阅读说明：本技术 一种基于植物蛋白肉的麻辣水饺及其制备方法 (Spicy dumplings based on plant protein meat and preparation method thereof ) 是由 黄晓承 漆嫚 林法旺 于 2020-06-05 设计创作，主要内容包括：本发明公开了一种基于植物蛋白肉的麻辣水饺及其制备方法,麻辣水饺包括水饺皮和包裹于水饺皮内的馅料,所述的馅料内包含大豆拉丝蛋白,本发明克服了现有技术的不足,本方法的馅料制作时加入的谷氨酰胺转氨酶可催化预混料中的蛋白质之间产生共价交联,提高馅料的弹性和韧性,水饺皮中含有淀粉改性六偏磷酸钠稳定剂,在该稳定剂制备的过程中,食用碱可促进部分淀粉发生水解,形成大量的羟基与六偏磷酸根形成氢键,六偏磷酸钠更容易与面粉进行混合,使六偏磷酸钠在水饺皮中能均匀分布,且保证了该麻辣水饺在速冻的过程中不会发生破裂。(The invention discloses spicy dumplings based on plant protein meat and a preparation method thereof, wherein the spicy dumplings comprise dumpling wrappers and stuffing wrapped in the dumpling wrappers, and the stuffing contains soybean wiredrawing protein.)

1. A spicy dumpling based on vegetable protein meat comprises a dumpling wrapper and stuffing wrapped in the dumpling wrapper, and is characterized in that the stuffing contains soybean wire-drawing protein.

2. The spicy hot dumplings based on plant protein meat as claimed in claim 1, wherein the soybean fiber protein in the stuffing accounts for 10-20% by weight.

3. The spicy dumplings based on plant protein meat as claimed in claim 1, wherein the stuffing is prepared by the following steps:

(1) soaking 8 parts of soybean drawing protein in water of 5-10 ℃ until the soybean drawing protein is completely expanded, dehydrating by using a dehydrator, and then putting the soybean drawing protein into a chopper mixer to be chopped into filamentous soybean drawing protein;

(2) adding 20 parts of water with the temperature of 5-10 ℃ into a chopping and mixing machine, slowly adding 4 parts of methyl cellulose, 1 part of Arabic gum and 2 parts of guar gum during chopping and mixing, continuously chopping and mixing for 1 hour, and adding 0.5 part of soybean oil to obtain emulsified slurry;

(3) adding the filamentous soybean wire-drawing protein into an emulsifying paddle, and uniformly stirring and mixing to obtain a premix;

(4) uniformly mixing 3 parts of carrageenan, 0.6 part of spicy pickling material, 0.8 part of spicy liquid seasoning, 2.5 parts of konjaku flour and 20 parts of water, heating to 90 ℃, and cooling for 24 hours to obtain skin jelly;

(5) adding the spicy liquid seasoning into the premix, mixing for 1min, then adding the main material, mixing for 1min, then adding the skin jelly and 0.4 part of glutamine transaminase, mixing for 30s, and preserving heat for 2 hours at 30 ℃ to obtain the stuffing.

4. The spicy dumplings based on plant protein meat as claimed in claim 3, wherein the spicy liquid seasoning is prepared from the following raw materials in parts by weight: selecting 0.1-1 part of light soy sauce, 0.1-1 part of white granulated sugar, 0.1-1 part of monosodium glutamate, 0.1-1 part of edible salt, 0.1-1 part of a compound thickener Protex MCK 9020.1, 0.1-1 part of emulsified oil, F59020.1-1 part of Angel yeast extract, 0.1-1 part of essence GA 61860.1, 10.1-1 part of a compound thickener DHBS and 0.1-1 part of flavor nucleotide disodium I + G.

5. The spicy dumplings based on plant protein meat as claimed in claim 3, wherein the main material comprises the following raw materials in parts by weight: 10-20 parts of water, 10-20 parts of wheat flour, 1-10 parts of cabbage, 1-5 parts of soybean oil, 1-5 parts of black fungus and 0.1-1 part of acetate starch.

6. The spicy hot dumpling based on plant protein meat as claimed in claim 1, wherein the dumpling wrapper is prepared from the following raw materials in parts by weight: 45-50 parts of flour, 3-4 parts of stabilizing agent, 3-4 parts of salt and 20-25 parts of water.

