CN110074386A - Anti-aging extruding gluten of one kind and preparation method thereof - Google Patents
Anti-aging extruding gluten of one kind and preparation method thereof Download PDFInfo
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- CN110074386A CN110074386A CN201910463033.2A CN201910463033A CN110074386A CN 110074386 A CN110074386 A CN 110074386A CN 201910463033 A CN201910463033 A CN 201910463033A CN 110074386 A CN110074386 A CN 110074386A
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- 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
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- 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
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3571—Microorganisms; Enzymes
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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
Abstract
The invention discloses a kind of anti-aging extrudings gluten and preparation method thereof, which includes: (1) by the first wheat flour progress microwave treatment;(2) cyclodextrin glycosyltransferase aqueous solution is added in the first wheat flour after the microwave treatment, is digested;(3) substance after enzymatic hydrolysis is subjected to freeze-drying process, then crushes, obtains powdered substance;(4) salt, hydroxypropyl methyl cellulose and water are uniformly mixed, are then added in the mixture of powdered substance and the second wheat flour and carry out beating powder, obtain face wadding mixture;(5) face wadding mixture is squeezed, obtains squeezing gluten semi-finished product;(6) gluten semi-finished product, spice and vegetable oil will be squeezed to be uniformly mixed, obtains squeezing gluten.Extruding gluten of the invention can improve the extension with period of storage, will change software strategy into software-hardware strategy, and tissue becomes coarse problem, delay to squeeze gluten aging, Shelf-life, Improving The Quality of Products.
Description
Technical field
The invention belongs to food processing fields, more particularly, to a kind of anti-aging extruding gluten and preparation method thereof.
Background technique
Squeezing gluten is a kind of ready-to-eat food, is the exclusive snack food of China, currently, squeezing gluten product kind on the market
Class is various, rich in taste, and it is wide to eat group, especially deep teen-age to be liked by vast.However, the extruding gluten of new production with
The extension of period of storage will change software strategy into software-hardware strategy, and tissue becomes coarse, aging be generated, every year because problem of aging leads to large-tonnage product
Waste.With the acceleration of people's life rhythm and the trend of staple food industrialization, the shelf life for extending food seem especially urgent,
Therefore produce it is long time stored after, moreover it is possible to keep excellent consumption anti-aging extruding gluten product become it is concerned by people
Focus.
Summary of the invention
Present invention aim to address the current glutens that squeezes with the extension of period of storage, aging phenomenon occurs, product becomes
Firmly, tissue becomes coarse problem, provides anti-aging extruding gluten of one kind and preparation method thereof, this method can delay compressive plane
The muscle aging of product improves its oil absorbency, is promoted and squeezes gluten product quality.
To achieve the goals above, an aspect of of the present present invention provides a kind of anti-aging preparation method for squeezing gluten, the system
Preparation Method includes:
(1) the first wheat flour is subjected to microwave treatment;
(2) cyclodextrin glycosyltransferase aqueous solution is added in the first wheat flour after the microwave treatment, carries out
Enzymatic hydrolysis;
(3) substance after the enzymatic hydrolysis is subjected to freeze-drying process, then crushes, obtains powdered substance;
(4) salt, hydroxypropyl methyl cellulose and water are uniformly mixed, are then added to the powdered substance and second
It carries out beating powder in the mixture of wheat flour, obtains face wadding mixture;
(5) face wadding mixture is squeezed, obtains squeezing gluten semi-finished product;
(6) the extruding gluten semi-finished product, spice and vegetable oil are uniformly mixed, obtain squeezing gluten.
Another aspect of the present invention provides the anti-aging extruding gluten of above-mentioned preparation method preparation.
Technical solution of the present invention has the following beneficial effects:
(1) cyclodextrin glycosyltransferase can by the starch release cyclodextrin in medium-strength wheat flour, after squeezing,
Cyclodextrin destroys starch-fat complexes, the winding of the recrystallization and amylum body and protein macromolecule of starch is interfered, in the later period
In the presence of having oil in spice, the retrogradation rate and recrystallization ratio of starch granules are reduced, anti-aging effect is played.Cyclodextrin grape
After glycosyl transferase hydrolyzes starch, it is easier to digest and assimilate after squeezing, maturing.
(2) microwave treatment can assistance enzymolysis, medium-strength wheat flour can first pass through microwave treatment, absorb the energy of microwave
Amount increases the temperature and pressure inside Materials Cell, also provides suitable condition to digest below, then pass through cyclodextrin glucose
Based transferase is digested, and enzymolysis efficiency can be made more preferable, and facilitates the spice in later period.
