CN109924463A - A kind of crystal steamed dumpling premixed powder - Google Patents
A kind of crystal steamed dumpling premixed powder Download PDFInfo
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- CN109924463A CN109924463A CN201910308369.1A CN201910308369A CN109924463A CN 109924463 A CN109924463 A CN 109924463A CN 201910308369 A CN201910308369 A CN 201910308369A CN 109924463 A CN109924463 A CN 109924463A
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- steamed dumpling
- crystal steamed
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- premixed powder
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Abstract
The present invention provides a kind of crystal steamed dumpling premixed powder; the crystal steamed dumpling premixed powder is made of each raw material of following parts by weight: wheaten starch: 40-60 parts; one or both of cassava Ultra Tex 2 or the double starch adipates of cassava acetylation: 15-30 parts; hydroxypropyl PASELLI EASYGEL: 5-20 parts; potato starch: 5-20 parts; trehalose or other polysaccharide: 2-8 parts, 0.2-0.8 parts of edible glue.The crystal steamed dumpling premixed powder is added during making crystal steamed dumpling, it is 1. dough handling good to have the advantage that, and it is easy to form, is faric, and crystal steamed dumpling skin is not easy to crack during storage；2. resulting crystal steamed dumpling transdermally lightness is high, mouthfeel bullet is tough, there is bite；3. resulting crystal steamed dumpling skin ageing resistance is preferable, crystal steamed dumpling skin is not easy to harden after boiling；4. resulting crystal steamed dumpling heat resistance is preferable.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of crystal steamed dumpling premixed powder.
Background technique
Crystal steamed dumpling is a kind of very common dessert of Guangdong early morning tea, glittering and translucent, Q bullet it is sliding it is tender, suffus an exquisite fragrance all around, ingredient it is only
It is special.The most traditional crystal steamed dumpling in Guangdong is shrimp dumpling, and a fresh shrimp is put in the inside, is may be seen indistinctly former prawn through crystal skin,
It is very delicious.
The primary raw material of production crystal steamed dumpling skin is Clear powder and fecula at present, therefore is existed in the crystal steamed dumpling of industrialized production
Case-hardening after skin breakage, boiling, epidermis transparency inadequate problem are easy to appear when storage.
Summary of the invention
In order to solve the problems in the existing technology, the present invention provides a kind of crystal steamed dumpling premixed powders, in production water
Crystal steamed dumpling premixed powder is added during brilliant steamed dumpling skin, can improve transparency, malleable, the boiling fastness of crystal steamed dumpling skin.
The present invention provides a kind of crystal steamed dumpling premixed powder, the crystal steamed dumpling premixed powder by following parts by weight each raw material
Composition: wheaten starch: 40-60 part, in cassava Ultra Tex 2 or cassava acetylation pair starch adipates
It is one or two kinds of: 15-30 parts, hydroxypropyl PASELLI EASYGEL: 5-20 parts, potato starch: 5-20 parts, trehalose: 2-8 parts,
Edible glue: 0.2-0.8 parts.
Preferably, the crystal steamed dumpling premixed powder is made of each raw material of following parts by weight: wheaten starch: 55 parts,
One or both of cassava Ultra Tex 2 or the double starch adipates of cassava acetylation: 20 parts, hydroxypropyl
PASELLI EASYGEL: 10 parts, potato starch: 10 parts, trehalose or other polysaccharide: 5 parts, edible glue: 0.3 part.
The present invention provides a kind of crystal steamed dumpling skin, the crystal steamed dumpling skin by each raw material preparation of following parts by weight and
At:
Crystal steamed dumpling premixed powder of any of claims 1 or 2: 200-300 parts
One or more of oil emulsion, salad oil and lard mixing: 5-15 parts
Boiling water: 150 parts -300 parts.
