CN110024939B

CN110024939B - Gluten-free color elasticity-increasing dough cover and preparation method and application thereof

Info

Publication number: CN110024939B
Application number: CN201910380099.5A
Authority: CN
Inventors: 杨彩英; 谭咏; 李海花; 肖亚丽; 黄鹭强
Original assignee: Fujian Normal University
Current assignee: Fujian Normal University
Priority date: 2019-05-08
Filing date: 2019-05-08
Publication date: 2022-07-22
Anticipated expiration: 2039-05-08
Also published as: CN110024939A

Abstract

The invention discloses a gluten-free color elasticity-increasing wrapper as well as a preparation method and application thereof. The invention takes the gluten-free brown rice flour and quinoa flour as basic raw materials, and adds salt, dry honey powder and natural pigments extracted from chlorella, tomato, purple cabbage, corn and carrot to develop a creative gluten-free color wrapper; the production process is simple, the nutrition is rich, and a new idea is provided for the dietary requirements of celiac disease patients with gluten allergy; the addition of the honey dry powder increases the elasticity, delays the starch aging to a certain extent, prolongs the storage period, and solves the problem that the liquid honey is difficult to be applied to the large-scale production of cooked wheaten food; the sensory index and the physical and chemical index both meet the specified requirements.

Description

Gluten-free color elasticity-increasing dough cover and preparation method and application thereof

Technical Field

The invention belongs to the technical field of food preparation, and particularly relates to a gluten-free color elasticity-enhancing dough cover as well as a preparation method and application thereof.

Background

The traditional flour wrapper is prepared by taking low-gluten flour as a raw material and extruding and drying, has the characteristics of high gluten content, no rottenness after long-time cooking and the like, and is popular with consumers. In recent years, the demand for gluten-free flour has been increasing, and the main reason for this phenomenon is the dramatic increase in the number of gluten-allergic people worldwide, especially in some countries in europe and the united states, the incidence of celiac disease caused by gluten allergy has reached 1%. The disease occurs because allergic people take wheat gluten protein, so that the mucous membrane of the small intestine is changed, inflammation is caused, and even death is caused in severe cases. Currently, the only effective way to combat this disease is not to ingest gluten-containing foods. Therefore, research on the preparation of the flour wrapper by replacing low-gluten flour with appropriate raw materials becomes a research hotspot.

Chinese patent publication No. CN201711449808.8 discloses gluten-free and allergy-free corn-potato nutritious noodles and a production method thereof. Corn, potato and tremella are subjected to physical property and nutrition optimization treatment, then are molded, cooled, steamed again and softened, and then are matured to produce instant noodles with balanced nutrition for grains and vegetables. However, the gluten-free noodles are prepared by using potato starch and corn starch, so that the noodles are easy to age, and the quality guarantee period of the noodles is greatly shortened.

In addition, in the prior art, food pigments are often added into food, the food pigments can improve the color and luster of the food, the plant-derived natural food pigments are high in safety and soft in color tone, and certain pigments have certain physiological activity, so that the reliability of consumers on the food safety is improved. Therefore, the research on extracting natural plant pigments by using a proper method becomes a research hotspot. Chinese patent publication No. CN201711007190.X discloses a preparation method of a color wrapper, which comprises the following specific steps: step 1, making pork into mashed meat; step 2, adding the meat paste obtained in the step 1 into flour, then adding egg white, salt, pepper powder, sesame oil and water, and uniformly mixing to obtain flour paste; step 3, making the flour paste in the step 2 into dough through a vacuum dough mixer, and hammering the dough; step 4, after the step 3, placing the dough in a refrigerating chamber for refrigeration; step 5, preparing the refrigerated dough into dough sheets; and 6, steaming the formed dough cover after the step 5 to obtain the colorful dough cover. However, the technology has the advantages of single color, not dark coloring and complicated dyeing process steps.

Disclosure of Invention

In order to solve the problems, the invention provides a gluten-free color elasticity-enhancing wrapper as well as a preparation method and application thereof.

The purpose of the invention is realized by the following technical scheme:

the gluten-free color elastic flour wrapper is prepared from the following raw materials in parts by weight:

further, the mass ratio of the brown rice powder to the quinoa flour is 2: 1.

