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Glutinous gluten rich in nutrition and soft in mouth feel and making method thereof

A nutrient-rich, production method technology, applied in food science and other directions, can solve the problems of inedible, hardened product texture, and single nutrition.

Pending Publication Date: 2022-04-05
武冈市卤卤香食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the process of making gluten, most of the nutrients in the flour are lost with washing, and the nutrients are single
Gluten belongs to high-protein food, and high-protein food is widely used in the research and development of military, aerospace, emergency rescue and sports nutrition food. cause inedible

Method used

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  • Glutinous gluten rich in nutrition and soft in mouth feel and making method thereof

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Experimental program
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Embodiment 1

[0017] A method for preparing nutrient-rich gluten with soft and glutinous taste, comprising the following steps:

[0018] Step 1. Wash and remove impurities from the potatoes, pre-boil them with 0.5% phosphate aqueous solution for 10 minutes, remove impurities again with a skin brushing machine, steam at 110°C and 0.01MPa for 30 minutes, then mash, add 1% brine, and stir to obtain mashed potatoes ;

[0019] Step 2: Soak the peas for 2 hours, then steam them at 0.1MPa at 110°C for 30 minutes, mash them, add 1% brine, and stir to obtain pea puree;

[0020] Step 3, by weight, mix 30 parts of gluten flour, 8 parts of brine, 30 parts of mashed potatoes, 29 parts of pea puree; 0.1 part of konjac flour, 2 parts of soybean oil, stir and mix well, after proofing for 1 hour, 500-800 R / min. Processed in a noodle machine for 20 minutes, mixed evenly and extruded, boiled in brine for 60 minutes to shape, removed and cooled, cut flowers, then fried at 160-170°C for 3-4 seconds, removed an...

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Abstract

The invention discloses gluten rich in nutrition and soft in taste and a making method. The gluten comprises 30 parts of potatoes, 29 parts of peas, 30 parts of gluten flour, 8 parts of brine, 2 parts of edible oil and 1 part of spiced chili oil seasoning. The nutritional baked gluten provided by the invention contains all nutrient substances of potatoes and peas, is superior to similar products in the contents of proteins, dietary fibers, vitamins and mineral elements, and has the effects of rich nutrition, fine and smooth taste and hardening resistance.

Description

【Technical field】 [0001] The invention relates to the field of food, in particular to gluten rich in nutrition and soft and waxy in mouthfeel and a preparation method thereof. 【Background technique】 [0002] Gluten is a vegetable protein consisting of gliadin and glutenin. Add an appropriate amount of water and a little salt to the flour, stir well to form a dough, and then wash it repeatedly with clean water to wash off all the starch and other impurities in the dough, and the rest is gluten. In the process of making gluten, most of the nutrients in the flour are lost with washing, and the nutrients are single. Gluten belongs to high-protein food, and high-protein food is widely used in the research and development of military, aerospace, emergency rescue and sports nutrition food. rendered inedible. Therefore, develop a kind of gluten product that is rich in nutrition, delicate in mouthfeel, and can resist hardening during storage. 【Content of invention】 [0003] In ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/12A23L5/10A23L7/10A23L7/104A23L11/00A23L27/00A23L27/10
Inventor 邓长青
Owner 武冈市卤卤香食品有限责任公司