CN102224834A - Corn dumpling flour - Google Patents
Corn dumpling flour Download PDFInfo
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- CN102224834A CN102224834A CN2011101246221A CN201110124622A CN102224834A CN 102224834 A CN102224834 A CN 102224834A CN 2011101246221 A CN2011101246221 A CN 2011101246221A CN 201110124622 A CN201110124622 A CN 201110124622A CN 102224834 A CN102224834 A CN 102224834A
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- boiled dumpling
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Abstract
The invention discloses corn dumpling flour which is characterized in that: the corn dumpling flour is prepared by mixing pure corn flour, frozen corn flour, cured corn flour, puffed corn flour, puffed soybean flour, glutelin flour and sodium carboxymethylcellulose at a mass ratio of (35-45): (5-15): (5-15): (5-15): (15-25): (5-15): (0.03-0.05). The dumpling wrapper prepared from the dumpling flour has delicate mouthfeel and golden color, and is not broken after long-term boiling while the soup is clear; and moreover, if the flour is kneaded in the processing process, the dumplings can be made without needing fermentation.
Description
Technical field
The present invention relates to a kind of flour, especially a kind ofly process the flour that boiled dumpling is used.
Background technology
Corn nourishment is abundant, having high nutrition and health care is worth, its carbohydrate containing is lower than rice, and protein and fat content than rice height, linoleic acid and vitamin E are higher 10 times than rice especially, still, because the protein in the corn flour does not have the flexible ability of the gluten of formation, therefore, corn flour is not suitable for processing dumpling wrapper, especially dumpling wrapper.Chinese invention patent application 200910012418.3 discloses a kind of corn dumpling flour, this corn dumpling flour is by corn flour, tanimoto powder, strong flour, dusty yeast, the food starch enzyme, calcium lactate, acesulfame potassium mixes to be formed, adopt the dumpling wrapper toughness of this dumpling flour processing big, mouthfeel is good, water boiling resistance, and the poach rear surface is smooth, be difficult for breaking, but, this dumpling flour is in order to improve the characteristic of corn flour, added Gluten, strong flour etc., the dumpling color that adopts this corn dumpling flour to make is turned white, lost the distinctive golden color of corn, and corn is tasteless, in addition, this dumpling flour needs could process after the proofing of long period when manufacturing dumpling.
Summary of the invention
The technical problem that invention will solve: a kind of corn boiled dumpling powder is provided, adopts dumpling wrapper delicate mouthfeel, the golden yellow color of this boiled dumpling powder processing, long-time poach does not break, does not mix soup, and the face of becoming reconciled can pack in the process, need not proof.
The technical scheme that the technical solution problem is taked: a kind of corn boiled dumpling powder, described corn boiled dumpling powder freezes powder, corn slaking powder, corn puffing powder, soybean puffing powder, Gluten, sodium carboxymethylcellulose by pure corn flour, corn and mixes, and according to each composition quality ratio of preorder is: 35-45: 5-15: 5-15: 5-15: 15-25: 5-15: 0.03-0.05.
As improvement of the present invention: described corn boiled dumpling powder freezes powder, corn slaking powder, corn puffing powder, soybean puffing powder, Gluten, sodium carboxymethylcellulose by pure corn flour, corn to be mixed and forms, and according to each composition quality ratio of preorder is: 40: 10: 10: 10: 20: 10: 0.04.
As a further improvement on the present invention: the granularity that described pure corn flour, corn freeze powder, corn slaking powder, corn puffing powder, soybean puffing powder, Gluten is the 85-95 order.
As of the present invention preferred: described sodium carboxymethylcellulose is the sodium carboxymethylcellulose of medium viscosity type.
