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A kind of extruded billet mixing material instant gluten and preparation method thereof

A technology of extrusion molding and instant noodles, applied in the field of gluten, which can solve the problems of shortening product shelf life, unhealthy gluten food, insufficient gluten oil absorption, etc., and achieve the effect of uniform and loose internal network structure, good taste and sufficient oil absorption

Active Publication Date: 2021-07-27
HUNAN YUFENG FOOD IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the existing gluten, generally when mixing seasonings, the oil and water are separated due to the immiscibility of water and oil, resulting in a bad taste of the gluten, and the existing gluten does not absorb enough oil, resulting in a bad taste and greatly shortening the shelf life of the product
The existing gluten foods are usually not sterilized after packaging because the technical conditions are not up to date, because starch products, after high temperature sterilization, destroy the internal tissue structure, and the products are more likely to harden, which makes many gluten foods unhealthy.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] An extruded billet mixing material instant gluten, comprising the following components in parts by weight: 20 parts of wheat flour, 2.3 parts of salted duck egg white powder, 2 parts of fat mixture powder, 0.23 parts of compound improver, 1.7 parts of table salt, three parts 0.04 parts of sucralose, 1 part of fructose powder, 17.15 parts of compound seasoning.

[0038] In terms of weight percentage, the particle size distribution of the wheat flour is as follows: 1.5% of the particle size is greater than 69 mesh; 1.8% of the particle size is 69-76 mesh; 3.8% of the particle size is 76-91 mesh; 4.3% of the particle size is 91-107 mesh; %;

[0039] The indicators of the wheat flour are: gluten content 24%; ash content 0.7%; formation time 1.5min; stabilization time 3.5min; degree of weakening 40FU; tensile energy 40cm2; elongation 90mm;

[0040]The particle size of the salted duck egg white powder is: 60 mesh; the lipid mixture powder is prepared by mixing and grinding p...

Embodiment 2

[0055] An extruded billet mixing material instant gluten, comprising the following components in parts by weight: 22 parts of wheat flour, 2.5 parts of salted duck egg white powder, 2.3 parts of fat mixture powder, 2.5 parts of compound improver, 1.9 parts of table salt, stevia 0.06 parts of glucoside, 1.2 parts of fructose powder, and 19.67 parts of compound seasoning.

[0056] In terms of weight percentage, the particle size distribution of the wheat flour is as follows: particle size greater than 69 mesh accounts for 1.4%; particle size 69-76 mesh 1.7%; particle size 76-91 mesh 3.7%; particle size 91-107 mesh 3.4%; particle size smaller than 107 mesh accounts for 89.8% %;

[0057] The indicators of the wheat flour are: gluten content 27%; ash content 0.9%; formation time 2min; stabilization time 6min; degree of weakening 80FU; tensile energy 80cm2; elongation 120mm;

[0058] The particle size of the salted duck egg white powder is: 80 mesh; the lipid mixture powder is prep...

Embodiment 3

[0073] An extruded billet mixing material instant gluten, comprising the following components in parts by weight: 21 parts of wheat flour, 2.4 parts of salted duck egg white powder, 2.2 parts of fat mixture powder, 0.24 parts of compound improver, 1.8 parts of table salt, three 0.05 parts of sucralose, 18.36 parts of compound seasoning.

[0074] In terms of weight percentage, the particle size distribution of the wheat flour is as follows: 1.3% of the particle size is greater than 69 mesh; 1.7% of the particle size is 69-76 mesh; 3.7% of the particle size is 76-91 mesh; 4.3% of the particle size is 91-107 mesh; %;

[0075] The indicators of the wheat flour are: gluten content 25%; ash content 0.8%; formation time 1.8min; stabilization time 5min; degree of weakening 60FU; tensile energy 60cm 2 ; Elongation 100mm; Maximum tensile resistance 500EU; Falling value 350s.

[0076] The particle size of the salted duck egg white powder is: 70 mesh; the lipid mixture powder is prepare...

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Abstract

The invention discloses an instant gluten mixed with extruded billet, which comprises the following components in parts by weight: 20-22 parts of wheat flour, 2.3-2.5 parts of salted duck egg white powder, 2-2.3 parts of fat mixed powder, compound 0.23-0.25 parts of improver, 1.7-1.9 parts of table salt, 0.04-0.06 parts of sucralose or steviol glycoside, 1-1.2 parts of fructose powder, 17.15-19.67 parts of compound seasoning. The object of the present invention is to provide an extruded billet mixed with instant gluten, which is nutritious and healthy, soft in texture, fully oil-absorbing, good in taste and elastic.

Description

technical field [0001] The invention belongs to a kind of gluten, and in particular relates to an extruded billet mixing material instant 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 the lipid mixture contains a special material component - gluten, it has good processing characteristics. Therefore, people can process fat mixed powder into foods of various shapes and local fl...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L15/00A23L25/00A23L27/00A23L5/20A23L29/00A23L29/269A23L29/238A23P30/25A23L3/3454A23L3/3517A23L3/3562
CPCA23L3/3454A23L3/3517A23L3/3562A23V2002/00A23L5/20A23L7/10A23L15/00A23L25/30A23L27/00A23L29/04A23L29/238A23L29/269A23P30/25A23V2200/16A23V2200/14A23V2250/264A23V2250/606A23V2250/192A23V2250/182A23V2250/506A23V2250/5086A23V2250/18A23V2250/51088A23V2250/262Y02A40/90
Inventor 王盛莉李龙张志君
Owner HUNAN YUFENG FOOD IND
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