CN108094899A - A kind of pepper and chili soup dry gluten and its manufacture craft - Google Patents
A kind of pepper and chili soup dry gluten and its manufacture craft Download PDFInfo
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- 108010068370 Glutens Proteins 0.000 title claims abstract description 60
- 235000021312 gluten Nutrition 0.000 title claims abstract description 58
- 235000014347 soups Nutrition 0.000 title claims abstract description 26
- 235000002566 Capsicum Nutrition 0.000 title claims abstract description 25
- 235000002568 Capsicum frutescens Nutrition 0.000 title claims abstract description 25
- 239000006002 Pepper Substances 0.000 title claims abstract description 25
- 235000016761 Piper aduncum Nutrition 0.000 title claims abstract description 25
- 235000017804 Piper guineense Nutrition 0.000 title claims abstract description 25
- 235000008184 Piper nigrum Nutrition 0.000 title claims abstract description 25
- 244000203593 Piper nigrum Species 0.000 title abstract 2
- 238000004519 manufacturing process Methods 0.000 title description 5
- 239000002994 raw material Substances 0.000 claims abstract description 59
- 235000013312 flour Nutrition 0.000 claims abstract description 25
- 239000000843 powder Substances 0.000 claims abstract description 25
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 21
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 21
- 229920002472 Starch Polymers 0.000 claims abstract description 21
- 239000003513 alkali Substances 0.000 claims abstract description 21
- 150000003839 salts Chemical class 0.000 claims abstract description 21
- 235000019698 starch Nutrition 0.000 claims abstract description 21
- 239000008107 starch Substances 0.000 claims abstract description 21
- 238000001816 cooling Methods 0.000 claims description 32
- 238000001035 drying Methods 0.000 claims description 28
- 230000001007 puffing effect Effects 0.000 claims description 27
- 239000011265 semifinished product Substances 0.000 claims description 24
- 241000722363 Piper Species 0.000 claims description 23
- 238000000855 fermentation Methods 0.000 claims description 20
- 230000004151 fermentation Effects 0.000 claims description 20
- 238000004659 sterilization and disinfection Methods 0.000 claims description 20
- 239000000047 product Substances 0.000 claims description 18
- 238000012545 processing Methods 0.000 claims description 13
- 238000001125 extrusion Methods 0.000 claims description 12
- 238000003860 storage Methods 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 206010008190 Cerebrovascular accident Diseases 0.000 claims description 6
- 208000006011 Stroke Diseases 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000002932 luster Substances 0.000 abstract description 5
- 238000002360 preparation method Methods 0.000 abstract description 2
- 235000003563 vegetarian diet Nutrition 0.000 abstract description 2
- 238000005406 washing Methods 0.000 description 5
- 238000004458 analytical method Methods 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 210000004681 ovum Anatomy 0.000 description 2
- 241000254113 Tribolium castaneum Species 0.000 description 1
- 241000254112 Tribolium confusum Species 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000013569 fruit product Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000009740 moulding (composite fabrication) Methods 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 230000000391 smoking effect Effects 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 229920001187 thermosetting polymer Polymers 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
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
- 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
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
- A23L7/17—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
-
- 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
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- 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
- A23L7/191—After-treatment of puffed cereals, e.g. coating or salting
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
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- Seasonings (AREA)
Abstract
The present invention relates to a kind of vegetarian diet gluten more particularly to a kind of pepper and chili soup dry gluten and its preparation processes, comprise the following raw materials by weight percent：Flour 45% 55%, Gluten 30% 40%, wheaten starch 8% 13%, bean powder 3% 8%, salt 0.2% 0.5%, alkali face 0.2% 0.5%；Easy to use, on-demand, easily molded, the in good taste, color and luster of the present invention just and is easy to preserve for a long time, and convenient for long-distance transport, market is big using space.
Description
Technical field
The present invention relates to a kind of vegetarian diet gluten more particularly to a kind of pepper and chili soup dry gluten and its preparation processes.
