Gluten with high nutrient content and preparation method thereof

A nutritional ingredient and gluten technology, which is applied in food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of gluten's general taste and nutrient loss, and achieve high nutritional value, good taste, and good elasticity.

Inactive Publication Date: 2018-04-20
江西美胃食品有限公司
View PDF0 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Nowadays, the production process of gluten is developing rapidly, more and more efficient mechanized equipment is used to replace the traditional ma...

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment 1: a kind of gluten with high nutrient content, its preparation method is: mix flour and nutrient fortifying agent aqueous solution by the ratio of mass ratio 5:2, use dough mixer and face 10min, obtain the dough with strong stickiness, Let the dough rest for 60 minutes, then wash the dough with water for 5 times to obtain wet gluten, add flour to the wet gluten, stir for 10 minutes, and the stirring speed is 30r / min; then press and cut into small shuttles by hand, put it in a steamer, Steam at 100°C for 25 minutes, take the gluten out of the pan and cool to room temperature, weigh and pack to get the finished product.

[0022] In the preparation method of described gluten, the ratio of the weight of the flour that kneading face adopts and the flour that adds in the wet gluten is 10:1;

[0023] The preparation method of the nutritional supplement aqueous solution is as follows: dissolve 0.2 g of the nutritional supplement in 100 g of water, and stir evenly. ...

Embodiment 2

[0029] Embodiment 2: the difference with embodiment 1 is:

[0030] The nutritional supplement includes raw materials in the following weight proportions: 10 parts of longan meat, 0.5 parts of white hyacinth bean flower, 1 part of Zanthoxylum bungeanum, 10 parts of lotus leaf, 5 parts of gardenia, 5 parts of niacin, and 8 parts of mannitol;

[0031] The preparation method of the nutritional supplement is:

[0032] (1) Longan meat, white hyacinth bean flower, and Zanthoxylum bungeanum were extracted with 6 times the total weight of water at 80°C for 2 hours, then boiled, added niacin, continued to boil for 20 minutes, and filtered to obtain filtrate a;

[0033] (2) Add 10 times the total weight of water to lotus leaf, gardenia and mannitol, decoct at 100°C for 40 minutes, filter to obtain filtrate b;

[0034] (3) Mix the filtrate a and the filtrate b, concentrate and dry to remove the solvent, and obtain a powdery solid.

[0035] All the other are with embodiment 1.

Embodiment 3

[0036] Embodiment 3: the difference with embodiment 1 is:

[0037] The nutritional supplement includes raw materials in the following weight proportions: 15 parts of longan meat, 1 part of white hyacinth bean flower, 5 parts of Chinese prickly ash, 5 parts of lotus leaf, 1 part of gardenia, 1 part of niacin, and 3 parts of mannitol;

[0038] The preparation method of the nutritional supplement is:

[0039] (1) Longan meat, white hyacinth bean flower, and Zanthoxylum bungeanum were extracted with 8 times the total weight of water at 85°C for 3 hours, then boiled, added niacin, continued to boil for 25 minutes, and filtered to obtain filtrate a;

[0040] (2) Add 8 times the total weight of water to the lotus leaf, gardenia, and mannitol, decoct at 100°C for 30 minutes, and filter to obtain filtrate b;

[0041] (3) Mix the filtrate a and the filtrate b, concentrate and dry to remove the solvent, and obtain a powdery solid.

[0042] All the other are with embodiment 1.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention provides gluten with high nutritional content and a preparation method thereof. The present invention adopts longan meat, white hyacinth bean flower, Chinese prickly ash and other traditional Chinese medicines with the same source of medicine and food, is compatible with niacin and mannitol, and then decocts with water. nutritional value. However, the elasticity of the prepared gluten is greatly reduced, and the gluten index is too low. We found that after improving the extraction process of the nutritional supplement extract, the above problems can be solved, and the amino acid content in gluten can be further increased. That is to say, the problem of low gluten index can be improved by adopting the extraction process described in the present invention, and the amino acid content can be increased at the same time.

Description

technical field [0001] The invention relates to gluten with high nutritional content and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Gluten is a vegetable protein consisting of gliadin and glutenin. Add an appropriate amount of water and a little salt to the flour, stir well to form a dough, and then wash it repeatedly with clean water to wash off all the starch and other impurities in the dough, and the rest is gluten. Because gluten is a low-fat, low-sugar, low-calorie food, and contains various trace elements such as iron and phosphorus, gluten has become a traditional healthy food suitable for all ages with its rich nutrition, excellent taste and unique flavor. [0003] Nowadays, the production process of gluten is developing rapidly, more and more efficient mechanized equipment is replacing the traditional manual method, but the production process is similar, the taste of the gluten obtained is averag...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23J1/12A23L33/105
CPCA23J1/12A23L33/105A23V2002/00A23V2250/7046A23V2250/6418A23V2250/21
Inventor 刘义平
Owner 江西美胃食品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap