CN104543720A - Whole grain hulless oat gluten and preparation method thereof - Google Patents
Whole grain hulless oat gluten and preparation method thereof Download PDFInfo
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- CN104543720A CN104543720A CN201410826004.5A CN201410826004A CN104543720A CN 104543720 A CN104543720 A CN 104543720A CN 201410826004 A CN201410826004 A CN 201410826004A CN 104543720 A CN104543720 A CN 104543720A
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Classifications
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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
-
- 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
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- Chemical & Material Sciences (AREA)
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- Polymers & Plastics (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses whole grain hulless oat gluten which comprises the following components in percent by mass: 2 to 6 percent of wheat dietary fiber flour, 3 to 9 percent of waxy wheat flour, 0.3 to 0.9 percent of Konjac powder, 3 to 15 parts of whole naked oats flour, 4 to 5 percent of salt, 4 to 4.5 percent of a sweetener, 20 to 25 percent of water, and the balance of wheat flour. The invention further discloses a preparation method of the whole grain hulless oat gluten. The preparation method of the whole grain hulless oat gluten comprises the steps of mixing, dough kneading, squeezing and curing, splitting, cooling, mixing and seasoning, packaging, sealing, boxing and the like. The whole grain hulless oat gluten prepared through the formula and the preparation method provided by the invention is low in salt and sugar, is not added with any chemical additives, tastes good, and is nutritional and healthy; the preparation method provided by the invention is simple and easy to control, is relatively low in cost, and is easy to achieve large scale promotion and production.
Description
Technical field
The invention belongs to food processing field, relate to gluten and preparation method thereof, particularly one full cereal naked oats gluten and preparation method thereof.
Background technology
Chinese Regional is vast, and cooking culture is of long standing and well established, and experience history precipitation for thousands of years, the four corners of the world all defines extremely distinctive cooking culture and local delicacies.Hunan, because of the relation in geographical position, has a moderate climate moistening, and people's many eatings capsicum, dries in order to refresh oneself, and the spicy food of leisure therefore extended out from the Hunan cuisine of one of Chinese eight big cuisines receives masses and extensively likes.
Wheat flour (flour) is the primary raw material of main meal products in people's daily life, owing to containing a kind of special material composition---gluten in flour, thus has good processing characteristics.Therefore, flour processing can be become the food of various shape and local flavor by people by various method.Traditional spicy prepared food of Hunan formula (also known as gluten, plate muscle) is exactly a kind of is raw material with flour, the face leisure food made by extruder.Its process is: in flour, add the raw materials such as appropriate water, salt, after stirring, adopt single screw extruders, by its slaking, the product produced according to a certain percentage, size cuts, mix with the flavoring such as vegetable oil, capsicum again, packaging of finally weighing, produce the instant leisure food with certain toughness.At present, the gluten product category on market is various, and traditional spicy gluten leisure food has the shortcoming of high sugar, high salt, high heat, and employs more chemical addition agent, unfavorable to health; The object extending the product shelf phase is reached by adding excessive anticorrisive agent; Also there is problem demanding prompt solutions such as abusing inedible materials, production environment is poor, technological process is unreasonable simultaneously.
Along with improving constantly of living standards of the people, the requirement of consumer to healthy food is more and more higher, more and more stronger for dietary requirements that is natural, nutrition.China advocates food service industry with full cereal for raw material in recent years, produces healthy food, to meet consumer to consumption demand that is green, healthy food.In cereal carbohydrate generally account for weight 75% ~ 80%, protein content 8% ~ 10%, fat content about 1%, also containing mineral matter, B family vitamin and dietary fiber.Adhering to that cereal is main, exactly in order to keep the good tradition of China's meals, avoiding the drawback of high-energy, higher fatty acid and LCD.
Therefore overcome the high salt of traditional spicy gluten leisure food and in formula, use the shortcoming of more chemical addition agent, how research improves the health index of gluten product, and make gluten product have nutritious, convenient nice feature has become the common focus of traditional Hunan formula spicy gluten leisure food industry simultaneously.In order to the gluten food allowing more consumers be able to eat safety and Health, be necessary to provide a kind of low sugar, less salt, low in calories and be rich in the healthy gluten of full cereal of dietary fiber, cereal nutrition.
Summary of the invention
For solving the problems of the technologies described above, the object of this invention is to provide a kind of less salt, low sugar, full cereal naked oats gluten without any chemical addition agent interpolation, good mouthfeel, nutrient health.
A kind of preparation method of full cereal naked oats gluten is provided in addition.
In order to realize above object, the technical solution used in the present invention is: a kind of full cereal naked oats gluten, it is characterized in that, its constituent comprises wheat flour, wheat edible fiber powder, waxy wheat flour, konjaku powder, the full powder of naked oats, salt, sweetening material, water, and above each component is respectively in mass fraction: wheat edible fiber powder 2-6%, waxy wheat flour 3-9%, konjaku powder 0.3-0.9%, the full powder 3-15% of naked oats, salt 4-5%, sweetening material 4-4.5%, water 20-25%, surplus wheat flour.
Preferably, described each component is respectively in mass fraction: wheat edible fiber powder 3-5%, waxy wheat flour 4.5-9%, konjaku powder 0.45-0.75%, the full powder 3-9% of naked oats, salt 4-5%, sweetening material 4-4.5%, water 20-25%, surplus wheat flour.
Wherein in an embodiment, described each component is respectively in mass fraction: wheat edible fiber powder 5%, waxy wheat flour 6%, konjaku powder 0.6%, the full powder 9% of naked oats, salt 4.4%, sweetening material 4.232%, water 22%, surplus wheat flour.
Preferably, described wheat flour is medium-strength wheat flour.
Described sweetening material is the one or more combination thing in white granulated sugar, steviol glycoside, mogroside, Talin.
The preparation method of any one the full cereal naked oats gluten as described in claim 1-5, is characterized in that, comprise the following steps:
1) mix: wheat flour, wheat edible fiber powder, waxy wheat flour and the full powder of naked oats are poured in mixer, covers mixer seal cover, start and stir switch stirring more than 5s;
2) and face: weigh konjaku powder by formula and salt, sweetening material are added to the water, be stirred to and be uniformly dissolved, then pour in mixer, after covering seal cover, starting switch stirs more than 10s, under the state stirred, opens discharging opening, is discharged by mixed powder;
3) squeezing, maturing: mixed powder is delivered to single-screw extrusion machine through automatic powder filling line, the rotating speed of feed screw is controlled at 200-250r/min, in extruder, material is subject to the shearing of high strength and squeezing action heat production and slaking, then under high pressure extrudes from head nib and obtains just finished product;
4) cut: first finished product, on the conveyor belt after precooling, is cut into the bar-shaped semi-finished product of gauge length by cutting knife;
5) cool: semi-finished product naturally cool 3-5min on transport tape;
6) spice seasoning: semi-finished product are transported in blender through transport tape, after in blender, semi-finished product reach predetermined weight, conveyer belt stops feeding in raw material automatically, then adds prior load weighted flavoring, starts blender and stirs at least 2.5min;
7) pack, seal, case: the semi-finished product after seasoning are after packaging seal, and carry out piece vanning, so far production process completes.
Wherein in an embodiment, the mix and blend time described in step 1) is 5-10s.
Wherein in an embodiment, step 2) described in be 10-15s with face mixing time.
Wherein in an embodiment, the precooling treatment temperature described in step 4) controls as 30-40 DEG C.
Wherein in an embodiment, in mass fraction, the flavoring described in step 6) is mixed by 4-5 part oil capsicum, 1.5-2.5 part toppings, 4-6 part edible oil; In mass fraction, the weight proportion of described semi-finished product and flavoring is 30 parts: 5-8 part.
Beneficial effect of the present invention is: one provided by the invention full cereal naked oats gluten, it take medium-strength wheat flour as primary raw material, in order to the nutritive value of equilibrium product, also in order to local flavor and the Technological adaptability of product, appropriate interpolation wheat edible fiber powder, waxy wheat flour, konjaku powder and the full powder of naked oats.Wherein the interpolation of wheat edible fiber powder, waxy wheat flour and konjaku powder adds the total dietary fiber content of product, for promoting digestion, suppressing or delay the absorption of cholesterol, triglycerides, reduce serum low-density LP, suppress blood sugar rising to have very important effect; After wheat flour mixes with waxy wheat flour, add the content of amylopectin in mixing wheat flour, reduce the ratio of amylose in total starch simultaneously, contribute to preventing starch aging, delay starch retrogradation, therefore can extend the shelf life of product to a certain extent; Konjaku powder also has superpower water imbibition, good film forming, emulsibility, retentiveness except having lipopenicillinase, hypoglycemic, anti-cancer, defaecation multiple disease-prevention health function, add in product and produce synergistic function with waxy wheat flour, the use of conventional emulsifier (monoglyceride) can be replaced, play good shaping, water conservation and bating effect, the characteristics such as the mouthfeel of product, soft durometer are improved.In addition, the full powder of naked oats added has the protein of rich content, amino acid, unrighted acid, vitamin and water-soluble dietary fiber, it is of high nutritive value, physiologically active ingredient abundant species, thus have reducing blood lipid, hypotensive, regulate the plurality of health care functions such as blood sugar, angiocardiopathy preventing, Constipation.Simultaneously naked oats contain the multi mineral prime elements such as Ca, P, Fe, Mn, Mg, Se of needed by human body, and Se is one of very important trace element of human body, have strengthen body immunity, delay senility, the effect of cancer-resisting.The full powder of interpolation naked oats is not only product and provides good naked oats local flavor, has given full play to the effect of cereal on nutrient health, has made the nutrition of product more balanced, thus met consumer to full cereal food nutrition, diversified demand; And after with the addition of the full powder of naked oats, the hardness of product slightly increases, and elasticity does not have significant change, but chewiness makes moderate progress, the quality of the healthy gluten of full cereal can be improved.In addition the present invention is on the basis of traditional spicy hot noodles tendons food, (use amount of salt drops to 4.4% by 7.3% significantly to reduce the addition of salt, reduce 40% on the original basis), substitute all chemical synthesis sweeteners with natural sweetener simultaneously, improve the health index of product, meet consumer to healthy, safe dietary requirements.
