CN108813329A - A kind of corn rolled dough wrapping and preparation method thereof - Google Patents
A kind of corn rolled dough wrapping and preparation method thereof Download PDFInfo
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- CN108813329A CN108813329A CN201810630222.XA CN201810630222A CN108813329A CN 108813329 A CN108813329 A CN 108813329A CN 201810630222 A CN201810630222 A CN 201810630222A CN 108813329 A CN108813329 A CN 108813329A
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- corn
- rolled dough
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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
- 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
-
- 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
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
-
- 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 discloses a kind of corn rolled dough wrappings and preparation method thereof, including following preparation step：Step 1, wheat flour is taken, water and face are added, obtains dough；Into dough plus water is washed one's face, and obtains gluten and starch adhesive liquid；Step 2, opposite slurries are precipitated, and are removed the water of face slurry surface, are obtained starch；Step 3, corn flour is added into starch, stirs evenly, ferments, shortening obtains shortening object；Step 4, shortening object is formed, is packed, sterilized to get corn rolled dough wrapping.The corn rolled dough wrapping joined corn, increase the healthcare function of rolled dough wrapping and the beauty of shape while maintaining rolled dough wrapping script characteristic, and the mouthfeel of corn rolled dough wrapping is harder, and toughness is high, has muscle, can meet different consumer demands；The corn rolled dough wrapping is suitable for people of all ages, and nutrition is comprehensive, is a rare snack；Preparation method is simple, at low cost, is suitable for enterprise scale and produces.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of corn rolled dough wrapping and preparation method thereof.
Background technique
Rolled dough wrapping is evolved from the Tang Dynasty cold naughty face.With somersault, softness, cool incense, vinegar-pepper palatable, suitable for four seasons spy
Point is northwest compared with one of the food for having national style.Its musculus cutaneus sorting is superior, and technique is rigorous, and seasoning is particular about, with " white, thin, light,
Soft, muscle, perfume (or spice) " and it is well-known, feel nice and cool palatable.
Rolled dough wrapping is Shaanxi Xi Fu (Baoji) name snack, rises in Baoji Qishan County.Baoji Qishan rolled dough wrapping 2011
It is identified as Chinese famous snacks.Baoji rolled dough wrapping has the characteristics that somersault, softness, cool incense, vinegar-pepper palatable, suitable for four seasons, in treasured
Chicken streets and lanes can be seen that its figure.Now be popular in especially the Northwest of China, southwest, North China, East China, Central China,
South China is also more welcome.Rolled dough wrapping has the characteristics that somersault, softness, cool incense, vinegar-pepper palatable, is that Central Shanxi Plain Xi Fu snack represents it
One and northwest most national style one of food.The rolled dough wrapping way of people from Qishan is very outstanding, eating method and rice noodle tegument basic one
Sample, different from rice noodle tegument, rolled dough wrapping mouthfeel is harder, and toughness is high, there is muscle.
Existing rolled dough wrapping single variety, nutritive value is not high, and has no the report by corn processing at rolled dough wrapping, cannot
Meet consumer to diversified demands such as rolled dough wrapping mouthfeel, color, nutrition.
Summary of the invention
Aiming at the problems existing in the prior art, the purpose of the present invention is to provide a kind of corn rolled dough wrapping and its preparation sides
Method, the corn rolled dough wrapping joined corn while maintaining rolled dough wrapping script characteristic, increase the healthcare function of rolled dough wrapping with
And the beauty of shape, the mouthfeel of corn rolled dough wrapping is harder, and toughness is high, has muscle, can meet different consumer demands；The corn
Rolled dough wrapping is suitable for people of all ages, and nutrition is comprehensive, is a rare snack；Preparation method is simple, at low cost, is suitable for enterprise
Large-scale production.
In order to achieve the above object, the present invention is achieved by the following scheme.
(1) a kind of corn rolled dough wrapping, including following raw material：Wheat flour, corn flour and water.
Preferably, the dosage of the raw material is：0.2-0.6 parts and 4-8 parts 0.4-0.8 parts of wheat flour, corn flour water.
Preferably, the dosage of the raw material is：0.4 part and 6 parts 0.6 part of wheat flour, corn flour water.
(2) a kind of preparation method of corn rolled dough wrapping, including following preparation step：
Step 1, wheat flour is taken, water and face are added, obtains dough；Into the dough plus water is washed one's face,
Obtain gluten and starch adhesive liquid；
Step 2, the starch adhesive liquid is precipitated, removes the water of face slurry surface, obtains starch；
Step 3, corn flour is added into the starch, stirs evenly, ferment, shortening obtains shortening object；
Step 4, the shortening object is formed, is packed, sterilized to get corn rolled dough wrapping.
Preferably, in step 1, the dosage of water accounts for the 60-70% of the wheat flour quality in described plus water and face.
Preferably, in step 2, the time of the precipitating is 5-6 hours.
Preferably, in step 3, the temperature of the fermentation is 30-35 DEG C, and the time of fermentation is 6-8 hours.
Preferably, in step 3, the temperature of the shortening is 230-260 DEG C, and the time of shortening is 1-3s.
Preferably, in step 4, the temperature of the sterilizing is 110-120 DEG C, and the time of sterilizing is 2.5-3.5 minutes.
Compared with prior art, beneficial effects of the present invention are：
The resulting corn rolled dough wrapping of the present invention has wheat flour fragrance, slightly sour, mouthfeel chewiness, no musty and other are different
Taste, while corn rolled dough wrapping is in yellow, beautiful appearance is easy the appetite of stimulation people.The color of the resulting corn rolled dough wrapping of the present invention
Pool, flavour, smell, shape, the organoleptic indicators such as impurity, the physical and chemical indexes such as moisture, the microorganisms such as total plate count and coliform refer to
Mark meets Q/SYZL 0001S-2017《Cool leathercraft》Mark requirement.The resulting corn rolled dough wrapping of the present invention is maintaining to roll
While musculus cutaneus script characteristic, corn joined, increase the healthcare function of rolled dough wrapping and the beauty of shape, corn rolled dough wrapping
Mouthfeel it is harder, toughness is high, has muscle, can meet different consumer demands；The corn rolled dough wrapping is suitable for people of all ages, and nutrition is complete
Face is a rare snack.
The nutritional ingredient of the corn added in rolled dough wrapping of the invention is more comprehensive, rich in protein, fat, carbohydrate, calcium,
Phosphorus, iron also contain carrotene, vitamin B1、B2With niacin and sitosterol, lecithin, vitamin E, lysine etc..Corn
In contained glutathione its have antitumaous effect, it can be such that these substances lose carcinogenic in conjunction with carcinogens a variety of in human body
Property；Institute's containing cellulose, which is a kind of, in corn to be the carbohydrate of absorption of human body, can reduce carcinogen in the enteron aisle of people
Concentration, and the accumulation of the detritus that excretes poison in enteron aisle is reduced, to reduce the disease incidence of colon cancer and the carcinoma of the rectum.
Specific embodiment
Embodiment of the present invention is described in detail below in conjunction with embodiment, but those skilled in the art will
It will be appreciated that the following example is merely to illustrate the present invention, and it is not construed as limiting the scope of the invention.
Embodiment 1
A kind of preparation method of corn rolled dough wrapping, including following preparation step：
Step 1,0.6kg wheat flour is taken, adds 0.36kg water and face, obtains dough, into dough plus 5.64kg water is washed
Face is kept completely separate starch and gluten protein, obtains gluten and starch adhesive liquid.
Step 2, opposite slurries carry out precipitating 5.5 hours, remove the water of face slurry surface, obtain starch.
Step 3,0.4kg corn flour is added into starch, stirs evenly, ferments 7 hours, must send out under the conditions of 32.5 DEG C
Ferment object.
Step 4, fermentation material is transported in shortening machine shortening 2s under the conditions of 245 DEG C, obtains shortening object.
Step 5, shortening object is put into molding and is machined to the unified sheet of size, it is desirable that thin and thick, size, weight uniform one
Cause is formed, and is added 50g rapeseed oil, packaging, after vacuum machine vacuum-pumping and sealing in vapor can steam under the conditions of 115 DEG C of normal pressure
Sterilizing 3 minutes to get corn rolled dough wrapping.
