CN108185286A - A kind of production technology of quick-freezing dumpling tailored flour - Google Patents
A kind of production technology of quick-freezing dumpling tailored flour Download PDFInfo
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- CN108185286A CN108185286A CN201711446177.4A CN201711446177A CN108185286A CN 108185286 A CN108185286 A CN 108185286A CN 201711446177 A CN201711446177 A CN 201711446177A CN 108185286 A CN108185286 A CN 108185286A
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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
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
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Abstract
The present invention provides a kind of production technology of quick-freezing dumpling tailored flour, step is as follows：1）With wheat：By wheat, make a call to 2 using 3 sieves 2 and stone 2 selected 1 is gone to grind the cleaning removal of impurities of brush cleaning technology；2）Wheat wetting：To step 1）Wheat after cleaning carries out wheat wetting；3）Milling：To step 2）Wheat after wheat wetting is milled, screen, clear powder, choose tube cell；4）Drying：To step 3）In raw material be put into drying machine drying and become basic powder, basic powder moisture is 13.0 ~ 13.5% after drying；5）With powder：To step 4）In basic powder in add in Gluten, potato starch, MD10 maltodextrins, be uniformly mixed, obtain quick-freezing dumpling tailored flour.The quick-freezing dumpling epidermis of quick-freezing dumpling tailored flour production prepared by the present invention is bright and clean, fine and smooth smooth, increases the ductility and elasticity of dumpling wrapper, mechanism dumpling is not easy unfilled corner and viscous machine is few, reduces face and foretells dosage.
Description
Technical field
The present invention relates to dumpling flour fields, and in particular to a kind of production technology of quick-freezing dumpling tailored flour.
Background technology
Since reform and opening-up, people’s lives tempo increase, diet consumption level improves therewith.Nutrition, it is convenient, fast
As the diet fashion of people.Influenced by traditional consumption, in conditioning food, our people with wheaten food class consume based on,
Particularly boiled dumpling.Dumpling is the quintessence of Chinese culture in China, can accomplish the five tastes reconcile, nutrition it is comprehensive, and it is various to be easily able to pattern, mouth
Taste enriches, and is more selected to consumer, and the quick-freezing boiled dumplings that especially boiled dumpling is formed through quick-frozen food enterprise development are more convenient, only
It need to simply reprocess with regard to edible, be welcome by consumers in general, sales range is throughout all parts of the country.For quick-frozen dumpling
Son first has to ensure that dumpling skin freeze-thaw stability is good, flawless after jelly, without adhesion and wildness, fracture phenomena after melting or boiling,
And the quality of its shortening also has the requirement of the following aspects:First, appearance：Color milk is white or yellowish-white, and gloss is bright clean, transparent
It spends；Second, mouthfeel：It is tasty and refreshing, it does not stick to one's teeth, it is flexible, there is bite, sophistication is good；Third, dumpling boil rear epidermis and stand intact, dumpling
Sub- soup is not clearly muddy, and deposit-free matter.Reach requirements above, the quality of quickly freezing dumpling flour plays a decisive role.
Invention content
The present invention provides a kind of production technologies of quick-freezing dumpling tailored flour, are ensuring wheat materials quality and blend proportion
On the basis of, first to company, the physical and chemical index of each powder road flour and glutelin, glue protein content ratio are analyzed, together
When with reference to the mixed soup that quick-freezing dumpling occurs in the simple process of consumer, boil after the problems such as dumpling skin is damaged, mouthfeel is bad,
By constantly changing formula and technique, a kind of quick-freezing dumpling tailored flour and its production technology are finally had investigated.