The preparation method of a kind of full cereal naked oats gluten provided by the invention, the method with the blend step increasing wheat flour, wheat edible fiber powder, waxy wheat flour and the full powder of naked oats in front, its objective is and make flour compacting, after preventing from adding water, water oozes out from discharge outlet; Strictly control Mixing time simultaneously, make the flour of becoming reconciled in the loose shape of " that holds is agglomerating, namely faling apart of stamp ", avoid follow-up blanking uneven, the expanded uneven problem of product; First finished product through appropriate precooling treatment, maintains the tenacity mouthfeel of gluten product preferably before cutting; Different flavoring can also be configured according to taste and then obtain the healthy gluten product of full cereal of multiple tastes.And the easy control simple to operate of the preparation method of above-mentioned gluten provided by the invention, cost is lower, is easy to realize large-scale promotion and production.
Accompanying drawing explanation
Fig. 1 is the process chart of a kind of preparation method of full cereal naked oats gluten;
The sample C-Cell raw video that Fig. 2 Different adding amount wheat edible fiber powder makes;
The sample C-Cell raw video that Fig. 3 Different adding amount waxy wheat flour makes;
The sample C-Cell raw video that Fig. 4 Different adding amount konjaku powder makes;
Fig. 5 full cereal naked oats gluten TPA test comparison figure.
Detailed description of the invention
For enabling above-mentioned purpose of the present invention, feature and advantage become apparent more, elaborate to the specific embodiment of the present invention below in conjunction with accompanying drawing.Set forth a lot of detail in the following description so that fully understand the present invention.But the present invention can implement to be much different from other modes described here, those skilled in the art can when without prejudice to doing similar improvement when intension of the present invention, therefore the present invention is by the restriction of following public concrete enforcement.
A kind of full cereal naked oats gluten, it is characterized in that, its constituent comprises wheat flour, wheat edible fiber powder, waxy wheat flour, konjaku powder, the full powder of naked oats, salt, sweetening material, water, and above each component is respectively in mass fraction: wheat edible fiber powder 2-6%, waxy wheat flour 3-9%, konjaku powder 0.3-0.9%, the full powder 3-15% of naked oats, salt 4-5%, sweetening material 4-4.5%, water 20-25%, surplus wheat flour.
The present invention is by trial test in early stage, find that wheat edible fiber powder, waxy wheat flour and konjaku powder have product quality and better improve effect, therefore select these three kinds of batchings to carry out single factor experiment, the addition of salt and water is set as 4.4% and 22% respectively, sweetening material 4.2%, by flour quantitatively to 100%.Evaluation criterion is product sensory characteristic and C-Cell graphical analysis.According to product sensory characteristic, formulate full cereal healthy gluten sensory evaluation scores standard in table 1.During scoring, select professional 10 people, according to the form below content tastes marking item by item, gets scoring mean value as final sensory evaluation scores.By the sample of making after normal temperature places 7 days, as stated above and standards of grading carry out sensory evaluation.During C-Cell graphical analysis, cut by the sample blade before spice, put into the image analyzer corrected along axis, start-up routine captures image, utilizes the analysis software in program obtain data and analyze it.
Table 1 sensory evaluation scores standard
(1) fixing waxy wheat flour addition is 5%, and konjaku powder addition is 0.4%, on the sense organ of product and the impact of architectural characteristic when research wheat edible fiber powder addition is respectively 2%, 3%, 4%, 5%, 6%.Result is respectively as shown in table 2 and Fig. 2.As can be seen from Table 2, along with the increase of wheat edible fiber powder addition, the color and luster of product, slaking effect and flavour are become better and better, and score value is also more and more higher, illustrate that wheat edible fiber powder has good effect to the color and luster of gluten product, slaking effect and flavour; Soft durometer and the mouthfeel score value of product first increase, rear minimizing, when illustrating that wheat edible fiber powder adds too much, have certain influence to the soft durometer of product and mouthfeel.As can be seen from the table, after adding the wheat edible fiber powder of 3-5%, the sensory evaluation scores of product is higher, illustrates that the sensory effects of this addition to product is better.Fig. 2 is the sample C-Cell raw video that Different adding amount wheat edible fiber powder makes.As seen from the figure, the sample of Different adding amount has macroscopic difference, and when addition is 3%, 4%, the interiors of products texture structure of making compares uniform and smooth.Integrated sensory evaluates and image analysis result, and when wheat edible fiber addition is 3-5%, the characteristic of product is better.
(2) fixing wheat edible fiber powder addition is 4%, and konjaku powder addition is 0.4%, on the sense organ of product and the impact of architectural characteristic when research waxy wheat flour addition is respectively 3.0%, 4.5%, 6.0%, 7.5%, 9.0%.Result is respectively as shown in table 3 and Fig. 3.As can be seen from Table 3, add after waxy wheat flour, every organoleptic indicator of product all has improvement in various degree, and when addition is 4.5-9%, the color and luster of product, mouthfeel and slaking effect are better, and the sense organ score value of product is also higher.Fig. 3 is the sample C-Cell raw video that Different adding amount waxy wheat flour makes.As seen from the figure, the sample of Different adding amount has macroscopic difference, and when addition is 6-9%, small product size is comparatively large, and expansion effect is better, and interiors of products texture structure compares uniform and smooth.Integrated sensory evaluates and image analysis result, and when waxy wheat flour addition is 4.5-9%, the quality of product is better.
