CN103919055A - Fishbone dried gluten and production process thereof - Google Patents
Fishbone dried gluten and production process thereof Download PDFInfo
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- CN103919055A CN103919055A CN201410190083.5A CN201410190083A CN103919055A CN 103919055 A CN103919055 A CN 103919055A CN 201410190083 A CN201410190083 A CN 201410190083A CN 103919055 A CN103919055 A CN 103919055A
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- Prior art keywords
- gluten
- fish
- dried
- expanded
- raw material
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- 108010068370 Glutens Proteins 0.000 title claims abstract description 79
- 235000021312 gluten Nutrition 0.000 title claims abstract description 79
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 23
- 239000000047 product Substances 0.000 claims abstract description 20
- 235000013312 flour Nutrition 0.000 claims abstract description 18
- 150000003839 salts Chemical class 0.000 claims abstract description 15
- 238000001035 drying Methods 0.000 claims abstract description 14
- 239000011265 semifinished product Substances 0.000 claims abstract description 14
- 238000010438 heat treatment Methods 0.000 claims abstract description 10
- 239000003513 alkali Substances 0.000 claims description 14
- 239000004615 ingredient Substances 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 10
- 238000001125 extrusion Methods 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 6
- 238000012545 processing Methods 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 5
- 241000209140 Triticum Species 0.000 abstract description 7
- 235000021307 Triticum Nutrition 0.000 abstract description 7
- 238000003860 storage Methods 0.000 abstract description 3
- 230000001007 puffing effect Effects 0.000 abstract description 2
- 108010064851 Plant Proteins Proteins 0.000 abstract 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 abstract 2
- 235000021118 plant-derived protein Nutrition 0.000 abstract 2
- 238000005520 cutting process Methods 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 abstract 1
- 102000004169 proteins and genes Human genes 0.000 abstract 1
- 229910000029 sodium carbonate Inorganic materials 0.000 abstract 1
- 238000005406 washing Methods 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 3
- 239000002932 luster Substances 0.000 description 3
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 238000012827 research and development Methods 0.000 description 2
- 229920001187 thermosetting polymer Polymers 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 206010020843 Hyperthermia Diseases 0.000 description 1
- 208000007101 Muscle Cramp Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000036031 hyperthermia Effects 0.000 description 1
- 238000007443 liposuction Methods 0.000 description 1
- 235000021266 loss of appetite Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000012797 qualification Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 230000009897 systematic effect Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention relates to fishbone dried gluten and a production process thereof. The fishbone dried gluten is prepared from following components: 80-85% of vital gluten, 14-20% of flour, 0.2-0.5% of salt and 0.1-0.3% of sodium carbonate. For the fishbone dried gluten, the property of the wheat vital gluten is utilized; the wheat vital gluten is heated to a certain temperature at high temperature and then is molded after being extruded and contacted with air; a molded product is cut by a cutting machine to be changed into semi-finished products with different specifications; then the semi-finished products are conveyed into a drying oven by a conveying belt and are dried and disinfected at high temperature; finally, the products are packaged into bags. According to the fishbone dried gluten and the production process thereof, the technical innovation of directly heating and puffing through equipment by taking plant protein as a raw material to form a protein dried product is initiated; the product breaks through a single steamed gluten form of the plant protein in form and a wet gluten roll form; the disadvantages that the occupied space of the steamed gluten in the aspects of storing and conveying is large, the steamed gluten is not convenient to convey in a long distance and the storage life is short are overcome.
Description
Technical field
The present invention relates to a kind of dilated food, particularly relate to a kind of fish-bone dry gluten and manufacture craft thereof.
Background technology
At present, domestic market sales be traditional washing wet gluten, washing wet gluten general moisture, 25～32%, can not be preserved for a long time, inconvenience long-distance transport, therefore the shelf-life is shorter.Cause market sale limitation larger.And traditional gluten color and luster is brightless, shape, without characteristic, allows people visually there is no appetite, also pursues high-quality with present people, high-quality life is not inconsistent.
Summary of the invention
The object of the invention is the problem and shortage for prior art, a kind of fish-bone dry gluten and manufacture craft thereof are provided, and this gluten selects distinctive Gluten to make, easy-formation, mouthfeel are good, color and luster just and be easy to long-time preservation, be convenient to long-distance transport, market utilizes space large.
For achieving the above object, the present invention adopts following technical scheme: a kind of fish-bone dry gluten, this fish-bone dry gluten is made up of following component: Gluten 80～85%, flour 14～20%, salt 0.2～0.5%, alkali face 0.1～0.3%.
Preferably, described fish-bone dry gluten is made up of following component: Gluten 82%, flour 17.5%, salt 0.3%, alkali face 0.2%.
