CN115736182A - Germ quick-frozen dumpling wrappers and preparation method thereof - Google Patents
Germ quick-frozen dumpling wrappers and preparation method thereof Download PDFInfo
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Abstract
The invention relates to the technical field of deep processing of food, and provides a germ quick-frozen dumpling wrapper which comprises the following raw materials in parts by weight: 100 parts of wheat flour, 6-25 parts of wheat germ powder, 1-5 parts of salt, 0.3-1.5 parts of curdlan and 42.5 parts of water. The invention also provides a preparation method of the embryo quick-frozen dumpling wrappers, which comprises the following steps: pulverizing wheat germ, sieving, kneading, proofing dough, pressing, cutting, shaping, and quick freezing. The invention has the advantages that: the quick-frozen dumpling wrappers are prepared by adding the wheat germ powder, so that the physical quality of the people can be enhanced, the utilization rate of wheat resources can be improved, the problem of lack of human food resources is solved, and the quick-frozen dumpling wrappers conform to the current fast-paced life style.
Description
Technical Field
The invention relates to the technical field of deep processing of food, in particular to a germ quick-frozen dumpling wrapper and a preparation method thereof.
Background
In recent years, along with the upgrading of consumption and the acceleration of life rhythm, the technical application and the facility matching of quick-freezing and fresh-locking, cold-chain logistics, information networks and the like are continuously mature, and quick-frozen foods are in the track of accelerating development. The quick-frozen dumplings are the ones with the largest yield among quick-frozen foods, almost all frozen food manufacturers produce the quick-frozen dumplings, but the freshness and the quality of raw materials used for the quick-frozen dumpling stuffing are also worried by consumers. Therefore, market research results show that consumers like manual dumplings at the same time, but the preparation of the dumpling wrappers is time-consuming and requires kitchen operation space, so that the consumers also want to buy the quick-frozen dumpling wrappers, and can make fresh and comfortable dumpling fillings in the process of waiting for the dumpling wrappers to be thawed, so the quick-frozen dumpling wrappers have market demands. In addition, in the face of chronic diseases caused by overeating refined rice and refined flour, the dumpling wrappers made of the wheat germ flour have certain food therapy effect on the chronic diseases.
Wheat germ is a precious natural food nutrient resource and is called as a natural human nutrition treasure house. It contains active ingredients beneficial to human health, such as polyphenols, flavonoids, wheat germ agglutinin, glutathione and octacosanol, and wheat germ is rich in high-quality protein (a complete protein) about 30% and nutritional germ oil more than 10%. In addition, china is a big country for wheat planting, but a large amount of wheat germs, which are produced as byproducts, are mostly used in animal feeds, thereby not only causing resource waste, but also causing economic loss. Therefore, the addition of the germ powder to prepare the quick-frozen dumpling wrappers can not only enhance the physical quality of the people, but also improve the utilization rate of wheat resources, relieve the problem of lack of human food resources, and meet the current fast-paced life style.
Disclosure of Invention
The invention aims to solve the technical problem of providing a germ quick-frozen dumpling wrapper and a preparation method thereof.
The invention adopts the following technical scheme to solve the technical problems:
the quick-frozen embryo dumpling wrappers comprise the following raw materials in parts by weight: 100 parts of wheat flour, 6-25 parts of wheat germ powder, 1-5 parts of salt, 0.3-1.5 parts of curdlan and 42.5 parts of water.
As one of the preferable modes of the invention, the feed comprises the following raw materials in parts by weight: 100 parts of wheat flour, 18 parts of wheat germ powder, 2 parts of salt, 0.9 part of curdlan and 42.5 parts of water.
The preparation method of the germ quick-frozen dumpling wrappers according to any one of claims 1 to 2, comprising the following steps: pulverizing wheat germ, sieving, kneading, proofing dough, pressing, cutting, shaping, and quick freezing.
As one of the preferable modes of the invention, the method comprises the following specific steps:
step 1: preparing raw materials;
and 2, step: mixing 6-25 parts of wheat germ powder, 100 parts of wheat flour and 0.3-1.5 parts of food-grade curdlan after sieving by a 60-mesh sieve to obtain mixed powder;
and step 3: dissolving 1-5 parts of table salt in 42.5 parts of water to obtain a table salt solution;
and 4, step 4: adding the salt solution prepared in the step 3 into the mixed powder in the step 2, and kneading to obtain dough for later use;
and 5: wrapping the dough obtained in the step 4 by using a preservative film; after standing, sequentially putting the dough into different dough pressing tracks, and respectively pressing for fixed times to obtain dough sheets with consistent thickness;
step 6: cutting the dough sheet obtained in the step (5) to obtain dumpling wrappers with the target diameter;
and 7: placing the dumpling wrappers obtained in the step 6 in an ultra-low temperature refrigerator for quick freezing; after the quick freezing, the frozen food is put into a refrigerator for freezing and storing.