Further, the preparation method of the natural plant pigment water comprises the following steps:

(1) cleaning and crushing 100 parts by weight of natural plants, dispersing the natural plants in 200 parts by weight of water, and uniformly stirring and mixing;

(2) placing the mixed solution prepared in the step (1) in an ultrasonic cell crusher for ultrasonic treatment, wherein the ultrasonic power is 350-500W, and the working time is 20-30 min;

(3) and (3) filtering the liquid obtained in the step (2) by using gauze to obtain clear liquid, namely the natural plant pigment water.

Further, the natural plant is one or more of chlorella, corn, carrot, tomato and purple cabbage.

Further, the ultrasonic power of the step (2) is 350W, and the working time is 20 min.

The invention also comprises a preparation method of the gluten-free color elastic-enhanced flour skin, which comprises the following steps:

s1, kneading: weighing brown rice flour, quinoa flour, sea salt and dry honey powder, adding the sea salt and the dry honey powder into natural plant pigment water, stirring for dissolving, preventing the occurrence of the phenomenon that solid particles are not uniformly dissolved and agglomerated, pouring the sea salt and the dry honey powder into the brown rice flour and the quinoa flour after the sea salt and the dry honey powder are uniformly dissolved, and kneading for about 5min to obtain dough;

s2, waking up: putting the well kneaded dough on a chopping board, scattering a proper amount of dry dough to prevent the dough from sticking a panel, and buckling the dough for about 10min by using a dough kneading basin;

s3, pressing belt: pressing the kneaded dough for three times on a noodle machine with the roller spacing of 2.4 mm;

s4, standing: standing the pressed flour strip at room temperature for 10 min;

s5, shaping: and (3) putting the well-standing flour noodle into a noodle maker, sequentially adjusting the roller spacing of the noodle maker to be 1.4 mm, 1.1 mm and 0.8mm, respectively calendering once, and adjusting the roller spacing of the noodle maker to be 0.6mm and calendering twice, so that the thickness of the final flour skin is about 1.0 mm.

The invention has the beneficial effects that:

1. the brown rice is rich in dietary fiber, mineral substances, vitamins, gamma-aminobutyric acid and other nutritional ingredients, and can be used as a gluten-free raw material for developing gluten-free dough sheets. However, the brown rice serving as a raw material has the phenomenon of weakening the starch structure, so that the cooking loss of the product is increased, and the hardness is reduced. Chenopodium quinoa flour is an ideal gluten-free flour and is easy to cook. The combination of brown rice and quinoa flour can improve the texture of the wrapper. The honey dry powder is a solid honey product which is prepared by drying liquid honey as a main raw material, and has high nutritive value. The honey dry powder can increase the elasticity and extensibility of the dough, promote the fermentation of the dough, has unique flavor, and improves the quality of the re-steaming and the acceptance degree of consumers. The edible pigment can improve the color of food, the plant-derived natural edible pigment has high safety and soft color, and certain pigments have certain physiological activity, so that the reliability of consumers on the food safety is improved.

2. According to the invention, brown rice flour and quinoa flour are used as main raw materials, the honey dry powder and the natural pigment are added, the adding amount and the manufacturing process are optimized, and the gluten-free flour wrapper with low cooking loss, low surface viscosity and high nutritional value is obtained through sensory evaluation, texture analysis, aroma determination and nutrition analysis. The research solves the application of the liquid honey in cooking wheaten food, and simultaneously provides a new idea for celiac disease patients to develop gluten-free wheaten food.

3. According to the gluten-free wheat flour, the gluten-free brown rice flour and the quinoa flour are adopted, a new idea can be provided for celiac patients to develop gluten-free wheaten food, and the wrappers with good shapes can be obtained according to the proportion of 2: 1; the natural plant pigment is extracted by ultrasonic wave, so that the extraction rate is high, the nutrition is rich, and the color is bright, thereby enhancing the appetite; the addition of the dry honey powder shows through electron microscope scanning results that the surface structure of the wrapper added with the dry honey powder is smooth and flat, and the porous structure is obviously reduced, so that the wrapper aging is delayed to a certain extent, and the texture results show that the elasticity of the wrapper is gradually increased along with the increase of the content of the dry honey powder.

Drawings

FIG. 1 is a graph showing the effect of forming a dough sheet according to comparative example 1 of the present invention;

FIG. 2 is a graph showing the effect of forming a dough sheet according to comparative example 2 of the present invention;

FIG. 3 is a diagram showing the effect of forming a dough sheet according to comparative example 3 of the present invention;

FIG. 4 is a diagram showing the effect of forming a dough sheet according to example 2 of the present invention;

FIG. 5 is a scanning electron micrograph of gluten-free color-enhanced texturized dough according to example 2 of the present invention;

FIG. 6 is a scanning electron micrograph of a skin of comparative example 4 of the present invention.

