CN114568628A - 一种速冻茶叶水饺及其制备方法 - Google Patents
一种速冻茶叶水饺及其制备方法 Download PDFInfo
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- CN114568628A CN114568628A CN202210304147.4A CN202210304147A CN114568628A CN 114568628 A CN114568628 A CN 114568628A CN 202210304147 A CN202210304147 A CN 202210304147A CN 114568628 A CN114568628 A CN 114568628A
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Abstract
本申请涉及速冻食品领域,具体公开了一种速冻茶叶水饺及其制备方法。一种速冻茶叶水饺,包括面皮以及馅料,所述面皮包括如下原料:高筋小麦粉80‑90份、茶叶粉10‑15份、食用木薯淀粉4‑6份、大豆分离蛋白粉4‑6份、抗冻剂0.5‑1.5份、食用油0.5‑1.5份以及水45‑55份;所述抗冻剂包含如下重量份的原料:茶多糖60‑70份、果胶20‑30份、黄原胶10‑20份、酪朊酸钠5‑7份以及氯化钠5‑7份。本申请的速冻茶叶水饺不仅具有茶叶的清香,且具有一定的杀菌、消炎、抗衰老的作用;其经过反复冷冻解冻后,水饺面皮仍能保持光滑、不开裂且保持有一定的弹性和爽滑性,具有很好的口感。
Description
技术领域
本申请涉及速冻食品领域,更具体地说,它涉及一种速冻茶叶水饺及其制备方法。
背景技术
饺子是一种我国传统的民间吃食,其由面皮包裹馅料制成,除了传统的蔬菜、肉类饺子外,近年来也出现了很多新口味的饺子。例如,使用面粉以及茶叶粉作为饺子的面皮,或者以茶叶作为饺子的馅料。由于茶叶中含有较多的茶多酚、儿茶素、叶绿素、咖啡碱、氨基酸、维生素等营养成分,这些天然营养成份对抗衰、防癌、杀菌、消炎等具有特殊效果。茶叶粉的加入不仅使得水饺具有很好的保健作用,而且还可以使得水饺的面皮富有茶叶的清香。
水饺面皮一般采用高筋小麦粉,这种面粉因麦醇溶蛋白和麦谷蛋白的存在,在其吸水后可以形成具有粘弹性的面筋质,由此制得的水饺的面皮具有很好的弹性以及韧性。但是与富含淀粉以及蛋白质的面粉不同,茶叶粉的主要成分是纤维素,其含有少量的多糖和蛋白质,这使得其能形成的面筋的醇溶蛋白的含量很低。茶叶粉的添加量越高,则意味着面皮所形成的面筋质的比例越低,水饺面皮的质构性能越差。
特别是,当将这种茶叶水饺用于工业化生产制作速冻水饺时,由于速冻水饺在冷冻、运输的过程中的温度并不稳定,水饺容易发生冻融循环的问题;又因为速冻茶叶水饺的面皮本身的质构性能差,在这种环境下,水饺表面水分散失严重使得干裂的现象;而在煮制水饺的时候,则很容易出现水饺破裂、粘连等问题,影响水饺的食用口感。
发明内容
为了解决上述问题,本申请提供一种速冻茶叶水饺及其制备方法。
第一方面,本申请提供一种速冻茶叶水饺,采用如下的技术方案:
一种速冻茶叶水饺,包括面皮以及馅料,所述面皮包括如下原料:高筋小麦粉80-90份、茶叶粉10-15份、食用木薯淀粉4-6份、大豆分离蛋白粉4-6份、抗冻剂0.5-1.5份、食用油0.5-1.5份以及水45-55份;
