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Extruded gluten and preparation method thereof

A gluten and drying technology, which is applied in food science, food preservation, and the function of food ingredients, etc., can solve the problems of stinking and spoilage bacteria in products, achieve low fat content, increase oil holding capacity, and extend shelf life. Effect

Inactive Publication Date: 2020-02-04
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the problem that with the prolongation of the storage time of extruded gluten, the product has a bitter taste and spoilage bacteria, and provides an extruded gluten and its preparation method to improve product quality and increase the oil holding capacity of gluten , Delay the aging of extruded gluten and prolong the shelf life

Method used

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  • Extruded gluten and preparation method thereof
  • Extruded gluten and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0036] This embodiment provides an extruded gluten and a preparation method thereof.

[0037] The preparation method of extruded gluten is as follows:

[0038] (1) The apple pomace was treated with supercritical CO 2 Drying technology for drying; supercritical CO 2 The conditions of drying technology are: pressure: 35MPa; CO 2 Flow: 20L / h; Temperature: 55°C; Time: 70min;

[0039] (2) Grind the dried apple pomace with a superfine grinder at a speed of 6000rpm for 20s, then use a universal high-speed grinder at a speed of 25000r / min for 60s, and keep the part with a particle size of ≤0.125mm to obtain a powder substance;

[0040] (3) 2.5 parts of chitosan oligosaccharides and 20 parts of powder substances obtained in step (2) are added to 80 parts of medium-gluten wheat flour and mixed uniformly to obtain mixed powder;

[0041] (4) Mix 6 parts of table salt, 0.48 parts of monoglyceride and 30 parts of water evenly, and then add them to the mixed powder for powdering to obta...

Embodiment 2

[0045] This embodiment provides an extruded gluten and a preparation method thereof.

[0046] The difference between this embodiment and embodiment 1 is: in step (1), supercritical CO 2 The pressure of the drying treatment is 30MPa, and the temperature is 45°C. In step (3), in parts by weight, the amount of powdered substance is 18 parts, and the content of chitosan oligosaccharide is 2.0 parts.

[0047] Other each process step, process parameter and each raw material and consumption are all identical with embodiment 1.

Embodiment 3

[0049] This embodiment provides an extruded gluten and a preparation method thereof.

[0050] The difference between this embodiment and embodiment 1 is: in step (1), supercritical CO 2 The pressure of drying treatment is 25MPa, CO 2 The flow rate is 15L / h, the temperature is 40°C, and the time is 50min. In step (3), in parts by weight, the content of the powder substance is 14 parts, and the content of chitosan oligosaccharide is 1.0 parts.

[0051] Other each process step, process parameter and each raw material and consumption are all identical with embodiment 1.

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Abstract

The invention discloses extruded gluten and a preparation method thereof. The preparation method includes the steps that (1) apple pomace is dried; (2) the apple pomace is first pulverized at a rotational speed of 4,000-6,000 rpm and then pulverized at a rotational speed of 20,000-28,000 r / min to obtain powder mass; (3) chitosan oligosaccharide and the powder mass are added to medium-gluten wheatflour to be mixed evenly to obtain mixed powder; (4) salt, monoglyceride and water are mixed evenly and add to the mixed powder for powder beating to obtain a flour flocculation mixture; (5) the flourflocculation mixture is extruded and cooked to obtain a semi-finished extruded gluten product; and (6) the semi-finished extruded gluten product, spices and vegetable oil are mixed to obtain the extruded gluten. According to the extruded gluten and the preparation method thereof, the problems that traditional gluten produces a rancidity flavor and is prone to getting mildew and the total number of bacterial colonies exceeds the standard can be solved, the oil holding capacity of the gluten is increased, the aging of the extruded gluten is delayed, the shelf life is prolonged, the product quality is improved, and very good application prospects are achieved.

Description

technical field [0001] The invention belongs to the field of food processing, and more specifically relates to an extruded gluten and a preparation method thereof. Background technique [0002] Extruded gluten is a kind of ready-to-eat food, with grain as the main raw material, supplemented with edible vegetable oil, edible salt, white sugar, chili powder and other auxiliary materials, and processed through extrusion aging, mixing, packaging and other processes, it is unique in China leisure food. In recent years, with the continuous improvement of residents' living standards, people pay more attention to the safety and health of their diet. Extruded gluten has a wide range of consumption groups, and its health has gradually attracted people's attention. [0003] With the gradual development of fruit planting industry and the increase of output year by year, a large amount of pomace will be produced every year. After fresh apples are crushed and squeezed to extract juice, ...

Claims

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Application Information

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IPC IPC(8): A23L7/117A23L19/00A23L33/125A23L33/22A23L33/115A23L3/3562
CPCA23L7/117A23L19/09A23L33/125A23L33/22A23L33/115A23L3/3562A23V2002/00A23V2200/30
Inventor 王学东柯媛胡先勤吕庆云张玉东王盛莉唐梦琦
Owner WUHAN POLYTECHNIC UNIVERSITY
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