The production method of corn boiled dumpling powder of the present invention, described corn boiled dumpling powder be by following explained hereafter,
1) navel is removed in the corn decortication, be ground into 85-95 order powder, it is standby to get pure corn flour;
2) navel is removed in the corn decortication, be ground into 4 purpose corns
, with corn
Put into the pot boiling to ripe, with cooked maize
Put into the refrigerating chamber quick-frozen, with the corn after the quick-frozen
Use hot-air seasoning, treat that moisture content reduces to≤be ground into 85-95 order powder at 12% o'clock, corn to freeze powder standby;
3) navel is removed in the corn decortication, be ground into 4 purpose corns
, with corn
Put into the pot boiling to ripe, with cooked maize
With 70 ℃ of hot-air seasonings, treat that moisture content reduces to≤be ground into 85-95 order powder at 12% o'clock, corn slaking powder is standby;
4) navel is removed in the corn decortication, be ground into 24 purpose corns
, with corn
Put into the spiral bulking machine and be ground into 85-95 order powder after expanded, the corn puffing powder is standby;
5) will be ground into behind the soybean peeling
, with soybean
Put into the spiral bulking machine and be ground into 85-95 order powder after expanded, the soybean puffing powder is standby;
6) pure corn flour, the corn of getting formula ratio freezes powder, corn slaking powder, corn puffing powder, soybean puffing powder, Gluten, sodium carboxymethylcellulose and mixes, corn boiled dumpling powder.
Preferred as the inventive method: in step 2) in, stewing temperature is 100 ℃, and the time of boiling is 30min.
In step 2) in, the temperature of quick-frozen is-28 ℃, the temperature of hot-air seasoning≤55 ℃.
Beneficial effect: in the present invention owing to adopted that to freeze powder, corn slaking powder, corn puffing powder with pure corn flour, corn be the technical characterictic of major ingredient, make corn content height in the corn boiled dumpling powder of the present invention, and corn freezes powder and has kept the original color of corn, fragrance, nutrition to greatest extent, the mandruka structure of its granule interior makes this corn freeze powder to have high rehydration that mouthfeel is finer and smoother; Corn slaking powder has increased the fragrance of cooked maize, has reduced the jerky flavor of living corn, and has increased viscosity; Owing to added the corn puffing powder, by the expanded starch degradation that makes in the corn flour, gelatinization takes place, the soluble dietary fiber amount increases relatively, make mouthfeel finer and smoother, simultaneously, the corn flour after expanded glutinous connects property, water-soluble improving a lot, can effectively remedy the free flowability of pure corn flour, make the dumpling wrapper that boils more smooth, moist; Owing to added Gluten, Gluten and water mix gluten, remedied pure corn flour self and do not contained the deficiency of gluten, make the corn flour that adds behind the Gluten can be processed into dumpling wrapper; Owing to added the soybean puffing powder, the nutrition that makes dumpling flour has improved the mouthfeel of dumpling flour more comprehensively, and the soybean after expanded has not only been removed the fishy smell of soybean, has also removed ANFs, more helps the digestion and the absorption of human body; Owing to added sodium carboxymethylcellulose, make boiled dumpling powder of the present invention and face need not proof, can pack boiled dumpling, and make the dumpling wrapper after boiling more smooth, more sustained, do not bring back to life after the cold, not hard-edge; In addition, corn freezes mandruka structure in the powder and makes corn freeze powder to play suction-operated to the gluten in the dumpling flour (Gluten is met water and formed), jelly (sodium carboxymethylcellulose is met water and formed) with face the time in the present invention, form firm network structure, further improved the toughness of dumpling wrapper.
In the method for production corn boiled dumpling powder of the present invention, freeze powder owing to adopted the mode of first quick-frozen, the oven dry of reusable heat wind to produce corn, make the corn of producing freeze to be rich in the powder particles tiny hole, and even pore distribution, rehydration is better, and it is better to adopt this corn to freeze the dumpling mouthfeel that powder makes; Since reasonably define, the temperature of stewing temperature, time and quick-frozen, hot-air seasoning, and the quality of the feasible corn boiled dumpling powder of producing is better.
The specific embodiment
Below technical scheme of the present invention is described in further detail:
Embodiment 1
A kind of corn boiled dumpling powder, described corn boiled dumpling powder freezes powder, corn slaking powder, corn puffing powder, soybean puffing powder, Gluten, sodium carboxymethylcellulose by pure corn flour, corn and mixes, according to each composition quality ratio of preorder be: 35: 15: 15: 5: 25: 5: 0.05, the granularity that described pure corn flour, corn freeze powder, corn slaking powder, corn puffing powder, soybean puffing powder, Gluten is the 85-95 order, and described sodium carboxymethylcellulose is the sodium carboxymethylcellulose of medium viscosity type.
