem, though most sugarfree foods is without sucrose, but " sugared " is not carried out substantial control.Cause
" sugared " exists in a variety of forms, and starch can be broken down into small molecule glucose in intestinal, causes blood glucose to raise, therefore without confectionery
Product can not accomplish the control blood glucose of real meaning.And major part diabetes patient does not accepts nutrition education, and improper diet can be led
Cause glycemic control is bad, causes that sb.'s illness took a turn for the worse and complication takes place frequently, have a strong impact on minimal invasive treatment's quality and life security.The most general
Water flowing dumpling, in order to improve mouthfeel and outward appearance, uses pure white high-gluten flour to make, but pure white face is fine and smooth due to granule, content of starch
Height, processing stage is high, and therefore glycaemic index is high.Diabetes patient's impaired insulin secretion or insulin resistant, edible pure white face system
After the dumplings made, blood glucose can raise rapidly, causes hyperglycemia, damages body, causes metabolism disorder and cause complication, the most not
Edibility common wheat dumplings.
Additionally, diabetes patient is chronically at starvation due to diet control, body, it is impossible to meet daily basic nutrition
Needing, vivo protein matter and fat are forced to decompose energy supply, internal generation ketoboidies, cause body to be poisoned, and the most easily cause other sick
Levy, such as hypoglycemia (damaged brain).
Therefore, research and develop a quick-frozen pastry (quick-freezing dumpling) with control sugar effect and can meet the daily staple food of diabetes patient
Energy required, can solve again the state that diabetes patient is hungry for a long time, comply with the demand of vast diabetics, be also food
The inexorable trend of industry development.
Summary of the invention
In order to solve above technical problem, the present invention provides a kind of control sugar quick-freezing boiled dumplings and preparation method thereof, the present invention
Improve dumpling wrapper formula, on the basis of conventional formulation, add Radix Et Rhizoma Fagopyri Tatarici powder and modified starch, reduce the glycaemic index of dumplings, can help
Help diabetes patient effectively to control post-prandial glucose excursions, additionally, control sugar Radix Et Rhizoma Fagopyri Tatarici dumplings is rich in dietary fiber, satiety can be strengthened,
Suppression intestinal is to glucose and the absorption of cholesterol.
Solve a kind of control sugar quick-freezing boiled dumplings in the present invention of above technical problem, it is characterised in that: dumpling wrapper and dumplings
Usage ratio scope 1:1-2 of stuffing material.
Wherein, dumpling wrapper dispensing includes the component of following mass parts: high gluten wheat flour 55-85 part, Radix Et Rhizoma Fagopyri Tatarici powder 15-50 part,
In terms of high gluten wheat flour and Radix Et Rhizoma Fagopyri Tatarici powder gross mass, then add modified starch 0.3-2.5 part, quick-freezing boiled dumplings modifying agent 0.2-1.5 part
With water 30-60 part；
In the present invention, dumplings stuffing material is based on Carnis Sus domestica, Chinese cabbage, be aided with Auricularia, Bulbus Allii Cepae, Herba Alii fistulosi, Radix Dauci Sativae, Lentinus Edodes, (select it a kind of or
Two or more), add spice, vegetable oil, modified starch and water.
Dumplings stuffing material dispensing includes the component of following mass parts: Carnis Sus domestica 25-60 part, and Chinese cabbage 35-75 part is total with Carnis Sus domestica Chinese cabbage
Mass Calculation, then add spice 1.2-5 part, vegetable oil 0.8-3 part, modified starch 0.05-0.5 part, water 3-15 part, Yi Jimu
One or two in ear 0.1-10 part, Bulbus Allii Cepae 0.1-10 part, Herba Alii fistulosi 0.1-10 part, Radix Dauci Sativae 0.1-10 part and Lentinus Edodes 0.1-10 part
More than Zhong.
In prioritization scheme, in the present invention, dumpling wrapper is 1:1.5 with the usage ratio of dumplings stuffing material；Wherein, dumpling wrapper dispensing
Component including following mass parts: high gluten wheat flour 80 parts, Radix Et Rhizoma Fagopyri Tatarici powder 20 parts, in terms of high gluten wheat flour and Radix Et Rhizoma Fagopyri Tatarici powder gross mass,
Add modified starch 1.5 parts, quick-freezing boiled dumplings modifying agent 0.8 part and 45 parts of water again；
Described dumplings stuffing material dispensing includes the component of following mass parts: Carnis Sus domestica 35 parts, Chinese cabbage 50 parts, in terms of Carnis Sus domestica Chinese cabbage gross mass
Calculate, then add spice 3 parts, vegetable oil 1.8 parts, modified starch 0.2 part, 8 parts of water, and 2 parts of Auricularia, Bulbus Allii Cepae 2 parts, Herba Alii fistulosi 2
Part, one or more in 2 parts of Radix Dauci Sativae and 1 part of Lentinus Edodes.
Described Radix Et Rhizoma Fagopyri Tatarici powder is that Radix Et Rhizoma Fagopyri Tatarici fiber powder and Radix Et Rhizoma Fagopyri Tatarici core powder compound, Radix Et Rhizoma Fagopyri Tatarici fiber powder and Radix Et Rhizoma Fagopyri Tatarici core opaque amount usage ratio
For 1-9:1-7.
Described Radix Et Rhizoma Fagopyri Tatarici powder particle diameter >=100 mesh.
Described high gluten wheat flour particle diameter >=80 mesh.
Described modified starch is hydroxypropyl starch, acetate starch or acetylated starch, wherein starch particle diameter >=80 mesh.
