CN107259319A - 一种营养杂粮饺子皮及其制备方法 - Google Patents
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Abstract
本发明提供一种营养杂粮饺子皮及其制备方法,包括步骤:将绿豆、荞麦、燕麦、红薯清洗干净打碎成粉,过筛后搅拌混合均匀,用水混合成杂粮面糊;将高筋面粉与马铃薯醋酸酯淀粉、玉米醋酸酯淀粉分别过筛,与杂粮面糊混合,加入粉状黄原胶、瓜尔胶、单硬脂酸甘油酯,搅拌;将食盐加入水中溶解,缓慢加入原料粉中,搅拌和成面团;将和好的面团放入保鲜袋中密封静置,自然醒发;醒发好的面团用压面机多道压延成面皮;将制好的饺子皮进行速冻,分为预冷冻与深冷冻两过程;本发明既保留了经济主粮本身的细腻口感,又提高了产品的营养价值,在面粉中添加瓜尔胶、黄原胶,能迅速水合形成类似于面筋结构的三维凝胶网络结构,提高了产品烹煮质量。
Description
技术领域
本发明涉及食品技术领域,尤其涉及一种营养杂粮饺子皮及其制备方法。
背景技术
杂粮一般而言,泛指生育期短、种植面积小、地域性强、种植方法特殊的多种粮豆作物,主要包括粟类(糜子、谷子)、麦类(大麦、燕麦)、杂豆类(绿豆、豌豆等)、薯类(甘薯、马铃薯)和荞麦类(甜荞、苦荞)等。杂粮中含丰富的膳食纤维、微生物、矿物质(如锌、铁等)及抗氧化性物质等功能性成分,具有极高的营养价值。研究表明,长期食用杂粮对Ⅱ型糖尿病、心脑血管疾病的预防与辅助治疗有着不可替代的积极意义。
中国传统膳食讲究“食不厌杂”,近年来人们饮食结构过分精细化,以精白谷物消费为主,重口感而轻营养,导致许多“富贵病”的发生。随着生活水平的不断提高,人们的食品消费观念正在发生转变,由“吃精”、“吃细”向“优质”、“营养”、“健康”、“均衡”转变。
速冻水饺作为精白谷物深加工产品的一种,以其新鲜、营养、卫生、方便的特点,现已成为调理类速冻产品行业发展最为迅速的力量。在水饺皮中加入杂粮,一方面将不易被大众接受、口感粗糙的杂粮与精细主粮相结合,制备高营养值的传统主食食品;另一方面丰富了水饺食品的种类,契合了现代人对食品种类创新的需求。
但是在应用过程中,杂粮的直接加入不免造成面粉口感粗糙,质地过硬难以形成面团,不易制片等现象的发生,影响水饺烹煮性质,水饺烹煮损失率高,感官质量变差。
发明内容
鉴于以上所述现有技术的缺点,本发明的目的是制备一种既能将精细主粮与口感粗糙的杂粮相结合、提供均衡的高营养,又不改变其本身烹煮品质、具有光滑外观、烹煮损失率低等特点的营养杂粮饺子皮及其制备方法。
为实现上述发明目的,本发明技术方案如下:
一种营养杂粮饺子皮的制备方法,包括以下步骤:
(1)将精选绿豆、荞麦、燕麦、红薯清洗干净,沥干水分后利用粉碎机打碎成粉,过100目筛后混合,放入搅拌缸中以30~50r/min速度搅拌3-5min使其混合均匀,用80~95℃水将杂粮粉混合成杂粮面糊;
(2)将高筋面粉与马铃薯醋酸酯淀粉、玉米醋酸酯淀粉分别过200目筛,与杂粮面糊混合,加入粉状黄原胶、瓜尔胶、单硬脂酸甘油酯,搅拌机以70~100r/min速度搅拌3-8min;
(3)将食盐加入30℃水中溶解完全,缓慢加入原料粉中,用搅拌机150~200r/min速度搅拌15~20min和成面团;
(4)将和好的面团放入保鲜袋中密封静置15~20min,自然醒发;
(5)醒发好的面团用压面机多道压延成面皮:调节压面辊二头的调节器,将两面辊间隙调为3mm,把和好的面团放入面斗上,引入压面辊之间,反复辊制10次,对折4次;之后调节面辊间隙为2.5mm,辊制10次,对折2次;再将面辊间隙到2mm,压2~5次,最后调节面辊间隙1.5mm,复压一次,无对折;再用圆筒切割成若干张饺子皮,饺子皮厚度在1.4~1.5mm,直径在70~85mm间;
(6)将制好的饺子皮进行速冻,分为预冷冻与深冷冻两过程,参数设置为:预冻区温度-18~-25℃,风速5-8m/s,时间5-10min,深冻区温度-25~-30℃,风速8-10m/s,时间10-20min。