Detailed Description

In order to better understand the present invention, the following examples are further described, which are only used to explain the present invention and do not limit the present invention.

The following examples are intended to illustrate the invention but are not intended to limit the scope of the invention. Unless otherwise specified, the technical means used in the examples are conventional means well known to those skilled in the art, and the raw materials used are commercially available.

Example 1

A preparation method of gluten-free color elastic-enhanced flour wrappers comprises the following steps:

s1, kneading: weighing brown rice flour, quinoa flour, sea salt and dry honey powder, adding the sea salt and the dry honey powder into natural plant pigment water, stirring and dissolving to prevent the occurrence of nonuniform dissolution and agglomeration of solid particles, pouring the sea salt and the dry honey powder into the brown rice flour and the quinoa flour after the sea salt and the dry honey powder are uniformly dissolved, and kneading for about 5min to obtain dough;

s2, waking up: placing the kneaded dough on a chopping board, scattering a proper amount of dry dough to prevent the dough from sticking to a panel, and buckling the dough for about 10min by using a dough kneading basin;

s3, pressing belt: pressing the kneaded dough three times on a noodle maker with the roller spacing of 2.4 mm;

s4, standing: standing the pressed flour strip at room temperature for 10 min;

36 parts of brown rice powder; 18 parts of quinoa flour; 1.8 parts of sea salt; 3 parts of honey dry powder; 25 parts of natural plant pigment water.

The preparation method of the natural plant pigment water comprises the following steps:

(1) cleaning and crushing 100 parts by weight of natural plants, dispersing the crushed natural plants in 200 parts by weight of water, and uniformly stirring and mixing the materials;

The natural plant is corn.

Example 2 (brown rice flour: quinoa flour (mass ratio) ═ 2: 1)

s1, dough mixing: weighing brown rice flour, quinoa flour, sea salt and dry honey powder, adding the sea salt and the dry honey powder into natural plant pigment water, stirring for dissolving, preventing the occurrence of the phenomenon that solid particles are not uniformly dissolved and agglomerated, pouring the sea salt and the dry honey powder into the brown rice flour and the quinoa flour after the sea salt and the dry honey powder are uniformly dissolved, and kneading for about 5min to obtain dough;

s4, standing: standing the pressed flour strip at room temperature for 10 min;

40 parts of brown rice powder; 20 parts of quinoa flour; 2.0 parts by weight of sea salt; 5 parts of honey dry powder; 27 parts of natural plant pigment water.

The natural plant is chlorella.

Example 3

s4, standing: standing the pressed flour strip at room temperature for 10 min;

42 parts of brown rice powder; 21 parts of quinoa flour; 2.1 parts by weight of sea salt; 6 parts of honey dry powder; 28 parts of natural plant pigment water.

(2) putting the mixed solution prepared in the step (1) into an ultrasonic cell crusher for ultrasonic treatment, wherein the ultrasonic power is 350W, and the working time is 20 min;

The natural plant is carrot.

Comparative example 1

A preparation method of gluten-free color elastic flour wrappers comprises the following steps:

s1, kneading: weighing brown rice flour, sea salt and honey dry powder, adding the sea salt and the honey dry powder into natural plant pigment water, stirring for dissolving, preventing the occurrence of the phenomenon that solid particles are not uniformly dissolved and conglobated, pouring the sea salt and the honey dry powder into quinoa flour after the sea salt and the honey dry powder are uniformly dissolved, and kneading for about 5min to obtain dough;

s4, standing: standing the pressed flour strip at room temperature for 10 min;

60 parts of brown rice powder; 2.0 parts by weight of sea salt; 5 parts of honey dry powder; 27 parts of natural plant pigment water.

The natural plant is chlorella.