A kind of preparation method controlling sugar quick-freezing boiled dumplings in the present invention, such as following steps:
(1) preparation of raw material, adjuvant, water;
(2) pretreatment of vegetable: by standby with vegetable knife chopping after selected for vegetable cleaning;
(3) meat pretreatment: Carnis Sus domestica putting into meat grinder and rubs, meat granule is the little granule of 1-4mm, calls in spice and plant
Oil is standby:
(4) filling processed is stirred: put in blender by the supplementary materials such as the meat in formula for a product, vegetable, spice, vegetable oil and break into filling
Material;
(5) modulation of dough: high gluten wheat flour, Radix Et Rhizoma Fagopyri Tatarici powder, modified starch and quick-freezing boiled dumplings modifying agent are weighed successively, and mixes
Put into after mixing thoroughly in dough mixing machine, add water, machine stirring dough-making powder;
(6) molding (packing) of dumpling: shape with dumplings forming machine or hand making;
(7) quick-freezing: product is put in quick-freezing canal, it is desirable to product center temperature reaches-18 DEG C within half an hour;Use speed
Freeze techniques, at utmost retains dumplings Middle nutrition composition, and instant is quick.
(8) pack, weigh, pack, check: packed by product specification requirement, weigh, sealed.After sealing, product is by gold
Belong to survey meter inspection;
(9) deepfreeze: the product of Packing Intact is delivered to finished product and freezes storehouse, it is desirable to freeze warehouse temperature below-18 DEG C.
Radix Et Rhizoma Fagopyri Tatarici (Tartary buckwheat) has the highest edible and medical value, it is possible to help blood sugar lowering, anticancer,
The diseases such as antioxidation, prophylaxis of hypertension, heart disease.Bran of Radix Et Rhizoma Fagopyri Tatarici accounts for Radix Et Rhizoma Fagopyri Tatarici seed dry weight 24 parts, and Radix Et Rhizoma Fagopyri Tatarici fiber powder is selected and do not taken off
Skin Radix Et Rhizoma Fagopyri Tatarici beats powder, and rich in various nutrients in bran of Radix Et Rhizoma Fagopyri Tatarici, wherein general flavone content is about 4.86 times of Radix Et Rhizoma Fagopyri Tatarici core powder, is general
26 ~ 30 times of logical sweet cherry roots, dietary fiber content is up to 28 parts.Containing Radix Et Rhizoma Fagopyri Tatarici flavone (Flavonoid), Semen Fagopyri Esculenti sugar alcohol in Radix Et Rhizoma Fagopyri Tatarici
(Fagopyritols) the multiple bioactive molecule with blood sugar reducing function such as.Rutin (Rutin) is the main one-tenth of Radix Et Rhizoma Fagopyri Tatarici flavone
Point, accounting for 70 parts of Radix Et Rhizoma Fagopyri Tatarici total flavonoids, rutin can generate again Quercetin (Quercetin), isoquercitin after hydrolysis
(Isoquercetin) two kinds of variants.Test proof flavone compound and can effectively suppress small intestinal brush cells surface
The activity of alpha-glucosidase (α-Glucosidase), regulates gut hormone level after the meal, effectively controls post-prandial glycemia and raises,
Slow down diabetes de-velopment and alleviate diabetic complication.Dietary fiber imbibition can form colloid in intestinal, controls meal
Rear blood glucose raises and insulin secretion, strengthens satiety, promotes intestinal peristalsis promoting, prevents constipation, and reduce intestinal to cholesterol
Absorption, reduce blood fat.Radix Et Rhizoma Fagopyri Tatarici, rich in arginine and histidine, contains the lysine lacked in Semen Tritici aestivi simultaneously, and Radix Et Rhizoma Fagopyri Tatarici collocation is little
Wheat can reach protein complementary action, improves aminoacid bioavailability in vivo.
Replacing part or all of wheat flour due to Radix Et Rhizoma Fagopyri Tatarici in buck-wheat products, the glutelin contained by Radix Et Rhizoma Fagopyri Tatarici is less, therefore Radix Et Rhizoma Fagopyri Tatarici
It is low generally to there is muscle degree in product, and the proportion of goods damageds are high, it is impossible to realize the problems such as large-scale machines production.High gluten wheat flour relatively common wheat
Amyloid proteins matter content is higher, and average protein content can reach 13.5 parts, has the advantages that muscle degree is strong.Produced at quick-freezing boiled dumplings
In journey, dough if dough muscle degree is the lowest, then need to easily cause dough cover and rupture, it is difficult to molding through oodle maker, therefore add 55-
The high-gluten flour of 85 parts can improve dumplings dough cover muscle degree, improves yield rate more than 80 parts, and production of machinery Radix Et Rhizoma Fagopyri Tatarici dumplings is become can
Energy.
Modified starch
Starch molecule introduce new functional group or changes starch molecule size and starch granular property, thus changing starch
Natural characteristic (such as: gelatinization point, thermoviscosity and stability thereof, freeze-thaw stability, gel force, film property, the transparency etc.),
It is made to be more suitable for industrial requirement.
(such as hydroxypropyl starch, acetate or acetylation form sediment to add modified starch on the basis of tradition dumpling wrapper formula
Powder), contribute to improving dough cover thawing stability, improve dumplings cooking property (improving hardness during dumpling wrapper steaming and decocting) and reduce speed
Freeze dumplings Frost cleft rate and cooking loss rate.
Quick-freezing boiled dumplings modifying agent mainly has emulsifying agent (monoglyceride sodium stearate, sodium lactate etc.), water-retaining agent (compound phosphoric acid
Salt), thickening agent (xanthan gum, guar gum etc.) and preservative (dehydroactic acid sodium).Quick-freezing boiled dumplings modifying agent is favorably improved speed
Freeze the quality of dumplings, it is to avoid the problems such as breach, filling-exposing, dumpling color of the leather obfuscation occur in freeze cutting and boiling process.
