CN106472976A - A kind of dumplingss rich in dietary fiber and preparation method thereof - Google Patents
A kind of dumplingss rich in dietary fiber and preparation method thereof Download PDFInfo
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Abstract
The application belongs to food processing technology field and in particular to a kind of patent application of dumplingss rich in dietary fiber and preparation method thereof.Dietary fiber is all contained in the dough cover of this dumplings and stuffing material；In dough cover, dietary fiber addition is not less than 0, but is less than the 9% of flour quality；In stuffing material, dietary fiber addition is not less than 0, but is less than the 0.9% of stuffing material gross mass；Described dietary fiber is Testa oryzae, Fructus Jujubae, Semen sojae atricolor or Dietary Fiber in Corncob；Dietary fiber granularity is 200 ~ 400 mesh.The application preferably make use of the imbibition ability of dietary fiber, oil absorption, retention ability and combines outlet capacity, the interpolation of dietary fiber simultaneously, certain supporting role can be played to the organizational structure of dough cover and stuffing material, for the quality structure of quick-freezing boiled dumplings product, toughness improvement also play the role of positive.The application has preferably taken into account the mouthfeel of dumplingss, improves its preservation characteristic, increased its edibility simultaneously, has preferably application value.
Description
Technical field
The application belongs to food processing technology field and in particular to a kind of dumplingss rich in dietary fiber and preparation method thereof
Patent application.
Background technology
Dumplingss are traditional cuisines of the Chinese nation, are also world-famous Speciality Foods.Sending out with Chinese society economy
Exhibition and the raising of living standards of the people, traditional foods processing technique constantly rationalizes and edible side to making industrialization, nutrition
Just change development, quick frozen food, because of its health, convenient and being rich in nutrition, deep is favored by people.Quick-freezing boiled dumplings are as in quick frozen food
One kind the most universal, developing rapidly with fast freezing food industry, it has been increasingly becoming the maximum quick frozen food of consumption figure.
Quick-freezing boiled dumplings are mainly made up of two parts, dough cover and stuffing material.For dough cover, current quick-freezing boiled dumplings dough cover is deposited mostly
The freeze proof ability of splitting is weak, cooking quality is poor, breach such as occurs, after steaming and decocting the problems such as poor toughness, boiling fastness difference.For stuffing material,
Chinese typically like eating the quick-freezing boiled dumplings of the mixing stuffing material of meat and vegetable composition, and common people both know about lard in dumplingss
There is special attribute, the aesthetic qualities such as color, the shape of dumplingss can be improved, and the appetite of people can be excited.The very few mouth of lard
Sense is not good, coarse, affects appetite；Lard is excessive, and too greasy also impact mouthfeel is it is most important that because lard heat production is more, hold
Easily cause heat energy surplus and cause obesity, thus causing the metabolic diseases such as hyperlipidemia, arteriosclerosis, hypertension, diabetes, simultaneously
Also improve the sickness rate of intestinal cancer and breast carcinoma.With growth in the living standard, people to healthy requirement also more and more higher, thus
Higher standard be it is also proposed to quick-freezing boiled dumplings it is desirable to nutrition, health, delicious food.
Dietary fiber is not absorbed by the digested enzymic digestion of intestinal as one kind but can be by big enteral certain micro-organisms part ferment
Solution and the class non-starch polysaccharides(nsp) class material utilizing, due to its distinctive physiological action, also referred to as the seventh-largest nutrient, are just subject to
Pay attention to and further investigation to more and more.NI of China promulgates《DRIs》In,
Adult diet fiber daily intaking amount is 30g, and the actual intake of China's resident's dietary fiber is only 14g, absorption
Amount wretched insufficiency.Therefore, how dietary fiber content in condensed food, increase resident's dietary fiber daily intaking amount and become and urgently solve
Certainly problem.
By increasing coarse grain or other similar approach being rich in dietary fiber in right amount in food, it is a kind of more feasible
The method increasing resident's dietary intake, but because the mouthfeel of coarse grain is poor, addition is very few simultaneously and cannot play increase meals
The function that food fiber is taken in, for being simultaneous for quick frozen food especially quick-freezing dumpling, needs to take into account digestion process after dumpling quick-freezing
The change of middle dough cover, thus in general, in actual product, still lack a kind of speed water that preferably can increase dietary fiber
Dumpling product.
Content of the invention
It is an object of the present invention to provide a kind of dumplingss rich in dietary fiber and preparation method thereof, the dumplingss product being provided can
Preferably supplement the intake of the daily dietary fiber of human body.