Background technology
At present, the gluten that used pepper and chili soup makes on domestic market, is mostly that user oneself passes through traditional hand washing face
Muscle and draw, this mode is time-consuming and laborious, and the gluten quantity drawn is few, of poor quality, safe and healthy to ensure, particularly
Winter washes gluten and human body skin of palm of hand is damaged for a long time, and then husking of peeling.Tradition washing gluten is through washing, smoking
Steam, be cut after be put into pepper and chili soup slaughterhouse, due to washing gluten water content, easily to sink to pot greatly low, need to manually be stirred continuously slaughterhouse,
Otherwise it be easy to cause and is burned, and wash gluten color and luster dimness, beauty is influenced in slaughterhouse, washing gluten cannot be protected for a long time
It deposits, many troubles is caused to user with with doing.
The content of the invention
It is an object of the invention to overcome the deficiencies in the prior art, avoid making gluten by hand, and it is peppery to provide a kind of Hu
Soup dry gluten and its manufacture craft, the gluten select distinctive composite powder to make, easy to use, on-demand, easily molded, mouth
Feel, color and luster just and be easy to for a long time preserve, convenient for long-distance transport, market using space it is big.
The purpose of the present invention is what is be achieved by the following measures：A kind of pepper and chili soup dry gluten, by following weight percent
Raw material composition：Flour 45%-55%, Gluten 30%-40%, wheaten starch 8%-13%, bean powder 3%-8%, salt 0.2%-0.5%, alkali
Face 0.2%-0.5%.
Preferably, the weight percent of each raw material is as follows：Flour 47%, Gluten 37.2%, wheaten starch 10%,
Bean powder 5%, salt 0.4%, alkali face 0.4%.
The manufacture craft of above-mentioned pepper and chili soup dry gluten, comprises the following steps：
Step 1：Major ingredient is chosen in proportion：Flour 45%-55%, Gluten 30%-40%, wheaten starch 8%-13%, bean powder 3%-8%,
Then flour, Gluten, wheaten starch, bean powder, salt, alkali face are mixed, and added in by salt 0.2%-0.5%, alkali face 0.2%-0.5%
The water of selected raw material gross weight 8%-12%, stirs evenly, as standby raw material；
Step 2：Standby raw material in step 1 is placed into cooling and fermentation in storage tank, by the thermostatic in fermentation tank to 28-
32 DEG C, when the time is 2-2.5 small；
Step 3：Extrusion will be carried out in extruder by the raw material after cooling and fermentation in step 2, raw material is being set
It is progressively heated through 80-100 DEG C of area's temperature, two 120-180 DEG C of area's temperature, three 200-230 DEG C of area's temperature successively in standby, raw material is equal
Even heated rear slave device squeezes out, institute's puffing time:10-13s, puffing width：2-3cm, puffing thickness：2-3.5mm puffing length
Degree：0.8-1.6cm；
Step 4：By the raw material after extrusion in step 3, long 0.8-1.6cm, the semi-finished product of wide 1-2cm are cut into；
Step 5：Semi-finished product in step 4 are put into dryer and carry out drying and processing, drying temperature：125-155 DEG C, drying
Time：8-12 minutes；
Step 6：Semi-finished product after being dried in step 5 are subjected to microwave disinfection processing, microwave disinfection time：15-18 minutes；
Step 7：By microwave disinfection in step 6, treated that semi-finished product wind was sent to air cooling tank, 3-6 minutes cooling time；
Step 8：By step 7 apoplexy semi finished package after cooling into bag, product to obtain the final product.
Parameter Analysis on Selecting is as follows in above-mentioned technique：
1. cooling and fermentation parameter setting is analyzed in storage tank in step 2：The raw material for producing pepper and chili soup gluten is mainly wheat flour
Powder and Gluten, Gluten are the natural grain albumen of a kind of faint yellow powdery by deep processing extraction using wheat as raw material,
With multifrequency natures such as strong absorptive, viscoplasticity, extensibility, film formings, due to more than Gluten viscoplasticity, thermosetting property is adhered to,
It has been investigated that only by placing among 28-32 DEG C of environment after 2-2.5 hour of cooling and fermentation, major ingredient flour and glutelin
The combination competence exertion of powder is to most preferably, and shaping is best, and the product mouthfeel and color and luster produced are most positive.
2. Extrusive parameter setting analysis in step 3：1st, it is pressurized by three area's different temperatures and different degrees of heating, it can
Material is made gradually to be heated, so as to which production product be avoided to violate raw or be charred, also can be controlled product colour and texture.2nd, it is puffing
Time is drawn by the experiment of thousands of times, which is the output best product phase.3rd, puffing length, width and thickness
It is according to Market Feedback situation, can meets customer need but also save client cost R ＆ D design, is more in addition also logical
The aesthetic feeling of entire gluten product can be increased by crossing this ratio, to increase consumer's appetite.