The emulsification that monoglyceride sodium stearate and sodium lactate have, can be combined with mucedin, enhance the elasticity of gluten.Compound
Phosphate carries out esterification and combination of building bridge between mucedin and starch, forms relatively stable complex, strengthens forming sediment
Powder and the adhesion of mucedin, reduce starch leachable, make the biceps of flour strengthen.Phosphate also has increases starch water absorbing capacity
The effect of power, and the retentiveness of dough can be made to increase, make the abundant swollen profit of mucedin mass-energy, thus form satisfactory texture
Gluten network, increases the elasticity of dough cover, toughness, makes smooth in taste.Meanwhile, phosphate can also increase the water-retaining property of meat stuffing,
Meat stuffing is made to become fresh and tender.Xanthan gum is worked in coordination with use with guar gum in freezing starch food products and frozen food can be kept the coldest
Freeze, defrosting starch will not be aging, has stronger Stabilization to starch.(dehydroactic acid sodium is that quick-freezing boiled dumplings changes to dehydroactic acid sodium
The one of which composition of good dose, dehydroactic acid sodium, in " dough preparing " step, mixes together with Radix Et Rhizoma Fagopyri Tatarici powder, wheat flour, modified starch
Close uniformly) act primarily as antisepsis, its mechanism of action is effectively to penetrate in microbial cell body, suppresses growth of microorganism, prolongs
The long products shelf-life.
Detailed description of the invention
Below in conjunction with detailed description of the invention, the present invention is described in further detail.
Embodiment 1
A kind of control sugar quick-freezing boiled dumplings, dumpling wrapper and usage ratio scope 1:1 of dumplings stuffing material.
Wherein, dumpling wrapper dispensing includes the component of following mass parts: high gluten wheat flour 55 parts, Radix Et Rhizoma Fagopyri Tatarici powder 15 parts, with high muscle
Wheat flour and Radix Et Rhizoma Fagopyri Tatarici powder gross mass meter, then add modified starch 0.3 part, quick-freezing boiled dumplings modifying agent 0.2 part and 35 parts of water；
Dumplings stuffing material dispensing includes the component of following mass parts: Carnis Sus domestica 25 parts, Chinese cabbage 35 parts, calculates with Carnis Sus domestica Chinese cabbage gross mass,
Add 0.1 part of Auricularia, Bulbus Allii Cepae 0.1 part, 0.1 part of Herba Alii fistulosi, 0.1 part of Radix Dauci Sativae, 0.1 part of Lentinus Edodes, spice 1.2 parts, vegetable oil again
0.8 part, modified starch 0.05 part and 3 parts of water.
Radix Et Rhizoma Fagopyri Tatarici powder is that Radix Et Rhizoma Fagopyri Tatarici fiber powder and Radix Et Rhizoma Fagopyri Tatarici core powder compound, and Radix Et Rhizoma Fagopyri Tatarici fiber powder and Radix Et Rhizoma Fagopyri Tatarici core opaque amount usage ratio are 1:
1。
Radix Et Rhizoma Fagopyri Tatarici powder particle diameter >=100 mesh, high gluten wheat flour particle diameter >=80 mesh.Modified starch is hydroxypropyl starch, wherein starch
Particle diameter >=80 mesh.
Concrete preparation method such as following steps:
(1) preparation of raw material, adjuvant, water;
(2) pretreatment of vegetable: by standby with vegetable knife chopping after selected for vegetable cleaning;
(3) meat pretreatment: Carnis Sus domestica putting into meat grinder and rubs, meat granule is the little granule of 1-4mm, calls in spice and plant
Oil is standby:
(4) filling processed is stirred: put in blender by the supplementary materials such as the meat in formula for a product, vegetable, spice, vegetable oil and break into filling
Material;
(5) modulation of dough: high gluten wheat flour, Radix Et Rhizoma Fagopyri Tatarici powder, modified starch and quick-freezing boiled dumplings modifying agent are weighed successively, and mixes
Put into after mixing thoroughly in dough mixing machine, add water, machine stirring dough-making powder;
(6) molding (packing) of dumpling: shape with dumplings forming machine or hand making;
(7) quick-freezing: product is put in quick-freezing canal, it is desirable to product center temperature reaches-18 DEG C within half an hour;
(8) pack, weigh, pack, check: packed by product specification requirement, weigh, sealed.After sealing, product is visited by metal
Survey instrument is checked;
(9) deepfreeze: the product of Packing Intact is delivered to finished product and freezes storehouse, it is desirable to freeze warehouse temperature below-18 DEG C.
In gluten flour, glutelin content is high, acts the effect increasing dough cover muscle degree in formula, makes up because adding Radix Et Rhizoma Fagopyri Tatarici
Powder and cause dough cover muscle degree difference problem.Without high-gluten flour in the formula of Radix Et Rhizoma Fagopyri Tatarici dumplings, then dumpling wrapper is passing through pressure surface
Easily produce the phenomenon that dough cover ruptures, yield rate the lowest (yield rate ＜ 10 parts) during machine, promote difficulty, cannot be formed greatly
Large-scale industrialized production.
Resistant starch plays improvement dumpling wrapper thawing in formula, improves dumplings cooking property (when improving dumpling wrapper steaming and decocting
Hardness) and reduce quick-freezing boiled dumplings Frost cleft rate and cooking loss rate.Without modified starch, then dumpling wrapper holds in pressure surface process
It is easily generated and ruptures, yield rate=60-85 part, in quick-freezing and boiling process, additionally easily produce breach, Frost cleft rate=20 part, the cooking
Loss rate=20 part.
Inventive formulation uses Radix Et Rhizoma Fagopyri Tatarici powder to be that dietary fiber content is high, on the one hand, dietary fiber content is the highest, controls after the meal
The effect of blood glucose is the best, and the dumplings of 100 grams of Radix Et Rhizoma Fagopyri Tatarici powder content of same position diabetes patient 15 parts, 2h-plasma glucose value is
9.4mmol/L, the dumplings of the Radix Et Rhizoma Fagopyri Tatarici powder content 30 parts of edible 100 grams of same stuffing material, postprandial plasma glucose level is 7.3mmol/L.Another
Aspect, Radix Et Rhizoma Fagopyri Tatarici powder consumption is too much, and the too high meeting of dietary fiber content causes method difficulty to strengthen, when Radix Et Rhizoma Fagopyri Tatarici powder content is 30 parts,
Yield rate is 95 parts, as Radix Et Rhizoma Fagopyri Tatarici powder content ＞ 60 parts, and decrease in yield to 40 part, in boiling process, high Radix Et Rhizoma Fagopyri Tatarici content
Dumpling wrapper is easily rupturable, surface irregularity, affects product appearance and mouthfeel.
