CN108719396A - A kind of non muddy soup Wantun skin and processing method and purposes - Google Patents
A kind of non muddy soup Wantun skin and processing method and purposes Download PDFInfo
- Publication number
- CN108719396A CN108719396A CN201810534572.6A CN201810534572A CN108719396A CN 108719396 A CN108719396 A CN 108719396A CN 201810534572 A CN201810534572 A CN 201810534572A CN 108719396 A CN108719396 A CN 108719396A
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- China
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- wantun skin
- wantun
- trehalose
- skin
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Classifications
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
-
- 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
Abstract
The present invention relates to food technology fields, and in particular to a kind of processing method improving Wantun skin quality.The won ton cladding is made of the raw material of following parts by weight：Wheat flour：100 parts；Salt：2 ~ 5 parts；Trehalose：4 ~ 6 parts；Water：30 parts；The mass fraction of salt, trehalose and water addition is on the basis of the dry weight of wheat flour.The present invention also wakes up by using the method combination ultrasonic wave of vacuum knead dough face and makes Wantun skin by the way of compound calendering.The Wantun skin good toughness produced using the present invention, mouthfeel are excellent；And the characteristics of there is water boiling resistance, be not easy to paste soup rupture.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of non muddy soup Wantun skin and processing method and use
On the way.
Background technology
Won ton is deeply by the favorite famous snack of the people originating from China.With regard to the production method of won ton on the books when the Western Han Dynastry,
Referred to as " noodle soup ".Over the past thousands of years, by being developed southern, won ton forms oneself unique style, wide in variety
Sample, thin skin filling is tender, and soup is delicious clearly, deep by person sponging on an aristocrat's favorable comment.Currently, based on the making of won ton mainly makes with homecraft, storing
Easily aging during hiding, and muddy soup phenomenon is easily generated in digestion process.Therefore it produces a kind of anti-aging and digested
Journey be not likely to produce muddy soup phenomenon Wantun skin be beneficial to fresh Wantun skin market circulation sale.
Trehalose is also known as Yeast sugar, is the irreducibility disaccharide being combined by glycosidic bond by two glucose molecules,
There is protective effect to macromolecular, be known as " sugar of life ".Trehalose molecule is smaller, can be with water during starch gelatinization
Divide and permeate and enter inside starch granules, starch molecular chain is diluted, while improving the microcell viscosity around strand, to
The migration rate of strand is delayed, so retrogradation rate is reduced, to inhibit age of starch.Trehalose is also possible that
The structure for the mucedin that flour is formed is even closer, the turbid phenomenon for inhibiting won ton piece to be generated in boiling process.Therefore originally
It is that Wantun skin quality improver is added in Wantun skin that trehalose is selected in invention, easily old in Wantun skin storage to solve
In change, boiling process the problem of easy muddy soup.
Invention content
Technical problem to be solved by the invention is to provide a kind of non muddy soup Wantun skin and processing methods and purposes.
The technical problems to be solved by the invention are achieved by the following technical programs：
A kind of non muddy soup Wantun skin, it is characterised in that the won ton cladding is made of the raw material of following parts by weight：Wheat flour：
100 parts；Salt：2 ~ 5 parts；Trehalose：4 ~ 6 parts；Water：30 parts.It is preferred that by the group of the raw material calculated on the basis of the quality of wheat flour
Become：Wheat flour：100 parts；Salt：3 parts；Trehalose：5 parts；Water：36 parts.
The present invention further discloses the production methods of non muddy soup Wantun skin, it is to be fabricated to won ton using following methods
Skin：
Knead dough：Weigh a certain amount of wheat flour and other raw materials be placed in vacuum dough mixing machine, by water be slowly added into raw material into
Row stirring；Start dough mixing machine program, setting vacuum degree is 0.06 MPa, and adjusts the mixing speed of dough mixing machine, first stirring at low speed 3
Min, then 4 min of moderate-speed mixer, finally 3 min of stirring at low speed again, keeps material embryo agglomerating；
The face of waking up：Dough obtained is positioned in beaker, is added in the distilled water that 300 mL temperature are 30 DEG C, probe is placed in liquid
It is ultrasonically treated under face, the working frequency of ultrasonic wave is set as 20 KHz, and processing time is 25 min；
Pressure surface：Calendering process is carried out to dough obtained using compound calendering mode, non muddy soup Wantun skin is made.Wherein Wantun skin
The additive amount of middle trehalose is 4% ~ 6%；The present invention especially adds suitable trehalose in Wantun skin, can effectively inhibit won ton
The age of starch of Tun skins enhances its boiling fastness, and the won ton of making is made to be not likely to produce muddy soup phenomenon.
The present invention the preferred medium-strength wheat flour of Wantun skin, salt and trehalose, then with pure water under vacuum conditions and
Face, by Wantun skin made from compound calendering after ultrasonic wave wakes up face, thin skin and it is tough, it is non-aging, boil rear non muddy soup, greatly
The quality characteristic for improving Wantun skin.