This corn boiled dumpling powder is by following explained hereafter,
1) navel is removed in the corn decortication, be ground into 85-95 order powder, it is standby to get pure corn flour;
2) navel is removed in the corn decortication, be ground into 4 purpose corns
, with corn
Put into the pot boiling to ripe, with cooked maize
Put into the refrigerating chamber quick-frozen, with the corn after the quick-frozen
Use hot-air seasoning, treat that moisture content reduces to≤be ground into 85-95 order powder at 12% o'clock, corn to freeze powder standby, in this step, the temperature of quick-frozen is-28 ℃, the temperature of hot-air seasoning≤55 ℃, stewing temperature is 100 ℃, the time of boiling is 30min.
3) navel is removed in the corn decortication, be ground into 4 purpose corns
, with corn
Put into the pot boiling to ripe, with cooked maize
With 70 ℃ of hot-air seasonings, treat that moisture content reduces to≤be ground into 85-95 order powder at 12% o'clock, corn slaking powder is standby;
4) navel is removed in the corn decortication, be ground into 24 purpose corns
, with corn
Put into the spiral bulking machine and be ground into 85-95 order powder after expanded, the corn puffing powder is standby;
5) will be ground into behind the soybean peeling
, with soybean
Put into the spiral bulking machine and be ground into 85-95 order powder after expanded, the soybean puffing powder is standby;
6) pure corn flour, the corn of getting formula ratio freezes powder, corn slaking powder, corn puffing powder, soybean puffing powder, Gluten, sodium carboxymethylcellulose and mixes, corn boiled dumpling powder.
Embodiment 2
A kind of corn boiled dumpling powder, described corn boiled dumpling powder freezes powder, corn slaking powder, corn puffing powder, soybean puffing powder, Gluten, sodium carboxymethylcellulose by pure corn flour, corn and mixes, according to each composition quality ratio of preorder be: 45: 5: 5: 15: 15: 15: 0.03, other technical characterictic and production method and embodiment 1 are identical.
Embodiment 3
A kind of corn boiled dumpling powder, described corn boiled dumpling powder freezes powder, corn slaking powder, corn puffing powder, soybean puffing powder, Gluten, sodium carboxymethylcellulose by pure corn flour, corn and mixes, according to each composition quality ratio of preorder be: 40: 10: 10: 10: 20: 10: 0.04, other technical characterictic and production method and embodiment 1 are identical.
Claims (7)
1. corn boiled dumpling powder, it is characterized in that: described corn boiled dumpling powder freezes powder, corn slaking powder, corn puffing powder, soybean puffing powder, Gluten, sodium carboxymethylcellulose by pure corn flour, corn and mixes, and according to each composition quality ratio of preorder is: 35-45: 5-15: 5-15: 5-15: 15-25: 5-15: 0.03-0.05.
2. corn boiled dumpling powder according to claim 1, it is characterized in that: described corn boiled dumpling powder freezes powder, corn slaking powder, corn puffing powder, soybean puffing powder, Gluten, sodium carboxymethylcellulose by pure corn flour, corn to be mixed and forms, and according to each composition quality ratio of preorder is: 40: 10: 10: 10: 20: 10: 0.04.
3. corn boiled dumpling powder according to claim 1 and 2 is characterized in that: the granularity that described pure corn flour, corn freeze powder, corn slaking powder, corn puffing powder, soybean puffing powder, Gluten is the 85-95 order.
4. corn boiled dumpling powder according to claim 1 is characterized in that: described sodium carboxymethylcellulose is the sodium carboxymethylcellulose of medium viscosity type.
5. the method for the described corn boiled dumpling of production claim 1 powder is characterized in that: described corn boiled dumpling powder is by following explained hereafter,
1) navel is removed in the corn decortication, be ground into 85-95 order powder, it is standby to get pure corn flour;
2) navel is removed in the corn decortication, be ground into 4 purpose corns
, with corn
Put into the pot boiling to ripe, with cooked maize
Put into the refrigerating chamber quick-frozen, with the corn after the quick-frozen
Use hot-air seasoning, treat that moisture content reduces to≤be ground into 85-95 order powder at 12% o'clock, corn to freeze powder standby;
3) navel is removed in the corn decortication, be ground into 4 purpose corns
, with corn
Put into the pot boiling to ripe, with ripe jade
With 70 ℃ of hot-air seasonings, treat that moisture content reduces to≤be ground into 85-95 order powder at 12% o'clock, corn slaking powder is standby;
4) navel is removed in the corn decortication, be ground into 24 purpose corns
, with corn
Put into the spiral bulking machine and be ground into 85-95 order powder after expanded, the corn puffing powder is standby;
5) will be ground into behind the soybean peeling
, with soybean
Put into the spiral bulking machine and be ground into 85-95 order powder after expanded, the soybean puffing powder is standby;
6) pure corn flour, the corn of getting formula ratio freezes powder, corn slaking powder, corn puffing powder, soybean puffing powder, Gluten, sodium carboxymethylcellulose and mixes, corn boiled dumpling powder.