3. drying temperature parameter setting is analyzed in step 5：The pepper and chili soup gluten of the present invention is aqueous in the case where not drying
Amount is 18% or so, and the purpose that can be preserved for a long time is so also not achieved, so need to reach purpose of guaranteeing the quality by drying, is being dried
In dry temperature and drying time, experiment is learnt：1st, such as oven temperature is excessively high, drying time is long, makes product moisture content relatively low,
Cost is caused to improve, and then increases user cost；The 2nd, if drying temperature is too low, the time is too short, and moisture is caused to be not achieved 13%
Hereinafter, it can't resolve the problem of extending the shelf life.Experiment is finally drawn：Optimum data is：Drying temperature：125~155 DEG C, drying
Time：8~12 minutes.
4. microwave disinfection parameter setting is analyzed in step 6：It is found among early period R＆D process, during the shelf-life such as
Fruit product storage is improper, it is possible to product be caused to get damp again, red flour beetle worm and confused flour beetle worm are present in product, for this
Problem remains worm's ovum in product in order to prevent, need to pass through microwave disinfection 15~18 minutes, reaches thoroughly inactivation residual worm's ovum.
5. air-cooled parameter setting analysis in step 7：Since full section passes through 125~155 DEG C of drying, product can also exist
Residual temperature, such as directly pack can cause to get damp again in product bag, so need to be by air-cooled, it 3~6 minutes can be air-cooled to environment temperature by product
Degree.
Flour in the present invention is the raw material directly purchased on the market.
The beneficial effects of the invention are as follows：The present invention by the present invention using the characteristic of flour and Gluten, by high temperature plus
It is hot, puffing, after drying and sterilizing formed suitable for pepper and chili soup auxiliary material pepper and chili soup dry gluten, below 13%, the shelf-life prolongs moisture
Long to 270 days, the present invention was easy to use, on-demand, and pepper and chili soup dry gluten is put into the pepper and chili soup slaughterhouse got away by when use
, and the present invention has the features such as easily molded, in good taste, color and luster is positive compared with existing product, and these have all catered to modern's requirement
The theory of exquisiteness life increases the appetite and visual enjoyment of people.
Specific embodiment
In order to deepen the understanding of the present invention, below in conjunction with embodiment, the invention will be further described.
Embodiment 1：A kind of pepper and chili soup dry gluten, is made of the raw material of following weight percent：Flour 55%, Gluten
30%, wheaten starch 11.6%, bean powder 3%, salt 0.2%, alkali face 0.2%.
The technique for making pepper and chili soup dry gluten, comprises the following steps：
Step 1：Raw material is chosen in proportion：Flour 55%, Gluten 30%, wheaten starch 11.6%, bean powder 3%, salt 0.2%, alkali face
0.2%, then flour, Gluten, wheaten starch, bean powder, salt, alkali face are mixed, and the water of raw material gross weight 8% selected by addition,
It stirs evenly, as standby raw material；
Step 2：Standby raw material in step 1 is placed into cooling and fermentation in storage tank, by the thermostatic in fermentation tank to 28
DEG C, when the time is 2 small；
Step 3：Extrusion will be carried out in extruder by the raw material after cooling and fermentation in step 2, raw material is being set
It is standby interior progressively to be heated through 80 DEG C of area's temperature, 120 DEG C of two area's temperature, 200 DEG C of three area's temperature successively, from setting after raw material thermally equivalent
It is standby to squeeze out, institute's puffing time:10s, puffing width：2cm, puffing thickness：2mm, puffing length：0.8cm；
Step 4：By the raw material after extrusion in step 3, long 0.8cm, the semi-finished product of wide 1cm are cut into；
Step 5：Semi-finished product in step 4 are put into dryer and carry out drying and processing, drying temperature：125 DEG C, during drying
Between：8 minutes；
Step 6：Semi-finished product after being dried in step 5 are subjected to microwave disinfection processing, microwave disinfection time：15 minutes；
Step 7：By microwave disinfection in step 6, treated that semi-finished product wind was sent to air cooling tank, 3 minutes cooling times；
Step 8：By step 7 apoplexy semi finished package after cooling into bag, product to obtain the final product.