Comparative example 2

s1, kneading: weighing quinoa flour, sea salt and honey dry powder, adding the sea salt and the honey dry powder into natural plant pigment water, stirring for dissolving, preventing the occurrence of the phenomenon that solid particles are not uniformly dissolved and agglomerated, pouring the sea salt and the honey dry powder into the quinoa flour after the sea salt and the honey dry powder are uniformly dissolved, and kneading for about 5min to obtain dough;

s4, standing: standing the pressed flour belt at room temperature for 10 min;

s5, shaping: and (3) putting the well-standing flour strip into a noodle maker, sequentially adjusting the roller spacing of the noodle maker to be 1.4 mm, 1.1 mm and 0.8mm, and calendering the flour strip once respectively, and then adjusting the roller spacing of the noodle maker to be 0.6mm and calendering the flour strip twice, so that the thickness of the final flour skin is about 1.0 mm.

60 parts of quinoa flour; 2.0 parts of sea salt; 5 parts of honey dry powder; 27 parts of natural plant pigment water.

The natural plant is chlorella.

Comparative example 3

s1, dough mixing: weighing brown rice flour, quinoa flour, sea salt and dry honey powder, adding the sea salt and the dry honey powder into natural plant pigment water, stirring and dissolving to prevent the occurrence of nonuniform dissolution and agglomeration of solid particles, pouring the sea salt and the dry honey powder into the brown rice flour and the quinoa flour after the sea salt and the dry honey powder are uniformly dissolved, and kneading for about 5min to obtain dough;

s4, standing: standing the pressed flour belt at room temperature for 10 min;

30 parts of brown rice powder; 30 parts of quinoa flour; 2.0 parts of sea salt; 5 parts of honey dry powder; 27 parts of natural plant pigment water.

The natural plant is chlorella.

Comparative example 4

s1, kneading: weighing brown rice flour, quinoa flour and sea salt, adding sea salt and honey dry powder into natural plant pigment water, stirring for dissolving to prevent the occurrence of non-uniform dissolution and agglomeration of solid particles, pouring into brown rice flour and quinoa flour after sea salt is dissolved uniformly, and kneading for about 5min to obtain dough;

s4, standing: standing the pressed flour strip at room temperature for 10 min;

40 parts of brown rice powder; 20 parts of quinoa flour; 2.0 parts of sea salt; 27 parts of natural plant pigment water.

The natural plant is chlorella.

1. Single factor test for optimum raw material screening of gluten-free color elastic-enhanced dough cover

Selecting a gluten-free raw material (the proportion of the brown rice to the quinoa) as an experimental factor, and carrying out a single-factor test. The influence of the gluten-free raw materials on the quality and the shape of the dough skin is explored, and 20 classes with different ages are randomly selected to be 18-50 years old and equal in the number of men and women, so that the wheat bran-free raw materials are students and teachers at school. The optimal raw material of the dough cover is optimized by taking the sensory evaluation of the dough cover product as an index. Levels of each factor in the single factor test: brown rice flour (comparative example 1); quinoa flour (comparative example 2); brown rice powder: chenopodium quinoa flour (mass ratio) 1: 1 (comparative example 3); brown rice powder: quinoa flour (mass ratio) 2:1 (example 2). The factor levels are shown in Table 1, and the sensory quality scores are shown in Table 2.

Table 1 single variable test for screening of gluten-free color-enhanced batter flour

TABLE 2 sensory evaluation chart for gluten-free color elastic-increasing dough

The results of the experiments are shown in table 3 and fig. 1, 2, 3 and 4.

TABLE 3 optimized results of raw material ratio of gluten-free color elastic-increasing flour wrapper

The sensory evaluation results of the best raw material optimization (table 3) show that the sensory quality evaluation results of the wrappers prepared in example 2 are optimal, and as can be seen from fig. 4, the wrapper forming effect under the conditions of the group is the most ideal, and the corresponding variables are brown rice: quinoa 2:1, the best gluten-free raw material. Through experimental comparison, under the condition that other conditions are consistent, the whole brown rice and the brown rice are known to be as follows: quinoa 1: 1, and has a relatively large viscosity, which is not conducive to later-stage experiments, while brown rice: quinoa 2:1 is most preferable. Thus, brown rice was selected: quinoa 2: the following experiments were performed based on the optimal formulation of gluten-free raw materials 1.

2. Gluten-free color stretch enhancement dough cover base formula orthogonal test

An orthogonal experiment is designed by selecting five factors of salt content, honey dry powder content, ultrasonic power, ultrasonic time and natural plant pigment water content. Each factor is analyzed by a single factor to obtain a rough optimal value, three levels are taken according to the optimal value, an orthogonal test of five factors and four levels is designed, so that the formula of the gluten-free color elasticity-increasing dough skin is optimized, and the brown rice is selected: chenopodium quinoa willd 2: 1. l16 (4) is preferred because it does not take into account the interaction between factors⁵) And (4) an orthogonal table. The experimental factors and levels are shown in table 4 and the experimental protocol is shown in table 5.

