CN111728125B - Green and fresh-colored dough cover and preparation method thereof - Google Patents
Green and fresh-colored dough cover and preparation method thereof Download PDFInfo
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- CN111728125B CN111728125B CN202010481433.9A CN202010481433A CN111728125B CN 111728125 B CN111728125 B CN 111728125B CN 202010481433 A CN202010481433 A CN 202010481433A CN 111728125 B CN111728125 B CN 111728125B
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- 238000002360 preparation method Methods 0.000 title claims description 19
- 235000013312 flour Nutrition 0.000 claims abstract description 61
- 239000000843 powder Substances 0.000 claims abstract description 50
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 37
- 235000009566 rice Nutrition 0.000 claims abstract description 37
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 35
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 35
- 235000003261 Artemisia vulgaris Nutrition 0.000 claims abstract description 34
- 240000006891 Artemisia vulgaris Species 0.000 claims abstract description 34
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 33
- 235000007516 Chrysanthemum Nutrition 0.000 claims abstract description 32
- 235000007871 Chrysanthemum coronarium Nutrition 0.000 claims abstract description 32
- 244000067456 Chrysanthemum coronarium Species 0.000 claims abstract description 32
- 239000002994 raw material Substances 0.000 claims abstract description 22
- 238000002156 mixing Methods 0.000 claims abstract description 17
- 150000003839 salts Chemical class 0.000 claims abstract description 16
- 239000003513 alkali Substances 0.000 claims abstract description 9
- 235000013601 eggs Nutrition 0.000 claims abstract description 9
- 241000209094 Oryza Species 0.000 claims description 35
- 241000723353 Chrysanthemum Species 0.000 claims description 31
- 238000003756 stirring Methods 0.000 claims description 21
- 239000000463 material Substances 0.000 claims description 15
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 7
- 230000005484 gravity Effects 0.000 claims description 7
- 238000003825 pressing Methods 0.000 claims description 7
- 238000010298 pulverizing process Methods 0.000 claims description 7
- 238000010257 thawing Methods 0.000 claims description 7
- 241000579895 Chlorostilbon Species 0.000 abstract description 4
- 238000010411 cooking Methods 0.000 abstract description 4
- 229910052876 emerald Inorganic materials 0.000 abstract description 4
- 239000010976 emerald Substances 0.000 abstract description 4
- 239000000654 additive Substances 0.000 abstract description 3
- 230000000996 additive effect Effects 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 2
- 240000007594 Oryza sativa Species 0.000 abstract 2
- 244000189548 Chrysanthemum x morifolium Species 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 235000011888 snacks Nutrition 0.000 description 4
- 230000004048 modification Effects 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 230000006978 adaptation Effects 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 1
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000000750 progressive effect Effects 0.000 description 1
- 235000020384 spinach juice Nutrition 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L29/015—Inorganic compounds
-
- 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
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
- A23L29/04—Fatty acids or derivatives
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Inorganic Chemistry (AREA)
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Abstract
The invention discloses a green dough cover with bright color, which comprises the following components: premixed green ball powder, mugwort powder, frozen mugwort, crowndaisy chrysanthemum juice, edible alkali, salt and lard. Wherein, the green ball premixed flour is prepared by mixing glutinous rice flour and polished round-grained rice flour with a small amount of ultra-high gel degree protein powder (prepared from eggs serving as raw materials), and the addition of the ultra-high gel degree protein powder can prevent the green ball flour skin from darkening and turning yellow after high-temperature cooking, and has good color protection effect. The green dough cover of the invention is emerald, and no chemical additive is added in the raw materials, so that the green dough cover is healthy and safe.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a green dough cover with bright color and a preparation method thereof.
Background
The green ball is a traditional special snack in Ningbo city of Zhejiang province, is cyan, is prepared by mixing mugwort juice into glutinous rice flour, and is wrapped with sweetened bean paste stuffing or lotus paste, is not sweet and greasy, and has light and long green grass fragrance.
The Qingbao is a traditional snack eaten by Ningbo people in Qingming festival, and is called as a traditional snack which starts from the past 1000 years of Tang dynasty, and people can steam the Qingbao almost every Qingming day, and people do the Qingbao in ancient times mainly used as fetes, and the appearance of the Qingbao is unchanged for thousands of years, but the Qingbao is used as a fete to fade day by day, and is a very time-consuming snack.
The green ball is green or emerald, and is easy to darken and turn yellow after being steamed at high temperature, and needs color protection treatment. The color and the taste of the green dough are related to the factors such as the raw material composition, the manufacturing process and the like, wherein the raw material composition of the green dough is the most important influencing factor, and the preparation method is also influenced, so the invention provides the green dough cover with bright and fresh color and the preparation method thereof.
Disclosure of Invention
Based on the technical problems in the background technology, the invention provides a green dough cover with bright color and a preparation method thereof.