In a preferred embodiment of the present invention, in the step 3, after adding salt to water, the mixture is placed in a 50 ℃ water bath and stirred until dissolved; after the heated salt solution is completely cooled, the next step is performed.
In a preferred embodiment of the present invention, the dough kneading time in the step 4 is 5min.
In a preferred embodiment of the present invention, in the step 5, the standing time is 30min, the number of the dough pressing tracks is 2, 4, and 6, and the number of times of fixing is 4, 2, and 2, respectively.
In a preferred embodiment of the present invention, in the step 6, the final diameter of the dumpling wrapper after cutting is 65mm.
In the step 7, the dumpling wrappers are quickly frozen in an ultra-low temperature refrigerator at the temperature of minus 80 ℃ for 20min.
Compared with the prior art, the invention has the advantages that:
(1) The quick-frozen dumpling wrappers are prepared by adding the wheat germ flour, so that the physical quality of the people can be enhanced, the utilization rate of wheat resources can be improved, the problem of lack of human food resources is relieved, and the quick-frozen dumpling wrappers conform to the current fast-paced life style;
(2) The invention provides a germ quick-frozen dumpling wrapper and a preparation method thereof, and the germ quick-frozen dumpling wrapper which is simple in preparation process, convenient to prepare, rich in wheat flavor and good in service performance is obtained; the addition of the salt and the curdlan improves the operability of the germ dough, so that the germ quick-frozen dumpling wrappers can have better edibility and usability, still have better adhesion and hardness after being thawed, and avoid the phenomena of cracking or cracking and the like.
Drawings
Fig. 1 is a graph showing the influence of different amounts of wheat germ flour on the rheological properties of dough (in the graph, a is a graph showing the change of storage modulus G' of wheat germ flour with different amounts, and b is a graph showing the change of loss modulus G ″ of wheat germ flour with different amounts);
fig. 2 is a graph showing the influence of different amounts of wheat germ flour on the stretching characteristics of dough (in the graph, a is a graph showing the stretching distance change of wheat germ flour with different amounts of addition, b is a graph showing the stretching resistance change of wheat germ flour with different amounts of addition, c is a graph showing the breaking mode of each dough of pure flour dough and wheat germ flour with 6% -14% of addition, and d is a graph showing the breaking mode of each dough of 18% and 25% of wheat germ flour dough);
FIG. 3 is a diagram of the actual effect of steaming of the quick-frozen germ dumpling wrappers and the pure flour dumpling wrappers to wrap the vegetarian stuffing;
FIG. 4 is a diagram showing the actual cooking effect of the pure flour dumpling wrapper vegetable stuffing;
FIG. 5 is a diagram showing the actual cooking effect of the germ quick-frozen dumpling wrapper vegetable stuffing;
FIG. 6 is a diagram showing the actual cooking effect of meat and filling in pure flour;
FIG. 7 is a diagram showing the actual cooking effect of meat stuffing in a germ quick-frozen dumpling wrapper.
Detailed Description
The following examples are given for the detailed implementation and the specific operation procedures, but the scope of the present invention is not limited to the following examples.
Example 1
The embryo quick-frozen dumpling wrapper of the embodiment comprises the following raw materials in parts by weight: 100 parts of wheat flour, 6 parts of wheat germ powder, 1 part of salt, 0.3 part of curdlan and 42.5 parts of water.
The preparation method comprises the following steps:
step 1: the raw materials in the above formulation were prepared.
And 2, step: 6 parts of wheat germ powder sieved by a 60-mesh sieve, 100 parts of wheat flour and 0.3 part of food-grade curdlan are mixed to obtain mixed powder.
And step 3: adding 1 part of salt into 42.5 parts of water, and placing the mixture in a water bath kettle at 50 ℃; stirring to dissolve completely to obtain salt solution.
And 4, step 4: and (3) after the salt solution in the step (3) is cooled, adding the salt solution into the mixed powder in the step (2), and kneading dough for 5min to obtain dough for later use.