In the present invention raw material in stuffing for dumplings be mainly Carnis Sus domestica and Chinese cabbage, Carnis Sus domestica and Chinese cabbage broadly fall into low glycaemic index food
Product, proper amount of edible does not results in blood glucose fluctuation.The main component of dumpling wrapper is Radix Et Rhizoma Fagopyri Tatarici powder and high gluten wheat flour, high muscle Semen Tritici aestivi
In powder, content of starch is high, easy to digest, and starch can be become small molecule glucose by enzymolysis in intestinal, causes blood glucose fluctuation.And
Radix Et Rhizoma Fagopyri Tatarici contains bioflavonoids rutin, can suppress the intestinal absorption to glucose, and in Radix Et Rhizoma Fagopyri Tatarici powder, dietary fiber content is high, has
Help control post-prandial glucose excursions.Therefore the control sugar effect in the present invention is mainly by Radix Et Rhizoma Fagopyri Tatarici powder in dumpling wrapper with high-gluten flour ratio certainly
Fixed, Radix Et Rhizoma Fagopyri Tatarici powder content is the highest, and control sugar effect is the best, as Radix Et Rhizoma Fagopyri Tatarici powder content ＜ 15 parts, and same position diabetes patient 100 grams
After, 2h-plasma glucose value is 11.3mmol/L.
Embodiment 2
Content in preparation method such as embodiment 1, a kind of control sugar quick-freezing boiled dumplings, dumpling wrapper and the usage ratio scope of dumplings stuffing material
1:2。
Wherein, dumpling wrapper dispensing includes the component of following mass parts: high gluten wheat flour 85 parts, Radix Et Rhizoma Fagopyri Tatarici powder 50 parts, with high muscle
Wheat flour and Radix Et Rhizoma Fagopyri Tatarici powder gross mass meter, then add modified starch 2.5 parts, quick-freezing boiled dumplings modifying agent 1.2 parts and 55 parts of water；
Dumplings stuffing material based on Carnis Sus domestica, Chinese cabbage, be aided with Auricularia, Bulbus Allii Cepae, Herba Alii fistulosi, Radix Dauci Sativae, Lentinus Edodes, (select its one or both with
On), add spice, vegetable oil, modified starch and water.Dumplings stuffing material dispensing includes the component of following mass parts: Carnis Sus domestica 55 parts,
Chinese cabbage 75 parts, calculates with Carnis Sus domestica Chinese cabbage gross mass, then adds 10 parts of Auricularia, Bulbus Allii Cepae 10 parts, 10 parts of Herba Alii fistulosi, 10 parts of Radix Dauci Sativae, Lentinus Edodes
10 parts, spice 5 parts, vegetable oil 2.5 parts, modified starch 0.5 part and 15 parts of water.
Radix Et Rhizoma Fagopyri Tatarici powder is that Radix Et Rhizoma Fagopyri Tatarici fiber powder and Radix Et Rhizoma Fagopyri Tatarici core powder compound, and Radix Et Rhizoma Fagopyri Tatarici fiber powder and Radix Et Rhizoma Fagopyri Tatarici core opaque amount usage ratio are 9:
7。
Radix Et Rhizoma Fagopyri Tatarici powder particle diameter >=100 mesh, high gluten wheat flour particle diameter >=80 mesh.
Modified starch is acetate starch, wherein starch particle diameter >=80 mesh.
Embodiment 3
Content in preparation method such as embodiment 1, a kind of control sugar quick-freezing boiled dumplings, dumpling wrapper is 1 with the usage ratio of dumplings stuffing material:
1.5；Wherein, dumpling wrapper dispensing includes the component of following mass parts: high gluten wheat flour 75 parts, Radix Et Rhizoma Fagopyri Tatarici powder 30 parts, with high muscle Semen Tritici aestivi
Powder and Radix Et Rhizoma Fagopyri Tatarici powder gross mass meter, then add modified starch 1.5 parts, quick-freezing boiled dumplings modifying agent 0.8 part and 40 parts of water；
Dumplings stuffing material dispensing includes the component of following mass parts: Carnis Sus domestica 35 parts, Chinese cabbage 50 parts, calculates with Carnis Sus domestica Chinese cabbage gross mass,
Add 5 parts of Auricularia, Bulbus Allii Cepae 5 parts, 5 parts of Herba Alii fistulosi, 5 parts of Radix Dauci Sativae, 6 parts of Lentinus Edodes, spice 3 parts, vegetable oil 1.5 parts, modified starch again
0.2 part and 10 parts of water.
Radix Et Rhizoma Fagopyri Tatarici powder is that Radix Et Rhizoma Fagopyri Tatarici fiber powder and Radix Et Rhizoma Fagopyri Tatarici core powder compound, and Radix Et Rhizoma Fagopyri Tatarici fiber powder and Radix Et Rhizoma Fagopyri Tatarici core opaque amount usage ratio are 5:
4。
Radix Et Rhizoma Fagopyri Tatarici powder particle diameter >=100 mesh, high gluten wheat flour particle diameter >=80 mesh.
Modified starch is acetylated starch, wherein starch particle diameter >=80 mesh.
