CN111903901B - Special flour for rice dumplings, preparation method of special flour, rice dumpling wrappers prepared from special flour and preparation method of rice dumpling wrappers - Google Patents
Special flour for rice dumplings, preparation method of special flour, rice dumpling wrappers prepared from special flour and preparation method of rice dumpling wrappers Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W90/00—Enabling technologies or technologies with a potential or indirect contribution to greenhouse gas [GHG] emissions mitigation
- Y02W90/10—Bio-packaging, e.g. packing containers made from renewable resources or bio-plastics
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Mycology (AREA)
- Inorganic Chemistry (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Cereal-Derived Products (AREA)
Abstract
The special flour for the rice dumplings, the preparation method of the special flour, the rice dumpling wrappers prepared by the special flour and the preparation method of the special flour for the rice dumplings comprise the following raw materials: rice raw material powder, glutinous rice flour and wheat gluten. The preparation method comprises mixing rice raw material powder, glutinous rice flour and wheat gluten, or wheat fiber powder, tripolyphosphate and soybean polysaccharide, and stirring. The rice dumpling wrapper is mainly prepared from the following raw materials in parts by weight: 80-100 parts of special flour for the rice dumplings and 50-80 parts of water. The preparation method comprises the steps of adding part of water into the special flour for the rice dumplings, kneading dough once, adding the rest part of water, kneading dough twice, sealing and standing, rolling and cutting. The special flour for the rice dumplings is low in cost, easy in raw material obtaining, safe to eat, balanced in nutrition and good in taste; the rice dumpling disclosed by the invention is good in texture, good in taste, not easy to break, boiling-resistant, not easy to mix soup, not sticky, and good in toughness and chewing; the method is simple, low in cost and suitable for industrial production.
Description
Technical Field
The invention particularly relates to special flour for rice dumplings, a preparation method of the special flour, rice dumpling wrappers prepared from the special flour and a preparation method of the rice dumpling wrappers.
Background
With the rapid development of economic level, the life rhythm of people is accelerated, and the requirements on nutrition and convenience of food are improved. The boiled dumplings are one of the traditional staple foods in China, have various colors and rich tastes, are sold all over the country, are particularly suitable for the current economic high-speed development to form the eating habit, and are popular with consumers. However, at present, dumplings are mainly consumed as wheaten food, wheat flour is taken as a main raw material, and the dumplings are not common in the market. About 60% of people in China use rice as staple food, and the development of rice dumplings is more in line with the requirements of most people on the staple food. However, the rice dumplings are mostly produced in the manual processing stage in the kitchen, and the processes of rice soaking, grinding, heating and pasting, cooling and dough kneading, making stuffing and making bread need to be carried out, so that the time consumption is long, the operation is complicated, the defects of thick skin, easy cooking and rotting and the like exist, the industrial production is not facilitated, and the large-scale popularization of the rice dumplings is restricted.
Recently, rice dumpling researches are gradually carried out, and patent documents also have related reports, such as CN107821951A which discloses a processing method of tough rice dumpling wrappers, but the process is more complex; CN109077221A discloses an industrial production method of quick-frozen rice dumplings, which improves the mechanical operability of rice dough through a modifier, but needs to be added with various additives. Therefore, the development of the special flour for high-quality, nutritional and convenient rice schools, the preparation method, the rice dumpling wrappers prepared by the special flour and the preparation method are technical problems to be solved in the field.
Disclosure of Invention
The invention aims to solve the technical problem of overcoming the defects in the prior art and providing the special flour for the rice dumplings, which has the advantages of low cost, easily available raw materials, safe eating, balanced nutrition, good taste, good texture and good mouthfeel, and is not easy to crack.
The invention further aims to solve the technical problem of overcoming the defects in the prior art and provide the preparation method of the special flour for the rice dumplings, which has simple process and low cost and is suitable for industrial production.
The invention further aims to solve the technical problem of overcoming the defects in the prior art and providing the rice dumpling wrapper which has good texture performance, good taste and difficult cracking.
The invention further solves the technical problem of overcoming the defects in the prior art and provides a preparation method of the rice dumpling wrapper, which has simple process and low cost and is suitable for industrial production.