所述抗冻剂包含如下重量份的原料:茶多糖60-70份、果胶20-30份、黄原胶10-20份、酪朊酸钠5-7份以及氯化钠5-7份。
通过采用上述技术方案,本申请以高筋小麦粉、茶叶粉为主要原料,得到的速冻茶叶水饺不仅具有很好的保健作用,而且还能保留茶叶的清香。为了改善水饺面皮的质构性能,本申请在高筋小麦粉和茶叶粉中还添加了食用木薯淀粉、大豆分离蛋白粉,可以增加面皮中的蛋白质含量,改善面皮的抗冻融稳定性。
并且,本申请的面皮原料中还添加了抗冻剂,可以进一步改善面皮的抗冻融性能。由于食物在冷冻的过程中,因冷冻温度的变化,使得食物会发生多次的循环冻融,通过食物内部水分的结晶以及重结晶的作用,使得食物内部的冰晶越来越大,而这种冰晶的增长对细胞会造成不可逆的伤害,使得食物细胞破裂水分流失而导致产品变质,影响产品口感。对于速冻来说,因水蒸气压差的存在,会使得水饺面皮的表面的冰晶升华,使得水饺面皮干裂;同时,因馅料中含有一定的水分,在其冻融循环的过程中,馅料中的冰晶会不断增长,当面皮的面筋网络弹性下降的时候,因内外的双重作用,会加速面皮的干裂,从而出现饺子“破肚”等现象。
为了改善食品的抗冻性能,通常可以向食品中加入抗冻保护剂,常用的抗冻保护剂有盐类抗冻剂、糖类抗冻剂、蛋白类抗冻剂、增稠抗冻剂等。其中,糖类抗冻剂是常用的一类抗冻保护剂,主要包括小分子的蔗糖、麦芽糖、海藻糖等,其通过保水、乳化等方式,通过改变包埋在蛋白质分子中的结合水的状态,取代蛋白质分子表面的结合水而与之结合,从而起到抑制蛋白质变性的作用。
茶多糖是从茶叶中提取的一类与蛋白质、多酚结合在一起的具有一定生理活性的复合多糖,其由糖类、果胶、蛋白质等组成,其中蛋白部分主要由约20种常见的氨基酸组成,糖的部分主要由阿拉伯糖、木糖、岩藻糖、葡萄糖、半乳糖等,具有很好的降低血糖、降低血脂等作用。申请人发现,以茶多糖代替传统的海藻糖、蔗糖等小分子糖类抗冻剂,不仅可以起到抗冻剂的作用外,而且还具有抗氧化的作用,可以有效缓解水饺冻藏过程中的氧化作用,改善其口感。
虽然茶多糖具有上述优点,但是基于其自身的碱性稳定性差以及热稳定性差的问题,在实际应用上仍然存在一定的问题;因此,申请人采用原料复配的方式,通过果胶、黄原胶、酪朊酸钠以及氯化钠与茶多糖进行复配,可以使得体系处于弱酸性环境且不影响食用口感,以提高茶多糖的稳定性;并且在一定程度上还可以改善抗冻剂的耐热性能,使速冻水饺在蒸煮后,仍能保留更多的茶多糖,有利于提高茶多糖的利用率。
通过本申请的抗冻剂的作用,可以明显降低面团储存过程中的水分迁移,可以有效缓解冰晶的生长,稳定面筋的结构,在速冻水饺反复冷冻解冻后,水饺面皮仍能保持光滑、不开裂且保持有一定的弹性和爽滑性,具有很好的口感。
优选的,所述食用油由重量比为1-3:1的山茶油和玉米胚芽油组成。
通过采用上述技术方案,本申请的食用油选用的山茶油和玉米胚芽油,山茶油除了含有丰富的不饱和脂肪酸、油酸和亚油酸外,还含有茶多酚和茶皂素,具有很好的抗氧化作用;并且其具有良好的稳定性以及耐高温性能,可以提高茶多糖的热稳定性。玉米胚芽油(简称玉米油)是一种具有极高营养价值的谷物油脂,含有丰富的维生素E,具有良好抗氧化稳定性。采用山茶油和玉米胚芽油复配得到的食用油,一方面在制作面团时加入的食用油可以在面筋与淀粉的界面之间形成单分子薄膜,提高速冻水饺中面筋网络结构的稳定性,改善面团的筋性、可塑性以及延伸性;另一方面还可以避免水饺煮制时出现的粘连、混汤现象;并且还可以对其中的茶多糖等物质起到保护的作用,降低其在高温降解的问题。