And 5: wrapping the dough obtained in the step 4 by using a preservative film; standing for 30min, sequentially placing the dough into No. 2, no. 4 and No. 6 dough pressing tracks, and respectively pressing for 4, 2 and 2 times to obtain dough sheets with consistent thickness.
And 6: and (5) cutting the dough sheet obtained in the step (5) to obtain dumpling wrappers with the diameter of 65mm.
And 7: quickly freezing the dumpling wrappers obtained in the step 6 in an ultra-low temperature refrigerator at the temperature of minus 80 ℃ for 20min; after the quick freezing, putting the frozen bean curd into a refrigerator for freezing and storing.
Example 2
The embryo quick-frozen dumpling wrapper of the embodiment comprises the following raw materials in parts by weight: 100 parts of wheat flour, 18 parts of wheat germ powder, 2 parts of salt, 0.9 part of curdlan and 42.5 parts of water.
The preparation method comprises the following steps:
step 1: the raw materials in the above formulation were prepared.
Step 2: and mixing 18 parts of wheat germ powder sieved by a 60-mesh sieve, 100 parts of wheat flour and 0.9 part of food-grade curdlan to obtain mixed powder.
And 3, step 3: adding 2 parts of salt into 42.5 parts of water, and placing the mixture in a water bath kettle at 50 ℃; stirring to dissolve completely to obtain salt solution.
And 4, step 4: and (3) after the salt solution in the step (3) is cooled, adding the salt solution into the mixed powder in the step (2), and kneading dough for 5min to obtain dough for later use.
And 5: wrapping the dough obtained in the step 4 by using a preservative film; standing for 30min, sequentially placing the dough into No. 2, no. 4 and No. 6 dough pressing tracks, and respectively pressing for 4, 2 and 2 times to obtain dough sheets with consistent thickness.
Step 6: and (5) cutting the dough sheet obtained in the step (5) to obtain dumpling wrappers with the diameter of 65mm.
And 7: placing the dumpling wrappers obtained in the step 6 in an ultra-low temperature refrigerator for quick freezing at the temperature of 80 ℃ below zero for 20min; after the quick freezing, putting the frozen bean curd into a refrigerator for freezing and storing.
Example 3
The embryo quick-frozen dumpling wrapper of the embodiment comprises the following raw materials in parts by weight: 100 parts of wheat flour, 25 parts of wheat germ powder, 5 parts of salt, 1.5 parts of curdlan and 42.5 parts of water.
The preparation method comprises the following steps:
step 1: the raw materials in the above formulation were prepared.
Step 2: and mixing 25 parts of wheat germ powder sieved by a 60-mesh sieve, 100 parts of wheat flour and 1.5 parts of food-grade curdlan to obtain mixed powder.
And step 3: adding 5 parts of table salt into 42.5 parts of water, and placing the mixture into a water bath kettle at 50 ℃; stirring to dissolve completely to obtain salt solution.
And 4, step 4: and (4) after the salt solution in the step (3) is cooled, adding the salt solution into the mixed powder in the step (2), and kneading dough for 5min to obtain the dough for later use.
And 5: wrapping the dough obtained in the step 4 by using a preservative film; standing for 30min, sequentially placing the dough into No. 2, no. 4 and No. 6 dough pressing tracks, and respectively pressing for 4, 2 and 2 times to obtain dough sheets with consistent thickness.
And 6: and (5) cutting the dough sheet obtained in the step (5) to obtain dumpling wrappers with the diameter of 65mm.
And 7: quickly freezing the dumpling wrappers obtained in the step 6 in an ultra-low temperature refrigerator at the temperature of minus 80 ℃ for 20min; after the quick freezing, putting the frozen bean curd into a refrigerator for freezing and storing.
The following test examples are the exploration and determination process of the formula of the germ quick-frozen dumpling wrapper. According to the invention, the wheat germ flour and the wheat flour are compounded, and the dynamic rheological property and the tensile property of wheat germ flour dough with different addition amounts are firstly researched to determine the influence of the different addition amounts on the dough property; then, salt and curdlan are added into the compound flour of the wheat germ powder and the flour to prepare the germ quick-frozen dumpling wrappers, so that the germ quick-frozen dumpling wrappers can have better eating and using performance, namely, the dumpling wrappers still have better adhesiveness after being thawed in the process of making dumplings at normal temperature after being thawed, and the phenomena of drying crack or cracking and the like are avoided.
Test example 1
The experimental example is used for researching the influence of different wheat germ powder addition amounts on the rheological property of dough, so that a reference basis is provided for preliminarily researching a formula of the germ quick-frozen dumpling wrappers.