The preparation method of present invention offer crystal steamed dumpling skin, comprising the following steps:
(1) the crystal steamed dumpling premixed powder of formulation weight 2/5 is put into agitated kettle, is stirred with the boiling water of formula ratio boiling hot
Face, until dough made with boiling water is uniform；
(2) stirring to dough temperature is down to 49-51 DEG C, be further continued for being added the crystal steamed dumpling premixed powder of formulation weight 3/5 and
The oil emulsion of formula ratio is kneaded dough uniformly；
(3) by with good dough wake up face 10min, pressure surface to 1.5~2.0mm is to get crystal steamed dumpling skin.
The crystal steamed dumpling premixed powder is added during making crystal steamed dumpling, it is 1. dough handling good to have the advantage that,
It is easy to form, is faric, and crystal steamed dumpling skin is not easy to crack during storage；2. resulting crystal steamed dumpling transdermally lightness is high, mouthfeel bullet
It is tough, there is bite；3. resulting crystal steamed dumpling skin ageing resistance is preferable, crystal steamed dumpling skin is not easy to harden after boiling；4. resulting water
Brilliant steamed dumpling heat resistance is preferable.
Specific embodiment
Embodiment below facilitates a better understanding of the present invention, but does not limit the present invention.Experiment in following embodiments
Method is unless otherwise specified conventional method.Test material as used in the following examples is unless otherwise specified city
It sells.
Crystal steamed dumpling premixed powder of the invention is made of each raw material of following parts by weight:
Wheaten starch: 40-60 parts
One or both of cassava Ultra Tex 2 or the double starch adipates of cassava acetylation: 15-
30 parts
Hydroxypropyl PASELLI EASYGEL: 5-20 parts
Potato starch: 5-20 parts
Trehalose: 2-8 parts
Edible glue: 0.2-0.8 parts.
Wherein, edible glue are as follows: one of sodium alginate, sodium carboxymethylcellulose, carragheen, xanthan gum are several multiple
Match.
The effect of each raw material: cassava Ultra Tex 2 or the double starch adipate transparencies of cassava acetylation
Height, water conservation ageing resistance are preferable, both starch applications can improve the transparency of steamed dumpling skin in steamed dumpling, and can reduce
The probability of skin crack after steamed dumpling freezing.The transparency of potato starch is preferable, and the bright degree of steamed dumpling skin can be improved.Trehalose
The fresh flavor that can be prevented steamed dumpling deterioration, keep steamed dumpling.Edible glue can improve dumpling skin state, promote resist processing, increase
Elasticity.
Each raw material is mixed, crystal steamed dumpling premixed powder is obtained.
The raw material for preparing crystal steamed dumpling skin is as follows:
Crystal steamed dumpling premixed powder of the invention: 200-300 parts
One or more of oil emulsion, salad oil and lard mixing: 5-15 parts
Boiling water: 150 parts -300 parts.
The method for preparing crystal steamed dumpling skin using crystal steamed dumpling premixed powder of the invention are as follows:
(1) the crystal steamed dumpling premixed powder of formulation weight 2/5 is put into agitated kettle, is stirred with the boiling water of formula ratio boiling hot
Face, until dough made with boiling water is uniform；
(2) stirring to dough temperature is down to 49-51 DEG C, be further continued for being added the crystal steamed dumpling premixed powder of formulation weight 3/5 and
The oil emulsion of formula ratio is kneaded dough uniformly；
(3) by with good dough wake up face 10min, pressure surface to 1.5~2.0mm is to get crystal steamed dumpling skin.
Embodiment 1
Crystal steamed dumpling premixed powder of the invention is made of each raw material of following parts by weight:
Wheaten starch: 50 parts
Cassava Ultra Tex 2: 25 parts
Hydroxypropyl PASELLI EASYGEL: 15 parts
Potato starch: 12 parts
Trehalose: 5 parts
Sodium alginate: 0.3 part.
Crystal steamed dumpling skin of the invention is made of each raw material of following parts by weight:
Crystal steamed dumpling premixed powder: 250 parts
Oil emulsion: 13 parts
Boiling water: 180 parts.