The technical scheme adopted by the invention for solving the technical problems is as follows: a special flour for rice dumplings comprises the following raw materials: rice raw material powder, glutinous rice flour and wheat gluten. Due to the influence of the composition of the rice protein and the structural characteristics of the starch, the rice dumplings are difficult to form a gluten network structure, the rice dumplings are difficult to form and easy to crack in the making and cooking processes, and the gluten powder is added, so that the dough can form the gluten network, has viscoelasticity and ductility, and is beneficial to mechanical production; the glutinous rice flour enables the taste of the rice dumplings to be soft and glutinous, the smoothness of the skin of the rice dumplings is improved, and the problems that the rice dumplings are not durable to store and easy to age and the like are solved.
Preferably, the special flour for rice dumplings comprises the following raw materials in parts by weight: 70-100 parts of rice raw material powder, 10-30 parts of glutinous rice flour and 5-15 parts of wheat gluten.
More preferably, the special flour for rice dumplings comprises the following raw materials in parts by weight: 85 parts of rice raw material powder, 20 parts of glutinous rice flour and 10 parts of wheat gluten.
Preferably, the water content of the rice raw material powder is less than or equal to 14 percent.
Preferably, the preparation method of the rice raw material powder comprises the following steps: mixing clean rice with water, moistening, pulverizing, and sieving.
Preferably, the mass ratio of the rice to the water is 5-15: 1.
Preferably, the rice moistening time is 6-24 h.
The limitation of water and time added for wetting the rice can effectively control the target water content of the rice to be about 18 percent, thereby being beneficial to the operation of grinding the rice.
Preferably, the rice is one or more of long-shaped rice, polished round-grained rice or brown rice.
Preferably, the mass content of gluten protein in the wheat gluten is more than or equal to 80%. The wheat gluten with high protein content is more beneficial to the dough to form a gluten network structure, is beneficial to the forming of dough sheets and ensures that the surfaces of the dough sheets are smooth and fine.
Preferably, the grain sizes of the rice raw material powder, the glutinous rice flour and the wheat gluten are all 80 meshes below the sieve. The rice raw material powder in the particle size range is easier to mix and mold, and the granular feeling of the product is reduced.
Preferably, the special flour for rice dumplings further comprises the following raw materials: wheat fiber powder, tripolyphosphate and soybean polysaccharide. The main reasons that the rice dumpling wrappers are easy to crack in the cooking process are as follows: the wrapper expands after being heated, the protein net structure is damaged, the starch molecules cannot be tightly wrapped, the cooked wrapper is loose in structure, and the cohesiveness, hardness and elasticity are reduced. And the water retention of the rice dumpling wrapper is very important when a firm network structure is required to bind the starch granules. The wheat fiber powder can increase the water absorption of the special flour for the rice dumplings, reduce the occurrence of drying crack or rupture caused by water loss, and ensure that the skin of the steamed rice dumplings has hardness, elasticity, gelatination, chewiness and recoverability. The tripolyphosphate can form comparatively stable complex body between mucedin and starch to strengthen starch and mucedin's cohesion, play the effect that increases starch water absorption capacity simultaneously, make the mucedin can fully expand moist, thereby form the gluten network of good structure, increase elasticity, the toughness of dough. The soybean polysaccharide as anticaking agent is adhered to the surface of starch compound such as rice, dough, rice flour, etc. to form a hydration layer, to increase water holding capacity, inhibit starch retrogradation, prevent starch compound aging due to dehydration, and prevent dumpling skin from adhesion and soup mixing, and even in cold storage, the dumpling skin is not frozen and cracked. The composite synergistic effect of the three components can improve the water retention performance and texture characteristics of the rice dumpling wrapper and improve the machining performance. The tripolyphosphate is more preferably sodium tripolyphosphate.