1. Method for determining rheological properties of dough:
a pure flour control group (100% wheat flour) and a mixed flour experimental group added with 6%, 10%, 14%, 18% and 25% wheat germ flour respectively are arranged. Here, it should be noted that the percentage of wheat germ flour in the experimental group means the percentage of wheat germ flour added to wheat flour; for example, if the control group is 100 parts by weight of wheat flour, the mixed flour to which 6%, 10%, 14%, 18%, 25% wheat germ flour is added means that 6, 10, 14, 18, 25 parts by weight of wheat germ flour is added to 100 parts by weight of wheat flour, respectively.
Dough is obtained based on the dough kneading of each group of formula, the dough is taken out from a dough kneading pot, kneaded into a dough and placed in a self-sealing bag for sealing, and the dough is kept stand for 30min at room temperature, and the parameters of the instrument are set as follows: and standing the dough for 5min at 25 ℃, at the frequency of 1Hz and in the strain range of 0.01-10%, and performing strain scanning on the dough to determine the linear viscoelastic region of the dough. Selecting a proper strain value in a linear viscoelastic region for frequency scanning, and setting conditions as follows: the temperature is 25 ℃, the scanning frequency is 0.1-10 Hz, the strain is 0.1%, and the experimental results are expressed in terms of storage modulus (G '), loss modulus (G').
2. As a result:
the results are shown in fig. 1a and 1b, and it can be seen that: the storage modulus of the whole dough added with different wheat germ powders is larger than the loss modulus; however, the storage modulus and loss modulus of the dough are reduced compared to pure flour after addition of wheat germ flour. However, as the addition amount of the wheat germ powder increases, the storage modulus and the loss modulus are gradually increased along with the increase of the frequency, and the elastic modulus is dominant in the dough. The viscoelasticity of the dough is increased with the addition of the wheat germ flour, but when the addition amount of the wheat germ flour is 25%, the loss modulus is larger than that of the pure flour after the frequency of 5.6Hz, and the dough of the mixed flour with the addition amount of 25% is not resistant to stirring than that of the pure flour.
Therefore, the amount of wheat germ flour added to the mixed flour should be controlled to be 25% or less.
Test example 2
The test example is used for researching the influence of different wheat germ powder addition amounts on the dough stretching characteristic, so that a reference basis is provided for preliminarily researching the formula of the germ quick-frozen dumpling wrappers.
1. Method for measuring the stretching property of dough:
a pure flour control group (100% wheat flour) and a mixed flour experimental group added with 6%, 10%, 14%, 18% and 25% wheat germ flour respectively are arranged. Here, the percentage of wheat germ flour in the experimental group means the percentage of addition to wheat flour; for example, if the control group is 100 parts by weight of wheat flour, the mixed flour to which 6%, 10%, 14%, 18%, 25% wheat germ flour is added means that 6, 10, 14, 18, 25 parts by weight of wheat germ flour is added to 100 parts by weight of wheat flour, respectively.
Dough was obtained based on the recipe and dough of each group, the dough was flattened, after standing at room temperature for 40min, the dough pieces were taken out one by one, and a tensile test was performed. The tensile properties of the dough were measured using a ta. Xtplus texture analyzer, using an SMS/KIE unit. Selecting a dough extension mode, wherein the test parameters are as follows: the speed before, during and after the test is respectively: 2.0mm/s, 3.3mm/s and 10mm/s; stretching distance: 75mm; trigger force: 5.0g, the results are expressed as the resistance to stretching and the distance of stretching.
2. As a result:
the results are shown in FIGS. 2a and 2b (the stronger the stretching properties of the dough, the stronger the gluten strength, and the stretching distance representing the fluidity of the dough and the expansion capacity of the gluten network): compared with pure flour without wheat germ, the dough added with wheat germ powder has reduced stretching distance and stretching resistance; but with the increase of the addition amount of the wheat germ powder, the stretching resistance is gradually reduced and then gradually increased, and the stretching distance is gradually reduced; therefore, the addition of wheat germ flour has a great influence on the tensile properties of the dough.
Fig. 2c and 2d show the breaking patterns of six dough stretching experiments, the breaking patterns of pure flour dough and each dough added with 6% -14% of wheat germ flour are shown in fig. 2c, and the breaking patterns of 18% -25% of wheat germ flour dough are shown in fig. 2d. It can be seen that the way in which the dough breaks is different for the low add and high add. Therefore, it can be judged that when the amount of wheat germ flour added is more than 18%, the stretching property of the dough is more adversely affected and the processability of the dough is worse.
