Production method of nutritional gluten

A production method and technology for nutritious noodles, which are applied in the direction of vegetable protein processing, etc., to achieve the effects of improving the washout rate, reducing the content of gluten and starch, and enhancing elasticity

Active Publication Date: 2021-01-22
河南飞天生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, when preparing flavored gluten, food additives such as gluten enhancers, TG enzymes, and gluten modifiers are usually added to improve the gluten texture of gluten, but this is increasingly inconsistent with the current development trend of food safety and healthy food that people value.

Method used

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  • Production method of nutritional gluten

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] A production method of nutritional gluten, comprising the steps of:

[0041] (1) Kneading dough: mix the raw material wheat flour and water 1:1.5 in the kneading and kneading machine, the water contains 3% salt, pH=6.5, control the water temperature at 25°C while adding water and stirring, and switch to kneading mode after stirring evenly , knead the dough for 0.5 hours;

[0042] Preferably, the moisture content of the wheat flour is ≤14.0%, and the wet gluten content is ≥35%;

[0043] (2) Face washing: After kneading the dough, pump the dough into the cylindrical sieve for intermittent kneading and washing. The pH of the washing water is 6.5, and the ratio of water to material is 1.5:1. After kneading and washing for 8 minutes, drain the liquid and add the same amount of water to knead. wash, cycle three times;

[0044] (3) Dehydration: After washing the face, the gluten balls are pumped into a squeeze dryer for dehydration, and dehydrated gluten balls with a moistur...

Embodiment 2

[0058] A production method of nutritional gluten, comprising the steps of:

[0059] (1) Kneading dough: mix the raw material wheat flour and water 1:1.8 in the kneading and kneading machine, the water contains 3% salt, pH=6.8, control the water temperature at 26°C while adding water while stirring, and switch to the kneading mode after stirring evenly , knead the dough for 0.5 hours;

[0060] Preferably, the moisture content of the wheat flour is ≤14.0%, and the wet gluten content is ≥35%;

[0061] (2) Face washing: After kneading the dough, pump the dough into the cylindrical sieve for intermittent kneading and washing. The pH of the washing water is 6.8, and the ratio of water to material is 1.5:1. After kneading and washing for 8 minutes, drain the liquid and add the same amount of water to knead. wash, cycle three times;

[0062] (3) Dehydration: After washing the face, the gluten balls are pumped into a squeeze dryer for dehydration, and dehydrated gluten balls with a m...

Embodiment 3

[0076] A production method of nutritional gluten, comprising the steps of:

[0077] (1) Kneading dough: mix the raw material wheat flour and water 1:1.8 in the kneading kneading machine, the water contains 3% salt, pH=7.0, control the water temperature at 28°C and add water while stirring, and switch to kneading mode after stirring evenly , knead the dough for 0.5 hours;

[0078] Preferably, the moisture content of the wheat flour is ≤14.0%, and the wet gluten content is ≥35%;

[0079] (2) Face washing: After kneading the dough, pump the dough into a cylindrical sieve for intermittent kneading and washing. The pH of the washing water is 7.0, and the ratio of water to material is 1.8:1. After kneading and washing for 8 minutes, drain the liquid and add the same amount of water to knead. wash, cycle three times;

[0080] (3) Dehydration: After washing the face, the gluten balls are pumped into a squeeze dryer for dehydration, and dehydrated gluten balls with a moisture content...

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Abstract

The invention provides a production method of nutritional gluten, which comprises the following steps: (1) kneading dough; (2) washing the dough; (3) dehydrating; (4) beating the dough to produce gluten with mixed variable-speed; (5) rough gluten is molded; (6) rapidly molding with a high-temperature in a first-zone; (7) boiling in a second-zone; (8) boiling in a third-zone; (9) cooling with water; (10) secondary shaping; and (11) forming by hand tearing. Compared with traditional gluten, the gluten produced through the method provided by the invention is remarkably improved in nutrition and taste, can be directly heated for eating or matched with seasonings for eating according to personal taste, can also be used as a food material for eating after cooking such as frying, baking, deep-frying and stir-frying, and is widely suitable for daily diet and accompaniment.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a production method of nutritional gluten. Background technique [0002] Gluten was first created in the Southern and Northern Dynasties of our country. It is a wonderful flower in the vegetarian garden, especially the vegetarian imitation meat dishes with gluten as the main ingredient, which can be called a must in Chinese cuisine and have always been loved by people. In the Yuan Dynasty, gluten was produced in large quantities, and the number of dishes increased over the years, and the patterns were constantly renovated. The nutritional content of gluten, especially the protein content, is higher than that of lean pork, chicken, eggs and most soy products. It is a high-protein, low-fat, low-sugar, low-calorie food. It also contains calcium, iron, phosphorus, potassium and other trace elements , is a traditional delicacy. Gluten protein is characterized by ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/12A23J3/18
CPCA23J1/12A23J3/18Y02A40/90
Inventor 李林海董得平高素珍董瑜琪赵桂强
Owner 河南飞天生物科技股份有限公司
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