Realize the technical scheme is that：A kind of production technology of quick-freezing dumpling tailored flour, step are as follows：
1）With wheat：By wet gluten content 30.0% ± 0.5%, the wheat that stabilization time is 4.0 ~ 6.0min, make a call to 2 using 3 sieves 2 and remove stone
2 selected 1 grind the cleaning removal of impurities of brush cleaning technology；
2）Wheat wetting：To step 1）Wheat after cleaning carries out wheat wetting, and wheat-wetting water is divided into 15.0 ± 0.3%；
3）Milling：To step 2）Wheat after wheat wetting is milled, screen, clear powder, choose following tube cell goes out powder as speed
Freeze the raw material of dumpling special flour：1M1、1M2、1M3、1M4、1M5、2M2、2M3、3M2、D2；Wherein M represents reduction, and 1M1 represents
First tube cell of one of reduction, and so on；D representatives are sieved again, and D2 represents second and sieves again；
4）Drying：To step 3）In raw material be put into drying machine drying and become basic powder, after drying basic powder moisture for 13.0 ~
13.5%；
5）With powder：To step 4）In basic powder in add in Gluten, potato starch, MD10 maltodextrins, be uniformly mixed, obtain
To quick-freezing dumpling tailored flour.
The step 5）It is middle basis powder and Gluten, potato starch, MD10 maltodextrins mass ratio be（90-95）：
（3-5）：（1-3）：（1-2）.
The index of the quick-freezing dumpling tailored flour is：Moisture≤14.0%, ash content≤0.55%, the % of wet gluten content >=30,
Fineness degree：CB36 all-pass, CB42 oversize≤6.0%, fatty acid value≤50%, sand content≤0.02%, magnetic metal content≤
0.003g/kg；Water absorption rate >=58%, stabilization time >=5.0min, extensibility >=110mm, enhanced stretch resistance >=350FU, reduction degree≤
120 FU, Falling Number >=350S.
The beneficial effects of the invention are as follows：The techniques such as the selection processing of the reasonably combined wheat of the present invention, the holding of wheat wetting moisture,
Physical and chemical index and glutelin to each powder road, glue protein content ratio are analyzed, and glutelin influences the elasticity of dough, glue egg
The white ductility for influencing dough, on the basis of ensureing that flour is pockets of, quick-freezing boiled dumplings tailored flour requires moderate water absorption rate and one
Fixed stabilization time by choosing the flour of different system, mixes by a certain percentage with Gluten, potato starch, maltodextrin
Conjunction prepares quick-freezing dumpling tailored flour, and production process does not add flour improver.
The quick-freezing dumpling epidermis of quick-freezing dumpling tailored flour production prepared by the present invention is bright and clean, fine and smooth smooth, increases dumpling
The ductility and elasticity of musculus cutaneus, mechanism dumpling is not easy unfilled corner and viscous machine is few, and dosage, the boiling fastness of quick-frozen rear dumpling are foretold in the face that reduces
Height cooks and does not mix soup, and it is good to boil rear dumpling shape-retaining ability, and adhesion is placed after cooling, easily separates.Mouthfeel is soft, smooth and have bite.
The exploitation of quick-freezing dumpling tailored flour increases company's flour new varieties, has widened flour processing channel, helps to improve company's warp
Ji benefit；Quick-freezing dumpling tailored flour market is huge, and profit is considerable, can not only meet consumer demand, can also aid in company's root
Improve product structure according to demand, increase houses market competitiveness, therefore, the exploitation of quick-freezing dumpling tailored flour will be brought well
Economic benefit.
Specific embodiment
Below in conjunction with the embodiment of the present invention, technical scheme of the present invention is clearly and completely described, it is clear that institute
The embodiment of description is only part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention,
Those of ordinary skill in the art's all other embodiments obtained under the premise of not making the creative labor, belong to this hair
The range of bright protection.