Therefore, the amount of wheat germ flour added to the mixed flour is preferably within 18%.
Test example 3
The test example is used for researching the optimal selection of the addition amount of the wheat germ powder and providing a reference basis for further determining the formula of the germ quick-frozen dumpling wrappers.
1. The test method comprises the following steps:
1. preparing dumpling wrapper
A germ quick-frozen dumpling wrapper is prepared by adding 6-25 parts of wheat germ flour (6%, 10%, 14%, 18%, 25%), 1 part of salt, 0.6 part of curdlan and 42.5 parts of water into 100 parts of wheat flour.
The preparation method comprises the following steps:
step 1: the raw materials in the above formulation were prepared.
And 2, step: mixing the wheat germ powder and the wheat flour which are sieved by a 60-mesh sieve with the food-grade curdlan to obtain mixed powder.
And step 3: adding salt into water, and placing in a 50 deg.C water bath kettle; stirring to dissolve completely to obtain salt solution.
And 4, step 4: and (4) after the salt solution in the step (3) is cooled, adding the salt solution into the mixed powder in the step (2), and kneading dough for 5min to obtain the dough for later use.
And 5: wrapping the dough obtained in the step 4 by using a preservative film; standing for 30min, sequentially placing the dough into No. 2, no. 4 and No. 6 dough pressing tracks, and respectively pressing for 4, 2 and 2 times to obtain dough sheets with consistent thickness.
And 6: and (5) cutting the dough sheet obtained in the step (5) to obtain dumpling wrappers with the diameter of 65mm.
2. Packet processing
The prepared dumpling wrappers with different wheat germ powder adding amounts are divided into three experimental groups:
fresh dumpling wrapper group: fresh dumpling wrappers;
thawing the dumpling wrapper group: freezing (quick freezing at-80 deg.C in ultra-low temperature refrigerator for 20min, and freezing in refrigerator for storing the product);
boiled dumpling wrapper group: the boiled dumpling wrapper is thawed dumpling wrapper.
3. Dumpling wrapper texture detection
The fresh dumpling wrapper group, the thawed dumpling wrapper group and the boiled dumpling wrapper group which reaches the optimal cooking time after being boiled are respectively tested by using a TPA texture model. The probe is P/36R, the speed before measurement is 1.0mm/s, the test speed is 1.0mm/s, the speed after measurement is 1.0mm/s, the trigger force is 5.0g, the compression ratio is 95%, the two-time compression interval is 3s, each batch of samples are made into five parallels, the minimum value of the maximum value is removed, the result is averaged, and the process is repeated for three times.
The results of texture measurements are shown in Table 1.
TABLE 1 texture measurement results of fresh, thawed and boiled dumpling wrapper groups
Note: the different letters in each column represent significant differences (p < 0.05)
As can be seen from Table 1: the hardness of 6 percent, 18 percent and 25 percent of unfrozen dumpling wrappers is slightly increased, the hardness of 10 percent and 14 percent of the unfrozen dumpling wrappers is obviously reduced, the hardness measured when the unfrozen dumpling wrappers are boiled for the optimal time is obviously reduced, wherein the 25 percent of the dumpling wrappers are boiled to have the highest hardness and are not easy to become lumpy, and the second percent of the dumpling wrappers are 18 percent. The order of the adhesiveness of the thawed dumpling wrappers is as follows: 6% >25% >14% >10% >18%, the adhesiveness of the dumpling wrappers after unfreezing influences the kneading degree of the dumpling wrappers, and further influences the leakage degree of the dumpling stuffing. The adhesion of boiled dumpling wrappers affects the adhesion of dumplings, and the dumplings are damaged due to excessive adhesion. The adhesiveness of boiled dumpling wrappers is as follows: 25% >18% >6% >14% >10%, the adhesiveness of 18% dumpling wrappers is closest to that of pure flour dumpling wrappers. The elasticity influences whether the dumpling wrappers crack or not when filling is wrapped, the dumpling wrappers have the maximum elasticity of 18% after unfreezing, and then 6% of the dumpling wrappers. The elasticity of the boiled dumpling wrappers is obviously increased, and the difference is not obvious.
The texture parameters of unfrozen dumpling wrappers and boiled dumpling wrappers are comprehensively considered, and 18 percent of dumpling wrappers are better.