Embodiment 2
A kind of preparation method of corn rolled dough wrapping, including following preparation step：
Step 1,0.4kg wheat flour is taken, adds 0.28kg water and face, obtains dough, into dough plus 3.72kg water is washed
Face is kept completely separate starch and gluten protein, obtains gluten and starch adhesive liquid.
Step 2, opposite slurries carry out precipitating 5 hours, remove the water of face slurry surface, obtain starch.
Step 3,0.4kg corn flour is added into starch, stirs evenly, ferments 6 hours, must ferment under the conditions of 30 DEG C
Object.
Step 4, fermentation material is transported in shortening machine shortening 1s under the conditions of 260 DEG C, obtains shortening object.
Step 5, shortening object is put into molding and is machined to the unified sheet of size, it is desirable that thin and thick, size, weight uniform one
Cause is formed, and is added 50g rapeseed oil, packaging, after vacuum machine vacuum-pumping and sealing in vapor can steam under the conditions of 120 DEG C of normal pressure
Sterilizing 2.5 minutes to get corn rolled dough wrapping.
Embodiment 3
A kind of preparation method of corn rolled dough wrapping, including following preparation step：
Step 1,0.8kg wheat flour is taken, adds 0.48kg water and face, obtains dough, into dough plus 7.52kg water is washed
Face is kept completely separate starch and gluten protein, obtains gluten and starch adhesive liquid.
Step 2, opposite slurries carry out precipitating 6 hours, remove the water of face slurry surface, obtain starch.
Step 3,0.2kg corn flour is added into starch, stirs evenly, ferments 8 hours, must ferment under the conditions of 35 DEG C
Object.
Step 4, fermentation material is transported in shortening machine shortening 3s under the conditions of 230 DEG C, obtains shortening object.
Step 5, shortening object is put into molding and is machined to the unified sheet of size, it is desirable that thin and thick, size, weight uniform one
Cause is formed, and is added 30g rapeseed oil, packaging, after vacuum machine vacuum-pumping and sealing in vapor can steam under the conditions of 110 DEG C of normal pressure
Sterilizing 2.5 minutes to get corn rolled dough wrapping.
Embodiment 4
A kind of preparation method of corn rolled dough wrapping, including following preparation step：
Step 1,0.8kg wheat flour is taken, adds 0.42kg water and face, obtains dough, into dough plus 6.58kg water is washed
Face is kept completely separate starch and gluten protein, obtains gluten and starch adhesive liquid.
Step 2, opposite slurries carry out precipitating 5.8 hours, remove the water of face slurry surface, obtain starch.
Step 3,0.6kg corn flour is added into starch, stirs evenly, ferments 6 hours, must send out under the conditions of 32.5 DEG C
Ferment object.
Step 4, fermentation material is transported in shortening machine shortening 2s under the conditions of 230 DEG C, obtains shortening object.
Step 5, shortening object is put into molding and is machined to the unified sheet of size, it is desirable that thin and thick, size, weight uniform one
Cause is formed, and is added 70g rapeseed oil, packaging, after vacuum machine vacuum-pumping and sealing in vapor can steam under the conditions of 120 DEG C of normal pressure
Sterilizing 3 minutes to get corn rolled dough wrapping.
Embodiment 5
A kind of preparation method of corn rolled dough wrapping, including following preparation step：
Step 1,0.6kg wheat flour is taken, adds 0.42kg water and face, obtains dough, into dough plus 5.58kg water is washed
Face is kept completely separate starch and gluten protein, obtains gluten and starch adhesive liquid.
Step 2, opposite slurries carry out precipitating 5.9 hours, remove the water of face slurry surface, obtain starch.
Step 3,0.4kg corn flour is added into starch, stirs evenly, ferments 7 hours, must ferment under the conditions of 35 DEG C
Object.
Step 4, fermentation material is transported in shortening machine shortening 1s under the conditions of 260 DEG C, obtains shortening object.
Step 5, shortening object is put into molding and is machined to the unified sheet of size, it is desirable that thin and thick, size, weight uniform one
Cause is formed, and is added 50g rapeseed oil, packaging, after vacuum machine vacuum-pumping and sealing in vapor can steam under the conditions of 120 DEG C of normal pressure
Sterilizing 2.5 minutes to get corn rolled dough wrapping.