Embodiment 4
Content in preparation method such as embodiment 1, a kind of control sugar quick-freezing boiled dumplings, dumpling wrapper and the usage ratio scope of dumplings stuffing material
1:1.2。
Wherein, dumpling wrapper dispensing includes the component of following mass parts: high gluten wheat flour 60 parts, Radix Et Rhizoma Fagopyri Tatarici powder 20 parts, with high muscle
Wheat flour and Radix Et Rhizoma Fagopyri Tatarici powder gross mass meter, then add modified starch 1 part, quick-freezing boiled dumplings modifying agent 0.5 part and 45 parts of water；
Dumplings stuffing material based on Carnis Sus domestica, Chinese cabbage, be aided with Auricularia, Bulbus Allii Cepae, Herba Alii fistulosi, Radix Dauci Sativae, Lentinus Edodes, (select its one or both with
On), add spice, vegetable oil, modified starch and water.Dumplings stuffing material dispensing includes the component of following mass parts: Carnis Sus domestica 30 parts,
Chinese cabbage 40 parts, calculates with Carnis Sus domestica Chinese cabbage gross mass, then adds 2 parts of Auricularia, Bulbus Allii Cepae 1 part, 1 part of Herba Alii fistulosi, 1 part of Radix Dauci Sativae, 2 parts of Lentinus Edodes,
Spice 2 parts, vegetable oil 1 part, modified starch 0.1 part and 5 parts of water.
Radix Et Rhizoma Fagopyri Tatarici powder is that Radix Et Rhizoma Fagopyri Tatarici fiber powder and Radix Et Rhizoma Fagopyri Tatarici core powder compound, and Radix Et Rhizoma Fagopyri Tatarici fiber powder and Radix Et Rhizoma Fagopyri Tatarici core opaque amount usage ratio are 1:
7。
Radix Et Rhizoma Fagopyri Tatarici powder particle diameter >=100 mesh, high gluten wheat flour particle diameter >=80 mesh.
Modified starch is hydroxypropyl starch, wherein starch particle diameter >=80 mesh.
Embodiment 5
Content in preparation method such as embodiment 1, a kind of control sugar quick-freezing boiled dumplings, dumpling wrapper and the usage ratio scope of dumplings stuffing material
1:1.6。
Wherein, dumpling wrapper dispensing includes the component of following mass parts: high gluten wheat flour 70 parts, Radix Et Rhizoma Fagopyri Tatarici powder 40 parts, with high muscle
Wheat flour and Radix Et Rhizoma Fagopyri Tatarici powder gross mass meter, then add modified starch 2 parts, quick-freezing boiled dumplings modifying agent 0.6 part and 50 parts of water；
Dumplings stuffing material based on Carnis Sus domestica, Chinese cabbage, be aided with Auricularia, Bulbus Allii Cepae, Herba Alii fistulosi, Radix Dauci Sativae, Lentinus Edodes, (select its one or both with
On), add spice, vegetable oil, modified starch and water.Dumplings stuffing material dispensing includes the component of following mass parts: Carnis Sus domestica 40 parts,
Chinese cabbage 60 parts, calculates with Carnis Sus domestica Chinese cabbage gross mass, then adds 6 parts of Auricularia, Bulbus Allii Cepae 3 parts, 3 parts of Herba Alii fistulosi, 3 parts of Radix Dauci Sativae, 4 parts of Lentinus Edodes,
Spice 4 parts, vegetable oil 1.75 parts, modified starch 0.3 part and 8 parts of water.
Radix Et Rhizoma Fagopyri Tatarici powder is that Radix Et Rhizoma Fagopyri Tatarici fiber powder and Radix Et Rhizoma Fagopyri Tatarici core powder compound, and Radix Et Rhizoma Fagopyri Tatarici fiber powder and Radix Et Rhizoma Fagopyri Tatarici core opaque amount usage ratio are 9:
1。
Radix Et Rhizoma Fagopyri Tatarici powder particle diameter >=100 mesh, high gluten wheat flour particle diameter >=80 mesh.
Modified starch is acetate starch, wherein starch particle diameter >=80 mesh.
Embodiment 6
Content in preparation method such as embodiment 1, a kind of control sugar quick-freezing boiled dumplings, dumpling wrapper and the usage ratio scope of dumplings stuffing material
1:1.8。
Wherein, dumpling wrapper dispensing includes the component of following mass parts: high gluten wheat flour 80 parts, Radix Et Rhizoma Fagopyri Tatarici powder 45 parts, with high muscle
Wheat flour and Radix Et Rhizoma Fagopyri Tatarici powder gross mass meter, then add modified starch 1.8 parts, quick-freezing boiled dumplings modifying agent 1 part and 52 parts of water；
Dumplings stuffing material based on Carnis Sus domestica, Chinese cabbage, be aided with Auricularia, Bulbus Allii Cepae, Herba Alii fistulosi, Radix Dauci Sativae, Lentinus Edodes, (select its one or both with
On), add spice, vegetable oil, modified starch and water.Dumplings stuffing material dispensing includes the component of following mass parts: Carnis Sus domestica 50 parts,
Chinese cabbage 70 parts, calculates with Carnis Sus domestica Chinese cabbage gross mass, then adds 8 parts of Auricularia, Bulbus Allii Cepae 8 parts, 8 parts of Herba Alii fistulosi, 8 parts of Radix Dauci Sativae, 9 parts of Lentinus Edodes,
Spice 4.5 parts, vegetable oil 2 parts, modified starch 0.4 part and 12 parts of water.
Radix Et Rhizoma Fagopyri Tatarici powder is that Radix Et Rhizoma Fagopyri Tatarici fiber powder and Radix Et Rhizoma Fagopyri Tatarici core powder compound, and Radix Et Rhizoma Fagopyri Tatarici fiber powder and Radix Et Rhizoma Fagopyri Tatarici core opaque amount usage ratio are 3:
4。
Radix Et Rhizoma Fagopyri Tatarici powder particle diameter >=100 mesh, high gluten wheat flour particle diameter >=80 mesh.
Modified starch is hydroxypropyl starch, wherein starch particle diameter >=80 mesh.