4. Determination of dumpling wrapper soup light transmittance
Selecting 5 thawed dumpling wrappers, putting the dumpling wrappers into a pot with 600mL of boiling water, boiling while stirring, filling dumpling wrapper soup (pure water is used as a reference) into a container after the dumpling wrappers are boiled for the optimal boiling time, and measuring the light transmittance of the dumpling wrapper soup by using a 1cm cuvette at the wavelength of 620 nm.
The measurement results of the light transmittance of the dumpling wrapper soup are shown in Table 2.
TABLE 2 influence of addition amount of germ powder on permeability of boiled dumpling wrapper soup
Note: the different letters in each column represent significant differences (p < 0.05)
According to the results of Table 2: after the germ powder is added, the light transmittance of the dumpling wrapper is gradually increased, which shows that the dumpling wrapper has better boiling resistance after the wheat germ is added.
And combining the texture measurement result of the flour, the wheat germ powder with the content of 18 percent is preferably added into the formula of the germ quick-frozen dumpling wrappers.
Test example 4
The test example is used for researching the optimal selection of the addition amount of the salt and providing a reference basis for further determining the formula of the germ quick-frozen dumpling wrappers.
The main differences between this test example and test example 3 are: a germ quick-frozen dumpling wrapper is prepared by adding 18 parts of wheat germ flour, 1-5 parts of salt (1%, 2%, 3%, 4%, 5%), 0.6 part of curdlan and 42.5 parts of water into 100 parts of wheat flour.
The results of measuring the texture of the dumpling wrappers in this test example are shown in Table 3.
TABLE 3 texture results of fresh, thawed and boiled dumpling wrappers at different salt addition levels
Note: the different letters in each column represent significant differences (p < 0.05)
As can be seen from table 3: after the salt is added, the hardness of the thawed dumpling wrappers is increased except 1 percent of the hardness of the dumpling wrappers, and the hardness difference of the boiled dumpling wrappers is not obvious. The dumpling wrappers have the largest adhesion after unfreezing, the dumpling wrappers are 4% of the dumpling wrappers, the adhesion difference among the dumpling wrappers of 2%, 4% and 5% is not obvious, the adhesion of the dumpling wrappers added with the salt is greatly increased after the dumpling wrappers are boiled, the largest dumpling wrappers are 3% of the dumpling wrappers, and the smallest dumpling wrappers are 1% of the dumpling wrappers. The elasticity of the fresh dumpling wrappers and the thawed dumpling wrappers is not obviously influenced by adding the salt, but the elasticity of the boiled dumpling wrappers is obviously influenced, the elasticity of the boiled dumpling wrappers is greatly improved, and 2% of salt addition is preferably selected by considering the daily salt intake and texture measurement results of a human body.
The results of measuring the permeability of the dumpling wrapper soup in this test example are shown in Table 4.
TABLE 4 influence of salt addition on permeation rate of boiled dumpling wrapper soup
Note: the different letters in each column represent significant differences (p < 0.05)
According to the results of Table 4: the influence of the addition of the salt on the permeability of the dumpling wrapper soup is fluctuant, wherein the permeability of the dumpling wrapper soup is the minimum when the dumpling wrapper soup is added by 3 percent, and the dumpling wrapper is added by 2 percent of the salt.
In combination with the texture results and the health and low salt content, the amount of common salt added is preferably 2%.
Test example 5
The test example is used for researching the optimal selection of the addition amount of curdlan and provides a reference basis for further determining the formula of the germ quick-frozen dumpling wrappers.
The main differences between this test example and test example 3 are: a germ quick-frozen dumpling wrapper is prepared by adding 18 parts of wheat germ flour, 2 parts of salt, 0.3-1.5 parts of curdlan (0.3%, 0.6%, 0.9%, 1.2%, 1.5%) and 42.5 parts of water into 100 parts of wheat flour.
The results of texture measurement of the dumpling wrappers of this test example are shown in Table 5.
TABLE 5 texture results of fresh, thawed and cooked dumpling wrappers at different curdlan addition levels
Note: the different letters in each column represent significant differences (p < 0.05)
From table 5 it can be seen that: the hardness of the dumpling wrappers added with 0.6 percent and 0.9 percent of curdlan is slightly reduced after being thawed, the difference of the hardness of the dumpling wrappers with fresh dumpling wrappers is not obvious, the hardness of the dumpling wrappers added with other three quantities is slightly increased after being thawed, and the hardness of the boiled dumpling wrappers is reduced. The dumpling wrapper with the largest adhesion after thawing is the dumpling wrapper added with 0.9 percent of curdlan, the second dumpling wrapper is 1.5 percent of curdlan, the other three additive amounts have no significant difference, the adhesion is obviously increased after boiling, and the smallest dumpling wrapper is the dumpling wrapper added with 0.9 percent. The addition of the curdlan has no obvious influence on the elasticity of the fresh dumpling wrappers and the thawed dumpling wrappers, but can greatly improve the elasticity of the boiled dumpling wrappers, so that the dumpling wrappers have better taste and are not easy to expose stuffing. In general, 0.9% curdlan is preferred.
