CN104886456A - Making method of steamed gluten - Google Patents
Making method of steamed gluten Download PDFInfo
- Publication number
- CN104886456A CN104886456A CN201510225266.0A CN201510225266A CN104886456A CN 104886456 A CN104886456 A CN 104886456A CN 201510225266 A CN201510225266 A CN 201510225266A CN 104886456 A CN104886456 A CN 104886456A
- Authority
- CN
- China
- Prior art keywords
- gluten
- steamed
- steamed gluten
- face
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 108010068370 Glutens Proteins 0.000 title claims abstract description 61
- 235000021312 gluten Nutrition 0.000 title claims abstract description 61
- 238000000034 method Methods 0.000 title abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 235000013312 flour Nutrition 0.000 claims abstract description 9
- 238000005406 washing Methods 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 238000010025 steaming Methods 0.000 claims abstract 2
- 238000000855 fermentation Methods 0.000 claims description 15
- 230000004151 fermentation Effects 0.000 claims description 15
- 238000002360 preparation method Methods 0.000 claims description 13
- 238000001035 drying Methods 0.000 abstract description 4
- 230000001953 sensory effect Effects 0.000 abstract description 4
- 238000011156 evaluation Methods 0.000 abstract description 3
- 238000009776 industrial production Methods 0.000 abstract description 2
- 238000004898 kneading Methods 0.000 abstract 1
- 238000002474 experimental method Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000007493 shaping process Methods 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 238000009434 installation Methods 0.000 description 1
- 239000010985 leather Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000015099 wheat brans Nutrition 0.000 description 1
Classifications
-
- 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
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a making method of steamed gluten. The method comprises the following steps: sufficiently mixing 1 part by mass of flour with 0.5-0.8 part by mass of water; kneading dough; softening the dough for 15-25 min; washing the obtained dough with water according to a dough-to-water mass ratio of 1:2-5 for 5-8 times to obtain wet gluten; fermenting the gluten at 25-32 DEG C for 10-12 h; steaming the fermented gluten with steam at 100-125 DEG C for 2.5-3 h; and drying the steamed gluten at 80-100 DEG C for 12-16 h to obtain the steamed gluten. The invention also discloses the steamed gluten made by the method, which has a water content of 5-7 percent. The making method provided in the invention is simpler than a transitional process, and is suitable for large-scale industrial production. In addition, the steamed gluten made by the method has the advantages of good sensory evaluation, soft and delicious taste, controllable water content, long shelf life and good market prospect.
Description
Technical field
The present invention relates to a kind of processing method of food, particularly a kind of preparation method of steamed gluten and steamed gluten obtained by this method.
Background technology
Steamed gluten is a kind of containing high-vegetable-plant, nutritious dark in popular healthy food.The wheat of steamed gluten belt leather wears into wheat bran flour, then in water, rubbing is sieved and washed and the gluten separated, cooks make, in spongy through fermentation.Steamed gluten traditional handicraft is complicated, and quality is not easily grasped, and in manufacturing process, fermentation time and fermentation temperature are not good easily causes steamed gluten souring; And temperature and time grasps bad words when the ratio of flour and water, decatize, often make steamed gluten water content too low cause soft not, solid as cake or steamed gluten water content is too high causes short, easy moldy metamorphism of guaranteeing the quality, in a word, these all can reduce the quality of steamed gluten, have impact on color and the mouthfeel of steamed gluten vegetable.
Summary of the invention
The invention provides a kind of steamed gluten preparation method, the method is easy and simple to handle and make the steamed gluten that obtains and have long shelf-life, the soft advantage such as good to eat.
The present invention is achieved through the following technical solutions: a kind of steamed gluten preparation method, comprise, the flour of 1 mass fraction is fully mixed with the water of 0.5-0.8 mass fraction and face, wake up face 15-25min, gained dough and water are washed one's face according to the amount ratio of mass fraction 1: 2-5 and are obtained wet gluten 5-8 time, then by gluten with the temperature fermentation 10-12h of 25 DEG C-32 DEG C, by the gluten after fermentation with the steamed 2.5-3h of 100 DEG C-125 DEG C, dry 1216h at 80-100 DEG C, obtain steamed gluten.The steamed gluten water content obtained by said method is 5-7%.
Applicant study water and flour proportioning, step of washing one's face, fermentation temperature and time, steam treatment and oven dry temperature and time on the impact of steamed gluten quality.With the sensory evaluation of steamed gluten and shelf lives for index, by experiment of single factor and orthogonal experiment, show that the optimal processing parameter that steamed gluten makes is:
The mass ratio of flour and water is 1: 0.6,20 minutes, awake face;
Dough and water, by the mass ratio of 1: 3, are washed one's face 6 times;
Fermentation temperature is 30 DEG C, and fermentation time is 10h;
Vapor (steam) temperature is 105 DEG C, and steam period is 2.5h;
Bake out temperature is 85 DEG C, dries 14h.