Embodiment 7
Content in preparation method such as embodiment 1, a kind of control sugar quick-freezing boiled dumplings, dumpling wrapper is 1 with the usage ratio of dumplings stuffing material:
1.6；Wherein, dumpling wrapper dispensing includes the component of following mass parts: high gluten wheat flour 80 parts, Radix Et Rhizoma Fagopyri Tatarici powder 20 parts, with high muscle Semen Tritici aestivi
Powder and Radix Et Rhizoma Fagopyri Tatarici powder gross mass meter, then add modified starch 1.5 parts, quick-freezing boiled dumplings modifying agent 0.8 part and 45 parts of water；
Described dumplings stuffing material dispensing includes the component of following mass parts: Carnis Sus domestica 35 parts, Chinese cabbage 50 parts, in terms of Carnis Sus domestica Chinese cabbage gross mass
Calculate, then add 2 parts of Auricularia, Bulbus Allii Cepae 2 parts, 2 parts of Herba Alii fistulosi, 2 parts of Radix Dauci Sativae, 1 part of Lentinus Edodes, spice 3 parts, vegetable oil 1.8 parts, degeneration
Starch 0.2 part and 8 parts of water.
Radix Et Rhizoma Fagopyri Tatarici powder is that Radix Et Rhizoma Fagopyri Tatarici fiber powder and Radix Et Rhizoma Fagopyri Tatarici core powder compound, and Radix Et Rhizoma Fagopyri Tatarici fiber powder and Radix Et Rhizoma Fagopyri Tatarici core opaque amount usage ratio are 8:
4。
Radix Et Rhizoma Fagopyri Tatarici powder particle diameter >=100 mesh, high gluten wheat flour particle diameter >=80 mesh.
Modified starch is hydroxypropyl starch, wherein starch particle diameter >=80 mesh.
Embodiment 8
Content in preparation method such as embodiment 1, a kind of control sugar quick-freezing boiled dumplings, dumpling wrapper is 1 with the usage ratio of dumplings stuffing material:
1.4；Wherein, dumpling wrapper dispensing includes the component of following mass parts: high gluten wheat flour 75 parts, Radix Et Rhizoma Fagopyri Tatarici powder 30 parts, with high muscle Semen Tritici aestivi
Powder and Radix Et Rhizoma Fagopyri Tatarici powder gross mass meter, then add modified starch 1.5 parts, quick-freezing boiled dumplings modifying agent 0.8 part and 40 parts of water；
Described dumplings stuffing material dispensing includes the component of following mass parts: Carnis Sus domestica 35 parts, Chinese cabbage 50 parts, in terms of Carnis Sus domestica Chinese cabbage gross mass
Calculate, then add 2 parts of Auricularia, Bulbus Allii Cepae 2 parts, 1 part of Lentinus Edodes, spice 3 parts, vegetable oil 1.8 parts, modified starch 0.2 part and 8 parts of water.
Radix Et Rhizoma Fagopyri Tatarici powder is that Radix Et Rhizoma Fagopyri Tatarici fiber powder and Radix Et Rhizoma Fagopyri Tatarici core powder compound, and Radix Et Rhizoma Fagopyri Tatarici fiber powder and Radix Et Rhizoma Fagopyri Tatarici core opaque amount usage ratio are 4:
6。
Radix Et Rhizoma Fagopyri Tatarici powder particle diameter >=100 mesh, high gluten wheat flour particle diameter >=80 mesh.
Modified starch is hydroxypropyl starch, wherein starch particle diameter >=80 mesh.
Embodiment 9
Content in preparation method such as embodiment 1, a kind of control sugar quick-freezing boiled dumplings, dumpling wrapper is 1 with the usage ratio of dumplings stuffing material:
1.4；Wherein, dumpling wrapper dispensing includes the component of following mass parts: high gluten wheat flour 75 parts, Radix Et Rhizoma Fagopyri Tatarici powder 30 parts, with high muscle Semen Tritici aestivi
Powder and Radix Et Rhizoma Fagopyri Tatarici powder gross mass meter, then add modified starch 1.5 parts, quick-freezing boiled dumplings modifying agent 0.2 part and 30 parts of water；
Described dumplings stuffing material dispensing includes the component of following mass parts: Carnis Sus domestica 25 parts, Chinese cabbage 50 parts, in terms of Carnis Sus domestica Chinese cabbage gross mass
Calculate, then add 2 parts of Auricularia, Bulbus Allii Cepae 2 parts, 1 part of Lentinus Edodes, spice 3 parts, vegetable oil 0.8 part, modified starch 0.2 part and 8 parts of water.
Radix Et Rhizoma Fagopyri Tatarici powder is that Radix Et Rhizoma Fagopyri Tatarici fiber powder and Radix Et Rhizoma Fagopyri Tatarici core powder compound, and Radix Et Rhizoma Fagopyri Tatarici fiber powder and Radix Et Rhizoma Fagopyri Tatarici core opaque amount usage ratio are 4:
6。
Radix Et Rhizoma Fagopyri Tatarici powder particle diameter >=100 mesh, high gluten wheat flour particle diameter >=80 mesh.
Modified starch is hydroxypropyl starch, wherein starch particle diameter >=80 mesh.
Embodiment 10
Content in preparation method such as embodiment 1, a kind of control sugar quick-freezing boiled dumplings, dumpling wrapper is 1 with the usage ratio of dumplings stuffing material:
1.4；Wherein, dumpling wrapper dispensing includes the component of following mass parts: high gluten wheat flour 80 parts, Radix Et Rhizoma Fagopyri Tatarici powder 20 parts, with high muscle Semen Tritici aestivi
Powder and Radix Et Rhizoma Fagopyri Tatarici powder gross mass meter, then add modified starch 1.5 parts, quick-freezing boiled dumplings modifying agent 1.5 parts and 60 parts of water；
Described dumplings stuffing material dispensing includes the component of following mass parts: Carnis Sus domestica 60 parts, Chinese cabbage 50 parts, in terms of Carnis Sus domestica Chinese cabbage gross mass
Calculate, then add 2 parts of Auricularia, Bulbus Allii Cepae 2 parts, 2 parts of Radix Dauci Sativae, 1 part of Lentinus Edodes, spice 3 parts, vegetable oil 3 parts, modified starch 0.2 part and
8 parts of water.