A kind of dumplingss rich in dietary fiber, its dough cover（Dumpling skin）With all contain dietary fiber in stuffing material；
In dough cover, dietary fiber addition is not less than 0, but 9% less than flour quality, specifically for example, flour quality 1%,
3%th, 5%, 7% etc.；
In stuffing material, dietary fiber addition is not less than 0, but is less than the 0.9% of stuffing material gross mass, is, for example, specifically stuffing material gross mass
0.1%, 0.3%, 0.5%, 0.6% etc.；
Described dietary fiber is the dietary fiber such as Testa oryzae, Fructus Jujubae, Semen sojae atricolor, corn cob, and its composition includes water solublity and water-insoluble
Two classes；Preferably rice bran-fiber；
During application, for guaranteeing mouthfeel, dietary fiber granularity should be less than 400 mesh, specifically for example, 200 ~ 400 mesh.
The Ju Ti Pei Fang of described stuffing material is：100 parts of stuffing material, including 3 parts of oils and fatss, 60 portions of meats（As Carnis caprae seu ovis, beef, Carnis Sus domestica
Deng）, 30 portions of vegetable (as Brassica rapa L, Herba Apii graveolentis, Chinese cabbage etc.), 2 portions of salt, 5 portions of soy sauce；The lean to fat ratio of wherein meat is with 1:1 is advisable.
Specifically, the described dumplingss rich in dietary fiber, more excellent formula is：In dough cover, the Testa oryzae containing 3% mass fraction is fine
Dimension, the rice bran-fiber containing 0.6% mass fraction in stuffing material, and in stuffing material, meat lean to fat ratio is 1:1.
The preparation method of the described dumplingss rich in dietary fiber, specifically includes following steps：
（1）Dietary fiber is proportionally added in wheat flour, mix homogeneously, add water dough-making powder, prepares dumpling wrapper；
（2）Dietary fiber is proportionally added in stuffing material, uniform with oils and fatss, meat, vegetable and flavoring for mixture；
（3）Using step（1）Middle dough cover wraps up step（2）After middle stuffing material, prepare freezing dumpling preferably by quick freezing unit.
Because dietary fiber can be divided into water solublity and water-insoluble two classes, for reducing it, dumpling mouthfeel is affected, thus in preparation
Need to carry out micronizing during dumpling, general granularity is about 200 ~ 400 mesh.
In the application, by being added to dietary fiber in dumpling wrapper, enhance dough strength, increased the strong of dough cover
Degree and toughness, make dough cover have certain ductility and elasticity, chewiness resistant to cook simultaneously, reduce cooking loss；And can be big
The big freeze proof ability of splitting strengthening quick-freezing boiled dumplings is not so that during freezing occurs bursting by freezing, opening, and color and luster not to change yet；Generally
Yan Zhi, improving dumpling trophic function simultaneously, preferably solves the problems, such as that the freeze proof ability of splitting of quick-freezing boiled dumplings is weak, cooking quality is poor.
In the application, by adding dietary fiber in stuffing material, increased the water absorption of stuffing material；Dumpling is eaten in steaming and decocting simultaneously
Used time, dietary fiber can active adsorption oils and fatss.Taste result to show, the stuffing material being added with dietary fiber is tasted succulence, fresh and tender
With lubricious, fertile and oiliness, fragrant and oiliness, can give quick-freezing boiled dumplings special fragrance, thus it is excessive preferably to solve oils and fatss simultaneously
The problem of too greasy mouthfeel, increases its consumption.The interpolation of dietary fiber simultaneously can comparatively fast make one to produce satiety, may also function as controlling
Body weight processed, the effect of pre- preventing obesity.
The application preferably make use of the imbibition ability of dietary fiber, oil absorption, retention ability and combines outlet capacity, simultaneously
The interpolation of dietary fiber, can play certain supporting role to the organizational structure of dough cover and stuffing material, for quick-freezing boiled dumplings product
Quality structure, the improvement of toughness also play the role of positive.
In general, the dumplingss rich in dietary fiber prepared by the application, while improving its using value, preferably
Take into account the mouthfeel of dumplingss, improved its preservation characteristic, increased its edibility simultaneously, there is preferably popularization and application valency
Value.