优选的,所述馅料包括如下重量份的原料:所述馅料包括如下重量份的原料:茶叶40-50份、肉类30-40份、蔬菜15-25份、调味料10-15份以及水10-15份。
通过采用上述技术方案,本申请的馅料选用新鲜绿茶,优选明前茶或者雨前茶,其由大豆发酵施肥,口味甘而不涩,有天然的豌豆香。由此制得的水饺具有茶叶的清香,且具有一定的杀菌、消炎、抗衰老的作用。
优选的,所述蔬菜采用护色液处理而成;
所述护色液包括如下重量份的原料:葵花籽油50-60份、火麻仁油10-20份、姜黄粉10-20份、茶多糖10-20份以及柠檬酸0.4-0.6份。
由于在长时间的保存下,蔬菜尤其是绿叶蔬菜会发生明显的褐变,不仅影响着其外观以及口感,而且还会影响健康;因此通过采用上述技术方案,本申请通过葵花籽油、火麻仁油、姜黄粉、茶多糖以及柠檬酸的配合,得到的护色液一方面可以对蔬菜起到很好的抗氧化作用,抑制其叶绿素、氨基化合物等分解,另一方面还可以在蔬菜的表面形成一层阻隔油膜,阻隔氧气、水以及调味料对蔬菜内部结构的破坏,从而可以提高蔬菜的保存新鲜度以及光泽度。
优选的,所述护色液采用如下方法制备:将葵花籽油以及火麻仁油混合均匀后,加热至120-130℃,加入姜黄粉,搅拌均匀后;降温至80-85℃后,加入柠檬酸以及茶多糖搅拌均匀,冷却后得到护色液。
通过采用上述技术方案,姜黄粉是由姜黄的干燥根茎磨制的粉,其含有的姜黄粉具有很好的降血脂、抗炎以及抗氧化的作用,将其与葵花籽油以及火麻仁油混合,可以使其中的油溶性物质充分溶解,有利于其有效成分的释放。
第二方面,本申请提供一种速冻茶叶水饺的制备方法,采用如下的技术方案:一种速冻茶叶水饺的制备方法,包括如下步骤:将包合好的生水饺置于-25~-20℃的温度下预冻10-15min后;再在-40~-30℃的温度下冷冻5-10min,得到速冻茶叶水饺。
通过采用上述技术方案,采用先预冻再冷冻的方式,可以避免水饺内的冰晶突然增大而导致的水饺破裂,有利于保持水饺整体的完整性。
优选的,所述面皮采用如下方法制备:将抗冻剂与水混合均匀,得到抗冻液备用;将高筋小麦粉、茶叶粉、食用木薯淀粉、大豆分离蛋白粉以及抗冻液加入和面机中,在真空度为80-85kPa的条件下,和面100-150s,然后加入食用油,继续和面200-250s后,得到面团;将面团在20-30℃的温度下醒发25-35min,切割得到面皮。
优选的,所述馅料采用如下方法制备:将茶叶以及蔬菜洗净后经过烫漂处理,沥去其表面水分备用;
向经过烫漂处理后的蔬菜中加入护色液,搅拌均匀,室温放置后,得到预处理蔬菜;
向肉类中加入调味料搅拌均匀后,放入预处理蔬菜以及经过烫漂处理的茶叶,搅拌均匀后,得到馅料。
综上所述,本申请具有以下有益效果:
1、由于本申请的水饺面皮以高筋小麦粉、茶叶粉、食用木薯淀粉以及大豆分离蛋白粉为主要原料,可以增加面皮中的蛋白质含量,改善面皮的抗冻融稳定性。本申请以果胶、黄原胶、酪朊酸钠以及氯化钠与茶多糖进行复配得到的抗冻剂,不仅可以起到抗冻剂的作用外,而且还具有抗氧化的作用,可以有效缓解水饺冻藏过程中的氧化作用,改善其口感。
2、本申请以山茶油和玉米胚芽油复配得到的食用油,一方面在制作面团时加入的食用油可以在面筋与淀粉的界面之间形成单分子薄膜,提高速冻水饺中面筋网络结构的稳定性,改善面团的筋性、可塑性以及延伸性;另一方面还可以抑制水饺煮制时出现的粘连、混汤现象;并且还可以对其中的茶多糖等物质起到保护的作用,降低其在高温降解的问题。