The optimal formula is selected by randomly selecting 50 students and teachers who are 18-50 years old and have equal numbers of men and women and are at school and carrying out the facial skin sensory quality evaluation on 5 sensory indexes according to the table 5.

TABLE 4 gluten-free color elasticised dough orthogonal test factors

Table 5 orthogonal experiments on gluten-free color elasticated dough sheets

The results of the experiment are shown in Table 6.

TABLE 6 sensory evaluation results of gluten-free color elasticity-increasing flour-coat orthogonal experiment

As can be seen from Table 6, the dough sheet has better elasticity by properly increasing the salt content, and when the salt content is 1.5 parts, the dough sheet has no toughness and has poor forming effect; when the salt content is 2.2 parts, although the dough cover is enhanced in toughness and easy to form, but the mouthfeel is not good, so the optimal range of the salt content is 1.8-2.1 parts. Meanwhile, a certain amount of honey dry powder is added, gluten of the dough can be softened, the elasticity and extensibility of the wrapper are increased, and when the content of the honey dry powder is 2 parts, the wrapper is not strong in elasticity and poor in taste; when the content of the honey dry powder is 7 parts, although the elasticity of the wrapper is enhanced, the taste is sweet, so the optimal range of the content of the honey dry powder is 3-6 parts. The working time and power of the ultrasonic wave are the determining factors of the pigment, and influence the appearance and aroma of the wrapper. Moderate ultrasonic power and working time are the optimal formula, and the color of the wrapper is darker due to overhigh power or overlong time, so that the appearance is influenced; the ideal color cannot be achieved due to the lower ultrasonic power and working time, and as can be seen from the group 5 with the highest sensory score, the optimal extraction power of the ultrasonic wave is 350W, and the optimal working time is 20 min. The moisture of the dough cover can be moderate by adding a certain amount of water for extracting the pigment, and if the moisture is excessive, the dough cover can be excessively wet, so that the sensory effect and the subsequent use of the dough cover are influenced; if the water content is too low, the flour skin becomes powdery and is not easy to form, so the optimal range of the water content of the natural plant pigment is 25-28 parts.

3. Gluten-free color elasticity-increasing flour texture characteristic determination method

The contents of sea salt, natural plant pigment and honey dry powder which affect the facial skin texture characteristics are set to three different levels as shown in table 7, an orthogonal experimental table is generated as shown in table 8, the measurement is carried out by a TA.XT-Plus type texture analyzer, a TPA mode P60 type probe is adopted, and the experimental parameters are finally determined by the improvement of a plurality of preliminary experiments according to the method of Liuyang (influence of bean curd residue powder on the texture characteristics of the bread dough [ J ]. published by the academy of science and technology in Henan, 2012, 41 (03): 55-57 ]): speed before measurement: 1.00 mm/s; measuring speed: 2.00 mm/s; speed after measurement: 10.00 mm/s; the degree of compression is 50%; distance: 5.000 mm; trigger force: 50.0 g. 3 pieces of each dough were randomly selected for testing and analyzed for hardness, viscosity, elasticity and resilience.

TABLE 7 Cross-test factor level table for determining cortical structure characteristics of gluten-free color elasticated dough

Table 8 orthogonal test protocol for optimal formulation screening of gluten-free color-enhanced elastic dough cover

The gluten-free color-enhanced elastic flour wrappers of the 9 formulas were measured and analyzed by texture analyzer, and the results of various parameters of the different formulas are shown in table 9.

Table 9 gluten-free color elasticizing surface cortex structure test results

It can be seen from table 9 that the natural plant pigment water, honey dry powder and sea salt have a great influence on the hardness and elasticity of the wrapper. According to the formula 6, the honey dry powder content is 6 parts, the natural plant pigment water content is 25 parts, the water content is low, the elasticity is small, but the elasticity is 0.268g, compared with the formula 1, the honey dry powder content is 3 parts, the natural plant pigment water content is 28 parts, and the elasticity is 0.183.