The present invention further discloses application of the non muddy soup Wantun skin in terms of improving Wantun skin quality；The improvement
Wantun skin quality refers to Wantun skin thin skin and tough, boils rear non muddy soup.Be not added with Wantun skin made from seaweed and be compared
Experiments have shown that：The addition of trehalose is so that the quality of Wantun skin has obtained larger promotion so that Wantun skin storage period
Aging phenomenon is significantly inhibited, and hardness is substantially less than the processing group for being not added with trehalose after especially storing 3 d, illustrates seaweed
Sugar can significantly improve the aging phenomenon of starch, greatly extend the shelf life of Wantun skin；And add the Wantun skin of trehalose
Elasticity, chewability and recovery be significantly better than the Wantun skin for being not added with trehalose so that the Wantun skin mouthfeel made
Exquisiteness, high resilience；Wantun skin can also greatly inhibit the muddy soup phenomenon generated in digestion process made from addition trehalose,
Assign the better quality of Wantun skin.
Specific implementation mode
The present invention is described below by specific embodiment.Unless stated otherwise, technological means used in the present invention
It is method known in those skilled in the art.In addition, embodiment is interpreted as illustrative, it is not intended to limit the present invention
Range, the spirit and scope of the invention are limited only by the claims that follow.To those skilled in the art, without departing substantially from this
Under the premise of invention spirit and scope, various changes or change to material component and dosage progress in these embodiments
It belongs to the scope of protection of the present invention.The raw materials used in the present invention and reagent are commercially available.
Embodiment 1
A kind of won ton cladding includes the component of following mass fraction：100 parts of wheat flour；3 parts of salt；Trehalose：5 parts.
Specific make step is as follows：
Knead dough：Weigh a certain amount of wheat flour and other raw materials be placed in vacuum dough mixing machine, by water be slowly added into raw material into
Row stirring.Start dough mixing machine program, setting vacuum degree is 0.06 MPa, and adjusts the mixing speed of dough mixing machine, first stirring at low speed 3
Min, then 4 min of moderate-speed mixer, finally 3 min of stirring at low speed again, keeps material embryo agglomerating.
The face of waking up：Dough obtained is positioned in beaker, 300 mL of addition, in the distilled water that temperature is 30 DEG C, will be popped one's head in
It is placed under liquid level and is ultrasonically treated, the working frequency of ultrasonic wave is set as 20 KHz, and processing time is 25 min.
Pressure surface：Calendering process is carried out to dough obtained using compound calendering mode, Wantun skin is made.
Embodiment 2
A kind of won ton cladding includes the component of following mass fraction：100 parts of wheat flour；Salt：2 parts；Trehalose：3 parts.
It is as follows：
Knead dough：Weigh a certain amount of wheat flour and other raw materials be placed in vacuum dough mixing machine, by water be slowly added into raw material into
Row stirring.Start dough mixing machine program, setting vacuum degree is 0.06 MPa, and adjusts the mixing speed of dough mixing machine, first stirring at low speed 3
Min, then 4 min of moderate-speed mixer, finally 3 min of stirring at low speed again, keeps material embryo agglomerating.
The face of waking up：Dough obtained is positioned in beaker, 300 mL of addition, in the distilled water that temperature is 30 DEG C, will be popped one's head in
It is placed under liquid level and is ultrasonically treated, the working frequency of ultrasonic wave is set as 20 KHz, and processing time is 25 min.
Pressure surface：Calendering process is carried out to dough obtained using compound calendering mode, Wantun skin is made.
Comparative example 1
A kind of won ton cladding includes the component of following mass fraction：100 parts of % of wheat flour；Salt：2 parts.
It is as follows：
Knead dough：Weigh a certain amount of wheat flour and other raw materials be placed in vacuum dough mixing machine, by water be slowly added into raw material into
Row stirring.Start dough mixing machine program, setting vacuum degree is 0.06 MPa, and adjusts the mixing speed of dough mixing machine, first stirring at low speed 3
Min, then 4 min of moderate-speed mixer, finally 3 min of stirring at low speed again, keeps material embryo agglomerating.
The face of waking up：Dough obtained is positioned in beaker, 300 mL of addition, in the distilled water that temperature is 30 DEG C, will be popped one's head in
It is placed under liquid level and is ultrasonically treated, the working frequency of ultrasonic wave is set as 20 KHz, and processing time is 25 min.
Pressure surface：Calendering process is carried out to dough obtained using compound calendering mode, Wantun skin is made.
Testing index：
Wantun skin soup turbidity is tested
Weigh 30 g Wantun skin（2）, measure 500 ml distilled water pour into pot, be heated to boiling boiling.By electromagnetic oven work(
Rate is transferred to 500 W, and the Wantun skin chosen is added together, pulls Wantun skin out after boiling, and soup moves into 500 after being cooled to room temperature
Constant volume in ml volumetric flasks.Make blank control with distilled water, the light transmittance of soup is surveyed at 620 nm.The size of light transmittance indicates multiple
The muddy degree of rear Wantun skin soup is boiled, light transmittance is higher, indicates that sediment is fewer, soup muddiness degree is lower, more clear, won ton
Tun skin qualities are better.