Radix Et Rhizoma Fagopyri Tatarici powder is that Radix Et Rhizoma Fagopyri Tatarici fiber powder and Radix Et Rhizoma Fagopyri Tatarici core powder compound, and Radix Et Rhizoma Fagopyri Tatarici fiber powder and Radix Et Rhizoma Fagopyri Tatarici core opaque amount usage ratio are 4:
6。
Radix Et Rhizoma Fagopyri Tatarici powder particle diameter >=100 mesh, high gluten wheat flour particle diameter >=80 mesh.
Modified starch is hydroxypropyl starch, wherein starch particle diameter >=80 mesh.
The nutritive index of dumplings in the present invention:
The physical property index of dumplings in the present invention:
Outward appearance: meet the due outward appearance of dumpling, shape uniformity, does not leak filling.
Color and luster: dumpling wrapper is in natural Radix Et Rhizoma Fagopyri Tatarici color.
Flavour, abnormal smells from the patient: there is the due flavour of this kind, abnormal smells from the patient, free from extraneous odour.
Foreign body: appearance and inside are all visible by naked eyes foreign body.
Boiling water is cooked, the boiling of medium and small fire.The phenomenon such as crack-free, leakage filling in boiling process.Containing a large amount of meals in Radix Et Rhizoma Fagopyri Tatarici powder
Fiber, during decocting in water, soup color is faint yellow, natural pigment, increases appetite.
Sensory test in the present invention:
Foretasting in investigation at one, after 410 people edible control sugar Radix Et Rhizoma Fagopyri Tatarici steamed bread, 382 people represent and like this formula steamed bread, account for total investigation
93 parts of number, 17 people represent this formula steamed bread good mouthfeel, account for 4.3 parts of middle number of TB suspects examin ed, and 11 people represent that mouthfeel is general, account for
2.7 parts of total number of TB suspects examin ed.
In the edible present invention, the effect after dumplings is as follows:
Effect example 1
One about 60 years old diabetes patient (ill 11 years, belong to medium diabetes mellitus patient, fasting glucose 6.2mmol/L, have slight
Diabetic foot symptom), edible 14 controls sugar Radix Et Rhizoma Fagopyri Tatarici dumplingss (about 224 grams), after the meal 2 as a child blood glucose value be 7.5mmol/L, edible
The 2 hours blood glucose value after the meal of equivalent common wheat dumplings (Jiaozi Stuffed with Pork and Chinese Cabbage of big thousand boards bought on market, the most identical)
For 10.5mmol/L.Result shows, after edible control sugar Radix Et Rhizoma Fagopyri Tatarici dumplings, 2h-plasma glucose reaches standard (＜ 7.8mmol/L), and full
Abdomen sense is lasting, and change of blood sugar is mild, can effectively prevent hypoglycemia and the generation of postprandial hyperglycemia before the meal.
Effect example 2
One about 53 years old sugar is resistance to low subtracts patient (ill 5 years, impaired glucose tolerance, fasting glucose 6.4mmol/L), edible 12 controls
Sugar Radix Et Rhizoma Fagopyri Tatarici dumplings (about 192 grams), 2 hours blood glucose values are 7.2mmol/L after the meal, edible equivalent common wheat dumplings 2 hours after the meal
Blood glucose value is 10.2mmol/L, and patient substantially feel edible Tartary buckwheat dried noodles after satiety more longlasting.
Effect example 3
One one's mid-60s diabetes patient (ill 7 years, arrive severe diabetics, fasting glucose 9.8mmol/L in belonging to), food
With 12 controls sugar Radix Et Rhizoma Fagopyri Tatarici dumplingss (about 192 grams), after the meal 2 as a child blood glucose value be 10.9 mmol/L, edible equivalent common wheat
The 2 hours blood glucose values after the meal of dumplings are 14.0mmol/L, and contrast finds, after edible for patients control sugar Tartary buckwheat dried noodles, change of blood sugar is more flat
Slow.
Effect example 4
One about 60 years old diabetes patient (ill 11 years, have slight glycosuria foot symptom), fasting glucose 6.5mmol/L, edible 13
Individual (about 16 grams of each dumplings, totally 208 grams) control sugar Radix Et Rhizoma Fagopyri Tatarici dumplings, after the meal 2 as a child blood glucose value relatively common white flour boiled dumplings have substantially
Decline.Edible wait heat common white flour boiled dumplings (Jiaozi Stuffed with Pork and Chinese Cabbage of big thousand boards bought on market, the most identical) head after the meal 2
Hours blood glucose value is 12.7mmol/L, and edible control sugar Radix Et Rhizoma Fagopyri Tatarici dumplings 2 hours blood glucose values after the meal are 7.3mmol/L.And represent control
Sugar Radix Et Rhizoma Fagopyri Tatarici dumplings stuffing material is good to eat, and satiety is more longlasting, and change of blood sugar is mild, can effectively prevent hypoglycemia and the highest blood before the meal
The generation of sugar.
Effect example 5
One one's mid-40s diabetes patient (ill 10 years, with cerebral hemorrhage symptom), fasting glucose 7.2mmol/L, edible 13
(about 208 grams) control sugar Radix Et Rhizoma Fagopyri Tatarici dumplings, after the meal 2 as a child blood glucose value be 8.8mmol/L, edible wait heat common white flour boiled dumplings after the meal
2 hours blood glucose values are 11.5mmol/L.
