阅读说明：本技术 一种颜色光鲜的青团面皮及其制备方法 (Green dough skin with bright and fresh color and preparation method thereof ) 是由 朱玲琳 陈召桂 陈铖 于 2020-05-31 设计创作，主要内容包括：本发明公开了一种颜色光鲜的青团面皮,包括以下成分：青团预拌粉、艾草粉、冷冻艾草、茼蒿汁、食用碱、食盐和猪油。其中,青团预拌粉由糯米粉和粳米粉加入少量的超高凝胶度蛋白粉(由鸡蛋作为原料制成)混合制成,加入超高凝胶度蛋白粉可以防止青团面皮高温蒸煮后变暗变黄,护色效果非常好。本发明的青团面皮,呈现翠绿色,且原料中不加入任何化学添加剂,健康安全。(The invention discloses a bright and fresh-colored dough sheet which comprises the following components: green ball premixed flour, wormwood powder, frozen wormwood, crowndaisy chrysanthemum juice, edible alkali, salt and lard oil. The green dough premixed flour is prepared by mixing glutinous rice flour, polished round-grained rice flour and a small amount of ultrahigh-gelation-degree protein powder (prepared from eggs) which is added to prevent the green dough sheet from becoming dark and yellow after being cooked at high temperature, and the color protection effect is very good. The green dough wrapper of the invention is emerald green, and no chemical additive is added in the raw materials, thus being healthy and safe.)

1. The bright and fresh green dough sheet is characterized by being mainly prepared from the following raw materials: green ball premixed flour, wormwood powder, frozen wormwood, crowndaisy chrysanthemum juice, edible alkali, salt and lard oil.

2. The bright-colored dough sheet according to claim 1, wherein the dough sheet is prepared from the following raw materials in percentage by weight: 70-80% of green ball premixed powder, 5-10% of wormwood powder, 2-5% of frozen wormwood, 3-6% of crowndaisy chrysanthemum juice, 0.5-1% of edible alkali, 1-2% of salt and the balance of lard oil.

3. The bright-colored dough sheet according to claim 1 or 2, wherein the green dough pre-mix powder is prepared by mixing glutinous rice flour and polished round-grained rice flour with a small amount of ultra-high-gelatinization degree protein powder and is prepared in advance for use.

4. The bright greenish dough sheet according to claim 1 or 2, wherein the juice is obtained by washing fresh chrysanthemum coronarium and then squeezing by gravity.

5. The bright-colored green dough sheet according to claim 3, wherein the mass ratio of the glutinous rice flour to the japonica rice flour is (8-10): (1-2).

6. The bright-colored green dough sheet according to claim 5, wherein the mass ratio of the glutinous rice flour to the japonica rice flour is 9: 1 or 8: 2.

7. the bright-colored dough sheet of claim 3, wherein the ultra-high gel-content egg white is prepared from eggs.

8. The bright-colored dough sheet of claim 7 wherein the ultra-high gel strength protein powder has a gel strength of 1300-1500g cm^-2。

9. The bright-colored dough sheet of claim 8, wherein the ultra-high gelling degree protein is added to the dough pre-mix in an amount of 2-5%.

10. A preparation method of green dough wrappers with bright and fresh colors is characterized by comprising the following steps:

A. thawing frozen wormwood at room temperature, and repeatedly crushing to obtain wormwood crushed material;

B. mixing folium Artemisiae Argyi powder, caulis et folium Chrysanthemi Segeti juice and folium Artemisiae Argyi pulverized material at 40-45 deg.C, stirring, adding sodium bicarbonate, and stirring;

C. adding green ball premixed flour and lard, and stirring uniformly at the temperature of 70-80 ℃;

D. and finally adding salt, homogenizing under the condition of 15-25MPa, and pressing into dough sheets.

Technical Field

The invention relates to the technical field of food processing, in particular to a bright and fresh-colored green dumpling wrapper and a preparation method thereof.

Background

The green ball is a traditional special snack in Ningbo city of Zhejiang province, is blue, is mixed with the juice of the wormwood into glutinous rice flour, and then is wrapped with sweetened bean paste stuffing or lotus paste, is not sweet and greasy, and has light but long-lasting green grass fragrance.