Brief description
Fig. 1 is different dietary fibers, the impact to dumpling wrapper water absorption rate in the case of Different adding amount；
Fig. 2 is different dietary fibers, the impact to dumpling wrapper cooking loss rate in the case of Different adding amount；
Fig. 3 is obdurability measurement result in the case of different dietary fibers, Different adding amount；
Fig. 4 is the dumpling wrapper micro-structure diagram being not added with rice bran-fiber, and wherein left side is × 1000, and right side is × 2000；
Fig. 5 be add 1% mass ratio rice bran-fiber dumpling wrapper micro-structure diagram, wherein left side be × 1000, right side be ×
2000；
Fig. 6 be add 3% mass ratio rice bran-fiber dumpling wrapper micro-structure diagram, wherein left side be × 1000, right side be ×
2000；
Fig. 7 be add 5% mass ratio rice bran-fiber dumpling wrapper micro-structure diagram, wherein left side be × 1000, right side be ×
2000；
Fig. 8 be add 7% mass ratio rice bran-fiber dumpling wrapper micro-structure diagram, wherein left side be × 1000, right side be ×
2000；
Fig. 9 be add 9% mass ratio rice bran-fiber dumpling wrapper micro-structure diagram, wherein left side be × 1000, right side be ×
2000；
Figure 10 is the impact to stuffing material organoleptic quality in the case of dietary fiber Different adding amount；
In the case of Figure 11 is 0.5% dietary fiber addition, the impact result to stuffing material organoleptic quality for the different lean to fat ratio；
Figure 12 is the dumpling wrapper of quick-freezing boiled dumplings（Dough cover）Frost cleft rate measurement result in the case of middle dietary fiber Different adding amount；
Figure 13 is the impact result to quick-freezing boiled dumplings drying loss in the case of dietary fiber Different adding amount；
Figure 14 is the impact result to quick-freezing boiled dumplings water absorption rate in the case of dietary fiber Different adding amount；
Figure 15 is the impact result to quick-freezing boiled dumplings cooking loss rate in the case of dietary fiber Different adding amount；
Figure 16 is for affecting result to quick-freezing boiled dumplings acid value in the case of dietary fiber Different adding amount；
Figure 17 is for affecting result to quick-freezing boiled dumplings peroxide value in the case of dietary fiber Different adding amount.
Specific embodiment
With reference to embodiment, explanation is further explained to the application, to the application institute before introducing specific embodiment
Partial material, equipment and the experimental technique used are briefly discussed below.
Material：
Rice bran-fiber, purchased from Khidze Co., Ltd of Korea S, through 350 mesh micronizing to use after purchase；
Soybean fiber, purchased from Weifang three system biotechnology Food Co., Ltd, through 350 mesh micronizing to use after purchase；
Unclassified stores such as flour（Dumpling flour）, Carnis Sus domestica, flavouring agent etc. be supermarket and buy, be daily consumption article, not after
Many descriptions；
Experimental facilitiess：
M171263 constant temperature proofing box, Ke Lege Giovanni（Shanghai）Analytical Instrument Co., Ltd；
DZM-140 type electric dough-sheeter, Yongkang City sea-gull Electrical Appliances Co., Ltd；
TA.XTplus property tester, STABLE MICRO SYSTEMS company limited of Britain；
Ultraviolet-uisible spectrophotometer T6, Beijing Pu Xi all purpose instrument company limited；
Instant freezer, the very fast refrigerating equipment corporation, Ltd in Guangzhou product.
Detection project and detection method
1st, the determination of the optimal digestion time of quick-freezing boiled dumplings
Add 500mL distilled water to boil in beaker, take out dumpling wrapper after 10 speed from refrigerator（A diameter of 95mm about,
Thickness 2.5mm about）, cooked, start timing after putting into dumpling wrapper 2min, pull one out every 10s；The water pulled out
Dumpling skin is put and is cut with a knife disconnected on a glass, and observes whether there is a Bai Xin inside tangent plane under natural light, when Bai Xin disappears when
Between be optimal digestion time.
2nd, the mensure of dumpling wrapper water absorption rate and cooking loss rate
After three a diameter of 45mm dumpling wrappers are weighed, put into rapidly in 300 mL boiling water, boil to optimal digestion time, pull out and put
On slipping through the net, distill water wash 30s with 50 mL, use scales/electronic balance weighing after standing 3min, calculate dumpling wrapper water absorption rate（Dry
Consumption）；Computing formula is as follows：
；
Water after steaming and decocting and slurry proceed in beaker in the lump, are dissolved to 300mL, take the noodle soup after boiling, in ripple after 5min
Detect its absorbance (with distilled water as reference) at long 460nm, represent the cooking loss of this noodle with the absorbance of noodle soup；
The absorbance of noodle soup is bigger, and muddy soup rate is higher to show that the cooking loss of this dumpling skin is bigger；Cooking loss is measured in embodiment
Rate, with reference to above-mentioned process step, is calculated as follows：
.
3rd, dumpling wrapper TPA（Texture profile analysis, texture profile is analyzed）Mensure
After the dumpling wrapper of a diameter of 45mm is boiled, put into 500mL, standing was pulled out after 3 minutes in 25 DEG C of distilled water, drained dumpling
The moisture in epidermis face, blots after dumpling skin surface moisture with filter paper, dumpling wrapper is positioned on object stage and is placed in immediately below probe,
Measure dumpling wrapper TPA parameter；
The TPA of the rice bran dietary fiber to Different adding amount and soybean dietary fiber is measured respectively, and every group of test is done 5 and put down
Row experiment；
Using removing maximum and minima when each instrument parameter is processed, the method averaged；To hard in following embodiments
Degree, tackness, elasticity, masticatory force and five factors of restoring force are studied.