Preferably, the weight parts of the raw materials are as follows: 1-5 parts of wheat fiber powder, 0.1-0.5 part of tripolyphosphate and 0.1-0.5 part of soybean polysaccharide. Although the water absorption of the flour special for the rice dumplings can be greatly adjusted by adding the wheat fiber powder, if the wheat fiber powder is excessively used, the tensile resistance and the stretching proportion of the dough are increased, so that the extensibility of the dough is reduced, and the mouthfeel is slightly reduced. The addition of the tripolyphosphate and the soybean polysaccharide can effectively enhance the toughness and the water holding capacity of the rice dumpling wrappers, but the additives are proper in amount, otherwise, the mouthfeel and the mechanical processing performance of the rice dumpling wrappers are reduced.
The technical scheme adopted for further solving the technical problems is as follows: a method for preparing special flour for rice dumplings comprises mixing rice raw material powder, glutinous rice flour and wheat gluten, or further mixing wheat fiber powder, tripolyphosphate and soybean polysaccharide, and stirring.
The technical scheme adopted by the invention for further solving the technical problems is as follows: a rice dumpling wrapper is mainly prepared from the following raw materials in parts by weight: 80-100 parts of special flour for the rice dumplings and 50-80 parts of water. If the water is too little, the dough is difficult to form, and if the water is excessive, the rice dumpling wrapper is too sticky, so that the product quality is influenced.
The invention further solves the technical problems by adopting the following technical scheme: a method for preparing dumpling wrapper comprises adding a part of water into the special flour for dumpling, kneading dough once, adding the rest part of water, kneading dough twice, sealing, standing, rolling, and cutting.
Preferably, the mass ratio of the successively added water is 1: 1-2.
Preferably, the temperature of the water added in the primary dough kneading is 60-80 ℃, and the temperature of the water added in the secondary dough kneading is 25-35 ℃. Because the protein content in the rice is less, the hot water dough kneading process is beneficial to starch expansion, the hardness of the dough is reduced, the viscosity is improved, and the viscosity is gradually enhanced along with the rise of the water temperature, so that the hot water is firstly pasted into the dough and then is mixed with cold water, and the effect of dough ironing can be achieved.
Preferably, the time for the primary dough kneading is 3-5 min, and the time for the secondary dough kneading is 3-5 min.
Preferably, the standing time is 10-20 min. If the standing time is too short, the dough is not completely proofed, the dough is easy to retract in subsequent operations, and if the standing time is too long, the skin of the dough is easy to chap.
Preferably, the rolling is manual rolling or one-time rolling by a noodle press to form the rice dumpling wrapper with the thickness of 2-4 mm.
Preferably, the diameter after cutting is 60-80 mm.
The invention has the following beneficial effects:
(1) the special flour for the rice dumplings is low in cost, easy to obtain raw materials and safe to eat, rice is used as a main material and is compounded with sticky rice to generate a synergistic effect, the nutrition is balanced, the taste is good, and the cost performance is higher;
(2) the rice dumpling prepared by the special flour for rice dumplings has the advantages of good texture, good taste, difficult breakage, boiling resistance, difficult soup mixing, no adhesion, good toughness and chewiness, and better taste, appearance and color than the traditional dumpling products sold in the market;
(3) the method has simple process and low cost, and is suitable for industrial production.
Detailed Description
The present invention will be further described with reference to the following examples.
The indica rice, the japonica rice or the brown rice used in the embodiment of the invention are all purchased from the market; the glutinous rice flour used in the embodiment of the invention is commercially available, and the grain size is below 80 meshes; the wheat gluten used in the embodiment of the invention is commercially available, the particle size is below 80 meshes, and the mass content of gluten protein is 85%; the raw materials or food grade additives used in the reference examples and examples of the present invention were obtained by conventional commercial methods unless otherwise specified.
Preparation of Rice raw meal reference example 1
100 parts by weight of clean brown rice and 12 parts by weight of water are uniformly mixed, the mixture is moistened for 8 hours, and then the mixture is crushed and sieved by a 80-mesh sieve, so that rice raw material powder 1 (the water content is 12.7%) is obtained.
Preparation method of raw Rice flour reference example 2
Mixing 100 weight parts of clean japonica rice and 15 weight parts of water uniformly, moistening the rice for 12h, crushing, and sieving with a 80-mesh sieve to obtain rice raw material powder 2 (with water content of 13.0%).