Under these process conditions, obtained steamed gluten face shaping is smooth, thickness even, and color and luster is yellowish shinny, and pore is many and even, and malleable is good, have bite; With market is purchased the steamed gluten obtained and compares, extended shelf-life 10%-20%.
It will be understood by those skilled in the art that the equipment such as flour-washing machine, installation for fermenting, steam box, drying plant that steamed gluten preparation method provided by the invention is used can be purchased from the market to obtain, according to the difference of application scale, suitably can adjust the specification of the said equipment.
Steamed gluten preparation method provided by the invention comparatively traditional handicraft simpler, be applicable to large-scale industrial production, by the method make the steamed gluten sensory evaluation obtained good, soft good to eat, water content is controlled and long shelf-life.
Specific embodiment
Embodiment 1:
Get 100kg flour and add the mixing of 60kg water, in dough mixing machine neutral plane, 20 minutes, awake face, the ratio of gained dough and water 1: 3 is put into flour-washing machine and is washed one's face, and washes 6 times altogether, obtains wet gluten.Wet gluten delivers to steamed gluten workshop through screw pump by pipeline, spontaneous fermentation in summer 10-12 hour (or being placed in ferment at constant temperature tank winter with the temperature fermentation 10-12 of 30 DEG C hour).After fermenting, gluten is put into forming box, load steam box, with the steamed 2.5-3 of 105 DEG C hour, after coming out of the stove, use slicer machine-shaping, dress drying vehicle, send into Drying tunnel, in the environment of 80-100 DEG C, dry 12--16 hour, be that 5-7% can obtain finished product to moisture.
Embodiment 2:
Get the steamed gluten two parts that new production of the present invention obtains, be defined as A1, A2 respectively; Purchase three kinds of fresh steamed glutens from the market and be respectively divided into two parts, be defined as B1, B2 and C1, C2 and D1, D2 respectively.Above-mentioned eight parts of steamed glutens are divided into 1 and 2 liang of group and put into constant temperature and humidity device, adjusting to required humiture is: 30 DEG C 75% relative humidity, measure the shelf-life of above-mentioned steamed gluten according to International Standards Method ISO3972 (sensory testing's method).
Result shows, and the average shelf-life durations that the inventive method makes the steamed gluten obtained is A:
540my god, the average shelf-life of commercial steamed gluten is respectively B:
480it C:
460it D:
430my god.It can thus be appreciated that the steamed gluten that the inventive method makes compares with commercial steamed gluten, extended shelf-life about 10%-20%.
Claims (7)
1. a steamed gluten preparation method, it is characterized in that, comprise the steps: the flour of 1 mass fraction fully to mix with the water of 0.5-0.8 mass fraction and face, wake up face 15-25min, gained dough and water are washed one's face according to the amount ratio of mass fraction 1: 2-5 and are obtained wet gluten 5-8 time, then by gluten with the temperature fermentation 10-12h of 25 DEG C-32 DEG C, by the gluten after fermentation with the steamed 2.5-3h of 100 DEG C-125 DEG C, dry 12-16h at 80-100 DEG C, obtain steamed gluten.
2. steamed gluten preparation method as claimed in claim 1, is characterized in that, the step in mixing and face: by ratio of quality and the number of copies be 1: 0.6 flour fully mix with water and face, awake face 20min.
3. steamed gluten preparation method as claimed in claim 1 or 2, is characterized in that, described in step of washing one's face be: by dough and water by 1: 3 mass ratio wash one's face 6 times.
4. the steamed gluten preparation method as described in any one of claim 3, is characterized in that, described fermentation step is: fermentation temperature is 30 DEG C, and fermentation time is 10h.
5. steamed gluten preparation method as claimed in claim 1, it is characterized in that, described steaming step is: vapor (steam) temperature is 105 DEG C, and steam period is 2.5h.
6. steamed gluten preparation method as claimed in claim 1, it is characterized in that, described baking step is: dry 14h for 85 DEG C.
