Gluten-protein-free dumpling wrappers produced by sweet potato coarse dietary fibers and preparation method of gluten-protein-free dumpling wrappers

Gluten-protein-free dumpling wrappers produced by sweet potato coarse dietary fibers and preparation method of gluten-protein-free dumpling wrappers

  • CN 104,381,902 A
  • Filed: 11/24/2014
  • Published: 03/04/2015
  • Est. Priority Date: 11/24/2014
  • Status: Active Application
First Claim
Patent Images

1. utilize the thick dietary fiber of sweet potato to make the method for gluten-free type albumen dumpling wrapper, it is characterized in that, comprise the steps:

  • 1) following raw material is taken in proportion, described raw material comprises sweet potato thick dietary fiber fecula, sweet potato thick dietary fiber Ultramicro-powder, sweet potato thick dietary fiber nano powder, sweet potato starch, the thick food fibre powder of extrusion sweet potato, sweet potato thick dietary fiber microwave treatment powder, sweet potato starch, foodstuff glue, plant source polyphenol, albumen, salt and water, and the weight ratio of above-mentioned each raw material is followed successively by 10-40;

    10-40;

    10-20;

    4-12;

    5-12;

    5-13;

    0.5-6;

    0.1-3;

    0.1-0.7;

    1-1 0;

    0.1-3;

    20-70;

    2) with being equivalent to foodstuff glue weight 5-10 water-soluble solution foodstuff glue doubly, foodstuff glue solution is obtained;

    All the other water-soluble solution salt, obtain salt solution;

    3) thick for sweet potato dietary fiber fecula, sweet potato thick dietary fiber Ultramicro-powder, sweet potato thick dietary fiber nano powder, sweet potato starch, the thick food fibre powder of extrusion sweet potato, sweet potato thick dietary fiber microwave treatment powder, sweet potato starch, albumen and plant source polyphenol are poured in dough mixing machine, add step

         2) foodstuff glue solution and salt solution, 5-20min is stirred with 80-150rpm, place 6-24h in 0-20 DEG C, form dough/pasta;

    4) by step

         3) dough/pasta be rubbed into strip, be divided into the jizi for making dumplings of 3-10g, and jizi for making dumplings rolled into the uniform circle of thickness or oval dumpling wrapper, obtain gluten-free type albumen dumpling wrapper finished product.

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