CN108029939B - Preparation method of quick-frozen dumplings - Google Patents
Preparation method of quick-frozen dumplings Download PDFInfo
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- CN108029939B CN108029939B CN201711210111.5A CN201711210111A CN108029939B CN 108029939 B CN108029939 B CN 108029939B CN 201711210111 A CN201711210111 A CN 201711210111A CN 108029939 B CN108029939 B CN 108029939B
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- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 239000000654 additive Substances 0.000 claims abstract description 31
- 230000000996 additive effect Effects 0.000 claims abstract description 31
- 238000007710 freezing Methods 0.000 claims abstract description 26
- 235000013312 flour Nutrition 0.000 claims description 21
- 241000209140 Triticum Species 0.000 claims description 15
- 235000021307 Triticum Nutrition 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 238000003825 pressing Methods 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 108010015776 Glucose oxidase Proteins 0.000 claims description 8
- 239000004366 Glucose oxidase Substances 0.000 claims description 8
- 229940116332 glucose oxidase Drugs 0.000 claims description 8
- 235000019420 glucose oxidase Nutrition 0.000 claims description 8
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 7
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 7
- 101710121765 Endo-1,4-beta-xylanase Proteins 0.000 claims description 7
- 229920002752 Konjac Polymers 0.000 claims description 7
- 239000000252 konjac Substances 0.000 claims description 7
- 235000010485 konjac Nutrition 0.000 claims description 7
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 7
- 235000010489 acacia gum Nutrition 0.000 claims description 6
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims description 6
- 239000008367 deionised water Substances 0.000 claims description 6
- 229910021641 deionized water Inorganic materials 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 239000000126 substance Substances 0.000 claims description 6
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 6
- 239000008158 vegetable oil Substances 0.000 claims description 6
- 239000000230 xanthan gum Substances 0.000 claims description 6
- 235000010493 xanthan gum Nutrition 0.000 claims description 6
- 229920001285 xanthan gum Polymers 0.000 claims description 6
- 229940082509 xanthan gum Drugs 0.000 claims description 6
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims description 5
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 5
- 238000009775 high-speed stirring Methods 0.000 claims description 5
- 238000004898 kneading Methods 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 239000003755 preservative agent Substances 0.000 claims description 5
- 230000002335 preservative effect Effects 0.000 claims description 5
- 235000010413 sodium alginate Nutrition 0.000 claims description 5
- 239000000661 sodium alginate Substances 0.000 claims description 5
- 229940005550 sodium alginate Drugs 0.000 claims description 5
- 229940083466 soybean lecithin Drugs 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 5
- 238000010411 cooking Methods 0.000 abstract description 5
- 238000005336 cracking Methods 0.000 abstract description 5
- 230000014759 maintenance of location Effects 0.000 abstract description 2
- 230000002035 prolonged effect Effects 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 13
- 235000013305 food Nutrition 0.000 description 9
- 230000008014 freezing Effects 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- HDSBZMRLPLPFLQ-UHFFFAOYSA-N Propylene glycol alginate Chemical compound OC1C(O)C(OC)OC(C(O)=O)C1OC1C(O)C(O)C(C)C(C(=O)OCC(C)O)O1 HDSBZMRLPLPFLQ-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 229940075507 glyceryl monostearate Drugs 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000001788 mono and diglycerides of fatty acids Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000010409 propane-1,2-diol alginate Nutrition 0.000 description 1
- 239000000770 propane-1,2-diol alginate Substances 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 235000021119 whey protein Nutrition 0.000 description 1
- 229920001221 xylan Polymers 0.000 description 1
- 150000004823 xylans Chemical class 0.000 description 1
Classifications
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- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/05—Organic compounds containing phosphorus as heteroatom
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/25—Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/27—Xanthan not combined with other microbial gums
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- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
- A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
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- Dispersion Chemistry (AREA)
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- Cereal-Derived Products (AREA)
- Noodles (AREA)
Abstract
The invention discloses a preparation method of quick-frozen dumplings, which comprises the following steps: (1) preparing an additive, (2) preparing dumpling wrappers, (3) preparing dumplings, and (4) carrying out quick-freezing treatment. The preparation method of the quick-frozen dumplings is specially improved, the quality of the quick-frozen dumplings is effectively improved, the frost cracking rate and the cooking loss rate of the quick-frozen dumplings are reduced, the edible taste of the quick-frozen dumplings is improved, the retention period of the quick-frozen dumplings is prolonged, and the preparation method has great popularization and use values.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a preparation method of quick-frozen dumplings.
