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A kind of preparation method of instant food based on wheat drawing protein

A wheat drawing protein and food technology, which is applied in the field of food processing, can solve problems such as uneven product quality, excessive intake, and health risks, and achieve the effects of enriching varieties, reducing the loss of nutrients, and reducing the production of harmful substances

Active Publication Date: 2020-12-15
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the improvement of people's living standards, people consume too much animal protein, fat, and sugar, which leads to many health risks
[0004] At present, most instant wheat-drawn protein foods are processed by traditional frying methods, and the product quality is not uniform; there is still a certain gap between the taste of existing wheat-drawn protein instant foods and real chicken tenderloin

Method used

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  • A kind of preparation method of instant food based on wheat drawing protein
  • A kind of preparation method of instant food based on wheat drawing protein

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] (1) Preparation of wheat silk protein: accurately weigh 8.95kg of gluten powder, 1kg of wheat starch, 50g of compound additives (30g of sodium bicarbonate, 20g of sodium tripolyphosphate), stir in a solid mixer for 10min, and mix well ; Control the feeding speed to 21kg / h, the liquid feeding speed is 45%, the temperatures in Zone II-VI are 90°C, 155°C, 200°C, 165°C, 130°C, the screw speed is 300r / min, and the solid feed Speed ​​20kg / h, outlet pressure 5.0MPa. Cut wheat silk protein pieces with a size of about 3 cm, dry them in a fluidized bed at 40°C for 2 hours, and cool them down to room temperature.

[0026] (2) Material selection: choose wheat silk protein block with uniform puffing, light yellow color and complete sheet shape;

[0027] (3) Rehydration: Wheat-drawn protein pieces are soaked in room temperature water, rehydrated for about 50 minutes, after rehydration (rehydration rate≧200%, water content 16±2%, expansion rate≧1.30) drain on wire mesh The surface m...

Embodiment 2

[0034](1) Preparation of wheat silk protein: accurately weigh 8.95kg of gluten powder, 1kg of wheat starch, 50g of compound additives (30g of sodium bicarbonate, 20g of sodium tripolyphosphate), stir in a solid mixer for 10min, and mix well ; Control the feeding speed to 21kg / h, the liquid feeding speed is 45%, the temperatures in Zone II-VI are 90°C, 155°C, 200°C, 165°C, 130°C, the screw speed is 300r / min, and the solid feed Speed ​​20kg / h, outlet pressure 5.0MPa. Cut wheat silk protein pieces with a size of about 3 cm, dry them in a fluidized bed at 40°C for 2 hours, and cool them down to room temperature.

[0035] (2) Material selection: choose wheat silk protein block with uniform puffing, light yellow color and complete sheet shape;

[0036] (3) Rehydration: Soak wheat silk protein pieces in 0.5% sodium chloride solution, rehydrate for about 50 minutes, after rehydration (rehydration rate≧200%, water content 16±2%, swelling rate≧1.30 ) Drain the surface moisture of the ...

Embodiment 3

[0043] (1) Preparation of wheat silk protein: accurately weigh 8.95kg of gluten powder, 1kg of wheat starch, 50g of compound additives (30g of sodium bicarbonate, 20g of sodium tripolyphosphate), stir in a solid mixer for 10min, and mix well ; Control the feeding speed to 21kg / h, the liquid feeding speed is 45%, the temperatures in Zone II-VI are 90°C, 155°C, 200°C, 165°C, 130°C, the screw speed is 300r / min, and the solid feed Speed ​​20kg / h, outlet pressure 5.0MPa. Cut wheat silk protein pieces with a size of about 3 cm, dry them in a fluidized bed at 40°C for 2 hours, and cool them down to room temperature.

[0044] (2) Material selection: choose wheat silk protein block with uniform puffing, light yellow color and complete sheet shape;

[0045] (3) Rehydration: Soak wheat-drawn protein pieces in 0.5% sodium carboxymethylcellulose solution, rehydrate for about 80 minutes, and after rehydration (rehydration rate≧200%, water content 16±2%, puffed Ratio ≧ 1.30) Drain the surf...

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Abstract

The invention discloses a preparation method of an instant food based on wheat wiredrawing proteins. The method comprises the following steps: mixing wheat gluten and wheat starch, and conducting extrusion, cutting, shaping, drying and cooling; soaking premium wheat wiredrawing proteins in a normal-temperature rehydration solution, and finishing the soaking to obtain rehydrated wheat wiredrawing proteins; draining the wheat wiredrawing proteins, conducting freezing, and putting the frozen wheat wiredrawing proteins into a vacuum frying device to obtain the wheat wiredrawing proteins with surfaces solidified and shaped; and subjecting the wheat wiredrawing proteins with surfaces solidified and shaped to microwave heating and cooling to a normal temperature, fully mixing the wheat wiredrawing proteins with five-spice seasonings, performing deoxidation package, and conducting high-pressure steam sterilization. The whole process of the invention adopts completely vegan materials for processing. A product has a fibrous structure similar to the chicken tenderloin meat, a mouth feel close to the chicken tenderloin meat, no fishy smell of other similar products, rich nutrients, a unique flavor, and a low oil content.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of instant food based on wheat silk protein. Background technique [0002] my country is rich in wheat protein resources, but the excellent properties and processability of wheat protein have not been widely used. In addition, with the gradual improvement of people's living standards, consumers pay more and more attention to the concept of healthy eating, and the "disease of wealth" has caused troubles to more and more people. Wheat protein, also known as gluten, is the main by-product of wheat wet processing, that is, wheat starch production. After being subjected to high temperature, high shear and high pressure of a twin-screw extruder, wheat protein can form an appearance and fiber structure similar to chicken tenderloin, which can be used as a stuffing filler and a meat substitute. Wheat drawing protein is rich in nutrition, has ess...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L33/185
Inventor 周惠明代晓冬朱科学郭晓娜彭伟
Owner JIANGNAN UNIV