The results of measuring the permeability of the dumpling wrapper soup in this test example are shown in Table 6.
TABLE 6 influence of curdlan addition on permeation rate of boiled dumpling wrapper soup
| Addition amount of curdlan (%) | 0.3 | 0.6 | 0.9 | 1.2 | 1.5 |
| Permeability of dumpling wrapper soup (%) | 17.1±0.00 c | 18.1±0.00 b | 19.9±0.01 a | 19.3±0.00 a | 19.1±0.00 ab |
Note: the different letters in each column represent significant differences (p < 0.05)
According to the results in table 6, the permeability of the dumpling wrapper soup is slightly increased by adding curdlan, and the highest permeability is obtained when the addition amount is 0.9%. In combination with the above texture measurement results, 0.9% curdlan is preferred.
And (3) combining the measurement results and analysis, determining the formula of the germ quick-frozen dumpling wrappers, wherein 100 parts of wheat flour is taken as the basis weight, 18 parts of wheat germ powder, 2 parts of salt and 0.9 part of curdlan are taken as the basis weight.
Application example 1
The application example is used for illustrating the actual application effect of the germ quick-frozen dumpling wrappers.
The quick-frozen plumule dumpling wrappers prepared according to the formula are thawed and then are wrapped with boiled dumplings, the dumpling stuffing is divided into two kinds of stuffing, one is a Chinese chive egg stuffing (vegetable stuffing), the other is a pork and green Chinese onion stuffing (meat stuffing), the breakage rate is calculated, and the calculation formula is as follows:
as shown in table 7, the dumpling wrappers produced by adding wheat germs were easier to close compared with the pure flour dumpling wrappers on the market, were kneaded directly without touching with water, and had a lower breakage rate compared with the pure flour dumplings. In addition, the damage rates of the unfrozen wheat germ dumpling wrappers and the quick-frozen germ dumpling wrappers are the same, which indicates that the quick-frozen germ dumpling wrappers are not easy to be boiled, and the quick freezing can prolong the storage life of the quick-frozen germ dumpling wrappers and has no difference with the fresh germ dumpling wrappers. And the cooked wheat germ dumpling wrappers are more tenacious than dumpling wrappers of wheat flour, have the original color of wheat and have rich wheat fragrance. The actual application effect is shown in fig. 3 to 7.
TABLE 7 breakage rate of dumpling
| Total dumpling | Damaged dumpling | Breakage Rate (%) | |
| Fresh flour dumpling (vegetarian stuffing) | 16 | 2 | 12.50 |
| Fresh flour dumpling (meat stuffing) | 39 | 3 | 7.69 |
| Fresh embryo dumpling (vegetarian stuffing) | 16 | 0 | 0 |
| Fresh embryo dumpling (meat filling) | 39 | 1 | 2.56 |
| Quick-frozen germ dumpling (meat filling) | 39 | 1 | 2.56 |
The above description is intended to be illustrative of the preferred embodiment of the present invention and should not be taken as limiting the invention, but rather, the intention is to cover all modifications, equivalents, and alternatives falling within the spirit and scope of the invention.
Claims (9)
1. The quick-frozen embryo dumpling wrappers are characterized by comprising the following raw materials in parts by weight: 100 parts of wheat flour, 6-25 parts of wheat germ powder, 1-5 parts of salt, 0.3-1.5 parts of curdlan and 42.5 parts of water.
2. The germ quick-frozen dumpling wrapper according to claim 1, which is prepared from the following raw materials in parts by weight: 100 parts of wheat flour, 18 parts of wheat germ powder, 2 parts of salt, 0.9 part of curdlan and 42.5 parts of water.
3. A method for preparing the germ quick-frozen dumpling wrappers according to any one of claims 1 to 2, which is characterized by comprising the following steps: pulverizing wheat germ, sieving, kneading, fermenting dough, pressing, cutting, shaping, and quick freezing.