Background
The dumplings are the traditional special food which is popular among people in China. Along with the improvement of the living standard of people, the popularization and the perfection of a freezing chain in a market and the change of a dietary structure, the requirements of people on food also change obviously. Nutritional, convenient and fast food and drink become the pursuit targets of people, and the quick-frozen food is produced and developed vigorously under the requirement. At present, the quick-frozen food industry becomes a new industry with the fastest development in the food industry, wherein the quick-frozen dumplings develop most rapidly. The quick-frozen dumplings account for about 30% of the total amount of quick-frozen foods, are the type of quick-frozen foods with the largest yield, and almost all manufacturers producing the quick-frozen foods produce the quick-frozen dumplings.
However, in the actual production, the quick-frozen dumplings often have the problems of weak frost cracking resistance, poor cooking quality (such as cracking of the dumplings after freezing, poor toughness and cooking resistance of the cooked dumplings, and browning of color) and the like. With the development of economy, the competition of the quick-frozen industry is very strong, how to meet the requirements of consumers, further improve the quality of the quick-frozen products, improve the taste of the quick-frozen products and reduce the cost of the quick-frozen products becomes the focus of common attention of various enterprises.
Disclosure of Invention
The invention aims to provide a preparation method of quick-frozen dumplings aiming at the existing problems.
The invention is realized by the following technical scheme:
a preparation method of quick-frozen dumplings comprises the following steps:
(1) preparing an additive:
a. weighing the following substances in parts by weight: 20-25 parts of vegetable oil, 4-7 parts of soybean lecithin, 1-1.5 parts of Arabic gum, 1-2 parts of sodium alginate, 2-4 parts of konjac powder, 0.5-2 parts of xanthan gum, 3-5 parts of sodium tripolyphosphate, 0.01-0.03 part of glucose oxidase, 0.02-0.04 part of xylanase and 50-55 parts of deionized water;
b. b, putting the materials weighed in the operation a into a stirrer together, uniformly stirring at a high speed, and taking out to obtain an additive for later use;
(2) preparing dumpling wrappers:
adding the additive prepared in the step (1) into wheat flour, fully and uniformly stirring, adding clear water accounting for 40-45% of the total mass of the wheat flour, continuously kneading into dough, covering with a preservative film, standing for 20-30 min, and finally taking out the dough and pressing into dumpling wrappers for later use;
(3) preparing dumplings:
wrapping the dumpling stuffing prepared in advance in the dumpling wrapper prepared in the step (2), and pressing tightly to obtain dumplings for later use;
(4) quick-freezing treatment:
and (4) putting the dumplings prepared in the step (3) into a quick-freezing box for quick-freezing treatment to obtain the quick-frozen dumplings.
Further, the rotating speed of the high-speed stirring treatment in the operation b of the step (1) is 1000-1200 r/min.
Further, the additive in the step (2) is added in an amount of 0.5-1% of the total mass of the wheat flour.
Further, the temperature of the quick-freezing treatment in the step (4) is-30 to-35 ℃.
The invention carries out special improvement treatment on the preparation method of quick-frozen dumplings, particularly adds a special additive into flour of dumpling wrappers in the preparation process, at present, the quality of the dumplings is improved by adding the additive into the flour, but the performance improvement effect on the quality of the dumplings is still not good due to unreasonable component collocation of the used additive The konjac refined powder and the xanthan gum synergistically enhance the low-temperature stability of the flour, the overall cooking resistance, the mechanical strength and the like are improved, the added sodium tripolyphosphate can promote the crosslinking among starch and other high polymer components, the overall hardness and taste are improved, the added glucose oxidase and xylanase can hydrolyze glucose and xylan in the flour, the components and the structure of a high molecular chain are changed, the growth speed of crystals during freezing is reduced, the ice crystal structure is improved, and the freezing resistance and the recovery capability are improved.
Compared with the prior art, the invention has the following advantages:
the preparation method of the quick-frozen dumplings is specially improved, the quality of the quick-frozen dumplings is effectively improved, the frost cracking rate and the cooking loss rate of the quick-frozen dumplings are reduced, the edible taste of the quick-frozen dumplings is improved, the retention period of the quick-frozen dumplings is prolonged, and the preparation method has great popularization and use values.
