阅读说明：本技术 一种富含植物膳食纤维的抗冻饺子皮的制作方法 (Preparation method of anti-freezing dumpling wrappers rich in plant dietary fibers ) 是由 不公告发明人 于 2018-06-20 设计创作，主要内容包括：本发明公开了一种富含植物膳食纤维的抗冻饺子皮的制作方法,通过高温高压处理麸皮后,使麸皮口感改善,增加了可溶性膳食纤维的含量。将高温高压处理后得到的超细粉,按麸皮粉占混合粉质量的1%~10%添加到小麦面粉中,制成富含植物膳食纤维的饺子皮。经常食用有助于降血脂、利于减肥、预防便秘,是一种良好的日常食用品。本发明的优势在于：一是利用高温处理方式改善了麦麸的不适口感,降低了植酸的含量；二是饺子皮中含有较多的膳食纤维,降低了饺子破皮和提高了饺子皮的抗冻率。(The invention discloses a preparation method of anti-freezing dumpling wrappers rich in plant dietary fibers, which is characterized in that after bran is treated at high temperature and high pressure, the taste of the bran is improved, and the content of soluble dietary fibers is increased.)

1. A method for preparing anti-freezing dumpling wrappers rich in plant dietary fibers is characterized by comprising the following steps of (1) treating the dietary fibers at high temperature and high pressure to cook the dietary fibers; (2) drying and crushing cooked plant dietary fiber, and compounding with wheat flour; (3) the flour after compounding is made into dumpling wrappers after dough kneading and proofing.

2. The method for preparing the antifreeze dumpling wrapper rich in the plant dietary fiber according to claim 1, wherein the plant dietary fiber comprises one or more of wheat bran, oat bran, barley bran, buckwheat bran, rye bran, sorghum bran, millet bran and corn bran.

3. The method for preparing the antifreeze dumpling wrapper rich in the plant dietary fibers is characterized in that the high-temperature and high-pressure treatment method comprises the steps of soaking the raw materials for 20min ~ 12h, wherein the steam pressure is 0.2MPa ~ 1.2.2 MPa, and the treatment time is 1min ~ 10 min.

4. The method for preparing the antifreeze dumpling wrapper rich in the plant dietary fibers is characterized in that the drying condition is ~ 60 ℃ at 45 ℃, and the water content of the dried raw material is 3% to ~ 14%.

5. The method for preparing the antifreeze dumpling wrapper rich in the plant dietary fibers is characterized by comprising the step of crushing by using a universal crusher, and then feeding crushed particles obtained by the universal crusher into a jet mill for crushing again to obtain 150-mesh ~ 200-mesh ultrafine powder.

6. The method for preparing the antifreeze dumpling wrapper rich in the plant dietary fiber as claimed in claim 1, wherein the mass ratio of the 150-mesh ~ 200-mesh high-temperature high-pressure processed bran powder to the mixed powder is 1% ~ 10%.

7. The method for preparing the antifreeze dumpling wrapper rich in the plant dietary fibers is characterized by mixing flour (a proper amount of mixed flour) and dough proofing (18 ℃, ~ 30 ℃, 20min, ~ 1.5.5 h).

Technical Field

The invention relates to a preparation method of anti-freezing dumpling wrappers rich in plant dietary fibers, and belongs to the technical field of food processing.

Background

The dumplings are the traditional special food in China, have a long history, and are popular among people due to rich nutrition and convenience in eating. With the acceleration of the pace of life, quick-frozen food becomes a new industry, and the quick-frozen food is developed rapidly in recent years and becomes a new industry of the food industry. The quick-frozen dumplings are an important part of quick-frozen foods, and are especially rapidly developed due to delicious taste, convenience in eating, nutrition and sanitation. However, in the actual production, many problems such as dumpling wrapper breakage, stuffing breaking and mixing can be faced.

Corn bran, oat bran, barley bran, buckwheat bran, rye bran, sorghum seed coat, millet seed coat, corn seed coat and the like all contain rich dietary fibers. If the wheat bran can be added into flour to prepare dumpling wrappers, the situation that the wheat bran is used as feed for a long time in China is changed, and the dumpling wrappers have high economic and social benefits. Therefore, if people can grasp the psychology and the opportunity, high-quality high-fiber products are actively developed, so that the social value and the economic value of the high-quality high-fiber products can be realized.