6. the method for production corn boiled dumpling powder according to claim 5 is characterized in that: in step 2) in, stewing temperature is 100 ℃, the time of boiling is 30min.
7. the method for production corn boiled dumpling powder according to claim 5 is characterized in that: in step 2) in, the temperature of quick-frozen is-28 ℃, the temperature of hot-air seasoning≤55 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110124622 CN102224834B (en) | 2011-05-16 | 2011-05-16 | Corn dumpling flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110124622 CN102224834B (en) | 2011-05-16 | 2011-05-16 | Corn dumpling flour |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102224834A true CN102224834A (en) | 2011-10-26 |
| CN102224834B CN102224834B (en) | 2013-08-28 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201110124622 Expired - Fee Related CN102224834B (en) | 2011-05-16 | 2011-05-16 | Corn dumpling flour |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102511721A (en) * | 2011-12-23 | 2012-06-27 | 塔城市鹏坤玉米食品有限责任公司 | Comprehensive nutrition powder and preparation method thereof |
| CN102726676A (en) * | 2012-06-06 | 2012-10-17 | 河南工业大学 | Method for improving frost crack resistance of dumpling wrappers |
| CN103621880A (en) * | 2013-11-22 | 2014-03-12 | 北方绿色食品股份有限公司 | Buckwheat dumpling flour |
| CN104397604A (en) * | 2014-12-05 | 2015-03-11 | 王国强 | Nutrient vegetable dumpling and processing method thereof |
| CN112056493A (en) * | 2020-09-09 | 2020-12-11 | 安徽昊晨食品有限公司 | Dumpling flour with unique taste and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1315136A (en) * | 2000-03-27 | 2001-10-03 | 李树高 | Technology for producing grains flour |
| CN1405219A (en) * | 2001-08-14 | 2003-03-26 | 李树高 | Process for producing multifunctional corn meal |
| CN101108369A (en) * | 2006-07-20 | 2008-01-23 | 冯家彪 | Method of manufacturing corn dumpling powder |
| CN101584426A (en) * | 2009-07-08 | 2009-11-25 | 辽宁唐人神曙光农牧集团有限公司 | Corn dumpling flour |
-
2011
- 2011-05-16 CN CN 201110124622 patent/CN102224834B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1315136A (en) * | 2000-03-27 | 2001-10-03 | 李树高 | Technology for producing grains flour |
| CN1405219A (en) * | 2001-08-14 | 2003-03-26 | 李树高 | Process for producing multifunctional corn meal |
| CN101108369A (en) * | 2006-07-20 | 2008-01-23 | 冯家彪 | Method of manufacturing corn dumpling powder |
| CN101584426A (en) * | 2009-07-08 | 2009-11-25 | 辽宁唐人神曙光农牧集团有限公司 | Corn dumpling flour |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102511721A (en) * | 2011-12-23 | 2012-06-27 | 塔城市鹏坤玉米食品有限责任公司 | Comprehensive nutrition powder and preparation method thereof |
| CN102726676A (en) * | 2012-06-06 | 2012-10-17 | 河南工业大学 | Method for improving frost crack resistance of dumpling wrappers |
| CN103621880A (en) * | 2013-11-22 | 2014-03-12 | 北方绿色食品股份有限公司 | Buckwheat dumpling flour |
| CN104397604A (en) * | 2014-12-05 | 2015-03-11 | 王国强 | Nutrient vegetable dumpling and processing method thereof |
| CN112056493A (en) * | 2020-09-09 | 2020-12-11 | 安徽昊晨食品有限公司 | Dumpling flour with unique taste and preparation method thereof |
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| Publication number | Publication date |
|---|---|
| CN102224834B (en) | 2013-08-28 |
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Granted publication date: 20130828 Termination date: 20140516 |