3、本申请通过葵花籽油、火麻仁油、姜黄粉、茶多糖以及柠檬酸的配合,得到的护色液一方面可以对蔬菜起到很好的抗氧化作用,抑制其叶绿素、氨基化合物等分解,另一方面还可以在蔬菜的表面形成一层阻隔油膜,阻隔氧气、水以及调味料对蔬菜内部结构的破坏,从而可以提高蔬菜的保存新鲜度以及光泽度。
具体实施方式
以下结合实施例对本申请作进一步详细说明。
抗冻剂的制备例
除特殊说明外,抗冻剂中的原料均可通过市售获得。
抗冻剂的制备例1:取6kg茶多糖、2kg果胶、1kg黄原胶、0.5kg酪朊酸钠以及0.5kg氯化钠,混合均匀,得到抗冻剂。
抗冻剂的制备例2:取7kg茶多糖、3kg果胶、2kg黄原胶、0.7kg酪朊酸钠以及0.7kg氯化钠,混合均匀,得到抗冻剂。
抗冻剂的制备例3:本制备例与抗冻剂的制备例1的不同之处在于,将茶多糖替换为等量的海藻糖。
抗冻剂的制备例4:本制备例与抗冻剂的制备例1的不同之处在于,将果胶和黄原胶替换为等量的卡拉胶。
护色液的制备例
除特殊说明外,护色液中的原料均可通过市售获得。
护色液的制备例1:将5kg葵花籽油以及1kg火麻仁油混合均匀后,加热至125℃,加入1kg姜黄粉,搅拌均匀后;降温至82℃后,加入0.04kg柠檬酸以及1kg茶多糖搅拌均匀,冷却后得到护色液。
护色液的制备例2:将6kg葵花籽油以及2kg火麻仁油混合均匀后,加热至125℃,加入2kg姜黄粉,搅拌均匀后;降温至82℃后,加入0.06kg柠檬酸以及2kg茶多糖搅拌均匀,冷却后得到护色液。
护色液的制备例3:本制备例与护色液的制备例1的不同之处在于,护色液中将葵花籽油和火麻仁油替换为等量的水,其具体步骤如下:将6kg水煮沸后,加入1kg姜黄粉,搅拌均匀后;降温至82℃后,加入0.04kg柠檬酸以及1kg茶多糖搅拌均匀,冷却后得到护色液。
护色液的制备例4
本制备例与护色液的制备例1的不同之处在于,将火麻籽油替换为等量的葵花籽油。
护色液的制备例5
本制备例与护色液的制备例1的不同之处在于,护色液中未添加姜黄粉以及茶多糖,其具体步骤如下:将5kg葵花籽油以及1kg火麻仁油混合均匀后,加热至至82℃后,加入0.04kg柠檬酸搅拌均匀,冷却后得到护色液。
实施例
除特殊说明外,实施例中的原料均可通过市售获得。其中,馅料中的肉类可以为猪肉、牛肉、羊肉、鱼肉、虾肉等动物肉类,以下实施例均选择猪肉;蔬菜可以为韭菜、白菜、芹菜、萝卜、香菇、芸豆等,以下实施例均选择韭菜;调味料由重量比为2:3:5:7:7的味精、食用盐、生抽、料酒以及香油调配而成。
实施例1-实施例4
如表1所示,实施例1-实施例4的主要区别在于原料的配比不同;其中,实施例1-4的抗冻剂均由抗冻剂的制备例1制备而得。以下以实施例1为例进行说明。
实施例1提供的速冻茶叶水饺的制备方法包括如下步骤:
(1)制作面皮:
(1a)将抗冻剂与水混合均匀,得到抗冻液备用;
(1b)将新鲜茶叶经过消毒、杀青后,研磨成粉,得到茶叶粉;
(1c)将高筋小麦粉、茶叶粉、食用木薯淀粉、大豆分离蛋白粉以及抗冻液加入和面机中,在真空度为80kPa的条件下,和面120s后,加入食用油,继续和面230s后,得到面团;将面团在25℃的温度下醒发30min后,将其面团切割成厚度为2.0mm、直径为80mm的面皮。
(2)制作馅料:
(2a)将茶叶以及蔬菜洗净后经过烫漂处理,沥去其表面水分备用;
(2b)向经过烫漂处理后的蔬菜中加入其重量的1%的花生油,搅拌均匀,室温放置15min后,得到预处理蔬菜;
