Filler gluten and preparation method thereof

A gluten and wheat flour technology, applied in the field of gluten, can solve problems such as insufficient gluten oil absorption, shorten product shelf life, unhealthy gluten food, etc., and achieve the effect of improving hard taste, uniform and loose internal network structure, and soft texture

Inactive Publication Date: 2018-07-06
HUNAN YUFENG FOOD IND
View PDF6 Cites 0 Cited by
  • 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 produc

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

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Filler gluten and preparation method thereof
  • Filler gluten and preparation method thereof
  • Filler gluten and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] A filler gluten, comprising gluten 1 and filler 2. The gluten comprises the following components in parts by weight: 20 parts of wheat flour, 2.3 parts of salted duck egg white powder, 2 parts of lipid mixed powder, 0.23 parts of compound modifier, and salt 1.2 parts, 0.04 parts of sucralose, 1 part of fructose powder, 10 parts of compound seasoning.

[0042] The filling gluten is a sandwich type; the filling includes strawberry jam, mango jam, apple sauce, and chocolate sauce.

[0043] In terms of weight percentage, the grain size distribution of the wheat flour is: 1.5% with a particle size greater than 69 mesh; 1.8% with a particle size of 69-76 mesh; 3.8% with a particle size 76-91 mesh; 4.3% with a particle size of 91-107 mesh; 88.6 with a particle size smaller than 107 mesh %;

[0044] The wheat flour indicators are: gluten content 24%; ash content 0.7%; formation time 1.5min; stabilization time 3.5min; weakening degree 40FU; stretching energy 40cm2; elongation 90mm; ma...

Embodiment 2

[0062] A filler gluten, comprising gluten 1 and filler 2, the 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 lipid mixed powder, 0.25 parts of compound modifier, table salt 1.6 parts, 0.06 parts of stevioside, 1.2 parts of fructose powder, 12 parts of compound seasoning.

[0063] The filling gluten is in a sandwich type; the filling includes mango sauce, apple sauce, chocolate sauce, and coffee sauce.

[0064] In terms of weight percentage, the grain size distribution of the wheat flour is: 1.4% with a particle size greater than 69 mesh; 1.7% with a particle size of 69-76 mesh; 3.7% with a particle size of 76-91 mesh; 3.4% with a particle size of 91-107 mesh; 89.8 with a particle size of less than 107 mesh %;

[0065] The wheat flour indicators are: gluten content 27%; ash content 0.9%; formation time 2min; stabilization time 6min; weakening degree 80FU; stretching energy 80cm2; elongati...

Embodiment 3

[0083] A filler gluten, comprising gluten 1 and filler 2. The gluten comprises 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 lipid mixed powder, 0.24 parts of compound modifier, and salt 1.5 parts, 0.05 parts of sucralose, 1.15 parts of fructose powder.

[0084] The filling gluten is a core-filled type; the filling is a mixture of chocolate sauce, coffee sauce and pork floss.

[0085] In terms of weight percentage, the grain size distribution of the wheat flour is: 1.3% with a particle size greater than 69 mesh; 1.7% with a particle size of 69-76 mesh; 3.7% with a particle size 76-91 mesh; 4.3% with a particle size of 91-107 mesh; 89 with a particle size smaller than 107 mesh %;

[0086] The wheat flour indicators are: gluten content 25%; ash content 0.8%; formation time 1.8min; stabilization time 5min; weakening degree 60FU; stretching energy 60cm 2 ; Elongation 100mm; maximum tensile resistance 500EU; ...

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

PropertyMeasurementUnit
Extensibilityaaaaaaaaaa
Granularityaaaaaaaaaa
Granularityaaaaaaaaaa
Login to view more

Abstract

The invention discloses filler gluten. The filler gluten comprises gluten and a filler, wherein the gluten comprises the following components in parts by weight of 20-22 parts of wheat flour, 2.3-2.5parts of salted duck egg powder, 2-2.3 parts of fat mixed powder, 0.23-0.25 part of a compound modifier, 1.2-1.6 parts of table salt, 0.04-0.06 part of sucralose or stevioside, and 1-1.2 parts of fructose powder. The invention aims to provide the filler gluten being nutritive, healthy, delicious, fragrant, chewy and elastic.

Description

Technical field [0001] The invention belongs to a kind of gluten, and particularly relates to a filler 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, a very distinctive food culture and special snacks have been formed in the east, west, south and north. Due to its geographical location, Hunan has a mild and humid climate. People like to eat chili for refreshing and dehumidification. Therefore, casual spicy foods derived from Hunan cuisine, one of the eight major cuisines in China, are widely loved by the public. [0003] Wheat flour (flour) is the main raw material of the main 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 the lipid mixture powder into foods of various shapes and flavors through various methods. The tra...

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): A23L7/122A23L7/191A23L27/00A23L29/00A23L29/30A23L25/00A23L3/015A23P30/34
CPCA23L3/0155A23V2002/00A23L7/122A23L7/191A23L25/30A23L27/00A23L29/035A23L29/04A23L29/30A23P30/34A23V2250/182A23V2250/192A23V2250/506A23V2250/5086A23V2250/51088A23V2250/262A23V2250/606A23V2300/46A23V2250/264
Inventor 王盛莉李龙张志君
Owner HUNAN YUFENG FOOD IND
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