CN110150634A - A kind of production method of gluten - Google Patents
A kind of production method of gluten Download PDFInfo
- Publication number
- CN110150634A CN110150634A CN201910162057.4A CN201910162057A CN110150634A CN 110150634 A CN110150634 A CN 110150634A CN 201910162057 A CN201910162057 A CN 201910162057A CN 110150634 A CN110150634 A CN 110150634A
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- CN
- China
- Prior art keywords
- gluten
- face
- dough
- production method
- flour
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- 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.)
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/12—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from cereals, wheat, bran, or molasses
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/18—Vegetable proteins from wheat
-
- 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
Abstract
The present invention provides a kind of production methods of gluten, the method includes following powder mixing, wash one's face and steam four steps.Wherein, during washing one's face, using 1.5 ~ 2.5 times of face washing lotion for being equivalent to dry flour weight, washing dough by rubbing with the hands repeatedly is kept completely separate protein with wheaten starch, obtained starch adhesive, which is not necessarily to the system of being directly steamed in pot through precipitation process, can be obtained the cool skin that mouthfeel is tender, bullet is sliding；Meanwhile the gluten block obtained after washing one's face, gluten is obtained after boiling.Compared to the conventional fabrication method of gluten, the method for the invention can save at least 5 ~ 6 hours sedimentation times, alleviate the labor intensity of producer；The dosage for greatly reducing face washing lotion has saved water resource and has reached the zero-emission of waste water；Completely remain the nutritional ingredient in flour, the loss without any nutritional ingredient；Technique is simplified, and without adding additional equipment, can adapt to large-scale industrialization volume production.
Description
Technical field
The invention belongs to food processing technology field, in particular to a kind of production method of gluten.
Background technique
Bayannur is located at Hetao Plain, just there is the saying of " evil of the Yellow River hundred, only rich a set of " from ancient times.More than one thousand years agro-farming text
Change and creates the unique cooking culture in the Hetao area with nomadic culture.Ba Meng gluten, civil be called do cool skin or " make (sound: rang
The four tones of standard Chinese pronunciation) skin ", it is not only easy to make quick, it tastes and goes back perfume (or spice) and feel well palatable, be the denseer characteristic snack of Inner Mongolia Autonomous Region flavor.
Make gluten, mainly with face, wash one's face, production leather, slitting, the several processes of modulation, no matter craft or machine system
Make, most troublesome is exactly to wash one's face and wait the sedimentation time (majority were washed one's face and precipitate at night and face, and labor intensity is special
Greatly)；Meanwhile washing one's face and will also cause a large amount of sewage discharge, waste of resource, pollution environment.
Summary of the invention
In view of the above problems, in order to mitigate the labor intensity of producer, reach mesh that is environmentally protective, saving water
, traditional manufacturing technique is improved, a kind of production method of novel gluten is provided.
The purpose of the present invention is what is be achieved through the following technical solutions:
A kind of production method of gluten, comprising the following steps:
A. and face: flour and water uniformly being mixed with the weight fraction ratio of 1:1 ~ 3:1, and the dough smooth at surface；
B. it washes one's face: pouring into 1.5 ~ 2.5 times of face washing lotion for being equivalent to dry flour weight into dough, being washed by rubbing with the hands dough repeatedly makes
Protein is kept completely separate with wheaten starch, respectively obtains starch adhesive and gluten block；
C. steam: obtained starch adhesive and gluten block is steamed respectively, obtains musculus cutaneus and gluten.
Further, further comprising the steps of before washing one's face in the production method:
The face of waking up: after obtained dough is stood 10 ~ 30 minutes, then dough is rubbed, the dough after obtaining provocation.
The present invention having the beneficial effect that compared with prior art
1, gluten production method of the present invention during washing one's face, is washed using being equivalent to 1.5 ~ 2.5 times of dry flour weight
Face water, washing dough by rubbing with the hands repeatedly is kept completely separate protein with wheaten starch, and obtained starch adhesive is not necessarily to through precipitation process, directly upper pot
Steam the cool skin that can be obtained that mouthfeel is tender, bullet is sliding；Meanwhile the gluten block obtained after washing one's face, gluten is obtained after boiling.It compares
The conventional fabrication method of gluten, the method for the invention can save at least 5 ~ 6 hours sedimentation times, alleviate the labor of producer
Fatigue resistance；
2, in traditional gluten production method, due to using a large amount of face washing lotion to wash one's face, and gluten system of the present invention
Make method, greatly reduce the dosage of face washing lotion, saved water resource and reach the zero-emission of waste water, saves water compared with traditional handicraft
4-5 times；
3, the soluble protein for containing about 10% in traditional gluten production method, in the supernatant that is discharged after precipitating, causes to seek
The loss formed point, and gluten production method of the present invention, completely remain the nutritional ingredient in flour, without any battalion
The loss formed point；
4, gluten production method of the present invention, is omitted awake face process, saves the time, while not influencing musculus cutaneus and gluten
Mouthfeel；
5, gluten production method of the present invention, technique are simplified, and without adding additional equipment, can adapt to large-scale work
Industry volume production.