(2c)向肉类中加入水以及调味料搅拌均匀后,放入预处理蔬菜以及经过烫漂处理的茶叶,搅拌均匀后,得到馅料。
(3)包合:将面皮以及馅料置于饺子机中,经过包合后,得到生水饺;
(4)速冻:将生水饺置于-22℃的温度下预冻12min后;再在-35℃的温度下冷冻8min,得到速冻茶叶水饺。
表1实施例1-4的原料用量表(单位:kg)
实施例5
本实施例与实施例3的不同之处在于,抗冻剂由抗冻剂的制备例2制备而得。
实施例6
本实施例与实施例3的不同之处在于,步骤(2b)中,将花生油替换为由护色液的制备例1制备的护色液。
实施例7
本实施例与实施例3的不同之处在于,步骤(2b)中,将花生油替换为由护色液的制备例2制备的护色液。
实施例8
本实施例与实施例3的不同之处在于,步骤(2b)中,将花生油替换为由护色液的制备例3制备的护色液。
实施例9
本实施例与实施例3的不同之处在于,步骤(2b)中,将花生油替换为由护色液的制备例4制备的护色液。
实施例10
本实施例与实施例3的不同之处在于,步骤(2b)中,将花生油替换为由护色液的制备例5制备的护色液。
对比例
对比例1
本对比例与实施例1的不同之处在于,抗冻剂由抗冻剂的制备例3制备而得。
对比例2
本对比例与实施例1的不同之处在于,抗冻剂由抗冻剂的制备例4制备而得。
对比例3
本对比例与实施例6的不同之处在于,水饺面皮中的抗冻剂由抗冻剂的制备例3制备而得。
性能检测试验
一、水饺面皮的抗冻性能试验
按照实施例1-5以及对比例1-2的制作面皮的方法制作水饺面皮;将制得的水饺面皮置于-40℃的温度下速冻30min后,得到速冻水饺面皮,按照如下方法对其性能进行测试,将测试结果示于表2。
将速冻水饺面皮置于-18℃的温度下冻藏30d后进行循环冻融试验:将速冻水饺面皮在室温解冻2h,然后再在-18℃的温度下冻藏2h;重复三次,得到冻融循环样品。
1.失水率:分别称量冻藏循环试验前后的水饺面皮的质量,以两次质量之差表示失水率。
2.冻裂率:将30张水饺面皮置于沸水中煮制7min,然后将水饺面皮取出,观察其表面出现裂纹的数量,计算其冻裂率;冻裂率=冻裂张数/总张数×100%。
3.透明率:以蒸馏水为参照,在620nm波长处测定蒸煮后的饺子汤的透光率以表示其混汤程度,透明度越高,表示饺子汤中的沉淀物越少,混汤程度越低。
表2实施例以及对比例中水饺面皮的性能测试表
失水率,% | 冻裂率,% | 透明率,% | |
实施例1 | 2.6 | 35 | 36.5 |
实施例2 | 2.8 | 36 | 34.9 |
实施例3 | 2.2 | 28 | 41.7 |
实施例4 | 2.3 | 27 | 41.2 |
实施例5 | 2.5 | 33 | 36.9 |
对比例1 | 3.6 | 42 | 30.2 |
对比例2 | 3.2 | 44 | 25.4 |
结合实施例1和对比例1、对比例2并结合表2可以看出,实施例1的水饺面皮的失水率和冻裂率明显低于对比例1和对比例2,实施例1的水饺面皮的透明率明显高于对比例1和对比例2,说明采用本申请的方法制得的水饺面皮在经过多次冻融循环后,其抗冻性能明显优于对比例1和对比例2。这是因为普通的水饺面皮因其水分的存在,在冻藏的过程中冰晶会不断增大,而在解冻的过程中,水分又不断蒸发,如此反复不仅会使得面皮中的水分含量迅速下降,而且还会影响面皮的结构而导致其表面出现干燥、开裂等现象。本申请的抗冻剂通过茶多糖、果胶、黄原胶、酪朊酸钠以及氯化钠的配合,具有协同作用,可以明显改善水饺面皮在冻融循环下的抗冻性能,从而降低水饺面皮的干燥、开裂以及煮制水饺的混汤现象。