Detailed Description
Example 1
A preparation method of quick-frozen dumplings comprises the following steps:
(1) preparing an additive:
a. weighing the following substances in parts by weight: 20 parts of vegetable oil, 4 parts of soybean lecithin, 1 part of Arabic gum, 1 part of sodium alginate, 2 parts of konjac powder, 0.5 part of xanthan gum, 3 parts of sodium tripolyphosphate, 0.01 part of glucose oxidase, 0.02 part of xylanase and 50 parts of deionized water;
b. b, putting the materials weighed in the operation a into a stirrer together, uniformly stirring at a high speed, and taking out to obtain an additive for later use;
(2) preparing dumpling wrappers:
adding the additive prepared in the step (1) into wheat flour, fully and uniformly stirring, adding clear water accounting for 40% of the total mass of the wheat flour, continuously kneading into dough, covering with a preservative film, standing for 20min, and finally taking out the dough and pressing into dumpling wrappers for later use;
(3) preparing dumplings:
wrapping the dumpling stuffing prepared in advance in the dumpling wrapper prepared in the step (2), and pressing tightly to obtain dumplings for later use;
(4) quick-freezing treatment:
and (4) putting the dumplings prepared in the step (3) into a quick-freezing box for quick-freezing treatment to obtain the quick-frozen dumplings.
Further, the rotation speed of the high-speed stirring treatment in the operation b of the step (1) is 1000 rpm.
Further, the additive described in the step (2) is added in an amount of 0.5% by mass based on the total mass of the wheat flour.
Further, the temperature of the quick-freezing treatment in the step (4) is-30 ℃.
Example 2
A preparation method of quick-frozen dumplings comprises the following steps:
(1) preparing an additive:
a. weighing the following substances in parts by weight: 23 parts of vegetable oil, 6 parts of soybean lecithin, 1.2 parts of Arabic gum, 1.5 parts of sodium alginate, 3 parts of konjac powder, 1.5 parts of xanthan gum, 4 parts of sodium tripolyphosphate, 0.02 part of glucose oxidase, 0.03 part of xylanase and 53 parts of deionized water;
b. b, putting the materials weighed in the operation a into a stirrer together, uniformly stirring at a high speed, and taking out to obtain an additive for later use;
(2) preparing dumpling wrappers:
adding the additive prepared in the step (1) into wheat flour, fully and uniformly stirring, adding clear water accounting for 42% of the total mass of the wheat flour, continuously kneading into dough, covering with a preservative film, standing for 25min, and finally taking out the dough and pressing into dumpling wrappers for later use;
(3) preparing dumplings:
wrapping the dumpling stuffing prepared in advance in the dumpling wrapper prepared in the step (2), and pressing tightly to obtain dumplings for later use;
(4) quick-freezing treatment:
and (4) putting the dumplings prepared in the step (3) into a quick-freezing box for quick-freezing treatment to obtain the quick-frozen dumplings.
Further, the rotation speed of the high-speed stirring treatment in the operation b of the step (1) is 1100 rpm.
Further, the additive described in the step (2) is added in an amount of 0.8% by mass based on the total mass of the wheat flour.
Further, the temperature of the quick-freezing treatment in the step (4) is-32 ℃.
Example 3
A preparation method of quick-frozen dumplings comprises the following steps:
(1) preparing an additive:
a. weighing the following substances in parts by weight: 25 parts of vegetable oil, 7 parts of soybean lecithin, 1.5 parts of Arabic gum, 2 parts of sodium alginate, 4 parts of konjac powder, 2 parts of xanthan gum, 5 parts of sodium tripolyphosphate, 0.03 part of glucose oxidase, 0.04 part of xylanase and 55 parts of deionized water;
b. b, putting the materials weighed in the operation a into a stirrer together, uniformly stirring at a high speed, and taking out to obtain an additive for later use;
(2) preparing dumpling wrappers:
adding the additive prepared in the step (1) into wheat flour, fully and uniformly stirring, adding clear water accounting for 45% of the total mass of the wheat flour, continuously kneading into dough, covering with a preservative film, standing for 30min, and finally taking out the dough and pressing into dumpling wrappers for later use;
(3) preparing dumplings:
wrapping the dumpling stuffing prepared in advance in the dumpling wrapper prepared in the step (2), and pressing tightly to obtain dumplings for later use;
(4) quick-freezing treatment:
and (4) putting the dumplings prepared in the step (3) into a quick-freezing box for quick-freezing treatment to obtain the quick-frozen dumplings.