作为优选方式,所述方法包括以下重量份原料:
高筋面粉:100~120份;
绿豆粉:5~10份;
荞麦粉:10~15份;
燕麦粉:2~5份;
红薯粉:5~10份;
马铃薯醋酸酯淀粉:2~5份;
玉米醋酸酯淀粉:3~10份;
食盐:1~3份;
水:40~45份;
瓜尔胶:0.1~0.5份;
黄原胶:0.2~0.5份;
单硬脂酸甘油酯:0.5~1份。
作为优选方式,步骤(1)中将杂粮粉混合成杂粮面糊用到的水为3-5份。
作为优选方式,所述方法进一步包括以下重量份原料:
高筋面粉:100份;
绿豆粉:8份;
荞麦粉:15份;
燕麦粉:2份;
红薯粉:5份;
马铃薯醋酸酯淀粉:2份;
玉米醋酸酯淀粉:3份;
食盐:1份;
水:45份;
瓜尔胶:0.5份;
黄原胶:0.5份;
单硬脂酸甘油酯:0.5份。
为实现上述发明目的,本发明还提供一种营养杂粮饺子皮,采用上述任意一项所述制备方法得到。
本发明的有益效果为:1、本发明在配方上将本身颗粒粗糙、口感欠佳的杂粮与精细主粮相结合,既保留了经济主粮本身的细腻口感,又提高了产品的营养价值,符合现代人群饮食结构转变趋势。2、由于本发明提供的饺子皮采用了将杂粮制粉、热水调配成面糊的工艺设计,水温高淀粉容易烫熟膨化,降低了面团的硬度,解决了杂粮添加导致原料面粉质地变硬、不好制片的问题。3、本发明在配方中添加变性淀粉,降低原料粉糊化温度的同时,使其具有良好的热粘性,在水饺烹煮过程中较好的将淀粉颗粒与面筋联结起来,减少表面淀粉流失,还能增加速冻水饺煮后透明度;4、在面粉中添加瓜尔胶、黄原胶,二者吸水性好,能迅速水合形成类似于面筋结构的三维凝胶网络结构,锁住淀粉颗粒,减少淀粉溶出,提高了产品烹煮质量。
具体实施方式
以下通过特定的具体实例说明本发明的实施方式,本领域技术人员可由本说明书所揭露的内容轻易地了解本发明的其他优点与功效。本发明还可以通过另外不同的具体实施方式加以实施或应用,本说明书中的各项细节也可以基于不同观点与应用,在没有背离本发明的精神下进行各种修饰或改变。
实施例1
一种营养杂粮饺子皮的制备方法,包括以下重量份原料:
高筋面粉:100份;
绿豆粉:5份;
荞麦粉:10份;
燕麦粉:2份;
红薯粉:5份;
马铃薯醋酸酯淀粉:2份;
玉米醋酸酯淀粉:3份;
食盐:1份;
水:40份;
瓜尔胶:0.1份;
黄原胶:0.2份;
单硬脂酸甘油酯:0.5份。
所述制备方法包括以下步骤:
(1)将精选绿豆、荞麦、燕麦、红薯清洗干净,沥干水分后利用粉碎机打碎成粉,过100目筛后混合,放入搅拌缸中以30r/min速度搅拌3min使其混合均匀,用80℃水将杂粮粉混合成杂粮面糊;其中将杂粮粉混合成杂粮面糊用到的水为3份。
(2)将高筋面粉与马铃薯醋酸酯淀粉、玉米醋酸酯淀粉分别过200目筛,与杂粮面糊混合,加入粉状黄原胶、瓜尔胶、单硬脂酸甘油酯,搅拌机以70r/min速度搅拌3min;
(3)将食盐加入30℃水中溶解完全,缓慢加入原料粉中,用搅拌机150r/min速度搅拌15min和成面团;
(4)将和好的面团放入保鲜袋中密封静置15min,自然醒发;
(5)醒发好的面团用压面机多道压延成面皮:调节压面辊二头的调节器,将两面辊间隙调为3mm,把和好的面团放入面斗上,引入压面辊之间,反复辊制10次,对折4次;之后调节面辊间隙为2.5mm,辊制10次,对折2次;再将面辊间隙到2mm,压2~5次,最后调节面辊间隙1.5mm,复压一次,无对折;再用圆筒切割成若干张饺子皮,饺子皮厚度在1.4~1.5mm,直径在70~85mm间;
(6)将制好的饺子皮进行速冻,分为预冷冻与深冷冻两过程,参数设置为:预冻区温度-18℃,风速5m/s,时间5min,深冻区温度-25℃,风速8m/s,时间10min。
实施例2
一种营养杂粮饺子皮的制备方法,包括以下重量份原料:
高筋面粉:120份;
绿豆粉:10份;
荞麦粉:15份;
燕麦粉:5份;
