Method for reusing residual starch water from gluten manufacture

Abstract

The invention relates to a method for reusing residual starch water from gluten manufacture. The method provided by the invention comprises the following steps: standing the residual starch water from gluten manufacture for 10 to 12 hours for precipitation; pouring 30 to 40 percent of supernatant, and stirring the residual liquid to obtain starch paste; molding the starch paste in a flour jelly molding die; and placing the molding die in hot water at the temperature of 80-100 DEG C to perform hot stamping for 3 to 5 minutes so as to ensure that the starch paste is cured and molded to obtain the flour jelly. By utilizing the method for reusing the residual starch water from gluten manufacture, the starch water can be sufficiently utilized, and energy waste and adverse influence of direct drainage to the environment are avoided. Meanwhile, the method for reusing the residual starch water provided by the invention is convenient for people to selectively apply and implement according to the conditions of people in life.

Description

technical field

[0001] The invention relates to the field of food processing, in particular to a method for reusing starch water remaining from making gluten. Background technique

[0002] At present, gluten has become more and more common food in people's life, and its production capacity is also further increasing with the continuous improvement of gluten production technology. When gluten is produced, a large amount of starch water will also be produced. The starch water is actually made by adding water to the flour made from wheat and kneading repeatedly to remove gluten, that is, most of the remaining protein. It contains starch, vitamins and various trace elements, because the starch content is the most And called starch water. This part of the substance inherits most of the nutritional components of wheat. But for this part of the starch water, in the current treatment methods, some of them are directly discharged, and some of them are concentrated, dried and recov...

Examples

Embodiment 1

[0036] Embodiment 1 Utilizes the remaining starch water of making gluten to make stuffed skin

[0037] This embodiment provides a kind of method that utilizes the remaining starch water of making gluten to make stuffed skin, comprises the following steps:

[0038] Leave the remaining starch water for making gluten for 10 hours to precipitate, so that the starch and water are separated, the lower layer is starch, and the upper layer is clear liquid;

[0039] Pour out about 1 / 3 of the supernatant and stir the remaining liquid to obtain a starch paste;

[0040] Spread the starch paste on the stuffed skin forming mold to form a sheet with a thickness of about 1-2mm;

[0041]The forming mold is placed in boiling water at 100° C. for about 3 minutes and blanched to make the starch paste solidified and fully cooked to obtain the stuffed skin.

Embodiment 2

[0042] Embodiment 2 Utilizes the remaining starch water of making gluten to make vermicelli

[0043] The present embodiment provides a kind of method utilizing the remaining starch water of making gluten to make vermicelli, comprises the following steps:

[0044] Leave the remaining starch water for making gluten for 12 hours to precipitate, so that the starch and water are separated into layers, the lower layer is starch, and the upper layer is clear liquid;

[0045] Pour out the supernatant, and place the sediment in the sun for drying to obtain lumps, and then crush and sieve the lumps to obtain dry starch;

[0046] Mix and stir the dry starch and clear water in a weight ratio of 3:1 to obtain a paste;

[0047] Add 100 ℃ boiling water accounting for 20% of its weight to the paste to make it into a gelatinous paste, then add dry starch accounting for 40% of its weight while stirring to obtain starch dough;

[0048] The starch dough was kneaded for 5 minutes to make it more...

Embodiment 3

[0050] Embodiment 3 utilizes the remaining starch water of making gluten to make jelly

[0051] Present embodiment provides a kind of method utilizing the remaining starch water of making gluten to make jelly, comprising the following steps:

[0052] Leave the remaining starch water for making gluten for 10 hours to precipitate, so that the starch and water are separated, the lower layer is starch, and the upper layer is clear liquid;

[0053] Pour out the supernatant, and place the sediment in the sun for drying to obtain lumps, and then crush and sieve the lumps to obtain dry starch;

[0054] Mix dry starch and water in a ratio of 2:1 to obtain a thinner paste;

[0055] Quickly add boiling water at 100°C accounting for 80% of its weight to the paste to obtain a bright jelly, which is then subpackaged;

[0056] Use 100°C water vapor to fumigate the jelly for 3-5 minutes;

[0057] After the fumigation is completed, the fumigated jelly is rapidly cooled with cold water at ab...

technical field

[0001] The invention relates to the field of food processing, in particular to a method for reusing starch water remaining from making gluten. Background technique

[0002] At present, gluten has become more and more common food in people's life, and its production capacity is also further increasing with the continuous improvement of gluten production technology. When gluten is produced, a large amount of starch water will also be produced. The starch water is actually made by adding water to the flour made from wheat and kneading repeatedly to remove gluten, that is, most of the remaining protein. It contains starch, vitamins and various trace elements, because the starch content is the most And called starch water. This part of the substance inherits most of the nutritional components of wheat. But for this part of the starch water, in the current treatment methods, some of them are directly discharged, and some of them are concentrated, dried and recov...

Examples

Embodiment 1

[0036] Embodiment 1 Utilizes the remaining starch water of making gluten to make stuffed skin

[0037] This embodiment provides a kind of method that utilizes the remaining starch water of making gluten to make stuffed skin, comprises the following steps:

[0038] Leave the remaining starch water for making gluten for 10 hours to precipitate, so that the starch and water are separated, the lower layer is starch, and the upper layer is clear liquid;

[0039] Pour out about 1 / 3 of the supernatant and stir the remaining liquid to obtain a starch paste;

[0040] Spread the starch paste on the stuffed skin forming mold to form a sheet with a thickness of about 1-2mm;

[0041]The forming mold is placed in boiling water at 100° C. for about 3 minutes and blanched to make the starch paste solidified and fully cooked to obtain the stuffed skin.

Embodiment 2

[0042] Embodiment 2 Utilizes the remaining starch water of making gluten to make vermicelli

[0043] The present embodiment provides a kind of method utilizing the remaining starch water of making gluten to make vermicelli, comprises the following steps:

[0044] Leave the remaining starch water for making gluten for 12 hours to precipitate, so that the starch and water are separated into layers, the lower layer is starch, and the upper layer is clear liquid;

[0045] Pour out the supernatant, and place the sediment in the sun for drying to obtain lumps, and then crush and sieve the lumps to obtain dry starch;

[0046] Mix and stir the dry starch and clear water in a weight ratio of 3:1 to obtain a paste;

[0047] Add 100 ℃ boiling water accounting for 20% of its weight to the paste to make it into a gelatinous paste, then add dry starch accounting for 40% of its weight while stirring to obtain starch dough;

[0048] The starch dough was kneaded for 5 minutes to make it more...

Embodiment 3

[0050] Embodiment 3 utilizes the remaining starch water of making gluten to make jelly

[0051] Present embodiment provides a kind of method utilizing the remaining starch water of making gluten to make jelly, comprising the following steps:

[0052] Leave the remaining starch water for making gluten for 10 hours to precipitate, so that the starch and water are separated, the lower layer is starch, and the upper layer is clear liquid;

[0053] Pour out the supernatant, and place the sediment in the sun for drying to obtain lumps, and then crush and sieve the lumps to obtain dry starch;

[0054] Mix dry starch and water in a ratio of 2:1 to obtain a thinner paste;

[0055] Quickly add boiling water at 100°C accounting for 80% of its weight to the paste to obtain a bright jelly, which is then subpackaged;

[0056] Use 100°C water vapor to fumigate the jelly for 3-5 minutes;

[0057] After the fumigation is completed, the fumigated jelly is rapidly cooled with cold water at ab...