Embodiment 1
A kind of production technology of quick-freezing dumpling tailored flour, step are as follows：
1）With wheat：By wet gluten content 30.0%, the wheat that stabilization time is 4.0min, make a call to 2 using 3 sieves 2 and stone 2 selected 1 is gone to grind brush
Cleaning technology cleaning removal of impurities；
2）Wheat wetting：To step 1）Wheat after cleaning carries out wheat wetting, and wheat-wetting water is divided into 15.0%；
3）Milling：To step 2）Wheat after wheat wetting is milled, screen, clear powder, according to following table test flour index,
That chooses following tube cell goes out raw material of the powder as quick-freezing dumpling tailored flour：1M1、1M2、1M3、1M4、1M5、2M2、2M3、3M2、
D2；
4）Drying：To step 3）In raw material be put into drying machine drying and become basic powder, basic powder moisture is 13.0% after drying；
5）With powder：To step 4）In basic powder in add in Gluten, potato starch, MD10 maltodextrins, be uniformly mixed, obtain
To quick-freezing dumpling tailored flour, the mass ratio of basic powder and Gluten, potato starch, MD10 maltodextrins is 90：3：1：1.
The index of the quick-freezing dumpling tailored flour is：Moisture≤14.0%, ash content≤0.55%, the % of wet gluten content >=30,
Fineness degree：CB36 all-pass, CB42 oversize≤6.0%, fatty acid value≤50%, sand content≤0.02%, magnetic metal content≤
0.003g/kg；Water absorption rate >=58%, stabilization time >=5.0min, extensibility >=110mm, enhanced stretch resistance >=350FU, reduction degree≤
120 FU, Falling Number >=350S.
Embodiment 2
A kind of production technology of quick-freezing dumpling tailored flour, step are as follows：
1）With wheat：By wet gluten content 30.5%, the wheat that stabilization time is 5min, make a call to 2 using 3 sieves 2 and stone 2 selected 1 is gone to grind brush clearly
The cleaning removal of impurities of science and engineering skill；
2）Wheat wetting：To step 1）Wheat after cleaning carries out wheat wetting, and wheat-wetting water is divided into 15.3%；
3）Milling：To step 2）Wheat after wheat wetting is milled, screen, clear powder, choose following tube cell goes out powder as speed
Freeze the raw material of dumpling special flour：1M1、1M2、1M3、1M4、1M5、2M2、2M3、3M2、D2；
4）Drying：To step 3）In raw material be put into drying machine drying and become basic powder, basic powder moisture is 13.3% after drying；
5）With powder：To step 4）In basic powder in add in Gluten, potato starch, MD10 maltodextrins, be uniformly mixed, obtain
To quick-freezing dumpling tailored flour, the mass ratio of basic powder and Gluten, potato starch, MD10 maltodextrins is 93：4：2：1.5.
The index of the quick-freezing dumpling tailored flour is：Moisture≤14.0%, ash content≤0.55%, the % of wet gluten content >=30,
Fineness degree：CB36 all-pass, CB42 oversize≤6.0%, fatty acid value≤50%, sand content≤0.02%, magnetic metal content≤
0.003g/kg；Water absorption rate >=58%, stabilization time >=5.0min, extensibility >=110mm, enhanced stretch resistance >=350FU, reduction degree≤
120 FU, Falling Number：≥350S.
Embodiment 3
A kind of production technology of quick-freezing dumpling tailored flour, step are as follows：
1）With wheat：By wet gluten content 29.5%, the wheat that stabilization time is 6.0min, make a call to 2 using 3 sieves 2 and stone 2 selected 1 is gone to grind brush
Cleaning technology cleaning removal of impurities；
2）Wheat wetting：To step 1）Wheat after cleaning carries out wheat wetting, and wheat-wetting water is divided into 14.7%；
3）Milling：To step 2）Wheat after wheat wetting is milled, screen, clear powder, choose following tube cell goes out powder as speed
Freeze the raw material of dumpling special flour：1M1、1M2、1M3、1M4、1M5、2M2、2M3、3M2、D2；
4）Drying：To step 3）In raw material be put into drying machine drying and become basic powder, basic powder moisture is 13.5% after drying；
5）With powder：To step 4）In basic powder in add in Gluten, potato starch, MD10 maltodextrins, be uniformly mixed, obtain
To quick-freezing dumpling tailored flour, the mass ratio of basic powder and Gluten, potato starch, MD10 maltodextrins is 95：5：3：2.