红薯粉:10份;
马铃薯醋酸酯淀粉:5份;
玉米醋酸酯淀粉:10份;
食盐:3份;
水:45份;
瓜尔胶:0.5份;
黄原胶:0.5份;
单硬脂酸甘油酯:1份。
所述制备方法包括以下步骤:
(1)将精选绿豆、荞麦、燕麦、红薯清洗干净,沥干水分后利用粉碎机打碎成粉,过100目筛后混合,放入搅拌缸中以50r/min速度搅拌5min使其混合均匀,用95℃水将杂粮粉混合成杂粮面糊;其中将杂粮粉混合成杂粮面糊用到的水为5份。
(2)将高筋面粉与马铃薯醋酸酯淀粉、玉米醋酸酯淀粉分别过200目筛,与杂粮面糊混合,加入粉状黄原胶、瓜尔胶、单硬脂酸甘油酯,搅拌机以100r/min速度搅拌8min;
(3)将食盐加入30℃水中溶解完全,缓慢加入原料粉中,用搅拌机200r/min速度高速搅拌20min和成面团;
(4)将和好的面团放入保鲜袋中密封静置20min,自然醒发;
(5)醒发好的面团用压面机多道压延成面皮:调节压面辊二头的调节器,将两面辊间隙调为3mm,把和好的面团放入面斗上,引入压面辊之间,反复辊制10次,对折4次;之后调节面辊间隙为2.5mm,辊制10次,对折2次;再将面辊间隙到2mm,压2~5次,最后调节面辊间隙1.5mm,复压一次,无对折;再用圆筒切割成若干张饺子皮,饺子皮厚度在1.4~1.5mm,直径在70~85mm间;
(6)将制好的饺子皮进行速冻,分为预冷冻与深冷冻两过程,参数设置为:预冻区温度-25℃,风速8m/s,时间10min,深冻区温度-30℃,风速10m/s,时间20min。
实施例3
一种营养杂粮饺子皮的制备方法,包括以下重量份原料:
高筋面粉:110份;
绿豆粉:7份;
荞麦粉:12份;
燕麦粉:3份;
红薯粉:7份;
马铃薯醋酸酯淀粉:3份;
玉米醋酸酯淀粉:6份;
食盐:2份;
水:42份;
瓜尔胶:0.3份;
黄原胶:0.3份;
单硬脂酸甘油酯:0.7份。
所述制备方法包括以下步骤:
(1)将精选绿豆、荞麦、燕麦、红薯清洗干净,沥干水分后利用粉碎机打碎成粉,过100目筛后混合,放入搅拌缸中以40r/min速度搅拌4min使其混合均匀,用85℃水将杂粮粉混合成杂粮面糊;其中将杂粮粉混合成杂粮面糊用到的水为4份。
(2)将高筋面粉与马铃薯醋酸酯淀粉、玉米醋酸酯淀粉分别过200目筛,与杂粮面糊混合,加入粉状黄原胶、瓜尔胶、单硬脂酸甘油酯,搅拌机以85r/min速度搅拌5min;
(3)将食盐加入30℃水中溶解完全,缓慢加入原料粉中,用搅拌机170r/min速度高速搅拌17min和成面团;
(4)将和好的面团放入保鲜袋中密封静置17min,自然醒发;
(5)醒发好的面团用压面机多道压延成面皮:调节压面辊二头的调节器,将两面辊间隙调为3mm,把和好的面团放入面斗上,引入压面辊之间,反复辊制10次,对折4次;之后调节面辊间隙为2.5mm,辊制10次,对折2次;再将面辊间隙到2mm,压2~5次,最后调节面辊间隙1.5mm,复压一次,无对折;再用圆筒切割成若干张饺子皮,饺子皮厚度在1.4~1.5mm,直径在70~85mm间;
(6)将制好的饺子皮进行速冻,分为预冷冻与深冷冻两过程,参数设置为:预冻区温度-20℃,风速6m/s,时间7min,深冻区温度-28℃,风速9m/s,时间15min。
实施例4
一种营养杂粮饺子皮的制备方法,包括以下重量份原料:
高筋面粉:100份;
绿豆粉:8份;
荞麦粉:15份;
燕麦粉:2份;
红薯粉:5份;
马铃薯醋酸酯淀粉:2份;
玉米醋酸酯淀粉:3份;
食盐:1份;
水:45份;
瓜尔胶:0.5份;
黄原胶:0.5份;
单硬脂酸甘油酯:0.5份。
所述制备方法包括以下步骤:
(1)将精选绿豆、荞麦、燕麦、红薯清洗干净,沥干水分后利用粉碎机打碎成粉,过100目筛后混合,放入搅拌缸中以35r/min速度搅拌4min使其混合均匀,用90℃水将杂粮粉混合成杂粮面糊;其中将杂粮粉混合成杂粮面糊用到的水为4份。