Detailed description of the invention
Fig. 1 is the production process schematic diagram of embodiment 1 in the present invention, gluten described in embodiment 3；
Fig. 2 is the production process schematic diagram of embodiment 2 in the present invention, gluten described in embodiment 4.
Specific embodiment
To keep summary of the invention of the invention, technical solution, feature and effect clearer, the following examples are hereby given, in detail
Carefully it is described as follows:
Embodiment 1
As shown in Figure 1, present embodiments providing a kind of method in autumn and winter production gluten, comprising the following steps:
A. and face: Strong flour and water uniformly being mixed with the weight fraction ratio of 1.6:1, and the dough smooth at surface；
Wherein control with the temperature of face water at 12 ~ 15 DEG C；
B. it washes one's face: 1.8 times of face washing lotion for being equivalent to dry flour weight is poured into dough, through about 50 minutes wash by rubbing with the hands repeatedly
Dough is kept completely separate protein with wheaten starch, respectively obtains starch adhesive and gluten block；
Wherein, the temperature of face washing lotion is controlled at 20 DEG C hereinafter, preferably 12 ~ 13 DEG C；
C. steam: obtained starch adhesive and gluten block is steamed respectively, obtains musculus cutaneus and gluten.
The musculus cutaneus surface being prepared is smooth, good toughness, chewy in taste, smooth, and gluten uniform pore diameter, elasticity is good.
Embodiment 2
As shown in Fig. 2, present embodiments providing a kind of method in autumn and winter production gluten, comprising the following steps:
A. and face: Strong flour and water uniformly being mixed with the weight fraction ratio of 1.6:1, and the dough smooth at surface；
Wherein control with the temperature of face water at 12 ~ 15 DEG C；
B. it wakes up face: obtained dough being covered into upper preservative film, after standing 30 minutes, then dough is rubbed, after obtaining provocation
Dough；
C. it washes one's face: by the dough after provocation, pouring into dough and be equivalent to 1.8 times of face washing lotion of dry flour weight, through about 30 points
Clock washes dough by rubbing with the hands repeatedly is kept completely separate protein with wheaten starch, respectively obtains starch adhesive and gluten block；
Wherein, the temperature of face washing lotion is controlled at 20 DEG C hereinafter, preferably 12 ~ 13 DEG C；
D. steam: obtained starch adhesive and gluten block is steamed respectively, obtains musculus cutaneus and gluten.
The musculus cutaneus surface being prepared is smooth, good toughness, chewy in taste, smooth, and gluten uniform pore diameter, elasticity is good.
Embodiment 3
As shown in Figure 1, present embodiments providing a kind of method for making gluten in spring and summer, comprising the following steps:
A. and face: Strong flour and water uniformly being mixed with the weight fraction ratio of 1.5:1, and the dough smooth at surface；
Wherein control with the temperature of face water at 12 ~ 15 DEG C；
B. it washes one's face: pouring into 2 times of face washing lotion for being equivalent to dry flour weight into dough, washed dough by rubbing with the hands repeatedly through about 40 minutes
It is kept completely separate protein with wheaten starch, respectively obtains starch adhesive and gluten block；
Wherein, the temperature of face washing lotion is controlled at 20 DEG C hereinafter, preferably 12 ~ 13 DEG C；
C. steam: obtained starch adhesive and gluten block is steamed respectively, obtains musculus cutaneus and gluten.
The musculus cutaneus surface being prepared is smooth, good toughness, chewy in taste, smooth, and gluten uniform pore diameter, elasticity is good.