4th, dumpling wrapper boils the mensure of rear obdurability
After the dumpling wrapper of a diameter of 95mm is boiled, put into 200mL, pull out after standing 30s in 25 DEG C of distilled water, drain dumpling skin
The moisture on surface, is positioned on object stage after dumpling wrapper surface filter paper is blotted, and carries out obdurability mensure, and experiment adopts
SMSP/1SP pops one's head in；
The rear obdurability that boils of the rice bran dietary fiber to Different adding amount and soybean dietary fiber is measured respectively, every group of test
Do 5 parallel laboratory tests, using removing maximum and minima when each instrument parameter is processed, the method averaged.
5th, dumpling wrapper（Dough cover）Subjective appreciation
The dumpling wrapper of the rice bran dietary fiber of Different adding amount and soybean dietary fiber is boiled to optimal digestion time and pulls out and puts
To in plate, after one minute, five professional persons are asked to carry out sensory evaluation to it respectively, appraisal result is this five sensory evaluations
The arithmetic average of member is divided；Evaluation criterion reference《SB/T10137-1993》The evaluation methodology of middle noodles and standard, set dough cover sense
Official's standards of grading are as follows：
.
6th, the mensure of dumpling skin microstructure
Dumpling wrapper is placed in -40 DEG C of instant freezers, after quick-freezing 30min, the dough cover freezing is immediately placed in freezer dryer
24h；Take out dumpling skin, after being cut into the square of 0.5 × 0.5 × 0.2cm, sticked on load sample platform with double faced adhesive tape, carry out at spraying
Reason, then observes again and takes pictures.
7th, the subjective appreciation of quick-freezing boiled dumplings dumpling filling
Dumplingss are boiled to optimal digestion time and pull out and is put in plate, after one minute, ask five professional persons respectively it to be entered
Row sensory evaluation, appraisal result is that the arithmetic average of this five sensory evaluation persons is divided；The standards of grading of stuffing material set as follows：
.
8th, the subjective appreciation of quick-freezing boiled dumplings
Dumplingss are boiled to optimal digestion time and pull out and is put in plate, after one minute, ask five professional persons respectively it to be entered
Row sensory evaluation, appraisal result is that the arithmetic average of this five sensory evaluation persons is divided；Evaluation criterion reference《SB/T10138-93》
The evaluation methodology of middle dumpling and standard, concrete sensory evaluation standard setting is as follows：
.
Embodiment 1
The present embodiment mainly introduces the interpolation of dietary fiber to dumpling wrapper（Dough cover）Impact, concrete impact situation briefly introduces such as
Under.
1st, the impact to the optimal digestion time of dumpling skin for the dietary fiber addition
According to the assay method of the optimal digestion time of dumplingss in specific embodiment, flour adds different proportion, inhomogeneity
It is measured after the dietary fiber of type, dietary fiber addition（Mass ratio）And most preferably digestion time measurement result is as follows
Shown in table：
.
As can be seen from the above table, different dietary fibers, in the case of Different adding amount dumpling skin optimal digestion time not phase
With.With the increase of dietary fiber addition, the optimal digestion time of dumpling skin is on a declining curve.Its reason is mainly：Dumpling skin
Optimal digestion time is proportionate with the content of starch in flour, and after adding dietary fiber, in flour, content of starch reduces, most preferably
Digestion time shortens, and addition is bigger, and optimal digestion time is shorter.
2nd, the impact to quick-freezing the boiled meat dumpling peel cooking quality for the dietary fiber
According to the assay method of water absorption rate described in specific embodiment and cooking loss rate, to dissimilar dietary fiber, no
With dumpling wrapper in the case of addition（Dough cover）Water absorption rate and cooking loss rate situation be measured, measurement result is as shown in Figure 1, Figure 2
Shown.
The water absorption rate of dumpling wrapper and cooking loss rate may determine that the chewy sense of dumpling skin, hardness, elasticity, sliding mouthfeel etc..From
Fig. 1 can be seen that the increase with dietary fiber addition, and the water absorption rate of dumpling wrapper increases, and adds soybean fiber dumplingss
The water absorption rate of skin is more than the water absorption rate adding rice bran-fiber.The retentiveness of soybean dietary fiber is more than the water holding of rice bran dietary fiber
Property, so the dumpling skin water absorption rate that with the addition of soybean dietary fiber is more than the water absorption rate of rice bran dietary fiber.High water absorption rate helps
In the output capacity improving product, increase the quality of dumpling wrapper.
Figure it is seen that with the increase of dietary fiber addition, cooking loss rate reduces, but when dietary fiber adds
When dosage is more than 3%, cooking loss rate has raised again.And with the addition of the cooking loss rate of the dumpling skin of rice bran-fiber and be less than and add
Add soybean fiber.But after being added beyond 3% dietary fiber, dietary fiber absorbs excessive moisture, and water is made with mucedin
Consumption and action time have reduced, thus hindering the formation of networked dough structure, the ability of parcel starch granuless reduces, and makes
Become the loss of dry, cooking loss rate increases.And the water absorption of soybean fiber is more than rice bran-fiber, so it is fine to add Semen sojae atricolor
Dimension cooking loss rate be increased above add rice bran-fiber.