(3) what hydroxypropyl methyl cellulose not only acted as is a kind of effect of emulsifier, enables and squeezes gluten extruding
Get up, it is soluble easily in water, it is easily uniformly mixed with wheat flour, is easier when so that beating powder below, and it is dissolved in the solution tool after water
Have surface-active, being bonded for water and hydrogen bond can be prevented, it also has general colloid water holding water holding capacity, can with squeeze gluten
Middle starch and mucedin form crosslinked action, inhibit the aging for squeezing gluten.Meanwhile hydroxypropyl methyl cellulose and cyclodextrin
The cyclodextrin generated after glucosyltransferase effect forms synergistic effect, enhances the stability of mucedin network structure, right
The institutional framework for squeezing gluten plays good improving effect.
(4) compared with conventional extruded gluten, extruding gluten of the invention can improve the extension with period of storage, will
It changes software strategy into software-hardware strategy, tissue becomes coarse problem, delays to squeeze gluten aging, Shelf-life, Improving The Quality of Products.
Other features and advantages of the present invention will then part of the detailed description can be specified.
Specific embodiment
The preferred embodiment of the present invention is described in more detail below.Although the following describe preferred implementations of the invention
Mode, however, it is to be appreciated that may be realized in various forms the present invention without that should be limited by the embodiments set forth herein.Phase
Instead, these embodiments are provided so that the present invention is more thorough and complete, and can be by the scope of the present invention completely
It is communicated to those skilled in the art.
One aspect of the present invention provides a kind of anti-aging preparation method for squeezing gluten, which includes:
(1) the first wheat flour is subjected to microwave treatment;
(2) cyclodextrin glycosyltransferase aqueous solution is added in the first wheat flour after the microwave treatment, carries out
Enzymatic hydrolysis;
(3) substance after the enzymatic hydrolysis is subjected to freeze-drying process, then crushes, obtains powdered substance;
(4) salt, hydroxypropyl methyl cellulose and water are uniformly mixed, are then added to the powdered substance and second
It carries out beating powder in the mixture of wheat flour, obtains face wadding mixture;
(5) face wadding mixture is squeezed, obtains squeezing gluten semi-finished product;
(6) the extruding gluten semi-finished product, spice and vegetable oil are uniformly mixed, obtain squeezing gluten.
In the present invention, in step (2), when carrying out enzymolysis processing, it is preferred to use film closing avoids drying.
In the present invention, spice used can be any conventional spice in this field.
In accordance with the present invention it is preferred that first wheat flour and the second wheat flour are medium-strength wheat flour.
In the present invention, the first wheat flour and the second wheat flour can be suitble to middle gluten wheat of the invention to be any in this field
Powder, the preferably described medium-strength wheat flour are that the mass content of protein is 8-11%, and wet gluten value is the middle gluten wheat of 25-35%
Powder.
In accordance with the present invention it is preferred that the microwave power of the microwave treatment is 200-400W, further excellent in step (1)
It is selected as 250-350W, microwave time 15-35min, further preferably 20-30min.
In accordance with the present invention it is preferred that the cyclodextrin glycosyltransferase aqueous solution includes that cyclodextrin glucose base turns
Move enzyme and water, wherein the content of cyclodextrin glycosyltransferase is 30-50ppm and the content of water is to carry out at the microwave
1.2-1.8 times of first wheat flour weight of reason.
It is further preferred that the content of cyclodextrin glycosyltransferase is 40-50ppm and the content of water is described in progress
1.4-1.6 times of the weight of first wheat flour of microwave treatment.
In accordance with the present invention it is preferred that in step (2), hydrolysis temperature is 50-70 DEG C, further preferably 55-65 DEG C, enzyme
The solution time is 1-2h, further preferably 1-1.5h.
In accordance with the present invention it is preferred that the time of the freeze-drying process is 36-48h, further preferably in step (3)
For 42-48h;The revolving speed of the crushing is 5000-6000r/min, further preferably 5500-6000r/min, time 15-
25s, further preferably 20-25s.
In the present invention, crushes and preferably crushed using micronizer.
In accordance with the present invention it is preferred that in step (4), based on parts by weight, relative to 100 parts of the second wheat flour, powder
The content of shape substance is 30-40 parts, and the content of water is 25-35 parts, and the content of salt is 4-8 parts, hydroxypropyl methyl cellulose
Content is 1-2 parts.
It is further preferred that based on parts by weight, relative to 100 parts of the second wheat flour, the content of powdered substance is
30-40 parts, the content of water is 30-35 parts, and the content of salt is 5-6 parts, and the content of hydroxypropyl methyl cellulose is 1.5-2 parts.
Another aspect of the present invention provides the anti-aging extruding gluten of above-mentioned preparation method preparation.
The present invention is further illustrated by the following examples:
Adopt the limited public affairs of common vetch biotechnology in the purchase of cyclodextrin glycosyltransferase used in following embodiment and comparative example Jiangsu
Department;Hydroxypropyl methyl cellulose wins the limited public affairs of biotechnology purchased from profit.
