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Leisure protein gluten food and making method thereof

A gluten and protein technology, applied in the field of protein leisure gluten and its preparation, can solve the problems of strong chewing feeling and poor taste of leisure gluten, and achieve the effects of improving poor taste, preventing uneven mixing and high economic benefits

Pending Publication Date: 2020-06-02
SHANDONG YUWANG ECOLOGY FOOD IND
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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 protein leisure gluten and its preparation method, which solves the problems of poor taste and too strong chewing feeling in the prior art, and improves the ratio of water addition on the basis of the existing gluten technology, And add soy protein isolate, use the gelatinity of soy protein isolate to improve the texture of the product, and get a layered, soft and slightly tough leisure gluten product

Method used

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Effect test

Embodiment 1

[0028] A kind of protein leisure gluten, said protein leisure gluten is made of the following raw materials by weight: 50 parts of purified water, 15 parts of gluten powder, 8 parts of soybean protein, 5 parts of vegetable oil, 3 parts of starch, 0.6 part of salt, 1.0 parts of sugar 0.1 part of monosodium glutamate, 0.1 part of pepper, 0.1 part of spice, 0.1 part of TG enzyme, and 0.2 part of food flavor.

[0029] Wherein, the protein dry basis content in the gluten powder is ≥ 80%; the soybean protein is non-transgenic soybean protein isolate, and the protein dry basis content is ≥ 90%; the vegetable oil is soybean salad oil; the starch is potato starch .

[0030] The preparation method of described protein leisure gluten comprises the following steps:

[0031] (1) Weighing: after weighing the purified water, gluten powder, soybean protein, vegetable oil, starch, salt, sugar, monosodium glutamate, pepper, spices, TG enzyme and food flavor according to the proportion, set asi...

Embodiment 2

[0040] A kind of protein leisure gluten, said protein leisure gluten is made of the raw materials of following weight parts: 60 parts of purified water, 25 parts of gluten powder, 15 parts of soybean protein, 10 parts of vegetable oil, 8 parts of starch, 1.2 parts of salt, 2.2 parts of sugar 0.3 part of monosodium glutamate, 0.5 part of pepper, 0.3 part of spice, 0.2 part of TG enzyme, and 0.5 part of food flavor.

[0041] Wherein, the protein dry basis content in the gluten powder is ≥ 80%; the soybean protein is non-transgenic soybean protein isolate, and the protein dry basis content is ≥ 90%; the vegetable oil is palm oil; and the starch is corn starch.

[0042] The preparation method of described protein leisure gluten comprises the following steps:

[0043] (1) Weighing: after weighing the purified water, gluten powder, soybean protein, vegetable oil, starch, salt, sugar, monosodium glutamate, pepper, spices, TG enzyme and food flavor according to the proportion, set asi...

Embodiment 3

[0052] A kind of protein leisure gluten, said protein leisure gluten is made of the following raw materials by weight: 55 parts of purified water, 20 parts of gluten powder, 11.5 parts of soybean protein, 7.5 parts of vegetable oil, 5.5 parts of starch, 0.9 part of salt, 1.6 parts of sugar 0.2 part of monosodium glutamate, 0.3 part of pepper, 0.2 part of spice, 0.15 part of TG enzyme, and 0.35 part of food flavor.

[0053] Wherein, the protein dry basis content in the gluten powder is ≥80%; the soybean protein is non-transgenic soybean protein isolate, and the protein dry basis content is ≥90%; the vegetable oil is peanut oil; and the starch is corn modified starch.

[0054] The preparation method of described protein leisure gluten comprises the following steps:

[0055] (1) Weighing: after weighing the purified water, gluten powder, soybean protein, vegetable oil, starch, salt, sugar, monosodium glutamate, pepper, spices, TG enzyme and food flavor according to the proportion...

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Abstract

The invention provides a leisure protein gluten food and a making method thereof and relates to the technical field of soybean protein food processing. The leisure protein gluten food is made of the following raw materials in parts by weight: 50-60 parts of pure water, 15-25 parts of wheat gluten, 8-15 parts of soybean protein, 5-10 parts of plant oil, 3-8 parts of starch, 0.6-1.2 parts of salt, 1.0-2.2 parts of sugar, 0.1-0.3 part of aginomoto, 0.1-0.5 part of chilies, 0.1-0.3 part of spices, 0.1-0.2 part of a TG (transglutaminase) enzyme and 0.2-0.5 part of edible essences. A process of theleisure protein gluten food mainly comprises steps of material weighing, dry mixing, wet mixing, molding, shape cutting, drying, material mixing, packaging, sterilization, and the like. Defects of theprior art are overcome, the ratio of water is improved, tissue structures of products are improved through colloidality of soy isolate protein, and a leisure protein gluten food product with layeringfeelings, soft taste and slight chewability can be obtained.

Description

technical field [0001] The invention relates to the technical field of soybean protein food processing, in particular to protein leisure gluten and a preparation method thereof. Background technique [0002] As a high-quality vegetable protein, soybean protein has a comprehensive amino acid ratio and high-quality protein, making it a good high-quality protein. Wheat gluten, as a protein extracted from wheat, has good adhesion. Combining not only has nutritional advantages, but also creates a whole new taste. [0003] At present, gluten powder is used in the technology of gluten products. Chinese patent document CN 103919055 B discloses a fish bone gluten and its production process, which uses gluten as the main raw material and is produced by extrusion molding; the product is mainly dry puffed protein, not the final end product. Chinese patent document CN 10453720 A discloses a whole grain naked oat gluten and a preparation method thereof, which is a gluten product formed ...

Claims

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Application Information

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IPC IPC(8): A23J3/18A23J3/16
CPCA23J3/18A23J3/16
Inventor 范书琴田田李顺秀王双全王笛刘杰
Owner SHANDONG YUWANG ECOLOGY FOOD IND
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