3rd, dumpling wrapper（Dough cover）TPA quality structure Parameter analysis
Using Texture instrument, the quality structure situation in the case of different dietary fibers, Different adding amount is measured, measurement result is as follows
Shown in table：
As can be seen from the above table, after adding dietary fiber, the hardness of dumpling wrapper, elasticity, chewiness, restoring force increased, and glue
Attached property decreases.And add the dumpling skin of soybean dietary fiber, be all not so good as in terms of elasticity, hardness, chewiness and restoring force plus
Enter the dumpling skin of rice bran-fiber.Add a certain amount of dietary fiber has improving effect to the quality of dumpling skin, but adds excessive meals
After fiber, there is deterioration in the quality of dumpling skin.The results of analysis of variance shows：After adding rice bran dietary fiber, the adhesiveness of dumpling wrapper,
Elasticity, chewiness are in significant difference.When addition is less than 3%, hardness, restoring force difference is not notable, and is increasing the meals in 3%
During food fiber, all there were significant differences for hardness, restoring force.Add soybean dietary fiber dumpling skin, addition be less than 1% when hardness,
Elasticity, chewiness and restoring force difference is not notable, increases soybean dietary fiber content, in significant difference.
Because dietary fiber has stronger retentiveness, meeting imbibition during dough-making powder, and a part of mucedin
Form network, thus being conducive to increasing the quality of dumpling skin.After adding more dietary fiber, the stronger dietary fiber of retention ability is inhaled
Receive excessive moisture, competition produced to mucedin water absorption, hinder time of contact and the exposure of water and mucedin,
Hinder mucedin fully to absorb water formation network structure, reduce dumpling skin quality.And the water swellability of dietary fiber is relatively
Greatly, the abundant extension of gluten may be affected after addition, and dilute mucedin, so that the quality of dumpling skin is reduced.Soybean dietary
The water swellability of fiber is more than rice bran dietary fiber, so it is stronger to add soybean dietary fiber that the deterioration of quality is acted on.
4th, dietary fiber boils the impact of rear obdurability to quick-freezing dumpling skin
As shown in Figure 3 to obdurability measurement result in the case of different dietary fibers, Different adding amount.
Boil the boiling fastness that rear obdurability reflects dumpling wrapper to a certain extent, the rear obdurability dough-making powder biceps of boiling of dumplingss has
Close.Preferably boil rear obdurability and represent that cracky do not allowed in boiling process by dumplingss.From figure 3, it can be seen that with addition
Increase, the rear obdurability that boils of dumpling wrapper has raised, but rice bran dietary fiber addition is more than 3%（Soybean dietary fiber exceedes
1%）Afterwards, obdurability reduces.This demonstrate the dumplingss dumpling skin cracky that with the addition of soybean dietary fiber.
When dietary fiber addition is less, dietary fiber can strengthen the network structure of gluten, is conducive to gluten network to tie
The maintenance of structure, makes the obdurability of dough increase.But after adding excessive dietary fiber, hinder the effect of water and mucedin,
Dilute mucedin, hinder the formation of gluten network structure so as to obdurability reduces.The water swellability of soybean fiber
It is better than rice bran-fiber, so the dumpling skin obdurability adding soybean fiber is less than the dumpling skin adding rice bran-fiber.
5th, the impact of the sensory evaluation to dumpling skin for the dietary fiber addition
According to the sensory evaluation scores standard in specific embodiment, to the dumpling wrapper in the case of different dietary fibers, Different adding amount
（Dough cover）Carry out sensory evaluation scores, concrete evaluation result is as shown in the table：
.
As can be seen from the above table, with the increase of addition, the sensory evaluation scores of dumpling skin increase, after addition is more than 3%,
The sensory evaluation scores of dumpling skin reduce.The dumpling skin adding rice bran dietary fiber is in terms of apparent, palatability, toughness, slickness and food flavor
It is superior to soybean dietary fiber, especially in terms of food flavor, the dumpling wrapper that with the addition of rice bran dietary fiber clearly enhances dumpling skin
Wheat fragrance.Wherein the sensory evaluation scores of toughness viscosity are consistent with the measurement of above-mentioned dumpling cortex structure.But after interpolation rice bran-fiber, water
The color and luster of dumpling skin and viscosity decrease.
For the research of the dumpling wrapper containing dietary fiber, not only to consider its nutritive value and health care, also will note
Its impact to quality of weight.
Comprehensive above test, add the impact to dumpling skin quality of the dumpling skin of rice bran dietary fiber be better than adding soybean dietary fine
The dumpling skin of dimension, and with the addition of the dumpling skin of soybean dietary fiber damaging problem easily occurs.So using rice bran dietary fiber as former
Material is added to the test effect in dumpling wrapper with optimum.