(3) fixing wheat edible fiber powder addition is 4%, and waxy wheat flour addition is 6%, on the sense organ of product and the impact of architectural characteristic when research konjaku powder addition is respectively 0.30%, 0.45%, 0.60%, 0.75%, 0.90%.Result is respectively as shown in table 4 and Fig. 4.As can be seen from Table 4, along with the increase of konjaku powder addition, the sense organ score value of product increases gradually, and when addition is 0.45-0.75%, sense organ score value is higher.Fig. 4 is the sample C-Cell raw video that Different adding amount konjaku powder makes.As seen from the figure, the sample of Different adding amount has macroscopic difference, and when addition is 0.6%, small product size is comparatively large, and inner vein structure comparison uniform and smooth, expansion effect is better.Integrated sensory evaluates and image analysis result, and when konjaku powder addition is 0.45-0.75%, the quality of product is better.
Table 2 wheat edible fiber powder is on the impact-sensory evaluation scores result of product performance
Table 3 waxy wheat flour is on the impact-sensory evaluation scores result of product performance
Table 4 konjaku powder is on the impact-sensory evaluation scores result of product performance
Based on above-mentioned test results and analysis, preferably, described each component is respectively in mass fraction: wheat edible fiber powder 3-5%, waxy wheat flour 4.5-9%, konjaku powder 0.45-0.75%, the full powder 3-9% of naked oats, salt 4-5%, sweetening material 4-4.5%, water 20-25%, surplus wheat flour.
On this basis, preferably, described each component is respectively in mass fraction: wheat edible fiber powder 5%, waxy wheat flour 6%, konjaku powder 0.6%, the full powder 9% of naked oats, salt 4.4%, sweetening material 4.232%, water 22%, surplus wheat flour.
Wheat flour is divided into high-strength flour, medium strength flour, weak strength flour, and gluten content < 24% is weak strength flour, and gluten content >=30% is high-strength flour.Wherein weak strength flour due to gluten content low, internal structure lacks support, easily " subsiding " deliquescing, and mouthfeel is poor; High-strength flour gluten content is higher, and interiors of products structure is comparatively tight, the hardness of product is increased, taste bad; And the gluten content of medium strength flour is between the two, the product soft durometer of production and mouthfeel better.And medium strength flour ductility and tensile energy moderate, relatively suitable processing, the fine and smooth expansion effect of inner vein even structure of product is good.Based on this, preferably, described wheat flour is medium-strength wheat flour.
Described sweetening material is the one or more combination thing in white granulated sugar, steviol glycoside, mogroside, Talin.
Above-mentioned full cereal naked oats gluten, it take medium-strength wheat flour as primary raw material, appropriate interpolation wheat edible fiber powder, waxy wheat flour, konjaku powder and the full powder of naked oats.Wherein the interpolation of wheat edible fiber powder, waxy wheat flour and konjaku powder adds the total dietary fiber content of product, for promoting digestion, suppressing or delay the absorption of cholesterol, triglycerides, reduce serum low-density LP, suppress blood sugar rising to have very important effect; After wheat flour mixes with waxy wheat flour, add the content of amylopectin in mixing wheat flour, reduce the ratio of amylose in total starch simultaneously, contribute to preventing starch aging, delay starch retrogradation, therefore can extend the shelf life of product to a certain extent; Konjaku powder also has superpower water imbibition, good film forming, emulsibility, retentiveness except having lipopenicillinase, hypoglycemic, anti-cancer, defaecation multiple disease-prevention health function, add in product and produce synergistic function with waxy wheat flour, the use of conventional emulsifier (monoglyceride) can be replaced, play good shaping, water conservation and bating effect, the characteristics such as the mouthfeel of product, soft durometer are improved.In addition, the full powder of naked oats added has the protein of rich content, amino acid, unrighted acid, vitamin and water-soluble dietary fiber, it is of high nutritive value, physiologically active ingredient abundant species, thus have reducing blood lipid, hypotensive, regulate the plurality of health care functions such as blood sugar, angiocardiopathy preventing, Constipation.Simultaneously naked oats contain the multi mineral prime elements such as Ca, P, Fe, Mn, Mg, Se of needed by human body, and Se is one of very important trace element of human body, have strengthen body immunity, delay senility, the effect of cancer-resisting.The full powder of interpolation naked oats is not only product and provides good naked oats local flavor, has given full play to the effect of cereal on nutrient health, has made the nutrition of product more balanced, thus met consumer to full cereal food nutrition, diversified demand; And after with the addition of the full powder of naked oats, the hardness of product slightly increases, and elasticity does not have significant change, but chewiness makes moderate progress, the quality of the healthy gluten of full cereal can be improved.In addition the present invention is on the basis of traditional spicy hot noodles tendons food, (use amount of salt drops to 4.4% by 7.3% significantly to reduce the addition of salt, reduce 40% on the original basis), substitute all chemical synthesis sweeteners with natural sweetener simultaneously, improve the health index of product, meet consumer to healthy, safe dietary requirements.