Embodiment 6
A kind of preparation method of corn rolled dough wrapping, including following preparation step：
Step 1,0.4kg wheat flour is taken, adds 0.24kg water and face, obtains dough, into dough plus 4.76kg water is washed
Face is kept completely separate starch and gluten protein, obtains gluten and starch adhesive liquid.
Step 2, opposite slurries carry out precipitating 5.5 hours, remove the water of face slurry surface, obtain starch.
Step 3,0.2kg corn flour is added into starch, stirs evenly, ferments 8 hours, must ferment under the conditions of 30 DEG C
Object.
Step 4, fermentation material is transported in shortening machine shortening 3s under the conditions of 245 DEG C, obtains shortening object.
Step 5, shortening object is put into molding and is machined to the unified sheet of size, it is desirable that thin and thick, size, weight uniform one
Cause is formed, and is added 70g rapeseed oil, packaging, after vacuum machine vacuum-pumping and sealing in vapor can steam under the conditions of 110 DEG C of normal pressure
Sterilizing 3.5 minutes to get corn rolled dough wrapping.
In above embodiments, when washing one's face the additional amount of water be subject to starch water suction nature saturation degree, can be according to this standard pair
The dosage of water carries out appropriate adjustment.
Although the present invention is described in detail with a general description of the specific embodiments in this specification,
But on the basis of the present invention, it can be made some modifications or improvements, this will be apparent to those skilled in the art.
Therefore, these modifications or improvements without departing from theon the basis of the spirit of the present invention, belong to claimed model
It encloses.
Claims (9)
1. a kind of corn rolled dough wrapping, which is characterized in that including following raw material：Wheat flour, corn flour and water.
2. corn rolled dough wrapping according to claim 1, which is characterized in that the dosage of the raw material is：Wheat flour 0.4-
0.2-0.6 parts and 4-8 parts 0.8 part, corn flour water.
3. corn rolled dough wrapping according to claim 2, which is characterized in that the dosage of the raw material is：Wheat flour 0.6
0.4 part and 6 parts part, corn flour water.
4. a kind of preparation method of corn rolled dough wrapping, which is characterized in that including following preparation step：
Step 1, wheat flour is taken, water and face are added, obtains dough；Into the dough plus water is washed one's face, and obtains gluten and starch adhesive liquid；
Step 2, the starch adhesive liquid is precipitated, removes the water of face slurry surface, obtains starch；
Step 3, corn flour is added into the starch, stirs evenly, ferment, shortening obtains shortening object；
Step 4, the shortening object is formed, is packed, sterilized to get corn rolled dough wrapping.
5. the preparation method of corn rolled dough wrapping according to claim 4, which is characterized in that in step 1, described plus water and face
The dosage of middle water accounts for the 60-70% of the wheat flour quality.
6. the preparation method of corn rolled dough wrapping according to claim 4, which is characterized in that in step 2, the precipitating when
Between be 5-6 hours.
7. the preparation method of corn rolled dough wrapping according to claim 4, which is characterized in that in step 3, the temperature of the fermentation
Degree is 30-35 DEG C, and the time of fermentation is 6-8 hours.
8. the preparation method of corn rolled dough wrapping according to claim 4, which is characterized in that in step 3, the temperature of the shortening
Degree is 230-260 DEG C, and the time of shortening is 1-3s.
9. the preparation method of corn rolled dough wrapping according to claim 4, which is characterized in that in step 4, the temperature of the sterilizing
Degree is 110-120 DEG C, and the time of sterilizing is 2.5-3.5 minutes.
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| CN201810630222.XA CN108813329A (en) | 2018-06-19 | 2018-06-19 | A kind of corn rolled dough wrapping and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115606743A (en) * | 2022-10-20 | 2023-01-17 | 陕西杂八得食品有限公司 | Preparation method of rolled dough sheet |
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| CN1196190A (en) * | 1997-04-13 | 1998-10-21 | 李金明 | Convenient flour sheets and its manufacturing technology, equipment |
| CN105231259A (en) * | 2015-08-28 | 2016-01-13 | 李锋周 | Steamed buckwheat cold noodles and making method thereof |
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Application publication date: 20181116 |