Embodiment 4
As shown in Fig. 2, present embodiments providing a kind of method for making gluten in spring and summer, comprising the following steps:
A. and face: Strong flour and water uniformly being mixed with the weight fraction ratio of 1.5:1, and the dough smooth at surface；
Wherein control with the temperature of face water at 12 ~ 15 DEG C；
B. it wakes up face: obtained dough being covered into upper gauze, after standing 25 minutes, then dough is rubbed, after obtaining provocation
Dough；
C. it washes one's face: by the dough after provocation, pouring into dough and be equivalent to 2 times of face washing lotion of dry flour weight, through about 20 minutes
Washing dough by rubbing with the hands repeatedly is kept completely separate protein with wheaten starch, respectively obtains starch adhesive and gluten block；
Wherein, the temperature of face washing lotion is controlled at 20 DEG C hereinafter, preferably 12 ~ 13 DEG C；
D. steam: obtained starch adhesive and gluten block is steamed respectively, obtains musculus cutaneus and gluten.
The musculus cutaneus surface being prepared is smooth, good toughness, chewy in taste, smooth, and gluten uniform pore diameter, elasticity is good.
Claims (8)
1. a kind of production method of gluten, which is characterized in that the production method the following steps are included:
A. and face: flour and water uniformly being mixed with the weight fraction ratio of 1:1 ~ 3:1, and the dough smooth at surface；
B. it washes one's face: pouring into 1.5 ~ 2.5 times of face washing lotion for being equivalent to dry flour weight into dough, being washed by rubbing with the hands dough repeatedly makes
Protein is kept completely separate with wheaten starch, respectively obtains starch adhesive and gluten block；
C. steam: obtained starch adhesive and gluten block is steamed respectively, obtains musculus cutaneus and gluten.
2. the production method of gluten according to claim 1, which is characterized in that before washing one's face in the production method, also
The following steps are included:
The face of waking up: after obtained dough is stood 10 ~ 30 minutes, then dough is rubbed, the dough after obtaining provocation.
3. the production method of gluten according to claim 1, which is characterized in that flour described in step A is Plain flour
Or Strong flour, and ratio 1.6:1 ~ 2:1 of flour and water.
4. the production method of gluten according to claim 1 or 3, which is characterized in that the temperature of water described in step A is lower than
20℃。
5. the production method of gluten according to claim 2, which is characterized in that during dough is stood during face of waking up,
Dough surface is stamped covering, and the covering includes preservative film and gauze.
6. the production method of gluten according to claim 1, which is characterized in that the temperature of face washing lotion described in step B is low
In 20 DEG C.
7. the production method of gluten according to claim 1, which is characterized in that the additive amount of face washing lotion is phase in step B
When in 1.8 ~ 2.2 times of face washing lotion of dry flour weight.
8. the production method of gluten according to claim 1, which is characterized in that the time of washing one's face in step B is 10 minutes ~ 60
Minute.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910162057.4A CN110150634A (en) | 2019-03-05 | 2019-03-05 | A kind of production method of gluten |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910162057.4A CN110150634A (en) | 2019-03-05 | 2019-03-05 | A kind of production method of gluten |
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| CN110150634A true CN110150634A (en) | 2019-08-23 |
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ID=67645420
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| CN201910162057.4A Pending CN110150634A (en) | 2019-03-05 | 2019-03-05 | A kind of production method of gluten |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106993752A (en) * | 2017-04-14 | 2017-08-01 | 湖州南浔浔味堂食品有限公司 | A kind of production technology of gluten skin and gluten |
| CN107549258A (en) * | 2017-07-20 | 2018-01-09 | 渤海大学 | A kind of preparation method of the collagen from squid skin peptide instant noodle clip heart biscuit of beauty treatment |
| CN108902919A (en) * | 2018-07-12 | 2018-11-30 | 陕西天朵食品有限公司 | Golden yellow imperial face of one kind and preparation method thereof |
| US10820622B2 (en) * | 2008-12-19 | 2020-11-03 | U.S. Smokeless Tobacco Company Llc | Tobacco granules and method of producing tobacco granules |
-
2019
- 2019-03-05 CN CN201910162057.4A patent/CN110150634A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US10820622B2 (en) * | 2008-12-19 | 2020-11-03 | U.S. Smokeless Tobacco Company Llc | Tobacco granules and method of producing tobacco granules |
| CN106993752A (en) * | 2017-04-14 | 2017-08-01 | 湖州南浔浔味堂食品有限公司 | A kind of production technology of gluten skin and gluten |
| CN107549258A (en) * | 2017-07-20 | 2018-01-09 | 渤海大学 | A kind of preparation method of the collagen from squid skin peptide instant noodle clip heart biscuit of beauty treatment |
| CN108902919A (en) * | 2018-07-12 | 2018-11-30 | 陕西天朵食品有限公司 | Golden yellow imperial face of one kind and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| HARALD GROSSE等: "Chiral Schwinger models without gauge anomalies", 《NUCLEAR PHYSICS》 * |
| 张恒: "几种粮食类植物蛋白分离方法", 《粮食科技与经济》 * |
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Application publication date: 20190823 |