Refer to Fig. 1, a kind of preparation method of full cereal naked oats gluten, is characterized in that, comprise the following steps:
1) mix: wheat flour, wheat edible fiber powder, waxy wheat flour and the full powder of naked oats are poured in mixer, covers mixer seal cover, start and stir switch stirring more than 5s; Its object makes flour compacting, and after preventing from adding water, water oozes out from discharge outlet, and consider operating efficiency and energy-conservation aspect, preferably, the mix and blend time described in step 1) is 5-10s simultaneously.
2) and face: weigh konjaku powder by formula and salt, sweetening material are added to the water, be stirred to and be uniformly dissolved, then pour in mixer, after covering seal cover, starting switch stirs more than 10s, under the state stirred, opens discharging opening, is discharged by mixed powder; The effect of production process neutral plane mainly by flour and mixing of materials even, but not fully form gluten, therefore need to control well Mixing time, the too short material of Mixing time can stir and unevenly affect quality, overlong time then gluten can fully be formed, in follow-up blanking process, easily cause blanking uneven, also easily there is expanded uneven problem in product simultaneously, based on this, for making the flour of becoming reconciled in the loose shape of " that holds is agglomerating; namely faling apart of stamp ", preferably, step 2) described in be 10-15s with face mixing time.
3) squeezing, maturing: mixed powder is delivered to single-screw extrusion machine through automatic powder filling line, the rotating speed of feed screw is controlled at 200-250r/min, in extruder, material is subject to the shearing of high strength and squeezing action heat production and slaking, then under high pressure extrudes from head nib and obtains just finished product.
4) cut: first finished product, on the conveyor belt after precooling, is cut into the bar-shaped semi-finished product of gauge length by cutting knife; First finished product through appropriate precooling treatment, maintains the tenacity mouthfeel of gluten product preferably before cutting; Preferably, the precooling treatment temperature described in step 4) controls as 30-40 DEG C.
5) cool: semi-finished product naturally cool 3-5min on transport tape.
6) spice seasoning: semi-finished product are transported in blender through transport tape, after in blender, semi-finished product reach predetermined weight, conveyer belt stops feeding in raw material automatically, then adds prior load weighted flavoring, starts blender and stirs at least 2.5min; The object of this step is the healthy gluten product of full cereal configuring different flavoring according to taste and then obtain multiple tastes, and makes material appearance luster uniformity.Moderate for ensureing the sweet salty pungent of product, meet the popular common requirements to taste, preferably, in mass fraction, the flavoring described in step 6) is mixed by 4-5 part oil capsicum, 1.5-2.5 part toppings, 4-6 part edible oil; In mass fraction, the weight proportion of described semi-finished product and flavoring is 30 parts: 5-8 part.
7) pack, seal, case: the semi-finished product after seasoning are after packaging seal, and carry out piece vanning, so far production process completes.
The preparation method easy control simple to operate of above-mentioned gluten, cost is lower, is easy to realize large-scale promotion and production.
It is below specific embodiment.
Embodiment 1
A kind of full cereal naked oats gluten, its constituent comprises wheat flour, wheat edible fiber powder, waxy wheat flour, konjaku powder, the full powder of naked oats, salt, sweetening material, water, and above each component is respectively in mass fraction: wheat edible fiber powder 2%, waxy wheat flour 9%, konjaku powder 0.3%, the full powder 3% of naked oats, salt 4%, sweetening material 4%, water 20%, surplus medium-strength wheat flour.Described sweetening material is the composition of steviol glycoside, mogroside.
Referring to Fig. 1, the preparation method of above-mentioned full cereal naked oats gluten, comprises the following steps:
1) mix: wheat flour 5.77kg, wheat edible fiber powder 0.2kg, waxy wheat flour 0.9kg and the full powder 0.3kg of naked oats are poured in mixer, covers mixer seal cover, start and stir switch stirring 5s;
2) and face: weigh konjaku powder 0.03kg and salt 0.4kg, sweetening material 0.4kg by formula and join in 2kg water, be stirred to and be uniformly dissolved, then pour in mixer, after covering seal cover, starting switch stirs 10s, under the state stirred, open discharging opening, mixed powder is discharged;
3) squeezing, maturing: mixed powder is delivered to single-screw extrusion machine through automatic powder filling line, the rotating speed of feed screw is controlled at 200r/min, in extruder, material is subject to the shearing of high strength and squeezing action heat production and slaking, then under high pressure extrudes from head nib and obtains just finished product;
4) cut: first finished product, on the conveyor belt after 30 DEG C of precoolings, is cut into the bar-shaped semi-finished product of gauge length by cutting knife;
5) cool: semi-finished product naturally cool 3min on transport tape;
6) spice seasoning: semi-finished product are transported in blender through transport tape, after in blender, semi-finished product reach predetermined weight, conveyer belt stops feeding in raw material automatically, then adds 1.67kg flavoring, starts blender and stirs 2.5min;
7) pack, seal, case: the semi-finished product after seasoning are after packaging seal, and carry out piece vanning, so far production process completes.