结合实施例1、实施例3、实施例4可以看出,实施例3以及实施例4的水饺面皮的失水率和冻裂率明显低于实施例1,实施例3以及实施例4的水饺面皮的透明率明显高于实施例1,说明水饺面皮中添加山茶油以及玉米胚芽油后,由于其分子更小,相较于花生油,可以形成更为致密的保护膜,有助于提高抗冻剂的稳定性,对抗冻剂的抗冻效果具有很好的增益作用。
二、水饺馅料中蔬菜的护色性能试验
按照实施例3、实施例6-实施例10以及对比例3中的方法制作速冻水饺。为了缩短试验时间,采用冻融循环以及恒温冻藏相结合的方式处理样品。
将速冻水饺置于室温解冻2h后,再在-18℃的温度下冻藏2h,重复三次;然后在-18℃的恒温下冻藏60d后,将速冻水饺直接置于沸水中煮制10min后,取出后,切开速冻水饺,观察对比速冻水饺中的韭菜与新鲜韭菜的颜色。评分标准为:无明显差别记为8-10分;产生轻微变黄、变暗记为5-7分;产生明显变黄记为1-4分。将评分结果示于表3。
表3实施例以及对比例的速冻茶叶水饺的护色性能测试表
颜色评分 | |
实施例3 | 7.0 |
实施例6 | 9.5 |
实施例7 | 9.5 |
实施例8 | 8.0 |
实施例9 | 9.0 |
实施例10 | 8.0 |
对比例3 | 6.0 |
根据表3数据,结合实施例3、实施例6以及对比例3可以看出,实施例6中速冻茶叶水饺中韭菜的颜色的评分明显高于实施例3以及对比例3,说明相较于普通的花生油,采用本申请的护色液的制备例1制备的护色液具有更好的抗氧化作用,可以抑制韭菜的褐变现象;而水饺面皮添加由本申请的制备例1制备的抗冻剂后,则水饺面皮具有很好的抗冻性以及抗氧化性,在冻藏和冻融循环后,水饺面皮的表面开裂少,对馅料具有更好的保护作用,从而可以更好的抑制馅料中韭菜的褐变现象。
结合实施例6、实施例8、实施例9、实施例10可以看出,实施例6的水饺中韭菜的颜色评分高于实施例8-10,说明本申请的护色液中的葵花籽油、火麻仁油、姜黄粉、柠檬酸以及茶多糖具有协同配合作用,其对韭菜具有很好的护色保护作用,可以提高其抗氧化能力,抑制蛋白质的变质分解,从而有效延长其保质期。
本具体实施例仅仅是对本申请的解释,其并不是对本申请的限制,本领域技术人员在阅读完本说明书后可以根据需要对本实施例做出没有创造性贡献的修改,但只要在本申请的权利要求范围内都受到专利法的保护。
Claims (8)
1.一种速冻茶叶水饺,包括面皮以及馅料,其特征在于,所述面皮包括如下原料:高筋小麦粉80-90份、茶叶粉10-15份、食用木薯淀粉4-6份、大豆分离蛋白粉4-6份、抗冻剂0.5-1.5份、食用油0.5-1.5份以及水45-55份;
所述抗冻剂包含如下重量份的原料:茶多糖60-70份、果胶20-30份、黄原胶10-20份、酪朊酸钠5-7份以及氯化钠5-7份。
2.根据权利要求1所述的速冻茶叶水饺,其特征在于,所述食用油由重量比为1-3:1的山茶油和玉米胚芽油组成。
3.根据权利要求1所述的速冻茶叶水饺,其特征在于,所述馅料包括如下重量份的原料:茶叶40-50份、肉类30-40份、蔬菜15-25份、调味料10-15份以及水10-15份。
4.根据权利要求3所述的速冻茶叶水饺,其特征在于,所述蔬菜采用护色液处理而成;
所述护色液包括如下重量份的原料:葵花籽油50-60份、火麻仁油10-20份、姜黄粉10-20份、茶多糖10-20份以及柠檬酸0.4-0.6份。