Further, the rotation speed of the high-speed stirring treatment in the operation b of the step (1) is 1200 rpm.
Further, the additive described in the step (2) is added in an amount of 1% by mass based on the total mass of the wheat flour.
Further, the temperature of the quick-freezing treatment in the step (4) is-35 ℃.
Comparative example 1
In comparison with example 2, comparative example 1 omits the konjac flour component of the additive, except that the other steps are the same.
Comparative example 2
This comparative example 2 compares to example 2 by omitting the sodium tripolyphosphate component of the additive, except that the process steps are otherwise the same.
Comparative example 3
This comparative example 3 compares to example 2 with the omission of the glucose oxidase component of the additive, except that the process steps are otherwise identical.
Comparative example 4
This comparative example 4 compares to example 2 with the omission of the glucose oxidase and xylanase components of the additive, except that the process steps are otherwise identical.
Control group
The existing processing and preparation method of quick-frozen dumplings is added with a commercially available additive, and the commercially available additive specifically comprises the following substances in parts by weight: 30 parts of vegetable oil, 20 parts of glycerol, 5 parts of glyceryl monostearate, 1 part of whey protein, 1 part of Arabic gum, 0.5 part of propylene glycol alginate, 8 parts of pregelatinized starch and 40 parts of deionized water; the additive accounts for 0.8 percent of the weight of the flour.
In order to compare the effects of the present invention, the quality test was performed on the quick-frozen dumplings prepared in the above example 2, comparative example 1, comparative example 2, comparative example 3, comparative example 4 and control group, and the specific comparative data are shown in the following table 1:
TABLE 1
Note: the post-freezing appearance scoring criteria set forth in table 1 above are: first-stage: the shape is intact, no frost crack exists, and the surface skin is smooth (15-20 min); and (2) second stage: small cracks exist, but the stuffing core does not leak (8-14 min); third, severe frost cracking and large damage (0-7 min); the boiled appearance scoring standard is as follows: first-stage: white or milky white, good luster and transparency (21-30 min); and (2) second stage: medium, generally translucent (11-20 min); third-stage: blackened or dark, dull, opaque (0-10 min).
As can be seen from the above table 1, the comprehensive quality of the quick-frozen dumplings prepared by the method is obviously improved, and the quick-frozen dumplings have high market competitiveness and popularization value.
Claims (4)
1. A preparation method of quick-frozen dumplings is characterized by comprising the following steps:
(1) preparing an additive:
a. weighing the following substances in parts by weight: 20-25 parts of vegetable oil, 4-7 parts of soybean lecithin, 1-1.5 parts of Arabic gum, 1-2 parts of sodium alginate, 2-4 parts of konjac powder, 0.5-2 parts of xanthan gum, 3-5 parts of sodium tripolyphosphate, 0.01-0.03 part of glucose oxidase, 0.02-0.04 part of xylanase and 50-55 parts of deionized water;
b. b, putting the materials weighed in the operation a into a stirrer together, uniformly stirring at a high speed, and taking out to obtain an additive for later use;
(2) preparing dumpling wrappers:
adding the additive prepared in the step (1) into wheat flour, fully and uniformly stirring, adding clear water accounting for 40-45% of the total mass of the wheat flour, continuously kneading into dough, covering with a preservative film, standing for 20-30 min, and finally taking out the dough and pressing into dumpling wrappers for later use;
(3) preparing dumplings:
wrapping the dumpling stuffing prepared in advance in the dumpling wrapper prepared in the step (2), and pressing tightly to obtain dumplings for later use;
(4) quick-freezing treatment:
and (4) putting the dumplings prepared in the step (3) into a quick-freezing box for quick-freezing treatment to obtain the quick-frozen dumplings.
2. The preparation method of quick-frozen dumplings as claimed in claim 1, wherein the rotation speed of the high-speed stirring treatment in the operation b of step (1) is 1000-1200 rpm.
3. The preparation method of quick-frozen dumplings as claimed in claim 1, wherein the additive is added in an amount of 0.5-1% based on the total mass of the wheat flour in step (2).
4. The preparation method of the quick-frozen dumplings as claimed in claim 1, wherein the temperature of the quick-freezing treatment in the step (4) is-30 to-35 ℃.
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