Embodiment 2
A kind of full cereal naked oats gluten, its constituent comprises wheat flour, wheat edible fiber powder, waxy wheat flour, konjaku powder, the full powder of naked oats, salt, sweetening material, water, and above each component is respectively in mass fraction: wheat edible fiber powder 6%, waxy wheat flour 3%, konjaku powder 0.9%, the full powder 15% of naked oats, salt 5%, sweetening material 4.5%, water 25%, surplus medium-strength wheat flour.Described sweetening material is the mixture of white granulated sugar, steviol glycoside, mogroside, Talin.
Referring to Fig. 1, the preparation method of above-mentioned full cereal naked oats gluten, comprises the following steps:
1) mix: wheat flour 4.06kg, wheat edible fiber powder 0.6kg, waxy wheat flour 0.3kg and the full powder 1.5kg of naked oats are poured in mixer, covers mixer seal cover, start and stir switch stirring 15s;
2) and face: weigh konjaku powder 0.09kg and salt 0.5kg, sweetening material 0.45kg by formula and join in 2.5kg water, be stirred to and be uniformly dissolved, then pour in mixer, after covering seal cover, starting switch stirs 15s, under the state stirred, open discharging opening, mixed powder is discharged;
3) squeezing, maturing: mixed powder is delivered to single-screw extrusion machine through automatic powder filling line, the rotating speed of feed screw is controlled at 250r/min, in extruder, material is subject to the shearing of high strength and squeezing action heat production and slaking, then under high pressure extrudes from head nib and obtains just finished product;
4) cut: first finished product, on the conveyor belt after 40 DEG C of precoolings, is cut into the bar-shaped semi-finished product of gauge length by cutting knife;
5) cool: semi-finished product naturally cool 5min on transport tape;
6) spice seasoning: semi-finished product are transported in blender through transport tape, after in blender, semi-finished product reach predetermined weight, conveyer belt stops feeding in raw material automatically, then adds 2.67kg flavoring, starts blender and stirs 3.5min;
7) pack, seal, case: the semi-finished product after seasoning are after packaging seal, and carry out piece vanning, so far production process completes.
Embodiment 3
A kind of full cereal naked oats gluten, its constituent comprises wheat flour, wheat edible fiber powder, waxy wheat flour, konjaku powder, the full powder of naked oats, salt, sweetening material, water, and above each component is respectively in mass fraction: wheat edible fiber powder 3%, waxy wheat flour 7%, konjaku powder 0.45%, the full powder 6% of naked oats, salt 4.5%, sweetening material 4%, water 23%, surplus wheat flour.Described sweetening material is white granulated sugar.
Referring to Fig. 1, the preparation method of above-mentioned full cereal naked oats gluten, comprises the following steps:
1) mix: wheat flour 5.205kg, wheat edible fiber powder 0.3kg, waxy wheat flour 0.7kg and the full powder 0.6kg of naked oats are poured in mixer, covers mixer seal cover, start and stir switch stirring 8s;
2) and face: weigh konjaku powder 0.045kg and salt 0.45kg, sweetening material 0.4kg by formula and join in 2.3kg water, be stirred to and be uniformly dissolved, then pour in mixer, after covering seal cover, starting switch stirs 13s, under the state stirred, open discharging opening, mixed powder is discharged;
3) squeezing, maturing: mixed powder is delivered to single-screw extrusion machine through automatic powder filling line, the rotating speed of feed screw is controlled at 220r/min, in extruder, material is subject to the shearing of high strength and squeezing action heat production and slaking, then under high pressure extrudes from head nib and obtains just finished product;
4) cut: first finished product, on the conveyor belt after 35 DEG C of precoolings, is cut into the bar-shaped semi-finished product of gauge length by cutting knife;
5) cool: semi-finished product naturally cool 4min on transport tape;
6) spice seasoning: semi-finished product are transported in blender through transport tape, after in blender, semi-finished product reach predetermined weight, conveyer belt stops feeding in raw material automatically, then adds 2.33kg flavoring, starts blender and stirs 3min;
7) pack, seal, case: the semi-finished product after seasoning are after packaging seal, and carry out piece vanning, so far production process completes.
Embodiment 4
A kind of full cereal naked oats gluten, its constituent comprises wheat flour, wheat edible fiber powder, waxy wheat flour, konjaku powder, the full powder of naked oats, salt, sweetening material, water, and above each component is respectively in mass fraction: wheat edible fiber powder 4%, waxy wheat flour 4.5%, konjaku powder 0.75%, the full powder 5% of naked oats, salt 4.4%, sweetening material 4.5%, water 22%, surplus wheat flour.Described sweetening material is the composition of steviol glycoside, mogroside, Talin.