The technical scheme of the invention is as follows:
the green dough cover with bright color is mainly prepared from the following raw materials: premixed green ball powder, mugwort powder, frozen mugwort, crowndaisy chrysanthemum juice, edible alkali, salt and lard. The green dough cover of the invention is emerald, and no chemical additive is added in the raw materials, so that the green dough cover is healthy and safe.
Preferably, the green dough cover with bright color is prepared from the following raw materials in percentage by weight: 70-80% of green ball premixed powder, 5-10% of mugwort powder, 2-5% of frozen mugwort, 3-6% of crowndaisy chrysanthemum juice, 0.5-1% of edible alkali, 1-2% of salt and the balance of lard.
Preferably, the green ball premixed flour is prepared by mixing glutinous rice flour and polished round-grained rice flour with a small amount of ultra-high gel degree protein powder, and is prepared in advance.
Preferably, the crowndaisy chrysanthemum juice is juice obtained by cleaning fresh crowndaisy chrysanthemum and then squeezing by gravity.
Preferably, the mass ratio of the glutinous rice flour to the polished round-grained rice flour is (8-10): (1-2).
Further preferably, the mass ratio of the glutinous rice flour to the polished round-grained rice flour is 9:1 or 8:2.
preferably, the ultra-high gel degree protein powder is prepared from eggs serving as raw materials.
Further preferably, the gel strength of the ultra-high gel degree protein powder is 1300-1500 g.cm -2 。
Further preferably, the addition amount of the ultra-high gel protein in the green ball premixed flour is 2-5%.
A preparation method of green dough cover with bright color comprises the following steps:
A. thawing frozen mugwort at room temperature, and repeatedly pulverizing to obtain Ai Caofen crushed material;
B. mixing and stirring the mugwort powder, the crowndaisy chrysanthemum juice and Ai Caofen crushed materials uniformly at 40-45 ℃, adding sodium bicarbonate, and continuously stirring uniformly;
C. adding green ball premixed flour and lard, and uniformly stirring at 70-80 ℃;
D. finally adding salt, homogenizing under 15-25MPa, and pressing into dough sheet.
The green dough cover prepared by the method is required to be used within 12 hours.
The invention has the advantages that: the green dough cover with bright color comprises the following components: the green ball premixed flour is prepared by mixing glutinous rice flour and polished round-grained rice flour with a small amount of ultra-high gel degree protein powder (prepared from eggs serving as raw materials); the addition of the ultra-high gel degree protein powder can prevent the green dough cover from darkening and turning yellow after high-temperature cooking, and has good color protection effect. The green dough cover of the invention is emerald, and no chemical additive is added in the raw materials, so that the green dough cover is healthy and safe.
Detailed Description
The technical scheme of the invention is further specifically described by the following specific examples. It should be understood that the practice of the invention is not limited to the following examples, but is intended to be within the scope of the invention in any form and/or modification thereof.
In the present invention, unless otherwise specified, all parts and percentages are by weight, and the equipment, materials, etc. used are commercially available or are conventional in the art. The methods in the following examples are conventional in the art unless otherwise specified.
The reagents used in the examples described below, unless otherwise specified, were purchased from conventional biochemical reagent stores.
Example 1
A green dough cover with bright color is prepared from the following raw materials in percentage by weight: 78% of green ball premixed powder, 6% of mugwort powder, 4% of frozen mugwort, 5% of crowndaisy chrysanthemum juice, 0.8% of edible alkali, 1.2% of salt and the balance of lard.
The green ball premixed flour is prepared by mixing glutinous rice flour and polished round-grained rice flour with a small amount of ultra-high gel degree protein powder, and is prepared in advance for standby.
The crowndaisy chrysanthemum juice is juice obtained by cleaning fresh crowndaisy chrysanthemum and then squeezing by gravity.
The mass ratio of the glutinous rice flour to the polished round-grained rice flour is 9:1.
the ultra-high gel degree protein powder is prepared from eggs serving as raw materials.
The gel strength of the ultra-high gel degree protein powder is 1380g cm -2 。
The addition amount of the ultra-high gel protein in the green ball premixed flour is 2.8%.
A preparation method of green dough cover with bright color comprises the following steps:
A. thawing frozen mugwort at room temperature, and repeatedly pulverizing to obtain Ai Caofen crushed material;
B. mixing and stirring the mugwort powder, the crowndaisy chrysanthemum juice and Ai Caofen crushed materials uniformly at 42 ℃, adding sodium bicarbonate, and continuing to stir uniformly;
C. adding green ball premixed flour and lard, and uniformly stirring at 75 ℃;
D. finally adding salt, homogenizing under 20MPa, and pressing into dough sheet.
Example 2
A green dough cover with bright color is prepared from the following raw materials in percentage by weight: 80% of green ball premixed powder, 5% of mugwort powder, 5% of frozen mugwort, 3% of crowndaisy chrysanthemum juice, 1% of dietary alkali, 1% of salt and the balance of lard.