4. The preparation method of the germ quick-frozen dumpling wrappers according to claim 3 is characterized by comprising the following specific steps of:
step 1: preparing raw materials;
step 2: mixing 6-25 parts of wheat germ powder, 100 parts of wheat flour and 0.3-1.5 parts of food-grade curdlan after being screened by a 60-mesh sieve to obtain mixed powder;
and step 3: dissolving 1-5 parts of salt in 42.5 parts of water to obtain a salt solution;
and 4, step 4: adding the salt solution prepared in the step 3 into the mixed powder in the step 2, and kneading to obtain dough for later use;
and 5: wrapping the dough obtained in the step 4 by using a preservative film; after standing, sequentially putting the dough into different dough pressing tracks, and respectively pressing for fixed times to obtain dough sheets with consistent thickness;
step 6: cutting the dough sheet obtained in the step (5) to obtain dumpling wrappers with the target diameter;
and 7: placing the dumpling wrappers obtained in the step 6 in an ultra-low temperature refrigerator for quick freezing; after the quick freezing, the frozen food is put into a refrigerator for freezing and storing.
5. The method for preparing the germ quick-frozen dumpling wrappers according to the claim 3, wherein in the step 3, after salt is added into water, the mixture is placed in a water bath kettle at 50 ℃ and stirred until the salt is dissolved; after the heated salt solution is completely cooled, the next step is performed.
6. The method for preparing the germ quick-frozen dumpling wrappers according to the claim 3, wherein in the step 4, the dough kneading time is 5min.
7. The preparation method of the germ quick-frozen dumpling wrappers according to claim 3, wherein in the step 5, the standing time is 30min, the dough pressing tracks are No. 2, no. 4 and No. 6 in sequence, and the fixing times are 4 times, 2 times and 2 times respectively.
8. The method for preparing the germ quick-frozen dumpling wrappers according to the claim 3, wherein in the step 6, after cutting, the final diameter of the dumpling wrappers is 65mm.
9. The preparation method of the germ quick-frozen dumpling wrappers according to the claim 3, wherein in the step 7, the dumpling wrappers are quickly frozen in an ultra-low temperature refrigerator at the temperature of-80 ℃ for 20min.
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| CN102715417A (en) * | 2012-06-25 | 2012-10-10 | 泰祥集团技术开发有限公司 | Quick-frozen anti-cracking dumpling wrapper |
| CN106962757A (en) * | 2017-04-19 | 2017-07-21 | 安徽昊晨食品有限公司 | A kind of preparation method of rich embryo flour |
| CN108236069A (en) * | 2018-01-12 | 2018-07-03 | 恩施新佰年餐饮管理有限公司 | Selenium-enriched health care dumpling wrapper and preparation method thereof |
| KR20190081009A (en) * | 2017-12-28 | 2019-07-09 | 주식회사 신세계푸드 | DOUGH FOR DUMPLINGS SKIN, manufacturing method of DUMPLINGS SKIN, DUMPLINGS SKIN, manufacturing method of DUMPLINGS AND DUMPLINGS |
| WO2020040271A1 (en) * | 2018-08-23 | 2020-02-27 | 日清フーズ株式会社 | Method for producing pasta |
| CN113841834A (en) * | 2021-09-03 | 2021-12-28 | 百色学院 | Formula and preparation method of pitaya dumpling wrappers |
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Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715417A (en) * | 2012-06-25 | 2012-10-10 | 泰祥集团技术开发有限公司 | Quick-frozen anti-cracking dumpling wrapper |
| CN106962757A (en) * | 2017-04-19 | 2017-07-21 | 安徽昊晨食品有限公司 | A kind of preparation method of rich embryo flour |
| KR20190081009A (en) * | 2017-12-28 | 2019-07-09 | 주식회사 신세계푸드 | DOUGH FOR DUMPLINGS SKIN, manufacturing method of DUMPLINGS SKIN, DUMPLINGS SKIN, manufacturing method of DUMPLINGS AND DUMPLINGS |
| CN108236069A (en) * | 2018-01-12 | 2018-07-03 | 恩施新佰年餐饮管理有限公司 | Selenium-enriched health care dumpling wrapper and preparation method thereof |
| WO2020040271A1 (en) * | 2018-08-23 | 2020-02-27 | 日清フーズ株式会社 | Method for producing pasta |
| CN113841834A (en) * | 2021-09-03 | 2021-12-28 | 百色学院 | Formula and preparation method of pitaya dumpling wrappers |
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