The Qingyuan is a traditional snack eaten by Ningbo people in Qingming festival, the name of the Qingyuan starts from the history of more than 1000 years in the Tang Dynasty till now, the Qingyuan is almost steamed every time of Qingming, the Qingyuan is mainly used for sacrifice in ancient times, although the appearance of the Qingyuan is not changed for hundreds of years, the Qingyuan has the increasingly fading function as a sacrifice product, and becomes a snack with very strong fashionable property.

The green ball is green or emerald green, and is easy to darken and turn yellow after being steamed at high temperature, and color protection treatment is needed. The color and the taste of the green dumpling are related to the factors such as the raw material composition, the manufacturing process and the like, wherein the raw material composition of the green dumpling is the most important influence factor, and the preparation method also has influence, so the invention provides the green dumpling wrapper with bright color and the preparation method thereof.

Disclosure of Invention

Based on the technical problems in the background art, the invention provides a green dumpling wrapper with bright and fresh color and a preparation method thereof.

The technical scheme of the invention is as follows:

the green dough wrapper with bright and fresh color is mainly prepared from the following raw materials: green ball premixed flour, wormwood powder, frozen wormwood, crowndaisy chrysanthemum juice, edible alkali, salt and lard oil. The green dough wrapper of the invention is emerald green, and no chemical additive is added in the raw materials, thus being healthy and safe.

Preferably, the green dough sheet with bright color is prepared from the following raw materials in percentage by weight: 70-80% of green ball premixed powder, 5-10% of wormwood powder, 2-5% of frozen wormwood, 3-6% of crowndaisy chrysanthemum juice, 0.5-1% of edible alkali, 1-2% of salt and the balance of lard oil.

Preferably, the green rice cake premixed flour is prepared by mixing glutinous rice flour, polished round-grained rice flour and a small amount of ultrahigh-gelation-degree protein powder and is prepared in advance for later use.

Preferably, the crowndaisy chrysanthemum juice is juice obtained by washing fresh crowndaisy chrysanthemum and then squeezing the fresh crowndaisy chrysanthemum by gravity.

Preferably, the mass ratio of the glutinous rice flour to the polished round-grained rice flour is (8-10): (1-2).

Further preferably, the mass ratio of the glutinous rice flour to the polished round-grained rice flour is 9: 1 or 8: 2.

preferably, the ultrahigh-gelation degree albumen powder is prepared by taking eggs as raw materials.

More preferably, the gel strength of the protein powder with ultrahigh gel degree is 1300-^-2。

Further preferably, the adding amount of the protein with the ultrahigh gelation degree in the green cluster premixed powder is 2-5%.

A preparation method of green dough wrappers with bright and fresh colors comprises the following steps:

A. thawing frozen wormwood at room temperature, and repeatedly crushing to obtain wormwood crushed material;

B. mixing folium Artemisiae Argyi powder, caulis et folium Chrysanthemi Segeti juice and folium Artemisiae Argyi pulverized material at 40-45 deg.C, stirring, adding sodium bicarbonate, and stirring;

C. adding green ball premixed flour and lard, and stirring uniformly at the temperature of 70-80 ℃;

D. and finally adding salt, homogenizing under the condition of 15-25MPa, and pressing into dough sheets.

The green dough wrappers prepared above are required to be used within 12 h.

The invention has the advantages that: the green dough wrapper with bright color comprises the following components: green ball premixed flour, wormwood powder, frozen wormwood, crowndaisy chrysanthemum juice, edible alkali, salt and lard oil, wherein the green ball premixed flour is prepared by adding a small amount of ultrahigh-gelation-degree protein powder (prepared by taking eggs as raw materials) into glutinous rice flour and polished round-grained rice flour and mixing; the addition of the protein powder with ultrahigh gel degree can prevent the green dough sheet from darkening and yellowing after being cooked at high temperature, and the color protection effect is very good. The green dough wrapper of the invention is emerald green, and no chemical additive is added in the raw materials, thus being healthy and safe.

Detailed Description

The technical solution of the present invention will be further specifically described below by way of specific examples. It is to be understood that the practice of the invention is not limited to the following examples, and that any variations and/or modifications may be made thereto without departing from the scope of the invention.

In the present invention, all parts and percentages are by weight, unless otherwise specified, and the equipment and materials used are commercially available or commonly used in the art. The methods in the following examples are conventional in the art unless otherwise specified.

The reagents used in the following examples, unless otherwise specified, were purchased from conventional biochemical reagent stores.