The Preparation And Improvement Of Non-fried Instant Wonton

Wonton,as a traditional Chinese food,is popular with people in all parts of the country for its nutrition,health and taste.With the rapid development of economy in our country and the pace of people’s living,consumers’demand for convenience foods,especially staple foods,has been on the rise.Due to the difficulty on the storage period of wonton made by traditional crafts,lack of uniform product standards and other factors,instant wonton industrialization in our country is still at a very low level.Therefore,the article is intended to provide a theoretical basis for industrial large-scale production of wonton to facilitate the exploration of instant wonton products that meet the conditions of domestic industrial production and nutritional taste.The instant wonton will meet the needs of consumers and provide one more selection for our single-line instant food market.The specific research is as follows.Through the analysis of the physicochemical indexes of raw wheat flour in 7 brands,the texture properties and sensory quality of the instant wonton wrapper.It was found that the content of starch,protein and wet gluten of wheat flour is the important indexes to the texture and sensory quality of instant wonton wrapper.TPA experimental parameters with hardness,adhesiveness and cohesiveness can be used to predict and evaluate the sensory quality of instant wonton wrapper.Therefore,the TPA can assist the sensory evaluation experiment to facilitate the quality evaluation of instant wonton wrapper,so as to eliminate the subjective factors of assessors as much as possible.Taking cooking quality and taste characteristics as evaluation indexes,the basic formulas and key process parameters of dough and filling for instant wonton were studied.The experiment found that the basic formula of the dough should be added with 42%of water,1%of salt and 9%of gluten(all based on wheat flour weight)in addition to the wheat flour.The basic formula of filling should include 4%of salt,10%of sugar and 4%of soy sauce(all based on diced meat weight).Comparing the drying curve of instant wonton at different temperatures,it found that the drying rate was the fastest at 80°C.The optimal process parameters were as follows:3 min of steaming time,42 min of hot-air drying time and 5 min of rehydration time.By investigating the influence of various modifiers such as emulsifier,thickener,enzyme preparation and antioxidant on the rheological properties of dough and the quality of instant wonton,the instant wonton compound modifier was optimized.The results showed that the emulsifier of GMS and SSL,the thickener of xanthan gum and carrageenan,enzyme preparation of GOD and antioxidant of V_C had a significant improvement on the rheological properties of the dough.And in GMS:SSL=2:3,xanthan gum:carrageenan=3:2 conditions,the system is made of the best quality wonton texture,which will help the subsequent processing.Through the principal component analysis and orthogonal experiment,the optimal dosage of each modifier was as follows:0.35%of compound emulsifier,0.30%of compound thickener,0.015%of GOD and 0.016%of V_C(all based on wheat flour weight).SEM results showed that the surface structure of instant wonton was smoother and more uniform with the addition of compound modifier.The protein and starch molecules were evenly and tightly packed,and the gluten network was significantly strengthened so that the compound modifier could effectively improve the quality of instant wonton.