A manufacture craft for fish-bone dry gluten, this technique comprises the following steps:
Step 1, choose in proportion major ingredient: Gluten 80～85%, flour 14～20%, auxiliary material: salt 0.2～0.5%, alkali face 0.1～0.3%, then mixes major ingredient and carries out breading, as raw material for subsequent use with auxiliary material;
Step 2: the raw material for subsequent use in step 1 is sent into production equipment and heat, described heating-up temperature is 222～238 DEG C, and the heat time is 1～1.5 hour;
Step 3: will carry out extrusion by the raw material after heating in step 2, described expanded time: 5～8s, expanded width: 0.5～2.5cm, expanded thickness: 3～5mm, expanded length: 2～15cm;
Step 4: by the raw material after expanded in step 3, make semi-finished product through changing cutter operation;
Step 5: the semi-finished product of obtaining in step 4 are carried out to drying and processing, bake out temperature: 70～82 DEG C, drying time: 2～5 minutes;
Step 6: be packaged into bag, product and get final product.
Preferably, above-mentioned technique Raw component is preferably: Gluten 82%, flour 17.5%, salt 0.3%, alkali face 0.2%.
In above-mentioned technique, parameter Analysis on Selecting is as follows:
1. in step 2, production equipment heating-up temperature setting parameter is analyzed: the raw material of producing fish-bone gluten is mainly wheat gluten (Gluten), described Gluten is taking wheat as raw material, the natural grain albumen of a kind of faint yellow powdery extracting through deep processing, there is strong absorptive, viscoplasticity, extensibility, film forming, adhere to thermosetting property, the multifrequency natures such as liposuction emulsibility, due to above Gluten viscoplasticity, we find after deliberation to adhere to thermosetting property, Gluten only has by its characteristic after 230 ± 8 DEG C of temperature heating can perform to the best, moulding is best, the products taste of producing and color and luster are the most positive.
2. expanded setting parameter analysis in step 3: through the long-term practice of R&D team of company, find that width of the present invention can control by adjusting the mould of machine, but the thickness of fish-bone dry gluten of the present invention also will be controlled, because the herringbone form of gluten pushes formation by single screw rod in equipment, if not of uniform size the causing of outlet, pressure in equipment cavity all can reduce so, thereby affect the qualification rate of gluten product, so the THICKNESS CONTROL of gluten is at 3mm～5mm, it is interval that pressure in equipment cavity reaches, it is more convenient edible in the middle of edible process in order to reach gluten that length is controlled at this scope of 2～15cm, more also be the aesthetic feeling that can increase whole gluten product by this ratio, to increase consumer's appetite.
3. in step 5, bake out temperature setting parameter is analyzed: what domestic market was sold is traditional washing wet gluten, and the general moisture of washing wet gluten, 25～32%, can not be preserved for a long time, inconvenience long-distance transport, and therefore the shelf-life is shorter.Cause market sale limitation larger.Fish-bone gluten of the present invention is if water content is in 15% left and right in the situation that not drying, so also do not reach the object that can preserve for a long time, so will be by drying this road program, but in the middle of the process of drying, should strictly control the temperature of baking oven, if the temperature height of baking oven, the product drying out tends to cause because moisture is too low gluten to fracture after packaging He in transportation, thereby affect the sale of whole product, if but the too low moisture that does not have again oven dry of temperature is below 10%, so through our long-term research with sum up related data we draw, when oven temperature is controlled to 70～82 DEG C, the gluten water content of producing can be controlled at 8% left and right substantially, shelf life of products can be extended to 120 days.
The present invention has following beneficial effect: in order to change this tradition washing shortcoming of wet gluten and the limitation of sale, the present invention is taken the lead by company leader, set up problem development group, collect interrelated data, formulate comprehensive and systematic testing program and implementing measure, purchase the research and development auxiliary facilities such as detecting instrument, capture difficulty, through test and study more than a year, finally research and develop a set of wheat gluten flour that utilizes by fine finishining, form the proteinivorous key technology route of the expanded dry product speed of strip.Concrete technology is: the characteristic of utilizing wheat gluten flour, arrive after certain temperature by high-temperature heating, again by extrusion, ingress of air aftershaping, product after moulding is changed to cutter through cutter machine, make the semi-finished product that specification does not wait into, again semi-finished product are entered to baking oven by conveyer belt, through hyperthermia drying sterilization, be finally packaged into bag.
The present invention utilizes the characteristic of wheat gluten flour, and by forming the expanded dry product fast food of strip albumen after high-temperature heating, expanded oven dry, moisture is below 10%, and the shelf-life extends to 120 days.Greatly improved the quantity in stock of trade company, the scope of sale has expanded the whole country to by original 50 kilometer range circles.