The method for preparing crystal steamed dumpling skin using crystal steamed dumpling premixed powder of the invention are as follows:
(1) 100 parts of crystal steamed dumpling premixed powder is put into agitated kettle, is stirred dough made with boiling water with 180 parts of boiling water, until
Dough made with boiling water is uniform；
(2) stirring is down to 50 DEG C to dough temperature, is further continued for that 150 parts of crystal steamed dumpling premixed powders and 13 parts of oil emulsions are added,
It kneads dough uniformly；
(3) by with good dough wake up face 10min, pressure surface to 1.8mm is to get crystal steamed dumpling skin.
Embodiment 2
Crystal steamed dumpling premixed powder of the invention is made of each raw material of following parts by weight:
Wheaten starch: 40 parts
The double starch adipates of cassava acetylation: 30 parts
Hydroxypropyl PASELLI EASYGEL: 5 parts
Potato starch: 20 parts
Trehalose: 2 parts
Carragheen: 0.2 part.
Crystal steamed dumpling skin of the invention is made of each raw material of following parts by weight:
Crystal steamed dumpling premixed powder: 200 parts
Oil emulsion: 5 parts
Boiling water: 150 parts.
The method for preparing crystal steamed dumpling skin using crystal steamed dumpling premixed powder of the invention are as follows:
(1) 80 parts of crystal steamed dumpling premixed powder is put into agitated kettle, is stirred dough made with boiling water with 150 parts of boiling water, until
Dough made with boiling water is uniform；
(2) stirring is down to 51 DEG C to dough temperature, is further continued for that 120 parts of crystal steamed dumpling premixed powders and 5 parts of oil emulsions are added, rubs
Face is uniform；
(3) by with good dough wake up face 10min, pressure surface to 1.5mm is to get crystal steamed dumpling skin.
Embodiment 3
Crystal steamed dumpling premixed powder of the invention is made of each raw material of following parts by weight:
Wheaten starch: 60 parts
Cassava Ultra Tex 2: 15 parts
Hydroxypropyl PASELLI EASYGEL: 20 parts
Potato starch: 5 parts
Trehalose: 8 parts
Xanthan gum: 0.5 part.
Crystal steamed dumpling skin of the invention is made of each raw material of following parts by weight:
Crystal steamed dumpling premixed powder: 300 parts
Oil emulsion: 10 parts
Salad oil: 5 parts
Boiling water: 300 parts.
The method for preparing crystal steamed dumpling skin using crystal steamed dumpling premixed powder of the invention are as follows:
(1) 120 parts of crystal steamed dumpling premixed powder is put into agitated kettle, is stirred dough made with boiling water with 300 parts of boiling water, until
Dough made with boiling water is uniform；
(2) stirring is down to 49 DEG C to dough temperature, is further continued for that 180 parts of crystal steamed dumpling premixed powders and 15 parts of oil emulsions are added,
It kneads dough uniformly；
(3) by with good dough wake up face 10min, pressure surface to 2.0mm is to get crystal steamed dumpling skin.
Embodiment 4
Crystal steamed dumpling premixed powder of the invention is made of each raw material of following parts by weight:
Wheaten starch: 45 parts
Cassava Ultra Tex 2: 8 parts
The double starch adipates of cassava acetylation: 10 parts
Hydroxypropyl PASELLI EASYGEL: 15 parts
Potato starch: 10 parts
Trehalose: 4 parts
Sodium carboxymethylcellulose: 0.2 part.
Crystal steamed dumpling skin of the invention is made of each raw material of following parts by weight:
Crystal steamed dumpling premixed powder: 280 parts
Lard: 12 parts
Boiling water: 260 parts.
The method for preparing crystal steamed dumpling skin using crystal steamed dumpling premixed powder of the invention are as follows:
(1) 112 parts of crystal steamed dumpling premixed powder is put into agitated kettle, is stirred dough made with boiling water with 260 parts of boiling water, until
Dough made with boiling water is uniform；
(2) stirring is down to 50 DEG C to dough temperature, is further continued for that 168 parts of crystal steamed dumpling premixed powders and 12 parts of oil emulsions are added,
It kneads dough uniformly；
(3) by with good dough wake up face 10min, pressure surface to 1.7mm is to get crystal steamed dumpling skin.
