A kind of whole grain highland barley gluten and preparation method thereof

A technology of highland barley noodles and whole grains, applied in the field of whole grain highland barley gluten and its preparation, to achieve good film-forming properties, prevent aging, and inhibit the rise of blood sugar

Active Publication Date: 2018-01-23
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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  • A kind of whole grain highland barley gluten and preparation method thereof
  • A kind of whole grain highland barley gluten and preparation method thereof
  • A kind of whole grain highland barley gluten and preparation method thereof

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preparation example Construction

[0052] see figure 1 , a kind of preparation method of whole grain highland barley gluten is characterized in that, comprises the following steps:

[0053] 1) Mixing: Pour wheat flour, wheat dietary fiber powder, waxy wheat flour and highland barley powder 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 the water from flowing out after adding water. Oozing out at the outlet, and taking into account work efficiency and energy saving, preferably, the mixing and stirring time described in step 1) is 5-10s.

[0054] 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...

Embodiment 1

[0063] A whole grain highland barley gluten, the composition of which comprises wheat flour, wheat dietary fiber powder, waxy wheat flour, konjac powder, whole highland barley flour, salt, sweetener, water, and the above components are respectively in terms of mass fraction: wheat meal Fiber powder 2%, waxy wheat flour 9%, konjac fine flour 0.3%, highland barley flour 4%, salt 4%, sweetener 4%, water 20%, the balance medium gluten wheat flour. The sweetener is a combination of steviol glycoside and mogroside.

[0064] see figure 1 , the preparation method of above-mentioned whole grain highland barley gluten, comprises the following steps:

[0065] 1) Mixing: Pour 5.67kg of wheat flour, 0.2kg of wheat dietary fiber powder, 0.9kg of waxy wheat flour and 0.4kg of highland barley flour into the mixer, cover the sealing cover of the mixer, turn on the stirring switch and stir for 5 seconds;

[0066] 2) Kneading noodles: Weigh 0.03kg of konjac powder, 0.4kg of salt, and 0.4kg of ...

Embodiment 2

[0073] A whole grain highland barley gluten, the composition of which comprises wheat flour, wheat dietary fiber powder, waxy wheat flour, konjac powder, whole highland barley flour, salt, sweetener, water, and the above components are respectively in terms of mass fraction: wheat meal Fiber powder 6%, waxy wheat flour 3%, konjac fine flour 0.9%, highland barley flour 20%, salt 5%, sweetener 4.5%, water 25%, the balance medium gluten wheat flour. The sweetener is a mixture of white granulated sugar, steviol glycoside, mogroside and thaumatin.

[0074] see figure 1 , the preparation method of above-mentioned whole grain highland barley gluten, comprises the following steps:

[0075] 1) Mixing: Pour 3.56kg of wheat flour, 0.6kg of wheat dietary fiber powder, 0.3kg of waxy wheat flour and 2kg of highland barley flour into the mixer, cover the sealing cover of the mixer, start the stirring switch and stir for 15s;

[0076] 2) Kneading noodles: Weigh 0.09kg of konjac powder, 0.5k...

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Abstract

The invention discloses whole grain highland barley 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 flour, 4 to 20 percent of whole highland barley 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 meal. In addition, the invention further discloses a preparation method of the whole grain highland barley gluten. The preparation method comprises the steps of mixing, dough making, squeezing and curing, splitting, cooling, mixing and seasoning, packaging, sealing, boxing and the like. The whole grain highland barley 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 a whole grain barley 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 shape...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/10A23L33/22A23L33/10A23L33/21
CPCA23L7/10A23L7/198A23L19/115A23L33/22A23V2002/00A23V2200/30A23V2200/32A23V2200/328A23V2200/3262A23V2200/12A23V2250/5116A23V2250/5066
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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