7. the steamed gluten product obtained by preparation method described in claim 1, is characterized in that, steamed gluten water content is 5-7%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510225266.0A CN104886456A (en) | 2015-05-05 | 2015-05-05 | Making method of steamed gluten |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510225266.0A CN104886456A (en) | 2015-05-05 | 2015-05-05 | Making method of steamed gluten |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104886456A true CN104886456A (en) | 2015-09-09 |
Family
ID=54019765
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510225266.0A Pending CN104886456A (en) | 2015-05-05 | 2015-05-05 | Making method of steamed gluten |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104886456A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105285009A (en) * | 2015-09-16 | 2016-02-03 | 中国农业科学院农产品加工研究所 | Method for preparing steamed gluten through microwaves and pre-blending flour |
| CN107156640A (en) * | 2017-06-23 | 2017-09-15 | 饶恒 | A kind of preparation method of gluten |
| CN109673813A (en) * | 2019-01-03 | 2019-04-26 | 郑州孔河天地食品有限公司 | Steam the fermentation process of gluten |
| CN109845875A (en) * | 2019-01-03 | 2019-06-07 | 河南洪河天地食品有限公司 | Steam the water-bath provocation method of gluten |
| WO2020113799A1 (en) * | 2018-12-05 | 2020-06-11 | 常州机电职业技术学院 | Automated steamed gluten system and working method thereof |
| CN111955593A (en) * | 2020-08-31 | 2020-11-20 | 郑州朱屯米粉食品有限公司 | Method for producing steamed gluten |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1243674A (en) * | 1998-08-04 | 2000-02-09 | 王道华 | Method for producing wheat gluten |
| CN102499319A (en) * | 2011-11-23 | 2012-06-20 | 山东成武山河粉业有限公司 | Preparation method of instant bran dough |
| CN103919055A (en) * | 2014-05-07 | 2014-07-16 | 马英豪 | Fishbone dried gluten and production process thereof |
-
2015
- 2015-05-05 CN CN201510225266.0A patent/CN104886456A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1243674A (en) * | 1998-08-04 | 2000-02-09 | 王道华 | Method for producing wheat gluten |
| CN102499319A (en) * | 2011-11-23 | 2012-06-20 | 山东成武山河粉业有限公司 | Preparation method of instant bran dough |
| CN103919055A (en) * | 2014-05-07 | 2014-07-16 | 马英豪 | Fishbone dried gluten and production process thereof |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105285009A (en) * | 2015-09-16 | 2016-02-03 | 中国农业科学院农产品加工研究所 | Method for preparing steamed gluten through microwaves and pre-blending flour |
| CN105285009B (en) * | 2015-09-16 | 2019-01-25 | 中国农业科学院农产品加工研究所 | A kind of microwave prepare steamed gluten method and prewired powder |
| CN107156640A (en) * | 2017-06-23 | 2017-09-15 | 饶恒 | A kind of preparation method of gluten |
| WO2020113799A1 (en) * | 2018-12-05 | 2020-06-11 | 常州机电职业技术学院 | Automated steamed gluten system and working method thereof |
| CN109673813A (en) * | 2019-01-03 | 2019-04-26 | 郑州孔河天地食品有限公司 | Steam the fermentation process of gluten |
| CN109845875A (en) * | 2019-01-03 | 2019-06-07 | 河南洪河天地食品有限公司 | Steam the water-bath provocation method of gluten |
| CN111955593A (en) * | 2020-08-31 | 2020-11-20 | 郑州朱屯米粉食品有限公司 | Method for producing steamed gluten |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104886456A (en) | Making method of steamed gluten | |
| CN102870843B (en) | Millet pancake and manufacturing method thereof | |
| CN104814096A (en) | Flaxseed biscuit and preparation method thereof | |
| KR101505282B1 (en) | Method for manufacturing fermented alpha rice flour | |
| CN104855812A (en) | Preparation technology of nutritious stretched noodles | |
| KR101993269B1 (en) | Gluten-free dough water for bakery food and manufacturing method thereof | |
| CN106306663A (en) | Steamed abelmoschus esculentus buns | |
| CN104585274A (en) | Novel fruit bread and preparation method thereof | |
| RU2414132C2 (en) | Dietary bread production method (versions) | |
| KR20180032900A (en) | Manufacture of blueberry steamed rice bread | |
| CN101991049A (en) | Freeze-dried instant noodles | |
| CN103947730A (en) | Preparing method of mixing crisp skin mooncakes | |
| RU2442414C1 (en) | Bakery product preparation method | |
| JP2019170173A (en) | Mix composition and production method of the same | |
| JP2019170172A (en) | Cake mix, production method of the same, and production method of cake | |
| KR20140052672A (en) | Nurungji taste of pita bread manufacturing methods | |
| KR20180032894A (en) | Manufacture of blueberry steamed corn bread | |
| RU2441386C1 (en) | Means to produce bakery goods | |
| RU2442413C1 (en) | The means to produce a bakery goods | |
| RU2423842C1 (en) | Bakery product production method | |
| RU2441380C1 (en) | Means to produce bakery goods | |
| RU2442376C1 (en) | The means to produce a bakery goods | |
| RU2441385C1 (en) | Means to produce bakery goods | |
| RU2442380C1 (en) | The means to produce a bakery goods | |
| RU2425522C1 (en) | Bakery product production method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150909 |