6th, rice bran-fiber is to dumpling wrapper（Dough cover）The impact of microstructure
To dumpling wrapper in the case of different content rice bran-fiber（Dough cover）It is scanned electron microscopic observation, be wherein not added with rice bran-fiber
Dumpling wrapper microstructure such as Fig. 4（Left side is × 1000, and right side is × 2000）It is shown,
Add 1%（Mass ratio）Dumpling wrapper microstructure such as Fig. 5 of rice bran-fiber（Left side is × 1000, and right side is × 2000）
It is shown,
Add 3%（Mass ratio）Dumpling wrapper microstructure such as Fig. 6 of rice bran-fiber（Left side is × 1000, and right side is × 2000）
It is shown,
Add 5%（Mass ratio）Dumpling wrapper microstructure such as Fig. 7 of rice bran-fiber（Left side is × 1000, and right side is × 2000）
It is shown,
Add 7%（Mass ratio）Dumpling wrapper microstructure such as Fig. 8 of rice bran-fiber（Left side is × 1000, and right side is × 2000）
It is shown,
Add 9%（Mass ratio）Dumpling wrapper microstructure such as Fig. 9 of rice bran-fiber（Left side is × 1000, and right side is × 2000）
Shown.
By the microstructure of scanning electron microscopic observation dough, similar to a continuous substrate, mucedin is in net to dough
Network structure, starch is wrapped in the netted film of mucedin.From Fig. 4 ~ 9 as can be seen that Different adding amount dumpling skin micro-
See structure to have differences.Blank dumpling skin（Fig. 4）Gluten network structure ratio more loose, lack of homogeneity, between gluten network exist
Space more.Fig. 5 shows, after with the addition of 1% dietary fiber, the space between gluten network has been reduced, but dumpling epidermis face
Uniformity is also poor.Fig. 6 shows, the space that with the addition of between the dumpling skin gluten network of rice bran dietary fiber is few, and network compares
Uniformly, structure is dense.Fig. 7 can be seen that dietary fiber and protein has initially formed irregular substrate, exposed shallow lake
Powder increases.In Fig. 8 and 9, exposed starch granuless substantially increase, and the network structure of protein is diluted.
In sum, when addition is less than 3%, rice bran dietary fiber has improvement result to the structure of dumpling skin.Work as addition
During for 3%, the network structure ratio of gluten is more uniform, fine and close, and the space between network is few, this with test this addition quality before
Preferably match.And after addition is more than 3%, exposed starch increases, network structure is gradually diluted, and structure is deteriorated.
Embodiment 2
The present embodiment mainly introduces the impact added to stuffing material of dietary fiber, and every 100 parts of stuffing material are configured to：3 parts of Vegetable oil lipoproteines,
60 portions of meats（Carnis caprae seu ovis）, 30 portions of vegetable (Brassica rapa L), 2 portions of salt, 5 portions of soy sauce.
1st, dietary fiber Different adding amount is to stuffing material organoleptic effects
According to the evaluation criterion of stuffing material in specific embodiment, to dietary fiber（Rice bran-fiber）In the case of Different adding amount
Organoleptic effects are evaluated（Carnis caprae seu ovis lean to fat ratio is 1:1）, concrete evaluation result is as shown in Figure 10 and following table：
As seen from Figure 10, add in dumpling filling 0.5% mass ratio dietary fiber when, the organoleptic quality of quick-freezing boiled dumplings reaches
Best.Add a certain amount of dietary fiber in dumpling filling, mouthfeel is more smooth, and the conglobation property of filling for dumplings is relatively good, contributes to changing
The greasy feeling of kind quick-freezing boiled dumplings, and increased obdurability and the hardness of dumpling filling；Because dietary fiber has retentiveness, also increase
The moisture of dumpling filling, makes quick-freezing boiled dumplings decoction increase.But after addition is more than 0.5% dietary fiber, slightly slag sense, and
And obdurability reduces.
2nd, the impact evaluation to organoleptic quality for the lean to fat ratio in stuffing material
Because lean to fat ratio different in stuffing material are larger for organoleptic effects, thus in above-mentioned optimal 0.5% dietary fiber addition
In the case of, organoleptic effects situation is evaluated in the case of meat difference lean to fat ratio in stuffing material, concrete evaluation result is as schemed
11 and following table shown in：
As seen from Figure 11, lean to fat ratio be 1:When 1, organoleptic quality is best.Add excessive lean meat in dumpling filling, dumpling filling
Dense structure, but mouthfeel is harder, aroma fades；Add excessive fat meat although comparison is fragrant, but excessively greasy, and also hardness is bright
Aobvious reduction, is difficult agglomerating.After adding certain dietary fiber, suitably increase the amount of fat meat, so that quick-freezing boiled dumplings fragrance is increased, and
Fragrant and oiliness, and also decrease with respect to traditional quick-freezing boiled dumplings cost.
