Study On Processing Technology Of Jujube And Walnut Dumplings

Jujube and walnuts are quite representative and traditional agricultural products,which are rich in variety of nutritional functional ingredients.Shanxi Proince's unique agricultural valley project development strategy and the functional agricultural industry with initial scale.Through the analysis of the development status,advantages and disadvantages of agricultural resources in Shanxi Province,coupled with her innate unique and rich resources,the development of functional food and Research has set off a wave in Shanxi Province.As a quick-frozen convenience food,research on the cooking characteristics of dumplings will have far-reaching significance for its industrial development.[Objective] This article uses jujube and walnuts as the basic raw materials to process jujube and walnut dumplings to obtain the best recipe for the taste.Then,through optimization of the production process,the analysis of the quality and the improvement of the quality,a combination of taste,nutritional function and good cooking quality is produced.Jujube and walnut dumplings will have a profound impact on its industrial development.[Method](1)By comparing the effects of different modifiers on the quality of jujube and walnut dumplings and fillings,the most suitable compound modifier was screened out;by comparing the texture characteristics and sensory scores of dumplings under the conditions of different modifiers The difference,to obtain the best ratio of compound modifier.(2)Using sensory score as the evaluation index,design a single factor test,and then carry out orthogonal test to determine the best process conditions to screen the best filling formula.(3)Design single-factor test and response surface analysis test.The analysis factors are the amount of modifier,maltodextrin,and citric acid.The texture characteristics are used as the corresponding evaluation indicators to obtain the best process optimization of dumpling fillings formula.(4)Design single factor test and response surface analysis test.The analysis factors are the amount of stuffing,the amount of glutinous rice flour,and the amount of juice.The texture characteristics are used as the corresponding evaluation indicators to obtain the best process optimized formula for dumplings.(5)Using L * value,light transmittance,sensory score,and texture characteristics as the judging criteria,study the effect of different dough making methods on the quality of dumpling cooking;freeze cracking rate,water loss rate,light transmittance,and sensory score to determine the standard,the effects of different water additions and different freezing temperatures on the quality of dumpling cooking were studied.(6)Check whether it is within the scope of national standards by measuring its basic nutritional composition,relevant physical and chemical indicators and microbial indicators.[Results](1)The ratio of konjac refined powder and guar gum in the dumplings is 3: 2,and the ratio of sodium alginate and CMC-Na in the filling is 1: 2.(2)For powder dough,based on the powder,the optimal formula obtained by orthogonal experiment is A2B2C2,that is,jujube powder,walnut powder,and water content are 30%,30%,and 75%,respectively.For fillings,The orthogonal formula obtained through orthogonal experiment is A2B2C3,that is,the added amount of red date puree,walnut kernel and white sugar are 30%,30% and 25% respectively.Under these conditions,the noodles are moderately soft and glutinous,with a strong odor and good taste;the fillings have a delicate taste and a mellow flavor.(3)The best technological formula for dumpling fillings is: compounding amount of modifier 0.6%,citric acid amount 0.15%,maltodextrin amount 5%.The dumplings prepared under this formula had good sensory quality,complete shape and no wrinkles.Cracked,strong aroma.According to the measurement of the texture characteristics,the elasticity is 3.20 mm,the hardness is 5.18 N,the chewing degree is 8.82 m J,and the sensory score is 91.74 points.(4)The best recipe for glutinous rice dumplings is: 6.5g of stuffing,8g of glutinous rice flour,and5 m L of juice.The glutinous rice balls produced under this formula are of good quality,good molding without collapse,and delicate taste.Through the measurement of its texture characteristics,the elasticity is 3.5 mm,the hardness is 7.04 N,the chewability is 8.40 m J,and the sensory score is 93.74.(5)In the production of fresh dumplings,the glutinous rice balls prepared by the blanching method are of good quality;in the production of quick-frozen dumplings,the cold water method The dumplings are cooked with good quality.(6)When the amount of water added is 75%,the quality of dumplings is excellent,the rate of freezing cracking and water loss is significantly higher than that of the control group,and the light transmittance is very large.At this time,the glutinous rice balls have a good taste.(7)When the frozen storage temperature is set to-30 ° C,during rapid freezing,the frozen cracking rate and water loss rate of dumplings are significantly higher than those of the control group,and the light transmittance is large,the rice dumplings have good sensory quality at this time.(8)Analyze the basic nutritional components of the best process dumplings.The moisture content is30.45%,the ash content is 1.49%,the protein content is 13.65%,and the fat content is 35.78%.The total sugar content of dumplings was 22.96 g / 100 g.In addition,its soluble solids,peroxide value,and heavy metal content meet national safety and health standards,and the total number of colonies and coliforms also meet national standards.[Conclusion] The jujube and walnut dumplings produced by using the above-mentioned optimal process and the best formula have a strong flavor of jujube and walnut,and at the same time,they have good sensory quality and good development prospects.In addition,through relevant physical and chemical tests,we have determined the method of making the best dough quality and the postpartum frozen storage temperature,and clarified the nutritional and safety characteristics of dumplings under this process,providing a strong basis for the development of jujube and walnut dumplings.