Preparation method of seasoned gluten

A technology of gluten and flour flocculation, which is applied in plant protein processing, food science, etc., can solve the problems of short taste retention time of extruded seasoned gluten, easy deterioration, instability of extruded seasoned gluten, etc., to improve production stability, Not easy to agglomerate, great application value effect
CN112674276AInactive Publication Date: 2021-04-20WUHAN POLYTECHNIC UNIVERSITY
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Patent Information

Authority / Receiving Office
CN Β· China
Patent Type
Applications(China)
Current Assignee / Owner
WUHAN POLYTECHNIC UNIVERSITY
Publication Date
2021-04-20
Estimated Expiration
Not applicable Β· inactive patent

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Abstract

The invention provides a preparation method of seasoned gluten, and belongs to the technical field of foods. In the process of preparing the extruded seasoned gluten, ultrasonic assistance is applied together during flour mixing, so that various materials and flour can be effectively and uniformly mixed, and the obtained flour floccule is softer, fluffy and not prone to caking, thus the flour feeding uniformity and the green body extrusion rate can be effectively improved, the pore uniformity and the expansion rate of the extruded seasoned gluten are increased, and the production stability of the extruded seasoned gluten is improved. The seasoned gluten comprises the following components: wheat flour, edible salt, fructose powder, chili powder, monoacylglyceride, edible oil, sesame oil and water. According to the invention, a flour-mixing device of the ultrasonic-assisted extrusion seasoned gluten is adopted, the product stability and the pore uniformity can be effectively improved, and the preparation method has great application value in the extruded seasoned gluten industry.
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Description

technical field

[0001] The invention relates to the technical field of food, in particular to a preparation method of seasoning gluten. Background technique

[0002] Extruded gluten is a kind of ready-to-eat food and a unique snack food in China. At present, there are various types of extruded gluten products on the market, with rich taste and wide consumption groups, especially popular among young people.

[0003] In the production of extruded seasoned gluten, beating is an indispensable and crucial step. Flouring can affect the quality of extruded flavored gluten products, such as porosity, overrun, uniformity, etc. The uniformity of the pores of extruded seasoning gluten is also an important indicator that affects the taste of the product. In the extruded seasoning gluten industry, the instability of extruded seasoning gluten production is an important problem that limits the production of extruded seasoning gluten, which causes extrusion seasoning The taste of gluten i...

Claims

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