Embodiment 3
On the basis of above-described embodiment 1, embodiment 2, can obtain as drawn a conclusion：Dumpling wrapper（Dough cover）Middle dietary fiber optimal
Addition is 3%；In stuffing material, the optimum addition of dietary fiber is 0.5%, and now optimal lean to fat ratio is 1:1.On this basis, right
Optimal quick-freezing boiled dumplings production technology has carried out further discussion, is briefly discussed below.
In above-described embodiment 1,2 and the present embodiment, flour used is the dumpling special flour of certain brand, and previous experiments show,
The optimal amount of water of this flour is 43%, and because dietary fiber has very strong retentiveness, thus after adding dietary fiber,
The optimal amount of water of flour can change.
With amount of water in above-mentioned flour（Dough-making powder amount of water）, dumpling wrapper（Dough cover）Meals in middle dietary fiber addition, stuffing material
In food fiber addition, stuffing material, lean to fat ratio is influence factor, and inventor has carried out orthogonal experiment, orthogonal test influence factor's level
Table setting is as follows：
In addition respectively in dumpling wrapper（Dough cover）The dietary fiber of middle interpolation 0,1%, 3%, 5%, 7%, 9%（Rice bran-fiber）, at quick-freezing
After reason, store in -18 DEG C of refrigerator, respectively at 0 day, 15 days, 30 days, 60 days, 90 days, measure its Frost cleft rate, acid value and mistake
Oxidation number（The mensure of acid value and peroxide value is with reference to GBT 23786-2009）, and the water absorption rate with reference to specific embodiment part
Measure water absorption rate and the cooking loss rate of quick-freezing boiled dumplings with cooking loss rate assay method, calculate quick-freezing according to following formula simultaneously
The drying loss value of dumplingss,
.
1st, dietary fiber adds the impact to quick-freezing boiled dumplings dumpling Frost cleft rate
Dumpling wrapper in quick-freezing boiled dumplings（Dough cover）In the case of middle difference dietary fiber addition, Frost cleft rate measurement result such as Figure 12 institute
Show.
It can be recognized from fig. 12 that when adding the dietary fiber of different proportion in the dumpling wrapper of quick-freezing boiled dumplings, the jelly of dumplingss
Split rate different.The Frost cleft rate of quick-freezing boiled dumplings when the addition of dietary fiber is below 5%, can be reduced, but more than 5% after, bursting by freezing
Rate rises.With the increase of storage period, the Frost cleft rate of dumpling skin is all increased slightly, and the increase of the Frost cleft rate without dietary fiber
Ratio is more than the dumplingss adding dietary fiber.Addition is that the quick-freezing boiled dumplings Frost cleft rate of 3% dietary fiber is minimum, after preserving 90 days,
Reduce by 37.88% than matched group.
2nd, dietary fiber adds the impact to quick-freezing boiled dumplings drying loss
Dietary fiber（Rice bran-fiber）In the case of Different adding amount, the impact result to quick-freezing boiled dumplings drying loss is as shown in figure 13.
Drying loss refers to food in freezing process, because steam pressure difference causes the evaporation of food surface moisture, leads to quality
Minimizing.Drying loss not only reduces the quality of food, also can reduce local flavor and the nutritive value of food.Can from the result of Figure 13
To find out, after adding dietary fiber in quick-freezing boiled dumplings, drying loss has reduced, and this may be relevant with the high retentiveness of dietary fiber.
With the increase of storage time, drying loss all assumes increase trend, adds the quick-freezing boiled dumplings of dietary fiber difference compared with matched group
Not notable.
3rd, dietary fiber adds the impact to quick-freezing boiled dumplings cooking quality
Dietary fiber（Rice bran-fiber）In the case of Different adding amount, quick-freezing boiled dumplings water absorption rate and cooking loss rate are affected respectively such as
Figure 14, shown in 15.
It is seen from figure 14 that with the increase of dietary fiber addition, water absorption rate increases, and dietary fiber has well
Retentiveness, so with the increase of dietary fiber content in dumpling skin, the water absorption rate of dumpling skin increases.With the increase of storage period, inhale
Water rate has declined, and the dumplingss water absorption rate without dietary fiber declines than the quick-freezing boiled dumplings water absorption rate adding dietary fiber
Many.It can be seen from fig. 15 that with the increase of dietary fiber addition, cooking loss rate reduces, but works as dietary fiber addition
During more than 3%, cooking loss rate has raised again；Cooking loss rate with the increase quick-freezing boiled dumplings of storage period increases, without
The dumplingss of dietary fiber absorbance after storing 90 days increases by 58.9%, and the quick-freezing boiled dumplings incrementss that with the addition of dietary fiber are equal
Less than matched group.
