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Preparation method for avocado pear extruded gluten

A technology of avocado and avocado extract, which is applied in the direction of food extrusion, food forming, and the function of food ingredients, etc. It can solve the problems of avocado with peculiar smell, product hardening and aging, and the number of colonies exceeds the standard, so as to reduce salt and monoglyceride Content, improve hardening aging, low cost effect

Inactive Publication Date: 2020-12-04
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the existing technology, extruded gluten leads to hardening and aging of the product, rough tissue, excessive colony count, oil oxidation, peculiar smell and waste of avocado resources during the storage process due to the prolongation of product storage time.

Method used

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  • Preparation method for avocado pear extruded gluten
  • Preparation method for avocado pear extruded gluten

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] This example provides an optimal preparation scheme and an extruded gluten product with a longer shelf life.

[0029] The scheme is as follows:

[0030] (1) Separate the pulp and peel core of the avocado, put the divided pulp into light salt water with a concentration of 0.06% and soak for 10 minutes, use fresh lemon juice with 6% of the mass of the avocado and D-isoascorbic acid with 0.06% of the mass of the avocado After sodium treatment, freeze at -20°C for 6 hours, and freeze-dry at a vacuum of 15Pa to obtain avocado powder with a particle size of 200-300 mesh;

[0031] (2) Dry the separated avocado peel and core at 40°C for 18 hours, grind them, grind them at a speed of 6000r / min for 25s, and then extract them with petroleum ether for 10 hours. At 50°C, the ratio of solid to liquid is 1g: Under the condition of (50)mL, Soxhlet extraction was performed for 16 hours, and the extraction pressure was 20MPa, and the extraction temperature was 45°C, using supercritical ...

Embodiment 2

[0037] Same as Example 1, the difference is that the raw material does not contain avocado powder.

Embodiment 3

[0039] Same as Example 1, the difference is that the raw material does not contain avocado peel and core extraction inclusions.

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Abstract

The invention discloses a preparation method for avocado pear extruded gluten. According to the preparation method, avocado pear powder, an avocado pear extract, an avocado pear extract embedded material, medium-gluten wheat flour, edible salt and monoglyceride are mixed and extruded to obtain a gluten semi-finished product, and then the gluten semi-finished product uniformly mixed with spices andvegetable oil to obtain the avocado pear extruded gluten finished product. The avocado pear extruded gluten prepared by the preparation method solves the problems of serious grease oxidation, hardening, aging and the like in the storage process of the extruded gluten product in the prior art. The avocado pear extruded gluten prepared by the preparation method has the advantages of being long in shelf life, high in oxidation resistance and antibacterial activity, green, health and the like, and meanwhile, is also rich in unique fragrance and taste of avocado pears.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing extruded gluten from avocado. Background technique [0002] In recent years, with the continuous improvement of people's living standards, people pay more attention to the safety and health of diet, and extruded gluten products have become one of the popular ready-to-eat snack foods. Extruded gluten products need to add a variety of chemical additives and a large amount of oil and salt due to their quality characteristics, but the product has a short shelf life, usually no more than 6 months. In recent years, food additive accidents have occurred frequently, and the health of extruded gluten products has gradually attracted people's attention. Traditional extruded gluten products will have problems such as product hardening and aging, rough texture, excessive colony count, product and oil oxidation and odor as the storage time prolongs, resulting in a decrea...

Claims

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Application Information

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IPC IPC(8): A23L7/117A23L19/00A23L29/281A23L29/30A23L33/10A23L33/105A23P10/30A23L3/3472A23L3/3499A23L3/3562
CPCA23L7/117A23L19/09A23L33/105A23L33/10A23L29/30A23L29/284A23P10/30A23L3/3562A23L3/3472A23L3/3499A23V2002/00A23V2200/10A23V2200/224A23V2200/30A23V2200/15A23V2200/16A23V2250/21A23V2250/511A23V2250/502A23V2300/14A23V2300/16
Inventor 王学东梅媛胡先勤黄雪张苗苗丁贝贝王琦杨恒
Owner WUHAN POLYTECHNIC UNIVERSITY