4. Gluten-free color elasticity-increasing wrapper aroma measurement

The aroma substances of the samples were extracted by headspace solid-phase microextraction, 3 g of the dough sheet prepared in example 2 was weighed into a 20 mL headspace bottle, 10mL of NaCl saturated solution was added, the bottle cap was screwed and placed into an electronic thermostat water bath, and then the activated (250 ℃, 1h) extraction needle was inserted into the headspace bottle and placed over the headspace bottle for extraction. Heating from room temperature to 100 deg.C and performing headspace adsorption at 100 deg.C for 40 min.

Gas chromatography temperature program: maintaining at 40 deg.C for 3min, heating to 150 deg.C at 4 deg.C/min, maintaining for 1min, heating to 200 deg.C at 8 deg.C/min, and maintaining for 6 min. The temperature of the sample inlet is 250 ℃, and the temperature of the detector is 230 ℃; the carrier gas is He, the flow rate is 1mL/min, and the split-flow sample injection is not carried out.

Mass spectrum conditions: electron Ionization (EI) source with electron energy of 70eV, ion source temperature of 230 ℃, quadrupole temperature of 150 ℃. The solvent is delayed for 1min, and the mass spectrum mass scanning range is 45-650 m/z. And manually injecting the extracted extraction needle into a GC-MS injection port to separate and identify the volatile components.

The aroma components are measured by adopting a headspace solid phase microextraction and gas chromatography-mass spectrometer combined method, the aroma components in the sample are obtained by searching and analyzing through a computer library (NEST14), and the analysis results are shown in Table 10.

TABLE 10 aroma analysis of gluten-free color-enhanced wrappers

As can be seen from table 10, in the gluten-free color-enriched batter wrappers, 28 volatile substances were co-detected, including 5 alcohols, 4 ketones, 8 esters, 7 aldehydes, 4 acids, mainly methyl palmitate (1.5523%), palmitic acid (10.8679%), 6, 10, 14-trimethyl-2-pentadecanone (2.1723%), dihydroactinidiolide (2.0589%), beta-ionone (1.8817%), phenylacetaldehyde (1.5434%), decanal (1.7057%). Experiments prove that the addition of the natural plant pigment ensures that the dough skin contains various alcohol substances and has longer retention time. Alcohol compounds generally have a characteristic floral and fruity note. The ester compounds are important components for forming the fragrance of the dough cover. Dihydroactinidiolide has coumarin-like fragrance and muskiness-like smell, and is commonly used for essence preparation. The aldehyde compounds are natural products existing in apple, strawberry, tea, bitter orange, coffee, more than ten kinds of essential oil and the like, and are commonly used for preparing apple and tomato essence, and the aldehyde compounds have close relation with the formation of food aroma and various special aroma styles. The unique aroma of the gluten-free color elasticity-increasing dough cover is formed by fusing various aroma components.

As can be seen from FIG. 6, the dried honey powder is not added, the skin has more porous structure, and the surface is rough and uneven; as can be seen from FIG. 5, the wrapper added with the honey dry powder has a smooth and flat surface structure, and the porous structure is obviously reduced. Because the components such as fructose, glucose, protein, amino acid and the like generate Maillard reaction, the special functional effect which cannot be achieved by natural honey is obtained, the wrapper has better extensibility and elasticity, dough forming is facilitated, and the hand feeling is better.

5. Gluten-free color elasticity-increasing dough skin nutrition determination

a. Determination of protein content in dough

The experiment is carried out according to GB/T5009.5-2010 determination of protein in food, and an automatic Kjeldahl apparatus method is mainly adopted. (Ministry of health of the people' S republic of China GB 5009.5-2010 determination of proteins in foods [ S ]. Beijing: Chinese Standard Press, 2010.)

b. Determination of fat content in dough sheet

According to GB/T5413.3-2010 determination of fat in food, a Soxhlet extraction method is mainly adopted. (determination of fat in foods by Ministry of health GB/T5413.3-2010 of the people' S republic of China [ S ]. Beijing: Chinese Standard Press, 2010.)

c. Determination of carbohydrate content in dough cover

In the experiment, the content of carbohydrate in the wrapper is determined by referring to a GB 5009.7-2016 method (the Ministry of health of the people' S republic of China GB 5009.7-2016. S. Beijing: China Standard Press, 2016.) for determining reducing sugar in food.

d. Determination of sodium content

The measurement was carried out according to GB/T5009.91-2003 "measurement of Potassium and sodium in food". (determination of Potassium and sodium in foods by the Ministry of health of the people's republic of China GB/T5009.91-2003 [ s ]. Beijing: China Standard Press, 2003)

e. Determination of dietary cellulose content

Enzyme-gravimetric method: removing starch and partial protein residue by enzymolysis, weighing, correcting protein and ash content, and determining indigestible substance, i.e. dietary fiber. (Chenzhouer. enzyme-gravimetric determination of dietary fiber [ J ] in food products. Enterprise Standard, 2008 (17): 18-19.)