Effect example 6
One about 51 years old sugared resistance to patients with abnormal (ill 5 years), fasting glucose 6.1mmol/L, edible 10 (about 160 grams) control sugar
Radix Et Rhizoma Fagopyri Tatarici dumplings, after the meal 2 as a child blood glucose value be 8.5mmol/L, edible wait heat common white flour boiled dumplings, after the meal 2 hours blood glucose value
For 10.4mmol/L.And satiety is more longlasting after substantially sensation eats control sugar Radix Et Rhizoma Fagopyri Tatarici steamed bread.
Claims (7)
1. a control sugar quick-freezing boiled dumplings, it is characterised in that: dumpling wrapper is 1:1-2 with the usage ratio of dumplings stuffing material；
Wherein, dumpling wrapper dispensing includes the component of following mass parts: high gluten wheat flour 55-85 part, Radix Et Rhizoma Fagopyri Tatarici powder 15-50 part, with height
Gluten wheat flour and Radix Et Rhizoma Fagopyri Tatarici powder gross mass meter, then add modified starch 0.3-2.5 part, quick-freezing boiled dumplings modifying agent 0.2-1.5 part and water
30-60 part；
Dumplings stuffing material dispensing includes the component of following mass parts: Carnis Sus domestica 25-60 part, Chinese cabbage 35-75 part, with Carnis Sus domestica Chinese cabbage gross mass
Calculate, then add spice 1.2-5 part, vegetable oil 0.8-3 part, modified starch 0.05-0.5 part, water 3-15 part, and Auricularia
One or both in 0.1-10 part, Bulbus Allii Cepae 0.1-10 part, Herba Alii fistulosi 0.1-10 part, Radix Dauci Sativae 0.1-10 part and Lentinus Edodes 0.1-10 part
Above.
A kind of control sugar quick-freezing boiled dumplings the most according to claim 1, it is characterised in that: dumpling wrapper and the amount ratio of dumplings stuffing material
Example is 1:1.5；
Wherein, dumpling wrapper dispensing includes the component of following mass parts: high gluten wheat flour 80 parts, Radix Et Rhizoma Fagopyri Tatarici powder 20 parts, with high muscle Semen Tritici aestivi
Powder and Radix Et Rhizoma Fagopyri Tatarici powder gross mass meter, then add modified starch 1.5 parts, quick-freezing boiled dumplings modifying agent 0.8 part and 45 parts of water；
Dumplings stuffing material dispensing includes the component of following mass parts: Carnis Sus domestica 35 parts, Chinese cabbage 50 parts, calculates with Carnis Sus domestica Chinese cabbage gross mass,
Add spice 3 parts, vegetable oil 1.8 parts, modified starch 0.2 part, 8 parts of water, and 2 parts of Auricularia, Bulbus Allii Cepae 2 parts again, 2 parts of Herba Alii fistulosi,
One or more in 2 parts of Radix Dauci Sativae and 1 part of Lentinus Edodes.
A kind of control sugar quick-freezing boiled dumplings the most according to claim 1 and 2, it is characterised in that: described Radix Et Rhizoma Fagopyri Tatarici powder is Radix Et Rhizoma Fagopyri Tatarici fiber
Powder and Radix Et Rhizoma Fagopyri Tatarici core powder compound, and Radix Et Rhizoma Fagopyri Tatarici fiber powder and Radix Et Rhizoma Fagopyri Tatarici core opaque amount usage ratio are 1-9:1-7.
A kind of control sugar quick-freezing boiled dumplings the most according to claim 3, it is characterised in that: described Radix Et Rhizoma Fagopyri Tatarici powder particle diameter >=100 mesh.
A kind of control sugar quick-freezing boiled dumplings the most according to claim 1, it is characterised in that: described high gluten wheat flour particle diameter >=80
Mesh.
A kind of control sugar quick-freezing boiled dumplings the most according to claim 1, it is characterised in that: described modified starch is that hydroxypropyl forms sediment
Powder, acetate starch or acetylated starch starch.
A kind of preparation method controlling sugar quick-freezing boiled dumplings the most according to claim 1, it is characterised in that: comprise the following steps:
(1) preparation of raw material, adjuvant, water；
(2) pretreatment of vegetable: by standby with vegetable knife chopping after selected for vegetable cleaning；
(3) meat pretreatment: Carnis Sus domestica putting into meat grinder and rubs, meat granule is the little granule of 1-4mm, calls in spice and plant
Oil is standby；
(4) filling processed is stirred: put in blender by the supplementary materials such as the meat in formula for a product, vegetable, spice, vegetable oil and break into filling
Material；
(5) modulation of dough: high gluten wheat flour, Radix Et Rhizoma Fagopyri Tatarici powder, modified starch and quick-freezing boiled dumplings modifying agent being weighed successively, mixing is mixed
Put into after even in dough mixing machine, add water, machine stirring dough-making powder；
(6) molding of dumpling or pack: shape with dumplings forming machine or hand making；
(7) quick-freezing: product is put in quick-freezing canal, it is desirable to product center temperature reaches-18 DEG C within half an hour；
(8) pack, weigh, pack, check: packed by product specification requirement, weigh, sealed；
(9) deepfreeze: the product of Packing Intact is delivered to finished product and freezes storehouse, it is desirable to freeze warehouse temperature below-18 DEG C.
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| CN106858308A (en) * | 2017-04-19 | 2017-06-20 | 三全食品股份有限公司 | A kind of quick-frozen micro-wave steamed dumpling and preparation method thereof |
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| CN102048069A (en) * | 2009-11-05 | 2011-05-11 | 河南省淇县永达食业有限公司 | Quick-frozen dumpling wrappers and preparation method thereof |
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2016
- 2016-06-21 CN CN201610450815.9A patent/CN106107428A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102048069A (en) * | 2009-11-05 | 2011-05-11 | 河南省淇县永达食业有限公司 | Quick-frozen dumpling wrappers and preparation method thereof |
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Application publication date: 20161116 |