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Whole grain naked oat gluten and preparation method thereof

The technology of naked oat flour and whole grain is applied in the field of whole grain naked oat gluten and its preparation, and achieves the effects of delaying starch retrogradation, super water absorption and good film-forming property.

Active Publication Date: 2018-01-16
HUNAN YUFENG FOOD IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Therefore, it has become a traditional Hunan style to overcome the shortcomings of high salt in traditional spicy gluten snack foods and the use of more chemical additives in the formula, and to study how to improve the health index of gluten products, and at the same time make gluten products nutritious, convenient and delicious. Common concerns of the spicy gluten snack food industry

Method used

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  • Whole grain naked oat gluten and preparation method thereof
  • Whole grain naked oat gluten and preparation method thereof
  • Whole grain naked oat gluten and preparation method thereof

Examples

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preparation example Construction

[0051] see figure 1 , a preparation method of whole grain naked oat gluten, is characterized in that, comprises the following steps:

[0052] 1) Mixing: Pour wheat flour, wheat dietary fiber powder, glutinous wheat flour and oat whole flour into the mixer, cover the sealing cover of the mixer, start the stirring switch and stir for more than 5 seconds; the purpose is to compact the flour and prevent water after adding water. Oozing out from the discharge port, taking into account work efficiency and energy saving, preferably, the mixing and stirring time described in step 1) is 5-10s.

[0053] 2) Kneading noodles: Weigh konjac powder, salt, and sweeteners according to the formula, add them to the water, stir until they are evenly dissolved, then pour them into the mixer, cover the sealing cover, and start the switch to stir for more than 10 seconds. , open the discharge port, and discharge the mixed powder; in the production process, the function of dough mixing is mainly to ...

Embodiment 1

[0062] A whole grain naked oat gluten, the composition of which comprises wheat flour, wheat dietary fiber powder, waxy wheat flour, konjac powder, whole naked oat flour, salt, sweetener, water, and the above components are as follows in terms of mass fraction: Wheat dietary fiber powder 2%, waxy wheat flour 9%, konjac flour 0.3%, oat whole flour 3%, salt 4%, sweetener 4%, water 20%, and the balance medium gluten wheat flour. The sweetener is a combination of steviol glycoside and mogroside.

[0063] see figure 1 , the preparation method of above-mentioned whole grain naked oats gluten, comprises the following steps:

[0064] 1) Mixing: Pour 5.77kg of wheat flour, 0.2kg of wheat dietary fiber powder, 0.9kg of waxy wheat flour and 0.3kg of oat whole flour into the mixer, cover the sealing cover of the mixer, start the stirring switch and stir for 5s;

[0065] 2) Kneading noodles: Weigh 0.03kg of konjac powder, 0.4kg of salt, and 0.4kg of sweetener into 2kg of water according to...

Embodiment 2

[0072] A whole grain naked oat gluten, the composition of which comprises wheat flour, wheat dietary fiber powder, waxy wheat flour, konjac powder, whole naked oat flour, salt, sweetener, water, and the above components are as follows in terms of mass fraction: 6% wheat dietary fiber powder, 3% waxy wheat flour, 0.9% konjac flour, 15% oat whole flour, 5% salt, 4.5% sweetener, 25% water, and the balance is medium gluten wheat flour. The sweetener is a mixture of white granulated sugar, steviol glycoside, mogroside and thaumatin.

[0073] see figure 1 , the preparation method of above-mentioned whole grain naked oats gluten, comprises the following steps:

[0074] 1) Mixing: Pour 4.06kg of wheat flour, 0.6kg of wheat dietary fiber powder, 0.3kg of waxy wheat flour and 1.5kg of oat whole flour into the mixer, cover the sealing cover of the mixer, start the stirring switch and stir for 15s;

[0075] 2) Kneading noodles: Weigh 0.09kg of konjac powder, 0.5kg of salt, and 0.45kg of...

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Abstract

The invention discloses whole grain hulless oat gluten which comprises the following components in percent by mass: 2 to 6 percent of wheat dietary fiber flour, 3 to 9 percent of waxy wheat flour, 0.3 to 0.9 percent of Konjac powder, 3 to 15 parts of whole naked oats flour, 4 to 5 percent of salt, 4 to 4.5 percent of a sweetener, 20 to 25 percent of water, and the balance of wheat flour. The invention further discloses a preparation method of the whole grain hulless oat gluten. The preparation method of the whole grain hulless oat gluten comprises the steps of mixing, dough kneading, squeezing and curing, splitting, cooling, mixing and seasoning, packaging, sealing, boxing and the like. The whole grain hulless oat gluten prepared through the formula and the preparation method provided by the invention is low in salt and sugar, is not added with any chemical additives, tastes good, and is nutritional and healthy; the preparation method provided by the invention is simple and easy to control, is relatively low in cost, and is easy to achieve large scale promotion and production.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to gluten and a preparation method thereof, in particular to whole grain naked oat gluten and a preparation method thereof. Background technique [0002] China has a vast territory and a long history of food culture. After thousands of years of historical precipitation, very distinctive food culture and snacks have been formed in the east, west, north, south, and north. Due to its geographical location, Hunan has a mild and humid climate. People like to eat chili peppers to refresh and dehumidify. Therefore, the casual spicy food extended from Hunan cuisine, one of the eight major cuisines in China, is widely loved by the public. [0003] Wheat flour (flour) is the main raw material of staple food in people's daily life, because flour contains a special material component - gluten, so it has good processing characteristics. Therefore, people can process flour into foods of various shap...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/10A23L33/21A23L33/22
CPCA23L7/10A23L29/30A23L33/00A23L33/21A23V2002/00A23V2200/30
Inventor 张玉东王盛莉李龙李凤舞黄晓丹李满良彭再纯夏永良艾侠
Owner HUNAN YUFENG FOOD IND
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