7. The spicy hot dumplings based on plant protein meat as claimed in claim 6, wherein the stabilizer is starch modified sodium hexametaphosphate, and the preparation method of the stabilizer is as follows: dissolving 10-15 parts of sodium hexametaphosphate and 1.0-1.5 parts of edible alkali in 30 parts of water, heating to 60 ℃, adding 15-20 parts of starch solution, reacting at constant temperature for 5 hours to obtain slurry, drying the slurry at 80 ℃ and under-0.1 Mpa in vacuum, crushing, and sieving by using a 200-mesh sieve to obtain the stabilizer.

8. Method for preparing spicy dumplings based on vegetable protein meat according to any one of claims 1 to 7, characterized in that it comprises the following steps:

a. mixing flour and stabilizer; dissolving salt in water to obtain salt water; then, adding saline water into the flour and the powder of the stabilizing agent, uniformly mixing, and kneading into dough;

b. standing dough at 25 deg.C for 40min, and making into dumpling wrapper with thickness of 2.0mm and diameter of 60 mm;

c. making dumpling wrapper and stuffing into raw spicy dumplings;

d. quick-freezing the raw spicy boiled dumplings at the temperature of-20 ℃ for 8 hours, and packaging to obtain the spicy boiled dumplings finished product.

Technical Field

The invention relates to the technical field of dumplings, and particularly belongs to spicy and hot dumplings based on plant protein meat and a preparation method thereof.

Background

The traditional source of protein is animal husbandry, and the influence of large energy consumption, high pollution, animal antibiotics and high cholesterol exists for a long time. The substituted protein can reduce global environmental pollution and resource waste, has the health advantages of zero cholesterol, low fat and the like, reduces the risk of diseases caused by meat products, and meets the concept of green and healthy consumption. Meanwhile, the problem that the total quantity of meat demand is greatly increased due to population growth and urbanization process is effectively solved, and the protein substitute is used as the most similar meat substitute and has wide market prospect.

The vegetable protein is derived from plants, has low cost, comprehensive nutrition, easy digestion and absorption by human body, and multiple physiological health care functions. The usual legumes, cereals, potatoes and nuts contain protein, and the legumes, especially soy protein, are up to 40%. The plant protein has low overall cost, strong safety, easy digestion, animal welfare and small environmental side effect, is widely applied at present and is the best substitute protein so far. In order to improve the taste of the dumplings, meat is basically added into the dumplings, and the meat can cause the dumplings to contain animal antibiotics and have high cholesterol content, so that the dumplings are not beneficial to the health of eaters.

Disclosure of Invention

The invention aims to provide spicy dumplings based on plant protein meat and a preparation method thereof.

In order to solve the problems, the technical scheme adopted by the invention is as follows:

a spicy dumpling based on vegetable protein meat comprises a dumpling wrapper and stuffing wrapped in the dumpling wrapper, wherein the stuffing contains soybean wire-drawing protein.

Wherein the soybean fiber-drawing protein accounts for 10-20% of the stuffing by weight.

The preparation method of the stuffing comprises the following steps:

(1) soaking 8 parts of soybean drawing protein in water of 5-10 ℃ until the soybean drawing protein is completely expanded, dehydrating by using a dehydrator, and then putting the soybean drawing protein into a chopper mixer to be chopped into filamentous soybean drawing protein;

(2) adding 20 parts of water with the temperature of 5-10 ℃ into a chopping and mixing machine, slowly adding 4 parts of methyl cellulose, 1 part of Arabic gum and 2 parts of guar gum during chopping and mixing, continuously chopping and mixing for 1 hour, and adding 0.5 part of soybean oil to obtain emulsified slurry;

(3) adding the filamentous soybean wire-drawing protein into an emulsifying paddle, and uniformly stirring and mixing to obtain a premix;

(4) uniformly mixing 3 parts of carrageenan, 0.6 part of spicy pickling material, 0.8 part of spicy liquid seasoning, 2.5 parts of konjac flour and 20 parts of water, heating to 90 ℃, and cooling for 24 hours to obtain skin jelly;

(5) adding the spicy liquid seasoning into the premix, mixing for 1min, then adding the main material, mixing for 1min, then adding the skin jelly and 0.4 part of glutamine transaminase, mixing for 30s, and preserving heat for 2 hours at 30 ℃ to obtain stuffing;

the spicy liquid seasoning is prepared from the following raw materials in parts by weight: selecting 0.1-1 part of light soy sauce, 0.1-1 part of white granulated sugar, 0.1-1 part of monosodium glutamate, 0.1-1 part of edible salt, 0.1-1 part of a compound thickener Protex MCK 9020.1, 0.1-1 part of emulsified oil, F59020.1-1 part of Angel yeast extract, 0.1-1 part of essence GA 61860.1, 10.1-1 part of a compound thickener DHBS and 0.1-1 part of flavor nucleotide disodium I + G.

