China Agricultural University

Ju Qiu

Juan Chen

Ran Wang

Bing Fang

Rong Liu

Siyuan Liu

Yinhua Zhu

Yao Hu

Han Chen

Xiaoyu Wang

Pengjie Wang

Chong Chen

Yixuan Li

Jiaqiang Huang

Weibo Zhang

Fazheng Ren

Jingjing He

Longjiao Zhu

Xifan Wang

Genna Ba

A method for modifying a gliadin and an application thereof are provided. The method includes the following steps: dissolving the gliadin in a solvent to obtain gliadin solution; and adding a proline endoprotease to the gliadin solution for a reaction, and adjusting the pH value of solution to neutral according to a gradient, to obtain a modified gliadin. The modified gliadin obtained by the present invention may be uniformly dispersed in water, and may still maintain a uniform dispersion state in the water after high-temperature thermal sterilization and long-term storage, or even in the presence of sodium chloride, it has good thermal stability, salt resistance, and storage stability.

Method for modifying gliadin and application thereof

A preparation method for a convenient and instant dumpling with a long normal-temperature shelf life includes the following steps: preparation of dough→pressing of dough wrapper→preparation of dumpling wrapper→preparation of stuffing→kneading of dumpling→pre-cooking→canning→sterilization and finished product. By improvement processes in the angle of dough wrapper, stuffing, water migration, dough wrapper adhesion, and taste preservation, the product performance is improved, so that the product may be stored at the normal temperature for at least 12 months and the taste quality may still maintain the same level as fresh dumplings.

Preparation method for convenient and instant dumpling with long normal-temperature shelf life

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Beijing, China

Ju Qiu