The index of the quick-freezing dumpling tailored flour is：Moisture≤14.0%, ash content≤0.55%, the % of wet gluten content >=30,
Fineness degree：CB36 all-pass, CB42 oversize≤6.0%, fatty acid value≤50%, sand content≤0.02%, magnetic metal content≤
0.003g/kg；Water absorption rate >=58%, stabilization time >=5.0min, extensibility >=110mm, enhanced stretch resistance >=350FU, reduction degree≤
120 FU, Falling Number：≥350S .
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
With within principle, any modification, equivalent replacement, improvement and so on should all be included in the protection scope of the present invention god.
Claims (3)
1. a kind of production technology of quick-freezing dumpling tailored flour, it is characterised in that step is as follows：
1）With wheat：By wet gluten content 30.0% ± 0.5%, the wheat that stabilization time is 4.0 ~ 6.0min, make a call to 2 using 3 sieves 2 and remove stone
2 selected 1 grind the cleaning removal of impurities of brush cleaning technology；
2）Wheat wetting：To step 1）Wheat after cleaning carries out wheat wetting, and wheat-wetting water is divided into 15.0 ± 0.3%；
3）Milling：To step 2）Wheat after wheat wetting is milled, screen, clear powder, choose following tube cell goes out powder as speed
Freeze the raw material of dumpling special flour：1M1、1M2、1M3、1M4、1M5、2M2、2M3、3M2、D2；
4）Drying：To step 3）In raw material be put into drying machine drying and become basic powder, after drying basic powder moisture for 13.0 ~
13.5%；
5）With powder：To step 4）In basic powder in add in Gluten, potato starch, MD10 maltodextrins, be uniformly mixed, obtain
To quick-freezing dumpling tailored flour.
2. the production technology of quick-freezing dumpling tailored flour according to claim 1, it is characterised in that：The step 5）Middle basis
The mass ratio of powder and Gluten, potato starch, MD10 maltodextrins is（90-95）：（3-5）：（1-3）：（1-2）.
3. the production technology of quick-freezing dumpling tailored flour according to claim 1, it is characterised in that：The quick-freezing dumpling is special
It is with the index of powder：Moisture≤14.0%, ash content≤0.55%, the % of wet gluten content >=30, fineness degree：CB36 all-pass, CB42 sieves
Upper object≤6.0%, fatty acid value≤50%, sand content≤0.02%, magnetic metal content≤0.003g/kg；Water absorption rate >=58%, surely
Fix time >=5.0min, extensibility >=110mm, enhanced stretch resistance >=350FU, the FU of reduction degree≤120, Falling Number：≥350S.
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| CN201711446177.4A CN108185286B (en) | 2017-12-27 | 2017-12-27 | Production process of special flour for quick-frozen dumplings |
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| CN201711446177.4A CN108185286B (en) | 2017-12-27 | 2017-12-27 | Production process of special flour for quick-frozen dumplings |
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| CN108185286B CN108185286B (en) | 2021-07-20 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112998191A (en) * | 2019-12-20 | 2021-06-22 | 丰益(上海)生物技术研发中心有限公司 | Special wheat flour |
| CN113261645A (en) * | 2021-06-11 | 2021-08-17 | 中粮面业(海宁)有限公司 | Special powder for frozen raw wet flour product and production method thereof |
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| CN112998191A (en) * | 2019-12-20 | 2021-06-22 | 丰益(上海)生物技术研发中心有限公司 | Special wheat flour |
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| CN113261645A (en) * | 2021-06-11 | 2021-08-17 | 中粮面业(海宁)有限公司 | Special powder for frozen raw wet flour product and production method thereof |
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| Publication number | Publication date |
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| CN108185286B (en) | 2021-07-20 |
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Address after: 456750 north of Gongye Road, Tiexi District, Qi County, Hebi City, Henan Province Patentee after: Henan Feitian Biotechnology Co.,Ltd. Address before: 456750 north of Gongye Road, Tiexi District, Qi County, Hebi City, Henan Province Patentee before: HENAN FEITIAN AGRICULTURAL DEVELOPMENT Co.,Ltd. |