Preparation method of Rice raw Material powder reference example 3
Uniformly mixing 100 parts by weight of clean long-shaped rice and 10 parts by weight of water, wetting the rice for 16 hours, crushing, and sieving by a 80-mesh sieve to obtain rice raw material powder 3 (the water content is 11.1%).
Preparation method of Rice raw Material powder reference example 4
Mixing 100 weight parts of clean semen oryzae Sativae and 8 weight parts of water uniformly, moistening for 20 hr, pulverizing, and sieving with 80 mesh sieve to obtain rice raw material powder 4 (water content 10.4%).
Embodiments 1-4 of flour special for rice dumplings
The raw materials and the parts by weight of the special flour for rice dumplings in the embodiment 1-4 are shown in the table 1.
TABLE 1 flour for rice dumplings, raw materials and weight parts of examples 1 to 4
Note: in the table, "-" indicates no addition.
Preparation method of special flour for rice dumplings, example 1
According to the raw materials and the weight parts in the example 1 in the table 1, the rice raw material powder, the glutinous rice flour and the wheat gluten are mixed and stirred evenly.
Preparation method of flour special for rice dumplings, examples 2 to 4
According to the raw materials and the weight parts of the raw materials in the examples 2-4 in the table 1, the rice raw material powder, the glutinous rice powder, the wheat gluten powder, the wheat fiber powder, the sodium tripolyphosphate and the soybean polysaccharide are mixed and stirred uniformly to obtain the rice flour.
Examples 1 to 4 of rice dumpling wrappers
The raw materials and weight parts of the rice dumpling wrappers in the examples 1 to 4 are shown in the table 2.
TABLE 2 raw materials and weight parts of example 1-4 of rice dumpling wrapper
Note: in the table, "-" indicates no addition; the values before and after "/" in water indicate the amounts of water added one after the other.
Preparation method of rice dumpling wrappers example 1
According to the raw materials and the weight parts in the embodiment 1 of the table 2, firstly, adding part of water with the temperature of 60 ℃ into the special rice dumpling flour, kneading for 3min for the first time, then adding the rest part of water with the temperature of 25 ℃, kneading for 3min for the second time, sealing and standing for 10min by using a preservative film, calendering the preservative film into rice dumpling wrappers with the thickness of 2mm by using a noodle press for the first time, and cutting the rice dumpling wrappers into the rice dumpling wrappers with the diameter of 60 mm.
Preparation method of rice dumpling wrappers, example 2
According to the raw materials and the weight parts in the example 2 in the table 2, firstly, adding part of water with the temperature of 80 ℃ into the special flour for the rice dumplings, kneading the flour for 5min for the first time, then adding the rest part of water with the temperature of 35 ℃ into the flour, kneading the flour for the second time for 5min, sealing and standing the preservative film for 20min, manually rolling the mixture into rice dumpling wrappers with the thickness of 4mm, and cutting the rice dumpling wrappers into the rice dumpling wrappers with the diameter of 80 mm.
Preparation method of rice dumpling wrappers, example 3
According to the raw materials and the weight parts in the embodiment 3 of the table 2, firstly, adding part of water with the temperature of 70 ℃ into the special flour for the rice dumplings, kneading for 4min for the first time, then adding the rest part of water with the temperature of 30 ℃, kneading for 4min for the second time, sealing and standing for 15min by using a preservative film, calendering into rice dumpling wrappers with the thickness of 3mm by using a noodle press for the first time, and cutting into rice dumpling wrappers with the diameter of 70 mm.
Preparation method of rice dumpling wrappers example 4
According to the raw materials and the weight parts in the embodiment 4 of the table 2, firstly, adding part of water with the temperature of 80 ℃ into the special flour for the rice dumplings, kneading the flour for 5min for the first time, then adding the rest part of water with the temperature of 25 ℃, kneading the flour for the second time for 3min, sealing and standing the preservative film for 12min, manually rolling the preservative film into rice dumpling wrappers with the thickness of 2.5mm, and cutting the dumpling wrappers into the rice dumpling wrappers with the diameter of 80 mm.