Medium-strength wheat flour used in following embodiment and comparative example is that the mass content of protein is 8-11%, wet gluten
Value is the medium-strength wheat flour of 25-35%.
Embodiment 1
The present embodiment provides a kind of anti-aging extruding gluten, it is specific the preparation method is as follows:
(1) the first wheat flour is chosen, microwave treatment is first passed through;
(2) cyclodextrin glycosyltransferase aqueous solution is added in the first wheat flour after the microwave treatment, carries out
Enzymatic hydrolysis;
(3) substance after the enzymatic hydrolysis is subjected to freeze-drying process, then is crushed with micronizer, obtain powdered object
Matter;
(4) it beats powder: water, salt and hydroxypropyl methyl cellulose being uniformly mixed with certain proportion, are added to powder
It carries out beating powder in the mixture of shape substance and the second wheat flour, obtains face wadding mixture;
(5) squeezing, maturing: face wadding mixture is added in single-screw extrusion machine and is squeezed, obtains squeezing gluten
Semi-finished product;
(6) the extruding gluten semi-finished product, spice and vegetable oil are uniformly mixed, extruding gluten can be obtained.
Wherein, in step (1), the first wheat flour 5Kg, microwave power 300W, the microwave time 25 minutes.In step (2),
1.6 times of water of the first wheat flour weight are added, the cyclodextrin glycosyltransferase of 50ppm is uniformly mixed, and ring paste is made
Smart glucosyltransferase aqueous solution.Hydrolysis temperature is 60 DEG C, enzymolysis time 1.5h.In step (3), sublimation drying is
48h.Ultramicro grinding revolving speed is 6000r/min, and the ultramicro grinding time is 25s.In step (4), based on parts by weight, relative to
100 parts of the second wheat flour, powdered substance are 40 parts, and water is 30 parts, and salt is 5 parts, and hydroxypropyl methyl cellulose is 2 parts.
In the present embodiment, first wheat flour and the second wheat flour are medium-strength wheat flour.
Embodiment 2
The difference of the present embodiment and embodiment 1 are as follows: in step (2), 1.6 times of water of the first wheat flour weight, 45ppm is added
Cyclodextrin glycosyltransferase, be uniformly mixed, cyclodextrin glycosyltransferase aqueous solution be made.Hydrolysis temperature is
60 DEG C, enzymolysis time 1h.In step (4), the additive amount of hydroxypropyl methyl cellulose is 1.5 parts.
Other each processing steps, technological parameter and each raw material and dosage are same as Example 1.
Embodiment 3
The difference of the present embodiment and embodiment 1 are as follows: in step (2), 1.6 times of water of the first wheat flour weight, 40ppm is added
Cyclodextrin glycosyltransferase, be uniformly mixed, cyclodextrin glycosyltransferase aqueous solution be made.Hydrolysis temperature is
60 DEG C, enzymolysis time 1h.In step (4), the additive amount of powdered substance is 30 parts, the additive amount of hydroxypropyl methyl cellulose
It is 1.5 parts.
Other each processing steps, technological parameter and each raw material and dosage are same as Example 1.
Comparative example 1
This comparative example extruding gluten the preparation method is as follows:
(1) it beats powder: water, salt and hydroxypropyl methyl cellulose being uniformly mixed with certain proportion, are added to middle muscle
It carries out beating powder in wheat flour, obtains face wadding mixture;
(2) squeezing, maturing: face wadding mixture is added in single-screw extrusion machine and is squeezed, obtains squeezing gluten
Semi-finished product;
(3) the extruding gluten semi-finished product, spice and vegetable oil are uniformly mixed, extruding gluten can be obtained.
Wherein, in step (1), based on parts by weight, relative to 140 parts of medium-strength wheat flour, water is 30 parts, salt 5
Part, hydroxypropyl methyl cellulose is 2 parts.
Comparative example 2
This comparative example provides a kind of conventional extruded gluten, it is specific the preparation method is as follows:
(1) beat powder: water, salt and monoglyceride be uniformly mixed with certain proportion, be added in medium-strength wheat flour into
Row beats powder, obtains face wadding mixture;
(2) squeezing, maturing: face wadding mixture is added in single-screw extrusion machine and is squeezed, obtains squeezing gluten
Semi-finished product;
(3) the extruding gluten semi-finished product, spice and vegetable oil are uniformly mixed, extruding gluten can be obtained.
Wherein, in step (1), based on parts by weight, relative to 140 parts of medium-strength wheat flour, water is 30 parts, salt 5
Part, monoglyceride is 1.2 parts.
Test case
Embodiment and comparative example is subjected to attributional analysis, specific test result is shown in Table 1.