Embodiment 2：A kind of pepper and chili soup dry gluten, is made of the raw material of following weight percent：Flour 45%, Gluten
38%, wheaten starch 8%, bean powder 8%, salt 0.5%, alkali face 0.5%.
The technique for making pepper and chili soup dry gluten, comprises the following steps：
Step 1：Raw material is chosen in proportion：Flour 45%, Gluten 38%, wheaten starch 8%, bean powder 8%, salt 0.5%, alkali face
0.5%, then flour, Gluten, wheaten starch, bean powder, salt, alkali face are mixed, and the water of raw material gross weight 12% selected by addition,
It stirs evenly, as standby raw material；
Step 2：Standby raw material in step 1 is placed into cooling and fermentation in storage tank, by the thermostatic in fermentation tank to 32
DEG C, when the time is 2.5 small；
Step 3：Extrusion will be carried out in extruder by the raw material after cooling and fermentation in step 2, raw material is being set
It is standby interior progressively to be heated through 100 DEG C of area's temperature, 180 DEG C of two area's temperature, 230 DEG C of three area's temperature successively, after raw material thermally equivalent from
Equipment squeezes out, institute's puffing time:13s, puffing width：3cm, puffing thickness：3.5mm, puffing length：1.6cm；
Step 4：By the raw material after extrusion in step 3, long 1.6cm, the semi-finished product of wide 2cm are cut into；
Step 5：Semi-finished product in step 4 are put into dryer and carry out drying and processing, drying temperature：155 DEG C, during drying
Between：12 minutes；
Step 6：Semi-finished product after being dried in step 5 are subjected to microwave disinfection processing, microwave disinfection time：18 minutes；
Step 7：By microwave disinfection in step 6, treated that semi-finished product wind was sent to air cooling tank, 6 minutes cooling times；
Step 8：By step 7 apoplexy semi finished package after cooling into bag, product to obtain the final product.
Embodiment 3：A kind of pepper and chili soup dry gluten, is made of the raw material of following weight percent：Flour 47%, Gluten
37.2%, wheaten starch 10%, bean powder 5%, salt 0.4%, alkali face 0.4%.
The technique for making pepper and chili soup dry gluten, comprises the following steps：
Step 1：Raw material is chosen in proportion：Flour 47%, Gluten 37.2%, wheaten starch 10%, bean powder 5%, salt 0.4%, alkali face
0.4%, then flour, Gluten, wheaten starch, bean powder, salt, alkali face are mixed, and the water of raw material gross weight 10% selected by addition,
It stirs evenly, as standby raw material；
Step 2：Standby raw material in step 1 is placed into cooling and fermentation in storage tank, by the thermostatic in fermentation tank to 30
DEG C, when the time is 2.3 small；
Step 3：Extrusion will be carried out in extruder by the raw material after cooling and fermentation in step 2, raw material is being set
It is standby interior progressively to be heated through 90 DEG C of area's temperature, 160 DEG C of two area's temperature, 210 DEG C of three area's temperature successively, from setting after raw material thermally equivalent
It is standby to squeeze out, institute's puffing time:11s, puffing width：2cm, puffing thickness：3mm, puffing length：1cm；
Step 4：By the raw material after extrusion in step 3, long 1cm, the semi-finished product of wide 2cm are cut into；
Step 5：Semi-finished product in step 4 are put into dryer and carry out drying and processing, drying temperature：140 DEG C, during drying
Between：10 minutes；
Step 6：Semi-finished product after being dried in step 5 are subjected to microwave disinfection processing, microwave disinfection time：16 minutes；
Step 7：By microwave disinfection in step 6, treated that semi-finished product wind was sent to air cooling tank, 3-6 minutes cooling time；
Step 8：By step 7 apoplexy semi finished package after cooling into bag, product to obtain the final product.
Embodiment 4：A kind of pepper and chili soup dry gluten, is made of the raw material of following weight percent：Flour 52%, Gluten
31%, wheaten starch 11%, bean powder 5%, salt 0.5%, alkali face 0.5%.