Referring to Fig. 1, the preparation method of above-mentioned full cereal naked oats gluten, comprises the following steps:
1) mix: wheat flour 5.485kg, wheat edible fiber powder 0.4kg, waxy wheat flour 0.45kg and the full powder 0.5kg of naked oats are poured in mixer, covers mixer seal cover, start and stir switch stirring 10s;
2) and face: weigh konjaku powder 0.075kg and salt 0.44kg, sweetening material 0.45kg by formula and join in 2.2kg water, be stirred to and be uniformly dissolved, then pour in mixer, after covering seal cover, starting switch stirs 15s, under the state stirred, open discharging opening, mixed powder is discharged;
3) squeezing, maturing: mixed powder is delivered to single-screw extrusion machine through automatic powder filling line, the rotating speed of feed screw is controlled at 230r/min, in extruder, material is subject to the shearing of high strength and squeezing action heat production and slaking, then under high pressure extrudes from head nib and obtains just finished product;
4) cut: first finished product, on the conveyor belt after 38 DEG C of precoolings, is cut into the bar-shaped semi-finished product of gauge length by cutting knife;
5) cool: semi-finished product naturally cool 3.5min on transport tape;
6) spice seasoning: semi-finished product are transported in blender through transport tape, after in blender, semi-finished product reach predetermined weight, conveyer belt stops feeding in raw material automatically, then adds 2kg flavoring, starts blender and stirs 5min;
7) pack, seal, case: the semi-finished product after seasoning are after packaging seal, and carry out piece vanning, so far production process completes.
Embodiment 5
A kind of full cereal naked oats gluten, its constituent comprises wheat flour, wheat edible fiber powder, waxy wheat flour, konjaku powder, the full powder of naked oats, salt, sweetening material, water, and above each component is respectively in mass fraction: wheat edible fiber powder 5%, waxy wheat flour 6%, konjaku powder 0.6%, the full powder 9% of naked oats, salt 4.4%, sweetening material 4.232%, water 22%, surplus wheat flour.Described sweetening material is the mixture of white granulated sugar, steviol glycoside, mogroside, Talin.
Referring to Fig. 1, the preparation method of above-mentioned full cereal naked oats gluten, comprises the following steps:
1) mix: wheat flour 4.877kg, wheat edible fiber powder 0.5kg, waxy wheat flour 0.6kg and the full powder 0.9kg of naked oats are poured in mixer, covers mixer seal cover, start and stir switch stirring 10s;
2) and face: weigh konjaku powder 0.06kg and salt 0.44kg, sweetening material 0.423kg by formula and join in 2.2kg water, be stirred to and be uniformly dissolved, then pour in mixer, after covering seal cover, starting switch stirs 12s, under the state stirred, open discharging opening, mixed powder is discharged;
3) squeezing, maturing: mixed powder is delivered to single-screw extrusion machine through automatic powder filling line, the rotating speed of feed screw is controlled at 230r/min, in extruder, material is subject to the shearing of high strength and squeezing action heat production and slaking, then under high pressure extrudes from head nib and obtains just finished product;
4) cut: first finished product, on the conveyor belt after 35 DEG C of precoolings, is cut into the bar-shaped semi-finished product of gauge length by cutting knife;
5) cool: semi-finished product naturally cool 4min on transport tape;
6) spice seasoning: semi-finished product are transported in blender through transport tape, after in blender, semi-finished product reach predetermined weight, conveyer belt stops feeding in raw material automatically, then adds 2kg flavoring, starts blender and stirs 4min;
7) pack, seal, case: the semi-finished product after seasoning are after packaging seal, and carry out piece vanning, so far production process completes.
Carry out sensory evaluation and graphical analysis to the full cereal naked oats gluten that embodiment 1-5 obtains, evaluation result respectively as shown in table 5 and table 6.As can be seen from Table 5, the full cereal naked oats gluten product sensory comprehensive grading value that 5 embodiments obtain is all higher, all reaches more than 80 points, is up to 84.5 points.As can be seen from Table 6, the pore contrast of the full cereal naked oats gluten product that 5 embodiments obtain is all larger, and reach more than 0.7, namely sample interior pore is even.
The healthy gluten Analyses Methods for Sensory Evaluation Results of table 5 naked oats
The image analysis data of the healthy gluten of table 6 naked oats
For the full cereal naked oats gluten that embodiment 5 obtains, it is carried out to the matter structure analysis of gluten, and with the traditional gluten added without the full powder of naked oats as a comparison, comparing result is as shown in table 7 and Fig. 5.As can be seen from Fig. 5 and table 7,
After with the addition of the full powder of naked oats, the hardness of product slightly increases, and elasticity does not have significant change, but chewiness makes moderate progress, and illustrates after adding the full powder of naked oats, can improve the quality of the healthy gluten of full cereal.
Table 7 products'texture analyzes comparing result
The above embodiment only have expressed several embodiment of the present invention, and it describes comparatively in detail concrete, but therefore can not be interpreted as the restriction to the scope of the claims of the present invention.It should be pointed out that to those skilled in the art, without departing from the inventive concept of the premise, can also make some distortion and improvement, these all belong to protection scope of the present invention.Therefore, the protection domain of patent of the present invention should be as the criterion with claims.
