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Gluten with good taste and rich nutrients and preparation method of gluten

A nutrient-rich, good-tasting technology, applied in the direction of food ingredients as taste improver, function of food ingredients, plant protein processing, etc.

Inactive Publication Date: 2018-05-18
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, and more and more efficient mechanized equipment is replacing the traditional manual method, but the production process is similar, and the nutritional loss is more serious in the production process

Method used

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  • Gluten with good taste and rich nutrients and preparation method of gluten
  • Gluten with good taste and rich nutrients and preparation method of gluten

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1: a kind of gluten with good mouthfeel and rich nutrition, its preparation method is: mix flour and nutrient enhancer aqueous solution according to the ratio of mass ratio 5:2, use dough mixer and face 10min, obtain the dough with strong stickiness, Let the dough rest for 60 minutes, 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; then press and cut into small shuttles by hand, put into the steamer , steamed with steam at 100°C for 25 minutes, cooled to room temperature after the gluten was taken out of the pan, weighed and packaged to obtain 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 enhancer aqueous solution is as follows: dissolving 0.2 g of the nutritional e...

Embodiment 2

[0027] Embodiment 2: the difference with embodiment 1 is:

[0028] The nutrition enhancer includes raw materials in the following weight proportions: 10 parts of Polygonatum odoratum, 5 parts of bergamot, 20 parts of Buza leaves, 3 parts of Caoguo, 6 parts of Kamba, 10 parts of sucrose, and 3 parts of disodium succinate;

[0029] The preparation method of described nutritional fortifier is:

[0030] (1) Dissolving sucrose in 200 parts by weight of water, then boiling, adding Yuzhu and bergamot, continuing to boil for 20 minutes, filtering to obtain filtrate a;

[0031] (2) Add 10 times the total weight of water to the cloth dregs leaves, grass fruit, kaempferia, and disodium succinate, boil for 15 minutes, add filtrate a, then cool down to 90°C, keep for 2 hours, filter to obtain filtrate b, The filtrate b was concentrated to dryness and the solvent was removed to obtain a dry solid, ie.

[0032] All the other are with embodiment 1.

Embodiment 3

[0033] Embodiment 3: the difference with embodiment 1 is:

[0034] The nutrition enhancer includes raw materials in the following weight proportions: 15 parts of Polygonatum odoratum, 10 parts of bergamot, 30 parts of Buza leaves, 1 part of Caoguo, 3 parts of Kamba, 5 parts of sucrose, and 1 part of disodium succinate;

[0035] The preparation method of described nutritional fortifier is:

[0036] (1) Dissolving sucrose in 300 parts by weight of water, then boiling, adding Yuzhu and bergamot, continuing to boil for 30 minutes, filtering to obtain filtrate a;

[0037] (2) Add 6 times the total weight of water to the cloth dregs leaves, grass fruit, kaempferia, and disodium succinate, boil for 10 minutes, add filtrate a, then cool down to 85 ° C, keep for 1 hour, filter to obtain filtrate b, The filtrate b was concentrated to dryness and the solvent was removed to obtain a dry solid, ie.

[0038] All the other are with embodiment 1.

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Abstract

The invention provides gluten with good taste and rich nutrients and a preparation method of the gluten. Edible and medicinal traditional Chinese medicines such as radix polygonati officinalis, fingered citron, leaves of paniculate microcos and the like are matched with sucrose and disodium succinate, the mixture is decocted with water, the obtained extract is used for kneading, the content of amino acid in the gluten can be increased, and the nutrient value of the gluten can be increased. However, the eating taste of the gluten can be affected, and prepared gluten is not tasty or refreshing and even sticky. It is discovered that after the extraction process of the nutrient supplement extract is improved, the problem can be solved, and the content of amino acid in the gluten can be furtherincreased. That is, the problem that the gluten is not tasty or refreshing can be solved and the content of amino acid can be increased with the extraction process.

Description

technical field [0001] The invention relates to gluten with good taste and rich nutrition 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, and the nutritional loss is serious d...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/12A23J3/18
CPCA23J1/12A23J3/18A23V2002/00A23V2200/30A23V2250/21A23V2200/14A23V2250/628A23V2300/14
Inventor 刘义平
Owner 江西美胃食品有限公司
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