The gluten-free color elasticated dough sheets were tested for their nutritional content according to the above method, and the results are shown in table 11.

TABLE 11 detection results of nutritional ingredients of gluten-free color elasticity-increasing flour wrappers

Group of	Carbohydrate/g 100g-¹	Protein/g.100 g-¹	Fat/g 100g-¹	Sodium/mg 1kg-¹	Dietary fiber/g 100g-¹
						Tomato	60.04	7.4	2.62	836	7.93
Carrot product	54.69	7.34	2.67	779	9.48
						Corn (maize)	55.36	7.4	2.92	983	9.34
Purple cabbage	49.35	6.89	2.75	797	10.64
						Chlorella (Chlorella vulgaris)	61.08	8.18	2.5	105	8.56

As can be seen from Table 11, the gluten-free color elasticity-increasing dough sheet contains rich dietary fibers and conforms to the concept of healthy diet. Meanwhile, the contents of carbohydrate, protein and sodium are sufficient, and the nutrition is in accordance with the daily staple food requirement of a human body. After natural plant pigment water extracted from tomatoes, carrots, corns, purple cabbages and chlorella is added into the original formula, the contents of protein, dietary fiber and sodium are increased, and the nutritional ingredients of the wrappers are greatly enriched.

6. Electron microscope scanning of gluten-free color elasticity-increasing dough

Vacuum freeze drying of dough sheet, taking the dough sheet with flat cross section after breaking off, and scanning electron microscope analysis of gold spraying film on the cross section, wherein the magnification of the cross section of the dough sheet is 1000 times (Jinjialing. basic principle of scanning electron microscope analysis [ J ]. Shanghai Steel research, 1978(1): 31-47).

The honey dry powder is controlled to be univariate for analysis.

The effect of the dry honey powder on the quality of the epidermis was explored by controlling the dry honey powder as a univariate, and the electron microscope results are shown in fig. 5 and 6. As can be seen from FIG. 5, the number of the pore-shaped structures of the dough without adding the dry honey powder is large, and the surface is rough and uneven; as can be seen in FIG. 6, the wrapper added with the honey dry powder has a smooth and flat surface structure, and the porous structure is obviously reduced. Because the components such as fructose, glucose, protein, amino acid and the like generate Maillard reaction, the special functional effect which cannot be achieved by natural honey is obtained, the wrapper has better extensibility and elasticity, dough forming is facilitated, and the hand feeling is better.

The above description is only an embodiment of the present invention, and is not intended to limit the scope of the present invention, and all equivalent structures or equivalent processes performed by the present invention or directly or indirectly applied to other related technical fields are also included in the scope of the present invention.

Claims

1. The gluten-free color elastic flour wrapper is characterized by being prepared from the following raw materials in parts by weight:

the mass ratio of the brown rice powder to the quinoa flour is 2: 1;

2. The gluten-free color-enhanced elastic dough cover according to claim 1, wherein: the natural plant is one or more of chlorella, corn, carrot, tomato and purple cabbage.

3. The gluten-free color-enhanced elastic dough cover according to claim 1, wherein: the ultrasonic power of the step (2) is 350W, and the working time is 20 min.

4. A method of making the gluten-free, color-enhanced dough cover of any one of claims 1 to 3, comprising the steps of:

s1, kneading: adding the weighed sea salt and the honey dry powder into natural plant pigment water, stirring and dissolving to prevent the occurrence of the phenomenon of nonuniform dissolution and agglomeration of solid particles, pouring the sea salt and the honey dry powder into brown rice flour and quinoa flour after the sea salt and the honey dry powder are uniformly dissolved, and kneading for about 5min to obtain dough;

s4, standing: standing the pressed flour belt at room temperature for 10 min;

5. Use of the gluten-free colour-enriched dough sheet as claimed in any one of claims 1 to 3 in the preparation of dumpling wrappers and noodles.