Water-holding and soft-keeping type extruded flour product and preparation method thereof

A kind of extruded surface and soft type technology, which is applied in the direction of food ingredients, food ingredients as humectants, food ingredients as taste improvers, etc., can solve the problems of water loss and other problems, achieve reduced water loss, high softness, and maintain taste Effect

Inactive Publication Date: 2021-08-27
WUHAN POLYTECHNIC UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, in the actual production process of the green body, the wadding needs to be transported through the conveyor belt, and the loss of water in the process is inevitable

Method used

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  • Water-holding and soft-keeping type extruded flour product and preparation method thereof

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preparation example Construction

[0023] The present invention also provides a preparation method for the water-retaining and soft-keeping extruded noodle product, comprising the following steps:

[0024] (1) Ice water preparation: Cool the water to 5°C through the ice water system;

[0025] (2) Preparation of flour flocs: add wheat flour, edible salt, fructose powder, mannitol, monoglyceride, and ice water into the powder bucket in proportion to mix, start the flour beating device for whipping, and form flour flocs;

[0026] The present invention mixes ice water with other raw materials to keep the flocculation in a low temperature state at all times, which not only helps to maintain the water content of the product, but also helps to promote the formation of hydrogen bonds between mannitol and water;

[0027] (3) Extrusion and puffing molding: Pour the flour floc into the powder hopper of the extrusion puffing machine, start the extrusion puffing machine to prepare extruded seasoning gluten semi-finished pro...

Embodiment 1

[0033] A water-retaining and soft extruded noodle product prepared from the following raw materials in parts by weight: 750 parts of wheat flour, 65 parts of edible salt, 30 parts of fructose powder, 30 parts of chili powder, 4.5 parts of monoglyceride, and 80 parts of edible oil 50 parts of sesame oil, 30 parts of mannitol, and 230 parts of water.

[0034] The preparation method of the water-retaining and soft extruded noodle product, the steps are as follows:

[0035] (1) Ice water preparation: Cool the water to 5°C through the ice water system;

[0036] (2) Preparation of flour flocculation: add wheat flour, edible salt, fructose powder, mannitol, monoglyceride, and ice water into the powder bucket and mix them, start the powder making device, set the screw speed to 800r / min, stop powdering after 30s, and form Flock;

[0037] (3) Extrusion and puffing molding: Pour the prepared flour into the powder hopper of the extrusion extruder, set the speed of starting powder feedin...

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Abstract

The invention provides a water-holding and softness-keeping type extruded flour product and a preparation method thereof, and belongs to the technical field of flour product processing. The water-holding and softness-keeping type extruded flour product is prepared from a certain amount of wheat flour, edible salt, fructose powder, chili powder, monoglyceride, edible oil, sesame oil, water and mannitol through the steps of ice water preparation, flour wadding preparation, extrusion puffing forming, finished product preparation and the like. According to the present invention, ice water powdering and a mannitol adding method are combined, such that the water content of the product is substantially improved, the product softness is maintained, and the great application value is provided in the extrusion seasoning flour product industry.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a water-retaining and soft extruded noodle product and a preparation method thereof. Background technique [0002] Extruded gluten is a kind of ready-to-eat food. It is a leisure food invented in China and gradually facing the world. At present, extruded gluten is very popular in the market. , the taste is very rich, the price is low, and everyone from teenagers to adults likes to buy and eat. [0003] Water holding capacity is an important index affecting the quality and taste of extruded noodle products. The green body with high water content has higher softness and lower hardness, and the obtained extruded noodle products have better taste. At the same time, the moisture content of the product in production also determines the profit of the product. Under the same conditions, the profits brought by products with higher water content are also more considerable. Howe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/17A23L29/30
CPCA23L7/17A23L29/37A23V2002/00A23V2200/23A23V2200/14A23V2250/192A23V2250/186A23V2250/6418
Inventor 王学东杨恒张玉东胡先勤高震唐梦琦丁贝贝贾紫阳
Owner WUHAN POLYTECHNIC UNIVERSITY
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