At the present stage, the preparation method of the anti-freezing dumpling wrapper rich in plant dietary fibers is only limited by adding the dietary fibers and the modifying agent, and the dietary fibers are not modified. Chinese patent CN 104799163A discloses a premixed dumpling flour containing puffed sorghum whole grains and preparation thereof, Chinese patent CN 102726676A discloses a method for improving the frost crack resistance of dumpling wrappers, and Chinese patent CN 106879925A discloses a method for making dumpling wrappers containing wheat bran dietary fibers, and the problems of palatability and difficult digestion of coarse cereals cannot be solved only by adding a modifier or puffing technology to improve the taste of the wheat bran.

The cooking of the plant fiber raw material aims to destroy the compact structure of plant cell walls, reduce the roughness of the fiber, increase the content of soluble dietary fiber and improve the mouthfeel. The invention adopts high-temperature high-pressure treatment technology to treat the bran raw material, and the raw material is treated by high-temperature high-pressure steam, so that the cells of the raw material can be broken, the structure can be damaged, and the subsequent processing treatment is convenient. Test data show that the granularity of the raw materials can be obviously reduced and the content of soluble dietary fiber can be increased by treating the plant fiber with high-temperature and high-pressure steam, in addition, the Maillard reaction of the raw materials is promoted by treating the plant fiber with high-temperature and high-pressure steam, the natural flavor of the raw materials is increased, compared with the method for cooking the raw materials by extrusion and expansion, the raw materials after steam treatment are combined with water and cannot be separated, and the product is not easy to get inflamed after being dried. The processed bran flour is added into the dumpling wrappers prepared from the wheat flour, so that the content of dietary fibers in the dumpling wrappers is improved, the dumpling wrappers are fine and smooth in taste, and the dumpling wrappers are suitable for more people to eat.

Disclosure of Invention

The invention aims to improve the taste of wheat bran through high temperature and high pressure, improve the utilization rate of the wheat bran, increase the content of dietary fiber in dumpling wrappers, reduce the dumpling wrapper breaking rate and improve the dumpling frost resistance.

The invention adopts the technical scheme that the bran powder treated at high temperature and high pressure is added according to the mass of 1 percent ~ 10 percent of the mixed powder and is processed by adding a proper amount of water.

The preparation method of the anti-freezing dumpling wrapper rich in bran dietary fiber in the scheme comprises the following steps:

(1) the raw material treatment comprises soaking bran raw material for 20min ~ 12h, placing into a steam tank, introducing saturated steam under 0.2MPa ~ 1.2.2 MPa for 1min ~ 10 min.

(2) And (3) drying, namely collecting the sample after high-temperature and high-pressure treatment, drying in an oven at the temperature of 45 ℃ of ~ 60 ℃, and reducing the water content of the dried raw material to 3% of ~ 14%.

(3) Crushing the dried bran by using a universal crusher and a jet mill, wherein the specific milling process comprises the steps of crushing by using the universal crusher, and feeding crushed particles obtained by using the universal crusher into the jet mill for crushing again to obtain 150-mesh ~ 200-mesh ultrafine powder.

(4) Mixing, adding bran powder into wheat flour, wherein the bran powder accounts for 1% ~ 10% of the mixed powder.

(5) Kneading: mixing appropriate amount of flour and water, and making into smooth dough.

(6) And (4) fermentation, wherein the fermentation time is (~ 30 ℃ at 18 ℃, 20min ~ 1.5.5 h).

(7) Preparation: and (4) making the proofed dough into the shape of dumpling wrappers.

The advantages and the characteristics of the invention are as follows:

the invention provides a preparation method of anti-freezing dumpling wrappers rich in bran dietary fibers, and the dumpling wrapper products are light brown, do not stick to plates, have no pungent smell after being boiled, do not crack, do not mix soup and have good palatability. The long-term consumption of the health-care food is helpful for reducing fat and losing weight and preventing obesity.

The invention provides a preparation method of anti-freezing dumpling wrappers rich in bran dietary fibers, which has the following advantages: the palatability of the bran is improved at high temperature and high pressure, and the content of soluble dietary fiber is increased; and secondly, the anti-freezing dumpling wrappers are rich in dietary fibers and low in sugar content, so that the dumpling wrapper breaking rate is reduced, the content of soluble dietary fibers is increased, and the anti-freezing rate of dumplings is increased.

Detailed Description