Gluten formula with high elasticity and good toughness

A technology with good toughness and high elasticity, applied in food science and other directions, can solve the problems of affecting the post-processing and sales of gluten, poor gluten elasticity and toughness, and unfavorable eating experience, so as to ensure post-processing and sales, improve elasticity and toughness, The effect of enhancing the taste

Inactive Publication Date: 2019-12-10
平江县新翔宇食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the deficiencies of the prior art, the present invention provides a gluten formula with high elasticity and good toughness, which solves the problem that the existing gluten has poor elasticity and toughness. The eating experience of gluten has adverse effects, and the taste is not good. At the same time, during the cooking and cutting of gluten, glut...

Method used

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  • Gluten formula with high elasticity and good toughness
  • Gluten formula with high elasticity and good toughness

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] S1. Preparation of raw materials: First, take 25 parts of wheat flour, 35 parts of gluten powder, 2 parts of ash, 2 parts of enzyme preparation, 2 parts of dry yeast, 2 parts of improved oxidant, 2 parts of baking powder, 2 parts of emulsifier, 2 parts of table salt and the balance of water, and then each component is stored in a storage tank, the enzyme preparation is a combination of α-amylase and lipoxygenase, the improved oxidant is potassium bromate, emulsified The agent is a composition of calcium stearate lactate and sodium stearate lactate;

[0030] S2. Pre-mixing treatment: Pour the wheat flour and gluten powder measured in step S1 into the dough mixing equipment respectively, then add clear water of corresponding weight to the dough mixing equipment, then start the dough mixing equipment to work for 17 minutes, mix the wheat flour and gluten Prion powder is pre-mixed first;

[0031] S3. Flour modification treatment: Add the fluffy ash, enzyme preparation and ...

Embodiment 2

[0036] S1. Preparation of raw materials: First, take 20 parts of wheat flour, 30 parts of gluten powder, 3 parts of ash, 3 parts of enzyme preparation, 3 parts of dry yeast, 3 parts of improved oxidizing agent, 3 parts of baking powder, 3 parts of emulsifier, 3 parts of table salt and the balance of clear water, and then each component is stored in a storage tank respectively, the enzyme preparation is a composition of lipase and glucose oxidase, and the improved oxidant is azodicarbonamide, The emulsifier is a composition of monoglyceride tartrate and monoglyceride succinate;

[0037] S2, pre-mixing treatment: Pour the wheat flour and gluten powder measured in step S1 into the dough mixing equipment respectively, then add clear water of corresponding weights to the dough mixing equipment, then start the dough mixing equipment to work for 15 minutes, mix the wheat flour and gluten Prion powder is pre-mixed first;

[0038] S3. Flour modification treatment: Add the fluffy ash, ...

Embodiment 3

[0043] S1. Preparation of raw materials: First, take 30 parts of wheat flour, 40 parts of gluten powder, 1 part of ash, 1 part of enzyme preparation, 1 part of dry yeast, 1 part of improved oxidant, 1 part of baking powder, 1 part of emulsifier, 1 part of table salt and the balance of water, and then each component is stored in a storage tank, the enzyme preparation is a combination of lipoxygenase and lipase, the improved oxidant is calcium iodate, emulsified The agent is a composition of sucrose fatty acid ester and soybean lecithin;

[0044] S2. Pre-mixing treatment: Pour the wheat flour and gluten powder measured in step S1 into the dough mixing equipment respectively, then add clear water of corresponding weight to the dough mixing equipment, then start the dough mixing equipment to work for 20 minutes, mix the wheat flour and gluten Prion powder is pre-mixed first;

[0045] S3. Flour modification treatment: Add the fluffy ash, enzyme preparation and improved oxidant mea...

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Abstract

The invention discloses a gluten formula with high elasticity and good toughness. The gluten formula comprises the following raw materials in parts by weight: 20-30 parts of wheat flour, 30-40 parts of wheat gluten powder, 1-3 parts of pottasche, 1-3 parts of an enzyme preparation, 1-3 parts of dry yeast, 1-3 parts of an improved oxidant, 1-3 parts of baking powder, 1-3 parts of an emulsifier, 1-3parts of edible salt and the balance of clean water. The invention relates to the technical field of food production. By adopting the gluten formula with high elasticity and good toughness, the elasticity and the toughness of gluten can be improved by respectively adding the pottasche, the enzyme preparation, the improved oxidant and the emulsifier into the formula of the gluten, the purposes ofimproving the taste of the gluten and bringing convenience to post processing of the gluten can be well achieved by improving the elasticity and the toughness of the gluten, the taste of the gluten isimproved to a certain extent, the gluten can be prevented from breakage in the boiling, cutting and making process, the gluten can be easily formed, aftertreatment and sealing of the gluten can be ensured, and thus great convenience can be brought to operators to produce the gluten.

Description

technical field [0001] The invention relates to the technical field of food production, in particular to a gluten formula with high elasticity and toughness. Background technique [0002] Gluten is a viscous substance obtained by kneading and washing wheat flour and bran in water. It is harvested when mature, threshed and dried in the sun, or machined into flour. It has the effects of replenishing qi and widening the middle, harmonizing tendons and nourishing blood, detoxifying and removing blood stasis. It is mainly used to treat fever, polydipsia, lack of food, indigestion and other diseases, so gluten is more and more popular. [0003] The current gluten has poor elasticity and toughness. When the eater eats, due to the poor elasticity and toughness of the gluten, it will have an adverse effect on the eating experience of the eater, and the taste is not good. Gluten breakage occurs, which makes gluten difficult to form and seriously affects the post-processing and sales...

Claims

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Application Information

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IPC IPC(8): A23L7/104A23L29/00A23L29/10
CPCA23L7/104A23L29/00A23L29/015A23L29/035A23L29/045A23L29/10A23V2002/00
Inventor 王样林
Owner 平江县新翔宇食品有限公司
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