Claims (10)
1. a full cereal naked oats gluten, it is characterized in that, its constituent comprises wheat flour, wheat edible fiber powder, waxy wheat flour, konjaku powder, the full powder of naked oats, salt, sweetening material, water, and above each component is respectively in mass fraction: wheat edible fiber powder 2-6%, waxy wheat flour 3-9%, konjaku powder 0.3-0.9%, the full powder 3-15% of naked oats, salt 4-5%, sweetening material 4-4.5%, water 20-25%, surplus wheat flour.
2. one according to claim 1 full cereal naked oats gluten, it is characterized in that, described each component is respectively in mass fraction: wheat edible fiber powder 3-5%, waxy wheat flour 4.5-9%, konjaku powder 0.45-0.75%, the full powder 3-9% of naked oats, salt 4-5%, sweetening material 4-4.5%, water 20-25%, surplus wheat flour.
3. one according to claim 1 full cereal naked oats gluten, it is characterized in that, described each component is respectively in mass fraction: wheat edible fiber powder 5%, waxy wheat flour 6%, konjaku powder 0.6%, the full powder 9% of naked oats, salt 4.4%, sweetening material 4.232%, water 22%, surplus wheat flour.
4. the one full cereal naked oats gluten according to claim 1 or 2 or 3, it is characterized in that, described wheat flour is medium-strength wheat flour.
5. the one full cereal naked oats gluten according to claim 1 or 2 or 3, is characterized in that, described sweetening material is the one or more combination thing in white granulated sugar, steviol glycoside, mogroside, Talin.
6. the preparation method of any one the full cereal naked oats gluten as described in claim 1-5, is characterized in that, comprise the following steps:
1) mix: wheat flour, wheat edible fiber powder, waxy wheat flour and the full powder of naked oats are poured in mixer, covers mixer seal cover, start and stir switch stirring more than 5s;
2) and face: weigh konjaku powder by formula and salt, sweetening material are added to the water, be stirred to and be uniformly dissolved, then pour in mixer, after covering seal cover, starting switch stirs more than 10s, under the state stirred, opens discharging opening, is discharged by mixed powder;
3) squeezing, maturing: mixed powder is delivered to single-screw extrusion machine through automatic powder filling line, the rotating speed of feed screw is controlled at 200-250r/min, in extruder, material is subject to the shearing of high strength and squeezing action heat production and slaking, then under high pressure extrudes from head nib and obtains just finished product;
4) cut: first finished product, on the conveyor belt after precooling, is cut into the bar-shaped semi-finished product of gauge length by cutting knife;
5) cool: semi-finished product naturally cool 3-5min on transport tape;
6) spice seasoning: semi-finished product are transported in blender through transport tape, after in blender, semi-finished product reach predetermined weight, conveyer belt stops feeding in raw material automatically, then adds prior load weighted flavoring, starts blender and stirs at least 2.5min;
7) pack, seal, case: the semi-finished product after seasoning are after packaging seal, and carry out piece vanning, so far production process completes.
7. the preparation method of a kind of full cereal naked oats gluten according to claim 6, it is characterized in that, the mix and blend time described in step 1) is 5-10s.
8. the preparation method of a kind of full cereal naked oats gluten according to claim 6, is characterized in that, step 2) described in be 10-15s with face mixing time.
9. the preparation method of a kind of full cereal naked oats gluten according to claim 6, is characterized in that, the precooling treatment temperature described in step 4) controls as 30-40 DEG C.
10. the preparation method of a kind of full cereal naked oats gluten according to claim 6, is characterized in that, in mass fraction, the flavoring described in step 6) is mixed by 4-5 part oil capsicum, 1.5-2.5 part toppings, 4-6 part edible oil; In mass fraction, the weight proportion of described semi-finished product and flavoring is 30 parts: 5-8 part.
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| CN106616291A (en) * | 2017-01-13 | 2017-05-10 | 漯河市平平食品有限责任公司 | Novel seasoned flour product and preparation method thereof |
| CN107950744B (en) * | 2017-12-04 | 2023-12-22 | 湖南麻辣王子食品有限公司 | Filler gluten processing equipment with adjustable thickness and gluten processing technology |
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| CN108094849A (en) * | 2017-12-04 | 2018-06-01 | 湖南省玉峰食品实业有限公司 | A kind of instant gluten of extrusion forming blank spice and preparation method thereof |
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| CN107950743B (en) * | 2017-12-04 | 2024-01-09 | 湖南麻辣王子食品有限公司 | Spiral filling device for filling gluten and gluten processing technology |
| CN109793201A (en) * | 2019-03-26 | 2019-05-24 | 武汉轻工大学 | A kind of natural composite sweetener and preparation method thereof and novel extrusion gluten |
| CN110074386A (en) * | 2019-05-30 | 2019-08-02 | 武汉轻工大学 | Anti-aging extruding gluten of one kind and preparation method thereof |
| CN110547398A (en) * | 2019-10-30 | 2019-12-10 | 平江县新翔宇食品有限公司 | high-elasticity and good-toughness gluten formula |
| CN113208053A (en) * | 2021-05-31 | 2021-08-06 | 湖南省玉峰食品实业有限公司 | Processing method for improving soft and tough mouthfeel of spicy stick embryo body |
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