The present invention has following characteristics: 1, started the technological innovation of doing raw material and directly form by equipment heating while puffing albumen dry product with vegetable protein; 2, this product has been broken through the single steamed gluten form of vegetable protein from formal, and the form of wetted surface muscular cramp; 3, solved at steamed gluten aspect storage transport and taken up room greatly, wet gluten is not easy to long-distance transport and the shorter shortcoming of storage life; 4, changed that traditional gluten is single, random version, gluten has been made to herringbone form, met modern and require the theory of exquisite life, increased people's appetite and visual enjoyment.
figure of description
Fig. 1 is the schematic flow sheet of fish-bone dry gluten manufacture craft of the present invention.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention will be further described.
Embodiment 1: a kind of fish-bone dry gluten, this fish-bone dry gluten is made up of following component: Gluten 82%, flour 17.5%, salt 0.3%, alkali face 0.2%.
Above-mentioned fish-bone dry gluten manufacture craft is as follows: as shown in Figure 1, step 1, choose in proportion major ingredient: Gluten 82%, flour 17.5%, auxiliary material: salt 0.3%, alkali face 0.2%, then mixes major ingredient and carries out breading, as raw material for subsequent use with auxiliary material;
Step 2: the raw material for subsequent use in step 1 is sent into production equipment and heat, described heating-up temperature is 230 DEG C, and the heat time is 1.5 hours;
Step 3: will carry out extrusion by the raw material after heating in step 2, can utilize single screw rod to carry out extrusion, described expanded time: 6S, expanded width: 1cm, expanded thickness: 4.5mm, expanded length: 9cm;
Step 4: by after the raw material ingress of air after expanded in step 3 herringbone form, then make semi-finished product through changing cutter operation;
Step 5: the semi-finished product of obtaining in step 4 are carried out to drying and processing, bake out temperature: 80 DEG C, drying time: 3 minutes;
Step 6: vacuum packet is dressed up bag, product and get final product.
Embodiment 2: a kind of fish-bone dry gluten, described fish-bone gluten is made up of following component: Gluten 80%, flour 19.4%, salt 0.4%, alkali face 0.2%.
Above-mentioned fish-bone dry gluten manufacture craft is as follows: as shown in Figure 1, step 1, chooses major ingredient: Gluten 80%, flour 19.4%, auxiliary material: salt 0.4%, alkali face 0.2% according to the above ratio.Then major ingredient is mixed with auxiliary material and carries out breading, as raw material for subsequent use;
Step 2: the raw material for subsequent use in step 1 is sent into production equipment and heat, described heating-up temperature is 224 DEG C, and the heat time is 1 hour;
Step 3: will carry out extrusion by the raw material after heating in step 2, can utilize single screw rod to carry out extrusion, described expanded time: 5S, expanded width: 2.3cm, expanded thickness: 5mm, expanded length: 14 cm;
Step 4: by after the raw material ingress of air after expanded in step 3 herringbone form, then make semi-finished product through changing cutter operation;
Step 5: the semi-finished product of obtaining in step 4 are carried out to drying and processing, bake out temperature: 72 DEG C;
Step 6: vacuum packet is dressed up bag, product and get final product.
Embodiment 3: a kind of fish-bone dry gluten, described fish-bone gluten is made up of following component: Gluten: 84%, flour 15.2%, salt 0.5%, alkali face 0.3%.
Above-mentioned fish-bone dry gluten manufacture craft is as follows: as shown in Figure 1, step 1, choose according to the above ratio major ingredient: 84%, flour 15.2%, auxiliary material: salt 0.5%, alkali face 0.3%.Then major ingredient is mixed with auxiliary material and carries out breading, charging;
Step 2: the raw material for subsequent use in step 1 is sent into production equipment and heat, described heating-up temperature is 236 DEG C, and the heat time is 1.3 hours;
Step 3: will carry out extrusion by the raw material after heating in step 2, described expanded time: 8S, expanded width: 0.7 cm, expanded thickness: 3.3mm, expanded length: 3cm;
Step 4: by after the raw material ingress of air after expanded in step 3 herringbone form, then make semi-finished product through changing cutter operation;
Step 5: the semi-finished product of obtaining in step 4 are carried out to drying and processing, bake out temperature: 76 DEG C;
Step 6: vacuum packet is dressed up bag, product and get final product.
Claims (4)
1. a fish-bone dry gluten, is characterized in that: this fish-bone dry gluten is made up of following component: Gluten 80～85%, flour 14～20%, salt 0.2～0.5%, alkali face 0.1～0.3%.
2. fish-bone dry gluten according to claim 1, is characterized in that: this fish-bone dry gluten is made up of following component: Gluten 82%, flour 17.5%, salt 0.3%, alkali face 0.2%.
