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Gluten and preparation method thereof

A technology of gluten and wet gluten, which is applied in the direction of plant protein processing, etc., can solve the problems of nutrient loss and general taste of gluten, and achieve the effect of rich nutrition, high amino acid content and good ductility

Inactive Publication Date: 2018-04-10
江西美胃食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Nowadays, the production process of gluten is developing rapidly, more and more efficient mechanized equipment is used to replace the traditional manual method, but the production process is similar, the taste of the gluten obtained is average, and the nutritional loss is serious during the production process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1: a kind of gluten, its preparation method is: flour and nutrient synergist aqueous solution are mixed according to the ratio of mass ratio 5:2, use dough mixer and face 10min, obtain the dough with strong stickiness, leave standstill 60min of dough , and then wash the dough with water for 5 times to obtain wet gluten, add flour to the wet gluten, stir for 10 minutes, and the stirring speed is 30r / min; Steam for 25 minutes, after the gluten is taken out of the pan, cool to room temperature, weigh and pack to get the finished product.

[0021] In the preparation method of described gluten, the ratio of the weight of the flour that kneading face adopts and the flour that adds in the wet gluten is 10:1;

[0022] The preparation method of the nutritional synergist aqueous solution is as follows: dissolving 0.1 g of the nutritional synergist in 100 g of water and stirring evenly to obtain the product.

[0023] The nutrition synergist includes raw materials in th...

Embodiment 2

[0027] Embodiment 2: The difference from Example 1 is: the nutritional synergist includes the following raw materials in weight ratio: 10 parts of Angelica dahurica, 10 parts of nutmeg, 3 parts of Amla emblica, 3 parts of amomum, pine pollen 1 part, 3 parts of thiamine, 10 parts of glucose;

[0028] The preparation method of the nutritional synergist is:

[0029] (1) Add 10 times the total weight of water to Angelica dahurica, nutmeg and thiamine, boil for 10 minutes, add emblica, continue to boil for 15 minutes, filter to obtain filtrate a;

[0030] (2) Add 10 times the total weight of water to amomum, pine pollen, and glucose, extract at 75°C for 5 hours, then boil, add filtrate a, continue to boil for 10 minutes, filter to obtain filtrate b, concentrate and dry filtrate b and remove solvent to obtain a dry solid.

[0031] All the other are with embodiment 1.

Embodiment 3

[0032] Embodiment 3: The difference from Example 1 is that: the nutritional synergist includes the following raw materials in weight proportions: 15 parts of Angelica dahurica, 15 parts of nutmeg, 6 parts of Amla emblica, 1 part of amomum, pine pollen 0.5 parts, 1 part of thiamine, 5 parts of glucose;

[0033] The preparation method of the nutritional synergist is:

[0034] (1) Add 12 times the total weight of water to Angelica dahurica, nutmeg and thiamine, boil for 15 minutes, add emblica, continue to boil for 20 minutes, filter to obtain filtrate a;

[0035] (2) Add 6 times the total weight of water to amomum, pine pollen, and glucose, extract at 70°C for 4 hours, then boil, add filtrate a, continue to boil for 5 minutes, filter to obtain filtrate b, concentrate and dry filtrate b and remove solvent to obtain a dry solid.

[0036] All the other are with embodiment 1.

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PUM

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Abstract

The invention provides a gluten and a preparation method thereof. The gluten has relatively high amino acid content and high nutritional components. The present invention adopts traditional Chinese medicines such as Angelica dahurica, nutmeg, emblica, etc., which are compatible with medicine and food, to be compatible with thiamine and glucose, and then decocted with water. nutritional value. But this will affect the extensibility of gluten and affect the taste. We found that after improving the extraction process of the nutritional synergist extract, the above problems can be solved, and the amino acid content in gluten can be further increased. That is to say, adopting the extraction process described in the present invention can improve the problem of gluten extensibility decrease and increase amino acid content at the same time.

Description

technical field [0001] The invention relates to gluten and a preparation method thereof, belonging to the technical field of food processing. 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. Because gluten is a low-fat, low-sugar, low-calorie food, and contains various trace elements such as iron and phosphorus, gluten has become a traditional healthy food suitable for all ages with its rich nutrition, excellent taste and unique flavor. [0003] Nowadays, the production process of gluten is developing rapidly, more and more efficient mechanized equipment is replacing the traditional manual method, but the production process is similar, the taste of the gluten obtained is average, and the nutritional loss is...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/12A23J3/18
CPCA23J1/12A23J3/18
Inventor 刘义平
Owner 江西美胃食品有限公司
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