| 摘要 |
A composition for removing the smell of dumpling skin using bamboo leaf powder and/or bamboo shoot powder is provided to improve the taste and color of dumplings and thus be expected to improve the palatability of dumplings. The composition for removing the smell of dumpling skin comprising wheat flour and/or buckwheat flour contains: bamboo leaf powder and/or bamboo shoot powder; and one or more powders selected from the group consisting of mugwort powder, green tea powder, yam(dioscorea batatas) powder and ginseng powder. The bamboo leaf powder is prepared by steam-boiling bamboo leaf powder at 60 to 150deg.C for 3 to 12min, drying at 40 to 50deg.C and grinding. The bamboo shoot powder is prepared by heating peeled bamboo shoots in hot water at 70deg.C for more than 3hr, soaking in cold water overnight, drying, freeze-drying and then grinding. |