(2)将高筋面粉与马铃薯醋酸酯淀粉、玉米醋酸酯淀粉分别过200目筛,与杂粮面糊混合,加入粉状黄原胶、瓜尔胶、单硬脂酸甘油酯,搅拌机以90r/min速度搅拌7min;
(3)将食盐加入30℃水中溶解完全,缓慢加入原料粉中,用搅拌机180r/min速度高速搅拌19min和成面团;
(4)将和好的面团放入保鲜袋中密封静置19min,自然醒发;
(5)醒发好的面团用压面机多道压延成面皮:调节压面辊二头的调节器,将两面辊间隙调为3mm,把和好的面团放入面斗上,引入压面辊之间,反复辊制10次,对折4次;之后调节面辊间隙为2.5mm,辊制10次,对折2次;再将面辊间隙到2mm,压2~5次,最后调节面辊间隙1.5mm,复压一次,无对折;再用圆筒切割成若干张饺子皮,饺子皮厚度在1.4~1.5mm,直径在70~85mm间;
(6)将制好的饺子皮进行速冻,分为预冷冻与深冷冻两过程,参数设置为:预冻区温度-22℃,风速7m/s,时间8min,深冻区温度-26℃,风速9m/s,时间18min。
上述实施例仅例示性说明本发明的原理及其功效,而非用于限制本发明。任何熟悉此技术的人士皆可在不违背本发明的精神及范畴下,对上述实施例进行修饰或改变。因此,凡所属技术领域中具有通常知识者在未脱离本发明所揭示的精神与技术思想下所完成的一切等效修饰或改变,仍应由本发明的权利要求所涵盖。
Claims (5)
1.一种营养杂粮饺子皮的制备方法,其特征在于包括以下步骤:
(1)将精选绿豆、荞麦、燕麦、红薯清洗干净,沥干水分后利用粉碎机打碎成粉,过100目筛后混合,放入搅拌缸中以30~50r/min速度搅拌3-5min使其混合均匀,用80~95℃水将杂粮粉混合成杂粮面糊;
(2)将高筋面粉与马铃薯醋酸酯淀粉、玉米醋酸酯淀粉分别过200目筛,与杂粮面糊混合,加入粉状黄原胶、瓜尔胶、单硬脂酸甘油酯,搅拌机以70~100r/min速度搅拌3-8min;
(3)将食盐加入30℃水中溶解完全,缓慢加入原料粉中,用搅拌机150~200r/min速度搅拌15~20min和成面团;
(4)将和好的面团放入保鲜袋中密封静置15~20min,自然醒发;
(5)醒发好的面团用压面机多道压延成面皮:调节压面辊二头的调节器,将两面辊间隙调为3mm,把和好的面团放入面斗上,引入压面辊之间,反复辊制10次,对折4次;之后调节面辊间隙为2.5mm,辊制10次,对折2次;再将面辊间隙到2mm,压2~5次,最后调节面辊间隙1.5mm,复压一次,无对折;再用圆筒切割成若干张饺子皮,饺子皮厚度在1.4~1.5mm,直径在70~85mm间;
(6)将制好的饺子皮进行速冻,分为预冷冻与深冷冻两过程,参数设置为:预冻区温度-18~-25℃,风速5-8m/s,时间5-10min,深冻区温度-25~-30℃,风速8-10m/s,时间10-20min。
2.根据权利要求1所述的一种营养杂粮饺子皮的制备方法,其特征在于包括以下重量份原料:
高筋面粉:100~120份;
绿豆粉:5~10份;
荞麦粉:10~15份;
燕麦粉:2~5份;
红薯粉:5~10份;
马铃薯醋酸酯淀粉:2~5份;
玉米醋酸酯淀粉:3~10份;
食盐:1~3份;
水:40~45份;
瓜尔胶:0.1~0.5份;
黄原胶:0.2~0.5份;
单硬脂酸甘油酯:0.5~1份。
3.根据权利要求2所述的一种营养杂粮饺子皮的制备方法,其特征在于:步骤(1)中将杂粮粉混合成杂粮面糊用到的水为3-5份。
4.根据权利要求1所述的一种营养杂粮饺子皮的制备方法,其特征在于:包括以下重量份原料:
高筋面粉:100份;
绿豆粉:8份;
荞麦粉:15份;
燕麦粉:2份;
红薯粉:5份;
马铃薯醋酸酯淀粉:2份;
玉米醋酸酯淀粉:3份;
食盐:1份;
水:45份;
瓜尔胶:0.5份;
黄原胶:0.5份;
单硬脂酸甘油酯:0.5份。
5.一种营养杂粮饺子皮,其特征在于:采用权利要求1至4任意一项所述制备方法得到。
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