3. a manufacture craft for fish-bone dry gluten as claimed in claim 1, is characterized in that: this technique comprises the following steps:
Step 1, choose in proportion major ingredient: Gluten 80～85%, flour 14～20%, auxiliary material: salt 0.2～0.5%, alkali face 0.1～0.3%, then mixes major ingredient and carries out breading, as raw material for subsequent use with auxiliary material;
Step 2: the raw material for subsequent use in step 1 is sent into production equipment and heat, described heating-up temperature is 222～238 DEG C, and the heat time is 1～1.5 hour;
Step 3: will carry out extrusion by the raw material after heating in step 2, described expanded time: 5～8s, expanded width: 0.5～2.5cm, expanded thickness: 3～5mm, expanded length: 2～15cm;
Step 4: by the raw material after expanded in step 3, make semi-finished product through changing cutter operation;
Step 5: the semi-finished product of obtaining in step 4 are carried out to drying and processing, bake out temperature: 70～82 DEG C, drying time: 2～5 minutes;
Step 6: be packaged into bag, product and get final product.
4. fish-bone dry gluten manufacture craft according to claim 3, is characterized in that: described step 1 Raw component is: Gluten 82%, flour 17.5%, salt 0.3%, alkali face 0.2%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410190083.5A CN103919055B (en) | 2014-05-07 | 2014-05-07 | A kind of fish-bone dry gluten and manufacture craft thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410190083.5A CN103919055B (en) | 2014-05-07 | 2014-05-07 | A kind of fish-bone dry gluten and manufacture craft thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103919055A true CN103919055A (en) | 2014-07-16 |
| CN103919055B CN103919055B (en) | 2016-05-11 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201410190083.5A Active CN103919055B (en) | 2014-05-07 | 2014-05-07 | A kind of fish-bone dry gluten and manufacture craft thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103919055B (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104886456A (en) * | 2015-05-05 | 2015-09-09 | 湖北天双健农业开发有限公司 | Making method of steamed gluten |
| CN105768083A (en) * | 2016-03-24 | 2016-07-20 | 佛山市聚成生化技术研发有限公司 | Seaweed-flavored gluten powder-full vegetarian quick-frozen vegetarian meat and preparation method thereof |
| CN108094899A (en) * | 2017-12-28 | 2018-06-01 | 马英豪 | A kind of pepper and chili soup dry gluten and its manufacture craft |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1114145A (en) * | 1994-06-14 | 1996-01-03 | 荣涵芬 | Method for producing fried gluten |
| JP2006087316A (en) * | 2004-09-21 | 2006-04-06 | Nippon Seibaku Kk | Noodle and method for producing the same |
| CN101797025A (en) * | 2009-10-31 | 2010-08-11 | 王筌 | Manufacturing and eating method of fried gluten puff |
| CN101849603A (en) * | 2009-03-31 | 2010-10-06 | 重庆市永川区永双科技有限公司 | Method for processing wet gluten |
-
2014
- 2014-05-07 CN CN201410190083.5A patent/CN103919055B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1114145A (en) * | 1994-06-14 | 1996-01-03 | 荣涵芬 | Method for producing fried gluten |
| JP2006087316A (en) * | 2004-09-21 | 2006-04-06 | Nippon Seibaku Kk | Noodle and method for producing the same |
| CN101849603A (en) * | 2009-03-31 | 2010-10-06 | 重庆市永川区永双科技有限公司 | Method for processing wet gluten |
| CN101797025A (en) * | 2009-10-31 | 2010-08-11 | 王筌 | Manufacturing and eating method of fried gluten puff |
Non-Patent Citations (1)
| Title |
|---|
| 黄继红，等: "谷朊粉系列素食食品的开发研制", 《中州大学学报》, vol. 23, no. 1, 31 January 2006 (2006-01-31) * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104886456A (en) * | 2015-05-05 | 2015-09-09 | 湖北天双健农业开发有限公司 | Making method of steamed gluten |
| CN105768083A (en) * | 2016-03-24 | 2016-07-20 | 佛山市聚成生化技术研发有限公司 | Seaweed-flavored gluten powder-full vegetarian quick-frozen vegetarian meat and preparation method thereof |
| CN108094899A (en) * | 2017-12-28 | 2018-06-01 | 马英豪 | A kind of pepper and chili soup dry gluten and its manufacture craft |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103919055B (en) | 2016-05-11 |
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Effective date of registration: 20160822 Address after: 466000 Wang Ming Industrial Park, Xiangcheng, Henan, Zhoukou Patentee after: XIANGCHENG LINGHUA FLOUR CO., LTD. Address before: 466200, Henan Province, Zhoukou City, Xiangcheng Province Wang Ming Town pony slope village Patentee before: Ma Yinghao |
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Address after: 466200 Wang Ming Kou Industrial Park, Zhoukou, Henan. Patentee after: Henan sirhua Lake Biological Technology Co., Ltd. Address before: 466000 Wang Ming Kou Industrial Park, Xiangcheng, Zhoukou, Henan Patentee before: XIANGCHENG LINGHUA FLOUR CO., LTD. |
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