Wherein, the test method of 1. oil absorbencies are as follows: weigh 2g extruding gluten semi-finished product and be cut into the small of several 2-3cm
Section, adds excessive rapeseed oil, will squeeze gluten semi-finished product and immerses in rapeseed oil, every 10 minutes oscillation 15s, to abundant oil suction half
After hour, sample is taken out, is placed on and extra rapeseed oil is sucked out on filter paper.Sample after oil suction is put into 15mL centrifuge tube,
Sample quality is weighed after being centrifuged 5min with the speed of 2000r/min.Every kind of sample randomly selects 5 and repeats above-mentioned measurement,
It is averaged.Oil absorbency is obtained according to the following formula:
Oil absorbency (%)=[sample quality (g)-initial sample mass (g) after centrifugation]/[initial sample mass] (g)
2. the measuring method of hardness are as follows: randomly select and squeeze gluten semi-finished product, take the part in-between section about 30mm, put
It is placed under Texture instrument (P/5 probe) and measures;Test parameters setting is as follows: speed before surveying: 1.5mm/s, test speed: 1.5mm/s,
Speed after survey: 1.5mm/s, compression ratio: 65%, trigger force: 5gf, two second compression interval times: 6.0s.
3. determination of moisture: referring to the direct drying method in GB/T 5009.3-2016 standard.
Table 1
Title | Oil absorbency/% | Hardness/gf | Moisture content/% |
Embodiment 1 | 88 | 311 | 24.9 |
Embodiment 2 | 82 | 367 | 24.3 |
Embodiment 3 | 76 | 394 | 23.5 |
Comparative example 1 | 73 | 416 | 23.2 |
Comparative example 2 | 72 | 429 | 23.0 |
Various embodiments of the present invention are described above, above description is exemplary, and non-exclusive, and
It is not limited to disclosed each embodiment.Without departing from the scope and spirit of illustrated each embodiment, for this skill
Many modifications and changes are obvious for the those of ordinary skill in art field.
Claims (10)
1. a kind of anti-aging preparation method for squeezing gluten, which is characterized in that the preparation method includes:
(1) the first wheat flour is subjected to microwave treatment;
(2) cyclodextrin glycosyltransferase aqueous solution is added in the first wheat flour after the microwave treatment, is digested;
(3) substance after the enzymatic hydrolysis is subjected to freeze-drying process, then crushes, obtains powdered substance;
(4) salt, hydroxypropyl methyl cellulose and water are uniformly mixed, are then added to the powdered substance and the second wheat
It carries out beating powder in the mixture of powder, obtains face wadding mixture;
(5) face wadding mixture is squeezed, obtains squeezing gluten semi-finished product;
(6) the extruding gluten semi-finished product, spice and vegetable oil are uniformly mixed, obtain squeezing gluten.
2. preparation method according to claim 1, wherein first wheat flour and the second wheat flour are middle gluten wheat
Powder.
3. preparation method according to claim 1, wherein in step (1), the microwave power of the microwave treatment is 200-
400W, microwave time 15-35min.
4. preparation method according to claim 1, wherein the cyclodextrin glycosyltransferase aqueous solution includes ring paste
Smart glucosyltransferase and water, wherein the content of cyclodextrin glycosyltransferase be 30-50ppm and the content of water be into
1.2-1.8 times of first wheat flour weight of the row microwave treatment.
5. preparation method according to claim 1, wherein the content of cyclodextrin glycosyltransferase be 40-50ppm and
The content of water is 1.4-1.6 times of the first wheat flour weight for carrying out the microwave treatment.
6. preparation method according to claim 1, wherein in step (2), hydrolysis temperature is 50-70 DEG C, and enzymolysis time is
1-2h。
7. preparation method according to claim 1, wherein in step (3), the time of the freeze-drying process is 36-
48h;The revolving speed of the crushing is 5000-6000r/min, time 15-25s.
8. preparation method according to claim 1, wherein in step (4), based on parts by weight, relative to 100 parts
Two wheat flours, the content of powdered substance are 30-40 parts, and the content of water is 25-35 parts, and the content of salt is 4-8 parts, hydroxypropyl
The content of methylcellulose is 1-2 parts.
9. preparation method according to claim 7, wherein based on parts by weight, relative to 100 parts of the second wheat flour,
The content of powdered substance is 30-40 parts, and the content of water is 30-35 parts, and the content of salt is 5-6 parts, hydroxypropyl methyl fiber
The content of element is 1.5-2 parts.
10. the anti-aging extruding gluten of the preparation of preparation method described in any one of -9 according to claim 1.
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CN110742238A (en) * | 2019-11-07 | 2020-02-04 | 武汉轻工大学 | Extruded gluten and preparation method thereof |
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CN110742238A (en) * | 2019-11-07 | 2020-02-04 | 武汉轻工大学 | Extruded gluten and preparation method thereof |
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