Embodiment 5
Crystal steamed dumpling premixed powder of the invention is made of each raw material of following parts by weight:
Wheaten starch: 55 parts
Cassava Ultra Tex 2: 10 parts
The double starch adipates of cassava acetylation: 10 parts
Hydroxypropyl PASELLI EASYGEL: 10 parts
Potato starch: 10 parts
Trehalose: 5 parts
Carragheen: 0.1 part
Xanthan gum: 0.2 part.
Crystal steamed dumpling skin of the invention is made of each raw material of following parts by weight:
Crystal steamed dumpling premixed powder: 250 parts
Salad oil: 13 parts
Boiling water: 180 parts.
The method for preparing crystal steamed dumpling skin using crystal steamed dumpling premixed powder of the invention are as follows:
(1) 100 parts of crystal steamed dumpling premixed powder is put into agitated kettle, is stirred dough made with boiling water with 180 parts of boiling water, until
Dough made with boiling water is uniform；
(2) stirring is down to 50 DEG C to dough temperature, is further continued for that 150 parts of crystal steamed dumpling premixed powders and 13 parts of oil emulsions are added,
It kneads dough uniformly；
(3) by with good dough wake up face 10min, pressure surface to 1.8mm is to get crystal steamed dumpling skin.
Comparative example
When preparing crystal steamed dumpling, the present embodiment difference from example 1 is that: do not use crystal steamed dumpling premixing
Powder, remaining is same as Example 1.
The performance test of the crystal steamed dumpling premixed powder of the invention of embodiment 6
The elasticity and transparency testing standard of crystal steamed dumpling skin are shown in Tables 1 and 2 respectively, pre- using crystal steamed dumpling of the invention
The test result of the crystal steamed dumpling skin of breading preparation is shown in Table 3.
1 elasticity marking of table
The marking of 2 transparency of table
The performance test results of crystal steamed dumpling skin prepared by the application of table 3 crystal steamed dumpling premixed powder of the invention
Finally, it should be noted that the foregoing is only a preferred embodiment of the present invention, it is not intended to restrict the invention,
Although the present invention is described in detail referring to the foregoing embodiments, for those skilled in the art, still may be used
To modify the technical solutions described in the foregoing embodiments or equivalent replacement of some of the technical features.
All within the spirits and principles of the present invention, any modification, equivalent replacement, improvement and so on should be included in of the invention
Within protection scope.
Claims (5)
1. a kind of crystal steamed dumpling premixed powder, it is characterised in that: the crystal steamed dumpling premixed powder by following parts by weight each raw material
Composition: wheaten starch: 40-60 part, in cassava Ultra Tex 2 or cassava acetylation pair starch adipates
It is one or two kinds of: 15-30 parts, hydroxypropyl PASELLI EASYGEL: 5-20 parts, potato starch: 5-20 parts, trehalose: 2-8 parts,
Edible glue: 0.2-0.8 parts.
2. crystal steamed dumpling premixed powder according to claim 1, it is characterised in that: the crystal steamed dumpling premixed powder is by following heavy
Measure each raw material composition of number: wheaten starch: 55 parts, cassava Ultra Tex 2 or the double starch of cassava acetylation oneself
One or both of two acid esters: 20 parts, hydroxypropyl PASELLI EASYGEL: 10 parts, potato starch: 10 parts, trehalose: 5 parts,
Edible glue: 0.3 part.
3. crystal steamed dumpling premixed powder of any of claims 1 or 2 is preparing the application in crystal steamed dumpling skin.
4. a kind of crystal steamed dumpling skin, it is characterised in that: the crystal steamed dumpling skin is prepared by each raw material of following parts by weight:
Crystal steamed dumpling premixed powder of any of claims 1 or 2: 200-300 parts
One or more of oil emulsion, salad oil and lard mixing: 5-15 parts
Boiling water: 150 parts -300 parts.