The main material comprises the following raw materials in parts by weight: 10-20 parts of water, 10-20 parts of wheat flour, 1-10 parts of cabbage, 1-5 parts of soybean oil, 1-5 parts of black fungus and 0.1-1 part of acetate starch.

Wherein the dumpling wrappers are prepared from the following raw materials in parts by weight: 45-50 parts of flour, 3-4 parts of stabilizing agent, 3-4 parts of salt and 20-25 parts of water.

Wherein the stabilizer is starch modified sodium hexametaphosphate, and the preparation method of the stabilizer comprises the following steps: dissolving 10-15 parts of sodium hexametaphosphate and 1.0-1.5 parts of edible alkali in 30 parts of water, heating to 60 ℃, adding 15-20 parts of starch solution, reacting at constant temperature for 5 hours to obtain slurry, drying the slurry at 80 ℃ and under-0.1 Mpa in vacuum, crushing, and sieving by using a 200-mesh sieve to obtain the stabilizer.

The method for preparing the spicy dumplings comprises the following steps:

a. mixing flour and stabilizer; dissolving salt in water to obtain salt water; then, adding saline water into the flour and the powder of the stabilizing agent, uniformly mixing, and kneading into dough;

b. standing dough at 25 deg.C for 40min, and making into dumpling wrapper with thickness of 2.0mm and diameter of 60 mm;

c. making dumpling wrapper and stuffing into raw spicy dumplings;

d. quick-freezing the raw spicy boiled dumplings at the temperature of-20 ℃ for 8 hours, and packaging to obtain the spicy boiled dumplings finished product.

Compared with the prior art, the invention has the following implementation effects:

the stuffing raw materials of the spicy dumplings contain cabbage, black fungus and soybean fiber-drawing protein, so that the spicy dumplings are rich and comprehensive in nutrition and low in cost, the soybean fiber-drawing protein is used for replacing meat, the dumplings do not contain cholesterol, and the saturated fatty acid content is low, so that the spicy dumplings are more beneficial to the health of eaters; and the soybean wire-drawing protein is a fiber bundle with elasticity and toughness, so that the elasticity and chewing strength of the dumpling stuffing are enhanced, the taste of the spicy dumplings is improved, and the spicy dumplings are more delicious when being eaten.

When the stuffing of the spicy dumpling is prepared, the spicy pickling materials with spicy and hot effects and the spicy liquid seasoning are directly added into the skin jelly, the carrageenan and the konjac flour exist in the raw materials of the skin jelly, so that the spicy pickling materials and the spicy liquid seasoning can be locked by the skin jelly, the situation that the spicy taste of the dumpling is reduced due to outflow of the spicy pickling materials and the spicy liquid seasoning in the process of wrapping the dumpling skin is prevented, and when the stuffing needs to be eaten, the spicy dumpling is melted by boiling the spicy dumpling, so that spicy juice is produced, the stuffing in the whole dumpling is infiltrated, and the dumpling is more delicious when in use; the glutamine transaminase added in the stuffing preparation can catalyze the covalent crosslinking between proteins in the premix, so that the elasticity and the toughness of the stuffing are improved.

In addition, the dumpling wrappers of the spicy dumplings contain a starch modified sodium hexametaphosphate stabilizer, in the preparation process of the stabilizer, dietary alkali can promote partial starch to be hydrolyzed, a large number of hydroxyl groups and hexametaphosphate radicals form hydrogen bonds, sodium hexametaphosphate is easier to mix with flour, the sodium hexametaphosphate can be uniformly distributed in the dumpling wrappers, and the spicy dumplings are guaranteed not to break in the quick-freezing process.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

The spicy pickling material used in the invention is from Correct-taste food Limited company in Jiyuan City, the starch is from Oshi Biotechnology Limited company in Hunan province, the starch is amylose, 10-15kg of sodium hexametaphosphate and 1.0-1.5kg of dietary alkali are dissolved in 30kg of water, the solution is heated to 60 ℃, 15-20kg of starch solution is added, the constant temperature reaction is carried out for 5 hours to obtain slurry, the slurry is dried in vacuum at 80 ℃ and under 0.1Mpa, the dried slurry is crushed, and the stabilizer is obtained after the sieved by a 200-mesh sieve.