4th, dietary fiber adds the impact to quick-freezing boiled dumplings acid value, peroxide value
Dietary fiber（Rice bran-fiber）In the case of Different adding amount on quick-freezing boiled dumplings acid value and peroxide value impact respectively as Figure 16,
Shown in 17.From Figure 16,17 as can be seen that increase with storage period, the acid value of quick-freezing boiled dumplings and peroxide value increased, and
Add dietary fiber more, increase fewer.After 90 days, the acid value without the quick-freezing boiled dumplings of dietary fiber increased
55.97%, peroxide value increased 38.89%, and the quick-freezing boiled dumplings acid value adding 0.5% dietary fiber increased 36.38%, peroxide
Change value increased 26.67%, adds a certain amount of dietary fiber can delay acid value, peroxide value in quick-freezing boiled dumplings dumpling filling
Increase.It is probably that dietary fiber has holding oiliness, after adding dietary fiber, a part of oils and fatss in dumplingss are inhaled by dietary fiber
Attached, dietary fiber plays buffer action to oils and fatss, so having delayed the increase of acid value, peroxide value.
5th, the optimal production technology of quick-freezing boiled dumplings
According to above-mentioned orthogonal test designs table, the dumplingss Analyses Methods for Sensory Evaluation Results under the conditions of varying level is as shown in the table：
.
Quick-freezing keeps the key that good organoleptic quality is this experiment, and this experiment is used as evaluation criterion by organoleptic indicator.
As can be known from the above table, optimum proportioning is：Amount of water 45%, lean to fat ratio 1 in flour:1st, dietary fiber addition in stuffing material
0.6%th, dietary fiber addition 3% in dumpling wrapper.Size analysis according to extreme difference understands, to dietary fiber quick-freezing boiled dumplings organoleptic quality
Impact size be followed successively by：In dietary fiber addition ＞ dough-making powder amount of water ＞ lean to fat ratio ＞ dumpling filling in dumpling wrapper, dietary fiber adds
Dosage.In dumpling wrapper, the impact to Deep-Frozen Dumpling Quality for the dietary fiber addition is maximum, and dietary fiber in lean to fat ratio and stuffing material
Addition impact less.
To optimum formula (amount of water 45%, lean to fat ratio 1:1st, dietary fiber addition 0.6% in filling, dietary fiber adds in skin
Dosage 3%) carry out confirmatory experiment, product sensory is evaluated and must be divided into 94, and this quick-freezing boiled dumplings chews tasty and refreshing, flexible, damaged few, taste
Road is delicious, fragrant and oiliness.
The speed dumplingss of different storage time are detected according to relevant criterion, the following institute of concrete testing result simultaneously
Show.
After the completion of quick-freezing boiled dumplings preparation（Complete the same day）Quality measurements are as shown in the table：
.
After preserving 23 days, quick-freezing boiled dumplings quality measurements are as shown in the table：
.
After preserving 1 year, quick-freezing boiled dumplings quality measurements are as shown in the table：
.
Claims (6)
1. a kind of dumplingss rich in dietary fiber are it is characterised in that all contain dietary fiber in dough cover and stuffing material；
In dough cover, dietary fiber addition is not less than 0, but is less than the 9% of flour quality；
In stuffing material, dietary fiber addition is not less than 0, but is less than the 0.9% of stuffing material gross mass；
Described dietary fiber is Testa oryzae, Fructus Jujubae, Semen sojae atricolor or Dietary Fiber in Corncob；
Dietary fiber granularity is 200 ~ 400 mesh.
2. it is rich in the dumplingss of dietary fiber as claimed in claim 1 it is characterised in that dietary fiber quality is flour matter in dough cover
1%, 3%, 5% or the 7% of amount；In stuffing material, dietary fiber quality is 0.1%, 0.3%, 0.5% or the 0.6% of stuffing material gross mass.
3. it is rich in the dumplingss of dietary fiber as claimed in claim 1 it is characterised in that described stuffing material formula is, every 100 parts of stuffing material
Including 3 parts of oils and fatss, 60 portions of meats, 30 portions of vegetables, 2 portions of salt, 5 portions of soy sauce.
4. it is rich in as claimed in claim 3 the dumplingss of dietary fiber it is characterised in that the Testa oryzae containing 3% mass fraction in dough cover
Dietary fiber, the rice bran dietary fiber containing 0.6% mass fraction in stuffing material, in stuffing material, meat lean to fat ratio is 1:1.
5. described in any one of claim 1 ~ 4 be rich in dietary fiber dumplingss preparation method it is characterised in that specifically include with
Lower step：
（1）Dietary fiber is proportionally added in flour, mix homogeneously, add water dough-making powder, prepares dumpling wrapper；
（2）Dietary fiber is proportionally added in stuffing material, mix homogeneously；
（3）Using step（1）Middle dough cover wraps up step（2）The dumplingss rich in dietary fiber can be prepared after middle stuffing material.
6. it is rich in as claimed in claim 5 the preparation method of the dumplingss of dietary fiber it is characterised in that step（3）Middle dumpling system
Using quick freezing unit preparation freezing dumpling after the completion of standby.
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