The green ball premixed flour is prepared by mixing glutinous rice flour and polished round-grained rice flour with a small amount of ultra-high gel degree protein powder, and is prepared in advance for standby.
The crowndaisy chrysanthemum juice is juice obtained by cleaning fresh crowndaisy chrysanthemum and then squeezing by gravity.
The mass ratio of the glutinous rice flour to the polished round-grained rice flour is 8:2.
the ultra-high gel degree protein powder is prepared from eggs serving as raw materials.
The gel strength of the ultra-high gel degree protein powder is 1500g cm -2 。
The addition amount of the ultra-high gel protein in the green ball premixed flour is 2%.
A preparation method of green dough cover with bright color comprises the following steps:
A. thawing frozen mugwort at room temperature, and repeatedly pulverizing to obtain Ai Caofen crushed material;
B. mixing and stirring the mugwort powder, the crowndaisy chrysanthemum juice and the mugwort crushed material uniformly at 45 ℃, adding sodium bicarbonate, and continuing to stir uniformly;
C. adding green ball premixed flour and lard, and uniformly stirring at 70 ℃;
D. finally adding salt, homogenizing under 25MPa, and pressing into dough cover.
Example 3
A green dough cover with bright color is prepared from the following raw materials in percentage by weight: 70% of green ball premixed powder, ai Caofen% of frozen mugwort 2%, 6% of crowndaisy chrysanthemum juice, 0.5% of edible alkali, 2% of salt and the balance of lard.
The green ball premixed flour is prepared by mixing glutinous rice flour and polished round-grained rice flour with a small amount of ultra-high gel degree protein powder, and is prepared in advance for standby.
The crowndaisy chrysanthemum juice is juice obtained by cleaning fresh crowndaisy chrysanthemum and then squeezing by gravity.
The mass ratio of the glutinous rice flour to the polished round-grained rice flour is 10:2.
the ultra-high gel degree protein powder is prepared from eggs serving as raw materials.
The gel strength of the ultra-high gel degree protein powder is 1300g cm -2 。
The addition amount of the ultra-high gel protein in the green ball premixed flour is 5%.
A preparation method of green dough cover with bright color comprises the following steps:
A. thawing frozen mugwort at room temperature, and repeatedly pulverizing to obtain Ai Caofen crushed material;
B. mixing and stirring the mugwort powder, the crowndaisy chrysanthemum juice and the mugwort crushed material uniformly at 40 ℃, adding sodium bicarbonate, and continuing to stir uniformly;
C. adding green ball premixed flour and lard, and uniformly stirring at 80 ℃;
D. finally adding salt, homogenizing under 15MPa, and pressing into dough sheet.
Example 4
A green dough cover with bright color is prepared from the following raw materials in percentage by weight: 72% of green ball premixed powder, 8% of mugwort powder, 3.5% of frozen mugwort, 5.5% of crowndaisy chrysanthemum juice, 0.6% of edible alkali, 1.8% of salt and the balance of lard.
The green ball premixed flour is prepared by mixing glutinous rice flour and polished round-grained rice flour with a small amount of ultra-high gel degree protein powder, and is prepared in advance for standby.
The crowndaisy chrysanthemum juice is juice obtained by cleaning fresh crowndaisy chrysanthemum and then squeezing by gravity.
The mass ratio of the glutinous rice flour to the polished round-grained rice flour is 9:2.
the ultra-high gel degree protein powder is prepared from eggs serving as raw materials.
The gel strength of the ultra-high gel degree protein powder is 1320g cm -2 。
The addition amount of the ultra-high gel protein in the green ball premixed flour is 4.5%.
A preparation method of green dough cover with bright color comprises the following steps:
A. thawing frozen mugwort at room temperature, and repeatedly pulverizing to obtain Ai Caofen crushed material;
B. mixing and stirring the mugwort powder, the crowndaisy chrysanthemum juice and the mugwort crushed material uniformly at 40 ℃, adding sodium bicarbonate, and continuing to stir uniformly;
C. adding green ball premixed flour and lard, and uniformly stirring at 80 ℃;
D. finally adding salt, homogenizing under 22MPa, and pressing into dough cover.
Example 5
A green dough cover with bright color is prepared from the following raw materials in percentage by weight: 80% of green ball premixed powder, ai Caofen% of frozen mugwort 2%, 3% of crowndaisy chrysanthemum juice, 0.5% of edible alkali, 1% of salt and the balance of lard.
The green ball premixed flour is prepared by mixing glutinous rice flour and polished round-grained rice flour with a small amount of ultra-high gel degree protein powder, and is prepared in advance for standby.