5. the preparation method of crystal steamed dumpling skin as claimed in claim 4, it is characterised in that: the following steps are included:
(1) the crystal steamed dumpling premixed powder of formulation weight 2/5 is put into agitated kettle, is stirred dough made with boiling water with the boiling water of formula ratio,
Until dough made with boiling water is uniform；
(2) stirring is down to 49-51 DEG C to dough temperature, is further continued for that the crystal steamed dumpling premixed powder and formula of formulation weight 3/5 is added
The oil emulsion of amount is kneaded dough uniformly；
(3) by with good dough wake up face 10min, pressure surface to 1.5~2.0mm is to get crystal steamed dumpling skin.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910308369.1A CN109924463A (en) | 2019-04-17 | 2019-04-17 | A kind of crystal steamed dumpling premixed powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910308369.1A CN109924463A (en) | 2019-04-17 | 2019-04-17 | A kind of crystal steamed dumpling premixed powder |
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| CN109924463A true CN109924463A (en) | 2019-06-25 |
Family
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| CN201910308369.1A Pending CN109924463A (en) | 2019-04-17 | 2019-04-17 | A kind of crystal steamed dumpling premixed powder |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110269183A (en) * | 2019-07-29 | 2019-09-24 | 河南创新研霖食品科技有限公司 | A kind of musculus cutaneus, quick-frozen fillings wheaten food and preparation method thereof |
| CN111184042A (en) * | 2020-03-02 | 2020-05-22 | 无锡威尔森淀粉工业有限公司 | Non-ironing flour premixing powder for making crystal steamed dumpling wrappers |
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| CN103126013A (en) * | 2011-11-23 | 2013-06-05 | 福建安井食品股份有限公司 | Preparation method for easy-shaping and boil-resisting crystal dough wrapper |
| CN103865108A (en) * | 2014-03-28 | 2014-06-18 | 甘肃丰收农业科技有限公司 | Preparation method of composite modified starch |
| CN105558755A (en) * | 2015-12-19 | 2016-05-11 | 河南恒瑞淀粉科技股份有限公司 | Crystal mochi preblended flour, crystal mochi and preparation method thereof |
| US20160150810A1 (en) * | 2013-07-11 | 2016-06-02 | Pamela Hume | Aqueous starch-containing compositions for coating food products |
| CN107410856A (en) * | 2017-07-27 | 2017-12-01 | 郑州研霖生物科技有限公司 | A kind of steamed dumpling and preparation method thereof |
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2019
- 2019-04-17 CN CN201910308369.1A patent/CN109924463A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103126013A (en) * | 2011-11-23 | 2013-06-05 | 福建安井食品股份有限公司 | Preparation method for easy-shaping and boil-resisting crystal dough wrapper |
| US20160150810A1 (en) * | 2013-07-11 | 2016-06-02 | Pamela Hume | Aqueous starch-containing compositions for coating food products |
| CN103865108A (en) * | 2014-03-28 | 2014-06-18 | 甘肃丰收农业科技有限公司 | Preparation method of composite modified starch |
| CN105558755A (en) * | 2015-12-19 | 2016-05-11 | 河南恒瑞淀粉科技股份有限公司 | Crystal mochi preblended flour, crystal mochi and preparation method thereof |
| CN107410856A (en) * | 2017-07-27 | 2017-12-01 | 郑州研霖生物科技有限公司 | A kind of steamed dumpling and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110269183A (en) * | 2019-07-29 | 2019-09-24 | 河南创新研霖食品科技有限公司 | A kind of musculus cutaneus, quick-frozen fillings wheaten food and preparation method thereof |
| CN111184042A (en) * | 2020-03-02 | 2020-05-22 | 无锡威尔森淀粉工业有限公司 | Non-ironing flour premixing powder for making crystal steamed dumpling wrappers |
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Application publication date: 20190625 |