The technique for making pepper and chili soup dry gluten, comprises the following steps：
Step 1：Raw material is chosen in proportion：Flour 52%, Gluten 31%, wheaten starch 11%, bean powder 5%, salt 0.5%, alkali face
0.5%, then flour, Gluten, wheaten starch, bean powder, salt, alkali face are mixed, and add in and add in selected raw material gross weight
11% water, stirs evenly, as standby raw material；
Step 2：Standby raw material in step 1 is placed into cooling and fermentation in storage tank, by the thermostatic in fermentation tank to 31
DEG C, when the time is 2 small；
Step 3：Extrusion will be carried out in extruder by the raw material after cooling and fermentation in step 2, raw material is being set
It is standby interior progressively to be heated through 95 DEG C of area's temperature, 170 DEG C of two area's temperature, 230 DEG C of three area's temperature successively, from setting after raw material thermally equivalent
It is standby to squeeze out, institute's puffing time:13s, puffing width：3cm, puffing thickness：2mm, puffing length： 1.6cm；
Step 4：By the raw material after extrusion in step 3, long 1.6cm, the semi-finished product of wide 1.5cm are cut into；
Step 5：Semi-finished product in step 4 are put into dryer and carry out drying and processing, drying temperature：155 DEG C, during drying
Between：9 minutes；
Step 6：Semi-finished product after being dried in step 5 are subjected to microwave disinfection processing, microwave disinfection time：17 minutes；
Step 7：By microwave disinfection in step 6, treated that semi-finished product wind was sent to air cooling tank, 6 minutes cooling times；
Step 8：By step 7 apoplexy semi finished package after cooling into bag, product to obtain the final product.
Claims (3)
1. a kind of pepper and chili soup dry gluten, it is characterised in that：It is made of the raw material of following weight percent：Flour 45%-55%, glutelin
Powder 30%-40%, wheaten starch 8%-13%, bean powder 3%-8%, salt 0.2%-0.5%, alkali face 0.2%-0.5%.
2. a kind of pepper and chili soup dry gluten according to claim 1, it is characterised in that：The weight percent of each raw material
It is as follows：Flour 47%, Gluten 37.2%, wheaten starch 10%, bean powder 5%, salt 0.4%, alkali face 0.4%.
3. make a kind of technique of pepper and chili soup dry gluten as described in claim 1, it is characterised in that：Comprise the following steps：
Step 1：Raw material is chosen in proportion：Flour 45%-55%, Gluten 30%-40%, wheaten starch 8%-13%, bean powder 3%-8%,
Then flour, Gluten, wheaten starch, bean powder, salt, alkali face are mixed, and added in by salt 0.2%-0.5%, alkali face 0.2%-0.5%
The water of selected raw material gross weight 8%-12%, stirs evenly, as standby raw material；
Step 2：Standby raw material in step 1 is placed into cooling and fermentation in storage tank, by the thermostatic in fermentation tank to 28-
32 DEG C, when the time is 2-2.5 small；
Step 3：Extrusion will be carried out in extruder by the raw material after cooling and fermentation in step 2, raw material is being set
It is progressively heated through 80-100 DEG C of area's temperature, two 120-180 DEG C of area's temperature, three 200-230 DEG C of area's temperature successively in standby, raw material is equal
Even heated rear slave device squeezes out, institute's puffing time:10-13s, puffing width：2-3cm, puffing thickness：2-3.5mm puffing length
Degree：0.8-1.6cm；
Step 4：By the raw material after extrusion in step 3, long 0.8-1.6cm, the semi-finished product of wide 1-2cm are cut into；
Step 5：Semi-finished product in step 4 are put into dryer and carry out drying and processing, drying temperature：125-155 DEG C, drying
Time：8-12 minutes；
Step 6：Semi-finished product after being dried in step 5 are subjected to microwave disinfection processing, microwave disinfection time：15-18 minutes；
Step 7：By microwave disinfection in step 6, treated that semi-finished product wind was sent to air cooling tank, 3-6 minutes cooling time；
Step 8：By step 7 apoplexy semi finished package after cooling into bag, product to obtain the final product.
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| CN201711455056.6A CN108094899A (en) | 2017-12-28 | 2017-12-28 | A kind of pepper and chili soup dry gluten and its manufacture craft |
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ID=62213988
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| CN104664045A (en) * | 2015-02-06 | 2015-06-03 | 安吉祖名豆制食品有限公司 | Method for preparing water gluten from wheat gluten |
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