The crowndaisy chrysanthemum juice is juice obtained by cleaning fresh crowndaisy chrysanthemum and then squeezing by gravity.
The mass ratio of the glutinous rice flour to the polished round-grained rice flour is 8:1.
the ultra-high gel degree protein powder is prepared from eggs serving as raw materials.
The gel strength of the ultra-high gel degree protein powder is 1470g cm -2 。
The addition amount of the ultra-high gel protein in the green ball premixed flour is 3.5%.
A preparation method of green dough cover with bright color specifically comprises the following steps:
A. thawing frozen mugwort at room temperature, and repeatedly pulverizing to obtain Ai Caofen crushed material;
B. mixing and stirring the mugwort powder, the crowndaisy chrysanthemum juice and the mugwort crushed material uniformly at 45 ℃, adding sodium bicarbonate, and continuing to stir uniformly;
C. adding green ball premixed flour and lard, and uniformly stirring at 75 ℃;
D. finally adding salt, homogenizing under 20MPa, and pressing into dough sheet.
Comparative example 1
The ultra-high gel degree protein powder in the example 1 is removed, and the rest proportion and the preparation method are unchanged.
Comparative example 2
The ultra-high gel-strength protein powder of example 1 was replaced with a gel strength of 600g.cm -2 The protein powder of (2) and the rest proportion and the preparation method are unchanged.
Comparative example 3
The crowndaisy chrysanthemum juice in example 1 is removed, and the rest proportion and the preparation method are unchanged.
Comparative example 4
The crowndaisy chrysanthemum juice in the example 1 is replaced by spinach juice, and the rest proportion and the preparation method are unchanged.
The following green dough cover prepared in examples 1-5 and comparative examples 1-4 was applied to the preparation of green dough, and the color change of the cover after high temperature cooking was tested, and specific test data are shown in Table 1.
Table 1: color change condition of green dough cover after high-temperature cooking
As can be seen from the test data in Table 1, the color of the green dough cover prepared by the invention is unchanged after the dough cover is steamed at high temperature, and the green color can be kept bright.
In this specification, each embodiment is described in a progressive manner, and each embodiment is mainly described in a different point from other embodiments, so that the same or similar parts between the embodiments are referred to each other. For the device disclosed in the embodiment, since it corresponds to the method disclosed in the embodiment, the description is relatively simple, and the relevant points refer to the description of the method section.
The green dough cover with bright color and the preparation method thereof are described in detail. The principles and embodiments of the present invention have been described herein with reference to specific examples, the description of which is intended only to facilitate an understanding of the method of the present invention and its core ideas. It should be noted that it will be apparent to those skilled in the art that various modifications and adaptations of the invention can be made without departing from the principles of the invention and these modifications and adaptations are intended to be within the scope of the invention as defined in the following claims.
Claims (2)
1. The green dough cover with bright color is characterized by being prepared from the following raw materials in percentage by weight: 70-80% of green ball premixed powder, ai Caofen-10% of frozen mugwort 2-5%, 3-6% of crowndaisy chrysanthemum juice, 0.5-1% of edible alkali, 1-2% of salt and the balance of lard;
the green ball premixed flour is prepared by mixing glutinous rice flour and polished round-grained rice flour with a small amount of ultra-high gel degree protein powder, and is prepared in advance for standby;
the crowndaisy chrysanthemum juice is juice obtained by cleaning fresh crowndaisy chrysanthemum and then squeezing by gravity;
the mass ratio of the glutinous rice flour to the polished round-grained rice flour is (8-10): (1-2);
the ultra-high gel degree protein powder is prepared from eggs serving as raw materials;
the gel strength of the ultra-high gel degree protein powder is 1300-1500 g.cm -2 ；
The addition amount of the ultra-high gel protein in the green ball premixed flour is 2-5%;
the preparation method of the green dough cover with bright color comprises the following steps:
A. thawing frozen mugwort at room temperature, and repeatedly pulverizing to obtain Ai Caofen crushed material;
B. mixing and stirring the mugwort powder, the crowndaisy chrysanthemum juice and Ai Caofen crushed materials uniformly at 40-45 ℃, adding sodium bicarbonate, and continuously stirring uniformly;
C. adding green ball premixed flour and lard, and uniformly stirring at 70-80 ℃;
D. finally adding salt, homogenizing under 15-25MPa, and pressing into dough sheet.
2. The fresh-colored green dough cover according to claim 1, wherein the mass ratio of the glutinous rice flour to the polished round-grained rice flour is 9:1 or 8:2.
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| CN111728125B true CN111728125B (en) | 2023-09-22 |
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2020
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| Title |
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| 陈杰.高凝胶性蛋清蛋白粉生产技术的研究.中国优秀硕士学位论文全文数据库 工程科技Ⅰ辑.2009,(第9期),B018-33. * |
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