5.根据权利要求4所述的速冻茶叶水饺,其特征在于,所述护色液采用如下方法制备:将葵花籽油以及火麻仁油混合均匀后,加热至120-130℃,加入姜黄粉,搅拌均匀后;降温至80-85℃后,加入柠檬酸以及茶多糖搅拌均匀,冷却后得到护色液。
6.权利要求1所述的一种速冻茶叶水饺的制备方法,其特征在于,包括如下步骤:将包合好的生水饺置于-25~-20℃的温度下预冻10-15min后;再在-40~-30℃的温度下冷冻5-10min,得到速冻茶叶水饺。
7.根据权利要求6所述的一种速冻茶叶水饺的制备方法,其特征在于,所述面皮采用如下方法制备:将抗冻剂与水混合均匀,得到抗冻液备用;将高筋小麦粉、茶叶粉、食用木薯淀粉、大豆分离蛋白粉以及抗冻液加入和面机中,在真空度为80-85kPa的条件下,和面100-150s,然后加入食用油,继续和面200-250s后,得到面团;将面团在20-30℃的温度下醒发25-35min,切割得到面皮。
8.权利要求6所述的一种速冻茶叶水饺的制备方法,其特征在于,所述馅料采用如下方法制备:将茶叶以及蔬菜洗净后经过烫漂处理,沥去其表面水分备用;
向经过烫漂处理后的蔬菜中加入护色液,搅拌均匀,室温放置后,得到预处理蔬菜;
向肉类中加入调味料搅拌均匀后,放入预处理蔬菜以及经过烫漂处理的茶叶,搅拌均匀后,得到馅料。
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JPS6087747A (ja) * | 1983-10-21 | 1985-05-17 | Nippon Seifun Kk | 冷凍麺の製造法 |
CN102125226A (zh) * | 2010-08-18 | 2011-07-20 | 河南省食品工业科学研究所有限公司 | 一种新型速冻水饺及其生产方法 |
CN102640896A (zh) * | 2011-02-17 | 2012-08-22 | 闫国星 | 茶叶水饺的配方及加工方法 |
CN109043319A (zh) * | 2018-08-03 | 2018-12-21 | 湖南金健速冻食品有限公司 | 一种速冻水饺保护剂及速冻水饺的制备方法 |
CN110122757A (zh) * | 2019-06-26 | 2019-08-16 | 河南创新研霖食品科技有限公司 | 一种速冻杂粮水饺及其制备方法 |
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JPS6087747A (ja) * | 1983-10-21 | 1985-05-17 | Nippon Seifun Kk | 冷凍麺の製造法 |
CN102125226A (zh) * | 2010-08-18 | 2011-07-20 | 河南省食品工业科学研究所有限公司 | 一种新型速冻水饺及其生产方法 |
CN102640896A (zh) * | 2011-02-17 | 2012-08-22 | 闫国星 | 茶叶水饺的配方及加工方法 |
CN109043319A (zh) * | 2018-08-03 | 2018-12-21 | 湖南金健速冻食品有限公司 | 一种速冻水饺保护剂及速冻水饺的制备方法 |
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