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CN-121986930-A - Steamed dumpling premixed flour, quick-frozen thin-skin steamed dumpling wrappers and preparation method thereof

CN121986930ACN 121986930 ACN121986930 ACN 121986930ACN-121986930-A

Abstract

The invention relates to steamed dumpling premixed flour, quick-frozen thin-skin steamed dumpling wrappers and a manufacturing method thereof, and belongs to the technical field of food processing. The steamed dumpling premixed flour comprises, by weight, 7-12 parts of water chestnut starch, 5-8 parts of canna edulis ker crosslinked acetate starch, 0.15-0.5 part of artemisia desertorum seed gum and 0.015-0.03 part of transglutaminase. The steamed dumpling ready-mixed flour can replace complex formulas in which various modified starches and modifiers are required to be added respectively in the traditional process, remarkably simplifies the batching procedure in production, reduces the operation difficulty and error rate, and is convenient for quality control and standardized operation in industrial production.

Inventors

  • ZHOU HANG
  • LI XIA
  • DONG YA
  • CUI JUNJIE

Assignees

  • 河南创新研霖食品科技有限公司

Dates

Publication Date
20260508
Application Date
20260325

Claims (6)

  1. 1. The steamed dumpling ready-mixed flour is characterized by comprising the following raw materials in parts by weight: 7-12 parts of water chestnut starch, 5-8 parts of canna edulis ker crosslinked acetate starch, 0.15-0.5 part of artemisia seed gum and 0.015-0.03 part of transglutaminase.
  2. 2. The quick-frozen thin-skin steamed dumpling wrappers are characterized by comprising the following raw materials in parts by weight: 100 parts of high gluten flour, 5-10 parts of steamed dumpling ready-mixed flour according to claim 1, 1-4 parts of pork bone oil and 40-48 parts of water.
  3. 3. A method for producing quick frozen thin skin steamed dumpling wrappers as defined in claim 2, comprising the steps of: Step 1, uniformly mixing water chestnut starch, canna edulis ker crosslinked acetate starch, sand sagebrush seed gum and transglutaminase according to the formula amount to prepare steamed dumpling premixed flour; step 2, putting the wheat flour and the steamed dumpling premixed flour obtained in the step 1 into a flour-beating pot, and uniformly stirring and mixing to obtain a mixture; Step 3, adding water into the mixture obtained in the step 2, stirring for the first time, and then adding pig bone oil for the second time, so as to obtain dough; And 4, tabletting the dough obtained in the step 3, and preparing the skin to obtain the quick-frozen thin skin steamed dumpling skin.
  4. 4. The method for preparing quick-frozen thin-skin steamed dumpling wrappers according to claim 3, wherein the stirring speed in the step 2 is 30-50 r/min, and the stirring time is 1-2 min.
  5. 5. The method for preparing quick-frozen thin-skin steamed dumpling wrappers according to claim 3, wherein the rotating speed of the first stirring in the step 3 is 30-50 r/min, and the time of the first stirring is 2-5 min.
  6. 6. The method for preparing quick-frozen thin-skin steamed dumpling wrappers according to claim 3, wherein the rotating speed of the second stirring in the step 3 is 70-90 r/min, and the time of the second stirring is 2-5 min.

Description

Steamed dumpling premixed flour, quick-frozen thin-skin steamed dumpling wrappers and preparation method thereof Technical Field The invention belongs to the technical field of food processing, and particularly relates to steamed dumpling ready-mixed flour, quick-frozen thin-skin steamed dumpling wrappers and a manufacturing method thereof. Background Along with the rapid development of the food industry, the occurrence frequency of premixed flour is higher and higher, which has important significance for simplifying the process flow of industrial production and has obvious improvement effect on the quality of quick-frozen thin-skin steamed dumpling wrappers. In the prior art, the traditional steamed dumplings often need to be scalded into flour in the manufacturing process, the process is complex, and the steamed dumpling wrappers of the traditional quick-frozen steamed dumplings often have the defects of poor freezing and thawing stability and harder mouthfeel after freezing and reheating, especially the edge mouthfeel of the steamed dumpling wrappers is poor, the water locking property of stuffing is not strong, and the stuffing is easy to exude from the steamed dumpling wrappers, so that the steamed dumpling wrappers are broken and the like. Therefore, improvement is needed for steamed dumpling wrappers and a preparation process thereof so as to improve the texture performance and enrich the mouthfeel of the steamed dumpling wrappers and further improve the freeze-thawing stability of the steamed dumpling wrappers. Disclosure of Invention The invention aims to provide steamed dumpling ready-mixed flour which replaces the traditional modified starch and modifier, simplifies the formula and is convenient to operate. The second purpose of the invention is to provide a quick-frozen thin-skin steamed dumpling skin. The invention further aims to provide a preparation method of the quick-frozen thin-skin steamed dumpling wrappers, which utilizes the synergistic effect of the steamed dumpling premixed flour and the pig bone oil to realize the effects of thin and transparent wrappers, no cracking, no sticky soft glutinous, no hardening after cooling and stable quick freezing. In order to achieve the above purpose, the technical scheme adopted by the invention is as follows: in a first aspect, the invention provides steamed dumpling ready-mixed flour, which comprises the following raw materials in parts by weight: 7-12 parts of water chestnut starch, 5-8 parts of canna edulis ker crosslinked acetate starch, 0.15-0.5 part of artemisia seed gum and 0.015-0.03 part of transglutaminase. In a second aspect, the invention provides quick-frozen thin-skin steamed dumpling wrappers, which comprise the following raw materials in parts by weight: 100 parts of high gluten flour, 5-10 parts of steamed dumpling premixed flour, 1-4 parts of pig bone oil and 40-48 parts of water. In a third aspect, the invention provides a method for making quick-frozen thin-skin steamed dumpling wrappers, which comprises the following steps: Step 1, uniformly mixing water chestnut starch, canna edulis ker crosslinked acetate starch, sand sagebrush seed gum and transglutaminase according to the formula amount to prepare steamed dumpling premixed flour; step 2, putting the wheat flour and the steamed dumpling premixed flour obtained in the step 1 into a flour-beating pot, and uniformly stirring and mixing to obtain a mixture; Step 3, adding water into the mixture obtained in the step 2, stirring for the first time, and then adding pig bone oil for the second time, so as to obtain dough; And 4, tabletting the dough obtained in the step 3, and preparing the skin to obtain the quick-frozen thin skin steamed dumpling skin. Preferably, the stirring rotating speed in the step 2 is 30-50 r/min, and the stirring time is 1-2 min. Preferably, the rotation speed of the first stirring in the step 3 is 30-50 r/min, and the time of the first stirring is 2-5 min. Preferably, the rotation speed of the second stirring in the step 3 is 70-90 r/min, and the time of the second stirring is 2-5 min. Preferably, the quick-frozen thin-skin steamed dumplings are obtained after the quick-frozen thin-skin steamed dumplings are stuffed, and the quick-frozen thin-skin steamed dumplings are quick-frozen at the temperature of-30 ℃ to the central temperature of-18 ℃. The water chestnut starch has low amylose content, is soft and glutinous after gelatinization, has good transparency, and can improve the luster and the taste of the flour wrapper. The canna edulis ker crosslinked acetate starch has the advantages of low gelatinization temperature, high viscosity, strong freeze thawing stability and strong water retention, and can reduce quick-freezing cracking of the dough cover, delay aging and promote the gluten. The sand sagebrush seed gum can be strongly bonded, thickened, water-holding and freezing-resistant, can strengthen a dough network in dough, and improves the extensibi