1 light transmittance result of table
Soup light transmittance shows that more greatly its sediment is fewer, illustrates that Wantun skin quality is good.As it can be seen from table 1 trehalose is added
Wantun skin boil rear soup light transmittance again and be above control group, it is muddy to show that the addition of trehalose inhibits Wantun skin to boil rear soup
The generation of phenomenon.
Texture characteristic：
It takes the Wantun skin after 3 d of storage to be placed under TPA probes, 3 surveys is recorded by two second compressions by following test parameter
Determine as a result, being averaged as final result.
2 texture parameter of table：
3 texture result of table：
From table 3 it can be seen that compared with the Wantun skin for not adding trehalose, the Wantun skin for adding trehalose is hard after storing 3 d
Degree is substantially less than the processing group for being not added with trehalose, shows that Wantun skin significantly improves in the aging phenomenon of storage period；And
The Wantun skin cohesiveness for adding trehalose is higher, illustrates the addition of trehalose so that the protein structure of Wantun skin more compacts, from
And its soup in digestion process is made to be not likely to produce turbid phenomenon.In addition, the elasticity of the Wantun skin of addition trehalose, chewing
Degree and recovery are significantly better than comparative example, these all greatly improve the quality of chaos skin.Test result shows trehalose
Addition so that the quality of Wantun skin has obtained larger promotion so that the aging phenomenon of Wantun skin storage period is significantly pressed down
System, and so that the muddy soup phenomenon in digestion process is effectively relieved.
Claims (5)
1. a kind of non muddy soup Wantun skin, it is characterised in that the won ton cladding is made of the raw material of following parts by weight：Wheat
Powder：100 parts；Salt：2 ~ 5 parts；Trehalose：4 ~ 6 parts；Water：30 parts.
2. non muddy soup Wantun skin described in claim 1, it is characterised in that by the raw material calculated on the basis of the quality of wheat flour
Group becomes：Wheat flour：100 parts；Salt：3 parts；Trehalose：5 parts；Water：36 parts.
3. the production method of non muddy soup Wantun skin described in claims 1 or 2, which is characterized in that be fabricated to won ton using following methods
Tun skins：
Knead dough：Weigh a certain amount of wheat flour and other raw materials be placed in vacuum dough mixing machine, by water be slowly added into raw material into
Row stirring；Start dough mixing machine program, setting vacuum degree is 0.06 MPa, and adjusts the mixing speed of dough mixing machine, first stirring at low speed 3
Min, then 4 min of moderate-speed mixer, finally 3 min of stirring at low speed again, keeps material embryo agglomerating；
The face of waking up：Dough obtained is positioned in beaker, is added in the distilled water that 300 mL temperature are 30 DEG C, probe is placed in liquid
It is ultrasonically treated under face, the working frequency of ultrasonic wave is set as 20 KHz, and processing time is 25 min；
Pressure surface：Calendering process is carried out to dough obtained using compound calendering mode, non muddy soup Wantun skin is made.
4. the production method of non muddy soup Wantun skin described in claim 3 is characterized in that the additive amount of trehalose in Wantun skin is 4 ~ 6
Part.
5. application of the non muddy soup Wantun skin described in claim 1 in terms of improving Wantun skin quality；The improvement Wantun skin product
Matter refers to Wantun skin thin skin and tough, boils rear non muddy soup.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810534572.6A CN108719396A (en) | 2018-05-30 | 2018-05-30 | A kind of non muddy soup Wantun skin and processing method and purposes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810534572.6A CN108719396A (en) | 2018-05-30 | 2018-05-30 | A kind of non muddy soup Wantun skin and processing method and purposes |
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| Publication Number | Publication Date |
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| CN108719396A true CN108719396A (en) | 2018-11-02 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810534572.6A Pending CN108719396A (en) | 2018-05-30 | 2018-05-30 | A kind of non muddy soup Wantun skin and processing method and purposes |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020095224A (en) * | 2001-02-23 | 2002-12-20 | 가부시끼가이샤 하야시바라 세이부쓰 가가꾸 겐꾸조 | Method for producing processed food |
| CN106261508A (en) * | 2016-08-12 | 2017-01-04 | 河南科技大学 | A kind of manufacture method of Flour product, Flour product |
-
2018
- 2018-05-30 CN CN201810534572.6A patent/CN108719396A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020095224A (en) * | 2001-02-23 | 2002-12-20 | 가부시끼가이샤 하야시바라 세이부쓰 가가꾸 겐꾸조 | Method for producing processed food |
| CN106261508A (en) * | 2016-08-12 | 2017-01-04 | 河南科技大学 | A kind of manufacture method of Flour product, Flour product |
Non-Patent Citations (3)
| Title |
|---|
| 刘晓娟等: "海藻糖的功能及在食品中的应用", 《中国食物与营养》 * |
| 创联食用胶网: "食用胶在水饺表皮应用", 《HTTP://K.SINA.COM.CN/ARTICLE_5936004103_161D03C0700100VUVA.HTML》 * |
| 陈佩等: "海藻糖对蛋糕品质影响的研究", 《广东农业科学》 * |
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Application publication date: 20181102 |
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