Preparation method of rice dumpling wrapper comparative example 1
Adding water of 25 weight parts at 70 ℃ into commercially available rice dumpling flour of 100 weight parts, kneading for 4min for the first time, adding water of 50 weight parts at 30 ℃ for kneading for 4min for the second time, sealing and standing for 15min by using a preservative film, calendering into rice dumpling wrappers with the thickness of 3mm by using a noodle press for the first time, and cutting into rice dumpling wrappers with the diameter of 70 mm.
In order to evaluate the quality of the flour for the rice dumplings in examples 1 to 4 of the present invention, the performance of the raw rice dumpling wrappers and the cooked rice dumpling wrappers prepared in examples 1 to 4 and comparative example 1 was tested.
1) Retraction of rice dumpling wrappers: respectively adding 120g of water into 200g of the special flour for the rice dumplings in the examples 1-4 and the commercially available rice dumpling flour in the comparative example 1, rolling rice dumpling wrappers, and measuring the lengths of the rolled dough sheets under the condition of ensuring the thickness of the last rice dumpling wrapper to be consistent (2 mm), wherein the results are shown in table 3;
2) cooked rice dumpling texture analysis (TPA) index: taking 6 pieces of the cut raw rice dumpling wrappers of examples 1-4 and comparative example 1 respectively, putting the raw rice dumpling wrappers into boiling distilled water, boiling the raw rice dumpling wrappers for the optimal boiling time, fishing the raw rice dumpling wrappers out, putting the raw rice dumpling wrappers into distilled water of 200m L and 25 ℃, standing the distilled water for 30s, fishing out the raw rice dumpling wrappers, draining the water on the surface of the raw rice dumpling wrappers, sucking the water on the surface of the raw rice dumpling wrappers, which is in contact with a carrying table, by using filter paper, then horizontally placing the raw rice dumpling wrappers on the carrying table, adjusting the raw rice dumpling wrappers to be below a probe of a texture analyzer, and measuring TPA (terephthalic acid) parameters of the raw rice dumpling wrappers, wherein the results are shown in Table 3.
The test conditions of TPA were: the compression mode is a P/35 aluminum probe, the speed before measurement is 2.0mm/s, the measurement speed is 2.0mm/s, the speed after measurement is 2.0mm/s, the strain displacement is 75%, the initiation force is 5.00g, and the initiation type is automatic.
TABLE 3 comparison table of retractility and texture Properties of the rice dumpling wrappers obtained in examples 1 to 4 of the present invention and comparative example 1
As can be seen from Table 3, the retractility of the dumpling wrappers of the raw rice prepared from the special flour for the rice dumplings in the embodiments 1 to 4 is approximate to the index of TPA parameter, the texture characteristics of the special flour are far better than those of the rice dumpling flour sold in the market, and the special flour can meet the requirements of the dumpling wrappers on the quality of the special flour.
The sensory indexes of the rice dumpling wrappers prepared in examples 1 to 4 and the comparative example 1 are scored by referring to LS/T6123 and 2017 wheat dumpling wrapper processing quality evaluation standards, the scoring standards are shown in Table 4, and the scoring results are shown in Table 5.
TABLE 4 Standard table for sensory index of rice dumpling wrapper
TABLE 5 sensory evaluation Table for dumpling wrappers of rice obtained in examples 1 to 4 of the present invention and comparative example 1
As can be seen from Table 5, the rice dumpling wrappers prepared from the rice dumpling special-purpose flour of the embodiments 1-4 of the invention have good taste, boiling resistance, uneasy soup mixing, no adhesion, good toughness and chewy feeling, and better mouthfeel, appearance and color than the traditional dumpling products sold in the market.
In order to evaluate the frost crack resistance of the flour special for the rice dumplings prepared in the examples 1 to 4 and the rice dumpling wrappers prepared in the comparative example 1 after being made into dumplings, the following methods are respectively used for testing.
The special flour for the rice dumplings in the embodiments 1-4 and the rice dumpling wrappers prepared in the comparative example 1 are respectively made into formed dumplings (each sample comprises 100 dumplings) according to a conventional method, then a layer of water is sprayed on the surface of each dumpling, the dumpling is sent into a quick-freezing tunnel with the internal temperature of-35 ℃, the quick-freezing tunnel is quickly frozen for 15min, the central temperature inside the dumpling is reduced to-18 ℃, the dumpling is sealed, the dumpling is placed in a refrigerator with the internal temperature of-18 ℃ for 5d, then the dumpling is taken out, and the dumplings with cracks are counted (the dumplings are all regarded as cracks regardless of the size and the thickness), wherein the calculation formula is as follows: the results are shown in table 6, in which the frost cracking rate (%) = number of frost cracks/total number ×. 100%.
TABLE 6 Freeze crack rate tables of dumplings made of the rice dumpling wrappers obtained in examples 1 to 4 of the present invention and comparative example 1
As can be seen from table 6, dumplings made of the rice dumpling wrappers obtained in examples 1 to 4 of the present invention have a low frost crack rate, are not easily cracked when stored in a low temperature environment, and have a much better frost crack resistance than dumplings made of dumpling wrappers obtained from commercially available rice dumpling flour.
Claims (6)
1. The special flour for the rice dumplings is characterized by comprising the following raw materials in parts by weight: 70-100 parts of rice raw material powder, 10-30 parts of glutinous rice flour, 5-15 parts of wheat gluten, 1-5 parts of wheat fiber powder, 0.1-0.5 part of tripolyphosphate and 0.1-0.5 part of soybean polysaccharide.
2. The rice dumpling special flour as claimed in claim 1, wherein: the water content of the rice raw material powder is less than or equal to 14 percent; the preparation method of the rice raw material powder comprises the following steps: mixing clean rice with water, moistening, pulverizing, and sieving; the mass ratio of the rice to the water is 5-15: 1; the rice moistening time is 6-24 hours; the rice is one or more of long-shaped rice, polished round-grained rice or brown rice; the mass content of gluten protein in the wheat gluten is more than or equal to 80 percent; the grain sizes of the rice raw material powder, the glutinous rice powder and the wheat gluten are all 80 meshes below the sieve.
3. A method for preparing flour special for rice dumplings as claimed in claim 1 or 2, which is characterized by comprising the following steps: mixing rice raw material powder, glutinous rice flour, wheat gluten, wheat fiber powder, tripolyphosphate and soybean polysaccharide, and stirring.
4. The rice dumpling wrapper is characterized by being mainly prepared from the following raw materials in parts by weight: 80-100 parts of rice dumpling special-purpose flour according to claim 1 or 2 and 50-80 parts of water.
5. A method for preparing the rice dumpling wrapper of claim 4, wherein the method comprises the following steps: adding part of water into the flour special for the rice dumplings as claimed in claim 1 or 2, kneading dough for the first time, adding the rest of water, kneading dough for the second time, sealing and standing, calendaring, and cutting.
6. The method for preparing rice dumpling wrappers according to claim 5, wherein the method comprises the following steps: the mass ratio of the successively added water is 1: 1-2; the temperature of the water added in the primary dough kneading is 60-80 ℃, and the temperature of the water added in the secondary dough kneading is 25-35 ℃; the time for primary dough kneading is 3-5 min, and the time for secondary dough kneading is 3-5 min; the standing time is 10-20 min; the rolling is manual rolling or one-time rolling into rice dumpling wrappers with the thickness of 2-4 mm by a noodle press; the diameter after cutting is 60-80 mm.
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| CN107440150A (en) * | 2017-09-08 | 2017-12-08 | 湖南金健速冻食品有限公司 | Quick-freezing pork rice dumpling |
| CN109077221A (en) * | 2018-07-02 | 2018-12-25 | 河南鼎元食品科技有限公司 | A kind of industrialized preparing process of quick-frozen rice dumpling |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107440150A (en) * | 2017-09-08 | 2017-12-08 | 湖南金健速冻食品有限公司 | Quick-freezing pork rice dumpling |
| CN109077221A (en) * | 2018-07-02 | 2018-12-25 | 河南鼎元食品科技有限公司 | A kind of industrialized preparing process of quick-frozen rice dumpling |
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